Scripta Horticulturae 17: Following Walnut Footprints (Juglans regia L.) Cultivation and Culture, Folklore and History, Traditions and Uses
This edition on Walnuts is the fifth in the "Following Footprints" series published in Scripta Horticulturae (previously published "Following Footprints" volumes cover Almond, Pistachio, Chestnut and Olive).
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Among dried fruit, walnut is one of the most important species from an economic and botanical point of view, and in many countries it has a rich cultural heritage. Today walnut is grown in over 60 countries around the globe, and is harvested from both cultivated orchards and wild populations. Modern techniques of production have resulted in the cultivation of selected varieties; modern machinery is now responsible for much of the processing (de-hulling, cleaning, grading, storage, packaging); and the range of processed products has been expanded. All of these factors have extended the period for consumption of walnuts. In the past, the highest demand for walnuts has occurred during the Christmas period, but nowadays nut consumption is constantly extending into other periods.
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The country that dominates the international market for standardized walnuts is the USA, which, together with France were the first countries to offer the cultivation of selected walnuts. There are now many countries that are equipped to produce quality nuts, including Chile, Argentina, and Australia and countries such as Turkey, Iran, Spain, Italy, Romania, and Hungary.
China has the highest production of walnuts in the world, in terms of area cultivated and quantity of nuts produced. Their industry is mainly based on seedling trees, the product of which is greatly affected by nut variability. However, an effort is underway to encourage the planting of walnut orchards with locally selected varieties or with foreign varieties that are commercially recognized as being of high value, e.g., Chandler.
This book reports the status of the walnut industry country by country. Information is given on the geographical distribution of the species of Juglans, their historical origins and their introduction into different countries. Also presented are techniques of cultivation of the Persian walnut, information on native varieties, as well as commercial data. The authors of this book were requested to include descriptions of traditional uses of walnut, both of the fruit itself, and also of the plant. The result has been a collection of data that relates the original uses of walnut wood (e.g., cabinet making and handcrafts), leaves (e.g., medicinal use), husks (e.g., extraction of dye), shells (e.g., domestic heating and the cleaning of jewelry), and kernels (direct consumption and in the preparation of sophisticated sauces). Even the membrane that divides the valves of the kernel has been used as "confetti" decoration! In many cases, the authors report on the use of walnut in culinary recipes and reveal how it has sparked the imagination of mankind both throughout history and in modern times. In publishing this volume, the ISHS has made a significant contribution to the exchange of information between developed and developing countries, confirming the vocation of the organization to promote international cooperation between scientists from around the world.
Table of contents - Walnut in 60 countries/chapters: Afghanistan, Albania, Algeria, Argentina, Armenia, Australia, Azerbaijan, Bulgaria, Canada, Central Asia, Chile, China, Czech Republic, Denmark, Egypt, France, Georgia, Germany, Great Britain, Greece, Hungary, India, Iran, Italia, Japan, Kazakhstan, Korea, D.P.R., Korea, Republic, Kyrgyzstan, Lebanon, Macedonia, Mexico, Moldova Republic, Montenegro, Morocco, Nepal, Netherlands, New Zealand, Nigeria, Norway, Pakistan, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, South Africa, Spain, Sweden, Switzerland, Tajikistan, Tunisia, Turkey, Turkmenistan, Ukraine, Uruguay, United States, Uzbekistan
Editor in Chief: Damiano Avanzato. Co-Editors: Gale H. McGranahan, Kourosh Vahdati, Mihai Botu, Luis Iannamico, Jozef Van Assche.
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