Η καλλιέργεια του σκληρού σιταριού και οι επιπτώσεις του περιβάλλοντος στην ποιότητά του (Bachelor thesis)

Παπαγεωργίου, Δημήτριος-Ιωάννης/ Ντίκος, Απόστολος


Grain is one of the first plants that man cultivated, and the traces of most of them are lost in the depths of history. Since the beginnings of human history, the importance of grain for humans has been significant. Characteristic is the fact that ancient civilizations flourished in areas where some grain was grown. Thus, the cultures of the Babylonians and Egyptians were based on wheat, the Chinese on rice, the Incas, the Mayan, and the Aztecs in maize. Today, grain continues to play an important role in global agriculture and their products are the basis of the diet of our planet's population. Numerous food products are based on some cereal. And not just those foods and preparations in general such as bread, rice, pasta or many other products known to the general public to come from these plants, as well as many other products such as beer, whiskey and others are some cereal as raw material. The density of durum wheat, combined with high protein and gluten content, makes durum wheat the best choice for producing pasta flour. Greece produces more than 1,000,000 tonnes of durum wheat and consumes around 700,000 tonnes. This surplus is mainly exported to Italy and to North African countries, such as Tunisia, Algeria and Morocco. Greek hard wheat, depending on the weather conditions during cultivation and harvest, is divided into three grades, S1, S2 and S3.
Institution and School/Department of submitter: Σχολή Τεχνολόγων Γεωπόνων και Τεχνολογίας Τροφίμων και Διατροφής / Τμήμα Φυτικής Παραγωγής
Keywords: σιτηρά;καλλιέργειες;σκληρό σιτάρι;grain;cultivated;durum wheat
Description: Πτυχιακή εργασία--ΣΤΓΤΤΔ-Τμήμα Φυτικής Παραγωγής,2018--αα10576
URI: http://195.251.240.227/jspui/handle/123456789/11773
Appears in Collections:Πτυχιακές Εργασίες

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