Straw of different cereals - properties. Chemical composition and nutritional value of straw Physical methods of preparing straw for feeding

Straws of different cereals have their own characteristics.

Rye straw is thick, with long internodes, and its color is dark. It is indispensable when depicting wooden architecture structures and sailboats.

Wheat straw is lighter in color, but also thick and coarse: it is good to use in those works where architectural structures are depicted.

Barley straw is beautiful, elastic, shiny. Color - from soft white, pink to lilac in different shades. An excellent material for flower arrangements, images of the sky in landscapes, vases in still lifes. Disadvantages: thin stem, very narrow ribbon.

Oat straw ranges in color from faint golden to bright yellow to dark gold. The surface of the tapes is not uniform: some areas are smooth, others have a clearly defined texture. The tape is wide, elastic, convenient for work.

Rice straw is found in white, cream, beige, light brown, green, dark green. The surface texture of the tapes is very beautiful, ribbed. The tubes vary in thickness. The shell is dense and wide – this is the most beautiful part of the straw. Straw is elastic, pliable, and effective in working on any subject using any technique.

Buckwheat straw. The surface of the tapes is even, smooth, shiny. During the period of full ripening of seeds, it has bright color, from pink to dark cherry. These tones are good for depicting flowers, berries, vases, and sunset skies. In late autumn, the straw changes color and turns from light beige to dark brown. This is an excellent material for paintings in which it is necessary to convey the structure of wood: architectural details, tables, benches, trunks. Buckwheat straw is not suitable for volume-convex applications and works in graphic techniques.

The straws can be collected and prepared in several batches.

The first collection - green stems still without spikelets, tender, silky. Slice and dry in the shade. Soak and iron as needed. If after some time the green color disappears, soak the straw for 40 minutes in a solution of copper sulfate - 1 tablespoon per 0.5 liter of water.
The second harvest - after about two weeks, when a spikelet has already formed, the lower part of the stem begins to turn yellow, while the upper part is still green. The grains are like milk, which is why the period of milk ripeness is called.

If you collect barley at this time and store it for six months, then after six months of storage the stems will turn pink.

At the same time, wheat has a crimson color; it will be preserved if it is collected and immediately processed, i.e. iron.

The third collection is before harvesting. All grains are collected.

At the end of August, buckwheat (from which the grain is harvested) turns dark cherry. Wild millet (panicles - grows in corn fields), if processed within two weeks of harvest, the color will be pink.

In December, under the snow, the stumps of harvested wheat have a steel color. Or take a normal straw, wrap it in a wet cloth, put it in a plastic bag and leave it for a week or a month (it will rot, mold), the color will also be different shades of gray.

Straws are kept in a decoction of onion peels to obtain shades of brown.

From the book by O. Bulich.

Straw coloring

The natural color of straw is very diverse. It is good in itself: it resembles gold, silver: its color changes depending on how it is positioned in the work - horizontally or vertically. But if necessary, the color of the straw ribbons can be changed.

The following dyes are used to tint straws in different colors:

Ink, ink,
Diamond green, blue,
stain,
Manganese,
Aniline dyes.

To give the straws a bright yellow-golden color, the straws can be boiled in a soda solution (1 teaspoon of baking soda per 1 liter of water). Boil the tubes for 15-25 minutes. If boiled for longer, the straw may change color and lose its shine.

You can bleach straw using hydrogen peroxide (per 1 liter of water – 150 g of 15% hydrogen peroxide + 20 g of ammonia + 40 g of caustic soda). The water should be preheated. The required amount of straw is immersed in the prepared solution for 40-60 minutes (the straw must be completely covered with the solution), and then washed well and dried under natural conditions.

The straws can be boiled in the persalt solution.

To dye straws with aniline dyes, you need to dilute them in water and pour the prepared solution onto the straw stems, bring to a boil and keep at a boil for 45-60 minutes (per 1 liter of water 1-2 g of dye, 1 g of table salt and 2 g of acetic acid ). The color reaches different intensities - from delicate, faintly colored to bright, thick, saturated color. To obtain the desired result, the tapes are left in the dye for 2-3 days. The dye does not destroy or reduce the shine of the straw.

Brown tones of varying saturation can be obtained by ironing the straws with a hot iron (preferably cast iron) to the desired shades or by annealing them in the oven on a baking sheet for 10 to 30 minutes. Depending on the processing time, it acquires different shades.

Straw is roughage obtained from cereals and legumes

after threshing grain, characterized by a high fiber content

(30–36%) and very low protein levels (3.7–6.1%).

Straw of a natural color, its own, is considered benign.

appropriate to its specific type, not faded, not darkened by

unfavorable conditions for cleaning and storage, with a fresh smell,

not rotten, not musty and not moldy. Mass fraction of dry matter

must be at least 80%, the content of toxic and harmful

plants - no more than 1%, inorganic and organic impurities -

no more than 3%. An important feature of good straw is also its

elasticity and shine.

There are several straw harvesting technologies: conventional

storage in stacks, in pressed form, in crushed form

Existing in

Currently, straw preparation methods are divided into physical,

chemical and biological.

Physical methods of processing straw include chopping,

flavoring, steaming.

Chopping is the easiest way to prepare straw

to feeding. When feeding coarse, uncrushed straw

its losses are 20–30%, and the chopped straw is eaten

almost. The cutting length for cattle should

be 4–5 cm, for horses and sheep - 2–3 cm.

Steaming and flavoring of chopped straw helps

its softening, disinfection from mold fungi and microbes

and significantly increases the palatability of feed by livestock.

Steam the straw (heat it to a temperature of 90 °C) for

1 hour, then left in the boxes for another 2-3 hours. For steaming 1 c

straw consumes 30–35 kg of steam.

The straw is flavored with stillage, molasses, brewer's grains or

hot 1% salt water at the rate of 100–120 liters of solution

for 1 quintal of straw. It is better to dissolve molasses in hot water in proportion to

ratio 1:2–1:5. The palatability of straw increases significantly when

mixing it with chopped root vegetables, silage, fresh

pulp and other succulent foods

types of alkalis (caustic soda, soda ash, lime) that

used both in pure form and in combination with other reagents

and physical techniques (with steam, under pressure).

There are wet and dry alkalization. Wet alkalization

carried out with a relatively weak alkali solution (2–3% solution

caustic soda at the rate of 1–1.5 tons per 1 ton of straw). Treated straw

kept for 12–24 hours, after which they are fed to animals.

Dry alkalization is carried out with concentrated

solution (27–35%) of caustic soda at the rate of 80–100 l per 1 ton

dry straw in conditions high temperatures(70–80 °C) and pressure.

After 7–10 days it is fed to animals

Biological methods of straw preparation include silo

popping in pure form with starter cultures and in a mixture with green and high-

wet food, yeasting, enzyme treatment and others.

These methods increase taste, palatability and partially (by

10–15%) straw nutritional value

Consumability of straw by cattle, sheep and lo-

Shadmi depends on the type of straw. Oatmeal is better eaten by animals

straw, millet and barley straw, worse - straw of winter cereals

and legumes.

Cattle and horses are given up to 25 kg of wet meat

crowbars (5–7 kg dry cutting), young animals over a year old - up to 15 kg (3–4 kg

dry cutting), sheep older than one year - up to 3 kg (0.6–0.8 kg dry cutting)

Dry stems of cereals, legumes and grain crops, without leaves, inflorescences and seeds, are called straw. If she good quality, it should be light, shiny and elastic. Grain straw is commonly used as cattle feed. But due to its low nutritional value and slow digestibility, it is used only as an addition to the main diet. It is also used as mulch.

Use in the garden

To increase palatability, it is crushed, steamed, flavored and processed chemicals. Depending on what plant the straw is from, it can be:

The chemical composition of straw is influenced by many factors., including the type of plant, method of harvesting and storage, climate. It contains:

• fiber 45%;
• protein 2−6%;
• fat - about 2%;
• ash - 7%.

Straw introduced into the soil after decomposition forms carbohydrates and protein compounds, which then decompose into lysine and cellulose. In order for decomposition to proceed faster, nitrogen is needed (12 kg of nitrogen fertilizer is required for 1 ton of straw).

Fertilizer for potatoes

Using straw in the garden is important. Sometimes gardeners have to use clay soil. Therefore, the ripening period of potatoes becomes longer; oxygen enters such soil with difficulty. Productivity decreases, and time and labor costs increase.

To enrich the soil, it is customary to add manure or peat. However, most often these fertilizers are used for other crops, for example, cucumbers or tomatoes. In order not to deprive the potatoes of care and fertilizers, you can add dry grass to the soil. After its application, the soil becomes “airier”, more fertile, and then useful humus is formed.

Typically, straw is added in the fall already chopped. However, using whole stems can also achieve a good effect. If you bury it, crushed or whole, with a small layer of soil during the winter, the stems will collapse. The thickness of the soil above the fertilizer should be no more than 15 cm for decomposition to proceed well.

In the spring, while digging up the site, you will be able to feel how the structure of the soil has changed. Such loose soil will remain throughout the summer, and in the fall it will be necessary to apply straw fertilizer. If you do this for several years in a row, the soil will not only become airier, but also richer in composition, it will contain humus. You could even say that the earth becomes blacker in color.

One of the nuances that may alarm gardeners is the appearance of mold. Mold is not particularly harmful to the soil, like other microbes found in it. It can appear as a result of manure application and multiplies as soon as the ground begins to warm up. And the straw fertilizer begins to mold due to the heating that has begun.

It is worth noting that mold does not appear in clay soils, but only in fertile ones. If there is not a lot of mold, it will disappear within two to three months. But if mold has formed in large quantities, it means that a lot of organic fertilizers have been added to the soil, or the soil is overheated and waterlogged. In this case, loosening will help to cope with mold.

Due to the development of mold, the amount of nitrogen in the soil decreases. Therefore, if a large amount of straw is added to the bed, it is necessary to additionally add nitrogen, organic or mineral fertilizers.

Azotobacteria develop in the soil containing straw humus. They process organic matter and enrich the soil with nitrogen from the atmosphere, which means less manure, urea and ammonium nitrate are required for fertilizer.

With the help of dry stems, you can not only improve the structure and quality of the soil, but also improve its health. In too dense soil - clay, pathogenic microbes can exist for a very long time, but in loose soil there are noticeably fewer of them.

In order for the straw to decompose faster and mold not to form, in the fall, along with dry stems, it is necessary to add saltpeter or urea at the rate of 150 g per 1 sq. m.

Some gardeners use straw to make beds for strawberries or cucumbers. To do this, a layer of straw is placed in a trench up to 30 cm deep, and fertile soil is placed on top.

Using straw as mulch

Mulching is used to protect the earth from overheating and drying out moisture. Mulched beds are also protected from weed growth.

There are two ways to make mulch: using straw alone or mixed with other organic waste. Compost, rotted leaves and hay can be mixed with dry stems to make mulch.

If the soil is too dense and covered with a thick layer of straw mulch, the underlying layer will begin to rot. Therefore, it is better to mulch clay soil with chopped grass 2 cm thick. And add small portions over two weeks.

A good mulch is made by mixing manure and straw. It is very useful for berries. It is laid down for the winter so that the berries do not accumulate nitrates. And for strawberries, use clean straw mulch during ripening so that the fruits do not come into contact with the ground.

Straw is also used for surface composting. With this method, soil fertility increases and its mechanical structure improves. Dry stems should be laid alternating with a layer of manure and plant debris. Decomposition proceeds very quickly. For the process to proceed intensively, the compost must be watered

After a few weeks, the straw compost needs to be mixed with the soil. This soil is well suited for crops intended for green manure. With their help, good humus is formed and the soil is enriched with nutrients.

After surface composting with straw, the soil acquires the structure of a sponge, which is soaked in solution nutrients.

You cannot mulch the ground with straw. before planting garden crops. The inhibitors it contains can prevent seed germination. On the contrary, it is useful to mulch sprouted crops with chopped straw.

Advantages and disadvantages

Using straw fertilizer or mulch in the garden has both its disadvantages and advantages. The positive aspects are:

• Increasing the moisture permeability of the soil.
• Improving soil structure and looseness.
• A barrier that protects the earth from the sun's rays.
• Contains a large amount of organic matter.
• Compared to other natural fertilizers (for example, manure), it is more accessible and more pleasant to use.

There are also disadvantages:

• Dry plant stems may contain insects that can damage the plants or future crops.
• Dry cereal and legume stems decompose into compounds containing harmful acids.
• Additional moisture is required to speed up decomposition.

To prevent straw from harming the garden, it must be added after harvesting, for several years in a row. And if gardeners want straw fertilizer to bring more benefits, it must be applied with nitrogen and black soil, evenly distributed over the site.

Physical methods of preparing straw for feeding

Chemical methods for preparing straw for feeding

Biological methods of preparing straw for feeding

List of used literature

Straw

Big specific gravity of grain crops in the structure of sown areas leads to the fact that the farm uses a significant amount of straw to feed cattle and sheep. Highest value has cereal straw and a relatively small amount of legume straw.

A characteristic feature of the chemical composition and nutritional value of straw is its high fiber content, very small amounts of protein and fat, poor mineral content and an almost complete absence of vitamins. In addition, straw in its pure form is poorly eaten by livestock and has a relatively low digestibility of nutrients.

Straw nutrients are enclosed in a durable lignin-cellulose complex, which is poorly broken down in the gastrointestinal tract of animals. Therefore, the digestibility of straw nutrients is low. Straw fiber consists of 35-45% cellulose, 14-20% lignin, 20-30% pentosans, 2-3% cutin and 3-5% silicon salts. The higher the fiber content in straw, the lower its nutritional value. According to this indicator, spring grain straw is superior to winter grain straw. Good varieties of spring straw are close to hay in nutritional value Low quality. In terms of overall nutritional value (feed units), the best cereal straw is millet, oat, barley, and spring wheat; from legumes - pea, as well as vetch and oatmeal. Digestible protein is most found in pea and vetch-oat straw.

When evaluating straw, you need to pay attention to its color, shine, elasticity and cleanliness. Good fresh cereal straw should be light, shiny, elastic, and free of dust. Old straw is brittle and often has a musty smell.

Straw intended for feed purposes must meet the requirements of OST 46149-83: the smell of fresh straw - without signs of musty or moldy, the color - characteristic of the plant type: light yellow for rye, wheat, barley, oat, rice straw; green to light brown - for millet, corn, grass straw; light brown to dark brown - for buckwheat, pea, soybean, vetch and legume straw. The mass fraction of dry matter must be at least 80%, the content of poisonous and harmful plants - no more than 1%, organic and mineral impurities - no more than 3%. The straw should not contain thistles, horsetail and other weeds; it should not be contaminated with soil.

After harvesting the grain crops, the straw is removed from the field and placed in stacks for storage. There are several technologies for collecting straw: conventional storage in stacks, in pressed form, in crushed form.

In the first case, after threshing the grain, the straw from the combine enters the stacker, where it is compacted and then unloaded onto the stubble in the form of hay. The haystacks are delivered to the storage location using a hay hauler or cable drags and placed in large stacks. The stacks are placed on a dry, elevated place, with the end side in the direction of the prevailing winds. The height of the stack must be at least 4.5 m. The stack is given a cone-shaped shape at 1/3 of the height, but the angle of the slope must be at least 55° - for better water drainage.

In the second case, the bottom of the stacker is removed and the straw from the combine is placed in a windrow, from which it is picked up and pressed into bales by a baler. Straw bales, like hay, are placed in stacks, which are covered with polymer film.

In the third case, chopped straw from the combine is fed into self-unloading carts, in which it is transported to the storage location.

Accounting and posting of straw, like hay, is carried out by measurement. The weight of 1 m3 of straw depends on its type, height and time of laying the stack.

The straw of spring crops is relatively well eaten by cattle, sheep and horses. Oatmeal, millet and barley straw are eaten better, while spring wheat and legume straw are eaten worse. Winter crop and rice straw is usually used for bedding. Corn stover is well eaten after chopping. Oat straw has a slightly bitter taste. Barley straw can be dangerous due to the radiant fungus that settles on it. Rye straw is valued lower than others; if you suddenly switch to it after oat straw, it can cause colic. The stems of bean straw are easily affected by fungi, and pea straw is often clogged with soil. Buckwheat straw, which is usually juicy when harvested, is difficult to dry, easily molds and can cause phagopyrosis - swelling and redness of the skin, rashes, and tumors.

Due to its low nutritional value, straw, when feeding highly productive animals, plays the role mainly of ballast feed, necessary to give the diet the required volume. In larger quantities (up to half the daily requirement of roughage), straw is fed to cattle of medium and low productivity and working areas during light work. In some cases, it is useful to include straw in the diet to maintain normal digestive processes, for example, when feeding cows heavily with watery feed, or when switching animals from winter feed to green pasture.

You can increase the palatability and nutritional value of straw preliminary preparation to feeding. There are several methods of preparation: physical, chemical, biological.

Physical methods improve mainly organoleptic characteristics - taste, smell, color, physical properties. These techniques help to quietly increase the palatability of the treated straw. The digestibility of nutrients and the energy value of straw remain almost unchanged. Simple physical and mechanical methods have long been widely used on farms: grinding, flavoring, briquetting, etc.

Chemical and biological methods of preparing straw for feeding, along with improving quality indicators, also increase the palatability, digestibility of nutrients (especially fiber) and the energy value of the feed. Under the influence of chemical treatment, mainly alkalis, significant changes occur in the structure of the straw. The bonds of cellulose with the encrusting substances cutin, suberin, and lignin are disrupted), the straw is alkalized, its acidity decreases, resulting in improved conditions for the vital activity of microflora in the gastrointestinal tract (mainly in the rumen of ruminants) and for the penetration of digestive enzymes into the plant cell ( fiber), normal nutrient digestibility improves. The overall nutritional value of straw after chemical treatment increases by 1.5-2 times.

Physical methods of preparing straw for feeding

For all methods of processing and preparing straw for feeding, it is recommended to use chopping. Cutting straw is better eaten by livestock, losses in feeders are reduced, the energy expenditure of animals on eating and chewing it is reduced, teeth are protected from rapid abrasion, and digestion is accelerated. Chopped straw is easier to transport and distribute to livestock, mix with other feed (silage, concentrates, bar grain, beer grains, etc.), load and unload from steamers, and treat with chemicals. The whole thing improves technological process preparation of complete feed mixtures in loose, granulated and briquetted form.

The best building material for them is under our feet. This is straw.

Professional interest is not only the path of intelligence officers. Scientists, specialists from all fields, art critics, and collectors travel around the world in the hope of learning something new in the business to which they have dedicated their lives.

Among such professionals is Yuri Nikolaevich Lapin - designer, physicist, author of two books, academician of the International Academy of Ecology, a man who has devoted more than twenty years of his life to studying the issues of creating environmentally friendly and economical housing. And most importantly - an active traveler.

- Yuri Nikolaevich, how did your travels help you?

They convinced me that my research was correct. 20 years ago I asked myself a naive question: what should be the thickness of the wall in order to reduce the heat loss of the house to zero (not to zero, but to the equality of inevitable household heat generation and heat loss at home)? When my colleagues heard my reasoning that the house may not be heated, they twisted their finger at their temple. Now these thoughts and solutions have found practical implementation all over the world. The peak of interest in the topic arose during the energy crisis of 1973–74, when Arab countries declared an oil embargo on the West, which supported Israel’s aggression, and then raised oil prices by an order of magnitude.

In America, houses that do not have heating systems are called “zero”; in Europe – “passive”. The cost of energy resources in the Old and New Worlds best convinces people of the need to create dwellings that would be heated with human heat and the warmth of the hearth. For example, a person sitting quietly has a thermal power of 120 watts. In total, these heat releases reach considerable values, comparable to the power of heating systems. But the main secret, of course, is not in the person, but in the principle of building the housing itself.

- This is probably something from the field of nanotechnology, which our government decided to target...

Sometimes solutions to the most complex technical and social issues lie on the surface. The construction of cheap and economical houses is an example of this. The best building material for them is under our feet., especially here in the Krasnodar region.

This is straw. Or nanostraw - whatever you like.

Once upon a time, our ancestors actively used it in the construction of their houses - they mixed it with clay and roofs. And in our perception it has become a kind of synonym for Old Testament backwardness.

But I would call straw a gift from the Almighty. The annual harvest of this material in Russia every year would be enough for two housing programs for the construction of 800 million m2 of housing - five times more than the national “affordable housing” project designated as the cherished goal of 140 million m2 - about 800 million tons of rye and wheat straw various cereals.

The material is free, it is burned in the fields instead of being actively used. It has excellent thermal, sound, construction, environmental, and biological characteristics.

• With a density of 80-100 kg per cubic meter coefficient of thermal conductivity- 0.05, four times better than wood! For comparison: brick – 0.7, concrete – 1.8.
• PriceYou can’t even compare such material - pennies.
• Plastered straw does not burn, does not rot, if there is a reliable roof over the house and there are no obvious leaks.
• Another plus - durability, the service life of such houses is up to 500 years. By the way, bathhouses are also built from straw.
• Straw “breathes” much better than wood and has excellent vapor barrier properties, the mechanism of which has not yet been fully studied.

- Really impressive. The only thing that spoils the reputation of straw is the tale of the three little pigs, where, as you know, a house made of straw gave in to the wolf...

Straw houses began to be built in America, where many grain crops are traditionally grown. To this day, people are served well by houses built a hundred years ago. And no wolf is afraid of them.

In one-story frameless houses, straw bales of standard thickness (0.5 m) serve as load-bearing structures. The bales themselves are prestressed, so no time is wasted on shrinkage due to prestressing of the walls with metal reinforcement.

Construction of a two-story house requires increasing the thickness of the straw walls to one meter, or increasing the density (degree of compression) of the bales.

Five-story thatched buildings are currently known.

Frame-straw technology in terms of number of storeys is limited by the load-bearing capacity of the frame, i.e. It is even possible to build straw skyscrapers. In the USA, there is a project for a 40-story thatched house with a combined reinforced concrete and metal frame.

Exterior and interior decoration is not limited in any way- any materials for which there is enough money. People are building mansions, cottages and small modest houses at nominal prices.

For the most distrustful guests, one of my friends left a “glasnost window” on the second floor - a glazed fragment of the wall, behind which you can see what the house was built from.

Once again let's return to the story with the piglets. One of the world's criteria for home reliability is bulletproof protection. So the bullet gets stuck in the straw at a depth of 15-20 centimeters. And in the history of our Cossacks there are many examples of the use of this knowledge for military purposes: the Cossacks often sent carts with straw (hay is a less dense material) ahead of the attackers.

- Yes, the house is a fortress for all occasions. Okay, where are such warm and inexpensive houses being built today?

All over the world. Austria, Germany, Belarus, USA, Canada, China, England, Scandinavia, Australia, Ukraine, Romania, Mongolia, Turkey, Mexico... Should I continue?

By the way, in China from 1998 to 2004, 606 thatched houses and three schools were built. Safety requirements for schools around the world are the highest; straw schools are built not only in China, but also in the USA.

Note - straw houses are built in both cold and hot climates. Such houses are warm in winter and cool in summer. And everywhere construction costs– an order of magnitude less. For heating The cost of such a straw house is 3-4 times lower than that of a brick one. If desired, you can create "zero" house, the additional funds spent will be returned to you due to the complete abandonment of expensive energy resources.

- Probably, it’s still expensive?

Illusion. Modern technologies allow you to spend not so much money on these purposes.

For example, according to German experts, additional costs for the construction of a “zero” house have decreased sevenfold in Germany since 1991, falling from the initial $350/m2 to approximately $50/m2 in 2001. Additional costs for the construction of “zero” houses are falling by 10-20% per year in Germany.

Foreign experts now estimate the increase in the cost of an energy-efficient house at 8%, of which 3% is spent on additional thermal insulation, 2% on the ventilation system, 1% on more advanced windows, and 1.5% on other measures.

For the conditions of central Russia, the increase in cost during the construction of a “zero” house can be estimated as $75/m2. This is an additional amount of $15,000 when building, for example, a cottage with a total area of ​​200 m2.

- Yuri Nikolaevich, the last one left, main question. Are there any enthusiasts for building such houses in Russia? And what difficulties do they have to go through?

Cheap straw houses are today the lot of enthusiasts and just normal people planning to live in their own home. Such houses are becoming increasingly popular for the reasons that I have already mentioned.

Difficulties in organizing the procurement of straw blocks: find a picker, place finished material at construction site and protect him there from the cows. Today, cars often drive through the villages, selling hay in blocks. This means we can agree on the production of straw blocks.

The construction itself does not present any difficulties. A straw house is built faster and requires less labor than a brick or concrete one; construction can be carried out all year round. Even children can build (help); no special qualifications or equipment are required. There is no need for shrinkage time: built in two months, live immediately.

Putting a house into operation has now become easier, since SNIPs have appeared, copied, however, from foreign ones, with all their errors and inaccuracies.

Concerning mass construction, that is, with the involvement of the construction industry - there are problems of an economic nature. Houses are fundamentally cheap, which means their profitability is significantly inferior to classic ones - made of brick and concrete. Although there will always be idle builders who are ready to build such houses at the prices of palaces, and even with the excuse that, they say, these are environmentally friendly houses and should cost more.

Therefore, at this costly stage of the development of housing construction in Russia, we must rely more on our own, even modest, construction talents.

It is impossible to lag behind the world, even if Russia’s gas and oil reserves are still significant. published