HERBACEOUS CROPS A - L

The aims of the course are to provide students fundamental agronomic knowledge and the elements of analysis of food and no food major herbaceous crops to the Italian agriculture, in the current scenario or the near future.

Each crop is described on the basis of:

1. Botanical classification and characters description 2. Origin and spread 3. Economic and agricultural importance 4. Main uses 5. Biology 6. Climate, Soil and nutritional requirements 7. Breeding 8. Population and Features of cultivated varieties 9. Growing techniques 10. Quality and utilization of production and by-products. Each of these issues is examined in relation to the state of art and research experiences in a Mediterranean sustainable agroecosystem management context.

Importance of herbaceous crops in the world in Europe, in the Mediterranean, in Italy and Sicily; Classification criteria for herbaceous crops; classification method and treatment of crops. * Common wheat, durum wheat, spelled, barley, rye, triticale, oats, corn. Notes on sorghum, rice buckwheat and quinoa * Broad bean, chickpea, lentil, lupine, grass pea, pea. Soybean, peanut and sunflower * Artichoke * Potato, saffron, Outline of sugar beet Sugar cane, (Portulaca oleracea L.).

1) Baldoni R. e Giardini, L. - "Coltivazioni erbacee". Patron Editore, Bologna

2) Lesson notes.