New PDF release: Sustainable Agriculture Reviews: Volume 11

By Miguel A. Altieri, C. I. Nicholls (auth.), Eric Lichtfouse (eds.)

ISBN-10: 9400754485

ISBN-13: 9789400754485

ISBN-10: 9400754493

ISBN-13: 9789400754492

Sustainable agriculture is a swiftly turning out to be box aiming at generating meals and effort in a sustainable manner for people and their youngsters. it's a self-discipline that addresses present matters: weather switch, expanding nutrition and gas costs, poor-nation hunger, rich-nation weight problems, water pollutants, soil erosion, fertility loss, pest regulate and biodiversity depletion. This sequence gathers evaluate articles that learn present agricultural concerns and data, then proposes replacement solutions.

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Extra info for Sustainable Agriculture Reviews: Volume 11

Sample text

Food Secur 2:3–20 Gliessman SR (1998) Agroecology: ecological process in sustainable agriculture. Ann Arbor Press, Michigan Godfray C, Beddington JR, Crute IR, Haddad L, Lawrence D, Muir JF, Pretty J, Robinson L, Toulmin SM (2010) Food security: the challenge of feeding 9 billion people. Science 327:812–818 Holt-Gimenez E (2000) Measuring farmers’ agroecological resistance after Hurricane Mitch in Nicaragua: a case study in participatory, sustainable land management impact monitoring. Agric Ecosyst Environ 93:87–105 Holt-Gimenez E (2006) Campesino a Campesino: voices from Latin America’s farmer to farmer movement for sustainable agriculture.

G. reduced pest and pathogens incidence (Finckh and Wolfe 2006). 3 million hectares in 1998 to 9 million hectares in 2010. This corresponded to an annual average growth rate of nearly 15%. In the surveyed countries, Austria (19%) and Switzerland (11%) have the largest share of total organic area in the total Utilised Agricultural Area (UAA) with more than 10% in 2010 (EuroStat Data 2010). Italy followed with a 8% share. Denmark had 6% share whereas France had one of the lowest share in the EU member states with 3%.

The development of the organic grain sector is actually confronted to others challenges as quality and safety value. Technological ways of milling and baking may also improve baking quality and nutritional value of organic flour, as well as it prevents mycotoxin contamination. For instance, milling process strongly influences flour characteristics. Stone milling improves nutritive value when characteristics remain very stable independently of the milling yield while flour characteristics from roller milling appear very susceptible to the milling yield.

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Sustainable Agriculture Reviews: Volume 11 by Miguel A. Altieri, C. I. Nicholls (auth.), Eric Lichtfouse (eds.)

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