Coffee may be the favorite stimulant of people all over the world, but they may not know how those coffee beans and granules are cultivated. Some even think that they come out like the powdered instant drinks that we are so used to. 

Coffee granules actually come from the beans of a coffee plant. Whatever coffee drink you love, be it plain black or those with whipped creams on top, they all come from the same plant. Many countries grow coffee plants in their fields. They are usually situated in the regions between the tropic of Capricorn and Cancer. Some of these regions are South and Central America and Middle East. Brazil is the largest producer, accounting for about 30 -35 percent of the market. Columbia follows, having 12 percent market share.

There are actually two leading coffee varieties. One of them, the Arabica makes up about 70 percent of the whole market in the world. This actually considered as the best in the world… when it is good quality. Incompetence and poor quality control has lessened the appeal of the Arabica to consumers. In fact, many are choosing Robusta, which makes up the rest of the 30 percent, shared with other much rare varieties.

Essentials of a good cultivation. Coffee plants are cultivated on plantations, so much like those that cultivate cotton. It is however not so easy to grow a coffee plant. There is a specific temperature, which will suit cultivation About 15-24 Celsius. Fluctuations in the temperature can even affect the taste.

The soil where the coffee grows should also be well aerated. This is because the plants need to have a constant supply of oxygen in the roots.

Water is another important thing when it comes to growing coffee plants. The plantations need about 1500 mm to 2000 mm of rainfall every year. If these figures aren’t reached, then irrigation needs to be instituted.

Some believe that altitudes also play a role in cultivating the best coffee plants. Most of the best coffees in the world are grown at over 3000 feet. This is perhaps because it takes longer for the coffee plants to mature at these level, thus flavor are developed over time in the seeds of the berries.

However, those that are produced at lower altitudes are healthier and stronger. They are more sickness and disease-resistant compared to other coffee plants.

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One of the easiest plants to grow and from which you can reap fast rewards is the ever popular tomato.

With just a little planning and not much hard work, you’ll find growing tomatoes will satisfy your sense of achievement. They can be grown almost anywhere, in containers, greenhouses, balconies or the garden bed.

You can start them from seed easily; the varieties and choices you have to suit your tastebuds are endless, and you can expect abundant harvests, with few guidelines to follow. Home-grown tomatoes taste a lot better than commercially grown ones because you can pick and eat them fresh from the plant. You can get a better quality, tasting tomato from the seed catalogues and they give you a much wider range of tomatoes than any supermarket could possibly offer. The descriptions will help you find tomatoes that are exceptional and suited to your taste and environment.

You can start from seed or seedlings, why not experiment with both if you’re a novice. If you are starting from seed then sow them indoors several weeks before you expect the last frost in your area and they will be ready to transplant outdoors when the soil warms up. Aim to give them a minimum six hours of sunshine. Prepare the soil, ensuring that it is well drained. To give a flying start to your season adding mushroom compost to the soil which works wonders for the seedlings.

When transplanting seedlings, bury all the seedling stem below the ground, leaving only the top leaves exposed. This encourages roots to grow the full length of the stem, which is below soil level, giving you a large root system. This in turn gives you larger healthier fruit and is a little trick my grandfather taught me; works fantastic too.

If your particular plant requires staking, put the stake in the hole first to save damage to the rooting system. Be sure to water your plants as soon as you have transplanted them, you can use a seaweed fertilizer at this point.

When growing tomatoes make sure the conditions remain constant throughout the growing season, that means maintain a moist soil and do not let them dry out as you risk them being exposed to the disease blossom end rot, or you may find that the fruit will crack. Check the soil regularly; cheap gauges are readily available for this purpose. On the other hand don’t over water as waterlogged soil causes fungal diseases.

When growing tomatoes keep a sharp eye out for the first flowers to appear, you can then use a liquid fertilizer every couple of weeks and a little potash can be added at this stage. Do not make the mistake of thinking the more fertilizer the better; this will only result in excess foliage growth and reduced fruit production.

When the weather warms up use organic mulch around your plants to save precious water; to encourage more root growth and a stronger plant you can build the level of the mulch right up to the level of the bottom leaves.

If you have no garden or limited space then all is not lost; you can grow tomatoes in pots or containers; there are many miniature and cherry varieties to choose from. A 16 – 20 inch pot is about right, just use a potting mixture instead of soil. Remember to check your pots regularly for water as they will dry out quickly, especially in summer. A self watering container makes the job easier and if you can install a tap on the balcony, it would save carrying water through your apartment. Don’t limit yourself to tomatoes, with a little thought you can grow lots of other things like herbs, lettuce, egg plants, etc. just by using containers.

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Some mushrooms growing over a period of about 4 days. The video was cut short because a shroom started growing in front of the camera and knocked it over. This is the MYG casing kit in action available at www.mushbox.com

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Colin Price has been very successful in all types of gardening over many years. Find out how you can take advantage of his knowledge and success and create your own beautiful and productive garden at => http://www.EquipYourGarden.com

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Mushrooms are of 2 different types; the edible and the poisonous mushrooms. Edible mushrooms not only provide nutrients, but also have a palatable taste.

Edible mushroom is a mushroom harvested regularly and can be safely eaten. Since it has an enjoyable earthy taste and meaty texture, many famous cuisines largely use mushrooms in cooking such as:
• Chinese
• European
• Japanese

Aside from their pleasant taste the edible mushrooms can be added to foods. They also give you health benefits because they are great source of essential nutrients. These include:
• Thiamine
• Riboflavin
• Niacin
• Biotin
• Cobalamins
• Ascorbic acid
• Fiber

Also, they are good source of essential minerals, which often are not found in our highly processed-food and these are:
• Iron
• Magnesium
• Phosphorus
• Potassium
• Selenium

Moreover, mushrooms do not contain fat or cholesterol and they naturally have low sodium content.

Various supermarkets and groceries sell commercially cultured edible mushrooms these days. However, the need to go there in order to find deliciously appetizing mushrooms can longer not be done on your part. Actually, what you only need to do in search of edible mushrooms is to learn a few things about them so as to differentiate them from dangerously poisonous species that can cause violent vomiting, nausea, diarrhea, abdominal pain, blurred vision and many more. Information includes:
• Mushrooms distinguishing features
• Where the mushrooms grow
• When the mushrooms can be found

Here are four types of edible mushrooms you should know:
1. Puffballs are grown and seen during summer and fall. They can be found in:
• Lawns
• Open woods
• Pastures
• Barren areas
• Decaying wood
• On soil

The features:
• Round or pear-shaped
• May or may not have a stalk-like base
• Whitish, tan or gray in color
• 1″ to 12″ in diameter, though sometimes larger

These mushrooms have been mistaken at from a distance for everything from golf balls to sheep. Also, when young, its interior part is solid and white; then it slowly will become yellow and will turn brown when mature. Then this will turn to a mass of dark, powdery spores. As precautionary measures, the mushroom should be sliced from top to bottom and the interior should be examined to know that it is completely white and featureless inside, like a slice of white bread. A yellow or brown color that is seen will eventually spoil the flavor. There should be no sign of a developing mushroom with a stalk, gills and cap when examined. To cook these puffballs, remove the outer skin, in case of tough ones. Slice, dip in butter, and fry.

2. Shaggy Mane or commonly called as the lawyer’s wig usually grows in grass, soil or wood chips and mostly seen in lawns and pastures during:
• Spring
• Summer
• Fall

Features of the mushrooms:
• Long, white cylinder cup
• Shaggy, upturned, brownish scales
• Whitish gills
• Fragile
• Crumbled easily
• 4″ to 6″ tall

Additionally, when shaggy mane reaches maturity, its gills and cup dissolve slowly into a black, inky fluid. Only the standing stalk will remain. Hence, the best time to harvest shaggy mane is before its cup turns black. You should eat it on the same day that you pick it. To cook this mushroom, you can saute it with butter and season with nutmeg or garlic. Combination of this with scrambled eggs or chicken dishes is also good.

3. Coral Fungi are mostly found during summer and fall in:
• Wooded areas
• On the ground
• On decaying logs

This mushroom has:
• Clamp branching stem
• Coral appearance
• Tan, whitish or yellowish in color
• Pinkish or purple in color, but only few
• Up to 8″ high in size

It is important to note that few of these mushrooms have a laxative effect. And also, coral fungi that taste bitter, bruise brown when handled or have gelatinous bases should be avoided because this may cause trouble. In cooking, sauté the most tender parts of the mushroom – the tips and the upper branches. You can combine these with vegetables or white sauce.

4. Bearded Toot Mushrooms are also called Bear’s head. And these are mostly seen during summer and fall on:
• Trees
• Logs
• Stumps

Its distinct features:
• Clamps of hanging white “fur”
• Resembles polar bear’s paw
• Pure white when young and fresh
• Yellowish in color when aged
• 4″ to 12″ across

Since it has noticeable size and whiteness, it is so easy to spot against the dark logs on which it grows. It has also no poisonous look-alikes. All other several closely related species that are more open and branched are good edibles.

You should eat only the young and white ones because the older, yellowed ones are sour. To prepare a simple menu with this, slice and parboil until tender, then drain and serve with cheese sauce.

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www.mushroomvideos.com Part 4 of the BRF Tek section of Let’s Grow Mushrooms 2 DVD set

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Article Source: ArticlesBase.com – The Benefits and Important Facts About “Delightful Mushrooms”

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