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Agroecological innovation: mobilizing ecological processes in agrosystems
No full textChapitre 4International audienceTo meet the myriad challenges confronting agriculture, the agroecology proposes designing agricultural systems that leverage ecological processes. This requires the mobilization of nature-objects, often not very pliable and which are able to build a multitude of links with other agrosystem elements. It is these inherent characteristics that make agroecology a specific process of innovation, leading to a revamping of approaches and of support and advisory mechanisms destined for farmers
Agriculture et stratégie trame verte et bleue : élaborer et mettre en œuvre une politique dans les espaces agricoles de Rhône-Alpes
No full textInternational audienceCet article est consacré à la conception et à la mise en œuvre de la stratégie trame verte et bleue dans les espaces agricoles de Rhône-Alpes. Nous montrons comment la notion de « perméabilité » et un travail impliquant les agriculteurs a permis de réduire les désaccords entre acteurs de l'environnement et agricoles. Aujourd'hui, alors que leur rôle initial se limitait à s'engager dans des contractualisations environnementales définies par d'autres, les agriculteurs s'approprient les préoccupations liées au maintien des continuités écologiques. Ils les incluent dans l'ensemble de leurs préoccupations et imaginent des solutions innovantes pour les gérer et les préserver en cohérence avec leurs activités et les enjeux de leur territoire
Vegetable Fermentation and Pickling
No full textInternational audienceThis chapter reviews various aspects related to fermentation and pickling of vegetables. Fermentation can be accomplished using one of three processes: spontaneous fermentation, back-slopping, or inoculation with the use of selected starter cultures. A variety of groups of microorganisms (Lactobacilli, Leuconostoc, Pediococci) are frequently used in fermented foods. Lactic acid bacteria and yeasts have been reported to be dominant in the fermentation of vegetables. Acidified vegetables are nonfermented products produced by the addition of an acid, commonly acetic acid, as an acidulant. At concentrations of 3.6% or above, acetic acidacidified foods can be preserved without the addition of any other antimicrobial agents or the use of heat treatments. Innovations in food biotechnology play an important role in improving both the nutritional features and, possibly, enhancing the sensory quality. Smoothies are an example of this trend to increase the consumption of vegetables and fruits, as an alternative and/or a complement to fresh products
Les SYAM : comment construire des systèmes alimentaires à mi-chemin entre circuits courts et circuits longs
No full textInternational audienc
Farmers' perceptions, preferences, and propositions for result-oriented measures in mountain farming
No full textInternational audienc
Management of service crops for the provision of ecosystem services in vineyards: A review
No full textInternational audienceService crops are crops grown with the aim of providing non-marketed ecosystem services, i.e. differing from food, fiber and fuel production. Vineyard soils face various agronomic issues such as poor organic carbon levels, erosion, fertility losses, and numerous studies have highlighted the ability of service crops to address these issues. In addition to their ability to increase soil organic matter and fertility, and reduce runoff and erosion processes, service crops provide a large variety of ecosystem services in vineyards such as weed control, pest and disease regulation, water supply, water purification, improvement of field trafficability and maintenance of soil biodiversity. However, associating service crops with grapevines may also generate disservices and impair grape production: competition for soil resources with the grapevine is often highlighted to reject such association. Consequently, vinegrowers have to find a balance between services and disservices, depending on local soil and climate conditions, on their objectives of grape production and on the nature and temporality of the ecosystem services they expect during the grapevine cycle. This study proposes a review of the services and disservices provided by service crops in vineyards, and a framework for their management. Vinegrowers' production objectives and pedoclimatic constraints form the preliminary stage to consider before defining a strategy of service crop management. This strategy assembles management options such as the choice of species, its spatial distribution within the vineyard, the timing of its installation, maintenance and destruction. These management options, defined for both annual and long-term time scales, form action levers which may impact cropping system functioning. Finally, we underline the importance of implementing an adaptive strategy at the seasonal time scale. Such tactical management allows adapting the cropping system to observed climate and state of the biophysical system during the grapevine cycle, in order to provide targeted services and achieve satisfactory production objectives
Agroecology for Food Security and Nutrition : Proceedings of the International Symposium on Agroecology in China
No full textInternational audienc
Supporting and regulating ecosystem services in cacao agroforestry systems
No full textThis work has been carried out at ISARA Lyon in partnership with Valrhona company and CIRAD. This review will be a scientific production of the CACAO FOREST program (http://www.cacaoforest.org/), an international joint collaboration between companies, scientific and higher education institutes.International audienceCacao agroforestry systems (CAFS) can provide supporting services such as optimum light conditions for cacao growth, water and nutrient cycling and regulating services such as pest and disease control and climate regulation. This review considers recent literature on the manifestation of these services in CAFS around the world to provide an overview of scientific knowledge. Crown structures of associated trees can facilitate optimum light conditions for cacao growth, and provide water through vertical root segregation. Leaf litter fall and roots from associated species contribute to nutrient cycling. Both nitrogen-fixing and non-nitrogen-fixing species can provide nutrients to the cacao plant, though competition from certain species may limit phosphorus and potassium uptake. Pest and disease regulating services can arise through careful shade management to create a microclimate which reduces susceptibility of cacao to fungal diseases and sun-loving pests. All CAFS store carbon to varying degrees; those resembling original forest much more than simple two-species systems from which shade trees are removed after maturity of the cacao stand. CAFS also promotes biodiversity conservation depending on structure, management, and landscape arrangement, though not to the extent of natural forests. Research opportunities to increase provision of these services include optimal spatial arrangement for nutrient cycling and functional diversity as well as landscape connectivity for biodiversity conservation. Trade-offs between carbon storage, biodiversity, cacao yield and socio-economic resilience are presented, indicating that optimization of ecosystem services in CAFS requires consideration of interactions between all services, including socio-cultural and economic ones
