| Spinach
|
Units
|
Average
|
Range
|
Valuation
|
| CLIMATE
|
_____
|
_____
|
_____
|
_____
|
| TEMPERATURE
|
_____
|
_____
|
_____
|
_____
|
| GERMINATION - MAXIM
|
Cº
|
26,0
|
_____
|
_____
|
| FROST plant
|
Cº
|
_____
|
_____
|
TOLERANT
|
| AIR TEMPERATURE - Zero vegetation
|
Cº
|
5,0
|
_____
|
_____
|
| TEMPERATURE - optimize GERMINATION
|
Cº
|
15,0
|
_____
|
_____
|
| VEGETATIVE DEVELOPMENT
|
Cº
|
_____
|
15-18
|
_____
|
| WATER
|
_____
|
_____
|
_____
|
_____
|
| RESISTANCE TO THE DROUGHT
|
_____
|
_____
|
_____
|
SENSITIVE
|
| SOIL
|
_____
|
_____
|
_____
|
_____
|
| PHYSICAL PROPERTIES SOIL
|
_____
|
_____
|
_____
|
_____
|
| MEDIA - FRANC
|
_____
|
_____
|
_____
|
PREFER
|
| POROSITY-airy
|
_____
|
_____
|
_____
|
PREFER
|
| deep soils
|
_____
|
_____
|
_____
|
PREFER
|
| SOIL WATER
|
_____
|
_____
|
_____
|
_____
|
| DRAINED
|
_____
|
_____
|
_____
|
PREFER
|
| swamped
|
_____
|
_____
|
_____
|
SENSITIVE
|
| PHYSICAL AND CHEMICAL PROPERTIES
|
_____
|
_____
|
_____
|
_____
|
| PLANT tolerance to pH acid
|
_____
|
_____
|
_____
|
SENSITIVE
|
| pH optimal range
|
pH
|
_____
|
6-6,8
|
_____
|
| dS/m affects crop
|
dS/m
|
2,0
|
_____
|
_____
|
| SALINITY IN THE SOIL-TOLERANCE TO PLANT
|
_____
|
_____
|
_____
|
MODERATELY
|
| alkalinity IN THE SOIL-TOLERANCE TO PLANT
|
_____
|
_____
|
_____
|
SENSITIVE
|
| MATTER ORGANIC - HUMUS
|
_____
|
_____
|
_____
|
DEMANDING
|
| NUTRITIONAL ELEMENTS
|
_____
|
_____
|
_____
|
_____
|
| FERTILITY
|
_____
|
_____
|
_____
|
DEMANDING
|
| manganese-LACKS
|
_____
|
_____
|
_____
|
SENSITIVE
|
| COPPER-LACKS
|
_____
|
_____
|
_____
|
SENSITIVE
|
| molybdenum-LACKS
|
_____
|
_____
|
_____
|
SENSITIVE
|
| BORON-LACKS
|
_____
|
_____
|
_____
|
MODERATELY
|
| FERTILIZATION
|
_____
|
_____
|
_____
|
_____
|
| N-EXTRACTIONS-UF / Ha
|
fu/ha
|
95,0
|
_____
|
_____
|
| P-EXTRACTIONS-UF / Ha
|
fu/ha
|
35,0
|
_____
|
_____
|
| K-EXTRACTIONS-UF / Ha
|
fu/ha
|
100,0
|
_____
|
_____
|
| N-EXTRACTIONS-UF / Tons
|
fu/tm
|
4,8
|
_____
|
_____
|
| P-EXTRACTIONS-UF / Tons
|
fu/tm
|
1,8
|
_____
|
_____
|
| K-EXTRACTIONS-UF / Tons
|
fu/tm
|
5,0
|
_____
|
_____
|
| fertilizer N-medium (Kg-UF/Ha)
|
fu/ha
|
75,0
|
_____
|
_____
|
| fertilizer P-medium (Kg-UF/Ha)
|
fu/ha
|
40,0
|
_____
|
_____
|
| fertilizer K-medium (Kg-UF/Ha)
|
fu/ha
|
115,0
|
_____
|
_____
|
| fertilizer N-medium (Kg-UF/Tons)
|
fu/tm
|
3,0
|
_____
|
_____
|
| fertilizer P-medium (Kg-UF/Tons)
|
fu/tm
|
1,5
|
_____
|
_____
|
| fertilizer K-medium (Kg-UF/Tons)
|
fu/tm
|
4,5
|
_____
|
_____
|
| TECHNIQUES OF CULTIVATION
|
_____
|
_____
|
_____
|
_____
|
| SEEDING-PLANTING
|
_____
|
_____
|
_____
|
_____
|
| SEEDS-WEIGHT (Gr / 1000 SEEDS)
|
gr
|
9,5
|
_____
|
_____
|
| N °-SEEDS/GR.
|
seeds/gr
|
115,0
|
_____
|
_____
|
| SEED germination capacity years
|
years
|
4,0
|
_____
|
_____
|
| GERMINATION, COLD TEMPERATURE
|
weeks
|
3,0
|
_____
|
_____
|
| furrow, DISTANCE LINES
|
cm
|
35,0
|
25-40
|
_____
|
| KG. SEED-TUBERS-bulbs/HA.
|
kg/ha
|
40,0
|
30-50
|
_____
|
| SEED depth cm
|
cm
|
_____
|
1-2
|
_____
|
| remove-PLANT SPACING
|
cm
|
14,0
|
12-15
|
_____
|
| remove-N °-plants - m2
|
plants/m2
|
40,0
|
30-50
|
_____
|
| remove-PLANT N ° - OF LEAVES
|
nº
|
_____
|
4-5
|
_____
|
| HARVESTING WORK
|
_____
|
_____
|
_____
|
_____
|
| AVERAGE production tonnes / has.
|
ton/ha
|
25,0
|
_____
|
_____
|
| Nª OF COLLECTED PER CYCLE
|
nº
|
_____
|
5-6
|
_____
|
| POSTHARVEST-MARKETING
|
_____
|
_____
|
_____
|
_____
|
| TEMPERATURE OF STORAGE
|
Cº
|
_____
|
1-0
|
_____
|
| STORAGE HUMIDITY %
|
%
|
_____
|
90-95
|
_____
|
| COLD STORAGE TIME
|
weeks
|
3,0
|
2-4
|
_____
|
| COMPOSITION FOOD
|
_____
|
_____
|
_____
|
_____
|
| Water-Fresh product
|
gr
|
91,4
|
_____
|
_____
|
| Dry matter-Fresh produce
|
gr
|
8,6
|
_____
|
_____
|
| ENERGY-Fresh product
|
kcal
|
23,0
|
_____
|
_____
|
| POWER-dry matter
|
kcal
|
267,4
|
_____
|
_____
|
| Carbohydrates-Fresh produce
|
gr
|
3,6
|
_____
|
_____
|
| Carbohydrates-Dry matter
|
%
|
41,9
|
_____
|
_____
|
| SUGAR-Fresh product
|
gr
|
0,4
|
_____
|
_____
|
| SUGAR-Dry matter
|
%
|
4,7
|
_____
|
_____
|
| Dietary fiber-Fresh product
|
gr
|
2,2
|
_____
|
_____
|
| Dietary fiber-Dry matter
|
%
|
25,6
|
_____
|
_____
|
| FATS-Fresh product
|
gr
|
0,4
|
_____
|
_____
|
| FATS-Dry matter
|
%
|
4,7
|
_____
|
_____
|
| PROTEINS-Fresh product
|
gr
|
2,9
|
_____
|
_____
|
| PROTEINS-Dry matter
|
%
|
33,7
|
_____
|
_____
|
