CHOICE OF VARIETIES

CHOICE OF VARIETIES

Within each species of fruit trees and shrubs, there are many cultivars, e.g. are known about 10 thousand varieties of apple trees. Most of the varieties grown today were obtained by breeding, the basis of which is crucifixion yes …

Posted in Trees | Tagged , | Comments Off on CHOICE OF VARIETIES

NURSERY MATERIAL

NURSERY MATERIAL

The production of fruit trees consists in the vegetative propagation of the varieties recommended for cultivation by grafting or budding them on appropriately selected bases. The production is carried out in nurseries authorized to do so under the Act on fruit tree and shrub nurseries …

Posted in Trees | Tagged , | Comments Off on NURSERY MATERIAL

Oyster mushroom

Oyster mushroom

Oyster mushroom (Pleurotus ostreatus), also known as the oyster mushroom or the oyster mushroom, has fruiting bodies with a diameter 5-15 cm, and sometimes even more. They are in the form of clustered groups, usually consisting of a dozen or so larger and smaller specimens, growing out of …

Posted in Plot | Tagged , | Comments Off on Oyster mushroom

Ringworm

Ringworm

Ringworm (Stropharia rugosoannulata) belongs to the class of basidiomycetes, of the botanical order of the agaric family and the family of squamates. It consists of an underground part, which are to be white hyphae and from the above-ground part, which are the fruiting bodies composed of a stem and a cap. In the early stages …

Posted in Plot | Tagged , | Comments Off on Ringworm

Champignon

Champignon

Mushroom belongs to the ground mushrooms, i.e.. forming fruiting bodies (the edible part of the mushroom) on the surface of the earth. So that fruiting bodies can form, mycelium is necessary – a creature consisting of thin, white threads, the so-called. hypha, located in the ground. The fruiting body of the mushroom folds …

Posted in Plot | Tagged , | Comments Off on Champignon

Breaking corn

Breaking corn

Breaking maize is a subspecies of common maize. Its grains differ in this, that when roasted at high temperatures, they burst with a bang, and at the same time they increase their volume many times, creating a kind of light flakes with a "puffed" structure” rice or potatoes.

This corn …

Posted in Plot | Tagged , | Comments Off on Breaking corn