| Distillery enhancements intensify Parma’s mint research capacity Gifted to the university by retired mint consultant/ researcher Lewis McKellip and the Idaho Mint Commission,the distillery began operating at the UI’s Parma R&E Center in May 2002.Lead mint researcher Tom Mowry has since equipped it with a cooling system to keep distillates of spearmint and peppermint at precisely 95oF and 115oF, respectively.A new steam pressure regulator prevents pressure from fluctuating and confounding results, and larger, stainless steel tubs protect against corrosion. Idaho produces roughly 1/8th of U.S.peppermint oil and 1/10th of U.S. spearmint oil on about 14,000 fragrant acres—most of them in the Treasure Valley.The crops bring a very sweet $12 a pound. Mowry is comparing yields, quality, and Verticillium wilt resistance of three peppermints, three spearmints, two particularly menthol-rich mints intended for teas, and a blue mint that may repel insects. --Marlene Fritz © 2003 University of Idaho, College of Agricultural and Life Sciences. |
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They’re
used in toothpastes and teas, lotions and liqueurs, candies and
compresses.And,now,one of the best places in the Pacific Northwest
to evaluate distinctions that make a difference among mint oils
is the University of Idaho’s McKellip Research Distillery.
