Harvesting Mesquite Flour at the University of Arizona: A Case Study in Local Innovative Food Production
Issue Date
2014-05-09Keywords
mesquitemesquite harvesting
mesquite pod
mesquite pod harvesting
mesquite bean
mesquite bean harvesting
local harvesting
local food production
sustainability
mesquite treeaflatoxinuniversity of arizona green funduniversity of arizona office of sustainability
Instructor
Keith, Ladd; Iuliano, JoeyMetadata
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The University of Arizona.Rights
Copyright © is held by the author. Digital access to this material is made possible by the College of Architecture, Planning and Landscape Architecture, and the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.Collection Information
This item is part of the Sustainable Built Environments collection. For more information, contact http://sbe.arizona.edu.Abstract
The mesquite-harvesting project at the University of Arizona was in practice from 2011-2013. During the development of the project, students, faculty, and staff were engaged in harvesting, designing harvesting methods, milling, baking, researching, and selling mesquite flour at the campus. After discovering a common toxin in mesquite-pods, a strict harvesting method was obtained and followed throughout the seasons. However, because of the high-maintenance process of harvesting, the mesquite-harvesting project at the University of Arizona could not economically sustain on campus, and therefore, had to come to an end. This document explains the process of harvesting, the research of aflatoxin, best practices, and other events that happened during the UA mesquite-harvesting project.Description
Sustainable Built Environments Senior CapstoneType
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