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dc.contributor.authorEichenberger, Elondra
dc.date.accessioned2014-05-09T00:22:52Zen
dc.date.available2014-05-09T00:22:52Zen
dc.date.issued2014-05-09en
dc.identifier.urihttp://hdl.handle.net/10150/316678en
dc.descriptionSustainable Built Environments Senior Capstoneen_US
dc.description.abstractThe 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. 
dc.language.isoen_USen
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © 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.en_US
dc.subjectmesquiteen_US
dc.subjectmesquite harvestingen_US
dc.subjectmesquite poden_US
dc.subjectmesquite pod harvestingen_US
dc.subjectmesquite beanen_US
dc.subjectmesquite bean harvestingen_US
dc.subjectlocal harvestingen_US
dc.subjectlocal food productionen_US
dc.subjectsustainabilityen_US
dc.subjectmesquite treeen_US
dc.subjectaflatoxinen_US
dc.subjectuniversity of arizona green funden_US
dc.subjectuniversity of arizona office of sustainabilityen_US
dc.titleHarvesting Mesquite Flour at the University of Arizona: A Case Study in Local Innovative Food Productionen_US
dc.typeThesisen
dc.contributor.departmentCollege of Architecture, Planning and Landscape Architectureen_US
dc.description.collectioninformationThis item is part of the Sustainable Built Environments collection. For more information, contact http://sbe.arizona.edu.en_US
dc.contributor.instructorKeith, Ladd; Iuliano, Joeyen_US
refterms.dateFOA2018-04-27T09:59:04Z
html.description.abstractThe 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. 


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