Agriculture Reference
In-Depth Information
Chapter
10
Organic Production of Cash Cereals and Pseudocereals
Franc Bavec
Additional information is available at the end of the chapter
1. Introduction
1.1. Organic production of major cereal crops and maize
1.1.1. General characteristic
Monocotyledonous maize ( Zea mays L.) and spending winter or spring sown cereals such as
common wheat ( Triticum aestivum L.), barley ( Hordeum vulgare L.), rye ( Secale cereale L.), oat
( Avena sativa L.), and triticale ( xTriticosecale Wittm. & Camus) provide the main staple foods
for the world's human and animal populations. They are conventionally grown on approxi‐
mately 30 % of the total world arable land, and about 50% of cereals (data from FAO for 2012),
provide almost one half of total nutrition energy. Over 500 important industrial products and
byproducts may be obtained from maize, and also the similar amount may be obtained from
cereals. Their excellent adaptability and wide distribution belongs to the spread family
Poaceae . For example, wheat is grown from 40° s. l. (Southern latitude) to 60° n. l. (Northern
latitude); barley even to 70° n. l. Rye is less sensitive to climate changes than wheat and barley
and could be sown at altitudes up to 1200 m under European conditions. Similarly, maize is
grown from 53° (optimum 45°) s.l. to 35° n.l., especially wide-spread in areas with a (sub)
tropical climate. Especially new crops in the region, like sweet maize in temperate climate
needs to be studied carefully [1].
The aim of this chapter was to analyse data mainly from Web Sci and Sci Direct and integrate
actual organic cultivation knowledge as a suggestions for further development of maize and
cereal production.
The use of organic farming technologies has certain advantages in some situations and for
certain crops such as maize [2], but like in case of the yield performances of 24 organic wheat
yields were low and variable 3.5 +/- 1.4 t ha -1 [3]. The proportion of cereals incl. maize produced
organically is relatively high compared to vegetable and fruits (FAO, 2002), due to their less
 
Search WWH ::




Custom Search