Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Coated urea Coated urea Coated urea fertilizers are a group of controlled release fertilizers consisting of prills of urea coated in less-soluble chemicals such as sulfur, polymers, other products or a combination. These fertilizers mitigate some of the negative aspects of urea fertilization, such as fertilizer burn. The coatings release the urea either when penetrated by water, as with sulfur, or when broken down, as with polymers. Urea is widely used as a nitrogen fertilizer. Its high solubility in water makes it useful for liquid application, and it has a much lower risk of causing fertilizer burn than other chemicals such as