Organik ve Geleneksel Bahçe Tarımında Enerji Kullanım Etkinliğinin Belirlenmesi

Abstract

Tarımda fosil yakıt, kimyasal gübre ve ilaçların yaygın bir şekilde kullanımı, küresel ısınma, çevre kirliği ve canlı yaşamına zarar verme gibi olumsuz etkilere neden olmaktadır. Son yıllarda, tarımsal üretimde fosil yakıt kullanımını azaltmak için yenilenebilir ve temiz enerji kaynaklarını kullanarak tarımsal mekanizasyon işlemlerinde kullanılan enerji tüketiminin etkinliğini artırmak ve çevreye duyarlı bir üretim yapmak amacıyla organik tarım üretim sistemleri uygulamaları yaygınlaştırılmıştır. Geçmişte yapılan çeşitli araştırmalarda, farklı ürünler için uygulanan organik tarım sistemlerinde tarımsal faaliyetler için harcanan enerji tüketim etkinlikleri belirlenmiştir. Organik tarım işlemlerinde minimum girdi kullanılarak, üretimde enerji kullanım etkinliği kısmen sağlanmasına karşın, ürün veriminde henüz artış sağlanamadığı gibi geleneksel tarıma göre verim düşüklüğü olduğu görülmüştür. Bu çalışmada, önceden yapılmış araştırma sonuçlarına dikkate alınarak geleneksel üretimden organik üretime geçişte yenilenebilir enerji ve organik girdi kullanımı sonucunda ortaya çıkan enerji etkinlikleri belirlenerek karşılaştırma yapılacaktır. Sonuç olarak, Sebze üretiminde ele alınan domates, biber, patlıcan ve lahana üretiminde en yüksek enerji çıktı/girdi oranı %94’le organik lahanada, en düşük oran ise %33’le organik domateste bulunmuştur. Meyve üretiminde ise en yüksek oran %94 ile geleneksel zeytin üretiminde, en düşük oran ise %35 ile organik portakalda bulunmuştur.

Keywords

• Bahçe tarımı
• organik tarım
• geleneksel tarım
• enerji etkinliği

Determination of Energy Use Efficiency in Organic and Conventional Horticulture Farming

Abstract

The widespread use of fossil fuels, chemical fertilizers and pesticides in agriculture cause negative effects such as global warming, environmental pollution and harm to living life. In recent years, organic agricultural production systems have been widely applied in agricultural production in order to reduce fossil fuel use, increase energy consumption efficiency and make environmentally sensitive production. In recent researches, the amount of energy consumption required for agricultural operations in organic farming systems applied for different crops has been determined. Using minimum inputs in organic farming processes, although the energy use efficiency in production is partially provided, it is seen that product yield has not yet been increased, moreover efficiency is lower than conventional agriculture. In this study, energy efficiencies resulting from the use of organic inputs from conventional production to organic production were determined and compared, taking into account the results of previous research. As a result, the highest energy output / input ratio among conventional and organic vegetable production systems was determined in organic cabbage production with 93,6% and the lowest ratio in organic tomato production with 32,6%. In fruit production, the highest ratio was found in conventional olive production with 93,8% and the lowest ratio was found in organic orange with 54,8%.

Keywords

• Horticulture farming
• organic farming
• conventional farming
• energy efficiency

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