A nutty opportunity
Jun 26, 2012
Chestnuts are seen by some as a dynamic food source for the future, and MU researchers see potential in Missouri to produce them.
Chestnuts—we’ve all heard or sung about them roasting over an open fire, but what about brewed in beer, or ground for gluten-free flour?
Those are just a few of the ways chestnuts grown in Missouri are being consumed in a budding marketplace, and one that Mike Gold, associate director for the Center for Agroforestry at MU, says has great potential to blossom nationally.
Gold and his MU colleagues have researched and developed cultivars of Chinese chestnuts for over a decade at the College of Agriculture, Food and Natural Resources (CAFNR)’s Horticulture and Agroforestry Research Center (HARC) in New Franklin, Mo. His colleague, Parker Fadler, and several other MU scientists will share their horticulture and agroforestry research at HARC’s upcoming Field Day June 30. More…