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[:RU]How to grow food[:]

[:RU]How to grow peanuts, saffron and what it tastes better — olives or olives? «My Planet» has decided to recall the foods looked like before the hit the supermarket shelves.

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Coffee

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Fragrant grain ripen in coffee cherries, which are similar to and different saturated cherry red or blue-black hue. Ripe fruits are picked by hand — with the exception of the most expensive coffees Mine Luwak grains which pass through the gastrointestinal tract of Malaysian palm civets, or Asian Palm Civet, the most discriminating harvesters.

Brussels sprouts

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Kochanchiki size of a walnut on the mature stalks of Brussels sprouts. One stem can fit up to 50-70 mini-cabbages, which are sources of protein, folic acid and vitamin C. The culture was derived on the basis of the Belgian gardeners collard greens, Russia learned about it only in the middle of the XIX century, but the variety is not caught in the our harsh climate.

Peanut

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Peanuts, also called groundnuts, in terms of botany does not apply to nuts and legumes to. Flowers appear on the aerial part of the plant, but after fertilization the ovary formed migrate underground and only where there is a maturing nuts. Interesting fact: according to statistics, 75% of American families eat peanut butter for breakfast. The average American eats in a year about 3 kg of pasta.

A pineapple

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Pineapples, although similar to the big shots, do not grow on trees, and in the field: they ripen on the ground herb with prickly leaves and stems. Homeland pineapple is considered to Brazil, but the leader in the production are the USA, Thailand and the Philippines.

Coconut

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Coconut, like peanuts, can not be called a nut. The correct name of the fruit — drupe. The maturation of the fruit lasts nine months. Ironically, coconuts crocodiles dangerous if the teeth of predators kill about 100 people a year, falling hard fruit weighing 1.5-2.5 kg claim the lives of 150 people per year.

Saffron

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The most expensive spice in the world — saffron — is obtained from the stigma of the flower of saffron (crocus) seed. Flowers were collected manually, dried and removed from each of the three spout, which is then made popular in Asian seasoning. To get a kilo of saffron, you need to collect 300 000 colors.

Dates

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Beautiful bright bunches of figs growing on date palms, gradually changing color as they mature. Color fruit depends on the variety and may range from golden yellow to dark brown, black and even red. One tree can bring the harvest weight of 100-150 kg. During its century-life date palm fruits is not less than 60 or even 80 years.

Cashew

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Cashew grow at the end of the so-called psevdofrukta: apple-kazhu, which is actually a sprawling peduncle. These red or yellow fruits like pear or pepper, edible, too: they have a fibrous pulp is juicy and slightly astringent, sour taste. From apple-kazhu make jams, preserves, wine and juices.

Olives

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Olives grow on the same tree — the olive. Ripe natural black olives — a product of soft, hard pulp is separated from the bones, so 80-90% of the crop is used to produce oil. Hence, the Russian name «olive tree», while the entire English-speaking world calls them black olives — «black olives.» On the shelves of stores under the name «olive» are most often found in our specially processed green olives, and benefits are very conditional.

For harvesting olives using special machines: they hug and shake the trees «hands», resembling the wings of bats and then «caught» in their harvest. There are also giant harvesters who go straight over the trees and draw a olives to then send them on tape in the car body companion.

Cinnamon

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In the Middle Ages origin of cinnamon was a mystery to Europeans: Arab traders did not disclose the secret scented sticks, which brought them to suppliers from China. But today, few know that cinnamon is the inner layer of the bark of an evergreen tree Cinnamomum Ceylon, which grows in tropical Asia.

Vanilla

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Loved by many spice is obtained from the unripe fruit plants of the genus Vanilla. The production technology is complex and takes a long time: first the fruit is dipped in boiling water, and then two weeks of fermentation lasts (fruit bask in the sun during the day and at night hiding in airtight containers), completing the process a few months of drying in the open air.

Cocoa

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Cocoa beans — the seeds of the tree of chocolate — is so prized by the Indians of Central America, which are used instead of money. In an evergreen fruit of the cacao tree matures from 30 to 50 grains, but to turn them into oil, drink or chocolate, have to work hard: the seeds have to fermentation, drying in the sun, roasting and grinding into powder.

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