Bread does not grow on a tree; it goes from field to table a difficult, difficult path. To get a good harvest of grain, a lot of knowledge, experience, strength must be applied, it is necessary that a lot of people work.
Instructions
Step 1
Bread is the number one product - it is the greatest value, life, power, wealth of the state. For a peasant, growing bread is the main concern, this process is not easy, people and machines are involved. The success of this business depends on the quality of the seed. The seed fund is laid in the fall, after the harvest. Calibrated full-weight grain is used for seeds, it is pickled to protect it from pests.
Step 2
For sowing, grain growers begin to prepare when there is snow in the fields - they prepare equipment, check the seeds. For sowing, material with a purity of 98%, germination rate of 87%, moisture content 15-16% is allowed. When growing grain, it is important to observe crop rotation, wheat is demanding on its predecessors - the best are clean fallow, legumes. The fields are plowed up in the fall, in the spring they are cultivated - they are loosened with flat cutters. This operation improves the water and air regime of the soil, creates favorable conditions for the friendly germination of seeds. All work in the spring is carried out on caterpillar tractors, they do not compact the soil as much as wheeled heavyweights "Kirovtsy".
Step 3
They are sown at an air temperature of +2 + 5 ° C, early crops suffer less from pests and drought. Sowing technology - narrow rows, row spacing of 7-15 cm, for subsequent processing, a tramline is left. Further care of the crops consists in combating weeds, harrowing after a week, then, when shoots appear, they are treated with herbicides.
Step 4
Wheat is demanding on light, the illumination is affected by the thickening of the plantings, receiving less light, the plants develop poorly, do not bush. The grain culture does not impose increased demands on heat. Spring culture germinates at low temperatures, tolerates heat up to + 35 ° C.
Step 5
They begin harvesting bread at the stage of wax ripeness, it must be carried out in a short time, to prevent crop stagnation. Wheat is harvested by combine harvesters in a separate way - first it is "felled", then threshed. In the phase of full ripeness of the crop or in rainy weather, direct threshing is used. The threshed grain is taken to the current, where it is worked out on mechanical winders, trash impurities are separated and delivered to an elevator or poured into storage.
Step 6
Delicious, fluffy bread is obtained from grain with high gluten, it determines such properties of flour as elasticity and resilience and is the main indicator of quality. To increase gluten, foliar nitrogen dressings are used at the heading stage.
