This initiative seeks to inform, operators and technicians working in the sector, of the agricultural enterprises support service aimed at the containment and rational use of health care facilities for the defense of crops (PAN), present the results of the Life + project " Participant section" (selection and technical Agrocehemical to increase the quality of durum wheat) and the Life + project IPNOA (containment of greenhouse gases in agriculture), illuistrate the results of the national comparison tests varieries on hard wheat and tender.
During the visit you will be able to see the equipment for sowing and the collection of varieties of local herbaceous crops.
Contact Details:
Luigi Fabbrini
e-mail: luigi.fabbrini@regione.toscana.it
Paolo Bottazzi
e-mail: responsabile.tecnico@alberese.com
Donatella Ciofani
e-mail: tecnici@alberese.com
Tenuta di Cesa (AR)
Agrochemicals to increase the quality of durum wheat) and the LIFE + project "IPNOA" (containment
Of the emission of greenhouse gases in agriculture), illustrate the results of the national comparison
Agrochemicals to increase the quality of durum wheat) and the LIFE + project "IPNOA" (containment
Of the emission of greenhouse gases in agriculture), illustrate the results of the national comparison tests
Varieties on hard wheat and tender.
The first meeting in the field dedicated to the varieties of common wheat entered in the Repertories will be realized
Regional Law, referred to in LR 64/04, for the benefit of custodian farmers and of all those concerned
To the topic, in particular for agronomic aspects related to cultivation and conservation.
On this occasion, the nutraceutical properties and the technological characteristics of the flour will be presented
Derived from the said fruits.
During the visit you will be able to see the equipment used for the sowing and the
Collection of varieties of local herbaceous crop
To the topic, in particular for agronomic aspects related to cultivation and conservation.
On this occasion, the nutraceutical properties and the technological characteristics of the flour will be presented
Derived from the said fruits.
During the visit you will be able to see the equipment used for the sowing and the
