Effects of organic fertilizers on soil physicochemistry and on the yield and botanical composition of forage over 3 years.

Organic wastes have been reported to reduce saturation of the exchange complex by Al in Al-rich acid soils. For 3 years, the main soil fertility properties were studied in plots sown with mixed pasture species. These plots were fertilized with cattle slurry, dairy sludge (DS), or granulated broiler litter (BL) in comparison with mineral fertilizer. Al saturation levels were low after the initial inorganic liming treatment (19.00-33.71%) but tended to rise under all treatments (21.09-61.37%) except BL (8.45-30.98%), which was also associated with the highest average soil pH and the highest average levels of exchangeable Ca2+, Mg2+, and K+. Treatment DS performed similarly to mineral fertilizer in most respects, but it led to greater available P levels. Under the dry conditions of the second and third years of the study, BL and DS treatments were associated with significantly greater forage yields than the other treatments. Under DS treatment, available P levels were too low to allow the maintenance of mixed pasture, clover being eliminated by the less P-dependent species.

Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain).

It is a worldwide well-known fact that gastronomic tourism does not always contribute to the cultural, social, economic, and territorial development of the host community. Therefore, its study requires a multidisciplinary and holistic approach to explore and interpret this phenomenon. From this perspective, the paper analyses the consumption of food products by tourists in Santiago de Compostela in Spain (2013-2014). Personal interviews (2081) with visitors and food industry establishment representatives were done. Compared with the normal food consumption of the Galician population, the food production capacity established by the corresponding Santiago foodshed calculation, and with the gastronomy official advertising (tourism web pages analysed by multimodal analysis), the gastronomic tourist experience is standardized and poor, limited to practically two products: rice with lobster, and octopus. This standardization supposes a high reduction in the diversity of the product that can be offered and produced in terms of proximity, and its territorial differentiation, comparing to the usual consumption of the Galician population, to the potential agricultural production by associated foodshed, and to the gastronomic advertising through official web pages. Thus, in this case, gastronomic tourism is not contributing to the social, economic, and territorial development of the host community or, ultimately, to the sustainability of tourism.