Navegando por Assunto "Cacau"

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Cacau, chocolate e turismo na região transamazônica, Pará: contribuições ao desenvolvimento local
(Servicios Académicos Intercontinentales S.L., 2018-12) NUNES, Hyngra Suellen de Jesus; BASTOS, Rodolpho Zahluth
This article aims to analyze the cocoa production inside the local development dynamics of the Transamazônica region, southwest of Pará State. It looks at the possibilities of tourism to contribute to valorization of the production chain in the Transamazônica region. Methodologically, the research is based on bibliographical and documentary analysis and on fieldwork research using semi-structured interviews with public bodies’ staff members, manufacturers of regional chocolate brands, members of civil society organizations (cooperatives, associations), cocoa farmers and agriculturists. The research points out to possibility of greater integration between the cocoa chain and tourism in the Transamazônica. It may occur by integration of tourism with the agrifood sector promoting links between product and territory and thus making relationships between the Transamazônica’s territorial identity and its historical and cultural values and also its regional natural heritage. The analysis allows concluding that tourism associated with the cocoa production chain “from cocoa to chocolate” is an alternative that may contribute to local development in the Transamazônica territory, particularly if it is associated to the historical-cultural richness and natural beauty of the region.
Acesso aberto (Open Access)
"Do cacau ao chocolate": contribuição do agroturismo ao desenvolvimento territorial na região transamazônica - PA
(Universidade Federal do Pará, 2019-03-29) NUNES, Hyngra Suellen de Jesus; BASTOS, Rodolpho Zahluth; http://lattes.cnpq.br/0697476638482653; SIMÕES, Aquiles Vasconcelos; http://lattes.cnpq.br/0471255070027912
The cultivation of cocoa is currently in full expansion in Pará, with emphasis on the Transamazônica region, the main state producer pole that encompasses seven municipalities, including Medicilândia, the largest producer of cocoa almonds in the country. The cocoa crop present on the shores of the Transamazônica is an activity that generates jobs and moves the economy in the region, but little reflects on the quality of life of the inhabitants of the region. This is largely observed due to the high degree of informal transactions, by the presence of a market structure that does not favor the development of the territory, coupled with the lack of horizontal and vertical production arrangements capable of generating economic, social and cultural benefits to the region. In this context, the present research proposes to analyze the possibilities and potentialities of tourism contribution to the territorial development of the Transamazônica region, through the valorization of the productive chain "cocoa to chocolate" in the region. The idea was based on the assumption that cocoa is the differentiator element of the Tranzamazônica region and that, therefore, is the generating factor of social and economic transformations in the life of the small family-based farmer. For this purpose, a qualitative descriptive and exploratory study was proposed, which included field research and semi- structured interviews with representatives of the public authorities (CEPLAC, SEDEME, SEDAP, SETUR), regional chocolate manufacturers, society organized, civil society (cooperatives, organisations), as well as producers and farmers of cocoa. The methodological procedure included bibliographical and documentary surveys. The results pointed to the idea of greater integration between the cocoa chains and the modality of tourism in the rural area in the Transamazônica, as an example of measures that integrate agrotourism into the agro-food sector, valuize the relationship between product and territory, linked to the redemption of historical and cultural values of the Transamazônica and the appreciation of the regional natural heritage. It was possible to conclude that the development of agrotourism associated with the "cocoa to chocolate" production chain is configured as an alternative capable of contributing to the development of the Transamazonian territory, so you need to think about policies that do not are attached to models only replicated from other regions, that is, recognize the social and territorial diversity as well as the peculiarities of the Tranzamazonian region.
Acesso aberto (Open Access)
Estudo da potencialidade de registro de indicação geográfica a produção de cacau no município de Medicilândia/PA
(Universidade Federal do Pará, 2012-11-22) VALENTE, Andrea de Melo; VENTURIERI, Adriano; http://lattes.cnpq.br/8968863324073508
Recent discussions focused on the planning and development projects for rural areas in Brazil seek understanding of vocations and potential of each region. This new approach to development is not focused only on economic growth, but also seeks a political, social improvements and better use of environmental resources. The use of Geographical Indications has been encouraged by the Brazilian government as a tool to add value and credibility to a product, allowing a market differential depending on the characteristics of their place of origin and method of production, and boost the organization of producers through associations. A Geographical Indications can also boost socio-economic development of a region, since they are necessary to establish changes in production patterns. The municipality of Medicilândia largest producer of cocoa in Brazil, has a natural vocation for cacao cultivation by soils present high and medium fertility, and appropriate weather conditions. Culture eminently preservationist, cocoa has been grown in Medicilândia Agroforestry Systems, by small farms, contributing to environmental sustainability. However, the amounts paid to the Transamazônica cocoa beans are lower than those practiceds in other regions of the country. In this context, a study was conducted to identify the potential for registration of geographical indication to the cultivation of cocoa in the municipality of Medicilândia. The study identified a reputation of cocoa production in Medicilândia, especially in relation to the quantity produced and the use of preservationists practices. However, it is possible to observe that the absence of a standard production and the failure of the stages of processing the cocoa beans, causing cocoa classified as inferior quality, althoug some studies identify that, when correctly benefited, the cocoa of this region has intrinsic superior quality, as melting point and fat content. As the Geographical Indications can be considered a constructive process, from a desire of local actors, the study concludes that the municipality of Medicilândia has the potential to register the Indication of Origin of cocoa.
Acesso aberto (Open Access)
A importância da cultura do cacau para o desenvolvimento local no território da Transamazônica (PA): um estudo centrado em alternativas de sustentabilidade econômico-espacial
(Universidade Federal do Pará, 2011-06-29) GUIMARÃES, José Raul dos Santos; MITSCHEIN, Thomas Adalbert; http://lattes.cnpq.br/7431424927108512
This study examines the importance of "cocoa culture" for Local Development in Tranzamazonica Territory, from the vision and perception of social actors involved in its productive process. It adopts quantitative and qualitative approach to better understanding and grasp of reality having as analytical reference, historical, socio- political, economical and spatial factors related to the implementation and expansion of cocoa cultivation in the mentioned territory. It identifies the main trading and productive constraints affecting systemic competitiveness of actors involved in the cocoa productive chain, especially small farmers. It highlights the strategies adopted by producers to fix the cocoa crop as an agricultural alternative aiming local development in rural areas. The results of the study confirm the importance of cocoa crop in local context and demonstrate the economic, social and environmental viability of that productive activity in the local production systems, which are diversified and managed by small family farmers. However, the results also indicate that the positive effects of cocoa economy are not optimized in Tranzamazonica Territory, more specifically by producers, showing the existence of an extraterritorial appropriation of benefits generated by this agroeconomic activity in micro-regional context, especially by large cocoa processing companies installed in other regions of the country. Facts pointed in this study, as the poor organization of the productive class, market structure, oligopolistic commercialization, and corporative interests of private funds, are explanatory of the negative externalities produced by exogenous actions, culminating with the reduction of annual revenue from cocoa producers. It still demonstrates the necessity of definition and implementation of public policies (programs and projects) capable of optimizing and better appropriating economic outcomes generated by this productive activity in local level. It finally proposes alternatives and strategies of economic and spatial sustainability, keeping in view the consolidation of cocoa productive chain in regional and local context, as an agricultural alternative (dominated by small farmers) able to contribute greatly to the Local Development in Eastern Amazon.
Acesso aberto (Open Access)
Indução de calos em espécies amazônicas do gênero Theobroma
(2006-04) SILVA, Marivana Borges; RAMOS, Alessandra de Rezende; VENTURIERI, Giorgini Augusto
Many works have been done on cocoa (Theobroma cacao) in vitro culture, with few studies being published for other species of the same genus, as cupuassu (T. grandiflorum), whose planted area is increasing expressively, and others that could be used as a source of genes for those with recognized economical importance. Protocols to obtain in vitro somatic embryos from T. cacao,T. grandiflorum,T. speciosum and the hybrid T. grandiflorum x T. obovatum from two sources of explants, staminodes and petals (formed by ligues and cogules) were evaluated, using a primary callus growth medium made of DKW salts, supplemented with 20 g l-1 of sucrose, 250 mg l-1 of glutamine, 200 mg l-1 of myo-inositol, 0.2 mg l-1 of thyamine-HCl; 0.1 mg l-1 of nicotinic acid; 0.2 mg l-1 of glycine; 2 mg l-1 of 2,4-D; 2.2 g l-1 of Gelrite® and the pH adjusted to 5.8. To this media was added different concentrations of thidiazuron (0; 5 and 10 µg l-1). Cultures were maintained at dark for 14 days, at a temperature of 25 ± 2 ºC, and so transferred for the secondary callus growth, made with WPM salts, Gamborg vitamins, 20 g l-1 of sucrose, 2 mg l-1 of 2,4 D; 0.3 mg l-1 of cinetin, 50 ml l-1 of coconut milk, 2.2 g l-1 of Gelrite® and the pH adjusted to 5.8. Callus formation occurred in all species. Somatic embryos were obtained only for T. cacao. Callus formation was influenced by genotype and was higher on staminodes.
Acesso aberto (Open Access)
Perfil aromático e de compostos fenólicos de amêndoas de cacau fermentadas na Amazônia brasileira em diferentes temporadas do ano
(Universidade Federal do Pará, 2019-03-29) GASPAR, Daniela Pinheiro; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; https://orcid.org/0000-0002-8584-5859
Cocoa is one of the most well-known foods in the world and its sensory attributes and physicochemical characteristics define which by-product will be manufactured from it and what its market value. The Amazon has great potential for production of fine and recognized cocoa in the market, due to its important biodiversity and perception of quality allied to the products coming from this region. The complex composition of the fermented and dry cacao will depend on several factors, such as fruit genotype, environmental conditions and abiotic stress in which the cacao tree grows, soil chemical composition and post-harvest treatments, being the fermentation the primordial stage for obtaining of quality almonds. It is during the fermentation that several groups of microorganisms, like yeasts and lactic and lactic bacteria, act generating biochemical reactions that modify the interior of the cacao seeds. In this study it was verified that the season of the year in which the cocoa is fermented influenced the chemical composition and volatile profile of its fermented almonds. The temperature of the fermentative mass, pH and acidity of the seeds were influenced by the season of the year. The pH and acidity of cocoa beans were also influenced according to the season of the year because they varied during the fermentation days. The principal component analysis showed that the times 0 h and 24 h are the ones that receive the most influence of the period of the year, due to their greater variation. No significant statistical differences (p0,05) were observed in the centesimal composition of the fermented cocoa in both seasons. The total phenolic compounds and the majority of cocoa (catechin and epicatechin) decreased throughout the fermentation and were influenced by the period of the year, with an emphasis on epicatechin, which presented a significant statistical difference (p≤0.05) in dry fermented almonds. Like phenolic Compounds, methylxanthines also decayed throughout the fermentation, but there was no significant statistical difference (p0.05) between the periods of the year. The profile of volatile compounds present in cocoa fermentation and drying showed differences between the seasons of the year, and this information can be used by producers in the labeling of their products to inform the sensory perception of the present volatiles identified in this work. Volatile compounds were found in fine cocoa, such as 2-nonanone and phenylacetaldehyde, and this indicates a potential use of Amazonian cocoa for the production of fine chocolates.
Acesso aberto (Open Access)
Período mínimo de colheita para avaliação de cultivares de cacau em Linhares - ES
(2003-08) DIAS, Luiz Antônio dos Santos; SOUZA, Carlos Alberto Spaggiari; AUGUSTO, Sebastião Geraldo; MÜLLER, Manfred Willy; SIQUEIRA, Paulo Roberto
The minimum harvest period for evaluating cacao cultivars was investigated. 'Maranhão', 'Pará', 'Parazinho' (non-improved local cultivars) and ehte open-pollinated 'ICS 1' and the commercial hybrid mixture (improved cultivars) were evaluated in a 5 x 5 Latin square design containing 196-plant plots, during 10 years (1984-1993). The number of healthy fruits per plant (NHFP) and the wet seed weight per hectare (WSWH) and per fruit (WSWF) were the yield components evaluated. The combination of the first six and eight years of successive harvests for NHFP and WSWH, respectively, was shown to be necessary for cultivar evaluation, when correlation analyses between annual yields and accumulated yield in the decennium were performed. Extensive variability, superior performance in post-climax (1989-1993) and cultivar trends towards interaction with pre-climax age indicated that evaluation of Linhares cacao cultivars should be conducted only after the 8th year from planting.
Acesso aberto (Open Access)
Qualidade nutricional das proteínas de cupuaçu e de cacau
(2008-06) LOPES, Alessandra Santos; PEZOA GARCÍA, Nelson Horacio; AMAYA-FARFAN, Jaime
Cupuassu has arisen as an important agricultural export product, with widespread market perspectives due to its acceptance amongst regional consumers and those in other Brazilian states. The objective of the present study was to evaluate the protein quality of powdered products formulated with roasted cupuassu and cocoa beans. According to the net protein ratio determined in biological trials using diets containing 10% protein in a 50:50 proportion of cupuassu or cocoa:casein, it was shown that cupuassu proteins presented a significantly superior (p ≤ 0.05) biological value as compared to cocoa proteins, promoting a 57.4% greater weight increase in the animals than cocoa proteins. With respect to the daily requirements of children and adults, the amino acid profile of cupuassu proteins presented a better performance than cocoa proteins.
Acesso aberto (Open Access)
SostenibiIidad y cadenas agroproductivas de cacao en el Perú perspectivas desde las regiones Piura y San Martín
(Universidade Federal do Pará, 2020-04) ACERO, Lourdes Amparo Lares