Agriculture Reference
In-Depth Information
TABLE 1:
Characteristics of vegetables produced annually in the case system and their
counterparts in the model systems.
Case farm crops
Model farm
crops
Food energy
at consumers
(MJ)
Share of total
food energy
Storable crops
Potatoes, main crop
Potatoes, main
crop
25,597
34.4%
Potatoes, early
Potatoes, early
8532
11.5%
Carrots (stored and fresh)
Carrots
4635
6.2%
Beetroots (stored and fresh)
Beetroots
4271
5.7%
Onions (stored, fresh and spring)
Onions
3688
5.0%
Parsnips
Parsnips
3555
4.8%
Leeks
Leeks
2902
3.9%
Squash
Squash
2697
3.6%
Cabbages (red-, black-, green-, sprouts, kale,
pak choi)
Cabbages,
white
5390
7.3%
Cauliflower, broccoli and minor crops
(celeriac, fennel, turnips, kohlrabi, rutabaga,
daikon, garlic)
Cauliflower
3344
4.5%
Storable crops, total
64,610
86.9%
Fresh crops
18 different crops (see Table A1 for list of
crops)
50%
Cour-
4859
6.5%
gettes
50% Lettuce
4859
6.5%
Fresh crops, total
9717
13.1%
All crops, total (functional unit)
74,328
100.0%
1.4.1 CROP MANAGEMENT FOR M-LOW AND M-HIGH
M-Low and M-High systems were defined from yields per ha using the
range in the
Organic Farm Management Handbook
[35]. The M-Low
farm represents a standard low-yielding farm, the lowest value in the