RESERCHS ON PRODUCT ABILITY TO THE 4 WINTER WHEAT VARIETIES BY APPLICATION OF CERTAIN CULTIVATION TECHNOLOGIES, IN CONDITIONS OF ARAD COUNTY PUBLISHED

Crina SARB, V. TABARA
Within the frame of the demographic blow-up in the 2nd half of the 20th century, the global deficit in human alimentation has become progressively acute, concurrently with the extension of malnutrition on continously expanding areas. Given the crucial contribution of cereals in order to provide food, mankind has largely focused upon several cultures: wheat, rice and maize ( Ahrendts J., 1995) . In this order, the importance of wheat for human food, livestock nutrition and as raw material inindustry, is undeniable.Wheat is of great importance as food product, providing a large extent of the carbohydrates and proteines necessary to humans, and more than half of the calories consumed by mankind ( Alexa Ersilia , 2004). The shapes under which wheat is used in man’s food are very diverse, bread being the most common of them. In fact, there is no other food product to meet the man’s nourishing needs as economically as wheat flour bread does.Taking into account both its economic importance and the special role in human nutrition, the main tendency nowadays and in future is to increase the world production. In addition to this direction, other tendencies become more strongly contoured, such as introducing into production varieties with a high protein content, with increased nutritional value, as well as cultivating superior quality bread grains ( Adam Al.,2000) . On the basis of the above, the present study has aimed to evaluat certain varieties of local autumn wheat in terms of yield quality and bakin  characteristics, under the influence of graduate mineral fertilization.
Wheat, varieties, cultivation, technology, production
Presentation: oral

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