Analytic observations of seminar scientific work according toward objectives

Report is Deliverable 9 of 6th FP SSA project “Environmental friendly food production system: requirements for plant breeding and seed production” (ENVIRFOOD) and includes analytic observations of seminar scientific work according toward objectives - organic plant breeding, variety testing, seed production, organic food and feed quality, exposition of organic food products

Variety testing for organic farming: current status and problems in Europe

Report is part of Deliverable 4 of 6th FP SSA project “Environmental friendly food production system: requirements for plant breeding and seed production” (ENVIRFOOD) and contains information about current status and problems in EU regarding to organic variety testing

Organic plant breeding and seed production in Baltic States: developments and challenges

In this paper the current situation in plant breeding, variety testing for organic agriculture and organic seed production in the Baltic States, tasks for future are described

SUITABILITY OF SPRING CEREALS FOR PRODUCTION OF HEAT ENERGY

In future biomass are planned as main source as renewable energy. The grain and straw are as one of the representatives of biomass. During 2007 - 2008 in the State Stende Cereal Breeding Institute the investigations were carried out to define more accurately spring cereal–wheat, barley and oats for heat production. In the field experiment were sown 4 - 6 varieties from each species. The yield, chemical composition, the highest and lowest heating capacity of grain and straw were evaluated. The highest heating capacity for grain was 15475 - 16994 and the lowest – 13828 - 15356 kJ kg-1; in straw – 15788 - 16840 and 14106 - 15230 kJ kg-1respectively. Accordingly to this value the cereal species arranged in the following order: oats, barley and wheat. The varieties of cereal were differed in heating capacity depending on chemical composition. Significant positive correlation was observed between grain heating capacity and fat (r = 0.993; r0.01 = 0.684), and fiber (r= 0.838; r0.01 = 0.684), but significant negative correlation with starch (r = - 0.847; r0.01 = 0.684)