Comments on: A White Flag of Fruit http://www.nwfoodnews.com/2009/09/08/a-white-flag-of-fruit/ Sat, 04 Sep 2010 12:41:32 +0000 hourly 1 http://wordpress.org/?v=3.0 By: New Funds Save Parma Research Center, For Now | Northwest Food News http://www.nwfoodnews.com/2009/09/08/a-white-flag-of-fruit/comment-page-1/#comment-312 New Funds Save Parma Research Center, For Now | Northwest Food News Fri, 05 Feb 2010 14:45:07 +0000 http://www.nwfoodnews.com/?p=755#comment-312 [...] September Edible Idaho aired a story on Dr. Esmaeil Fallahi, a fruit researcher for the Parma Center who has done innovative work to bring new fruit crops to [...] [...] September Edible Idaho aired a story on Dr. Esmaeil Fallahi, a fruit researcher for the Parma Center who has done innovative work to bring new fruit crops to [...]

]]> By: Michael Boss http://www.nwfoodnews.com/2009/09/08/a-white-flag-of-fruit/comment-page-1/#comment-45 Michael Boss Fri, 18 Sep 2009 14:07:36 +0000 http://www.nwfoodnews.com/?p=755#comment-45 Guy, thanks so much for sharing this story. And Dr. Fallahi, thanks for bringing a little bit of Iran to Idaho. Having lived in Iran between 1975-79, I've often marveled at the physical similarities between the two countries -- at least in terms of high desert topographies (the Caspian and Gulf are another thing altogether). Something that always struck me about Iran was the reverence people had, even if they lived in north Tehran, for rural life -- for getting closer to the rhythms of nature. Part of this was manifest in a love of fruit. This is a culinary culture, after all, that is more likely to serve a peeled cucumber for dessert than a piece of cake. I have so many wonderful memories and stories from my time in Iran, and I hope to get back there one of these days. Dr. Fallahi, "sai-atoon kam na bash" (may your shadow never lessen). Guy, thanks so much for sharing this story. And Dr. Fallahi, thanks for bringing a little bit of Iran to Idaho. Having lived in Iran between 1975-79, I’ve often marveled at the physical similarities between the two countries — at least in terms of high desert topographies (the Caspian and Gulf are another thing altogether).

Something that always struck me about Iran was the reverence people had, even if they lived in north Tehran, for rural life — for getting closer to the rhythms of nature. Part of this was manifest in a love of fruit. This is a culinary culture, after all, that is more likely to serve a peeled cucumber for dessert than a piece of cake. I have so many wonderful memories and stories from my time in Iran, and I hope to get back there one of these days.

Dr. Fallahi, “sai-atoon kam na bash” (may your shadow never lessen).

]]> By: Dr. Mohammad E. Amiri http://www.nwfoodnews.com/2009/09/08/a-white-flag-of-fruit/comment-page-1/#comment-14 Dr. Mohammad E. Amiri Wed, 09 Sep 2009 13:11:15 +0000 http://www.nwfoodnews.com/?p=755#comment-14 Yes. Actually, Both U.S.A. and Iran are extensive country with remarkable climatic diversity. Due to its great variety in geomorphology, topography and climate, both countries have large diversity of habitats so it is unique countries to produce high quality fruits through year. For example, Peach and nectarines (Prunus percica Batsch, P. vulgaris Miller, P. nectarian L.) all are very well naturalized in some parts of Iran. The best quality of nectarines, which is called in Farsi Shalile (the peach mutants with red soft skin and round-shaped fruit with excellent flavor) with many local cultivars such as: Shabrang, Mashad, Sefid, Ghermez, Moghan, Shams, Refie Ghemez, Refie-Sefid, and so on) are originated in Iran. Furthermore, flat peaches (with saucer-shaped fruit and excellent flavor, which it is called Holloo-Angiri, with many different cultivars) are ample produced in Iran. The valuable peach germplasm resources have been found in various parts of Iran. There are more than 100 local and overseas peach cultivars with different size, shape, color; stone free and ripening date . Some cultivars (Zood-Res small-round shape, with poor quality) are very early ripening (in mid June), some cultivars: Majlesi, Haj-Kazemi, Mashad mid ripening (in August), and some commercial cultivar: Khoshek-e-Bary, Sefid, Dir-Res; and some wild cultivars: Shaftaloo, Aleshtar, and Halge are very late ripening (in mid October). Many cultivars are found as a chance seedling (cultivars Shaftaloo, Aleshtar, and Halge) which are late ripping, their flesh are very soft creamy-white, completely stone free, The ripping fruit skin is soft, and white with dens cuticles. Their average weights are 50-150/gr. Fruit consumption are very suitable for dry-fruit, confectionery (Jozaghand) and sometimes as desert, however, it can be used as a common local rootstock for peach in the central of Iran. Some other local varieties (Shaftaloo) and wild-form peaches (Hollo-Gengaly) represent a potential wealth of genetic diversity breeding of peaches are found in the northern forests and provenances of Golestan and Mazenderan Yes. Actually, Both U.S.A. and Iran are extensive country with remarkable climatic diversity. Due to its great variety in geomorphology, topography and climate, both countries have large diversity of habitats so it is unique countries to produce high quality fruits through year. For example, Peach and nectarines (Prunus percica Batsch, P. vulgaris Miller, P. nectarian L.) all are very well naturalized in some parts of Iran. The best quality of nectarines, which is called in Farsi Shalile (the peach mutants with red soft skin and round-shaped fruit with excellent flavor) with many local cultivars such as: Shabrang, Mashad, Sefid, Ghermez, Moghan, Shams, Refie Ghemez, Refie-Sefid, and so on) are originated in Iran. Furthermore, flat peaches (with saucer-shaped fruit and excellent flavor, which it is called Holloo-Angiri, with many different cultivars) are ample produced in Iran. The valuable peach germplasm resources have been found in various parts of Iran. There are more than 100 local and overseas peach cultivars with different size, shape, color; stone free and ripening date . Some cultivars (Zood-Res small-round shape, with poor quality) are very early ripening (in mid June), some cultivars: Majlesi, Haj-Kazemi, Mashad mid ripening (in August), and some commercial cultivar: Khoshek-e-Bary, Sefid, Dir-Res; and some wild cultivars: Shaftaloo, Aleshtar, and Halge are very late ripening (in mid October). Many cultivars are found as a chance seedling (cultivars Shaftaloo, Aleshtar, and Halge) which are late ripping, their flesh are very soft creamy-white, completely stone free, The ripping fruit skin is soft, and white with dens cuticles. Their average weights are 50-150/gr. Fruit consumption are very suitable for dry-fruit, confectionery (Jozaghand) and sometimes as desert, however, it can be used as a common local rootstock for peach in the central of Iran. Some other local varieties (Shaftaloo) and wild-form peaches (Hollo-Gengaly) represent a potential wealth of genetic diversity breeding of peaches are found in the northern forests and provenances of Golestan and Mazenderan

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