Fresh Nuts Research Articles

Residual Content of Persistent Insecticides in the Fresh Nuts of Cola Acuminata Cohac from Kumbotso Local Government Area of Kano State and Implication for Public Health

The pesticide residues in kola nut, Cola acuminata obtained from Mariri Market, Kumbotso Local Government Area, Kano state of Nigeria was investigated. The study consisted of a survey and laboratory analysis of kola nut samples. One hundred structured questionnaires were administered through an open market format in the major kola nut market in the state. In addition, 1kg sample of kola nut was collected randomly from ten major kola nut sellers in the market for analysis. A 100g sample of the kola nut was pounded into paste in a blender of which 50g was soaked in 150mL acetone for 24h. The extracted sample was filtered through anhydrous sodium sulfate while the extract was evaporated to near dryness using a rotary evaporator at 28oC in the Laboratory. Residue was redissolved in 2 mL acetone and kept in the refrigerator for GCMS Analysis. Ten pesticidal compounds were detected from a comparison of data with reference to mass spectrometry data (NIST05.LIB) and significant occurrence in kola nut sample which had a corresponding molecules affiliated to some pesticides standards were detected in the sample

Equilibrium relations in the coconut sector: an analysis of fresh nut, oil and desiccated coconut market in Sri Lanka for the period 1956-2017

The objective of this paper is to assess the equilibrium relations in the fresh nut, oil and Desiccated Coconut (DC) market in Sri Lanka with special emphasis on determining the supply and demand elasticities. To achieve this objective, the Partial Equilibrium Model (PEM) previously adopted for the Sri Lankan coconut industry was reestimated using Seemingly Unrelated Regression (SUR) method. Annual data on prices, quantities and other supply and demand related data for the period 1956-2017 were used for the analysis. The PEM captures the linkages in both production and consumption between the three markets. The results revealed that estimations are consistent with previous studies except for the income variable in demand equations for both fresh and oil markets where only the latter is statistically significant with negative coefficient indicating that oil has become an inferior good. Both the own price elasticity of supply and demand of fresh nut and oil were statistically significant with comparatively lower magnitudes whereas it was significant and higher in the DC market. When compared with the previous studies, the findings of the present study revealed that the magnitudes of the supply and demand elasticities in all three coconut markets have changed over the past decade and implications of those changes are further observed in the changes of directions of supply and demand relationships. Therefore, the coconut market model may also be extended further by incorporating other important sub-sectors as well.

Microbiological assessment of tigernut milk as a potential probiotic product

This study aimed at developing starter cultures as probiotic from spontaneous fermented tigernut milk (SFTM) by the natural flora. Fermented tiger nut milk (FTM) was produced from these varieties – small dried brown, big dried brown and fresh yellow tiger nuts. Microbiological analysis of SFTM and pasteurized fermented tiger nut milk (PFTM) were carried out using Nutrient agar, De Mann Rogosa and Sharp and Malt Extract Agar for isolation of aerobic bacteria, lactic acid bacteria and yeast respectively. The pH of SFTM and PFTM, and titratable acidity of the lactic acid produced were investigated. Lactic acid bacteria (LAB) Lactococcus lactis (LC) and two species of yeast Pichia sp. PM13 and Pichia Kudriazevii CBS 245 were obtained from FTM at different fermentation periods. LAB were found to predominate the microflora of the FTM with their count ranging between 2.2 x 10 4 - 6.5 x 10 4 (SFTM) and 4.6 x 10 5 - 7.9 x 10 6 (PFTM) and pH ranged 4.3- 6.5. The quantity of lactic acid produced by the LAB isolate ranged between 0.46 g/l - 1.92 g/l and hydrogen peroxide between 0.16 g/l – 0.51 g/l. Thus, the propagation and selection of known starter cultures as a probiotic microbes might bring about uniformity of product. Keywords: Tiger nut milk; Lactic acid bacteria, Spontaneous, Starter Culture; Probiotic Product

Analysis of post-harvest treatment practices for kola (Cola nitida) using the HACCP system in three cities of Côte d'Ivoire

The aim of this study is to propose a revised treatment scheme for fresh kola nuts (Cola nitida) using Hazard Analysis Critical Control Point (HACCP). Specifically, this will involve analysing the nut processing diagram used by the stakeholders, identifying critical points and proposing corrective measures for these critical points. A survey at kola producers and traders, coupled with an on-site diagnosis, was carried out in the cities of Anyama, Bouake and Agboville. The verification of the preconditions was based on a checklist. In addition, the kola nut processing and storage system was evaluated according to the 12 steps of the HACCP system. The diagnosis of the sector revealed an informal organization and traditional practices. A revised diagram of the cola treatment process according to the HACCP system has been developed. This diagram includes three critical control points (CCPs) at the reception, sorting and biopesticide treatment level. A HACCP plan has been drafted to better monitor and control each critical point. The technical routes for processing cola do not guarantee good quality nuts. They do not comply with good hygiene practices (GHP) during the processing and storage process. The adoption and monitoring of the HACCP system would be beneficial for the kola industry.

Promoting field emergence of Palmyrah (Borassus flabellifer L.) seeds through dormancy alleviation

Studies were carried to find out the effect of pre-sowing seed treatments to alleviate the dormancy of Palmyrah. A total of ten pre- sowing treatments viz., soaking in water for 24 h, soaking in 1% cow dung solution for 24 h and control (dry seeds) were given to fresh nuts of Palmyrah. At 4, 7, 12, 18 and 24 months after planting in the field, performance of seedlings were evaluated for field emergence, seedling height and the results revealed that seeds soaked in 1% cow dung solution followed by seeds soaked in 1% CaOCl2 (103 days). Seven months after sowing the seeds soaked in 1% CaOcl2 recorded the highest field emergence of 56% with high leave production per seedling (2.1) when compared to control. This study also confirms the effect of pre-sowing treatments on field emergence and frond production of Palmyrah nut which has dormancy.

Quality Evaluation of Wine Produced from Tiger Nut (Cyperus esculentus L.) Drink

Tigernut drink is faced with the challenge of short shelf-life, which has affected its use for different nutritious drinks, therefore fermentation process which is a form of food preservation technology for limiting or reducing post-harvest wastage associated with tiger nuts usage at harvest, could help to convert it into wine. Must (the first step in wine making) was prepared from dried and fresh tigernut filtrate blended with zobo flower extract, with inoculum developed from commercial wine yeast. Fermentation of dried and fresh tigernut must were carried out over a period of seven (7) days, while microbial, physicochemical and sensory properties of the blends were also analyzed. Dried and fresh tiger nut wines were compared with commercial grape wine as control. The inoculum developed, had a yeast count of 108 and 10% of must volume. The initial pH of dried and fresh tigernut musts were 4.50 and 4.20, which decreased to 3.00 for both dried and fresh tigernut wine, while the initial titratable acidity of dried and fresh tigernut must were 0.0023 and 0.0024 (%) and increased to 0.016 and 0.021 (%) respectively. The sugar content of the must decreased from 17 and 14 (%) for dried and fresh tigernut to 5 (%) for both tigernut wine respectively, while the specific gravity of the tigernut musts were 1.070 and 1.060 for dried and fresh tigernut must and 0.705 for dried and fresh tigernut wine. Dried tigernut wine had alcohol content of 8.19 % (v/v), while fresh tigernut wine had a value of 6.41 % (v/v). The microbial count of dried tigernut must before fermentation were as follows, otal acterial ount 6.61 Log10CFU/ml and Total Yeast Count 8.34 Log10CFU/ml,, while fresh tiger nut must before fermentation had Total Bacterial Count of 6.59 Log10CFU/ml and Total Yeast Cells of 8.30 Log10CFU/ml. At the end of fermentation period (7 days), total bacterial count was 1 Log10CfU/ml; total yeast count was 9.99 Log10CFU/ml for dried tiger nut, while fresh tiger nut had bacterial count of 1.3 Log10CFU/ml and yeast count of 9.99 Log10CFU/ml respectively. There was no significant (p>0.05) difference between the dried tiger nut wine and grape wine, but significant (p<0.05) difference existed between the fresh tigernut wine and the grape wine which was used as control.

POLLEN–FOOD ALLERGY SYNDROME AMONG CHILDREN WITH SENSITIZED TO SPRING TREES

It is known that among 40–70 % of patients pollinosis can run in conjunction with pollen-food allergy syndrome (PFS), while development of PFS is associated with the consumption of fresh fruits, vegetables, nuts and spices. Clinical course and severity of the disease depend on the sensitization profile, which can be represented by proteins-panallergens (PR-10, profilins, nsLTPs). However, there is little information about the sensitization profiles of patients with pollinosis caused by pollen of spring trees in Ukraine. Aim. To study the profiles of sensitization of children with spring pollinosis. Methods. We examined 61 children (aged 4-17 years) with spring seasonal allergic rhinitis/rhinoconjunctivitis (SAR). To establish the diagnosis, all children were given questionnaires, skin prick tests (SPTs) with commercial pollen extracts, and prick to prick tests with fresh fruits, vegetables and nuts. Component resolved diagnosis (CRD) were detected using an ImmunoCAP system. (Phadia, 100). Results. It has been found that in 43 children (70.5 %) had polinosis in combination with PFS, the main clinical manifestation of which was an oral allergic syndrome in 43 children (100 %). Among the causal food allergens that caused the manifestations of PFS were more apples, peaches, carrots and hazelnuts (consumption of which led to 11.6 % of children before the development of anaphylaxis). All of the examined children (100 %) had a positive IgE response to rBet v 1 at significant concentrations. In 9.3 % of children, panallergens were found at once from several botanical groups. Such panallergens: rBet v 2, rBet v 4, rPhl p 7, rPhl p 12, rArt v 3 are generally not defined in the control group children. Conclusions. Birch related PFS are common in Ukrainian pollen-allergic children with nuts and fruits predominantly implicated. Sensitization profile of children with Birch-pollen syndrome is complex and associated with sensitization to panalergens. Clinicians should be worried of PFS in patients with a high degree of sensitization to birch pollen and even young children if they have birch sensitization.

Comparative Nutritional Assessment of Products made from Fresh and Dried Tiger Nut sold in Makurdi Metropolis

Tiger nut (cyperus esculentus) is taken as optional snacks mainly in its fresh form owing to poor availability of nutritional information on the composition of other forms such as the dried form. To address this gap, this study was designed to assess the nutritional composition of fresh and dried tiger nut milk by determining the proximate composition and amino acid profile using standard analytical methods. The samples were grouped into A, B, C and D representing milk and powder made fresh tiger nuts, as well as milk and powder made from dried tiger nuts respectively. Results of proximate analysis for the samples showed variation in the constituents with highest amounts of carbohydrate found in the fresh form except for the powder product from dried form, which has equivalent amount to those of fresh tiger nut. Amino acid profile generally showed reasonable amounts in all the samples with products made from fresh tiger nut having higher values, while milk and powder products of dried tiger nut contain more of the other nutrient constituents than the fresh one. These findings are key to optimizing nutritional value of tiger nut products made from different forms, thus, is helpful in guiding nutrition and dietetic advice in clinical setting to supplement other choices in resolving cases of protein energy malnutrition and other forms of malnutrition. In addition, the nutrient composition of tiger nut makes it ideal as a valuable substitute for conventional cow milk and other milk sources, which have become unaffordable to people with low economic empowerment, pariticularly among developing nations.

Evaluation of Carya cathayensis resistance to Botryosphaeria trunk canker using grafting on pecan

Trunk canker of Chinese hickory (Carya cathayensis), caused by Botryosphaeria dothidea, is a catastrophic disease in China, and currently no effective pesticide control methods or resistant varieties are available. Therefore, alternative measures for the management of this disease are required. In this study, the efficacy of grafting Chinese hickory hybrids onto American pecan (C. illinoensis) as rootstocks was examined in two field trials in Tuankou town and Longgang town, Zhejiang Province, China, from May 2005. Compared with self-grafted C. cathayensis (CC), C. illinoensis-grafted C. cathayensis (IC) exhibited significant resistance against Botryospharia canker in both field trials. In 2017, the average numbers of cankers per tree were 2.52 ± 0.76 and 3.25 ± 0.35 in the Tuankou and Longgang trials, respectively, significantly lower than the 35.65 ± 3.15 and 31.65 ± 3.06 for CC (P < 0.05), respectively. Furthermore, IC produced 9.74 ± 0.69 kg and 9.78 ± 0.57 kg of fresh nuts per tree in the Tuankou and Longgang trials, respectively, whereas CC produced only 6.13 ± 0.35 kg and 5.56 ± 0.34 kg, respectively. Levels of phenylalanine ammonia lyase and polyphenol oxidase from the trunk bark tissue of B. dothidea-inoculated IC seedlings were significantly higher than those in inoculated CC seedlings after 24 h incubation. Phenolic compounds in the trunk bark tissue of IC also increased throughout the experimental period. The present study accordingly demonstrated the potential of using C. illinoensis as a rootstock to control Botryosphaeria canker of C. cathayensis.

Effect of drying, roasting and storage to antioxidant (tocopherol) in dried macadamia nut

Macadamia has been identified as potential species and brings ripe opportunity for poverty reduction for ethnic minority in Central Highland of Vietnam. Fresh macadamia nuts have high moisture content and are quickly to deterioration. Owing to high amount of unsaturated fatty acid, they are easy to hydrolytic and oxidative rancidity when free moisture is present at high levels. So, the moisture should be eliminated as soon as possible. There were several studies using heat pump drying for macadamia nut, mainly focused on analysis of moisture, aw, rancidity, key fatty acid, peroxide value, colour and volatile compound. Meanwhile, antioxidants are valuable criterion that indicates the quality of macadamia nut but they are easily damaged during drying, roasting and even storage. There was no any research mentioned to verify the change of antioxidant (tocopherol) during heat pump drying. So, the objective of the present study was to identify the effect of temperature in heat pump drying, roasting condition, packaging and storage to antioxidant (tocopherol) in the dried macadamia nut. Results demonstrated that drying temperature (30°C), roasting (120°C in 20 min), vaccum packing in laminated material (PET/AL/PE bag) and keeping in 4°C were recommended to maintain the tocopherol content in the final products for 12 months.

Trade as an Option for Managing the Impacts of Supply Risks in Coconut Production: Importation of Dehusked Coconuts, Copra and Kernel

The Sri Lankan coconut industry is facing intense competition due to increasing demand from local consumption and export processing while fresh nut production is stagnating. The situation is aggravated during weather extremes especially with prolonged droughts. The recent prolonged drought of nearly two years was the cause for temporary closure of processing industries and soaring nut prices. It may take more than a year to re-establish normal yield even with the onset of rainfall in October. Therefore, importation of coconuts as a strategy was explored in this study. An Equilibrium Displacement Model (EDM) was used to quantify the possible economic impact and its distribution among industry stakeholders. The results indicated that allowing imports is economically viable for the processing industries to recover their losses. Under the simulated scenarios where input substitution is a policy condition to be zero, reducing the costs of processing of desiccated coconut through fresh nut importation reduces the losses to the processors and exporters from 15.5 LKR million per year to about 5.5 LKR million per year. Consumers of desiccated coconut exports are also better off by around 45 LKR million under the above scenario of a price reduction of fresh nuts from 43 LKR to 32 LKR. However, still there are concerns for the existence of markets produced from foreign material and export substitution. Moreover, the compliance with the quarantine regulations especially for the risk of pest and disease outbreaks remains unresolved. Therefore, dehusked-coconut importation is still not an option for a severe coconut shortage while other semi-processed products may remain potential alternatives.

Functional role of selenium-fortified yogurt against aflatoxin-contaminated nuts in rats

BackgroundAflaxions are a group of chemically toxic fungal metabolites produced by species of the genus Aspergillus. Nuts can be contaminated by fungi, resulting in the production of mycotoxins. The present study was performed to investigate the ability of selenium-fortified yogurt to counteract the adverse effects of consuming 3% experimental nuts (pistachios, cashews, walnuts, almonds and hazelnuts) contaminated with aflatoxins in experimental rats. First, the total aflatoxins concentrations were estimated in fresh nuts, and in nuts after 6 months of storage, and selenium-fortified yogurt was prepared. Rats were classified into a negative control group (fed a standard diet with a 3% mixture of fresh safe nuts), a positive control group (fed a standard diet with a 3% mixture of nuts contaminated with aflatoxins after storage at 25 °C for 6 months) and treated groups that fed on pistachios with selenium-fortified yogurt, cashews with selenium-fortified yogurt, walnuts with yogurt fortified with selenium, almonds with selenium-fortified yogurt and hazelnuts with selenium-fortified yogurt (fed a standard diet with 3% individual nuts contaminated with aflatoxins and 160 ml/kg body weight of selenium-fortified yogurt daily through a stomach tube).ResultsThe negative effects of aflatoxins on weight gain and food intake were reversed by selenium-fortified yogurt. This yogurt also led to a significant decrease in serum cholesterol, TG, LDLc, VLDLc, total lipids, phospholipids, glucose and atherogenic indexes (CHO/HDLc and LDLc/HDLc) and an increase in serum HDLc, haemoglobin, PCV, liver TG and glycogen at p < 0.05. In addition, the study showed a significant decrease in liver cholesterol and total lipids compared to the positive control rat group, which consumed 3% mixed nuts contaminated with aflatoxins and simultaneously restored these parameters to be close to those in the control group. The results were corroborated by histopathological examination of the liver and kidneys.ConclusionsThe most prominent conclusion is that selenium-fortified yogurt reduces side effects from consumption of nuts contaminated with aflatoxins. It is recommended to consume functional selenium-fortified yoghurt for its nutritional values and for alleviating the harmful effect of aflatoxins in nuts.

Influence of Post-Harvest Storage Technologies on Weight and Rate Losses and Sensory Profile of Cola Nuts (&amp;lt;i&amp;gt;Cola nitida&amp;lt;/i&amp;gt;) Produced in C&amp;#244;te d’Ivoire

The conservation of cola nuts (Cola nitida) poses a real problem in Cote d’Ivoire because of the post-harvest losses. The objective of this study was to evaluate the impact of post-harvest technologies on organoleptic and physical properties of cola nut during storage. A biopesticide, glucose syrup and biopesticide + glucose syrup were applied to fresh cola nuts before conditioning and kept at 28°C for 6 weeks. Physicochemical and sensory analyses were performed to check the quality of the nuts during storage. The results showed that the biopesticide keep cola nuts better than the others methods with only 11.66% ± 3.04% and 13.66% ± 3.95% of loss rates for white and red cola nuts respectively. Cola nuts treated with bio-pesticide retain significantly their freshness with 62.00% ± 1.15% of moisture for white nuts and 64.00% ± 2.00% of moisture for red nuts compared to those treated with glucose syrup and bio-pesticide + glucose syrup (56.66% ± 1.15%). Cola nuts treated with biopesticide have a better acceptability compared to those subjected to others treatments. The use of biopesticide for the storage of cola nuts minimizes the losses and maintains the quality whatever the type of cola.

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South-West Region Cameroon.

The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed. Results indicated that the quality of walnut oil significantly (p < .05) reduces with the treatments. Oils extracted from DBWN 60 min (Dried and boiled walnuts 60 min) and FBWN 60 min (Boiled fresh walnuts 60 min) were the most altered. The proximate composition and mineral content of walnut seeds was also significantly affected (p < .05) by the treatments. This study reveals that, thermal processing has significant effects on the nutrients and quality of lipids of walnut oil. DTRWN 60 min (Dried and traditionally roasted walnuts 60 min), DORWN 60 min (Dried and oven roasted walnuts 60 min), and TRFWN 30 min (traditionally roasted fresh nuts 30 min) are the best methods for cooking walnut because they preserve the quality of its lipids and some of the nutrients.

Wild capuchin monkeys adjust stone tools according to changing nut properties.

Animals foraging in their natural environments need to be proficient at recognizing and responding to changes in food targets that affect accessibility or pose a risk. Wild bearded capuchin monkeys (Sapajus libidinosus) use stone tools to access a variety of nut species, including otherwise inaccessible foods. This study tests whether wild capuchins from Serra da Capivara National Park in Brazil adjust their tool selection when processing cashew (Anacardium spp.) nuts. During the ripening process of cashew nuts, the amount of caustic defensive substance in the nut mesocarp decreases. We conducted field experiments to test whether capuchins adapt their stone hammer selection to changing properties of the target nut, using stones of different weights and two maturation stages of cashew nuts. The results show that although fresh nuts are easier to crack, capuchin monkeys used larger stone tools to open them, which may help the monkeys avoid contact with the caustic hazard in fresh nuts. We demonstrate that capuchin monkeys are actively able to distinguish between the maturation stages within one nut species, and to adapt their foraging behaviour accordingly.

Composición química y distribución de materia seca del fruto en genotipos de plátano y banano

Se evaluó la distribución de materia seca en el racimo y atributos de composición química del fruto en 12 cultivares de plátano y banano de la Colección Colombiana de Musáceas (CCM) y se determinaron acercamientos entre los cultivares por medio de un análisis estadístico de componentes principales y de conglomerados. Las variables porcentajes de pulpa fresca y seca, porcentaje de cáscara seca, contenido de almidón, K, Ca, Cu, Mn, azúcares totales, cenizas, Fe, Zn y B representaron la mayor diferenciación de los cultivares. Los cultivares Orishelle (grupo 1) y FHIA-1 (grupo 2) presentaron los niveles más elevados de los minerales Fe y Zn. Orishelle representa una importante fuente de minerales para la nutrición humana pues se resalta su alto contenido de Fe (51,7 ppm) que se encuentra por encima del promedio general de los demás cultivares evaluados (29,1 ppm), mientras que los mayores niveles de azúcares totales se encontraron en el híbrido FHIA-21 (grupo 2) y el cultivar Gross Michel coco (subgrupo 3B). Los porcentajes más altos de materia en pulpa con respecto a la materia total del racimo los mostraron el material Pisang Mas (subgrupo 3B) (83 %) y los cultivares África 1 (subgrupo 3A) (82,6 %) y Gross Michel coco (82,1 %). Los cultivares Cachaco (grupo 2) y Dominico (subgrupo 3A) mostraron los mayoresporcentajes de cáscara fresca por racimo.

Factors affecting cashew processing by wild bearded capuchin monkeys (Sapajus libidinosus, Kerr 1792).

Cashew nuts are very nutritious but so well defended by caustic chemicals that very few species eat them. We investigated how wild bearded capuchin monkeys (Sapajus libidinosus) living at Fazenda Boa Vista (FBV; Piauí, Brazil) process cashew nuts (Anacardium spp.) to avoid the caustic chemicals contained in the seed mesocarp. We recorded the behavior of 23 individuals toward fresh (N = 1282) and dry (N = 477) cashew nuts. Adult capuchins used different sets of behaviors to process nuts: rubbing for fresh nuts and tool use for dry nuts. Moreover, adults succeed to open dry nuts both by using teeth and tools. Age and body mass significantly affected success. Signs of discomfort (e.g., chemical burns, drooling) were rare. Young capuchins do not frequently closely observe adults processing cashew nuts, nor eat bits of nut processed by others. Thus, observing the behavior of skillful group members does not seem important for learning how to process cashew nuts, although being together with group members eating cashews is likely to facilitate interest toward nuts and their inclusion into the diet. These findings differ from those obtained when capuchins crack palm nuts, where observations of others cracking nuts and encounters with the artifacts of cracking produced by others are common and support young individuals' persistent practice at cracking. Cashew nut processing by capuchins in FBV appears to differ from that observed in a conspecific population living 320 km apart, where capuchins use tools to open both fresh and dry nuts. Moreover, in the latter population, chemical burns due to cashew caustic compounds appear to be common. The sources of these differences across populations deserve investigation, especially given that social influences on young monkeys learning to open cashew nuts at FBV seem to be nonspecific. Am. J. Primatol. 78:799-815, 2016. © 2016 Wiley Periodicals, Inc.

Assessment of the Diversity in Fruit Yield and Fruit Components among Sri Lanka Tall Coconut Accessions Conserved Ex-Situ

Characterization of conserved coconut germplasm has been undertaken globally for identification of important features of different accessions for them to be effectively used in coconut breeding. One hundred and fifty seven accessions comprising of local and exotic material have been conserved in ex-situ field genebanks of Coconut Research Institute in Sri Lanka. The objective of this study is to quantitatively characterize nut yield and fruit components by weights among Sri Lanka Tall (Typica) coconut accessions. Twenty local tall coconut accessions were characterized for nut yield and fruit components following Bioversity International descriptors for coconut. Bunch wise nut yield was recorded in all the coconut phenotypes in the six most mature bunches in 25 randomly selected palms from each accession. Sampled nuts were scored for weights of fresh nut, husked nut, split nut and kernel and the weights of husk, water and shell of each nut were derived from the scored data. Analysis of variance by general linear models procedure and mean separation by Duncan’s multiple range test were performed in SAS v8 and principal component analysis and cluster analysis using squared Euclidean distances were performed in Minitab V17. General linear models procedure revealed significant differences for nut yield and all the fruit components at 5% probability level. Walahapitiya recorded the highest average nut yield followed by the Razeena with statistically equal performances. Clovis recorded the highest values for most of the parameters for fruit component analysis followed by the accession Margaret, grouping together in Dendogram and the scatter plot. The highest per nut kernel producer, Clovis, was followed by Margaret with statistically equal performances and this is important because kernel is the main economically important component followed by the husk. Results revealed that there is no significant correlation between nut yield and all the fruit components in tall accessions indicating the importance of taking these two parameters separately to formulate germplasm conservation strategies.

Plant based butters.

During the last few years the popularity for the plant based butters (nut and seed butters) has increased considerably. Earlier peanut butter was the only alternative to the dairy butter, but over the years development in the technologies and also the consumer awareness about the plant based butters, has led the development of myriad varieties of butters with different nuts and seeds, which are very good source of protein, fiber, essential fatty acids and other nutrients. These days' different varieties of plant based butters are available in the market viz., peanut butter, soy butter, almond butter, pistachio butter, cashew butter and sesame butter etc. The form of butter is one of the healthy way of integrating nuts and seeds in to our regular diet. Nut and seed butters are generally prepared by roasting, grinding and refrigerated to consume it when it is still fresh. During this process it is imperative to retain the nutritional properties of these nuts and seeds in order to reap the benefits of the fresh nuts and seeds in the form of butter as well. Proper care is needed to minimize the conversion of healthful components in to unhealthy components during processing and further storage. Roasting temperature, temperatures during grinding and storage are the vital factors to be considered in order to have healthy and nutritious plant based butters. In this article, different plant based butters and their processing methods have been described.

Performance of Coconut Hybrids in United Plantations Berhad and Commercial Production of Seed Nuts

United Plantations Berhad began its first coconut planting in 1912. Since then, it has been the responsibility of the breeding team in its research department to sustain a high standard of plant breeding techniques in the development of future planting materials aligned with the objectives of the company. The yield performance of Tall x Tall, Dwarf x Dwarf and Dwarf x Tall hybrids as well as salient points in the commercial production of hybrid seed nut is highlighted.&#x0D; Current plantings at UPB consist of older generation of MAWA+ with average yields of 30,000 nuts per hectare per year and newer generations of MATAG* with yields comparable to MAWA but with improved nut characteristics. Breeding strategies are now in place to produce hybrids (Dwarf x Tall) capable of out-performing the MATAG in terms of yield and nut characteristics with minimum yields per hectare of 40,000 nuts and eight tonnes copra.&#x0D; Amongst the Tall x Tall hybrids and pure lines of Tall, highest yields were achieved with Tagnanan followed by West African with yields of 24,190 and 23,514 nuts per hectare, respectively, adopting a planting density of 178 palms per hectare. The highest yielding Dwarf x Dwarf cross and self is the Aromatic Green (AGD) and CAMMA++, which provided a similar yield magnitude of 40,000 nuts per hectare planted at a density of 265 palms per hectare. However, as they had lower copra yield as dry nut and lower water content as fresh nut, Dwarf x Dwarf was not the desired commercial planting material. Hence, the breeding programme emphasized in the creation of Dwarf x Tall hybrids aimed at exploiting the large nut size from the tall and high nut number from the dwarf. Amongst the hybrids evaluated in UPB, MATAG hybrid though with lower nut yields had 53.9% higher copra yields per hectare than both AGD and CAMMA making it at present the preferable choice for commercial planting. Newer hybrids are currently being evaluated which shows promise of similar nut yield but improved nut characteristics.&#x0D; The commercial seednut production field is confined to a block of 25 hectares and is operated by the Research Department with a maximum production capacity of 110,000 saleable hybrid seednuts (4 months old) germinated seednuts per year. With escalation in costs of inputs and wages, the cost of seednut production has risen to RM30 per seednut in 2014. However, with good agricultural management practices complementing the superior hybrid planting materials, the production cost of a mature coconut from the plantations is relatively low, thus ensuring a sustained profitability of the coconut plantations in United Plantations Berhad.