The Many Faces of Agriculture
Sunday, October 17, 2010
The Importance of trees and fruits
Big trees and small trees
Trees are the natural vegetation in large parts of the tropics, in particular,
in humid regions. The importance of trees stems partly from their
large size and perennial character. Trees shape the landscape and
frame buildings; they cast their shade over man and beast. They protect
the soil against the hot sun, heavy rain and strong winds, especially
during seasons when there are no annual crops in the fields. The
roots explore deep soil layers, recycling water and nutrients that cannot
be reached by the roots of field crops. In these ways, trees ameliorate
their immediate environment.
There is increasing evidence that trees protect and exploit the environment
more effectively than annuals. Evergreen trees have the advantage
over seasonal crop plants in that the canopy of leaves is present
throughout the year. Agrodok 16: Agroforestry, explains the role
of trees in more detail, both in the environment and in the farming system.
As a fruit grower you harvest fruit, not leaves and wood. Unfortunately,
the so-called ‘harvest index’ – that is the share of fruit in the
total amount of organic matter produced – is often quite low, especially
for most freely branching fruit trees. The tomatoes, eggplants,
cucurbits, etc. of the vegetable grower may not exploit the environment
nearly as well as the tree fruits, but they yield many more tons of
fruit per ha than most trees. Perhaps you should grow vegetables...
People think it natural that trees grow to a large size, but in fact trees
grow big because poor flowering and fruiting leave enough energy for
ever more shoots to grow. As a fruit grower your aim should be to
produce fruit with a minimum of wood! If you could make a tree bear
a full crop – in relation to its size – each year, starting within a few
years from planting, it would never grow big.
Cleaning And Washing The Fruits Or Vegetables
First, the fruits or vegetables have to be thoroughly cleaned to remove any dirt or insecticide residues. The outer layers of onions also have to be removed. This cleaning process usually involves washing the products under a faucet with running inking-water or in a bucket with clean water that is regularly refreshed. When cleaning leafy vegetables,
it is best to first remove the stems. Some types of fruit, such as cherries, strawberries and mushrooms are not washed, because this would actually increase the spread of micro-organisms. It is also not
advisable to wash cucumbers, because this shortens their shelf-life.
Dried beans and nuts are soaked in water for 16-20 hours before being processed further. To prevent the beans and nuts from turning black, a
stainless steel pan or bowl, or other galvanized material, should be used. The temperature of the soaking water should remain constant.
What do micro-organisms do to fruits and vegetables?
Micro-organisms take from food products the various substances they
need to survive and multiply. Their secreted waste products can have
either a negative or positive effect on the affected food and the humans
who eat it.
The Positive effects of micro-organisms in food
The waste products secreted by some micro-organisms can have a
positive effect on food. Lactic acid bacteria, for example, are used to
make cheese and yoghurt from milk, and sauerkraut from white cabbage.
Moulds are used to make tempeh from soy beans, and yeasts are
used to make beer and bread. These substances influence the taste and
structure of the food products and generally increase their shelf-life.
The products can be kept longer because the desired micro-organisms
decrease the foods pH level or because they are present in such huge
numbers that other micro-organisms have no chance to grow. This use
of micro-organisms for the preparation of food is called fermentation.
The Negative effects of micro-organisms in food
Sometimes the negative effects of bacteria are clearly apparent, such
as when milk has turned sour and curdled, when meat is covered in
slime, when moulds and gasses have formed, and when food has a
distinctly putrid smell. However, food spoilage is not always this obvious.
There are bacteria whose presence in food does not always
cause a change in its taste or appearance. In any case, it is important to
avoid eating rotten food, because it can make a person seriously ill.
Eating rotten food can cause contamination or poisoning. A food con-
tamination occurs when a person consumes a large number of living
micro-organisms in a meal. These can multiply rapidly in the persons
gastrointestinal tract and severely disturb the digestive system. The
result is often diarrhoea and sometimes also bleeding. The symptoms
appear between 3 and 24 hours after eating the rotten food. A food
contamination can be prevented by frying or boiling the food thoroughly,
since sufficient heating will kill the micro-organisms.
Food poisoning occurs when a person consumes food containing the
poisonous waste products secreted by the bacteria. Heating the food
does not help in this case: the bacteria will be killed, but the poisonous
waste will remain unharmed. Both food poisoning and food contaminations
can be lethal, but usually they only make a person sick.
need to survive and multiply. Their secreted waste products can have
either a negative or positive effect on the affected food and the humans
who eat it.
The Positive effects of micro-organisms in food
The waste products secreted by some micro-organisms can have a
positive effect on food. Lactic acid bacteria, for example, are used to
make cheese and yoghurt from milk, and sauerkraut from white cabbage.
Moulds are used to make tempeh from soy beans, and yeasts are
used to make beer and bread. These substances influence the taste and
structure of the food products and generally increase their shelf-life.
The products can be kept longer because the desired micro-organisms
decrease the foods pH level or because they are present in such huge
numbers that other micro-organisms have no chance to grow. This use
of micro-organisms for the preparation of food is called fermentation.
The Negative effects of micro-organisms in food
Sometimes the negative effects of bacteria are clearly apparent, such
as when milk has turned sour and curdled, when meat is covered in
slime, when moulds and gasses have formed, and when food has a
distinctly putrid smell. However, food spoilage is not always this obvious.
There are bacteria whose presence in food does not always
cause a change in its taste or appearance. In any case, it is important to
avoid eating rotten food, because it can make a person seriously ill.
Eating rotten food can cause contamination or poisoning. A food con-
tamination occurs when a person consumes a large number of living
micro-organisms in a meal. These can multiply rapidly in the persons
gastrointestinal tract and severely disturb the digestive system. The
result is often diarrhoea and sometimes also bleeding. The symptoms
appear between 3 and 24 hours after eating the rotten food. A food
contamination can be prevented by frying or boiling the food thoroughly,
since sufficient heating will kill the micro-organisms.
Food poisoning occurs when a person consumes food containing the
poisonous waste products secreted by the bacteria. Heating the food
does not help in this case: the bacteria will be killed, but the poisonous
waste will remain unharmed. Both food poisoning and food contaminations
can be lethal, but usually they only make a person sick.
Subscribe to:
Posts (Atom)