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AGRETO GFM+
LIMITES D'HUMIDITÉ - RELEVÉS AFFICHÉS
(Les caractéristiques et la conception sont sujettes à modification sans préavis.)
GRAINS HUMIDITÉ MINIMUM HUMIDITÉ MAXIMUM
Arachide ................................... 6.0% .................................... 15.0%
Avoine ....................................... 6.0% .................................... 23.0%
Betterave .................................. 8.0% .................................... 20.0%
Blé Dur ....................................... 8.0% .................................... 20.0%
Blé Dur Hiver ............................ 7.0% .................................... 21.0%
Blé Dur Printemps .................... 8.0% .................................... 20.0%
Blé Tendre ................................. 7.0% .................................... 22.0%
Blé Tendre Hiver ....................... 8.0% .................................... 22.0%
Colza ......................................... 7.0% .................................... 15.0%
Dactyle ...................................... 7.0% .................................... 22.0%
Fétuque .................................... 6.0% .................................... 22.0%
Fléole ........................................ 6.0% .................................... 22.0%
Haricots Blancs ........................ 8.0% .................................... 20.0%
Haricots Secs ........................... 7.0% .................................... 21.0%
Lentille ...................................... 7.0% .................................... 18.0%
Lin ............................................. 5.0% .................................... 17.0%
Luzerne ..................................... 6.0% .................................... 24.0%
Mais Doux Blanc ...................... 6.0% .................................... 24.0%
Mais Doux Jauns ...................... 6.0% .................................... 24.0%
Mais .......................................... 8.0% .................................... 40.0%
Millet ......................................... 6.0% .................................... 21.0%
Millet Canary ............................. 8.0% .................................... 23.0%
Moutarde .................................. 5.0% .................................... 21.0%
Orge .......................................... 7.0% .................................... 25.0%
Petits Pois ................................. 7.0% .................................... 21.0%
Pois Fourragers ........................ 7.0% .................................... 20.0%
Ray Grass ................................. 9.0% .................................... 20.0%
Riz: Long .................................. 8.0% .................................... 22.0%
Riz: Moyen ................................ 8.0% .................................... 22.0%
Safran ....................................... 6.0% .................................... 28.0%
Sarrasin .................................... 6.0% .................................... 23.0%
Seigle ........................................ 7.0% .................................... 26.0%
Soja ............................................ 8.0% .................................... 25.0%
8
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