El Frijol 2012 Clase
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Por: DIEGO DE J. ROMÁN PAYÁN. INGENIERO AGRONOMO MSc GESTION Y AUDITORIA AMBIENT AMBIENTAL AL 2012
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El cultivo del frijol, es la leguminosa comestible de grano más importante para el consumo humano. Ocupa el segundo lugar después del Maíz: tanto por la superficie sembrada como por la cantidad de consumo por la población. En Colombia el frijol común es después del maíz, el principal alimento básico y constituye la fuente de proteínas más importantes y barata en la dieta humana. Esta especie es de gran importancia para la zona andina
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Se cultiva bajo una gran diversidad de modalidades de cultivos y asociaciones y un gran número de variedades nativas, mejoradas híbridos y transgénicos.
El fríjol se considera como la segunda fuente de proteína en África oriental y del sur y la cuarta en América tropical. para cerca de 300 millones de personas, que, en su mayoría, viven en países en desarrollo.
El fríjol es especialmente importante en la nutrición de mujeres y niños, es conocido también como "la carne de
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El frijol es la leguminosa más cultivada a nivel mundial y participa con el 57% de la oferta mundial de leguminosas.
La producción mundial de frijol fue de 29,4 millones de toneladas en 2010, de las cuales el 76,2% corresponde a frijol seco, el 17,4% a frijol verde (desgranado) y el 6,4% a frijol verde en vaina.
Los principales productores de frijol seco son: la India, Brasil, China, Estados Unidos, Myanmar, México,
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La producción nacional de frijol se concentra en la Región Andina (85% de la producción total) y en la Costa Atlántica (13%), principalmente en los departamentos de Antioquia, Santander, Nariño, Huila, Tolima, Boyacá y Bolívar.
El 65% de la producción nacional de frijol proviene del cultivo de variedades volubles o de enredadera y el 35% restante de variedades arbustivas.
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La distribución de estas variedades en Colombia responde al gusto de los consumidores locales:
En Antioquia predominan las variedades de frijol moteado voluble o de enredadera (tipo cargamanto) que se cultivan en relevo o asociado con maíz y en monocultivo.
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ORIGEN Excavaciones arqueológicas indican que el origen del frijol proviene del sur de México y Centroamérica desde hace más de 7.000 años. En México, por ejemplo, los Aztecas usaron el frijol como parte principal de su sustento alimenticio. Por otro lado, los Incas se encargaron de introducirlo al resto de Suramérica.
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ESPECIES DE FRIJOLES
El frijol es una planta originaria de Mesoamérica (que incluye México), la cual se viene cultivando desde hace alrededor de 7 mil años, desarrollándose durante ese tiempo una diversidad de tipos y calidades de frijoles.
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CLASIFICACION CLASI FICACION BOT BOTANICA ANICA
DOMINIO: REINO: DIVISION:
EUCARYA Plantae Magnoliophyta
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ASPECTOS MORFOLOGICOS
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ASPECTOS MORFOLOGICOS
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Hojas: Las plantas de frijol presentan hojas simples y
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EL CULTIVO DEL FRÍJOL
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