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Participatory Geographic Information Systems (P-GIS) for natural resource management and food security in Africa : ict4d article, October 2010 | Building capacity in Benin : training of technical staff of municipalities in the Okpara basin of Benin in the use of GIS tools for water management, hydrological modeling and soil conservation Full text
2010
Sintondji, Luc Ollivier | Vissin, Expédit Wilfdrid | Konnon, Dieudonné
French version available in IDRC Digital Library: Systèmes d'information géographique participatifs (SIG-P) dans la gestion des ressources naturelles et la sécurité alimentaire en Afrique : ict4d article, janvier 2011 | Training of technical staff of municipal councils and agricultural centres in the use of GIS tools for hydrological modeling and soil conservation has been well attended in all three training modules, and deemed successful. Participants were satisfied with the mastery of P-GIS tools as a means to control and coordinate management and rational use of water resources. Based on the training, students have decided to work towards establishing a partnership with the University of Abomey-Calavi, through its laboratories to assist municipalities in capacity building and further training.
Show more [+] Less [-]Water supply and behaviour of Pinot noir vines in the vineyard of Chamoso (VS) | Alimentation en eau et comportement du Pinot noir: bilan d'un essai dans le vignoble de Chamoson (VS)
2010
Spring, J.-L. | Zufferey, V. | Verdenal, Th. | Viret, O., Station de recherche Agroscope Changins-Waedenswil ACW, Pully (Switzerland)
Four plots have been planted with homogeneous material of Pinot noir cultivar on typical soils of Chamoson area (Valais, Switzerland). Conducted from 1997 to 2000, this research allowed pointing out the influence of water nutrition on agronomical and oenological potential of Pinot noir. In a situation without water restriction, vigour was clearly higher and budburst was delayed. In the must, soluble solids content was lower in absence of water constraint, while malic acid and nitrogen contents were higher. Meanwhile, pH remained relatively constant due to higher potassium content. In fact, any situation inducing regular and moderate water restriction during ripening did led to wines with more polyphenols and more qualitative tannins, which were preferred by the panel of tasters.
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