Comprehensive Resources on Mesquite: Food Chemistry, Anthropology, and Global Applications
For those of you who would like more background information on the food chemistry, anthropological human food use or global use for firewood, forestry, soil
Casa de Mesquites’ Food Technologist resource tab aims to be the definitive source for food technologists and scientists interested in mesquite flour. It will feature in-depth discussions on mesquite’s flavor profiles from different regions, impact of processing on its nutritional and safety aspects, and its role in gluten-free formulations.
Additionally, the resource will include reviews of scientific papers on mesquite’s taste and nutritional evaluations, and provide access to crucial academic resources on its food technology and safety. This comprehensive tab is designed to support the effective utilization of mesquite in food products, addressing both practical and scientific queries.
For those of you who would like more background information on the food chemistry, anthropological human food use or global use for firewood, forestry, soil
My dear friend Professor Ricardo Zapata of the Universidad de Cordoba Argentina send these fotos of how the wonderful people of the countryside store their
This is the small family that is part of Casa de Mesquite made up of Matias Anchaval (Plant Assistant), Esteban Anchaval (Production Manager), Peter Felker