The Influence of Human-induced Erosion on the Soil Organic Carbon Stock in Vineyards of Fordon Valley

The aim of this paper has been to define the influence of accelerated erosion on basic properties and the SOM stocks of soils within vineyards located on western slopes of the Lower Vistula Valley. The study was conducted within four vineyards situated 30 km north-east from Bydgoszcz. During the field work 44 auger holes were made. On the basis of results of drilling, eight places for soil pits were selected. The study sites were characterised by considerable diversity of soil cover. The SOM stocks in studied profiles ranged from 2,98 to 63,9 kg m-2. The upper parts of the Lower Vistula Valley slopes were dominated by Luvisols developed from glacial tills. Pedons located in toe and foot slope positions represented Chernozems and Phaeozems developed from layered fluvial sediments. The translocation of soil was caused by accelerated erosion that heightened differentiation in the primeval SOM stocks. Although, the Luvisols were truncated in result of accelerated erosion, they were not significantly depleted in organic matter stocks. Most Chernozems and Phaeozems located in toe and foot slope positions were enhanced in SOM stocks due to accumulation of humus colluvial material on their surface. The short period of existence of vineyards makes it impossible to determine the impact of grass roots decay on carbon content in surface soil horizons between rows of vine

Portugal as a culinary and wine tourism destination

The culinary tradition is always part of the culture of a given nation. On the other hand, traveling is always associated with a desire to learn about the customs of various ethnic groups where food is an integral part of a trip. Culinary traditions and products play an increasingly important role in the development of tourism. Many tourism products are based on exploring the culinary wealth. It can be said that national and regional cuisine constitute one of the main tourism values. The aim of this work is to present the resources essential for the culinary tourism in Portugal. First of all, the authors focused on the characteristics of Portuguese cuisine. The particular attention has been paid to its uniqueness and specificity which distinguish it from other Mediterranean countries. The paper also considers the issue of knowledge of tourists about the gastronomic culture of Portugal and popularity of Portuguese foods and drinks in Poland

Portugal as a culinary and wine tourism destination

The culinary tradition is always part of the culture of a given nation. On the other hand, traveling is always associated with a desire to learn about the customs of various ethnic groups where food is an integral part of a trip. Culinary traditions and products play an increasingly important role in the development of tourism. Many tourism products are based on exploring the culinary wealth. It can be said that national and regional cuisine constitute one of the main tourism values. The aim of this work is to present the resources essential for the culinary tourism in Portugal. First of all, the authors focused on the characteristics of Portuguese cuisine. The particular attention has been paid to its uniqueness and specificity which distinguish it from other Mediterranean countries. The paper also considers the issue of knowledge of tourists about the gastronomic culture of Portugal and popularity of Portuguese foods and drinks in Poland

Culinary tourism in the Cuiavian-Pomeranian Province, Poland

Poland, as one of the European Union country, saves and promotes regional goods of high quality. One of the basic way of quality policy realization is giving a high quality sign to regional farm and food products which come from different regions and are traditionally made (Internet source no 2). More and more often, products made in a traditional way attract tourists, who come to the places where the products are prepared. Jęczmyk and Sammel (2012) believe that regional products of the traditional method of manufacturing, may be the main motive for traveling to the particular region. In the Cuiavian-Pomeranian Province 54 regional products was registered (Internet source no 3). They are: dairy, meat, confectionery, bakery products, oil, fat, honey, alcoholic and non-alcoholic drinks, prepared dishes. A special attention in the article is paid to some of the products which help to develop the culinary tourism in the Cuiavian-Pomeranian Province