ABSTRACT
Most deforested lands in Brazil are occupied by low-productivity cattle ranching. Brazil is the second biggest meat producer worldwide and is projected to increase its agricultural output more than any other country. Biochar has been shown to improve soil properties and agricultural productivity when added to degraded soils, but these effects are context-dependent. The impact of biochar, fertilizer and inoculant on the productivity of forage grasses in Brazil (Brachiaria spp. and Panicum spp.) was investigated from environmental and socio-economic perspectives. We showed a 27% average increase in Brachiaria production over two years but no significant effects of amendment on Panicum yield. Biochar addition also increased the contents of macronutrients, soil pH and CEC. Each hectare amended with biochar saved 91 tonnes of CO2eq through land sparing effect, 13 tonnes of CO2eq sequestered in the soil, equating to U$455 in carbon payments. The costs of biochar production for smallholder farmers, mostly because of labour cost, outweighed the potential benefits of its use. Biochar is 617% more expensive than common fertilizers. Biochar could improve productivity of degraded pasturelands in Brazil if investments in efficient biochar production techniques are used and biochar is subsidized by low emission incentive schemes.
Subject(s)
Charcoal , Environment , Soil/chemistry , Agriculture , Algorithms , Biomass , Brazil , Carbon Cycle , Cost-Benefit Analysis , Ecosystem , Forests , Models, TheoreticalABSTRACT
A busca por alimentos industrializados com ingredientes mais saudáveis tem aumentado. O óleo de coco tem alto teor de ácidos graxos saturados e com isso pode ser utilizado em substituição a outros óleos vegetais. Assim, o presente estudo objetivou a elaboração de uma maionese com a utilização de óleo de coco. Foram elaboradas duas formulações diferentes, uma com apenas óleo de coco e outra com parte de azeite de oliva, em igual proporção, sendo as duas formulações temperadas com salsa, cebolinha e alho. Realizaram-se análises físico-químicas e instrumentais (cor e textura) a fim de verificar as características do produto final, os dados foram avaliados por Anova e Teste de Tukey (p<0,05). Houve diferença significativa entre as amostras nas análises acidez, estabilidade das emulsões, textura e cor (a* e b*). Apenas o pH e a luminosidade (L) não diferiram entresi estatisticamente. Assim, pode-se concluir que os produtos obtidos apresentam qualidade físico-química e ainda que a utilização de óleo de coco para a elaboração de maioneses pode ser uma forma alternativa de ingestão deste tipo de ácido graxo e seus componentes propiciando benefícios à saúde.
The demand for healthy processed foods has increasing. The coconut oil has high content of saturated fatty acids and therefore, can be utilized to replacement for others vegetable oils. This present study aimed the formulation an oil coconut mayonnaise. Were produced two different elaborations, one with only coconut oil and other with coconut/olive oil in equal proportions, and the two formulations flavor with parsley, chive and garlic. Were analyzed the physical and chemical and instrumental (color and texture) in order to examine the characteristics of the final product, data were evaluated by ANOVA and Tukey's test (p<0,05). There was significant difference between the sample in acid analysis, stability of emulsions, texture and color (a* and b*). Just the pH and luminosity (L) did not differ statistically. Thus, it could be conclude that the final products presented physical and chemical quality and that the using coconut oil for the formulation an oil coconut mayonnaise could be alternative intake this fatty acid and their components providing health benefits.