2019 positive year for cereals: increase in bio and record production of barley

The harvest 2019 of cereals closes positively for the Cooperative Agricole Braccianti di Ravenna, after that last year was disappointing: 240,000 quintals compared to 192,000 in 2018. The result confirms the growth trend in the long run period of activity of the Cabs, which began to be monitored in 1974. A significant figure concerns a slight increase in the area cultivated under organic farming, which goes from 525 hectares in 2018 (14% of the total) to 576 hectares, over 15 percent of the total.
The sore point once again concerns prices, which are not encouraging: to recover at least the costs, the hope is that they can improve.
In the meantime, the EU must oppose unfair international competition and harmonize domestic markets.
Compared to 2018, total production increased by 48.000 quintals, an increase that is equal to 25 percent. With regard to the use of the surfaces, 3,720 hectares were cultivated with cereals: 1,805 of common wheat, 1,350 of durum wheat, 521 of barley and the remaining part of minor cereals. This result was achieved despite the difficult weather conditions: excessive rainfall with water stagnation and temperature drops negatively affected setting, while thunderstorms, even with hail and wind, where struck caused the plants to bend to the ground.
For soft wheat in integrated production the average obtained is 69 quintals per hectare, while the organic one, despite being slightly lower, is confirmed as important with about 65 quintals per hectare. The same positive trend also for durum wheat with an average production in integrated mode equal to 60 quintals and in organic production equal to about 45 quintals per hectare.
Very positive notes for barley, which has obtained unpublished productions: the average in integrated mode is 80 quintals and for biological ones 61 quintals per hectare.
All the productions are of excellent quality, both in integrated production and in organic and the qualitative parameters are also good, as well as the bread-making and pasta making characteristics; same thing applies to health aspects, with the absence of mycotoxins.

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