Harvesting Mesquite Flour at the University of Arizona:

1. Harvesting Mesquite Flour at the University of Arizona: A Case Study in Local Innovative Food Production Bachelor of Science in Mentor: Melanie Lenart, Ph.D. Elondra Ome Eichenberger Sustainable Built Environments The UA Mesquite Project During the summer season, mesquite trees produce large quantities of bean pods that can be harvested and milled into flour.The UA Office of Sustainability collaborated with the Union Dining Services in 2011 to manage a small harvesting system on campus. The beans collected were milled into flour and used to make certain foods in the University of Arizona Main Kitchen. A proposal was submitted to the Green Fund and the mesquite project became a funded sustainability project at the university from 2011-2013. Pods after collection Elondra doing a pod quality check Example of good quality pods Mesquite brownie sold at UA Canyon Café Photo courtesy: Megan Kimble, UA Office of Sustainability Aflatoxin Mesquite pods that are produced for edible consumption has a risk of being highly unsafe, due to a fungus that naturally grows on mesquite pods called Aspergillus. This fungus can produce a toxin called Aflatoxin. It is extremely important to never consume a product that has come from a mesquite pod with evidence of mold. Insect damage on the mesquite pods are major determining factors in mold infestation and possible toxin production. Some pods can have many small, circular bruchid beetle holes.Side effects of Aflatoxin consumption include liver cancer, vomiting, abdominal pain, development growth effects in children, anddeath Volunteer checking for insect damage Insect damaged pods Photo courtesy: Megan Kimble, UA Office of Sustainability Passive Harvesting In Summer 2012, Levi Buggenum, a UA Architecture Student, was hired to design a net system to collect mesquite pods. Volunteers were hard to come by during the summer harvests and yields were very low. Therefore, there was hope that this experiment would be the solution towards collecting a higher yield of mesquite pods. Designs and photo by Levi Buggenum After Levi designed an inexpensive net system, community members who practiced mesquite harvesting were asked to use the net design for the harvesting season of Summer 2013. Many results showed that the pods were not maintaining inside the net. This passive harvesting experiment did not succeed. • Best Practices • With the help of Dr. Cotty and his Aflatoxin science lab located at the UA, a safe harvesting method was drafted and approved by UA Risk Management: • No pods collected from the ground for the manufacture of mesquite flourto avoid contamination. • Examine for insect damage, and those displaying beetle entrance and exit holes are discarded. • Dry and store in airtight containers. Maintaining the moisture of the pods at or less than 10% total weight. • Milling of the flour takes place after monsoon season has ended. • Process pods in lower humidity to produce flour with lower moisture content and therefore a lower risk of A. flavus growth and aflatoxin contamination. • Volunteers laying tarps under tree Weighing and calculating moisture content • Photo courtesy: Megan Kimble, UA Office of Sustainability Food Deserts Food deserts are areas that are considered to have limited access to affordable and nutritious food.This last year, Tucson, Arizona remains to have numerous patches of food deserts. The graph below shows highlighted patches that are considered food deserts. Map taken from Agricultural Marketing Service Promoting harvesting in the community is a small step towards action. The mesquite project helped teach people how to live based off what is already placed on the natural surrounding landscape. Conclusion It is predicted by the UA Dining Services that they need no less than 50 pounds of flour for each season to make the mesquite project a sustained organization. During the 2011-2013 season, no more than 13 pounds of flour were produced each summer. Because of the continuous small yields, the project had to end in 2013 and will remain a resource for research in other projects.