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1	Harvesting Mesquite Flour at the University of Arizona: A Case Study in Local Innovative Food Production Eichenberger, Elondra 09 May 2014 (has links) Sustainable Built Environments Senior Capstone / The mesquite-harvesting project at the University of Arizona was in practice from 2011-2013. During the development of the project, students, faculty, and staff were engaged in harvesting, designing harvesting methods, milling, baking, researching, and selling mesquite flour at the campus. After discovering a common toxin in mesquite-pods, a strict harvesting method was obtained and followed throughout the seasons. However, because of the high-maintenance process of harvesting, the mesquite-harvesting project at the University of Arizona could not economically sustain on campus, and therefore, had to come to an end. This document explains the process of harvesting, the research of aflatoxin, best practices, and other events that happened during the UA mesquite-harvesting project. mesquite mesquite harvesting mesquite pod mesquite pod harvesting mesquite bean mesquite bean harvesting local harvesting local food production sustainability mesquite tree aflatoxin university of arizona green fund