We are an educational farm at the Virginia School for the Deaf and the Blind. A hub for garden-based education for students, teachers, and the community.
Our story started when the Allegheny Mountain School teamed up with the Virginia School for the Deaf and the Blind (VSDB) to create an educational farm on the VSDB campus. Our mission is to empower people to use gardens as educational spaces. We hope to provide students with a living classroom in the garden, to give teachers the tools and resources to learn and inspire classes with nature while meeting standards of learning, and to offer opportunities for the Staunton/Augusta community to be involved in workshops and other hands-on learning activities. Not to mention, supplying the cafeteria with fresh veggies. Needless to say, we have lots of work to do, but are extremely excited to develop the project!
VSDB Educational Farm is a project of VSDB and the Allegheny Mountain School (AMS.) AMS is a fully funded intensive fellowship program that focuses on building community through strengthening local food systems.
Follow us on Facebook! http://www.facebook.com/vsdbeducationalfarm


Easier to rewet than peat moss, is not hydrophobic. Only deep water culture compares to this method in plant growth vigor. Do you think peat can be wisely managed, renewable or not? Water retention. Absorbs water up to 10 times its dry weight, excellent wetting and re-wetting. Peat moss, often labeled "Sphagnum Peat Moss," is quite different, though. You have to be careful about using peat moss. Coir does saturate faster than peat moss, thereby using less water to “activate”. If coco peat is fast absorbing, peat moss will retain moisture longer. The one drawback that’s difficult to get over is one regarding peat moss and its sustainability. can you use it straight or mixed with your favorite medium? What to Consider When Choosing a Pump for Hydroponics System? They found that coir performed on par with peat. Over time the sphagnum moss dies and is over-grown by new sphagnum moss. If so. Effectiveness is another. This is mainly due to the benefits in the Kitchen Gardens and Terrace Gardens for Soil Less Farming. It’s as good outside as in. Golden Seed, best moisture for the growing environment. The main reason justifying the adoption of coco coir is to be used as an environmentally friendly replacement of peat moss. For more information visit the Master Gardener Diagnostic Clinic May … Free of weed seeds, pests, and pathogens. [email protected] Active Member. I forgot to add that there are other differences in peat vs. coco besides calcium, PH and salinity. Coir can be high in salts. In a comparison of coco peat vs. soil, the peat retains much more water and releases it slowly to plant roots. I recently bought 20 yards of a decent “Garden Mix” (Southern Nurseries ‘Holy Cow’) and they say it has a CEC of 25ish. How to use and what you would use them for. Coir, in its various forms, is the relative newcomer to the garden. Soak compressed bale in water to expand. I’m no professional, so I will let you guys tell me what you think. Get your plants off to a great start and keep them healthy with our premium blends. If you are trying to build a high performance growing media or very fertile soil, then look at the Cation Exchange Capacity (CEC) of the individual components you are considering adding. Peat moss comes from peat bogs -- swamps or marshes filled with decomposed sphagnum moss. A major switch from my previous grower who retired and moved to Hawaii, that used compost and perlite and a small amount of Peat. [i] Often retains less water than coir which means more watering is required. Grown in ocean climates, it often picks up additional salts after harvest. Planet Natural offers the organic amendments that your plants need to thrive. Indoor coir growers have long recycled their much-used hydroponic coir into their outdoor vegetable gardens and compost piles. If you think of the coconut meat as the main crop of the coconut palm, then coir is a left-over leftover. “Renewable” resource – byproduct of the coconut industry. Coir has a pH of 5.8 to 6.8 so limestone is less often required to adjust the acidity. PEAT. Excellent habitat for microorganisms. Coco Peat Farming Advantages: Coco Peat is now in urban demand. Nobody is suggesting that peat moss is an ineffective medium to aid plant growth – it is favoured by gardeners for a reason. At the same time, we heard whispers about how peatlands were being overly harvested. I’m not set up to do hydroponics. In addition, coco peat is not spoiled after use – it’s possible to wash and reuse coco peat once a gardening project has come to an end and the soil is no longer needed. Feb 14, 2011 #8 Wow thanx for the reply. “No brand (of coir) performed consistently better than sphagnum peat,” it concludes. It holds more water than peat moss, but doesn't hold it as long. Coco Peat is a sustainable, renewable resource that is revolutionizing agriculture around the globe. Kindly advise if what I am doing is correct. While being acidic may be a disadvantage t… Cation Exchange Capacity of 40-60. Peat moss tends to have a PH of 4 or 5, making it acidic. Adding coir will pretty much keep the pH of the soil you’re adding it to the same. Sphagnum tends to be acidic and is frequently used in potting of acid-loving ornamentals. Let’s us know here, or over at our Facebook page. Sphagnum peat moss is found in better brands of potting soil. Thanks very much. One 5-kilo bale makes up to 16 gallons. I sell retail annuals and perennials, My grower uses pretty much just peat moss in her containers and baskets. It is very decomposed organic matter that has collected in ecological and geological deposits over many earth ages. Peat Moss vs Coco Peat: What Is The Best For Cannabis Growing. It’s been found that the high potassium content of coir can interfere with calcium uptake. Coco has a more optimal pH for plant growth 5.5-7 vs Peat's 4.5 Coco drains better and has superior air porosity when compared to Peat. What’s been your growing experience with coir? Oh the sawdust can be obtained from any cabinet builders shop, usually for free. Available in liquid and powder forms, mycorrhizae inoculants are effective and easy to use. Peat moss works to acidify its environment by uptaking cations like magnesium and calcium, and in turn releasing hydrogen ions. Peat Moss doesn't retain water naturally. Sustainability is part of the discussion. It should prove out to be a great soil that is all renewable from products that are being discarded anyway. Square-foot gardener Bartholomew states that his efficient, small space gardening methods justify the use of peat in his soil formula. Coconut coir is a readily renewable, pH -neutral, non hydrophobic soil amendment that aerates, improves water retention, and is more environmentally friendly than peat moss. There’s a lot of discussion going on over which soil conditioner is best for your garden: sphagnum peat moss or coconut coir? Peat Moss is a material harvested from peat bogs far far away. Peat moss holds 10 to 20 times its dry weight in water, while Coir holds 8 to 9 times its dry weight in water. So its possible to even up the sawdust amount and leave out Peat moss completely, in the ponies and small containers. Excellent habitat for microorganisms. Coco Loco also doesn't compact to the point where roots have a hard time anchoring in the soil substrate. We figured since coco pith is made from the outer husk of coconuts, something that’s otherwise just thrown away, it was the more sustainable than peat moss. Made of 100% pure compressed coconut husk fibers, Roots Organics® Coco Peat is a terrific addition to your planting mixes, possessing a near perfect natural pH level of 5.2-6.3 for ideal nutrient plant intake. Easier to rewet than peat moss, is not hydrophobic. Long popular with hydroponic growers for its water retention, its deterrence of fungus gnats and certain diseases, and its root-supporting structure, it carries these positives into the garden where it functions much like sphagnum moss. Once harvested, it’s not coming back anytime soon. Coconut coir generally comes in compressed blocks or bricks. The pith from which coco coir is made contains high amounts of lignin and cellulose that prevent it from decomposing and shrinking. Black Gold® Organic Peat Moss is an excellent all-purpose potting mix ingredient and soil amendment. Peat moss also makes a useful soil amendment. And this is where the heart of the discussions lay. The peat bogs grow 70% more peat moss each year than is harvested. Types of Coco Peat for Plants. Usually cheaper than peat moss. Slight adjustments might be required. I’ve settled on a 50/50 coco/peat blend with 10% perlite and 15% vermiculite added (similar to Pro Mix). Many fertile garden soils fall in 15-40 meq range. In a well-circulated piece (among peat lovers anyway) that used CSPMA’s figures, Jeff Ball at Garden Rant made a case that peat is renewable: Here are the simple facts: Canada has over 270 million acres of peat bogs which produce peat moss. Thanks. Peat moss is harvested from bogs that have taken hundreds, if not thousands of years to form as dead plant material piled on dead plant material. After a few uses I send the coco/peat mix to the compost pile and in a year or two (I have a couple large compost piles) it gets redistributed to my soil gardens as top dressing. Both the Sphagnum Peat Moss and the Coco Coir come dehydrated and have to be rehydrated before you can put it into your toilet. More aeration and … On the same note, Peat is far easier to overwater where Coco is incredibly hard to overwater (assuming you buy a coco brand without much dust/pith and lots of larger particles/fibre) Can you use coconut coir with peat moss, perlite, or topsoil in a bag. Peat moss is harvested from bogs that have taken hundreds, if not thousands of years to form as dead plant material piled on dead plant material. I have developed a process to get coco peat from husk. This is repeated over and over, and after hundreds or even thousands of years these many layers of dead sphagnum moss form a bog. Because to me this is a big concern as I’m just thinking about the draught condition from the latest years that we experimement through some US region. Pros. You may have some concerns about the use of coconut peat farming or coir fiber advantages. Also, roughly 90% is imported into the United States, further increasing its carbon footprint. I used Coir alone 15 years ago when I first started out, with 90% WOW I LIKE IT. Unlike peat moss, coco coir peat needs less water to achieve the same level of hydration. I am using fibre at the bottom of the pot for drainage, as our soil here is clay type. Greener, organic and renewable, coco peat is being … I am located in Northern Idaho, and our spring mostly starts out beautiful then turns cold and rainy for a week sometimes two which causes no drying of the plants. If coir is renewable, and peat is not, why not use coir, despite its minor drawbacks? Coir retains water in the long run better than such growing mediums as perlite and rock wool, which suggests it will retain water longer in the garden as well. I use fabric pots (plastic pots require more perlite) in a flood/drain table, cycled 3-4 times per day depending on temp/humidity and plant size. Good humus can be as high as 300 meq/100g. Also known as Sphagnum, peat moss is a genus of around 380 separate species of mosses. [ii] Soil improvement. Peat moss is the only one of the four additives listed here which is not considered PH neutral. Coco is actually a by-product of the coconut industry, making it a renewable resource. Mostly sourced from India and Sri Lanka, coco fibers are the husks of coconuts either decomposed or ground up. You can use coir just like peat moss. A study (link no longer active) from Utah State University found that in straight hydroponic growing situations (soilless, just peat or coir, both combined with perlite for drainage, and nutrient solution) found “poor plant growth in coir,” a result that’s contradicted by the success of all sorts of indoor growers using coir. Do you guys know how much water it takes to remove salt from the coconut coir (2 or 3 wash I was told)? It quotes other studies that examined the effectiveness of sphagnum peat and coir: Researchers at Auburn University and University of Arkansas compared peat and coir as soil amendments for horticulture. True mixing peat with clay soil and any organic manure/compost loosens up soil. It often comes pressed into bricks, which have to be soaked to break them apart. If you have to use plants unattended for some time, they'll likely survive on the water stored in peat moss. Both encourage natural beneficial microbial populations. Once harvested, it’s not coming back anytime soon. If you do the math that comes to one of every 6,000 acres of peat moss is harvested each year. Contains a unique cell structure that helps regulate moisture and air around plant roots creating an ideal growing environment. Perfect for acid-loving plants like azaleas, rhododendrons, roses and conifers. I have my farm in Dharmapuri, Tamilnadu, India. I am following this process for some of my plants where there is excess clay soil. Usually cheaper than peat moss. The Environment. Peat moss is said to soak up to 20 times its own weight in water, which it releases slowly. And here is the cherry on top. While we suggest a little care before it’s used and certain supplementation to boost calcium levels, if necessary, we don’t think, as the study recommends, the differences it discovered between peat and coir suggest coir be used “in great caution.” Here great caution seems to mean without amendment or supplementation. Again, addition of calcium amendments can take care of this problem in garden soils. Coir has superior water holding capacity allowing for excellent air space and drainage. The peat is mixed with soil and manure from vermiculture to make a potting mixture. Not everyone considers peat unsustainable. Hydroponics is one thing. Coir comes from the shell and fibers of coconuts. I have grown many different plants types in just about every media type available. For one thing, unlike peat moss, coconut coir is a renewable resource. The end product is very similar to peat moss, but each has their differences. Truth is both are great additions to garden soil. What matters most is that we as humans moderate our consumption. Coco peat is very quick to dry and cannot hold moisture for long. Much smaller than peat moss bales, they will expand more than you'd believe when moistened. Most peat moss in the U.S. comes from Canada. I got many complaints from customers of their baskets getting root rot over the last 3 years. Coco Coir is a 100% natural by-product of coconut harvest. Each year the peat moss industry harvests only 40,000 acres of peat moss mostly for horticultural use. In contrast, peat moss has a finer and stronger texture so it holds water longer. Peat bogs are living entities. For 2016 I am going to mix my Coir with Peat and Compost at a ratio of 2/3 Coir, 1/6 Peat, and 1/6 compost, or reduce Peat and Compost down to 1/12 and use a completely seasoned, dry hardwood sawdust, which is excellent as being lightweight, wet or dry, allows the roots lots of oxygen, ease of growth and spreading. It begins its life as sphagnum moss. Coir: is made from the pith element of the coconut husk (shell) First coco peat lasts much longer than plain peat plus it is disease resistant and holds moisture well. Like peat moss, adding coco peat to soil also helps with aeration and water retention. Coir pH usually runs 6 – 6.7, close to neutral. Peat moss tends to shed water when first wetted, and coconut coir adjusts to water more easily than peat moss. The higher the number, the greater the nutrient holding capacity. The Canadian Sphagnum Peat Moss Association, in it’s “Industry Social Responsibility Report” from 2014 makes an argument that peat is a resource they’re protecting. Sorry I was trying to remember where I saw it, but somewhere online there is a big thread discussing coco vs peat moss and lots of good info, I suggest you gooogle coco vs peat moss and look around. Different reports list coco as having a water capacity ranging from 8x to 30x it's own weight. Peat falls in the 100-200 meq/100g. It absorbs water well and isn't hydrophilic like peat moss and peat-based mixes. Because most plants cannot live in such extremely acidic conditions. Shop our large selection of hydroponic mixes and choose what’s best for your needs. Peat moss affects climate change and resources the most. We’d be curious to hear what you think. Rick. Coir comes from the shell and fibers of coconuts. Sphagnum moss and sphagnum peat moss, however, are two distinctly different materials. Some growers recommend washing even brands that are pre-soaked to rid them of salts. I add around 1/3 perlite in my mix for areation. Both, also, have drawbacks. Switching to coco peat. Oftentimes, peat moss is referred to as sphagnum peat moss as much of the decomposed material in a peat bog comes from sphagnum moss which commonly grows on the top of the bog. IMHO, both products are sustainable. Vermiculite 100-150 meq. And that’s where the discussion comes in, on both the small drawbacks that can be compensated and the larger ones that can’t. The reason many growers switch to peat moss is due to the neglect by your bigger retail stores having knowledgeable gardeners caring for and taking the time to water the plants they house, especially when some stores don’t pay for their plants until their sold (which I won’t mention any marts). The quality of and amount of contamination in peat varies from one manufacturer and batch to another. A natural, organic soil conditioner! Of course, sphagnum makes only part of a complete soil mix, — rarely as much as a third as recommended in Mel Bartholomew’s Square Foot Gardening soil formula — making small increment pH adjustments not so difficult. However, coco peat is an excellent substitute for peat moss. It’s renewable. It must be processed with wetting agents. Coir affects human health and ecosystem quality more than peat. Peat moss is mined from peat bogs, which trap 30% of our planets CO2. Breaks down slower than peat due to high lignin content. Zach Zezulka gose over compost base potting soil vs Peat Moss / Coco Coir. However, despite reports that coir has a greater water holding capacity, sphagnum peat moss holds 10 to 20 times its weight in water, while coir only holds an average of 8 to 9 times its weight. With that data I consider peat definitely a renewable resource. According to me coconut coir is a misnomer for coconut peat. #2 pH Level The brands we feature are the finest available. Different reports list coco as having a water capacity ranging from 8x to 30x it’s own weight. It drains well but still retains moisture for the plants. This coconut husk "dust" is marketed as coir (pronounced KOI-er). Peat moss can be used in the same manner as peat and works as a dry storage medium for bulbs. The third way here is to use less sphagnum moss if you’re using it at all. Peat has the potential of absorbing excess soil moisture from clay soil which other wise would become sticky and slowly destroy the plant roots. Nature’s perfect growing media! with very few draw backs. The peat industry has looked at combining sphagnum with other products in ways that maintain its effectiveness in smaller amounts. Is coconut coir good for aloe vera plants? After all, peat has drawbacks — its acidity and ability to “trap” water in outdoor soils, making them mucky — as well. Each has its own list of beneficial nutrients it adds to the soil. Both are natural and plant based. Both are excellent in trapping air in the soil, air that will benefit plant roots. On the other side, the Oregon State University Extension Service makes a good case, based on sustainability, for using coir instead of peat. Coco is somewhere around 50-80 meq. Some brands are not only washed but composted, making for more balanced mineral delivery. Mixing it with garden soil makes for a completely different proposition.
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Pepper plants are picky about soil temperature. Their seeds germinate best in soil temperatures above 75°F, they prefer to be transplanted into garden soil that is at least 60°F, and they can’t abide frost at all. Optimal pepper-growing temperatures range between 65° and 85°F during the day and between 60° and 70°F at night. When daytime temperatures climb above 90°F or fall below 60°F, pepper plants often experience blossom drop, a condition where flowers fall off the plant before fruit can set. Blossom drop causes low yields in otherwise healthy plants. The peppers’ optimal temperature range causes difficulties for gardeners in desert areas, where temps can soar well into the 90s during the day but drop below 60°F at night. One way to get around this problem is to plant peppers earlier in your growing season when daytime temperatures are more moderate.
If evening temperatures are chilly, place a lightweight row cover over your plants. Just be sure to remove the row cover on days forecast to reach above 80°F, since the temperature inside the row cover will be several degrees warmer than the ambient air temperature. If nighttime temperatures are optimal but daytime temperatures rise too high, you must provide some kind of afternoon shade. Consider planning your garden so that taller plants, such as tomatoes, shade the peppers during the warmest hours of the day. You can also shade the plants with shade cloth, a fabric designed to allow only a fraction of sunlight through. Shade cloth (also called shade netting and shade fabric) and row covers are available at most garden centers, through mail-order gardening catalogs, and online from various supply companies.
Bell pepper, also known as sweet pepper or capsicum, is a cultivar group of the species Capsicum annuum (chili pepper). Cultivars of the plant produce fruits in different colors, including red, yellow and orange. The fruit is also frequently consumed in its unripe form when the fruit is still green. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European, African and Asian countries.
Today, Mexico remains one of the major pepper producers in the world. Nomenclature The misleading name “pepper” (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant originating from India, was a highly prized condiment; the name “pepper” was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum genus. The most commonly used alternative name of the plant family, “chili pepper”, is of Central American origin.
Bell peppers are botanically fruits but are generally considered in culinary contexts to be vegetables. When cutting off, the top of the bell pepper is referred to as a “pepper pan”. Hot or not While the bell pepper is a member of the Capsicum genus, it is the only Capsicum apart from Capsicum rhomboideum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste usually associated with the rest of the Capsicum genus. Varieties The colors can be green, red, yellow, orange and more rarely, white, rainbow (between stages of ripening) and purple, depending on when they are harvested and the specific cultivar. Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers.
The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet. Nutrition Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is more than double the 70 mg of an average orange. <
The banana pepper (also known as the yellow wax pepper or banana chili) is a member of the chili pepper family. It is often pickled and used as an ingredient in sandwiches. It is a variety of the species Capsicum annuum. Its shape and color resemble a banana. Its flavor is mild to moderately hot (0–500 Scoville units), and as is the case with most peppers, its hotness depends on the maturity of the pepper, with the ripest being sweeter than younger ones.
Banana peppers are not the same as pepperoncini (which some erroneously refer to as banana peppers). Banana peppers are typically yellow, but can also be orange or red. The plant requires full sun and should be treated the same as most other plants in the pepper family. Plants can be grown from seed and cuttings.
The cayenne pepper—also known as the Guinea spice, Cow Horn Pepper, Aleva or bird pepper or, especially in its powdered form, red pepper—is a hot, red chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae).
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name. Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Sichuan cuisine) or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville Units. It is also used as an herbal supplement and was mentioned by Nicholas Culpeper in his 17th-century book Complete Herbal Cultivation Most cultivated varieties of cayenne, capsicum annuum, can be grown in a variety of locations and need approximately 100 days to mature.
Peppers prefer warm, moist, nutrient-rich soil in a warm climate. The plants grow to about 4ft of height and should be spaced 3ft apart. Chilis are mostly perennial in sub-tropical and tropical regions; however, they are usually grown as annuals in temperate climates. They can be overwintered if protected from frost and require some pruning. Nutrition Cayenne pepper is high in vitamin A. It also contains vitamin B6, vitamin E, vitamin C, riboflavin, potassium and manganese. In Cuisine Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Buffalo Wings sauce contains Cayenne pepper.
The jalapeño is a fruit, a medium sized chili pepper with a warm, burning sensation when eaten. A mature jalapeño is 2–3½ inches (5–9 cm) long and is commonly picked and sold when still green, but occasionally when ripe and red. It is a cultivar of the species Capsicum annuum originating in Mexico.
It is named after Xalapa, Veracruz, where it was traditionally cultivated. About 160 square km are dedicated for the cultivation in Mexico, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeños are cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa, and Chiapas.
The jalapeño is variously named in Mexico as huachinango and chile gordo. The cuaresmeño closely resembles the jalapeño. The seeds of a cuaresmeño have the heat of a jalapeño, but the flesh has a mild flavor close to green bell pepper. As of 1999, 5500 acres in the United States were dedicated to the cultivation of jalapeños. Most jalapeños are produced in southern New Mexico and western Texas. Jalapeños are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods.
During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. Jalapeños thrive in a number of soil types, and temperatures if they are provided with adequate water. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapeños have 2,500 – 8,000 Scoville scale heat units. Compared to other chilis, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation.
The heat, caused by capsaicin and related compounds, is concentrated in the membrane (placenta) surrounding the seeds, which are called picante. Handling fresh jalapeños may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding jalapeños. When preparing jalapeños, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeño is of Nahuatl and Spanish origin. The Spanish suffix -eño signifies that the noun originates in the place modified by the suffix, similar to the English -(i)an. The jalapeño is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li “sand” and a-pan “water place.” Serving Styles
- Chiles toreados are fresh jalapeños that are sauteed in oil until the skin is blistered all over. They are sometimes served with melted cheese on top.
- Chipotles are smoked, ripe jalapeños.
- Jalapeño jelly can be prepared using jelling methods.
- Jalapeño peppers are often muddled and served in mixed drinks.
- Jalapeño poppers, also called armadillo eggs, are an appetizer; jalapeños are stuffed with cheese, usually cheddar or cream cheese, breaded or wrapped in bacon, and cooked.
- Stuffed jalapeños are hollowed out fresh jalapeños (served cooked or raw) that are stuffed, often with a mix containing seafood, meat, poultry, and/or cheese.
- Texas toothpicks are jalapeños and onions shaved into straws, lightly breaded, and deep fried.
Chili pepper (from Nahuatl chilli, chilli pepper, chilli, chillie, chili, and chile) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. History Chili peppers have been a part of the human diet in the Americas since at least 7500 BC.
There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Central and South Americas that is self-pollinating. From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Indonesia, Korea, and Japan. They were incorporated into the local cuisines.
An alternate account for the spread of chili peppers is that the Portuguese got the pepper from Spain, and cultivated it in India. The chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers journeyed from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika. The five domesticated species of chili peppers are:
- Capsicum annuum, which includes many common varieties such as bell peppers, Banana pepper|, cayenne pepper, jalapeños, and the chiltepin
- Capsicum frutescens, which includes Malagueta pepper, tabasco pepper, and Thai peppers, piri piri, African birdseye chili, Malawian Kambuzi
- Capsicum chinense, which includes the hottest peppers such as the naga jolokia|naga, habanero, Datil pepper and Scotch bonnet
- Capsicum pubescens, which includes the South American rocoto peppers
- Capsicum baccatum, which includes the South American aji peppers
Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is referred to as ancho), New Mexico (which is also known as chile Anaheim pepper, Serrano pepper, and other cultivars. Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them. Intensity The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in the pepper spray used as an irritant weapon.
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study reports that capsaicin alters how the body’s cells use the energy produced by hydrolysis of Adenosine triphosphate. In the normal hydrolysis, the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result, the ATP energy (which would have been used to pump the ions) is instead released as heat.
The “heat” of chili peppers was historically measured in Scoville scale heat units (SHU), which is a measure of how much a chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. The modern commonplace method for Quantitative analysis (chemistry)|quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature which measures 16,000,000 SHU.
World’s hottest chili pepper Current record holder According to Guinness World Records, as of February 25, 2011, the world’s hottest chili pepper is the Naga Viper pepper with a Scoville rating of 1,382,118 SHU. History In 2007, Guinness World Records certified the bhut jolokia as the world’s hottest chili pepper at 401.5 times hotter than Tabasco sauce
- On December 3, 2010, the Bhut Jolokia was replaced as the hottest known chili pepper by the Naga Viper pepper, which had an average peak Scoville rating more than 300,000 points higher than an average bhut jolokia – but still not higher than the hottest ever recorded Dorset Naga
- In February 2011, Guinness World Records awarded the title of “World’s Hottest Chilli” to the Infinity chili grown in Grantham, England
- On February 25, 2011, Guinness World Records announced that the Naga Viper pepper had beaten the previous record holder by 314,832 (SHU) with a rating of 1,382,118.
Currently, Scoville ratings are highly controversial among the pepper growing community and tests with more rigorous scientific standards are yet to be conducted on the many peppers vying for the title of the “world’s hottest”.
NOTE:- graphics courtesy of Google Images


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1 edition of The 2000 Import and Export Market for Worked or Prepared Breakfast Cereal Grains in Belgium (World Trade Report) found in the catalog.
The 2000 Import and Export Market for Worked or Prepared Breakfast Cereal Grains in Belgium (World Trade Report)
The Worked or Prepared Breakfast Cereal
January 5, 2001
by Icon Group International
Written in English
|The Physical Object|
|Number of Pages||53|
You can choose a combination of breakfast cereals up to the amount of ounces (oz) printed on the check. View the Breakfast Cereals pages of the WIC Shopping Guide (PDF). . Key export market: Indonesia and China are some of the biggest importers of Australian wheat. Outlook: Australia could export as much as 15 million tonnes of the wheat on growing demand for the grain.
Chapter 21 Cereal Cereal Products Cereals are a major staple food for people throughout the world. East to grow and store Low in cost $$ High-energy value Types of cereal products Cereals are starchy grains that are suitable to use as foods Examples of cereals: Corn, wheat, rice, oats, barley, rye Cereal products are used to make the following: breakfast foods, flours, meals, breads, pasta. 5. The amount of cereal Americans eat is out of this world. While cereal is a breakfast favorite around the world, folks in the U.S. can't seem to get enough of their favorite brands. Americans buy around billion boxes of cereal each year, enough to stretch all the way to the moon and back. That amounts to about 14 pounds of cereal that the.
Are you involved in plant exports? Fishy detections, unusual imports and how you can have your say on the newsletter. Read the new edition. Australian Food Statistics ; Call Make a general inquiry Report a biosecurity concern Contact the media team. Dutch exports and imports of food products grow every year. Exports (in value) however, have grown faster than imports and, as a result, the Dutch export surplus of food products continues to get larger. In , it totaled US$ billion, up by % compared to By more than 50%, the main export markets are Germany, Belgium, and France.
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Industry market research reports, statistics, analysis, data, trends and forecasts. Find industry analysis, statistics, trends, data and forecasts on Cereal Production in the US from IBISWorld. Get up to speed on any industry with comprehensive intelligence that is easy to read.
the world market price for other coarse grains is projected to decrease in real terms, reaching USD /t inas trade protection measures and increased competition from maize impede import demand growth in China. The world price for rice (Thailand grade B milled %, fob Bangkok) increased to USD /t inthe highest level since File Size: KB.
cereal grains otherwise worked (for example, hulle - on 20 pallets beneopro w82 - saco 25 kg hs net weight: 20 kg po giv14 United States: Revenue in the Breakfast Cereals segment amounts to US$20,m in The market is expected to grow annually by % (CAGR ). The Breakfast Cereals segment includes.
Start studying Cereals for home economics. Learn vocabulary, terms, and more with flashcards, games, and other study tools.
Search. Breakfast cereals. Cereal Grains and Pasta 27 Terms. dct OTHER SETS BY THIS CREATOR. Counties in irish 32 Terms. THE GRAIN INDUSTRY IN CANADA. BACKGROUND. Grains grown in Canada include wheat, barley, corn, oats and the oilseeds produced here are canola, soybeans, flaxseed, safflower and sunflower.
Canada produces about 7% of the world’s total supply of wheat and barley but accounts for between 15% and 20% of world exports. Process to export Cereals. Posted on 05 January Category: How to export The information provided here is part of Online export import business guide course.
How to export Cereals HS codes of cereal grains, worked etc nesoi, cereal germs. Start studying ap human geography study guide.
Learn vocabulary, terms, and more with flashcards, games, and other study tools. Rice (including Basmati and Non Basmati) occupy the major share in India's total cereals export with % during the same period.
Whereas, other cereals including wheat represent only % share in total cereals exported from India during this period.
HS Code: - Prepared foods obtained by the swelling or roasting of cereals or cereal products (for example, corn flakes); cereals (other than maize (corn)) in grain form or in the form of flakes or other worked grains (except flour, groats and meal), pre-cooked, or otherwise prepared, not elsewhere specified or included.
- Prepared foods obtained by the swelling or roasting of cereals. The information provided here is part of Import Export Training course online.
Health department and Food and Drug safety department are the major government agencies involved in importation of cereals. Import permit or Phyto sanitary certificate for importation of cereals. HS codes of cereal grains, worked etc nesoi, cereal germs.
Cereal Grains study guide by kimperez includes 38 questions covering vocabulary, terms and more. Quizlet flashcards, activities and games help you improve your grades. Cereal farming, growing of cereal crops for human food and livestock feed as well as for other uses, including industrial starch and biofuel.
Cereals, or grains, are members of the grass family cultivated primarily for their starchy dry fruits. Wheat, rice, corn (maize), rye, oats, barley, sorghum, and some of the millets are common cereals.
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The United States of America is the top country by cereals exports in the world. As ofcereals exports in the United States of America was million thousand US dollars that accounts for % of the world's cereals exports.
The top 5 countries (others are Russian Federation, India, Argentina, and Ukraine) account for % of it. The world's total cereals exports was estimated at. The world cereal yield was 2, million tons inaccording to the United Nations Food and Agriculture Organisation1.
Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural form as whole grain and they are a rich source of vitamins, minerals, carbohydrates, fats, oils.
This statistic shows the total global grain production in crop years / to / and provides a forecast for / The Global breakfast cereal market is growing at a CAGR of % during the forecast period ().
The growth of the market is mainly witnessed due to the changing food habits and influence of western culture on dietary patterns of consumers, as it provides a convenience solution to readily accessible food that optimize the ease of consumption without further preparation.
Cereal grains are the basis of most diets in developing countries, constituting _ of total intake compared to _ in industrial nations. 70%; 40% Be familiar with the grains, their relative importance and where they are most used in the developing world.
Start studying Cereal grains. Learn vocabulary, terms, and more with flashcards, games, and other study tools. A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text.
Wheat and coarse grains account for more than two-thirds of the overall grain trade, while soybean makes up the rest. Agricultural demand The main importers of grain reside in. The Top Wheat Exporting And Importing Countries In The World. Wheat is a staple cereal grain consumed in many parts of the world and hence is one of the important agricultural products traded between countries of the world.
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Caribbean countries spend a combined $4.5 billion annually on crops that could potentially be grown in the region. This food import cost has risen consistently, year after year, over the past three decades.
Discussing the issue, the Food and Agriculture Organization mooted a potential solution to rising food import bills throughout the Caribbean, pointing to Guyana’s unique agricultural possibilities. Dr. Julio Berdegue, assistant director-general of the Food and Agriculture Organization of the United Nations, explained that Guyana could effectively solve import challenges throughout the entire region if the country could realize its food production potential.
Speaking with the media in April 2019, Dr. Berdegue explained that increased reliance on imported food products placed a huge burden on the region in terms of food security and safety. He suggested that Guyana could prove to be a fundamental part of the solution since few other countries within the region offered anything close to Guyana’s production potential.
Dr. Berdegue acknowledged that climate change could be a threat to food production throughout the whole of the Caribbean and Latin American region, as 50 percent of the total area is expected to see a rise in temperature of around 1.5 degrees by 2030. He said that this temperature increase may not bode well for the future of agriculture and food production. He also told the media that time is of the essence, explaining that the region needs to formulate tangible solutions to tackle climate change and increase food security. Speaking specifically about Guyana, Dr. Berdegue stressed the importance of implementing climate-smart agriculture to coexist with the country’s emerging gas and oil sector.
A history of farming in Guyana
From the arrival of Amerindian tribes thousands of years ago, to colonial settlers and the construction of plantations, farming has always been big business in Guyana, although only around 5 percent of the nation’s landmass is suitable for cultivating crops.
Historically, much of the country lays up to a meter below the high-tide level, necessitating the construction of dams and dikes to protect crops from the sea. Just 2 percent of the country consists of arable land, with the remainder made up of savanna, mountains, and plateaus.
Throughout the 19th century, rice and sugar were the country’s most important agricultural products. Sugar was grown and processed throughout Guyana primarily for export, while the vast majority of national rice crops were consumed domestically.
Today, Guyana’s sugar market represents approximately 15 percent of the country’s annual GNP. Other important crops include cocoa, coffee, wheat, bananas, coconuts, pepper, citrus fruits, pumpkin, and livestock. Cattle ranches produce Guyana’s dairy products as well as beef, poultry, and pork.
Peanuts have grown to become a particularly popular crop throughout Guyana today. Peanut production dominates the economy in the region of Rupununi, with many farmers relying on the crop as their principal income source. Thanks to enhanced production practices, peanut production has grown from 1,100 to 2,500 pounds per acre over the last four years. Peanut farmers benefit from both selling their yields to domestic markets and exporting their products throughout the Caribbean.
Guyana also produces modest amounts of tobacco, vegetables, and vegetable oil. Many farmers started diversifying their crops in the late 1980s, experimenting with premium items such as asparagus and heart-of-palm.
Guyana boasts a lucrative fish industry, particularly shrimp. By the end of the 1980s, shrimp production became the country’s third highest-earning export after bauxite and sugar.
The future of Guyanese agriculture
In 2018 $17 billion in government funding was allocated to Guyana’s agricultural industry. Winston Jordan, Guyana’s finance minister, explained that previous investments in agricultural diversification had proved extremely successful, enabling farmers to experiment with non-traditional crops. He said that the Guyanese government needed to upscale its diversification efforts to enable the country to become more economically resilient. He pointed out that priority areas included productivity, food security and safety, infrastructure improvements, and increased institutional capacity.
As Dr. Julio Berdegue explained, innovation is key to the expansion of Guyana’s agricultural sector. He suggested that by embracing cutting-edge technologies and techniques while fostering environmentally friendly agricultural practices, the country could sustainably increase its agricultural productivity.
While expanding Guyana’s agricultural industry would require significant investment, Dr. Berdegue explained that the nation’s lucrative gas and oil industry could provide the means for paying for these improvements. Dr. Berdegue said he believed each of these industries could coexist comfortably in a mutually reinforcing situation, further adding to Guyana’s GDP.
GBTI is proud to support Guyana’s farming industry
As the nation’s longest-running commercial bank, GBTI nurtures its relationships with customers operating in all industrial sectors, offering financial solutions tailored to their individual needs.
From poultry farming, to cash crops, to aquaculture, GBTI offers a variety of agricultural loans, helping farmers establish and expand their operations.


Biochar is just one of human’s first achievements which is still an important product today for its many applications from the agricultural and waste management industries. In the following article become familiar with more details on the production of biochar in today’s sophisticated Biochar Making Machines.
The History of Biochar
Charcoal can be obtained as being a natural product around the world. Early humans didn’t take long to comprehend the truly amazing price of charcoal. Charcoal can be used as in ideal method to obtain slow-burning fuel and has important advantages to boosting soil value and crop yield. Our ancestors learned many ways to make charcoal from all sorts of products.
Eventually through the agricultural revolution, early human farmers began to create biochar as a soil tonic to boost their crop yield along with positive results. The creation of biochar in ancient time was very simplistic, but nevertheless effective therefore we have found abundant archaeological evidence that shows how our ancestors accomplished this feat.
Despite how advanced our biochar making machines (https://www.bestongroup.com/biochar-production-equipment/) are today, they still harness exactly the same simplistic plans that the early ancestors applied.
The first step was to collect biomass, which can be sourced from animal droppings and also other seemingly useless waste materials. This biomass could be burned for a lot of hours inside a limited oxygen condition. Following the process was complete, the biochar would be ready for use as the world’s first soil amendment.
Even if this method of making biochar might be effective, it is highly unsuitable for addressing the massive waste management needs of your modern society. The level of CO2 that could be released to the atmosphere could be an ecological crisis. Fortunately, there are several first-rate manufacturing companies creating top-of-the-line biochar making machines that can perform their function without threatening the surroundings.
Modern Biochar Making Machines
Today, waste management services are overwhelmed with biomass materials of all types and they will all make suitable compounds to be transformed into top-quality biochar for various purposes. Biochar is vital in agriculture and will allow soil to retain more water thus increasing its crop yield. It can also be used for odor control in a wide variety of environments.
Additionally it might be made from lawn clippings, agricultural waste, wood fibers, rice husks and more undesirable products most industries are only waiting to eliminate. Buy the machine today: https://www.bestongroup.com/wood-charcoal-making-machine/.
The magic transformation of useless garbage into suitable industrial products is referred to as “pyrolysis”, or “transformation by fire” inside the original Latin. In the modern biochar making machine, biomass is burned inside a low-oxygen oven after being carbonized and dried thoroughly. This transformation of the biomass into biochar also releases some important gasses that could be collected and either employed to fuel this process or perhaps be repurposed as a suitable alternative fuel supply. More info here: https://www.bestongroup.com/charcoal-making-machine/.
On top of that, the current biochar making machine is fitted with proper dust collectors and collection chambers to guarantee the process is finished without causing extensive injury to the climate from the release of CO2 or some other greenhouse gasses.


podcast series: origin stories
Fruit of an amazing collaboration with This Side Up and Ikigai, VUNA is curating a brand new podcast series. The idea came after two years of listening to coffee podcasts. Despite the wealth of exciting and informative material out there, at VUNA we wanted to dive deep into the history, background and current coffee issues of producing countries. And we want to do so by having conversations with local experts. Their knowledge and passion will shed light on all complexities of coffee production at origin.
Myanmar: past, present, future
To many Myanmar is still an unknown origin. In reality, the country has a rich history in coffee production. A conversation with two rising stars of the local specialty scene will take us through the origin of coffee production, the shift to specialty, and the challenges ahead.


About Zwamcijsje B.V.
- Founders: Mendelt Tillema & Rick Houtepen
- Based in: 2022
- Workers: 2
- Cash raised: €25,000
- Final purpose: Grow to be an ordinary substitute for the sausage roll.
Making one sausage roll releases 431.7 grams of CO2 and consumes practically 5 liters of water. Every roll additionally requires half a sq. meter of farmland annually. Subsequently, it is among the most closely polluting bakery merchandise. Mendelt Tillema has discovered an environmentally pleasant various. He has developed a vegan sausage roll comprised of circularly grown mushrooms and they’re promoting like hotcakes. On this instalment of start-up-of-the-day, Mendelt Tillema talks concerning the growth of his firm Zwamcijsje and the roll of the identical title.
To start with, inform us about your roll. What’s it?
“Zwamcijsje is strictly what the title in Dutch implies. A Dutch sausage roll comprised of mushrooms. The sausage roll has been a public favourite for years in The Netherlands, however we wished to make it future-proof. That’s why we used mushrooms for the filling as a substitute of meat. As well as, we don’t use dairy butter, however plant-based butter and don’t unfold the bread with egg both, however with a pea combination to get that stunning brown coloration.”
How did you give you the concept?
“I studied plant sciences myself and delved into meat expertise. We began with an task from that examine. We had been requested there to consider a future-proof product. Then we got here up with mushrooms fairly rapidly. The concept of constructing a sausage roll from mushrooms was truly an apparent one on the time.”
What’s it precisely that makes the Zwamcijsje round?
“The mushrooms we use are literally the stalks of the oyster mushroom. These mushrooms come from the Netherlands and are grown primarily in North Brabant and Limburg. The oyster mushroom grows on straw, which is definitely a waste stream. There’s a lot wooden matter in that straw which you could’t use it to feed animals. We use the grain to bake bread, however not a lot is completed with that straw. That’s why we use it to develop our mushrooms. The stalks of the oyster mushroom are too powerful for most individuals. We will put that property to good use. In reality, once we warmth the mushroom you get a very nice grooved construction.”
BeefyGreen makes a mushroom-based meat substitute from local by-product streams – Innovation Origins
They were basically a by-product stream, left-overs from food production: oyster mushroom stems. This kind of food is often used as animal feed. The stems … Continued
Where does the straw come from?
“The straw comes from Western Europe. We really want everything to be done locally, although that is a step-by-step process. You can’t do everything ‘in-house’ anyhow, because you do need certain machines and specialisms. So, we are now making this product together with several parties and have partnered with VAESS. That’s a food engineering company. They started to help us think about the filling of the roll and how to keep the taste as close as possible to the original sausage roll. They also helped us think about ways to scale up the roll. Then we approached a bakery and they saw the potential of what we’re doing. Finally, we found a company that cleans mushrooms. The whole chain has basically grown naturally this way.”
How do you make a vegan sausage roll that looks like the original?
“You want to create something unique, but at the same time it has to remain recognizable for people who are going to eat the roll. It’s not nice if people are expecting the taste of a sausage roll, but taste something completely different. Therefore, our starting point from the outset has been that people should be able to recognize the mushrooms in the roll, but still have the taste experience of the original sausage roll. One way we do that is with spices. A lot is involved, but we have very good bakers and meat technologists for that.”
What problems did you run into when making the Zwamcijsje?
“Storage and logistics were a major challenge. It’s only when you are able to produce a lot that storage and logistics become affordable. Developing the roll itself actually went extremely well. Thanks to our partners, the basis was very solid from the get-go. It is also no coincidence that the Netherlands is leading the transition towards plant-based food. We have a great deal of knowledge in this country. It is artisanship.”
Was it difficult to secure investment?
“That actually wasn’t too hard. The costs are actually very low. We didn’t put in a lot of money ourselves, but we did put in a lot of time. I’ve noticed that you need a lot of contacts most of all. We started selling it in May and then we went to the bank to ask for an investment. That was pretty easy, because the sales figures looked really positive. It just fits in with the current trend. It’s very clear that things have to change. The sausage roll is very popular, but people know that it is not a green product and that it’s also unhealthy.”
What is your ultimate goal?
“If we want to make this a success, we need to scale up massively. It’s a market where large volumes are needed to really make an impact. I think in the future we will be doing more with mushrooms. They grow into a full crop in just six weeks, so you can harvest them quickly. It also saves a lot in terms of land and you don’t have to source them from far away. I think it’s good to find ways so we can become as self-sufficient as possible. I think it would be very cool if Zwamcijsje eventually becomes the successor to the sausage roll.”
What makes your product better than what’s already on the market?
“We have a very positive story with a great message. Unlike most meat substitutes, we actually do make an effort to tell people that mushrooms are in the roll. If you stress all the time what is not in it, then people get the idea that they are eating a fake product. In that sense, we are taking a different approach. Apart from that, it is a locally grown and circular crop. The taste is naturally very close to the traditional sausage roll. It has a very nice ‘bite’ to it, you just don’t need all that fat anymore.”
Read the other stories in this series here
Spread all over Europe, thousands of young companies are working hard every day to make our world a lot better tomorrow. It is precisely from these small companies that the most surprising and innovative ideas emerge. That is why Innovation Origins puts one of these start-ups in the spotlight every day.
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Education:University of Dundee (2011-2016); University of Edinburgh (2007-2011); Napier University, Edinburgh (2002-2005); Berwickshire High School (1996-2002); Coldstream Primary School (1989 - 1996)
Qualifications:PhD (2016); Bsc (Hons) Plant Science (2011); Bsc. Complementary Therapies Aromatherapy (2005); Advanced Higher Biology and Geography, Higher Maths, English, Art & Design, Graphic Communication (2001/2002)
Work History:Before I did my PhD I had my own business as a massage therapist and aromatherapist. I've had various part-time jobs to keep me going while I was studying... bars, gift shops, supermarkets, call centres, and I worked as a waitress in my local pub when I was a teenager.
Plant Scientist - Post-doctoral Research Assistant
University of Dundee – I work in the Division of Plant Sciences, which is based outside of Dundee at the James Hutton Institute (formerly the Scottish Crop Research Institute).
I work in the lab of Dr. Piers Hemsley who is an expert in plant protein S-acylation.
Favourite thing to do in my job: Discovering things that nobody else knows yet!
About Me: 33 year old plant scientist from Dundee, Scotland
I live on a farm just outside Dundee in Scotland with my partner Jose, our 4 year old son Saul, and a black cat called Maia who likes to sleep on my head! Our garden is full of toads and the field across from the house is full of angry sheep.
I’m a plant scientist and I love my job, it doesn’t really feel like work. I also love drawing and painting, making bath bombs, lip balms etc. and crafty things in general. I like yoga, cycling and running, and did my first half-marathon a couple of years ago.
My Work: I research plant disease, and how plants can defend themselves against germs!
My research aims to discover more about how plants defend themselves against disease. We need to know about this so we can keep plants healthy. Its not just people and animals who get sick – plants get diseases too. You might not hear them cough or sneeze, but you may well notice spotty bits or dead patches on leaves when you are in the garden or out for a walk. Infection can spread from plant to plant, and this is a huge problem in farmers fields, where if just one plant gets infected, it can spread through the entire crop. Then instead of a field full of food, we have a field full of dead plants. Not good.
We need healthy plants for so many things. Food is a big one – like potato plants, berries and fruit trees, and cereal crops. But we also rely on plants for many other things. Useful materials, like wood for furniture and cotton for clothes. We can use plant material for energy. Or we can use plants for medicines – did you know that over 10% of our most important medicines come from flowering plants?
Just like us, plants have an ‘immune system’ – a way of recognising infection and fighting it off. I specialise in plant disease resistance genes, or ‘R’ genes. These act a bit like an alarm system for the plant; they allow the plant to recognise that it is being infected and switch on its defences pronto. ALERT…ALERT… GERM DETECTED… PREPARE FOR BATTLE!! If the plant wins, then it fights off the infection and stays healthy. If the plant loses, it will become sick.
I am particularly interested in the disease potato late blight. This plant disease played a huge part in the Great Famine of Ireland in the 1800’s – many people relied on potatoes as a main source of food, and didn’t have enough to eat when all the plants got infected. We are still trying hard to keep this disease under control today, and farmers often have to spray their fields with chemicals to stop the plants from getting infected. These chemicals can be damaging to the environment, but without them we could lose the whole crop to disease.
If we can understand the plant immune system better, we can learn how best to protect our plants from disease. This will allow us to provide enough food for the world, whilst doing as little damage as possible to the environment.
My Typical Day: Mixing chemicals in tiny tubes, infecting plants on purpose, measuring, analysing, and drinking tea :)
My typical day usually starts with sitting down to look at my plan of action – there is usually a fair bit of multi-tasking involved! The plants need looking after of course… sowing out seed, watering plants, sampling leaves, cutting them up or freezing pieces in liquid nitrogen before grinding them up with a mortar and pestle.
I often infect plants on purpose to see what happens. We sometimes use plants that have a slightly different version of a gene (they have a ‘mutation’) and it’s useful to see whether these get more or less infected. Infection can involve putting tiny droplets of spores onto the leaf and measuring the size of the infected site over a few days. Or it may involve making a huge bottle of smelly bacterial solution and flooding plants with it!
I am especially interested in a thing called ‘S-acylation’. Genes are the instructions for making proteins, and each protein has a job to do, like recognising an infection for example. But it gets a bit more complicated – proteins can be switched on and off, or made to do their job differently. S-acylation is a bit like sticking a tiny bit of fat onto a protein, and this can change the way it behaves in the cell.
We look at this using an S-acylation assay… check out our video on YouTube to see one in action! https://www.youtube.com/watch?reload=9&v=2rTJDjMPwBY
There is often some time spent writing – when you get interesting results, the next exciting step is to write about it and get it published. We do a lot of presentations too, sharing what we’ve discovered with other scientists at meetings and conferences (this part used to terrify me but it gets easier I promise!)
I also love to combine art and science whenever I get the chance, and have designed front covers for scientific journals and conference logos.
What I'd do with the prize money: Design a 'gene-for-gene jigsaw' exhibit for the Botanic Gardens
Genes and genetics are complicated, and people often find them an intimidating or scary thing to think or talk about. I’d like to design an interactive exhibit called the ‘gene-for-gene jigsaw’ that can entertain and educate at the same time. This would be focused on disease resistance in plants, and the fact that one plant gene (an ‘R’ gene) can recognise a gene from a disease-causing pathogen (called an ‘effector’ gene). When a plant is able to recognise a pathogen (like a bacteria or fungus) it means it can defend itself and not get infected.
We depend on plants for food and so much more, so healthy, disease-free crops are really important. Understanding how disease resistance works, and how genetics is involved, can help us to breed disease resistant crops so we can help to feed the world.
How would you describe yourself in 3 words?
Nice. Stubborn. Odd!
What or who inspired you to follow your career?
Nature. Beautifully complicated, I'll never get bored of learning about it.
What was your favourite subject at school?
Biology and Art
What did you want to be after you left school?
An aromatherapist! I was really interested in essential oils and medicine from plants.
Were you ever in trouble at school?
No, I was a goody goody two-shoes at school. I got into trouble at home instead!
If you weren't doing this job, what would you choose instead?
An artist or graphic designer
Who is your favourite singer or band?
Craig David! Sorry not sorry :)
What's your favourite food?
Pickled onions. Doughnuts are my number 1 but i'm not allowed to eat those anymore...
What is the most fun thing you've done?
The 'Brain Wash' waterslide at Wet n WIld in Florida (I'm terrified of rollercoasters and stuff but I loved this place!)
If you had 3 wishes for yourself what would they be? - be honest!
Health, happiness, oh and I always really wanted a pet pig
Tell us a joke.
Why don't plants like maths? Because it gives them square roots :D


2015 CSA Shares are now available!
Pickup is on Tuesdays, from 4:30 - 7:00pm at
Pitchfork Farm in Burlington's Intervale.
Missed shares are available for pick-up in our cooler.
Our CSA runs from June - October (~ 20 weeks).
Shares include seasonal produce, plus wild edibles, flowers, fresh herbs & 24/7 access to our pick-your-own medicinal & culinary herb, flower & tomato garden.
We also bring seconds & extras, so that each member can choose to bulk up on various items (pickling cukes, pie pumpkins, dandelion greens, melons, hot peppers, brussel sprouts, greenhouse seedlings, etc.)
Please sign up by
You can also send a check, made out to Pitchfork Farm:
PO Box 783
Burlington, VT 05402
You can peek through last year's shares here. We hosted a Friday pm pick-up at the farm, with extra veggie seconds and a CSA pick-your-own herb & flower garden (accessible 24/7). Shares were also available from the cooler anytime during working hours following pick-up, and at the Tuesday Farmers Market.


Plant protection products or pesticides have a wide variety of uses. They are used to prevent the loss of harvests to pest infestations, to ensure the quality of vegetable products or to hinder the growth of weeds. As a producer, manufacturer or retailer of foodstuffs, you would like to know whether pesticide residues are contained within your products. You need to be able to guarantee that any pesticides identified comply with the legal requirements of both Germany and the EU.
In the European Regulation (EC) No. 396/2005, so-called Maximum Residue Limits (MRL) have been defined for numerous pesticides and their metabolites and degradation products, and these must be strictly adhered to whenever these substances are used. The national regulations for the maximum residue limits regulation also includes further substances such as safeners and synergists.
Alongside compliance with the maximum pesticide limits in conventional goods, the monitoring of products from controlled organic cultivation is continuing to increase in topicality and relevance. Legal assessment of such products is performed in accordance with the EU Ecological Directive as well as on the basis of the specific tolerance levels of national and international organic associations.
At SGS Institut Fresenius, we can offer you experienced testers and high-quality residue analysis as well as legal classifications for all areas in the production and retailing of foodstuffs. We will be very happy to provide support for any questions that you have about the subject of the analysis of pesticides.
Or you can call us. You can reach the employees responsible for quotations at the SGS Institut Fresenius location in Berlin on +49 30 34607-716 /-700 (central).
We are able to perform analyses for you using the following analyses methods accredited in accordance with DIN EN ISO / IEC 17025:
Areas of Application: fruits, vegetables, tea (Camellia sinensis), fruit teas, cereals, pulses
In this method, processing is performed using the QuEChERS-Method, which has been well established and officially recognised for a number of years. QuEChERS stands for Quick Easy Cheap Effective Rugged Safe and describes a multi-method which is able to detect a large number of substances simultaneously. Sample preparation is performed by extracting the analytes with acetonitrile, and then measurements and quantification are performed using GC-MS, GC-FPD, GC-MS/MS and LC-MS/MS.
Areas of Application: herbs; spices, complex fruit teas, cooking oil, fats and high-fat foodstuffs; upon request also for fruits, vegetables, cereals, pulses and tea (Camellia sinensis) as well as foodstuffs of animal origin
Pesticide determination using the advanced DFG S19 method is concealed within this officially recognised multi-method. With the help of DFG S19, it is possible to record a large number of active substances, particularly in strongly matrix-arranged foodstuffs such as herbs or products with high fat contents. After clean-up using GPC (gel permeation chromatography), the pesticide residues will be identified using GC-MS, GC-MS/MS and LC-MS/MS.
Dithiocarbamates are used in a large number of varieties of fruits and vegetables as a foliar fungicide. Maneb, Mancozeb, Metiram, Propineb and Zineb, among others, are used in agriculture. Individual identification cannot be performed for these active ingredient substances in routine analysis, which is why the hydrolysis product CS2 (carbon disulphide) is analysed using GC.
Inorganic total bromide is measured using the official method ASU L 00.00-36 with GC. Please observe that upon the detection of bromide, it is not possible to identify whether the bromide is a residue from a fumigation with methyl bromide (bromomethane) or if it is of geogenic origin (for example arable land in proximity to the sea).
Chlormequat / Mepiquat rank among the growth regulators (stalk-reducing substances) that are frequently used in the cultivation of grain to prevent grain wastage and grain fall. The active ingredient is also sometimes used in fruit cultivation to increase the crop yields (the number of fruits will be increased and less fruit will fall). Analysis is performed using LC-MS/MS.
Ethephon is used as a growth regulator for, among other purposes, the advancement of ripening (e.g. for apples, peppers, tomatoes and bananas), bloom identification (e.g. for pineapples) or for separation of the fruits (e.g. for cherries or gooseberries). The effect is based on the release of ethene (ethylene) that is reabsorbed by the plants and interferes with the growth processes as a hormone. Identification is performed using ion-pair chromatography (IPC-MS/MS).
Maleic hydrazide is also a growth regulator that is approved for usage in the EU for use with potatoes and onions, among other uses. Maleic hydrazide is also used in combination with other pesticides as a herbicide. The effect is based upon inhibiting the cell division (mitosis) in the root vegetation points. By this method, budding and growth of the roots is impeded. Maleic hydrazide is measured using LC-MS/MS.
Dodine is used as a fungicide in the cultivation of pomaceous and stone fruits, particularly apricots. It also possesses a limited curative effect against apple scab. Dodine can be qualitatively identified with the multi-method (ASU L 00.00-115); quantitative evidence can, however, only be obtained by individual determination using LC-MS/MS.
Fosetyl-Aluminium is used with strawberries, tomatoes, peppers, grapes and citrus fruits, among others. It is used as a systemic fungicide against rot and decay, fires and mildew and is absorbed very quickly via the leaves and roots; it is measured using LC-MS/MS.
Glyphosate is used as a non-selective pre-emergent herbicide and can also be used in viticulture and fruit cultivation if the leaf system is not at ground level. The active substance has achieved particular importance in the cultivation of genetically modified plants such as soybeans, rapeseed and maize which demonstrate a resistance against glyphosate. Glyphosate has been identified increasingly in the past few years in pulses and oilseeds.
Acidic Herbicides are carboxylic acids which act as herbicides. They are used either as salts or as esters. They are used in the cultivation of grains against dicotyledonous plants such as thistles and chamomiles. They act against annual and multi-annual weeds in the cultivation of cotton, soya, stone fruits, asparagus and coffee, but find general usage with all cultivated plants. Identification is performed after hydrolysis of all salts and esters into their respective carboxylic acids using LC-MS/MS.
Pentachlorophenol (PCP) has fungicidal properties and is used as a wood preservative as well as in the leather and textile industries. In Germany, PCP has been banned since 1989. However, it can still be used in other countries, which means that foodstuffs could become contaminated upon contact with wood, leather and textiles.
NDL-PCB (Non-Dioxin-Like Polychlorinated Biphenyl) - Polychlorinated Biphenyl was used in the past as a hydraulic oil in transformers or varnishes, but the manufacturing and use of NDL-PCB has not been allowed for decades. PCBs that belong to the group of environmental pollutants are ubiquitously present due to the persistency of the substances and the improper disposal methods. Investigations have shown that NDL-PCBs (PCB 28, PCB 52, PCB 101, PCB 138, PCB 153, PCB 180) constitute approximately 90% of the total amount of PCBs.
Phosphine / Phosphane – also known by the designations hydrogen phosphide or aluminium phosphide or by the molecular formula PH3, it is used as a fumigant in supply stock protection (container fumigation). When investigating for their presence in foodstuffs, they should be sent to the laboratory in as gas-tight condition as possible.
Toxaphene/ Camphechlor are chlorinated substances that were used as insecticides for livestock and also in the production of cotton. In accordance with the Stockholm Convention, Toxaphene has been banned for decades as the substance is one of the so-called "Dirty Dozen." The compounds accumulate in the fatty tissue of animals, in particular that of fish, and hence make their way into the human organism. The indicator substances Parlar 26, 50 und 62 are investigated.
Nicotine was used in the 1970’s as an insecticide but its usage is banned in the EU nowadays. Because nicotine was identified in dried mushrooms a few years ago, SGS Institut Fresenius also provides pesticide analysis for this parameter.
Anthraquinone is used as a raw material additive for the production of paper, cardboard and cardboard boxes. If these were used as packaging materials for foodstuffs, then transfer to foodstuffs (migration) is possible. This is determined analytically using GC-MS/MS.
MOSH/MOAH (Mineral Oil Saturated Hydrocarbons / Mineral Oil Aromatic Hydrocarbons) Foodstuffs that are packaged in paper or cardboard boxes could contain residues of mineral oil. This is caused by printing inks that are used directly in the printing process or alternatively that are transferred to the foodstuff from recycled paper or cardboard.
QAC (Quaternary Ammonium Compounds) such as DDAC and BAC are used as cleaning agents and disinfecting agents as well as plant strengtheners. Levels over the detection limits could be verified in fruits, vegetables and foodstuffs of animal origin.
SGS INSTITUT FRESENIUS GmbH
Gebäude B3, 2. OG (sample receipt)
Tegeler Weg 33
t +49 30 34607-700
f +49 30 34607-710
E-Mail / to the contact form


March is here, and with it the first days of Spring. For many, this is the time of year to begin planning your garden. You may be surprised to learn that the Library is here to help with that! We have many books on gardening that you may find useful in the weeks ahead: The Tennessee Gardener's Guide by Walter Glenn, Tennessee & Kentucky Gardener's Guide by Judy Lowe, and Raised Bed Revolution by Tara Nolan to just name a few.
If you need some gardening inspiration, the Library grounds are packed with beautiful plants well suited to our climate. These are cared for by our Garden Club, which meets the second Tuesday of each month at 1:00 PM. If you have any questions about a specimen, these are the folks to ask! We are fortunate to have the expert guidance of Dr. Donna Fare, our very own horticulturalist. Donna and her husband Wade volunteer a great deal of time each year to keeping the Library grounds looking their best, and we're especially grateful for all their hard work.
Finally, a word of caution: you may be tempted to begin planting a little earlier this year because of the warm temperatures, but experts advise always waiting until after the average last freeze date. For Sparta, that't April 16. The last thing you want is for all your hard work to be for naught.
So whether your're an experienced gardener or just getting started, the Library is an excellent place to learn something new. We hope to see you in our gardening section soon!


We would like to bring your attention to an article that discusses a project aimed at finding sustainable solutions for managing manure phosphorus. At Esmil Group, we are proud to offer innovative dewatering equipment, such as the MDQ multi-disc screw press and JD disc press, which offer several benefits for the agricultural industry. These benefits include reduced energy consumption and operating costs, improved nutrient management, and waste reduction.
The article was published over a year ago, and we are delighted to announce that our client has chosen to rent our JD pilot unit for one year to continue testing and evaluating its performance. This highlights the trust and confidence our clients have in our innovative technology and its ability to provide sustainable solutions for the agriculture industry.
The JD dewatering technology provides several advantages for the agricultural industry. Firstly, it reduces the volume and weight of manure, making it more convenient to store and transport. This not only saves transportation costs but also helps reduce greenhouse gas emissions. Secondly, it efficiently recovers nutrients, such as phosphorus, from the manure, which can be reused as fertilizer. Finally, the JD disc press requires less energy to operate than other dewatering technologies, making it a more cost-effective and eco-friendly solution for the agricultural industry.
We believe that supporting sustainability and environmentally-friendly practices is crucial for the future of agriculture. We urge you to read the article and join us in our commitment to a more sustainable future for the industry.


The people were growing hungry, and were unsure of how to get food in this new land. Elma spat out some grass she had been trying to chew. “There is nothing good to eat,” she complained loudly. “I miss the gardens we had back home, and the orchards filled with delicious, juicy fruit. The Creator must mean for us to perish with hunger out here. Why did He not just kill us to begin with? That would have been a more merciful fate than starving to death.”
Then the young woman Eveli, who had a talent for cooking, approached the beast that Anson had slain. She cut it into pieces and began cooking the meat over a fire. At first the people were disgusted, but she convinced them to try the meat. It was not very flavorful, but it was edible.
“We do not have our gardens and orchards anymore,” Eveli said. “There is no use in complaining about what we do not have. We must learn to make do with what food we can find for ourselves.”


Gramophone is one stop solution for farmers /kisan for all kind of agricultural needs. Farmers / Kisan can buyquality seeds, pesticides, crop nutrition, seeds, implements andagri hardware. At Gramophone we strive to create a difference infarming by bringing timely information, technology and right kindof inputs to achieve better yields for farmers. Farmers can accesslocalised package of practice, crop advisory, and weatherinformation.
The app has detailed information about pest and disease problems onthe crops and recommends both preventive and curative solutions tothe problems. Farmers can buy products by ‘Adding to cart’ or bysimply giving a missed call on our toll free number.
Orders are confirmed over a phone call from our call centre.Products are delivered at Farmer’s / Kisan’s doorsteps. Farmer /Kisan can pay via cash or through debit / credit card.
The farmer / kisan can also get expert information about anyproduct or crop issue by clicking on “Expert Help” on the app
1. Buy all kind of agri inputs at your doorstep: the app letsfarmers / kisan to buy best quality seeds, crop nutrients,pesticides, fungicides, herbicides and a wide range of agriculturalhardware
2. Language: Gramophone App is available for Indian farmers / kisanin Hindi and English languages currently. We will add otherlanguages soon
3. Agronomy Advice and best cropping practices: the App haspictorial representation of diseases, pests and nutrition problems.It automatically gives product recommendations for these problems.Farmers / Kisan can also talk to our experts to get bestadvice
4. Weather Information: Gramophone App gives localised weatherinformation
5. Mandi Prices: Farmers / Kisan can access information about themandi prices through the Gramophone App
6. Expense Calculator: Gramophone App replaces the diaries forrecord keeping. Farmers / Kisan can now easily keep a tab on theirexpenses on seeds, crop protection, crop nutrition, labour, water,etc. This will help in measuring the farm level profitability
7. Personalisation: App gives personalised information to thefarmers based on their crops, land area, stage of crop, weatheretc.
Gramophone App uses modern technology to improve farm income byproviding quality products and right information to thefarmers.
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Copyright© 2017 apknyot


Peonies: A Complete Guide to Cultivating and Caring for These Beautiful Garden Perennials
Peonies are beloved for their large, showy blooms, delightful fragrance, and lush foliage, making them a favorite among gardeners seeking to add elegance and charm to their outdoor spaces. In this comprehensive guide, we will explore everything you need to know about cultivating and caring for peonies in your garden.
1. Introduction to Peonies: Peonies, scientifically known as Paeonia, are herbaceous perennial plants native to Asia, Europe, and North America. They belong to the family Paeoniaceae and are prized for their exquisite flowers, which come in a wide range of colors, including white, pink, red, and yellow. Peonies bloom in late spring to early summer, filling the garden with their intoxicating fragrance and captivating beauty.
2. Selecting Peonies for Your Garden: When choosing peonies for your garden, consider factors such as bloom time, flower color, and plant size. There are three main types of peonies: herbaceous, tree, and intersectional (also known as Itoh). Herbaceous peonies are the most common and feature soft, herbaceous stems that die back to the ground in winter. Tree peonies have woody stems that remain upright year-round, while intersectional peonies are a cross between herbaceous and tree varieties, combining the best traits of both.
3. Choosing the Right Location: Peonies prefer full sun to partial shade and well-drained soil rich in organic matter. Plant them in a location that receives at least six hours of sunlight per day, although they can tolerate some afternoon shade in hot climates. Avoid planting peonies in low-lying areas prone to waterlogging, as this can lead to root rot and other problems.
4. Planting Peonies: Plant peonies in the fall, ideally between late September and early November. Dig a hole that is wide and deep enough to accommodate the plant's roots without bending or crowding. Amend the soil with compost or well-rotted manure to improve drainage and fertility. Place the peony in the hole so that the eyes (buds) are no more than 1-2 inches below the soil surface. Backfill the hole, water thoroughly, and apply a layer of mulch to conserve moisture and suppress weeds.
5. Watering and Fertilizing: Peonies have deep root systems and prefer consistent moisture throughout the growing season. Water newly planted peonies regularly to keep the soil evenly moist, especially during dry spells. Avoid overhead watering, as wet foliage can increase the risk of fungal diseases. Fertilize peonies in early spring with a balanced, slow-release fertilizer to promote healthy growth and abundant blooms.
6. Supporting Peonies: Tall or heavy-flowered peonies may benefit from staking or support to prevent the stems from bending or breaking under the weight of the blooms. Install support structures such as stakes or rings early in the growing season before the plants reach their full height. Be sure to position the supports carefully to avoid damaging the roots or crowns of the plants.
7. Pest and Disease Management: While generally low-maintenance, peonies can be susceptible to certain pests and diseases, including botrytis blight, powdery mildew, and nematodes. Monitor your plants regularly for signs of pest infestations or disease symptoms, such as discolored foliage or distorted growth. Remove and destroy any affected plant material promptly to prevent the spread of disease. Practice good garden hygiene by cleaning up fallen leaves and debris around the plants to reduce the risk of fungal infections.
8. Pruning and Deadheading: After the blooms have faded, deadhead spent flowers to encourage the plant to redirect its energy into producing new growth rather than setting seed. Cut the flower stems back to just above a set of healthy leaves or buds. In late fall or early spring, trim back any dead or damaged foliage to tidy up the plants and promote airflow.
9. Dividing and Transplanting: Over time, peonies may become overcrowded, leading to reduced flowering and vigor. Dividing mature clumps every five to ten years can help rejuvenate the plants and promote better blooming. Dig up the entire clump in the fall after the foliage has died back, then carefully separate the individual crowns using a sharp knife or spade. Replant the divisions in prepared soil, making sure to plant them at the same depth as they were previously.
10. Winter Care: In colder climates, peonies may benefit from winter protection to insulate the roots and crown from freezing temperatures and frost heaving. Apply a layer of mulch around the base of the plants in late fall to help regulate soil temperature and conserve moisture. Consider covering the plants with a layer of straw or burlap for added insulation during extreme cold spells.
By following these guidelines for cultivating and caring for peonies in your garden, you can enjoy their exquisite beauty and fragrance year after year. With their stunning flowers and easy-to-grow nature, peonies are sure to become a cherished focal point in your landscape.


At Charley's Service, you'll get exceptional quality tires. Our team will provide you with comprehensive tractor tire services. Look no further! Call 660-239-4450 to learn about the quality tractor tires we have for you.
Tractors are designed for heavy-duty farming. They require robust tires. They are also known as agricultural tires. We primarily use Firestone and Michelin brands. Count on us to deliver quality and professional service to you. Our team will always ensure that you have a pleasant experience with us.
Our durable tracks will make sure your farming gets done more efficiently. We have tracks for tractors, combines, or skid steers.
Call 660-239-4450 today, and we will come out to your farm to assist you with your farming needs.
Get the right tires for your tractor
Quick turnaround time
Contact us for current rebates


- Developing Resources Responsibly
- Contura Energy Continues Efforts to Restore American Chestnut Trees on Reclaimed Mine Sites
May 17, 2019
Contura Energy knows that continuous improvement is an important part of reclamation. As a leading U.S. coal supplier, Contura takes its responsibility to land reclamation and sustainability seriously. Seeking innovative methods to restore and enhance mined lands is part of their commitment to the communities Contura calls home.
For several years, Contura has partnered with The American Chestnut Foundation (TACF) to help re-establish the American chestnut tree that once dominated the Appalachian forests but succumbed to a blight fungus over 100 years ago. The goal of TACF is to restore the American chestnut tree to our eastern forests.
As part of their work, TACF operates a research farm in Meadowview, Va., located roughly twenty miles from Contura’s corporate headquarters in Bristol, Tenn. At this site TACF has been crossbreeding the few remaining American chestnut trees with a blight- resistant Chinese chestnut to develop a strain of American chestnuts that is resistant to the blight.
Contura’s reclaimed surface mine sites are ideal locations for the seedlings that have been cross-bred with blight resistant species. The TACF currently monitors hybrid chestnuts planted during reclamation on Contura’s National Reclamation Award Winning Red Onion Surface Mine.
Over the past 20 years, a new development in surface mine reclamation has helped native trees and shrubs prosper. This reclamation technique is known as the Forestry Reclamation Approach (FRA).
The FRA has helped the American chestnut and other hardwood species grow and prosper on reclaimed mine sites. Because of these and other reclamation techniques employed, Contura’s operating subsidiaries have won multiple awards from the Appalachian Regional Reforestation Initiative (ARRI) for their exceptional use of the FRA.
Contura remains dedicated to upholding U.S. environmental standards while providing the critical resources that fuel the economy, foster innovation, build infrastructure, promote job creation and secure the nation’s energy future.


The price of tomatoes have increased in Ghanaian markets in the second week of January, 2016.
It increased by 4 percent. Currently a ‘medium size tomato tin’ is being sold at GHc11.68.
Another commodity which also increased is Yam (Pona) and is being sold in the market at GHc 4.50 “per medium size tuber.”
Cowpea, Groundnut and Soya beans also followed with a percentage point gain each to close the week at GHc 7.70, GHc 12.90 and GHc 5.60 per olonka respectively.
Meanwhile, checks by Esoko Ghana revealed that Cassava (fresh tubers) dropped by 2 percent to close the week at GHc 5.30 per “3-4 tubers”.
Cassava (Gari) and Rice (imported –unclesam) also dropped by a percentage point each to close the week at GHc 4.50 and GHc 28.90 per “olonka” and “1 small bag (5kg)” respectively.
The price for an “olonka” of maize on the various markets remained the same.
A “medium size tomato tin” full of fresh tomatoes gained 17 percent in Kumasi to close the week at GHS 8.90 with Techiman gaining 5 percent to close at GHS 7.00 and also with Takoradi gaining 9 percent to close the week at GHS 21.60 and in Accra it dropped by 3 percentage points to close the week at GHS 19.80.
In the other markets, the price remained the same.


Four candidates via for the key job of heading the Eurogroup but Portugal emerges as favourite.
There is little of Portugal’s agricultural sector that hasn’t been affected by the country’s ongoing drought – and honey production is no exception.
Parched farmland, unmanaged forests and the planting of too many water thirsty crops are all being blamed for this year’s devastating wildfires in Portugal. After one of the worst weekends, at least 38 people...
Portuguese media reported on Tuesday that several people have died when they were crushed by a falling tree on the island of Madeira.