Farm Moawia Elmalih مزرعة معاوية المليح

As a farm manager, you'll usually work with either animal production, dairy or crop production, although it's possible that you'll work with all three. Livestock on farms tends to be pigs, cows or sheep, while crops can cover cereals, rapeseed oil, vegetables and salad. You'll implement strategies for maximum yield, organise farm administration, work machinery and manage any associated businesses and staff.

Farms are typically run by management companies or single-owner farmers and must satisfy regulations set by the Department for Environment, Food and Rural Affairs (DEFRA) for safe, high-quality produce farmed in an environmentally sustainable manner.

Responsibilities

As a farm manager, you'll need to:

plan finances and production to maintain farm progress against budget parameters

undertake practical activities, such as driving tractors, operating machinery, feeding livestock or spraying fields

market the farm's products

buy supplies, such as fertiliser and seeds

arrange the maintenance and repair of farm buildings, machinery and equipment

plan activities for trainee staff, mentoring and monitoring them

maintain and monitor the quality of yield, whether livestock or crops

understand the implications of the weather and make contingency plans

make sure products are ready for deadlines, such as auctions and markets

ensure that farm activities comply with government regulations

monitor animal health and welfare, including liaising with vets

maintain knowledge of pests and diseases and an understanding of how they spread and how to treat them

apply health and safety standards across the farm estate

protect the environment and maintaining biodiversity

keep financial records up to date

apply for funding - if appropriate.

Sometimes it's necessary to supplement farm income with other activities, which might include:

providing bed and breakfast or holiday lets

field sports and off-roading

wind power generation

speciality herds, such as llamas and alpacas

farm shops selling the farm's own and other locally-sourced produce

creating fishing lakes

horse trials, livery stables and riding schools

worm farming

processing their own products, e.g. vegetables or cold pressed oils.

Working hours

You'll be on call day and night, seven days a week. The work pattern is seasonally influenced, often with 16-hour days at busy times, such as harvesting and lambing.

Seasonal labour can reduce your direct involvement in the day-to-day work on the farm. It can also be possible to build up a management team with different people having advisory and consultancy input to lighten the load.

What to expect

The work may be highly stressful due to factors beyond your control.

Fluctuations in market prices can make long-term forecasting difficult.

Although much of the work can be office based, many work activities will be outside and highly dependent on the weather.

You should be prepared for an element of isolation, although many farming communities have a strong social life.

Travel during the working day may occasionally be necessary. Where farming companies and growers have interests abroad there may be opportunities to work overseas.

Qualifications

Previous hands-on farming experience and technical knowledge are as important as academic qualifications, and some employers may appoint you on the basis of your experience alone.

However, a degree is greatly valued and most farm managers hold at least a degree or HND/foundation degree in agriculture or a related subject such as:

agricultural engineering

crop management

farm business management

horticulture

land/estate management.

Further study to MSc or PhD level in relevant areas is possible if you want to follow the academic route - but this usually leads to research or teaching posts, rather than farm management.

Skills

You'll need to show evidence of the following:

a knowledge of food production and an awareness of customer demand, food standards and sustainability

organisational and time-management skills

the ability to work under pressure

supervisory skills and management ability

numerical aptitude

willingness to be outside in all weathers and patience to undertake all sorts of practical, sometimes repetitive jobs

a full driving licence

self-motivation, with the ability to motivate others

larger-scale business awareness

marketing skills

negotiation skills

genuine commitment to farming

IT skills

good technical knowledge

a good understanding of modern farming methods

a commitment to animal welfare

an understanding of the ways in which farming impacts the environment.

Work experience

A significant amount of farming experience or work experience in agricultural practice is normally required before you can be appointed to a trainee management position. Having practical experience will make you stand out and will demonstrate your passion for the industry. This can be gained through a sandwich course, vacation work or a gap-ye

الزراعة المحمية (بالإنجليزية: Protected agriculture) تعني إنتاج الخضار أو نباتات الزينة ضمن أنفاق أو دفيئات أو بيوت محمية كبيرة من البلاستيك الخفيف لتوفير ظروف نمو مواتية ولحماية المحاصيل من تقلبات الطقس وأحياناً من الآفات، مما يساعد على إنتاج نباتات في غير مواسمها العادية، وبوفرة كثيرة مما يكثر الإنتاج ويقلل التكلفة مع ازدياد المحاصيل بالأسواق طوال العام.

المشتل مكان ينتج نباتات صغيرة بقصد غرسها في الحدائق والحقول والبساتين، وتتنوع النباتات التي ينتجها المشتل ما بين نباتات زينة وأزهار، ونباتات فاكهة وخضروات وأشجار الغابات.وقد يقصد بالمشاتل المساحة من الأرض الزراعية المحمية أو المكان المخصص لإجراء عملية التكاثر والرعاية وإنتاج شتلات النباتات، حيث تزرع البذور أو عقل بعض الأصناف بغرض إنتاج الشتلات.

بعد بلوغ عدد المعجبين أكثر من 300 معجب بصفحة مزرعتي ، نبعث لكم برسالة الشكر هذه وتقديرا من مدير الصفحة،. كي نحقق أهداف هذه الصفحة بكل ما هو مفيد وقيم، فدمتم زهرة فواحة تنشر اريجها بين ثنايا الصفحة. فكل الحب والتقدير لكم أيها الأحبة, مع تمنياتنا الخالصة لكم بالنجاح والتوفيق في مسيرتكم ، وندعوا الله من هذا المكان أن ييسر أموركم ويثيبكم بكل الأجر والثواب ويعطيكم ما تبتغون ويوسع عليكم أنه هو السميع المجيب.

Farm Moawia Elmalih مزرعة معاوية المليح Fish farming or pisciculture involves raising fish commercially in tanks or enclosures, usually for food. It is the principal form of aquaculture,

دراسة بسيطة لي اصحاب المطاحن:-
ليه عمالة اجنية المبلغ البيشغل عامل او خبير اجنبي بيشغل 10 عمال محلين انظرو لحال البلد
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ﺭﻳﺎﺿﻴﺎﺕ ﺍﻟﻄﺤﻦ (للأفادة )

ﺃﻭﻻً : ﻣﻨﺘﺠﺎﺕ ﻃﺤﻦ ﺍﻟﻘﻤﺢ ﻭﻧﺴﺐ ﺍﺳﺘﺨﺮﺍﺟﻬﺎ :
1- ﻣﻨﺘﺠﺎﺕ ﺃﺳﺎﺳﻴﺔ : ﺍﻟﺪﻗﻴﻖ ﻧﻤﺮﺓ 1 ، ﺍﻟﺪﻗﻴﻖ ﻧﻤﺮﺓ 2 ،
ﺍﻟﺮﺩﺓ ﺑﻨﻮﻋﻴﻬﺎ ، ﺧﻠﻴﻂ ﺍﻟﺰﻭﺍﺋﺪ
2- ﻣﻨﺘﺠﺎﺕ ﺛﺎﻧﻮﻳﺔ : ﺍﻟﺴﻤﻴﺪ ، ﺟﻨﻴﻦ ﺍﻟﻘﻤﺢ
- ﺍﻟﺪﻗﻴﻖ ﻧﻤﺮﺓ ) 1 ( : ﻫﻮ ﺍﻟﺪﻗﻴﻖ ﺍﻟﻔﺎﺧﺮ 72% ﻭﺍﻟﺨﺎﻟﻰ
ﻣﻦ ﺍﻟﺪﻗﻴﻖ ﻧﻤﺮﺓ 2 ﻭﺍﻟﺮﺩﺗﻴﻦ ﻭﺍﻟﺴﻨﻮﻥ 0
- ﺍﻟﺪﻗﻴﻖ ﻧﻤﺮﺓ ) 2 ( : ﻳﻨﺘﺞ ﺑﺎﻟﻤﻄﺎﺣـﻦ ﺍﻟﻤﻨﺘﺠﺔ ﻟﻠﺪﻗﻴﻖ
ﺍﻟﻔﺎﺧﺮ 72% ﻭﻫﻮ ﻋﺒﺎﺭﺓ ﻋﻦ ﺍﻟﻄﺒﻘﺎﺕ ﺍﻟﺨﺎﺭﺟﻴﺔ ﻟﻼﻧﺪﻭﺳﺒﺮﻡ
ﺑﻨﺴﺒﺔ 8% 0
- ﺍﻟﺮﺩﺓ ﺍﻟﻨﺎﻋﻤـﺔ : ﻫﻰ ﻋﺒﺎﺭﺓ ﻋﻦ ﺍﻻﺟﺰﺍﺀ ﺍﻟﻨﺎﻋﻤﺔ ﻣﻦ
ﺍﻟﻄﺒﻘﺎﺕ ﺍﻟﺨﺎﺭﺟﻴﺔ ﻟﻠﺤﺒﻮﺏ ﺑﻨﺴﺒﺔ 5.8 % ﻭﺗﺴﺘﺨﺪﻡ ﻓﻰ
ﺍﻟﺮﻏﻒ ﺑﺎﻟﻤﺨﺎﺑﺰ ﺍﻟﺒﻠﺪﻳﺔ 0
- ﺍﻟﺮﺩﺓ ﺍﻟﺨﺸﻨـﺔ : ﻫﻰ ﻋﺒﺎﺭﺓ ﻋﻦ ﺍﻟﺠﺰﺀ ﺍﻟﺨﺎﺭﺟﻰ ﻣﻦ
ﻗﺸﺮﺓ ﺍﻟﺤﺒﺔ ﺑﻨﺴﺒﺔ 8.3 % 0
- ﺧﻠﻴﻂ ﺍﻟﺰﻭﺍﺋـﺪ : ﻳﻨﺘﺞ ﺑﻤﻄﺎﺣﻦ ﺍﻟﺴﻠﻨﺪﺭﺍﺕ ﺍﻟﻤﻨﺘﺠــﺔ
ﻟﻠﺪﻗﻴﻖ ﺍﻟﻔﺎﺧﺮ 72% ، 76% ﻭﻳﺸﻤﻞ ) ﺍﻟﺪﻗﻴﻖ ﻧﻤﺮﺓ 2 ،
ﺍﻟﺮﺩﺗﻴﻦ ، ﺍﻟﺴﻨﻮﻥ ( 0
ﻛﻤﺎ ﻳﻨﺘﺞ ﺑﻤﻄﺎﺣﻦ ﺍﻟﺴﻠﻨﺪﺭﺍﺕ ﺍﻟﻤﻨﺘﺠﺔ ﻟﻠﺪﻗﻴﻖ ﺍﻟﺒﻠﺪﻯ
ﻭﻳﺸﻤﻞ ) ﺍﻟﺮﺩﺗﻴﻦ ، ﻭﺍﻟﺴﻦ ﺍﻷﺣﻤﺮ ( 0
- ﺍﻟﺴﻤﻴـــﺪ : ﻫﻮ ﺃﺟﺰﺍﺀ ﻛﺒﻴﺮﺓ ﺍﻟﺤﺠﻢ ﻣﻦ ﻃﺒﻘﺎﺕ
ﺍﻻﻧﺪﻭﺳﺒﺮﻡ ﻭﻳﺴﺘﺨﺮﺝ ﻣﻦ ﻣﻄﺎﺣﻦ ﺍﻟﺴﻠﻨﺪﺭﺍﺕ ﺑﻮﺍﺳﻄﺔ
ﺍﻟﺴﺮﻧﺪﺍﺕ ﻭﺫﻟﻚ ﻗﺒﻞ ﻣﺮﻭﺭ ﻫﺬﻩ ﺍﻻﺟﺰﺍﺀ ﻋﻠﻰ ﺳﻠﻨﺪﺭﺍﺕ
ﺍﻟﺘﻨﻌﻴﻢ ﻟﺘﺤﻮﻳﻠﻬﺎ ﺇﻟﻰ ﺩﻗﻴﻖ 0
* ﻭﻳﻨﺘﺞ ﺑﻨﺴﺒﺔ 2 ﻙ / ﻟﻸﺭﺩﺏ ﻓﻰ ﻣﻄﺎﺣﻦ ﺍﻟﺪﻗﻴﻖ ﺍﻟﺒﻠﺪﻯ
* ﻭﻳﻨﺘﺞ ﺑﻨﺴﺒﺔ 1 ﻙ / ﻟﻸﺭﺩﺏ ،، ،، ،، ﺍﻟﻔﺎﺧﺮ
- ﺍﻟﻘﻤـــﺢ : ﻫﻮ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺨﺎﻡ ﺍﻟﻤﺴﺘﺨﺪﻣﺔ ﻓﻰ ﺍﻟﻄﺤﻦ
- ﺩﻗﻴﻖ ﺍﻟﻘﻤﺢ : ﻫﻮ ﻧﺎﺗﺞ ﻃﺤﻦ ﺣﺒﻮﺏ ﺍﻟﻘﻤﺢ ﻟﻠﺤﺼﻮﻝ ﻋﻠﻰ
ﺍﻟﺪﻗﻴﻖ ﺑﺎﺳﺘﺨﺮﺍﺟﺎﺗﻪ ﺍﻟﻤﺨﺘﻠﻔﺔ 0
- ﻧﺴﺒﺔ ﺍﻻﺳﺘﺨﺮﺍﺝ : ﻫﻰ ﻋﺪﺩ ﺍﻟﻜﻴﻠﻮ ﺟﺮﺍﻣﺎﺕ ﻣﻦ ﺍﻟﺪﻗﻴﻖ
ﺍﻟﻨﺎﺗﺠﺔ ﻋﻦ ﻃﺤﻦ 100 ﻛﺠﻢ ﻣﻦ ﺍﻟﻘﻤﺢ ﺍﻟﻨﻈﻴﻒ ﺍﻟﻤﺠﻬﺰ
ﻟﻠﻄﺤﻦ ﻗﺒﻞ ﻣﻌﺎﻣﻠﺘﻪ ﺑﺎﻟﻤﺎﺀ 0
- ﻧﺴﺐ ﺍﻻﺳﺘﺨﺮﺍﺝ ﺗﺤﺪﺩ ﻛﺎﻵﺗﻰ :-
% ﺗﻌﺮﻳﻔﻬﺎ
100 ﻫﻮ ﻣﻄﺤﻮﻥ ﺣﺒﻮﺏ ﺍﻟﻘﻤﺢ ﺑﺄﻛﻤﻠﻬﺎ
93.3 ﻫﻮ ﺩﻗﻴﻖ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻟﻰ ﻣﻦ ) ﺍﻟﺮﺩﺓ ﺍﻟﺨﺸﻨﺔ (
87.5 ﻫﻮ ﺩﻗﻴﻖ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻟﻰ ﻣﻦ ) ﺍﻟﺮﺩﺓ ﺍﻟﺨﺸﻨﺔ ،
ﺍﻟﺮﺩﺓ ﺍﻟﻨﺎﻋﻤﺔ (
82 ،، ،، ،، ،، ) ﺍﻟﺮﺩﺗﻴﻦ ، ﺍﻟﺴﻦ ﺍﻷﺣﻤﺮ (
80 ،، ،، ،، ،، ) ﺍﻟﺮﺩﺗﻴﻦ ، ﺍﻟﺴﻦ ﺍﻷﺣﻤﺮ ، ﺍﻟﺴﻦ
ﺍﻷﺑﻴﺾ (
76 ،، ،، ،، ،، ) ﺍﻟﺮﺩﺗﻴﻦ ، ﺍﻟﺴﻨﻮﻥ ، 50% ﻣﻦ ﺍﻟﺪﻗﻴﻖ
ﻧﻤﺮﻩ 2 (
72 ،، ،، ،، ،، ) ﺍﻟﺮﺩﺗﻴﻦ ، ﺍﻟﺴﻨﻮﻥ ، ﺍﻟﺪﻗﻴﻖ ﻧﻤﺮﺓ 2 (
1
- ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ : ﻫﻮ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ ﺍﻟﻮﺍﺭﺩ ﺑﺪﺭﺟﺔ ﻧﻈﺎﻓﺔ
ﻣﻌﻴﻨﺔ
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ : ﻫﻮ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ × ﺩﺭﺟﺔ ﻧﻈﺎﻓﺘﻪ
* ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ ) ﻣﺴﺘﻮﺭﺩ ( = ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ × ﺩﺭﺟﺔ
ﻧﻈﺎﻓﺘﻪ ) ﻧﺴﺒﺔ ﻣﺌﻮﻳﺔ (
100
* ،، ،، ) ﻣﺤﻠﻰ ( = ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ × ﺩﺭﺟﺔ ﻧﻈﺎﻓﺘﻪ
) ﺑﺎﻟﻘﻴﺮﺍﻁ (
24 ﻁ
- ﻟﺘﻘﻮﻳﻢ ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ ﺇﻟﻰ ﺧﺎﻡ :
ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ ) ﻣﺴﺘﻮﺭﺩ ( = ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ 100 ×
ﺩﺭﺟﺔ ﻧﻈﺎﻓﺔ ﺍﻟﺨﺎﻡ
ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ ) ﻣﺤﻠﻰ ( = ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ × 24
ﺩﺭﺟﺔ ﻧﻈﺎﻓﺔ ﺍﻟﺨﺎﻡ
- ﻟﺘﺤﻮﻳﻞ ﺍﻟﻘﻤﺢ ﺍﻟﻤﺴﺘﻮﺭﺩ ﺑﺎﻟﻄﻦ ﺇﻟﻰ ﻣﻌﺪﻝ 24 ﻁ =
ﺍﻟﻘﻤﺢ ﺍﻟﻤﺴﺘﻮﺭﺩ ﺍﻟﺨﺎﻡ ﺑﺎﻟﻄﻦ × ﺩﺭﺟﺔ ﻧﻈﺎﻓﺘﻪ
24
ﻣﺜﺎﻝ )1 ( ﻟﻠﻘﻤﺢ ﺍﻟﻤﺴﺘﻮﺭﺩ :
- ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ 250 ﻃﻦ - ﺩﺭﺟﺔ ﻧﻈﺎﻓﺔ 95%
ﺍﻟﻤﻄﻠﻮﺏ ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ ؟ ﺛﻢ ﺍﻟﺨﺎﻡ ﻣﻘﻮﻡ ؟
ﺍﻟﺤـــﻞ
ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ = ﺍﻟﺨﺎﻡ × ﻧﻈﺎﻓﺘﻪ 250 = × 95 =
237.5 ﻃﻦ
100 100
ﺍﻟﺨﺎﻡ ﻣﻘﻮﻡ = ﺍﻟﻤﻌﺪﻝ 100 × = 237.5 100 × =
250 ﻃﻦ ﻧﻈﺎﻓﺔ ﺍﻟﺨﺎﻡ 95
ﻣﺜﺎﻝ ) 2 ( ﻟﻠﻘﻤﺢ ﺍﻟﻤﺤﻠﻰ :
- ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ 250 ﻃﻦ - ﺩﺭﺟﺔ ﻧﻈﺎﻓﺘﻪ 23 ﻗﻴﺮﺍﻁ
ﺍﻟﻤﻄﻠﻮﺏ : ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ ؟ ﺛﻢ ﺍﻟﻘﻤﺢ ﻣﻘﻮﻡ ؟
ﺍﻟﺤـــﻞ
ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ = ﺍﻟﺨﺎﻡ × ﻧﻈﺎﻓﺘﻪ 250 = × 23 =
239.58 ﻃﻦ
24 ﻗﻴﺮﺍﻁ 24
ﺍﻟﺨﺎﻡ ﻣﻘﻮﻡ = ﺍﻟﻤﻌﺪﻝ × 24 = 239.58 × 24 =
250 ﻃﻦ ﺗﻘﺮﻳﺒﺎً
ﻧﻈﺎﻓﺔ ﺍﻟﺨﺎﻡ ﺑﺎﻟﻘﻴﺮﺍﻁ 23
2
ﺛﺎﻧﻴﺎً : ﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﻓﻰ ﻟﻠﻤﻨﺘﺠﺎﺕ :
- ﻋﻨﺪ ﺍﻟﻄﺤﻦ ﻧﺠﺪ ﺃﻥ ﻣﺘﻮﺳﻂ ﺍﻟﺮﻃﻮﺑﺔ ﺍﻷﺳﺎﺳﻴﺔ ﻟﻠﻘﻤﺢ
ﺍﻟﺨﺎﻡ 12.4 % ﻭﺃﻥ ﺍﻟﺤﺪ ﺍﻷﻗﺼﻰ ﻟﺮﻃﻮﺑﺔ ﺍﻟﻤﻨﺘﺠﺎﺕ ﻫﻰ
14% ﻓﺈﻥ ﺍﻟﺮﻃﻮﺑﺔ ﺍﻟﻤﻜﺘﺴﺒﺔ ﻓﻰ ﺣﺪﻭﺩ 1.6 % ﺃﻯ ﺃﻥ
ﺣﺒﻮﺏ ﺍﻟﻘﻤﺢ ﺑﻌﺪ ﺗﻨﻈﻴﻔﻬﺎ ﻭﺗﺮﻃﻴﺒﻬﺎ ﻭﻃﺤﻨﻬﺎ ﺗﻌﻄﻰ ﺍﻟﻤﻜﻮﻧﺎﺕ
ﺍﻟﺘﺎﻟﻴﺔ :
100 ﻙ ﻗﻤﺢ ﻣﻄﺤﻮﻥ ﺗﻌﻄﻰ ________ 101.66
ﻧﻮﺍﺗﺞ
ﺍﻟﻨﺴﺒﺔ ﺍﻟﻤﺌﻮﻳﺔ ﻋﺒﺎﺭﺓ ﻋﻦ
72% ﺩﻗﻴﻖ ﻧﻤﺮﺓ )1 ( 72 ، 76%
8% + ﺩﻗﻴﻖ ﻧﻤﺮﺓ ) 2 (
80%
2% ﺩﻗﻴﻖ 80%
+ ﺳﻦ ﺃﺑﻴﺾ
82%
5.5 % ﺩﻗﻴﻖ 82%
+ ﺳﻦ ﺃﺣﻤﺮ
87.5 %
5.8 ﺩﻗﻴﻖ 87.5 %
+ ﺭﺩﺓ ﻧﺎﻋﻤﺔ
93.3 %
8.3 % ﺩﻗﻴﻖ 93.3 %
+ ﺭﺩﺓ ﺧﺸﻨﺔ
101.6 % ﺩﻗﻴﻖ ﺍﻟﺤﺒﺔ ﺍﻟﻜﺎﻣﻠﺔ
ﺇﺟﻤﺎﻟﻰ ﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﺍﻓﻰ ﻟﻠﻘﻤﺢ :
100 - ﻙ ﻗﻤﺢ ﺗﻌﻄﻰ ------ 101.66 ﻧﻮﺍﺗﺞ
- 1 ﻟﻄﻦ ،، ﺗﻌﻄﻰ ------ 1016.6
150 - ﻙ ) ﺍﻷﺭﺩﺏ ( ﺗﻌﻄﻰ ----- 152.5
ﺇﺟﻤﺎﻟﻰ ﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﺍﻓﻰ ﻓﻰ ﺍﻷﺫﺭﺓ :
100 - ﻙ ﺃﺫﺭﺓ ﺗﻌﻄﻰ ------ 102.5 ﻧﻮﺍﺗﺞ
- 1000 ﻙ ) ﺍﻟﻄﻦ ( ﺗﻌﻄﻰ ----- 1052
140 - ﻙ ) ﺃﺭﺩﺏ ( ﺗﻌﻄﻰ ----- 143.5
3
ﺣﺴﺎﺏ ﺍﻟﻤﻨﺘﺠﺎﺕ :
- ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ = ﺍﻟﻘﻤﺢ ﺃﻭ ﺍﻷﺫﺭﺓ × ﻧﺴﺒﺔ ﺍﻻﺳﺘﺨﺮﺍﺝ
- ﺍﻟﺰﻭﺍﺋﺪ ﺍﻟﻨﺎﺗﺠﺔ = ﺇﺟﻤﺎﻟﻰ ﺍﻟﺘﺼﺎﻓﻰ – ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ
- ﺇﺟﻤﺎﻟﻰ ﺍﻟﺘﺼﺎﻓﻰ = ﺍﻟﺪﻗﻴﻖ ﻭﺍﻟﺴﻤﻴﺪ ﺍﻟﻨﺎﺗﺞ + ﺍﻟﺰﻭﺍﺋﺪ
ﺍﻟﻨﺎﺗﺠﺔ
- ﻧﺴﺒﺔ ﺍﺳﺘﺨﺮﺍﺝ ﺍﻟﺪﻗﻴﻖ = ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ ﺻﺎﻓﻰ +
ﺍﻟﺴﻤﻴﺪ × % = % ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ 24 ﻁ
- ﻧﺴﺒﺔ ﺍﺳﺘﺨﺮﺍﺝ ﺍﻟﺰﻭﺍﺋﺪ = ﺍﻟـﺰﻭﺍﺋـﺪ ﺍﻟﻨﺎﺗﺠـﺔ × % = %
ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ 24 ﻁ
ﻭﻫﻜﺬﺍ ﻻﻳﺠﺎﺩ ﻧﺴﺒﺔ ﺃﻯ ﻣﻨﺘﺞ
- ﻣﻌﺪﻝ ﺗﺼﺎﻓﻰ ﺍﻟﺪﻗﻴﻖ = ﻧﺴﺒﺔ ﺍﻻﺳﺘﺨﺮﺍﺝ ﺍﻟﻤﺤﻘﻘﺔ
ﻟﻠﺪﻗﻴﻖ 150 × = ﻙ / ﺃ
100
- ،، ،، ﺍﻟﺰﻭﺍﺋﺪ = ﻧﺴﺒﺔ ﺍﻻﺳﺘﺨﺮﺍﺝ ﺍﻟﻤﺤﻘﻘﺔ ﻟﻠﺰﻭﺍﺋﺪ ×
150 = ﻙ / ﺃ
100
- ﺇﺟﻤﺎﻟﻰ ﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﻓﻰ = ﻣﻌﺪﻝ ﺗﺼﺎﻓﻰ ﺍﻟﺪﻗﻴﻖ +
ﻣﻌﺪﻝ ﺗﺼﺎﻓﻰ ﺍﻟﺰﻭﺍﺋﺪ = ﻙ /ﺍ
ﺃﻭ = ﺇﺟﻤﺎﻟﻰ ﺍﻟﻤﻨﺘﺠﺎﺕ 150 × = ﻙ / ﺃ
ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ 24 ﻁ
- ﺍﻟﺰﻳﺎﺩﺓ ﻓﻰ ﺍﻟﺪﻗﻴﻖ ﺑﺎﻟﻄﻦ = ﻧﺴﺒﺔ ﺍﺳﺘﺨﺮﺍﺝ ﺍﻟﺪﻗﻴﻖ
ﺍﻟﻤﺤﻘﻘﺔ – ﻧﺴﺒﺔ ﺍﻻﺳﺘﺨﺮﺍﺝ ﺍﻟﻨﻤﻄﻴﺔ ﻟﻠﺪﻗﻴﻖ × ﺍﻟﻘﻤﺢ
ﺍﻟﻤﻄﺤﻮﻥ
100
- ﺍﻟﺰﻳﺎﺩﺓ ﻓﻰ ﺍﻟﺰﻭﺍﺋﺪ ﺑﺎﻟﻄﻦ = ﻧﺴﺒﺔ ﺍﺳﺘﺨﺮﺍﺝ ﺍﻟﺰﻭﺍﺋﺪ
ﺍﻟﻤﺤﻘﻘﺔ – ﻧﺴﺒﺔ ﺍﻻﺳﺘﺨﺮﺍﺝ ﺍﻟﻨﻤﻄﻴﺔ ﻟﻠﺰﻭﺍﺋﺪ × ﺍﻟﻘﻤﺢ
ﺍﻟﻤﻄﺤﻮﻥ
100
ﻣﺜﺎﻝ : ﺇﺫﺍ ﻛﺎﻥ
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ 24 ﻁ = 3076.917 ﻃﻦ
- ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ ﺍﻟﺼﺎﻓﻰ = 2553.790 ﻃﻦ 82 %
- ﺍﻟﻨﺨﺎﻟﺔ ﺍﻟﻨﺎﻋﻤـــﺔ = 58.348
- ،، ﺍﻟﺨﺸﻨـــﺔ = 612.4
ﺃﻭﺟﺪ ﻧﺴﺐ ﺍﻻﺳﺘﺨﺮﺍﺝ ﻭﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﻓﻰ ﺑﺎﻷﺭﺩﺏ ﻭﺍﻟﺰﻳﺎﺩﺓ
ﻓﻰ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺑﺎﻟﻄﻦ ؟
4
ﺍﻟﺤـــــﻞ
1- ﻧﺴﺒﺔ ﺍﺳﺘﺨﺮﺍﺝ ﺍﻟﺪﻗﻴﻖ ﻭﺍﻟﺴﻤﻴﺪ = 2553.790 %
= 82.998 %
3076.917
2- ،، ،، ﺍﻟﺰﻭﺍﺋـــــﺪ = 670.828 % = 21.802
%
3076.917
3- ﻣﻌﺪﻝ ﺗﺼﺎﻓﻰ ﺍﻟﺪﻗﻴﻖ ﺑﺎﻷﺭﺩﺏ = 82.998 150 ×
= 124.498 ﻙ / ﺃ
100
4- ،، ،، ﺍﻟﺰﻭﺍﺋﺪ ،، = 21.802 150 × =
32.703 ،،
100
5- ﺇﺟﻤﺎﻟﻰ ﻣﻌﺪﻝ ﺍﻟﺘﺼﺎﻓﻰ = ﺇﺟﻤﺎﻟﻰ ﺍﻟﻤﻨﺘﺠﺎﺕ ×
150= 3224.618 X 150 = 157.200 ،،
ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ 24 ﻁ 3076.917
ﺃﻭ = 124.298 + 32.703 = 157.20 ،،
6- ﺍﻟﺰﻳﺎﺩﺓ ﻓﻰ ﺍﻟﺪﻗﻴﻖ ﺑﺎﻟﻄﻦ = ) 82.998 – 82 ( ×
3076.917 = 30.708 ﻃﻦ
100
7- ،، ﻓﻰ ﺍﻟﺰﻭﺍﺋﺪ ﺑﺎﻟﻄﻦ = ) 21.802 – 19.60 (
× 3076.917 = 67.574 ،،
100
ﺑﻴﺎﻥ
ﺑﺎﻟﺪﻗﻴﻖ ﻭﺍﻟﺰﻭﺍﺋﺪ ﺍﻟﻨﺎﺗﺠﺔ ﻟﻼﺳﺘﺨﺮﺍﺟﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ
ﺍﻻﺳﺘﺨﺮﺍﺝ
% ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ ﻣﻦ ﻗﻤﺢ ﺍﻟﺰﻭﺍﺋﺪ ﺍﻟﻨﺎﺗﺠﺔ ﻣﻦ ﻗﻤﺢ
100 ﻙ ﺍﻟﻄﻦ ﺍﻷﺭﺩﺏ 100 ﻙ ﺍﻟﻄﻦ ﺍﻷﺭﺩﺏ
72 72 108 720 29.66 269.6 44.5
76 76 114 760 25.66 256.6 38 ، 5
80 80 120 800 21.66 216.6 32.5
82 82 123 820 19.66 196.6 29.5
87.5 87.5 875 131.25 14.16 141.6
21.25
93.3 93.3 933 139.95 8.36 83.6 12.55
ﺍﻷﺫﺭﺓ 970 97 135.8 5.5 55 7.7
5
ﺛﺎﻟﺜﺎً : ﻣﺮﺍﺣﻞ ﺣﺼﺮ ﺍﻻﻧﺘﺎﺝ ﻭﺗﻘﺪﻳﺮ ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ :
ﻗﺪ ﻳﻜﻮﻥ ﺍﻟﺤﺼﺮ ﻳﻮﻣﻰ ﺃﻭ ﺷﻬﺮﻯ / ﻛﻞ 3 ﺷﻬﻮﺭ / ﺃﻭ
ﻧﺼﻒ ﻋﺎﻡ / ﺛﻼﺛﺔ ﺃﺭﺑﺎﻉ ﻋﺎﻡ 0
1- ﻋﻦ ﻃﺮﻳﻖ ﺍﺳﺘﺨﺪﺍﻡ ﻛﻤﻴﺎﺕ ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺠﺔ ﻓﻘﻂ :
- ﺍﻟﺪﻗﻴﻖ ﺍﻟﺼﺎﻓﻰ ﺑﺎﻟﻄﻦ = ﻋﺪﺩ ﺍﻻﺟﻮﻟﺔ × ﺻﺎﻓﻰ ﺍﻟﺪﻗﻴﻖ
ﺑﺎﻟﺠﻮﺍﻝ ) 49.88 ﻛﺠﻢ (
1000
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ 24 ﻁ ﺑﺎﻷﺭﺩﺏ = ﺍﻟﺪﻗﻴﻖ ﺍﻟﺼﺎﻓﻰ
ﺑﺎﻟﻄﻦ 150 ×
ﺍﻟﺪﻗﻴﻖ ﺍﻟﻤﻔﺮﻭﺽ ﻣﻦ ﺃﺭﺩﺏ ﺍﻟﻘﻤﺢ
- ﺍﻟﺪﻗﻴﻖ ﺍﻟﻤﻔﺮﻭﺽ ﻣﻦ ﺃﺭﺩﺏ ﺍﻟﻘﻤﺢ ﻫﻰ :
108 ﻛﺠﻢ / ﺃﺭﺩﺏ ﻟﻠﺪﻗﻴﻖ ﺍﻟﻔﺎﺧﺮ ﺍﻟﻤﺤﻠﻰ 72%
114 ،، ،، ،، ،، ،، 76%
120 ،، ،، ،، ﺍﻟﺒﻠﺪﻯ ،، 80%
123 ،، ،، ،، ،، ،، 82%
131.25 ،، ،، ،، ،، 87.5 %
140 ،، ،، ،، ،، ،، 93.3 %
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺍﻟﺨﺎﻡ ﺑﺎﻻﺭﺩﺏ = ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ
ﺍﻟﻤﻌﺪﻝ 24 ﻁ × 24 ﻁ
ﻧﻈﺎﻓﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ ﺍﻟﻤﻌﻠﻮﻣﺔ
ﻣﺜﺎﻝ : ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ 2000 ﺟﻮﺍﻝ ) 50 ﻙ ( ﺍﺳﺘﺨﺮﺍﺝ
72% ، ﻧﻈﺎﻓﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ 23 ﻁ ؟
ﺍﺫﻥ ﺍﻟﺪﻗﻴﻖ ﺍﻟﺼﺎﻓﻰ ﺑﺎﻟﻄﻦ = 2000 × 49.88 =
99.76 ﻃﻦ
1000
ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺍﻟﻤﻌﺪﻝ ﺑﺎﻻﺭﺩﺏ = 99.76 150 × =
138.55 ﺃﺭﺩﺏ
108
ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺍﻟﺨﺎﻡ ﺑﺎﻻﺭﺩﺏ = 138.55 × 24 ﻁ =
144.57 ،،
23
6
2- ﻋﻦ ﻃﺮﻳﻖ ﺍﺳﺘﺨﺪﺍﻡ ﺇﺟﻤﺎﻟﻰ ﺍﻟﻤﻨﺘﺠﺎﺕ :
- ﻳﺘﻢ ﺗﺤﻮﻳﻞ ﺟﻤﻴﻊ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺇﻟﻰ ﺍﻷﻭﺯﺍﻥ ﺍﻟﺼﺎﻓﻴﺔ ﺑﻌﺪ
ﺧﺼﻢ ﺍﻟﻔﻮﺍﺭﻍ
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺑﺎﻷﺭﺩﺏ 24 ﻁ = ﺇﺟﻤﺎﻟﻰ ﺍﻟﻤﻨﺘﺠﺎﺕ
ﺍﻟﺼﺎﻓﻰ ﻛﺠﻢ
ﺇﺟﻤﺎﻟﻰ ﻣﻌﺪﻝ ﺍﻟﺘﺼﺎﻓﻰ ﺍﻟﻨﻤﻄﻰ
- ،، ،، ﺑﺎﻟﻄﻦ = ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺑﺎﻷﺭﺩﺏ 150 ×
1000
- ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ ﺍﻟﻤﻄﺤﻮﻥ ﺑﺎﻻﺭﺩﺏ = ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ
ﺍﻟﻤﻌﺪﻝ 24 ﻁ × 24 ﻁ
ﺩﺭﺟﺔ ﻧﻈﺎﻓﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ
ﻣﺜــﺎﻝ : ﺇﺟﻤﺎﻟﻰ ﺍﻟﻤﻨﺘﺠﺎﺕ 50000 ﻛﺠﻢ ، ﻧﻈﺎﻓﺔ ﺍﻟﻘﻤﺢ
ﺍﻟﺨﺎﻡ 23 ﻁ ﺩﻗﻴﻖ ﺍﺳﺘﺨﺮﺍﺝ 82%
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺑﺎﻻﺭﺩﺏ 24 ﻁ = 50000
= 327.87 ﺃﺭﺩﺏ
152.5
- ﺍﻟﻘﻤـﺢ ﺍﻟﻤﻄﺤــﻮﻥ ﺑﺎﻟﻄﻦ = 327.87 150 × =
49.18 ﻃﻦ 1000
- ،، ،، ﺍﻟﺨﺎﻡ ﺑﺎﻻﺭﺩﺏ = 327.87 × 24 ﻁ =
342.13 ﺃﺭﺩﺏ
23
7
ﺭﺍﺑﻌﺎً : ﺍﻟﺘﺼﻔﻴﺔ ﺍﻟﻔﻌﻠﻴﺔ ﻟﻠﻤﻄﺤﻦ :
1- ﺗﺼﻔﻴﺔ ﺻﻔﺮﻳﺔ ﺩﻭﺭﻳﺔ ﻋﻠﻰ ﺃﺳﺎﺱ ﺩﺭﺟﺔ ﺍﻟﻨﻈﺎﻓﺔ
ﺍﻟﺘﻘﺪﻳﺮﻳﺔ ﻟﻠﻘﻤﺢ ﺍﻟﻤﺴﺘﻮﺭﺩ ﻭﻫﻰ 23.75 ﻗﻴﺮﺍﻁ
- ﻭﻫﻰ ﺍﻟﺘﻰ ﺗﺒﺪﺃ ﺑﺮﺻﻴﺪ ﺻﻔﺮ ﻣﻦ ﺍﻟﻘﻤﺢ ﻭﺗﻨﺘﻬﻰ ﺑﺮﺻﻴﺪ
ﺻﻔﺮ 0
- ﻳﺘﻢ ﺣﺼﺮ ﺟﻤﻴﻊ ﺍﻟﻤﻨﺘﺠﺎﺕ ﻭﻋﺪﻡ ﺗﺮﻙ ﺃﻯ ﻣﻨﻬﺎ ﺑﺎﻟﺼﻮﺍﻣﻊ
ﻓﻌﻠﻴﺎً 0
- ﻳﺘﻢ ﺣﺴﺎﺏ ﺍﻟﻘﻤﺢ ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ﻭﻧﺴﺐ ﺍﻻﺳﺘﺨﺮﺍﺝ ﻭﻣﻌﺪﻻﺕ
ﺍﻟﺘﺼﺎﻓﻰ ﻛﻤﺎ ﺳﺒﻖ 0
2- ﺗﺼﻔﻴﺔ ﻓﻌﻠﻴﺔ ﻋﻠﻰ ﺃﺳﺎﺱ ﺩﺭﺟﺔ ﺍﻟﻨﻈﺎﻓﺔ ﺍﻟﻔﻌﻠﻴﺔ ﻟﻠﻘﻤﺢ
ﺍﻻﺟﻨﺒﻰ :
ﻭﻓﻴﻬﺎ ﻳﺘﻢ ﺇﻋﺎﺩﺓ ﺣﺴﺎﺏ ﺍﻟﺘﺼﻔﻴﺔ ﻋﻠﻰ ﺃﺳﺎﺱ ﺩﺭﺟﺔ ﺍﻟﻨﻈﺎﻓﺔ
ﺍﻟﻔﻌﻠﻴﺔ ﻟﻠﻘﻤﺢ ﺍﻟﻤﺴﺘﻮﺭﺩ ﻣﻦ ﻭﺍﻗﻊ ﺍﻓﺮﺍﺟﺎﺕ ﺍﻟﺒﻮﺍﺧﺮ ﺍﻟﻮﺍﺭﺩﺓ
ﻣﻦ ﺍﻟﻤﻮﺍﻧﻰ 0
3 - ﺣﺴﺎﺏ ﺍﻟﺘﺼﺎﻓﻰ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ :
- ﺗﻘﺪﻳﺮ ﻣﺘﻮﺳﻂ ﺍﻟﺮﻃﻮﺑﺔ ﻟﻠﻘﻤﺢ ﺍﻟﻮﺍﺭﺩ ﺍﻟﺨﺎﻡ ﻟﻠﻄﺤﻦ ﻋﻦ
ﻓﺘﺮﺓ ﺍﻟﺘﺼﻔﻴﺔ 0
- ﺗﻘﺪﻳﺮ ﻣﺘﻮﺳﻂ ﺍﻟﺮﻃﻮﺑﺔ ﻟﻠﻤﻨﺘﺠﺎﺕ ) ﺩﻗﻴﻖ + ﺭﺩﺓ ( 0
- ﺗﺤﺴﺐ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ ﻟﻜﻞ ﻣﻦ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ ﺍﻟﻤﻄﺤﻮﻥ
ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ) ﺩﻗﻴﻖ + ﺭﺩﺓ ( 0
- ﻣﻦ ﺍﻟﻤﻔﺮﻭﺽ ﺃﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ ﻟﻠﻘﻤﺢ ﺑﻌﺪ ﻧﺰﻉ ﺭﻃﻮﺑﺘﻪ
ﺍﻷﺳﺎﺳﻴﺔ ﺗﺴﺎﻭﻯ ﻣﺠﻤﻮﻉ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ ﻟﻜﻼً ﻣﻦ ﺍﻟﺪﻗﻴﻖ
ﻭﺍﻟﺮﺩﺓ 0
ﻣﺜـــﺎﻝ :
- ﺇﺫﺍ ﻛﺎﻥ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ ﺍﻟﻤﻄﺤﻮﻥ ﻣﺴﺘﻮﺭﺩ = 4526.147
ﻃﻦ
ﺩﺭﺟﺔ ﻧﻈﺎﻓﺘﻪ 23 ﻗﻴﺮﺍﻁ
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ 24 ﻗﻴﺮﺍﻁ = 4526.174 ×23 =
4337.583 ،،
24 ﻁ
- ﻛﻤﻴﺔ ﺍﻟﺪﻗﻴﻖ ﺍﻟﺼﺎﻓﻰ ﺍﻟﻨﺎﺗﺞ = 3318.511 ،،
- ،، ﺍﻟﺮﺩﺓ ،، ،، = 1172.882 ،،
- ﻧﺴﺒﺔ ﺍﺳﺘﺨﺮﺍﺝ ﺍﻟﺪﻗﻴــﻖ = 3318.511 % =
76.505 %
4337.583
- ،، ،، ﺍﻟـــﺮﺩﺓ = 1172.882 % = 27.040 %
4337.583
- ﺍﻟﺘﺼﺎﻓﻰ ) ﻙ / ﺃﺭﺩﺏ (
ﻟﻠﺪﻗﻴﻖ = 76.505 150 × = 114.75 ﻙ / ﺃ
100
ﺍﻟﺮﺩﺓ = 27.040 × 150 = 40.56 ﻙ / ﺃ
100
------------------------------
------------
ﺇﺟﻤﺎﻟــﻰ ﺍﻟﺘﺼﺎﻓﻰ = 155.31 ﻙ / ﺃ
8
- ﻭﻛﺎﻥ ﻣﺘﻮﺳﻂ ﻧﺴﺐ ﺍﻟﺮﻃﻮﺑﺔ ﻛﺎﻻﺗــﻰ :-
ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ = 10.77 %
ﺍﻟﺪﻗﻴــﻖ = 13.94 %
ﺍﻟـــﺮﺩﺓ = 13.48 %
ﻓﻜﺎﻧﺖ ﺍﻟﺘﺼﺎﻓﻰ ﻃﺒﻘﺎً ﻟﻠﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ ﻛﺎﻵﺗﻰ :-
- ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ ﻟﻠﻘﻤﺢ = ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪﻝ 24 ﻁ × ) 100
– ﺍﻟﺮﻃﻮﺑﺔ (
100
= 4337.583 × ) 100- 10.77 ( = 3870.425
ﻃﻦ
100
- ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ ﻟﻠﺪﻗﻴﻖ = ﺍﻟﺪﻗﻴﻖ ﺍﻟﺼﺎﻓﻰ × ) 100 –
ﺍﻟﺮﻃﻮﺑﺔ (
100
= 3318.57 × ) 100 – 13.94 ( = 2855.910
ﻃﻦ
100
- ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ ﻟﻠﺮﺩﺓ = ﺍﻟﺮﺩﺓ × ) 100 – ﺍﻟﺮﻃﻮﺑﺔ (
100
= 1172.882 × ) 100 – 13.48 ( =
1014.777 ﻃﻦ
100
- ﺍﺟﻤﺎﻟﻰ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ ) ﻟﻠﺪﻗﻴﻖ + ﺍﻟﺮﺩﺓ (
= 2855.91 + 1014.777 = 3870.687 ﻃﻦ
ﺍﺫﻥ ﺇﺟﻤﺎﻟﻰ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ ﻟﻠﻘﻤﺢ ﺍﻟﺨﺎﻡ = ﺍﻟﻤﺎﺩﺓ ﺍﻟﺠﺎﻓﺔ
ﻟﻠﻤﻨﺘﺠﺎﺕ ﺗﻘﺮﻳﺒﺎً 0
9
ﺧﺎﻣﺴﺎً : ﺍﻟﻤﺤﺎﺳﺒﺔ ﺍﻻﻧﺘﺎﺟﻴﺔ ﻟﻤﻄﺤﻦ ﺍﻧﺘﺎﺝ 72% :
- ﺳﻮﺍﺀ ﻋﻠﻰ ﺃﺳﺎﺱ ﺗﻘﺪﻳﺮﻯ ﻟﻨﻈﺎﻓﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ 23.75
ﻗﻴﺮﺍﻁ
- ﺃﻭ ،، ،، ،، ﻓﻌﻠﻰ ،، ،، ،، 95.24 %
ﻣﺜـــﺎﻝ :
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺍﻟﺨﺎﻡ = 9625.432 ﻃﻦ
- ،، ،، ﺍﻟﻤﻌﺪﻝ 24 ﻗﻴﺮﺍﻁ ) ﻧﻈﺎﻓﺔ ﺗﻘﺪﻳﺮﻳﺔ (
= 9625.432 × 23.75 = 9525.167 ﻃﻦ
24 ﻗﻴﺮﺍﻁ
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺍﻟﻤﻌﺪﻝ 24 ﻁ ) ﻧﻈﺎﻓﺔ ﻓﻌﻠﻴﺔ (
= 9625.432 × 95.24 = 9167.261 ﻃﻦ
100
- ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ ﺑﺎﻟﻄﻦ ﺻﺎﻓﻰ = 6843.157 ﻃﻦ
- ﺍﻟﺴﻤﻴﺪ ،، ،، ،، = 64.494 ،،
- ﺧﻠﻴﻂ ﺍﻟﺰﻭﺍﺋــــــﺪ = 2881.363 ،،
- ﺣﺴﺎﺏ ﻧﺴﺐ ﺍﻻﺳﺘﺨﺮﺍﺝ ﻭ ﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﻓﻰ :
ﺍﻟﺒﻴﺎﻥ ﻋﻠﻰ ﺃﺳﺎﺱ ﺗﻘﺪﻳﺮﻯ ﻋﻠﻰ ﺃﺳﺎﺱ ﻓﻌﻠﻰ
ﺍﺳﺘﺨﺮﺍﺝ ﺍﻟﺪﻗﻴﻖ
،، ﺧﻠﻴﻂ ﺍﻟﺰﻭﺍﺋﺪ 72.52 %
30.25 % 75.35 %
31.43 %
ﺍﻟﺘﺼﺎﻓﻰ ﻟﻠﺪﻗﻴﻖ
،، ﻟﻠﺰﻭﺍﺋﺪ 108.779 ﻙ / ﺃ
45.374 ،، 113.02 ﻙ / ﺃ
47.15 ﻙ/ ﺃ
ﺇﺟﻤﺎﻟﻰ ﺍﻟﺘﺼﺎﻓﻰ 154.153 ﻙ / ﺃ 160.17 ﻙ / ﺃ
ﻋﻨﺪ ﺍﻟﺤﺴﺎﺏ ﻳﻮﺧﺬ ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺍﻟﻤﻌﺪﻝ ﺍﻟﺘﻘﺪﻳﺮﻯ ﻳﺆﺧﺬ
ﺍﻟﻤﻄﺤﻮﻥ ﺍﻟﻤﻌﺪﻝ ﺍﻟﻔﻌﻠﻰ
* ﻳﻼﺣﻆ ﻓﻰ ﺍﻟﺤﺎﻟﺘﻴﻦ ﺯﻳﺎﺩﺓ ﺍﻟﺘﺼﺎﻓﻰ ﻋﻦ ﺍﻟﻨﻤﻄﻰ 152.5
ﻙ / ﺃ
* ﻭﻗﺪ ﺗﻜﻮﻥ ﺍﻟﺘﺼﺎﻓﻰ ﻣﺮﺗﻔﻌﺔ ﻓﻰ ﺍﻟﺪﻗﻴﻖ ﻋﻦ ﺍﻟﻨﻤﻄﻰ
108 ﻙ / ﺃ
* ﻭﻗﺪ ﺗﻜﻮﻥ ﺍﻟﺘﺼﺎﻓﻰ ،، ﻓﻰ ﺍﻟﺰﻭﺍﺋﺪ ،، ،، 44.5 ﻙ / ﺃ
* ،، ،، ،، ،، ،، ﺃﺣﺪﻫﻤﺎ ﻋﻠﻰ ﺣﺴﺎﺏ ﺍﻻﺧﺮ 0
10
- ﻭﻟﻤﻌﺮﻓﺔ ﺍﻟﺰﻳﺎﺩﺓ ﻓﻰ ﺍﻟﺘﺼﺎﻓﻰ ﻳﺘﻢ ﺍﻟﺤﺴﺎﺏ ﻋﻠﻰ ﺩﺭﺟﺔ
ﺍﻟﻨﻈﺎﻓﺔ ﺍﻟﻔﻌﻠﻴﺔ ﻟﻠﻘﻤﺢ ) 95.24% ( ﻭﺍﻟﺘﻰ ﺑﻠﻐﺖ
9167.261 ﻃﻦ 0
ﺗﻌﺎﺩﻝ = 9167.261 × 1000 = 61115 ﺃﺭﺩﺏ
150
1 ( ﺍﻟﺰﻳﺎﺩﺓ ﻓﻰ ﺗﺼﺎﻓﻰ ﺍﻟﺪﻗﻴﻖ ﻟﻸﺭﺩﺏ = ﺍﻟﻔﻌﻠﻰ -
ﺍﻟﻨﻤﻄﻰ
= 113.02 108 - = 5.02 ﻙ / ﺃ
- ﺇﺟﻤﺎﻟﻰ ﺍﻟﺰﻳﺎﺩﺓ ﻓﻰ ﺗﺼﺎﻓﻰ ﺍﻟﺪﻗﻴﻖ = ﺍﻟﻘﻤﺢ ﺑﺎﻷﺭﺩﺏ ×
ﺍﻟﺰﻳﺎﺩﺓ
= 61115 × 5.02 306797 = ﻛﺠﻢ
= 306.80 ﻃﻦ
- ﻗﻴﻤﺔ ﺍﻟﺰﻳﺎﺩﺓ = ﺇﺟﻤﺎﻟﻰ ﺍﻟﺰﻳﺎﺩﺓ × ﺳﻌﺮ ﺍﻟﻄﻦ 1000
ﺟﻨﻴﻪ
= 306.80 × 1000 = 307800 ﺟﻨﻴﻬﺎً
2 ( ﺍﻟﺰﻳﺎﺩﺓ ﻓﻰ ﺗﺼﺎﻓﻰ ﺍﻟﺰﻭﺍﺋﺪ ﻟﻸﺭﺩﺏ = ﺍﻟﻔﻌﻠﻰ -
ﺍﻟﻨﻤﻄﻰ
= 47.15 – 44.5 = 2.65 ﻙ / ﺃ
- ﺇﺟﻤﺎﻟﻰ ﺍﻟﺰﻳﺎﺩﺓ ﻓﻰ ﺗﺼﺎﻓﻰ ﺍﻟﺰﻭﺍﺋﺪ = ﺍﻟﻘﻤﺢ ﺃﺭﺩﺏ ×
ﺍﻟﺰﻳﺎﺩﺓ
= 61115 × 2.65 = 161954.75 ﻛﺠﻢ
= 161.95 ﻃﻦ
- ﻗﻴﻤﺔ ﺍﻟﺰﻳﺎﺩﺓ = ﺍﺟﻤﺎﻟﻰ ﺍﻟﺰﻳﺎﺩﺓ × ﺳﻌﺮ ﺍﻟﻄﻦ 700
ﺟﻨﻴﻪ
= 161.95 × 700 113365 = ﺟﻨﻴﻪ
3 ( ﺍﺟﻤﺎﻟــﻰ ﻗﻴﻤــﺔ ﺍﻟﺰﻳـــﺎﺩﺓ = 1 + 2
307800 = 113365 + = 421165 ،،
11
ﺳﺎﺩﺳﺎً : ﻗﻴﺎﺱ ﻛﻔﺎﺀﺓ ﺍﻷﺟﻬﺰﺓ ﻭﺍﻟﻤﻌﺪﺍﺕ ﻟﻮﺣﺪﺍﺕ ﻣﻄﺤﻦ
ﻗﺪﻳﻢ ﺃﻭ ﺟﺪﻳﺪ ﻭﺗﺤﺪﻳﺪ ﻗﺪﺭﺗﻬﺎ :
)1 ( ﺍﻟﻴﻮﻡ ﺍﻷﻭﻝ : ﺗﺤﺪﻳﺪ ﻗﺪﺭﺓ ﻗﺴﻢ ﺍﻻﺳﺘﻘﺒﺎﻝ ) ﻏﺮﺑﺎﻝ
ﺍﻟﻨﻈﺎﻓﺔ ﺍﻻﺑﺘﺪﺍﺋﻴﺔ ( :
- ﺗﺸﻐﻴﻞ ﺍﻟﺴﺤﺐ ﻣﻦ ﺍﻟﻨﻘﺮﺓ ﻟﻤﺪﺓ ﻣﺤﺪﺩﺓ ﻗﺪﺭﻫﺎ 8 ﺳﺎﻋﺎﺕ
ﻭﺑﻌﺪ ﺍﻻﻧﺘﻬﺎﺀ ﻣﻦ ﺳﺤﺐ ﺍﻟﻘﻤﺢ ﺇﻟﻰ ﻣﺨﺎﺯﻥ ﺍﻟﺨﺎﻡ ﺗﺤﺘﺴﺐ
ﻗﺪﺭﺓ ﺍﻻﺳﺘﻘﺒﺎﻝ
ﻗﺪﺭﺓ ﺍﻻﺳﺘﻘﺒﺎﻝ = ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﻮﺍﺭﺩﺓ ﻋﻠﻰ ﺍﻟﻨﻘﺮﺓ =
ﻃﻦ / ﺱ
ﻓﺘﺮﺓ ﺳﺤﺐ ﺍﻟﻘﻤﺢ ﺑﺎﻟﺴﺎﻋــﺔ
- ﺗﺤﺴﺐ ﻛﻤﻴﺔ ﺍﻟﺸﻮﺍﺋﺐ ﺍﻟﻨﺎﺗﺠﺔ ﻣﻦ ﻏﺮﺑﺎﻝ ﺍﻟﻨﻈﺎﻓﺔ
ﺍﻻﺑﺘﺪﺍﺋﻴﺔ ﻟﻠﺤﺼﻮﻝ ﻣﻨﻬﺎ ﻋﻠﻰ ﻛﻔﺎﺀﺓ ﺍﻟﻐﺮﺑﺎﻝ ﺍﻻﺑﺘﺪﺍﺋﻰ ﻓﻰ
ﻓﺼﻞ ﺍﻟﺸﻮﺍﺋﺐ 0
ﻧﺴﺒﺔ ﺍﻟﻤﺨﻠﻔﺎﺕ = ﻛﻤﻴﺔ ﺍﻟﺸﻮﺍﺋﺐ = %
ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺘﻰ ﺗﻢ ﺍﺳﺘﻘﺒﺎﻟﻬﺎ
) 2 ( ﻓﻰ ﺍﻟﻴﻮﻡ ﺍﻟﺜﺎﻧﻰ : ﻳﺘﻢ ﺗﺸﻐﻴﻞ ﻗﺴﻢ ﺍﻟﻨﻈﺎﻓﺔ
ﺍﻻﺳﺎﺳﻲ ﻭﺍﻟﺘﺮﻃﻴﺐ ﺍﻻﺑﺘﺪﺍﺋﻰ ﻭﻳﺘﻢ ﻗﻴﺎﺱ ﺍﻟﻔﺘﺮﺓ ﺍﻟﺰﻣﻨﻴﺔ
ﺍﻟﻼﺯﻣﺔ ﻟﺘﻨﻈﻴﻒ ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺘﻰ ﺗﻢ ﺍﺳﺘﻘﺒﺎﻟﻬﺎ ﻓﻰ ﺍﻟﻴﻮﻡ
ﺍﻻﻭﻝ ﻭﻗﻴﺎﺱ ﻗﺪﺭﺓ ﺍﻟﻨﻈﺎﻓﺔ ﺍﻻﺳﺎﺳﻴﺔ 0
ﻗﺪﺭﺓ ﺍﻟﻨﻈﺎﻓﺔ ﺍﻻﺳﺎﺳﻴﺔ = ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺘﻰ ﺗﻢ ﺗﻨﻈﻴﻔﻬﺎ =
ﻃﻦ / ﺱ
ﻓﺘﺮﺓ ﺍﻟﺘﻨﻈﻴﻒ ﺑﺎﻟﺴﺎﻋــﺔ
- ﺗﺤﺴﺐ ﻛﻤﻴﺔ ﺍﻟﺸﻮﺍﺋﺐ ﺍﻟﻨﺎﺗﺠﺔ ﻣﻦ ﻛﻞ ﻏﺮﺑﺎﻝ ﻟﻠﺤﺼﻮﻝ
ﻋﻠﻰ ﻛﻔﺎﺀﺗﻪ ﻓﻰ ﻓﺼﻞ ﺍﻟﺸﻮﺍﺋﺐ
ﻧﺴﺒﺔ ﺍﻟﻤﺨﻠﻔﺎﺕ ﻟﻜﻞ ﺟﻬﺎﺯ = ﻛﻤﻴﺔ ﺍﻟﺸﻮﺍﺋﺐ ﺍﻟﻨﺎﺗﺠﺔ ﻣﻨﻪ =
%
ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺘﻰ ﺗﻢ ﺗﻨﻈﻴﻔﻬﺎ
)3 ( ﺑﻌﺪ 24 ﺳﺎﻋﺔ ﺑﺒﺪﺀ ﻋﻤﻠﻴﺔ ﺍﻟﺘﺮﻃﻴﺐ ﺍﻟﺜﺎﻧﻰ ﻟﻠﻘﻤﺢ
ﻭﺍﻟﺬﻯ ﻳﺴﺘﻤﺮ ﻓﻰ ﺍﻟﺘﻬﻮﻳﺔ ﺍﻟﺜﺎﻧﻴﺔ ﻣﺪﺓ 12 ﺳﺎﻋﺔ ﻓﻘﻂ ﻳﺒﺪﺃ
ﺑﻌﺪﻫﺎ ﺗﺸﻐﻴﻞ ﺍﻟﻤﻄﺤﻦ ﻓﻰ ﺍﻟﻄﺤﻦ ﻟﺘﻘﺪﻳﺮ ﻗﺪﺭﺓ ﻗﺴﻢ
ﺍﻟﻄﺤﻦ ﻭﺍﻟﻨﺨﻞ ﻭﺫﻟﻚ ﺑﺘﺸﻐﻴﻞ ﺍﻟﻤﻄﺤﻦ 24 ﺳﺎﻋﺔ ﻛﺤﺪ ﺃﺩﻧﻰ
ﺃﻭ ﺣﺘﻰ ﺗﻤﺎﻡ ﻃﺤﻦ ﺍﻟﻘﻤﺢ ﻛﺤﺪ ﺃﻗﺼﻰ 0
ﻣﻌﺮﻓﺔ ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ ﻭﺧﻼﻝ ﻓﺘﺮﺓ ﺍﻟﻄﺤﻦ ﻳﺘﻢ ﻗﻴﺎﺱ
ﺍﻟﺮﻃﻮﺑﺔ ﻟﻠﻘﻤﺢ ﻋﻠﻰ B1 ﺃﻛﺜﺮ ﻣﻦ ﻣﺮﺓ ﻭﻳﺆﺧﺬ ﻣﺘﻮﺳﻂ
ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﺍﻟﻤﻌﺪ ﻟﻠﻄﺤﻦ 0
ﻗﺪﺭﺓ ﻗﺴﻢ ﺍﻟﻄﺤﻦ = ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﻋﻠﻰ B1 × ( 100 –
ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﻋﻠﻰ B1 ) X 24 ﺳﺎﻋﺔ = ﻃﻦ ﻗﻤﺢ /24
ﺱ
) 100 – ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨــــﺎﻡ (
) 4 ( ﺑﻌﺪ ﺑﺪﺀ ﺍﻟﻄﺤﻦ ﻣﻦ 2 – 3 ﺳﺎﻋﺎﺕ ﺗﺒﺪﺃ ﻋﻤﻠﻴﺔ ﺗﻌﺒﺌﺔ
ﺍﻟﻤﻨﺘﺠﺎﺕ ﻭﺣﺴﺎﺏ ﻛﻤﻴﺎﺗﻬﺎ ﺑﺎﻟﻄﻦ 0
12
) 5 ( ﺣﺴﺎﺏ ﻧﺴﺒﺔ ﺍﻻﺳﺘﺨﺮﺍﺝ ﻛﺎﻻﺗـــﻰ :
ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﻋﻠﻰ ﺍﺳﺎﺱ ﺭﻃﻮﺑﺔ 16% = ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ
ﺍﻟﻤﻄﺤﻮﻥ × ) 100 – ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﻋﻠﻰ B1 )
( 100 – 16 (
ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ ﻋﻠﻰ ﺃﺳﺎﺱ ﺭﻃﻮﺑﺔ 14% = ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ
ﺍﻟﻤﻄﺤﻮﻥ × ) 100 – ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﻋﻠﻰ B1 )
( 100 – 14 (
ﻧﺴﺒﺔ ﺍﻻﺳﺘﺨﺮﺍﺝ = ﻛﻤﻴﺔ ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ ﻋﻠﻰ ﺃﺳﺎﺱ ﺭﻃﻮﺑﺔ
14% × 100 = %
ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﻋﻠﻰ ﺃﺳﺎﺱ ﺭﻃﻮﺑﺔ 16%
)6 ( ﺣﺴﺎﺏ ﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﻓﻰ ﻛﻤﺎ ﺳﺒﻖ 0
ﻣﺜﺎﻝ ﻟﻘﻴﺎﺱ ﻛﻔﺎﺀﺓ ﺃﺟﻬﺰﺓ ﻭﺗﺤﺪﻳﺪ ﻗﺪﺭﺓ ﻣﻄﺤﻦ :
) 1 ( ﻗﺴﻢ ﺍﻻﺳﺘﻘﺒـــﺎﻝ :
- ﻓﺘﺮﺓ ﺍﻟﺘﺸﻐﻴﻞ ﺍﻟﻔﻌﻠﻴﺔ 45 ﻕ / 4 ﺱ
- ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺘﻰ ﺗﻢ ﺍﺳﺘﻘﺒﺎﻟﻬﺎ 120 ﻃﻦ
- ﻛﻤﻴﺔ ﺍﻟﺸﻮﺍﺋﺐ ﻭﺍﻟﻤﺨﻠﻔﺎﺕ ﺍﻟﻨﺎﺗﺞ 725 ﻙ
ﻗﺪﺭﺓ ﻗﺴﻢ ﺍﻻﺳﺘﻘﺒﺎﻝ = 120 ﻃﻦ = 120 = 25.263
ﻃﻦ ﻗﻤﺢ / ﺱ
45 ﻕ 4 ﺱ 4.75
) 45 ﻕ ، 4 ﺱ ( = 4.75 ﺳﺎﻋﺔ ﺑﺘﺤﻮﻳﻞ ﺍﻟﺪﻗﺎﺋﻖ
ﻟﺴﺎﻋﺎﺕ ﺑﺎﻟﻘﺴﻤﺔ ﻋﻠﻰ 60
- ﺍﻟﻘﺪﺭﺓ ﺍﻟﻤﺘﻌﺎﻗﺪ ﻋﻠﻴﻬﺎ = 25 ﻃﻦ ﻗﻤﺢ / ﺱ ﻟﻠﻤﻘﺎﺭﻧﺔ
- ﻧﺴﺒﺔ ﺍﻟﻤﺨﻠﻔﺎﺕ 725 = ﻙ 725 = % = 0.604 %
120 ﻃﻦ 120 × 1000
) 2 ( ﻗﺴﻢ ﺍﻟﻨﻈﺎﻓﺔ ﺍﻷﻭﻟﻴﺔ :
- ﻓﺘﺮﺓ ﺍﻟﺘﺸﻐﻴﻞ ﺍﻟﻔﻌﻠﻴﺔ 55 ﻕ / 17 ﺱ
- ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺘﻰ ﺗﻢ ﺗﻨﻈﻴﻔﻬﺎ 119.275 ﻃﻦ
- ﻛﻤﻴﺔ ﺍﻟﺸﻮﺍﺋﺐ ﻭﺍﻟﻤﺨﻠﻔﺎﺕ ﺍﻟﻨﺎﺗﺠﺔ 4.675 ﻃﻦ
ﻗﺪﺭﺓ ﻗﺴﻢ ﺍﻟﻨﻈﺎﻓﺔ = 119.275 ﻃﻦ = 119.275 =
6.657 ﻃﻦ ﻗﻤﺢ / ﺱ
55 ﻕ / 17 ﺱ 17.916
- ﺍﻟﻘﺪﺭﺓ ﺍﻟﻤﺘﻌﺎﻗﺪ ﻋﻠﻴﻬﺎ = 6 ﻃﻦ / ﺱ ﻟﻠﻤﻘﺎﺭﻧﺔ
- ﻧﺴﺒﺔ ﺍﻟﻤﺨﻠﻔﺎﺕ = 4.675 ﻃﻦ % = 3.919 %
119.275 ﻃﻦ
13
) 3 ( ﻗﺴﻢ ﺍﻟﻨﻈﺎﻓﺔ ﺍﻟﺜﺎﻧﻴﺔ :
- ﻓﺘﺮﺓ ﺍﻟﺘﺸﻐﻴﻞ 24 ﺱ
- ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﻤﻨﻘﻮﻟﺔ ﻣﻦ ﺍﻟﻤﺮﺣﻠﺔ ﺍﻷﻭﻟﻰ =
114.600 ﻃﻦ ﻗﻤﺢ
ﻗﺪﺭﺓ ﺍﻟﻤﺮﺣﻠﺔ = 114.600 ﻃﻦ = 4.77 ﻃﻦ ﻗﻤﺢ
24 ﺱ
- ﺍﻟﻘﺪﺭﺓ ﺍﻟﺘﻌﺎﻗﺪﻳﺔ = 4.2 ﻃﻦ / ﺱ ﻟﻠﻤﻘﺎﺭﻧﺔ
- ﻛﻤﻴﺔ ﺍﻟﺸﻮﺍﺋﺐ ﻟﻬﺬﻩ ﺍﻟﻤﺮﺣﻠﺔ = 1.123 ﻃﻦ
% ﺍﻟﺸﻮﺍﺋﺐ = 1.123 ﻃﻦ % = 0.97 %
114.600 ﻃﻦ
) 4 ( ﻗﺴﻢ ﺍﻟﻄﺤﻦ :
- ﻓﺘﺮﺓ ﺍﻟﺘﺸﻐﻴﻞ ﺍﻟﻔﻌﻠﻴﺔ 24 ﺱ
- ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺘﻰ ﺗﻢ ﻃﺤﻨﻬﺎ ﻣﻦ ﺍﻟﻤﻴﺰﺍﻥ ﻋﻠﻰ B1 =
108.625 ﻃﻦ
- ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ 12%
- ،، ،، ﻋﻠﻰ B1 14.1%
ﻗﺪﺭﺓ ﺍﻟﻤﻄﺤﻦ = ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ × ) 100 – ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ
ﺍﻟﻤﺤﻠﻰ ﻋﻠﻰ B1 )
( 100 – ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨــﺎﻡ (
= 108.625 × ) 100 – 14.1 ( = 106.033
ﻃﻦ ﻗﻤﺢ / 24 ﺱ
) 100 – 12 (
- ﺍﻟﻘﺪﺭﺓ ﺍﻟﺘﻌﺎﻗﺪﻳﺔ 100 = ﻃﻦ ﻗﻤﺢ / 24 ﺱ ﻟﻠﻤﻘﺎﺭﻧﺔ
14
ﺗﺤﺪﻳﺪ ﻗﺪﺭﺓ ﻣﻄﺤﻦ ﺟﺪﻳﺪ ﻋﻦ ﻃﺮﻳﻖ
ﺃﻃﻮﺍﻝ ﺍﻟﻄﺤﻦ ﻭﻣﺴﺎﺣﺔ ﺍﻟﻨﺨﻞ ﻣﻦ ﺍﻟﻜﺘﺎﻟﻮﺝ
ﺃﻭﻻً : ﻋﻦ ﻃﺮﻳﻖ ﺃﻃﻮﺍﻝ ﺍﻟﻄﺤﻦ :
10 ﻃﻦ ﻗﻤﺢ / ﺫﺭﺓ ﻳﺨﺼﻪ 1 ﻣﺘﺮ ﻃﻮﻝ
) ﻃﺤﻦ (
ﺛﺎﻧﻴﺎً : ﻋﻦ ﻃﺮﻳﻖ ﻣﺴﺎﺣﺔ ﺍﻟﻨﺨﻞ :
1.666 ﻃﻦ ﻗﻤﺢ / ﺫﺭﺓ ﻳﺨﺼﻪ 1 ﻣﺘﺮ ﻣﺮﺑﻊ
) ﻧﺨﻞ (
ﻣﺜﺎﻝ : ﻣﻄﺤﻦ ﺃﻃﻮﻝ ﺳﻠﻨﺪﺭﺍﺕ ﺍﻟﻄﺤﻦ ﺑﺎﻟﻜﺘﺎﻟﻮﺝ 16 ﻡ ،
ﻭﻣﺴﺎﺣﺔ ﺍﻟﻨﺨﻞ 64.8 ﻡ 2
ﺍﺣﺴﺐ ﻓﺪﺭﺓ ﺍﻟﻤﻄﺤﻦ ؟
ﺍﻟﺤـــﻞ
1 ( ﻋﻦ ﻃﺮﻳﻖ ﺃﻃﻮﻝ ﺍﻟﺴﻠﻨﺪﺭﺍﺕ :
10 ﻃﻦ ﻗﻤﺢ ________________ 1 ﻣﺘﺮ ﻃﻮﻝ
ﺱ ــــــــــ 16 ﻡ
ﻗﺪﺭﺓ ﺍﻟﻄﺤﻦ ) ﺱ ( = 10 × 16 160 = ﻃﻦ ﻗﻤﺢ
1
2 ( ﻋﻦ ﻃﺮﻳﻖ ﻣﺴﺎﺣﺔ ﺍﻟﻨﺨﻞ :
1.666 ﻃﻦ ــــــــ 1 ﻡ 2
ﺱ ـــــــــ 64.8 ﻡ 2
ﺍﺫﻥ ﻗﺪﺭﺓ ﺍﻟﻄﺤﻦ = 1.666 × 64.8 108 = ﻃﻦ ﻗﻤﺢ
ﻣﻠﺤﻮﻇﺔ : ﺗﺆﺧﺬ ﺍﻟﻘﺪﺭﺓ ﺍﻷﻗﻞ ﻟﺰﻳﺎﺩﺓ ﻛﻔﺎﺀﺓ ﻋﻤﻠﻴﺔ ﺍﻟﻄﺤﻦ
ﻭﺗﻨﺎﺳﺐ ﻗﺪﺭﺓ ﺍﻷﺟﻬﺰﺓ ﻣﻊ ﺑﻌﻀﻬﺎ
15
ﺍﻟﻌﻮﺍﻣﻞ ﺍﻟﺘﻰ ﺗﺆﺛﺮ ﻋﻠﻰ ﺭﺑﺤﻴﺔ ﺍﻟﻤﻄﺤﻦ
ﺗﻨﻘﺴﻢ ﺇﻟﻰ ﺛﻼﺙ ﺃﻗﺴﺎﻡ :
ﺃﻭﻻً : ﻋﻮﺍﻣﻞ ﺗﺮﺟﻊ ﺇﻟﻰ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺨﺎﻡ ) ﺍﻟﻘﻤﺢ (
ﺍﻟﻤﺴﺘﺨﺪﻣﺔ ﻓﻰ ﺍﻟﻄﺤﻦ 0
ﺛﺎﻧﻴﺎً : ،، ،، ،، ﺍﻟﻤﻄﺤﻦ ﻧﻔﺴﻪ 0
ﺛﺎﻟﺜﺎً : ،، ،، ،، ﻣﻮﺍﺻﻔﺎﺕ ﺍﻟﻤﻨﺘﺠﺎﺕ 0
ﺃﻭﻻً : ﺍﻟﻌﻮﺍﻣﻞ ﺍﻟﺘﻰ ﺗﺮﺟﻊ ﺇﻟﻰ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺨﺎﻡ ) ﺍﻟﻘﻤﺢ ( :
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﺴﺘﺨﺪﻡ ﻓﻰ ﺍﻟﻄﺤﻦ ﻳﺄﺗﻰ ﻣﻦ ﻣﺼﺪﺭﻳﻦ :
1- ﺍﻟﻘﻤﺢ ﺍﻟﻤﺤﻠﻰ 2- ﺍﻟﻘﻤﺢ ﺍﻟﻤﺴﺘﻮﺭﺩ
1- ﺍﻟﻘﻤﺢ ﺍﻟﻤﺤﻠﻰ
- ﻫﻮ ﺍﻟﻘﻤﺢ ﺍﻟﺬﻯ ﻳﺰﺭﻉ ﻓﻰ ﻣﺼﺮ
- ﻳﺰﺭﻉ ﻓﻰ ﻧﻮﻓﻤﺒﺮ - ﻳﺤﺼﺪ ﻓﻰ ﻣﺎﻳﻮ
- ﻳﺰﺭﻉ ﺛﻼﺙ ﺃﻧﻮﺍﻉ ﻓﻰ ﻣﺼﺮ
1- ﺃﻗﻤﺎﺡ ﻗﺮﻧﻴﺔ ) ﺳﺨﺎ 8 ، 69 ، 0000 ﺍﻟﺦ (
2- ﺃﻗﻤﺎﺡ ﻧﺸﻮﻳﺔ ) ﺟﻴﺰﺓ 145 ، 150 ، 0000 ﺍﻟﺦ (
3- ،، ﺩﻳﻮﺭﻡ ) ﺳﻮﻫﺎﺝ 1 ، 2 ، ﺑﻨﻰ ﺳﻮﻳﻒ 1 ، 2 00
ﺍﻟﺦ ( ﻻﻧﺘﺎﺝ ﺍﻟﺴﻴﻤﻮﻟﻴﻨﺎ
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﺼﺮﻯ ﻟﻪ ﺧﺎﺻﻴﺔ ﻭﺟﻮﺩ ﺍﻟﺸﻮﺍﺋﺐ ﻭﻗﻄﻊ ﺍﻟﻄﻴﻦ
ﻭﺍﻟﺰﻟﻂ ﺍﻟﻤﺴﺎﻭﻳﺔ ﻟﺤﺒﻮﺏ ﺍﻟﻘﻤﺢ ﻓﻰ ﺍﻟﺤﺠﻢ ﻭﺍﻟﻮﺯﻥ ﺍﻟﻨﻮﻋﻰ
ﻭﻛﺬﻟﻚ ﺣﺒﻴﺒﺎﺕ ﺍﻟﺮﻣﻞ ﺍﻟﺘﻰ ﻳﺼﻌﺐ ﻓﺼﻠﻬﺎ ﻣﻦ ﺣﺒﻮﺏ ﺍﻟﻘﻤﺢ
ﺧﻼﻝ ﻣﺮﺍﺣﻞ ﺍﻟﻨﻈﺎﻓﺔ ﻭﺫﻟﻚ ﻳﺆﺛﺮ ﺳﻠﺒﺎً ﻋﻠﻰ :
* ﻣﻮﺍﺻﻔﺎﺕ ﺍﻟﻤﻨﺘﺠﺎﺕ * ﺗﻠﻒ ﻓﻰ ﺍﻻﺟﻬﺰﺓ ﺧﺎﺻﺔ
ﺍﻟﺴﻠﻨﺪﺭﺍﺕ
- ﻟﻜﻦ ﺃﻣﻜﻦ ﺍﻟﺘﻐﻠﺐ ﻋﻠﻰ ﻫﺬﻩ ﺍﻟﻌﻴﻮﺏ ﺑﺈﻗﺎﻣﺔ ﻣﺤﻄﺎﺕ
ﻏﺮﺑﻠﺔ ﻣﻨﻔﺼﻠﺔ ﻓﻰ ﺍﻟﺸﻮﻥ ﻭﺍﻟﺼﻮﺍﻣﻊ ﺃﻭ ﺗﺨﻔﻴﺾ ﻫﺬﻩ
ﺍﻟﻌﻴﻮﺏ 0
- ﻳﻤﻜﻦ ﺍﻻﺳﺘﻔﺎﺩﺓ ﻣﻦ ﺍﻟﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﺠﻴﺪﺓ ﻟﻠﻘﻤﺢ ﺍﻟﻤﺼﺮﻯ
ﻓﻰ ﺍﻟﻄﺤﻦ ﻭﻣﻨﻬﺎ :
] ﺍﻧﺨﻔﺎﺽ ﺍﻟﺮﻃﻮﺑﺔ – ﺍﺭﺗﻔﺎﻉ ﻧﺴﺒﺔ ﺍﻟﻘﺮﻧﻴﺔ ﻭﺑﺎﻟﺘﺎﻟﻰ ﻧﺴﺒﺔ
ﺍﻟﺒﺮﻭﺗﻴﻦ – ﻗﻮﺓ ﺍﻟﺠﻠﻮﺗﻴﻦ – ﺍﻟﻠﻮﻥ ﺍﻷﺑﻴﺾ ﻟﻠﺤﺒﻮﺏ [ 0
ﻭﺫﻟﻚ ﻟﺰﻳﺎﺩﺓ ﺭﺑﺤﻴﺔ ﺍﻟﻤﻄﺤﻦ ﻭﺍﻟﻤﺘﻤﺜﻠﺔ ﻓﻰ ﺯﻳﺎﺩﺓ ﻧﺴﺒﺔ
ﺍﻻﺳﺘﺨﺮﺍﺝ ﻭﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﻓﻰ 0
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2- ﺍﻟﻘﻤﺢ ﺍﻷﺟﻨﺒﻰ ) ﺍﻟﻤﺴﺘﻮﺭﺩ (
ﻳﻨﻘﺴﻢ ﺍﻟﻘﻤﺢ ﺍﻷﺟﻨﺒﻰ ﺇﻟﻰ ﺛﻼﺙ ﺃﻧﻮﺍﻉ :
1- ﺻﻠﺐ ﺃﺣﻤﺮ : ﻳﺴﺘﺨﺪﻡ ﻻﻧﺘﺎﺝ ﺍﻟﺪﻗﻴﻖ ﺍﻟﻼﺯﻡ ﻟﺼﻨﺎﻋﺔ
ﺍﻟﻤﻜﺮﻭﻧﺔ ﻭﺍﻟﻌﺠﺎﺋﻦ
2- ﺿﻌﻴﻒ ﺃﺣﻤﺮ : ،، ،، ،، ،، ،، ﺍﻟﺨﺒﺰ
3- ﺿﻌﻴﻒ ﺃﺑﻴﺾ : ،، ،، ،، ،، ،، ،، ﻭﺍﻟﻌﺠﺎﺋﻦ ﻭﻫﻮ
ﺍﻟﻤﻘﺒﻮﻝ ﻟﺪﻯ ﺍﻟﻤﺴﺘﻬﻠﻚ ﺍﻟﻤﺼﺮﻯ ﺣﻴﺚ ﺩﻗﻴﻘﻪ ﻧﺎﺻﻊ ﺍﻟﺒﻴﺎﺽ
0
- ﺍﻟﻤﺸﻜﻠﺔ ﻓﻰ ﺍﻟﻘﻤﺢ ﺍﻟﻤﺴﺘﻮﺭﺩ ﺃﻧﻪ ﺩﺭﺟﺔ ﺛﺎﻧﻴﺔ ﻣﺮﺗﻔﻊ
ﻓﻰ ﻧﺴﺒﺔ ﺍﻟﺸﻮﺍﺋﺐ ﻭﺣﻴﻮﻳﺔ ﺳﻮﺳﺔ ﻣﻤﺎ ﻳﺆﺩﻯ ﺇﻟﻰ ﺻﻌﻮﺑﺔ
ﺍﻟﺤﺼﻮﻝ ﻣﻨﻪ ﻋﻠﻰ ﻧﺴﺐ ﺍﺳﺘﺨﺮﺍﺝ ﻭﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﻓﻰ
ﺍﻟﻤﻄﻠﻮﺑﺔ 0
- ﻭ ﻟﺬﻟﻚ ﻓﺈﻥ ﺍﻻﻫﺘﻤﺎﻡ ﺑﻌﻤﻠﻴﺎﺕ ﺍﻻﺳﺘﻴﺮﺍﺩ ﻟﻠﻘﻤﺢ ﻭﺿﺮﻭﺭﺓ
ﺗﻮﻓﻴﺮ ﺍﻟﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﻄﺒﻴﻌﻴﺔ ﺍﻟﺠﻴﺪﺓ ﻟﻠﻘﻤﺢ ﺣﺘﻰ ﻳﻤﻜﻦ
ﺍﻟﺤﺼﻮﻝ ﻣﻨﻪ ﻋﻠﻰ ﻧﺴﺐ ﺍﺳﺘﺨﺮﺍﺝ ﻭﻣﻌﺪﻻﺕ ﺗﺼﺎﻓﻰ ﻣﺮﺗﻔﻌﺔ
ﺑﺎﻻﺿﺎﻓﺔ ﺇﻟﻰ ﻣﻨﺘﺠﺎﺕ ﺛﺎﻧﻮﻳﺔ ﺟﻴﺪﺓ ﻣﺜﻞ ﺍﻟﺠﻨﻴﻦ ﻭﺍﻟﺴﻤﻴﺪ
ﻟﺰﻳﺎﺩﺓ ﺭﺑﺤﻴﺔ ﺍﻟﻤﻄﺤﻦ ﻻﺭﺗﻔﺎﻉ ﺃﺳﻌﺎﺭﻫﺎ 0
ﺍﻟﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﺍﻓﺮﻫﺎ ﻓﻰ ﺍﻟﻘﻤﺢ
1- ﺍﻟﻠﻮﻥ : ﻳﺠﺐ ﺃﻥ ﻳﻜﻮﻥ ﻟﻮﻥ ﺍﻟﻘﻤﺢ ﺃﺑﻴﺾ ﺣﺘﻰ ﻳﻜﻮﻥ
ﻟﻮﻥ ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ ﻓﺎﺗﺢ ﺍﻟﻠﻮﻥ ﻳﺘﻮﺍﻓﻖ ﻭﺭﻏﺒﺎﺕ ﺍﻟﻤﺴﺘﻬﻠﻚ
ﻓﻴﻘﺒﻠﻮﻥ ﻋﻠﻰ ﺷﺮﺍﺋﻪ 0
2- ﺍﻟﺼﻼﺑﺔ : ﻳﺠﺐ ﺃﻥ ﻳﻜﻮﻥ ﺍﻟﻘﻤﺢ ﺫﺍﺕ ﻧﺴﺒﺔ ﻗﺮﻧﻴﺔ ﻋﺎﻟﻴﺔ
ﺣﺘﻰ ﻳﻜﻮﻥ ﻣﺮﺗﻔﻊ ﻓﻰ ﻧﺴﺒﺔ ﺍﻟﺒﺮﻭﺗﻴﻦ ﻭﻣﻨﺨﻔﺾ ﻓﻰ
ﺍﻟﺮﻃﻮﺑﺔ ﻣﻤﺎ ﻳﻌﻄﻰ ﺩﻗﻴﻖ ﺟﻴﺪ ﺍﻟﻤﻮﺍﺻﻔﺎﺕ ﻭﻧﺴﺒﺔ ﺍﺳﺘﺨﺮﺍﺝ
ﻭﻣﻌﺪﻻﺕ ﺗﺼﺎﻓﻰ ﻋﺎﻟﻴﺔ 0
3- ﺍﻟﺒﺮﻭﺗﻴﻦ : ﻳﺠﺐ ﺃﻥ ﻳﻜﻮﻥ ﺍﻟﻘﻤﺢ ﺍﻟﻤﺴﺘﺨﺪﻡ ﻣﺮﺗﻔﻊ ﻓﻰ
ﻧﺴﺒﺔ ﺍﻟﺒﺮﻭﺗﻴﻦ ﺣﺘﻰ ﻳﻤﻜﻦ ﺍﻟﺤﺼﻮﻝ ﻣﻨﻪ ﻋﻠﻰ ﺩﻗﻴﻖ ﻣﺮﺗﻔﻊ
ﺍﻟﺠﻠﻮﺗﻴﻦ 0
4- ﺍﻟﺠﻠﻮﺗﻴﻦ : ﻳﺠﺐ ﺃﻥ ﻳﻜﻮﻥ ﺟﻠﻮﺗﻴﻦ ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ ﻣﻦ
ﺍﻟﻘﻤﺢ ﻗﻮﻯ ﺣﺘﻰ ﻳﻤﻜﻦ ﺍﺳﺘﺨﺪﺍﻡ ﺍﻟﺪﻗﻴﻖ ﻓﻰ ﺟﻤﻴﻊ
ﺍﻻﺳﺘﺨﺪﺍﻣﺎﺕ ) ﻣﻜﺮﻭﻧﺔ – ﺧﺒﺰ ﺷﺎﻣﻰ – ﺣﻠﻮﻯ – ﻓﻄﺎﺋﺮ
000 ﺍﻟﺦ ( 0
ﻷﻥ ﺍﻷﻗﻤﺎﺡ ﺫﺍﺕ ﺍﻟﺠﻠﻮﺗﻴﻦ ﺍﻟﻀﻌﻴﻒ ﺗﺠﻌﻠﻪ ﻗﺎﺻﺮﺍً ﻋﻠﻰ
ﺍﻟﻤﺨﺎﺑﺰ ﻓﻘﻂ 0
5- ﺍﻟﻨﻈﺎﻓـﺔ : ﻳﺠﺐ ﺃﻥ ﺗﻜﻮﻥ ﺍﻻﻗﻤﺎﺡ ﺍﻟﻤﺴﺘﺨﺪﻣﺔ ﻣﺮﺗﻔﻌﺔ
ﺍﻟﻨﻈﺎﻓﺔ ﺃﻯ ﻗﻠﻴﻠﺔ ﺍﻟﺸﻮﺍﺋﺐ ﻷﻥ ﺍﺭﺗﻔﺎﻉ ﻧﺴﺒﺔ ﺍﻟﺸﻮﺍﺋﺐ ﻳﺆﺩﻯ
ﺇﻟﻰ ﻋﺪﻡ ﺟﻮﺩﺓ ﺍﻟﻨﻮﺍﺗﺞ 0
6- ﺍﻟﻮﺯﻥ ﺍﻟﻨﻮﻋﻰ : ﺍﺭﺗﻔﺎﻉ ﺍﻟﻮﺯﻥ ﺍﻟﻨﻮﻋﻰ ﻟﻠﻘﻤﺢ ﻳﺪﻝ ﻋﻠﻰ
ﺍﻣﺘﻼﺀ ﺍﻟﺤﺒﻮﺏ ﻭﺍﻧﺨﻔﺎﺽ ﻧﺴﺒﺔ ﺍﻟﺤﺒﻮﺏ ﺍﻟﻤﻌﻴﺒﺔ ﻭﻳﻌﻄﻰ ﻧﺴﺐ
ﺍﺳﺘﺨﺮﺍﺝ ﻭﻣﻌﺪﻻﺕ ﺗﺼﺎﻓﻰ ﻋﺎﻟﻴﺔ 0
17
ﺛﺎﻧﻴﺎً : ﻋﻮﺍﻣﻞ ﺗﺮﺟﻊ ﺇﻟﻰ ﺍﻟﻤﻄﺤﻦ ﻧﻔﺴﻪ :
ﺃﻯ ﻋﻮﺍﻣﻞ ﺗﺮﺟﻊ ﺇﻟﻰ ﻣﻌﺪﺍﺕ ﻭﺗﺠﻬﻴﺰﺍﺕ ﺍﻟﻤﻄﺤﻦ 0
1- ﻣﺮﺣﻠﺔ ﺍﻻﺳﺘﻘﺒﺎﻝ ﻭﺍﻟﺘﻨﻈﻴﻒ :
ﻣﻦ ﺃﻫﻢ ﺍﻟﻌﻤﻠﻴﺎﺕ ﻟﻤﺎ ﻟﻬﺎ ﻣﻦ ﺃﺛﺮ ﻛﺒﻴﺮ
ﺣﻴﺚ ﻭﺟﻮﺩ ﻗﻠﻴﻞ ﻣﻦ ﺍﻟﺸﻮﺍﺋﺐ ﻣﻊ ﺍﻟﺤﺒﻮﺏ ﻋﻨﺪ ﺍﻟﻄﺤﻦ ﻳﺆﺩﻯ
ﺇﻟﻰ ﺯﻳﺎﺩﺓ ﻧﺴﺒﺔ ﺍﻟﺮﻣﺎﺩ ﻓﻰ ﺍﻟﺪﻗﻴﻖ ﻭﺑﺎﻟﺘﺎﻟﻰ ﻳﺨﺎﻟﻒ
ﺍﻟﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﻤﻄﻠﻮﺑﺔ 0
ﻭﺟﻮﺩ ﺑﻌﺾ ﺍﻟﺸﻮﺍﺋﺐ ﻣﻊ ﺍﻟﻘﻤﺢ ﻳﺆﺩﻯ ﺇﻟﻰ ﺗﻌﺮﺽ ﺍﻵﻻﺕ
ﻭﺍﻷﺟﻬﺰﺓ ﻟﻠﺘﻠﻒ ﻭﺧﺎﺻﺔ ﺍﻟﺸﻮﺍﺋﺐ ﺍﻟﻤﻌﺪﻧﻴﺔ 0
ﻭﺟﻮﺩ ﺑﻌﺾ ﺍﻟﺸﻮﺍﺋﺐ ﻛﺎﻟﺮﻣﻞ ﻭﺍﻟﻤﺮﺗﺒﻄﺔ ﺑﺤﺒﺔ ﺍﻟﻘﻤﺢ ﻳﻈﻬﺮ
ﺫﻟﻚ ﻓﻰ ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺞ ﻭﺍﻟﺨﺒﺰ ﺍﻟﻤﺼﻨﻊ ﻣﻨﻪ ﻭﺍﻟﺬﻯ ﻳﺮﻓﻀﻪ
ﺍﻟﻤﺴﺘﻬﻠﻚ 0
ﺑﻌﺾ ﺍﻟﺤﺒﻮﺏ ﺍﻟﻐﺮﻳﺒﺔ ﺗﻜﻮﻥ ﺳﺎﻣﺔ ﻣﺜﻞ ﺑﺬﻭﺭ ﺍﻟﺤﺸﺎﺋﺶ
ﻛﺎﻟﺴﺎﺑﻮﻧﺎﺭﻳﺎ ﻭﺍﻷﺟﺮﻭﺳﺘﻴﻤﺎ ﻭﻳﺆﺩﻯ ﺫﻟﻚ ﻻﻧﺘﺎﺝ ﺩﻗﻴﻖ ﻏﻴﺮ
ﻣﻄﺎﺑﻖ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ 0
ﻭﺟﻮﺩ ﺑﻌﺾ ﺣﺒﻮﺏ ﺍﻟﻘﻤﺢ ﺍﻟﻤﺼﺎﺑﺔ ﺑﺎﻟﺘﻔﺤﻢ ﺃﻭ ﺍﻷﺭﺟﻮﺕ
ﻳﺆﺩﻯ ﺇﻟﻰ ﻧﻮﺍﺗﺞ ﻏﻴﺮ ﻣﺤﺒﺒﺔ ﻟﻠﻤﺴﺘﻬﻠﻚ ﺫﺍﺕ ﺭﺍﺋﺤﺔ ﻛﺮﻳﻬﺔ ﺃﻭ
ﺗﺆﺩﻯ ﺇﻟﻰ ﻓﺴﺎﺩ ﺍﻟﺪﻗﻴﻖ 0
ﻭﻟﺬﻟﻚ ﻳﺠﺐ ﺃﻥ ﺗﻜﻮﻥ ﺍﻷﺟﻬﺰﺓ ﺍﻟﻤﺴﺘﺨﺪﻣﺔ ﻓﻰ ﻋﻤﻠﻴﺎﺕ
ﺍﻟﺘﻨﻈﻴﻒ ﺫﺍﺕ ﻛﻔﺎﺀﺓ ﻋﺎﻟﻴﺔ ﻟﺘﺨﻠﻴﺺ ﺍﻟﻘﻤﺢ ﻣﻦ ﺍﻟﺸﻮﺍﺋﺐ
ﻭﺍﻟﺤﺼﻮﻝ ﻋﻠﻰ ﻣﻨﺘﺠﺎﺕ ﺟﻴﺪﺓ ﻣﻄﺎﺑﻘﺔ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺗﺴﺎﻋﺪ
ﻋﻠﻰ ﺗﺴﻮﻳﻘﻬﺎ ﻭﺍﻟﺤﺼﻮﻝ ﻋﻠﻰ ﺃﺭﺑﺎﺡ ﻣﺮﺗﻔﻌﺔ ﻣﻨﻬﺎ 0
2- ﻣﺮﺣﻠﺔ ﺍﻟﻐﺴﻴﻞ ﻭﺍﻟﺘﺮﻃﻴﺐ ﻭﺍﻟﺘﻜﻴﻴﻒ :
ﻋﻤﻠﻴﺔ ﺗﻌﺪﻳﻞ ﺍﻟﺮﻃﻮﺑﺔ ﻭﺗﻜﻴﻴﻒ ﺍﻟﻘﻤﺢ ﻣﻦ ﺍﻟﻌﻤﻠﻴﺎﺕ
ﺍﻷﺳﺎﺳﻴﺔ ﻟﺘﺠﻬﻴﺰ ﺍﻟﻘﻤﺢ ﻭﺇﻋﺪﺍﺩﻩ ﻟﻠﻄﺤﻦ ﻭﻳﻮﺟﺪ ﻣﺮﺣﻠﺘﻴﻦ
ﻟﻠﺘﺮﻃﻴﺐ :
ﺍﻟﺘﺮﻃﻴﺐ ﺍﻷﻭﻝ : ﻟﺘﻮﺻﻴﻞ ﺍﻟﺮﻃﻮﺑﺔ ﺇﻟﻰ 14% ﺗﻘﺮﻳﺒﺎً
ﺑﺈﺿﺎﻓﺔ ﻛﻤﻴﺔ ﻣﻦ ﺍﻟﻤﻴﺎﻩ ﻋﻦ ﻃﺮﻳﻖ ﺟﻬﺎﺯ ﺍﻟﺘﺮﻃﻴﺐ ﻭﺗﺨﺰﻥ
ﻓﻰ ﺻﻮﺍﻣﻊ ﺍﻟﺘﺮﻃﻴﺐ ﺍﻻﻭﻟﻰ ﻟﻤﺪﺓ 24 ﺳﺎﻋﺔ 0
ﺍﻟﺘﺮﻃﻴﺐ ﺍﻟﺜﺎﻧﻰ : ﻳﺘﻢ ﺗﻮﺻﻴﻞ ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﺇﻟﻰ ﺩﺭﺟﺔ
15.5 – 16% ﺑﻨﻘﻞ ﺍﻟﻘﻤﺢ ﻣﻦ ﺻﻮﺍﻣﻊ ﺍﻟﺘﺮﻃﻴﺐ ﺍﻻﻭﻝ
ﺇﻟﻰ ﺻﻮﺍﻣﻊ ﺍﻟﺘﺮﻃﻴﺐ ﺍﻟﺜﺎﻧﻰ ﺑﻌﺪ ﻣﺮﻭﺭﻩ ﻋﻠﻰ ﺟﻬﺎﺯ ﺗﺮﻃﻴﺐ
ﺁﺧﺮ ﺛﻢ ﻳﺘﻢ ﺗﺨﺰﻳﻨﻪ ﻓﻰ ﺻﻮﺍﻣﻊ ﺍﻟﺘﺮﻃﻴﺐ ﺍﻟﺜﺎﻧﻰ ﻟﻤﺪﺓ 12
ﺳﺎﻋﺔ ﺃﺧﺮﻯ ﻗﺒﻞ ﻃﺤﻨﻪ 0
ﻛﻤﻴﺔ ﺍﻟﻤﺎﺀ ﺍﻟﻤﺮﺍﺩ ﺍﺿﺎﻓﺘﻪ = ﻗﺪﺭﺓ ﺍﻟﻤﻄﺤﻦ ﻃﻦ / ﺱ ×
) ﺍﻟﺮﻃﻮﺑﺔ ﻋﻠﻰ B1 – ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ ( × 1000
ﺑﺎﻟﻠﺘﺮ /ﺳﺎﻋﺔ ) 100 – ﻧﺴﺒﺔ ﺍﻟﺮﻃﻮﺑﺔ ﻋﻠﻰ B1 )
18
ﻣﺜﺎﻝ : ﻛﻤﻴﺔ ﺍﻟﻘﻤﺢ ﺍﻟﻤﺮﺍﺩ ﺗﺮﻃﻴﺒﻬﺎ = 1.5 ﻃﻦ / ﺳﺎﻋﺔ ،
ﺭﻃﻮﺑﺔ ﺍﻟﻘﻤﺢ ﺍﻟﺨﺎﻡ = 10 % ، ﺍﻟﺮﻃﻮﺑﺔ ﻋﻠﻰ B1 =
15.5 % ﺍﺣﺴﺐ ﻛﻤﻴﺔ ﺍﻟﻤﺎﺀ ﺍﻟﻼﺯﻡ ﺍﺿﺎﻓﺘﻬﺎ ﻓﻰ ﺍﻟﺴﺎﻋﺔ
ﺍﻟﺤﻞ
ﻛﻤﻴﺔ ﺍﻟﻤﺎﺀ ﻟﺘﺮ/ﺱ = 1.5 X 1000 ( 15.5 – 10 )
= 1500X 5.5 = 97.63 ﻟﺘﺮ / ﺱ
) 100 – 15.5 ( 84.5
ﺍﻟﻮﺻﻮﻝ ﺇﻟﻰ ﺩﺭﺟﺔ ﺍﻟﺮﻃﻮﺑﺔ ﺍﻟﻤﺜﻠﻰ ﻋﻨﺪ ﺍﻟﻄﺤﻴﻦ ﻳﺆﺩﻯ
ﺇﻟﻰ :-
ﺗﺠﻠﺪ ﻃﺒﻘﺎﺕ ﺍﻟﺮﺩﺓ ) ﺍﻟﻄﺒﻘﺎﺕ ﺍﻟﺨﺎﺭﺟﺔ ﻟﻠﺤﺒﻮﺏ ( ﻣﻤﺎ ﻳﻘﻠﻞ
ﻣﻦ ﺗﻜﻮﻥ ﺟﺰﺋﻴﺎﺕ ﺻﻐﻴﺮﺓ ﻣﻨﻬﺎ ﻭﺍﻧﺘﺎﺝ ﺩﻗﻴﻖ ﺧﺎﻟﻰ ﺗﻘﺮﻳﺒﺎً ﻣﻦ
ﺍﻟﺮﺩﺓ ﻭﺍﻟﺴﻨﻮﻥ ﺫﻭ ﻟﻮﻥ ﻓﺎﺗﺢ ﻭﻛﺬﻟﻚ ﺍﻧﺨﻔﺎﺽ ﺍﻟﺮﻣﺎﺩ
ﺑﺎﻟﺪﻗﻴﻖ 0
ﺳﻬﻮﻟﺔ ﻓﺼﻞ ﺍﻟﺮﺩﺓ ﻋﻦ ﺍﻻﻧﺪﻭﺳﺒﺮﻡ ﻣﻤﺎ ﻳﻘﻠﻞ ﻣﻦ ﺗﻜﺎﻟﻴﻒ
ﺍﻟﻘﻮﻯ ﺍﻟﻤﺤﺮﻛﺔ ﺍﻟﻼﺯﻣﺔ ﻟﻠﺴﻠﻨﺪﺭﺍﺕ ﻭﺍﻟﺤﺼﻮﻝ ﻋﻠﻰ ﻣﻌﺪﻝ
ﻋﺎﻟﻰ ﻣﻦ ﺍﻟﺪﻗﻴﻖ 0
ﺳﻬﻮﻟﺔ ﺗﻨﻌﻴﻢ ﺟﺰﺋﻴﺎﺕ ﺍﻻﻧﺪﻭﺳﺒﺮﻡ ﻓﻰ ﺳﻠﻨﺪﺭﺍﺕ ﺍﻟﺘﻨﻌﻴﻢ
ﻟﺨﻠﻮﻫﺎ ﻣﻦ ﺟﺰﺋﻴﺎﺕ ﺍﻟﺮﺩﺓ 0
ﺳﻬﻮﻟﺔ ﻧﺨﻞ ﻣﻨﺘﺠﺎﺕ ﺍﻟﻄﺤﻦ ﻓﻰ ﺍﻟﻤﻨﺎﺧﻞ ﻭﺍﻟﺴﺮﻧﺪﺍﺕ 0
ﺍﻟﺤﺼﻮﻝ ﻋﻠﻰ ﻣﻨﺘﺠﺎﺕ ﻃﺤﻦ ﺫﺍﺕ ﺍﻟﺮﻃﻮﺑﺔ ﺍﻟﻤﻄﻠﻮﺑﺔ 14%
ﺩﻭﻥ ﺯﻳﺎﺩﺓ ﻣﻤﺎ ﻳﺆﺩﻯ ﺇﻟﻰ ﻣﺨﺎﻟﻔﺔ ﺍﻟﻤﻮﺍﺻﻔﺎﺕ ﺃﻭ ﻧﻘﺺ
ﻳﺆﺩﻯ ﺇﻟﻰ ﺧﺴﺎﺭﺓ ﺍﻟﻤﻄﺤﻦ 0
ﺗﺤﺴﻴﻦ ﻣﻮﺍﺻﻔﺎﺕ ﺍﻟﺠﻠﻮﺗﻴﻦ ﻭﺇﻣﻜﺎﻥ ﺍﺳﺘﺨﺪﺍﻡ ﺍﻷﻗﻤﺎﺡ
ﺍﻟﺮﺧﻴﺼﺔ ﻓﻰ ﺍﻧﺘﺎﺝ ﺧﺒﺰ ﺟﻴﺪ ﻻﻥ ﻋﺪﻡ ﻭﺟﻮﺩ ﺑﻌﺾ ﺟﺰﺋﻴﺎﺕ
ﺍﻟﺮﺩﺓ ﻓﻰ ﺍﻟﺪﻗﻴﻖ ﻳﻈﻬﺮ ﺟﻮﺩﺓ ﺍﻟﺠﻠﻮﺗﻴﻦ ﻓﻰ ﺍﻟﺪﻗﻴﻖ 0
3- ﻣﺮﺣﻠـــﺔ ﺍﻟﻄﺤﻦ ﻭﺍﻟﻨﺨﻞ :
ﻳﺘﻢ ﺇﻣﺮﺍﺭ ﺍﻟﺤﺒﻮﺏ ﺍﻟﻤﻌﺪﺓ ﻟﻠﻄﺤﻦ ﺑﻴﻦ ﺩﺭﻭﻓﻴﻠﻴﻦ ﻣﻦ ﺍﻟﺼﻠﺐ
ﻟﺘﺠﺰﺋﺔ ﺍﻟﺤﺒﻮﺏ ﺇﻟﻰ ﺟﺰﻳﺌﺎﺕ ﺃﻗﻞ ﺣﺠﻤﺎً ﻳﺘﻢ ﺍﻟﺘﺤﻜﻢ ﻓﻴﻬﺎ ﺧﻼﻝ
ﻋﻤﻠﻴﺔ ﺍﻟﻨﺨﻞ 0
ﺛﻢ ﻳﻌﺎﺩ ﻃﺤﻴﻦ ﺍﻟﺠﺰﻳﺌﺎﺕ ﺍﻟﻜﺒﻴﺮﺓ ﻭﺇﻋﺎﺩﺓ ﺍﻟﻨﺨﻞ 0
ﻭﻫﻜﺬﺍ ﺣﺘﻰ ﻳﺘﻢ ﺍﻟﺤﺼﻮﻝ ﻋﻠﻰ ﺍﻟﺪﻗﻴﻖ ﻭﺍﻟﺮﺩﺓ 0
ﻳﻮﺟﺪ ﺛﻼﺙ ﻣﺮﺍﺣﻞ ﻟﻠﻄﺤﻦ :
- ﻣﺮﺣﻠﺔ ﺍﻟﺪﺵ : ﻣﻦ 5 – 9 ﻣﺮﺍﺣﻞ
- ،، ﺍﻟﺨﺪﺵ : ﻣﻦ 2 – 3 ،،
- ،، ﺍﻟﺘﻨﻌﻴﻢ : ﻣﻦ 4 – 6 ،،
- ﺃﻯ ﺧﻠﻞ ﻓﻰ ﻣﺮﺍﺣﻞ ﺍﻟﻄﺤﻦ ﻭﺍﻟﻨﺨﻞ ﻳﺆﺛﺮ ﻋﻠﻰ ﻋﻤﻠﻴﺔ
ﺍﻟﻄﺤﻦ ﻭﺑﺎﻟﺘﺎﻟﻰ ﻋﻠﻰ ﻣﻮﺍﺻﻔﺎﺕ ﺍﻟﻤﻨﺘﺠﺎﺕ ﻭﺭﺑﺤﻴﺔ ﺍﻟﻤﻄﺤﻦ
0
19
ﺛﺎﻟﺜﺎً : ﻋﻮﺍﻣﻞ ﺗﺮﺟﻊ ﺇﻟﻰ ﻣﻮﺍﺻﻔﺎﺕ ﺍﻟﻤﻨﺘﺠﺎﺕ :
ﻣﻨﺘﺠﺎﺕ ﺍﻟﻄﺤﻦ ﻋﺒﺎﺭﺓ ﻋﻦ :
1 ( ﻣﻨﺘﺠﺎﺕ ﺃﺳﺎﺳﻴﺔ ﻭﻫﻰ ) ﺍﻟﺪﻗﻴﻖ ، ﺍﻟﺮﺩﺓ ﺑﻨﻮﻋﻴﻬﺎ ،
ﺧﻠﻴﻂ ﺍﻟﺰﻭﺍﺋﺪ (
2 ( ،، ﺛﺎﻧﻮﻳﺔ ﻭﻫﻰ ) ﺍﻟﺴﻤﻴﺪ ، ﺍﻟﺠﻨﻴﻦ (
- ﻳﺘﻢ ﺍﻻﻧﺘﺎﺝ ﻃﺒﻘﺎً ﻟﻤﻮﺍﺻﻔﺎﺕ ﻗﻴﺎﺳﻴﺔ ﻟﻜﻞ ﻣﻨﺘﺞ ﺗﺤﺪﺩﻫﺎ
ﺍﻟﺠﻬﺎﺕ ﺍﻟﻤﺴﺌﻮﻟﺔ 0
- ﻳﺘﻢ ﺗﻌﺒﺌﺔ ﺍﻻﻧﺘﺎﺝ ﻓﻰ ﻋﺒﻮﺍﺕ ﻣﻨﺎﺳﺒﺔ ﻣﻄﺎﺑﻘﺔ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ
ﻋﻠﻴﻬﺎ ﺍﻟﺒﻴﺎﻧﺎﺕ ﺍﻟﻮﺍﺟﺐ ﻭﺿﻌﻬﺎ ﻋﻠﻰ ﻋﺒﻮﺍﺕ ﻛﻞ ﻣﻨﺘﺞ 0
- ﻫﺬﺍ ﻭﻳﻌﺘﺒﺮ ﺍﻻﻟﺘﺰﺍﻡ ﺑﺎﻟﺤﺼﻮﻝ ﻋﻠﻰ ﻣﻨﺘﺠﺎﺕ ﻣﻄﺎﺑﻘﺔ
ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﻤﻄﻠﻮﺑﺔ ﺃﺣﺪ ﺃﻫﻢ ﺍﻟﻌﻮﺍﻣﻞ ﺍﻟﺘﻰ ﺗﺰﻳﺪ ﻣﻦ
ﺭﺑﺤﻴﺔ ﺍﻟﻤﻄﺤﻦ 0
20
ﺍﺳﺌﻠﺔ ﻋﺎﻣﺔ
ﺱ 1 : ﻣﺎﻫﻰ ﻣﻨﺘﺠﺎﺕ ﺍﻟﻄﺤﻦ ﺍﻻﺳﺎﺳﻴﺔ ﻭﺍﻟﺜﺎﻧﻮﻳﺔ
ﺝ : ﺍﻻﺳﺎﺳﻴﺔ ) ﺍﻟﺪﻗﻴﻖ / ﺧﻠﻴﻂ ﺍﻟﺰﻭﺍﺋﺪﺃﻭ ﺍﻟﺮﺩﺗﻴﻦ (
ﺍﻟﺜﺎﻧﻮﻳﺔ ) ﺍﻟﺴﻤﻴﺪ /ﺍﻟﺠﻨﻴﻦ (
ﺱ 2 : ﻣﺎﻣﻌﻨﻰ ﻧﺴﺒﺔ ﺍﺳﺘﺨﺮﺍﺝ ﺍﻟﺪﻗﻴﻖ 72 % ؟
ﺝ :ﺃﻯ ﺃﻥ ﻛﻤﻴﺔ ﺍﻟﺪﻗﻴﻖ ﺍﻟﻨﺎﺗﺠﺔ ﻣﻦ ﻃﺤﻦ 100 ﻛﺠﻢ ﻗﻤﺢ
ﻧﻈﻴﻒ ﻣﺠﻬﺰ ﻟﻠﻄﺤﻦ ﻗﺒﻞ ﻣﻌﺎﻣﻠﺘﻪ ﺑﺎﻟﻤﺎﺀ ﺗﺴﺎﻭﻯ 72 ﻛﺠﻢ
ﺱ 3 : ﻣﺎﻣﻌﻨﻰ ﺍﺟﻤﺎﻟﻰ ﻣﻌﺪﻻﺕ ﺗﺼﺎﻓﻰ ﻃﺤﻦ ﺍﻟﻘﻤﺢ ؟
ﺝ : ﻫﻰ ﺍﺟﻤﺎﻟﻰ ﻛﻤﻴﺔ ﻣﻨﺘﺠﺎﺕ ﺍﻟﻄﺤﻦ ﺑﻌﺪ ﺣﺴﺎﺏ ﻛﻤﻴﺔ ﻛﻞ
ﻣﻨﺘﺞ ﻋﻠﻰ ﺣﺪﻩ
ﺱ4 : ﻣﺎﻫﻰ ﺍﻟﻌﻮﺍﻣﻞ ﺍﻟﺘﻰ ﺗﺆﺛﺮ ﻋﻠﻰ ﺭﺑﺤﻴﺔ ﺍﻟﻤﻄﺤﻦ ؟
ﺝ : ﻋﻮﺍﻣﻞ ﺗﺮﺟﻊ ﺍﻟﻰ :
- ﺍﻟﻤﺎﺩﺓ ﺍﻟﺨﺎﻡ ) ﺍﻟﻘﻤﺢ ( - ﻣﻌﺪﺍﺕ ﺍﻟﻤﻄﺤﻦ
- ﻣﻮﺍﺻﻔﺎﺕ ﺍﻟﻤﻨﺘﺠﺎﺕ
ﺱ5 : ﻣﺎﻫﻰ ﺍﻟﻌﻨﺎﺻﺮ ﺍﻟﻤﻄﻠﻮﺑﺔ ﻟﻌﻤﻞ ﻣﺤﺎﺳﺒﺔ ﺍﻧﺘﺎﺟﻴﺔ
ﻟﻤﻄﺤﻦ ﻻﻳﺠﺎﺩ ﻧﺴﺒﺔ ﺍﻻﺳﺘﺨﺮﺍﺝ ﻭﻣﻌﺪﻻﺕ ﺍﻟﺘﺼﺎﻓﻰ ؟
ﺝ : - ﺍﻟﻘﻤﺢ ﺍﻟﻤﺴﺘﺨﺪﻡ ﺍﻟﺨﺎﻡ ﻭﺩﺭﺟﺔ ﻧﻈﺎﻓﺘﻪ ﺍﻟﻔﻌﻠﻴﺔ
- ﺍﻟﻘﻤﺢ ﺍﻟﻤﻄﺤﻮﻥ ﺍﻟﻤﻌﺪﻝ 24 ﻗﻴﺮﺍﻁ
- ﺍﻟﺪﻗﻴﻖ ﻭﺍﻟﺴﻤﻴﺪ ﺍﻟﻨﺎﺗﺞ
- ؟ ﺍﻟﻨﺎﺗﺠﺔ