Development of a sustainable cocoa culture based on its waste recovery

Detalhes bibliográficos
Autor(a) principal: Ferrão-Gonzales, Astria Dias
Data de Publicação: 2013
Outros Autores: Vital, Arabella Varjão Damaceno, Lima, Jamille Macedo, Rodrigues, Mônica Bomfim Silva
Tipo de documento: Artigo
Idioma: por
Título da fonte: Interfaces Científicas. Saúde e Ambiente (Online)
Texto Completo: https://periodicos.set.edu.br/saude/article/view/469
Resumo: The Theobroma cacao L. called cacao is a plant of economic importance and cultural mainly to the south of Bahia, known as "Cocoa Region", which produces cocoa, raw material for the manufacture of chocolate. The decline in cocoa production, mainly due to the "witches’ broom", resulted in regional changes in social and economic aspects. With the emergence of new technologies, changes in the production and marketing of cocoa, this study aims to evaluate new perspectives for the use of all cocoas in a sustainable manner, including the use of waste in the bioenergy field, since the history of southern Bahia remains linked to cocoa culture. The husk of cocoa can be applied in the production of biofertilizer, biogas, microbial enzymes with biotechnological segments, briquettes, among others. The research was conducted primarily through literature review and secondary data from research bodies linked to cocoa.
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spelling Development of a sustainable cocoa culture based on its waste recoveryDesarrollo sostenible de la cultura del cacao a través en la recuperación de sus residuosDesenvolvimento sustentável para o resgate da cultura do cacau baseado no aproveitamento de resíduosCocoaBiotechnologyResiduesCacaoBiotecnologíaResiduosCultura do cacaubiotecnologiaperspectivasThe Theobroma cacao L. called cacao is a plant of economic importance and cultural mainly to the south of Bahia, known as "Cocoa Region", which produces cocoa, raw material for the manufacture of chocolate. The decline in cocoa production, mainly due to the "witches’ broom", resulted in regional changes in social and economic aspects. With the emergence of new technologies, changes in the production and marketing of cocoa, this study aims to evaluate new perspectives for the use of all cocoas in a sustainable manner, including the use of waste in the bioenergy field, since the history of southern Bahia remains linked to cocoa culture. The husk of cocoa can be applied in the production of biofertilizer, biogas, microbial enzymes with biotechnological segments, briquettes, among others. The research was conducted primarily through literature review and secondary data from research bodies linked to cocoa.El Theobroma cacao L., llamado el árbol de cacao, es una planta de gran importancia cultural y económica, especialmente para la región sur de Bahia, conocida como "Región del Cacao", que produce la materia prima para la fabricación del chocolate. La disminución de la producción de cacao, principalmente debido a la "escoba de bruja", causó cambios regionales en los aspectos sociales y económicos. Debido a la aparición de las nuevas tecnologías, los cambios en la producción y comercialización de cacao, este estudio tiene como objetivo investigar las posibles nuevas perspectivas para el aprovechamiento integral  del cacao de una manera sostenible, incluyendo el uso de los residuos de su cadena de producción en el campo de la bioenergía, ya que que la historia del sur de Bahia sigue vinculada a la cultura del cacao. La cáscara del cacao puede ser utilizada en la producción de biofertilizante, biogás, enzimas microbianas con segmentos biotecnológicos, briquetas, entre otros. La investigación se llevó a cabo principalmente a través de revisión bibliográfica y datos secundarios de los centros de investigación relacionados con el cacao.O Theobroma cacao L. denominado de cacaueiro é uma planta de importância econômica e principalmente cultural para a região sul da Bahia, conhecida como “Região Cacaueira”, que produz o cacau, matéria-prima para a fabricação do chocolate. O declínio na produção de cacau, principalmente em função da “vassoura-de-bruxa”, ocasionou mudanças regionais, nos aspectos sociais e econômicos. Com o surgimento de novas tecnologias, alterações na produção e no mercado do cacau, este trabalho tem como objetivo avaliar possíveis novas perspectivas para o aproveitamento integral do cacau de forma sustentável, incluindo a utilização dos resíduos de sua cadeia produtiva no campo da bioenergia, visto que a história da região sul da Bahia permanece vinculada à cultura do cacau. A casca do cacau pode ser aplicada na produção de biofertilizante, biogás, enzimas microbianas com segmentos biotecnológicos, briquetes, entre outros. A pesquisa foi realizada fundamentalmente por meio de revisão bibliográfica e dados secundários de órgãos de pesquisa vinculados ao cacau. Editora Universitária Tiradentes2013-02-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionRevisãoapplication/pdfhttps://periodicos.set.edu.br/saude/article/view/46910.17564/2316-3798.2013v1n2p41-52Interfaces Científicas - Saúde e Ambiente; v. 1 n. 2 (2013); 41-522316-37982316-331310.17564/2316-3798.2013v1n2reponame:Interfaces Científicas. Saúde e Ambiente (Online)instname:Universidade Tiradentes (UNIT)instacron:UNITporhttps://periodicos.set.edu.br/saude/article/view/469/21610.17564/2316-3798.2013v1n2p41-52cFerrão-Gonzales, Astria DiasVital, Arabella Varjão DamacenoLima, Jamille MacedoRodrigues, Mônica Bomfim Silvainfo:eu-repo/semantics/openAccess2020-11-17T19:30:18Zoai:ojs.emnuvens.com.br:article/469Revistahttps://periodicos.set.edu.br/saudePRIhttps://periodicos.set.edu.br/index.php/saude/oai||crismporto@gmail.com||interfaces_saude_editor@yahoo.com.br2316-37982316-3313opendoar:2020-11-17T19:30:18Interfaces Científicas. Saúde e Ambiente (Online) - Universidade Tiradentes (UNIT)false
dc.title.none.fl_str_mv Development of a sustainable cocoa culture based on its waste recovery
Desarrollo sostenible de la cultura del cacao a través en la recuperación de sus residuos
Desenvolvimento sustentável para o resgate da cultura do cacau baseado no aproveitamento de resíduos
title Development of a sustainable cocoa culture based on its waste recovery
spellingShingle Development of a sustainable cocoa culture based on its waste recovery
Ferrão-Gonzales, Astria Dias
Cocoa
Biotechnology
Residues
Cacao
Biotecnología
Residuos
Cultura do cacau
biotecnologia
perspectivas
title_short Development of a sustainable cocoa culture based on its waste recovery
title_full Development of a sustainable cocoa culture based on its waste recovery
title_fullStr Development of a sustainable cocoa culture based on its waste recovery
title_full_unstemmed Development of a sustainable cocoa culture based on its waste recovery
title_sort Development of a sustainable cocoa culture based on its waste recovery
author Ferrão-Gonzales, Astria Dias
author_facet Ferrão-Gonzales, Astria Dias
Vital, Arabella Varjão Damaceno
Lima, Jamille Macedo
Rodrigues, Mônica Bomfim Silva
author_role author
author2 Vital, Arabella Varjão Damaceno
Lima, Jamille Macedo
Rodrigues, Mônica Bomfim Silva
author2_role author
author
author
dc.contributor.author.fl_str_mv Ferrão-Gonzales, Astria Dias
Vital, Arabella Varjão Damaceno
Lima, Jamille Macedo
Rodrigues, Mônica Bomfim Silva
dc.subject.por.fl_str_mv Cocoa
Biotechnology
Residues
Cacao
Biotecnología
Residuos
Cultura do cacau
biotecnologia
perspectivas
topic Cocoa
Biotechnology
Residues
Cacao
Biotecnología
Residuos
Cultura do cacau
biotecnologia
perspectivas
description The Theobroma cacao L. called cacao is a plant of economic importance and cultural mainly to the south of Bahia, known as "Cocoa Region", which produces cocoa, raw material for the manufacture of chocolate. The decline in cocoa production, mainly due to the "witches’ broom", resulted in regional changes in social and economic aspects. With the emergence of new technologies, changes in the production and marketing of cocoa, this study aims to evaluate new perspectives for the use of all cocoas in a sustainable manner, including the use of waste in the bioenergy field, since the history of southern Bahia remains linked to cocoa culture. The husk of cocoa can be applied in the production of biofertilizer, biogas, microbial enzymes with biotechnological segments, briquettes, among others. The research was conducted primarily through literature review and secondary data from research bodies linked to cocoa.
publishDate 2013
dc.date.none.fl_str_mv 2013-02-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Revisão
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.set.edu.br/saude/article/view/469
10.17564/2316-3798.2013v1n2p41-52
url https://periodicos.set.edu.br/saude/article/view/469
identifier_str_mv 10.17564/2316-3798.2013v1n2p41-52
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.set.edu.br/saude/article/view/469/216
10.17564/2316-3798.2013v1n2p41-52c
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora Universitária Tiradentes
publisher.none.fl_str_mv Editora Universitária Tiradentes
dc.source.none.fl_str_mv Interfaces Científicas - Saúde e Ambiente; v. 1 n. 2 (2013); 41-52
2316-3798
2316-3313
10.17564/2316-3798.2013v1n2
reponame:Interfaces Científicas. Saúde e Ambiente (Online)
instname:Universidade Tiradentes (UNIT)
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instname_str Universidade Tiradentes (UNIT)
instacron_str UNIT
institution UNIT
reponame_str Interfaces Científicas. Saúde e Ambiente (Online)
collection Interfaces Científicas. Saúde e Ambiente (Online)
repository.name.fl_str_mv Interfaces Científicas. Saúde e Ambiente (Online) - Universidade Tiradentes (UNIT)
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