Carbon footprint of Brazilian cocoa produced in Pará state
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100410 |
Resumo: | Abstract Pará is the main cocoa producing state in Brazil. To provide a comprehensive picture of the carbon cootprint from cocoa production (conventional and organic cultivation systems in Brazilian Trans-Amazon and Xingu regions), the Greenhouse Gas (GHG) Protocol methodology was used to calculate greenhouse gas emissions with a focus on the impact of climate changes. The carbon footprint was calculated based on original data collected in the conventional and organic cocoa cultivation of the Trans-Amazon and Xingu regions in the State of Pará. The harvesting, fermentation and drying steps were analyzed, with data collection in nine farms, three of each type of agricultural production: conventional; organic; and organic-fairtrade. The fruit is harvested manually, the husk is left at the field for natural fertilization without composting. The small amount of inputs, such as herbicides, insecticides and fertilizers, are used only on farms with cocoa conventional production. Eliminating the use of nitrogen fertilizers and implementing an efficient method of composting without the emission of methane in the air, the carbon footprint will be only 2.01 kg CO2 eq./kg cocoa, i.e., total reduction of 81%. |
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Brazilian Journal of Food Technology |
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Carbon footprint of Brazilian cocoa produced in Pará stateSustainabilityOrganicGreenhouse gasesFairtradeCompostingCertificationAbstract Pará is the main cocoa producing state in Brazil. To provide a comprehensive picture of the carbon cootprint from cocoa production (conventional and organic cultivation systems in Brazilian Trans-Amazon and Xingu regions), the Greenhouse Gas (GHG) Protocol methodology was used to calculate greenhouse gas emissions with a focus on the impact of climate changes. The carbon footprint was calculated based on original data collected in the conventional and organic cocoa cultivation of the Trans-Amazon and Xingu regions in the State of Pará. The harvesting, fermentation and drying steps were analyzed, with data collection in nine farms, three of each type of agricultural production: conventional; organic; and organic-fairtrade. The fruit is harvested manually, the husk is left at the field for natural fertilization without composting. The small amount of inputs, such as herbicides, insecticides and fertilizers, are used only on farms with cocoa conventional production. Eliminating the use of nitrogen fertilizers and implementing an efficient method of composting without the emission of methane in the air, the carbon footprint will be only 2.01 kg CO2 eq./kg cocoa, i.e., total reduction of 81%.Instituto de Tecnologia de Alimentos - ITAL2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100410Brazilian Journal of Food Technology v.25 2022reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.26320info:eu-repo/semantics/openAccessHernandes,Giovanna Maria CappaEfraim,PriscillaSilva,Adriana Reis de AndradeQueiroz,Guilherme de Castilhoeng2022-02-25T00:00:00Zoai:scielo:S1981-67232022000100410Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2022-02-25T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Carbon footprint of Brazilian cocoa produced in Pará state |
title |
Carbon footprint of Brazilian cocoa produced in Pará state |
spellingShingle |
Carbon footprint of Brazilian cocoa produced in Pará state Hernandes,Giovanna Maria Cappa Sustainability Organic Greenhouse gases Fairtrade Composting Certification |
title_short |
Carbon footprint of Brazilian cocoa produced in Pará state |
title_full |
Carbon footprint of Brazilian cocoa produced in Pará state |
title_fullStr |
Carbon footprint of Brazilian cocoa produced in Pará state |
title_full_unstemmed |
Carbon footprint of Brazilian cocoa produced in Pará state |
title_sort |
Carbon footprint of Brazilian cocoa produced in Pará state |
author |
Hernandes,Giovanna Maria Cappa |
author_facet |
Hernandes,Giovanna Maria Cappa Efraim,Priscilla Silva,Adriana Reis de Andrade Queiroz,Guilherme de Castilho |
author_role |
author |
author2 |
Efraim,Priscilla Silva,Adriana Reis de Andrade Queiroz,Guilherme de Castilho |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Hernandes,Giovanna Maria Cappa Efraim,Priscilla Silva,Adriana Reis de Andrade Queiroz,Guilherme de Castilho |
dc.subject.por.fl_str_mv |
Sustainability Organic Greenhouse gases Fairtrade Composting Certification |
topic |
Sustainability Organic Greenhouse gases Fairtrade Composting Certification |
description |
Abstract Pará is the main cocoa producing state in Brazil. To provide a comprehensive picture of the carbon cootprint from cocoa production (conventional and organic cultivation systems in Brazilian Trans-Amazon and Xingu regions), the Greenhouse Gas (GHG) Protocol methodology was used to calculate greenhouse gas emissions with a focus on the impact of climate changes. The carbon footprint was calculated based on original data collected in the conventional and organic cocoa cultivation of the Trans-Amazon and Xingu regions in the State of Pará. The harvesting, fermentation and drying steps were analyzed, with data collection in nine farms, three of each type of agricultural production: conventional; organic; and organic-fairtrade. The fruit is harvested manually, the husk is left at the field for natural fertilization without composting. The small amount of inputs, such as herbicides, insecticides and fertilizers, are used only on farms with cocoa conventional production. Eliminating the use of nitrogen fertilizers and implementing an efficient method of composting without the emission of methane in the air, the carbon footprint will be only 2.01 kg CO2 eq./kg cocoa, i.e., total reduction of 81%. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100410 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100410 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.26320 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.25 2022 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702940971008 |