Popularize the high-yield cultivation mode of crop rotation, cropping, mixed sowing, etc., can increase the utilization of grass energy and biological production, ensure the balanced supply of pasture all year round. Six kinds of pasture rotation, interplanting, and mixed-sowing high-yield cultivation patterns are introduced. First, the winter grazing 70 rye and Pennisetum rotation. In mid-October, winter grazing 70 rye was sown and used until early May of the following year. After sowing, we sow or transplant the Pennisetum spp. and use it until early October. After cultivating the wolfberry, it will sow the winter grazing 70 rye The Pennisetum in this model can also be replaced by annual warm-forage grasses such as feed corn, Sudan grass, and grain pods. Second, multifloral ryegrass and hybrid penniset rotation. Seeds of ryegrass are sown in early October and used until early June. After sowing and sowing, the Pennisetum japonicum is planted or transplanted. It is used in early October and the ryegrass are sown after culturing. Because the cold resistance of Lolium multiflorum is worse than that of Dongmu 70 rye, and the hybrid Pennisetum is hard to preserve in the area north of the Huaihe River, this model is only applicable to areas south of the Huaihe River in China. Third, alfalfa and forage corn (or Sudan grass) intercropping. The alfalfa was sown in mid-October and intercropped with maize before and after mid-June in the following year. The use of alfalfa was completed from the end of September to the beginning of October, and the root system was preserved to facilitate the regeneration of the year. Sudan grass is a warm pasture that can replace feed corn. Because alfalfa is not tolerant to heat, drought, and irritability, this model is only applicable to Huanghuai. Fourth, winter grazing 70 rye, Russian feed or Rumex K-1 hybrids, Sudan intercropping. In mid-October, the winter grazing 70 rye was planted with a row spacing of 20 centimeters, and one empty row was reserved for every two rows. In late March of the following year to late April, planted Russian feed dishes in the reserved space. Rumex K-1 hybrids and Russian feeds are cold-tolerant and heat-tolerant varieties. Rumex K-1 hybrids can be used instead of Russian feeds. Because the Russian feed and Rumex K-1 hybrids are not suitable for planting in the area south of the Yangtze River, this mode of cultivation is only applicable to areas north of the Yangtze River. 5. Interplant 70 ryes in the orchards. In mid-to-late October, winter grazing 70 rye was planted in apple or young pears, peaches, apricots, grapes, or other young orchards, and was used in mid-April the following year. This mode of cultivation is applicable to areas north of the Yangtze River. Six, a variety of pasture mixed broadcast. Dongmu 70 rye mixed with pods; mixed ryegrass and grass hibiscus; multi-flowered ryegrass and mixed pods; mixed ryegrass and arrow peas mixed sowing; winter grazing 70 rye and multi-flowered ryegrass mixed sowing; alfalfa Mixed with eucalyptus; perennial ryegrass mixed with white clover.
Natural food coloring refers to pigments extracted or prepared from plants, animals, microorganisms or other natural sources for coloring food. These pigments are naturally produced due to biochemical reactions in living organisms and do not contain synthetic chemical components. Natural food colors can be divided into the following categories according to their source: 1. Plant pigments: This is the most common source of natural food pigments, including pigments derived from a variety of fruits, vegetables, flowers, and plant roots. For example, red beets can provide red pigments, carrots can provide orange pigments, turmeric can provide yellow pigments, and blueberries and purple potatoes can provide purple and blue pigments. 2. Animal pigments: These pigments are rare and usually come from the tissues or excretions of certain animals. For example, cochineal is a red pigment derived from the cochineal insects that live on certain cacti. 3. Microbial pigments: Some microorganisms, such as monascus, can produce specific pigments, such as monascus red pigments. 4. Mineral pigments: Although less used, certain inorganic minerals can also be used as natural food pigments, such as titanium dioxide (white) and iron oxide (red, yellow and black). However, due to possible toxicity issues with some mineral pigments, their use is often severely restricted or banned. Natural food colors are generally considered safer and healthier than synthetic colors due to their nature. However, their color stability, heat resistance, light resistance, and interaction with other food ingredients may not be as good as synthetic pigments, so their application in the food industry sometimes presents some challenges. At the same time, the extraction and processing of natural pigments can also affect their cost and sustainability. Nevertheless, as consumer concerns about food safety and health increase, the demand for natural food coloring is growing.
Natural Food Colorants,Natural Food Pigments, natural food color