Have you ever thought about this.........


What is horticulture

Visit to agodi Ibadan yo state Nigeria. Zoo

Have you ever thought about this.........


Molds and plants share similar ways in alkaloid biosynthesis

Source:Friedrich Schiller University Jena

Summary:
The fungus Aspergillus fumigatus producesa group of previously unknown natural products. With reference to plant isoquinoline alkaloids, these substances have been named fumisoquins. Researchers have discovered the novel substances together with their American colleagues while studying the fungal genome. The family of isoquinoline alkaloids contains many pharmacologically active molecules. This study shows that fungi and plants developed biosynthetic pathways for these complex molecules independently of each other.

'Tomato Ebola
'In local towns, the problem has been labeled 'Tomato Ebola.'"People are panicking, because attaching that name to a staple food has worsened the situation," said Sani.Even those who can afford to buy find it difficult to trust any tomato product, and some have started buying imported tinned tomatoes."Nobody knows now which tomatoes are safe to eat and some people are avoiding them altogether."Local production goes to wasteNigeria isAfrica's second largest producerof tomatoes with over 1.5 million tons harvested, but due to poor storage and transport infrastructure, a significant portion of the crop never makes it to market.Therefore, the country relies on imports to satisfy demand: the United Nations Environment Programmerecentlystated that $1 billion is spent yearly to import tomato paste, while 75 percent of the local harvest goes to waste.A new production facility in the northern city

of Kano was opened recently as part of the efforts to tackle the problem, but was forcedtoshut downearlier in May due to lack of supply."We need assistance from the central federal government to prevent the disease from spreading further and maybe even to other countries," said Sani.Meanwhile, in Spain...Nigerians have taken to Twitter to lament the situation, pointing out in playful disbelief that while they have to pay dearly for tomatoes, at an annual festival in Spain theyare wasted for fun.

Events.



Branch visit - Bradford Ecoversity
27 May 2016
Venue:Bradford University, Bradford University, BD7 1DPE-
Mail:croutledge57@gmail.com
Telephone:
Event Times:Start: 11:00End:13:00
Website:www.bradford.ac.uk
Booking essential for free parking.
The horticultural angle: embedding the principles of sustainable development across the Instituti

The Grand Final of the Chartered Institute of Horticulture Young Horticulturist of the Year 2016 took place at the National Botanic Gardens, Glasnevin, Dublin on May 7th wherethe brightest young talent in the horticultural profession competed for the prestigious title of CIH Young Horticulturist of the Year 2016.The results were as follows:Lawrence Wright, South East Branch - WinnerJoshua Stevens, North West and North Wales Branch - Runner-UpFern Champney, Eastern Branch - Third Place

fatus horticulture and multipurpose company: Have you ever thought about this.........All ci...

fatus horticulture and multipurpose company: Have you ever thought about this.........


All ci...: Have you ever thought about this......... All citrus trees belong to the singlegenusCitrus and remain almost entirely interfertile. This...

Have you ever thought about this.........

Have you ever thought about this.........


All citrus trees belong to the singlegenusCitrus and remain almost entirely interfertile. This means that there is only one superspecies look that includes grapefruits,lemons,limes, oranges, and various other types and hybrids.As the interfertility of oranges and other citrus has produced numerous hybrids and cultivars, and bud mutation shave also been selected, their taxonomy is fairly controversial, confusing or inconsistent.The fruit of any citrus tree is considered a hesperidium, a kind of modified berry; it is covered by arind originated by a rugged thickening of theovary wall .

 

Have you ever thought about this........


Watermelon seeds are of two major types. These types are hybrid melons and open pollinated melons. Open-pollinated varieties are those that have been produced from one variety through self-fertilization of flowers. Hybrid varieties are produced from cross-fertilization and show better yields. For high productivity, consider selecting hybrid varieties and ensure that you buy from a certified and trusted source.

Have you ever thought about this.........

What we all love to see

 

Have you ever thought about this.........


Basics. Of horticulture 1

Have you ever thought about this.........

What is horticulture

 

Have you ever thought about this.........

What is horticulture

 

Have you ever thought about this........

Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein, and choline.

Have you ever thought about this.......



Plantains, a member of the banana family, are starchy and low in sugar. They are usually baked or fried and used much like potatoes in Caribbean and West African dishes. Like bananas, plantains are a good source of potassium and fiber. Plantains contain significantly more vitamin A and vitamin C than bananas.

                     Ewedu leave  

 Corchorus leaves are consumed in the cuisines of various countries. Corchorus olitorius is used mainly in the cuisines of southern Asia , theMiddle East , North Africa and West Africa ,Corchorus capsularis in Japan and China. It has amucilaginous (somewhat "slimy") texture, similar to okra , when cooked.The seeds are used as a flavouring, and a herbal tea is made from the dried leaves. The leaves of Corchorus are rich inbetacarotene, iron , calcium, and vitamin C . The plant has an antioxidant activity with a significant α- tocopherol equivalent vitamin E.[citation needed ]In North Africa and the Middle East, the young leaves of Corchorus species are known in Arabic as malukhiyah and are used as green leafy vegetables . Malukhiyah is eaten widely in Egypt and some consider it the Egyptian national dish . It is featured in cuisines from Lebanon , Palestine ,Syria , Jordan and Tunisia. In Turkey and Cyprus , the plant is known as molohiya or molocha and is usually cooked into a kind of chicken stew. [7] The leaves of Corchorus have been a staple Egyptian food since the time of the Pharaohs and it is from there that it gains its recognition and popularity. Varieties of mallow-leaves stew with rice is a well knownMiddle Eastern cuisine .In Nigerian cuisine , especially amongst theYorubas, it is commonly used in a stew knownu asewedu, a condiment to other starch-based foods such as amala . The Hausa people ofu Nigeria and their Fula neighbours call it rama . They use it to produce soup (taushe) or boil the leaves and mix it with kuli-kuli (groundnut cake) to form a dish known as kwado in Hausa. The Hausa peasant farmers cultivate it beside their corn-stalk constructed homesteads or among their main crops in their farms. The Hausa and Fulbe peoples also use jute leaves to treat some diseases.In Ghana, it is mostly eaten by the people in the North and it is called ayoyo . It is mostly eaten with Tuozaafi (food prepared with cornflour).In Sierra Leone it is known as krain krain (or crain crain ) and is cooked as stew. The stew is usually eaten with rice or foofoo (a traditional food made from cassava ). [8][7]Jute leaves are also consumed among the Luhya people of Western Kenya, where it is commonly known as mrenda or murere . It is eaten with starchy foods like ugali , a staple for most communities in Kenya.[9] In Northern Sudan it is called khudra, meaning "green" in Sudanese Arabic . The Songhai people of Mali call it fakohoy .In India, it is locally known as nalta sag. It is a favorite food during the summer months, especially in Sambalpur and the western part ofOdisha . Usually it is lightly sauteed and eaten along with rice or rice gruel.In the Philippines, C. olitorius is known assaluyot. It is commonly consumed as a leafy vegetable together with bamboo shoots . [10]In Thai cuisine , the leaves of the Corchorus olitorius (locally known as bai po ; Thai : ใบปอ) are eaten blanched, together with plain rice congee. The taste resembles that of spinach andsamphir

 

 

Tradescantia spathacea, theboatlily[1]orMoses-in-the-Cradle, is a herb in theCommelinaceaefirst described in 1788. It is native toBelize,Guatemala, and southernMexico(Chiapas,Tabasco, and theYucatán Peninsula) but widely cultivated as an ornamental and naturalized in parts ofFlorida,Texas,Hawaii, and various oceanic islands.[2][3][4]Tradescantia spathaceahas fleshy rhizomes and rosettes of waxy lance-shaped leaves. Leaves are dark to metallic green above, with glossy purple underneath. These will reach up to 1foot (30 cm) long by 3 inches (7.5 cm) wide. They are very attractive foliage plants that will reach 1 foot (30 cm) tall. Theyare hardy inUSDA zones 9-12

Cabbageorheaded cabbage(comprising severalcultivarsofBrassica oleracea) is a leafy green or purplebiennial plant, grown as anannualvegetable crop for its dense-leaved heads.It is descended from the wild cabbage,B. oleraceavar.oleracea, and is closely related tobroccoliandcauliflower(var.botrytis),brussels sprouts(var.gemmmifera) andsavoy cabbage(var.sabauda). Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is a multi-layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger. Some records are discussed at the endof the history secE

g

kebs paving project..........hard horticulture

ITEMS NEEDED TO MAKE  CONCRETE STONE:

 Five-Gallon Plastic Bucket, Wheel Barrow, or Concrete Mixing Tub - Bags of Premix Concrete - Concrete Colorant - Water - Shovel - Plastic Wrap - Molds - Plastic Gloves and Eye Protection - Mold Release - Concrete Sealer

THE DIFFERENCE BETWEEN CONCRETE AND CEMENT:

Simply put… cement is actually a component of concrete. Consider it the “glue” that holds the sand, aggregate, colorant, etc., together, forming what is actually called concrete.
MAKING CONCRETE STONE, PAVERS, BRICKS AND TILE:

can make your product almost anywhere, and depending on temperatures, at almost anytime.  The main thing is to stay above freezing temperatures during the mixing and curing process.  Once cured, temperature is not a factor.  The stone or tile can be stored outside with no problems.  After mixing, and during the curing process, it is best to produce the stone or tile in as moderate a temperature as possible.  Concrete sets up and cures at almost any temperature, but the warmer… the better.  As the temperature rises, so does the speed of the set-up time and curing process.You
   
CONCRETE MOLD PREPARATION:
The first thing you need to do is apply a mold release product to the molds. While this is not always necessary, it is strongly recommended to aid in demoulding and to extend the useful life of the mold. If you are using our Olde World Mold Release, it can be sprayed from a plant-misting type spray bottle directly into the mold. Wipe excess out with a fine sponge or absorbent cotton cloth. Leave enough to barely coat the mold. If you have a small project, you can use a light vegetable oil as a mold release. Either spray it into your mold, or spread it evenly and wipe out the excess. A “barely visible”, very light coating is all that is required. Remember that the main cause of bug holes, or “bubbles” on the surface of the stone, is leaving excess oil in the mold.


Mixing Bay  Premix Concrete:

NOTE: If you have a very large project, or want to use a basic concrete mix using Portland Cement, sand, gravel, etc., see our "Portland Cement Mix Instructions, or Google… “basic concrete mixes”, to see various formulas.

Using the measuring guide on the concrete package, mix the amount of concrete you will need for your project. You want a stiff mix, but not one that is too dry. It should not “flow” like pancake batter. Too thin a mix will give you a very weak product. If you want to color your product, you should mix the desired amount of powdered colorant into the dry mix first. If you're using a liquid colorant, mix it thoroughly into your mixing water first. To get a random shading effect, sprinkle powdered colorant into the mold after applying mold release. Shake the mold from side to side to give a random coverage, or a dusting. You may also spread the colorant around the inside of the mold with a brush. The best, and most natural looking results are obtained with a random spreading or dusting of the complimenting color. Do not use more than a light sprinkling of color as you don't want to overpower your base color. You want slight contrasting colors to blend into your base color. .

When your concrete is mixed and ready to be poured, carefully scoop the mix into the mold. If using one of our (1.5”+ deep) paver or steppingstone molds, and are making a paver or steppingstone, fill the mold to the top. You may also use one of our “paver” or “steppingstone” molds to make ½” tile… just pour it thinner. If you are pouring a “tile” or a “veneer” stone, pour it to a depth of one-half to five-eighths inches deep. In a 12x12 tile mold, a 46-ounce juice-can may be used as a scoop/measure device that will give you a consistent ½” thick tile.
 

FINISHING THE MOLD CASTING:

Immediately after filling, bounce your mold up and down to help compact the concrete mixture, and to break up any air pockets and insure a solid base. This will also help smooth and level the back of your product. Any excess liquid will automatically come to the surface of the mold during this process, as well. If you have a large project, or will be making more stone or tile in the future, you may want to consider either purchasing or making a vibrating table.  Now put your filled mold on a flat surface, out of the way, and out of direct sun, if possible. Cover with either plastic wrap, or a piece of plastic. You want to keep the back protected and the concrete as wet as possible, for as long as possible. The hydration process is what helps cure the stone or tile. Leave the filled mold alone for as long as possible, and no less than 24 hours, if at all possible. Remember… the concrete will get stronger the longer it is in the mold curing. The curing process continues for as long as 30+ days, so remember the following…

     KEEP YOUR NEW STONE COVERED IN PLASTIC!      DO NOT FORCE DRY!      “DRYING” IS NOT “CURING”!
THE DEMOLDING PROCESS:

Under normal circumstances, after about 24 hours, you are ready to demold your stone. To de-mold, flip your mold over onto the backside, with the face of the mold facing up. Gently lift the mold off from the corners. It usually will come right off of your stone or tile easily. If it sticks a little, gently press the center and each mold corner lightly to help it loosen up…. There you have it! If you are going to pour more stone or tile right away, apply your mold release, and follow the procedure as before. You may use the oil to help dislodge any color or concrete that may have stuck to your mold. If doing the same project, it's fine to leave some of the remaining colorant coating in the mold. It will just add what I like to refer to as “character” to the next stone you make.
 

THE CONCRETE CURING PROCESS:

You should now put your stone, pavers, bricks, or tile in a protected area, and cover them with the plastic wrap or a tarp StoneKote Sealer to protect it.  If it's an interior application, two or three coats of a topical sealer are in order again to keep the moisture in. Let them “cure” for a week or two before applying a protective sealer. If your item is for an exterior application, you may want to apply a penetrating sealer like our.

horticulture