{ "document_id": 15919, "page": 2, "width_pt": 612, "height_pt": 792, "rotation": 0, "pipeline_version": "paddleocr-vl-1.6+paul-48", "engine": "paddleocr_vl", "source_run_id": 16029, "item_count": 8, "counts_by_type": { "form_field": 2, "heading": 1, "text": 5 }, "build_ms": 2, "items": [ { "id": "p2.1", "order": 1, "type": "form_field", "bbox": { "l": 1.7688, "t": 791.116, "r": 611.122, "b": 777.85 }, "text": "", "attrs": { "field_kind": "text", "label": "K.State University Land Grant Program: Pawpaw Information Web Site", "pdf_field_name": "Text3", "source": "acroform" } }, { "id": "p2.2", "order": 2, "type": "text", "bbox": { "l": 46.56, "t": 747.36, "r": 562.08, "b": 508.8 }, "text": "With its uniquely flavored fruit, the pawpaw has great potential as a new high-value fruit crop in regions where tobacco is now commonly grown. The fruit has a powerful aroma and almost tropical flavor, resembling a combination of banana, mango, and pineapple. However, flavor varies among cultivars, with some fruit displaying more complex flavor profiles. Fruit quality of seedlings is quite variable, and fruit often is small and can have bitter or off flavors when compared to named (grafted) cultivars. The flavor of a pawpaw fruit can intensify as it over-ripens, as with banana, resulting in pulp that is excellent for use in cooking. The skin should not be eaten. Shelf life of a tree-ripened fruit stored at room temperature is 2-3 days. With refrigeration, fruit can be held up to 3 weeks while maintaining good eating quality. Drs. Douglas Archbold, Bruce Downie, both at the University of Kentucky, and Kirk Pomper are studying the ripening process of pawpaw fruit; hopefully, we will find ways to store the fruit for longer periods of time. There is commercial processing potential for use of pawpaw fruit in juices, ice creams, yogurts, and baked goods. The fruit is also very nutritious, being higher in some vitamins, minerals, and amino acids than apple, grape, and peach. Pawpaw fruit can also be produced organically (without pesticide). Pawpaw trees are also attractive to the homeowner as an ornamental planting in edible landscapes. Natural compounds (annonaceous acetogenins) in leaf, bark, and twig tissue possess insecticidal and anti-cancer properties. Harvesting the leaves and twigs for the extraction of these compounds may also represent a lucrative opportunity for small farmers." }, { "id": "p2.3", "order": 3, "type": "text", "bbox": { "l": 46.8, "t": 498, "r": 562.8, "b": 328.08 }, "text": "There is already a potentially profitable market for those interested in establishing pawpaw orchards. Most fruit for sale is currently collected from wild stands in the forest. In 1998, Bray Orchards of Bedford, Kentucky developed a pawpaw ice cream, in cooperation with KSU. The ice cream has been selling for $10.00 per gallon, and Bray Orchards has been paying up to $5.00 per lb. for pawpaw pulp. Pawpaws also show potential as fresh market fruit. Pawpaw fruit was sold at the Lexington Farmers Market last year (1999) for $1 each (or about $3.00 per pound) and sellers had a difficult time finding enough fruit to market. Chefs at the Oakroom, a AAA five-diamond restaurant at Louisville's Seelbach Hilton, have developed a menu of Appalachian cuisine, which includes pawpaw. The menu includes a pawpaw and green tomato relish on a French rib pork chop, pawpaw sorbet, and a Pawpaw Foster with pawpaw ice cream (made by Bray Orchards) for dessert. The Pawpaw Foster consists of flambéed pawpaw and banana using ginger liqueur (wild ginger is indigenous to Kentucky) over pawpaw ice cream. The Oakroom has also begun serving a pawpaw brandy." }, { "id": "p2.4", "order": 4, "type": "text", "bbox": { "l": 55.2, "t": 318.48, "r": 556.56, "b": 234.24 }, "text": "Public interest in the pawpaw has continued to develop. An Associated Press article was carried in newspapers across the country in the last week of September 1998 concerning the development of the Seelbach Hilton Oakroom's menu and use of pawpaws. Hopefully, this media coverage will continue to increase public awareness of the pawpaw fruit and its uses. In addition to recent articles in the popular press, additional public interest in pawpaws is evidenced by KSU web site visits (which has had over 15,000 visitors since 1999; http://www.pawpaw.kysu.edu), and strong attendance at the KSU pawpaw" }, { "id": "p2.5", "order": 5, "type": "text", "bbox": { "l": 52.08, "t": 234.48, "r": 559.68, "b": 164.64 }, "text": "field days. In the fall of 1998, KSU initiated its first annual pawpaw field day with 50 people in attendance. In 1999, over 150 people from 16 states attended the annual KSU pawpaw field day, where they learned about growing pawpaws, toured the pawpaw orchards, and sampled pawpaw products. KSU is planning on hosting a National Pawpaw Conference at KSU in the fall of 2001; watch for details over the next year." }, { "id": "p2.6", "order": 6, "type": "heading", "bbox": { "l": 227.04, "t": 151.2, "r": 383.28, "b": 135.84 }, "text": "Pawpaw Research at KSU", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p2.7", "order": 7, "type": "text", "bbox": { "l": 46.8, "t": 124.56, "r": 554.64, "b": 52.56 }, "text": "KSU has the only full-time pawpaw research program in the world. Recent pawpaw research efforts have been directed at improving seed and clonal propagation methods, orchard management, regional variety trials, fruit ripening and storage, pollination biology, breeding efforts, and germplasm (i.e. seeds, plants, meristems, etc.) collection and molecular characterization of genetic diversity. An excellent review “Development of Pawpaw as a New Fruit Crop: Research Update from KSU” of the KSU program was" }, { "id": "p2.8", "order": 8, "type": "form_field", "bbox": { "l": 0, "t": 12.8413, "r": 611.122, "b": 0.4597 }, "text": "", "attrs": { "field_kind": "text", "label": "2 of 5", "pdf_field_name": "Text5", "source": "acroform" } } ], "excluded_furniture": { "first": [], "last": [] } }