Jerusalem artichoke - bioenergetic culture of the XXI century
In one of the books, I came across a statement by the author, dedicated to the use of such a plant as Jerusalem artichoke:
“…Rapeseed is only good for biodiesel production, while soybeans can be grown in Southeast Asia. It is there that she can give three crops a year, but not with us. There is a much simpler and more reliable culture - Jerusalem artichoke. For animal husbandry, this is an ideal fodder crop that produces excellent haylage, silage and concentrated feed, which is in no way inferior even to oats and contains at least ninety feed units per centner. But at the same time, keep in mind that the Jerusalem artichoke from the Kirov region to Samarkand will produce an average of one and a half thousand centners per hectare of green mass and at least three hundred centners of tubers per year, which will make it possible to switch from extensive to intensive animal husbandry, when one hectare of arable land will provide food for thirty breeding, thoroughbred cows, and will not serve as a pasture for a single cow. Jerusalem artichoke is an excellent milk fodder, which contains all the amino acids necessary for livestock and in nature it does not have any pests at all, and therefore we will not need chemistry. Well, in addition, thirty cows per hectare will give us twenty-one tons of gasoline in the form of liquefied methane and one hundred and fifty tons of humus in a year, not to mention milk and meat ... "
Unfortunately, in a society related to agriculture, the issue of growing Jerusalem artichoke caused bewilderment. Say - a weed, why grow it. Grandfathers, fathers did not grow and we do not need to. Here we recall the story of the introduction of potatoes, tomatoes and other “foreign” plants in our country. There was complete dislike.
But it turns out that this plant was studied on a scientific basis back in the USSR. Cultivars have been bred. In general, below is some information on Jerusalem artichoke ( collected from sites on the Internet, it’s a pity I didn’t think to save the links). The summary of the full article is as follows:
BIOTECHNOLOGY OF TOPINAMBUR CULTURE. HISTORY OF TOPINAMBUR
CHARACTERISTICS OF TOPINAMBUR
AGRICULTURAL TECHNIQUE OF TOPINAMBUR
STORAGE OF TOPINAMBUR
CHEMICAL COMPOSITION

INDUSTRIAL PROCESSING OF TOPINAMBUR
ENVIRONMENTAL ASPECTS OF APPLICATION OF TOPINAMBUR
THERAPEUTIC AND PREVENTIVE AND NUTRITIONAL USE OF TOPINAMBUR
APPLICATION OF TOPINAMBUR IN FOLK MEDICINE (RECIPES)
USE OF TOPINAMBUR IN THE FOOD INDUSTRY
RECIPES FOR PREPARING DISHES AND DRINKS FROM TOPINAMBUR AT HOME
LIST OF USED LITERATURE USED IN THE PREPARATION OF THE MATERIAL

Considering that it is impossible to insert all the information here, since the volume of articles posted in livejornal is limited, I post the main ones. A small part.

The value of Jerusalem artichoke as a fodder, vegetable, industrial and medicinal crop is determined primarily by the chemical composition of the plant (Table 1).

* BEV - nitrogen-free extractive substances.

Jerusalem artichoke contains a fairly large amount of solids (up to 20%), among which up to 80% contains a polymeric homologue of fructose - inulin. Inulin is a polysaccharide, the hydrolysis of which leads to the production of sugar, harmless to diabetics, fructose. Jerusalem artichoke contains fiber and a rich set of mineral elements, including (mg% dry matter): iron -10.1; manganese - 44.0; calcium - 78.8; magnesium - 31.7; potassium -1382.5; sodium - 17.2. Jerusalem artichoke actively accumulates silicon from the soil, and in tubers the content of this element is up to 8% based on dry matter. In terms of iron, silicon and zinc content, it surpasses potatoes, carrots and beets. Jerusalem artichoke tubers also contain proteins, pectin, amino acids, organic and fatty acids. Pectin in Jerusalem artichoke contains up to 11% of the mass of dry matter. According to the content of vitamins B, B2, C, Jerusalem artichoke is richer than potatoes, carrots and beets by more than 3 times. The essential difference of Jerusalem artichoke from other vegetables is manifested in the high content of protein in its tubers (up to 3.2% per dry matter), represented by 8 amino acids, including essential ones, which are synthesized only by plants and are not synthesized in the human body: arginine, valine, histidine , isoleucine, leucine, lysine, methionine, tryptophan, phenylalanine.
In the dry matter of stems with leaves, more than 4% are tryptophan and leucine. 1 kg of green mass contains 60-130 mg of carotene. Among the ash elements, a significant proportion is occupied by calcium, magnesium, and iron. For 1 kg of green mass, there are 5.9 g of calcium and 3.4 magnesium.
The amount of organic acids in the process of plant ontogenesis can be from 8 to 12% of the dry weight of the leaves. Organic acids are represented in Jerusalem artichoke leaves not only by di- and tricarboxylic acids of the Krebs cycle, but also by polyhydroxy acids, which are acids of the primary oxidation of sugars. Among the di- and tricarboxylic acids, Jerusalem artichoke sprouts and leaves contain malic, fumaric acids, as well as citric and succinic acids in much smaller quantities.
The rich composition of biologically active substances of Jerusalem artichoke makes this plant very promising in fodder production, in dietary nutrition and the food industry, and as a raw material for the creation of highly effective medicines.

USE OF TOPINAMBUR IN FORAGE PRODUCTION

Preparation of silage, herbal flour

Due to the high content of solids, good carbohydrate and vitamin supply, as well as a small amount of fiber, the green mass of Jerusalem artichoke has significant fodder advantages. In Siberian conditions, the nutritional value of 100 kg of green mass is 20-25 feed units. This is 1.5-2 times higher than the nutritional value of sunflower green mass. 1 kg of tubers contains 0.23-0.29 feed units.
The aerial part of the plant and tubers provide 200-300 centners of feed units per 1 hectare and 12-16 centners/ha of digestible protein. Jerusalem artichoke exceeds corn, annual and perennial grasses, potatoes by 2.9-7.9 times in terms of feed units, and 1.6-5.9 times in digestible protein. For the conditions of Siberia, this factor becomes even more important, when in April-June stocks of succulent fodder run out and there is no fresh greens, then tubers from storage or spring digging provide an excellent food base.
In terms of nutritional value, Jerusalem artichoke is also superior to flowering clover and corn. Animals eat vegetables more readily than other herbal crops, not only fresh, but also in the form of silage and haylage. At the same time, their weight gain and productivity are significantly higher than with conventional feeding. Green mass can be fed to livestock and fresh. Jerusalem artichoke leaves have 2 times more protein than stems (especially in July-August). It is possible to fatten pigs exclusively with Jerusalem artichoke leaves (German practice), to which meal and reverse are partially added.

Milk yield per cow of 300 kg with a milk fat content of 4% is obtained by feeding silage from the green mass of Jerusalem artichoke. Green mass of multivitamin (carotene, ascorbic acid, riboflavin, nicotinic acid, etc.). Jerusalem artichoke tubers play a special role in livestock feeding. The inclusion of 10-15 kg of tubers in the diet of cows already on the 6th day increases milk yield by 4-5 kg ​​per day, and feeding them to young animals significantly increases weight gain. Tubers are most valuable in the spring, when there are not enough vitamins. If sprouted potatoes contain solanine harmful to the body, then Jerusalem artichoke tubers, on the contrary, in the spring contain biologically active substances and protein that stimulate the milk production of cows, ewes, sows and chicken egg production. Tubers are fed to poultry fresh, as well as steamed and ensiled.
Jerusalem artichoke is an indispensable crop in sheep breeding. Grazing pigs on Jerusalem artichoke plantations makes it possible to almost completely exclude other types of feed from the diet. Feeding piglets with tubers increases weight gain by 20-30%, and when fattening pigs, fat improves. For winter feeding, tubers are prepared from tubers (tubers + alfalfa flour 10%).
For green top dressing, the plant is of great value in fur farms, where hares, deer and other wild animals willingly eat leaves and stems, and wild boars eat tubers well in autumn. In the hunting farms of Siberia, Jerusalem artichoke is planted along the edge of forests, where, as it grows, it creates impenetrable thickets, which are not only a good food base for wild animals, but also serve as a reliable protection against poachers.
The high nutritional value of Jerusalem artichoke allows it to be used in the form of silage as a good feed for all farm animals. The presence of a large amount of sugars in the stems of plants (up to 25-30% of dry matter) determines their easy silage. Humidity of Jerusalem artichoke silage is in the range of 60-75%.
Green mass for silage is harvested in the 1st decade of September (depending on weather conditions) before the onset of frost. For less loss of green mass, it is advisable to use the forage harvester KS-1.8 "Whirlwind" (losses of 1.3-2.7%) and KPI with a corn header. Silage is carried out in trenches. The choice of trench type is determined by local conditions, but its capacity must be at least 500 tons (width 6-9 meters). Bookmark technology like corn. A good effect is the addition of grain straw to the laid mass (up to 50%).
Jerusalem artichoke silage has less fiber and more digestible protein than corn and sunflower silage. As a rule, silage is of high quality, it accumulates up to 1.5% lactic acid, which is at least 50% of the total amount of acids. In the process of ensiling, the pH decreases to 3.9-4.2. Due to the high content of solids (25-30%), Jerusalem artichoke silage, unlike corn, is not acidified. It retains almost all nutrients and quite a lot of vitamins. The content of carotene reaches 30-50 mg per 1 kg of feed.
Silage from green mass of Jerusalem artichoke is well stored, and animals willingly eat it after a short period of accustoming. 100 kg of silage contains 18-25 feed units and up to 2 kg of digestible protein, and the energy capacity of 1 kg of silage reaches 820 kcal. This is much higher than that of silage from other plants. Combined silage (Jerusalem artichoke + beet leaves + grass + corn stalks and leaves + concentrated feed) gives good results in animal feeding.
Green mass can serve as a good raw material for harvesting herbal flour. With the right technology in herbal flour, the best preservation of nutrients is ensured. For the preparation of 1 quintal of herbal flour, an average of 4-5 quintals of green mass with a moisture content of 75% is consumed. In terms of nutritional value, herbal flour is not inferior to many grain concentrates and surpasses them in terms of usefulness, content of protein, minerals, and vitamins. The nutritional value of 1 kg of Jerusalem artichoke flour is about 0.7-0.9 feed units, protein content - 16-25%, fiber - no more than 20%, carotene 60-130 mg / kg.
INDUSTRIAL PROCESSING OF TOPINAMBUR

The yield of commercial fodder yeast on the hydrolyzate from leaves and stems averages 160-170% of the amount of reducing substances used, while 1 ha of arable land will give 5-6 times more fodder protein than oats or other crops (Table 2).

Depending on the variety of Jerusalem artichoke used, 2-5 tons of ethyl alcohol can be obtained from 1 ha of the above-ground part, which can be an energy source like biogas. It is believed that the green mass and tubers of Jerusalem artichoke are a very cheap raw material for the production of ethanol and biogas (Table 3).

Anaerobic hydrolysis showed that 480-680 liters of biogas per 1 kg of organic material with a methane content of 50-55% can be obtained from fresh or ensiled vegetable raw materials of Jerusalem artichoke, while 1 ha of crops can provide an output of 5000-6000 m3 of biogas.

In 1990 - 92 years. in Russia, specialists in the pulp and paper industry tested a method for pulping pulp from the aerial part of Jerusalem artichoke, followed by the production of cardboard and high-quality paper. A very important aspect in this case turned out to be that pulping can be carried out with a significantly lower consumption of chemical reagents and a decrease in environmental pollution.
The processing of Jerusalem artichoke tubers has a fairly wide range and the authors do not pretend to complete coverage of this issue. We will try to point out the most promising, economically feasible and technologically feasible processing methods.
In 1988 - 2002 the method of obtaining a dry product (powder, flour, concentrate) from Jerusalem artichoke tubers turned out to be the most popular. According to preliminary estimates, in 2002 more than 300 tons of powder will be produced and used in Russia. Due to the fact that the beginning of the primary industrial processing of Jerusalem artichoke was laid by enthusiasts who did not own sufficient financial capital during the absence of a market for this product and for a number of other reasons, Jerusalem artichoke powder turned out to be the first and most voluminous in terms of output.

Almost immediately, various methods for obtaining a dry product were worked out: cryogenic, freeze-drying, leophilic and thermal drying. In the initial period of work, the powder of the highest quality in terms of biochemical parameters was obtained using cryogenic and sublimation technologies, but the price of the finished product was several times higher than that obtained by the thermal method.
In the process of testing the thermal method of drying with a conveyor, chamber, rack type, with a modification of the use of infrared (IR) emitters in drying cabinets ("Sukhovey", "Universal", etc.), it was possible to find the parameters under which the final product was of sufficiently good quality and according to price acceptable to the market. And at present, already in a number of regions of Russia (Moscow region, Irkutsk, Adygea, Tver province), small enterprises using this technology are successfully operating.
For industrial volumes on existing technological lines, the most studied and developed is the process of obtaining ethyl alcohol from Jerusalem artichoke. On an industrial scale, this process has been used in different years in France, Germany, Russia, Poland, the USA and Japan. Moreover, in France and Brazil, Jerusalem artichoke tubers represent a significant part of the total raw material used in the alcohol industry. In Germany, in some provinces, a network of small distilleries has also been created, working on local Jerusalem artichoke raw materials. In our country, for the first time, production experiments on the use of Jerusalem artichoke tubers for the production of alcohol were carried out back in the early 30s.
Recently there has been renewed interest in the production of alcohol from Jerusalem artichoke, as the culture is a good source of fermentable sugars. It is important to note that the conversion efficiency of carbohydrates is 80-95%. At the same time, the average yield of alcohol from tubers is 7-8 l / c (in some cases up to 10 l), which, in turn, exceeds the yield of alcohol by 1.5-3.5 times when processing sugar beets, potatoes, wheat. Also, the cost of 1 liter of alcohol from Jerusalem artichoke is lower than from potatoes or grain due to high yields and lower production costs. So, for example, even with a relatively high grain yield of 30 centners per hectare, grain production from 1 hectare can provide no more than 650 liters of alcohol, while a good harvest of Jerusalem artichoke tubers at 300 centners per hectare can produce at least 2500 liters of alcohol. In other words, the yield of alcohol from tubers is 5-7 t/ha.

For the distillation of alcohol, not only tubers can be used, but also the aerial mass of Jerusalem artichoke, rich in carbohydrate-reducing, which gives an alcohol yield of 3-4 t/ha, i.e. 1 ha of Jerusalem artichoke crops will provide 10 tons of alcohol.

The stillage remaining after the distillation of ethanol also has consumer value. When processing whole tubers or puree, stillage contains residual sugars, mineral salts and proteins. It has a very high content of digestible protein (over 90% of the total) and has a high nutritional value as a feed. The composition of the stillage obtained after the microbial conversion of the juice depends on the extraction method and the conditions for its implementation. With diffusion or pressure extraction, most of the protein from the tubers remains in the pulp, which is the main by-product and can be used as feed.

An energy analysis of the production of fuel ethanol on a farm scale (3800 tons per year) shows that the total energy balance (the ratio of energy received to energy spent) is positive (i.e., greater than 1). This ratio can easily be increased by a factor of 3.5 by utilizing all by-products.

In addition to the production of ethanol, one of the promising and really in demand in the coming years will be the production of fructose-glucose syrups, since approximately 60 - 70% of the dry matter of Jerusalem artichoke consists of fructose. The total sugar yield of Jerusalem artichoke tubers significantly exceeds the yield of sugar from sugar beet, sugar cane and sugar sorghum. So from 100 kg of raw Jerusalem artichoke tubers, 8-10 kg of sugars can be extracted, while from sugar beet - 4-6 kg.

Fructose-glucose syrups can completely replace sugar (sucrose) in the production of fruit juices and drinks. In Russia, a technology has been developed and tested for producing kvass based on FGS from Jerusalem artichoke, which has a reduced calorie content and which can be recommended for people suffering from obesity and diabetes.

Experts from many countries of the world consider the production of fructose syrups to be revolutionary advances in food technology, since the use of fructose in the food industry will make it possible to halve the total consumption of sugar (sucrose) and obtain low-calorie foods.

This is due to the fact that fructose is not inferior to sucrose and glucose in its properties, and surpasses them in sweetness and physiological action. The metabolism of fructose, unlike glucose in the human body, occurs according to a different mechanism, which allows it to be consumed in moderation even by patients with diabetes mellitus at the rate of 1 g / kg of weight. Of great importance is the use of fructose in the diet of obese people suffering from glucose and galactose intolerance.

Due to these advantages, fruit sugar is becoming increasingly popular in many countries, gradually replacing beet (or cane) sugar in the production of preventive nutrition products for healthy people.

In developed countries (Japan, USA, France, etc.), sugary substances used up to 80 - 85% are fructose. In Russia and the CIS countries, the share of fructose (according to the most optimistic estimates) is no more than 10%. The segment of the market for the production of crystalline fructose and FGS is clearly visible, especially considering that 1 ha of Jerusalem artichoke plantings can provide 6-12 tons of sugary products.

Crystalline fructose and FGS can be obtained by aqueous, acid or alkaline hydrolysis, enzymatic and disintegration methods, ultrafiltration (membrane technologies) and also through direct mechanical pressing on belt, screw and pack presses. All of them can be applied, depending on the possibilities, volumes and quality of products.

USE OF TOPINAMBUR IN THE FOOD INDUSTRY

In recent years, Jerusalem artichoke products - powder, syrup, puree and paste - have been introduced in the food industry to increase the biological value of flour and confectionery products.
Known technologies for producing Jerusalem artichoke puree, pastes, flour, concentrates, syrups, powders, which are added to bread, cookies, muffins, buns, pasta, noodles.

Jerusalem artichoke tubers are used to produce low-calorie (1.24 cal/g) low-fat (less than 1%) flour used as a bulk for pasta or bakery products. The content of Jerusalem artichoke flour in bread and confectionery (cakes) products can reach 10%. In this case, it is necessary to strictly observe the ratio of moisture, sugar and yeast in flour.
Well-established technologies for baking bread, cookies and gingerbread recommend adding syrup and puree up to 20%, paste - up to 10%, and powder - 5-10% by weight of flour. The addition of products from Jerusalem artichoke to the dough enhances its airiness, quick rise and retention of shape, gives the product a pleasant taste and low calorie content.
According to Tsyganova T.B. and Guseva D.A. (1998) the addition of 1 - 3% Jerusalem artichoke to flour for baking bread reduces the mass of wet and dry gluten, increases the porosity of bread and improves the rheological properties of the crumb. At the same time, the glycemic index of finished bread decreases, which is important for patients with diabetes and obesity.
In Novosibirsk, an unusual variety of bread "Solnyshko" was created, which, along with flour, bran, yeast, salt, fats and water, includes Jerusalem artichoke.
A patented process for the manufacture of bakery and flour confectionery products containing Jerusalem artichoke, based on steaming Jerusalem artichoke, making puree from heat-treated material and mixing this puree with flour to form a dough. The resulting dough can then be processed into bread, small baked goods, pizza, biscuits, pasta, etc. using traditional methods. The baking properties of the dough prepared by this method are superior to those of the dough obtained using Jerusalem artichoke flour.
Jerusalem artichoke puree can be preserved (for example, by freezing or drying) alone or in combination with bread flour. The high content of fructose and inulin in Jerusalem artichoke, which do not require insulin to be broken down, makes these products suitable for the nutrition of people with diabetes.
A known method of obtaining low-calorie noodles with the addition of Jerusalem artichoke. Flour from Jerusalem artichoke and durum wheat was mixed in different ratios, with the content of powder from Jerusalem artichoke in the flour up to 25%, good quality noodles were obtained, not inferior in quality to noodles obtained only from durum wheat flour. By adding sodium alginate to flour containing 30% Jerusalem artichoke powder, noodles with increased lightness and good culinary properties were obtained, not differing in properties from durum wheat flour noodles.
The dough made from flour with Jerusalem artichoke had higher binding and elastic properties and reduced hardness and stickiness compared to the dough made from durum wheat flour. The addition of sodium alginate increased the stickiness and binding properties of the dough with Jerusalem artichoke. At the same time, the binding properties of the noodles increased with an increase in the content of Jerusalem artichoke powder in the flour. There were no significant differences in taste, smell, color and texture of the finished noodles made from Jerusalem artichoke flour.
Delicious Jerusalem artichoke pasta is produced by the Research Institute of the Bread Industry (the product contains 10% Jerusalem artichoke powder) / For several years, wheat loaves "Moscow" with Jerusalem artichoke have been popular (LLC "Malysh Torg", 000 "Medicine and Health" - Moscow Region) , "Doctorskie" crispbreads produced by "Hercules" company (St. Petersburg), "Healthy" crackers with Jerusalem artichoke from GUP "Kreker" (Moscow), "Crispy bran" wheat with Jerusalem artichoke (000 "Dietmarka", Penza), CJSC " Azart (St. Petersburg) produces sweets with Jerusalem artichoke, and these are only the first "swallows" in the system for the production of products in industrial volumes based on Jerusalem artichoke.
Jerusalem artichoke tubers can also be successfully used in the canning industry.
For the uninterrupted operation of canneries operating on fruit and vegetable raw materials, the correct selection of individual varieties of vegetables and fruits that ripen at different times of the year is of great importance. In particular, of no small importance is the introduction of new varieties of vegetables and fruits, the technical ripeness of which occurs in early spring or late autumn, i.e. during the period of the least loading of canning enterprises with raw materials.
Jerusalem artichoke tubers, as you know, reach ripeness in late autumn, for example, in the North Caucasus and Ukraine - October 15-20, in the central black earth regions and in a number of regions of the northern non-chernozem zone - October 1-5. But in fact, the growth of tubers also continues in November and even later. Such a discrepancy between the ripening dates of Jerusalem artichoke and other vegetables used for canning provides the possibility of additional loading of fruit and vegetable canning enterprises and contributes to lengthening the production season in autumn by 2-2.5 months.
The number of tubers needed for processing during the autumn production period is dug out of the ground just before the onset of stable frosty weather.
Jerusalem artichoke tubers overwintered in the field, if used as a raw material for the canning industry, can lengthen the production season in the early spring by 1-1.5 months, without requiring any special facilities for storing this raw material until spring.
Another valuable quality of Jerusalem artichoke, which is important for the canning industry, is the frost resistance of its tubers. Tubers frozen during wintering in the field in the spring after thawing do not lose their nutritional or technical qualities, just as they do not lose their vitality if they are used for further reproduction.
For mass production at canning factories, the following types of canned Jerusalem artichoke tubers are recommended: Jerusalem artichoke caviar with tomato filling, Jerusalem artichoke and carrot caviar with tomato filling, jam from Jerusalem artichoke and fruit, Jerusalem artichoke puree.
The recipe for canned vegetable salads based on Jerusalem artichoke "Krasnodar" - with the addition of beets, carrots and greens, "Angelina" - with the addition of carrots and apples, "Spring" - with the addition of sauerkraut, frozen green peas and greens. The recipe bookmark of Jerusalem artichoke was 40 - 50%.
For the past three or four years, enthusiasts and thinking professionals have continued to look for ways to get healthy food using Jerusalem artichoke. Thus, the research institute of the meat industry has developed canned food recipes, including those for children, and is actively searching for new multifunctional food compositions. The Scientific Research Institute of the Dairy Industry has developed new products with the addition of Jerusalem artichoke. And despite the problems of insufficient funding, work is increasingly being carried out to develop recipes for food products with the addition of Jerusalem artichoke, pilot batches are being developed, regulatory and technical documentation is being developed, and a sales market is being prepared.

Useful food for animals - Jerusalem artichoke.

For those who are engaged in breeding animals and birds, I strongly advise you to grow Jerusalem artichoke. This culture is unpretentious. Jerusalem artichoke has no special soil requirements. This is a perennial. Plant it once, and you can have a harvest for several seasons. Just find a suitable place for Jerusalem artichoke, where it does not interfere. And keep in mind that if it is not limited, then this plant will capture more and more space.
What is good Jerusalem artichoke? Jerusalem artichoke tubers are rich in sugar, minerals and vitamins. It is an excellent feed for rabbits, sheep, goats, pigs, cows and poultry. Jerusalem artichoke tubers have a milk-producing effect. Therefore, it is useful for all females during lactation. Milk is not just more, it becomes fatter. It has been noticed that chickens start laying 2-3 weeks earlier if Jerusalem artichoke is introduced into the diet. Jerusalem artichoke tubers need to be dug up in early spring. As a rule, in the spring, many replenishment appears in the courtyard. Last year's stocks have already dried up, and Jerusalem artichoke tubers are just a lifesaver. But the tubers are stored poorly, and the spring harvest is better than the autumn one.
But not only tubers are used for livestock feed, but also tops. And not once, but twice a season. The first time the tops are cut in July at a height of 30 cm from the ground, and the second time at the end of September, or in October. In autumn, green fodder is already not enough, but here is juicy tops, saturated with sugar and starch.
It is recommended to combine feeding with Jerusalem artichoke tops and hay of legumes. Feeding pigs with Jerusalem artichoke in combination with corn allows you to get excellent quality fat.
From my personal experience, I was convinced of the usefulness and practicality of this plant. I allocated a corner on the site for Jerusalem artichoke adjacent to the fence, dug grooves along the edges of the conditional bed, into which I laid the old slate. This is done so that Jerusalem artichoke does not move from its territory. And now the perfect food for chickens, rabbits and goats is always at hand.

I found in the internet an article by Natalia Smirnova about Jerusalem artichoke.
It's growing on me too. We don’t dig for the winter, we used to dig, but now we dig a little bit. how much we need. Doesn't freeze. Beautiful in summer if watered. Only my chickens do not want to peck whole, rub on a grater or cook. Pigs are generally recommended to boil and even drain the water, as people who worked on a pig farm told me. Generally unpretentious plant. A good help if there is no other garden, everything is already eaten by winter, and even more so by spring. Just sprawling in the garden. so you need to choose the place carefully.

Ground pear is an excellent fodder crop. It is not only possible, but also necessary to be used as animal feed. It contains a large amount of amino acids, vitamins, protein, fiber. This plant is eaten with pleasure:

• Domestic bird;
• rabbits;
• small cattle;
• horses;
• cattle;
• pigs;
• guinea pigs, hamsters.

Here are some examples of why you should use ground pear in the diet of animals:

1. Animals that are fed feed with the addition of this plant feel much better and do not need antibiotics in case of illness.
2. Ground pear increases the weight of animals if they are raised for slaughter. At the same time, this does not affect the taste of meat in any way.
3. With the help of fruits, you can increase the amount of milk received from a cow. Its fat content and protein content in it also increases several times.
4. Poultry begins to lay better, eggs become richer in taste.

This is a very necessary and useful plant in agriculture. In addition, it always gives a great harvest.

Attention! Forcibly feed animals with an earthen pear is not worth it. Pay attention to their taste preferences.

What part of the plant is used for food?

The ground pear is a unique fodder crop. Animals are happy to eat juicy and green stems, leaves, crunchy watery tubers. Greens can also be used for silage.

Note to farmers: cows and pigs only need about five kg of tubers per day, and you will immediately notice that the milk yield of cows has increased and sow's milk production too.

Fruits can feed animals at least all year round, if you leave the plant in the ground for the winter and dig them out as needed. The plant is frost-resistant and tolerates even the most severe cold.

What to give chickens (poultry)?

The main part of bird food in summer is greens. Chickens eat fresh leaves very well. In autumn, tubers can already be included in the diet. They should be crushed well enough before feeding the birds. The approximate volume per individual is about 200 grams per day.

Chickens that eat ground pear begin to lay better. Eggs become tastier and richer in color. If you dry the leaves, then in winter you can delight your pet birds.

The plant should be introduced into the diet of the animal gradually, to avoid indigestion!

How to feed rabbits?

For rabbits, both the greens of the earthen pear and hers are suitable. They especially like to eat fresh stems. But for the winter you can prepare hay and silage. The thick stems of the plant help the rabbits grind down their teeth.

In winter, earth pear is a source of energy. It is also useful to give rabbits its tubers if you are raising animals for meat. The plant well increases body weight. If the female rabbit feeds her offspring, Jerusalem artichoke will provide more milk for the rabbits.

What is suitable for goats and sheep?

Goats and sheep eat both the greens of the plant and its tubers. It is not recommended to give dirty fruits. They should be cleaned of dirt and cut into small pieces.

Jerusalem artichoke tubers can be given both raw and boiled. In winter, you can feed the dried stems of the plant. The presence of Jerusalem artichoke in the diet of the animal will ensure its high productivity and health.

What to feed the pigs?

Pigs are hardy animals. They eat both greens and tubers. From time to time they can be offered boiled Jerusalem artichoke, during cooking, it does not lose its useful qualities. If you decide to feed animals in the winter, then you definitely can’t do without an earthen pear. An increase in animal weight occurs by 30%.

For a sow, for example, 4-5 tubers are enough and the piglets will receive more mother's milk. Jerusalem artichoke can be cut into small pieces for pigs, or in autumn they can be released on a piece of land where an earthen pear grows. They will get their own food.

What to add to hamster food?

Hamsters, guinea pigs and other small herbivorous pets are happy to absorb Jerusalem artichoke greens. The animal receives all the necessary vitamins and minerals. It is enough just once a week to add greens to the diet. You can dry the stems for the winter.

Do not be afraid and introduce new foods into the diet of the animal. will only benefit your pets and livestock. The main rule is not to overfeed. After all, Jerusalem artichoke is a very satisfying plant. It requires at least two times less compared to the volume of conventional feeding. For example. If a fattening cow eats about 30 kg of hay, then only 15 kg of Jerusalem artichoke will be enough.

The ground pear is unmatched when viewed as a forage in early spring. When ordinary grass has not yet grown, and Jerusalem artichoke tubers in the ground are ready for use. For those who keep livestock, it is simply necessary to have this plant on their site, at least as a safety option. Jerusalem artichoke is a high-carbohydrate feed, an additive to the basic diet of both cattle and small pets.

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Unfortunately, today not everyone knows about such a plant as Jerusalem artichoke, but several decades ago it enjoyed enviable popularity. It contains many useful substances, so it can be used simply for food and for medicinal purposes. Jerusalem artichoke has another name - "earthen pear", and it is also often compared with potatoes.

What is Jerusalem artichoke?

Jerusalem artichoke is a herbaceous plant that reaches a height of up to 2 meters. There are many varieties of it, which differ in the number of fruits and tops. It is believed that Jerusalem artichoke can become a full-fledged replacement for potatoes, surpassing it in useful properties. In addition, it is not difficult to grow this plant due to its ability to adapt to any natural conditions and the lack of care requirements. Jerusalem artichoke does not need a change of soil, it grows well up to 30 years in one place.

The use of Jerusalem artichoke

Recently, Jerusalem artichoke has been actively used in agriculture as a fodder crop. In addition to domestic animals, it is eaten by hares, deer, wild boars, and moose. It has been noted that the tubers of this plant are able to increase milk production in sows, and in cows, milk yield increases. If you feed chickens with Jerusalem artichoke, egg production increases. It is of particular value for animals in early spring.

Jerusalem artichoke tops are used for the manufacture of mixed fodder. From the stems, juice is obtained, which is suitable for molasses.

People also eat Jerusalem artichoke for food, and they use it not only in its raw form, but also after heat treatment. It tastes like potatoes, but sweeter. The tubers are used for food.

For reference! The disadvantage of Jerusalem artichoke is that, unlike potatoes, it is not stored for a long time. He definitely won't survive the winter in the basement.

In industry, powder, inulin, fiber, fructose, and alcohol are made from Jerusalem artichoke.

Jerusalem artichoke is actively used in cosmetology. Given the high content of nutrients, hair and skin care products are produced from this plant.

Compound

The vegetable contains a large number of useful components, among which are the following:

• carbohydrates - presented in the form of inulin (a natural soluble polysaccharide), which, during storage, transforms into glucose and fructose;
• pectin (9%);
• protein (3%);
• mineral salts;
• trace elements in the form of iron, silicon, zinc, magnesium and potassium;
• nitrogenous substances (up to 4%);
• vitamins C, B;
• carotene.

It is not difficult to guess about the medicinal properties of an earthen pear, having familiarized itself with its composition.

Ground pear is involved in the removal of toxins from the body. It is known that complete cleansing is possible when the plant is consumed fresh over a three-month period in an amount of 100 g per day.

Jerusalem artichoke strengthens blood vessels and the heart, which is why it is often used in folk medicine. Experts say that this earthen pear is an analogue of Panangin, a pharmaceutical drug. Jerusalem artichoke normalizes blood pressure.

Ground pear is able to restore the work of the intestine, normalize its microflora. Thus, Jerusalem artichoke is used for dysbacteriosis.

Syrup of pear tubers is used instead of sugar. This is especially useful for people who suffer from diabetes. In addition, Jerusalem artichoke reduces blood viscosity, which increases its fluidity. Thus, it is an excellent prevention of thrombosis. The tubers of the plant reduce the negative impact of antibacterial agents on the human body, if you start taking them before treatment.

In general, Jerusalem artichoke is a safe plant, but in some cases it can be harmful. As a rule, this applies to people with individual intolerance to the earthen pear. Jerusalem artichoke can also be harmful in conditions such as intestinal obstruction, acute peptic ulcer and other diseases of the digestive system.

To date, the benefits and harms of the plant have not been fully studied. However, one thing is clear: if Jerusalem artichoke is part of the diet of a healthy person, no negative consequences are expected.

Medicinal properties

Given the beneficial properties of the vegetable, it is actively used in medicine under the following conditions:

• colitis, gastritis, pancreatitis, constipation and other problems with the digestive system - takes part in the absorption of selenium, relieves nausea, cleanses the body of toxins, has a choleretic effect, helps to normalize digestion;
• diabetes mellitus - in people suffering from this disease, Jerusalem artichoke should come first, as it lowers blood sugar and restores the pancreas;
• edema of a cardiac and renal nature - Jerusalem artichoke has a diuretic effect, therefore it reduces swelling and benefits people who have kidney stones;
• hypertension - since the ground pear has a therapeutic effect on the entire cardiovascular system, it can be used to lower blood pressure, as well as conditions such as tachycardia, atherosclerosis, coronary heart disease;
• reduced immunity - people who often suffer from colds are recommended to eat Jerusalem artichoke tubers for food in the spring and autumn;
• oncological diseases - the earthen pear has antitumor properties, therefore it is used for the prevention of malignant tumors.

Jerusalem artichoke is recommended to be consumed by residents of cities in which there is a poor ecological situation. The plant helps to remove harmful substances from the body, such as salts of heavy metals, radionuclides and others. In addition, ground pear lowers cholesterol and prevents its accumulation.

According to scientists, regular use of Jerusalem artichoke helps to get rid of many different diseases. There are a large number of recipes by which you can cook delicious dishes with the roots of this plant.

Contraindications

• intestinal obstruction caused by tumors or adhesions;
• acute stage of duodenal ulcer and stomach ulcer;
• pancreatitis in the acute stage;
• hypertension with frequent crises;
• stones in the gallbladder;
• excessive excitement.

Attention! In any case, before taking the juice or the whole Jerusalem artichoke root, it is advisable to consult a doctor.

Jerusalem artichoke in diabetes

Ground pear roots include a large number of essential amino acids. Among them it is worth highlighting:

• lysine,
• threonine,
• methionine
• and others.

In addition, Jerusalem artichoke is rich in vitamins and minerals. In its composition, this plant is superior to beets, carrots, turnips and potatoes.

However, for people who suffer from diabetes, the most valuable component in the vegetable is inulin. If we consider this substance from the point of view of chemistry, it consists of fructose molecules that are firmly linked to each other. Inulin, getting into the human body, begins to break down and turn into fructose. It is absorbed in the intestines, penetrates into the blood and is carried with its flow throughout the body.

People with diabetes can be calm and not worry about consuming large amounts of fructose. After all, inulin is able to form it a little. At the same time, inulin has a therapeutic effect, contributing to the active reproduction of bifidobacteria. As a result, the intestinal microflora is restored, constipation is eliminated, and the absorption of vitamins increases. Thus, Jerusalem artichoke has a complex effect - it lowers blood sugar levels and normalizes digestion.

Fructose, formed during the breakdown of inulin, is transferred to the liver and is involved in the synthesis of glycogen. This component is an "energy depot" for the human body.

On a note! People with diabetes should definitely take note that the ground pear is considered a vegetable with a low glycemic index.

This is especially important in the case of the first type of disease. Inulin, together with fiber, delays the absorption of glucose from the food you eat. This is what slows down the rise in blood sugar.

Jerusalem artichoke for children

Root crops of an earth pear favorably influence not only an adult, but also a children's organism. Experts note the following useful properties for children:

• increased appetite;
• elimination of salt in the urine;
• an increase in hemoglobin (in general, it increases by 6.3 g / l);
• strengthening immunity.

Thus, Jerusalem artichoke can be present in the diet of every child. It is noted that children who constantly use it are less sick with colds and infectious diseases.

Jerusalem artichoke is a useful plant for both adults and children. It can be used as a medicine for the treatment of many diseases or as their prevention. This vegetable is suitable for eating in any form: raw, dried, fried. There are a huge number of recipes with Jerusalem artichoke.

Important! Harm from the use of Jerusalem artichoke is almost completely excluded, but if it is used for treatment, it is better to consult a doctor.

Jerusalem artichoke(Helianthus tuberosus L.) and Jerusalem artichoke(Helianthus tuberosusx H. annuus) (ground pear).

The tubers of these crops contain 25...30% dry matter, which is 30...40% represented by inulin. They can serve as the earliest fresh feed for pigs grazed in the spring on earthen pear plantations. The tubers can also be ensiled. The nutritional value of tubers is about the same as that of potato tubers. Ground pear is cultivated mainly to obtain green mass, in which 25 ... 30% of dry matter is sugar. It is fed fresh and made into silage. The fresh green mass of an earthen pear is eaten better than the green mass of sunflower, but animals must first be accustomed to it.

In hunting farms plantations of ground pear are planted to feed wild animals.

The height of the earthen pear stems reaches 2 ... 4 m. Many baskets form on them. Baskets are small (up to 10 cm in diameter), with yellow marginal flowers. Leaves and stems with stiff hairs. Ground pear tubers, unlike potato tubers, do not have a cork layer, therefore, after digging, they quickly wither and are poorly stored. Eyes rise above the surface of the tubers. On mature tubers, noticeable traces of knots remain. The color of the tubers is from white to dark red, the mass of the tuber is 10 ... 100 g. Each plant forms 20 ... 70 tubers. The tubers are located more compactly in the soil near the Jerusalem artichoke, which contributes to their more complete harvesting, reducing the risk of clogging the fields with earthen pears. Jerusalem artichoke tubers are well preserved in the soil in winter, so they are usually dug up for planting in the spring, plowing the field to a depth of 15-18 cm.

Ground pear is grown everywhere, but in small areas. Productivity in different regions ranges from 20 to 50 tons (sometimes up to 80) of green mass per 1 ha, tubers - from 5 to 20 tons/ha.

Ground pear prefers light soils. Seedlings tolerate frosts down to -3 ... -4 ° C, adult plants - up to -4 ... -6 ° C. It is grown in non-crop areas, since up to 30% of tubers remain in the soil after spring harvesting, ensuring the renewal of the plantation. The plantation maintains high productivity for 8-10 years. When its productivity begins to decline, the plants are destroyed. This is achieved by plowing the plantation, growing annual mixtures for 2 consecutive years, and using herbicides. Earth pear can be placed in crop rotation not earlier than 4…5 years after sunflower.

Pear tubers are planted with potato planters with row spacings of 60 and 70 cm, 7–10 days earlier than potatoes, when the soil warms up to a temperature of 6–7 °C. The planting rate is 40...60 thousand tubers per 1 ha, or 0.6...2 t/ha (more than the planting rate on fertile soils). If the tubers are wilted before planting, they are placed in water for 1 ... 1.5 days. You can cut the tubers into 2 ... 3 parts. The depth of planting tubers on heavy soils is 4 ... 5 cm, on light soils - 6 ... 8 cm. In the southern regions, planting can also be carried out in autumn.

From planting to germination, 13 ... 43 days pass. Spend 2...3 pre-emergence harrowing, one post-emergence harrowing. At a plant height of 10 ... 15 cm, inter-row processing is carried out, at a height of 30 ... 40 cm - hilling. An increase in branching and foliage of plants is facilitated by chasing. After harvesting the tubers, the renewal of the plantation is ensured if at least 8 ... 10 tubers remain in the soil per 1 m 2. Usually from the third year thickening of plantations begins, during this period, when the plants reach a height of 10 ... 12 cm, a cultivator with lancet and razor paws cuts between rows. This should be done in dry weather. Future rows are marked by cutting ridges after harvesting. On the plantation, you can also sow a pea-and-oat mixture (about 120 kg of seeds per 1 ha).

Earth pear plants are harvested for silage and green fodder only on a high cut after the formation of tubers, but before the onset of frost, in the northwestern region - at the end of September, to the north - at the end of August - beginning of September.

Jerusalem artichoke varieties: Vylgortsky, Interest, Nakhodka, Skorospelka; Jerusalem artichoke (hybrid of Jerusalem artichoke and sunflower): VIR news.

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