Harvesting Mesquite Flour at the University of Arizona: A Case Study in Local Innovative Food Production

Eichenberger, Elondra

dc.contributor.author	Eichenberger, Elondra
dc.date.accessioned	2014-05-09T00:22:52Z	en
dc.date.available	2014-05-09T00:22:52Z	en
dc.date.issued	2014-05-09	en
dc.identifier.uri	http://hdl.handle.net/10150/316678	en
dc.description	Sustainable Built Environments Senior Capstone	en_US
dc.description.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.
dc.language.iso	en_US	en
dc.publisher	The University of Arizona.	en_US
dc.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.	en_US
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/
dc.subject	mesquite	en_US
dc.subject	mesquite harvesting	en_US
dc.subject	mesquite pod	en_US
dc.subject	mesquite pod harvesting	en_US
dc.subject	mesquite bean	en_US
dc.subject	mesquite bean harvesting	en_US
dc.subject	local harvesting	en_US
dc.subject	local food production	en_US
dc.subject	sustainability	en_US
dc.subject	mesquite tree	en_US
dc.subject	aflatoxin	en_US
dc.subject	university of arizona green fund	en_US
dc.subject	university of arizona office of sustainability	en_US
dc.title	Harvesting Mesquite Flour at the University of Arizona: A Case Study in Local Innovative Food Production	en_US
dc.type	thesis
dc.type	poster
dc.type	text
dc.contributor.department	College of Architecture, Planning and Landscape Architecture	en_US
thesis.degree.grantor	University of Arizona
thesis.degree.level	bachelors
thesis.degree.discipline	Sustainable Built Environments
thesis.degree.name	B.S.
dc.description.collectioninformation	This item is part of the Sustainable Built Environments collection. For more information, contact http://sbe.arizona.edu.	en_US
dc.contributor.instructor	Keith, Ladd	en_US
dc.contributor.instructor	Iuliano, Joey
refterms.dateFOA	2018-04-27T09:59:04Z
html.description.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.