Why grazing before pastures

CONTINUED FROM PAGE C26 tion later in the year by grazing these forages too short, not providing adequate rest following grazing, and if growing season precipitation is limited.

Resist the temptation to turn cattle out before grass is ready and use caution if there is no other option. Management practices now can have lasting impacts.

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Does growing location influence garlic flavor and health

Research dives into the correlation between garlic quality and growing location

Garlic is mainly consumed as a spice or condiment, giving flavor and aroma to other foods. And what gives garlic those wonderful aromas and flavors? The April 22nd Sustainable, Secure Food Blog looks at what influences flavor and health benefits.Researchers planting garlic in field

Different garlic cultivars accumulate varying amounts and types of these compounds, resulting in garlics with different flavor intensity and aromas.

In addition to its use in adding flavor to foods, folk medicine has attributed a multitude of health benefits to garlic consumption for centuries. These range from treating heart disease to its use as an antiparasitic agent. It wasn’t until recently that some of these claims were backed up by scientific research. Among them are blood thinning, antihypertensive, antioxidant, and anti-cancer properties.

Garlic cultivars vary in the expected length of their postharvest conservation. Research has shown that garlic – and other bulbous vegetables like onion – had better postharvest conservation as the water content in their bulbs decreased. So, if the bulbs have more solid content (and less water content) at harvest, their postharvest performance is better. Thus, because total solids content is easy to measure, this trait is often used to predict the postharvest quality of garlics and onions.

Garlic cultivars vary genetically in their ability to accumulate these compounds that influence the flavor, health-related properties, and postharvest conservation of garlic bulbs.

Pablo Cavagnaro and Karina Barboza, from the National Council of Scientific and Technical Research (CONICET) and the National Institute of Agricultural Technology (INTA), Argentina collaborated on a research project where they cultivated 12 Argentine garlic cultivars in four locations of Mendoza, Argentina, over two years. This is the main region for garlic production in Argentina. The locations vary in climatic and soil characteristics. Once the garlics were harvested at each location, the team analyzed them for total organosulfur, phenolics, and solids content, as indicators of their flavor intensity, health-related properties, and postharvest quality.

To read more about the research findings and the entire blog, visit: https:// sustainable-secure-foodblog.com/2023/04/22/doesgrowing-location-influencegarlic-flavor-and-healthbenefits/

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