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Archive for the category “English”

Mimusops elengi (bakul, spanish cherry)

Bakul, Indian Medicinal Plant

Bakul tree is native to India and it grows to a height of about 12 to 15 meters. This tree is of high medicinal use and in India it gives relief from pain, headache, diarrhea, etc.
Bakul is an evergreen tree which is probably native to India. It is cultivated in parks and gardens in India for ornament and also as an avenue or shade tree. The Botanical name of Bakul is Mimusops elengi. It is known by different names in different Indian languages like Bohl and Bukal in Bengali, Bar-Soli and Bolsari in Gujarati, Pagade, Bakula and Pagadi Mara in Kannada, Enengi, Ilanni and Bakulam in Malayalam, Baula, Bokulo, Boulo and Kirakuli in Oriya language, Bakulah, Bakula and Vakula in Sanskrit, Pogadachettu, Pogada and Vakulamu in Telugu, Bhonsari, Mal-Sari, Bakul, Maulsari and Mulsari in Hindi, Vonvol and Vouvoly in Konkani, Bakhor, Barsoli, Bakula and Ovalli in Marathi, Maulsari in Punjabi, Inalji and Vagulam in Tamil and Molsari in Urdu.
Bakul is an evergreen tree which grows to a height of about 12 to 15 meters, with a dense rounded crown, short trunk, and brown bark, cracked or fissured and inner bark being red or reddish-brown and white latex. The leaves are alternate, elliptic-oblong, 6.3 to 10 centimetres long and 3.2 to 5 centimetres wide, apex acuminate, base acute or rounded, coriaceous, shiny, glabrous, with undulate margins. The petioles are 1.3 to 2.5 centimetres long. Flowers of Bakul are small, star-shaped, creamy-white, fragrant, nearly 2.5 centimetres across, solitary or in 2 to 6-flowered axillary fascicles. Buds are ovoid and acute and the pedicels are 0.6 to 2 centimetres long. Calyx is one centimetre long, fulvous-pubescent, sepals ovate and tomentose. The corolla is longer than the calyx and lobes are 8 millimetres long. Fruits (berries) are ellipsoid, about 2.5 centimetres long, one-seeded berries and yellow to orange-red when ripe. The seeds are brown, ellipsoid, compressed and shining. In peninsular India flowering and fruiting takes place between March and January.
Bakul is probably native to India, Myanmar (Burma), Sri Lanka, Indo-China, Thailand and the Andaman Islands. This tree is cultivated frequently in gardens and parks for ornament and as an avenue or shade tree throughout tropical India and elsewhere in the tropics. Under natural conditions it is found in semi-evergreen and deciduous forests from the coastal plains of peninsular India at an altitude of about 900 meters in the Western and Eastern Ghats. The best growth of Bakul occurs in the moist evergreen forests of the Western Ghats and in the Andamans.
The astringent pulp of the ripe fruits of Bakul is used in the treatment of chronic dysentery. The seeds are purgative; made into a paste with oil or ghee (clarified butter), and are used in suppositories to relieve chronic constipation, particularly in children. A snuff made from the dried flowers induces copious defluxion from the nose and gives relief from headache and pains. Both the fruits and flowers are used with other astringents to prepare a lotion for treating ulcers and wounds. The bark is astringent, tonic and febrifuge; it is believed to increase a woman`s fertility. Its decoction, or expressed juice, is used as a gargle for the treatment of gum and tooth diseases and the tribal inhabitants of Orissa state use it as remedy for diarrhea.

From:
https://www.youtube.com/watch?v=MdhLAY0Ikos

More:

http://en.wikipedia.org/wiki/Mimusops_elengi

Tasting lemon guava for the first time

Psidium cattleianum, var lucidum is a great sweet and acidic fruit.

In 2012 we bought several psidium cattleianum plants in a nursery of  Entre Rios, we thought they were red because red variety is the most common, and the owner of the nursery never clarified the final color of the fruit. A few months ago we bought 10 more for the food forest project, thinking they were the red ones…

One of the original plants, 3 years old, was at my parents house and flourished before the other 3 in the last spring because she poted it in a larger pot, I did it later and now I also have some interesting fruits ;-).

This is our red variety:

 

That was a surprise to find the first yellow fruit on the ground , in a plant of my mother . She called me and told me he found a “yellow arazá” on the floor, I said, surprised, that surely would have that variety, not the red as expected, because the red species does not turns yellow at any stage.

A red species turning from green to red:

As I read on the internet, yellow variety or lucidum is the most valued. When I went to the plant, I saw some yellow fruits, and even another at the floor, then we tried 3 fruits, which were very tasty, with a hint of acid taste and a reminiscent lemon flavour, certainly without their unbearable acidity.

psidium cattleianum, var lucidum, arazá amarillo

As you can see, the size of the fruit varies greatly in the same plant.

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It is a juicy fruit

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Then, it’s the only fruit I know who taste as lemon and is edible out of hand. The seeds do not bother me much, it was difficult to discover them in the mouth, but the sweetest part is near them.

I liked as much as my p. cattleianum var  sabine or ” strawberry guava”, would not call it superior or inferior, love both fruits because I like acidic fruits. Our red variety is great too, reminds me of a cross between strawberries and plums.

The funniest of all is that before we knew we had the yellow variety , I went crazy collecting and sowing seeds of “lemon guava” and was very sad and concerned that only a few out of 200 seeds had prospered. Anyway, there are two more varieties of this species in small pots growing strongly, which excites me because I will love to try them.

It is a fruit to eat daily with great potential for preparation of juices , jams , jellies , ice cream and pastries in general.

Actualizado, 8 feb 2014

Al final, tal como sucede últimamente, vengo a descubrir que los frutos no estaban correctamente maduros, el arbusto los había soltado antes de tiempo: cuando llegan a su estado ideal son amarillos, no casi amarillos.

Tal como se ve en las fotos, este fruto está bien:

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Tasting more guabijus

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These fruis are from a +/- 8 years old tree purchased to a nursery at Quilmes, planted on our urban garden, now producing more than 150 fruits (never counted them really); a lot of people is waiting for its seeds and I have to save some to myself. We have four 4 years old more guabijus (3 poted and 1 in the food forest) from another nursery (so they may be different) growing fine that can begin producing on 2014-2015; the rest, 15 more trees are still very young, 2 years old, and there are some seedlings from the tree of Buenos Aires I tried the fruit on january 2013.

Most of the fruits I tried the last year were unripe because I didnt harvested them: a very kind elderly couple helped me in the adventure a year ago, they sent the fruits from Buenos Aires to Junín; I liked them, but maybe I may never got to try a properly mature guabiju as now.

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The guabiju fuit it’s just sweet and the pulp is very pleasant: I’m basing this on my own experience but have not yet tested them with family and friends. In Uruguay they are producing it comercially, see this:

http://tropicalfruitforum.com/index.php?topic=5088.0

The texture of the flesh is very pleasant, like a grape or plum, a bit (just a bit!) acid and bitter without astringency.

I am crazy about guabiju, but the “peoples taste” will be done this next week as more fruits start to get properly ripen.

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Do they have any strong flavors or smells like guava?

Smell: no. Pleasant and very soft aroma in the pulp. If you dont hurt the skin, will almost dont smell anything. The flowers had a nice perfume.

The skin has a strong (similar to eucalyptus or to crushed guabiju leaves) sour flavour and I like it, but many people will like to eat it without the skin (where I believe there should be most of the antioxidant capacity, but this is something we should corroborate, as in other myrtaceae fruis the antioxidant capacity is higher near the seeds)

I am now smelling skins after opening the fruits and reminds me of roses … yes, but it is less strong than the scent of roses. My wife smell the skin of eaten fruits and she said it reminds her to “sour grapes”, and it’s right.

That sour skin flavour makes it versatile to prepare jams or salty foods, in my opinon. I am thinking about ice cream and jam, it would be great.

When you bite the fruit with skin and all, it makes a noise when breaking and the sweet unique flavor of the pulp hits you immediately. I think making that noise should be similar to Jaboticaba (never tried a jaboticaba). The black pitanga I tried some weeks ago was sweeter.

The more mature the fruit, pulp is juicier and sweeter.

If unripe, the pulp can be somewhat sour, but when properly ripe it’s not sour at all (or just a bit pleasant sour and a bit acid, that’s what it gives it some more personality). It didnt remind me any other fruit in terms of flavour, so for me this is a plus.

Another interesting thing is that you can harvest it unripe and green and it will turn black along the days, but I didnt did that a lot and dont really know if they can be properly ripe outside the tree. The skin is relatively “hard” and can keep the fruit for some days, maybe a week without refrigeration? I guess in the fridge will be 2 weeks of more.

Bigger fruits has 2 or 3 seeds. The percentage of pulp was something near 75%

I will be reporting when I try more ripen fruits (wait till they fall of the tree) and about some jelly or jam I want to do.

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guabiju_cut

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January, 6: size

From 2 to 2.5 cm, so they are bigger than usual, but not sooo big.

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Today, some guabijus (not fully ripe, they were good but had not yet fallen of the tree [see the photo above]) were tested by 3 women, one aged 37, and two 65 years old or so. The first woman peeled the fruit and said it smelled like orange, then ate the flesh and said it was something like the scent of eucalyptus leaves, but much less strong, the taste was not that, it was different, and said the pulp texture (not the flavour) was like the texture of a very ripe peach (it was the more ripe fruit of all these batch), or custard. She liked the fruit but not so much the pulp closer to the seed because it is somewhat “slimy”. A personal taste, she dont like most of the foods in the world!

Another lady bited the fruit peel and all and tasted the flesh, spitting the shell. said “me ecantó!” which means, “I loved it!”; she tasted two fruits; and the last lady said she liked it and it was very sweet… when I asked if it remembered some fruit, said “grapes “.

Tasting my first surinam cherry (Eugenia uniflora)

 

I feel that It’s the “end” of a long journey that began when I had a space to garden and became interested in indigenous fruits for its ease of cultivation (not ants, no pests, no diseases, do not die with our frosts, drought resistance, adapted to the regional ecosystem and promote it, give pleasant smell beautiful flowers, its fruits are very nutritious with high concentrations of vitamins and antioxidants, etc..). These unique features make them a part in the food sovereignty of a nation.

This specimen planted in the garden had been purchased as “red pitanga” but was mature in black (color that has the best reputation in the species).

So you could see the fruit on the tree today, November 21:

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The pitanga or ñangapirí has ​​been a great mystery to me for over a year or more: I’ve read all about it, I’ve gotten many little ones and cultivated some plants from seeds, and I have received several comments in English, Spanish and Portuguese, some negative (more negative) because the fruit to be obtained from seed is very variable.

This particular went through the colors: yellow, magenta, red, dark red and black.

 

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(November 16, red)

 

When came off today (3 days after arriving to the black color) my face broke into a big smile, at last I would unveil the mystery: would the pitanga fruit worth?

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I took some photos and took the small fruit into the house. There are varieties 3 or 4 times larger than this, but to me that does not matter a lot: while it is tasty, size does not matter at all.

I cut with a sharp knife and it “bled” immediately casting a surprisingly fluid and attractive red, you could almost smell the sugar.

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It took my mouth eagerly, not wanting to lose the opportunity to try something that seemed so weak yet voluptuous for its colors, shiny black skin, spilled red juice on the plate.

It was like a quick shock of sweetness and some acidity, reminded me of other “berries”, maybe raspberries or blackberries, but rather to some jam (something very sweet and already cooked) of such fruit. Anyway it does not tastes like anything I had tried before.

As a result of an only small piece, the experience passed quickly: I can say it has its own personality, I was not displeased at all (only the sepals of what was the flower are bitter, but we can avoid eating them), my fingers were stained with a violet color (easily dyed).

The taste did not remember any other fruit in the family Myrtaceae that had tried before: no red arazá (strawberry guava) reminded me, neither the Guaviyú (size and similar color), or the feijoa or guava. That is neither good nor bad, but it shows that the fruit has its own personality. Also, some people says it tastes like tangerine, but I dont think that, at least with our fruit.

In all, what struck me most was that its unique touch of bitterness there is something between such sweetness that makes it special: should try many more pitanga fruits to really understand the taste and conclude that it is a spectacular fruit, with an only one so small it is impossible to give a final conclusion; only 2 fruits left in other tree that will be tested in a few days to look if they are similar to this, then I have to wait several months to test a ñangapirí again.

 

The seed (germinates easily):

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Worried about dry parts in the leaves of chamba (campomanesia lineatifolia)

Tasting the fruits of arazá! (Strawberry guava, Psidium cattleianum)

Today I woke up in a good mood because I knew I would try the first fruit of the native plant called arazá in Latin America, and strawberry guava in Spain and elsewhere.

I went to the 3 years old tree and I took some photos of mature and immature fruits:

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ripe fruits

ripe fruits

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immature fruit, the plant is very productive

(immature fruits, the plant is very productive)

I touched one of them, the first to turn red (had to wait three days since it began to change color) and was half soft, then I pulled it out and it gently detached.

I took some photos to take into account its size (about 3cm in diameter):

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I went to the dinner table, cut it in half and felt the aroma:
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Came off a little juice. The aroma seemed similar to a tomato mixed with some grape flavor.
I removed the seeds because I will do some plants from these fruits. There were 19:

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And of course I ate it! Months waiting to try one of these fruits that are not available in Argentina  even in any grocery store! The taste is good, sour and sweet, to me is very similar to a tomato mixed with a grape, but it has something else that is indescribable and logically owned by the fruit itself. It was a bit sandy but I found that it does not mind at all, on the contrary, becomes interesting.

It was not necessary to add sugar, which happens with other traditional fruits such as strawberries.

In the end, it feels a very personal aftertaste remaining in the mouth, which I loved and I’ve tried beforefrom homemade jam from guava (Psidium guajava). Could it be what is called tannins?

Anyway, being a fruit as healthy (lots of vitamins and antioxidants), juicy and tasty, I think has a great future both for fresh consumption and for jams or any other type of industrialization or pastry that is made ​​with traditional fruits .

When I feel that taste like tomato, I wonder how it will be actually applied as a sauce for pasta!

 

Updated, 6 march 2013

I picked up a more ripe one:

it smell like strawberry ;D

I tried this more ripe fruit than before ones, and it was really excellent, exquisite, if I have to compare it to something, say it was a cross between plum and strawberry.

Another important fact: I gave it to my wife to try (we ate each half) and it seemed tasty, she liked it: that’s important because she likes very few meals.

I can not believe that in Argentina, one of the countries of origin of arazá, it is not sold anywhere!

Guava blooming for the first time (late in midsummer)

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jumping spider with its prey, a green bug on top of the guava

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Guava bud

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This guava is more than 2 meters tall and was the first that I planted in the garden a few months ago in the spring, had never bloomed until now that presents its first bud … it is strange to think that so late in the summer will flourish … who knows if it will bear fruit … has less than four months until the first frosts come.

Big Guava, first to be planted

(Big Guava, first to be planted)

The other had guava saplings on 26 November

guava girl, second to be planted, but first flowering and fruiting

little guava, second to be planted, but first flowering and fruiting.

Tasting guabiju (myrcianthes pungens)

The Guaviyú (Myrcianthes pungens) is a South American fruit tree native to southern Brazil, northern Argentina and Uruguay, thrives well in wet subtropical weather supporting frost up to maybe -10 º C. They say that in tropical climates it does not fruits as good as here.

We found an old tree in Federal Capital (Buenos Aires, Argentina) that allowed us to learn a little about its taste.

Guaviyú in my garden, 2 years old

(Guaviyú in my garden, 2 years old)

While I have planted a guaviyú of perhaps 5 years old and I have others 2 years in pots, the reality is that the production of the Guaviyús begin a little later, between 4 and 10 years. As anxious as I am, I chose to taste the fruits of this other plant of Buenos Aires. Turned out to be very nice, especially the pulp. In general, I can say that its taste is not “no big deal”, but it has nothing to envy to other fruits like blueberries, and perhaps it could be as tasty as a grape if selected and cultivated better.
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As its name implies in Guaraní, the fruit has a delicate fuzz, and if you rub is a little shiny

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That “crowned” we see on one end, I would say “do not eat”, not because they are not tasty, is that it is too bitter and has a very strong flavor, similar to the leaves of a eucalyptus. The skin also is bitter and has the same aroma / flavor, but not bad at all. It happens that, at least for me, the pulp alone without skin is more pleasant. But there would be nothing wrong in jams, juices and such preparations.

In this case we could say that it lacked a bit of sweetness to the fruit, but it is true that there is not a fertilized tree but a plant that was left “to the good of God”, and secondly we must clarify that given variability presented by guaviyús, we can not stay only with this taste for a final conclusion.

The fruits are also very small, there are twice the size copies, as we see in this publication :

guaviyu_doc

I have to say that the taste of the flesh is great and I loved that the shell is not bad, but at it has little pulp, if you eat shell and all, at the end prevails over the pulp.

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The seeds are small but in the case of harvested fruits occupy a big percentage. They say you have to plant them after being soaked 48 hours, and if possible not bury completely since being pioneer species of open woodlands often germinate better with a little light. Germination time is between 30 and 90 days, but most do between 30 and 40.

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It’s a joy to finally know that this is a desirable result, and there are studies that said it provides 10 times more antioxidants than blueberries, which for me are not as tasty or pleasant as Guaviyú.

Antioxidants

autosuficiencia es peligrosa en Inglaterra

http://foodfreedom.wordpress.com/2011/07/01/uk-family-living-off-the-grid-evicted-from-their-own-land/

http://www.thisisdevon.co.uk/Injunction-end-month/story-12812676-detail/story.html

what are the black ants doing?

(click to enlarge)

What are the black leaf cutters ants (maybe “Acromyrmex spp.”) doing at the lemon tree?

Aphid farming.

They protect the aphids, and in exchange they get to eat up the waste of the aphids (that has sugar in it). That is definitely a situation to eradicate them for (because the aphids are drinking up the sap of your plant and making it weaker).

Usually all they do with my plants is setup nests at the bottom of the container, they may damage the roots slightly but I usually don’t try to eradicate them unless I’m bringing the plants inside.”

Big flowering feijoa trees (acca sellowiana)

I made a few HD videos and some nice photos about 3 feijoa trees from my city, I hope you enjoy them. By the way, the petals are tasty!

 

 

Opening flower:

A lot of them:

Trunk:

Fukuoka Farming mailing list, mailing group: how to subscribe

Just as the wind continues to blow and the sun continues to vibrate the most intimate fibers of plants and animals, ideas and general information, the revolution of a straw can’t be stopped by human meanness.

So if you feel you need a place to express your ideas, concerns, feelings, questions, philosophy, thoughts or any information about Natural Farming, there is this mailing group that works unmoderated.

Librelist.com is a software system for creating mailing lists without moderation, its spirit is that each participant will self-moderate and that in any case people filter the mails or unwanted items in their mail client.

To subscribe, simply send an email to fukuoka.farming@librelist.com, and reply the welcome message. You can unsubscribe in any time.

Please be nice and have a good time!

 

Important Quotes

Perspective ~
By The Dali Lama

The very purpose of spirituality is self-discipline.
Rather than criticizing others, we should evaluate and criticize ourselves.
Ask yourself, what am I doing about my anger, my attachments, my pride, my
jealousy?
These are the things we should check in our day to day lives. Read more…

“pest” management in Natural Farming

I am new to natural farming and agriculture in general, even though I am a follower of the permaculture movement for years, only this year started making garden in the backyard in just 180m2.

For now, what may be considered pests in my yard are large black ants that eat the geranium, broccoli, strawberries and gardenia, maybe something else, but they especially like that. I let them eat the geranium, patiently waited, they ate half of the geranium and it sprout again, then there was not a problem. They then attacked the broccoli, some that had been planted together in a groove, were almost completely extinguished, however those in other parts of the garden remained intact. They then attacked the gardenia jasminoides, have eaten half and seem to want to eat it all, so I had no choice but to throw rice and distracted them, as they say rice rots in the ant nest and bust them. The strawberries: were eaten all the leaves, but sprouted; anyway to make sure minimum strawberry production I had to put in plastic pots (they do not climb plastic), until I can discover how to balance the “plague” of black ants. Read more…

Masanobu Fukuoka

This fantastic article was censored by some wikipedians:

 

Masanobu Fukuoka (福岡 正信 Fukuoka Masanobu, Fukuoka Shōshin[† 1]?) (2 February 1913 – 16 August 2008) lived in Japan, living the lifestyle of a Japanese farmer within nature and a natural–philosopher, actively and widely communicating his practical realisations. His many specific activities included educator (先生 sensei?), writer, naturalist, calligraphy–drawings–poetry–art creator, researcher, speaker across Europe, USA and Asia, leader of re-vegetation of desertified lands in Europe, USA, Asia & Africa, professional biological scientist early in working life, and more. In general, polymath.

My ultimate dream is to sow seeds in the desert. To revegetate the deserts is to sow seed in people’s hearts.The greening of the desert means sowing seeds in people’s hearts and creating a green paradise of peace on earth.
—Masanobu Fukuoka, 1984 自然に還る English translation 1987 The Road Back to Nature -page 360
1992 わら一本の革命・総括編「神と自然と人の革命」 English translation 1996 The Ultimatum of God Nature•The One-Straw Revolution•A Recapitulation -page 203[r 1]
…The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.
—Masanobu Fukuoka, 1975 自然農法-わら一本の革命 English translation 1978 The One-Straw Revolution -page 119[† 2] Read more…

Nature, consciousness, love

I believe that God or the Unit or consciousness has a “moral”. I am religious in my opinion. This way of being religious (re-link with God) has produced in me a way, ways of seeing things for now at least twenty years. Read more…

Sobre los intelectuales

(english below)

 

Luego de leer un extensísimo comentario en un blog de tenis (busquen el comentario nº 70) y de intercambiar mails con algunas personas discutiendo sobre el vegetarianismo, “lo natural” en el ser humano y todas esas cosas, me sale pensar lo siguiente: ¿no son los filósofos, o incluso todos los intelectuales, un producto tan utópico-inviable de esta sociedad como pueden ser el uso del carbón o del petróleo?

¿Qué tiene que existir para que existan intelectuales?

Pero esa no es la pregunta principal, lo que más me molesta es lo siguiente: ¿acaso la base para que existan personas que sólo se dedican al ejercicio del intelecto no es la opresión-explotación de mano de obra y naturaleza?

Si tuviera que buscar un intelectual ejemplar, pondría un Gandhi, porque él se tejía su propia ropa como forma de protesta ante la explotación de los trabajadores del rubro, y se conseguía su propia leche de cabra de su propia cabra, como forma de boicotear la producción no-ética de leche, entre tantas otras cosas.

Pero los intelectuales -llamémosles- urbanos ¿cómo pueden vivir en la abstracción total con respecto a la naturaleza? Si fuera ético ser filósofo, suponiento que la filosofía tuviera la misión de mejorar las condiciones de vida del ser humano, ¿cómo podría un filósofo ético tolerar con su comportamiento pasivo que toda una red de trabajadores explotados produzcan su vestimenta, servicios, comida, y que los animales sean torturados y masacrados en verdaderos campos de concentración?

Es decir ¿la misma postura de ser filósofo no debería llevar al individuo a una acción liberadora y contrarrestante del malestar circundante?

Y en tal caso ¿podría un filósofo sabio considerarse filósofo si no emprendiera ese viaje ético que su consciencia le marca?

 

______

 

English

Are philosophers, or even every intellectual, a viable product of this utopian society such as the use of coal or oil?

What must exist for intellectuals to exist?

But that’s not the main question, what disturbs me most is this: the basis for “people who do nothing but exercise of the intellect” is the oppression, exploitation of labor and nature.

If I had to find an intellectual person, I should choose a Gandhi as good example, because he wove his own clothes as a way of protest against the exploitation of workers in the industry, and got his own goat milk from their own goats as a form of boycott of the unethical production of milk, among many other things.

But let’s call “urban intellectuals”, how can they live in total abstraction with respect to nature? If someone can be an ethical philosopher, assuming that philosophy had a mission to improve the conditions of human life, how could an ethical philosopher with its passive behavior tolerate an entire network of exploited workers that produce their clothing, utilities, food, and that animals are tortured and murdered in concentration camps?

That is, how the same position of being a philosopher should not lead the individual into liberating actions and counteracting the discomfort surrounding?

And in this case could be considered a wise philosopher a real philosopher if he or she does not ethically undertake the trip that mark his conscience?

PROGRESS IN THE SPREAD OF semi-ligneous of Feijoa (Acca sellowiana (Berg) Burret)

English (automatic translation plus some corrections):
1

Cabrera, D.1, Rodriguez, p.1, Vignale, B.2 Mara. V.3. INIA Las Brujas. National Research Program on Fruit Production. Route 48, km 10, Montevideo, Uruguay. E-mail: dcabrera@inia.org.uy 2. Faculty of Agronomy. Jump Experiment Station. University of the Republic. Route 31, km 21.5, Salto, Uruguay. 3. Bachelor of Faculty of Agronomy Internship at National Fruit Production Research – INIA.

Keywords: Acca sellowiana, propagation, cuttings. Introduction The “feijoa ‘(Acca sellowiana (Berg) Burret) originates in the Northeast Region of Uruguay and southern Brazil. It is a species predominantly allogamous, so that plants secrete from seeds and do not reproduce the phenotype of the mother plant (Ducroquet et al., 2000). For this feature, the species exists in a large genetic variability found individuals of different growth habits, with fruits of different sizes, skin quality, as well as different in their organoleptic characteristics. For this reason and in order to include this species in crops, should be multiplied by a vegetative propagation method that gives the producer homogeneity in the production and fruit quality. Since 2004, performed at the Experimental Station Break – College of Agriculture and INIA different experiences Las Brujas conventional vegetative propagation of feijoa in the country. Among the conventional methods is the staking evaluated semi-woody and grafting. The present work shows advances in propagation by cuttings semi-woody achieved in a comparative assessment of different materials of feijoa in the country, from selected mother plants in different areas of Uruguay. Read more…

About feijoas in south america

Transcribo parte de la charla con la gente de feijoafeijoa de Nueva Zelanda:

In Argentina, maybe we can’t talk about “cultivars” in this case, as all feijoas we have (and almost all feijoas i know in the nurseries) are growing from seeds. So they are not clones of another feijoa. But, for sure, our feijoas must be similar to the one André took to France.

“Are there scientific/horticultural places in Argentina that specialise in feijoas? “ Read more…

Guava compared to feijoa and tangerines

guava
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1927/2

kiwi
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1934/2

feijoa
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2073/2

tangerines
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1978/2

if you eat 1 kiwi, or 2 tangerines or 3 feijoas , you have all the vitamin C you need… but, if you eat just 1 guava, you have 200% of what you need! :-S

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