Weed control via intercropping with gliricidia: II. corn crop

A reduction in herbicide use is one of modern agriculture's main interests and several alternatives are being investigated with this objective, including intercropping. Gliricídia (Gliricidia sepium) mulch has no allelopathic effect on corn or beans but significantly decreased the population of some weed species. The objective of this study was to evaluate green ear and grain yield in corn cultivars as a response to weed control achieved via intercropping with gliricidia. A completely randomized block design with five replicates and split-plots was used. Cultivars AG 1051, AG 2060, BRS 2020, and PL 6880 (assigned to plots) were submitted to the following treatments: no hoeing, hoeing (performed at 20 and 40 days after sowing the corn), and corn intercropped with gliricidia. Gliricidia was grown in a transplanting system to ensure uniform germination and fast establishment in the field. Seeding was made in 200-cell trays with one seed per cell (35 mL volume). The plants emerged two to three days after sowing and were transplanted to a permanent site two to three days after emergence. Corn was sown on the same day gliricidia was transplanted. Sixteen weed species occurred at different frequencies, with uneven distribution in the experimental area. Cultivars AG 1051 and AG 2060 were the best with reference to most characteristics employed to evaluate green corn yield. Cultivar AG 1051 provided the highest grain yield. The highest green ear yield and grain yield values were obtained with hoeing. However, the fact that intercropped plots showed intermediate yield between the values obtained for hoed and non-hoed plots indicates that gliricidia was beneficial to corn, and exerted a certain level of weed control

Caracterização de farinhas de tapioca produzidas no estado do Pará Characterization of tapioca flour obtained in Pará state, Brazil

A farinha de tapioca é um alimento produzido artesanalmente a partir da fécula de mandioca (Manihot esculenta Crantz), amplamente consumida na Região Amazônica. O objetivo deste trabalho foi caracterizar duas farinhas de tapioca produzidas no estado do Pará: uma no Baixo Amazonas e outra na Zona Bragantina. As duas farinhas apresentaram perfis granulométricos distintos e diferença significativa (P 0,05) para a maioria dos parâmetros físico-químicos e tecnológicos analisados. A farinha de tapioca proveniente do Baixo Amazonas apresentou maior umidade (10,7%), em função da maior capacidade de adsorver água, devido a sua maior área específica (menor granulometria). A microscopia óptica com luz polarizada, juntamente com as características dos dois produtos indicou a inexistência de um processo padrão utilizado na produção da farinha de tapioca.<br>Tapioca flour is a typical food produced from cassava starch (Manihot esculenta Crantz), widely consumed in the Amazon Region. The aim of this study was to characterize two tapioca flours produced in Pará State, Brazil one in the West Region and other in Bragantina Area. Both tapioca flour presented distinct particle-size distribution and significant difference (P 0.05) for majority of the physico-chemical and technological parameters. Flour from West Region presented high moisture (10.7%), this due the greater capacity of water adsorption, attributed at its high specific area (smaller particle-size). The optical microscopy with polarized light and the technologic properties of the products did not showed a standard process for the production of tapioca flour