Grape-Nuts Grape-Nuts Grape-Nuts is a breakfast cereal developed in 1897 by C. W. Post, a former patient and later competitor of the 19th-century breakfast food innovator, Dr. John Harvey Kellogg. The cereal originally prepared by C. W. Post when developing the product was a batter that came from the oven as a rigid sheet. He then broke the sheet into pieces and ran them through a coffee grinder to produce the "nut"-sized kernels. Despite the name, the cereal contains neither grapes nor nuts; it is made with wheat and barley. Post believed that glucose (which he called "grape sugar") formed in
Diamond (grape) hybridization between Concord and Iona. Diamonds were originally suggested as eatable grapes, but because of their great potential to serve as winery raw products, the white diamond grapes later used in wine-making. In 1908, the wine critics UP Hedrick praised it as the best green grape. Characteristics and growth conditions: The quality of the diamond grapes is outstanding, with small grains, high sugar content and a rich aroma, with tropical fruits such as ripe pears, mangoes, Feijoa and other aromas. It is a delicate white grape variety with a very fastidious climate. The moist air can easily cause the fruit