{"id":593,"date":"2016-03-02T13:50:36","date_gmt":"2016-03-02T12:50:36","guid":{"rendered":"https:\/\/raffinessen.ch\/webseite\/?page_id=593"},"modified":"2016-05-01T13:30:48","modified_gmt":"2016-05-01T11:30:48","slug":"biologischer-anbau","status":"publish","type":"page","link":"https:\/\/www.raffinessen.ch\/fr\/der-pfeffer\/biologischer-anbau\/","title":{"rendered":"Culture biologique"},"content":{"rendered":"<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_section-06cdf68a7cb3902ddbec7215084a0242\">\n.avia-section.av-av_section-06cdf68a7cb3902ddbec7215084a0242 .av-parallax .av-parallax-inner{\nbackground-repeat:no-repeat;\nbackground-image:url(https:\/\/www.raffinessen.ch\/webseite\/wp-content\/uploads\/2016\/02\/pfeffer-bluete-3000.jpg);\nbackground-position:100% 50%;\nbackground-attachment:scroll;\n}\n<\/style>\n<div id='av_section_1'  class='avia-section av-av_section-06cdf68a7cb3902ddbec7215084a0242 main_color avia-section-default 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blockquote modern-quote  avia-builder-el-5  avia-builder-el-no-sibling  av-inherit-size'><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Le poivre<\/h3><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div><\/div>\n<\/div><\/div><\/main><!-- close content main element --><\/div><\/div><div id='after_section_1'  class='main_color av_default_container_wrap container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-593'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_one_full-9497bbf8bff73ea4c6992cc17fa9ec36\">\n.flex_column.av-av_one_full-9497bbf8bff73ea4c6992cc17fa9ec36{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-av_one_full-9497bbf8bff73ea4c6992cc17fa9ec36 av_one_full  avia-builder-el-6  el_after_av_section  avia-builder-el-no-sibling  first flex_column_div av-zero-column-padding'     ><p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_heading-f702eccdd769fb4166244a121e946d19\">\n#top .av-special-heading.av-av_heading-f702eccdd769fb4166244a121e946d19{\npadding-bottom:10px;\n}\nbody .av-special-heading.av-av_heading-f702eccdd769fb4166244a121e946d19 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-av_heading-f702eccdd769fb4166244a121e946d19 .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-av_heading-f702eccdd769fb4166244a121e946d19 av-special-heading-h1 blockquote modern-quote  avia-builder-el-7  el_before_av_textblock  avia-builder-el-first'><h1 class='av-special-heading-tag'  itemprop=\"headline\"  >Culture biologique<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div><br \/>\n<section  class='av_textblock_section av-av_textblock-0366cc7376be6c9e82a3e9cc8987b64f'   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><p>Selon le cahier des charges de l'indication g\u00e9ographique prot\u00e9g\u00e9e, la culture du poivre de Kampot doit \u00eatre r\u00e9alis\u00e9e selon des m\u00e9thodes traditionnelles, enti\u00e8rement \u00e0 la main et sans utilisation d'engrais ou de produits phytosanitaires artificiels. Seules deux vari\u00e9t\u00e9s de la plante grimpante tropicale peuvent \u00eatre utilis\u00e9es pour la reproduction : Kamchay et Lampong (ou Belantoeung) souvent appel\u00e9es \"grandes feuilles\" et \"petites feuilles\".<\/p>\n<p>Pour que le sol puisse fournir suffisamment d'\u00e9l\u00e9ments nutritifs aux plantes tout au long de l'ann\u00e9e, de la nouvelle terre est r\u00e9guli\u00e8rement apport\u00e9e \u00e0 la main et du fumier de vache et de l'engrais pour chauve-souris (guano) sont ajout\u00e9s.<\/p>\n<p>Une bonne irrigation est un facteur important pour la culture du poivre. Pendant la saison des pluies, de juin \u00e0 novembre, la nature s'en charge. Pendant la saison s\u00e8che, de d\u00e9cembre \u00e0 mai, la plante a besoin d'environ 15 litres d'eau tous les trois jours dans des conditions normales. Gr\u00e2ce \u00e0 nos <a href=\"https:\/\/www.raffinessen.ch\/fr\/webseite\/die-farm\/farm-und-infrastruktur\/\">trois \u00e9tangs<\/a> nous pouvons stocker une telle quantit\u00e9 d'eau de pluie qu'elle permet en principe d'arroser toutes les plantes. Ce n'est qu'en cas d'urgence que nous utilisons notre puits d'eau souterraine pour assurer l'irrigation.<\/p>\n<p>Pour cultiver nos plants de poivre, nous utilisons des piquets en bois pouvant atteindre 5 m\u00e8tres de haut. Le jeune plant doit prosp\u00e9rer pendant 5 ans avant la premi\u00e8re r\u00e9colte \u00e0 haut rendement et a une dur\u00e9e de vie d'environ 30 ans. Le rendement moyen de 2 \u00e0 3 kg diminue apr\u00e8s environ 15 ans.<\/p>\n<\/div><\/section><\/p><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":261,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-593","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Biologischer Anbau - Kampot Pfeffer<\/title>\n<meta name=\"description\" content=\"Der biologische Anbau von Kampot Pfeffer erfolgt in reiner Handarbeit und ohne den Einsatz von k\u00fcnstlichen D\u00fcngern oder Pflanzenschutzmitteln.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.raffinessen.ch\/fr\/der-pfeffer\/biologischer-anbau\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Biologischer Anbau - 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