Factores que promovieron la trayectoria de la cooperativa apícola Cosar Ltda. del centro–norte de la provincia de Santa Fe. Período 1995 a 2015

Tesis para obtener el grado de Magister Scientiae en Extensión Agropecuaria, de la Universidad Nacional del Litoral, en 2020El estudio se realizó a productores apícolas vinculados a la Cooperativa COSAR, integrada por 12 grupos de apicultores de diferentes localidades, institución que es reconocida en el medio agropecuario por su trayectoria y crecimiento sobre la base del compromiso y fidelidad de sus asociados. El área de estudio correspondió a la región centro–norte de la provincia de Santa Fe. La problemática del caso de estudio se resume en el “desconocimiento del conjunto de variables técnicas y sociales que determinaron la actual trayectoria de la cooperativa COSAR como insumo para el abordaje en el trabajo de extensión. La unidad de análisis fue la Cooperativa COSAR y la unidad de observación fueron los técnicos, los socios y el gerente de la misma a través de entrevistas con preguntas semiestructurdas. Los resultados obtenidos describieron cronológicamente los hechos, narrados como etapas que imprimieron la trayectoria de COSAR; y, además, se descubrió la potencialidad que tienen las políticas públicas adecuadamente implementadas y articuladas en el territorio para promover: a) La construcción de capital social referenciado en las normas y valores, transformándose en una red de confianza y cooperación público-privada. b) Capital económico que genere sustentabilidad financiera para la consolidación de COSAR. c) Liderazgos constructivos y alternados de acuerdo con el contexto y las necesidades de la organización, que aporten nuevas estrategias para el logro de los objetivos de la organización. d) Generación de innovaciones en los planos tecnológico, organizativo y comercial que contribuyan a la competitividad sistémica de la organización.The study was carried out to beekeepers linked to the COSAR Cooperative, composed of 12 groups of beekeepers from different locations, an institution that is recognized in the agricultural environment for its trajectory and growth based on the commitment and loyalty of its associates. The study area corresponded to the North Central region of the Province of Santa Fe. The problem of the case study is summarized in the “ignorance of the set of technical and social variables that determined the current trajectory of the COSAR cooperative as an input for the approach in extension work. The unit of analysis was the COSAR Cooperative, whose unit of observation was the technicians, the partners and the manager of the same, through interviews with semi-structured questions. The results found, managed to describe chronologically the facts, narrated as stages that printed the trajectory of COSAR, but also, the potential of public policies properly implemented and articulated in the territory was discovered, in promoting: a) The construction of social capital, referenced in the norms and values, transforming into a network of trust and public-private cooperation. b) Economic capital, generating financial sustainability for the consolidation of COSAR. c) Constructive and alternate leadership according to the context and the needs of the organization, providing new strategies to achieve the objectives of the organization. d) Generation of innovations in the technological, organizational and commercial level that contributed to the systemic competitiveness of the organization.EEA RafaelaFil: Caporgno, Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Agencia De Extensión Rural Ceres; Argentin

The potential of sewage sludge and microalgae: "green energy" production and environment benefits

Es preveu que l'esgotament de les reserves de combustibles fòssils succeeixi en les pròximes dècades. La producció de biocombustibles per reduir la demanda de combustibles fòssils ha provocat diversos problemes; per exemple, la producció de biodièsel a partir de matèries primeres també utilitzades en la producció d'aliments ha modificat l'ús de les sòls agrícoles reemplaçant la producció d'aliments per la producció d'energia. En aquest context, les microalgues han sorgit com a matèria primera de baix cost i no comestibles. Aquesta tesi investiga diferents escenaris per produir biocombustibles a partir de microalgues: Isochrysis mandra, Selenastrum capricornutum, Phaeodactylum tricornutum, Chlorella vulgaris, Chlorella kessleri, Nannochloropsis oculata i Nannochloropsis oceanica. Les microalgues van ser convertides principalment en dos biocombustibles: metà, produït per digestió anaeròbica, i bio-oli, produït per liqüefacció hidrotèrmica. En el cas de la digestió anaeròbia, s'ha avaluat la influència de diversos paràmetres en la producció de metà: espècies de microalgues, temperatura de la digestió, relació substrat:inòcul, pretractament de la biomassa i la co-digestió de microalgues amb fangs de depuradora. En cas de liqüefacció hidrotérmica, els paràmetres investigats van ser: temperatura i l'addició de co-dissolvents per millorar els rendiments de bio-oil i la seva qualitat. A més de la producció de biocombustibles, aquesta tesi també avalua la possibilitat de reciclar nutrients per al cultiu de microalgues a partir dels sub-productes generats en la digestió anaeròbia i en la liqüefacció.Se prevé el agotamiento de las reservas de combustibles fósiles en las próximas décadas. La producción de biocombustibles para reducir la demanda de combustibles fósiles ha provocado varios problemas; por ejemplo, la producción de biodiesel a partir de materias primas también utilizadas en la producción de alimentos ha modificado el uso de las tierras agrícolas reemplazando la producción de alimentos por la producción de energía. En este contexto, las microalgas han surgido como materia prima de bajo costo y no comestibles. Esta tesis investiga diferentes escenarios para producir biocombustibles a partir de distintas microalgas: Isochrysis galbana, Selenastrum capricornutum, Phaeodactylum tricornutum, Chlorella vulgaris, Chlorella kessleri, Nannochloropsis oculata y Nannochloropsis oceanica. Principalmente, dos biocombustibles diferentes han sido producidos: metano, mediante digestión anaeróbica, y bio-oil, mediante licuefacción hidrotérmica. En el caso de la digestión anaerobia, se ha evaluado la influencia de diversos parámetros en la producción de metano: las especies de microalgas, la temperatura de la digestión, la relación sustrato:inóculo, el pre-tratamiento de la biomasa y la co-digestión de microalgas con lodos de depuradora. En caso de licuefacción hidrotérmica, los parámetros investigados fueron: temperatura y la adición de co-disolventes para mejorar los rendimientos de bio-oil y su calidad. Además de la producción de biocombustibles, esta tesis también evalúa la posibilidad de reciclar nutrientes para el cultivo de microalgas a partir de los sub-productos generados en la digestión anaerobia y en la licuefacciónThe depletion of the fossil-fuel reserves is predicted to happen the next few decades. The biofuels production to alleviate the fossil-fuel demand has caused several problems; for example, the biodiesel production from edible oil seeds has shifted out the land from food to energy production. In this context, microalgae have arisen as low-cost and non-edible feedstocks for biofuels production. This thesis investigates different scenarios to produce biofuels from microalgae. Isochrysis galbana, Selenastrum capricornutum, Phaeodactylum tricornutum, Chlorella vulgaris, Chlorella kessleri, Nannochloropsis oculata and Nannochloropsis oceanica are microalgae species used in the experiments. The biomass was mainly converted into two different biofuels: methane, produced by anaerobic digestion, and bio-oil, produced by hydrothermal liquefaction. In case of anaerobic digestion, the influence of several parameters on the methane production has been evaluated: microalgae species, temperature of digestion, substrate to inoculum ratio, biomass pre-treatment and co-digestion of microalgae and sewage sludge. In case of hydrothermal liquefaction, the parameters investigated were: temperature and addition of co-solvents to improve bio-oil yields and quality. Additionally to the benefits of producing biofuels from microalgae, this thesis also evaluates the possibility of recycling nutrients after anaerobic digestion and liquefaction for microalgae cultivation

Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits

Microalgae have demonstrated potential to meet the population's need for a more sustainable food supply, specifically with respect to protein demand. These promising protein sources present several advantages over other currently used raw materials from an environmental point of view. Additionally, one of the main characteristics of microalgae is the production of bioactive compounds with potential benefits for human health. Microalgae exploitation as a source of protein (bulk protein) and other valuable products within the food industry still presents some drawbacks, mainly because of the underdeveloped technologies and processes currently available for microalgae processing. The systematic improvement of the technology readiness level (TRL) could help change the current situation if applied to microalgae cultivation and processing. High maturity in microalgae cultivation and processing technologies also requires improvement of the economy of scale and investment of resources in new facilities and research. Antioxidative, antihypertensive, immunomodulatory, anticancerogenic, hepato-protective, and anticoagulant activities have been attributed to some microalgae-derived compounds such as peptides. Nevertheless, research on this topic is scarce and the evidence on potential health benefits is not strong. In the last years, the possibility of using microalgae-derived compounds for innovative functional food products has become of great interest, but the literature available mainly focuses more on the addition of the whole cells or some compound already available on the market. This review describes the status of utilising microalgae as an ingredient in innovative food products with potential health benefits

Guía de recomendaciones para la apicultura periurbana : Buenas prácticas de manejo

La ubicación de los apiarios en los predios de horticultores, y otros espacios verdes del AMBA, permite incrementar la producción y la calidad de hortalizas y frutas a través de la polinización.EEA RafaelaFil: Caporgno, Javier. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Agencia De Extensión Rural Ceres; ArgentinaFil: Figini, Emilio Eduardo. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; ArgentinaFil: Poffer, Daniel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cuenca del Salado; ArgentinaFil: Taladriz, Alejandro Cesar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Área Metropolitana de Buenos Aires (Avellaneda); ArgentinaFil: Taberna, Anibal. Argentina. Ministerio de Agroindustria; ArgentinaFil: Guardia López, Ariel. Buenos Aires (provincia). Ministerio de Agroindustria. Unidad de Coordinación Apícola; ArgentinaFil: Palacio, María Alejandra. Universidad Nacional de Mar del Plata; Argentin

Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties

Microalgae have been widely used as a source of functional ingredients such as pigments, antioxidants, vitamins, and omega-3 polyunsaturated fatty acids. They also represent a promising alternative source of protein. The objective of this study was to evaluate the impact of the addition of two green microalgae species (Nannochloropsis gaditana L2 and Chlamydomonas sp. EL5) on the techno-functional and nutritional properties of gluten-free bread. Microalgae biomass was added in the amounts of 1.0 and 3.0 g/100 g of flour. The behavior of the dough during the mixing as well as the physicochemical properties of the prepared breads were investigated. Gluten-free bread with N. gaditana L2 and Chlamydomonas sp. EL5 presented significantly higher protein and higher levels of lipids and ash, compared with the control bread. The incorporation of 3% microalgae biomass revealed a 100% increase in iron and calcium contents. The fatty acid profile of supplemented bread changed in a species-specific manner with a particular increase in linolenic acid (18:3 ω3) and a decrease in ω3/ω6 ratio. Besides, due to its original biochemical composition, mainly the highly protein content, microalgae incorporation was found to bring an overall structuring effect on the gluten-free bread texture. However, the dough mixing properties were not affected significantly by microalgae addition. A significant change in color was recorded in doughs, breads, crusts and crumbs. This was caused by the presence of pigment in microalgae biomass, which turned into more intense green-yellow tonalities. A sensory analysis revealed that the supplemented breads scored highest for nearly all the sensory parameters with the 3% N. gaditana L2 bread as the preferred one in terms of global appreciation. This innovative approach gives new insights of the possibility of improving gluten-free products, structurally and nutritionally, using only microalgae as a natural and a sustainable food ingredientinfo:eu-repo/semantics/publishedVersio

Current status of the algae production industry in Europe: an emerging sector of the Blue Bioeconomy

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Hydrothermal liquefaction of Nannochloropsis oceanica in different solvents

Hydrothermal liquefaction of Nannochloropsis oceanica in different solventsDOI: 10.1016/j.biortech.2016.04.123Although the hydrothermal liquefaction is considered a promising technology for converting microalgae into liquid biofuels, there are still some disadvantages. This paper demonstrated that the bio-oil yield can be significantly improved by adding alcohols as co-solvents and carrying out the conversion at mild conditions (<250 °C), but at the expense of a reduced bio-oil quality. By adding ethanol, the bio-oil yields obtained (up to ∼60%) were comparable to the yield obtained at severe operating conditions using only water as solvent (54 ± 2% on average), but the quality of the bio-oil was lower. However, the main advantages of the process here described lie in the utilisation of wet microalgae (∼75% moisture) and alcohol concentrations which avoid both drying the microalgae and decreasing the amount of microalgae loaded in the reactor

Trends in microalgae incorporation into innovative food products with potential health benefits

Microalgae have demonstrated potential to meet the population's need for a more sustainable food supply, specifically with respect to protein demand. These promising protein sources present several advantages over other currently used raw materials from an environmental point of view. Additionally, one of the main characteristics of microalgae is the production of bioactive compounds with potential benefits for human health. Microalgae exploitation as a source of protein (bulk protein) and other valuable products within the food industry still presents some drawbacks, mainly because of the underdeveloped technologies and processes currently available for microalgae processing. The systematic improvement of the technology readiness level (TRL) could help change the current situation if applied to microalgae cultivation and processing. High maturity in microalgae cultivation and processing technologies also requires improvement of the economy of scale and investment of resources in new facilities and research. Antioxidative, antihypertensive, immunomodulatory, anticancerogenic, hepato-protective, and anticoagulant activities have been attributed to some microalgae-derived compounds such as peptides. Nevertheless, research on this topic is scarce and the evidence on potential health benefits is not strong. In the last years, the possibility of using microalgae-derived compounds for innovative functional food products has become of great interest, but the literature available mainly focuses more on the addition of the whole cells or some compound already available on the market. This review describes the status of utilising microalgae as an ingredient in innovative food products with potential health benefits

A novel pre-treatment for the methane production from microalgae by using N-methylmorpholine-N-oxide (NMMO)

A novel pre-treatment for the methane production from microalgae by using N-methylmorpholine-N-oxide (NMMO)The aim of this work was to study the effect of the solvent N-methylmorpholine-N-oxide (NMMO) to pretreat Nannochloropsis oculata before the anaerobic digestion process. The results indicated that the pretreatment affects the characteristics of the cell wall, which consequently becomes more susceptible to the microorganisms attack during anaerobic digestion. The methane production was increased by 43% after the pre-treatment, from 238 ± 6 mLCH4/gVS until 339 ± 4 mLCH4/gVS. On the contrary, the methane production from Chlorella vulgaris decreased after the pre-treatment from 251 ± 4 mLCH4/gVS to 231 ± 3 mLCH4/gVS. The failure on the pre-treatment was attributed to the particular characteristics of the substrate in consequence of a previous drying step

Microalgae as a promising and sustainable nutrition source for managed honey bees

Managed honey bee colony losses are attributed to a number of interacting stressors, but many lines of evidence point to malnutrition as a primary factor. Commercial beekeepers have become increasingly reliant on artificial pollen substitute diets to nourish colonies during periods of forage scarcity and to bolster colony size before pollination services. These artificial diets may be deficient in essential macronutrients (proteins, lipids, prebiotic fibers), micronutrients (vitamins, minerals), and antioxidants. Therefore, improving the efficacy of pollen substitutes can be considered vital to modern beekeeping. Microalgae are prolific sources of plant‐based nutrition with many species exhibiting biochemical profiles that are comparable to natural pollen. This emerging feed source has been employed in a variety of organisms, including limited applications in honey bees. Herein, I introduce the nutritional value and functional properties of microalgae, extrapolating to central aspects of honey bee physiology and health. To conclude, I discuss the potential of microalgae‐based feeds to sustainably provision managed colonies on an agricultural scale