CROP PRODUCTION FOR THE AGRI-FOOD CHAIN - Master FS&T - Piero Fiorino, Elettra Marone - UniTE
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CROP PRODUCTION
FOR THE AGRI-FOOD CHAIN
Master FS&T
Piero Fiorino, Elettra Marone
Academic Year 2016-2017
Foto by Eleonora Capasso, Teaching notes 2016/2017
THE PROBLEM DIMENSION
QUESTION FOR YOU:
How match cropland is nowadays available for a
single individual survival on the planet?
Teaching notes 2016/2017
THE PROBLEM DIMENSION
The land area of the globe is calculated in 15 billion hectares, that corresponds to 2
hectares per inhabitant; because the cultivated area is 40% of the total land, the
production of 8,000 square meters per inhabitant is the “orchard” that actually everyone
currently cultivates for its livelihoods.
It should be noted that despite to the increase in population, until now the per capita
availability of food is rising (FAOSTAT data of twenty years).
With the current techniques and availability, it is possible get the limit of 9 billion
inhabitants, i.e. practically tomorrow.
Teaching notes 2016/2017
THE PROBLEM DIMENSION
OUR DEMAND FOR VEGETAL PRODUCTS
Individuate the possible ways to balance
population demand with available resources,
distribution and techniques
Teaching notes 2016/2017
THE PROBLEM DIMENSION
To support the increasing population
growth (world's population expands) and
ensure adequate food resources two
complementary strategies (guidelines,
modalities) are implemented :
1) Intervention for preservation purposes,
with waste removal (disposal);
2) Development strategy: new products,
new technologies, new spaces.
L’Informatore Agrario, 2015 Teaching notes 2016/2017
From: O.Serna-Saldivar, 2010. Cereals Grains. Properties, Processing, and Nutritional Attributes. CRC Press, USA. Teaching notes 2016/2017
WORLD PRODUCTION (t) OF PLANTS
CULTIVATED AS FOODSTUFF, FAOSTAT, 2010
7.512.756.612 t/year
20.582.895 t/day
Teaching notes 2016/2017TARGETED LEARNING OUTCOMES:
Demonstrate a critical understanding of the principal
factors controlling safety and quality of commodities
for agro-food chain.
Demonstrate a comprehensive modeling ability for
the control, certification, traceability for the agro-
food chain from the field production to the foodstuff.
Demonstrate a comprehensive understanding of
extrinsic and intrinsic factors controlling vegetal food
quality.
Teaching notes 2016/2017CONTENT
Teaching notes 2016/2017UNIT 1
Teaching notes 2016/2017UNIT 1
1.1 Introduction: Crops and human population
1.2 Environmental and climatic factors and distribution
of the major commodities
1.3 Classification of crops
1.3.1 Botanical classification
1.3.2. Classification by edible part of the plant
1.3.3. Classification for trade commodities:
crops for food, fiber, livestock feed, fuel and
other industrial uses.
Teaching notes 2016/2017UNIT 1
2.1 Extrinsic and intrinsic factors controlling the quality of agro-
food production.
3.1. Definitions. Agro-food products environmental suitability,
typical production, designation of origin and quality labels.
3.2 The triangle genotype, environment, agrotechniques.
3.3 The physiological process for quality control: the ripening.
3.3.1 Fruit growth and ripening, ripening and respiration,
ripening indexes, harvest, postharvest and storage.
3.3.2 Quality requirements for fresh vegetable products,
traceability.
Appunti di Lezione 2015/2016UNIT 2
CROPS FOR FOODSTUFFS
(COMMODITIES)
Teaching notes 2016/2017UNIT 2: CROPS FOR FOODSTUFFS
(COMMODITIES)
2.1 Sugar-bearing plants: production and
distribution of the main species.
2.1.1 Sugar cane (Saccharum officinarum
L.): botany, ecophysiology, farming and
industry.
2.1.2 Sugar beet (Beta vulgaris L. var.
saccharifera): botany, ecophysiology,
farming and industry.
Teaching notes 2016/2017UNIT 2: CROPS FOR FOODSTUFFS
(COMMODITIES)
2.2 Amylaceous plants: production and distribution of the
main species.
2.2.1 Cereals: characteristics, processing and consumption of
the main microtermal and macrotermal cereal species
(wheat, rye, barley, oats, rice, maize, sorghum). Wheat
(Triticucm spp. L.): botany; ecophysiology: vegetative growth
and production. Farming, harvesting, and storage. Industry:
characteristics and quality of various flour and semolina.
2.2.2 Tubers and Roots: production and distribution of the
main species.
Potato (Solanum tuberosum L.): botany, ecophysiology and
farming. Production for fresh market and for industry.
Teaching notes 2016/2017UNIT 2: CROPS FOR FOODSTUFFS
(COMMODITIES)
2.3 Oleaginous plants: production and distribution of the
main species. The oils in the world trade market: origin and
chemical composition.
2.3.1 Oil palm (Elaeis guineensis Jacq): botany, ecophysiology,
farming and industry.
2.3.2 Olive (Olea europaea europaea europaea Green) botany
and ecophysiology: origin and distribution. Traditional and
new farming systems. Oil industry: quantity and quality of
the products; utilization of the byproducts.
Teaching notes 2016/2017UNIT 2: CROPS FOR FOODSTUFFS
(COMMODITIES)
2.4. Proteaginous plants: production and distribution of the
main species.
2.4.1 Soybean (Soia hispida Moench): botany, ecophysiology,
farming and industry (not included - 2016/17).
Teaching notes 2016/2017UNIT 2: CROPS FOR FOODSTUFFS
(COMMODITIES)
2.5 Beverages plants: production and distribution of the main
species used to obtain mild stimulant beverages.
2.5.1 Coffee (Coffea spp.): botany, ecophysiology, and farming.
Harvesting, preprocessing, storage and industry.
(not included - 2016/17)
Teaching notes 2016/2017UNIT 2: CROPS FOR FOODSTUFFS
(COMMODITIES)
2.6 Annual or poliennial plants for fresh and processed fruits:
production and distribution of the main species. Notes on the
main temperate and tropical fresh fruits production (banana,
apple and pear).
2.6.1 Grape (Vitis spp.): botany and ecophysiology, ripening of
fruits, farming and harvesting. Winery (not included -
2016/17).
2.6.2 Tomato (Lycopersicon esculentum Mill.) botany and
ecophysiology: models of growth. Farming and harvesting for
fresh market. Farming and harvesting for processed fruits.
Fruits processing.
Teaching notes 2016/2017OTHER USEFUL INFORMATION
ABOUT THE COURSE
Literature
Teaching notes on course guideline, scientific articles for specialized topics.
Cozzani I. (a cura di), 2010. Origine del prodotto di qualità. Dalla pianta al frutto. La
qualità nutrizionale dell'olio di oliva. Aracne Editrice, Roma.
Gunstone F.D., 2011. Vegetable Oils in Food Technology. Composition, Properties and
Uses. Second Ed., Wiley-Blackwell.
McMahon M.J., Kofranek A.M., Rubatzky V.E., 2007. Hartmann's Plant Science. Growth,
Development, and Utilization of Cultivated Plants. An introduction to the physiology
and handling of fruit, vegetables and ornamentals. 4th Ed., Pearson Prentice Hall.
Sansavini S., Costa G., Gucci R., Inglese P., Ramina A., Xiloyannis C., 2012. Arboricoltura
generale. Pàtron Editore, Bologna.
Serna-Saldivar S.O., 2010. Cereal Grains. Properties, Processing, and Nutritional
Attributes. CRC Press, USA.
Wills R., McGlasson B., Graham D., Joyce D., 2007. Postharvest. 5th Ed., CABI.
Wintgens J.N. (Edited by), 2012. Coffee: Growing, Processing, Sustainable Production. A
Guidebook for Growers, Processors, Traders, and Researchers. Second Revised Edition
(2015). Wiley-VCH, Singapore.
Teaching notes 2016/2017OTHER USEFUL
INFORMATION ABOUT
THE COURSE
Recommended prerequisites
Basic knowledge of crops morphology, biology and physiology.
Coworkers
Proff. Piero Fiorino, Elettra Marone
Teaching format
Face-to-face teaching
Laboratory exercise
Technical visit to farm/industry
Monographic seminars
Attendance at lectures recommended
Type of assessment
Final written exam consisting in a multiple choice test and a short report on a
requested topic.
Teaching notes 2016/2017TAXONOMY
Foto by Eleonora Capasso,
EXPO, Milano, 2015
Teaching notes 2016/2017CLASSIFICATION OF
TERRESTRIAL VASCULAR HIGHER PLANTS
Pteridospermophyta
Gingkophyta
Spermatophytes Gimnosperme Coniferophyta
* (Fanerogame Gnetophyta
or higher plants)
Magnoliophyta (o
Angiosperme Angiospermophyta)
* A seed-bearing plant
Teaching notes 2016/2017The most of cultivated plants for food use belongs to the Phylum
(Division or Subdivision) of Angiosperms.
The Wettstein classification, reported in this course, maintains the
split of the Angiosperms in two main classes: Dicotyledons (or
Magnoliopsida or Magnoliatae) and Monocotyledons (or Liliopsida
or Liliatae), defined as Classes (or Subclasses).
The principal distinctive characters were reported in the next slide.
Teaching notes 2016/2017The main distinctive characters distinguishing dicot from monocot
DYCOTILEDONES MONOCOTYLEDONES
Stems often form bulbs, rhizomes, or
Stem generally elongated
a “stipite” (palm)
Vascular cambium Not found
Leaves not petioled, girdling, and
Peziolated leaves
directly inserted on the stem
Embryo with two cotyledons Embryo with one cotyledon
Cellular endosperm Nuclear endosperm
Teaching notes 2016/2017IMPORTANT TRADE DEFINITION
Genus and species;
Vitis vinifera
Variety or cultivar
Sangiovese
Clone (for the plants vegetatively propagated)
Chianti 2000
Appunti di Lezione 2015/2016WHAT IS A SPECIES?
TRY TO GUESS A POSSIBLE DEFINITION
Teaching notes 2016/2017WHAT IS A SPECIES?
READ A POSSIBLE DEFINITION
“The species is constituted by the
corresponding individuals based on all the
essential characters, interfertile, and
originating descendants with the same
characteristics of their parents” (traslate
from: Gerola, 2006)
Biodiversity; germplasm.
Appunti di Lezione 2015/2016The definition of cultivar:
A fundamental basis
Teaching notes 2016/2017WHAT IS A CULTIVAR?
TRY TO GUESS A POSSIBLE DEFINITION
Teaching notes 2016/2017The taxonomic reference unit for
the production (and for the
products certification) is the
CULTIVAR (cultivated variety);
at international level, this term
indicates:
Teaching notes 2016/2017WHAT IS A CULTIVAR?
READ A POSSIBLE DEFINITION
“A bulk of cultivated plants, clearly
distinguished by all the characters
(morphological, physiological,
cytological, chemical, or others) that,
when propagated (by gamic or
vegetative way), preserve (safe) their
own distinctive characters”
Teaching notes 2016/2017In the fruit trees, a cultivated variety has to be
characterized by a defined and constant (by
vegetative propagation) pool of characters
(DUS)
DISTINGUIBLE,
UNIFORM, AND
STABLE,
one of them distinctive, i.e. able to discriminate
between different varieties, even if similar.
Teaching notes 2016/2017WHAT IS A CLONE?
TRY TO GUESS A POSSIBLE DEFINITION
Teaching notes 2016/2017WHAT IS A CLONE?
READ A POSSIBLE DEFINITION
It is the set of individuals obtained by
vegetative way starting from a unique parent,
and therefore all with the same genotype.
The clones of the same cultivar must be
distinguishable by a minimum of one character.
Teaching notes 2016/2017Other classification categories
Besides the traditional classification, we can
use other classification systems, linked to
different factors.
For example, all the plants can be
organized by “architecture”, that is growth
model or, by a trade point of view, by edible
parts of the plants or by products typology.
Teaching notes 2016/2017Parts of plant used as vegetables From: Tesi, Orticoltura mediterranea sostenibile, Pàtron Editore, Bologna, 2010 Teaching notes 2016/2017
Organi metamorfosati che possono dare origine a prodotti per l’alimentazione Fabbri A., 2001. Produzioni Vegetali. Calderini Edagricole Teaching notes 2016/2017
Fabbri A., 2001. Produzioni Vegetali.
Calderini Edagricole
Fabbri A., 2001. Produzioni Vegetali.
Calderini Edagricole Teaching notes 2016/2017SOME NEW TECHNICAL WORD FOR YOU…
Teaching notes 2016/2017From: Bell A.D., with drawings by Bryan A., 2008. Plant Form. An illustrated Guide to Flowering Plant Morphology. New Edition, Timber Press, Portland-London Teaching notes 2016/2017
The classification of the different genus or species used
to produce foods or foodstuff as consumed (trade
classification) can be developed locking to the used
product; this system allows to merge all the higher
plants in arbitrary groups that, at the aim of this
Lessons, are clustered as follows:
Teaching notes 2016/2017A POSSIBLE CLASSIFICATION OF THE PLANTS SPECIES BASED ON THE
PRINCIPAL PRODUCT TYPOLOGY IN THE AGRO-FOOD CHAIN
1) Amylaceous plants;
2) Sugar-bearing plants;
3) Oleaginous plants;
4) Proteaginous plants;
5) Poliennial fruit plants, including fruits production for
processing, fermented (wine grape), separated products (olive
oil), and/or pate, juices;
6) Annual plants producing fruits or other edible parts; vegetables;
7) Beverages plants.
Teaching notes 2016/20171.2 Crops for foodstuffs
Framework of principal botanical genus and/or species for type of product for food industry.
- Amylaceous plants. Genetic resources, production areas, use and trade. Cereals: technical sheet of
wheat (caryopsis) (Triticucm spp. L.); technical sheet of potato (tuber) (Solanum tuberosum L.);
technical sheet of cassava or manioca (root-tuber) (Manihot esculenta Crantz); technical sheet
of sweet potato (root-tuber) (Ipomea batatas Lam.)
- Sugar-bearing plants. Genetic resources, production areas, use and trade. Technical sheet of sugar
cane (stem) (Saccharum officinarum L.); technical sheet of sugar beet (root) (Beta vulgaris L.
var. saccharifera)
- Oleaginous plants. Genetic resources, production areas, use and trade. Technical sheet of oil palm
(fruit) (Elaeis guineensis Jacq)
- Proteaginous plants. Genetic resources, production areas, use and trade. Technical sheet of
soybean (seed) (Soia hispida Moench);
- Beverages plants. Genetic resources, production areas, use and trade. Technical sheet of coffee
(seed) (Coffea spp.);
- Annual or poliennial plants for fresh fruits. Genetic resources, production areas, use and trade.
Technical sheet of tomato (Lycopersicon esculentum Mill.) (fruit); technical sheet of grapevine
(fruit) (Vitis spp.).
Content of technical sheets: agrotechniques, use of the product related to genetic origin,
importance in the diet and for human health.
Appunti di Lezione 2015/2016WORLD PRODUCTION (t) OF PLANTS
CULTIVATED AS FOODSTUFF FAOSTAT, 2010
7.512.756.612 t/year
20.582.895 t/day
Teaching notes 2016/2017What is the most quantitatively important
cultivation in the world as food?
TRY TO GUESS…
Teaching notes 2016/20171 Sugar cane 1.682.577.768 canna da zucchero 22 Rapeseed 61.630.798 semi di colza
23 Coconuts 59.860.433 noci di cocco
2 Maize 817.110.509 mais 24 Yams 54.098.112 yam patata
3 Wheat 681.915.838 grano 25 Cucumbers and gherkins 39.320.705 cetrioli e cetriolini
4 Rice, paddy 678.688.289 riso 26 Groundnuts, with shell 35.520.257 arachidi con guscio
5 Potatoes 329.556.911 patate
27 Eggplants (aubergines) 35.326.379 melanzane
6 Cassava 240.989.481 cassava
Mangoes, mangosteens,
7 Sugar beet 229.490.296 barbabietola da zucchero 28 35.035.641 mango, mangostano, guava
guavas
8 Soybeans 222.268.904 soia 29 Plantains 34.316.133 platano
30 Millet 32.034.572 miglio
9 Oil palm fruit 207.327.608 olio da frutti di palma
31 Sunflower seed 32.002.190 semi di girasole
10 Barley 150.271.573 orzo Tangerines, mandarins, tangerini, mandarini
32 30.587.778
clem. clementine
11 Tomatoes 141.400.629 pomodori
33 Chillies and peppers, green 28.483.822 peperoncini e peperoni verdi
12 Sweet potatoes 107.642.391 patate dolci
34 Carrots and turnips 28.028.042 carote e navoni
13 Watermelons 100.687.056 anguria
Other melons
14 Bananas 95.595.965 banane 35 27.726.563 altri meloni (incl. cantalupe)
(inc.cantaloupes)
15 Onions, dry 72.313.493 cipolle 36 Lettuce and chicory 23.733.803 lattuga e cicoria
16 Apples 71.736.938 mele 37 Oats 23.032.118 avena
38 Pears 21.907.395 pere
Cabbages and other
17 71.342.347 cavoli ed altre brassiche Pumpkins, squash and
brassicas 39 21.201.379 zucche, zucchine e zucche
gourds
18 Oranges 67.601.635 arance
40 Cauliflowers and broccoli 19.845.519 cavolfiori e broccoli
19 Grapes 66.935.199 uva
41 Beans, dry 19.723.330 fagioli
20 Seed cotton 64.002.158 semi di cotone
42 Peaches and nectarines 18.579.393 pesche e nettarine
21 Sorghum 62.098.620 sorgo 43 Pineapples 18.448.674 ananas
Teaching notes 2016/2017SUGAR CANE PRODUCTION (%)
IN THE MAIN PRODUCERS COUNTRIES
USA
Pakistan
1,9%
3,5% India Cina
ZONA TEMPERATA
20% 8%
ZONA SUBTROPICALE 30°
Messico
ZONA TROPICALE
3,4% Tropico del CancroFilippine
Brasile 1,6%
47%
15°
ZONA Tailandia
EQUATORIALE O
Colombia EQUATORE 5% 0°
INTERTROPICALE
2,7%
Indonesia 15°
1,8% ZONA
ZONA TROPICALE Tropico del Capricorno
DI ORIGINE
ZONA SUBTROPICALE 30°
Argentina
2%TEMPERATA
ZONA Sud Africa
1,4% Australia
2,2%
Teaching notes 2016/2017MAIZE PRODUCTION (%) IN THE MAIN PRODUCERS COUNTRIES
USA
49,3%
ZONA TEMPERATA
Messico ZONA SUBTROPICALE Cina 30°
2,3% 24,2%
Tropico del Cancro
ZONA TROPICALE
15°
ZONA ORIGINE
EQUATORIALE O EQUATORE
Brasile 0°
INTERTROPICALE 7,5% 15°
ZONA TROPICALE Tropico del Capricorno
ZONA SUBTROPICALE 30°
ZONA TEMPERATA
Teaching notes 2016/2017WHEAT PRODUCTION (%) IN THE MAIN PRODUCERS COUNTRIES
Federazione
Gran russa
Canada Bretagna
4,6% Germania 10,5% Cina
2,46%
4,3% 19,7%
USA
10,3% Francia ORIGINE Pakistan ZONA TEMPERATA
6,63% 4,1%
Ucraina ZONA SUBTROPICALE 30°
ZONA TROPICALE 3,6% Tropico del Cancro
Turchia 15°
ZONA 3,5%
EQUATORIALE O EQUATORE India 0°
INTERTROPICALE 13,8%
Australia 15°
ZONA TROPICALE Tropico del Capricorno
3,7%
ZONA SUBTROPICALE 30°
Argentina
1,3% ZONA TEMPERATA
Teaching notes 2016/2017RICE PRODUCTION (%) IN THE MAIN PRODUCERS COUNTRIES
USA
1,6%
Cina
ZONA TEMPERATA Bangladesh ORIGINE 31,3%
7,6%
ZONA SUBTROPICALE Vietnam 30°
ZONA TROPICALE Tropico del Cancro
6,2%
India Filippine 15°
ZONA 21,3% 2,6%
EQUATORIALE O EQUATORE 0°
INTERTROPICALE Myanmar
5,2% Indonesia 15°
ZONA TROPICALE Tropico del Capricorno
10,3%
Tailandia
ZONABrasile
SUBTROPICALE 5,1%
30°
2%
ZONA TEMPERATA
Teaching notes 2016/2017CASSAVA PRODUCTION (%) IN THE MAIN PRODUCERS COUNTRIES
ZONA TEMPERATA
ZONA SUBTROPICALE Tailandia 30°
Nigeria
16%
ZONA TROPICALE 19% Tropico del Cancro
Brasile 15°
ZONA Ghana Congo Indonesia
11,7%
6,3% 7,8% 11,4%
EQUATORIALE O ORIGINE EQUATORE 0°
INTERTROPICALE
Angola 15°
6,6% Tropico del Capricorno
ZONA TROPICALE
ZONA SUBTROPICALE 30°
ZONA TEMPERATA
Teaching notes 2016/2017POTATOES PRODUCTION (%) IN THE MAIN PRODUCERS COUNTRIES
Federazione
russa
11,9%
Germania
USA 4,4%
7,5% Ucraina
ZONA TEMPERATA 7,5% Cina
28,1%
ZONA SUBTROPICALE 30°
ZONA TROPICALE Tropico del Cancro
15°
ZONA
EQUATORIALE O EQUATORE India 0°
13,2%
INTERTROPICALE
15°
ZONA TROPICALEORIGINE Tropico del Capricorno
ZONA SUBTROPICALE 30°
ZONA TEMPERATA
Teaching notes 2016/2017PRODUZIONI DI BANANE (%) NEI PRINCIPALI PAESI PRODUTTORI
Cina
10,5%
Egitto Tailandia
Vietnam
CostaricaZONA TEMPERATA 1,3% 1,8%
1,8%
Messico 2,7%
ZONA SUBTROPICALE
Camerun 30°
2,6% Colombia Kenia
ZONA TROPICALE 1,2% Tropico del Cancro
2,3% 1%
15°
Filippine
ZONA ORIGINE 10,5%
Guatemala India
EQUATORIALE
2,95% O EQUATORE 31,3% 0°
INTERTROPICALE
Brasile 15°
Ecuador Bangladesh
7,9%
ZONA TROPICALE 8,9% 1%Tropico del Capricorno
Indonesia
Papua
Nuova Guinea
7,3%
ZONA SUBTROPICALE Tanzania 1,4% 30°
3,7%
ZONA TEMPERATA
Teaching notes 2016/201744 Olives 18.241.809 olive Grapefruit (inc. pompelmo (incl.
66 4.496.868
45 Rye 17.856.568 segale pomelos) Pomeli)
67 Cocoa beans 4.223.603 semi di cacao
46 Garlic 16.593.073 aglio 68 Strawberries 4.132.352 fragole
47 Triticale 15.040.432 triticale Broad beans, horse fave grandi, fave cavalli,
69 4.096.682
48 Spinach 14.958.727 spinaci beans, dry asciutti
70 Tea 3.885.302 Tea
49 Lemons and limes 13.949.600 limoni e lime 71 Apricots 3.831.823 albicocche
72 Persimmons 3.807.843 cachi
Colocasia esculenta
50 Taro (cocoyam) 11.660.577 Cashew nuts, with
(Araceae) 73 3.763.492 anacardi (con guscio)
shell
51 Plums and sloes 10.679.206 prugne e prugnole
Onions (inc. shallots), cipolle (scalogni incl.)
52 Peas, dry 10.379.890 piselli secchi 74 3.698.474
green verde
53 Natural rubber 10.280.887 gomma naturale 75 Lentils 3.595.177 lenticchie
54 Papayas 10.213.069 papaya 76 Avocados 3.585.156 avocado
Mushrooms and
55 Chick peas 9.774.082 ceci 77 3.577.632 funghi e tartufi
truffles
56 Maize, green 9.511.742 mais, verde 78 Sesame seed 3.511.042 semi di sesamo
57 Peas, green 9.168.666 piselli, verdi cajanus cajan o piselli
79 Pigeon peas 3.499.918
58 Coffee, green 8.261.487 caffè verde dell'Angola
Chillies and peppers, peperoncini e peperoni
59 Asparagus 7.289.903 asparago 80 2.959.283
dry secchi
60 Dates 7.226.947 datteri 81 Jute 2.833.672 juta
Tobacco, tabacco senza 82 Almonds, with shell 2.311.682 mandorle con guscio
61 6.911.395
unmanufactured manifattura Teaching notes 2016/2017
62 Beans, green 6.814.403 fagioli, verdi 83 Walnuts, with shell 2.236.231 noci, con guscio
63 Okra 6.779.215 gombo o okra 84 Linseed 2.206.288 semi di lino
piselli da foraggio 85 Cherries 2.150.107 ciliegie
64 Cow peas, dry 5.689.562
(granella) Appunti di Lezione 2015/2016
86 String beans 2.044.363 fagiolini
65 Mixed grain 4.796.590 granaglie 87 Cashewapple 1.851.005 anacardio pomo88 Ginger 1.618.627 zenzero 115 Pepper (Piper spp.) 414.075 pepe (Piper spp.)
89 Castor oil seed 1.499.111 semi di olio di ricino ossicocco (mirtillo rosso
116 Cranberries 409.523
90 Artichokes 1.494.262 Carciofi americano)
91 Chestnuts 1.418.280 castagne 117 Sisal 406.738 sisal (agave sisalana)
92 Buckwheat 1.416.848 grano saraceno 118 Yautia (cocoyam) 403.473 Yautia (cocoyam)
119 Other Bastfibres 355.387 Altre fibre liberiane
93 Sour cherries 1.358.326 amarene
120 Blueberries 306.383 Mirtilli
94 Kiwi fruit 1.285.553 Kiwi
121 Kapokseed in Shell 274.104 Semi di kapok in guscio
95 Figs 1.184.884 fichi
122 Ramie 252.323 ramie (fibra tessile)
96 Coir 1.111.270 fibra di noce di cocco
123 Kolanuts 215.237 noce di cola
97 Lupins 934.225 lupini
124 Canary seed 196.150 scagliola
98 Arecanuts 895.496 areca o palma di betel 125 Carobs 180.249 Carrube
99 Maté 811.453 maté 126 Hops 151.850 Luppolo
127 Cinnamon (canella) 147.069 cannella
100 Karite Nuts (Sheanuts) 805.874 noci di karite
128 Gooseberries 120.996 Uva spina
101 Vetches 789.538 vecce 129 Cloves 110.239 chiodi di garofano
130 Kapok Fibre 104.804 Fibre di kapok
102 Hazelnuts, with shell 773.828 nocciole, con guscio
fibra di Manila (canapa di
131 Manila Fibre (Abaca) 97.162
103 Melonseed 757.803 melone Manila)
104 Mustard seed 661.326 semi di senape 132 Poppy seed 96.333 semi di papavero
105 Safflower seed 653.791 semi di cartamo 133 Bambara beans 83.325 fagioli bambara
106 Chicory roots 632.323 Radici di cicoria 134 Brazil nuts, with shell 78.315 Noci del Brasile, con guscio
107 Currants 631.108 Ribes Appunti di Lezione 2015/2016
Nutmeg, mace and noce moscata, macis e
108 Pistachios 572.946 pistacchi 135 74.215
cardamoms cardamono
109 Quinces 497.237 Cotogne Teaching notes 2016/2017
136 Peppermint 72.335 Menta piperita
110 Flax fibre and tow 491.296 lino da fibra e stoppa
137 Hemp Tow Waste 69.735 Canapa Tow rifiuti
111 Fonio 487.695 fonio 138 Quinoa 68.964 Quinoa
112 Raspberries 483.620 Lamponi 139 Hempseed 56.523 Seme di canapa
113 Tung Nuts 481.553 tung nuts (vernici) 140 Gums Natural 23.555 Gomme naturali
Anise, badian, fennel, anice, badiana, finocchio, 141 Pyrethrum,Dried 13.405 Piretro, secchi
114 425.068
corian. coriandolo 142 Vanilla 9.065 VanigliaYou can also read
