El suelo es la capa superficial de la corteza terrestre en la que viven numerosos organismos y crece la vegetación. Es una estructura de vital importancia para el desarrollo de la vida. El suelo sirve de soporte a las plantas y le proporciona los elementos nutritivos necesarios para subdesarrollo.
El suelo es la capa superficial de la corteza terrestre en la que viven numerosos organismos y crece la vegetación. Es una estructura de vital importancia para el desarrollo de la vida. El suelo sirve de soporte a las plantas y le proporciona los elementos nutritivos necesarios para subdesarrollo.
Contaminación del suelo, que todos debemos evitar, por nuestra salud. pptxcarlosdepiuraperu197
Diapositivas sobre la contaminación de los suelos de la autoría de la universidad de Cajamarca, desarrollado en el programa de bachillerato, interesante trabajo que se debe compartir para todos los estudiantes de los diferentes niveles y recuerda que la información hoy no se debe guardar. Siempre valoremos primero la naturaleza, el agua y los suelos deben estar libres de productos químicos que dañan y alteran la composición química de los productos agrícolas, así mismo, debemos darle un buen uso al agua ya que en oras regiones del mundo este recurso vital esta en estos momentos escaseando.
Módulos digitales de formación - Conectando Centroamérica - libro de trabajo ...Connecting Central America
The crisis in coffee prices due to overproduction with respect to demand forces producers to look for opportunities to add value to their product in order to recover the costs incurred and obtain minimal profit margins. Adding value to coffee allows producers to improve their marketing opportunities, especially in foreign markets, and obtain the benefits that consumers are willing to pay for a product that meets their expectations.
At the end of the module, the participant will be able to identify opportunities to add value to their product and obtain benefits in the commercialization process.
Topics:
• Topic 3.a.: Coffee quality: how to preserve the quality of coffee in each of the activities of the value chain
• Topic 3.b.: Certifications
• Topic 3.c.: Innovative processes in the production and processing of coffee
• Topic 3.d.: Corporate Social Responsibility
Módulos digitales de formación - Conectando Centroamérica - libro de trabajo ...Connecting Central America
Market trends in the coffee industry can be defined as the latest demands in the purchasing process from the perspective of importers/buyers (B2B) and consumers (B2C). Coffee has evolved as a beverage whose consumption is increasing, and consumer demands are growing every day. Knowing these trends is a basic requirement for the proper promotion and marketing of coffee in the market.
At the end of the module, the participant will be able to identify opportunities for the commercialization of their coffee according to the requirements of their clients in foreign markets.
Topics:
1.a.: consumption trends: profile of specialty coffee consumers (what are their tastes, what type of preparations are most popular, what are their demands and willingness to pay).
1.b.: new coffee processes: demand from importers for innovative processes (eg honey, fermentation, anaerobic).
1.c.: digital marketing: how to develop relationships with customers and consumers.
Más contenido relacionado
Similar a CBI- Estructura y salud del suelo-2- Taller 1.pdf
Contaminación del suelo, que todos debemos evitar, por nuestra salud. pptxcarlosdepiuraperu197
Diapositivas sobre la contaminación de los suelos de la autoría de la universidad de Cajamarca, desarrollado en el programa de bachillerato, interesante trabajo que se debe compartir para todos los estudiantes de los diferentes niveles y recuerda que la información hoy no se debe guardar. Siempre valoremos primero la naturaleza, el agua y los suelos deben estar libres de productos químicos que dañan y alteran la composición química de los productos agrícolas, así mismo, debemos darle un buen uso al agua ya que en oras regiones del mundo este recurso vital esta en estos momentos escaseando.
Módulos digitales de formación - Conectando Centroamérica - libro de trabajo ...Connecting Central America
The crisis in coffee prices due to overproduction with respect to demand forces producers to look for opportunities to add value to their product in order to recover the costs incurred and obtain minimal profit margins. Adding value to coffee allows producers to improve their marketing opportunities, especially in foreign markets, and obtain the benefits that consumers are willing to pay for a product that meets their expectations.
At the end of the module, the participant will be able to identify opportunities to add value to their product and obtain benefits in the commercialization process.
Topics:
• Topic 3.a.: Coffee quality: how to preserve the quality of coffee in each of the activities of the value chain
• Topic 3.b.: Certifications
• Topic 3.c.: Innovative processes in the production and processing of coffee
• Topic 3.d.: Corporate Social Responsibility
Módulos digitales de formación - Conectando Centroamérica - libro de trabajo ...Connecting Central America
Market trends in the coffee industry can be defined as the latest demands in the purchasing process from the perspective of importers/buyers (B2B) and consumers (B2C). Coffee has evolved as a beverage whose consumption is increasing, and consumer demands are growing every day. Knowing these trends is a basic requirement for the proper promotion and marketing of coffee in the market.
At the end of the module, the participant will be able to identify opportunities for the commercialization of their coffee according to the requirements of their clients in foreign markets.
Topics:
1.a.: consumption trends: profile of specialty coffee consumers (what are their tastes, what type of preparations are most popular, what are their demands and willingness to pay).
1.b.: new coffee processes: demand from importers for innovative processes (eg honey, fermentation, anaerobic).
1.c.: digital marketing: how to develop relationships with customers and consumers.
Módulos digitales de formación - Conectando Centroamérica - libro de trabajo ...Connecting Central America
Currently, the restrictions and requirements for products that are exported especially to the European market are important considerations for Central American producers to follow.
One of these requirements is the absence of agrochemicals such as glyphosate in agricultural products. Glyphosate is one of the main pollutants used in agriculture to control weeds, being the main active ingredient in products made by the agrochemical industry. The International Agency for Research on Cancer has classified it as a "possible carcinogen". Producers must be prepared to meet and adapt to these conditions so as not to lose established business relationships with foreign companies or new business opportunities.
At the end of the module, the participant will be able to define the requirements and restrictions that may influence the process of exporting to foreign markets, especially in the use of agrochemicals.
Topics:
2.a.: Presence of agrochemicals that can generate export restrictions (for example, glyphosates).
2.b.: Contracts: most common practices, payment terms in international trade and essential elements.
The Central American coffee activity has been evolving in recent years, becoming one of the origins most desired by large international markets, moving from marketing more conventional coffees to a focus on specialty coffees. Situation that opens the doors to small and medium-sized companies to want to be part of this new way of doing business.
Therefore, this manual aims to guide those companies that wish to implement a direct coffee export process for the first time or that require support to implement or standardize said process. It describes the inputs, the key aspects and the step by step required to export coffee from Panama to any part of the world, complying with customs requirements and current legislative frameworks.
The Central American coffee activity has been evolving in recent years, becoming one of the origins most desired by large international markets, moving from marketing more conventional coffees to a focus on specialty coffees. Situation that opens the doors to small and medium-sized companies to want to be part of this new way of doing business.
Therefore, this manual aims to guide those companies that wish to implement a direct coffee export process for the first time or that require support to implement or standardize said process. It describes the inputs, the key aspects and the step by step required to export coffee from Nicaragua to any part of the world, complying with current customs requirements and legislative frameworks.
The Central American coffee activity has been evolving in recent years, becoming one of the origins most desired by large international markets, moving from marketing more conventional coffees to a focus on specialty coffees. Situation that opens the doors to small and medium-sized companies to want to be part of this new way of doing business.
Therefore, this manual aims to guide those companies that wish to implement a direct coffee export process for the first time or that require support to implement or standardize said process. It describes the inputs, the key aspects and the step by step required to export coffee from Honduras to any part of the world, complying with customs requirements and current legislative frameworks.
The Central American coffee activity has been evolving in recent years, becoming one of the origins most desired by large international markets, moving from marketing more conventional coffees to a focus on specialty coffees. Situation that opens the doors to small and medium-sized companies to want to be part of this new way of doing business.
Therefore, this manual aims to guide those companies that wish to implement a direct coffee export process for the first time or that require support to implement or standardize said process. It describes the inputs, the key aspects and the step by step required to export coffee from Guatemala to any part of the world, complying with customs requirements and current legislative frameworks.
The Central American coffee activity has been evolving in recent years, becoming one of the origins most desired by large international markets, moving from marketing more conventional coffees to a focus on specialty coffees. Situation that opens the doors to small and medium-sized companies to want to be part of this new way of doing business.
Therefore, this manual aims to guide those companies that wish to implement a direct coffee export process for the first time or that require support to implement or standardize said process. It describes the inputs, the key aspects and the step by step required to export coffee from El Salvador to any part of the world, complying with customs requirements and current legislative frameworks.
The objective of this manual is to facilitate the export process for those companies that wish to start as direct exporters of coffee. It is desired to cover the minimum aspects required to export coffee from Costa Rica, complying with the requirements of both the customs administration and the Costa Rican Coffee Institute (ICAFE), which is the entity in charge of regulating the coffee activity in Costa Rica between producers, processors and exporters.
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Developed by our consultants and the companies participating in our project.
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This presentation was held during day 2 of the Closing Conference of Connecting Central America. A project cofinanced by the EU and the Dutch Ministry of Foreign Affairs, coordinated by SIECA and implemented by CBI.
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This training was organised by the CBI with several experts - speakers. The objective of this workshop was to achieve basic knowledge, understanding of market requirements and practical inputs to start the development and implementation of organic fertilizing. The workshop was hosted for Central American companies.
CBI-Interpretacion de analisis de suelos 2 - Taller 2.pdf
CBI- Estructura y salud del suelo-2- Taller 1.pdf
1. Salud del suelo
Wilfredo Olivera
SEMINARIO WEB Nutrición y protección agraria
Proyecto: “Conectando Centroamérica”
Presentado por: Wilfredo Olivera
Fecha :26/4/22
2. Con un suelo nutrido,
aumenta sus ingresos y
reduce las
enfermedades.
3. ObjetivoGeneral
Al finalizar la capacitación el técnico o
productor sea capaz de realizar mejores
practicas para mejorar la salud del
suelo.
4. Cuando destruimos el suelo,
estamos destruyendo la vida
futura, como generación tenemos
la responsabilidad de revertir esta
situación.
-Sadhguru.
5. O es la capa compuesta de
materiales orgánicos y
minerales que cubren la
superficie terrestre, siendo
un medio de crecimiento
para las plantas superiores
con diversas propiedades,
como textura, estructura,
acidez, las cuales influyen en
la producción de plantas.
Suelo
Del latín solum, es un
término que se refiere a
la parte inferior de ciertas
construcciones o cosas.
6. ¿Cual es su origen?
Se originan con la acumulación de material parental meteorizado y
finamente dividido o separado de la roca madre, y que con su
interacción con los organismos vivos se inicia entre ellos la fase
constructiva de los procesos de formación del suelo. Así se van
diferenciando las capas que descansan sobre el material parental,
cada una con espesores que pueden variar desde pocos milímetros
hasta varios metros.
7.
8.
9. Meteorización
(energía de
reproducción)
Es un proceso mediante el cual se desintegra y descompone el
manto rocoso formando el material parental del cual provienen
los suelos. Composición de un suelo. La meteorización se
clasifica en:
física,
química y
biológica,
Según las fuerzas que en ella intervienen.
10.
11. Materia orgánica del suelo
energía de alimentación
Consiste en residuos vegetativos, cuerpos de organismos muertos y
residuos de organismos vivos depositados sobre y dentro del suelo, que
sufren un proceso de descomposición desde un estado fresco hasta la
formación de humus.
12. BENEFICIOS
La materia orgánica afecta las propiedades físicas, la
composición y las reacciones químicas del suelo, además de
sus características biológicas y su morfología. Sus principales
beneficios son:
• Aumenta la capacidad de retener agua.
• Aumenta la aireación en el suelo (mayor espacio poroso).
• Aumenta la agregación de las partículas del suelo (mayor
estabilidad).
• Almacena y proporciona nutrientes a las plantas.
• Evita la pérdida de nutrientes por lixiviación o
precipitación.
• Estimula la presencia biológica en el suelo (lombrices,
insectos, hongos).
13. Características
del suelo.
Color
El color del suelo se utiliza para clasificarlo, sirve como indicador
de los minerales dominantes presentes en el mismo, además de las
condiciones de drenaje, es indicador del contenido y estado de
descomposición de la materia orgánica.
Según su color, un suelo puede ser:
• Rojo: Se caracteriza por tener un buen drenaje, pasa
mucho tiempo seco.
• Amarillo: Es suelo que pasa mucho tiempo húmedo, pero
no inundado.
• Amarillo con motes oscuros: Pasa algún tiempo saturado,
pero a veces drena.
• Oscuro-gris: No hay drenaje, pasa todo el tiempo
saturado, cubierto con agua.
• Gris pálido: Es un suelo con poca presencia de materia
orgánica, la cual está totalmente descompuesta.
• Negro: Suelo con un alto porcentaje de materia orgánica
descompuesta, presencia de humus.
• Café: Es un suelo con alto contenido de materia orgánica
no descompuesta.
Tabla de Munsell.
17. Ecología del suelo y calidad ambiental.
Además de la parte mineral que es el componente muerto, el suelo tiene una
parte viva, compuesta por diversa flora y fauna. Estos organismos juegan un
papel muy importante en la descomposición de la materia orgánica del suelo.
Según sus funciones, se clasifican de la siguiente manera: FAUNA y FLORA.
18.
19. Número Relativo de microorganismos
en un suelo fértil.
Organismo Numero (por g)
Bacterias 108 - 109
Actinomycetos 107 – 108
Hongos 105 - 106
Microalgas 103 - 106
Protozoarios 103 - 105
Nematodos 101 - 102
(De Metting 1994)
20. UN METRO CUADRADO DE SUELOVIVO CONTIENE:
➢ 10 millones de nemátodos
➢ 100 mil colémbolos
➢ 45 mil anélidos y
➢ unos 40 mil insectos y ácaros;
UN GRAMO DE SUELO CONTIENE:
➢400 mil hongos, 50 mil algas y
➢unos 30 mil protozoarios aproximadamente.
➢Un gramo de suelo vivo además, puede contener mas o menos 350
millones de bacterias, pudiendo encontrarse de 100 a 200 millones de
bacterias en la zona de la rizósfera.
28. COMPLEJIDAD DE LAS REDESALIMENTICIAS DEL
SUELO EN DIVERSOS ECOSISTEMAS
0
5
10
15
20
25
30
35
40
45
Cueva Desierto Pasto Arbusto Árboles
deciduos
Coníferas Bosque
lluvioso
Número
de
grupos
funcionales
29. ¿QUÉ BALANCE NECESITAN LAS PLANTAS?
Desarrollo de
la RED
alimenticia
Rel . Hongo-
bacteria
Malezas
Hierbas
H : B = 01:1
Pastos
Gramíneas
H : B = 01:3
Hortalizas
H : B = 01:1
Tubérculos
H : B = 1:1
Arbustos,
uvas,
frambuesas
H : B = 2:1 a
5:1
Árboles
H : B = 5:1 a 100:1
Pinos, encinos
H : B = 100:1 a 1000:1
Proporción ideal de hongos
y bacterias para diferentes
cultivos
31. ¡Mucho éxito en el seminario web!
Trabajamos juntos para el desarrollo sostenible en Centroamérica
www.cbi.eu
www.cbi.eu/projects/connecting-central-america
wilfredojoseoliveraalvarado@gmail.com
Whatsapp (+504 89866674)
@ConnectingCentralAmerica @ UEenCentroAmerica @ SIECA
#UEenCentroamerica #TrabajamosJuntos
@WilfredoOlivera