Arbeitszeitbedarf in der österreichischen Landwirtschaft ...· Im ersten Schritt wurden...

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  • Arbeitszeitbedarf in der sterreichischen Landwirtschaft -

    Ergnzung der Standardarbeitszeiten fr die Betriebszweige Obst-, Wein- und Gemsebau,

    Wildtiere, Lamas und Kaninchen sowie Kleinwald

    Franz Handler Emil Blumauer

    Juni 2006

    AT-3250 Wieselburg, Rottenhauser Strae 1

    Tel.: +43 7416 52175 0, Fax: +43 7416 52175 45

  • Impressum Handler, F., Blumauer, E.: Arbeitszeitbedarf in der sterreichischen Landwirtschaft -Ergnzung der Standardarbeitszeiten fr die Betriebszweige Obst-, Wein- und Ge-msebau, Wildtiere, Lamas und Kaninchen sowie Kleinwald. HBLFA Francisco Josephinum / BLT Biomass Logistics Technology. Juni 2006.

    Copyright 2006, HBLFA Francisco Josephinum

    All rights reserved. No part of this book may be reproduced in any form without written permission by the publisher.

    Pursuant to the Austrian Federal Law Nr. 83/2004 the Higher Federal Education Institute Francisco-Josephinum in Wieselburg and the Federal Institute of Agricultural Engineering (BLT Bundesanstalt fr Landtechnik) in Wieselburg have merged as from 1. January 2005 into the Higher Federal Education and Research Institute of Agriculture, Agricultural Engineering and Food-Technology Francisco Josephinum (HBLFA) Wieselburg. The short term BLT stands for the R&D division of the HBLFA Wieselburg and is the acronym of Biomass Logistics Technology. The scope of duties and action did not change in comparison with the former Federal Institute of Agricultural Engineering. Published and printed by: HBLFA Francisco Josephinum / BLT Biomass Logistics Technology Rottenhauser Strae 1 Tel.: +43 7416 52175-0 3250 Wieselburg Fax: +43 7416 52175-45 AUSTRIA E-Mail: blt@josephinum.at

    List of all research reports of FJ-BLT: http://blt.josephinum.at

  • FJ-BLT Wieselburg, Juni 2006 Seite 3

    Inhaltsverzeichnis 1. Einleitung............................................................................................................. 6 2. Ermittlung der Standardarbeitszeiten .................................................................. 7

    2.1 Obstbau........................................................................................................ 7 2.1.1 Kernobst................................................................................................ 7

    2.1.1.1 Tafelapfel ....................................................................................... 7 2.1.1.2 Birne .............................................................................................. 9

    2.1.2 Steinobst ............................................................................................... 9 2.1.2.1 Zwetschke...................................................................................... 9 2.1.2.2 Marille .......................................................................................... 10 2.1.2.3 Pfirsich ......................................................................................... 11 2.1.2.4 Weichsel ...................................................................................... 11 2.1.2.5 Kirsche......................................................................................... 12

    2.1.3 Beerenobst.......................................................................................... 14 2.1.3.1 Holunder ...................................................................................... 14 2.1.3.2 Erdbeere ...................................................................................... 15 2.1.3.3 Brombeere ................................................................................... 17 2.1.3.4 Himbeere ..................................................................................... 18 2.1.3.5 Heidelbeere.................................................................................. 19 2.1.3.6 Rote und weie Ribisel ................................................................ 21 2.1.3.7 Schwarze Ribisel (Industrieware)................................................. 22 2.1.3.8 Stachelbeere................................................................................ 22

    2.2 Weinbau ..................................................................................................... 24 2.2.1 Weinbau in Steillagen ......................................................................... 24 2.2.2 Weinbau in Hochkulturerziehung (2,8 m x 1,0 m Standraum)............. 26 2.2.3 Weinbau in Hochkulturerziehung (2,2 m x 0,7 m Standraum)............. 29 2.2.4 Standardarbeitszeit Weinbau .............................................................. 31

    2.3 Gemsebau................................................................................................ 32 2.3.1 Brokkoli ............................................................................................... 32 2.3.2 Chinakohl ............................................................................................ 33 2.3.3 Knollenfenchel..................................................................................... 33 2.3.4 Fisolen (Buschbohnen) ....................................................................... 34 2.3.5 Erbsen................................................................................................. 34 2.3.6 Einlegegurken ..................................................................................... 35 2.3.7 Feldgurken (Salatgurken).................................................................... 35

  • FJ-BLT Wieselburg, Juni 2006 Seite 4

    2.3.8 Glashausgurken .................................................................................. 36 2.3.9 Kferbohnen (Speisebohnen) ............................................................. 36 2.3.10 Karfiol (Blumenkohl)............................................................................ 37 2.3.11 Waschmhren (Karotten) .................................................................... 38 2.3.12 Knoblauch ........................................................................................... 38 2.3.13 Kohl (Wirsing)...................................................................................... 39 2.3.14 Kohlrabi ............................................................................................... 39 2.3.15 Rosenkohl (Kohlsprossen) .................................................................. 40 2.3.16 Frisch- und Lagerkraut ........................................................................ 40 2.3.17 Industriekraut (Einschneidekraut)........................................................ 41 2.3.18 Rotkraut .............................................................................................. 41 2.3.19 Kren .................................................................................................... 41 2.3.20 Melanzani (Eierfrucht) ......................................................................... 41 2.3.21 Melone ................................................................................................ 42 2.3.22 Paprika................................................................................................ 42 2.3.23 Petersilie grn ..................................................................................... 43 2.3.24 Petersilienwurzel ................................................................................. 43 2.3.25 Pfefferoni............................................................................................. 43 2.3.26 Porree (Lauch) .................................................................................... 43 2.3.27 Radieschen ......................................................................................... 44 2.3.28 (Bier-) Rettich ...................................................................................... 44 2.3.29 Rhabarber ........................................................................................... 45 2.3.30 Rote Rben......................................................................................... 45 2.3.31 Bummerlsalat (Eissalat) ...................................................................... 45 2.3.32 Endiviensalat....................................................................................... 46 2.3.33 Frise Salat ......................................................................................... 46 2.3.34 Huptelsalat (Kopfsalat) ...................................................................... 46 2.3.35 Vogerlsalat (Feldsalat) ........................................................................ 47 2.3.36 Sonstige Salate (inkl. Kochsalat)......................................................... 47 2.3.37 Schnittlauch......................................................................................... 47 2.3.38 Sellerie ................................................................................................ 48 2.3.39 Weispargel ........................................................................................ 48 2.3.40 Grnspargel ........................................................................................ 49 2.3.41 Speisekrbis........................................................................................ 49 2.3.42 Spinat.................................................................................................. 50

  • FJ-BLT Wieselburg, Juni 2006 Seite 5

    2.3.43 Rispentomaten .................................................................................... 50 2.3.44 Tomaten unter Folie ............................................................................ 51 2.3.45 Zucchini............................................................................................... 51 2.3.46 Zuckermais.......................................................................................... 52 2.3.47 Somm