General characteristics of agricultural species of herbaceous. Growth curves of annual and seasonal species. Ideotype of land plant for different cropping systems (organic, integrated and conventional). Scenario technical and environment in which it places the cultivation of herbaceous species. Food safety and product quality. Germplasm and the seed material
Herbaceous food crops within quality for food and for biomass certification. Crops classification and monografi of species.
Remigio Baldoni, Luigi Giardini. Coltivazioni erbacee: Cereali e Proteaginose. Patron Ed. 2000.
Remigio Baldoni, Luigi Giardini. Coltivazioni erbacee: Piante oleifere, da zucchero, da fibra, orticole e aromatiche. Patron Ed. 2000
Vincenzo Vecchio Marco Manzelli, Paolo Casini, Andrea Pardini. Produzioni Erbacee in Amnienti Tropicali e Subtropicali. Patron Editore Bologna (2012)
Educational Materials provided by the teacher during the development of the course.
Learning Objectives
Knowledge acquired:Management of high quality food crops in temperate climates, theoretical and practical knowledge
Competence acquired (at the end of the course): Plant morphology, growth, eco-physiological requirements, crop management of the main species and species groups, including forages.
Skills acquired (at the end of the course):
Decisionality on crop management with consideration of agronomic and environmental conditions aiming at quality produce.
Prerequisites
Courses required: General agronomy,
Courses recommmended: Botanic, Agricultural genetics.
Teaching Methods
Frequency of lectures, practice and lab, although non compulsory, is strongly recommended
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 150
Hours reserved to private study and other individual formative activities: 96
Contact hours for: Lectures (hours): 34
Depending on the availability of the students themselves, with the guidance of the teacher, deepen the topics covered in the course and will be discussed in class.
Type of Assessment
Exam modality: oral examination on the subjects of lectures and laboratory
Course program
General Part:
• Dynamic, development and improvement of production of herbaceous at the turn of the second and third millennium.
• Role of herbaceous species in the current scenario of food production and renewable energy sources.
• The production of herbaceous crops in Europe in the context of the CAP.
• Classification of crops in relation to the cultivation period, the botanical characteristics, ecological and agronomic and end-use product;
• Plant material used for propagation; notes on the production, quality and seed certification.
. Relationship between cropping systems and ideotipi plant and type of herbaceous production (conventional, integrated and organic)
Special part:
Per each species or species groups: origin area, main diversification areas, current distribution; qualitative and organolectic characteristics; morphology, biology, agronomy; growth and growth stages, environmental and nutritional requirements, mechanism and limits of adaptation to environmental and agronomical conditions; agronomic practices before and after sowing (crop sowing) according to ecological conditions, to plant phenology and to agricultural systems (conventional, integrated, organic).
Management of sown or native forage systems.
The main species groups considered are: cereals (wheat, rice, barley, oats, triticale, rye, mais, sorghum), oil crops (sunflower, canola, groundnut, cardamom), pulses (field bean, chickpea, lupin, lentil), forages (alfalfa, sulla, clovers), sugar plants (sugar beet), drugs (tobacco), textile (canapé, cotton), swards and pastures, cover crops, plants with biological actions.
Field training:
Seed identification and analysis (seed sampling, analysis of germinability, humidity, purity, etc., equipment for analysis).
Idenification of crop plants and main weeds in laboratory and field excursions in different seasons.
In vitro crop and plant transfer to field.
Farm visits.