QUALITY PROPERTIES OF CEREAL CROP IN RELATION WITH ORGANIC VERSUS CONVENTIONAL FARMING
Mirjana Menkovska, Vesna Levkov, Natasha Gjorgovska, Nedeljka Nikolova, Nikola Pacinovski, Vinko Stanoev, Mihajlo Nikolovski
“Ss. Cyril and Methodius” University in Skopje, Institute of Animal Science, Blvd. Ilinden 92a, 1000 Skopje, Republic of Macedonia
Menkovska06@yahoo.com
The interest for food organic production is insreasing in the EU, what was reflected to our country. Cereals, especially wheat, are the major food in the human nutrition, and an important feed ingredient. The aim of this work was some quality properties of different cereals organically grown (wheat, barley, rye, oat and millet) to be determined in comparison with those of conventionally grown cereals. Standard methods of analysis of cereal quality properties were applied. The results obtained from the investigations have shown an increasing of the values of quality properties with organically grown cereals in regard to those of conventioanally grown cereals. The increase of ash content was 15% with wheat, 7% with barley and even 71% with millet. The crude protein content was decreased with barley of 15%, while with oat and rye an increase of 37% and 3%, respectively. Crude fat content has increased 15% with wheat, 3% with oat, 29% with rye and 7% with millet. These results are significant because they have pointed out that, besides for the safety, organic farming have a potentional for improving the cereal quality properties
Keywords: cereals; quality properties; farming methods
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