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İÇİNDEKİLER
GÜBRELEMEDE DIKKAT EDILECEK GENEL HUSUSLAR................................................................ 8
DAMLA SULAMA ILE GÜBRELEMEDE DIKKAT EDILECEK HUSUSLAR....................................... 10
YAPRAKTAN GÜBRELEMEDE DIKKAT EDILECEK HUSUSLAR.....................................................11
MINERAL GÜBRELER.......................................................................................................................12
ORGANOMINERAL GÜBRELER...................................................................................................... 20
SUDA ERIYEN GÜBRELER............................................................................................................... 22
ÖZEL ÜRÜNLER................................................................................................................................ 28
1. TARLA BİTKİLERİ........................................................................................................................ 32
1.1. Buğday ve Arpa.......................................................................................................................... 34
1.2. Mısır (Dane ve Silajlık)................................................................................................................ 40
1.3. Pamuk......................................................................................................................................... 46
1.4. Ayçiçeği...................................................................................................................................... 50
1.5. Patates........................................................................................................................................ 54
1.6. Şeker Pancarı............................................................................................................................. 58
1.7. Çeltik........................................................................................................................................... 60
1.8. Kanola (Kolza)............................................................................................................................. 64
1.9. Aspir............................................................................................................................................ 68
1.10. Yer Fıstığı.................................................................................................................................. 70
1.11. Soya Fasulyesi.......................................................................................................................... 72
1.12. Yonca.........................................................................................................................................74
1.13. Tıbbi ve Aromatik Bitkiler.......................................................................................................... 76
2. BAHÇE BİTKİLERİ....................................................................................................................... 80
2.1. Meyveler.................................................................................................................................... 80
2.1.1. Turunçgiller............................................................................................................................... 82
2.1.2. Zeytin....................................................................................................................................... 88
2.1.3. Bağ........................................................................................................................................... 92
2.1.4. Sert Çekirdekli Meyveler (Kiraz - Vişne - Erik - Kayısı - Şeftali - Nektarin)........................... 98
2.1.5. Yumuşak Çekirdekli Meyveler (Elma - Armut - Ayva)........................................................... 104
2.1.6. Fındık.......................................................................................................................................110
2.1.7. Ceviz........................................................................................................................................114
2.1.8. Çilek........................................................................................................................................118
2.1.9. Muz........................................................................................................................................ 122
2.1.10. Çay....................................................................................................................................... 126
2.2. Sebzeler.................................................................................................................................. 128
2.2.1. Domates................................................................................................................................. 130
2.2.2. Hıyar...................................................................................................................................... 138
2.2.3. Biber...................................................................................................................................... 144
2.2.4. Kavun - Karpuz..................................................................................................................... 148
2.2.5. Soğan.................................................................................................................................... 152
2.2.6. Sarımsak............................................................................................................................... 154
BİRİM ÇEVİRME KATSAYILARI...................................................................................................... 156
TOROS TARIM BÖLGE MÜDÜRLÜKLERİ İLETİŞİM BİLGİLERİ.....................................................157