Publications
NIBIOs employees contribute to several hundred scientific articles and research reports every year. You can browse or search in our collection which contains references and links to these publications as well as other research and dissemination activities. The collection is continously updated with new and historical material.
2021
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Sara Durán-Soria Delphine M. Pott Frank Will Jennifer Mesa-Marín Mariusz Lewandowski Karolina Celejewska Agnieszka Masny Edward Zurawicz Nikki Jennings Anita Sønsteby Erika Krüger Sonia OsorioAbstract
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Self-sufficiency with feed (SSF) is a basic principle in organic animal production. The current regulations do not impose strict requirements for SSF at farm level, but further restrictions are expected in future. The aim of the present work was to quantify SSF on a range of organic dairy farms in Norway and study farmers’ strategies to produce milk with a high degree of SSF. Nine farms were selected for interview and data collection. On farm level, the proportion of SSF varied between 66 and 99 %. SSF increased to 88-100 % when expressed on national level. Land area is among the limiting factors for famers to reach higher SSF while maintaining the milk production level. A lower proportion of concentrates in the diet seems to have as strong impact on SSF as using own cereals and protein crops as feed, but milk production per total feed production area was highest for the latter. The farmers’ goals and actions are important driving forces to develop more SSF in dairy production systems.
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For a 100% organic value chain, we need more varieties suitable for organic cultivation. Varieties bred for organic growing is a challenge in small markets. Many breeding goals are equal for organic and conventional cereals. Hence, accessions failing qualification as commercial varieties may perform well in organic growing. A field experiment over two years was performed at two growing sites to compare 25 accessions of spring wheat, ranging from old heritage varieties to modern breeding lines. We assessed yield and agronomic characteristics, artisan bread baking quality and sensory characteristics. Modern accessions gave best yields. Old varieties had smaller kernels, less grain filling, lower falling numbers and SDS-sedimentation volumes, but higher concentrations of minerals, although the growing site has a strong effect. Bread from modern accessions performed best in a baking test. Several sensory characteristics such as juiciness, chew resistance, firmness, acid taste and vinegar odor varied between varieties. Heritage varieties have an important cultural value, and many consumers are willing to pay a significant premium price for such products. A premium price is required, since yield levels are often considerably lower.
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Darius KviklysAbstract
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Heikki M. Salo Nga Nguyen Emmi Alakärppä Linards Klavins Anne Linn Hykkerud Katja Karppinen Laura Jaakola Maris Klavins Hely HäggmanAbstract
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Amos Samkumar Dan Jones Katja Karppinen Andrew P. Dare Nina Sipari Richard V. Espley Inger Martinussen Laura JaakolaAbstract
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