The effect of heat compression on mechanical behaviour and moisture content of pineapple leaf fibre and sugarcane bagasse waste for plate disposal

The waste from farming and industry could be reduced and used as raw materials in construction to achieve sustainable technologies. This study focuses on the use of waste products from the pineapple leaf and sugarcane bagasse as compounds in replacing polystyrenes and others plastics glass in the manufacture of plate disposal. This platter is made from pineapple leaf and sugarcane bagasse by six (6) series of mixtures with different percentages namely series 1 (20% of pineapple leaf), series 2 (30% of pineapple leaf) series 3 (40% of pineapple leaf), series 4 (60 % of pineapple leaf), series 5 (70% of pineapple leaf) and series of 6 (80% of pineapple leaf). Two (2) series is N8T2 (80% of pineapple leaf and 20 % sugarcane bagasse waste) and N2T8 (20% of pineapple leaf and 80% sugarcane bagasse waste) focusing on this study for furthermore understanding the effect of replacing plate disposal from pineapple laef fiber and sugarcane bagasse waste material. A platter hot press machine is built with variable adjustment temperature on the surface of the mold according parameters required are 50°C, 100°C and 150°C. The effect of heat compression on physical and mechanical behavior of the pineapple leave and sugarcane bagasse waste plate disposal was evaluated. From observation and results showed the best roughness surface appearance on N2T8.The Optimum percentage pineapple leaf and sugarcane bagasse waste is good present at heat parameter 50°C for specimen N2T8. The best water absorption on specimen series N8T2 because pineapple leaf potential to hydroscopic and water resistance. It can be concluded that pineapple leaf and sugarcane bagasse waste have potential raw material for strength and lightweight of paper disposal composition applications

KBS for Diagnosing Pineapple Diseases

Abstract: Background: The pineapple (A nanas comosus) is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in five to ten months and fruiting in the following six months.[5][6] Pineapples do not ripen significantly after harvest. In 2016, Costa Rica, Brazil, and the Philippines accounted for nearly one-third of the world's production of pineapples.[8] Pineapple damage is not taken quickly, it can lead to damage in the Pineapple. Objectives: The main goal of this expert system is to get the appropriate diagnosis of disease and the correct treatment. Methods: In this paper the design of the proposed Expert System which was produced to help Fruits Agricultural Specialist in diagnosing many of the Pineapple diseases such as : Phytophthora heart (top) rot, Base (butt) rot or Fruit let core rot (green eye, Pineapple Sprain, Turf Toe, Pineapple disease , Plantar Fasciitis, Warts, Bunion, Rheumatoid Arthritis, Gout, Heel Spur, Athlete's Pineapple , The proposed expert system presents an overview about Pineapple diseases are given, the cause of diseases are outlined and the treatment of disease whenever possible is given out. CLIPS Expert System language was used for designing and implementing the proposed expert system. Results: The proposed Pineapple diseases diagnosis expert system was evaluated by Agricultural students and they were satisfied with its performance. Conclusions: The Proposed expert system is very useful for Fruits Agricultural Specialist, patients with Pineapple problem and newly graduated Agricultural Specialist

The Sour Taste of Pineapple: How an Expanding Export Industry Undermines Workers and Their Communities

This report argues that pineapple workers, their families and communities, and the environment in the largest pineapple producing nations have not enjoyed the benefits of the growth of the sector in recent decades. Includes a list of recommendations for pineapple companies and the US government to avoid labor rights violations

Effects of soil variation between peat soil and mineral soil on fruit quality of pineapple (Ananas Comosus) cultivars: N36 and josapine

Consumption of pineapple is predicted to increase in the near future in which the demand for continuous supply of the fruit becomes of major interest. This research is focused on finding the influence of growth medium between peat soil and mineral soil to the weight and production of vitamin C and sugar contents of the pineapple fruits. Two cultivars were investigated: N36 and Josapine. The vitamin C is quantified by Iodate Titration and sugar content is analyzed by Digital Refractometer. The chemical soil properties were analyzed by using atomic absorption spectrophotometer at the Soil Analysis Section laboratory from Department Of Agriculture, Malaysia. All data were analyzed statistically through ANOVA by using SPSS. Results indicated that pineapple planted on peat soil produced heavier fruits than those in mineral soil. N36 pineapple reports no significant difference (p < 0.05) of the vitamin C content and the sweetness between different cultivation soil types. However, Josapine pineapples cultivated on mineral soil (FIMA Plantation) produce significantly 115% higher vitamin C content (19.243 ± 7.191 mg∙100g-1), and significantly 30% lower sugar content (5.403 ± 1.721% °Bx) than cultivated on peat soil (Peninsula Plantations). The finding of the soil type’s influence on the fruit quality production is beneficial for pineapple producers and researchers to broaden up the development of pineapple-based products in the long run. The promotion of pineapple nutritional contents is beneficial to increase consumers’ knowledge and awareness on the importance of pineapple consumption especially in Asian regions

Pineapples internal quality inspection approaches and its potential effects in Malaysia

Pineapple (Ananas Comosus L. Metil) is a tropical plant under Bromeliaceous family that is grown in American tropics, subtropics, and warmer regions (U. Nations 2012). Pineapple is the second harvest tropical fruit after banana in the world (S. Ndungu 2014). Pineapple has spiny skin that will turn into yellowish brown from green when ripe. Pineapple is a non-climatic fruit that will stop ripping once it is harvested. Pineapple is famous not only because its taste but also its nutrients for health (M. Farid Hossain 2015, p.84). It contains nutriet that can supply suffiecient requirement of calcium, sodium, potassium, fibre, vitamin C, and so on. Those nutrients can help to build up healthy and growth of bone, enhance body immune system, and decrease high blood pressure for body system

Drivers of conservation and utilization of pineapple genetic resources in Benin

Valuation of farmer knowledge has been seen as a route to promote sustainable use of plant genetic resources. In pineapple production systems in Benin, inadequate knowledge of cultivation practices can lead to a number of inconveniences including abandon of some varieties and cultivars. To understand how farmers' knowledge and cultivation practices impact the sustainable utilization of pineapple genetic resources, we surveyed 177 pineapple farmers in southern Benin. We assessed farmers' knowledge and analyzed the relationship between their knowledge and factors such as age, education, and locality of provenance. Pineapple production system was dominated by men (96% respondents). According to farmers, Smooth cayenne is international market-oriented while Sugarloaf mainly targets domestic and regional markets. All farmers recognized that Smooth cayenne provided more income (USD 5,750/ha) than sugarloaf (USD 3,950/ha) in the production systems of southern Benin. The high value of median scores in comparison with the range of possible score showed that most farmers agreed and shared relatively similar knowledge. Correlation matrix and multiple linear regressions showed a significant relationship between farmers'practices and their knowledge of the plant; their knowledge of pineapple varieties is based on fruits traits. Also, farmers' knowledge was associated with locality of provenance. Constraints and options for genetic resources conservation and utilization in the pineapple production systems in Southern Benin were discussed based on current knowledg

Opportunities and challenges for integrating dairy cattle into farms with certified organic pineapple production as perceived by smallholder farmers in Central Uganda

A study was conducted in 2013 to assess opportunities and challenges of integrating dairy cattle into organic pineapple production in Uganda. Thirty organic pineapple farmers were interviewed using a semistructured questionnaire. The main dairy cattle management systems were tethering (73%) and zero grazing (27%). Average landholding was 1.74 ± 1.06 and 3.75 ± 2.70 ha for zero grazing and tethering systems, respectively. All farms were diversified with various livestock such as cattle, goats, sheep, pigs, and chickens and crops including pineapples, maize, coffee, bananas, beans, sweet potatoes, and cassava. The level of integration of dairy cattle into pineapple production depended on the distance of crop fields from the livestock enterprises. More farms (83%) with pineapple fields closer ( 0.5 km). The distance to the homestead did not influence 30% of the farmers who used crop residues for feeding dairy cattle. Farmers perceived cattle diseases and feed scarcity to be the major challenges in dairy farming. The sources of risk on the farms were perceived to be erratic rainfall, limited knowledge, and market for organic products. Majority of farmers (77%) expressed willingness to convert to organic dairy production. Availability of markets for organic dairy products (36%) and reduction of external input use (26%) were the main reasons for farmers’ willingness to convert. Integrating dairy cattle with pineapple production is an opportunity for closed nutrient cycles and income diversification. However, knowledge, access to inputs, and organized markets are needed as incentive for conversion to organic dairy production