Brazil: economic study of cassava

A series of studies were carried out in Brazil, on a regional basis, to determine how cassava can fit into the Brazilian agricultural economy in the future so as to assist the country in reaching policy goals (improved welfare of the rural community and increased availability of low-priced food). The recent developments in the Brazilian agricultural sector are summarized with emphasis on agricultural policies and on the balance between food production and exports. Urbanization as well as wheat subsidies have reduced the importance of cassava. Current policies, however, are found to favor food crops such as cassava that are produced by the small farmers. Trends in cassava for human food and its future potential role are also analyzed. The role of farinha as a staple food should be improved; increased per capita consumption will depend on better availability, better quality, and lower prices. To increase the consumption of fresh cassava, it is necessary to reduce marketing margins. The reduction of production costs of cassava starch is also crucial. The rapidly expanding feed industry is discussed with reference to cassava supply. Improved production technology would mean increased benefits to both producers and consumers. A dried cassava industry would reduce the need to import maize, stabilize on-farm prices of cassava, and extend the market size of the crop, particularly in NE Brazil. The cost structure of cassava production and processing is analyzed from the viewpoint of the cassava's future role as a source of rural income and its contribution to the food and feed supply. (CIAT)Se realizo una serie de estudios en Brasil, a nivel regional, para determinar el papel de la yuca en la economia agricola brasilera del futuro y ayudar a alcanzar las metas propuestas en las diferentes politicas (mayor bienestar de la comunidad rural y mayor disponibilidad de alimentos a bajo costo). Se resumen los ultimos avances en el sector agricola brasilero, con enfasis en las politicas agricolas y en el balance entre produccion de alimentos y exportaciones. La urbanizacion y los subsidios al trigo le han restado importancia a la yuca. Las politicas actuales, sin embargo, favorecen los cultivos alimenticios, como la yuca, producidos por pequenos agricultores. Tambien se analizan las tendencias del uso de la yuca en la alimentacion humana y su potencial futuro. Se debe mejorar el papel de la farinha como alimento basico; el aumento en el consumo per capita dependera de una mayor disponibilidad, una mejor calidad y precios mas bajos. Para aumentar el consumo de raices frescas es necesario reducir los margenes de mercadeo. Tambien es importante la reduccion de los costos de produccion del almidon de yuca. Se discute la creciente industria de alimentos para animales con referencia a la oferta de yuca. Un tecnologia de produccion mejorada significaria mayor beneficio tanto para los productores como para los consumidores. Una industria de yuca seca reduciria la necesidad de importar maiz, estabilizaria los precios de la yuca a nivel de finca y ampliaria el mercado del cultivo, particularmente en el nordeste del Brasil. Se analiza la estructura de los costos de produccion y procesamiento de la yuca desde el punto de vista de su futuro papel como fuente de ingresos a nivel rural y su contribucion a la oferta de alimentos para humanos y animales. (CIAT

Integração Lavoura-Pecuária-Floresta: produção de alimentos, agroenergia e madeira.

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Integração Lavoura-Pecuária-Floresta.

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Predição do teor de proteína bruta em biomassa de capins braquiária por meio de espectroscopia NIR.

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Evaluation of Microencapsulation of The UFV-AREG1 Bacteriophage in Alginate-Ca Microcapsules using Microfluidic Devices

The indiscriminate use of antibiotics and the emergence of resistant microorganisms have become a major challenge for the food industry. The purpose of this work was to microencapsulate the bacteriophage UFV-AREG1 in a calcium alginate matrix using microfluidic devices and to study the viability and efficiency of retention. The microcapsules were added to gel of propylene glycol for use as an antimicrobial in the food industry. The technique showed the number of the phage encapsulation, yielding drops with an average 100-250 $\mu$m of diameter, 82.1 $\pm$ 2% retention efficiency and stability in the gel matrix for 21 days. The gel added to the microencapsulated phage showed efficiency (not detectable on the surface) in reducing bacterial contamination on the surface at a similar level to antimicrobial chemicals (alcohol 70%). Therefore, it was possible to microencapsulate bacteriophages in alginate-Ca and apply the microcapsules in gels for use as sanitizers in the food industry.Comment: 8 pages, 5 figure