ABSTRACT
Greenhouse gases (GHG) emanating from agriculture, forestry, and other land use (AFOLU) sector are among top contributors to anthropogenic climate change in Africa and globally. Minimizing AFOLU sector GHG emissions in Africa is notoriously hard because of difficulties in emission estimation, the disperse nature of AFOLU emissions, and the complex links between AFOLU activities and poverty reduction. Yet, there are very few systematic reviews dealing with decarbonization pathways for the AFOLU sector in Africa. This article explores the options for achieving deep decarbonization of AFOLU sector in Africa, through a systematic review. Using the method of Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA Statement), 46 studies of interest were selected from the databases of Scopus, Google Scholar, and Web of Science. Four sub-themes were identified from the critical review of the selected studies covering key decarbonization approaches used in AFOLU sector. The literature suggests that while forest management and reforestation reduction of GHG in animal production and climate-smart practices in agriculture hold great promises for AFOLU sector decarbonization in Africa, there appears to be very limited coherent policy in the continent addressing any of these AFOLU sub-sectors.
Subject(s)
Forestry , Greenhouse Gases , Animals , Greenhouse Effect , Environmental Monitoring , Agriculture , Greenhouse Gases/analysis , Africa , Climate ChangeABSTRACT
A culinary enhancer is a substance that enhances the flavor and other properties of soups, stews and foods. Normally in flour form, culinary enhancers are used to enhance the proximate composition, viscosity, flavor and some other rheological and functional properties of soups and convenience foods. Physical properties of culinary seeds are utilized in the development of their handling, storage and processing facilities. The unit operations in the process of converting culinary seeds into flour include handling or conveying, cleaning, drying, storage, cracking, and separation of chaffs and shells before milling of the kernels or endosperm into flour. The aim of this study was to determine some postharvest physical properties of four African culinary enhancers, namely Irvingia gabonensis (Ogbono), Detarium microcapum (Ofor), Mucuna pruriens (Ukpo) and Brachystegia eurycoma (Achi) seeds. Ogbono seed had the highest dimensions (Length, L = 3.91, Width, W = 3.13, Thickness, T = 2.34 cm, Geometric mean diameter, Dg = 3.06, Arithmetic mean diameter, Da = 3.13 cm, Equivalent mean diameter, De = 2.87 cm and Square mean diameter, Ds = 1.02 cm), followed by Ukpo, Ofor and Achi seeds. The average sphericity, surface area and 1000-unit mass were 0.6, 25.61 cm2 and 11130 g; 0.95, 13.24 cm2 and 4019 g; 0.94, 17.79 cm2 and 7720 g and 0.48, 3.11 cm2 and 8960 g for Ogbono, Ofor, Ukpo and Achi seeds respectively. These properties are useful baseline data required for further research studies on rational development of handling and processing systems for the products. The seeds' dimensions, size, and shape will be useful in the design and development of their cleaning, sorting, and grading machines and in the analyses of their drying behavior. The seeds' densities and porosity values will be used to develop their conveying and storage facilities. The angles of repose and coefficient of friction will be used to design their conveying chutes and hoppers of their cracking machines and storage facility outlets.
