Abstract: A method for sourcing plants includes performing nondestructive near-infrared (NIR) scans on selected plants, determining a predicted value of a characteristic for the selected plants based on evaluation of spectral data from the NIR scans against a characteristic model, and utilizing the predicted values for purchasing, processing, and/or financial forecasting. A method of sorting and processing plants includes determining a predicted value of a characteristic in gathered plants and determining a process to recover a primary product and/or a byproduct of the plants based on the predicted value. A method for forecasting includes determining a composite value of a characteristic in plants from a prior time period, correlating source data of plants to be gathered in the later time period with a predicted value of the characteristic in those plants, and determining a predicted composite value of the characteristic in the plants to be gathered in the later time period.

Abstract: A method for sourcing plants includes performing nondestructive near-infrared (NIR) scans on selected plants, determining a predicted value of a characteristic for the selected plants based on evaluation of spectral data from the NIR scans against a characteristic model, and utilizing the predicted values for purchasing, processing, and/or financial forecasting. A method of sorting and processing plants includes determining a predicted value of a characteristic in gathered plants and determining a process to recover a primary product and/or a byproduct of the plants based on the predicted value. A method for forecasting includes determining a composite value of a characteristic in plants from a prior time period, correlating source data of plants to be gathered in the later time period with a predicted value of the characteristic in those plants, and determining a predicted composite value of the characteristic in the plants to be gathered in the later time period.

Abstract: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.