Commercial Morel Harvesters And Buyers In Western Montana
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Commercial Morel Harvesters and Buyers in Western Montana by Rebecca Jean McLain Pdf
This exploratory study examined aspects of the social organization of the commercial wild morel industry in western Montana during 2001. We talked with 18 key informants (7 buyers and 11 pickers) and observed social interactions at one buying station near the Kootenai National Forest and three buying stations near the Bitterroot National Forest. The key informant and observational data permitted us to construct a picture of social interactions at field buying stations, buyer strategies for attracting pickers, changes in prices over the course of a season, and the ways in which various participants in the wild morel harvest construct their livelihoods. In the discussion, we contrast our findings with the results of a recently published study on nontimber forest product harvesters in the Eastern United States. We end the report with a discussion of management implications for managers and scientists.
Ecology and Management of Morels Harvested from the Forests of Western North America by Anonim Pdf
Morels are prized edible mushrooms that fruit, sometimes prolifically, in many forest types throughout western North America. They are collected for personal consumption and commercially harvested as valuable special (nontimber) forest products. Large gaps remain, however, in our knowledge about their taxonomy, biology, ecology, cultivation, safety, and how to manage forests and harvesting activities to conserve morel populations and ensure sustainable crops. This publication provides forest managers, policymakers, mycologists, and mushroom harvesters with a synthesis of current knowledge regarding these issues, regional summaries of morel harvesting and management, and a comprehensive review of the literature.
Value Addition of Horticultural Crops: Recent Trends and Future Directions by Amit Baran Sharangi,Suchand Datta Pdf
This book combines several ideas and philosophies and provides a detailed discussion on the value addition of fruits, vegetables, spices, plantation crops, floricultural crops and in forestry. Separate chapters address the packaging, preservation, drying, dehydration, total quality management and supply chain management of horticultural crops. The book explains value addition as a process of increasing the economic value and consumer appeal of a commodity with special reference to horticultural crops. Each chapter focuses on a specific area, exploring value addition as a production/ marketing strategy driven by customer needs and preferences. But, as such, it is also a more creative field, calling for more imagination than calculated, routine work. Value is added to the particular produce item when the product is still available when the season is out and the demand for the product exceeds the available supply. Value addition is an important factor in the growth and development of the horticultural sector, both in India and around the world. But very little information is available on this particular aspect of horticulture. Albert Einstein famously said, “Try not to become a man of success, but rather try to become a man of value.” This message is not only true for those people who want to make more of themselves, but also for those who want their creation or product in any form to excel. And it certainly applies to horticultural crops, which are extremely perishable. It is true that loss reduction is normally less costly than equivalent increases in production. The loss of fresh produce can be minimized by adopting different processing and preservation techniques to convert the fresh vegetables into suitable value-added and diversified products, which will help to reduce the market glut during harvest season. Value-added processed products are products that can be obtained from main products and by-products after some sort of processing and subsequently marketed for an increased profit margin. Generally speaking, value-added products indicate that for the same volume of primary products, a higher price is achieved by means of processing, packing, enhancing the quality or other such methods. The integrated approach from harvesting to the delivery into the hands of the consumer, if handled properly, can add value to fresh produce on the market. But most of the fresh produce has a limited life, although it can be stored at appropriate temperature and relative humidity for the same time. If such produce is processed just after harvesting, it adds value and stabilizes the processed products for a longer time. Preparing processed products will provide more variety to consumers and improve the taste and other sensory properties of food. This will also promote their fortification with nutrients that are lacking in fresh produce. By adopting suitable methods for processing and value addition, the shelf life of fresh produce can be increased manifold, which supports their availability year-round to a wider spectrum of consumers on both the domestic and international market. With increased urbanization, rising middle class purchasing power, changing food habits and a decline in making preserved products in individual homes, there is now a higher demand for industry-made products on the domestic market. In spite of all these aspects, only 1-2.2% of the total produce is processed in developing countries, as compared to 40-83% in developed countries. The horticultural export industry offers an important source of employment for developing countries. For instance, horticulture accounts for 30% of India’s agricultural GDP from 8.5% of cropped area. India is the primary producer of spices, second largest producer of fruits and vegetables and holds a prominent position with regard to most plantation crops in the world. The cultivation of horticultural crops is substantially more labor-intensive than growing cereal crops and offers more post-harvest opportunities for the development of value-added products. This book offers a valuable guide for students of horticulture, as well as a comprehensive resource for educators, scientists, industrial personnel, amateur growers and farmers.
Making Other Worlds Possible by Gerda Roelvink,Kevin St. Martin,J. K. Gibson-Graham Pdf
There is no doubt that “economy” is a keyword in contemporary life, yet what constitutes economy is increasingly contested terrain. Interested in building “other worlds,” J. K. Gibson-Graham have argued that the economy is not only diverse but also open to experimentations that foreground the well-being of humans and nonhumans alike. Making Other Worlds Possible brings together in one volume a compelling range of projects inspired by the diverse economies research agenda pioneered by Gibson-Graham. This collection offers perspectives from a wide variety of prominent scholars that put diverse economies into conversation with other contemporary projects that reconfigure the economy as performative. Here, Robert Snyder and Kevin St. Martin explore the emergence of community-supported fisheries; Elizabeth S. Barron documents how active engagements between people, plants, and fungi in the United States and Scotland are examples of highly productive diverse economic practices; and Michel Callon investigates how alternative forms of market organization and practices can be designed and implemented. Firmly establishing diverse economies as a field of research, Making Other Worlds Possible outlines an array of ways scholars are enacting economies differently that privilege ethical negotiation and a politics of possibility. Ultimately, this book contributes to the making of economies that put people and the environment at the forefront of economic decision making. Contributors: Elizabeth S. Barron, U of Wisconsin–Oshkosh; Amanda Cahill; Michel Callon, École des mines de Paris; Jenny Cameron, U of Newcastle, Australia; Stephen Healy, Worcester State U; Yahya M. Madra, Bogazici U; Deirdre McKay, Keele U; Sarah A. Moore, U of Wisconsin–Madison; Ceren Ŏzselçuk, Bogazici U; Marianna Pavlovskaya, Hunter College, CUNY; Paul Robbins, U of Wisconsin–Madison; Maliha Safri, Drew U; Robert Snyder, Island Institute; Karen Werner, Goddard College.
“A beautifully written portrait of the people who collect and distribute wild mushrooms . . . food and nature writing at its finest.”—Eugenia Bone, author of Mycophilia “A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal In the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and enchanting ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; Jeremy, a former cook turned wild-food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a fast-paced, character-driven tour through a world that is by turns secretive, dangerous, and quintessentially American.
As the editors note in their introduction, the attention to rights in forestry differs from 'rights-based approaches' in international development and other natural resource fields in three critical ways. First, redistribution is a central demand of activists in forestry but not in other fields. Many forest rights activists call for not only the redirection of forest benefits but also the redistribution of forest tenure to redress historical inequalities. Second, the rights agenda in forestry emerges from numerous grassroots initiatives, setting forest-related human rights apart from approaches that derive legitimacy from transnational human rights norms and are driven by international and national organizations. Third, forest rights activists attend to individual as well as peoples' collective rights whereas approaches in other fields tend to emphasize one or the other set of rights.
Nontimber Forest Products Management on National Forests in the United States by Rebecca Jean McLain Pdf
This study provides an overview of nontimber forest products (NTFP) programs on national forests in the United States. We conducted an email survey in 2003 to obtain data on NTFP management activities on national forests across the country. Program characteristics examined in the study included important NTFPs managed on national forests, presence of NTFP coordinators and law enforcement programs on ranger districts, incorporation of NTFPs into forest planning documents, presence of NTFP inventory and monitoring programs, managers views on barriers to and opportunities for including NTFP harvesters in NTFP inventory and monitoring efforts, and managers perceptions of barriers to expanding commercial NTFP harvesting. The data indicate that the agency is constructing a foundation for scientific NTFP management. The study identifies lack of funding and internal administrative capacity as key barriers to adequate incorporation of NTFPs in Forest Service planning, inventory, and monitoring.
An incredibly versatile cooking ingredient containing an abundance of vitamins, minerals, and possibly cancer-fighting properties, mushrooms are among the most expensive and sought-after foods on the planet. Yet when it comes to fungi, culinary uses are only the tip of the iceberg. Throughout history fungus has been prized for its diverse properties—medicinal, ecological, even recreational—and has spawned its own quirky subculture dedicated to exploring the weird biology and celebrating the unique role it plays on earth. In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century. Engrossing, surprising, and packed with up-to-date science and cultural exploration, Mycophilia is part narrative and part primer for foodies, science buffs, environmental advocates, and anyone interested in learning a lot about one of the least understood and most curious organisms in nature.
United States. Congress. Senate. Committee on Energy and Natural Resources. Subcommittee on Forests and Public Land Management
Author : United States. Congress. Senate. Committee on Energy and Natural Resources. Subcommittee on Forests and Public Land Management Publisher : Unknown Page : 88 pages File Size : 49,6 Mb Release : 1998 Category : Nature ISBN : UCAL:B5125907
Special Forest Products by United States. Congress. Senate. Committee on Energy and Natural Resources. Subcommittee on Forests and Public Land Management Pdf
Commercially Important Wild Mushrooms and Fungi of British Columbia by Shannon Marie Berch,Wendy Cocksedge,British Columbia. Forest Science Program Pdf
This report presents findings of a survey of mushroom buyers in British Columbia regarding the species, relative quantity, and market destination of edible wild mushrooms & fungi harvested commercially. The results indicate that a wide range of mushrooms is harvested in the province but two species dominate, and seven other species or species groups are handled by half of the buyers responding to the survey.
Agrarian change in tropical landscapes by Liz Deakin,Mrigesh Kshatriya,Terry Sunderland Pdf
Agricultural expansion has transformed and fragmented forest habitats at alarming rates across the globe, but particularly so in tropical landscapes. The resulting land-use configurations encompass varying mosaics of tree cover, human settlements and agricultural land units. Meanwhile, global demand for agricultural commodities is at unprecedented levels. The need to feed nine billion people by 2050 in a world of changing food demands is causing increasing agricultural intensification. As such, market-orientated production systems are now increasingly replacing traditional farming practices, but at what cost? The Agrarian Change project, coordinated by the Center for International Forestry Research, explores the conservation, livelihood and food security implications of land-use and agrarian change processes at the landscape scale. This book provides detailed background information on seven multi-functional landscapes in Ethiopia, Cameroon, Indonesia, Nicaragua, Bangladesh, Zambia and Burkina Faso. The focal landscapes were selected as they exhibit various scenarios of changing forest cover, agricultural modification and integration with local and global commodity markets. A standardized research protocol will allow for future comparative analyses between these sites. Each case study chapter provides a comprehensive description of the physical and socioeconomic context of each focal landscape and a structured account of the historical and political drivers of land-use change occurring in the area. Each case study also draws on contemporary information obtained from key informant interviews, focus group discussions and preliminary data collection regarding key topics of interest including: changes in forest cover and dependency on forest products, farming practices, tenure institutions, the role and presence of conservation initiatives, and major economic activities. The follow-on empirical study is already underway in the landscapes described in this book. It examines responses to agrarian change processes at household, farm, village and landscape levels with a focus on poverty levels, food security, dietary diversity and nutrition, agricultural yields, biodiversity, migration and land tenure. This research intends to provide much needed insights into how landscape-scale land-use trajectories manifest in local communities and advance understanding of multi-functional landscapes as socioecological systems.
Non-wood Forest Products from Temperate Broad-leaved Trees by William M. Ciesla,Food and Agriculture Organization of the United Nations Pdf
Temperate broadleaved trees grow in very different ecosystems in the northern and southern hemispheres, but are also found extensively in many tropical and subtropical mountain areas. A wide range of non-wood products are derived from temperate broadleaved trees, and their description is organized in this volume according to the part of the tree from which they are obtained (whole tree, foliage, flowers, etc.). This information is presented in order to raise awareness on, and assist in identifying, opportunities for the management and production of non-wood products from temperate broadleaved trees. The intended audience of this publication ranges from interest groups in the forest, agriculture and rural development sectors to conservation agencies in developed and developing countries.
Traditional Plant Foods of Canadian Indigenous Peoples by Harriet Kuhnlein,Nancy J Turner Pdf
First published in 1991, Traditional Plant Foods of Canadian Indigenous Peoples details the nutritional properties, botanical characteristics and ethnic uses of a wide variety of traditional plant foods used by the Indigenous Peoples of Canada. Comprehensive and detailed, this volume explores both the technical use of plants and their cultural connections. It will be of interest to scholars from a variety of backgrounds, including Indigenous Peoples with their specific cultural worldviews; nutritionists and other health professionals who work with Indigenous Peoples and other rural people; other biologists, ethnologists, and organizations that address understanding of the resources of the natural world; and academic audiences from a variety of disciplines.
