Project Type: On-Farm Research
Funds awarded in 2021: $19,546.00
Projected End Date: 03/31/2024
Grant Recipient:
Virginia Tech
Region: Southern
State: Virginia
Principal Investigator:
Dr. A. L. (Tom) Hammett
Virginia Tech
Description:
Blacks walnut syrup was tested for pH, water activity, and Brix. A small sensory evaluation was conducted - comparing walnut syrup and maple syrup. Plans for future testing for nutrition, identification of a pectin-like compound and a descriptive analysis to be conducted are described in the report. The testing was requested by Tom Hammett, project director of this SARE funded project.
Type:
Workbook/Worksheet
File:
Download file (PDF)
Target audiences:
Farmers/Ranchers; Consumers
This product is associated with the project "Tapping New Forest Farming Opportunities in Central Appalachia Through Black Walnut Syrup Production"
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.