A more precise description of the physical characteristics of foods that stand as barriers to bioaccessibility can help in understanding which are more or less inhibitory for particular foods.

These data identify raw food sources for carotenoid bioaccessibilities comparable to those of other foods accomplished by substantial processing. The information presented here also has application in identifying appropriate plant-breeding goals and optimal sources for commercial carotenoid isolations.

Story of the Hewiston Library's namesake, Rev. William Hewitson.