Monday, January 12, 2009

Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches

The most common search terms that are coming up in the blog-counter are to do with Maori potatoes. Here's a paper, rather technical but interesting none-the-less, on the physico-chemical, morphological, thermal, pasting, textural, and retrogradation properties of the starches of Karuparera, Tutaekuri, Huakaroro, Moemoe were studied and compared with starch properties of a modem potato cultivar (Nadine). There are also a lot of searches for kamo kamo (and from around the globe...homesick Maori?!). I chose not to grow an kamo kamo this season, they take up a heck of a lot of space and I've reduced the total size of my vege plot anyway (the boys need more space to run like the wild things they are).

Anyway, I offer these two pictures of succulent kamo kamo.

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Simon Lambert

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