Oyster sauce salt, should be added to the sauce, since the oysters should provide all the savoury flavour. However, this method is prohibitively expensive. Many modern oyster sauces are thickened with cornstarch, flavoured with oyster essence or extract and darkened with caramel. Vegetarian oyster sauce prepared from mushrooms, often oyster mushrooms or shiitake mushrooms, is also popular and generally lower in price. It may contain more taste enhancers if less mushroom extract is used to reduce costs. Most of the oyster sauces available on the market contain added monosodium glutamate (MSG). In recent years MSG-free varieties can also be found. The taste
American chestnut tree contains enough Chinese chestnut DNA that encodes for systemic resistance genes to resist the blight. This is essential for restoring the American chestnut trees into the Northeast. The Northern Nut Growers Association (NNGA) has also been active in pursuing viable hybrids. From 1962 to 1990, Alfred Szego and other members of the NNGA developed hybrids with Chinese varieties which showed limited resistance. Researchers at the State University of New York College of Environmental Science and Forestry (SUNY ESF), have developed fully blight-resistant transgenic American chestnuts. This was done by inserting a specific gene from wheat, oxalate oxidase, into the