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Technologie de culture du maïs doux
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ISBN10: 6207676343
ISBN13: 9786207676347
Publisher: Editions Notre Savoir
Published: Jun 20 2024
Pages: 244
Weight: 0.80
Height: 0.55 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9786207676347
Publisher: Editions Notre Savoir
Published: Jun 20 2024
Pages: 244
Weight: 0.80
Height: 0.55 Width: 6.00 Depth: 9.00
Language: French
Le maïs doux (Zea mays L. Saccharata) est l'un des groupes de maïs (Zea mays) et est classé sur la base des caractéristiques du grain. Le maïs doux gagne en importance dans les hôtels étoilés et les zones urbaines pour la préparation de soupes spéciales, de confiseries, de confitures, de crèmes, de pâtes de style et d'autres délicieux produits comestibles. Il est également cultivé comme légume pour être consommé frais dans certaines parties du monde. En outre, son fourrage est très succulent, appétissant et digeste. Dans le Konkan, les basses températures et le manque de moyens d'irrigation pendant la saison post-pluvieuse sont les principales contraintes pour la croissance et le développement du maïs doux rabi. Lorsque la culture est cultivée à basse température, la germination est retardée et le peuplement de la plante est faible. Cependant, pour exploiter la production de maïs doux rabi, il est urgent de mettre en place une technologie de culture appropriée. Dans la région de Konkan, l'irrigation par puits est disponible jusqu'en mars. On manque d'informations sur l'utilisation efficace et économique d'engrais azotés, de fumier de volaille et de Panchagavya avec un paillis de polyéthylène pour le maïs doux, en particulier dans les sols latéritiques.
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