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Hessisches Ministerium für Umwelt, Klimaschutz, Landwirtschaft und Verbraucherschutz
Hesse
Mainzer Straße 80
65189 Wiesbaden
Website: External link to the authority
Establishment of a more sustainable and environment-friendly Wheat Value-Added Chain
A more sustainable agricultural production is an objective pursued at all political and societal levels. The new fertiliser ordinance tries to contribute to this. For a sustainable and optimised use of nitrogen fertiliser the presently inserted amount of about 200 kgN/ha an more has to be reduced to 170 kg N/ha. Currently a sustainable production of baking wheat throughout the value-added chain - raw material; flour; baked goods - is hardly feasible because it is based on high requirements concerning protein concentration in the grain.These requirements are responsible for the high use of fertiliser and the nitrogen surplus. Various research projects have already demonstrated that the needed baking quality can be achieved using less nitrogen if the following aspects are taken into account: Cultivation of varieties with high gluten quality independent from the raw protein content; Valuation of the baking quality with an optimised baking test based on gluten quality; Adaptation of nitrogen usage. The objective of the project is to establish a sutainable certified system of an adapted use of nitrogen along the value-added chain of baking wheat.
The feasibility of reduced N fertilisation without compromising quality has been demonstrated and the potential for improvement in cropping systems has been highlighted. Contract farming is currently a necessary instrument to replace the still common payment system based on protein content, which is counterproductive for the introduction of reduced N fertilisation. Thus, the implementation of the fertiliser ordinance was less of an obstacle to flour quality or agricultural productivity than a reorientation of the market regarding the quality assessment of wheat. It has been shown that the baking quality of flours can be ensured by an optimised baking test. The development of a value chain (farmer-mill-baker) is necessary to produce sustainably produced, high quality baking flours with lower protein values than those commonly available on the market. The results are generally transferable (creation of a value chain, reduction of N fertilisers, varieties with high gluten quality).
Rural development 2014-2020 for Operational Groups (in the sense of Art 56 of Reg.1305/2013)
Forschungsring e.V. Darmstadt
Brandschneise 5
64295 Darmstadt
Phone: 06155-842119
Email: linnemann@forschungsring.de
2016
completed
250,850
DE716 Darmstadt-Dieburg