University of Kentucky College of Agriculture

Online Publications

Filter by Tag

Not a complete list as of 8-30-17.

Tag: other crops

Truffles and Other Edible Mycorrhizal Mushrooms
12/5/2016 (minor revision)

The most highly prized gourmet mushrooms in the world are edible mycorrhizal fungi. Included in this group are truffles, chanterelles, matsutake, porcini (boletes), and morels. All of these mushrooms have complex life cycles that make them difficult to produce artificially. Despite the risk and challenges, however, many have attempted to cultivate these valuable culinary delicacies. To date, only truffles are currently in widespread commercial production; they will be the main focus of this profile. The artificial production of other fungi in this group will be discussed briefly. | CCD-CP-83
web only | 7 pages | 3,441 words | 8 downloads | PDF: 786 kb

Gourmet and Medicinal Mushrooms
12/5/2016 (minor revision)

Commercial growers who have successfully produced shiitake (Lentinula edodes) and/or oyster (Pleurotus spp.) mushrooms may want to consider expanding their operation to include other specialty mushrooms. While considered riskier from the perspectives of production and marketing than shiitake and oyster mushrooms, a number of other exotic and native mushroom species could be successfully cultivated in Kentucky. Four of these potential species are discussed here. | CCD-CP-79
web only | 6 pages | 2,873 words | 6 downloads | PDF: 778 kb

Maple Syrup
8/17/2016 (new)

Maple syrup is made by processing (boiling) tree sap. Sap may be processed from all maple tree species; the highest sugar content usually occurs in sugar maple and black maple sap. Maple sugaring may occur wherever late winter temperatures permit sap collection, ideally when nighttimes are below freezing and daytime highs do not exceed 45F. Kentucky is among the southernmost states for commercial maple syrup production. | CCD-CP-81
web only | 5 pages | 1,405 words | 8 downloads | PDF: 1,300 kb

Beekeeping and Honey Production
6/30/2016 (minor revision)

Apiculture, the study and maintenance of honey bees, often begins as a hobby, with beekeepers later expanding their interest into small businesses. A beekeeping enterprise can provide marketable honey and serve as a source of pollinators for nearby cultivated crops. | CCD-CP-78
web only | 5 pages | 2,255 words | 10 downloads | PDF: 934 kb

6/21/2016 (minor revision)

Hop (Humulus lupulus) is an herbaceous plant with a perennial crown and annual climbing stems (bines). Bines are similar to vines; however, bines wind around a support structure and lack the suckers or tendrils typical of vines. Hop crowns can survive for 25 years or more; however, the fast growing bines die back to the ground each winter. Bines can reach a height of 15 to 30 feet in a single growing season. Hops are valued for their female cones, which contain the resins and essential oils used to provide the distinctive flavor and aroma to beer. | CCD-CP-80
web only | 6 pages | 2,842 words | 9 downloads | PDF: 967 kb

Shiitake and Oyster Mushrooms
7/3/2014 (minor revision)

Shiitake (Lentinula edodes) and oyster (Pleurotus spp.) mushrooms are specialty mushrooms that are well-suited for small-scale production in Kentucky. Unlike Agaricus types (common button mushroom, portabellas, and criminis), which require large, highly mechanized facilities with environmental controls, shiitake and oyster mushrooms can be log-cultivated outdoors. While growers with access to a woodlot will have a clear advantage in terms of production site and log supply, these mushrooms can also be cultivated in other heavily shaded locations. | CCD-CP-82
web only | 4 pages | 1,689 words | 2 downloads | PDF: 561 kb

10/23/2012 (new)

Sprouts are the germinated seeds of various herbaceous plants, including vegetables, herbs, and field crops. The entire germinated plant (root, shoot, cotyledons, and remnant seed coat) is sold for use mainly in salads and sandwiches. Sprouting is considered a form of food processing, rather than agricultural crop production; as such, it is regulated by the U.S. Food and Drug Administration (FDA). | CCD-CP-65
web only | 4 pages | 1,887 words | - | PDF: 439 kb