Rabbits in the Karri country - Some Recollections of 30 years of Vermin Control in the Lower J South-West

Rabbits first made their appearance in various parts of the Manjimup Road Board District during 1925 and 1926. By 1928, the early arrivals appeared to have consolidated their position and increased rapidly. The areas where rabbits first appeared in serious numbers were Group 119 in the Quinninup area, Groups 123 and 117 at Northcliffe, and Groups 65 and 26 in the Eastbrook, Pemberton and Channeberrup areas. Middlesex and West Manjimup districts were also becoming: infested

Economic Feasibility of Ethanol Production from Sweet Sorghum Juice in Texas

The economic feasibility of producing ethanol from sweet sorghum juice is projected using Monte Carlo simulation models to estimate the price ethanol plants will likely have to pay for sweet sorghum and the uncertain returns for ethanol plants. Ethanol plants in high yielding regions will likely generate returns on assets of 11%-12% and in low yield areas the returns on assets will be less than 10%.Sweet Sorghum, Ethanol, Monte Carlo Simulation, Agribusiness, Agricultural Finance, Crop Production/Industries, Farm Management, Risk and Uncertainty, D20 G10 D81 C15,

Evaluation of Sorghum Food Quality

Sorghum (S. bicolor L. Moench) is a staple commodity in several parts of the world and ranks fifth as a cereal crop in terms of production and utilization. However, the food quality of sorghum has not yet been clearly defined, probably because it is not used in commercial foods to the extent that wheat, rice, and maize are utilized. In sorghum consuming areas, only limited quantities of the product appears in metropolitan markets, and there are few if any standards available to distinguish grain quality, which is evaluated primarily by subjective criteria such as kernel color, appearance, size, and shape

Color of Sorghum Food Products

Color of sorghum milled products and foods is an important aspect of qualrty that must be measured Color measurements on sorghum grain, roti and tortilla samples using the Hunter Lab Color Drfference Meter and the Munsell Soil Color Charts showed that Munsell Color Charts are effective for a rapid and inexpensive assessment of a large number of samples from quality breeding programs. It would be possible to obtain standardized color schemes to assess a wide array of sorghum food products among laboratories. Sophisticated instruments such as the Hunter Lab Color Difference Meter can be used for fundamental studies to backup crop improvement programs

Phase ordering and roughening on growing films

We study the interplay between surface roughening and phase separation during the growth of binary films. Already in 1+1 dimension, we find a variety of different scaling behaviors depending on how the two phenomena are coupled. In the most interesting case, related to the advection of a passive scalar in a velocity field, nontrivial scaling exponents are obtained in simulations.Comment: 4 pages latex, 6 figure

Economic Analysis of Cellulosic Feedstock for Bioenergy in the Texas Rio Grande Valley

Farm Management,

Overcoming constraints to utilization of sorghum and millet

Sorghum and pearl millet are used in a wide variety o f traditional foods in the semi-arid tropics. However, their use as food is declining in urban areas as wheat, rice, and maize products become more plentiful. Lack o f a reliable supply o f high quality grain for processing severely limits the acceptance o f sorghum and pearl millet. Shelf-stable products are in short supply because the grains available for processing are o f inferior quality. Technology is availablefor processing sorghum andpearl millet; however, major extension and improved cultivars are needed. Other constraints to the use o f sorghum and pearl millet include their image as “second class ” crops, the tannins in sorghum, low cost imported wheat, rice, and maize, and government policies. Breeders must work diligently to develop new cultivars, targeting total units o f useful food or feed per hectare. Improved end-use quality will allow value-added processing, which could improve farm income from identity-preserved grain

Proceedings of the International Symposium on Sorghum Grain Quality

There has long been a need to review the present knowledge on the quality of sorghum grain, especially since it is one of the major food grains of 700 million people living under impoverished conditions in the semi-arid tropics. To meet this need, ICRISAT hosted an International Symposium on Sorghum Grain Quality in October 1981 at ICRISAT Center near Hyderabad, India. It was sponsored by the USAID Title XII Collaborative Research Support Program on Sorghum and Pearl Millet ( INTSORMIL) , the Indian Council of Agricultural Research ( ICAR) ,and the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT). Participants interested in sorghum as a food who attended the Symposium represented diverse disciplines: food technology, home economics, nutrition, breeding, biochemistry, food processing, engineering, pathology, and economics, and the topics included the existing knowledge on preparing sorghum as a food, its grain structure and deterioration, milling and laboratory methods for evaluating and improving food quality, nutrition, consumer acceptance, marketing, and quality standards. A wide range of sorghum grain types is used to prepare different solid and liquid foods such as porridges, leavened and unleavened breads, snacks, beverages, and beer. However, there are two major disadvantages of sorghum as a food—the problems of nutrient uptake, and the constant drudgery involved in hand pounding and hand grinding to make sorghum flour. Sorghum grain quality is a complex subject. Only in recent years have nutritionists and millers studied the problems associated wi t h sorghum. To replace hand processing, several pilot projects using machines for pearling and grinding are under way in some locations in Africa. Increasingly, plant breeders are developing new varieties and hybrids. For successful adoption of new cultivars by farmers, consumer acceptance is an essential requirement. We need more information on why sorghum is accepted or rejected as a food, and work still needs to be done to develop laboratory tests to screen sorghum for food quality