Cultivate

Agar occurs as a cell-wall constituent of the red marine algae Rho ophyceae, from which it is extracted by hot water, and marketed as a dry powder, flakes, or strips. It dissolves in hot water and sets on cooling to a jelly at a concentration as low as 0-5%. Its chief uses are as a solid medium for cultivating micro-organisms, as a thickener, emulsion stabilizer in the food industry and as a laxative. 

It is a general observation that herbicide degradation occurs more readily ia cultivated than fallow sod, suggesting that rhizosphere organisms are effective herbicide degraders. Whether this can be effectively exploited ia a phytoremediatioa strategy remains to be seea. 

Wheat is cultivated ia most couatries oa all continents. World wheat productioa, coasumptioa, and net exports (imports) are summarized ia Table 1. 

The concentration of alkaloids, as well as the specific area of occurrence or localization within the plant or animal, can vary enormously. Thus the amount of nicotine [54-11-5] (21), C2QH24N2, apparentiy synthesized ia the roots of various species of JSHcotiana and subsequentiy translocated to the leaves varies with soil conditions, moisture, extent of cultivation, season of harvest, etc and may be as high as 8% of the dry leaf, whereas the amount of morphine (2, R = H) ia cerebrospiaal duid is of the order of 2 to 339 fmol/mL (23). 

Locust bean (carob) is derived from the endosperm portion of seeds of a tree widely cultivated in the Mediterranean area. It is a polysaccharide built of mannose units with short branches of single galactose units, with an average molecular weight of 310,000. 

The flax fiber from the aimual plant IJnum usitatissimum (flax family, Liuaceae) has been used siuce ancient times as the fiber for linen. The plant grows iu temperate, moderately moist climates, for example, iu Belgium, France, Ireland, Italy, and Russia. The plant is also cultivated for its seed, from which linseed oil is produced. A by-product of the seed plant is the tow fiber used iu papermakiug. 

Henequen. Agavefourcroydes grows ia Mexico where it was first cultivated by the Mayans ia the Yucatan (Yucatan Sisal). The plant produces for 20—30 years. The lower bottom leaves, which are up to 2 m long and 10—15 cm wide, are cut, machine decorticated, and cleaned. Henequen fibers are white to yellowish red and are inferior to sisal ia strength, cleanliness, texture, and length, the other grading criteria. Henequen is grown for local use ia Cuba (Cuban Sisal) and El Salvador. Twiae, small ropes, coarse mgs, and sacks are made commercially from henequen. 

The most ancient uses of spices appear to be therapeutic in nature. The use of spices was common in China but tittle, if any, authentic Chinese records exist to confirm this. According to Chinese myths and legends, Shen Nung, the Divine Cultivator, founded Chinese medicine and discovered the curative powers of many herbs. He is said to have described more than 100 plants in a treatise reportedly written in 2700 BC. It has been shown, however, that no written language was available in China at that time. Although some of the herbal uses in the treatise go back several centuries BC, the work seems to have been produced by unknown authors in the first century AD. Other records on the use of cassia and ginger are known to have been written in the fifth and fourth centuries BC, in the latter case by Confucius. 

Economic Market. The spice trade is controlled by many direct elements and responds slowly to supply and demand fluctuations. Resupply depends on growth to plant maturity, which for certain items, such as black pepper or nutmeg, can be several years. The raw material is directly affected by climate, adverse weather conditions, and control of plant diseases and insect and animal pests. Limited agricultural scientific advances are appHed to the cultivation of the botanicals, and there are many grades of product and degrees of quahty caused by different growing or processing conditions, sometimes by unknown factors as well. 

Basil (Sweet Basil). Basil consists of the brown, dried leaves and tender stems of Ocimum basilicum L. (Labiatae), an aimual native to India, Africa, and Asia, and cultivated in Egypt, southern Erance, Morocco, the Mediteranean countries, and the United States. Basil is one of the oldest known herbs, and it is reported that there are perhaps 50—60 poorly defined Ocimum species which can only be identified according to their chemical components. The flavor of the basihcum type is warm, sweet, somewhat pungent, and pecuhar, ie, methyl chavicol and linalool. It is used with meats, fish, certain cheeses, and tomato-based salads. The fresh leaves are ground and known as pesto with pastas. It is the main component of the Hqueur Chartreuse. 

Caraway Seed. This spice is the dried ripe fmit of Carum carvi L. (UmbeUiferae). It is a biennial plant cultivated extensively in the Netherlands and Hungary, Denmark, Egypt, and North Africa. The seed is brown and hard, about 0.48 cm long, and is curved and tapered at the ends. It is perhaps the oldest condiment cultivated in Europe. The odor is pleasant and the flavor is aromatic, warm, and somewhat sharp (carvone). Caraway is used in dark bread, potatoes, sauerkraut, kuemmel Hqueurs, cheese, applesauce, and cookies. 

Zeylanicum. The second type of cinnamon is the dried inner bark of the shoots of the tree Cinnamonium lanicum Nees, a moderately sized coppiced evergreen bush of the laurel family cultivated in Sri Lanka. The bark is stripped, roUed into quills, dried, and then shipped in large bundles. The aroma and flavor of the lanicum type, which contains eugenol as well as cinnamic aldehyde, is much milder than the cassia type. 

Cumin Seed. Cumin spice is the dried ripe fmit of Cuminum cyminum L. (UmbeUiferae). The seed-Uke fmit is elongated about 0.31 to 0.63 cm and is yeUowish brown. It is native to upper Egypt and the eastern Mediterranean, but is now cultivated in Pakistan, Turkey, India, China, and Syria. It has a strong pecuhar aroma and flavor, pleasing to some and offensive to others. Cumin seed is used in chutney and curry, chili powders, chili con came, cheeses, and the pickling of cabbage. 

Parsley (Parsley Flakes). The dried leaves of Petroselinum hortense syn. P. crispum (Mill) (UmbeUiferae), are from a hardy biennial, native to the Mediterranean region and now cultivated commercially in the United States and southern Europe. The aroma is green and the flavor is pleasant, characteristic, and nuld. Parsley is used for the seasoning of fish, meats, soups, salads, etc. Parsley seed, the dried ripe fmit of the parsley herb, has an aroma and flavor less pronounced than the leaves. 

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