8.	Portion analyzed/sampled:  Root and tops (leaves); Analyzed
separately.

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1A and
1B); Leaves of root and tuber vegetables (2) (Representative Crop)

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables, VL 0464, Chard; Group 016, Root and tuber vegetable, VR
0574, Beetroot and VR 0596, Sugar beet; Group 052, Miscellaneous Fodder
and Forage crops, AV 0596, Sugar beet leaves or tops

d. EPA Crop Definition:  None

10.	References:  GRIN, CODEX, MARKLE, WIKIPEDIA, MANSFELD, NGA, SUCROSE

11.	Production Map:  EPA Crop Production Regions 1, 2, 5, 6, 7, 8, 9, 10
and 12.

12.	Plant Codes:

				a.	Bayer Code:	BEVD

1. Bellflower, Chinese [balloonflower, platycodon, jie geng, kikyo,
toraji (GRIN)]

Campulanaceae

Platycodon grandiflorus (Jacq.) A. DC. (syn: Campanula glauca Thunb.,
Campanula grandiflora Jacq., P. glaucus (Thunb.) Nakai)

2. Perennial herbaceous plant native to East Asia, growing 0.4-05 m (1.3
– 1.6 ft) tall.  It has branching stems, sharply dentate leaves, and
large five-parted blue flowers (although cultivars with white or pink
flowers also exist).  It also has a long, carrot like taproot, up to 20
cm (7.9 in).  It is often grown in the U.S. as an ornamental, but in
China and Korea it is valued both as a vegetable and as a medicinal
plant.  In Korea the root is the main part used, both fresh and dried.
In China, the leaves and young shoots are eaten cooked, as a potherb.
Many ornamental cultivars also exist (PLANTS FOR A FUTURE, WIKIPEDIA,
EFLORAS, HU 2005, KADEREIT 2007).

3. Crop Data:

a. Season, harvest:  Young shoots collected March-April; roots gathered
in fall after leaves have withered (HU 2005).

b. Cultivation:  Frost tolerant.  Grows well in most temperate areas;
prefers light, sandy soil and full to partial sun (PLANTS FOR A FUTURE).

c. Availablity in the marketplace:  Mainly found in China and Korea; can
be purchased in Chinese grocery stores in the U.S.

d. Preparation for cooking:  Leaves cooked; root peeled and used fresh,
dried, boiled, or pickled (PLANTS FOR A FUTURE, HU 2005).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  An effective expectorant and anti-inflammatory,
much used in Asian medicine. Basal leaves may be toxic (PLANTS FOR A
FUTURE, KADEREIT 2007).

g. Crop Photos:

4. Production in U.S.:  Mainly ornamental, fairly common in American
gardens (HU 2005).

5. Other production regions:  Temperate Asia including China, Korea,
Hong Kong, Japan, and East Siberia (WIKIPEDIA, HU 2005)

6. Use:  Ornamental, medicinal, vegetable, soup, tea, seasoning (PLANTS
FOR A FUTURE, HU 2005).

7. Part(s) of plant consumed:  Leaves (tops), taproot

8. Portion analyzed/sampled:  Leaves (tops), taproot

9. Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  EFLORAS, GRIN, PLANTS FOR A FUTURE, HU 2005, KADEREIT
2007, WIKIPEDIA.

11. Production Map:  EPA Crop Production Regions 1 and 2

12. Plant Codes:

a. Bayer Code:  PLXGR

(131)

1. Cassava	 (Manioc, Mandioca, Tapioca plant, Sweet potato tree, Yuca,
Miami fries, Manihot)

Euphorbiaceae

Manihot esculenta Crantz

2.	Cassava is a short-lived perennial shrub, native to the tropical
Americas but cultivated as a food source throughout the non-arid
tropical world.  Cassava has large, palmately lobed (5-7 lobes) leaves
and some varieties may reach up to 5 m (16 ft) in height.  The tuberous
roots form in a cluster at the stem base and are 20-38 cm (8-15 in) long
with some to 0.9 m (3 ft) long.  It is mainly valued for the roots,
which are extremely high in starch and are the third largest source of
carbohydrates in the human diet worldwide.  Although it is a staple food
in many countries, it is important to note that all parts of the plant
contain cyanide as well as several other toxins, and that they must be
carefully detoxified before consumption.  The many varieties of cassava
as usually divided into “bitter” (high amounts of HCN) and
“sweet” (lower amounts of HCN) types.  The bitter types may require
extended soaking or fermentation before it is safe to eat, while some of
the sweet types may be rendered safe by simple cooking.  It is advisable
to take care with this process, as consumption improperly prepared
cassava has been known to cause paralysis and even death.  This is most
common in rural areas where local people process their own cassava; the
commercial processing methods are complex and very effective at removing
toxins.  For food use, the root is peeled and pounded and dried into
flour (tapioca), boiled or deep fried, as a root vegetable, fermented,
dried and eaten, or squeezed for the juice.  Tapioca flour is used in
cakes, puddings, stews, soups, bread, chips, to make distinctive tapioca
“pearls”, and many other food products.  Without treatment, such as
freezing or coating in wax, the whole roots are highly perishable.  The
leaves, particularly the young leaves and shoots, are eaten as a
vegetable in Africa, parts of Southeast Asia, and the Indes.  These must
be carefully pounded or soaked and then cooked for several hours before
use, as they contain much higher amounts of HCN than the root and may
always retain trace amounts of it.  Cassava roots and leaves are also
used for animal fodder, and cassava is under investigation as potential
biofuel (MARKLE, MANSFELD, LANCASTER 1983, PURDUE, WIKIPEDIA, FAODOC).

3.	Crop data:

a. Season, planting to harvest:  Usable roots in 8 to 16 months.
Although there is no “mature” stage, as the plant ages the center
portion of the root becomes woody and inedible.  Leaves may be harvested
every month after the first 5 months if grown primarily for leaves, or
every 2-3 months without negatively impacting the root harvest (MARKLE,
PURDUE, LANCASTER 1983).

b. Cultivation:  Propogated through vegetative cuttings, which must be
carefully oriented in the ground so that the top of the plant is up.
Typical spacing is 1 m x 1 m.  Not frost hardy, can withstand moist
conditions and drought, but does not tolerate flooding (PURDUE).

c. Availiblity in the marketplace:  Fairly common in some form
worldwide, although in non-tropical areas tapioca flour and products are
the most common form available, due to the perishability of the whole
root.

d. Preparation for cooking:  Roots must always be peeled before use.
See above.

e. Nutritional aspects:  Leaves are high in protein, calcium, and iron.
Roots contain large amounts of starch (MANSFELD, LANCASTER 1983).

f. Medicinal aspects:  Folk medicine uses for digestive problems and
malaria.  In the West, valued as a gluten-free substitute for people
allergeric to wheat (WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.:  No data but some production in Guam, Puerto
Rico, and the Virgin Islands (MARKLE).

5. Other production regions:  World production in 2007 was more than 214
million tonnes.  Top producing countries included Nigeria (34,410,000
tonnes), Thailand (26,915,541 tonnes), Brazil (26,541,200 tonnes), and
the Congo (15,004,430 tonnes).  Cassava is grown throughout Africa,
Tropical Asia, and South America (FAOSTAT).

6.	Use:  Root vegetable, leaf vegetable, starch, flour, thickener,
sauces, medicinal, animal fodder, biofuel (MANSFELD, WIKIPEDIA).

7.	Part(s) of plant consumed:  Roots and young leaves

8.	Portion analyzed/sampled:  Roots and leaves

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1C and
1D); Leaves of root and tuber vegetables (2).

c. Codex Group:  016, Root and tuber vegetables, VR 0463, Cassava and
Group 013, Leafy vegetables (including Brassica leafy vegetables), VL
0463, Cassava leaves

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, LANCASTER 1983, PURDUE,
WIKIPEDIA, FAODOC, FAOSTAT

11.	Production Map:  EPA Crop Production Regions 3, 4, 6, 8, and 13.

12.	Plant Codes:

a.	Bayer Code:	MANES

(142)

1.	Chayote (choco, xuxu, alligator pear, kajot, choke, merliton,
christophine, vegetable pear, pepineca, chayotli, mirliton, mango
squash, custard marrow, cho-cho, talote, chayotte)

Cucurbitaceae

Sechium edule (Jacq.) Sw. (syn: S. edulis Jacq.)

2.	A tender, perennial vine native to Central America and now cultivated
throughout most of the warm-temperate to tropical areas of the world.
It was cultivated in Mexico since pre-Columbian times and was quickly
spread by the Spanish explorers into South America, as well as brought
back to Europe and spread widely from there.  Vines may reach in excess
of 9.1 m (30 ft) and may be grown along the ground or trellised.  Leaves
are large and rough to the touch, palmate in shape and often lobed.  The
vine produces many climbing tendrils.  The small, white to green flowers
are borne in the axils and produce pear-shaped, whitish, greenish, or
brownish fruit with a long wrinkle or fold along the bottom of the wider
end.  The fruit may vary in texture as well as color, from smooth to
very winkled or hairy.  The roots are long and tuberous.  All parts of
the plant are consumed.  The fruit is the most recognizable commodity,
often compared with winter squash, but the nutritrious roots and young
leaves are also valued as food.  The seeds are also eaten and have a
nutty flavor.  In addition to feeding humans, all parts of the plant are
valued as animal fodder, as it is very cost-effective to grow (MARKLE,
MANSFELD, HORTWISC, PURDUE, FLORIDATA, SAADE).

3. Crop data:

a. Season, bloom to maturity: About 2 months, but bloom and fruit
setting continuous.  Seeding to first harvest is about 6 months (MARKLE)

b. Cultivation:  Chayote requires full sun and relatively warm
temperatures.  It is still grown in a large part in traditional home
garden cultivation throughout much of the world.  However, there is also
a large amount of commercial cultivation.  Traditionally, the entire
fruit is planted in the spring or at the start of the rainy season and
spaced 3 m (10 ft) apart with each plant producing 30 to 35 fruits, and
may be grown along the ground, trellised, or trained to grow up a tree.
Commerically the plant is nearly always trellised to minimize disease
and loss of fruit, and new plants are more often grown from cuttings
than from seed.  Requires a lot of care immediately after planting
(irrigation, fertilizer, etc) but grows quickly and becomes hardy.  May
even be grown as an annual in cooler temperate climates, but requires
day lengths of at least 12 hours to bloom and set fruit.  Bearing life
of the plants is 3-5 years (MARKLE, HORTWISC, PURDUE, FLORIDATA).

c. Availability in the marketplace:  Widely available throughout much of
the world.  Less common in colder climates, although may be found in
areas that have a high concentration of immigrants Central America,
South America, India, or Asia.

d. Preparation for cooking:  The fruit may be eaten raw in salads or
salsa (although it is quite bland on its own), or cooked in stirfries,
casseroles, soups, and curries.  It can be fried, pickled, roasted,
boiled, scalloped, or sautéed.  The seed is soft may be fried, sautéed
with butter, or roasted.  The tuber is similar to a yam and used in much
the same ways, including being candied, baked, fried, and used in
desserts.  The leaves are steamed and used like spinach, and the shoot
tips may be eaten like asparagus.

e. Nutritional aspects:  No data.

f. Medicinal aspects:  No data.

g. Crop photos:

4.	Production in U.S.:  Grown in Florida, Louisana, California, and
Puerto Rico.

5.	Other production regions:  Main commericially producing countries are
Costa Rica, Guatemala, Mexico and the Dominican Republic.  But
cultivated also in Europe, Asia, Africa, India, and Australia (SAADE,
HORTWISC, MARKLE, MANSFELD).

6.	Use:  Raw vegetable, cooked vegetables, salads, soups, curries,
stews, dessert, tea, fodder, fiber, nectar (MANSFELD, MARKLE, PURDUE,
HORTWISC).

7.	Part(s) of plant consumed:  Fruit including seed, tuberous root,
young leaves and shoots.

8.	Portion analyzed/sampled:  Fruit including seed, tuberous root, young
leaves and shoots.

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1C and
1D) and Cucurbit vegetables (9B).

c. Codex Group: 016, Root and tuber vegetables, VR 0423, Chayote root
and Group 011, Fruiting vegetables, Cucurbits, VC 0423, Chayote

d. EPA Crop Definition:  Summer squash (fruit) = Chayote (fruit)

10.	References:  GRIN, MARKLE, MANSFELD, HORTWISC, PURDUE, FLORIDATA,
SAADE

11. Production Map:  EPA Crop Production Regions 4 and 13.

12.	Plant Codes:

						a. Bayer Code:  SEHED

(153)

1. Chicory [common chicory, Italian dandelion, asparagus chicory,
catalogua chicory, succory, achicoria, Frisee, Radichetta, Green
chicory, coffee chicory, chicory root, radicchio, Begium endive, Belgian
endive, Brunswick chicory, Magdeburg, red chicory, white endive, red
endive, French endive, ondeev, chicon, witloof, chicory, Brussels
chicory, succory, witloof, chicorée, chicorée de Bruxelles, endive
witloof, Chicorée, Kaffeezichorie, Salatzichorie, Wegwarte,
Wurzelzichorie, achicoria de Bruselas, achicoria de café, achicoria de
raíz (GRIN, MARKLE)]

Asteraceae

Cichorium intybus L. [(Syn: Cichorium intybus var. foliosum Hegi,
Cichorium intybus var. sativum (Bisch.) Janch. (GRIN)]

2. Chicory is a perennial herbaceous plant reaching up to 1 m (3.3 ft)
at maturity, native to Europe and southwestern Asia but naturalized in
the U.S. and Australia.  Chicory is a useful plant and has been
cultivitated since antiquity for the root, the tender young leaves, and
the forced head known as Belgian endive.  At maturity, chicory is erect
in growth form with tough, woody stems.  The leaves are stalked,
lanceolate and unlobed.  The composite flower heads are 2-4 cm (0.79-1.6
in) wide, and bright blue.  Chicory may be grown in many different ways,
depending on the desired crop, and there are a large number of
cultivars.  Asparagus or Catalogua chicory is grown for the tender
leaves and flower shoots, and used as pot herbs or salad greens.
Radicchio is red and resembles a small romaine or head lettuce with a
zesty flavor.  Mature roots of chicory are dried, ground and used as a
coffee substitute or supplement.  Roots are also grown during the
summer, dug and buried upright in damp sand or other material for year
round forcing in a dark, warm place for blanched tops.  This produces
the witloof, Belgian, white, red or French endive, used as a tender
salad vegetable or cooked vegetable.  Roots are held in cold storage for
6 to 11 months before being forced.  All parts of the plant have a
slightly bitter flavor (MARKLE, MANSFELD, SCHNEIDER 2001, WIKIPEDIA,
PURDUE).

3. Crop Data:

a. Season, seeding to harvest:  For greens, 2 to 3 months.  For roots
for coffee or forcing, 5 to 6 months.  Roots are forced for 3 to 4 weeks
for tops (MARKLE).

b. Cultivation:  Chicory is a temperate climate crop that will tolerate
nearly any kind of soil (although it require good drainage) and easily
becomes weedy.  Chicory does best in with a pH of 4.5 to 8.3, an annual
rainfall of 30-400 cm (11.8-157.5 in), and an annual mean temperature of
6-27 °C (43-68 °F).  It will not survive overly long or hot summer.
When grown as a root crop, soil must be tilled deeply and relatively
free of stones which would inhibit root development.  Seed should be
planted, or drilled, in a firm, fine-textured seed bed, at a depth of
not more than 0.6 cm (0.2 in) in rows spaced 45-60 cm (17.7-23.6 in)
apart, at a rate of 2.25 kg/ha (12.26 lb/A) and may be thinned to 25 cm
(9.8 in) apart.  For good growth, chicory require high amounts of manure
applied to the top of the soil (PURDUE, MARKLE).

c. Availablity in the marketplace:  Common in Europe, North America,
Australia, and parts of Asia.

d. Preparation for cooking:  The roots are dried and ground into an
inexpensive coffee substitute which may be used on its own or blended
with true coffee.  Chicory root is also added to some beers to enhance
flavor, and it is processed to obtain inulin, a starch and sweetener.
Chicory root extract is a food additive and nutritional supplement.  The
young leaves, know as chicory if non-heading (resembling dandelion
leaves) or radicchio if heading, are used fresh in salads or as a
potherb and cooked vegetable in dishes such as risotto and pasta.  The
forced heads known as Belgian endive are most commonly used in salads
for their delicate flavor, but may also be cooked as a vegetable
(PURDUE, SCHNEIDER 2001, MARKLE, MANSFELD, WIKIPEDIA).

e. Nutritional aspects:  The root is a rich source of inulin
(WIKIPEDIA).

f. Medicinal aspects:  Used in many folk remedies and is known to
decrease the occurance of intestinal parasites (WIKIPEDIA).

g. Crop Photos:

4. Production in U.S.:  No data on total amount cultivated, but grown in
many states for various puroposes, particularly California, New Jersey,
and New York (MARKLE).

5. Other production regions:  Total worldwide production of chicory root
in 2008 was 622,577 tonnes.  Top producing countries included Belgium
(425,085 tonnes), France (125,475 tonnes), and Poland (30,402 tonnes)
(FAOSTAT).

6. Use:  Green tops as potherbs, cooked vegetable, and forage for
animals.  Roots as coffee supplement, food extract, beer flavoring,
starch source, sweetener, and medicinal use.  Forced tops as salad and
cooked vegetable.  Radicchio tops as salad and potherb (MARKLE,
SCHNEIDER 2001, WIKIPEDIA, MANSFELD).

7. Part(s) of plant consumed:  Green, red or forced tops, roots for
coffee substitute or food extract.

8. Portion analyzed/sampled:  Tops (leaves) for chicory, radicchio
(fresh leaves) and Belgium endive; Roots for chicory coffee substitute.

9. Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1A and
1B); Crop group 2:  Leaves of root and tuber vegetables.  Crop group 4:
Radicchio: Leafy vegetables (except Brassica vegetables) group, Leafy
greens subgroup 4A (radicchio).

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0469, chicory leaves; Group 016, Root and tuber
vegetables, VR 0469, Chicory, roots and Group 017, Stalk and stem
vegetables, VS 0469, Witloof chicory (sprouts).

d. EPA Crop Definition:  None

10. References:  GRIN, MARKLE, MANSFELD, SCHNEIDER 2001, WIKIPEDIA,
PURDUE, FAOSTAT.

11. Production Map:  All EPA Crop Production Regions.

12. Plant Codes:

a. Bayer Code: CICIN

(506)

1. Rampion [bellflower, little turnip, rampion bellflower (MARKLE,
GRIN)]

Campanulaceae

Campanula rapunculus L. (Syn: Campanula elatior Hoffmanns. & Link,
Campanula verruculosa Hoffmanns. & Link)

2.	Rampion is a biennial, herbaceous plant native to Europe, northern
Africa, and western Siberia and grown as a root and leafy vegetable.
Plants may reach up to 0.9 m (3 ft) tall, but in cultivation is grown as
an annual.  Leaves are entire, obovate to linear lanceolate in shape, 15
cm (6 in) or more in length.  They form a rosette at the root crown.
The roots are long, up to 30 cm (1 ft), slender, and white.  For young
roots, the plant resembles radish in culture and exposure.  Older roots
are used much like turnips.  Rampion was once much cultivated throughout
much of Europe and in North America, but has been widely replaced in
favor of other root vegetables.  It is still cultivated in some areas,
and on land where other crops will not grow, and is available in the
U.S. from several seed companies.  Cultivation in Europe is slightly
more popular (MARKLE, MANSFELD, MUNRO, WRIGHT 2001, PLANTS FOR A
FUTURE).

3.	Crop data

a. Season, seeding to harvest:  Up to 5 months (MARKLE).

b. Cultivation:  Although a biennal, rampion in cultivation is grown as
an annual, as after flowering the roots and leaves are inferior.  In hot
conditions or poor soil, however, it may flower the first year.  Thus it
is important to provide good growing conditions to produce a desirable
crop.  Propagation is by seed, which may remain viable for up to five
years.  The field is directed seed via broadcast of the seeds mixed with
sand.  After planting, seedling may be thinned to 8-10 cm (3.1-3.9 in)
in rows 20 cm (7.8 in) apart.  Rampion does best in a light, deep soil
that is kept moist but well-drained, and does well in full sun or light
shade.  Leaves may be taken throughout the growing season for use as a
leafy vegetable, but if root production is also desired care should be
taken not to take too many leaves or root growth will be retarded
(MUNRO, PLANTS FOR A FUTURE).

c. Availability in the marketplace:  Rare in our area, although grown in
some home gardens in the U.S. and Canada.  Available in some markets in
Europe and North Africa.

d. Preparation for cooking:  Roots may be eaten raw or cooked, often
steamed and used like any other common root vegetable.  The leaves may
be used fresh in salads or cooked as a potherb in soups or other dishes.
 In the spring the young shoots can be blanched and cooked like
asparagus (PLANTS FOR A FUTURE, WRIGHT 2001, MANSFELD).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  No data.

g. Crop Photos:

4.	Production in U.S.:  No data.  Grown in Florida gardens. Naturalized
in North America (MARKLE).

5.	Other production regions:  Europe, northern Africa, western Siberia
(WRIGHT 2001).

6.	Use:  Root vegetable, salad green, potherb (MANSFELD, MARKLE).

7.	Part(s) of plant consumed:  Roots and leaves.

8.	Portion analyzed/sampled:  Roots and leaves.

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  016, Root and tuber vegetables, VR 0592, Rampion roots

d. EPA Crop Definition:  None

10. 	References:  GRIN, MARKLE, MANSFELD, MUNRO, WRIGHT 2001, PLANTS FOR
A FUTURE

11. 	Production Map:  No entry

12. 	Plant Codes:

		a.	Bayer Code:  CMPRP

(530)

1.	Salsify, Black	 [scorzonera, coconut root, mock oyster, black oyster
plant, serpent root, viper grass, oysterplant, escorzonera, Spanish
salsify, common viper's-grass, scorzonera, grote schorseneer, salsifis
noir, scorsonère, Schwarzwurzel, escorcioneira, salsifí negro (GRIN,
MARKLE)]

Asteraceae

Scorzonera hispanica L.

2.	An erect, perennial, branched herb up to 130 cm (51 in) in height
probably native to Europe and known only in cultivation.  The plant has
a long, fleshy tap root to up to 1 m long, similar to salsify, but black
in surface color, with white flesh.  The leaves are entire, alternate,
and lanceolate, grass-like but much wider than grass (up to 40 cm/15.7
in long by 6 cm/2.4 in wide at the widest part).  The inflorescence is a
terminal head of yellow ray flowers.  Black salsify is cultivated
primarily for its root, which has been used as a vegetable at least
since the 15th century, mostly in Europe, and is said to have a sweet,
agreeable flavor.  The young shoots, leaves, and flower buds are also
consumed.  In addition to Europe, it is also been spread to South
America and Africa (MARKLE, MANSFELD, GRUBBEN 2004, PLANTS FOR A FUTURE,
WIKIPEDIA, FAO DOC).

3. Crop data

a. Season:  Sown in spring and harvested 3-6 months later, depending on
the cultivar (MARKLE, GRUBBEN 2004).

b. Cultivation:  Although it is a perennial, salsify is grown as an
annual for root production.  Propagated by seed and can be planted at a
density of up to 66,000 plants per hectare.  Best grown in full sun and
in light, sandy soil for optimal root production.  Once established,
black salsify is very drought resistant.  Although its natural climate
is the Mediterranean, it will grow in tropical and subtropical regions
as well.  Yields up to 8 tonnes per hectare (GRUBBEN 2004, PLANTS FOR A
FUTURE).

c. Availability in the marketplace:  Rare in the U.S.; more common in
produce markets in Europe, Africa, and South America.  Can be found
fresh in upscale urban markets, as well as sold frozen or canned in
places.

d. Preparation for cooking:  The root does not store well and should be
used quickly.  It should be peeled before use and placed into water with
lemon to prevent the flesh from turning black.  It can be used raw in a
salad, steamed, sauteed, boiled, baked, fried, or be preserved in sugar.
 It is eaten with meat, eggs, other vegetables, or on toast with a
creamy sauce and herbs.  It can also be roasted and ground as a coffee
substitute, like chicory.  The leaves are boiled and eaten, while the
youngest leaves may be eaten fresh as salad greens.  In early spring the
shoots are eaten like asparagus (sometimes even blanched).  The flowers
and flower buds are added to salads for flavoring and are said to smell
somewhat like cocoa (GRUBBEN 2004, PLANTS FOR A FUTURE, FAO DOC).

e. Nutritional aspects:  Contains high levels of inulin, an indigestible
starch which passes through the human body (FAO DOC).

f. Medicinal aspects:  A diuretic and used for various folk remedies in
Europe (GRUBBEN 2004).

g. Crop Photos:

4.	Production in U.S.:  No data, very limited (MARKLE).

5.	Other production regions:  Primary commercial producer is Belgium,
with 2,000 ha per year.  Other areas include Canada, the Mediterranean
region, Spain, Portugual, the Democratic Republic of Congo, Kenya,
Tanzania, Mauritius, Chile, and India (GRUBBEN 2004, MANSFELD).

6.	Use:  Root vegetable, salad green, potherb, medicinal, flavoring,
beverage, leafy vegetable.

7.	Part(s) of plant consumed:  Mainly roots, leaves sometimes.

8.	Portion analyzed/sampled:  Root and tops (leaves)

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables (1A and
1B); Leaves of root and tuber vegetables (2)

c. Codex Group:  016, Root and tuber vegetables, VR 0594, Scorzonera

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, GRUBBEN 2004, PLANTS FOR A
FUTURE, WIKIPEDIA, FAO DOC

11.	Production Map:  EPA Crop Production Region 10.

12.	Plant Codes:  		a.	Bayer Code:  SCVHI

 (594)

1.	Sweet potato	[batata, yam, Cuban sweetpotato, boniato, camote, sweet
potato vine, kkumara, tuktuka, patate douce, Batate, Süßkartoffel,
batata-doce, apichu, papa dulce (GRIN, MARKLE)]

Convolvulaceae

Ipomoea batatas (L.) Lam. var. batatas (Syn: Convolvulus batatas L.)

2.	A trailing perennial herb, native to Central and South America but
now known only in cultivation and grown as an annual worldwide through
out the tropics and subtropics, primarily as a staple root vegetable.
Takes the form of a trailing vine, with cordate to deltoid-ovate leaves
up to 12 cm (4.7 in) long which may be slightly lobed.  The flowers are
5-parted with a fused corolla in a trumpet shape, white on the outside
and purple to lavender inside.  The commercial product is the enlarged,
flesh root which may be fusiform or oblong with white, orange, or purple
flesh.  Sweet potato is extremely variable in morophology, and there are
firm and soft fleshed varieties of sweet potato, and the soft fleshed
varieties are often confused with yams.  Sweet potato is an extremely
important crop in all tropical countries; some varieties can also be
grown in temperate climates under the right conditions and with the aid
of greenhouses.  It is highly nutrituous and is a staple and subsistence
crop in many places.  The root can be stored easily for up to six
months.  In addition to the root, the young leaves and shoots are prized
as a leafy vegetable, particularly in West Africa.  The entire plant is
also used for animal fodder and feed, and some varieties are grown as an
ornamental (MARKLE, MANSFELD, PLANTS FOR A FUTURE, WIKIPEDIA, PURDUE, HU
2002).

3. Crop data:

a. Season, field setting to harvest:  Two to nine months, depending on
temperature and conditions.  Matures more quickly under warmer
conditions (WIKIPEDIA).

b. Cultivation:  Although it is a perennial, sweet potato is typically
grown as an annual plant.  It requires warm weather (over 23.9 °C/75
°F average temperatures) with no frosts and a relatively long growing
season.  It is typically propagated by cuttings.  In the U.S., sweet
potato roots of the previous crop are laid in beds, which in cooler
climates are heated, then covered.  Sprouts (slips) growing from these
are pulled free and field planted.  Stem cuttings from field plantings
may also be planted in the field in areas of long season.  Sweet potato
does best in a well-drained, light to medium soil and can tolerate a pH
ranging from 4.5 to 7.0.  It is somewhat drought tolerant, although
drying out should be avoided when the tubers are first setting, and it
does not tolerate water logging.  To obtain high quality tubers, the
soil should be well amended with nitrogen and potash (MARKLE, WIKIPEDIA,
PURDUE).

c. Availability in the marketplace:  The tubers readily available
throughout much of the world, either fresh, canned, or frozen.  The
leaves are typically available fresh in produce markets in parts of Asia
and West Africa.

d. Preparation for cooking:  Sweet potatoes are typical peeled before
being eaten.  They are baked, cooked in stews or with other vegetables,
mashed, fried, boiled, cooked and frozen, dehydrated into chips, and
dried and ground into flour for breads and baked goods.  The young
leaves are cooked like spinach (MARKLE, PURDUE, WIKIPEDIA).

e. Nutritional aspects:  Rich in rich in complex carbohydrates, dietary
fiber, beta carotene, vitamin C, and vitamin B6 (PURDUE, WIKIPEDIA).

f. Medicinal aspects:  No data.

g. Crop Photos:

4.	Production in U.S.:  Grown in Guam, Puerto Rico, Texas, Lousiana,
Florida, California, Alabama, Mississippi, North Carolina and South
Carolina.  Total U.S. production in 2008 was 836,560 tonnes (MARKLS,
FAOSTAT).

5.	Other production regions:  World production in 2008 was 106,501,450
tonnes.  Top producing countries were China (80,522,926 tonnes), Nigeria
(3,318,000 tonnes), Indonesia (1,876,944 tonnes), India (1,094,000
tonnes), and Japan (1,011,000 tonnes) (FAOSTAT).

6.	Use:  Root vegetable, leafy vegetable, livestock feed and fodder,
dye, ceramics, ornamental, bio-fuel, starch (MARKLE, PURDUE, WIKIPEDIA).

7.	Part(s) of plant consumed:  Tuberous roots, generally with peel
removed, and young tops.  Non-marketable roots are used as livestock
feed.

8.	Portion analyzed/sampled:  Roots and young tops.

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and
1D); Leaves of root and tuber vegetables (2).

c. Codex Group:  016 (VR 0508) Root and tuber vegetables, VR 0508, Sweet
potato; Group 013, Leafy vegetables (including Brassica leafy
vegetables, VL 0508, Sweet potato, leaves

d. EPA Crop Definition:  Sweet potato = Sweet potato, yam

10.	References:  GRIN, FAOSTAT, MARKLE, MANSFELD, PLANTS FOR A FUTURE,
WIKIPEDIA, PURDUE, HU 2002

11.	Production Map:  EPA Crop Production Region 1, 2, 3, 4, 5, 8, 9 and
13

12.	Plant Codes:

		a.	Bayer Code:  IPOBA

(690)

1.	Tanier	[new cocoyam, tannia, malanga, ocumo, Cuban dasheen, tarrier,
taya, yellow yautia, tannie, mangaras, tanyah, chou Caraïbe, malanga
marron, taye, tayove, Tania, adão, costela-de-adão, tiquisque blanco,
yautía blanca (GRIN, MARKLE)]

Araceae

Xanthosoma sagittifolium (L.) Schott

1.	Blue ape	[badu, black malanga, blue taro, primrose malanga, malanga
noir, batata-de-taxola, otó, tiquisque morado, yautia (GRIN, MARKLE)]

Xanthosoma violaceum Schott

2.	This is a tropical, herbaceous perennial reaching 2 m (6.5 ft),
native to tropical South America and the Caribbean, but cultivated
extensively throughout much of the tropics, particularly the West Indies
and West Africa.  It is related closely to taro and in some areas it is
a staple crop.  It has a corm or main underground stem in the form of a
rhizome from which swollen secondary shoots, or cormels, sprout.  It is
grown mainly for these, and for its leaves.  The leaves are large and
smooth, 30-61 cm (1- 2 ft) long, sagittate and erect, borne on long,
ribbed petioles radiating from the "mother" or large corm.  The top of
the corm may be at or above ground level.  The interior has an extremely
crisp texture and can vary in color from cream, yellow or pink.  The
corms are highly nutritious and are often milled into flour, as the
starch they contain is extremely digestible and hypo-allergenic due its
tiny particle size.  The young leaves of some varieties are valued as a
vegetable.  Some varieties are planted as ornamentals have spectacular,
varigated foliage (MANSFELD, MARKLE, WIKIPEDIA, PURDUE, TOP TROPICALS).

3. Crop data

a. Season, planting to harvest:  6 to 12 months (MARKLE).

b. Cultivation:  Propagation is by planting small cormels or by cutting
the top off of the "mother" corm with some of the petioles still
remaining.  Tanier requires an extremely long growing season for corm
production.  The growth cycle lasts from nine to 11 months: during the
first six months the corms and leaves develop; in the last four months,
the foliage remains stable and, when it begins to dry, the plants are
ready for the cormels to be harvested.  It is typically planted on
mounds, and weed control must be carefully practiced until the plants
are large.  In nature Tanier is a rainforest plant, although it is grown
in full sun for commercial cultivations.  It requires moist, well
drained soils and does not tolerate waterlogging.  For optimal growth,
the mean temperature must exceed 20 °C (68 °F).  Harvest is done by
hand (MARKLE, MANSFELD, PURDUE).

c. Availablity in the marketplace:  Mainly found in areas where it is
grown, but available in the U.S. in some specialty markets, particularly
in areas with a large proportion of immigrants from West Africa, the
West Indies, and the Caribbean.

d. Preparation for cooking:  The large corm and smaller cormels are
peeled, cooked, and eaten as a vegetable.  They have an earthy, nutty
flavor and eaten grilled, fried, or pureed.  In addition they are
commonly dried and milled into flour for cookies, breads, and cakes.
The leaves and petioles, when young and unfurled, are boiled as a leaf
vegetable in soups and stews (MANSFELD, MARKLE, WIKIPEDIA).

e. Nutritional aspects:  High in carbohydrates and similar in nutrition
to a potato (PURDUE).

f. Medicinal aspects:  Used in various folk remedies (MANSFELD).

g. Crop Photos:

4.	Production in U.S.:  Minimal production; primarily Puerto Rico and
the Virgin Islands (MARKLE).

5.	Other production regions:  Worldwide production in 2008 was 443,543
tonnes (488,922 tons).  Top producing countries were Cuba (240,000
tonnes/264,554 tons), Venezuela (83,996 tonnes/92,589 tons), and El
Salvador (52,000 tonnes/57,320 tons).  Tanier is also cultivated in the
West Indies and Africa (FAOSTAT, MANSFELD, WIKIPEDIA).

6.	Use:  Root vegetable, leaf vegetable, animal feed, flour/starch,
medicinal (MANSFELD, WIKIPEDIA, TOP TROPICALS).

7.	Part(s) of plant consumed:  Corms and leaves

8.	Portion analyzed/sampled:  Corms and leaves

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and
1D); Leaves of root and tuber vegetables for X. sagittifolium only.

c. Codex Group:  013, Leafy vegetables (including Brassica leafy
vegetables), VL 0504, Tannia leaves; Group 016, Root and tuber
vegetables, VR 0504, Tannia

d. EPA Crop Definition:  None

10.	References:  GRIN, MANSFELD, MARKLE, WIKIPEDIA, PURDUE, TOP
TROPICALS, FAOSTAT

11.	Production Map:  EPA Crop Production Regions 3, 6, 8 and 13.

12.	Plant Codes:

		a.	Bayer Code:  XATSA (X. sagittifolium)

(606)

1.	Taro [dasheen, kalo, taro de chine, Chinese potato, malanga, sato
imo, poi, luau, see coo, wetland taro, old cocoyam, eddoe, eddo, upland
taro, yu tau, woo chai, gabi, elephants’ ear, cocoyam, yu, madumbe,
colocasie, arum, daun keladi, inhame, inhame-branco, inhame-da-África,
inhame-da-costa, taioba-de-São-Tomé, alcocaz, colocasia, tayoba (GRIN,
MARKLE)]

Araceae

Colocasia esculenta (L.) Schott (syn: Arum esculentum L., Caladium
esculentum (L.) Vent., Colocasia antiquorum Schott, Colocasia antiquorum
var. esculenta (L.) Schott, Colocasia antiquorum var. euchlora (K. Koch
& Sello) Schott ex Engl.)

2. A perennial herbaceous plant (grown as annual) reaching up to 2 m
(6.5 ft) tall and grown throughout the tropics and subtropics.  The
edible corm is a vital staple crop for up to 100 million people
worldwide, and is particularly important in China, India, and much of
the South Pacific.  It may be one of the oldest cultivated plants known.
 When Captain Cook first visited the Hawaiian Islands there were over
300 varieties in cultivation there alone.  The leaves are very large, up
to 85 cm (33.4 in) long by 85 cm (33.4 in) wide, and cordate-elongate
with rounded lobes at base, entire, thick, glabrous and with 3 main
veins.  Inflorescence is a large spadic typical of the family.  The
corm, which is the main commercial commodity, may reach up to 4 kg (8.8
lb) and is cylindrical or spherical, up to 30 x 15 cm (11.8 x 6 in).
Although a valuable food crop, the entire plant is inedible before
cooking, as it contains calcium oxalate crystals which are both toxic
and irritating to the mouth and cause an acrid taste when raw.  Cooking
destroys both the crystals and any enzyme inhibitors the plant may
contain, render it it both edible and nutritious.  There are two groups
of taro cultivars.  The Dasheen group, which produces one large
“mother” corm and many smaller cormels which can be harvested for
food over time without destroying the plant contains very little calcium
oxalate, but is not suitable for poi and requires a more moist
environment and warmer temperatures.  The Eddoe group produces many
large cormels and is the common type grown in Africa.  In addition to
its value as a root vegetable, the young taro leaves and leaf stalks are
also much consumed and are a nutritious leafy vegetable after cooking
(MARKLE, MANSFELD, GRUBBEN 2004, WIKIPEDIA, PROTA, MOBOT, HU 2002,
SCHNEIDER 2001).

3. Crop data:

a. Season, planting to harvest:  About 7 to 18 months (13 months
normal).  Harvested when tops are dried.  Upland taro about 8-9 months
(MARKLE).

b. Cultivation:  The wide range of cultivars allows for taro to be grown
under almost any conditions given a long enough growing seasons.  Some
types are drought resistant, while others are adapted to growing in
flooded field.  Taro is typically shade tolerant and is often
intercropped with cocoa, coffee, coconut, sugarcane, or even maize.  In
general, the crop does best in areas where annual rainfall exceeds 200
cm (78.7 in) and temperatures are in the 21–27 °C (69.8-80.6 °F)
range.  Eddoe types prefer well-drained loamy soils, and dasheen types
grow best where the soil is heavy and has high moisture-holding
capacity.  A pH of 5.5–6.5 is optimal.  Some cultivars tolerate high
soil salinity.  Flooded taro requires greater quantities of fertilizer
for maximum yields than upland taro.  Potash is particularly important
and the crop also has a relatively high calcium requirement.  In
situations with abundant water availability, closer spacing is advised;
also when taro is intercropped it can be planted closer.  Propagation is
usually through corms or cormels.  In Hawaii the cut stem portion with
petiole attached called huli or set are obtained at harvest (PROTA,
GRUBBEN 2004, MARKLE).

c. Availability in the marketplace:  Available worldwide in various
forms including fresh, frozen, or otherwise preserved.

d. Preparation for cooking:  It is very important to thoroughly cook all
parts of the plan before eating.  Care should be taken when handling the
raw corms particularly, and gloves are recommended as the calcium
oxalate is an irritant to skin.  Taro may be cooked in a variety of ways
including boiling, roasting, frying, or steaming.  In many places it is
used much like the potato or any other root vegetable.  It may be ground
into flour, extracted for its starch (the starch is highly digestible
and ideal for baby formula), made in to chips, and, most famously,
fermented into poi.  Taro is used in meat dishes, fish dishes, soups,
stews, beverages, puddings, and cereal.  The young leaves and leaf
stalks are steamed, boiled, or stir-fried and used much like Swiss chard
(GRUBBEN 2004, PROTA, SCHNEIDER 2001, WIKIPEDIA, MOBOT).

e. Nutritional aspects:  Taro is high in protein, calcium, vitamins A
and C, and phosphorus.  It also contains a small amount of fat (MOBOT).

f. Medicinal aspects:  No data

g. Crop Photos:

4.	Production in U.S.:  1,950 tonnes in 2008, almost exclusively in
Hawaii, Guam, and Florida (MARKLE, FAOSTAT).

5.	Other production regions:  World production of taro in 2008 was
11,780,470 tonnes.  Top producting countries were Nigeria (5,387,000
tonnes), Ghana (1,688,330), China (1,638,592) and Camaroon (1,200,000
tonnes).

6.	Use:  Cooked root vegetable, cooked leafy vegetable, animal
fodder/feed, beverage, flour/starch, and ornamental (MARKLE, GRUBBEN
2004, MOBOT, WIKIPEDIA).

7.	Part(s) of plant consumed:  Corms and young leaves.

8.	Portion analyzed/sampled:  Corm and foliage.

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup): Root and tuber vegetables (1C and
1D); Leaves of roots and tuber vegetables (2).

c. Codex Group:  016, Root and tuber vegetables, VR 0505, Taro; Group
013, Leafy vegetables (including Brassica leafy vegetables), VL 0505,
Taro leaves

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, GRUBBEN 2004, WIKIPEDIA, PROTA,
MOBOT, HU 2002, SCHNEIDER 2001.

11.	Production Map:  EPA Crop Production Regions 2, 3, 4, 6, 8 and 13

12.	Plant Codes:

		a.	Bayer Code:  CXSES

(628)

1. Ulluco [ulluco, papalisa, olluco, melloco, ulluca, ullugue, ruba,
melloco, papa lisa, uljuku (GRIN)]

Basellaceae

Ullucus tuberosus Caldas (syn: Basella tuberosa (Caldas) Kunth, Melloca
peruviana Moq., Melloca tuberosa (Caldas) Lindl., Ullucus kunthii Moq.)

2.	An erect, compact perennial herb to 50 cm (19.7 in) in height, native
to the Andean mountains and known only in cultivation.  Ullucu is grown
primarily for its nutritious tubers.  The leaves are alternate,
heart-shaped, and borne on long petioles.  Flowers are small and yellow,
arising from the leaf-axils.  The tubers are up to 8 cm (3.1 in) long,
spherical to cylindrical, and may range in color from white, yellow,
light green, pink and orange to purple.  They have a crisp texture and a
sweet flavor, like jicama, which remains after cooking.  The leaves are
also edible and may be used like spinach.  Although this crop has been
neglected in recent years it is beginning to attract interest as a
traditional crop and is becoming more popular (MARKLE, MANSFELD, PURDUE,
WIKIPEDIA, PLANTS FOR A FUTURE, WIKIPEDIA).

3.	Crop data

a. Season, planting to harvest:  As short as 5 months, but up to 8
months depending on elevation (MARKLE).

b. Cultivation:  Typically grown as an annual and propagated by tubers.
Similar in culture to potato and other Andean root crops.  Ullucu
requires full sun and moist light to medium (loamy) soils, but can
tolerate drought and will grown in nutrient-poor areas.  It is
frost-tolerant but susceptible to viral infections (MARKLE, MANSFELD,
PLANTS FOR A FUTURE, PURDUE).

c. Availability in the marketplace:  Mainly found in markets in the
Andes, although also can be purchased in areas with large immagrant
populations from those countries.

d. Preparation for cooking:  Ullucu is an important table vegetable in
many traditional Andean cultures.  Although it cannot be baked, due to
its high water content, it can be used in other ways much like a potato.
 It is often boiled or fried.  By alternating freezing and drying a
traditional dish called “chuno” is made.  It can also be sliced thin
and pickled for use in condiments.  The tuber can also be used fresh in
salads or dried.  The tuber stores well and can be kept for up to 12
months in a cool location.  The leaves are mucilaginous and can be used
fresh or cooked, like spinach (PLANTS FOR A FUTURE, WIKIPEDIA, PURDUE).

e. Nutritional aspects:  The leaves are high in protein.  The tuber is
also rich in protein and contains high amounts of vitamin C, calcium,
and carotene (WIKIPEDIA, PLANTS FOR A FUTURE).

f. Medicinal aspects:  No data

g. Crop Photos:

4.	Production in U.S.:  No data.

5.	Other production regions:  The Andes mountains, particularly
Columbian, Peru, Bolivia and Argentina (MARKLE, MANSFELD).

6.	Use:  Root vegetable, salad green, potherb, condiment (PURDUE,
WIKIPEDIA, PLANTS FOR A FUTURE)

7.	Part(s) of plant consumed:  Tuber and leaves

8.	Portion analyzed/sampled:  Tuber and leaves

9.	Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  016, Root and tuber vegetables, VR 0599, Ullucus

d. EPA Crop Definition:  None

10.	References:  GRIN, MARKLE, MANSFELD, PURDUE, WIKIPEDIA, PLANTS FOR A
FUTURE, WIKIPEDIA

11.	Production Map:  No entry

12.	Plant Codes:

		a.	Bayer Code:  ULLTU

1. Velvet plant [Okinawa spinach, red groundsel (WIKIPEDIA, HU 2002)]

Asteraceae

Gynura bicolor (Roxb. ex Willd.) DC.

2. An erect, perennial herb, up to 1.5 m (4.9 ft) in height, native to
eastern and south eastern Asia.  Stems fleshy, slightly woody at base,
much branched, leafy throughout.  Leaves obovate to oblanceolate,
margins lobed and irregularly dentate, 5-10 cm (1.9-3.9 in) long, may be
green on the top but purple on the underside, glabrous to sparsely
pubescent.  Flower heads in corymbs, to 2 cm (0.8 in) long, with orange
to yellow florets.  The highly succulent leaves and young shoots are
eaten as a vegetable in China, Japan, and Taiwan particularly.  The
roots are also eaten in China, and it is grown as an ornamental in
Japanese gardens (MANSFELD, HU 2002, WIKIPEDIA, EFLORAS, LARKCOM).

3. Crop Data:

a. Season:  Young shoots and leaves collected in spring (HU 2002).

b. Cultivation:  Propagated by cuttings. Frost-tender (LARKCOM).

c. Availablity in the marketplace:  Mainly available where it is grown
or can be collected from the wild.

d. Preparation for cooking:  The leaves and young shoots are used cooked
as a potherb or stand-alone vegetable.  The roots are cooked with sliced
pork in China (LARKCOM, HU 2002).

e. Nutritional aspects:  No data.

f. Medicinal aspects:  Some medicinal use in Asia (MANSFELD).

g. Crop Photos:

4. Production in U.S.:  No data.

5. Other production regions:  Japan, China, Taiwan, and northwestern
India (MANSFELD).

6. Use:  Cooked leafy vegetable, root vegetable, medicinal, ornamental.

7. Part(s) of plant consumed:  Leaves and young shoots; roots

8. Portion analyzed/sampled:  Leaves and young shoots; roots

9. Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Miscellaneous

c. Codex Group:  No specific entry

d. EPA Crop Definition:  None

10. References:  GRIN, MANSFELD, HU 2002, WIKIPEDIA, EFLORAS, LARKCOM

11. Production Map:  No entry

12. Plant Codes:

a. Bayer Code:  GYUBI

(688)

1. Yam

Dioscoreaceae

Dioscorea spp.

1. Greater yam [wateryam, winged yam, uhi, ten months yam, pei tsao,
Lisbon yam, bak chiu, agua yam, Guyana arrowroot, white yam,
name-de-agu, ubi yam, Guyana arrowroot, grande igname, igname ailée,
igname de Chine, geflügelter Yam, wasser Yamswurzel, inhame, ñame
blanco, ñame de agua, tabena (GRIN, MARKLE)

Dioscorea alata L. (syn: Dioscorea rubella Roxb.)

1. Chinese yam [cinnamon vine, Chinese potato, Japanese yam, nago imo,
shan yao, shan yuek, shu yu, igname , chinesische Yamswurzel, naga-imo
(GRIN, MARKLE)

Dioscorea polystachya Turcz. (syn: Dioscorea batatas Decne., Dioscorea
decaisneana Carrière, Dioscorea opposita auct.)

1. Lesser yam [gado, Asiatic yam, spiny yam, Chinese yam, potato yam,
gan shu, igname des blancs, chinesischer Yam, inhame-de-São, inhame,
batata de China (GRIN, MARKLE)]

Dioscorea esculenta (Lour.) Burkill (syn: Dioscorea aculeata L.,
Dioscorea fasciculata Roxb., Dioscorea sativa auct., Oncus esculentus
Lour.)

1. White yam [white Guinea yam, Guinea yam, eboe yam, igname blanc,
igname de Guinée, Guinea Yamswurzel, weißer Guinea Yam, ñame blanco,
ñame guineo blanco (GRIN, MARKLE)]

Dioscorea rotundata Poir.

1. Mapuey [cush cush, cushcush yam, aja, yampi, maona, napi, cara doce,
yampee, cush-cush yam, couche-couche, cousse-couche, Kusch-kusch,
Kuschkusch-Yamswurzel, cará-doce, inhame, name, ñame de la India,
tabena, sacha papa (GRIN, MARKLE)]

Dioscorea trifida L.f.

1. Yellow yam [yellow Guinea yam, twelve months yam, Lagos yam, attoto
yam, gelbe Yamswurzel, cará-do-Pará (GRIN, MARKLE)]

Dioscorea cayenensis Lam. (syn: Dioscorea occidentalis R. Knuth)

2. Perennial herbaceous plants with long trailing vines reaching 3- 9.1
m (10-30 ft), grown throughout the tropics as a staple food.  There are
many species of yam that are grown for food, and they are highly
variable in shape, size, color, and flavor.  Typically, they have
cordate to sagittate leaves which are bright green, smooth, and shiny,
with climbin tendrils.  It is grown primarily for the edible underground
tubers which vary in size and shape averaging 1.4-3.6 kg (3-8 lb), but
some tubers have been found weighing up to 70 kg (154 lb).  They may be
white, purple, red, or orange and may vary in taste from sweet to
starchy to bitter.  Depending on the species, from one to several tubers
are produced per plant.  The tubers develop deep in the ground and are
difficult to dig.  Yams are extremely nutritious and in some parts of
the world are a primary food source.  In the U.S. yams and sweet
potatoes are often confused with one another, and the moist varieties of
sweet potato are often marketed as yams.  However, true yams are grown
almost exclusively in the tropics as they require a much longer and
hotter growing season than our climate can provide.  Although some
Dioscorea species do grow wild in the U.S., none of them are edible and
they are often highly toxic.  Almost all specied of yam must be cooked
before eaten, and handling of raw yams may cause itching and skin
irritation.  The young leaves and shoots of some species of yam are also
consumed as a leafy vegetable.  The tubers can be stored for up to six
months without refrigeration, making them extremely valuable in areas
with a distinct dry season.  Yams are so important in some cultures that
they are the center of religious and magical rituals (MARKLE, MANSFELD,
HU 2002, SCHNEIDER 2001, GRUBBEN 2004, WIKIPEDIA).

3. Crop data

a. Season, planting to harvest:  Plant small tubers or portions of
tubers or presprout tubers before planting.  About 10 months.  In
Florida, tubers are planted in March-April and harvested 10-11 months
later.  Time to first harvest depends on species, the size of the seed
tuber and if presprouted; normally 6 to 10 months after emergence
(MARKLE).

b. Cultivation:  Propagation is typically by small tubers or tuber
portions.  Yams require tropical to subtropical conditions and are not
tolerant of frost.  They require a long growing season to produce
marketable tubers.  Yams are typically grown in regions with
well-defined wet and dry seasons.  They require, loose, well-drained
fertile soil for high yields, and do not do well in waterlogged
conditions.  Performance under dry conditions varies by species.  Yams
require intensive management and high nutrient inputs.  They are
typically grown on trellises or other support systems, and may be
intercropped with maize or other commodities.  The tubers are harvested
at the end of the rainy season, once the foliage begins to die back.
Many yams grow well in forested conditions (RUBATSKY, GRUBBEN).

c. Availablity in the marketplace:  Extremely common throughout much of
the world; however in some temperate countries like the U.S. they may be
confused with sweet potato.

d. Preparation for cooking:  Yams are eaten cooked cooked, with or
without the skin, and may be boiled, fried, baked, or steamed.  They may
be added to meat or vegetable dishes, eaten whole, dried and pounded
into a powder which is used to make a thick, starchy paste, mashed, or
pureed.  Yams are also used as an ingredient in baking and confections,
as well as being made into chips like potato chips.  They are used in
curries, soups, and stews.  The very young and tender leaves are eaten
as cooked vegetable (WIKIPEDIA, MANSFELD, MARKLE, HU 2002. SCHNEIDER
2001).

e. Nutritional aspects:  High vitamin C, dietary fiber, vitamin B6,
potassium, and manganese; while being low in saturated fat and sodium.
They have a relatively low glycemic index (WIKIPEDIA).

f. Medicinal aspects:  Used in many traditional remedies, particularly
in Africa (MANSFELD).

g. Crop Photos:

 4. Production in U.S.:  Production in the U.S. is limited due to
climate, but yams are grown in Guam, Puerto Rico, the Virgin Islands,
and southern Florida (MARKLE).

 5. Other production regions:  Worldwide production of yams in 2008 was
53,085,709 tonnes (58,516,977 tons).  Top producing countries were
Nigeria (35,017,000 tonnes/38,599,635 tons), Cote de Ivoire (6,932,950
tonnes/7,642,269 tons) and Ghana (4,894,850 tonnes/5,395,648 tons).
Yams are grown throughout the tropics and sub-tropics including Asia,
the South Pacific, the Indies, the Caribbean, South and Central America,
and Oceania (FAOSTAT, WIKIPEDIA, MANSFELD, RUBATSKY).

 6. Use:  Root vegetable, leaf vegetable, flour, starch, livestock feed,
food additive, chips, medicinal, religious (MARKLE, MANSFELD, HU 2002).

 7. Part(s) of plant consumed:  Tubers, sometimes young leaves and
shoots.

 8. Portion analyzed/sampled:  Tubers

 9. Classifications:

a. Authors Class:  Root and tuber vegetables and leaves of root and
tuber vegetables

b. EPA Crop Group (Group & Subgroup):  Root and tuber vegetables; Leaves
of root and tuber vegetables (2).

c. Codex Group:  016, Root and tuber vegetables, VR 0600, Yams

d. EPA Crop Definition:  Sweet potato (root) = Yam (root)

10. References:  GRIN, MARKLE, MANSFELD, HU 2002, SCHNEIDER 2001,
GRUBBEN 2004, WIKIPEDIA, RUBATSKY, FAOSTAT.

11. Production Map:  EPA Crop Production Region 3, 4, and 13.

12. Plant Codes:

a. Bayer Code:  DIUAL (D. alata), DIUBA (D. batatas)

ATTACHMENT 7. MONOGRAPH REFERENCES

AGGIE-HORT: Texas A&M, Department of Horticultural Sciences, AgriLife
Extension website:   HYPERLINK "http://aggie-horticulture.tamu.edu"
http://aggie-horticulture.tamu.edu

AGROHAITAI: Agrohaitai, Ltd., Oriental Vegetable Seeds   HYPERLINK
"http://www.agrohaitai.com"  http://www.agrohaitai.com

ALDERLEAF WILDERNESS COLLEGE: Alderleaf Wilderness College: Center for
Ecological Tradition Knowledge.   HYPERLINK
"http://www.wildernesscollege.com/"  http://www.wildernesscollege.com

ALLEN 2007. Allen, G. 2007. The Herbalist in the Kitchen. 483 pp.
University of Illinois Press. Accessed via Google Books on 8/4/2009.

AMERICAN FERN SOCIETY: The American Fern Society website:   HYPERLINK
"http://amerfernsoc.org/"  http://amerfernsoc.org/

ANBG-WFHC: Australian National Botanic Gardens, Water for a Healthy
Country Website.   HYPERLINK "http://www.anbg.gov.au/cpbr/WfHC"
http://www.anbg.gov.au/cpbr/WfHC

ANISKO: Anisko, T. 2008. When perennials bloom: an almanac for planning
and planting. 510 pp. Timber Press. Accessed via Google Books 11/2/09.

AUSSIE GARDENING: Aussie Gardening website.   HYPERLINK
"http://www.aussiegardening.com.au/"  http://www.aussiegardening.com.au/

AUSTIN 2004: Austin, D. F. 2004. Florida Ethnobotany. 909 pp. CRC Press.
Accessed via Google Books 3/19/2010.

AVRDC: AVRDC – The World Vegetable Center website.   HYPERLINK
"http://www.avrdc.org/"  http://www.avrdc.org/

BACKYARD GARDENER: Backyard Gardener website: Your gardening source
since 1996.   HYPERLINK "http://www.backyardgardener.com/"
http://www.backyardgardener.com/

BAILEY 1916. Bailey, L. H. 1916. Standard Cyclopedia of Horticulture,
Vol. 2. The Macmillan Co. Accessed at   HYPERLINK
"http://chestofbooks.com/gardening-horticulture/Cyclopedia-2/index.html"
 http://chestofbooks.com/gardening-horticulture/Cyclopedia-2/index.html

BIRHMANN: Bihrmann’s Caudiciforms website.   HYPERLINK
"http://www.bihrmann.com/caudiciforms/"
http://www.bihrmann.com/caudiciforms/

BOTANY: Botany.com website.   HYPERLINK "http://www.botany.com"
http://www.botany.com

BRILL: Brill, S. 2002. The Wild Vegetarian Cookbook: A forager's
culinary guide (in the field or in the supermarket) to preparing and
savoring wild (and not so wild) natural foods, with more than 500
recipes. 500 pp. Harvard Common Press. Accessed via Google Books 9/9/09.

BURTON 2002: Burton, J. M. Online Encyclopedia of the Umbelliferae
(Carrot/Parsley) Family of the British Isles. Launched 1/08/2002.
HYPERLINK "http://www.spookspring.com/Umbels/umbels1.html"
http://www.spookspring.com/Umbels/umbels1.html

CALFLORA: Calflora website: information on wild California plants for
conservation, education, and appreciation.   HYPERLINK
"http://www.calflora.org/"  http://www.calflora.org/

CAL-IPC: California Invasive Plant Council website.   HYPERLINK
"http://www.cal-ipc.org/"  http://www.cal-ipc.org/

CHEN 2001: Chen, H. et al. 2001. Atlas of the Traditional Vegetables in
China. Zhejiang Science and Technology Publishing House.

CHILEFLORA: Chileflora website: Your window to the world of Chilean
Plants.   HYPERLINK "http://www.chileflora.com/"
http://www.chileflora.com/

CHINESE FOOD: About.com’s Chinese food reference website.   HYPERLINK
"http://chinesefood.about.com/"  http://chinesefood.about.com/

COOKSFRESHMARKET: Cooks Fresh Market, Downtown Denver’s Quality Corner
Market website:   HYPERLINK "http://www.cooksfreshmarket.com/index.html"
 http://www.cooksfreshmarket.com/index.html

COWPEA: Cowpea.org (Vigna unguiculata).   HYPERLINK
"http://www.cowpea.org/"  http://www.cowpea.org/

DIXON 2007:  Dixon, G. R. 2007. Vegetable Brassicas and related
crucifers. CABI. 327 pp. Accessed via Google Books, 1/19/11.

DPI QUEENSLAND: Queensland Government, Department of Plant Industries
website:   HYPERLINK "http://www.dpi.qld.gov.au"
http://www.dpi.qld.gov.au

EAT THE WEEDS: Eat the Weeds, database of edible wildplants.   HYPERLINK
"http://www.eattheweeds.com/www.EatTheWeeds.Com/EatTheWeeds.com/EatTheWe
eds.com.html"
http://www.eattheweeds.com/www.EatTheWeeds.Com/EatTheWeeds.com/EatTheWee
ds.com.html

EFLORAS: Efloras.org

               HYPERLINK "http://www.efloras.org/index.aspx"
http://www.efloras.org/index.aspx

ELZEBROEK 2008: Elzebroek, A. T.G and Koop Wind. 2008. Guide to
Cultivated Plants. CABI. 540 pp.

EPICUREAN. Epicurean: For food and wine lovers website.   HYPERLINK
"http://www.epicurean.com"  http://www.epicurean.com

EVERGREEN SEEDS: Asian Vegetable Seeds – Evergreen Seeds website.
HYPERLINK "http://www.evergreenseeds.com/index.html"
http://www.evergreenseeds.com/index.html

FAO DOC: FAO Documents Repository   HYPERLINK
"http://www.fao.org/documents/"  http://www.fao.org/documents/

FAOSTAT, Food and Agriculture Organization of the United Nations.
HYPERLINK
"http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567"
http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567

FLORA OF ZIMBABWE: Flora of Zimbabwe informational website.   HYPERLINK
"http://www.zimbabweflora.co.zw/index.php"
http://www.zimbabweflora.co.zw/index.php

FLORIDATA: Floridata

	  HYPERLINK "http://www.floridata.com/index.cfm"
http://www.floridata.com/index.cfm

FLOWERS OF INDIA: Flowers of India Catalogue Online:   HYPERLINK
"http://www.flowersofindia.net/"  http://www.flowersofindia.net/

GLOBINMED: GLOBinMED: Global Information Hub on Integrated Medicine
website:   HYPERLINK "http://globinmed.com"  http://globinmed.com

GRIGSON 2007: Grigson, J. and Y. Skargon. 2007. Jane Grigson’s
Vegetable book. 607 pp. University of Nebraska Press. Accessed via
Google Books on 8/4/2009.

GRIMES HORT: Grime Horticulture website.   HYPERLINK
"http://www.grimes-hort.com"  http://www.grimes-hort.com

GRIN: Germplasm Resources Information Network, United States Department
of Agriculture.   HYPERLINK "http://www.ars-grin.gov"
http://www.ars-grin.gov

GRUBBEN 2004: Grubben G. J. H. and O. A. Denton. 2004. Plant Resources
of Tropical Africa 2: Vegetables. 668 pp. Backhuys Publishing, Leiden,
Netherlands. Accessed via Google Books 6/30/2009.

HARDY FERN LIBRARY: The Hardy Fern Library website:   HYPERLINK
"http://hardyfernlibrary.com/ferns/"  http://hardyfernlibrary.com/ferns/

HERB COMPANION: Herb Companion Magazine website:   HYPERLINK
"http://www.herbcompanion.com"  http://www.herbcompanion.com

HERMANN: Hermann, M. ????. Arracacha (	Arracacia xanthorrhiza Bancroft).
98 pp. International Potato Center (CIP), Lima 100, La Molina, Peru.

HHG: Healthy Home Gardening website:   HYPERLINK
"http://healthyhomegardening.com"  http://healthyhomegardening.com

HORTWISC: Wisconsin Master Gardener Program Website.   HYPERLINK
"http://www.hort.wisc.edu/mastergardener/"
http://www.hort.wisc.edu/mastergardener/

HOSHIZAKI: Hoshizaki, B. J. and R. C. Moran. 2001. Fern Grower’s
Manual, 2nd Edition. 604 pp. Timber Press. Access via Google Books,
10/22/10.

HU 2005: Hu Shiu-ying. 2005. Food Plants of China. 928 pp. Chinese
University Press.

IEWF: International Environmental Weed Foundation website.

  HYPERLINK "http://www.iewf.org"  http://www.iewf.org

IFAS-EDIS: University of Florida, IFAS Extension, Electronic Data
Information Service website:   HYPERLINK "http://edis.ifas.ufl.edu"
http://edis.ifas.ufl.edu

ILLINOIS WILDFLOWERS: Illinois Wildflowers Website.   HYPERLINK
"http://www.illinoiswildflowers.info/"
http://www.illinoiswildflowers.info/

INFONET-BIOVISION: Infonet-Biovision agronomic database.   HYPERLINK
"http://www.infonet-biovision.org"  http://www.infonet-biovision.org

INNVISTA: Innvista article on Chinese cabbages.   HYPERLINK
"http://www.innvista.com/health/foods/vegetables/chincabb.htm"
http://www.innvista.com/health/foods/vegetables/chincabb.htm

INSTITUTE OF AGRONOMY IN THE TROPICS: Department of Crop Sciences,
Agronomy in the Tropics (Tropischer Pflanzenbau),
Georg-August-University Göttingen.   HYPERLINK
"http://www.uni-goettingen.de/de/106511.html"
http://www.uni-goettingen.de/de/106511.html

IPMCENTERS: National information system for the regional IPM centers,
crop profiles website:   HYPERLINK
"http://www.ipmcenters.org/cropprofiles/"
http://www.ipmcenters.org/cropprofiles/

JSTOR PLANTS: JSTOR Plant Science website.   HYPERLINK
"http://plants.jstor.org/"  http://plants.jstor.org/

JUNG 2011: Personal Communication Jung Seung Yun to Bill Barney on
3/22/2011: “Proposed Draft Revision of the Codex Classification of
Food and Animals Feeds – Group 10: Brassica spp. and Group 13: Leafy
vegetable.”

KADEREIT 2007: Kadereit, J.W. and C. Jeffery. 2007. The Families and
Genera of Vascular Plants, Volume VII: Flowering Plants: Eudicots. 647
pp. Springer Publishing, New York, NY.

KEDING 2007: Keding, G., K. Weinberger, I. Swai, and H. Mndiga.
Technical Bulletin No. 40: Diversity, Traits, and Use of Traditional
Vegetables of Tanzania. 64 pp. AVRDC – The World Vegetable Center.

KELLER 2004: Keller, G. B., B. L. Maass, and H. Inhetveen. African
nightshade, eggplant, spiderflower, et al. – production and
consumption of traditional vegetables in Tanzania from the farmer’s
point of view. 2004. Angefertigt im Institut fur Pflanzenbau in den
Tropen und Subtropen.

KEMPER: Missouri Botanical Garden, Kemper Center for Home Gardening
website.   HYPERLINK
"http://www.mobot.org/gardeninghelp/plantinfo.shtml"
http://www.mobot.org/gardeninghelp/plantinfo.shtml

KINGDOM PLANTAE: Kingdom Plantae website,   HYPERLINK
"http://www.kingdomplantae.net/"  http://www.kingdomplantae.net/

KITAZAWA SEED: The Kitazawa Seed Company Website,   HYPERLINK
"http://www.kitazawaseed.com/"  http://www.kitazawaseed.com/

LANCASTER 1983. Lancaster, P. A. and J. E. Brookes. 1983. Cassava leaves
as human food. V. 37:3, 331-348.

LARKCOM: Larkcom J. and E. Douglass. 1994. Oriental Vegetables: The
Complete Guide for the Gardening Cook.  240 pp. Oxford University Press,
U.S. Accessed via Google Books on 7/22/09

LESLIE LAND: Leslie Land: In Kitchen and Garden website,   HYPERLINK
"http://leslieland.com"  http://leslieland.com

LVOT: Local Vegetables of Thailand website,   HYPERLINK
"http://www.jircas.affrc.go.jp/project/value_addition/Local_Vegetables_o
f_Thailand_home.html"
http://www.jircas.affrc.go.jp/project/value_addition/Local_Vegetables_of
_Thailand_home.html

MALTA: Wild Plants of Malta website.   HYPERLINK
"http://www.maltawildplants.com/"  http://www.maltawildplants.com/

MANSFELD: Hanelt, P. and Institute of Plant Genetics and Crop Plant
Research (Eds.) 2001. Mansfeld’s Encyclopedia of Agricultural and
Horticultural Crops: (Except Ornamentals). 3700 pp. First Edition.
Springer Publishing. New York, NY.

MARKLE: Markle, G.M., J.J. Baron, and B.A. Schneider. 1998. Food and
Feed Crops of the United States. 517 pp. Second Edition. MeisterPro
Reference Guides. Willoughby, Ohio

PLANTS FOR A FUTURE: Plants For A Future webpage.   HYPERLINK
"http://www.pfaf.org/user/default.aspx"
http://www.pfaf.org/user/default.aspx

MUNRO: Munro, D. B. and E. Small. 1997. Vegetables of Canada. 416 pp.
NRC Research Press. Accessed via Google Books 9/9/09.

MOBOT: Missouri Botanical Gardens, Kemper Center for Home Gardens
Plantfinder website.   HYPERLINK
"http://www.mobot.org/gardeninghelp/plantfinder/Alpha.asp"
http://www.mobot.org/gardeninghelp/plantfinder/Alpha.asp

NCCE: North Carolina Cooperative Extension website:   HYPERLINK
"http://www.ces.ncsu.edu/"  http://www.ces.ncsu.edu/

NEW AG: The New Agriculturist website:   HYPERLINK
"http://www.new-ag.info/index.php"  http://www.new-ag.info/index.php

NEW CROPS AUSTRALIA: Australian New Crops Website   HYPERLINK
"http://www.newcrops.uq.edu.au/"  http://www.newcrops.uq.edu.au/

NGA: National Gardening Association website.   HYPERLINK
"http://www.garden.org"  http://www.garden.org

NONNECKE: Nonnecke, I. L. Vegetable production. 1989. Springer. 657 pp.
Accessed via Google Books, 1/19/11.

NRC 2006: National Research Council. 2006. Lost crops of Africa, volume
II: vegetables. 378 pp. National Academies Press.

NUTRITION DATA: Self Magazine, Nutritional Data website:   HYPERLINK
"http://nutritiondata.self.com"  http://nutritiondata.self.com

NVSUK: National Vegetable Society of the U.K. website:   HYPERLINK
"http://www.nvsuk.org.uk"  http://www.nvsuk.org.uk

PERENNIALS: Heritage Perennials, Perennial Encylopedia Online:
HYPERLINK "http://www.perennials.com"  http://www.perennials.com

PLANTS: USDA Plants website.   HYPERLINK "http://plants.usda.gov"
http://plants.usda.gov

PLANTZAFRICA: A website hosted by the South African National
Biodiversity Institute.   HYPERLINK "http://www.plantzafrica.com"
http://www.plantzafrica.com

PROTA: Protabase: web database on useful plants of Tropical Africa,
HYPERLINK "http://database.prota.org"  http://database.prota.org

PURDUE: Purdue Homepage,   HYPERLINK
"http://www.hort.purdue.edu/newcrop/default.html"
http://www.hort.purdue.edu/newcrop/default.html

RAINTREE: Raintree Nutrition: Tropical Plants Database.   HYPERLINK
"http://www.rain-tree.com/plants.htm"
http://www.rain-tree.com/plants.htm

RED TOMATO: Red Tomato (eat local) website.   HYPERLINK
"http://redtomato.org"  http://redtomato.org

RUBATSKY 1997: Rubatzky, V. E.  and M. Yamaguchi. 1997. World
Vegetables: Principles, Production, and Nutritive Values, Second
Edition. 843 pp. Chapman & Hall.

RYDER 1979: Ryder, E. J. 1979. Leafy Salad Vegetables. 266 pp. The AVI
Publishing Company, Inc.

SAADE: Saade, R. L. and the Internation Plant Genetics Resources
Institute. 1996. Chayote, Sechium edule (Jacq.) Sw (Volume 8 of
Promoting the conservation and use of underutilized and neglected
crops). 58 pp. Bioversity International.

SANDERS 2001: Sanders, D. C. 2001. Spinach. North Carolina State
University, Cooperative Extension publication, accessed online at:
HYPERLINK "http://www.ces.ncsu.edu/depts/hort/hil/hil-17.html"
http://www.ces.ncsu.edu/depts/hort/hil/hil-17.html

SASKATCHEWAN AG: Saskatchewan agriculture, food, and rural development
website.   HYPERLINK "http://www.agriculture.gov.sk.ca/"
http://www.agriculture.gov.sk.ca/

SCHNEIDER 2001: Schneider, Elizabeth. 2001. Vegetables from Amaranth to
Zucchini: The Essential Reference. 777 pp. HarperCollins, New York, NY.

SHAKLETON 2009: Shakleton, C., M. Pasquini, and A. Drescher. 2009.
African Indigenous Vegetables in Urban Agriculture. 330 pp. Earthscan
Publications, Ltd. Accessed via Google Books 7/7/10.

SINGH 1997: B. B. Singh and International Institute of Tropical
Agriculture. 1997. Advances in Cowpea Research. 375 pp. IITA. Accessed
via Google Books on 8/7/09.

SMS: The Smithsonian Marine Station at Fort Pierce website.   HYPERLINK
"http://www.sms.si.edu/"  http://www.sms.si.edu/

SPECIALTY PRODUCE: Specialty Produce website:   HYPERLINK
"http://www.specialtyproduce.com/index"
http://www.specialtyproduce.com/index

SPICE PAGES: Gerner Katzer’s Spice Pages

	  HYPERLINK "http://www.uni-graz.at/~katzer/engl/index.html"
http://www.uni-graz.at/~katzer/engl/index.html

SPLITTSTOESSER: Splittstoesser, W. E. 1990. Vegetable Growing Handbook:
Organic and Traditional Methods. 362 pp. Springer Publishing. Accessed
via Google Books on 8/6/2009.

STEPHENS: Stephen, J.M. 1994. Publication HS570 of the Florida
Cooperative Extension Service, Institute of Food and Agricultural
Sciences, University of Florida.   HYPERLINK
"http://edis.ifas.ufl.edu/pdffiles/MV/MV03700.pdf"
http://edis.ifas.ufl.edu/pdffiles/MV/MV03700.pdf

STEPHENS 2: Stephen, J.M. 1994. Publication HS609 of the Florida
Cooperative Extension Service, Institute of Food and Agricultural
Sciences, University of Florida.   HYPERLINK
"http://edis.ifas.ufl.edu/pdffiles/MV/MV07600.pdf"
http://edis.ifas.ufl.edu/pdffiles/MV/MV07600.pdf

SUCROSE: Sugar Knowledge Internation, Ltd. Website.   HYPERLINK
"http://www.sucrose.com/home.html"  http://www.sucrose.com/home.html

SUSTAINABLE SEED: Sustainable Seed Company website:   HYPERLINK
"http://www.sustainableseedco.com"  http://www.sustainableseedco.com

TOP TROPICALS: Top Tropicals website: Rare plants for home and garden.
HYPERLINK "http://toptropicals.com/"  http://toptropicals.com/

TRADEWINDSFRUIT:   HYPERLINK "http://www.tradewindsfruit.com/index.htm"
http://www.tradewindsfruit.com/index.htm

TROPILAB: Tropilab, Inc. website. Exporter and wholesaler of medicinal
plants,

herbs, tropical seeds and cut flowers.   HYPERLINK
"http://www.tropilab.com/"  http://www.tropilab.com/

TULL 1999: Tull, D. 1999. Edible and Useful Plants of Texas and the
Southwest: A Practical Guide. 542 pp. University of Texas Press.
Accessed via Google Books 3/19/2010.

UMAINE: University of Main, Cooperative Extension Publications Website:
 HYPERLINK "http://umaine.edu/publications/"
http://umaine.edu/publications/

UMASS VEGETABLE: UMass Extension Service, Vegetable Progam Website.
HYPERLINK "http://www.umassvegetable.org/"
http://www.umassvegetable.org/

UME: University of Minnesota Extension website.   HYPERLINK
"http://www.extension.umn.edu/"  http://www.extension.umn.edu/

UNIVERSITY OF CALIFORNIA 1998: University of California (System).
Division of Agriculture and Natural Resources. 1998. Specialty and Minor
Crops Handbook. 184 pp. ANR Publications. Accessed via Google Books on
8/4/2009

WADAF: Government of Western Australia, Department of Agriculte and Food
website.   HYPERLINK "http://www.agric.wa.gov.au/HOME.html?s=594811371"
http://www.agric.wa.gov.au/HOME.html?s=594811371

WEBMD: WebMD Medical Information website:   HYPERLINK "http://webmd.com"
 http://webmd.com

WHFOODS: World’s Healthiest Foods website.   HYPERLINK
"http://www.whfoods.com/"  http://www.whfoods.com/

WIKIPEDIA: Wikipedia, The Free Encyclopedia Online information.
HYPERLINK "http://en.wikipedia.org/wiki/Main_Page"
http://en.wikipedia.org/wiki/Main_Page

WRIGHT 2001. Wright, C. A. 2001. Mediterranean vegetables: a cook's ABC
of vegetables and their preparation in Spain, France, Italy, Greece,
Turkey, the Middle East, and north Africa with more than 200 authentic
recipes for the home cook. 388 pp. Harvard Common Press. Accessed via
Google Books on 7/7/2009.

 PAGE

	Page   PAGE  \* MERGEFORMAT  1

	Page   PAGE  \* MERGEFORMAT  1

 PAGE

	Page   PAGE  \* MERGEFORMAT  209


[Federal Register: May 25, 2011 (Volume 76, Number 101)]
[Notices]
[Page 30328]
[DOCID:fr25my11-46]

-----------------------------------------------------------------------

DEPARTMENT OF ENERGY

Federal Energy Regulatory Commission

[Docket No. DI11-6-000]

Shakopee Mdewakanton Sioux Community; Notice of Declaration of
Intention and Soliciting Comments, Protests, and/or Motions To
Intervene

    Take notice that the following application has been filed with the
Commission and is available for public inspection:
    a. Application Type: Declaration of Intention.
    b. Docket No: DI11-6-000.
    c. Date Filed: May 5, 2011.
    d. Applicant: Shakopee Mdewakanton Sioux Community.
    e. Name of Project: Shakopee Mdewakanton Sioux Community (SMSC)
Hydroelectric Project.
    f. Location: The SMSC Hydroelectric Project will be located on a
water delivery system pipe, replacing Pressure Reducing Valves, in the
town of Prior Lake, on Tribal Lands, in Scott County, Minnesota.
    g. Filed Pursuant to: section 23(b)(1) of the Federal Power Act, 16
U.S.C. 817(b).
    h. Applicant Contact: Blue Earth, Bradley Florentin, 200 South
College Avenue, Suite 100, P.O. Box 973, Fort Collins, CO 80522;
Telephone:<PHONE_NUMBER>; e-mail<EMAIL_ADDRESS>    i. FERC Contact: Any questions on this notice should be addressed
to Henry Ecton,<PHONE_NUMBER>, or E-mail address:
<EMAIL_ADDRESS>    j. Deadline for filing comments, protests, and motions: June 20,
2011.
    All documents should be filed electronically via the Internet. See
18 CFR 385.2001(a)(1)(iii) and the instructions on the Commission's Web
site at http://www.ferc.gov/docs-filing/efiling.asp. If unable to be
filed electronically, documents may be paper-filed. To paper-file, an
original and seven copies should be filed with: Secretary, Federal
Energy Regulatory Commission, 888 First Street, NE., Washington, DC
20426.
    Commenters can submit brief comments up to 6,000 characters,
without prior registration, using the eComment system at http://
www.ferc.gov/docs-filing/ecomment.asp. Please include the docket number
(DI11-6-000) on any comments, protests, and/or motions filed.
    k. Description of Project: The SMSC Hydroelectric Project would
consist of a municipal water delivery system in which three Pressure
Reducing Valves, used to control pressure in pipes, would be
retrofitted with hydro turbines, to generate between 5.3 and 9.2-kW.
The system uses ground water from existing community wells. A
transmission line will connect the project to the interstate grid.
    When a Declaration of Intention is filed with the Federal Energy
Regulatory Commission, the Federal Power Act requires the Commission to
investigate and determine if the interests of interstate or foreign
commerce would be affected by the proposed project. The Commission also
determines whether or not the project: (1) Would be located on a
navigable waterway; (2) would occupy or affect public lands or
reservations of the United States; (3) would utilize surplus water or
water power from a government dam; or (4) if applicable, has involved
or would involve any construction subsequent to 1935 that may have
increased or would increase the project's head or generating capacity,
or have otherwise significantly modified the project's pre-1935 design
or operation.
    l. Locations of the Application: Copies of this filing are on file
with the Commission and are available for public inspection. This
filing may be viewed on the web at http://www.ferc.gov using the
``eLibrary'' link. Enter the docket number excluding the last three
digits in the docket number field to access the document. You may also
register online at http://www.ferc.gov/docs-filing/esubscription.asp to
be notified via email of new filings and issuances related to this or
other pending projects. For assistance, please contact FERC Online
Support at<EMAIL_ADDRESS>or toll-free at<PHONE_NUMBER>,
or TTY, contact<PHONE_NUMBER>. A copy is also available for inspection
and reproduction at the address in item (h) above.
    m. Individuals desiring to be included on the Commission's mailing
list should so indicate by writing to the Secretary of the Commission.
    n. Comments, Protests, and/or Motions to Intervene--Anyone may
submit comments, a protest, and a motion to intervene in accordance
with the requirements of Rules of Practice and Procedure, 18 CFR
385.210, .211, .214. In determining the appropriate action to take, the
Commission will consider all protests or other comments filed, but only
those who file a motion to intervene in accordance with the
Commission's Rules may become a party to the proceeding. Any comments,
protests, and/or motions to intervene must be received on or before the
specified comment date for the particular application.
    o. Filing and Service of Responsive Documents--Any filings must
bear in all capital letters the title ``COMMENTS'', ``PROTESTS'', AND/
OR ``MOTIONS TO INTERVENE'', as applicable, and the Docket Number of
the particular application to which the filing refers. A copy of any
motion to intervene must also be served upon each representative of the
Applicant specified in the particular application.
    p. Agency Comments--Federal, state, and local agencies are invited
to file comments on the described application. A copy of the
application may be obtained by agencies directly from the Applicant. If
an agency does not file comments within the time specified for filing
comments, it will be presumed to have no comments. One copy of an
agency's comments must also be sent to the Applicant's representatives.

    Dated: May 18, 2011.
Kimberly D. Bose,
Secretary.
[FR Doc. 2011-12868 Filed 5-24-11; 8:45 am]
BILLING CODE 6717-01-P