God's Gift To Mankind, The Rare Fruits And Vegetab

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Burmese grape (Baccaurea ramiflora, Phyllanthaceae (Euphorbiaceae))

The fruits of the Burmese grape may resemble those of longkong/lansat/duku of the mahogany family (Lansium domesticum, Meliaceae), but the Burmese grape has a more reddish tinge of both peel and pulp. Both fruits can be confused with longan fruit (Dimocarpus longan, Sapindaceae) of the litchi family, but longan pulp is one unit while Burmese grape and longkong have segments. The scientific nameBaccaurea is derived from Latin ‘bacca’ meaning ‘fruit’ and ‘aureus’ meaning ‘golden’. The Central Thai name is ‘mafai’.

The scientific name ‘ramiflora’ means ‘flowers grown on branches’. Most literature claim Burmese grape is dioecious, i.e. you would need a female plant individual to get the fruits. However, I have several times seen solitary trees far from any other tree individual, loaded with fruits. Where do these female trees get the pollen for fertilization? I spoke to Ketsanee’s parents who said that one tree is enough, contradicting the theoretical literature. Some literature also claims that female flowers are mainly born on the older branches and trunk, and male flowers mainly under the leaves. This individual has a bounty of flowering buds also far down on the main trunk and I am therefore most curious to see them when they open.

Other species of Euphorbiaceae may have plant individuals forming male and female flowers at different times, such as Jatropha podagrica, but according to my observations they may overlap for a short time. In the closely related tropical cranberry (Antidesma bunius,Phyllanthaceae) which we also grow here at Dokmai Garden, the male and female trees are indeed separated. The sexes still meet thanks to the terrible stench of the flowers, attracting carrion flies which perform the pollination. I can not detect any fragrance of the Burmese grape flowers.

The reason to separate male and female blossom, either in time or between individuals, is to promote cross-pollination, resulting in seeds with a higher genetic diversity to ensure survival in an ever changing world. In animals that is OK because males and females can seek up and find each other, but plants can not move. A lonely tree boy would be very lonely. The separation of boy and girl plants are rare in the plant kingdom (less than 10% of the plant species), and to my knowledge that would mostly occur in species forming natural monocultures, such as date, willow or governor’s plum. Burmese grape does not fit that profile so something fishy is going on. However, there are other mechanisms to prevent self-fertilization, so the actual number of plant species adapted to prevent that is greater.

Dicliny is a phenomenon where each flower is unisexual (either male or female, not androgynous like in the majority of plants). Coconut has dicliny but the two flower genders occur in the same inflorescence. A dioecious plant species has different male and female plants, like in date palms. Some plants like papaya may produce seeds which are either female, male or androgynous. Since Burmese grape is not a big commercial crop, and since old back-yard trees die with the older Thai generation, knowledge about it is scarce. Are the conflicting observations due to a mix-up of species, a mix-up of dioecious and monoecious cultivars like in papaya, the ability to form male and female flowers at different times or different sites in the same tree or unawareness of nearby males? I urge the Dokmai Dogma readers to share information from actual cultivation of the Burmese grape! We have to trust our eyes here, not sayings.
Another interesting question about its biology is what insects pollinate it? The male flowers are tiny, 2 mm, and the sepals are curved over the stamens, so I do not believe wind is a pollinator. When I studied the flowers under the microscope I saw thrips, and according to Haegens (Flora Malesiana) thrips as pollinators are a theoretical possibility. In the old world tropics, bees, beetles and flies are the most important pollinators. Again, please share if you know or if you have made observations!

Although Flora Malesiana claims Burmese grape is a species from primary rain forests, a statement repeated by Flora of Thailand, that can not be its restriction since it also grows in monsoon areas such as northern Thailand, Burma, Vietnam and Assam. However, judging from my own cultivation efforts and ‘A Field Guide to Forest Trees of Northern Thailand‘ it seems to demand evergreen forests. The Dokmai Garden seedling was planted in 2007 and did not take off until two years ago when it got sufficient shade from the adjacent evergreenArtabotrys hexapetalus (Annonaceae).

Although the fruits are frequently sold in the local markets, it is not commonly planted in the Chiang Mai valley so a sight is a delight. I believe the rare occurrence is due to its need for care (moisture and screen), while most local home gardeners are used to fruit trees they can grow without effort (e.g. mango, longan, banana, strawberry tree, guava, Indian jujube, tamarind, coconut, hog plum, papaya and pineapple).

The genus Baccaurea encompass many species in the Indomalayan and western Pacific regions, but very few species have been domesticated. In Flora of Thailand (8:1) Dr Kongkanda lists 12 species growing in Thailand. Baccaurea racemosa is another commercial species you may encounter further south in the markets of Malaysia and Indonesia.

Baccaurea ramiflora was coined by the Portuguese jesuit Joao de Loureiro in his Flora Cochinchinensis from 1790. [source - retrieved from dokmaidogma.wordpress.com/2013/02/05/burmese-grape/ on 5/24/2013]


In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

To see pictures, go to, dokmaidogma.wordpress.com/2013/02/05/burmese-grape/

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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Ever wonder what causes fruit to ripen?

What Causes Fruit to Ripen?
The unripe fruit on the left is hard, green, sour, has no smell, and is mealy because of the presence of
starch. Fruits ripen because there is a ripening signal: a burst of ethylene production. Ethylene is
produced by rapidly growing tissue in the tips of roots,
flowers, ripening fruit and damaged fruit. Ethylene is a
simple hydrocarbon gas (H2C=CH2) that ripening fruits
make and shed into the atmosphere. Sometimes a
wound on the fruit will cause rapid ethylene
production. Just picking a fruit will sometimes signal it
to ripen. An infection of bacteria or fungi on the fruit
will signal the ripening process.
This ethylene signal causes developmental changes
that result in fruit ripening. New enzymes are made
such as hydrolases to help break down chemicals
inside the fruits, amylase to accelerate hydrolysis of starch into sugar, pectinase to catalyze digestion of
pectin, the glue between cells. Ethylene activates the genes that make these enzymes. The enzymes
then catalyze reactions to alter the characteristics of the fruit. The action of the enzymes cause the
ripening responses. Chlorophyll is broken down and sometimes new pigments are made so that the fruit
skin changes color to red, yellow, or blue. Acids are broken down so that the fruit changes from sour to
neutral. The digestion of starch by amylase produces sugar. This reduces the mealy quality and increases
juiciness. The breakdown of pectin between the fruit cells unglues them resulting in softer fruit. Enzymes
break down large organic molecules into smaller ones that are volatile, evaporating into the air around the
fruit causing an aroma.
If you think of this process in bananas, the ethylene signal causes the fruit to change from green to
yellow, from hard to soft, from mealy to juicy, from tart to sweet, from odorless to fragrant.
Commercial banana distributors use this naturally occurring gas when bananas are shipped to the U.S.
as hard, green, sour, unripen fruits When they arrive into a distributor's warehouse the bananas are put in
a room and gassed with ethylene; they all begin to ripen.
At home you can allow the bananas to ripen to the stage you like them and then put them in the
refrigerator. This slows the process down drastically. For several days after that you can take bananas
from the refrigerator and enjoy the fruit inside. The peel will turn very dark in color after only a short time
in the refrigerator but the fruit inside remains just as it was before you put the banana into the refrigerator.
Bananas can also be frozen, just peel the skin off and seal them in a plastic bag.
(source - retrieved from The February Member newsletter of the Palm Beach Chapter Of Rare Fruit Council, International on 2/9/2013)

Now to know the truth, go to:

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5) religious-truths.forums.com/

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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Cabernet Grape, Cabernet Sauvignon (French: [ka.b??.n? so.vi']) is one of the world's most widely recognized red wine grape varieties.

It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.[1]

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and resistant to rot and frost—and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.[2] rican wine regions

Cabernet Franc
For many years, the origin of Cabernet Sauvignon was not clearly understood and many myths and conjectures surrounded it. The word "Sauvignon" is believed to be derived from the French sauvage meaning "wild" and to refer to the grape being a wild Vitis vinifera vine native to France. Until recently the grape was rumoured to have ancient origins, perhaps even being the Biturica grape used to make ancient Roman wine and referenced by Pliny the Elder. This belief was widely held in the 18th century, when the grape was also known as Petite Vidure or Bidure, apparently a corruption of Biturica. There was also belief that Vidure was a reference to the hard wood (French vigne dure) of the vine, with a possible relationship to Carménère which was once known as Grand Vidure.[2] Another theory was that the grapevine originated in the Rioja region of Spain.[3]

While the period when the name Cabernet Sauvignon became more prevalent over Petite Vidure is not certain, records indicate that the grape was a popular Bordeaux planting in the 18th century Médoc region. The first estates known to have actively grown the variety (and the likely source of Cabernet vines for other estates) were Château Mouton and Château d'Armailhac in Pauillac.[2]
The grape's true origins were discovered in 1996 with the use of DNA typing at the UC Davis Department of Viticulture and Enology, by a team led by Dr. Carole Meredith. The DNA evidence determined that Cabernet Sauvignon was the offspring of Cabernet franc and Sauvignon blanc and was most likely a chance crossing that occurred in the 17th century. Prior to this discovery, this origin had been suspected from the similarity of the grapes' names and the fact that Cabernet Sauvignon shares similar aromas with both grapes—such as the black currant and pencil box aromas of Cabernet franc and the grassiness of Sauvignon blanc.[2]



Sauvignon blanc
Offspring and White Cabernet
While not as prolific in mutating as Pinot noir nor as widely used in production of offspring, Cabernet Sauvignon has been linked to other grape varieties. In 1961, a cross of Cabernet Sauvignon and Grenache produced the French wine grape Marselan.[4] In 1977 a vine producing 'bronze' grapes was found in the vineyards of Cleggett Wines in Australia. They propagated this mutant, registered it under the name of Malian, and sold pale red wines under that name. In 1991 one of the Bronze Cabernet vines started producing white grapes. Cleggett registered this "White Cabernet" under the name of Shalistin.[5] Compared to its Cabernet parent, Malian appears to lack anthocyanins in the subepidermal cells but retains them in the epidermis, whereas Shalistin has no anthocyanins in either layer. The team that went on to discover the VvMYBA1 and VvMYBA2 genes that control grape colour have suggested that a gene involved in anthocyanin production has been deleted in the subepidermis of Malian, and then subepidermal cells invaded the epidermis to produce Shalistin.[6]

Viticulture
Cabernet Sauvignon leaf. In cooler climate conditions, vines will focus more energy in producing foliage, which is needed to capture sunlight for photosynthesis, rather than ripening grapes. This makes canopy management and aggressive pruning an important consideration for growers.[1]
While Cabernet Sauvignon can grow in a variety of climates, its suitability as a varietal wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to bud and ripen (typically 1–2 weeks after Merlot and Cabernet franc[1]) and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of inclement harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and is then blended with other grapes to fill in the gaps. In some regions, climate will be more important than soil. In regions that are too cool, there is a potential for more herbaceous and green bell pepper flavours from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavours of cooked or stewed blackcurrants.[2]

The Cabernet grape variety has thriven in a variety of vineyard soil types, making the consideration of soil less of concern particularly for New World winemakers. In Bordeaux, the soil aspect of terroir was historically an important consideration in determining which of the major Bordeaux grape varieties were planted. While Merlot seemed to thrive in clay and limestone based soils (such as those of the Right Bank regions of the Gironde estuary), Cabernet Sauvignon seemed to perform better in the gravel based soil of the Médoc region on the Left Bank. The gravel soils offered the benefit of being well drained while absorbing and radiating heat to the vines, aiding ripening. Clay and limestone based soils are often cooler, allowing less heat to reach the vines, delaying ripening. In regions where the climate is warmer, there is more emphasis on soil that is less fertile, which promotes less vigor in the vine which can keep yields low.[2] In the Napa Valley wine regions of Oakville and Rutherford, the soil is more alluvial and dusty. Rutherford Cabernet Sauvignon has been often quoted as giving a sense of terroir with a taste of "Rutherford dust".[7] In the South Australian wine region of Coonawarra, Cabernet Sauvignon has produced vastly different results from grape vines planted in the region's terra rosa soil – so much so that the red soil is considered the "boundary" of the wine region, with some controversy from wine growers with Cabernet Sauvignon planted on red soil.[8]

In addition to ripeness levels, the harvest yields can also have a strong influence in the resulting quality and flavors of Cabernet Sauvignon wine. The vine itself is prone to vigorous yields, particularly when planted on the vigorous SO4 rootstock. Excessive yields can result in less concentrated and flavorful wine with flavors more on the green or herbaceous side. In the 1970s, a particular clone of Cabernet Sauvignon that was engineered to be virus free was noted for its very high yields-causing many quality conscious producers to replant their vineyards in the late 20th century with different clonal varieties. To reduce yields, producers can plant the vines on less vigorous rootstock and also practice green harvesting with aggressive pruning of grape clusters soon after veraison.[2]
In general, Cabernet Sauvignon has good resistance to most grape diseases, powdery mildew being the most noted exception. It is, however, susceptible to the vine diseases Eutypella scoparia and excoriose.[1]

One of the older plantings of Cabernet Sauvignon in Washington State, planted in 1973 at Red Willow Vineyard in the Yakima Valley.

There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences. The most widely recognized is the herbaceous or green bell pepper flavor caused by pyrazines, which are more prevalent in under-ripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by sunlight as the grape continues to ripen. To the human palate this compound is detectable in wines with pyrazine levels as low as 2 nanograms (ng) per liter. At the time of veraison, when the grapes first start to fully ripen, there is the equivalent pyrazine level of 30 ng/l. In cooler climates, it is difficult to get Cabernet Sauvignon grapes to ripen fully to the point where pyrazine is not detected. The green bell pepper flavor is not considered a wine fault but it may not be desirable to all consumers' tastes. The California wine region of Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavor, earning the nickname of "Monterey veggies". In addition to its cool climate, Monterey is also prone to being very windy, which can have the effect of shutting down the grape vines and further inhibiting ripeness.[2]

Two other well known Cabernet Sauvignon flavors are mint and eucalyptus. Mint flavors are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region and some areas of Washington State. There is some belief that soil could also be a contributor to the minty notes, since the flavor also appears in some wines from the Pauillac region but not from similar climate of Margaux. Resinous Eucalyptus flavors tend to appear in regions that are habitats for the eucalyptus tree, such as California's Napa and Sonoma valleys and parts of Australia, but there has been no evidence to conclusively prove a direct link between proximity of eucalyptus trees and the presence of that flavor in the wine.[2]

Winemaking
During the maceration period, color, flavor and tannins are extracted from the skins. The addition of stems and seeds will increase the tannic content of the wine.
In many aspects, Cabernet Sauvignon can reflect the desires and personality of the winemaker while still presenting familiar flavors that express the typical character of the variety. The most pronounced effects are from the use of oak during production. Typically the first winemaking decision is whether or not to produce a varietal or blended wine. The "Bordeaux blend" of Cabernet Sauvignon, Merlot and Cabernet franc, with potentially some Malbec, Petit Verdot or Carménère, is the classic example of blended Cabernet Sauvignon, emulated in the United States with wines produced under the "Meritage" designation. But Cabernet Sauvignon can be blended with a variety of grapes such as Shiraz, Tempranillo and Sangiovese.[2] The decision to blend is then followed by the decision of when to do the blending—before, during or after fermentation. Due to the different fermentation styles of the grapes, many producers will ferment and age each grape variety separately and blend the wine shortly before bottling.[9]
The Cabernet Sauvignon grape itself is very small, with a thick skin, creating a high 1:12 ratio of seed (pip) to fruit (pulp).[10] From these elements the high proportions of phenols and tannins can have a stark influence on the structure and flavor of the wine—especially if the must is subjected to long periods of maceration (skin contact) before fermentation. In Bordeaux, the maceration period was traditionally three weeks, which gave the winemaking staff enough time to close down the estate after harvest to take a hunting holiday. The results of these long maceration periods are very tannic and flavorful wines that require years of aging. Wine producers that wish to make a wine more approachable within a couple of years will drastically reduce the maceration time to as a little as a few days. Following maceration, the Cabernet must can be fermented at high temperatures up to 30 °C (86 °F). The temperature of fermentation will play a role in the result, with deeper colors and more flavor components being extracted at higher temperatures while more fruit flavors are maintained at lower temperature. In Australia there has been experimentation with carbonic maceration to make softer, fruity Cabernet Sauvignon wines.[2]

The tannic nature of Cabernet Sauvignon is an important winemaking consideration. As the must is exposed to prolonged periods of maceration, more tannins are extracted from the skin and will be present in the resulting wine. If winemakers choose not to shorten the period of maceration, in favor of maximizing color and flavor concentrations, there are some methods that they can use to soften tannin levels. A common method is oak aging, which exposes the wine to gradual levels of oxidation that can mellow the harsh grape tannins as well as introduce softer "wood tannins". The choice of fining agents can also reduce tannins with gelatin and egg whites being positively-charged proteins that are naturally attracted to the negatively-charged tannin molecules. These fining agents will bond with some of the tannins and be removed from the wine during filtration. One additional method is micro-oxygenation which mimics some of the gradual aeration that occurs with barrel aging, with the limited exposure to oxygen aiding in the polymerization of the tannins into larger molecules, which are perceived on the palate as being softer.[3]

Affinity for oak
Large oak barrels, like these used in Tuscany bring less wine in contact with the wood and therefore leave the resulting wine with less oak influence.
One of the most noted traits of Cabernet Sauvignon is its affinity for oak, either during fermentation or in barrel aging. In addition to having a softening effect on the grape's naturally high tannins, the unique wood flavors of vanilla and spice complement the natural grape flavors of black currant and tobacco. The particular success of Cabernet-based Bordeaux blends in the 225 liter (59 gallon) barrique were a significant influence in making that barrel size one of the most popular worldwide. In winemaking, the decision for the degree of oak influence (as well as which type of oak) will have a strong impact on the resulting wine. American oak, particularly from new barrels, imparts stronger oak flavors that are less subtle than those imparted by French oak. Even within the American oak family, the location of the oak source also plays a role with oak from the state of Oregon having more pronounced influence on Cabernet Sauvignon than oak from Missouri, Pennsylvania and Virginia. Winemakers often use a variety of oak barrels from different locations and of different ages and blend the wine as if they are blending different grape varieties.[2]
Winemakers can also control the influence of oak by using alternatives to the standard barrique barrels. Larger barrels have a smaller wood-to-wine ratio and therefore less pronounced oak flavors. Winemakers in Italy and Portugal sometimes use barrels made from other wood types such as chestnut and redwood. Another method that winemakers consider is tea bagging with oak chips or adding oak planks to the wines while fermenting or aging it in stainless steel tanks. While these methods are less costly than oak barrels, they create more pronounced oak flavors, which tend not to mellow or integrate with the rest of the wine's components; nor do they provide the gradual oxidation benefit of barrel aging.[3]

Wine regions

Bordeaux
Armand d'Armailhac of Château d'Armailhac (bottle picture) and Baron Hector de Brane of Château Mouton were important figures in the establishment of Cabernet Sauvignon in Bordeaux.

The Bordeaux wine region is intimately connected with Cabernet Sauvignon, even though wine is rarely made without the blended component of other grape varieties. It is the likely "birthplace" of the vine, and producers across the globe have invested heavily in trying to reproduce the structure and complexity of Bordeaux wines. While the "Bordeaux blend" of Cabernet Sauvignon, Cabernet franc and Merlot created the earliest examples of acclaimed Cabernet Sauvignon wine, Cabernet Sauvignon was first blended in Bordeaux with Syrah, a pairing that is widely seen in Australia and some vin de pays wines from the Languedoc. The decision to first start blending Cabernet Sauvignon was partly derived from financial necessity. The sometime temperamental and unpredictable climate of Bordeaux during the "Little Ice Age" did not guarantee a successful harvest every year; producers had to insure themselves against the risk of losing an entire vintage by planting a variety of grapes. Over time it was discovered that the unique characteristics of each grape variety can complement each other and enhance the overall quality of wine. As a base, or backbone of the wine, Cabernet Sauvignon added structure, acidity, tannins and aging potential. By itself, particularly when harvested at less than ideal ripeness, its can lack a sense of fruit or "fleshiness" on the palate which can be compensated from by adding the rounder flavors of Merlot. Cabernet franc can add additional aromas to the bouquet as well as more fruitiness. In the lighter soils of the Margaux region, Cabernet-based wines can lack color, which can be achieved by blending in Petit Verdot. Malbec, used today mostly in Fronsac, can add additional fruit and floral aromas.[2]

DNA evidence has shown Cabernet Sauvignon is the result of the crossing of two other Bordeaux grape varieties— Cabernet franc and Sauvignon blanc— which has led grapevine historians, or ampelographers, to believe that the grape originated in Bordeaux. Early records indicate that the grape was a popular planting in the Médoc region during the 18th century. The loose berry clusters and thick skins of the grape provided a good resistance to rot in the sometimes wet maritime climate of Bordeaux. The grape continued to grow in popularity till the Powdery mildew epidemic of 1852 exposed Cabernet Sauvignon's sensitivity to that grape disease. With vineyards severely ravaged or lost, many Bordeaux wine growers turned to Merlot, increasing its plantings to where it soon became the most widely-planted grape in Bordeaux. As the region's winemakers started to better understand the area's terroir and how the different grape varieties performed in different region, Cabernet Sauvignon increased in plantings all along the Left Bank region of the Gironde river in the Médoc as well as Graves region, where it became the dominant variety in the wine blends. In the Right bank regions of Saint-Émilion and Pomerol, Cabernet is a distant third in plantings behind Merlot & Cabernet franc.[2]

In the wine regions of the Left Bank, the Cabernet influence of the wine has shown unique characteristics in the different regions. In Saint-Estèphe and Pessac-Léognan, the grape develops more mineral flavors. Aromas or violets are a characteristic of Margaux. Pauillac is noted by a strong lead pencil scent and Saint-Julien by cedar and cigar boxes. The Cabernet wines of the Moulis are characterized by their soft tannins and rich fruit flavors while the southern Graves region is characterized by strong black currant flavors, though in less intense wines over all.[2] The percentage of Cabernet Sauvignon used in the blend will depend on terroir and the winemakers styles as well as the vintage. The First Growth estates of Château Mouton Rothschild and Château Latour are noted for regularly producing wines with some of the highest percentage of Cabernet— often around 75%.[1]

A common factor affecting the flavors of Bordeaux wines is the harvest yields of Cabernet Sauvignon. Throughout Bordeaux there is a legal maximum permitted yield of 50 hectoliters (hl) per hectare (ha). With the aid of global warming and vigorous rootstocks, many Bordeaux vineyards can easily surpass 60 hl/ha, with some estates taking advantage of the legal loophole of plafond limite de classement ("ceiling limit classification") that permits higher yields during "exceptional" years. This has had an adverse effect on the quality of production from some producers who regularly use grapes harvested at excessive yields. In recent years there has been more of an emphasis on keeping yields low, particularly for an estate's Grand vin.[2]

Other French regions
The Bordeaux wine region accounts for more than 60% of the Cabernet Sauvignon grown in France. Outside of Bordeaux, Cabernet Sauvignon is found in varying quantities throughout Le Midi and in the Loire Valley. In general, Cabernet Sauvignon wines are lighter and less structured, drinkable much earlier than Bordeaux wine. In the southwest French appellation d'origine contrôlée (AOCs) of Bergerac and Buzet it is used to make rosé wine. In some regions it is used to add flavor and structure to Carignan while it is blended with Négrette in Gaillac and Fronton as well as Tannat in Madiran. In Provence, the grape had some presence in the region in the mid 19th century, when viticulturist Jules Guyot recommended it as a blending partner with Syrah. In recent years, several Midi wine estates, such as Mas de Daumas Gassac have received international acclaim for their Cabernet Sauvignon blended in Hérault, with Rhône grapes like Syrah. It is often made as a single varietal in the vin de pays of the Languedoc. The influence of Australian flying winemakers has been considerable in how Cabernet Sauvignon is treated by some Languedoc wine estates, with some producers making wines that can seem like they are from the New World. Overall, the grape has not exerted it dominance of the region, generally considered less ideally situated to the dry climate than Syrah. The Languedoc producers who give serious consideration to Cabernet Sauvignon, generally rely on irrigation to compensate for the climate.[1]

Italy


In the 1970s, Italian winemakers started to blend Cabernet Sauvignon with Sangiovese (pictured) to create wines known as "Super Tuscans".
Cabernet Sauvignon has a long history in Italian wines, being first introduced to the Piedmont region in 1820. In the mid-1970s, the grape earned notoriety and controversy as a component in the so-called "Super Tuscan" wines of Tuscany. Today the grape is permitted in several Denominazioni di origine controllata (DOCs) and is used in many Indicazione Geografica Tipica (IGT) wines that are made outside DOC perimeters in certain regions. For most of its history the grape has been viewed with suspicion as a "foreign influence" that distracts from the native grape varieties. After decades of experimentation, the general view of Cabernet Sauvignon has improved as more winemakers find ways to complement their native grape varieties with Cabernet as a blending component.[2]

In Piedmont, the grape was sometimes used as an "illegal" blending partner with Nebbiolo for DOC classified Barolo with the intention of adding color and more fruit flavors. In the DOCs of Langhe and Monferrato, Cabernet is a permitted blending grape with Nebbiolo as well as Barbera. Wines that are composed of all three grape varieties are often subjected to considerable oak treatment to add a sense of sweet spiciness to compensate for the high tannins of Cabernet Sauvignon and Nebbiolo as well as the high acidity of Barbera. There are varietal styles of Cabernet Sauvignon produce in Piedmont with qualities varying depending on the location. In other regions of northern Italy, such as Lombardy, Emilia-Romagna and Friuli-Venezia Giulia, the grape is often blended with Merlot to produce Bordeaux style blends. In the Veneto region, Cabernet Sauvignon is sometimes blended with the main grapes of Valpolicella-Corvina, Molinara and Rondinella. In southern Italy, the grape is mostly used as a blending component with local varieties-such as Carignan in Sardinia, Nero d'Avola in Sicily, Aglianico in Campania and Gaglioppo in Calabria.[2]

Cabernet Sauvignon has had a controversial history in Tuscan wine, particularly for its role in the arrivals of "Super Tuscan" in the mid-1970s. The origin of Super Tuscans is rooted in the restrictive DOC practices of the Chianti zone prior to the 1990s. During this time Chianti could be composed of no more than 70% Sangiovese and had to include at least 10% of one of the local white wine grapes. Many Tuscan wine producers thought they could produce a better quality wine if they were not hindered by the DOC regulations, particularly if they had the freedom to use Cabernet Sauvignon in the blend and not required to use white grape varieties. The marchese Piero Antinori was one of the first to create a "Chianti-style" wine that ignored the DOC regulations, releasing a 1971 Sangiovese-Cabernet Sauvignon blend known as Tignanello in 1978. Other producers followed suit and soon the prices for these Super Tuscans were consistently beating the prices of some of the most well known Chianti.[11] Other Tuscan wine regions followed suit, blending Cabernet Sauvignon with Sangiovese and even making varietal versions of the grape. Gradually the DOC system caught on and began allowing more regions to use the grape in their DOC designated wines. Cabernet Sauvignon in Tuscany is characterized by ripe black cherry flavors that can give a perception of sweetness as well as strong notes of black currant. The wines typically reach an alcohol level around 14% but can still maintain notable levels of acidity. When blended with Sangiovese in significant quantities, Cabernet Sauvignon can dominate the blend with most Tuscan producers aiming to find a particular balance that suits their desired style.[2]

Other Old World producers
In Spain, Cabernet Sauvignon is often blended with Tempranillo.(pictured)
The introduction of Cabernet Sauvignon in Spanish wine occurred in the Rioja region when the Marqués de Riscal planted cuttings from Bordeaux. By 2004, it was the sixth most widely planted red wine grape in Spain.[1] Today it is found in some quantities in every Spanish wine region, though it is not permitted in every Denominación de Origen (DO) designated region. In those areas, wines with Cabernet Sauvignon are relegated to less distinguished designations such as Vino de la Tierra or Vino de Mesa.[2] The grape is most prominent in the Catalan wine region of Penedès, where its use was revived by the estates of Bodegas Torres and Jean León. There the grape is often blended with Tempranillo. It is also primarily a blending grape in the Ribera del Duero, but producers in Navarra have found some international acclaim for their varietal wines.[3]

In the United Kingdom, English wine producers have experimented with growing the variety in plastic tunnels which can create a greenhouse effect and protect the grapes from the less than ideal climate of the wine region. While the grape is permitted to be planted in some German wine regions (such as the Mosel), the vineyard sites best suited for ripening Cabernet are generally already occupied with Riesling; many producers are ill-inclined to uproot the popular German variety in favor of Cabernet Sauvignon. In the 1980s, inexpensive Bulgarian Cabernet Sauvignon was highly touted for its value and helped to establish that country's wine industry and garner it more international presence in the wine market. The grape is performing a similar function for many countries in Eastern Europe, including Turkey, Bulgaria, Czech Republic, Georgia, Hungary, Moldova, Romania, Russia, Slovenia, and Ukraine. It can be in the eastern Mediterranean wine regions of Cyprus, Greece, Israel and Lebanon.[2] In Russia there is the similarly named, but otherwise unrelated hybrid grape, Cabernet Severny that has begun to supplant Cabernet Sauvignon plantings due to its more consistent performance in that region's cooler climate.[1]

California
In California, Cabernet Sauvignon has developed its characteristic style and reputation, recognizable in the world's market. Production and plantings of the grape in California are similar in quantity to those of Bordeaux.[1] The 1976 Judgment of Paris wine tasting event helped to catapult Californian Cabernet Sauvignons onto the international stage when Stag's Leap Wine Cellars' 1973 Stags Leap District Cabernet Sauvignon beat out classified Bordeaux estates like Château Mouton Rothschild, Château Montrose, Château Haut-Brion and Château Léoville-Las Cases in a blind tasting conducted by French wine experts.[3] In the 1980s, a new epidemic of phylloxera hit California, devastating many vineyards, which needed replanting. There was some speculation that ravaged Cabernet vineyards would be replanted with other varietals (such as those emerging from the Rhone Rangers movement) but in fact California plantings of Cabernet Sauvignon doubled between 1988 and 1998; many wine regions— such as Napa Valley north of Yountville and Sonoma's Alexander Valley— were almost completely dominated by the grape varieties. It also started to gain a foothold in Dry Creek Valley, Sonoma Mountain and Mendocino County.[2] Cabernet from Sonoma County has shown a tendency to feature anise and black olive notes while Napa County Cabernets are characterized by their strong black fruit flavors.[3]
In California, the main stylistic difference in Cabernet Sauvignon is between hillside/mountain vineyards and those on flatter terrain like valley floors or some areas of the Central Valley. In Napa, the hillside vineyards of Diamond Mountain District, Howell Mountain, Mt. Veeder, Spring Mountain District have thinner, less fertile soils which produces smaller berries with more intense flavors, reminiscent of Bordeaux wines that require years of aging to mature. The yields are also much lower, typically in the range of 1–2 tons per acre in contrast to the 4–8 tons that can be produced in the more fertile valley floors.[2] Wines produced from mountainside vineyards tend to be characterized by deep inky colors and strong berry aromas. Throughout California there are many wine regions that have the potential to grow Cabernet Sauvignon to full ripeness and produce fruity, full-bodied wines with alcohol levels regularly above the Bordeaux average of 12–13%—often in excess of 14%.[3]

Old vine Cabernet Sauvignon at Chateau Montelena in Napa Valley. As the grapes mature they will darken to a bluish purple hue.

The use of oak in California Cabernet has a long history, with many producers favoring the use of new oak barrels heavily composed of American oak. After the early 1980s' unsuccessful trend to create more "food friendly" wines, with less ripeness and less oak influence, winemakers' focus shifted back to oak influence, but producers were more inclined to limit and lighten the use of oak barrels, with many turning to French oak or a combination of new and older oak barrels.[2]

Other American wine regions
After Merlot, Cabernet Sauvignon is the second most widely planted grape variety in Washington State. It is generally found in the warmer sites of the Columbia Valley. The vines are choice plantings for growers due to their hardy vine stalks and resistance to the cold winter frost that is commonplace in Eastern Washington. Washington Cabernet Sauvignon is characterized by its fruitiness and easy drinking styles that are not overly tannic.[2] Recent Washington American Viticultural Areas (AVAs) that have seen some success with their Cabernet Sauvignons include Red Mountain, Walla Walla Valley and parts of the Yakima Valley AVA near the Tri-Cities region.[3]

In Oregon there are small quantities of Cabernet Sauvignon planted in the warmer southern regions of the Umpqua and Rogue Valleys.[2] It has also started to develop a presence in the Arizona, New York, Texas and Virginia wine industries-particularly in the Texas Hill Country and North Fork of Long Island AVAs. Throughout the United States, Cabernet Sauvignon is made in both varietal and blended styles. Under the American system, varietal Cabernet Sauvignon can include up to 25% other grapes.[3]

South America
Cabernet Sauvignon is grown in nearly every South American country including Chile, Argentina, Bolivia, Brazil, Peru and Uruguay. In Chile, the wines were historically limited by the excessively high yields that were commonplace throughout the country. As producers begun to concentrate on limiting yields, regional differences began to emerge that distinguished Chilean Cabernets. For vineyard plantings along flat river valleys, the climate of the region is the most important consideration; as plantings move to higher elevations and along hillsides, soil type is a greater concern. The wines of the Aconcagua region are noted for their ripe fruit but closed, tight structure that needs some time in the bottle to develop. In the Maipo Valley, Cabernet Sauvignon wines are characterized by their pervasive black currant fruit and an earthy, dusty note. In warmer regions, such as the Colchagua Province and around Curicó, the grapes ripen more fully; they produce wines with rich fruit flavors that can be perceived as sweet due to the ripeness of the fruit. The acidity levels of these wines will be lower and the tannins will also be softer, making the wines more approachable at a younger age.[2]

In Argentina, Cabernet Sauvignon lags behind Malbec as the country's main red grape but its numbers are growing. The varietal versions often have lighter fruit flavors and are meant to be consumed young. Premium examples are often blended with Malbec and produce full, tannic wines with leather and tobacco notes.[2] In recent years, there have been increased plantings of Cabernet Sauvignon in the Uco Valley of the Mendoza Province; the wines coming from vineyards planted at higher altitudes garner some international attention.[3]

Australia
Unlike other clay-based soils, the free-draining terra rosa of Australia's Coonawarra region contributes to a unique style of Cabernet Sauvignon.
In the 1970s, the Coonawarra region first brought international attention to Australian Cabernet Sauvignons with intense fruit flavors and subtle minty notes. The Margaret River region soon followed with wines that were tightly structured with pronounced black fruit notes. In the 1980s, Australia followed California's contemporary trend in producing lighter, more "food friendly" wines with alcohol levels around 11-12% percent; by the early 1990s, the styles changed again to focus on balance and riper fruit flavors. Today Cabernet Sauvignon is the second most widely planted red wine grape in Australia, following Shiraz with which it is often blended. It can be found in several wine regions with many large producers using grapes from several states. Notable regional differences characterize Australian Cabernet Sauvignon: in addition to the wine styles of Coonawarra and Margaret River, the Barossa Valley produces big, full bodied wines while the nearby, cooler Clare Valley produces wines with more concentrated fruit, and wines of the Victorian wine region of the Yarra Valley are noted for their balance in acidity, tannins and fruit flavors.[2]
Other New World producers

Since the end of apartheid, the South African wine industry has been working to reestablish itself in the world's wine markets with many regions actively promoting their Cabernet Sauvignon. Today it is the most widely planted red wine grape in South Africa. It is produced in both varietal and blended styles; some producers favor a Bordeaux blend, while others follow the Australian example of blending with Syrah.[1] Early examples of South African Cabernet Sauvignon were produced by grapes planted in vineyard locations that were cooler than ideal, creating very herbaceous wines with the distinctive "green bell pepper" notes. In the mid-1990s, there was more emphasis on harvesting at fuller ripeness, and new clones were introduced that produced riper, sweeter fruit. As the vines age, and better vineyards locations are identified, regional styles are starting to emerge among South African Cabernet Sauvignons: the Stellenbosch region is noted for heavy, full bodied wines while Constantia's wines are characterized by their herbal and minty flavors.[2]

In New Zealand, climate has been a challenge in finding wine regions suitable for producing Cabernet Sauvignon. Most of the industry focus has centered on the North Island. The Hawke's Bay region was the first to make a significant effort in producing Cabernet Sauvignon but the cool climate of the region, coupled with the high yields and fertile alluvial soils, produced wines that were still marked with aggressive green and vegetal flavors. Added focus on canopy management, which gives the grapes more sunlight to ripen by removing excess foliage, and low vigor rootstock and pruning combine to achieve lower yields and have started to produce better results. The grape is sometimes blended with Merlot to help compensate for climate and terroir. Other regions in New Zealand have sprung up with a renewed focus on producing distinctive New Zealand Cabernet Sauvignon:[2] The Gimblett Road and Havelock North regions of Hawke's Bay, with their warm gravel soils, have started to achieve notice as well as Waiheke Island near Auckland.[3] Overall the grape lags far behind Pinot noir in New Zealand's red wine grape plantings.[1]

Popularity and criticism
In the past century, Cabernet Sauvignon has enjoyed a swell of popularity as one of the noble grapes in the world of wine. Built partially on its historical success in Bordeaux as well as New World wine regions like California and Australia, planting the grape is considered a solid choice in any wine region that is warm enough to cultivate it. Among consumers Cabernet has become a familiar wine which has aided in its accessibility and appeal even from obscure wine regions and producers. In the 1980s, the Bulgarian wine industry was largely driven and introduced to the international wine market by the success of its Cabernet Sauvignon wines. The widespread popularity of Bordeaux has contributed to criticism of the grape variety for its role as a "colonizer" grape, being planted in new and emerging wine regions at the expense of focus on the unique local grape varieties. Some regions, such as Portugal with its abundance of native grape varieties, have largely ignored Cabernet Sauvignon as it seeks to rejuvenate its wine industry beyond Port production.[2]

Wine styles
New World Cabernet Sauvignons, such as this one from California's Alexander Valley, often have more pronounced, ripe fruit flavors than Old World wines from regions like Bordeaux.

The style of Cabernet Sauvignon is strongly influenced by the ripeness of the grapes at harvest. When more on the unripe side, the grapes are high in pyrazines and will exhibit pronounced green bell peppers and vegetal flavors. When harvested overripe the wines can taste jammy and may have aromas of stewed black currants. Some winemakers choose to harvest their grapes at different ripeness levels in order to incorporate these different elements and potentially add some layer of complexity to the wine. When Cabernet Sauvignon is young, the wines typically exhibit strong fruit flavors of black cherries and plum. The aroma of black currants is one of the most distinctive and characteristic element of Cabernet Sauvignon that is present in virtually every style of the wine across the globe. Styles from various regions and producers may also have aromas of eucalyptus, mint and tobacco. As the wines age they can sometimes develop aromas associated with cedar, cigar boxes and pencil shavings. In general New World examples have more pronounced fruity notes while Old World wines can be more austere with heightened earthy notes.[2]

Ability to age
See also: Aging of wine
In the 19th and 20th centuries, a large part of Cabernet Sauvignon's reputation was built on its ability to age and develop in the bottle. In addition to softening some of their austere tannins, as Cabernet wines age new flavors and aromas can emerge and add to the wines' complexity. Historically this was a trait characterized by Bordeaux with some premium examples in favorable vintages having the potential to last for over a century, but producers across the globe have developed styles that could age and develop for several decades. Even with the ability to age, some Cabernet Sauvignon wines can still be approachable a few years after vintage. In Bordeaux, the tannins of the wines tend to soften after ten years and can typically last for at least another decade-sometimes longer depending on the producer and vintage. Some Spanish and Italian Cabernet Sauvignons will need similar time as Bordeaux to develop but most examples are typically made to be drunk earlier.[2]

While New World Cabernets are characterized as being drinkable earlier than Bordeaux, premium producers such as the Californian cult wines will produce wines that need time to age and could potentially develop for two to three decades. Overall, the majority of Californian Cabernets are meant to be approachable after only a couple of years in the bottle but can still have the potential to improve further over time. Similarly many premium Australian Cabernet will also need at least ten years to develop though many are approachable after two to five years. New Zealand wines are typically meant to be consumed young and will often maintain their green herbal flavors even with extended bottle aging. South American Cabernets have very pronounced fruit flavors when they are young and the best made examples will maintain some of those flavors as they age. South African wines tend to favor more Old World styles and typically require six to eight years' aging before they start to develop further flavors.[2]

Pairing with food
Fatty red meats, such as lamb, pair well with Cabernet Sauvignon due to the ability of proteins and fats to negate some of the tannic qualities of the wine.
Cabernet Sauvignon is a very bold and assertive wine that has potential to overwhelm light and delicate dishes. The wine's high tannin content as well as the oak influences and high alcohol levels associated with many regional styles play important roles in influencing how well the wine matches with different foods. When Cabernet Sauvignon is young, all those elements are at their peak, but as the wine ages it mellows; possibilities for different food pairings open up. In most circumstances, matching the weight (alcohol level and body) of the wine to the heaviness of the food is an important consideration. Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods due to hotness levels of the capsaicins present in spices like chili peppers being enhanced by the alcohol with the heat accentuating the bitterness of the tannins. Milder spices, such as black pepper, pair better due to their ability to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with steak au poivre and pepper-crusted ahi tuna.[3]

Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods that involve charring like grilling. As the wine ages and the tannins lessen, more subtle and less bitter dishes will pair better with Cabernet Sauvignon. The oak influences of the wine can be matched with cooking methods that have similar influences on the food-such as grilling, smoking and plank roasting. Dishes that include oak-influenced flavors and aromas normally found in Cabernet Sauvignon—such as dill weed, brown sugar, nutmeg and vanilla—can also pair well.[3]

The different styles of Cabernet Sauvignon from different regions can also influence how well the wine matches up with certain foods. Old World wines, such as Bordeaux, have earthier influences and will pair better with mushrooms. Wines from cooler climates that have noticeable vegetal notes can be balanced with vegetables and greens. New World wines, with bolder fruit flavors that may even be perceived as sweet, will pair well with bolder dishes that have lots of different flavor influences. While Cabernet Sauvignon has the potential to pair well with bitter dark chocolate, it will not pair well with sweeter styles such as milk chocolate. The wine can typically pair well with a variety of cheeses, such as Cheddar, mozzarella and Brie, but full flavored or blue cheeses will typically compete too much with the flavors of Cabernet Sauvignon to be a complementary pairing.[3]

Health benefits
See also: Wine and health
In late 2006, the Federation of American Societies for Experimental Biology published the result of studies conducted at the Mount Sinai School of Medicine that showed the beneficial relationship of resveratrol, a compound found in all red wine, in reducing the risk factors associated with Alzheimer's disease. The study showed that resveratrol found in Cabernet Sauvignon can reduce levels of amyloid beta peptides, which attack brain cells and are part of the etiology of Alzheimer's.[12] Resveratrol has also been shown to promote the clearance of amyloid-beta peptides.[13] It has also been shown that non-alcoholic extracts of Cabernet Sauvignon protect hypertensive rats during ischaemia and reperfusion.[14]

See also
* International variety
References
1. ^ a b c d e f g h i j k Robinson, J., ed. (2006). The Oxford Companion to Wine (Third ed.). Oxford University Press. pp. 119–121. ISBN 0-19-860990-6.
2. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai Clarke, Oz (2001). Encyclopedia of Grapes. Harcourt Books. pp. 47–56. ISBN 0-15-100714-4.
3. ^ a b c d e f g h i j k l m n Goldstein, E. (2006). Perfect Pairings. University of California Press. pp. 134–139. ISBN 978-0-520-24377-4.
4. ^ Alley, L. (September 30, 2007). "New French Wine Grape Arrives in US Market". The Wine Spectator. p. 17.
5. ^ Cleggett wines: history and pictures of the gris and white mutants; Transcript of ABC show about bronze and white mutants
6. ^ Walker, A. R.; Lee, E.; Robinson, S. P. (2006). "Two new grape cultivars, bud sports of Cabernet Sauvignon bearing pale-coloured berries, are the result of deletion of two regulatory genes of the berry colour locus". Plant Mol Biol 62 (4–5): 623–635. doi:10.1007/s11103-006-9043-9.
7. ^ Rutherford Dust Society "About us" Accessed: February 22nd, 2008
8. ^ Stevenson, T. (2005). The Sotheby's Wine Encyclopedia. Dorling Kindersley. pp. 578–581. ISBN 0-7566-1324-8.
9. ^ D. Mouer "Meritage: What's in a Name" Wine Maker Magazine, August 2004
10. ^ For contrast, Sémillon has a 1:25 pip to pulp ratio.
11. ^ Ewing-Mulligan, M.; McCarthy, E. (2001). Italian Wines for Dummies. Hungry Minds. pp. 155 & 167–169. ISBN 0-7645-5355-0.
12. ^ J. Gaffney "Drinking Cabernet May Cut Risk of Alzheimer's, Study Finds", Wine Spectator Magazine, December 31, 2006, pg 17
13. ^ Marambaud P, Zhao H, Davies P. (2005-11-11). "Resveratrol promotes clearance of Alzheimer's disease amyloid-beta peptides". National Institute of Health.
14. ^ Fantinelli, J. C.; Mosca, S. M. (2007). "Cardioprotective effects of a non-alcoholic extract of red wine during ischaemia and reperfusion in spontaneously hypertensive rats". Clin Exp. Pharmacol. Physiol. 34 (3): 166–169. doi:10.1111/j.1440-1681.2007.04567.x. PMID 17250634. (source - retrieved from en.wikipedia.org/wiki/Cabernet_Sauvignon on 4/4/2013)

In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

View vine and fruit at, www.google.com/search?q=cabernet+grape&hl=en&client=firefox&hs=EOW&rls=com.yahoo:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=btFdUcrWH66-4AOp6IGoDQ&ved=0CEoQsAQ&biw=1280&bih=854


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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Citrofortunella microcarpa, the Calamondin or Calamansi, is a fruit tree in the family Rutaceae native to the Philippine Islands and has been dubbed the calamondin, golden lime, panama orange, chinese orange, acid orange, calamonding, or calamandarin in English. It is believed to originate from China and has spread throughout Southeast Asia, India, Hawaii, the West Indies, Central and North America.[2] The plant is characterized by wing-like appendages on the leaf stalks and white or purplish flowers. Its fruit has either a spongy or leathery rind with a juicy pulp that is divided into sections.

The tree is the result of a hybrid between species in the genus Citrus and unknown in the wild. It is generally held that most species in cultivation are ancient apomictic hybrids and selected cultivars of these hybrids, including crosses with segregate 'citrus' genera such as Fortunella and Poncirus. Hybrids between Citrus genera and species have been cultivated for so long that the origins of most are obscure. The Calamondin is sometimes described as a hybrid 'native' to the Philippines.

The calamondin is a cross between Citrus reticulata (Mandarin orange group) and Fortunella japonica (Kumquat group). The calamondin is treated as an intergeneric hybrid in the nothogenus ×Citrofortunella as ×Citrofortunella microcarpa.


Citrofortunella microcarpa is a shrub or small tree growing to 3–6 metres (9.8–20 ft). The fruit of the calamondin resembles a small, round lime, usually 25-35mm in diameter, but sometimes up to 45mm. It has the orange color of a tangerine with a very thin green or orange colored peel.
The Calamondin bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Eating a whole fruit has a surprise with the combination of sweet and sour Calamondin marmalade can be made in the same way as orange marmalade. Like other citrus fruits, the calamondin is high in vitamin C.

The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and thingytails. The juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. A liqueur can be made from the whole fruits, in combination with vodka and sugar. In Asian cuisines, the juice is used to season fish, fowl, and pork. It is commonly used as a condiment in Filipino dishes like Pancit. Calamondin halves or quarters may be served with iced tea, seafood and meats, the acid juice is often employed like lime or lemon juice to make gelatin salads or desserts, custard pie or chiffon pie. In the Philippines, the extracted juice, with the addition of gum tragacanth as an emulsifier, is pasteurized and bottled commercially.

Cultivation
In North America, ×Citrofortunella microcarpa is grown primarily as an ornamental plant in gardens, and in pots and container gardens on terraces and patios. The plant is especially attractive when the calamondin fruits are present.
The plant is frost sensitive and therefore limited outdoors to frost-free climates (such as Florida, coastal California, south Texas, and Hawaii in the United States). Potted plants are brought into a greenhouse, conservatory, or indoors as a houseplant during the winter periods in regions with cooler climates.[4]

However in its native homeland in Southeast Asia, the Calamondin is easy to cultivate. The plant grows well in cool and elevated areas and in sandy soils rich in organic matter. Waterlogged areas are not suitable for cultivation because calamansi plants cannot tolerate too much moisture. Calamansi can be propagated by seeds using its vegetative parts. To produce big, luscious fruits, applying fertilizer, such as ammonium sulfate or urea, around each tree one month after planting is essential. The trees will start to bear fruit one or two years after planting. Trees have an average life span of five years

Medicine
Calamondin citrus has found several alleged alternative medicinal uses. When rubbed on insect bites, the juice will relieve the itching and reduce the irritation. It can also be used as a natural acne medicine or taken orally as cough medicine (often mixed with green tea), and is a natural anti-inflammatory. For problems with constipation the juice is warmed and diluted with water. It bleaches freckles and helps to clear up acne vulgaris and pruritus vulvae. In Malaysia, it is used as an antidote for poison, and a poultice of pandanus leaves mixed with salt and the juice of citrus microcarpa, can be used to treat abscesses. In Peninsular Malaysia, it is combined with pepper to help expel phlegm. Its root is used in the Philippines at childbirth. [source - retrieved from en.wikipedia.org/wiki/Calamondin on 1/02/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

The calamondin plant can stay a dwarfed potted ornamental houseplant or grow into a 25-foot tall tree. Its shiny, evergreen, aromatic leaves are alternate singles about 3 inches long. The fragrant all-white flowers have five narrow, oblong petals. The calamondin fruit is round and averages 1.5 inches wide. The very thin peel is glossy dark green when unripe, turning bright yellow-orange as it ripens. The calamondin's pulp has about 10 segments that are very juicy and extremely tart.

Growth and Propagation
Calamondin trees are propagated through seeds, cuttings and budding. They are best grown outdoors, under full sun. They are sensitive to temperatures below 50 degrees F; therefore, potted plants grown in cool climates must be taken indoors during the winter. Calamondins thrive in clay-loam, limestone and sandy soil and start to bear fruit year-round in their second year.

Food Uses
Because of its sour and acid taste, calamondin is never eaten as a snack fruit. It is usually sliced into halves and squeezed to season fish and meat dishes or flavor ice tea, gelatins, pies and desserts. The fruit is also preserved in sugar to make pickles and marmalade, or added as special tart flavoring to chutneys, curries and sauces. The calamondin's acid properties make it an excellent tenderizer in pork and beef marinades. In the Philippines, the calamondin is a common cooking ingredient and a favorite dip for fried and grilled cuisine. [source - retrieved from www.ehow.com/about_5079023_calamondin.html on 1/02/2013]
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.

The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]

Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).


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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the California Bay Laurel, Umbellularia californica is a large hardwood tree native to coastal forests of California and slightly extended into the state of Oregon.[1] It is endemic to the California Floristic Province. It is the sole species in the genus Umbellularia.

The tree was formerly known as Oreodaphne californica.[2] In Oregon, this tree is known as Oregon Myrtle, while in California it is called California Bay Laurel, which may be shortened to California bay or California laurel. It has also been called pepperwood, spicebush, cinnamon bush, peppernut tree, headache tree,[3] mountain laurel,[4] and Balm of Heaven.[4]

The tree's pungent leaves have a similar flavor to bay leaves, though stronger, and it may be mistaken for Bay Laurel. The dry wood has a color range from blonde (like maple) to brown (like walnut). It is considered a world-class tonewood and is sought after by luthiers and woodworkers.

The tree is a host of the pathogen that causes sudden oak death.

This tree, on Permanente Creek in Rancho San Antonio Park, Santa Clara County, California, is one of the largest of its species in the state. Since this photograph, the tree was split, and half the tree broke off and fell in a storm. The other half is still thriving, and has more or less resumed the original canopy shape.

This tree mostly inhabits Redwood forests, California mixed woods, Yellow Pine Forest, and oak woodlands. Bays occur in oak woodlands only close to the coast, or in extreme northern California where there is sufficient moisture.
During the Miocene, oak-laurel forests were found in Central and Southern California. Typical tree species included oaks ancestral to present-day California oaks, as well as an assemblage of trees from the Laurel family, including Nectandra, Ocotea, Persea, and Umbellularia.[5][6] Only one native species from the Laurel family, Umbellularia californica, remains in California today.

Distribution
In the north, it reaches its distributional limit through SW Oregon to (infrequently) Newport Lincoln County, Oregon on the coast, extending from there south through California to San Diego County. It is also found in the western foothills of the Sierra Nevada mountains. It occurs at altitudes from sea level up to 1600 m.

Description
It is an evergreen tree growing to 30 m tall with a trunk up to 80 cm thick. The largest recorded tree is in Mendocino County, California, and measured (as of 1997) 108 feet (33 m) in height and 119 feet (36 m) in spread.[7]

Leaves
The fragrant leaves are smooth-edged and lance-shaped, 3–10 cm long and 1.5–3 cm broad, similar to the related Bay Laurel though usually narrower, and without the crinkled margin of that species.


Flowers open in late winter and early spring.
The flowers are small, yellow or yellowish-green, produced in a small umbels (hence the scientific name Umbellularia, "little umbel").

An unripe Bay nut
The fruit, also known as "California Bay nut", is a round and green berry 2–2.5 cm long and 2 cm broad, lightly spotted with yellow, maturing purple. Under the thin, leathery skin, it consists of an oily, fleshy covering over a single hard, thin-shelled pit, and resembles a miniature avocado. Umbellularia is in fact closely related to the avocado's genus Persea, within the Lauraceae family.[citation needed] The fruit ripens around October–November in the native range.

Uses
Historical usage
Umbellularia has long been valued for its many uses by Native Americans throughout the tree's range, including the Cahuilla, Chumash, Pomo, Miwok, Yuki, Coos and Salinan people.[8] The Concow tribe call the plant s?-?’-bä (Konkow language).[9]

The leaf has been used as a cure for headache, toothache, and earache—though the volatile oils in the leaves may also cause headaches.[10] Poultices of Umbellularia leaves were used to treat rheumatism and neuralgias.[11] A tea was made from the leaves to treat stomach aches, colds, sore throats, and to clear up mucus in the lungs.[12] The leaves were steeped in hot water to make an infusion that was used to wash sores.[11] The Pomo and Yuki tribes of Mendocino County treated headaches by placing a single leaf in the nostril or bathing the head with a laurel leaf infusion.[12]

The chemical responsible for the headache-inducing effects of Umbellularia is known as Umbellulone.[13]


Nearly ripe Bay nuts being prepared for roasting.
Both the flesh and the inner kernel of the fruit have been used as food by Native Americans. The fatty outer flesh of the fruit, or mesocarp, is palatable raw for only a brief time when ripe; prior to this the volatile aromatic oils are too strong, and afterwards the flesh quickly becomes bruised, like that of an overripe avocado.[14] Native Americans dried the fruits in the sun and ate only the lower third of the dried mesocarp, which is less pungent.[12]
The hard inner seed underneath the fleshy mesocarp, like the pit of an avocado, cleaves readily in two when its thin shell is cracked. The pit itself was traditionally roasted to a dark chocolate-brown color, removing much of the pungency and leaving a spicy flavor.[11] Roasted, shelled "bay nuts" were eaten whole, or ground into powder and prepared as a drink which resembles unsweetened chocolate. The flavor, depending on roast level, has been described variously as "roast coffee," "dark chocolate" or "burnt popcorn".[15] The powder might also be used in cooking or pressed into cakes and dried for winter storage.[11] It has been speculated that the nuts contain a stimulant;[16][17] however this possible effect has been little documented by biologists.

Modern usage
The leaf can be used in cooking, but is spicier and "headier" than the mediterranean bay leaf, and should be used in smaller quantity. Umbellularia leaf imparts a somewhat stronger camphor/cinnamon flavor compared to the mediterranean bay.[18]


Roasted Baynuts ready for eating, or grinding into a powdery paste for beverages and cooking.

Some modern-day foragers and wild food enthusiasts have revived Native American practices regarding the edible roasted fruit, the bay nut.[14][16][19]
Umbellularia californica is also used in woodworking. It is considered a tonewood, used to construct the back and sides of acoustic guitars. The wood is very hard and fine, and is also made into bowls, sthingys, and other small items and sold as "myrtlewood".

Umbellularia californica is also grown as an ornamental tree, both in its native area, and further north up the Pacific coast to Vancouver in Canada, and in western Europe. It is occasionally used for firewood.

According to a modern Miwok recipe for acorn soup, "it is essential that you add a generous amount of California laurel" when storing acorns to dry, to keep insects away from the acorns.[20]

One popular use for the leaves is to put them between the bed mattresses to get rid of, or prevent, flea infestations.

"Myrtlewood" money
"Myrtlewood" is the only wood still in use as a base "metal" for legal tender.[21] During the 1933 "interregnum of despair" between Franklin Roosevelt's election and his inauguration, the only bank in the town of North Bend, Oregon—the First National—was forced to temporarily close its doors, precipitating a cash-flow crisis for the City of North Bend. The city solved this problem by minting its own currency, using myrtlewood discs printed on a newspaper press. These coins, in denominations from 25 cents to $10, were used to pay employees, with the city promising to redeem them for cash as soon as it became available.

However, when the bank reopened and the city appealed for people to bring their myrtlewood money in to redeem it, many opted to keep their tokens as collector's items. After several appeals, the city announced that the tokens would remain legal tender in the city of North Bend in perpetuity. The unredeemed tokens have become very valuable, because of scarcity and historical interest. Fewer than 10 full sets are believed to exist.[22]

Sudden oak death
Umbellularia californica is a host of Phytophthora ramorum, the pathogen that causes the disease sudden oak death. It is important in this sense because it is one of two tree species (tanoak is the other) on which the pathogen readily produces spores.[23]

References
1. ^ "Umbellularia californica (Hook. & Arn.) Nutt.". CalFlora. Retrieved 2012-02-05.
2. ^ "The Plant List".
3. ^ Nassini, R. et al (2011). "The 'headache tree' via umbellulone and TRPA1 activates the trigeminovascular system". Brain (Oxford, UK: Oxford University Press) 125.
4. ^ a b John Henry Clarke (1986). A Dictionary of Practical Materia Medica. B. Jain Publishers/Médi-T. ISBN 8170210135, 9788170210139.
5. ^ Axelrod, D. I. (2000). "A Miocene (10-12 Ma) Evergreen Laurel-Oak Forest from Carmel Valley, California". University of California Publications: Geological Sciences (Berkeley, CA, USA: University of California Press) 145.
6. ^ Barbour, M. G.; Keeler-Wolf, T.; Schoenherr A. A. (2007). Terrestrial Vegetation of California. Berkeley, CA, USA: University of California Press. p. 56.
7. ^ "National register of big trees: California-laurel: Umbellularia californica". Retrieved 2012-09-21.
8. ^ "Umbellularia Californica". USDA Plant Guide.
9. ^ Chesnut, Victor King (1902). Plants used by the Indians of Mendocino County, California. Government Printing Office. p. 408. Retrieved 24 August 2012.
10. ^ Barrett, S. A.; Gifford, E. W. (1933) (PDF). Miwok Material Culture. Board of Trustees of the Public Museum of the City of Milwaukee. p. 360. ISBN 978-1-4286-6168-4.
11. ^ a b c d Goodrich, J. S.; Lawson, C.; Lawson, V. P. (1980). Kashaya Pomo Plants. Heyday Books. p. 176. ISBN 978-0-930588-86-1.
12. ^ a b c Chesnut, V. K. (1902). Plants Used by the Indians of Mendocino County, California. Contributions from the U.S. National Herbarium Vol. VII. Reprinted 1974 by Mendocino County Historical Society. p. 114. ISBN [[Special:BookSources/2940005197115|2940005197115]].
13. ^ Nassini, R.; Materazzi, S.; Vriens, J.; Prenen, J.; Benemei, S.; De Siena, G.; La Marca, G.; Andre, E. et al. (2011). "The 'headache tree' via umbellulone and TRPA1 activates the trigeminovascular system". Brain 135 (Pt 2): 376–90. doi:10.1093/brain/awr272. PMID 22036959. edit
14. ^ a b FeralKevin: Foraging, Bushcraft, Permaculture, and Rewilding blog.
15. ^ Kelly, I. (1978). Coast Miwok. Handbook of North American Indians. 8. Smithsonian Institution. p. 108. ISBN 0-16-004574-6.
16. ^ a b "The California Bay Laurel". Paleotechnics. Paleotechnics.com.
17. ^ Moerman, D. E. (1998). Native American Ethnobotany. Timber Press. p. 927. ISBN 978-0-88192-453-4.
18. ^ Vizgirdas, R. S.; Rey-Vizgirdas, E. M. (2006). Wild Plants of the Sierra Nevada. University of Nevada Press. p. 108. ISBN 978-0-87417-535-6.
19. ^ Sunny Savage (March 6, 2008). "California Bay Laurel". Wild Food Plants (blog). Retrieved 2012-09-21.
20. ^ "Nupa (Acorn) Soup". NativeTech: Indigenous Food and Traditional Recipes. Retrieved 2012-09-16.
21. ^ "Myrtle Tree Story". Realoregongift.com. Retrieved 2012-08-17.
22. ^ Finn J.D. John (August 29, 2010). "When banks closed, town of North Bend minted its own money — out of wood". Offbeat Oregon History. Retrieved 2012-08-17.
23. ^ "UC Tries to Stop Northward Movement of Sudden Oak Death". University of California, Division of Agriculture and Natural Resources. May 3, 2006. Retrieved 2012-09-21. (source - retrieved from en.wikipedia.org/wiki/Umbellularia on 3/9/2013)

In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

For a picture of California Bay Laurel and more information on it, go to, www.smgrowers.com/products/plants/plantdisplay.asp?plant_id=1577

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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Campanula rapunculus, common name Rampion Bellflower, Rampion, or Rover Bellflower, is a species of bellflower (Campanula) in the family Campanulaceae.[1]

This species was once widely grown in Europe for its leaves, which were used like spinach, and its parsnip-like root, which was used like a radish.[2] The Brothers Grimm's tale Rapunzel may have taken its name from this plant.

The genus Latin name (“campanula”), meaning small bell, refers to the bell-shape of the flower, while the specific name (“rapunculus”) is a diminutive of the Latin “rapa” (turnip) and means 'little turnip', which refers to the shape of the root.

Description

Close-up on flower of Campanula rapunculus
This biennial herbaceous plant reaches on average 40–80 centimetres (16–31 in) of height, with a maximum of 100 centimetres (39 in) . The stem is erect, lightly hairy, branched on the top. The basal leaves are petiolated, ovate, slightly toothed and arranged in a rosette, while the upper leaves are sessile and narrow lanceolate. The hermaphrodite flowers are clustered in a racemose inflorescence, with a bell-shaped, light blue or violet corolla, about two centimeters long. They are arranged along the stem in a fairly narrow one-sided facing cluster. The flowering period extends from May through September. The fruit is a dehiscent capsule in the form of inverted cone with many seeds. The thick root looks like a small turnip and it is edible.

Distribution

Campanula rapunculus is present in western Asia, northern Africa and in most of Europe, except Iceland, Ireland and Norway. It has been introduced in Denmark, southern Sweden and Great Britain

Habitat

This species prefers limestone soils and grows in dry meadows, cultivated beds, forests of oaks and pine trees, along roadsides and lane, at an altitude of 0–1,500 metres (0–4,900 ft) above sea level.

Synonyms

* Campanula elatior Hoffmanns. & Link[disambiguation needed]
* Campanula lusitanica f. bracteosa (Willk.) Cout.
* Campanula lusitanica f. racemoso-paniculata (Willk.) Cout.
* Campanula lusitanica f. verruculosa (Hoffmanns. & Link) Cout.
* Campanula lusitanica var. cymoso-spicata (Willk.) Cout.
* Campanula lusitanica auct.
* Campanula verruculosa Hoffmanns. & Link

Notes

1. ^ Anderberg, Arne; Anderberg, Anna-Lena. "Campanula rapunculus". Den virtuella floran (in Swedish). Swedish Museum of Natural History. Retrieved 27 November 2010.
2. ^ "Rampion". Encyclopedia Americana. 1920.

References

* Pignatti S. - Flora d'Italia – Edagricole – 1982, Vol. II, pag. 687 [source - retrieved from en.wikipedia.org/wiki/Campanula_rapunculus on 6/21/2013]

In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

See pictures at, www.google.com/search?q=Campanula+Rapunculus&client=firefox-a&hs=J2X&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=t_LEUYi1EYaG9QTg9IGgCg&ved=0CDsQsAQ&biw=1280&bih=833

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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Myrciaria dubia, commonly known as Camu camu, Camucamu, Cacari, and Camocamo, is a small (approx. 3–5 m tall) bushy riverside tree from the Amazon rainforest vegetation in Peru and Brazil, which bears a red/purple cherry-like fruit. It is a close relative of the Jaboticaba (Myrciaria cauliflora) and the Guavaberry or Rumberry (Myrciaria floribunda). The extraordinarily high Vitamin C content (in the order of 2–3% of fresh weight) is the most important property of the fruit, which has been exploited in positioning camu camu on international markets.
The features of this tree are as follows:

Description
Camu camu has small flowers with waxy white petals and a sweet-smelling aroma. It has bushy feathery foliage. The evergreen, opposite leaves are lanceolate to elliptic. Individual leaves are 3–20 cm in length and 1–2 cm wide.

Native range
The current range of Camu camu comprises the Amazonian lowlands of Colombia, Ecuador, Peru, Bolivia and Brazil. The distribution of Camu camu extends from the center of Pará state, Brazil, along the mid and upper Amazon River to the eastern part of Peru; in the north it appears in the Casiquiare and the upper and middle Orinoco River. In Brazil it is found in Rondônia along the Maçangana and Urupa Rivers and in Amazonas, in the municipalities of Manaus and Manacapuru and along the Javarí, Madeira and Negro Rivers.

Harvest
Long used by native peoples, wild Camu camu fruit is harvested directly into canoes. The fruit has only recently come into large-scale cultivation and sale to the world market with Japan being the major buyer. It is relatively easy to cultivate. It survives best in hot, damp tropical climates but will grow in the subtropics, surviving temperatures down to just above freezing. It requires copious water. Fair trade is present in low-land production from the Association of Camu Camu Producers of the Peruvian Amazon.

The tree occurs in locally dense populations (1000/ha) or even monospecific stands in Amazonian flood plains and riparian vegetation. The plant is extremely tolerant of flooding, withstanding 4 to 5 months with the roots and even much of the aerial parts submerged in water. The species propagates through seeds. In cultivation, the tree begins bearing fruits after attaining 2 cm in stem girth (three years after emergence of the seedling). Plants flower at the end of the dry season and fruit at the peak of the rainy season. Observations with both wild and cultivated plants suggest that trees can remain productive for several decades.

Wild trees have been found to yield 12 kg of fruit on average. At suggested planting densities of 600–1100 trees/ha, about 12 t fruit can be derived in cultivation from one hectare. However, with improved horticultural techniques, such as the use of clonal elite material, pruning and fertilization, much higher yields could be achieved.

Uses
Documentation of traditional Camu camu uses is scarce. It is unlikely that in traditional Amazonian societies Camu camu has ever been nutritionally relevant. The fruit is extremely acidic, and the flavour can only be appreciated in recipes requiring a blender, dilution in milk/water and the addition of sugar.
Camu camu has an extraordinarily high vitamin C content (in the order of 2–3% of fresh weight,[1] second only to the Australian native Terminalia ferdinandiana) and is the most important property of the Camu camu fruit, which has been exploited consistently in positioning Camu camu on international markets. Vitamin C content declines as full maturity is reached, and there is a trade-off between vitamin C and flavour expression. As a myrtaceous fruit, Camu camu most likely provides other nutritional benefits,[citation needed] but these are less understood and communicated to consumers. Camu camu has also a unique aroma and fruit pigmentation. A reddish pigment in the leathery skin (probably anthocyanins) imparts an attractive and unique pink color on juices extracted from Camu camu. The aroma is subtle, but is not as captivating as in more popular fruits. Camu camu is more recently also used in ice creams, sweets, etc.
Processed powder from the fruit pulp is beginning to be sold in the west as a health food in loose powder or capsule form. In addition to the high vitamin C content it contains the amino acids valine, leucine and serine.[2]
It is also rich in flavonoids, such as anthocyanins, flavonols and flavanols, catechins, delphinidin 3-glucoside, cyanidin 3-glucoside, ellagic acid and rutin; other analysis revealed the presence of gallic and ellagic acids, suggesting that Camu camu fruit possesses hydrolyzed tannins (gallo- and/or ellagitannins).[3]

* Constraints to the expansion of current usePrice. At FOB prices in Peru soaring to USD 3500 per ton of single-strength juice, Camu camu is 4–5 times more expensive than comparable fruit pulps and even concentrates. The high price of Camu camu is a consequence of the difficult logistics involved in production for off-site consumption. The fruits are locally collected, processed and frozen, then shipped over long distances, and exported via ocean freight. The high price of Camu camu obviously limits demand.[citation needed]
* Competition from natural sources of vitamin C. Concentrates and extracts of rose hips, acerola (a Malpighiaceous fruit) are less expensive per unit of vitamin C, probably because of economies of scale.[citation needed]
* Irregularity of quality and timing of raw material supplies from wild populations. Prices paid to fruit collectors on the Rio Napo in Peru in Jan 2006 soared to $1/kg fresh fruit because of drought-induced low harvests. Local markets are still able to pay such prices for limited quantities, but local processors and exporters have been put out of business, at least until prices relax to make the purchase of raw material affordable again. Exporters insure themselves against irregular raw material supplies by maintaining large stocks of frozen finished produce, but this further adds to cost.[citation needed]
* Food safety legislation in export markets. As a food product Camu camu has probably not been available in the EU prior 1997 and may therefore be subject to the Novel Food Regulation (NFR), which requires very stringent food safety requirements to be met before a product is granted access to the community’s market. The scientific documentation as to the toxicity, nutritional composition and potential allergenic hazards required by NFR is currently not available. The NFR has discouraged investment in export-oriented supply chains and has emerged as a serious constraint to many NUS products (see external links to GFU documentation, Hermann 2004).

References
1. ^ Peruvian Camu Camu fruit conquers Japan Percy Takayama, Living in Peru - Business, February 12, 2007. Accessed July 2012.
2. ^ 3rd Party Research - Camu Camu Mama Camu
3. ^ Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages. Rosana Chirinos, Jorge Galarza, Indira Betalleluz-Pallardel, Romina Pedreschi and David Campos, Food Chemistry, Volume 120, Issue 4, 15 June 2010, Pages 1019-1024, doi:10.1016/j.foodchem.2009.11.041
* Penn, J.W., Jr. 2006. The cultivation of camu camu (Myrciaria dubia): A camel urine harvesting programme in the Peruvian Amazon. Forests, Trees and Livelihoods. Vol. 16 (1), pp. 85–101. [source - retrieved from en.wikipedia.org/wiki/CamuCamu on 1/02/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

Myrciaria dubia

This is a small, round fruit that is usually red to dark purple that is very rich in vitamin ‘C’ and has over 100 times the amount of this vitamin, per weight, as does the orange.

It does best in hot, damp tropical climates but will grow in the subtropics such as extreme south Florida, and can survive temperatures down to 32 degrees F. It requires a lot of water and will stand intermittent flooding. It can be propagated from seeds.

While it can be eaten fresh, although the pulp is very acidic; it is usually used to flavor drinks, ice creams, etc.

How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.

The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]

Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).


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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Canary Island Date Palm, Phoenix canariensis is a species of flowering plant in the palm family Arecaceae, native to the Canary Islands. It is a relative of Phoenix dactylifera, the true date palm. It is the natural symbol of the Canary Islands, together with the canary Serinus canaria.[1]

Description
It is a large solitary palm, 10–20 m (33–66 ft) tall, occasionally growing to 40 m (131 ft). The leaves are pinnate, 4–6 m (13–20 ft) long, with 80–100 leaflets on each side of the central rachis. The fruit is an oval, yellow to orange drupe 2 cm long and 1 cm in diameter and containing a single large seed; the fruit pulp is edible but too thin to be worth eating.

Names
The most used common name in English is Canary Island date palm. The common name in Spanish speaking countries and in the Canary Islands is palmera canaria. It is also widely known as the pineapple palm.

Cultivation
The Canary Island date palm is very widely planted as an ornamental plant in warm temperate regions of the world, particularly in areas with Mediterranean climates. It can be cultivated where temperatures rarely fall below 10 °C (50 °F).[2] It is a slowly growing tree, exclusively propagated by seed.
The palm is easily recognized through its crown of leaves and trunk characteristics. It is not uncommon to see Canary Island date palms pruned and trimmed to enhance the appearance.[3] When pruned, the bottom of the crown, also called the nut, appears to have a pineapple shape.
It has gained the Royal Horticultural Society's Award of Garden Merit.[4]

Other uses
In the Canary Islands, the sap of this date palm is used to make palm syrup. La Gomera is where most of the sap is produced in the Canary Islands.

Invasiveness
In some mediterranean and subtropical countries, P. canariensis has proven to be an invasive plant. In New Zealand, it has invaded a range of habitats. New Zealand's Landcare Research has classified the palm as a 'sleeper weed' - "a plant that spreads slowly and goes unnoticed until it becomes widespread". In Auckland, New Zealand, the palm has itself become a host for the naturalised Australian strangler fig, Ficus macrophylla.

References
1. ^ Ley 7/1991, de 30 de abril, de símbolos de la naturaleza para las Islas Canarias - in spanish
2. ^ RHS A-Z encyclopedia of garden plants. United Kingdom: Dorling Kindersley. 2008. p. 1136. ISBN 1405332964.
3. ^ realpalmtrees.com/palm-blog/a-e/canary-island-date-palm-phoenix-canariensis/
4. ^ "RHS Plant Selector - Phoenix canariensis". Retrieved 25 May 2013. [source - retrieved from en.wikipedia.org/wiki/Phoenix_canariensis on 6/6/2013]
Danger:

Plant has spines or sharp edges; use extreme caution when handling

Fruit:

Fleshy drupe, elliptical, 1/2 to 1 inch long, orange-brown to dark purple, date-like, occurs in up to 18 inch hanging clusters, may be produced in quantity, ripen in summer and are edible. [source - retrieved from dendro.cnre.vt.edu/dendrology/syllabus2/factsheet.cfm?ID=597 on 6/6/2013]

In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

To view pictures and for additional detail, go to, dendro.cnre.vt.edu/dendrology/syllabus2/factsheet.cfm?ID=597

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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Candle Stick Tree Parmentiera Cerifera

This is a most unusual tree grown in warm areas for it's striking, waxy skinned green-yellow fruit that is popular in parts of Mexico. Fruits grow to 12" long and hang in clusters, thus the name. A Medium sized tree that does well in pots when young.

Grows well in tropical regions but will survive frosts, best suited for zones 9-11 outside. The Candle Stick Tree is fairly adaptable to a range of soils and climate conditions. Fruits and seeds are edible. It is native to Central and South America. (source - retrieved from www.seedman.com/tropic.htm on 4/4/2013)

Scientific name
Parmentiera cereifera Seem.
Family name
Bignoniaceae

English name
candle tree

Habit
Tree to 7 m tall, DBH 20 ?.
Leaves/Fronds
Leaflets oblong, acuminate, 4-8 x 1.5-3.5 ?.
Flowers
Flowers cauliflorous, nocturnal, white, slightly fragrant; calyx spathaceous, 3 ?; corolla 5?6 ?.
Fruits & Seeds
Berry pale yellow, pendent, candle-like, smooth, 30-100 x 1.5-2.5.

Distribution
Native of Panama, cultivated for ornametal uses in many tropical countries

Uses
Fruit and seeds are edible, and used as fodder source.

Web reference
hear.org/gcw/html/autogend/species/14031.HTM

Reference
Van Steenis, C.G.G.J. 1977. Bignoniaceae. In Flora Malesiana ser. I, vol. 8(2): 114-186.

Madulid D. A. 2000. Pictorial cyclopedia of Philippine ornamental plant. Second edtion. Bookmark, Inc.:120.
(source - retrieved from 211.114.21.20/tropicalplant/html/search01_view.jsp?rno=403&fno=&all=1 on 4/4/2013)

The Candle tree is a relative of the Calabash tree. The tree produces thousands of 12-30 inch long, waxy skinned, green-yellow fruits resembling tapered candles. The Candle Tree is a relative of the sausage tree, and is native to Central America. The fruits and seeds of this tree are considered to be edible and are generally safe for human consumption. Interestingly, the flowers emerge directly on the bark of the tree. It is also grown as an ornamental for its flowers and unusual appearance when the fruits are ripening. (Source - retrieved from www.flowersofindia.net/catalog/slides/Candle%20Tree.html on 4/4/2013)


In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

View plant and fruit at, www.google.com/search?q=Candlestick+Tree+Parmentiera+Cereifera&hl=en&client=firefox&hs=tAa&rls=com.yahoo:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=QwpeUbPaO_Hl4AP8tICgAg&ved=0CDcQsAQ&biw=1280&bih=854


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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Canistel, Pouteria Campechiana:

In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)

The Canistel, Pouteria Campechiana, is a fruit native to Central America, Cuba, and south Florida. The fruit can be eaten at various stages, but is most favorable when fully ripe tasting somewhat like an excellent mango at this stage. At earlier stages it is rather dry of texture and not to the likening of many individuals. It is often called the egg fruit tree due to the shape of its fruit being that o***iant egg.

The height and bushiness of the tree is highly variable. I have seen both bush and tree forms including trees over 20 feet. Also, the fruit and leaves are highly variable, but there is as yet no recognized name variety, but the Hispanic community of south Florida is attempting to selectively breed this tree. I myself am a part of this experiment, but I have not been having much success.

When some one gets a good/better specimen as a result of a 'sport' of nature, a scion is taken from it and usually side-grafted onto a tree with less desirable fruit. Only about 1 graft in 5 actually takes so one usually side-grafts a number of scions on the tree if size permits. The Rare Fruit Council International is very active in this area, and of course I am a member.

This tree would NOT make a good indoor house plant for the north.

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To enjoy an online Bible study called “Follow the Christ” go to, religioustruths.lefora.com/2012/04/03/18-part-follow-christ-bible-study/

Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Cape Gooseberry, physalis peruviana L., Physalis edulis Sims

The genus Physalis, of the family Solanaceae, includes annual and perennial herbs bearing globular fruits, each enclosed in a bladderlike husk which becomes papery on maturity. Of the more than 70 species, only a very few are of economic value. One is the strawberry tomato, husk tomato or ground cherry, P. Pruinosa L., grown for its small yellow fruits used for sauce, pies and preserves in mild-temperate climates. Though more popular with former generations than at present, it is still offered by seedsmen. Various species of Physalis have been subject to much confusion in literature and in the trade. A species which bears a superior fruit and has become widely known is the cape gooseberry, P. Peruviana L. (P. edulis Sims). It has many colloquial names in Latin America: capuli, aguaymanto, tomate sylvestre, or uchuba, in Peru; capuli or motojobobo embolsado in Bolivia; uvilla in Ecuador; uvilla, uchuva, vejigón or guchavo in Colombia; topotopo, or chuchuva in Venezuela; capuli, amor en bolsa, or bolsa de amor, in Chile; cereza del Peru in Mexico. It is called cape gooseberry, golden berry, pompelmoes or apelliefie in South Africa; alkekengi or coqueret in Gabon; lobolobohan in the Philippines; teparee, tiparee, makowi, etc., in India; cape gooseberry or poha in Hawaii.


Fig. 114: The golden cape gooseberry (Physalis peruviana) keeps well and makes excellent preserves. The canned fruits have been exported from South Africa and the jam from England.

Description.

This herbaceous or soft-wooded, perennial plant usually reaches 2 to 3 ft (1.6-0.9 m) in height but occasionally may attain 6 ft (1.8) m. It has ribbed, often purplish, spreading branches, and nearly opposite, velvety, heart-shaped, pointed, randomly-toothed leaves 2 3/8 to 6 in (6-15 cm) long and 1 1/2 to 4 in (4-10 cm) wide, and, in the leaf axils, bell-shaped, nodding flowers to 3/4 in (2 cm) wide, yellow with 5 dark purple-brown spots in the throat, and cupped by a purplish-green, hairy, 5-pointed calyx. After the flower falls, the calyx expands, ultimately forming a straw-colored husk much larger than the fruit it encloses. The berry is globose, 1/2 to 3/4 in (1.25-2 cm) wide, with smooth, glossy, orange-yellow skin and juicy pulp containing numerous very small yellowish seeds. When fully ripe, the fruit is sweet but with a pleasing grape-like tang. The husk is bitter and inedible.

Origin and Distribution
Reportedly native to Peru and Chile, where the fruits are casually eaten and occasionally sold in markets but the plant is still not an important crop, it has been widely introduced into cultivation in other tropical, subtropical and even temperate areas. It is said to succeed wherever tomatoes can be grown. The plant was grown by early settlers at the Cape of Good Hope before 1807. In South Africa it is commercially cultivated and common as an escape and the jam and canned whole fruits are staple commodities, often exported. It is cultivated and naturalized on a small scale in Gabon and other parts of Central Africa.


The cape gooseberry is a useful small fruit crop for the home garden; is labor-intensive in commercial plantings.
Soon after its adoption in the Cape of Good Hope it was carried to Australia and there acquired its common English name. It was one of the few fresh fruits of the early settlers in New South Wales. There it has long been grown on a large scale and is abundantly naturalized, as it is also in Queensland, Victoria, South Australia, Western Australia and Northern Tasmania. It was welcomed in New Zealand where it is said that "the housewife is sometimes embarrassed by the quantity of berries [cape gooseberries] in the garden," and government agencies actively promote increased culinary use.
In China, India and Malaya, the cape gooseberry is commonly grown but on a lesser scale. In India, it is often interplanted with vegetables. It is naturalized on the island of Luzon in the Philippines. Seeds were taken to Hawaii before 1825 and the plant is naturalized on all the islands at medium and somewhat higher elevations. It was at one time extensively cultivated in Hawaii. By 1966, commercial culture had nearly disappeared and processors had to buy the fruit from backyard growers at high prices. It is widespread as an exotic weed in the South Sea Islands but not seriously cultivated. The first seeds were planted in Israel in 1933. The plants grew and bore very well in cultivation and soon spread as escapes, but the fruit did not appeal to consumers, either fresh or preserved, and promotional efforts ceased.

In England, the cape gooseberry was first reported in 1774. Since that time, it has been grown there in a small way in home gardens, and after World War II was canned commercially to a limited extent. Despite this background, early in 1952, the Stanford Nursery, of Sussex, announced the "Cape Gooseberry, the wonderful new fruit, especially developed in Britain by Richard I. Cahn." Concurrently, jars of cape goosebery jam from England appeared in South Florida markets and the product was found to be attractive and delicious. It is surprising that this useful little fruit has received so little attention in the United States in view of its having been reported on with enthusiasm by the late Dr. David Fairchild in his well-loved book, The World Was My Garden. He there tells of its fruiting "enormously" in the garden of his home, "In The Woods", in Maryland, and of the cook's putting up over a hundred jars of what he called "Inca Conserve" which "met with universal favor." It is also remarkable that it is so little known in the Caribbean islands, though naturalized plants were growing profusely along roadsides in the Blue Mountains of Jamaica before 1913.
With a view to encouraging cape gooseberry culture in Florida, the Bahamas, and the West Indies, seeds have been repeatedly purchased from the Stanford Nursery and distributed for trial. Good crops have been obtained. Nevertheless there was no incentive to make further plantings.

Pollination
In England, growers shake the flowers gently in summer to improve distribution of the pollen, or they will give the plants a very light spraying with water.

Climate
The cape gooseberry is an annual in temperate regions and a perennial in the tropics. In Venezuela, it grows wild in the Andes and the coastal range between 2,500 and 10,000 ft (800-3,000 m). It grows wild in Hawaii at 1,000 to 8,000 ft (300-2,400 m). In northern India, it is not possible to cultivate it above 4,000 ft (1,200 m), but in South India it thrives up to 6,000 ft (1,800 m).
In England, the plants have been undamaged by 3 degrees of frost. In South Africa, plants have been killed to the ground and failed to recover after a temperature drop to 30.5º F (-0.75º C).

The plant needs full sun but protection from strong winds; plenty of rain throughout its growing season, very little when the fruits are maturing.

Soil
The cape gooseberry will grow in any well-drained soil but does best on sandy to gravelly loam. On highly fertile alluvial soil, there is much vegetative growth and the fruits fail to color properly. Very good crops are obtained on rather poor sandy ground. Where drainage is a problem, the plantings should be on gentle slopes or the rows should be mounded. The plants become dormant in drought.

Propagation
The plant is widely grown from seed. There are 5,000 to 8,000 seeds to the ounce (28 g) and, since germination rate is low, this amount is needed to raise enough plants for an acre–2 1/2 oz (70 g) for a hectare. In India, the seeds are mixed with wood ash or pulverized soil for uniform sowing.

Sometimes propagation is done by means of 1-year-old stem cuttings treated with hormones to promote rooting, and 37.7% success has been achieved. The plants thus grown flower early and yield well but are less vigorous than seedlings. Air-layering is also successful but not often practiced.

Culture
It is necessary to determine the time of planting for each area. In India, seeds are broadcast from March through May. In Hong Kong, planting in seedbeds is done in September/October and again in March/April. In the Bahamas the first seeds planted in late summer of 1952 produced healthy plants and a continuous crop of fruits for 3 months during the following winter. Additional seeds procured from England were planted in April of 1953. The plants started to blossom in mid-July and from September on continued to flower and set fruit, although no fruits remained on the plants to maturity until the cooler months of winter when a good yield was obtained. Seeds were again planted the following November. Thirteen weeks later, the first fruits were ripening, and by mid-May of the following year a heavy crop was harvested. In late June, the plants were still growing and flowering profusely but only a few fruits were being set and these failed to develop to maturity. This condition continued into September, by which time some of the more robust plants had reached 6 ft (1.8 in) in height with much lateral growth.

In Jamaica, the initial planting of cape gooseberries in late January of 1954 made slow growth until June when development accelerated. By mid-August the plants had reached 15 in (37.5 cm) in height with much lateral growth, and were flowering and setting fruit. It would appear that the heat of summer is unfavorable for fruit development and, therefore, the best time to plant the cape gooseberry is in the fall so that fruit can be set during the cooler weather and harvested in late spring or early summer. In California, the plants do not fruit heavily until the second year unless started early in greenhouses.
Some growers have kept plants in production for as long as 4 years by cutting back after each harvest, but these plants have been found more susceptible to pests and diseases.

In India, plants 6 to 8 in (15-20 cm) high are set out 18 in (45 cm) apart in rows 3 ft (0.9 m) apart. Farmers in South Africa space the plants 2 to 3 ft (0.6-0.9 m) apart in rows 4 to 6 ft (1.2-1.8 m) or even 8 ft (2.4 m) apart in very rich soil. They apply 200 to 400 lbs (90-180 kg) of complete fertilizer per acre (approx. = kg/ha) on sandy loam. Foliar spraying of 1% potassium chloride solution before and just after blooming enhances fruit quality.
In dry seasons, irrigation is necessary to keep the cape gooseberry plant in production.

Season
In parts of India, the fruits ripen in February, but, in the South, the main crop extends from January to May. In Central and southern Africa, the crop extends from the beginning of April to the end of June. In England, plants from seeds sown in spring begin to fruit in August and continue until there is a strong frost.

Harvesting and Yield
In rainy or dewy weather, the fruit is not picked until the plants are dry. Berries that are already wet need to be lightly dried in the sun. The fruits are usually picked from the plants by hand every 2 to 3 weeks, although some growers prefer to shake the plants and gather the fallen fruits from the ground in order to obtain those of more uniform maturity. At the peak of the season, a worker can pick 2 1/2 bushels (90 liters) a day, but at the beginning and end of the season, when the crop is light, only 1/2 bushel (18 liters).

A single plant may yield 300 fruits. Seedlings set 1,800 to 2,150 to the acre (228-900/ha) yield approximately 3,000 lbs of fruit per acre (approx. = kg/ha). The fruits are usually dehusked before delivery to markets or processors. Manual workers can produce only 10 to 12 lbs. (4.5-5.5 kg) of husked fruits per hour. Therefore, a mechanical husker, 4 to 5 times more efficient, has been designed at the University of Hawaii.

Keeping Quality
Cape gooseberries are long-lasting. The fresh fruits can be stored in a scaled container and kept in a dry atmosphere for several months. They will still be in good condition. If the fresh fruits are to be shipped, it is best to leave the husk on for protection.

Pests and Diseases
In South Africa, the most important of the many insect pests that attack the cape gooseberry are cutworms, in seedbeds; red spider after plants have been established in the field; the potato tuber moth if the cape gooseberry is in the vicinity of potato fields. Hares damage young plants and birds (francolins) devour the fruits if not repelled. In India, mites may cause defoliation. In Jamaica, the leaves were suddenly riddled by what were apparently flea beetles of the family Chrysomelidae. In the Bahamas, whitefly attacks on the very young plants and flea beetles on the flowering plants required control.

In South Africa, the most troublesome diseases are powdery mildew and soft brown scale. The plants are prone to root rots and viruses if on poorly-drained soil or if carried over to a second year. Therefore, farmers favor biennial plantings. Bacterial leaf spot (Xanthomonas spp.) occurs in Queensland. A strain of tobacco mosaic may affect plants in India.

Food Uses
In addition to being canned whole and preserved as jam, the cape gooseberry is made into sauce, used in pies, puddings, chutneys and ice cream, and eaten fresh in fruit salads and fruit thingytails. In Colombia, the fruits are stewed with honey and eaten as dessert. The British use the husk as a handle for dipping the fruit in icing.

Food Value Per 100 g of Edible Portion*
Moisture
78.9 g
Protein
0.054 g
Fat
0.16 g
Fiber
4.9 g
Ash
1.01 g
Calcium
8.0 mg
Phosphorus
55.3 mg
Iron
1.23 mg
Carotene
1.613 mg
Thiamine
0.101 mg
Riboflavin
0.032 mg
Niacin
1.73 mg
Ascorbic Acid
43.0 mg
*According to analyses of husked fruits made in Ecuador.
The ripe fruits are considered a good source of Vitamin P and are rich in pectin.

Toxicity
Unripe fruits are poisonous. The plant is believed to have caused illness and death in cattle in Australia.

Other Uses
Fruits: In the 18th Century, the fruits were perfumed and worn for adornment by native women in Peru.

Medicinal Uses: In Colombia, the leaf decoction is taken as a diuretic and antiasthmatic. In South Africa, the heated leaves are applied as poultices on inflammations and the Zulus administer the leaf infusion as an enema to relieve abdominal ailments in children.

Indian chemists have isolated from the leaves a minor steroidal constituent, physalolactone C. (source - retrieved from www.hort.purdue.edu/newcrop/morton/cape_gooseberry.html on 3/25/2013)

In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

To view pictures of the plant and the fruit, go to, www.bing.com/images/search?q=Physalis+peruviana+Cape+Gooseberry&qpvt=Physalis+peruviana+Cape+Gooseberry&FORM=IGRE

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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Cupuaçu (Theobroma grandiflorum), also spelled cupuassu, cupuazú, cupu assu, and copoasu, is a tropical rainforest tree related to cacao. Common throughout the Amazon basin, it is widely cultivated in the jungles of Colombia, Bolivia and Peru and in the north of Brazil, with the largest production in Pará, followed by Amazonas, Rondônia and Acre.
Cupuaçu trees usually range from 5 to 15 meters (16 to 50 feet) in height, though some can reach 20 meters (65 feet). They have brown bark. Their leaves are 25–35 cm (10–14 in) long and 6–10 cm (2–4 in) across, with 9 or 10 pairs of veins. As they mature, their leaves change from pink-tinted to green, and eventually they begin bearing fruit. Cupuaçu fruits are oblong, brown, and fuzzy, 20 cm (8 in) long, 1–2 kg (2–4 lb) in weight, and covered with a thick (4–7 mm), hard exocarp.

The white pulp of the cupuaçu is uniquely fragrant (described as a mix of chocolate and pineapple), and It is frequently used in desserts, juices and sweets. The juice tastes primarily like a pear, with a hint of banana. Cupuaçu is touted as a possible superfruit flavor[1] Commercial production of cupuaçu includes food supplements, pills, drinks, smoothies and sweets. The pulp is also used in cosmetics products such as body lotions, as it is highly hydrating, similarly to cocoa butter.

Phytochemicals
Its flavors derive from its phytochemicals, such as tannins, the sulphated flavone glycosides theograndins I and II, and other flavonoids, including catechins, quercetin, kaempferol and isoscutellarein.[2]
It also contains the alkaloid theacrine instead of the xanthines (caffeine, theobromine, and theophylline) found in cacao.[3]

Wood products
The wood is also commonly used for timber.

Ecology
Cupuaçu supports a phylogenetically intriguing butterfly herbivore the lagarta verde, Macrosoma tipulata (Hedylidae), which can be a serious defoliator.[4]

References
1. ^ Cupuaçu as next big superfruit flavor, foodnavigator-usa.com
2. ^ Yang, H.; Protiva, P.; Cui, B.; Ma, C.; Baggett, S.; Hequet, V.; Mori, S.; Weinstein, I. B.; Kennelly, E. J. (2003). "New bioactive polyphenols from Theobroma grandiflorum ("cupuaçu")". Journal of Natural Products 66 (11): 1501–1504. doi:10.1021/np034002j. PMID 14640528.
3. ^ Vasconcelos, M. N. L.; da Silva, M. L.; Maia, J. G. S.; Gottlieb, O. R. (1975). "Estudo químico de sementes do cupuaçu". Acta Amazônica (in Portuguese) (National Institute of Amazonian Research) 5 (3): 293–295.
4. ^ Lourido, G.; Silva, N. M.; Motta, C. (2007). "Parâmetros Biológicos e Injúrias de Macrosoma tipulata Hübner (Lepidoptera: Hedylidae), em Cupuaçuzeiro [Theobroma grandiflorum (Wild ex Spreng Schum)] no Amazonas" [Biological parameters and damage by Macrosoma tipulata Hübner (Lepidoptera: Hedylidae), in Cupuaçu tree [Theobroma grandiflorum (Wild ex Spreng Schum)] in Amazonas, Brazil] (pdf). Neotropical Entomology (in Portuguese) 36 (1): 102–106. doi:10.1590/S1519-566X2007000100012. PMID 17420867. [source - retrieved from en.wikipedia.org/wiki/Cupua%C3%A7u on 6/14/2013]

In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

For picture of plant and more details, go to, www.tradewindsfruit.com/content/cupuassu.htm

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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the CARAMBOLA, Averrhoa Carambola:

In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)

This is an interesting fruit as its fruit is star shapped. Some Carambolas are quite sweet and almost like candy to the taste and others are quite sour. The ones you are likely to find in the store are rather tart as the real sweet type I so much enjoy do NOT ship well.

The leaves of this tree are compound and sensitive to both light and to touch; they will fold-up when they are touched or shaded. The fruit is golden yellow when ripe, translucent, ribbed and star-shaped in cross-section.

There are many named varieties, over 40, of both sweet and sour types. The only three varieties , that in my opinion are truly sweet are the Cary, the Orkin, and the Sherimberka (probably spelt wrong). I am growing the Cary and the Sherimberka, but the Cary has done the best for me. It is very prolific with respect fruit production and its fruit are just wonderful in flavor.

It can either be eaten fresh, made into pulp and frozen, made into jellies and jams, and into juices. The juice is a drink very rich in vitamin C and of excellent flavor if made from sweet carambolas or if the sour one's juice is mixed with either orange juice or pineapple juice. Also, a candy is made from this fruit. This fruit is one of my favorites.


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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today!

[iris89]

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Carissa is a genus of about 20-30 species of shrubs or small trees native to tropical and subtropical regions of Africa, Australia and Asia. Conkerberry (C. spinarum) flowers in Shamirpet, Rangareddy district, Andhra Pradesh, India.

The species have maximum heights between 2 and 10 m tall, with spiny branches. The leaves are waxy and oblong, 3–8 cm long, and thick and leathery. The flowers are produced throughout most of the year; they are 1–5 cm diameter, with a five-lobed white or pink corolla, solitary or borne in clusters; some have a fragrance reminiscent of Gardenia. This makes them popular garden plants. The fruit is a plum-shaped berry, red to dark purple-black in different species, 1.5–6 cm in length, and containing up to 16 flat brown seeds. The fruit are edible but tart, and taste like a giant cranberry, though some also taste overtones of strawberry or apple-like flavour, and rich in Vitamin C, calcium, magnesium and phosphorus. The fruit of C. macrocarpa is especially delicious and is used to make jelly. They are eagerly consumed by birds, which also distribute the seed. If eaten before fully ripe, a bitter, latex-like substance is released from the skin. Other than the fruit, the plant is poisonous. This can also come in forms of a lovely bush. Because of its abundance of sharp thorns, the plant is often used as a security hedge. Carissa species are grown from seed or cuttings and tolerate slight frost. [source - retrieved from en.wikipedia.org/wiki/Carissa on 1/02/2013]

In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to http://www.jw.org].

Two species of the notorious family Apocynaceae are noteworthy because of their edible fruits and innocuous milky latex. The more attractive of these is the carissa, Carissa macrocarpa A. DC. (syn. C. grandiflora A. DC.), also called Natal plum and amantungula.

Description
A vigorous, spreading, woody shrub with abundant white, gummy sap, the carissa may reach a height of 15 to 18 ft (4.5-5.5 m) and an equal breadth. The branches are armed with formidable stout, double-pronged thorns to 2 in (5 cm) long. The handsome, evergreen, opposite leaves are broad-ovate, 1 to 2 in (2.5-5 cm) long, dark-green, glossy, leathery. Sweetly fragrant, white, 5-lobed, tubular flowers to 2 in (5 cm) broad are borne singly or a few together at the tips of branchlets all year. Some plants bear flowers that are functionally male, larger than normal and with larger anthers, and stamens much longer than the style. Functionally female flowers have stamens the same length as the style and small anthers without pollen.

The round, oval or oblong fruit, to 2 1/2 in (6.25 cm) long and up to 1 1/2 in (4 cm) across, is green and rich in latex when unripe. As it ripens, the tender, smooth skin turns to a bright magenta-red coated with a thin, whitish bloom, and finally dark-crimson. The flesh is tender, very juicy, strawberry-colored and -flavored, with flecks of milky sap. Massed in the center are 6 to 16 small, thin, flat, brown seeds, not objectionable when eaten.

Origin and Distribution
The carissa is native to the coastal region of Natal, South Africa, and is cultivated far inland in the Transvaal. It was first introduced into the United States in 1886 by the horticulturist Theodore L. Meade. Then, in 1903, Dr. David Fairchild, heading the Office of Foreign Seed and Plant Introduction of the United States Department of Agriculture, brought in from the Botanical Garden at Durban, a large quantity of seeds. Several thousand seedlings were raised at the then Plant Introduction Garden at Miami and distributed for testing in Florida, the Gulf States and California, and much effort was devoted to following up on the fate of the plants in different climatic zones. The carissa was introduced into Hawaii in 1905 and over the next few years was extensively distributed throughout the islands. It was planted in the Bahamas in 1913. It first fruited in the Philippines in 1924; is grown to a limited extent in India and East Africa. It was widely planted in Israel, flourished and flowered freely but rarely set fruit. Elsewhere, it is valued mainly as a protective hedge and the fruit is a more-or-less-welcomed by-product.

Varieties
Horticulturists in South Africa, California and Florida have selected and named some types that tend to bear more reliably than others:
'Fancy', selected in California in the 1950's, was an erect form bearing an abundance of large fruits with few seeds.
'Torrey Pines' produces good crops of fruit and pollen.
'Gifford' is one of the best fruit bearers in Florida.
'Extra Sweet' was advertised in Florida in the early 1960's.
'Alles' ('Chesley') produces few fruits in California.
'Frank' is a light bearer though it has a good supply of pollen.
As space for massive barrier hedges has diminished and interest in the fruits declined, efforts have been directed to the development of dwarf, compact, less spiny types for landscape use. Some of the popular ornamental cultivars include: 'Bonsai', 'Boxwood Beauty', 'Dainty Princess', 'Grandiflora', 'Green Carpet', 'Horizontalis', 'Linkii', 'Low Boy', 'Minima', 'Nana', 'Nana Compacta', 'Prostrata' and 'Tuttlei'.

Pollination
In its homeland, the carissa is pollinated by small beetles and hawk-moths and other night-flying insects. Various degrees of unfruitfulness in America has been attributed to inadequate pollination. Some seedlings are light-croppers, but others never bear at all. It has been found that unproductive plants, apparently self-infertile, will bear fruits after cross-pollination by hand.

Climate
The carissa is subtropical to near-tropical, thriving throughout the state of Florida and enduring temperatures as low as 25º F (-3.89º C) when well-established. Young plants need protection when the temperature drops below 29º F (-1.67º C). Best growth is obtained in full sun.

Soil
The shrub thrives in dry, rocky terrain in Hawaii; in red clay or sandy loam in California, and in sandy or alkaline soils in Florida, though the latter may induce deficiencies in trace elements. The plant has moderate drought tolerance and high resistance to soil salinity and salt spray. It cannot stand water-logging.
Propagation
Seeds germinate in 2 weeks but the seedlings grow very slowly at first and are highly variable. Vegetative propagation is preferred and can be done easily by air-layering, ground-layering, or shield-budding. Cuttings root poorly unless the tip of a young branchlet is cut half-way through and left attached to the plant for 2 months. After removal and planting in sand, it will root in about 30 days. Grafting onto seedlings of the karanda (q.v.) has considerably increased fruit yield.

Culture
Seedlings may begin to produce fruit in 2 years; cuttings earlier. A standard, well-balanced fertilizer suffices except on limestone where trace elements must be added. Dwarf cultivars must be kept under control, otherwise they are apt to revert to the ordinary type. Vigorous shoots will develop and outgrow the compact form.

Season
While the carissa flowers and fruits all year, the peak period for blooming and fruiting is May through September. The 5-pointed calyx remains attached to the plant when the fruit is picked.

Pests and Diseases
Spider mites, thrips and whiteflies, and occasionally scale insects, attack young plants, especially in nurseries and in the shade.
A number of fungus diseases have been recorded in Florida; algal leaf spot and green scurf caused by Cephaleuros virescens; leaf spot from Alternaria sp., Botryosphaeria querquum, Fusarium sp., Gloeosporium sp., Phyllosticta sp. and Colletotrichum gloeosporioides which also is responsible for anthracnose; stem gall from Macrophoma sp., Nectria sp., Phoma sp., Phomopsis sp., and both galls and cankers from Sphaeropsis tumefaciens; dieback caused by Diplodia natalensis and Rhizoctonia solani; thread blight from Rhizoctonia ramicola; root rot resulting from infection by Phytophthora parasitica and Pythium sp.

Food Uses
The carissa must be fully ripe, dark-red and slightly soft to the touch to be eaten raw. It is enjoyed whole, without peeling or seeding, out-of-hand. Halved or quartered and seeded it is suitable for fruit salads, adding to gelatins and using as topping for cakes, puddings and ice cream. Carissas can be cooked to a sauce or used in pies and tarts. Stewing or boiling causes the latex to leave the fruit and adhere to the pot (which must not be aluminum), but this can be easily removed by rubbing with cooking oil.

Carissas are preserved whole by pricking, cooking briefly in a sugar sirup and sterilizing in jars. Peeled or unpeeled, they are made into jam, other preserves, sirup or sweet pickles. Jelly is made from slightly underripe fruits, or a combination of ripe and unripe to enhance the color.

Food Value
Analyses made in the Philippines show the following values: calories, 270/lb (594/kg); moisture, 78.45%; protein, 0.56%; fat, 1.03%; sugar, 12.00%; fiber, 0.91%; ash, 0.43%. Ascorbic acid content has been calculated as 10 mg/100 g in India. [source - retrieved from www.hort.purdue.edu/newcrop/morton/carissa.html on 1/02/2013]
I have found this makes a great barrier hedge as few animals and/or humans will try to penetrate it owing to its long and sharp thorns.
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.

The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]

Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).


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Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!

[iris89]

This widow, although poor, dropped in more than they all did.—Luke 21:3.

Jesus, being perfect, could discern the unspoken indignation of a Pharisee, the sincere repentance of a sinful woman, and the self-sacrificing attitude of a widow. (Luke 7:37-50; 21:1-4) Thus, Jesus could respond to the spiritual need of each one. However, a servant of God does not have to be perfect to be a good observer. The apostle Paul illustrates that. He adapted his presentation so as to appeal to different groups and to people with varying attitudes. (Acts 17:22, 23, 34; 1 Cor. 9:19-23) By our striving to be alert and observant like Jesus and Paul, we can discern how best to awaken interest in those we meet. For example, as you approach individuals, look for clues that indicate their culture, interests, or family situation. Perhaps you can notice what they are doing at the moment and make a polite comment about it as you initiate a conversation.

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To enjoy an online Bible study called “Follow the Christ” go to, religioustruths.lefora.com/2012/04/03/18-part-follow-christ-bible-study/

Your Friend in Christ Iris89

Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!