DOCSLIB.ORG

The Chestnut Grower

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Chestnut Grower The Chestnut Grower Vol. 10, No. 4 Published by Chestnut Growers of America (CGA) Fall 2008 meeting in President Mike Gold’s absence, noted that Growing an Industry growers shouldn’t think of themselves as just “hobbyists.” by Michelle Hall, University of Missouri Center for Agroforestry Having the Chestnut Growers of America at all is a great start, he noted. Securing grants to study chestnuts, for example, is impossible, Fulbright said, if the industry is orthern California welcomed the Chestnut Growers not visible and prominent. He said everyone needs to “be for the annual meeting with slightly cooler N active in their own regions.” (cont. pg. 8) temperatures than it is known for in late July, but still plenty of sun and, unfortunately, a bit of smoke in the air. $612 ad ‘Ad’ in Big Exposure Lingering areas fires didn’t slow this group down, however, on’t be surprised to see Chestnuts as we crisscrossed DCGA’s logo staring back the area, visiting at you from the winter issue of roasting on your orchards, equipment Fine Cooking magazine. The open fire... In the absence of a projector, Dennis manufacturers and two publication for chefs will be Fulbright, left, helps Ken Hunt, right, Buy American-grown chestnuts carrying an ad by the Chestnut Chestnut Growers of America delicious restaurants. with his presentation at the Chestnut www.chestnutgrowers.com Growers of America’s July meeting in Growers of America, encouraging Friday night’s kick-off Chico, Calif. people to buy American-grown chestnuts for the holidays. gathering was enjoyed by all and featured wine, cheese, fruit and other appetizers, The advertisement includes CGA’s Web site and directs including chestnut hummus and chestnut spinach dip, readers to find a CGA member near them. The ad will whipped up by Carolyn Young. Lee Williams brought look nearly identical to what is above – its background is samples of his chestnut beer, liqueur and coffee to taste. light brown, however, which doesn’t quite show up in this black-and-white publication! Through presentations and other discussions, the theme arose of thinking of the chestnut growers of America as Ray Young, CGA secretary-treasurer, said the Board of an industry. Dennis Fulbright, who hosted the business Directors was looking for ways to do something that would “benefit all growers.” In this issue: Young also mentioned that the board was very interested Growing an Industry 1 to see if the ad is effective. He encourages all members ‘Ad’ in Big Exposure 1 A ‘Slice’ of the Pie 3 to find out from their customers how the customers heard Your Orchard to the Local Menu 4 about them. Young said his chestnut operation will be Annual Meeting ‘08 Photos 5 monitoring whether customers found them through the ad Chestnut Olympics 6 using a feature on their on-line shopping cart. CGA Chestnuts Downunder: HOLD THE BUS! 10 The Chestnut Grower 1 CHESTNUT GROWERS OF AMERICA A Message from BOARD OF DIRECTORS the President PRESIDENT Mike Gold (573) 884-1448 e-mail [email protected] MIKE GOLD VICE PRESIDENT Bill Nash (517) 651-5278 UNIVERSITY OF MISSOURI e-mail [email protected] CENTER FOR AGROFORESTRY SECRETARY-TREASURER Ray Young (360) 887-3669 e-mail [email protected] Marketing Your Chestnut Crop/How Much Water? DIRECTOR Lucienne Grunder (209) 848-4816 Chestnut harvest season is in full swing. Along with the e-mail [email protected] hard work of the actual harvest comes the need to market DIRECTOR Dennis Fulbright (517) 353-4506 e-mail [email protected] and sell the crop. This issue of The Chestnut Grower has a DIRECTOR Lee Williams (509) 765-3922 great deal of information on the market side of the industry, e-mail [email protected] including our ad in Fine Cooking magazine, information DIRECTOR Sandy Bole (503) 625-1248 about the development of freeze-dried chestnut slices e-mail [email protected] as a new value-added product coming out of the CGI in Newsletter Editor: Mike Gold Michigan, and marketing to chefs/restaurants. For U.S. (573) 884-1448; [email protected] chestnut production to continue growing rapidly into the Newsletter Coordinator: Michelle Hall future as more acreage and production comes online, we (573) 882-9866; [email protected] need to continue our current efforts to pool our collective thinking and be ready to expand our sales of both fresh and NOTICE The Chestnut Grower is published quarterly by the Chestnut value-added chestnuts. Growers of America at 203 ABNR, Columbia, MO 65211. Copyright 2008. Original articles may be reprinted with written Water – how much is needed to produce an optimal annual permission of the author and this publication. crop load on chestnuts? We have had an exceptionally heavy amount of rainfall in many parts of the eastern U.S. Web site: www.chestnutgrowers.com in 2008, including Kansas, Missouri, Iowa and Ohio to Single membership is $25 per year per person – household name a few. In Missouri we are at least 20 percent higher membership is $35. Members receive The Chestnut Grower than in a normal year (already over 50 inches). I have quarterly. For foreign delivery contact the Editor for pricing. heard from a number of growers in this region indicating Back issues may be obtained by members. Membership appli- that they have outstanding production this year – heavier cations may be obtained from the Secretary-Treasurer. crop loads and larger nut sizes. This leads to the question POSTMASTER asked above about water. I suspect chestnut orchards might Send address changes to CGA, c/o respond to a great more water than is currently supplied, PO Box 841, Ridgefield, WA 98642. either through Mother Nature alone or in combination with irrigation. [While chestnut cannot tolerate “wet feet,” in ADVERTISING RATES Full page, camera ready (w/1 photo) . $20.00 better drained soils it is a question worth answering.] Half page, camera ready (w/1 photo) ...15.00 Quarter page .........................................10.00 This issue also contains a detailed report from Dennis Business card (4 issues) .......................15.00 Fulbright who attended the 4th International Chestnut One classified ad per member per year is free (max. 6 lines, Symposium in Beijing in September. The next (5th) $2.50 ea. add’l 6 lines). Ad space may be reserved with full payment but must meet established deadlines. For more infor- International Chestnut Symposium will be here in the U.S. mation and specifications, contact Michelle Hall at (573) 882- – stay tuned for more on that in the coming months and 9866 or [email protected]. years. My personal thank you to Dennis Fulbright and everyone PUBLICATION DEADLINES on the CGA Board of Directors for filling in during my absence from the CGA annual meeting last July. I was very Fall issue deadline 9/15 mailed 10/15 sorry to miss the meeting. Winter issue deadline 12/15 mailed 1/15 Spring issue deadline 3/15 mailed 4/15 Summer issue deadline 6/15 mailed 7/15 Finally, to Greg Miller, let’s all toast a glass of chestnut beer to your health – we are all delighted to know that you are on the mend! 2 The Chestnut Grower A ‘Slice’ of the Pie by Michelle Hall, University of Missouri Center for Agroforestry rowers in Michigan, as part of Rinkel credits Joe Colyn, a food GChestnut Growers Inc., are working processing expert CGI hired to pursue the to change the short, refrigerated shelf life chestnut slice idea, with really taking the of chestnuts. product one step further and seeing it to completion. While freezing and dehydrating chestnuts are nothing new, CGI is rolling out Blackwell said CGI is marketing the new something a little different this fall – product mostly to chefs. The slices are they’ve developed a freeze-dried chestnut easy to work with but are a bit pricey for slice that’s shelf-stable for up to two the general public (about $24/8 oz.), he years. What’s better, the slices taste “just like a chestnut” said. That said, curious buyers can purchase the slices at directly out of the bag. Or they can be rehydrated in only CGI’s Web site at http://www.chestnutgrowersinc.com 15 minutes (other dried chestnuts can take up to 12 hours) or ground and used as a base for pasta, breading for fish or “There’s the recipe convenience of using this product, sprinkled on your potato for a sweet topping, for example. rather than having to deal with the risk and laborious task of scoring and peeling the chestnut, removing the pellicle, Eight ounces of chestnut slices will rehydrate to 1 lb. of and boiling them before you can even begin to cook with chestnut puree, said Roger Blackwell, president of CGI. them,” Blackwell said. It takes about 3 lbs. fresh chestnuts to make 1 lb. chestnut slices. Rinkel added that when you “take all your time and labor into consideration, you end up with almost the same end “Nothing has been added – it’s a pure chestnut,” he said. cost,” as fresh or even the costly frozen peeled chestnuts, “No preservatives, additives whatsoever. that have to be shipped with dry ice limitations. “For shipping, it takes a whole lot of pressure off,” Demand is as-yet unknown, although CGI’s research has Blackwell said of the stability of the dehydrated product. shown chefs find the product very appealing. This fall comes the major test marketing. CGI has about 1,200 lbs. CGI has been developing the product for three years. of slices to sell this year. How the fall goes will determine With about 40 growers contributing a percentage of how much they will produce in the future.
Load more

Recommended publications
  • Growing Chinese Chestnuts in Missouri by Ken Hunt, Ph.D., Research Scientist, Center for Agroforestry, Blight
    AGROFORESTRY IN ACTION University of Missouri Center for Agroforestry AF1007 - 2012 Growing Chinese Chestnuts in Missouri by Ken Hunt, Ph.D., Research Scientist, Center for Agroforestry, blight. In fact, the devastation caused by chestnut blight University of Missouri, Michael Gold, Ph.D., Associate Director, (Cryphonectria parasitica) stem cankers has reduced Center for Agroforestry, University of Missouri, William Reid, American chestnut from a major timber species to a rare Ph.D., Research and Extension Horticulturist, Kansas State Uni- understory tree often found cankered in sprout clumps. versity, & Michele Warmund, Ph.D., Professor of Horticulture, Major efforts are underway to restore the American Division of Plant Sciences, University of Missouri chestnut (see www.acf.org/). The Allegheny and Ozark chinkapins are multi-stem shrubs to small trees that hinese chestnut is an emerging new tree crop produce small tasty nuts and make interesting (but for Missouri and the Midwest. The Chinese blight susceptible) landscape trees that are also useful Cchestnut tree is a spreading, medium-sized tree for wildlife. with glossy dark leaves bearing large crops of nutri- tious nuts. Nuts are borne inside spiny burs that split open when nuts are ripe. Each bur contains one to three shiny, dark-brown nuts. Nuts are "scored" then micro- waved, roasted or boiled to help remove the leathery shell and papery seed coat, revealing a creamy or gold- en-colored meat. Chestnuts are a healthy, low-fat food ingredient that can be incorporated into a wide range of dishes – from soups to poultry stuffing, pancakes, muf- fins and pastries (using chestnut flour). Historically, demand for chestnuts in the United States has been highest in ethnic markets (European and Asian, for example) but as Americans search for novel and healthy food products, chestnuts are becoming more widely accepted.
    [Show full text]
  • Potential Market for Chestnut in Cao Bang
    Potential Market for Chestnut in Cao Bang Final Report (Draft) September 2004 Prepared by Mekong Economics Ltd 24 Tran Vu Ba Dinh, Hanoi, Vietnam Tel/Fax: 84-4-7162177 Email: [email protected] Website: http://www.mekongeconomics.com Mekong Economics Table of contents List of tables......................................................................................................................... 3 CHAPTER 1 INTRODUCTION........................................................... 4 1.1 Context of chestnuts production in Cao Bang ........................................................4 1.2 Research methodology.............................................................................................5 CHAPTER 2 DOMESTIC MARKET................................................... 6 2.1 Characteristics of Cao Bang chestnut products and other types of “chestnut”........6 2.2 Sources of chestnut for domestic market.................................................................9 2.3 Competitiveness of domestic chestnut and imported chestnut ................................9 2.4 Demand of chestnuts and chestnuts products ........................................................10 2.5 Consumption channel of chestnuts in domestic market.........................................11 2.6 Analysis of stakeholders in the chestnut consumption channel.............................13 2.6.1 Chestnut producers..................................................................................... 13 2.6.2 Chestnut traders ........................................................................................
    [Show full text]
  • The Origin, Archaeobotany and Ethnobotany of Sweet Chestnut (Castanea Sativa Miller) in the Czech Republic
    Volume IV ● Issue 2/2013 ● 163–176 INTERDISCIPLINARIA ARCHAEOLOGICA NATURAL SCIENCES IN ARCHAEOLOGY homepage: http://www.iansa.eu IV/2/2013 The Origin, Archaeobotany and Ethnobotany of Sweet Chestnut (Castanea sativa Miller) in the Czech Republic Jitka Kosňovskáa* aLaboratory of Archaeobotany and Palaeoecology, Faculty of Science, University of South Bohemia, Branišovská 31, 370 05 České Budějovice, Czech Republic ARtiCLe inFo ABStRACt Article history: This contribution deals with ethnobotanical knowledge and archaeobotanical findings of the sweet Received: 16. September 2013 chestnut (Castanea sativa) in the Czech Republic. The appearance of Castanea sativa depended on the Accepted: 17. December 2013 last glaciation and consequently approximately six areas as refugia are known up to present in Europe. Later distribution was primarily connected with human activities particularly during the Roman age. Key words: Archaeobotanical evidence during the Late Medieval period is rare in Central Europe and Early Mo- Castanea sativa dern evidence is exceptional. Despite the fact that this period has opened up new kind of relationships sweet chestnut between humankind and plants, archaeobotanical analyses of materials dated to this period are still cultivation fairly rare. The unique collection of macroremains enriching our knowledge of the diet standard of ethnobotany high society, originating from the waste vault infill in Prague Castle, supports the importance of the use macroremains of sweet chestnuts at the beginning of the 17th century. Based on recent archaeobotanical and histori- Early Modern period cal data, chestnuts were not known in the Czech Republic earlier than the 16th century when the first Prague Castle experimental planting began. This paper has given special attention to those first planting referred to as “kaštánky” in the scope of the ethnobotanical survey.
    [Show full text]
  • Acrylamide in Food
    Risk Assessment Studies Report No. 11 Chemical Hazard Evaluation Acrylamide in Food December 2003 Food and Environmental Hygiene Department The Government of the Hong Kong Special Administrative Region This is a publication of the Food and Public Health Branch of the Food and Environmental Hygiene Department of the Government of the Hong Kong Special Administrative Region. Under no circumstances should the research data contained herein be reproduced, reviewed, or abstracted in part or in whole, or in conjunction with other publications or research work unless a written permission is obtained from the Department. Acknowledgement is required if other parts of this publication are used. Correspondence: Risk Assessment Section Food and Environmental Hygiene Department 43/F, Queensway Government Offices, 66 Queensway, Hong Kong. Email: [email protected] ii Table of Contents Page Abstract 2 Introduction 3 Objective 6 Methods 7 Results and Discussion 8 Conclusions and Recommendations 10 References 12 Annex I : Food groups for acrylamide analysis 13 Annex II : Levels of acrylamide in various food groups 14 iii Risk Assessment Studies Report No. 11 Chemical Hazard Evaluation Acrylamide in Food 1 Abstract Acrylamide is a toxic and potentially carcinogenic chemical. Following the announcement by the National Food Administration in Sweden that acrylamide was found in many types of food, especially starch-containing food with high-temperature treatment, the Food and Environmental Hygiene Department took some 450 food samples available in the local market for acrylamide analysis to assess the situation in Hong Kong. Local staple food of steamed rice, soup noodles and congee were not found to contain appreciable amount of acrylamide.
    [Show full text]
  • The Western Chestnut
    The Western Chestnut Vol. 7, No. 3 Published by The Western Chestnut Growers Assn., Inc. Summer 2005 All fruits and vegetables use oxygen and convert it into carbon A Major Advance in Chestnut dioxide. By sealing up chestnuts within a plastic bag, oxygen is Storage with CALM Storage changed into carbon dioxide. However, a certain level of oxygen is required to keep the chestnuts healthy. Several year’s research Technology has found that for chestnuts in cool storage, a good balance of the highest level of carbon dioxide and a safe level of oxygen is by Stephen Morris achieved by controlling the oxygen within the bag to 4%, under Sydney Postharvest Laboratory Phone: 02 9490 8443 Mobile : 0410603170 these conditions carbon dioxide levels are about 17%. Email: [email protected] For the system to operate correctly, it is essential that the chest- The CALM storage method was presented at the International nuts are stored below 2°C (-2 to 2°C), they are completely sealed Chestnut Congress, Oct 20-23, 2004, in Chaves, Portugal. in the plastic bags and base unit and that the CALM unit is maintained on power and operating within the range of 3.5 to 7% Summary oxygen at all times. This storage system was developed over the last 3 years by Syd- ney Postharvest Laboratory with funding assistance from CGA Development Leading to Current Model This technology was developed out of very promising controlled (Chestnut Growers Australia) and HAL (Horticulture Australia atmosphere work that was done supplementary to the chestnut Limited). The basic design has been finalized and is now pro- research project examining sanitizers and packing funded by tected by a patent.
    [Show full text]
  • Edible Nuts. Non-Wood Forest Products
    iii <J)z o '"o ~ NON-WOODNO\ -WOOD FORESTFOREST PRODUCTSPRODUCTS o 55 Edible nuts Food and Agriculture Organization of the United Nations NON-WOOD0 \ -WOOD FOREST FOREST PRODUCTS PRODUCTS 55 EdibleEdible nuts by G.E. Wickens FOOD AND AGRICULTUREAGRICULTURE ORGANIZATION OF THE UNITEDUNITED NATIONSNATIONS Rome,Rome, 19951995 The opinions expressed in this document are those of the authors and do not necessarily reflectreflect opinionsopinions onon thethe partpart ofof FAO.FAO. The designations employed and the presentation of material in this publication do notnot implyimplythe the expressionexpression ofof any anyopinion opinion whatsoever whatsoever onon thethe part of thethe FoodFood andand AgricultureAgriculture OrganizationOrganization of thethe UnitedUnited Nations concerning the legal status of any country,country, territory,territory, citycity oror area or ofof itsits authorities, authorities, orconcerningor concerning the the delimitation delimitation ofof its its frontiers frontiers or boundaries.boundaries. M-37 ISBNISBN 92-5-103748-5 All rights reserved. No part of this publication may be reproduced,reproduced , stored in a retrieval systemsystem,, or transmitted inin any formform oror byby anyany means, means ,electronic, electronic, mechanicalmechanical,, photocopying oror otherwiseotherwise,, without the prior permissionpermission ofof thethe copyright owner. Applications forfor such permission,permission, withwith a statementstatement of thethe purpose and extent of the reproduction,reproduction, should be addressed to the
    [Show full text]
  • International Youth Championships Meadows Dinner Menu **Tuesday
    International Youth Championships Meadows Dinner Menu **Tuesday 27th July** Choice 1 - Mixed Grill Pork loin; gammon & rump steak served with a fries egg, sausage; mushrooms & chips or jacket potato salad or peas. Choice 2 - Freshly Baked Pizza Topped with tiger prawns served with sweet potato fries and salad. Choice 3, Vegetarian / Vegan - Freshly Baked Pizza Topped with 2 cheese and onion with sweet potato fries and salad. Cold Desserts Fresh fruit pot, Yoghurt Dessert Chantilly Patisserie Toffee Profiterole Cheesecake or Brownie Tart & Ice Cream **Wednesday 28th July** Choice 1 - Why wait til Sunday? when you can have a roast on a Wednesday! Roast Loin of Pork served with apple sauce; Sage & Onion stuffing; mashed potato carrots; green beans & lashings of gravy. Choice 2 - A taste of Italy Home made Beef Lasagne served with potato wedges; garlic bread & tossed salad Choice 3 Vegetarian / Vegan - A taste of Italy Home made vegetable Lasagne served with potato wedges; garlic bread & tossed salad Cold Desserts Fresh fruit pot, Yoghurt Dessert Chantilly Patisserie Flaky Chocolate Cheesecake or Morello Cherry Blondie **Thursday 29th July** Choice 1 - Chinese Night, Chicken curry Hong Kong Style Crispy chicken pieces with Chinese curry sauce, steamed rice, stir-fried vegetables & mini spring rolls. Choice 2 - Visit Spain without going on the Plane Seafood Paella, Squid, Tiger Prawns & Chorizo; paella rice, slowly braised in rich stock flavoured with garlic; smoked paprika & thyme served with crusty bread & salad or peas. Choice 3, Vegetarian / Vegan - Oriental Express Quorn in black bean sauce served with steamed rice, stir-fried vegetables & mini spring rolls Cold Desserts Fresh fruit pot, Yoghurt Dessert Chocolate Coronet Pavlova or Millionaires Chocolate Praline Brownie Tart **Friday 30th July** Choice 1 - Fresh local fish Fresh local haddock stuffed with brie & red onion, topped with tartar sauce and lemon & herb bread crumbs.
    [Show full text]
  • Conserving Chestnut Production in Northern
    FOLK VALUATION OF CHESTNUT DIVERSITY IN TURKEY: TOWARDS LIVELIHOOD-CENTERED CONSERVATION A Dissertation Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Natural Resources By Jeffrey Robert Wall Jr. May 2018 © 2018 Jeffrey Robert Wall Jr. FOLK VALUATION OF CHESTNUT DIVERSITY IN TURKEY: TOWARDS LIVELIHOOD-CENTERED CONSERVATION Jeffrey Robert Wall Jr, Ph. D. Cornell University 2018 The recent increase in disease pressure on chestnut populations in Turkey compromises the livelihoods of thousands of growers, erodes the genetic diversity of the species, and threatens the viability of culturally important traditions around food and environmental maintenance. Currently, a number of endeavors are being attempted to conserve chestnut resources in several locations throughout the country. However, only a small percentage of the total number of trees can benefit and there is no method in place for the strategic selection of tree varieties or regions for the implementation of blight control. The geographic region of highest genetic diversity, domestication and longest-standing cultivation of the European chestnut is in Eastern Turkey and the Caucasus. This research will explore the features of local genetic stewardship in the face of a disease epidemic by considering ethnographic, genetic, epidemiological, plant morphological and ethnobotanical attributes of a single species in a single region, the European sweet chestnut (Castanea sativa) in Turkey.
    [Show full text]
  • Proceedings of 2009 Jeju International Conference
    1 IUFRO Working Party 2 . 09. 01 Proceedings of 2009 Jeju International Conference Seed orchards and the link to long-term tree breeding in response to climate change 8-11 September, 2009 Edited by K.S. Kang and J. Hwang 2 IUFRO Working Party 2.09.01 Seed orchards IUFRO WP 2.09.01 Seed Orchards was held the conference from September 8 to 11, 2009 in Jeju Island, Republic of Korea. ♠ Conference main theme Seed orchards and the link to long-term tree breeding in response to climate change ♠ Scope of the conference The aim of the conference is to present recent advances and to review the state-of- the-art concerning, techniques and methods related to genetics of seeds and seed orchards; in particular the link between long-term breeding and seed orchards, management of seed production; flowering; injuries and protection; economics; seed management, physiology and technology, seed dormancy; testing and storage; gene conservation. Aspects could impact on forests and ecosystems at the stand, the landscape, the national and the global level. Of special interest is the seed orchard in the perspective of changing environment and global warming. ♠ Host organizations Korea Forest Research Institute (KFRI, main host) The Korean Forest Society Korea Forest Seed and Variety Center (KFSVC) 3 ♠ Official organizing committee (IUFRO 2.09.01) Dr. Kyu-Suk Kang (Korea Forest Research Institute, Korea) Prof. Dag Lindgren (Swedish University of Agricultural Sciences, Sweden) Dr. David Reid (Ministry of Forests and Range, Canada) Dr. Nebi Bilir (Suleyman Demirel University, Turkey) ♠ Local organizing committee Dr. Eul-Sun Baik (vice-Director General of KFRI) Prof.
    [Show full text]
  • Investigation on Shelf-Life of Roasted Chestnuts with Different Packaging
    97 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 87, 2021 The Italian Association of Chemical Engineering Online at www.cetjournal.it Guest Editors: Laura Piazza, Mauro Moresi, Francesco Donsì Copyright © 2021, AIDIC Servizi S.r.l. DOI: 10.3303/CET2187017 ISBN 978-88-95608-85-3; ISSN 2283-9216 Investigation on Shelf-Life Of Roasted Chestnuts with Different Packaging Systems through Low-Field NMR Analysis a b a b Noemi Proietti , Loredana Liguori , Valeria Di Tullio , Giuseppina Adiletta , Paola c Russo * a Laboratorio di Risonanza Magnetica "Capitani - Segre", Istituto per i Sistemi Biologici (ISB),CNR, Monterotondo, 00015 Rome, Italy bDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy c Department Chemical Engineering Materials Environment, Sapienza University of Roma, Via Eudossiana 18, 00184 Roma, Italy [email protected] Raw chestnut has a limited shelf life due to the high moisture content. Diverse processing methods have been employed to make chestnut palatable and safe for consumption. Roasting is considered a suitable process for maintaining the nutritional profile and minimising the loss of nutrients of chestnut, but the residual moisture content does not assure a prolonged shelf life. To this aim, two different packaging methods are compared in this work, specifically a modified atmosphere package and a semipermeable film. The weight loss and the O2 and CO2 concentrations were measured during time. Moreover, low-field 1 H NMR single-sided relaxometry was used to have information on water compartments, diffusion and movement obtained by detecting proton signals prevalently ascribable to H2O contained in chestnuts. The main advantage of this technique is that it does not require any pre-treatment of the sample, it is non-invasive and hence chestnut sample is here analysed within its packaging system during shelf life.
    [Show full text]
  • Transactions
    TRANSACTIONS ROYAL ASIATIC SOCIETY Korea Branch Volume 89 – 2014 COVER: The seal-shaped emblem of the RAS-KB consists of the following Chinese characters: 槿 (top right), 域 (bottom right), 菁 (top left), 莪 (bottom left), pronounced Kŭn yŏk Ch’ŏng A in Korean. The first two characters mean “the hibiscus region,” referring to Korea, while the other two (“luxuriant mugwort”) are a metaphor inspired by Confucian commentaries on the Chinese Book of Odes, and could be translated as “enjoy encouraging erudition.” SUBMISSIONS: Transactions invites the submission of manuscripts of both scholarly and more general interest pertaining to the anthropology, archeology, art, history, language, literature, philosophy, and religion of Korea. Manuscripts should be prepared in MS Word format and should be submitted in digital form. The style should conform to The Chicago Manual of Style (most recent edition). The covering letter should give full details of the author’s name, address and biography. Romanization of Korean words and names must follow either the McCune-Reischauer or the current Korean government system. Submissions will be peer- reviewed by two readers specializing in the field. Manuscripts will not be returned and no correspondence will be entered into concerning rejections. Transactions (ISSN 1229-0009) Copyright © 2015 Royal Asiatic Society – Korea Branch Room 611, Christian Building, Daehangno 19 (Yeonji-dong), Jongno-gu, Seoul 110-736 Republic of Korea Tel.: (82-2) 763-9483; Fax: (82-2) 766-3796; email: [email protected] Visit our website at www.raskb.com TRANSACTIONS of the ROYAL ASIATIC SOCIETY KOREA BRANCH Volume 89 – 2014 Contents The Shinmiyangyo. Thomas Duvernay 1 Reforestation in Korea.
    [Show full text]
  • The Tao of Tea Menu.Pdf
    Welcome to The Tower of Cosmic Reflections Teahouse. We have worked with the Lan Su Chinese Garden since its inception in 2000 and are pleased to offer you a serene place filled with warm hospitality and refreshing spirit to enjoy the beauty and tranquility of Lan Su Yuan. Our company, The Tao of Tea, is a Portland based tea company promoting the art and culture of tea. Nationally recognized as specialty merchants of tea, focusing on organic, Fair Trade certified teas, we travel to the different tea growing regions in search of the best tasting teas. Our emphasis is to find teas still made in old-style methods and to help preserve the pure leaf art form. In China, we mainly work with tea farmers in Yunnan, Fujian, Hunan, Zhejiang, Anhui and Guangdong. Each area has its own tea culture, history and distinct flavor profiles. At the teahouse, we present you a glimpse of our work as tea merchants and an insight into the Chinese tea culture. Tea presentations are in classical styles, and snacks and sweets are offered as complements. Our selection of teas includes all the major categories of color and flavor, namely white, green, oolong, puer, black, and herbal teas. As with the seasons, you will note our tea selections change. We also use a variety of Chinese purple clayware. This clayware, also known as Yixing clayware, is presented as artisan style teapots, cups and accessories emphasizing the art of tea. Each year we offer a number of tea tasting events at the teahouse and invite you to participate in learning about Chinese tea culture.
    [Show full text]