Page 1
اﻟﺒﺪاﺋﻞ اﻟﻌﻠﻔﯿﺔ ﻓﻲ ﺗﻐﺬﯾﺔ اﻟﺪواﺟﻦ واﺳﮭﺎﻣﮭﺎ ﻓﻲﺧﻔﺾ ﻛﻠﻔﺔ اﻻﻧﺘﺎج .ﺩ.أﻣﺣﻣﺩ ﺣﺳن ﻋﺑﺩ اﻟﻌﺑﺎﺱأﺳﺗﺎﺫ ﺗﻐﺫﯾﺔ اﻟﺩواﺟنﻛﻠﯾﺔ اﻟﺯﺭاﻋﺔ/ﺟﺎﻣﻌﺔ ﺑﻐﺩاﺩ
Page 2
اﻟﻤﻘﺪﻣــﺔ: ﺗﺣﺗﺎجﺍﻟﻁﻳﻭﺭﺍﻟﺩﺍﺟﻧﺔﺍﻟﻰﺍﻟﻌﻧﺎﺻﺭﺍﻟﻐﺫﺍﺋﻳﺔﺍﻟﻣﺗﻣﺛﻠﺔﺑﺎﻟﺑﺭﻭﺗﻳﻥﻭﺍﻟﻁﺎﻗﺔﺍﻟﺣﺭﺍﺭﻳﺔﻭﺍﻟﻔﻳﺗﺎﻣﻳﻧﺎتﻭﺍﻟﻌﻧﺎﺻﺭﺍﻟﻣﻌﺩﻧﻳﺔﻭﺑﻌﺽﺍﻻﺿﺎﻓﺎتﺍﻟﻐﺫﺍﺋﻳﺔﺍﻻﺧﺭﻯﻟﻐﺭﺽﺍﻟﻣﺣﺎﻓﻅﺔﻋﻠﻰﺣﻳﺎﺗﻬﺎﻭﺍﺳﺗﻣﺭﺍﺭﻧﻣﻭھﺎﻭﺍﻧﺗﺎﺟﻬﺎ،ﻟﺫﺍﻳﺗﻁﻠﺏﺗﻭﻓﻳﺭھﺫﻩﺍﻟﻌﻧﺎﺻﺭﻓﻲﻏﺫﺍءﺍﻟﺩﻭﺍﺟﻥﺑﺎﻟﻧﻭﻉﻭﺍﻟﻛﻡﺍﻟﻼﺯﻣﻳﻥﻟﺿﻣﺎﻥﺗﻐﻁﻳﺔﺍﺣﺗﻳﺎﺟﺎﺗﻬﺎﻣﻥﺗﻠﻙﺍﻟﻌﻧﺎﺻﺭ،ﻭھﺫﺍﻳﺗﺣﻘﻕﻣﻥﺧﻼﻝﺗﺟﻬﻳﺯﻋﻼﺋﻕﺍﻟﻁﻳﻭﺭﺑﺎﻟﻣﻭﺍﺩﺍﻟﻌﻠﻔﻳﺔﺍﻻﻭﻟﻳﺔﺫﺍتﺍﻟﻣﻭﺍﺻﻔﺎتﺍﻟﻐﺫﺍﺋﻳﺔﺍﻟﻌﺎﻟﻳﺔﻭھﺫﻩﺗﻛﻣﻥﻓﻲﺍﻟﻣﻭﺍﺩﺍﻟﻌﻠﻔﻳﺔﺍﻟﺗﻘﻠﻳﺩﻳﺔﻭﺍﻟﺷﺎﺋﻌﺔﺍﻻﺳﺗﺧﺩﺍﻡ.
Page 3
ﺗﻌﺯﻯﺍﻟﻛﻔﺎءﺓﺍﻟﻌﺎﻟﻳﺔﻓﻲﺍﻧﺗﺎﺝﺍﻟﺩﻭﺍﺟﻥﻓﻲﺍﻟﻌﺩﻳﺩﻣﻥﺩﻭﻝﺍﻟﻌﺎﻟﻡﻭﻣﻧﻬﺎﺍﻣﺭﻳﻛﺎﻭﺍﻟﺑﺭﺍﺯﻳﻝﻋﻠﻰﺳﺑﻳﻝﺍﻟﻣﺛﺎﻝﺍﻟﻰﺍﻟﺗﺟﻬﻳﺯﺍﺕﺍﻟﻭﻓﻳﺭﺓﻣﻥﺍﻟﺫﺭﺓﺍﻟﺻﻔﺭﺍءﻭﺍﻟﺣﻧﻁﺔﻭﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎ.ﻓﻣﻧﺫﻋﻘﻭﺩﺳﺎﺑﻘﺔﻳﻭﺻﻲﺍﻟﻣﺧﺗﺻﻭﻥﻓﻲﺗﻐﺫﻳﺔﺍﻟﺩﻭﺍﺟﻥﺍﻟﻰﺍﻋﺗﻣﺎﺩﺗﻭﻟﻳﻔﺎﺕﻣﻧﺎﺳﺑﺔﻣﻥﺍﻟﺫﺭﺓﺍﻟﺻﻔﺭﺍءﻭﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎﻣﻊ ﺍﺿﺎﻓﺎﺕ ﻣﺣﺩﺩﺓﻣﻥﺍﻻﺣﻣﺎﺽﺍﻻﻣﻳﻧﻳﺔ(ﺑﺎﻷﺧﺹﺍﻟﻣﻳﺛﺎﻳﻭﻧﻳﻥﻭﺍﻟﻼﻳﺳﻳﻥ)ﻭﺍﻟﻔﻳﺗﺎﻣﻳﻧﺎﺕﻭﺍﻟﻣﻌﺎﺩﻥﻭﻣﻧﻬﺎﻳﻣﻛﻥﺗﺻﻧﻳﻊﻋﻼﺋﻕﺍﻗﺗﺻﺎﺩﻳﺔﻭﺫﺍﺕﻛﻔﺎءﺓﻋﺎﻟﻳﺔﻳﻣﻛﻥﺍﻋﺗﻣﺎﺩھﺎﻓﻲﻣﺧﺗﻠﻑﺍﻟﻣﺭﺍﺣﻝﺍﻟﻌﻣﺭﻳﺔﻭﺍﻻﻧﺗﺎﺟﻳﺔﻟﻠﺩﻭﺍﺟﻥ.
Page 4
ﻭﺑﻣﺎﺍﻥﺯﺭﺍﻋﺔﻭﺍﻧﺗﺎﺝﺍﻟﻣﻭﺍﺩﺍﻋﻼﻩﻣﺣﺩﻭﺩﺓﻓﻲﺍﻟﻌﺭﺍﻕ،ﻻﺑﻝﻓﻲﺍﻟﻐﺎﻟﺏﺗﺳﺗﻭﺭﺩﻣﻥﺍﻟﺩﻭﻝﺍﻟﻣﻧﺗﺟﺔﻟﻬﺎﻭﺑﺎﻟﻌﻣﻼﺕﺍﻟﺻﻌﺑﺔﻓﺄﻧﻬﺎﺣﺗﻣﺂﺳﺗﺷﻛﻝﻋﺑﺋﺂﻛﺑﻳﺭﺁﻋﻠﻰﺻﻧﺎﻋﺔﺍﻟﺩﻭﺍﺟﻥﻻﺳﻳﻣﺎﻭﺍﻥﻛﻠﻔﺔﺍﻟﺗﻐﺫﻳﺔﺗﺷﻛﻝﺍﻛﺛﺭﻣﻥﺛﻠﺛﻲﺍﻟﻛﻠﻔﺔﺍﻟﻛﻠﻳﺔﻟﻼﻧﺗﺎﺝﻗﺩ(ﺗﺻﻝﺍﻟﻰﺍﻛﺛﺭﻣﻥ80%ﻣﻥﻛﻠﻔﺔﺍﻻﻧﺗﺎﺝﻓﻲﺍﻟﻌﺭﺍﻕ.)ھﺫﻩﺍﻟﻧﺳﺑﺔﺍﻟﻛﺑﻳﺭﺓﻗﺩﺗﺫھﺏﺍﻟﺭﺑﺢﺍﻟﻣﺗﺣﻘﻕ،
Page 5
ﻋﻠﻳﻪﻻﺑﺩﻣﻥﺍﻳﺟﺎﺩﺳﺑﻝﺗﺳﻬﻡﻓﻲﺧﻔﺽھﺫﻩﺍﻟﻛﻠﻔﺔﻭﻣﻥھﺫﻩﺍﻟﺳﺑﻝھﻲﺍﻟﺑﺣﺙﻋﻥﺑﺩﺍﺋﻝﻋﻠﻔﻳﺔﻣﺣﻠﻳﺔﺗﺩﺧﻝﻓﻲﺗﺭﻛﻳﺏﺍﻟﻌﻼﺋﻕﻭﻟﻭﺑﻧﺳﺏﺑﺳﻳﻁﺔﺍﻭﻟﻔﺗﺭﺍﺕﻣﻌﻳﻧﺔ،ﻟﺫﺍﺍﺭﺗﺄﻳﺕﻓﻲھﺫﻩﺍﻟﻣﺣﺎﺿﺭﺓﺍﻟﺗﻁﺭﻕﺍﻟﻰﺑﻌﺽﺍﻟﻣﻭﺍﺩﺍﻟﻌﻠﻔﻳﺔﺍﻟﻣﺣﻠﻳﺔﺍﻟﺗﻲﺗﺯﺭﻉﺍﻭﺗﻧﺗﺞﻛﻣﺧﻠﻔﺎﺕﻣﻥﺗﺻﻧﻳﻊﺑﻌﺽﺍﻻﻏﺫﻳﺔﻭﺍﻻﺳﺗﻔﺎﺩﺓﻣﻧﻬﺎﻛﺑﺩﺍﺋﻝﻋﻠﻔﻳﺔﻓﻲﻋﻼﺋﻕﺍﻟﺩﻭﺍﺟﻥ.
Page 6
Page 7
•ﻣﺧﻠﻔﺎﺕ ﺗﺻﻧﯾﻊ اﻟﺫﺭﺓ اﻟﺻﻔﺭاء: ﺩﺧﻠﺕ ﻣﻧﺗﺟﺎﺕ ﺗﺻﻧﻳﻊ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﻓﻲ ﺍﻟﻌﺩﻳﺩ ﻣﻥ ﺍﻟﺻﻧﺎﻋﺎﺕﺍﻟﻐﺫﺍﺋﻳﺔ ﻭﻏﻳﺭ ﺍﻟﻐﺫﺍﺋﻳﺔ ، ﻓﺩﺧﻠﺕ ﻓﻲ ﺍﻟﺻﻧﺎﻋﺎﺕ ﺍﻟﺗﻲ ﺗﺳﺗﻌﻣﻝ ﺍﻟﻧﺷﺎﻭﺍﻟﻣﻧﺗﺟﺎﺕ ﺍﻟﺳﻛﺭﻳﺔ ﻭﺍﻟﺩﻳﻛﺳﺗﺭﻳﻧﺎﺕ ﻭﺍﻻﺻﻣﺎﻍ ﻭﺍﻟﻛﺣﻭﻝ ﺍﻟﻭﻗﻭﺩﻱﻭﺍﻟﻁﺑﻲ ﻭﺑﻘﻳﺔ ﺍﻟﻣﻭﺍﺩ ﺍﻟﺻﻳﺩﻻﻧﻳﺔ ، ﻛﻣﺎ ﺍﺳﺗﻐﻠﺕ ﺍﻟﻣﻛﻭﻧﺎﺕ ﻭﺍﻟﻣﻭﺍﺩﺍﻟﻣﺗﺑﻘﻳﺔ ﺑﻌﺩ ﺗﺻﻧﻳﻊ ﺍﻟﺫﺭﺓ ﻟﺗﺻﺑﺢ ﻣﻭﺍﺩﺁ ﻋﻠﻔﻳﺔ ﺗﺩﺧﻝ ﻓﻲ ﺗﻐﺫﻳﺔ ﺍﻟﺣﻳﻭﺍﻥﻓﺳﻣﻳﺕ ھﺫﻩ ﺍﻟﻣﻭﺍﺩ ﺑﺎﻟﻣﻭﺍﺩ ﺍﻟﻣﺭﺍﻓﻘﺔ ﻟﻠﺫﺭﺓ(Co-products)ﻭﻟﻡﻳﻁﻠﻕ ﻋﻠﻳﻬﺎ ﺍﺳﻡ ﻣﺧﻠﻔﺎﺕ ﺻﻧﺎﻋﻳﺔ(By-products)ﻷھﻣﻳﺔ ھﺫﻩﺍﻟﻣﻭﺍﺩ ﺍﻟﻌﺭﺿﻳﺔ ﻭﻟﻠﻘﻳﻣﺔ ﺍﻟﻐﺫﺍﺋﻳﺔ ﺍﻟﺗﻲ ﺗﺣﻭﻳﻬﺎ.
Page 8
• اﻟﻁﺭﯾﻘــﺔاﻟﺟﺎﻓـــﺔ :ﻭﻳﻧﺗﺞﻋﻧﻬﺎﺍﻟﺣﺑﻭﺏﺍﻟﺟﺎﻓﺔﺍﻟﻣﻘطﺭﺓDistillers Dried Grains(DDG)،ﺍﻟﺣﺑﻭﺏﺍﻟﻣﻘطﺭﺓﻣﻊﺍﻟﺫﻭﺍﺋﺏDistillers Dried Grains with Solubles(DDGS)،ﺍﻟﺣﺑﻭﺏﺍﻟﺭطﺑﺔﺍﻟﻣﻘطﺭﺓDistillers Wet(DWG) Grains،ﺍﻟﺫﻭﺍﺋﺏﺍﻟﻣﻘطﺭﺓﺍﻟﻣﺟﻔﻔﺔDistillersDried Solubles (DDS)
Page 9
اﻟﻁﺭﯾﻘ ﺔ اﻟﺭﻁﺑ ﺔ :ﻭﻳﻧ ﺗﺞ ﻋﻧﻬ ﺎ–ﻛﺳ ﺑﺔ ﻛﻠ ﻭﺗﻳﻥ ﺍﻟ ﺫﺭﺓCornGluten Meals، ﻋﻠ ﻑ ﻛﻠ ﻭﺗﻳﻥ ﺍﻟ ﺫﺭﺓCorn Gluten Feed،ﻛﺳﺑﺔ ﺍﺟﻧﺔ ﺍﻟﺫﺭﺓCorn Germ Meal، ﺯﻳ ﺕ ﺍﻟ ﺫﺭﺓCorn Oil.ﻭﻓ ﻲ ﺍﻟﻌ ﺭﺍﻕ ﻳﻭﺟ ﺩ ﺍﻛﺛ ﺭ ﻣ ﻥ ﻣﻌﻣ ﻝ ﻳﻧ ﺗﺞ ھ ﺫﻩ ﺍﻟﻣﺭﺍﻓﻘ ﺎﺕ(ﻣﻌﻣ ﻝ ﻧﺷ ﺎﺍﻟﻬﺎﺷﻣﻳﺔ ، ﻣﻌﺎﻣﻝ ﺍﻟﺯﻳﻭﺕ ﺍﻟﻧﺑﺎﺗﻳﺔ ﻓﻲ ﺑﻐﺩﺍﺩ ﻭﺑﻳﺟﻲ) .
Page 10
ﺗﻌﺩ ﺍﻟطﺭﻳﻘﺔ ﺍﻟﺛﺎﻧﻳﺔ(ﺍﻟﺭطﺑﺔ)ﺍﻟطﺭﻳﻘﺔ ﺍﻟﻣﻌﺗﻣﺩﺓ ﻓﻲ ﺍﻧﺗﺎجﺍﻟﻧﺷﺎ ﻭﺍﻟﺩﻛﺳﺗﺭﻳﻥ ﻭﺍﻟﺯﻳﺕ ﻭﺑﺎﻟﺗﺎﻟﻲ ﻓﺎﻟﻣﺭﺍﻓﻘﺎﺕ ﻟﻼﻧﺗﺎج ﺳﺗﻛﻭﻥھﻲ ﺍﻟﻛﻠﻭﺗﻳﻥ ، ﺍﻟﻛﺳﺑﺔ ، ﺍﻻﺟﻧﺔ ﻓﻲ ﺣﻳﻥ ﺍﻥ ﺍﻟطﺭﻳﻘﺔ ﺍﻻﻭﻟﻰ(ﺍﻟﺟﺎﻓﺔ)ھﻲ ﺍﻟﺳﺎﺋﺩﺓ ﻓﻲ ﺍﻣﺭﻳﻛﺎ ﻭﺍﻭﺭﺑﺎ ﻭﺍﻟﺗﻲ ﻳﻛﻭﻥ ھﺩﻓﻬﺎ ﺍﻻﻭﻝھﻭ ﺍﻧﺗﺎج ﺍﻟﻛﺣﻭﻝ ﺍﻟﻭﻗﻭﺩي ﻣﻥ ﺧﻼﻝ ﻋﻣﻠﻳﺎﺕ ﺍﻟﺗﺧﻣﻳﺭ ﻟﺫﺍ ﻓﺄﻥﺍﻟﻣﻭﺍﺩ ﺍﻟﻣﺗﺧﻠﻔﺔ ﻣﻧﻬﺎ ﺗﻛﻭﻥ ﺫﺍﺕ ﻗﻳﻡ ﻏﺫﺍﺋﻳﺔ ﻋﺎﻟﻳﺔ ﻭﺍﻟﺗﻲ ﺗﻣﺛﻝﺍﻟﺫﻭﺍﺋﺏ ﺍﻟﻣﻘطﺭﺓ ﻭﺍﻟﻣﺟﻔﻔﺔ.( ﻟﻣﺎﺫﺍ ﺍﺧﺗﻳﺭﺕ ﺍﻟطﺭﻳﻘﺔ ﺍﻟﺭطﺑﺔ ﻟﻠﻌﺭﺍﻕ؟) ﺗﻌﺩ ﺍﻟطﺭﻳﻘﺔ ﺍﻟﺛﺎﻧﻳﺔ(ﺍﻟﺭطﺑﺔ)ﺍﻟطﺭﻳﻘﺔ ﺍﻟﻣﻌﺗﻣﺩﺓ ﻓﻲ ﺍﻧﺗﺎجﺍﻟﻧﺷﺎ ﻭﺍﻟﺩﻛﺳﺗﺭﻳﻥ ﻭﺍﻟﺯﻳﺕ ﻭﺑﺎﻟﺗﺎﻟﻲ ﻓﺎﻟﻣﺭﺍﻓﻘﺎﺕ ﻟﻼﻧﺗﺎج ﺳﺗﻛﻭﻥھﻲ ﺍﻟﻛﻠﻭﺗﻳﻥ ، ﺍﻟﻛﺳﺑﺔ ، ﺍﻻﺟﻧﺔ ﻓﻲ ﺣﻳﻥ ﺍﻥ ﺍﻟطﺭﻳﻘﺔ ﺍﻻﻭﻟﻰ(ﺍﻟﺟﺎﻓﺔ)ھﻲ ﺍﻟﺳﺎﺋﺩﺓ ﻓﻲ ﺍﻣﺭﻳﻛﺎ ﻭﺍﻭﺭﺑﺎ ﻭﺍﻟﺗﻲ ﻳﻛﻭﻥ ھﺩﻓﻬﺎ ﺍﻻﻭﻝھﻭ ﺍﻧﺗﺎج ﺍﻟﻛﺣﻭﻝ ﺍﻟﻭﻗﻭﺩي ﻣﻥ ﺧﻼﻝ ﻋﻣﻠﻳﺎﺕ ﺍﻟﺗﺧﻣﻳﺭ ﻟﺫﺍ ﻓﺄﻥﺍﻟﻣﻭﺍﺩ ﺍﻟﻣﺗﺧﻠﻔﺔ ﻣﻧﻬﺎ ﺗﻛﻭﻥ ﺫﺍﺕ ﻗﻳﻡ ﻏﺫﺍﺋﻳﺔ ﻋﺎﻟﻳﺔ ﻭﺍﻟﺗﻲ ﺗﻣﺛﻝﺍﻟﺫﻭﺍﺋﺏ ﺍﻟﻣﻘطﺭﺓ ﻭﺍﻟﻣﺟﻔﻔﺔ.( ﻟﻣﺎﺫﺍ ﺍﺧﺗﻳﺭﺕ ﺍﻟطﺭﻳﻘﺔ ﺍﻟﺭطﺑﺔ ﻟﻠﻌﺭﺍﻕ؟)
Page 11
ﻣﺨﻠﻔﺎﺕ ﻣﺼﺎﻧﻊ اﻧﺘﺎج اﻟﺮﺯ: ﻋﻨ ﺪ ﺩﺧ ﻮﻝ ﺍﻟﺸ ﻠﺐ ﺍﻟ ﻰ ﻣﺼ ﺎﻧﻊ ﺗﺤﻀ ﻴﺮ ﺍﻟ ﺮﺯ(ﺍﻟﺠﺎﺭوﺷ ﺎﺕوﺍﻟﮭﺒﺎﺷ ﺎﺕ)ﻳﺘﺨﻠ ﻒ ﻣ ﻦ ﺟ ﺮﺍء ﺫﻟ ﻚ(ﺍﻟﺠ ﺮش وﺍﻟﺘﺒﻴ ﻴﺾ)ﻣ ﺎﺩﺗﻴﻦﻏﺬﺍﺋﻴﺘﻴﻦ ھﻤﺎ:ﻛﺴ ﺮﺓ اﻟ ﺮﺯ(اﻟﺪﻛ ﺔ:)وﺗﻌ ﺪ ﻣﺼ ﺪﺭﺁ ﻏﻨﻴ ﺂ ﺑﺎﻟﻄﺎﻗ ﺔ وﺫﺍﺕ ﻣﻌﺎﻣ ﻞھﻀ ﻢ ﻋ ﺎﻟﻲ ﻟ ﺬﺍ ﻓﻘﻴﻤﺘﮭ ﺎ ﺍﻟﻐﺬﺍﺋﻴ ﺔ ﺗﻘ ﺮﺏ ﻣ ﻦ ﺍﻟﻘﻴﻤ ﺔ ﺍﻟﻐﺬﺍﺋﻴ ﺔ ﻟﻠ ﺬﺭﺓﺍﻟﺼﻔﺮﺍء
Page 12
•ﺳﺣﺎﻟﺔ اﻟﺭﺯ:وھ ﻲ ﻣﺻ ﺩﺭ ﻣﮭ ﻡ ﻟﻠﻁﺎﻗ ﺔ ﻓ ﻲ اﻟﻌﻠﯾﻘ ﺔ ، اﻻ اﻥﻋﯾﺑﮭ ﺎ ﻓ ﻲ اﻧﮭ ﺎ ﺗﺣ وي اﻟﯾ ﺎﻑ ﻋﺎﻟﯾ ﺔ وﺑﻌ ﺽ اﻟﻣ واﺩ اﻟﻣﺛﺑﻁ ﺔﺗﻐﺫوﯾﺂ ﺗﺣﺩ ﻣﻥ ﺣﺭﯾﺔ اﺳﺗﺧﺩاﻣﮭﺎ ﻓﻲ ﻋﻼﺋﻕ اﻟﺩواﺟﻥ وﻟﻛﻧﮭﺎ ﺗﻌ ﺩﻣﺻﺩﺭ ﻋﻠﻔﻲ ﻣﮭﻡ ﻟﻠﻣﺟﺗﺭات ﻻﺳﯾﻣﺎ اﻟﺟﺎﻣوﺱ.
Page 13
•ﻛﺳﺑﺔ ﺯھﺭﺓ ﺍﻟﺷﻣﺱ: ﻭھ ﻲ ﻣ ﻥ ﺍﻟﻣﺻ ﺎﺩﺭ ﺍﻟﺑﺭﻭﺗﯾﻧﯾ ﺔ ﺍﻟﻣﻬﻣ ﺔ ﺍﻟﺑﺩﯾﻠ ﺔ ﻻﺳ ﯾﻣﺎ ﺍﻻﺣ ﻼﻝﺍﻟﺟﺯﺋ ﻲ ﻟﻬ ﺎ ﻣﺣ ﻝ ﻛﺳ ﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﯾﺎ ﺧﺎﺻ ﺔ ﺍﻟﻣﻘﺷ ﻭﺭﺓ ﻭﺍﻟﻣﻐﺭﺑﻠ ﺔ ﺣﯾ ﺙﺗﺭﺗﻔﻊ ﻧﺳﺑﺔ ﺍﻟﺑﺭﻭﺗﯾﻥ ﺑﻬﺎ ﻭﯾﻘﻝ ﻣﺣﺗﻭﺍھﺎ ﻣﻥ ﺍﻻﻟﯾﺎﻑ. •ﻛﺳﺑﺔ ﺍﻟﺳﻣﺳﻡ: ﻭھﻲ ﻣﻥ ﺍﻟﻣﺻﺎﺩﺭ ﺍﻟﺑﺭﻭﺗﯾﻧﯾﺔ ﺍﻟﺑﺩﯾﻠﺔ ﺟﺯﺋﯾﺂ ﻋ ﻥ ﻛﺳ ﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﯾﺎﻻﺳﯾﻣﺎ ﻓﻲ ﻣﻭﺳﻡ ﺯﺭﺍﻋﺗﻪ ﻭﺍﻧﺗﺎﺝ ﺍﻟﺭﺍﺷﻲ .
Page 14
•ﺍﻟﺑﺎﻗﻼء ﻭﺑﻌﺽ ﺍﻟﻣﺣﺎﺻﯾﻝ ﺍﻟﺑﻘﻭﻟﯾﺔ ﺍﻻﺧﺭﻯ: ﺍﻟﺑ ﺎﻗﻼء ﺍﻟﻌﺎﺩﻳ ﺔ ﺑ ﺎﻻﺧﺹ ﺍﻟ ﺩﺭﺟﺗﻳﻥ ﺍﻟﺛﺎﻧﻳ ﺔ ﻭﺍﻟﺛﺎﻟﺛ ﺔ ﻭﺍﻟﺑ ﺎﻗﻼءﺍﻟﻌﻠﻔﻳ ﺔ ﻣ ﻥ ﺍﻟﻣﺻ ﺎﺩﺭ ﺍﻟﺑﺭﻭﺗﻳﻧﻳ ﺔ ﺍﻟﻧﺎﺟﺣ ﺔ ﻭﺍﻟﺑﺩﻳﻠ ﺔ ﻋ ﻥ ﻛﺳ ﺑﺔ ﻓ ﻭﻝﺍﻟﺻ ﻭﻳﺎ ﻻﺳ ﻳﻣﺎ ﺗﻠ ﻙ ﺍﻟﻣﻌﺎﻣﻠ ﺔ ﺑﺎﺣ ﺩﻯ ﻁ ﺭﻕ ﺍﻟﺗﺣﺳ ﻳﻥ(ﺍﻟﺣ ﺭﺍﺭﺓ ،ﺍﻻﻧﺑﺎﺕ ، ﺍﻟﺗﺧﻣﻳﺭ ، ﺍﻟﺗﺷﻌﻳﻊ ، ﺍﻟﺦ)ﻟﻠﺣﺩ ﻣﻥ ﺗ ﺄﺛﻳﺭ ﺍﻟﻌﻭﺍﻣ ﻝ ﺍﻟﻣﺛﺑﻁ ﺔﺗﻐﺫﻭﻳﺂ ، ﺧﺻﻭﺻﺂ ﻓﻲ ﺍﻭﻗﺎﺕ ﻏﻳﺎﺏ ﻛﺳﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﻳﺎ ﻋ ﻥ ﺍﻟﺳ ﻭﻕﺍﻭ ﻋﻧﺩ ﺍﺭﺗﻔﺎع ﺍﺳﻌﺎﺭھﺎ ﻛﺛﻳﺭﺁ.
Page 15
•اﻟﻤﺤﺎﺻﯿﻞ اﻟﺰﺭاﻋﯿﺔ اﻟﺒﺪﯾﻠﺔ اﻻﺧﺮى: ﺳ ﺒﻖ واﻥ اھﺘﻤ ﺖ اﻟﻤﺆﺳﺴ ﺎﺕ اﻟﺒﺤﺜﻴ ﺔ واﻟﺰﺭاﻋﻴ ﺔ اﻟﻌﺮاﻗﻴ ﺔ(اﻟﺠﺎﻣﻌﺎﺕ ، اﻟﺒﺤﻮﺙ اﻟﺘﻄﺒﻴﻘﻴﺔ ﻓﻲ وﺯاﺭﺓ اﻟﺰﺭاﻋﺔ ، ﻣﺮﻛﺰ اﺑﺎء ﻟﻼﺑﺤ ﺎﺙاﻟﺰﺭاﻋﻴﺔ ، ﻣﺠﻠﺲ اﻟﺒﺤ ﺚ اﻟﻌﻠﻤ ﻲ وﻏﻴﺮھ ﺎ)ﻓ ﻲ ﺯﺭاﻋ ﺔ واﺧﺘﺒ ﺎﺭ اﻟﻌﺪﻳ ﺪﻣﻦ اﻟﻤﺤﺎﺻﻴﻞ ﻏﻴﺮ اﻟﺘﻘﻠﻴﺪﻳﺔ ﻣﺜﻞ اﻟﺘﺮﺗﻴﻜﻴﻠﻲ ، اﻟﺬﺭﺓ اﻟﺒﻴﻀﺎء ، اﻟﻌﺼ ﻔﺮ ،اﻟﺴﻠﺠﻢ ، اﻟﺒﻄﺎط ﺎ اﻟﺤﻠ ﻮﺓ...اﻟ ﺦ وﺣﺼ ﻠﺖ ﻋﻠ ﻰ ﻧﺘ ﺎﺋﺞ ﻣﺸ ﺠﻌﺔ ﻟﺰﺭاﻋﺘﮭ ﺎواﻣﻜﺎﻧﻴ ﺔ اﻻﺳ ﺘﻔﺎﺩﺓ ﻣﻨﮭ ﺎ ﻓ ﻲ ﺗﺤﻀ ﻴﺮ اﻋ ﻼﻑ اﻟ ﺪواﺟﻦ واﻟﻤﺠﺘ ﺮاﺕ ، ﻟ ﺬاﻓﺄﻥ اﻟﻌﻮﺩﺓ ﻟﮭﺎ واﻟﺘﻮﺳﻊ ﻓﻲ ﺯﺭاﻋﺘﮭﺎ ﺳﻴﺴﮭﻢ ﺣﺘﻤﺂ ﻓﻲ ﺳﺪ ﺟﺰء ﻣ ﻦ ﺣﺎﺟ ﺔﺻﻨﺎﻋﺔ اﻟﺪواﺟﻦ.
Page 16
•ﻣﺧﻠﻔﺎﺕ ﺍﻟﻣﺟﺎﺯﺭ ﻭﻣﺻﺎﻧﻊ ﺍﻟﻠﺣﻭﻡ ﻭﺍﻻﺳﻣﺎﻙ ﻭﺍﻻﻟﺑﺎﻥ: ﻳﻘﻭﺩ ﺗﻁﻭﺭ ﻭﺍﺯﺩھﺎﺭ ﺻﻧﺎﻋﺔ ﺍﻟﺩﻭﺍﺟﻥ ﻭﺗﺭﺑﻳﺔ ﺍﻟﺣﻳ ﻭﺍﻥ ﺍﻟ ﻰ ﺍﻟﺗﻭﺳ ﻊﻓ ﻲ ﺍﻟﻣﺟ ﺎﺯﺭ ﻭﻣﻌﺎﻣ ﻝ ﺗﺻ ﻧﻳﻊ ﺍﻟﻠﺣ ﻭﻡ ﺍﻟﺗ ﻲ ﻳﺗﺧﻠ ﻑ ﻋﻧﻬ ﺎ ﻛﻣﻳ ﺎﺕﻛﺑﻳﺭﺓ ﻣﻥ ﺍﻟﻣﺧﻠﻔﺎﺕ ﺍﻟﺣﻳﻭﺍﻧﻳﺔ ﺍﻟﺗﻲ ﻣﻥ ﺧ ﻼﻝ ﻣﻌﺎﻣﻠﺗﻬ ﺎ ﻭﺗﺣﺿ ﻳﺭھﺎﺗﺣﺿﻳﺭﺁ ﺻﺣﻳﺣﺂ ﺳﺗﺳﻬﻡ ﻓﻲ ﺳﺩ ﺟﺯء ﻣﻥ ﺣﺎﺟﺔ ھﺫﻩ ﺍﻟﺻ ﻧﺎﻋﺔ ﻣ ﻥﺍﻟﻣﺭﻛ ﺯﺍﺕ ﺍﻟﺑﺭﻭﺗﻳﻧﻳ ﺔ ﺍﻟﺗ ﻲ ﺗﺳ ﺗﻭﺭﺩ ﺑﺎﻟﻛﺎﻣ ﻝ ﻣ ﻥ ﺩﻭﻝ ﻣﺣﺗﻛ ﺭﺓﻟﺻﻧﺎﻋﺔ ھﺫﻩ ﺍﻟﻣﺭﻛﺯﺍﺕ. •ﻣﺧﻠﻔﺎﺕ ﺍﻟﻣﺟﺎﺯﺭ ﻭﻣﺻﺎﻧﻊ ﺍﻟﻠﺣﻭﻡ ﻭﺍﻻﺳﻣﺎﻙ ﻭﺍﻻﻟﺑﺎﻥ: ﻳﻘﻭﺩ ﺗﻁﻭﺭ ﻭﺍﺯﺩھﺎﺭ ﺻﻧﺎﻋﺔ ﺍﻟﺩﻭﺍﺟﻥ ﻭﺗﺭﺑﻳﺔ ﺍﻟﺣﻳ ﻭﺍﻥ ﺍﻟ ﻰ ﺍﻟﺗﻭﺳ ﻊﻓ ﻲ ﺍﻟﻣﺟ ﺎﺯﺭ ﻭﻣﻌﺎﻣ ﻝ ﺗﺻ ﻧﻳﻊ ﺍﻟﻠﺣ ﻭﻡ ﺍﻟﺗ ﻲ ﻳﺗﺧﻠ ﻑ ﻋﻧﻬ ﺎ ﻛﻣﻳ ﺎﺕﻛﺑﻳﺭﺓ ﻣﻥ ﺍﻟﻣﺧﻠﻔﺎﺕ ﺍﻟﺣﻳﻭﺍﻧﻳﺔ ﺍﻟﺗﻲ ﻣﻥ ﺧ ﻼﻝ ﻣﻌﺎﻣﻠﺗﻬ ﺎ ﻭﺗﺣﺿ ﻳﺭھﺎﺗﺣﺿﻳﺭﺁ ﺻﺣﻳﺣﺂ ﺳﺗﺳﻬﻡ ﻓﻲ ﺳﺩ ﺟﺯء ﻣﻥ ﺣﺎﺟﺔ ھﺫﻩ ﺍﻟﺻ ﻧﺎﻋﺔ ﻣ ﻥﺍﻟﻣﺭﻛ ﺯﺍﺕ ﺍﻟﺑﺭﻭﺗﻳﻧﻳ ﺔ ﺍﻟﺗ ﻲ ﺗﺳ ﺗﻭﺭﺩ ﺑﺎﻟﻛﺎﻣ ﻝ ﻣ ﻥ ﺩﻭﻝ ﻣﺣﺗﻛ ﺭﺓﻟﺻﻧﺎﻋﺔ ھﺫﻩ ﺍﻟﻣﺭﻛﺯﺍﺕ.
Page 17
ﺍﻟﻣﺎﺩﺓﺍﻟﻐﺫﺍﺋﯾﺔﺍﻟﺗﺭﻛﯾﺏ ﺍﻟﻛﯾﻣﯾﺎﺋﻲﺍﻟﺑﺭﻭﺗﯾﻥﺍﻟﺧﺎﻡ ﺍﻟﻁﺎﻗﺔ ﺍﻟﻣﻣﺛﻠﺔ%ﻛﯾﻠﻭ ﺳﻌﺭﺓ/ﻛﻐﻡﻧﺳـــــــﺑﺗﻬﺎ ﻓﻲﺍﻟﻣﺎﺩﺓﺍﻻﺻﻠﯾﺔ%ﺗﺻﻠﺢ ﻓﻲ ﺍﻟﻌﻠﯾﻘﺔﻣﺻﺩﺭﺁﺣﺭﯾﺔ ﺍﻭ ﻣﺣﺩﺩﺍﺕﺍﺳﺗﺧﺩﺍﻣﻬﺎ ﻓﻲ ﺍﻟﻌﻠﯾﻘﺔ ﻣﺭﺍﻓﻘﺎﺕ ﺍﻟﺫﺭﺓ•ﺍﺟﻧﺔ ﺑﺫﻭﺭ ﺍﻟﺫﺭﺓ•ﻛﻠﻭﺗﻳﻥ ﺍﻟﺫﺭﺓ•ﻛﺳﺑﺔ ﺍﻟﺫﺭﺓ•ﻛﺳﺑﺔ ﻛﻠﻭﺗﻳﻥ ﺍﻟﺫﺭﺓ •ﻣﺳﺗﺧﻠﺻﺎﺕ ﺍﻟﺗﺧﻣﻳﺭ 20_2220–257–940–6016–3029802600280029001900-28004-5410–125–4ـــــﻟﻠﺑﺭﻭﺗﻳﻥ ﻭﺍﻟﻁﺎﻗﺔﻟﻠﺑﺭﻭﺗﻳﻥﻟﻠﻁﺎﻗﺔﻟﻠﺑﺭﻭﺗﻳﻥﻟﻠﺑﺭﻭﺗﻳﻥﻻﺗﻭﺟﺩ ﻣﺣﺩﺩﺍﺕﻻﺗﻭﺟﺩ ﻣﺣﺩﺩﺍﺕ ﺍﺭﺗﻔﺎع ﻣﺣﺗﻭﺍھﺎ ﻣﻥ ﺍﻻﻟﻳﺎﻑ ﻻﺗﻭﺟﺩﻣﺣﺩﺩﺍﺕﻻﺗﻭﺟﺩ ﻣﺣﺩﺩﺍﺕ ﻣﺧﻠﻔﺎﺕ ﺗﺣﺿﯾﺭﺍﻟﺭﺯ❖ﻛﺳﺭ ﺍﻟﺭﺯ ﺍﻟﻌﻧﺑﺭ❖ﺳﺣﺎﻟﺔ ﺍﻟﺭﺯ 812320030009–117-9ﻟﻠﻁﺎﻗﺔﻟﻠﻁﺎﻗﺔﻻﺗﻭﺟﺩ ﻣﺣﺩﺩﺍﺕﺍﺭﺗﻔﺎع ﻣﺣﺗﻭﺍھﺎ ﺑﺎﻻﻟﻳﺎﻑﻭﻭﺟﻭﺩ ﺑﻌﺽ ﺍﻟﻣﺣﺩﺩﺍﺕﺍﻟﺗﻐﺫﻭﻳﺔﻛﺳﺑﺔ ﺯھﺭﺓ ﺍﻟﺷﻣﺱ30–451600-2800ـــــــﻟﻠﺑﺭﻭﺗﻳﻥﻻﺗﻭﺟﺩﻣﺣﺩﺩﺍﺕ ﺗﻐﺫﻭﻳﺔﻓﻲ ﺍﻟﻣﻘﺷﻭﺭﺓﺍﺭﺗﻔﺎع ﻣﺣﺗﻭﻯ ﺍﻻﻟﻳﺎﻑﺑﻐﻳﺭ ﺍﻟﻣﻘﺷﻭﺭﺓﺍﻟﺑﺎﻗﻼء(ﺍﻟﻌﺎﺩﻳﺔ ﻭﺍﻟﻌﻠﻔﻳﺔ)23–282400-2500ـــــﻟﻠﺑﺭﻭﺗﻳﻥﺍﻟﺧﺎﻡ/ﺗﺣﺗﻭﻱ ﻣﺣﺩﺩﺍﺕﺗﻐﺫﻭﻳﺔﺍﻟﻣﻌﺎﻣﻠﺔ/ﻻﺗﺣﺗﻭﻱ
Page 18
ﺍﺩﺧﺎﻝ ﻛﺳﺑﺔ ﺍﻟﺫﺭﺓ ﻛﺑ ﺩﻳﻝ ﺟﺯﺋ ﻲ ﻭﻛﻠ ﻲ ﻋ ﻥ ﺍﻟ ﺫﺭﺓ ﺍﻟﺻ ﻔﺭﺍء ﻓ ﻲ ﻋﻼﺋ ﻕﻓﺭﻭﺝ ﺍﻟﻠﺣﻡ(ﺳﻌﺭ ﺍﻟﻛﺳﺑﺔ ﻓﻲ ﺣﻳﻧﻬﺎ=30%ﻣﻥ ﺳﻌﺭ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء) .ﺣﻠ ﺕ ﻛﺳ ﺑﺔ ﺍﻟ ﺫﺭﺓ ﻣﺣ ﻝ25%ﻣ ﻥ ﺍﻟ ﺫﺭﺓ ﺍﻟﺻ ﻔﺭﺍء ﺍﻟﺗ ﻲ ﻛﺎﻧ ﺕ ﺗﺷ ﻛﻝ40%ﻣﻥ ﺗﺭﻛﻳﺑﺔ ﻋﻠﻳﻘﺔ ﻓﺭﻭﺝ ﺍﻟﻠﺣﻡ.ﺍﺷﺎﺭﺕ ﺍﻟﻧﺗﺎﺋﺞ ﺍﻟﻰ ﻋ ﺩﻡ ﻭﺟ ﻭﺩ ﻓ ﺭﻭﻕﻣﻌﻧﻭﻳﺔ ﺑﻳﻥ ھﺫﻩ ﺍﻟﻣﻌﺎﻣﻠﺔ ﻭﻣﻌﺎﻣﻠﺔ ﺍﻟﻣﻘﺎﺭﻧﺔ(100%ﺫﺭﺓ ﺻﻔﺭﺍء)ﻓﻲ ﻛﻝ ﻣﻥﻭﺯﻥ ﺍﻟﺟﺳﻡ ﺍﻟﺣﻲ ﻋﻧﺩ ﺍﻟﺗﺳؤﻳﻕ ﻭﻣﻌﺎﻣﻝ ﺍﻟﺗﺣﻭﻳﻝ ﺍﻟﻐﺫﺍﺋﻲ. ﺍﻗﺗﺻﺎدﯾﺂ :ﺍﺩﻯ ھﺫﺍ ﺍﻻﺣﻼﻝ ﺍﻟﻰ ﺧﻔﺽ ﻛﻠﻔﺔ ﺍﻟﻁﻥ ﺍﻟﻭﺍﺣ ﺩ ﻣ ﻥ ﺍﻟﻌﻠ ﻑ ﺑﻣﻘ ﺩﺍﺭ 40اﻟﻑ دع.. ، ﻓﺄﺫﺍ ﻛﺎﻧﺕ ﻁﺎﻗﺔ ﺍﻟﻣﺷﺭﻭﻉ50ﺍﻟ ﻑ ﻓﺭﻭﺟ ﺔ ﻟﺣ ﻡ ﻓ ﻲ ﺍﻟﻭﺟﺑ ﺔﺍﻟﻭﺍﺣﺩﺓ ھﺫﺍ ﻳﻌﻧﻲ ﺍﻥ ﺍﻟﻣﺷﺭﻭﻉ ﻳﺳﺗﻬﻠﻙ200ﻁﻥ ﻋﻠﻑ/ﻭﺟﺑﺔ ﻭھﺫﺍ ﺳ ﻳﻭﻓﺭﻣﺎﻳﻘﺭﺏ8ﻣﻠﻳﻭﻥ ﺩﻳﻧﺎﺭ ﻓﻲ ﺍﻟﻭﺟﺑﺔ ﺍﻟﻭﺍﺣﺩﺓ.
Page 19
ﺣﻠ ﺕ ﻛﺳ ﺑﺔ ﺍﻟ ﺫﺭﺓ ﻣﺣ ﻝ33%ﻣ ﻥ ﺍﻟ ﺫﺭﺓ ﺍﻟﺻ ﻔﺭﺍء ﺍﻟﺗ ﻲ ﻛﺎﻧ ﺕﺗﺷﻛﻝ30%ﻣﻥ ﺍﻟﻌﻠﻳﻘﺔ ﺍﻻﻧﺗﺎﺟﻳﺔ ﻟﺩﺟﺎﺝ ﺑ ﻳﺽ ﺍﻟﻣﺎﺋ ﺩﺓ ﺍﻳﺳ ﺎﺑﺭﺍﻭﻥ.ﺍﻅﻬ ﺭﺕ ﺍﻟﻧﺗ ﺎﺋﺞ ﻋ ﺩﻡ ﻭﺟ ﻭﺩ ﻓ ﺭﻭﻕ ﻣﻌﻧﻭﻳ ﺔ ﻓ ﻲ ﻛ ﻝ ﻣ ﻥ ﻧﺳ ﺑﺔ ﺍﻧﺗ ﺎﺝﺍﻟﺑ ﻳﺽ(H.D.%)ﻭﻭﺯﻥ ﺍﻟﺑ ﻳﺽ ﺍﻟﻧ ﺎﺗﺞ ﺑ ﻳﻥ ﺍﻟﻣﻌﺎﻣﻠ ﺔ ﺍﻋ ﻼﻩﻭﻣﻌﺎﻣﻠ ﺔ ﺍﻟﻣﻘﺎﺭﻧ ﺔ(100%ﺫﺭﺓ ﺻ ﻔﺭﺍء)ﻭﻛ ﺫﻟﻙ ﻣ ﻊ ﻣﺎﻳﻭﺻ ﻲ ﺑ ﻪﺩﻟﻳﻝ ﺍﻧﺗﺎﺝ ھﺫﻩ ﺍﻟﺳﻼﻟﺔ. ﺍﻗﺗﺻﺎﺩﻳﺂ :ﺍﺩﻯ ھﺫﺍ ﺍﻻﺣﻼﻝ ﺍﻟﻰ ﺧﻔﺽ ﻛﻠﻔﺔ ﺍﻟﻁﻥ ﺍﻟﻭﺍﺣﺩﻣﻥ ﺍﻟﻌﻠ ﻑﺑﻣﻘﺩﺍﺭ 30ﺍﻟﻑ ﺩ.ﻉ. ﻓ ﺄﺫﺍ ﻛ ﺎﻥ ﺍﻟﻣﺷ ﺭﻭﻉ ﻳﺳ ﺗﻬﻠﻙ ﻳﻭﻣﻳ ﺂ100ﻁ ﻥﻋﻠﻑ ﻓﻬﺫﺍ ﻳﻌﻧﻲ ﺗﻭﻓﻳﺭ3ﻣﻠﻳﻭﻥ ﺩ.ﻉ.ﻳﻭﻣﻳﺂ.
Page 20
ﺍﺩﺧ ﺎﻝ ﺍﺟﻧ ﺔ ﺣﺑ ﻭﺏ ﺍﻟ ﺫﺭﺓ ﻛﺣﺎﻣ ﻝ ﻏ ﺫﺍﺋﻲ ﻓ ﻲ ﺗﺣﺿ ﻳﺭ ﻣﺭﻛ ﺯﺑ ﺭﻭﺗﻳﻥ ﻧﺑ ﺎﺗﻲ ﻣﺣﻠ ﻲ ﺟ ﺭﺕ ﻣﻘﺎﺭﻧﺗ ﻪ ﺑﻣﺭﻛ ﺯﻳﻥ ﻟﻠﺑ ﺭﻭﺗﻳﻥ ﺍﻟﻧﺑ ﺎﺗﻲﻭﺍﻟﺣﻳ ﻭﺍﻧﻲ ﺍﻟﻣﺳ ﺗﻭﺭﺩﻳﻥ ﻣ ﻥ ﺧ ﻼﻝ ﺍﺣﻼﻟ ﻪ ﻣﺣﻠﻬﻣ ﺎ ﻓ ﻲ ﻋﻼﺋ ﻕﻓﺭﻭﺝ ﺍﻟﻠﺣﻡ.ﺍﺷ ﺎﺭﺕ ﺍﻟﻧﺗ ﺎﺋﺞ ﺍﻟ ﻰ ﻋ ﺩﻡ ﻭﺟ ﻭﺩ ﻓﺭﻭﻗ ﺂ ﻣﻌﻧﻭﻳ ﺔ ﻓ ﻲﺍﻭﺯﺍﻥ ﻓﺭﻭﺝ ﺍﻟﻠﺣﻡ ﺍﻟﻣﻐﺫﻯ ﻋﻠﻰ ﺍﻟﻌﻼﺋﻕ ﺗﺣﺕ ﺍﻻﺧﺗﺑﺎﺭ ﻭﺗﻌﺩ ھ ﺫﻩﺍﻟﻧﺗﺎﺋﺞ ﺍﻗﺗﺻﺎﺩﻳﺔ ﻭﻭﺍﻋﺩﺓ.
Page 21
ﺍﺩﺧﺎﻝ ﻛﺳﺭﺓ ﺍﻟﺭﺯ(ﺍﻟﺩﻛﺔ)ﻛﺑﺩﻳﻝ ﺟﺯﺋﻲ ﻭﻛﻠﻲ ﻟﻠﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﻓﻲﻋﻼﺋﻕ ﺩﺟﺎﺝ ﺑﻳﺽ ﺍﻟﻣﺎﺋﺩﺓ(ﻋﻧﺩﻣﺎ ﻛﺎﻥ ﺳﻌﺭ ﻛﺳﺭﺓ ﺍﻟﺭﺯ=50-60%ﻣﻥ ﺳﻌﺭ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء) .ﺣﻠﺕ ﻛﺳﺭﺓ ﺍﻟﺭﺯ ﺑﺎﻟﻧﺳﺏ0.0،33،66ﻭ100%ﻣﺣﻝ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﺍﻟﺗﻲ ﻛﺎﻧﺕ ﺗﺷﻛﻝ15%ﻓﻲ ﻋﻠﻳﻘﺔﺍﻻﻧﺗﺎﺝ ﻟﺑﻳﺽ ﺍﻟﻣﺎﺋﺩﺓ ﺳﻼﻟﺔ ﺍﻳﺳﺎ ﺍﻟﺑﻧﻳﺔ.
Page 22
ﺍﺷﺎﺭﺕﺍﻟﻧﺗﺎﺋﺞﻋﺩﻡﻭﺟﻭﺩﻓﺭﻭﻗﺎﺕﻣﻌﻧﻭﻳﺔﻓﻲﻛﻝﻣﻥﻧﺳﺑﺔﺍﻧﺗﺎﺝﺍﻟﺑﻳﺽH.D.%،ﻭﺯﻥﺍﻟﺑﻳﺿﺔﻭﻛﺗﻠﺔﺍﻟﺑﻳﺽﺑﻳﻥﻣﻌﺎﻣﻠﺔﺍﻟﻣﻘﺎﺭﻧﺔ(15%ﺫﺭﺓﺻﻔﺭﺍء)ﻭﻣﻌﺎﻣﻠﺗﻲﺍﻻﺣﻼﻝﺍﻟﺛﺎﻧﻳﺔ(33%ﻛﺳﺭﺓ=5%ﻣﻥﺍﻟﻌﻠﻳﻘﺔﻛﺳﺭﺓ)ﻭﺍﻟﺛﺎﻟﺛﺔ(66%ﻛﺳﺭﺓ=10%ﻣﻥﺍﻟﻌﻠﻳﻘﺔﻛﺳﺭﺓ)ﺣﻳﺙﺗﺭﺍﻭﺣﺕﻧﺳﺏﺍﻧﺗﺎﺝﺍﻟﺑﻳﺽﺑﻳﻥ80.5%ﻭ83.5%ﺧﻼﻝﺍﺳﺎﺑﻳﻊﺍﻻﻧﺗﺎﺝ40-50ﺍﺳﺑﻭﻉﻭﺑﻳﻥ75%ﻭ77%ﺧﻼﻝﺍﺳﺎﺑﻳﻊﺍﻻﻧﺗﺎﺝ50–60ﺍﺳﺑﻭﻉﻋﻠﻰﺍﻟﺗﻭﺍﻟﻲ.
Page 23
ﺍﻗﺗﺻ ﺎﺩﻳﺂ :ﺍﺩﻯ ﺍﺣ ﻼﻝ 10% ﻛﺳ ﺭﺓ ﺍﻟ ﺭﺯ ﻣﺣ ﻝ 10% ﺫﺭﺓﺻﻔﺭﺍء ﺍﻟﻰ ﺧﻔﺽ ﻛﻠﻔﺔ ﺍﻟﻁﻥ ﺍﻟﻭﺍﺣﺩ ﻣﻥ ﺍﻟﻌﻠﻑ ﺑﻣﻘﺩﺍﺭ 20 ﺍﻟﻑ ﺩ.ﻉ.، ﻓﺄﺫﺍ ﻛﺎﻥ ﺍﻟﻣﺷﺭﻭﻉ ﻳﺳﺗﻬﻠﻙ100ﻁ ﻥ ﻋﻠ ﻑ/ﻳ ﻭﻡ ، ھ ﺫﺍ ﻳﻌﻧ ﻲ ﺣﻘﻘﻧ ﺎﺗﻭﻓﻳﺭ ﻓﻲ ﻛﻠﻔﺔ ﺍﻻﻧﺗﺎج ﻗﺩﺭھﺎ2ﻣﻠﻳﻭﻥ ﺩﻳﻧﺎﺭ/ﻳ ﻭﻡ ﺍﻱ60ﻣﻠﻳ ﻭﻥ ﺩ.ﻉ.ﺷﻬﺭﻳﺂ ﻳﺿﺎﻑ ﻟﻠﺭﺑﺢ ﺍﻟﺷﻬﺭﻱ.
Page 24
ﺍﺩﺧﺎﻝ ﺳﺣﺎﻟﺔ ﺍﻟﺭﺯ ﻛﺑﺩﻳﻝ ﺟﺯﺋﻲ ﻟﻠﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﻓﻲ ﻋﻼﺋﻕ ﺩﺟﺎج ﺑﻳﺽ ﺍﻟﻣﺎﺋﺩﺓ.ﺍﺩﺧﻠﺕ ﺳﺣﺎﻟﺔ ﺍﻟﺭﺯ ﺑﺎﻟﻧﺳﺏ0.05،،10،15%ﻣﻥ ﺍﻟﻌﻠﻳﻘﺔ ﺍﻻﻧﺗﺎﺟﻳﺔ ﻟﺩﺟﺎجﺑﻳﺽ ﺍﻟﻣﺎﺋﺩﺓ ﻟﺗﺣﻝ ﺟﺯﺋﻳﺂ ﻣﺣﻝ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﺍﻟﺗﻲ ﻛﺎﻧ ﺕ ﺗﺷ ﻛﻝ ﻧﺳ ﺑﺔ45%ﻣ ﻥﺍﻟﻌﻠﻳﻘﺔ.ﺍﻅﻬﺭﺕ ﺍﻟﻧﺗﺎﺋﺞ ﻋﺩﻡ ﻭﺟﻭﺩ ﻓﺭﻭﻗﺎﺕ ﻣﻌﻧﻭﻳﺔ ﺑﻳﻥ ﻣﻌﺎﻣﻠ ﺔ ﺍﻟﻣﻘﺎﺭﻧ ﺔ(45%ﺫﺭﺓ ﺻﻔﺭﺍء)ﻭﻣﻌﺎﻣﻠﺗﻲ ﺍﻻﺣﻼﻝ5ﻭ10%ﺳﺣﺎﻟﺔ ﺍﻟﺭﺯ ﻓ ﻲ ﻛ ﻝ ﻣ ﻥ ﻧﺳ ﺑﺔ ﺍﻧﺗ ﺎجﺍﻟﺑﻳﺽH.D.%ﻭﻭﺯﻥ ﻭﻛﺗﻠﺔ ﺍﻟﺑﻳﺽ ﺧﻼﻝ ﺍﺳﺎﺑﻳﻊ ﺍﻻﻧﺗﺎج40-58ﺍﺳﺑﻭﻉ ﻟﻘﻁﻳﻊﺑﻳﺎﺽ ﻣﻥ ﺳﻼﻟﺔ ھﺎﻱ ﻻﻳﻥ ﺍﻟﺑﻧﻲ. اﻗﺗﺻﺎدﯾﺂ :ﺍﺩﻯ ﺍﺣ ﻼﻝ 10% ﺳ ﺣﺎﻟﺔ ﺍﻟ ﺭﺯ ﻣﺣ ﻝ 10% ﺫﺭﺓ ﺻ ﻔﺭﺍء ﺍﻟ ﻰ ﺧﻔ ﺽﺳ ﻌﺭ ﻁ ﻥ ﺍﻟﻌﻠ ﻑ ﺍﻟ ﻰ ﺍﻛﺛ ﺭ ﻣ ﻥ 25اﻟ ﻑ د.ع. ﺍﺫﺍ ﻛ ﺎﻥ ﺍﻟﻣﺷ ﺭﻭﻉ ﻳﺳ ﺗﻬﻠﻙ ﻳﻭﻣﻳ ﺂ100ﻁﻥ ﻋﻠﻑ ھﺫﺍ ﻳﻌﻧﻲ ﺗﻭﻓﻳﺭ2.5ﻣﻠﻳﻭﻥ ﺩ.ﻉ. ﻳﻭﻣﻳﺂ.
Page 25
ﺍﺩﺧﺎﻝ ﻛﺳﺑﺔ ﺯھﺭﺓ ﺍﻟﺷﻣﺱ ﻣﺣﻝ ﻛﺳﺑﺔ ﻓﻭﻝ ﺍﻟﺻﻭﻳﺎ ﻓ ﻲ ﻋﻼﺋ ﻕﻓﺭﻭج ﺍﻟﻠﺣﻡ ﻭﺩﺟﺎج ﺍﻟﺑﻳﺽ.ﺍﺩﺧﻠﺕ ﻛﺳﺑﺔ ﺯھﺭﺓ ﺍﻟﺷﻣﺱ ﺍﻟﻣﻘﺷ ﻭﺭﺓﻣﺣ ﻝ ﻛﺳ ﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﻳﺎ ﺑﺎﻟﻧﺳ ﺏ0.0،20،40،60،80ﻭ100%ﻋﻧﺩﻣﺎ ﻛﺎﻧﺕ ﻛﺳﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﻳﺎ ﺗﺷ ﻛﻝ20%ﻣ ﻥ ﻋﻠﻳﻘ ﺔﺍﻟﻣﻘﺎﺭﻧﺔ ﻟﻔﺭﻭج ﺍﻟﻠﺣ ﻡ.ﺍﻅﻬ ﺭﺕ ﺍﻟﻧﺗ ﺎﺋﺞ ﻋ ﺩﻡ ﻭﺟ ﻭﺩ ﻓ ﺭﻭﻕ ﻣﻌﻧﻭﻳ ﺔﺑ ﻳﻥ ﻣﻌ ﺎﻣﻠﺗﻲ ﺍﻻﺣ ﻼﻝ20ﻭ40%ﻭﻣﻌﺎﻣﻠ ﺔ ﺍﻟﺳ ﻳﻁﺭﺓ ﻓ ﻲ ﻛ ﻝ ﻣ ﻥﻣﻌﺩﻻﺕ ﻭﺯﻥ ﺍﻟﺟﺳﻡ ﺍﻟﺣﻲ ﻭﻣﻌﺎﻣﻝ ﺍﻟﺗﺣﻭﻳﻝ ﺍﻟﻐﺫﺍﺋﻲ ﻟﻠﻁﻳﻭﺭ.
Page 26
ﻓ ﻲ ﺩﺭﺍﺳ ﺔ ﺍﺧ ﺭﻯ ﺗ ﻡ ﻓﻳﻬ ﺎ ﺗ ﺩﻋﻳﻡ ﻛﺳ ﺑﺔ ﺯھ ﺭﺓ ﺍﻟﺷ ﻣﺱ ﺑﺎﻟﺣ ﺎﻣﺽﺍﻻﻣﻳﻧﻲ ﺍﻟﻼﻳﺳﻳﻥ ﻭﺍﺩﺧﻠﺕ ﺑ ﻧﻔﺱ ﺍﻟﻧﺳ ﺏ ﺍﻟﻣ ﺎﺭﺓ ﺍﻟ ﺫﻛﺭ ﻓ ﻲ ﺍﻟﺩﺭﺍﺳ ﺔ ﺍﻋ ﻼﻩ.ﺍﺭﺗﻔﻌﺕ ﻧﺳﺑﺔ ﺍﻻﺣﻼﻝ ﺍﻟﺗﻲ ﻟﻡ ﺗﺧﺗﻠﻑ ﻓﻳﻬﺎ ﺻ ﻔﺔ ﻭﺯﻥ ﺍﻟﺟﺳ ﻡ ﺍﻟﺣ ﻲ ﻭﻛﻔ ﺎءﺓﺍﻟﺗﺣﻭﻳ ﻝ ﺍﻟﻐ ﺫﺍﺋﻲ ﻋ ﻥ ﻣﻌﺎﻣﻠ ﺔ ﺍﻟﻣﻘﺎﺭﻧ ﺔ ﺍﻟ ﻰ80%ﺍﻱ ﻣ ﻥ ﺍﻟﻣﻣﻛ ﻥ ﺍﺩﺧ ﺎﻝﻛﺳ ﺑﺔ ﺯھ ﺭﺓ ﺍﻟﺷ ﻣﺱ ﺑﻣﻘ ﺩﺍﺭ16%ﻣ ﻥ ﺍﻟﻌﻠﻳﻘ ﺔ+4%ﻓﻘ ﻁ ﻛﺳ ﺑﺔ ﻓ ﻭﻝﺍﻟﺻ ﻭﻳﺎ.ﺍﻗﺗﺻ ﺎﺩﻳﺂ:ﻛﺳ ﺑﺔ ﺯھ ﺭﺓ ﺍﻟﺷ ﻣﺱ ﺍﻟﻣﺣﻠﻳ ﺔ ﺗﺑ ﺎﻉ ﺑﺳ ﻌﺭ300ﺍﻟ ﻑﺩﻳﻧ ﺎﺭﻟﻠﻁﻥ ﻓ ﻲ ﺣ ﻳﻥ ﺍﻥ ﻛﺳ ﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﻳﺎ ﺗﺑ ﺎﻉ ﺑﻣﺎﻻﻳﻘ ﻝ ﻋ ﻥ500ﺍﻟ ﻑﺩﻳﻧﺎﺭ ﻟﻠﻁﻥ ﺍﻟﻭﺍﺣﺩ.
Page 27
ﺍﺩﺧﺎﻝﺍﻟﺑﺎﻗﻼءﺍﻟﺧﺎﻡﺍﻟﻌﺎﺩﻳﺔﻭﺍﻟﻌﻠﻔﻳﺔﻭﺍﻟﻣﻌﺎﻣﻠﺔﺣﺭﺍﺭﻳﺂﺍﻭﺑﺎﻻﻧﺑﺎﺕﺍﻭﺑﺎﻟﺗﺧﻣﻳﺭﻛﺑﺩﻳﻝﺟﺯﺋﻲﻭﻛﻠﻲﻋﻥﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎﻓﻲﻋﻼﺋﻕﻓﺭﻭجﺍﻟﻠﺣﻡﻭﺩﺟﺎجﺍﻟﺑﻳﺽ.ﺍﻅﻬﺭﺕﺍﻟﺩﺭﺍﺳﺎﺕﺍﻻﻛﺎﺩﻳﻣﻳﺔﻭﺍﻟﺗﻁﺑﻳﻘﻳﺔﺍﻣﻛﺎﻧﻳﺔﺍﻻﺣﻼﻝﺍﻟﺟﺯﺋﻲﻭﺑﻧﺳﺑﺔﺗﺻﻝﺍﻟﻰ50%ﻟﻠﺑﺎﻗﻼءﺍﻟﺧﺎﻡﻭﺍﻟﻌﻠﻔﻳﺔﻭ100%ﻟﻠﺑﺎﻗﻼءﺍﻟﻣﻌﺎﻣﻠﺔﺑﺄﻱﻣﻥﺍﻟﻁﺭﻕﺍﻋﻼﻩﻣﺣﻝﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎﻓﻲﻋﻼﺋﻕﻓﺭﻭجﺍﻟﻠﺣﻡﻭﺩﺟﺎجﺍﻟﺑﻳﺽﺃﺧﺫﻳﻥﺑﻧﻅﺭﺍﻻﻋﺗﺑﺎﺭﻣﺣﺗﻭﻯﺍﻟﻌﻼﺋﻕﻣﻥﺍﻻﺣﻣﺎﺽﺍﻻﻣﻳﻧﻳﺔﻭﺑﻘﻳﺔﺍﻟﻌﻧﺎﺻﺭﺍﻟﻐﺫﺍﺋﻳﺔﻭﻛﺎﻧﺕﺍﻟﻧﺗﺎﺋﺞﻣﺷﺟﻌﺔﺍﻗﺗﺻﺎﺩﻳﺂﻛﻭﻥﺍﻥﺍﻟﺑﺎﻗﻼءﺍﺭﺧﺹﺳﻌﺭﺁﻣﻥﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎﻻﺳﻳﻣﺎﺍﻟﺩﺭﺟﺗﻳﻥﺍﻟﺛﺎﻧﻳﺔﻭﺍﻟﺛﺎﻟﺛﺔﻣﻧﻬﺎ.
Page 28
ﺍﻻﺳ ﺗﻔﺎﺩﺓ ﻣ ﻥ ﻣﺧﻠﻔ ﺎﺕ ﺍﻟﻣﺟ ﺎﺯﺭ ﻭﻣﺻ ﺎﻧﻊ ﺍﻟﻠﺣ ﻭﻡ ﻓ ﻲ ﺗﺣﺿ ﯾﺭﻣﺭﻛ ﺯﺍﺕ ﺑﺭﻭﺗﯾﻧﯾ ﺔ.ﺍﺫﺍ ﻣ ﺎﺗﻡ ﺗﺣﺿ ﯾﺭ ھ ﺫﻩ ﺍﻟﻣﺭﻛ ﺯﺍﺕ ﻭﻓ ق ﺍﻻﺳ ﺎﻟﯾﺏﺍﻟﻌﻠﻣﯾﺔ ﺍﻟﺻﺣﯾﺣﺔ ﻓﺎﻧﻬﺎ ﺳﺗﺳﻬﻡ ﻓ ﻲ ﺳ ﺩ ﺟ ﺯء ﻣ ﻥ ﺣﺎﺟ ﺔ ﻗط ﺎع ﺍﻟ ﺩﻭﺍﺟﻥﻣ ﻥ ھ ﺫﻩ ﺍﻟﻣﺭﻛ ﺯﺍﺕ ﻭﺍﻟﺗﻘﻠﯾ ﻝ ﻣ ﻥ ﺍﻻﺳ ﺗﯾﺭﺍﺩ ﻭﺑﺎﻟﺗ ﺎﻟﻲ ﺯﯾ ﺎﺩﺓ ﺍﯾ ﺭﺍﺩﺍﺕﺍﻟﻣﺷﺎﺭﯾﻊ. (ﻟﻧﺎ ﻓﻲ ھﺫﺍ ﺍﻟﺟﺎﻧﺏ ﺗﺟﺎﺭﺏ ﻣﯾﺩﺍﻧﯾﺔ وﺍﺳﮭﺎﻣﺎت ﺣﻘﻘت ﻧﺟﺎﺣﺎت ﻣﯾﺩﺍﻧﯾﺔوﺍﺳ ﮭﻣت ﻓ ﻲ ﺧﻔ ض ﻛﻠ ﻑ ﺍﻻﻧﺗ ﺎج ﻟﻠﻌﺩﯾ ﺩ ﻣ ﻥ ﻣﺷ ﺎﺭﯾﻊ ﺩﺟ ﺎج ﺍﻟﺑ ﯾضوﻓﺭوج ﺍﻟﻠﺣﻡ) .
Page 29
Page 30
This document was created with Win2PDF available at http://www.win2pdf.com.The unregistered version of Win2PDF is for evaluation or non commercial use only.This page will not be added after purchasing Win2PDF.
اﻟﺒﺪاﺋﻞ اﻟﻌﻠﻔﯿﺔ ﻓﻲ ﺗﻐﺬﯾﺔ اﻟﺪواﺟﻦ واﺳﮭﺎﻣﮭﺎ ﻓﻲﺧﻔﺾ ﻛﻠﻔﺔ اﻻﻧﺘﺎج .ﺩ.أﻣﺣﻣﺩ ﺣﺳن ﻋﺑﺩ اﻟﻌﺑﺎﺱأﺳﺗﺎﺫ ﺗﻐﺫﯾﺔ اﻟﺩواﺟنﻛﻠﯾﺔ اﻟﺯﺭاﻋﺔ/ﺟﺎﻣﻌﺔ ﺑﻐﺩاﺩ
Page 2
اﻟﻤﻘﺪﻣــﺔ: ﺗﺣﺗﺎجﺍﻟﻁﻳﻭﺭﺍﻟﺩﺍﺟﻧﺔﺍﻟﻰﺍﻟﻌﻧﺎﺻﺭﺍﻟﻐﺫﺍﺋﻳﺔﺍﻟﻣﺗﻣﺛﻠﺔﺑﺎﻟﺑﺭﻭﺗﻳﻥﻭﺍﻟﻁﺎﻗﺔﺍﻟﺣﺭﺍﺭﻳﺔﻭﺍﻟﻔﻳﺗﺎﻣﻳﻧﺎتﻭﺍﻟﻌﻧﺎﺻﺭﺍﻟﻣﻌﺩﻧﻳﺔﻭﺑﻌﺽﺍﻻﺿﺎﻓﺎتﺍﻟﻐﺫﺍﺋﻳﺔﺍﻻﺧﺭﻯﻟﻐﺭﺽﺍﻟﻣﺣﺎﻓﻅﺔﻋﻠﻰﺣﻳﺎﺗﻬﺎﻭﺍﺳﺗﻣﺭﺍﺭﻧﻣﻭھﺎﻭﺍﻧﺗﺎﺟﻬﺎ،ﻟﺫﺍﻳﺗﻁﻠﺏﺗﻭﻓﻳﺭھﺫﻩﺍﻟﻌﻧﺎﺻﺭﻓﻲﻏﺫﺍءﺍﻟﺩﻭﺍﺟﻥﺑﺎﻟﻧﻭﻉﻭﺍﻟﻛﻡﺍﻟﻼﺯﻣﻳﻥﻟﺿﻣﺎﻥﺗﻐﻁﻳﺔﺍﺣﺗﻳﺎﺟﺎﺗﻬﺎﻣﻥﺗﻠﻙﺍﻟﻌﻧﺎﺻﺭ،ﻭھﺫﺍﻳﺗﺣﻘﻕﻣﻥﺧﻼﻝﺗﺟﻬﻳﺯﻋﻼﺋﻕﺍﻟﻁﻳﻭﺭﺑﺎﻟﻣﻭﺍﺩﺍﻟﻌﻠﻔﻳﺔﺍﻻﻭﻟﻳﺔﺫﺍتﺍﻟﻣﻭﺍﺻﻔﺎتﺍﻟﻐﺫﺍﺋﻳﺔﺍﻟﻌﺎﻟﻳﺔﻭھﺫﻩﺗﻛﻣﻥﻓﻲﺍﻟﻣﻭﺍﺩﺍﻟﻌﻠﻔﻳﺔﺍﻟﺗﻘﻠﻳﺩﻳﺔﻭﺍﻟﺷﺎﺋﻌﺔﺍﻻﺳﺗﺧﺩﺍﻡ.
Page 3
ﺗﻌﺯﻯﺍﻟﻛﻔﺎءﺓﺍﻟﻌﺎﻟﻳﺔﻓﻲﺍﻧﺗﺎﺝﺍﻟﺩﻭﺍﺟﻥﻓﻲﺍﻟﻌﺩﻳﺩﻣﻥﺩﻭﻝﺍﻟﻌﺎﻟﻡﻭﻣﻧﻬﺎﺍﻣﺭﻳﻛﺎﻭﺍﻟﺑﺭﺍﺯﻳﻝﻋﻠﻰﺳﺑﻳﻝﺍﻟﻣﺛﺎﻝﺍﻟﻰﺍﻟﺗﺟﻬﻳﺯﺍﺕﺍﻟﻭﻓﻳﺭﺓﻣﻥﺍﻟﺫﺭﺓﺍﻟﺻﻔﺭﺍءﻭﺍﻟﺣﻧﻁﺔﻭﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎ.ﻓﻣﻧﺫﻋﻘﻭﺩﺳﺎﺑﻘﺔﻳﻭﺻﻲﺍﻟﻣﺧﺗﺻﻭﻥﻓﻲﺗﻐﺫﻳﺔﺍﻟﺩﻭﺍﺟﻥﺍﻟﻰﺍﻋﺗﻣﺎﺩﺗﻭﻟﻳﻔﺎﺕﻣﻧﺎﺳﺑﺔﻣﻥﺍﻟﺫﺭﺓﺍﻟﺻﻔﺭﺍءﻭﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎﻣﻊ ﺍﺿﺎﻓﺎﺕ ﻣﺣﺩﺩﺓﻣﻥﺍﻻﺣﻣﺎﺽﺍﻻﻣﻳﻧﻳﺔ(ﺑﺎﻷﺧﺹﺍﻟﻣﻳﺛﺎﻳﻭﻧﻳﻥﻭﺍﻟﻼﻳﺳﻳﻥ)ﻭﺍﻟﻔﻳﺗﺎﻣﻳﻧﺎﺕﻭﺍﻟﻣﻌﺎﺩﻥﻭﻣﻧﻬﺎﻳﻣﻛﻥﺗﺻﻧﻳﻊﻋﻼﺋﻕﺍﻗﺗﺻﺎﺩﻳﺔﻭﺫﺍﺕﻛﻔﺎءﺓﻋﺎﻟﻳﺔﻳﻣﻛﻥﺍﻋﺗﻣﺎﺩھﺎﻓﻲﻣﺧﺗﻠﻑﺍﻟﻣﺭﺍﺣﻝﺍﻟﻌﻣﺭﻳﺔﻭﺍﻻﻧﺗﺎﺟﻳﺔﻟﻠﺩﻭﺍﺟﻥ.
Page 4
ﻭﺑﻣﺎﺍﻥﺯﺭﺍﻋﺔﻭﺍﻧﺗﺎﺝﺍﻟﻣﻭﺍﺩﺍﻋﻼﻩﻣﺣﺩﻭﺩﺓﻓﻲﺍﻟﻌﺭﺍﻕ،ﻻﺑﻝﻓﻲﺍﻟﻐﺎﻟﺏﺗﺳﺗﻭﺭﺩﻣﻥﺍﻟﺩﻭﻝﺍﻟﻣﻧﺗﺟﺔﻟﻬﺎﻭﺑﺎﻟﻌﻣﻼﺕﺍﻟﺻﻌﺑﺔﻓﺄﻧﻬﺎﺣﺗﻣﺂﺳﺗﺷﻛﻝﻋﺑﺋﺂﻛﺑﻳﺭﺁﻋﻠﻰﺻﻧﺎﻋﺔﺍﻟﺩﻭﺍﺟﻥﻻﺳﻳﻣﺎﻭﺍﻥﻛﻠﻔﺔﺍﻟﺗﻐﺫﻳﺔﺗﺷﻛﻝﺍﻛﺛﺭﻣﻥﺛﻠﺛﻲﺍﻟﻛﻠﻔﺔﺍﻟﻛﻠﻳﺔﻟﻼﻧﺗﺎﺝﻗﺩ(ﺗﺻﻝﺍﻟﻰﺍﻛﺛﺭﻣﻥ80%ﻣﻥﻛﻠﻔﺔﺍﻻﻧﺗﺎﺝﻓﻲﺍﻟﻌﺭﺍﻕ.)ھﺫﻩﺍﻟﻧﺳﺑﺔﺍﻟﻛﺑﻳﺭﺓﻗﺩﺗﺫھﺏﺍﻟﺭﺑﺢﺍﻟﻣﺗﺣﻘﻕ،
Page 5
ﻋﻠﻳﻪﻻﺑﺩﻣﻥﺍﻳﺟﺎﺩﺳﺑﻝﺗﺳﻬﻡﻓﻲﺧﻔﺽھﺫﻩﺍﻟﻛﻠﻔﺔﻭﻣﻥھﺫﻩﺍﻟﺳﺑﻝھﻲﺍﻟﺑﺣﺙﻋﻥﺑﺩﺍﺋﻝﻋﻠﻔﻳﺔﻣﺣﻠﻳﺔﺗﺩﺧﻝﻓﻲﺗﺭﻛﻳﺏﺍﻟﻌﻼﺋﻕﻭﻟﻭﺑﻧﺳﺏﺑﺳﻳﻁﺔﺍﻭﻟﻔﺗﺭﺍﺕﻣﻌﻳﻧﺔ،ﻟﺫﺍﺍﺭﺗﺄﻳﺕﻓﻲھﺫﻩﺍﻟﻣﺣﺎﺿﺭﺓﺍﻟﺗﻁﺭﻕﺍﻟﻰﺑﻌﺽﺍﻟﻣﻭﺍﺩﺍﻟﻌﻠﻔﻳﺔﺍﻟﻣﺣﻠﻳﺔﺍﻟﺗﻲﺗﺯﺭﻉﺍﻭﺗﻧﺗﺞﻛﻣﺧﻠﻔﺎﺕﻣﻥﺗﺻﻧﻳﻊﺑﻌﺽﺍﻻﻏﺫﻳﺔﻭﺍﻻﺳﺗﻔﺎﺩﺓﻣﻧﻬﺎﻛﺑﺩﺍﺋﻝﻋﻠﻔﻳﺔﻓﻲﻋﻼﺋﻕﺍﻟﺩﻭﺍﺟﻥ.
Page 6
Page 7
•ﻣﺧﻠﻔﺎﺕ ﺗﺻﻧﯾﻊ اﻟﺫﺭﺓ اﻟﺻﻔﺭاء: ﺩﺧﻠﺕ ﻣﻧﺗﺟﺎﺕ ﺗﺻﻧﻳﻊ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﻓﻲ ﺍﻟﻌﺩﻳﺩ ﻣﻥ ﺍﻟﺻﻧﺎﻋﺎﺕﺍﻟﻐﺫﺍﺋﻳﺔ ﻭﻏﻳﺭ ﺍﻟﻐﺫﺍﺋﻳﺔ ، ﻓﺩﺧﻠﺕ ﻓﻲ ﺍﻟﺻﻧﺎﻋﺎﺕ ﺍﻟﺗﻲ ﺗﺳﺗﻌﻣﻝ ﺍﻟﻧﺷﺎﻭﺍﻟﻣﻧﺗﺟﺎﺕ ﺍﻟﺳﻛﺭﻳﺔ ﻭﺍﻟﺩﻳﻛﺳﺗﺭﻳﻧﺎﺕ ﻭﺍﻻﺻﻣﺎﻍ ﻭﺍﻟﻛﺣﻭﻝ ﺍﻟﻭﻗﻭﺩﻱﻭﺍﻟﻁﺑﻲ ﻭﺑﻘﻳﺔ ﺍﻟﻣﻭﺍﺩ ﺍﻟﺻﻳﺩﻻﻧﻳﺔ ، ﻛﻣﺎ ﺍﺳﺗﻐﻠﺕ ﺍﻟﻣﻛﻭﻧﺎﺕ ﻭﺍﻟﻣﻭﺍﺩﺍﻟﻣﺗﺑﻘﻳﺔ ﺑﻌﺩ ﺗﺻﻧﻳﻊ ﺍﻟﺫﺭﺓ ﻟﺗﺻﺑﺢ ﻣﻭﺍﺩﺁ ﻋﻠﻔﻳﺔ ﺗﺩﺧﻝ ﻓﻲ ﺗﻐﺫﻳﺔ ﺍﻟﺣﻳﻭﺍﻥﻓﺳﻣﻳﺕ ھﺫﻩ ﺍﻟﻣﻭﺍﺩ ﺑﺎﻟﻣﻭﺍﺩ ﺍﻟﻣﺭﺍﻓﻘﺔ ﻟﻠﺫﺭﺓ(Co-products)ﻭﻟﻡﻳﻁﻠﻕ ﻋﻠﻳﻬﺎ ﺍﺳﻡ ﻣﺧﻠﻔﺎﺕ ﺻﻧﺎﻋﻳﺔ(By-products)ﻷھﻣﻳﺔ ھﺫﻩﺍﻟﻣﻭﺍﺩ ﺍﻟﻌﺭﺿﻳﺔ ﻭﻟﻠﻘﻳﻣﺔ ﺍﻟﻐﺫﺍﺋﻳﺔ ﺍﻟﺗﻲ ﺗﺣﻭﻳﻬﺎ.
Page 8
• اﻟﻁﺭﯾﻘــﺔاﻟﺟﺎﻓـــﺔ :ﻭﻳﻧﺗﺞﻋﻧﻬﺎﺍﻟﺣﺑﻭﺏﺍﻟﺟﺎﻓﺔﺍﻟﻣﻘطﺭﺓDistillers Dried Grains(DDG)،ﺍﻟﺣﺑﻭﺏﺍﻟﻣﻘطﺭﺓﻣﻊﺍﻟﺫﻭﺍﺋﺏDistillers Dried Grains with Solubles(DDGS)،ﺍﻟﺣﺑﻭﺏﺍﻟﺭطﺑﺔﺍﻟﻣﻘطﺭﺓDistillers Wet(DWG) Grains،ﺍﻟﺫﻭﺍﺋﺏﺍﻟﻣﻘطﺭﺓﺍﻟﻣﺟﻔﻔﺔDistillersDried Solubles (DDS)
Page 9
اﻟﻁﺭﯾﻘ ﺔ اﻟﺭﻁﺑ ﺔ :ﻭﻳﻧ ﺗﺞ ﻋﻧﻬ ﺎ–ﻛﺳ ﺑﺔ ﻛﻠ ﻭﺗﻳﻥ ﺍﻟ ﺫﺭﺓCornGluten Meals، ﻋﻠ ﻑ ﻛﻠ ﻭﺗﻳﻥ ﺍﻟ ﺫﺭﺓCorn Gluten Feed،ﻛﺳﺑﺔ ﺍﺟﻧﺔ ﺍﻟﺫﺭﺓCorn Germ Meal، ﺯﻳ ﺕ ﺍﻟ ﺫﺭﺓCorn Oil.ﻭﻓ ﻲ ﺍﻟﻌ ﺭﺍﻕ ﻳﻭﺟ ﺩ ﺍﻛﺛ ﺭ ﻣ ﻥ ﻣﻌﻣ ﻝ ﻳﻧ ﺗﺞ ھ ﺫﻩ ﺍﻟﻣﺭﺍﻓﻘ ﺎﺕ(ﻣﻌﻣ ﻝ ﻧﺷ ﺎﺍﻟﻬﺎﺷﻣﻳﺔ ، ﻣﻌﺎﻣﻝ ﺍﻟﺯﻳﻭﺕ ﺍﻟﻧﺑﺎﺗﻳﺔ ﻓﻲ ﺑﻐﺩﺍﺩ ﻭﺑﻳﺟﻲ) .
Page 10
ﺗﻌﺩ ﺍﻟطﺭﻳﻘﺔ ﺍﻟﺛﺎﻧﻳﺔ(ﺍﻟﺭطﺑﺔ)ﺍﻟطﺭﻳﻘﺔ ﺍﻟﻣﻌﺗﻣﺩﺓ ﻓﻲ ﺍﻧﺗﺎجﺍﻟﻧﺷﺎ ﻭﺍﻟﺩﻛﺳﺗﺭﻳﻥ ﻭﺍﻟﺯﻳﺕ ﻭﺑﺎﻟﺗﺎﻟﻲ ﻓﺎﻟﻣﺭﺍﻓﻘﺎﺕ ﻟﻼﻧﺗﺎج ﺳﺗﻛﻭﻥھﻲ ﺍﻟﻛﻠﻭﺗﻳﻥ ، ﺍﻟﻛﺳﺑﺔ ، ﺍﻻﺟﻧﺔ ﻓﻲ ﺣﻳﻥ ﺍﻥ ﺍﻟطﺭﻳﻘﺔ ﺍﻻﻭﻟﻰ(ﺍﻟﺟﺎﻓﺔ)ھﻲ ﺍﻟﺳﺎﺋﺩﺓ ﻓﻲ ﺍﻣﺭﻳﻛﺎ ﻭﺍﻭﺭﺑﺎ ﻭﺍﻟﺗﻲ ﻳﻛﻭﻥ ھﺩﻓﻬﺎ ﺍﻻﻭﻝھﻭ ﺍﻧﺗﺎج ﺍﻟﻛﺣﻭﻝ ﺍﻟﻭﻗﻭﺩي ﻣﻥ ﺧﻼﻝ ﻋﻣﻠﻳﺎﺕ ﺍﻟﺗﺧﻣﻳﺭ ﻟﺫﺍ ﻓﺄﻥﺍﻟﻣﻭﺍﺩ ﺍﻟﻣﺗﺧﻠﻔﺔ ﻣﻧﻬﺎ ﺗﻛﻭﻥ ﺫﺍﺕ ﻗﻳﻡ ﻏﺫﺍﺋﻳﺔ ﻋﺎﻟﻳﺔ ﻭﺍﻟﺗﻲ ﺗﻣﺛﻝﺍﻟﺫﻭﺍﺋﺏ ﺍﻟﻣﻘطﺭﺓ ﻭﺍﻟﻣﺟﻔﻔﺔ.( ﻟﻣﺎﺫﺍ ﺍﺧﺗﻳﺭﺕ ﺍﻟطﺭﻳﻘﺔ ﺍﻟﺭطﺑﺔ ﻟﻠﻌﺭﺍﻕ؟) ﺗﻌﺩ ﺍﻟطﺭﻳﻘﺔ ﺍﻟﺛﺎﻧﻳﺔ(ﺍﻟﺭطﺑﺔ)ﺍﻟطﺭﻳﻘﺔ ﺍﻟﻣﻌﺗﻣﺩﺓ ﻓﻲ ﺍﻧﺗﺎجﺍﻟﻧﺷﺎ ﻭﺍﻟﺩﻛﺳﺗﺭﻳﻥ ﻭﺍﻟﺯﻳﺕ ﻭﺑﺎﻟﺗﺎﻟﻲ ﻓﺎﻟﻣﺭﺍﻓﻘﺎﺕ ﻟﻼﻧﺗﺎج ﺳﺗﻛﻭﻥھﻲ ﺍﻟﻛﻠﻭﺗﻳﻥ ، ﺍﻟﻛﺳﺑﺔ ، ﺍﻻﺟﻧﺔ ﻓﻲ ﺣﻳﻥ ﺍﻥ ﺍﻟطﺭﻳﻘﺔ ﺍﻻﻭﻟﻰ(ﺍﻟﺟﺎﻓﺔ)ھﻲ ﺍﻟﺳﺎﺋﺩﺓ ﻓﻲ ﺍﻣﺭﻳﻛﺎ ﻭﺍﻭﺭﺑﺎ ﻭﺍﻟﺗﻲ ﻳﻛﻭﻥ ھﺩﻓﻬﺎ ﺍﻻﻭﻝھﻭ ﺍﻧﺗﺎج ﺍﻟﻛﺣﻭﻝ ﺍﻟﻭﻗﻭﺩي ﻣﻥ ﺧﻼﻝ ﻋﻣﻠﻳﺎﺕ ﺍﻟﺗﺧﻣﻳﺭ ﻟﺫﺍ ﻓﺄﻥﺍﻟﻣﻭﺍﺩ ﺍﻟﻣﺗﺧﻠﻔﺔ ﻣﻧﻬﺎ ﺗﻛﻭﻥ ﺫﺍﺕ ﻗﻳﻡ ﻏﺫﺍﺋﻳﺔ ﻋﺎﻟﻳﺔ ﻭﺍﻟﺗﻲ ﺗﻣﺛﻝﺍﻟﺫﻭﺍﺋﺏ ﺍﻟﻣﻘطﺭﺓ ﻭﺍﻟﻣﺟﻔﻔﺔ.( ﻟﻣﺎﺫﺍ ﺍﺧﺗﻳﺭﺕ ﺍﻟطﺭﻳﻘﺔ ﺍﻟﺭطﺑﺔ ﻟﻠﻌﺭﺍﻕ؟)
Page 11
ﻣﺨﻠﻔﺎﺕ ﻣﺼﺎﻧﻊ اﻧﺘﺎج اﻟﺮﺯ: ﻋﻨ ﺪ ﺩﺧ ﻮﻝ ﺍﻟﺸ ﻠﺐ ﺍﻟ ﻰ ﻣﺼ ﺎﻧﻊ ﺗﺤﻀ ﻴﺮ ﺍﻟ ﺮﺯ(ﺍﻟﺠﺎﺭوﺷ ﺎﺕوﺍﻟﮭﺒﺎﺷ ﺎﺕ)ﻳﺘﺨﻠ ﻒ ﻣ ﻦ ﺟ ﺮﺍء ﺫﻟ ﻚ(ﺍﻟﺠ ﺮش وﺍﻟﺘﺒﻴ ﻴﺾ)ﻣ ﺎﺩﺗﻴﻦﻏﺬﺍﺋﻴﺘﻴﻦ ھﻤﺎ:ﻛﺴ ﺮﺓ اﻟ ﺮﺯ(اﻟﺪﻛ ﺔ:)وﺗﻌ ﺪ ﻣﺼ ﺪﺭﺁ ﻏﻨﻴ ﺂ ﺑﺎﻟﻄﺎﻗ ﺔ وﺫﺍﺕ ﻣﻌﺎﻣ ﻞھﻀ ﻢ ﻋ ﺎﻟﻲ ﻟ ﺬﺍ ﻓﻘﻴﻤﺘﮭ ﺎ ﺍﻟﻐﺬﺍﺋﻴ ﺔ ﺗﻘ ﺮﺏ ﻣ ﻦ ﺍﻟﻘﻴﻤ ﺔ ﺍﻟﻐﺬﺍﺋﻴ ﺔ ﻟﻠ ﺬﺭﺓﺍﻟﺼﻔﺮﺍء
Page 12
•ﺳﺣﺎﻟﺔ اﻟﺭﺯ:وھ ﻲ ﻣﺻ ﺩﺭ ﻣﮭ ﻡ ﻟﻠﻁﺎﻗ ﺔ ﻓ ﻲ اﻟﻌﻠﯾﻘ ﺔ ، اﻻ اﻥﻋﯾﺑﮭ ﺎ ﻓ ﻲ اﻧﮭ ﺎ ﺗﺣ وي اﻟﯾ ﺎﻑ ﻋﺎﻟﯾ ﺔ وﺑﻌ ﺽ اﻟﻣ واﺩ اﻟﻣﺛﺑﻁ ﺔﺗﻐﺫوﯾﺂ ﺗﺣﺩ ﻣﻥ ﺣﺭﯾﺔ اﺳﺗﺧﺩاﻣﮭﺎ ﻓﻲ ﻋﻼﺋﻕ اﻟﺩواﺟﻥ وﻟﻛﻧﮭﺎ ﺗﻌ ﺩﻣﺻﺩﺭ ﻋﻠﻔﻲ ﻣﮭﻡ ﻟﻠﻣﺟﺗﺭات ﻻﺳﯾﻣﺎ اﻟﺟﺎﻣوﺱ.
Page 13
•ﻛﺳﺑﺔ ﺯھﺭﺓ ﺍﻟﺷﻣﺱ: ﻭھ ﻲ ﻣ ﻥ ﺍﻟﻣﺻ ﺎﺩﺭ ﺍﻟﺑﺭﻭﺗﯾﻧﯾ ﺔ ﺍﻟﻣﻬﻣ ﺔ ﺍﻟﺑﺩﯾﻠ ﺔ ﻻﺳ ﯾﻣﺎ ﺍﻻﺣ ﻼﻝﺍﻟﺟﺯﺋ ﻲ ﻟﻬ ﺎ ﻣﺣ ﻝ ﻛﺳ ﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﯾﺎ ﺧﺎﺻ ﺔ ﺍﻟﻣﻘﺷ ﻭﺭﺓ ﻭﺍﻟﻣﻐﺭﺑﻠ ﺔ ﺣﯾ ﺙﺗﺭﺗﻔﻊ ﻧﺳﺑﺔ ﺍﻟﺑﺭﻭﺗﯾﻥ ﺑﻬﺎ ﻭﯾﻘﻝ ﻣﺣﺗﻭﺍھﺎ ﻣﻥ ﺍﻻﻟﯾﺎﻑ. •ﻛﺳﺑﺔ ﺍﻟﺳﻣﺳﻡ: ﻭھﻲ ﻣﻥ ﺍﻟﻣﺻﺎﺩﺭ ﺍﻟﺑﺭﻭﺗﯾﻧﯾﺔ ﺍﻟﺑﺩﯾﻠﺔ ﺟﺯﺋﯾﺂ ﻋ ﻥ ﻛﺳ ﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﯾﺎﻻﺳﯾﻣﺎ ﻓﻲ ﻣﻭﺳﻡ ﺯﺭﺍﻋﺗﻪ ﻭﺍﻧﺗﺎﺝ ﺍﻟﺭﺍﺷﻲ .
Page 14
•ﺍﻟﺑﺎﻗﻼء ﻭﺑﻌﺽ ﺍﻟﻣﺣﺎﺻﯾﻝ ﺍﻟﺑﻘﻭﻟﯾﺔ ﺍﻻﺧﺭﻯ: ﺍﻟﺑ ﺎﻗﻼء ﺍﻟﻌﺎﺩﻳ ﺔ ﺑ ﺎﻻﺧﺹ ﺍﻟ ﺩﺭﺟﺗﻳﻥ ﺍﻟﺛﺎﻧﻳ ﺔ ﻭﺍﻟﺛﺎﻟﺛ ﺔ ﻭﺍﻟﺑ ﺎﻗﻼءﺍﻟﻌﻠﻔﻳ ﺔ ﻣ ﻥ ﺍﻟﻣﺻ ﺎﺩﺭ ﺍﻟﺑﺭﻭﺗﻳﻧﻳ ﺔ ﺍﻟﻧﺎﺟﺣ ﺔ ﻭﺍﻟﺑﺩﻳﻠ ﺔ ﻋ ﻥ ﻛﺳ ﺑﺔ ﻓ ﻭﻝﺍﻟﺻ ﻭﻳﺎ ﻻﺳ ﻳﻣﺎ ﺗﻠ ﻙ ﺍﻟﻣﻌﺎﻣﻠ ﺔ ﺑﺎﺣ ﺩﻯ ﻁ ﺭﻕ ﺍﻟﺗﺣﺳ ﻳﻥ(ﺍﻟﺣ ﺭﺍﺭﺓ ،ﺍﻻﻧﺑﺎﺕ ، ﺍﻟﺗﺧﻣﻳﺭ ، ﺍﻟﺗﺷﻌﻳﻊ ، ﺍﻟﺦ)ﻟﻠﺣﺩ ﻣﻥ ﺗ ﺄﺛﻳﺭ ﺍﻟﻌﻭﺍﻣ ﻝ ﺍﻟﻣﺛﺑﻁ ﺔﺗﻐﺫﻭﻳﺂ ، ﺧﺻﻭﺻﺂ ﻓﻲ ﺍﻭﻗﺎﺕ ﻏﻳﺎﺏ ﻛﺳﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﻳﺎ ﻋ ﻥ ﺍﻟﺳ ﻭﻕﺍﻭ ﻋﻧﺩ ﺍﺭﺗﻔﺎع ﺍﺳﻌﺎﺭھﺎ ﻛﺛﻳﺭﺁ.
Page 15
•اﻟﻤﺤﺎﺻﯿﻞ اﻟﺰﺭاﻋﯿﺔ اﻟﺒﺪﯾﻠﺔ اﻻﺧﺮى: ﺳ ﺒﻖ واﻥ اھﺘﻤ ﺖ اﻟﻤﺆﺳﺴ ﺎﺕ اﻟﺒﺤﺜﻴ ﺔ واﻟﺰﺭاﻋﻴ ﺔ اﻟﻌﺮاﻗﻴ ﺔ(اﻟﺠﺎﻣﻌﺎﺕ ، اﻟﺒﺤﻮﺙ اﻟﺘﻄﺒﻴﻘﻴﺔ ﻓﻲ وﺯاﺭﺓ اﻟﺰﺭاﻋﺔ ، ﻣﺮﻛﺰ اﺑﺎء ﻟﻼﺑﺤ ﺎﺙاﻟﺰﺭاﻋﻴﺔ ، ﻣﺠﻠﺲ اﻟﺒﺤ ﺚ اﻟﻌﻠﻤ ﻲ وﻏﻴﺮھ ﺎ)ﻓ ﻲ ﺯﺭاﻋ ﺔ واﺧﺘﺒ ﺎﺭ اﻟﻌﺪﻳ ﺪﻣﻦ اﻟﻤﺤﺎﺻﻴﻞ ﻏﻴﺮ اﻟﺘﻘﻠﻴﺪﻳﺔ ﻣﺜﻞ اﻟﺘﺮﺗﻴﻜﻴﻠﻲ ، اﻟﺬﺭﺓ اﻟﺒﻴﻀﺎء ، اﻟﻌﺼ ﻔﺮ ،اﻟﺴﻠﺠﻢ ، اﻟﺒﻄﺎط ﺎ اﻟﺤﻠ ﻮﺓ...اﻟ ﺦ وﺣﺼ ﻠﺖ ﻋﻠ ﻰ ﻧﺘ ﺎﺋﺞ ﻣﺸ ﺠﻌﺔ ﻟﺰﺭاﻋﺘﮭ ﺎواﻣﻜﺎﻧﻴ ﺔ اﻻﺳ ﺘﻔﺎﺩﺓ ﻣﻨﮭ ﺎ ﻓ ﻲ ﺗﺤﻀ ﻴﺮ اﻋ ﻼﻑ اﻟ ﺪواﺟﻦ واﻟﻤﺠﺘ ﺮاﺕ ، ﻟ ﺬاﻓﺄﻥ اﻟﻌﻮﺩﺓ ﻟﮭﺎ واﻟﺘﻮﺳﻊ ﻓﻲ ﺯﺭاﻋﺘﮭﺎ ﺳﻴﺴﮭﻢ ﺣﺘﻤﺂ ﻓﻲ ﺳﺪ ﺟﺰء ﻣ ﻦ ﺣﺎﺟ ﺔﺻﻨﺎﻋﺔ اﻟﺪواﺟﻦ.
Page 16
•ﻣﺧﻠﻔﺎﺕ ﺍﻟﻣﺟﺎﺯﺭ ﻭﻣﺻﺎﻧﻊ ﺍﻟﻠﺣﻭﻡ ﻭﺍﻻﺳﻣﺎﻙ ﻭﺍﻻﻟﺑﺎﻥ: ﻳﻘﻭﺩ ﺗﻁﻭﺭ ﻭﺍﺯﺩھﺎﺭ ﺻﻧﺎﻋﺔ ﺍﻟﺩﻭﺍﺟﻥ ﻭﺗﺭﺑﻳﺔ ﺍﻟﺣﻳ ﻭﺍﻥ ﺍﻟ ﻰ ﺍﻟﺗﻭﺳ ﻊﻓ ﻲ ﺍﻟﻣﺟ ﺎﺯﺭ ﻭﻣﻌﺎﻣ ﻝ ﺗﺻ ﻧﻳﻊ ﺍﻟﻠﺣ ﻭﻡ ﺍﻟﺗ ﻲ ﻳﺗﺧﻠ ﻑ ﻋﻧﻬ ﺎ ﻛﻣﻳ ﺎﺕﻛﺑﻳﺭﺓ ﻣﻥ ﺍﻟﻣﺧﻠﻔﺎﺕ ﺍﻟﺣﻳﻭﺍﻧﻳﺔ ﺍﻟﺗﻲ ﻣﻥ ﺧ ﻼﻝ ﻣﻌﺎﻣﻠﺗﻬ ﺎ ﻭﺗﺣﺿ ﻳﺭھﺎﺗﺣﺿﻳﺭﺁ ﺻﺣﻳﺣﺂ ﺳﺗﺳﻬﻡ ﻓﻲ ﺳﺩ ﺟﺯء ﻣﻥ ﺣﺎﺟﺔ ھﺫﻩ ﺍﻟﺻ ﻧﺎﻋﺔ ﻣ ﻥﺍﻟﻣﺭﻛ ﺯﺍﺕ ﺍﻟﺑﺭﻭﺗﻳﻧﻳ ﺔ ﺍﻟﺗ ﻲ ﺗﺳ ﺗﻭﺭﺩ ﺑﺎﻟﻛﺎﻣ ﻝ ﻣ ﻥ ﺩﻭﻝ ﻣﺣﺗﻛ ﺭﺓﻟﺻﻧﺎﻋﺔ ھﺫﻩ ﺍﻟﻣﺭﻛﺯﺍﺕ. •ﻣﺧﻠﻔﺎﺕ ﺍﻟﻣﺟﺎﺯﺭ ﻭﻣﺻﺎﻧﻊ ﺍﻟﻠﺣﻭﻡ ﻭﺍﻻﺳﻣﺎﻙ ﻭﺍﻻﻟﺑﺎﻥ: ﻳﻘﻭﺩ ﺗﻁﻭﺭ ﻭﺍﺯﺩھﺎﺭ ﺻﻧﺎﻋﺔ ﺍﻟﺩﻭﺍﺟﻥ ﻭﺗﺭﺑﻳﺔ ﺍﻟﺣﻳ ﻭﺍﻥ ﺍﻟ ﻰ ﺍﻟﺗﻭﺳ ﻊﻓ ﻲ ﺍﻟﻣﺟ ﺎﺯﺭ ﻭﻣﻌﺎﻣ ﻝ ﺗﺻ ﻧﻳﻊ ﺍﻟﻠﺣ ﻭﻡ ﺍﻟﺗ ﻲ ﻳﺗﺧﻠ ﻑ ﻋﻧﻬ ﺎ ﻛﻣﻳ ﺎﺕﻛﺑﻳﺭﺓ ﻣﻥ ﺍﻟﻣﺧﻠﻔﺎﺕ ﺍﻟﺣﻳﻭﺍﻧﻳﺔ ﺍﻟﺗﻲ ﻣﻥ ﺧ ﻼﻝ ﻣﻌﺎﻣﻠﺗﻬ ﺎ ﻭﺗﺣﺿ ﻳﺭھﺎﺗﺣﺿﻳﺭﺁ ﺻﺣﻳﺣﺂ ﺳﺗﺳﻬﻡ ﻓﻲ ﺳﺩ ﺟﺯء ﻣﻥ ﺣﺎﺟﺔ ھﺫﻩ ﺍﻟﺻ ﻧﺎﻋﺔ ﻣ ﻥﺍﻟﻣﺭﻛ ﺯﺍﺕ ﺍﻟﺑﺭﻭﺗﻳﻧﻳ ﺔ ﺍﻟﺗ ﻲ ﺗﺳ ﺗﻭﺭﺩ ﺑﺎﻟﻛﺎﻣ ﻝ ﻣ ﻥ ﺩﻭﻝ ﻣﺣﺗﻛ ﺭﺓﻟﺻﻧﺎﻋﺔ ھﺫﻩ ﺍﻟﻣﺭﻛﺯﺍﺕ.
Page 17
ﺍﻟﻣﺎﺩﺓﺍﻟﻐﺫﺍﺋﯾﺔﺍﻟﺗﺭﻛﯾﺏ ﺍﻟﻛﯾﻣﯾﺎﺋﻲﺍﻟﺑﺭﻭﺗﯾﻥﺍﻟﺧﺎﻡ ﺍﻟﻁﺎﻗﺔ ﺍﻟﻣﻣﺛﻠﺔ%ﻛﯾﻠﻭ ﺳﻌﺭﺓ/ﻛﻐﻡﻧﺳـــــــﺑﺗﻬﺎ ﻓﻲﺍﻟﻣﺎﺩﺓﺍﻻﺻﻠﯾﺔ%ﺗﺻﻠﺢ ﻓﻲ ﺍﻟﻌﻠﯾﻘﺔﻣﺻﺩﺭﺁﺣﺭﯾﺔ ﺍﻭ ﻣﺣﺩﺩﺍﺕﺍﺳﺗﺧﺩﺍﻣﻬﺎ ﻓﻲ ﺍﻟﻌﻠﯾﻘﺔ ﻣﺭﺍﻓﻘﺎﺕ ﺍﻟﺫﺭﺓ•ﺍﺟﻧﺔ ﺑﺫﻭﺭ ﺍﻟﺫﺭﺓ•ﻛﻠﻭﺗﻳﻥ ﺍﻟﺫﺭﺓ•ﻛﺳﺑﺔ ﺍﻟﺫﺭﺓ•ﻛﺳﺑﺔ ﻛﻠﻭﺗﻳﻥ ﺍﻟﺫﺭﺓ •ﻣﺳﺗﺧﻠﺻﺎﺕ ﺍﻟﺗﺧﻣﻳﺭ 20_2220–257–940–6016–3029802600280029001900-28004-5410–125–4ـــــﻟﻠﺑﺭﻭﺗﻳﻥ ﻭﺍﻟﻁﺎﻗﺔﻟﻠﺑﺭﻭﺗﻳﻥﻟﻠﻁﺎﻗﺔﻟﻠﺑﺭﻭﺗﻳﻥﻟﻠﺑﺭﻭﺗﻳﻥﻻﺗﻭﺟﺩ ﻣﺣﺩﺩﺍﺕﻻﺗﻭﺟﺩ ﻣﺣﺩﺩﺍﺕ ﺍﺭﺗﻔﺎع ﻣﺣﺗﻭﺍھﺎ ﻣﻥ ﺍﻻﻟﻳﺎﻑ ﻻﺗﻭﺟﺩﻣﺣﺩﺩﺍﺕﻻﺗﻭﺟﺩ ﻣﺣﺩﺩﺍﺕ ﻣﺧﻠﻔﺎﺕ ﺗﺣﺿﯾﺭﺍﻟﺭﺯ❖ﻛﺳﺭ ﺍﻟﺭﺯ ﺍﻟﻌﻧﺑﺭ❖ﺳﺣﺎﻟﺔ ﺍﻟﺭﺯ 812320030009–117-9ﻟﻠﻁﺎﻗﺔﻟﻠﻁﺎﻗﺔﻻﺗﻭﺟﺩ ﻣﺣﺩﺩﺍﺕﺍﺭﺗﻔﺎع ﻣﺣﺗﻭﺍھﺎ ﺑﺎﻻﻟﻳﺎﻑﻭﻭﺟﻭﺩ ﺑﻌﺽ ﺍﻟﻣﺣﺩﺩﺍﺕﺍﻟﺗﻐﺫﻭﻳﺔﻛﺳﺑﺔ ﺯھﺭﺓ ﺍﻟﺷﻣﺱ30–451600-2800ـــــــﻟﻠﺑﺭﻭﺗﻳﻥﻻﺗﻭﺟﺩﻣﺣﺩﺩﺍﺕ ﺗﻐﺫﻭﻳﺔﻓﻲ ﺍﻟﻣﻘﺷﻭﺭﺓﺍﺭﺗﻔﺎع ﻣﺣﺗﻭﻯ ﺍﻻﻟﻳﺎﻑﺑﻐﻳﺭ ﺍﻟﻣﻘﺷﻭﺭﺓﺍﻟﺑﺎﻗﻼء(ﺍﻟﻌﺎﺩﻳﺔ ﻭﺍﻟﻌﻠﻔﻳﺔ)23–282400-2500ـــــﻟﻠﺑﺭﻭﺗﻳﻥﺍﻟﺧﺎﻡ/ﺗﺣﺗﻭﻱ ﻣﺣﺩﺩﺍﺕﺗﻐﺫﻭﻳﺔﺍﻟﻣﻌﺎﻣﻠﺔ/ﻻﺗﺣﺗﻭﻱ
Page 18
ﺍﺩﺧﺎﻝ ﻛﺳﺑﺔ ﺍﻟﺫﺭﺓ ﻛﺑ ﺩﻳﻝ ﺟﺯﺋ ﻲ ﻭﻛﻠ ﻲ ﻋ ﻥ ﺍﻟ ﺫﺭﺓ ﺍﻟﺻ ﻔﺭﺍء ﻓ ﻲ ﻋﻼﺋ ﻕﻓﺭﻭﺝ ﺍﻟﻠﺣﻡ(ﺳﻌﺭ ﺍﻟﻛﺳﺑﺔ ﻓﻲ ﺣﻳﻧﻬﺎ=30%ﻣﻥ ﺳﻌﺭ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء) .ﺣﻠ ﺕ ﻛﺳ ﺑﺔ ﺍﻟ ﺫﺭﺓ ﻣﺣ ﻝ25%ﻣ ﻥ ﺍﻟ ﺫﺭﺓ ﺍﻟﺻ ﻔﺭﺍء ﺍﻟﺗ ﻲ ﻛﺎﻧ ﺕ ﺗﺷ ﻛﻝ40%ﻣﻥ ﺗﺭﻛﻳﺑﺔ ﻋﻠﻳﻘﺔ ﻓﺭﻭﺝ ﺍﻟﻠﺣﻡ.ﺍﺷﺎﺭﺕ ﺍﻟﻧﺗﺎﺋﺞ ﺍﻟﻰ ﻋ ﺩﻡ ﻭﺟ ﻭﺩ ﻓ ﺭﻭﻕﻣﻌﻧﻭﻳﺔ ﺑﻳﻥ ھﺫﻩ ﺍﻟﻣﻌﺎﻣﻠﺔ ﻭﻣﻌﺎﻣﻠﺔ ﺍﻟﻣﻘﺎﺭﻧﺔ(100%ﺫﺭﺓ ﺻﻔﺭﺍء)ﻓﻲ ﻛﻝ ﻣﻥﻭﺯﻥ ﺍﻟﺟﺳﻡ ﺍﻟﺣﻲ ﻋﻧﺩ ﺍﻟﺗﺳؤﻳﻕ ﻭﻣﻌﺎﻣﻝ ﺍﻟﺗﺣﻭﻳﻝ ﺍﻟﻐﺫﺍﺋﻲ. ﺍﻗﺗﺻﺎدﯾﺂ :ﺍﺩﻯ ھﺫﺍ ﺍﻻﺣﻼﻝ ﺍﻟﻰ ﺧﻔﺽ ﻛﻠﻔﺔ ﺍﻟﻁﻥ ﺍﻟﻭﺍﺣ ﺩ ﻣ ﻥ ﺍﻟﻌﻠ ﻑ ﺑﻣﻘ ﺩﺍﺭ 40اﻟﻑ دع.. ، ﻓﺄﺫﺍ ﻛﺎﻧﺕ ﻁﺎﻗﺔ ﺍﻟﻣﺷﺭﻭﻉ50ﺍﻟ ﻑ ﻓﺭﻭﺟ ﺔ ﻟﺣ ﻡ ﻓ ﻲ ﺍﻟﻭﺟﺑ ﺔﺍﻟﻭﺍﺣﺩﺓ ھﺫﺍ ﻳﻌﻧﻲ ﺍﻥ ﺍﻟﻣﺷﺭﻭﻉ ﻳﺳﺗﻬﻠﻙ200ﻁﻥ ﻋﻠﻑ/ﻭﺟﺑﺔ ﻭھﺫﺍ ﺳ ﻳﻭﻓﺭﻣﺎﻳﻘﺭﺏ8ﻣﻠﻳﻭﻥ ﺩﻳﻧﺎﺭ ﻓﻲ ﺍﻟﻭﺟﺑﺔ ﺍﻟﻭﺍﺣﺩﺓ.
Page 19
ﺣﻠ ﺕ ﻛﺳ ﺑﺔ ﺍﻟ ﺫﺭﺓ ﻣﺣ ﻝ33%ﻣ ﻥ ﺍﻟ ﺫﺭﺓ ﺍﻟﺻ ﻔﺭﺍء ﺍﻟﺗ ﻲ ﻛﺎﻧ ﺕﺗﺷﻛﻝ30%ﻣﻥ ﺍﻟﻌﻠﻳﻘﺔ ﺍﻻﻧﺗﺎﺟﻳﺔ ﻟﺩﺟﺎﺝ ﺑ ﻳﺽ ﺍﻟﻣﺎﺋ ﺩﺓ ﺍﻳﺳ ﺎﺑﺭﺍﻭﻥ.ﺍﻅﻬ ﺭﺕ ﺍﻟﻧﺗ ﺎﺋﺞ ﻋ ﺩﻡ ﻭﺟ ﻭﺩ ﻓ ﺭﻭﻕ ﻣﻌﻧﻭﻳ ﺔ ﻓ ﻲ ﻛ ﻝ ﻣ ﻥ ﻧﺳ ﺑﺔ ﺍﻧﺗ ﺎﺝﺍﻟﺑ ﻳﺽ(H.D.%)ﻭﻭﺯﻥ ﺍﻟﺑ ﻳﺽ ﺍﻟﻧ ﺎﺗﺞ ﺑ ﻳﻥ ﺍﻟﻣﻌﺎﻣﻠ ﺔ ﺍﻋ ﻼﻩﻭﻣﻌﺎﻣﻠ ﺔ ﺍﻟﻣﻘﺎﺭﻧ ﺔ(100%ﺫﺭﺓ ﺻ ﻔﺭﺍء)ﻭﻛ ﺫﻟﻙ ﻣ ﻊ ﻣﺎﻳﻭﺻ ﻲ ﺑ ﻪﺩﻟﻳﻝ ﺍﻧﺗﺎﺝ ھﺫﻩ ﺍﻟﺳﻼﻟﺔ. ﺍﻗﺗﺻﺎﺩﻳﺂ :ﺍﺩﻯ ھﺫﺍ ﺍﻻﺣﻼﻝ ﺍﻟﻰ ﺧﻔﺽ ﻛﻠﻔﺔ ﺍﻟﻁﻥ ﺍﻟﻭﺍﺣﺩﻣﻥ ﺍﻟﻌﻠ ﻑﺑﻣﻘﺩﺍﺭ 30ﺍﻟﻑ ﺩ.ﻉ. ﻓ ﺄﺫﺍ ﻛ ﺎﻥ ﺍﻟﻣﺷ ﺭﻭﻉ ﻳﺳ ﺗﻬﻠﻙ ﻳﻭﻣﻳ ﺂ100ﻁ ﻥﻋﻠﻑ ﻓﻬﺫﺍ ﻳﻌﻧﻲ ﺗﻭﻓﻳﺭ3ﻣﻠﻳﻭﻥ ﺩ.ﻉ.ﻳﻭﻣﻳﺂ.
Page 20
ﺍﺩﺧ ﺎﻝ ﺍﺟﻧ ﺔ ﺣﺑ ﻭﺏ ﺍﻟ ﺫﺭﺓ ﻛﺣﺎﻣ ﻝ ﻏ ﺫﺍﺋﻲ ﻓ ﻲ ﺗﺣﺿ ﻳﺭ ﻣﺭﻛ ﺯﺑ ﺭﻭﺗﻳﻥ ﻧﺑ ﺎﺗﻲ ﻣﺣﻠ ﻲ ﺟ ﺭﺕ ﻣﻘﺎﺭﻧﺗ ﻪ ﺑﻣﺭﻛ ﺯﻳﻥ ﻟﻠﺑ ﺭﻭﺗﻳﻥ ﺍﻟﻧﺑ ﺎﺗﻲﻭﺍﻟﺣﻳ ﻭﺍﻧﻲ ﺍﻟﻣﺳ ﺗﻭﺭﺩﻳﻥ ﻣ ﻥ ﺧ ﻼﻝ ﺍﺣﻼﻟ ﻪ ﻣﺣﻠﻬﻣ ﺎ ﻓ ﻲ ﻋﻼﺋ ﻕﻓﺭﻭﺝ ﺍﻟﻠﺣﻡ.ﺍﺷ ﺎﺭﺕ ﺍﻟﻧﺗ ﺎﺋﺞ ﺍﻟ ﻰ ﻋ ﺩﻡ ﻭﺟ ﻭﺩ ﻓﺭﻭﻗ ﺂ ﻣﻌﻧﻭﻳ ﺔ ﻓ ﻲﺍﻭﺯﺍﻥ ﻓﺭﻭﺝ ﺍﻟﻠﺣﻡ ﺍﻟﻣﻐﺫﻯ ﻋﻠﻰ ﺍﻟﻌﻼﺋﻕ ﺗﺣﺕ ﺍﻻﺧﺗﺑﺎﺭ ﻭﺗﻌﺩ ھ ﺫﻩﺍﻟﻧﺗﺎﺋﺞ ﺍﻗﺗﺻﺎﺩﻳﺔ ﻭﻭﺍﻋﺩﺓ.
Page 21
ﺍﺩﺧﺎﻝ ﻛﺳﺭﺓ ﺍﻟﺭﺯ(ﺍﻟﺩﻛﺔ)ﻛﺑﺩﻳﻝ ﺟﺯﺋﻲ ﻭﻛﻠﻲ ﻟﻠﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﻓﻲﻋﻼﺋﻕ ﺩﺟﺎﺝ ﺑﻳﺽ ﺍﻟﻣﺎﺋﺩﺓ(ﻋﻧﺩﻣﺎ ﻛﺎﻥ ﺳﻌﺭ ﻛﺳﺭﺓ ﺍﻟﺭﺯ=50-60%ﻣﻥ ﺳﻌﺭ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء) .ﺣﻠﺕ ﻛﺳﺭﺓ ﺍﻟﺭﺯ ﺑﺎﻟﻧﺳﺏ0.0،33،66ﻭ100%ﻣﺣﻝ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﺍﻟﺗﻲ ﻛﺎﻧﺕ ﺗﺷﻛﻝ15%ﻓﻲ ﻋﻠﻳﻘﺔﺍﻻﻧﺗﺎﺝ ﻟﺑﻳﺽ ﺍﻟﻣﺎﺋﺩﺓ ﺳﻼﻟﺔ ﺍﻳﺳﺎ ﺍﻟﺑﻧﻳﺔ.
Page 22
ﺍﺷﺎﺭﺕﺍﻟﻧﺗﺎﺋﺞﻋﺩﻡﻭﺟﻭﺩﻓﺭﻭﻗﺎﺕﻣﻌﻧﻭﻳﺔﻓﻲﻛﻝﻣﻥﻧﺳﺑﺔﺍﻧﺗﺎﺝﺍﻟﺑﻳﺽH.D.%،ﻭﺯﻥﺍﻟﺑﻳﺿﺔﻭﻛﺗﻠﺔﺍﻟﺑﻳﺽﺑﻳﻥﻣﻌﺎﻣﻠﺔﺍﻟﻣﻘﺎﺭﻧﺔ(15%ﺫﺭﺓﺻﻔﺭﺍء)ﻭﻣﻌﺎﻣﻠﺗﻲﺍﻻﺣﻼﻝﺍﻟﺛﺎﻧﻳﺔ(33%ﻛﺳﺭﺓ=5%ﻣﻥﺍﻟﻌﻠﻳﻘﺔﻛﺳﺭﺓ)ﻭﺍﻟﺛﺎﻟﺛﺔ(66%ﻛﺳﺭﺓ=10%ﻣﻥﺍﻟﻌﻠﻳﻘﺔﻛﺳﺭﺓ)ﺣﻳﺙﺗﺭﺍﻭﺣﺕﻧﺳﺏﺍﻧﺗﺎﺝﺍﻟﺑﻳﺽﺑﻳﻥ80.5%ﻭ83.5%ﺧﻼﻝﺍﺳﺎﺑﻳﻊﺍﻻﻧﺗﺎﺝ40-50ﺍﺳﺑﻭﻉﻭﺑﻳﻥ75%ﻭ77%ﺧﻼﻝﺍﺳﺎﺑﻳﻊﺍﻻﻧﺗﺎﺝ50–60ﺍﺳﺑﻭﻉﻋﻠﻰﺍﻟﺗﻭﺍﻟﻲ.
Page 23
ﺍﻗﺗﺻ ﺎﺩﻳﺂ :ﺍﺩﻯ ﺍﺣ ﻼﻝ 10% ﻛﺳ ﺭﺓ ﺍﻟ ﺭﺯ ﻣﺣ ﻝ 10% ﺫﺭﺓﺻﻔﺭﺍء ﺍﻟﻰ ﺧﻔﺽ ﻛﻠﻔﺔ ﺍﻟﻁﻥ ﺍﻟﻭﺍﺣﺩ ﻣﻥ ﺍﻟﻌﻠﻑ ﺑﻣﻘﺩﺍﺭ 20 ﺍﻟﻑ ﺩ.ﻉ.، ﻓﺄﺫﺍ ﻛﺎﻥ ﺍﻟﻣﺷﺭﻭﻉ ﻳﺳﺗﻬﻠﻙ100ﻁ ﻥ ﻋﻠ ﻑ/ﻳ ﻭﻡ ، ھ ﺫﺍ ﻳﻌﻧ ﻲ ﺣﻘﻘﻧ ﺎﺗﻭﻓﻳﺭ ﻓﻲ ﻛﻠﻔﺔ ﺍﻻﻧﺗﺎج ﻗﺩﺭھﺎ2ﻣﻠﻳﻭﻥ ﺩﻳﻧﺎﺭ/ﻳ ﻭﻡ ﺍﻱ60ﻣﻠﻳ ﻭﻥ ﺩ.ﻉ.ﺷﻬﺭﻳﺂ ﻳﺿﺎﻑ ﻟﻠﺭﺑﺢ ﺍﻟﺷﻬﺭﻱ.
Page 24
ﺍﺩﺧﺎﻝ ﺳﺣﺎﻟﺔ ﺍﻟﺭﺯ ﻛﺑﺩﻳﻝ ﺟﺯﺋﻲ ﻟﻠﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﻓﻲ ﻋﻼﺋﻕ ﺩﺟﺎج ﺑﻳﺽ ﺍﻟﻣﺎﺋﺩﺓ.ﺍﺩﺧﻠﺕ ﺳﺣﺎﻟﺔ ﺍﻟﺭﺯ ﺑﺎﻟﻧﺳﺏ0.05،،10،15%ﻣﻥ ﺍﻟﻌﻠﻳﻘﺔ ﺍﻻﻧﺗﺎﺟﻳﺔ ﻟﺩﺟﺎجﺑﻳﺽ ﺍﻟﻣﺎﺋﺩﺓ ﻟﺗﺣﻝ ﺟﺯﺋﻳﺂ ﻣﺣﻝ ﺍﻟﺫﺭﺓ ﺍﻟﺻﻔﺭﺍء ﺍﻟﺗﻲ ﻛﺎﻧ ﺕ ﺗﺷ ﻛﻝ ﻧﺳ ﺑﺔ45%ﻣ ﻥﺍﻟﻌﻠﻳﻘﺔ.ﺍﻅﻬﺭﺕ ﺍﻟﻧﺗﺎﺋﺞ ﻋﺩﻡ ﻭﺟﻭﺩ ﻓﺭﻭﻗﺎﺕ ﻣﻌﻧﻭﻳﺔ ﺑﻳﻥ ﻣﻌﺎﻣﻠ ﺔ ﺍﻟﻣﻘﺎﺭﻧ ﺔ(45%ﺫﺭﺓ ﺻﻔﺭﺍء)ﻭﻣﻌﺎﻣﻠﺗﻲ ﺍﻻﺣﻼﻝ5ﻭ10%ﺳﺣﺎﻟﺔ ﺍﻟﺭﺯ ﻓ ﻲ ﻛ ﻝ ﻣ ﻥ ﻧﺳ ﺑﺔ ﺍﻧﺗ ﺎجﺍﻟﺑﻳﺽH.D.%ﻭﻭﺯﻥ ﻭﻛﺗﻠﺔ ﺍﻟﺑﻳﺽ ﺧﻼﻝ ﺍﺳﺎﺑﻳﻊ ﺍﻻﻧﺗﺎج40-58ﺍﺳﺑﻭﻉ ﻟﻘﻁﻳﻊﺑﻳﺎﺽ ﻣﻥ ﺳﻼﻟﺔ ھﺎﻱ ﻻﻳﻥ ﺍﻟﺑﻧﻲ. اﻗﺗﺻﺎدﯾﺂ :ﺍﺩﻯ ﺍﺣ ﻼﻝ 10% ﺳ ﺣﺎﻟﺔ ﺍﻟ ﺭﺯ ﻣﺣ ﻝ 10% ﺫﺭﺓ ﺻ ﻔﺭﺍء ﺍﻟ ﻰ ﺧﻔ ﺽﺳ ﻌﺭ ﻁ ﻥ ﺍﻟﻌﻠ ﻑ ﺍﻟ ﻰ ﺍﻛﺛ ﺭ ﻣ ﻥ 25اﻟ ﻑ د.ع. ﺍﺫﺍ ﻛ ﺎﻥ ﺍﻟﻣﺷ ﺭﻭﻉ ﻳﺳ ﺗﻬﻠﻙ ﻳﻭﻣﻳ ﺂ100ﻁﻥ ﻋﻠﻑ ھﺫﺍ ﻳﻌﻧﻲ ﺗﻭﻓﻳﺭ2.5ﻣﻠﻳﻭﻥ ﺩ.ﻉ. ﻳﻭﻣﻳﺂ.
Page 25
ﺍﺩﺧﺎﻝ ﻛﺳﺑﺔ ﺯھﺭﺓ ﺍﻟﺷﻣﺱ ﻣﺣﻝ ﻛﺳﺑﺔ ﻓﻭﻝ ﺍﻟﺻﻭﻳﺎ ﻓ ﻲ ﻋﻼﺋ ﻕﻓﺭﻭج ﺍﻟﻠﺣﻡ ﻭﺩﺟﺎج ﺍﻟﺑﻳﺽ.ﺍﺩﺧﻠﺕ ﻛﺳﺑﺔ ﺯھﺭﺓ ﺍﻟﺷﻣﺱ ﺍﻟﻣﻘﺷ ﻭﺭﺓﻣﺣ ﻝ ﻛﺳ ﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﻳﺎ ﺑﺎﻟﻧﺳ ﺏ0.0،20،40،60،80ﻭ100%ﻋﻧﺩﻣﺎ ﻛﺎﻧﺕ ﻛﺳﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﻳﺎ ﺗﺷ ﻛﻝ20%ﻣ ﻥ ﻋﻠﻳﻘ ﺔﺍﻟﻣﻘﺎﺭﻧﺔ ﻟﻔﺭﻭج ﺍﻟﻠﺣ ﻡ.ﺍﻅﻬ ﺭﺕ ﺍﻟﻧﺗ ﺎﺋﺞ ﻋ ﺩﻡ ﻭﺟ ﻭﺩ ﻓ ﺭﻭﻕ ﻣﻌﻧﻭﻳ ﺔﺑ ﻳﻥ ﻣﻌ ﺎﻣﻠﺗﻲ ﺍﻻﺣ ﻼﻝ20ﻭ40%ﻭﻣﻌﺎﻣﻠ ﺔ ﺍﻟﺳ ﻳﻁﺭﺓ ﻓ ﻲ ﻛ ﻝ ﻣ ﻥﻣﻌﺩﻻﺕ ﻭﺯﻥ ﺍﻟﺟﺳﻡ ﺍﻟﺣﻲ ﻭﻣﻌﺎﻣﻝ ﺍﻟﺗﺣﻭﻳﻝ ﺍﻟﻐﺫﺍﺋﻲ ﻟﻠﻁﻳﻭﺭ.
Page 26
ﻓ ﻲ ﺩﺭﺍﺳ ﺔ ﺍﺧ ﺭﻯ ﺗ ﻡ ﻓﻳﻬ ﺎ ﺗ ﺩﻋﻳﻡ ﻛﺳ ﺑﺔ ﺯھ ﺭﺓ ﺍﻟﺷ ﻣﺱ ﺑﺎﻟﺣ ﺎﻣﺽﺍﻻﻣﻳﻧﻲ ﺍﻟﻼﻳﺳﻳﻥ ﻭﺍﺩﺧﻠﺕ ﺑ ﻧﻔﺱ ﺍﻟﻧﺳ ﺏ ﺍﻟﻣ ﺎﺭﺓ ﺍﻟ ﺫﻛﺭ ﻓ ﻲ ﺍﻟﺩﺭﺍﺳ ﺔ ﺍﻋ ﻼﻩ.ﺍﺭﺗﻔﻌﺕ ﻧﺳﺑﺔ ﺍﻻﺣﻼﻝ ﺍﻟﺗﻲ ﻟﻡ ﺗﺧﺗﻠﻑ ﻓﻳﻬﺎ ﺻ ﻔﺔ ﻭﺯﻥ ﺍﻟﺟﺳ ﻡ ﺍﻟﺣ ﻲ ﻭﻛﻔ ﺎءﺓﺍﻟﺗﺣﻭﻳ ﻝ ﺍﻟﻐ ﺫﺍﺋﻲ ﻋ ﻥ ﻣﻌﺎﻣﻠ ﺔ ﺍﻟﻣﻘﺎﺭﻧ ﺔ ﺍﻟ ﻰ80%ﺍﻱ ﻣ ﻥ ﺍﻟﻣﻣﻛ ﻥ ﺍﺩﺧ ﺎﻝﻛﺳ ﺑﺔ ﺯھ ﺭﺓ ﺍﻟﺷ ﻣﺱ ﺑﻣﻘ ﺩﺍﺭ16%ﻣ ﻥ ﺍﻟﻌﻠﻳﻘ ﺔ+4%ﻓﻘ ﻁ ﻛﺳ ﺑﺔ ﻓ ﻭﻝﺍﻟﺻ ﻭﻳﺎ.ﺍﻗﺗﺻ ﺎﺩﻳﺂ:ﻛﺳ ﺑﺔ ﺯھ ﺭﺓ ﺍﻟﺷ ﻣﺱ ﺍﻟﻣﺣﻠﻳ ﺔ ﺗﺑ ﺎﻉ ﺑﺳ ﻌﺭ300ﺍﻟ ﻑﺩﻳﻧ ﺎﺭﻟﻠﻁﻥ ﻓ ﻲ ﺣ ﻳﻥ ﺍﻥ ﻛﺳ ﺑﺔ ﻓ ﻭﻝ ﺍﻟﺻ ﻭﻳﺎ ﺗﺑ ﺎﻉ ﺑﻣﺎﻻﻳﻘ ﻝ ﻋ ﻥ500ﺍﻟ ﻑﺩﻳﻧﺎﺭ ﻟﻠﻁﻥ ﺍﻟﻭﺍﺣﺩ.
Page 27
ﺍﺩﺧﺎﻝﺍﻟﺑﺎﻗﻼءﺍﻟﺧﺎﻡﺍﻟﻌﺎﺩﻳﺔﻭﺍﻟﻌﻠﻔﻳﺔﻭﺍﻟﻣﻌﺎﻣﻠﺔﺣﺭﺍﺭﻳﺂﺍﻭﺑﺎﻻﻧﺑﺎﺕﺍﻭﺑﺎﻟﺗﺧﻣﻳﺭﻛﺑﺩﻳﻝﺟﺯﺋﻲﻭﻛﻠﻲﻋﻥﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎﻓﻲﻋﻼﺋﻕﻓﺭﻭجﺍﻟﻠﺣﻡﻭﺩﺟﺎجﺍﻟﺑﻳﺽ.ﺍﻅﻬﺭﺕﺍﻟﺩﺭﺍﺳﺎﺕﺍﻻﻛﺎﺩﻳﻣﻳﺔﻭﺍﻟﺗﻁﺑﻳﻘﻳﺔﺍﻣﻛﺎﻧﻳﺔﺍﻻﺣﻼﻝﺍﻟﺟﺯﺋﻲﻭﺑﻧﺳﺑﺔﺗﺻﻝﺍﻟﻰ50%ﻟﻠﺑﺎﻗﻼءﺍﻟﺧﺎﻡﻭﺍﻟﻌﻠﻔﻳﺔﻭ100%ﻟﻠﺑﺎﻗﻼءﺍﻟﻣﻌﺎﻣﻠﺔﺑﺄﻱﻣﻥﺍﻟﻁﺭﻕﺍﻋﻼﻩﻣﺣﻝﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎﻓﻲﻋﻼﺋﻕﻓﺭﻭجﺍﻟﻠﺣﻡﻭﺩﺟﺎجﺍﻟﺑﻳﺽﺃﺧﺫﻳﻥﺑﻧﻅﺭﺍﻻﻋﺗﺑﺎﺭﻣﺣﺗﻭﻯﺍﻟﻌﻼﺋﻕﻣﻥﺍﻻﺣﻣﺎﺽﺍﻻﻣﻳﻧﻳﺔﻭﺑﻘﻳﺔﺍﻟﻌﻧﺎﺻﺭﺍﻟﻐﺫﺍﺋﻳﺔﻭﻛﺎﻧﺕﺍﻟﻧﺗﺎﺋﺞﻣﺷﺟﻌﺔﺍﻗﺗﺻﺎﺩﻳﺂﻛﻭﻥﺍﻥﺍﻟﺑﺎﻗﻼءﺍﺭﺧﺹﺳﻌﺭﺁﻣﻥﻛﺳﺑﺔﻓﻭﻝﺍﻟﺻﻭﻳﺎﻻﺳﻳﻣﺎﺍﻟﺩﺭﺟﺗﻳﻥﺍﻟﺛﺎﻧﻳﺔﻭﺍﻟﺛﺎﻟﺛﺔﻣﻧﻬﺎ.
Page 28
ﺍﻻﺳ ﺗﻔﺎﺩﺓ ﻣ ﻥ ﻣﺧﻠﻔ ﺎﺕ ﺍﻟﻣﺟ ﺎﺯﺭ ﻭﻣﺻ ﺎﻧﻊ ﺍﻟﻠﺣ ﻭﻡ ﻓ ﻲ ﺗﺣﺿ ﯾﺭﻣﺭﻛ ﺯﺍﺕ ﺑﺭﻭﺗﯾﻧﯾ ﺔ.ﺍﺫﺍ ﻣ ﺎﺗﻡ ﺗﺣﺿ ﯾﺭ ھ ﺫﻩ ﺍﻟﻣﺭﻛ ﺯﺍﺕ ﻭﻓ ق ﺍﻻﺳ ﺎﻟﯾﺏﺍﻟﻌﻠﻣﯾﺔ ﺍﻟﺻﺣﯾﺣﺔ ﻓﺎﻧﻬﺎ ﺳﺗﺳﻬﻡ ﻓ ﻲ ﺳ ﺩ ﺟ ﺯء ﻣ ﻥ ﺣﺎﺟ ﺔ ﻗط ﺎع ﺍﻟ ﺩﻭﺍﺟﻥﻣ ﻥ ھ ﺫﻩ ﺍﻟﻣﺭﻛ ﺯﺍﺕ ﻭﺍﻟﺗﻘﻠﯾ ﻝ ﻣ ﻥ ﺍﻻﺳ ﺗﯾﺭﺍﺩ ﻭﺑﺎﻟﺗ ﺎﻟﻲ ﺯﯾ ﺎﺩﺓ ﺍﯾ ﺭﺍﺩﺍﺕﺍﻟﻣﺷﺎﺭﯾﻊ. (ﻟﻧﺎ ﻓﻲ ھﺫﺍ ﺍﻟﺟﺎﻧﺏ ﺗﺟﺎﺭﺏ ﻣﯾﺩﺍﻧﯾﺔ وﺍﺳﮭﺎﻣﺎت ﺣﻘﻘت ﻧﺟﺎﺣﺎت ﻣﯾﺩﺍﻧﯾﺔوﺍﺳ ﮭﻣت ﻓ ﻲ ﺧﻔ ض ﻛﻠ ﻑ ﺍﻻﻧﺗ ﺎج ﻟﻠﻌﺩﯾ ﺩ ﻣ ﻥ ﻣﺷ ﺎﺭﯾﻊ ﺩﺟ ﺎج ﺍﻟﺑ ﯾضوﻓﺭوج ﺍﻟﻠﺣﻡ) .
Page 29
Page 30
This document was created with Win2PDF available at http://www.win2pdf.com.The unregistered version of Win2PDF is for evaluation or non commercial use only.This page will not be added after purchasing Win2PDF.
ليست هناك تعليقات:
إرسال تعليق