An Introduction To: CHIA: Seed, Flour &

Total Page:16

File Type:pdf, Size:1020Kb

An Introduction To: CHIA: Seed, Flour & An introduction to: CHIA: Seed, Flour & Oil www.tradelinkinternational.com | [email protected] | ARG: +54 11 4290-1492 | NZ: +64 9 9250497 tradelinkinternational.com ABOUT US Since 1994, TradeLink has been specialising in premium food products, giving our valued customers global supply options with exceptional service, value and quality standards. Today TradeLink serves their customers from offices in Auckland and Buenos Aires. OUR SERVICES TradeLink is a global supply company focused on ancient grains and frozen fruit, helping buyers secure supplies direct from the source, whilst saving them time and reducing the risks that come with cross-cultural and overseas buying. OUR GOAL We wanted to create a company where you, the international buyer, could get supply of ancient grains and other specialty ingredients, both What you do and organic and conventional, as close to the farm as possible, but still have the assurance that your requirements and needs will be understood, even in a foreign land, and that both of us will be on the same page regarding what you need product quality, certifications and traceability. matters to us. We also wanted to be more than just a supplier, we want to offer solu- tions, as complex as required, but as simple as possible, to help you with your product development and business goals. GLOBAL LOGISTICS TESTING UPDATES We use our knowledge With 25 years’ TradeLink gets every We proactively update on global supply to experience behind us, batch we export you on the status of help you meet your your product is in good thoroughly tested by your order through our challenges. hands. an external laboratory. weekly email updates. www.tradelinkinternational.com | [email protected] | ARG: +54 11 4290-1492 | NZ: +64 9 9250497 tradelinkinternational.com THE PRODUCT PRODUCT NAME: Salvia Hispanica, commonly known as Chia ORIGIN: Mainly from Argentina, Peru and Paraguay ABOUT: Chia is annual herb plant growing up to 1m tall, it has attractive purple or white flowers. The flowers spike to 10cm long, set on terminal stems, and fill out to a seed head (that is similar in appearance to a wheat seed head) with pin- head sized, brown, shiny seeds. Plants adapt to a wide range of soils, climates and minimal rainfall. Chia seeds are typically small ovals withh a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white. While soaking, the seeds develop a mucilagiilaginous gel-like coating that gives chia-based beverages a distinctive texture. It also thickens and suspends much as you would expect from tapioca or similar food extenders. As the seeds are able to absorb more than 9 times their weight in water, they form a thick gel which causes a slow release of carbohydrate; facilitating an equally slow conversion of carbohydrates into glucose (blood sugar)) for energy. As there is no insulin surge it is ideal for diabetic condititioions. It’s health benefits are well documented. The seeds contain one of the highest known sources of Essential Fatty Acids (EFA), as linolenic acid (LNA) 30-60%, and linoleic acid (LA) 30%. EEFA’s are the highest source of energy in nutrition and govern many liflifee processes in the body. The mucilaginous properties of the seeds have a swelling action, similar to guar or psyllium and can be used as a bulking agent and fibre source. Chia has a calcium content 5 times that of milk. CULTIVATION: Unlike quinoa, chia requires a tropical or sub-tropical climate. It can grow it altitudes of up to 3200 ft successfully. It requires a light soil, and benefits from good nutrition. It is a hardy plant, which makes organic farming a commercial reality. Yields of around 2880kg per acre are common. Harvesting and processing depend on the location and the size of the farm, but thee main farms would harvest with a combine harvester and then process it similar to quinoa, wild rice etc. www.tradelinkinternational.com | [email protected] | ARG: +54 11 4290-1492 | NZ: +64 9 9250497 tradelinkinternational.com THE PRODUCT CHIA SEEDS WHITE CHIA SEEDS MILLED CHIA www.tradelinkinternational.com | [email protected] | ARG: +54 11 4290-1492 | NZ: +64 9 9250497 tradelinkinternational.com USAGE Chia has a slight nutty taste, and is a mild support to any food. Common uses include:- Breakfast cereals, energy bars, energy drinks, smoothies, mixed with juices, added to breads, muffins and other bakery items, enriching baby foods and infant formulas, raw on salads and sandwiches, milled, pressed into oils for food additives, cosmetics and pharacaceutical uses. Many report benefits to animmal health, especially racing animals as horses and greyhounds. Finallywhat about the new chia burger, the bread roll uses a percentage of chia flour, the roll is sprinkled with chia seeds, and the meat patty has chia flour as a binder.........a versatile ingredient! Chia was first used by the Aztecs as early as 3500 B.C. and was one of the main commponents of the Aztec diet as food, mixed with other foods, mixed in water and drunk as a beverage, ground into flour, included in medicines, and pressed for oil. Chia flour could be stored for many years and could be easily carried on long trips, serving as a high- energy food. In Mayan, the word “Chia” means strength and it is interesting that these ancient people recognized the invigorating qualities of the Chia Seed. www.tradelinkinternational.com | [email protected] | ARG: +54 11 4290-1492 | NZ: +64 9 9250497 tradelinkinternational.com STORAGE & SHIPPING Packaging: This is usually specified by the customer, although we recommend a 25kg plastic woven sack, which can be stored in a dry area, and are easy to handle and ship. Shipping: Most chia is shipped from the processors to warehouses overseas where it is processssed into flours, retail packs or used as an additive in retail or industrial products. TradeLink is moving to reduce this waste of transport and is encouraging clients to move into partnerships for processing the products closer to the farms, reducing the carbon footprint of the product and saving on logistics and waste. To reduce shipping costs, our standard shipping method is in a 20ft dry container, with multiple humidity absorbant packs and lined with corrugated cardboard or kraft paper. The 25kg sacks are loose loaded. Quantity per container: 20 metric tonnes (not palletised) in 20ft container 20 metric tonnes palletised in 40ft high cube (40 25kg bags per pallet, 20 pallets) www.tradelinkinternational.com | [email protected] | ARG: +54 11 4290-1492 | NZ: +64 9 9250497 tradelinkinternational.com Product Specifications Country of Origin: Mainly Packaging: 25kg multi ply Nutritional Information (per Paraguay & Argentina paper sacks labelled with 100g): Packer, Product Description, Energy, 574kj Appearance: Round, small Net weight, Organic Protein 18-20g dark, black, dark brown seeds Certification Details and Lot Carbohydrates 12g per serving approx 1.5mm -2.0mm round. Number Total Oils 25-26% Omega 3 oils 17.5% of total oils Taste: Typical of Chia, fresh, no Typical Analysis: above. off flavours. Purity 99.9% Fibre 34-36g Damaged <0.3% Texture: Hard Off-colour <0.1% Metal Detection: 1.0mm Insect infestation, part of Ferrous, 1.0mm Non Ferrous & Colour: Overall appearance is insects Nil 1.5mm Stainless Steel black Shelf Life: 12 months from date Microbiological Standards: of delivery, stored in air cooled, Moisture 4g/100g sample brick built warehouse with E.coli <10 appropriate vermin controls in Salmonella spp absent in 25g place. Yeasts <1000 Moulds <2000 Listeria absent in 25g Quality: This product shall be free from live infestation, and evidence of infestation by rodents or birds. It shall not contain pathogens at levels injurious to human health, and will comply with the requirements of the Food Safety Act 1990, and all pertinent regulations made thereunder. www.tradelinkinternational.com | [email protected] | ARG: +54 11 4290-1492 | NZ: +64 9 9250497 tradelinkinternational.com www.tradelinkinternational.com | [email protected] | ARG: +54 11 4290-1492 | NZ: +64 9 9250497.
Recommended publications
  • Form 104 School Lunch Meal Pattern Grains Fact Sheet 6.2015.Pub
    School Lunch Meal Pattern Grains Fact Sheet Form 104 All grains must be Whole Grain-Rich (WGR) June 2015 Whole GrainGrain----RichRich (WGR) Barley Wheat (Red) Dehulled barley Bulgur (cracked wheat) DehulledDehulled----barleybarley flour Bromated wholewhole----wheatwheat flour Whole barley Cracked wheat or crushed wheat WholeWhole----barleybarley flakes Entire wheat flour WholeWhole----barleybarley flour Graham flour Whole grain barley Sprouted wheat WholeWhole----graingrain barley flour Sprouted wheat berries Stone ground wholewhole----wheatwheat flour Brown Rice Toasted crushed whole wheat Brown rice Wheat berries Brown rice flour Whole bulgur Whole durum flour Corn Whole durum wheat flour Whole corn WholeWhole----graingrain bulgur WholeWhole----corncorn flour WholeWhole----graingrain wheat Whole cornmeal WholeWhole----wheatwheat flour WholeWhole----graingrain corn flour WholeWhole----wheatwheat pastry flour WholeWhole----graingrain grits Whole wheat flakes Oats Wheat(White) Oat groats Whole white wheat Oatmeal or rolled oats Whole white wheat flour Whole oats WholeWhole----oatoat flour Wild Rice Rye Wild rice Whole rye WildWild----ricerice flour Rye berries WholeWhole----ryerye flour WholeWhole----ryerye flakes Less Common Grains To be whole grains “whole” must be listed before the grain name Amaranth Buckwheat Einkorn Emmer (faro) Kamut ® Millet Quinoa Sorghum (milo) Spelt Teff Triticale Grain Facts: To be considered WGR, the product must contain 100% whole grain OR be at least 50 Form 104 percent whole grains, any remaining grains must be enriched and any non-creditable June 2015 grains must be less than 2 percent (¼ ounce equivalent) of the product formula. For more information, see Whole Grain Resource for NSLP and SBP Manual No more than two grain-based desserts can be credited per week.
    [Show full text]
  • Downloaded on 12 March 2021, Was Applied to Evaluate the Extent of Species Other Than Chia in RNA-Seq Assemblies
    plants Article Proteomic Identification and Meta-Analysis in Salvia hispanica RNA-Seq de novo Assemblies Ashwil Klein 1 , Lizex H. H. Husselmann 1 , Achmat Williams 1, Liam Bell 2 , Bret Cooper 3 , Brent Ragar 4 and David L. Tabb 1,5,6,* 1 Department of Biotechnology, University of the Western Cape, Bellville 7535, South Africa; [email protected] (A.K.); [email protected] (L.H.H.H.); [email protected] (A.W.) 2 Centre for Proteomic and Genomic Research, Cape Town 7925, South Africa; [email protected] 3 USDA Agricultural Research Service, Beltsville, MD 20705, USA; [email protected] 4 Departments of Internal Medicine and Pediatrics, Massachusetts General Hospital, Harvard Medical School, Boston, MA 02150, USA; [email protected] 5 Division of Molecular Biology and Human Genetics, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town 7500, South Africa 6 Centre for Bioinformatics and Computational Biology, Stellenbosch University, Stellenbosch 7602, South Africa * Correspondence: [email protected]; Tel.: +27-82-431-2839 Abstract: While proteomics has demonstrated its value for model organisms and for organisms with mature genome sequence annotations, proteomics has been of less value in nonmodel organisms that are unaccompanied by genome sequence annotations. This project sought to determine the value of RNA-Seq experiments as a basis for establishing a set of protein sequences to represent a nonmodel organism, in this case, the pseudocereal chia. Assembling four publicly available chia RNA-Seq datasets produced transcript sequence sets with a high BUSCO completeness, though the Citation: Klein, A.; Husselmann, number of transcript sequences and Trinity “genes” varied considerably among them.
    [Show full text]
  • Comparative Transcriptome Analysis of Cultivated and Wild Seeds of Salvia
    www.nature.com/scientificreports OPEN Comparative transcriptome analysis of cultivated and wild seeds of Salvia hispanica (chia) Received: 17 October 2018 Pablo Peláez1, Domancar Orona-Tamayo2,4, Salvador Montes-Hernández3, Accepted: 17 May 2019 María Elena Valverde2, Octavio Paredes-López2 & Angélica Cibrián-Jaramillo 1 Published: xx xx xxxx Salvia hispanica (chia) constituted an important crop for pre-Columbian civilizations and is considered a superfood for its rich content of essential fatty acids and proteins. In this study, we performed the frst comprehensive comparative transcriptome analysis between seeds from cultivated varieties and from accessions collected from native wild populations in Mexico. From the 69,873 annotated transcripts assembled de novo, enriched functional categories and pathways revealed that the lipid metabolism was one of the most activated processes. Expression changes were detected among wild and cultivated groups and among growth conditions in transcripts responsible for triacylglycerol and fatty acid synthesis and degradation. We also quantifed storage protein fractions that revealed variation concerning nutraceutical proteins such as albumin and glutelin. Genetic diversity estimated with 23,641 single nucleotide polymorphisms (SNPs) revealed that most of the variation remains in the wild populations, and that a wild-type cultivated variety is genetically related to wild accessions. Additionally, we reported 202 simple sequence repeat (SSRs) markers useful for population genetic studies. Overall, we provided transcript variation that can be used for breeding programs to further develop chia varieties with enhanced nutraceutical traits and tools to explore the genetic diversity and history of this rediscovered plant. Mesoamerica is considered one of the most important centers of plant domestication1.
    [Show full text]
  • Chia Allergens
    24 CHATHAM PLACE, BRIGHTON, BN1 3TN (UK) TEL. (UK) 0845 310 8066 International Tel. +44 1273 746505 EMAIL: [email protected] Web Site: www.nhrorganicoils.com Allergens Declaration Organic Chia Seed Oil (Salvia hispanica) Produktname / name of product: Chiaöl kaltgepresst, kbA / Chia Oil Cold Pressed, Organic Verwendung allergener Zutaten gemäß EU-Einstufung / Ingredients with potential allergens in accordance with EU evtl. Kreuz- Allergene / Rezeptur / kontamination / Erläuterung / recipe possible cross- allergens contamination explanation Glutenhaltiges Getreide (Weizen, Roggen, present in the manufacturing location Gerste, Hafer, Dinkel, Kamut oder Due to Allergen Management System there is no critical level Hybridstämme / no yes of this allergen in the product but very small traces cannot be Cereals containing gluten (wheat, rye, barley, oat, excluded. We confirm that the product doesn´t have to be spelt, kamut or hybrids) labeled according current defined action level. Krebstiere und -erzeugnisse, Muscheln / no no Crustaceans and products thereof, mussels Eier und -erzeugnisse / no no Eggs and products thereof Fisch und -erzeugnisse / no no Fish and products thereof Erdnüsse und -erzeugnisse / no no Peanuts and products thereof Soja und -erzeugnisse / no no Soy and products thereof Milch und -erzeugnisse (inkl. Laktose) / no no Milk and products thereof (including lactose) Schalenfrüchte und daraus hergestellte Produkte (Mandel-, Hasel-, Wal-, Cashew-, present in the manufacturing location Pecan-, Para-, Macadamia-, Queenslandnuss, Due to Allergen Management System there is no critical level Pistazie) / no yes of this allergen in the product but very small traces cannot be Nuts and products thereof (almonds, hazelnuts, excluded. We confirm that the product doesn´t have to be walnuts, cashews, pecan nuts, Brazil nuts, labeled according current defined action level.
    [Show full text]
  • Whole and Enriched Grains CACFP Reference Sheet
    OSPI CNS Child and Adult Care Food Program Reference Sheet Whole and Enriched Grains Whole and enriched grains are a part of identifying Whole Grain-Rich (WGR) items. There are several methods to identify WGR items. Please view the Grain Requirements in the CACFP Reference Sheet for more information. Whole Grains: Amaranth Sprouted einkorn Amaranth flour Sprouted spelt Brown rice Sprouted whole rye Buckwheat Sprouted whole wheat Buckwheat flour Steel cut oats Buckwheat groats Teff Bulgur Teff flour Cracked wheat Triticale Graham flour Triticale flour Instant oatmeal Wheat berries Millet Wheat groats Millet flour Whole durum flour Oat groats Whole einkorn berries Old fashioned oats Whole grain corn Quick cooking oats Whole grain corn flour Quinoa Whole grain einkorn flour Rye groats Whole grain oat flour Sorghum Whole grain spelt flour Sorghum flour Whole grain wheat flakes Spelt berries Whole rye flour Sprouted brown rice Whole wheat flour Sprouted buckwheat Wild rice Whole corn Brans and Germs: Corn bran Rye bran Oat bran Wheat bran Rice bran Wheat germ Enriched Grains: Enriched bromated flour Enriched rice Enriched corn flour Enriched rice flour Enriched durum flour Enriched rye flour Enriched durum wheat Enriched wheat flour flour Enriched white flour OSPI CNS November 2018 OSPI CNS Child and Adult Care Food Program Reference Sheet Disregarded Ingredients – May be ignored (typically presented in small amounts) Corn dextrin Tapioca starch Corn starch Wheat dextrin Modified
    [Show full text]
  • Salvia Hispanica L.)
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital.CSIC 1 EVALUATION OF PERFORMANCE OF DOUGH AND BREAD 2 INCORPORATING CHIA (Salvia hispanica L.) 3 4 Esther Iglesias-Puig and Monika Haros* 5 6 Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), 7 Av. Agustín Escardino 7. Parque Científico, 46980 Paterna, Valencia, Spain 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 *Corresponding Author. Tel.: +34 96 390 00 22; Fax.: +34 96 363 63 01 25 e-mail: [email protected] (Monika Haros) 1 26 Abstract 27 28 As a result of the opinion given by the European Food Safety Authority about the safety 29 of Chia seed (Salvia hispanica L) and whole ground Chia seed as food ingredients, they 30 may be placed on the market in the European Community as novel food ingredients to 31 be used in bread products. The objective of the present investigation was to develop 32 new cereal-based products with increased nutritional quality by using chia and ground 33 chia seeds (whole chia flour, semi-defatted chia flour and low-fat chia flour) in order to 34 evaluate its potential as a bread-making ingredient. The samples with chia addition 35 significantly increased the levels of proteins, lipids, ash and dietary fibre in the final 36 product compared to the control sample. Breads with seeds or ground seeds showed 37 similar technological quality to the control bread, except for the increase in specific 38 bread volume, decrease in crumb firmness and change in crumb colour.
    [Show full text]
  • Whole Grain Goodness
    Nutrition Know-How Child Health Specialty Clinics Whole Grain Goodness What is a whole grain? A whole grain food has all three parts of the grain, and each part has different vitamins and minerals that work together to provide nutrition. Many people only think of wheat and other bread products when they hear the word “grain,” but there are many foods that contain whole grains. Why do whole grains matter? Whole grains are higher in fiber, iron and vitamins than processed grains like white flour. Fiber can help your child pass bowel movements, and iron and vitamins are very important for a child’s growth and development. People who eat more whole grains are less likely to struggle with their weight and other serious health conditions like colon cancer. How much whole grain does my child need? This depends on your child’s age and size. A good guide is to make at least half of your child’s grain servings whole grain. For example, if your child eats 6 servings of grain, at least 3 of those servings should be whole grain. How do I know if a food is whole grain? Look for the words “whole grain” on the package. Foods with at least 51% whole grain will have a special label on them like the one shown at the top of this page. You can also check the ingredients; to be a whole grain product a food should have a whole grain listed as the first ingredient. A whole grain bread will have “whole wheat flour” as the first ingredient.
    [Show full text]
  • Gluten-Free Grains
    Gluten-Free Grains Amaranth Updated February 2021 Buckwheat The gluten-free diet requires total avoidance of the grains wheat, barley, rye and all varieties and hybrids of these grains, such as spelt. However, there are many wonderful gluten-free grains* to enjoy. Cornmeal, Amaranth Polenta, Grits, Once the sacred food of the Aztecs, amaranth is high in protein, calcium, iron, and fiber. Toasting this tiny grain before cooking brings out its nutty flavor. Hominy Makes a delicious, creamy hot breakfast cereal. Serve with fruit of choice on top and/or a touch of maple syrup. Millet Rice Rice comes in many varieties: short grain, long grain, jasmine and basmati to name a Oats few. Long grain rice tends to be fluffier while short grain rice is stickier. Rice also comes in various colors: black, purple, brown, and red. These colorful un-refined rices contribute more nutritional benefits than does refined white rice and have subtly unique flavors and Quinoa textures too. Wild rice is another different and delicious option. Versatile rice leftovers can go in many directions. Add to salads or sautéed vegetables; Rice make rice pancakes or rice pudding; season and use as filling for baked green peppers or winter squash. Sorghum Buckwheat Despite the name, buckwheat is a gluten-free member of the rhubarb family. Roasted buckwheat is called kasha. Buckwheat is high in B Vitamins, fiber, iron, magnesium, Teff phosphorous and zinc. Buckwheat has an earthy, nutty, slightly bitter taste. Experiment with using the cooked grain (buckwheat “groats”, or “kasha” which is the toasted version) as you would rice.
    [Show full text]
  • (Salvia Hispanica L.) Seeds
    Imran et al. Lipids in Health and Disease (2016) 15:162 DOI 10.1186/s12944-016-0329-x RESEARCH Open Access Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds Muhammad Imran1*, Muhammad Nadeem2, Muhammad Faisal Manzoor3, Amna Javed3, Zafar Ali3, Muhammad Nadeem Akhtar4, Muhammad Ali3 and Yasir Hussain3 Abstract Background: Chia (Salvia hispanica L.) seeds have been described as a good source of lipids, protein, dietary fiber, polyphenolic compounds and omega-3 polyunsaturated fatty acids. The consumption of chia seed oil helps to improve biological markers related to metabolic syndrome diseases. The oil yield and fatty acids composition of chia oil is affected by several factors such as pre-treatment method and size reduction practices. Therefore, the main mandate of present investigate was to study the effect of different seed pre-treatments on yield, fatty acids composition and sensory acceptability of chia oil at different storage intervals and conditions. Methods: Raw chia seeds were characterized for proximate composition. Raw chia seeds after milling were passed through sieves to obtain different particle size fractions (coarse, seed particle size ≥ 10 mm; medium, seed particle size ≥ 5 mm; fine, seed particle size ≤ 5 mm). Heat pre-treatment of chia seeds included the water boiling (100 C°, 5 min), microwave roasting (900 W, 2450 MHz, 2.5 min), oven drying (105 ± 5 °C, 1 h) and autoclaving (121 °C, 15 lbs, 15 min) process. Extracted oil from pre-treated chia seeds were stored in Tin cans at 25 ± 2 °C and 4 ± 1 °C for 60–days and examined for physical (color, melting point, refractive index), oxidative (iodine value, peroxide value, free fatty acids), fatty acids (palmitic, stearic, oleic, linoleic, α-linolenic) composition and sensory (appearance, flavor, overall acceptability) parameters, respectively.
    [Show full text]
  • Development of Low Calorie Snack with Oats and Chia Seeds for All Age Groups
    International Journal of Research in Social Sciences Vol. 9 Issue 1, January 2019, ISSN: 2249-2496 Impact Factor: 7.081 Journal Homepage: http://www.ijmra.us, Email: [email protected] Double-Blind Peer Reviewed Refereed Open Access International Journal - Included in the International Serial Directories Indexed & Listed at: Ulrich's Periodicals Directory ©, U.S.A., Open J-Gage as well as in Cabell’s Directories of Publishing Opportunities, U.S.A Development of Low Calorie Snack with Oats and Chia Seeds for all Age Groups Dr Luxita Sharma* Abstract The chemical composition, textural and sensory characteristics of the four products i.e., chia seeds, dates, oats, and almonds was determined while making the product. Variations were made in the amount of chia seeds to get the desired result. Oats were roasted and were grounded along with dates and almonds and then, in the last all four ingredients were mixed. The nutritional composition of the product included 46.74gm carbohydrate, 13.65gm protein, 5.33gm fat, 1.65gm ash, 16.8gm dietary fiber, 289.53kcal of energy. Sensory evaluation results indicated that the product had high sensory ratings for all the attributes evaluated. The combination having 15% almonds, 30% chia seeds, 30% oats, and 25% dates resulted in highest scores for taste and overall acceptability. The taste was accepted to be the best in this variation. The3 product so developed aims to developing a nutritionally adequate food which could help in diseases like diabetes, cardiovascular diseases, and obesity. Key Words- Dates , Oats , Chia seeds , Ladoos ,Food product development * Head , Dietetics and Applied Nutrition, Amity Medical School , Amity University Haryana 317 International Journal of Research in Social Sciences http://www.ijmra.us, Email: [email protected] ISSN: 2249-2496 Impact Factor: 7.081 Introduction Food product development: “process of developing a brand new product or service for the market.
    [Show full text]
  • Protecting Minnesota's Wild Rice Lakes
    Protecting Minnesota’s wild rice lakes June 2015 Snapshots Minnesota is the epicenter of the world’s natural wild rice. Protected, undeveloped shoreland is important to preserving sensitive wild rice lakes for current and future generations of wildlife and outdoor enthusiasts. Although once found throughout most of the state, today, the heart of the state’s wild rice acreage falls within eleven counties: Aitkin, Becker, Beltrami, Carlton, Cass, Clearwater, Crow Wing, Hubbard, Itasca, St. Louis and Wadena. Wild rice is important both socially and culturally in Minnesota. Wild rice also provides important ecological benefits. Wild rice shoreland encompasses a complex of shallow lakes, rivers, and shallow bays of deeper lakes that support rice and provide some of the most important habitat for wetland- dependent wildlife species in Minnesota. Wild rice habitat is especially important to Minnesota’s migrating and breeding waterfowl and provides Minnesotans with unique recreation opportunities: hunting waterfowl and harvesting the rice itself for food. Wild rice also improves and protects water A young man harvests wild quality by keeping soil and nutrients in place and acting as a buffer to slow rice. winds across wetlands. The Minnesota Board of Water and Soil Resources (BWSR) has received Outdoor Heritage Funds to support and protect our state grain. Working in cooperation with the DNR and soil and water conservation districts, BWSR will complete 46 easement projects on 29 lakes and rivers. Funding for wild rice protection began in 2012. This first phase of the project was awarded $1.89 million which yielded 18 completed projects extending permanent protection to almost 10 miles of wild rice shoreland.
    [Show full text]
  • Expanded Understanding of Eleusine Diversity and Evolution
    Expanded Understanding of Eleusine Diversity and Evolution by Hui Zhang A dissertation submitted to the Graduate Faculty of Auburn University in partial fulfillment of the requirements for the Degree of Doctor of Philosophy Auburn, Alabama August 4, 2018 Key words: Next-generation sequencing, Illumina, Genome, Transcriptome, Phylogenetic, Goosegrass Copyright 2018 by Hui Zhang Approved by J. Scott McElroy, Chair, Professor of Crop, Soil and Environmental Sciences Charles Y. Chen, Professor of Crop, Soil and Environmental Sciences Leslie R. Goertzen, Associate Professor of Biological Sciences Eric Peatman, Associate Professor of Fisheries, Aquaculture, and Aquatic Sciences i Abstract Eleusine, including 9 to 12 species, is a small genus of annual and perennial grass species within the Eragrosteae tribe and Chloridoideae subfamily. There are very few genomic information about this genus. The primary goal of this dissertation research is to expand understanding of Eleusine diversity and evolution. The dissertation opens with a brief literature review regarding the motivation for this research. In chapter 2 we report a draft assembly of approximately 498 Mb whole-genome sequences of goosegrass obtained by de novo assembly of paired-end and mate-paired reads generated by Illumina sequencing of total genomic DNA. From around 88 GB of the clean data, the genome was assembled into 24,063 scaffolds with N50 = 233,823 bp. The nuclear genome assembly contains 25,467 predicted unique protein-coding genes. Sixteen target herbicide resistant genes and four non-target herbicide resistant gene families were obtained from this draft genome. Chapter 3 presents a complete plastid genome sequence of goosegrass obtained by de novo assembly of paired-end and mate-paired reads obtained in chapter 2.
    [Show full text]