{"id":9244,"date":"2018-02-04T15:06:00","date_gmt":"2018-02-04T14:06:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9244"},"modified":"2022-05-11T16:56:11","modified_gmt":"2022-05-11T14:56:11","slug":"schaffhouse-le-grenier-a-cereales","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/schaffhouse-le-grenier-a-cereales\/","title":{"rendered":"Schaffhouse, le grenier \u00e0 c\u00e9r\u00e9ales"},"content":{"rendered":"\n<p><strong>Schaffhouse fait partie des zones de culture c\u00e9r\u00e9ali\u00e8re les plus importantes de Suisse. Lors du choix de la vari\u00e9t\u00e9 de bl\u00e9 \u00e0 cultiver, les agriculteurs s\u2019appuient, entre autres, sur les recommandations \u00e9mises par le Service de l\u2019agriculture. Ce dernier contribue \u00e0 la prise de d\u00e9cision gr\u00e2ce \u00e0 des essais vari\u00e9taux annuels.<\/strong><\/p>\n\n\n\n<p>Le canton de Schaffhouse se caract\u00e9rise par de magnifiques prairies maigres, d\u2019immenses for\u00eats, des vignobles parfaitement entretenus, et le Rhin offrant un paysage fluvial exceptionnel. Les agriculteurs de Schaffhouse exploitent \u00e9galement un total de 16\u2009130 hectares de terres agricoles. Quasiment \u00b2\/\u2083 d\u2019entre elles sont des terres ouvertes, ce qui repr\u00e9sente la part la plus \u00e9lev\u00e9e de toute la Suisse. Le bl\u00e9 d\u2019hiver, dont on recense plus de 1000 vari\u00e9t\u00e9s \u00e0 l\u2019\u00e9chelle mondiale et qui occupe plus de 3100 hectares de surface agricole, constitue ici la culture la plus importante. Le choix de la culture d\u00e9pend des conditions li\u00e9es au sol et au climat, et des d\u00e9bouch\u00e9s commerciaux. La rotation r\u00e9guli\u00e8re des cultures aide non seulement \u00e0 pr\u00e9server la fertilit\u00e9 des sols, mais aussi \u00e0 freiner le d\u00e9veloppement des organismes nuisibles. En outre, la diversit\u00e9 des vari\u00e9t\u00e9s utilis\u00e9es, les diff\u00e9rents types d\u2019exploitation et les p\u00e9riodes de semis \u00e9tal\u00e9es dans le temps permettent de limiter la prolif\u00e9ration des mauvaises herbes et d\u2019optimiser l\u2019utilisation des ressources en eau et en substances nutritives. Enfin, une perte de toutes les r\u00e9coltes tout au long de l\u2019ann\u00e9e \u00e9tant peu probable, un assolement \u00e9quilibr\u00e9 contribue \u00e0 r\u00e9partir les risques li\u00e9s au rendement. Mais quelle vari\u00e9t\u00e9 est adapt\u00e9e \u00e0 quelle saison, \u00e0 quelle r\u00e9gion et \u00e0 quel type de sol\u2009?<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-essais-varietaux-a-dorflingen\">Essais vari\u00e9taux \u00e0 D\u00f6rflingen<\/h2>\n\n\n\n<p>Les essais annuels men\u00e9s dans la r\u00e9gion sur une vingtaine de vari\u00e9t\u00e9s de bl\u00e9 sont importants pour les agriculteurs du canton de Schaffhouse, comme le souligne Lena Heinzer, responsable du secteur production v\u00e9g\u00e9tale, de la protection des plantes et des ressources au Service de l\u2019agriculture de Schaffhouse\u2009: \u00ab\u2009Pour les agriculteurs, le rendement fait partie des crit\u00e8res principaux quand il s\u2019agit de choisir une vari\u00e9t\u00e9 de c\u00e9r\u00e9ales. En collaboration avec swiss granum, nous examinons donc le comportement des vari\u00e9t\u00e9s de bl\u00e9 en mati\u00e8re de rendement et de qualit\u00e9 en les cultivant selon les deux standards de production principaux (conditions Extenso et PER). Les agriculteurs disposent alors d\u2019un outil d\u00e9cisionnel important pour le semis \u00e0 venir.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Meilleure qualit\u00e9 boulang\u00e8re\u2009: s\u00e9lection des vari\u00e9t\u00e9s<\/h2>\n\n\n\n<p>Les agriculteurs ne sont pas les seuls \u00e0 profiter de ces essais. De nombreux points de vente sont en mesure de proposer du pain frais et des produits de boulangerie toute la journ\u00e9e. Les proc\u00e9dures utilisant des p\u00e2tes \u00e0 longue fermentation imposent des exigences suppl\u00e9mentaires \u00e0 la qualit\u00e9 du bl\u00e9 et de la farine. La teneur en gluten dit humide est ici un crit\u00e8re particuli\u00e8rement important. Lena Heinzer explique\u2009: \u00ab\u2009Si la teneur en gluten humide est trop faible, les produits ne gonflent pas suffisamment et n\u2019atteignent donc pas le volume souhait\u00e9. C\u2019est aussi pourquoi les s\u00e9lectionneurs veillent d\u00e8s le d\u00e9part \u00e0 choisir des vari\u00e9t\u00e9s de bl\u00e9 dont la teneur en gluten humide est naturellement \u00e9lev\u00e9e. Toutefois, une teneur \u00e9lev\u00e9e en gluten humide implique quasiment toujours une baisse au niveau du rendement.\u2009\u00bb En dehors du choix de la vari\u00e9t\u00e9, la technique de culture peut contribuer \u00e0 am\u00e9liorer la qualit\u00e9 boulang\u00e8re de la r\u00e9colte. Gr\u00e2ce \u00e0 des essais men\u00e9s dans le pays, mais aussi \u00e0 l\u2019\u00e9tranger, on sait d\u00e9sormais qu\u2019une plus grande quantit\u00e9 d\u2019azote et\u2009\/\u2009ou une application tardive cibl\u00e9e ont une influence non n\u00e9gligeable sur le taux de prot\u00e9ines et de gluten humide ainsi que sur la qualit\u00e9 boulang\u00e8re du produit.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Amidonnier \u2013 engrain\u2009: nutritifs et aromatiques<\/h2>\n\n\n\n<p>Le pain de tous les jours est principalement compos\u00e9 de bl\u00e9 tendre, pourtant, les produits de niche ont aussi leurs adeptes. L\u2019engrain est arriv\u00e9 en Europe via l\u2019Asie autour de 7600 av. J.-C.\u202fIl devint alors une c\u00e9r\u00e9ale de base avant de perdre en importance \u00e0 l\u2019\u00e9poque romaine. Pourtant, depuis 25 ans environ, ce type de bl\u00e9 riche en substances nutritives conna\u00eet une sorte de renaissance dans le canton de Schaffhouse. \u00ab\u2009L\u2019engrain appartient \u00e0 la m\u00eame famille que le froment panifiable. Toutefois, il a connu beaucoup moins de transformations li\u00e9es \u00e0 la s\u00e9lection que ce dernier. Aujourd\u2019hui, quelque 20 agriculteurs schaffhousois le cultivent, tout particuli\u00e8rement dans la r\u00e9gion du Klettgau\u2009\u00bb, raconte Lena Heinzer. Tout comme l\u2019amidonnier et l\u2019\u00e9peautre, l\u2019engrain, compar\u00e9 au bl\u00e9, pr\u00e9sente une teneur \u00e9lev\u00e9e en prot\u00e9ines, vitamines et substances min\u00e9rales telles que le zinc, le magn\u00e9sium et le calcium. En outre, ce pain compact est particuli\u00e8rement aromatique. Il se garde frais longtemps. Autant de raisons qui expliquent le v\u00e9ritable engouement pour le pain \u00e0 l\u2019engrain complet et aux fruits. Diff\u00e9rents transformateurs innovants produisent des produits savoureux et de grande qualit\u00e9 tels que des farines, des pains, des p\u00e2tisseries, des p\u00e2tes, des bi\u00e8res ou encore une eau-de-vie \u00e0 base d\u2019amidonnier et d\u2019engrain.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Schaffhouse fait partie des zones de culture c\u00e9r\u00e9ali\u00e8re les plus importantes de Suisse. Lors du choix de la vari\u00e9t\u00e9 de bl\u00e9 \u00e0 cultiver, les agriculteurs s\u2019appuient, entre autres, sur les recommandations \u00e9mises par le Service de l\u2019agriculture. Ce dernier contribue \u00e0 la prise de d\u00e9cision gr\u00e2ce \u00e0 des essais vari\u00e9taux annuels. Le canton de Schaffhouse se caract\u00e9rise par de magnifiques [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6555,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[],"class_list":["post-9244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conseils"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Schaffhouse, le grenier \u00e0 c\u00e9r\u00e9ales | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/schaffhouse-le-grenier-a-cereales\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schaffhouse, le grenier \u00e0 c\u00e9r\u00e9ales\" \/>\n<meta property=\"og:description\" content=\"Schaffhouse fait partie des zones de culture c\u00e9r\u00e9ali\u00e8re les plus importantes de Suisse. 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