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The acorns ripen in autumn, about six months after pollination. [9] It is a resilient tree that can survive temperatures below −20 °C (−4 °F), and that on occasion reach 47 °C (117 °F). [5] As opposed to Quercus ilex, its acorns have a very low level of bitterness tannins and so are generally sweet and a good energy source for livestock ...
[1] [2] Acorns are 1–6 cm (1 ⁄ 2 – 2 + 1 ⁄ 2 in) long and 0.8–4 cm (3 ⁄ 8 – 1 + 5 ⁄ 8 in) on the fat side. Acorns take between 5 and 24 months (depending on the species) to mature; see the list of Quercus species for details of oak classification, in which acorn morphology and phenology are important factors.
Knocking down acorn to feed pigs. 1300s England. Mast is the fruit of forest trees and shrubs, such as acorns and other nuts. [1] The term derives from the Old English mæst, meaning the nuts of forest trees that have accumulated on the ground, especially those used historically for fattening domestic pigs, and as food resources for wildlife.
The nut kernel is very bitter [6] and is inedible for people without leaching. However, with minimal processing, its acorns yield a sweet, nutty meal rich in complex carbohydrates and nutritious fats. Compared to grains like wheat, tanoak acorns are low in protein but superior in caloric value due to the high amount of nutritious fats they contain.
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[64] [65] An exception is the domestic pig, which, under the right conditions, may be fed entirely on acorns, [66] and has traditionally been pastured in oak woodlands (such as the Spanish dehesa [67] and the English system of pannage). [68] Humans can eat acorns after leaching out the tannins in water. [69]