Vegetable production between heritage and innovation. Prof. Paolo Sambo

Transcript

1 Vegetable production between heritage and innovation Prof. Paolo Sambo

2 Presentation outline Brief description of Vegetable Production in Veneto region The Problems and the Strategy Some of the group research topic Few (very few results)

3 Vulnerable areas.

4 Veneto region: vulnerable zones and climate

5 Total SAU 835,000 ha Agriculture in Veneto region 33% Mais 275,550 ha 24% Forage 200,400 ha 19% Wheat & Soybean 158,650 ha 9% Grape 75,150 ha 4% Vegetables 33,400 ha 3% Fruits 25,050 ha Vegetables Open field 29,800 ha Greenhouse/tunnel 3,600 ha Organic vegetables 765 ha

6 Agriculture in Veneto region Total value of Veneto Agriculture 4,876 M 50.8 % Cattle 2,481 M 15.7 % (32%) Vegetables 765 M 9.7 % (20%) Grape 474 M 8.8 % (18%) Cereals 426 M 6.3 % (13%) Ind. Crops 305 M 5.4 % (11%) Fruits 263 M 3.3 % (7%) Forage 160 M Agricultural profitability (expressed in euros of agricultural value added per hectare of agriculturally used area Salvati e Carlucci, 2010

7 Typical vegetables in Veneto More than 30 different vegetables normally grown in open field and greenhouses 7 PGI (Protected Geographical Indication) 2 PDO (Protected Denomination of Origin) Vegetables and Cereals ü Aglio Bianco del Polesine PDO (Garlic) ü Asparago Bianco di Cimadolmo PGI (Asparaus) ü Asparago di Badoere PGI (Asparaus) ü Asparago Bianco di Bassano PDO (Asparaus) ü Fagiolo di Lamon PGI (Bean) ü Radicchio di Chioggia PGI (Red Chicory) ü Radicchio Rosso di Treviso PGI (Red Chicory) ü Radicchio Rosso di Verona PGI (Red Chicory) ü Radicchio Variegato di Castelfranco PGI (Variegated Chicory)

8 Traditional products Traditional Products (PAT) Toscana Lazio Veneto Campania Piemonte Liguria E. Romagna Calabria Lombardia Sicilia Puglia Trento+Bolzano Sardegna Molise Marche Friuli V.G. Abruzzo Basilicata Umbria Valle d'aosta PAT

9 The averaged farm. Around Vegetable farms Average farm s size in Veneto = 7 ha Average Vegetables farm s size in Veneto = 2 ha

10 The Problems.. q Very high intensity of cultivation q Almost impossible to adopt large rotation and green manure q Intensive agriculture has caused lost of soil organic matter (Yunchen et al., 2009). q Need to maintain the sustainability and profitability of the farm q Organic amendments in agriculture reduce depletion of soil organic matter (Montemurro, 2005). q Biomasses from agro-industrial processes could be used as organic fertilizer or amendments.

11 The strategy.. Increase farm sustainability (economically and environmentalyl) Improving Agronomic Techniques Asses quality of produce Adding value to the produce

12 The strategy EvaluaPon of different matrixes to use in open field for horpcultural crops possible subsptute of mineral ferplizer tool to increase soil OM and stock organic carbon ORGANIC MATR. & VEGETABLES QUALITY???

13 The research activity of the group ü Reduction of sphagnum peat in vegetable nurseries q Rice Hulls q Compost ü Utilization of different matrixis in substitution of nitrogen fertilization q Compost (MSW) q Residues of Anaerobic Digestion q Mushroom Spent Compost ü Nutritional characterization of produce ü Evaluation of the effect of agronomic techniques on quality

14 Peat use reduction Evaluation of plant growth in Rice Hull substrates: Seedlings species: - tomato 'Hypeel' 286 cells/tray - pepper 'Corzo' 286 cells/tray - chicory 'N 01' 135 cells/tray Evaluated every 7 days: - plant height, - fresh weight of aerial part of plant.

15 Substrate characterization Effects of Rice Hulls on substrate properties Rice Hulls in the substrate (%) Parameter Regr^ Bulk Density (kg/m 3 ) 147 e 205 d 236 c 279 b 302 a L*** ph 4.80 d 5.63 c 6.40 b 6.83 a 6.80 a Q*** EC (ms/cm) 0.18 d 0.25 c 0.26 c 0.32 b 0.40 a L*** Organic C (%) 53.1 a 48.6 b 47.4 c 46.4 d 46.0 d Q*** TKN ( ) 5.63 a 4.41 b 3.93 bc 3.45 cd 2.99 d L*** C/N ratio 94 b 110 ab 120 ab 135 ab 160 a L*** ^ regression significance: L = linear, Q = quadratic

16 Effect on seedlings growth Plant height (mm/d) Tomato Rice Hulls in the substrate (%) Fresh weight (mg/d) Plant height (mm/d) Pepper Rice Hulls in the substrate (%) Fresh weight (mg/d) Plant height (mm/d) 9 7,5 6 4,5 3 1,5 0 Cicory Rice Hulls in the substrate (%) Fresh weight (mg/d)

17 Use of Compost - Rotations Soil analysis Spring Fall Spring Fall Rotation A T omato Spinach G reen bean Beet Rotation B T omato Spinach Bean Spinach 2009 Fall Spring Fall Spring Fall Sav oy cabbage O nion Early radicchio Bean 2nd seed Beet Beet O nion Late radicchio Bean 1st seed C hicory

18 Use of Compost - Organic and chemical N applied Table 4 Mineral fertilizer-msw compost mixture used to growth different crops between 2007 and Tomato Beangreen Beet-savoy Onion Radicchio Bean Beet-chicory spring 2007 bean cabbage spring 2010 fall 2010 spring 2011 fall 2011 Treatment N (1) Comp N (1) Comp N (1) Comp N (1) Comp N (1) Comp N (1) Comp N (1) Comp T TMIN T T T Mineral fertilizers used: Urea (46%) (1). Mineral and organic fertilizers added (kg ha -1 ). Spinach 2007, Beet 2008 and Spinach 2008 were not fertilizated

19 Use of Compost- Production

20 ph: Not significant differences were found between treatments ph Rot A:7.3 a Rot B:7.4 b T0 TMIN T50 T100 T200 ec (ms cm - 1 ) 0.25 c 0.38 a 0.32 b 0.33 ab 0.36 ab Dry matter residues Rot A: 26.4 (Mg ha -1 ) Rot B: 22.1 (Mg ha -1 )

21 Use of Compost-Nitrate leaching NITRATE concentration in soil at 0.3 m (A), 0.6 m (B) e 0.9 m (C) depth in autumn 0.3 m 0.6 m 0.9 m A 160 T200 MIN B 60 T200 MIN C 35 T200 MIN Concentrazione di nitrato (ppm) /10 19/10 29/10 Data 8/11 18/11 28/11 8/12 Concentrazione di nitrato (ppm) /10 19/10 29/10 8/11 18/11 28/11 8/12 Data Concentrazione di nitrato (ppm) /10 19/10 29/10 8/11 18/11 28/11 8/12 Data

22 Quality today. Environment Nutrition Transparency Typical Product Sensorial aspect

23 Amino acidic profile of beans (mountain) gialet carve bianco spagna gialet dorgnan bala rossa bonei fonzaso (mg kg- 1 ps)

24 Amino acidic profile of beans (valley) lingua di fuoco righewa d'oro di posina SN righewa d'oro di posina Orig gialet (mg kg- 1 ps)

25 Nutritional characterization CARATTERIZZAZIONE QUALITATIVA DEL FAGIOLO DI LAMON IGP «SPAGNOL» CARATTERIZZAZIONE QUALITATIVA DEL FAGIOLO DI LAMON IGP «SPAGNOLIT» CAMPIONE (valori medi di tutti i campioni analizzati) CAMPIONE (valori medi di tutti i campioni analizzati) Prodotto Fagiolo di Lamon (Phaseolus vulgaris) Prodotto Fagiolo di Lamon (Phaseolus vulgaris) Data campionamento 17/02/2015 PRINCIPALI CARATTERISTICHE DEL PRODOTTO MEDIA Sostanza secca (%) 84,9 Acqua (%) 15,1 ph 6,1 Conducibilità elettrica (ms cm -1 ) 1,57 Solidi solubili ( Brix) 1,53 Acidità titolabile (% ac. citrico) 0,027 Fibra alimentare totale (% seme secco) 18,5 Lipidi (% seme secco) 0,761 Proteine totali (% seme secco) 19,3 Saccarosio (mg/100 g seme secco) 1772 Glucosio (mg/100 g seme secco) - Fruttosio (mg/100 g seme secco) - Valore energetico determinato (kcal/100 g s. secco) 329 Valore energetico calcolato* (kcal/100 g s. secco) 303 Vitamina C (mg/100 g seme secco) 10,9 * Regolamento UE n 1169/2011 CONTENUTO DI ANIONI E CATIONI NEL PRODOTTO (mg/100 g seme secco) AMMINOACIDI TOTALI (mg/100 g seme secco) prolina lisina leucina isoleucina fenilalanina metionina valina cistina tirosina alanina arginina treonina glicina istidina serina glutammato aspartato Cloruri Nitrati Fosfati Solfati Sodio Ammonio Potassio Magnesio Calcio MEDIA 40,3 6,24 98,4 26,3 57,4 23, Data campionamento 17/02/2015 PRINCIPALI CARATTERISTICHE DEL PRODOTTO MEDIA Sostanza secca (%) 84,4 Acqua (%) 15,6 ph 6,1 Conducibilità elettrica (ms cm -1 ) 1,58 Solidi solubili ( Brix) 1,51 Acidità titolabile (% ac. citrico) 0,027 Fibra alimentare totale (% seme secco) 18,3 Lipidi (% seme secco) 0,760 Proteine totali (% seme secco) 18,1 Saccarosio (mg/100 g seme secco) 2297 Glucosio (mg/100 g seme secco) - Fruttosio (mg/100 g seme secco) - Valore energetico determinato (kcal/100 g s. secco) 330 Valore energetico calcolato* (kcal/100 g s. secco) 311 Vitamina C (mg/100 g seme secco) 10,9 * Regolamento UE n 1169/2011 AMMINOACIDI TOTALI (mg/100 g seme secco) prolina lisina leucina isoleucina fenilalanina metionina valina cistina tirosina alanina arginina treonina glicina istidina serina glutammato aspartato CONTENUTO DI ANIONI E CATIONI NEL PRODOTTO (mg/100 g seme secco) Cloruri Nitrati Fosfati Solfati Sodio Ammonio Potassio Magnesio Calcio MEDIA 42,3 8,5 67,2 31,1 86,1 23, CONTENUTO DEI PRINCIPALI OLIGOSACCARIDI (mg/100 g seme secco) QUALITA GLOBALE MEDIA CONTENUTO DEI PRINCIPALI OLIGOSACCARIDI (mg/100 g seme secco) QUALITA GLOBALE MEDIA verbascosio stachiosio raffinosio somma MEDIA CAPACITA ANTIOSSIDANTE TOTALE E CONTENUTO DI POLIFENOLI capacità antiossidante totale* polifenoli** MEDIA * mg Fe 2+ E/kg seme secco (metodo FRAP) ** mg GAE/kg seme secco (metodo Folin-Ciocalteau) SS% 10 lisina prolina leucina 8 isoleucina 6 4 fenilalani 2 metionina 0 valina cistina tirosina alanina arginina antiox polifenoli vit C serina verbasco stachiosio raffinosio saccarosio aspartato glutamm verbascosio stachiosio raffinosio somma MEDIA CAPACITA ANTIOSSIDANTE TOTALE E CONTENUTO DI POLIFENOLI capacità antiossidante totale* polifenoli** istidina Food for the Future treonina- A Food and Environment Conference - Sydney, 1-3 September 2015 glicina MEDIA * mg Fe 2+ E/kg seme secco (metodo FRAP) ** mg GAE/kg seme secco (metodo Folin-Ciocalteau) SS% 10 lisina prolina leucina 8 isoleucina 6 4 fenilalanina 2 metionina 0 valina cistina tirosina alanina arginina treonina antiox polifenoli vit C serina istidina glicina verbascosio stachiosio raffinosio saccarosio aspartato glutammato

26 Nutrional aspects of several vegetables

27 See you in Padova Thanks a lot for your attention.. and patience!