Process of forcing the blooming of mimosa written by a schoolchild after a visit to the forcerie:

Forcerie:Short living as all flowers the commercialisation of the mimosa is supported by the forcing technique. This procedure is performed in a closed room or chamber having a temperature of 22 degr.C and a humidity above 85%. These conditions favour the opening of the flower. The cut branches are then packed in carton boxes of appr. 3kg or in buckets, in which the bottom of  the branches are immersed in a conservating solution.