Category Archives: Other Topic Related Agriculture

Wheat Triticum aestivum

Wheat or wheat, Triticum aestivum

Wheat or wheat, Triticum aestivum. Is a cereal of the family Poaceae originating from the southern regions of the Near East and the mountainous areas of Ethiopia. It is grown in many parts of the world. In 2010, world wheat production was 651 million tonnes, making it the third-highest cereal in the world after maize and rice.
variety The French nomenclature classifies soft wheats according to their uses. So, do we distinguish:

  • Bread Wheat (BP)
  • Top breadmaking wheat (BPS)
  • Improving or strength wheats (BAF)
  • Wheat for other uses

The varieties can also be classified according to their precocity one distinguishes:

  • Early wheats
  • Semi-early wheats
  • Semi-late wheats
  • Late wheats

Uses

Its main use is undoubtedly the making of bread flour. This use is made possible because of its high gluten content, which gives the bread an appreciable elasticity. This flour is widely used in biscuit and pastry. Most of the wheat produced worldwide is for human consumption. The industry consumes a tiny portion that it uses for making alcohol, dextrose, gluten and malt.

Cultivation of soft wheat

Technological advances in soil preparation, soil fertilization, planting and crop rotations have made wheat a very profitable crop. Wheat cultivation in the tropics is only possible during the dry and cold season. In this case, the crop is irrigated. This is how 45% of the wheat produced is irrigated. The plot to be cultivated is first plowed, then harrowed and finally a hover.

Seedling

Seeding in rows with spacings of 15 to 25 cm is strongly recommended. Seeding one hectare requires 100 to 150 kg of seed per hectare. These seeds will preferably be treated.

Soil fertilization

Ten tons of manure per hectare are buried in the soil during plowing . Calco-Magnesium amendments are recommended when dealing with acidic soils. An efficient drainage system is strongly recommended because the plant has difficulty surviving floods. Experts recommend a supply of 300 to 500 kg of NPK during sowing. Boron supplementation is also recommended. Thirty days after sowing, a urea supplement of one hundred kilograms per hectare will be provided to support the grain filling.

Disease and pest control

Wheats are attacked by a wide variety of diseases caused by fungi , viruses and bacteria. The bulk of disease control is through the use of resistant varieties. The fight against brown rust and black rust is mainly based on this strategy. The chemical fight against these evils intervenes only as a last resort. In order to limit the attack of soil insects against freshly sown seeds, it is recommended to treat the seeds with lindane. Chemical control of borers, aphids and caterpillars is only recommended from certain thresholds. The use of this fight below these thresholds is not economically viable. For example, it is necessary to fight the larvae of noctuids chemically only when their number reaches the ratio of a caterpillar for 17 ears.

Harvest

Soft wheats are harvested when the straw turns yellow and wheat grains crack under the teeth. In the past, wheats were harvested by hand or with a sickle. The mowed sheaves were then tied and then beaten to separate the grains from the straw. With mechanization, harvesting is done in a single operation using a combine harvester. Manual harvesting only exists in poor and less advanced regions.

 

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Wild oats and sterile oats

Wild oats and sterile oats

Oats are monocotyledonous plants of the family Poaceae. There are two of them that are well known as weeds, namely wild oats and sterile oats. On the scientific level, they are respectively Avena fatua and Avena sterilis. They can also be referred to by various scientific names such as “wild oats”, “yeot-mellou” and “aigron”.

Caracteristic

These seedling species have a bluish green color and have a coiled precolumn. The leaves of these oats , lacking auricles, have a long, whitish toothed ligule. Long, scattered eyelashes are present on the edge of the limbs. The first two leaves of the seedling are long and broad. They tend to curl in the opposite direction of the clock, like all other sheets. In the adult plant stage, both oats are easily recognized by their long tassel inflorescences. Their stem is robust and can be 1.5 m.

Wild oat and sterile oat are distinguishable at the level of spikelets. In the former, germination is isolated because the mature seeds separate from each other, while in the second, the seeds are gathered together in pairs, resulting in twin germination. Separation of these two seeds at maturity is not easy at all. With regard to the seeds of these two plants, it has been observed that those of sterile oat is longer than those of wild oat.

Biology

Both of these plants have an annual cycle. Their emergence is observed in late winter and early spring, and a base temperature of 1-3 ° C is required for germination. As for the optimum temperature of growth of these weeds, it depends on the authors. Some argue that it is between 4.4 and 10 ° C while others claim that it is rather between 15 and 21 ° C. Oat growth can be delayed if there are low light intensities and short photoperiods. It takes between 2 and 5 cm for an optimal depth of lifting. While seed dormancy of sterile oats is low, that of wild oats is rather high at maturity. The release of dormancy is a function of the cold intensity of the following winter.

Habitat

These plants emerge throughout France but wild oats seem to be the most predominant. Sterile oats grow in abundance in the southwest. Oats like calcareous, clayey and loamy-clay soils and do not grow well on acid soils. In conventional crops, oats are found in fields of wheat, protein crops and barley. Spring crops are very overgrown with these weeds. If the seedlings are early and in cold spring, it is possible that summer crops are colonized by these weeds. Plants grown in organic mode are also colonized by oats, especially in winter cereals . Wild oat is considered one of the 3 weeds that cause more problems in this type of crop in the southwest.

Contributing factors to development

Since the prohibition of certain active substances in cereal crops and the emergence of species resistant to foliar weeds, weed has begun to gain ground. Also, the simplification of the tillage and the shortening of cereal rotations favored the development of these plants. It should also be noted that poor crop control facilitates the rebuilding of the seed stock of these weeds.

Harmfulness

These weeds have an impact on crop yield. They are considered the most harmful annual grasses for winter and early spring crops. The threshold of economic harm of these plants is estimated from 5 to 15 feet per square meter for early emergence. The threshold is 15 to 20 feet per square meter in rapeseed. The harmfulness of these weeds is average on the sunflower . The quality of the crop is threatened with the production of wet grain

Fight against oats

It is possible to limit the growth of these plants by extending the rotation by adding summer crops. After plowing , there is a partial efficiency just because the technique is only at shallow depth. In the case of false seedlings, they are not suitable for raising wild oats while this method is favorable for sterile oats. This requires that the false-sowing be superficial and pressed again. The shift in sowing date is not effective in this fight, especially if the crop is wheat. The maintenance of the borders of parcels can make it possible to avoid these weeds. We must be wary of the total herbicides that tend to favor the emergence of this type of weed. By manual pulling, these plants can also be effectively removed.

 

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Oat is a temperate grain cereal

Oat is a temperate grain cereal

Oats, from its scientific name Avena sativa, is a temperate grain cereal. It belongs to the family of Poaceae and the tribe of Aveneae. Oats are a biennial plant grown as a winter or spring cereal.

The wild ancestor of oats, Avena sterilis, comes from the fertile crescent in the Near East. The domestication of this wild species was made in the Bronze Age in Europe. At that time, oats was a second-rate crop. The leaves of the oats are long, tapered and devoid of pilosity. Its hermaphrodite flowers, pollinated by the wind, are grouped in loose panicles. Oat grain is a hairy caryopsis covered with lemmas.

Uses of Oats

Oats are used for animal feed and for human consumption. It also serves as a cover plant

Oats, In the human diet

For centuries, oats have been consumed by man in the form of oatmeal and porridge by the Anglo-Saxons and the peoples of Northern Europe. Today oats are used to produce oatmeal, beer, biscuits, porridge and grits. Its use in human nutrition has been in free fall for the last fifty years. However, there is a renewed interest in its consumption in view of the latest findings on its composition. Researchers have in fact discovered in this cereal fiber capable of regulating blood sugar and blood cholesterol levels. This is beta-glucan. Oat protein has a high content of tryptophan, essential amino acid for the production of serotonin a chemical mediator involved in the transmission of nerve impulses.

Oats, In animal feed

Oats used to be used as a supplement for livestock, but today it is preferred for corn and barley because of their high calorific value. Oat kernels are a valuable food for horses because of their exciting power. Oats are also used as fodder to cut in green. Oat hay is very popular with farm animals for its tenderness and absorbency.

As a cover plant

Oats can be used to improve the soil structure compacted by successive tillage . It is a cover crop of choice because of its high biomass production, slow decomposition and high carbon / nitrogen ratio. The alelopathic properties of oats allow its use as a herbicide. Oats are very effective at combating nematodes and phytopathogenic fungi of the genera Rhizoctonia, Fusarium and Gaeumannomyces.

Oat culture

Oats are planted in the spring or early summer in cold regions. Early planting is essential for a good harvest because oats go dormant during the hot summer.

Sowing and fertilization

In general, 125 to 175 kg / ha of seed are used for sowing. Seeding can be manual, mechanical or can be done using an airplane. Lower seedling densities may be used if oats are grown in combination with vegetables . High planting densities can be used for large weeds or when soil is very fertile. Oats consume a significant amount of phosphate nitrogen. Fertilization is done according to the exports of the crop. In practice, 50 to 100 kg / ha of nitrogen are applied in the form of urea or anhydrous ammonia, 30-40 kg / ha of phosphate (P205) and 15-30 kg / ha of potash (K2O).

Diseases and pests

Oats have very few pests and are prone to very few diseases. It is known only a few leaf diseases such as leaf rust and stem rust. A few Lepidoptera larvae feed on oats but rarely do they cause significant damage.

 

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The alucite of cereals

The alucite of cereals

In all the tropical regions of the world, one finds in the plantations of cereals a pest insect called alucite cereals. It attacks wheat, barley, rice and of course corn. This pest comes into action both in the field and in the storage warehouses of these cereals. He took advantage of international cereal trade to make his appearance in many parts of the world.

Caracteristic of The alucite of cereals

This pest is also known as Sitotroga cerealella. It is a granivorous insect of the lepidopteran genus, classified in the family of Tineidae, whose distribution is cosmopolitan. In adulthood, the brownish gray insect is a 15 mm long butterfly. This one lays its eggs on the grains and dies some time later. Its reproduction is well done when the temperatures are between 16 ° C and 35 ° C, with a humidity higher than 30%. It is nearly 150 eggs that can be laid by females on grains or within crevices. This weighting is possible individually or in groups. The caterpillar or larva that emerges is white in color and turns pale yellow when ripe. In the posterior wings of the insect, we can see long V-shaped hairs, an appearance that is very distinctive and even appears as a kind of marking. These wings tend to shrink sharply at some point. The larvae of this lepidopteran have chewing mouthparts with which it devours the germ and endosperm of the attacked grain. The adult insect has a sucking horn.

Signs of infestation

We recognize the attack of cereal alucite when we see big holes in the grain. Infestation has also occurred when insects fly near the grain storage site. Once reached, the grain warms up and its water content increases, which promotes the development of molds. This situation is exploited by secondary pests who take advantage of it to attack the kernels in turn.

Fight

There are new cereal storage procedures that can reduce the problems caused by this pest. In this regard, it should be known that it does not support low temperatures as well as those that are very high. For low temperatures for example, the insect can not continue its development when the mercury is maintained at -5 ° C for 12 weeks. Modern storage places respect this indication and help to shelter from this pest of cereals. It can even go down to -20 ° C for one week of grain storage.

 

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Agricultural of cereal

About the cereal

Cereals are monocotyledonous herbaceous plants of the botanical family Poaceae. They are grown for their edible seeds called caryopses. The first cereal was domesticated about 12,000 years ago by the farming communities of the Fertile Crescent. Several experts argue that starch, ewe and barley are the first three cereals to be domesticated.

Grown in large quantities, cereals are the main source of energy foods in the world. In some developing countries, cereals such as millet or maize are the staple foods. In developed countries, cereal consumption is moderate but varied.

Different types of cereal

There is a large number of cereals, but only a small number are intensively cultivated, the others are cultivated marginally by rural communities.

Corn is the staple food of many people in the Americas and Africa. Much of the maize crop is grown for purposes other than human consumption. For example, corn is used as feed in farms around the world.

Rice is the main cereal of the tropics and some temperate regions. It is the staple food in most parts of Brazil, having replaced maize and cassava .

Wheat is the main cereal of temperate regions. Consumption all over the world, it is the staple food in North America, Europe, Australia, New Zealand, and most of the Middle East countries. The second largest cereal include barley, sorghum , millet, oats, rye , triticale, buckwheat, fonio and quinoa .

Nutritional value

In their natural form, cereals are an important source of vitamins, minerals, carbohydrates, fats and proteins. However, when they are refined, they lose most of the other nutrients, and consist only of carbohydrates.

Some cereals are low in lysine, an essential amino acid. That’s why many vegetarians combine their diet with legumes to get a balanced diet. Many legumes are deficient in methionine, another essential amino acid. For example, a combination of legumes and cereals is a well-balanced diet for vegetarians.

Culture

Although each species has its own peculiarities, cereal cultivation is similar in many ways. These annuals are hardy and grow well in moderate weather conditions. Warm season cereals are grown in the tropical lowlands all year round and in temperate climates during the summer and spring. Rice is usually grown in flooded fields, although some strains are grown on land.

Various cereals such as sorghum and millet are adapted to arid conditions. Fresh season cereals are well adapted to temperate climates. Most varieties of the same species are adapted to winter while others are spring varieties. The former are sown in the fall, germinate, grow, and dormant during the winter. They resume their growth and mature in late spring or early summer.

 

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Medicinal plants

Medicinal plants

Medicinal plants are plant species with special substances called active ingredients. The latter have therapeutic capacities to prevent, relieve and heal physical or psychological pathologies. Used in modern pharmacology as well as in alternative medicine, these plants have the merit of remedying the perversion of health.

Medicinal plants have been known since prehistoric times. Indeed, since the beginning of time, plants have been help to treat various ailments. It is present throughout the world. They are numerous and of a variety of varieties. Aside from their use in the production of pharmaceutical drugs, medicinal plants are widely used in herbal medicine, homeopathy, aromatherapy, cosmetology and traditional uses. It while some of these herbs may cause side effects, others are toxic and may be lethal even at low doses.

Cultivation of plant

If medicinal plants can grow wild in the wild without any maintenance, nowadays it is increasingly a question of cultivating them both at home and on an industrial scale. Indeed, They are at the origin of the production of many pharmaceutical drugs and also very popular with so-called natural medicine. The growing conditions of medicinal plants vary from one species to another.

To allow the plant to develop harmoniously, it is necessary to reconstitute its original environment and give it the necessary maintenance.  In order to allow the medicinal plants to have the fullness of their beneficial effects, it is necessary, after harvest, to dry them in a dry and well ventilated place. For better preservation of the latter, they must be keep in an airtight container from of glass or cardboard.

Active principles and properties

Active ingredients are as varied as medicinal plants. However, the most commonly contain of alkaloids, glucosides, saponins, phenolic compounds (phenols and phenolic acids), anthocyanosides, saponosides, flavonoids, tannins, anthraquinones, vitamins, carotenoids, sesquiterpene lactones, minerals, coumarins, etc.

These numerous and different active principles allow medicinal plants to have such diverse properties as softening properties, analgesic, analgesic, anticoagulant, antidiabetic, anti-infectious, anti-inflammatory, aphrodisiac, antispasmodic, antiseptic, antiviral, bactericidal, decongestant , calming, diuretic, febrifuge, digestive, energizing, laxative, sedative, tonic, vulnerary, etc.

Processes of extraction of active ingredients

There are 2 types of extraction processes of the active ingredients of medicinal plants. The first is an industrial extraction whose are using active ingredients. And it help to the treatment of major pathologies such as pain, malaria, cancer, etc. The second is a traditional extraction that includes infusions, decoctions, macerations, etc.

In which cases to use ?

Medicinal plants intervene in the treatment of several pathologies. They are proving  very effective to help gynecological problems to digestive disorders. Also help to cardiological, neurological and rheumatological diseases as well as behavioral disorders.

 

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ON THE ORGANIC FARM

ABOUT THE ORGANIC FARM

ON THE ORGANIC FARM, The farm is where the organic process starts. One example is using manure and compost to improve the soil, which also prevents erosion and the loss of nutrients and water.
In addition, they try to preserve nature by using low-impact techniques, such as mechanical weeding instead of herbicides.

ON THE ORGANIC FARM-Respect for the environment and animal welfare

Maintaining soil fertility and respecting nature are essential aspects of organic farming with:
• using energy and natural resources responsibly
• maintain biodiversity
• respecting regional environmental scales
• enhancing soil fertility
• preserving water quality
• promoting animal health and welfare
• catering for animals’ specific needs

ON THE ORGANIC FARM-Organic practices

Organic farmers rely on long-standing agricultural practices such as keeping livestock healthy through regular exercise and free-range access to pasture. They also apply scientific monitoring, for example by monitoring nutrient levels to ensure optimum growth.
The EU regulation On the basis of organic manure and fertilizers, preferably composted, organic production.

They are free to decide, using their practical knowledge and skills, which method or combination of methods is best for improving soil fertility. Whichever approach they take, it must work in harmony with nature and be beneficial to the environment.

ON THE ORGANIC FARM-Organic feed

The principles of organic farming also apply to the feed given to livestock. The regulations state that it is organically produced, although it is possible to switch to organic farming.

ON THE ORGANIC FARM-Organic produce

Examples of foods produced in the form of organic products
• strawberries, apples and oranges
• tomatoes, carrots and broccoli
• milk from cows, goats, sheep, buffaloes or other animals
• eggs from chickens, quails or other poultry
• meat such as lamb, beef, chicken and pork
• such as oats, rice, wheat and barley

ON THE ORGANIC FARM-Organic farm inspections

At least once a year the government in the United States examines All organic farms in the United States to ensure they meet the legal requirements. If approved, they can market their organic products.

ON THE ORGANIC FARM-Growth of the organic sector

Organic products enjoy widespread popularity, and are grown by large numbers of farmers across the EU. The latest Eurostat figures show that the production area was 9.6 million hectares in 2011, accounting for 5.4% of the 27 EU countries’ total utilized agricultural area (UAA). According to Eurostat, there were 186,000 organic producers in 2010, 32% up on 2003.
Worldwide, 37.2 million hectares are used for organic production, with at least 1.8 million producers, making up some 0.86% of total agricultural land.

 

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Are organic fruit better?

Bio or bio-dizziness?

Organic means biological. Organic fruit or vegetables should therefore mean that they are planted biologically without artificial aids. Much is offered today in the supermarkets as organic, the overview is often difficult and many feel deceived, if they already read organic. Organic is not the same as organic. If food is called organic, that does not always mean that it’s also produced biologically.

Whether it’s a matter of trust or not – organic is almost always better quality, better taste and better for your health!

Organic Fruit, Organic tastes better

You should try it! Buy a normal-production apple (maybe from Country XY) and then buy an organic farm apple (from regional production!). And now you really take your time and taste both products.

The striking difference is perhaps that the organic apple does not give much. He is smaller and not so handsome! The other apple shines really seductive and is mirror polished. Now bite heartily into it! And? Feel the difference, taste it? If not, then you’ve just been lucky. But normally you will find the organic apple really tasting natural. It tastes of fruit and smells of apple, as soon as you bite!

The tasty organic tomato in comparison to the aqueous, nothing-tasting “industrial tomato” – that should convince you.

Organic Fruit, Organic agriculture in harmony with nature

Farmers who switch to organic farming generally have to meet high requirements. Only when they can prove that they completely do without artificial fertilizers or other growth aids are they certified as organic farmers.Regional organic associations guarantee this security – you must trust that.

Even if you do not trust the organic, you can still be sure that the organic farmer at any rate deals better and more lovingly with the fruits and vegetables and, above all, pays more attention to quality than just looking at profits and crop yields. And this trend you can really observe: More and more farmers take the word organic to their motto and are indeed with great conviction and success at work – of course, and because it can make better money, because organic fruits are now in greater demand than ever.

Organic Fruit, Organic means original varietal purity

Clearly the organic farmer refrains entirely from highly bred plants or even genetically modified ones, because that would contradict his ethical principle.

For you as a bio-consumer that means that you finally get to know the right taste of so many fruits. Because through supermarket fruits and vegetables, many have actually forgotten how an apple fresh from the tree really tastes.

Organic Fruit, Organic is more vital!

Organic products simply have more power in them! There are many reasons.First, because of the variety selection: Original and not highly bred varieties are guaranteed to have more nutrients in them, because these are not bred for being just big and beautiful.

On the other hand, because the organic fruits are only available on the market, if they actually have season. Due to the very short storage the fruit hardly loses vitality.

An important point in the history of biology, however, is that the organic products are much less contaminated. Of course, certain burdens can not be avoided – the organic products grow in our often heavily polluted environment. But: Organic fruits are not artificially forced to grow or even artificially beautified. So the fruits remain without conscious chemical treatment! The soil growing on the organic vegetables and fruits is not chemically prepared.

In most cases, organic associations also monitor the harvest in laboratories to make sure that they do not have an extraordinary burden on any bad substance.If this does happen, it is usually due to other causes (environmental factors).Although therefore no pollutant free can be guaranteed, so surely Bio is less burdened than non-organic!

Organic Fruit, Keeping transport routes short spares the environment

At the latest, you can tell if a fruit is organic or not organic. Organic fruits are more susceptible and perishable. Therefore, organic fruits and vegetables are mostly from regional farms.

Take these products, because that protects the environment. The fruits are not transported thousands of miles. In addition, you strengthen the added value of the respective region by your purchase. Many complain that Greißler and Co lock up, so you can do something against it: rather buy in the small health food store or on the farmer’s market, because then the small merchants or producers have what of it!

Organic Fruit, Organic for young and old!

Bio is surprisingly popular with young and old nowadays.

For the older generation perhaps because they are reminiscent of their youth, when fruit and vegetables came almost exclusively from the farmer or their own garden – something else was not affordable. And the organic fruit usually tastes as original as it did back then!

With Jung, this may spark childhood feelings. For who did not like to steal cherries from neighbor’s garden or eat fresh strawberries from Grandma’s garden? They were delicious! And today the organic fruit is for the most part as original as it was at its childhood.

The times of industrial taste, where apple and pear were distinguishable only by appearance, are finally over.

 

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The Apricot

About The Apricot

The Apricot is the fruit of apricot tree, a shrub growing in warm regions and temperate regions. The scientific name of the tree Prunus armeniaca, would indicate that the plant comes from Armenia, but recent research has shown that the plant was domesticated in China.

The apricot

The apricot tree measures between 8 m and 12 m with a diameter turning around 40 cm. This tree belongs to the Rosaceae family. Its oval leaves measure between 5 cm and 9 cm long and 4 cm to 8 cm. The flowers, whose color varies between white and pale pink, appear in early spring before the leaves. These flowers can be solitary or grouped in pairs. Their diameter varies between 2 and 4.5 cm. The plant fears freezing. If winter temperatures are too low, flowering may be compromised.

The apricot fruit

The apricot is a drupe, that is to say a fleshy fruit provided with a single core. The only seed contained in this nucleus is an almond . The apricot has the appearance of a small peach. This fruit has a diameter between 1.5 cm and 2.5 cm, has a hue that oscillates between yellow and orange. The fruit can be glabrous (hairless) or pubescent, depending on the variety. His flesh is usually firm. The fruit can be sweet, tasteless or bitter. Apricot is rich in beta carotenes, vitamins A, B1, B2, B3, B5, B6, B9, C, E and K. It is an important source of magnesium and phosphorus.

The Apricot cultivation

Despite coming from continental regions with very cold winters, apricot can be grown in Mediterranean regions. However, the winter must be cold enough to allow bud dormancy. The apricot tree multiplies preferably by grafting . Plum and peach are the most used rootstocks. The plant prefers well-drained soils with a pH between 6 and 7. The water requirements are quite important. A water deficit has a direct impact on vegetative growth and harvest. Having an irrigation system is a requirement for apricot cultivation. Apricot diseases include viral disease and bacterial diseases. Bacterioses include bacterial canker and disease spots. The first is Pseudomonas mors prunorum and Pseudomonas syringae pv. Syringae while the second is caused by Xanthomonas campestris pv. Pruni. Sharka is a virus caused by Plum pox virus.

The Apricot consumption

The uses of apricot are diverse and varied. Apricot can be eaten fresh as dried. Apart from these two uses apricot can be used in various preparations including pies, compotes and jams. The apricot nectar, often mistaken for apricot juice, is a preparation based on water, sugar and apricot puree. Apricot also comes in some salty recipes such as rabbit with parsnips and apricots. Almond is consumed in some parts of Pakistan. However, we must be careful not to consume too much, because of the presence of a deadly poison: hydrogen cyanide. The oil extracted from these almonds is widely used in Chinese medicine.

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The Aloe vera

About The Aloe vera

The Aloe vera is one of more than 300 species of aloe. And is one of the most cultivated for its many therapeutic virtues. Aloe vera is on the list of 147 medicinal plants whose benefits to humans can not be disputed. Aloe vera is from the Aloeaceae family.

Chemical constituents of The Aloe Vera

It was after 1850 that chemical analysis of aloe vera was started, and its sap was quickly identified a substance called aloin. After 1930, several other analytical researches were carried out and made it possible to count more than 160 components in aloe vera, elements which act in perfect synergy.

The plant even contains elements difficult to find in the daily diet of an individual. For example, the presence of 18 amino acids, enzymes including phosphatase-amylase, cellulase, lipase and bradykinase. Also contains vitamins A, B1, B3, B6, B12, C and E, minerals such as iron. May be mentioned. zinc, calcium, copper and potassium and also natural agents including saponins and anthraquinones

Therapeutic indications of The Aloe Vera

The plant helps fight effectively against the aging of the skin and helps to give it shine. It can be used in addition to quickly heal the skin in case of wounds, abrasions or cuts. It is also an effective way to fight eczema, sun burns and dry skin. Aloe vera also helps fight acne, boils, hives, itching and even impetigo. It is an ideal way to strengthen the nails.

The plant also presents itself as an anti-cancer, an antioxidant and an excellent source of protection of the immune system. It prevents cancer of the colon and intestine, oxygen and renews healthy cells, improves blood circulation, detoxifies the body, fights diabetes and cholesterol and stimulates the body. Aloe vera also aids digestion, gives a better appetite and fights constipation, ulcers, bloating and many kinds of intestinal pain.

For its effectiveness, aloe vera is often associated with a variety of plants such as ginger , chlorella, wolfberry, turmeric , garlic , spirulina, ginkgo biloba and peppermint . These associations are made according to the evils to be treated. For example, aloe vera associated with turmeric and ginger helps fight against cancers and gastrointestinal problems while we can better detoxify the body if the plant is combined with spirulina and chlorella.

Dosage of The Aloe Vera

Therapeutic formulations of aloe vera are available in the form of gel, cream, juice or in capsules and capsules. Thus according to the treatments, the applications can be internal or external. The gel for example must be coated on the skin in case of a skin problem while the capsules and the juice of aloe vera are intended for purely internal use.

The normal daily dosage for capsules is between 200 to 300 mg. As for the juice, 2 to 3 tablespoons, equivalent to about 50 ml, are recommended per day. In case of injury or burn, it is possible to cut a piece of aloe vera leaf which will then be placed on the part to be treated.

Precautions and contraindications of The Aloe Vera

It is good to know that part of the plant can be toxic if it is consumed in large quantities in pure form. This is aloin, a yellow latex found in the outer layer of the plant. However, there are very rare cases of intoxication because this substance is removed before the elaboration of products based on aloe vera.

The pure consumption of aloe vera juice is not recommended because it must be submitted to treatment. The plant has a laxative and purgative effect and can cause diarrhea in case of high consumption. And then, it is not recommended to stay in the sun after dermal application of the cream of aloe vera. Because of the phyto-sensitizing power of the plant.

 

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