Creas

The paper explores the relationship between production and greenhouse gas (GHG) emissions in the agricultural sector of Latin America and the Caribbean (LAC) between 1990 and 2015. By appraising how GHG emissions have changed with respect to agricultural production (elasticity), we are able to classify countries into six de-coupling states. While the decoupling elasticity provides information for assessing the evolution within countries , we introduce a performance ratio for country comparison by calculating GHG emissions over agricultural production for 2015 and using the global distribution as benchmark. The information from both measurements serves to identify various country and sub regional situations. The findings illustrate that countries with performance ratios in the top 25% and under the best-case elasticity scenario (of strong decoupling) are not necessarily the same as the ones usually identified under factor productivity analyses, suggesting that environment-specific policy incentives and tools play a key role in enhancing sustainable agricultural production. Another major finding is that very few countries in the region (and worldwide) are able to offset agriculture emissions with land use-related carbon sequestration practices. Lastly, the evidence on small Caribbean island-states reporting the worst-case elasticity scenario (of strong negative decoupling) and performance ratios close to the world median, further supports the need for development plans related to climate change mitigation and adaptation in this sub region.

Hace 70 mil años los familiares más próximos de los seres humanos
iniciaron en el occidente de África una larga marcha que llevó a nuestra
especie a poblar cada rincón del planeta. Los impulsaba la búsqueda de una alimentación suficiente y segura. La lucha por la alimentación y la buena nutrición ha sido desde entonces un motor central de nuestra evolución social, económica, cultural y política. A nuestra generación le ha tocado la paradoja de vivir en el momento de la historia en que estamos a la puerta de vencer el hambre, ese temor primario de nuestra especie, y en el cual  la alimentación se ha transmutado en un problema.

Wine quality depends on phenolic and aromatic compounds that are mainly located in skins and seeds of grapes and can be better extracted if suitable extraction technologies are applied. An increase in extractability has impact in the mouth feel, color and age ability of the wines. Using liquid or solid CO 2 is a way to promote the breakdown of the cells membranes and enhance extraction of these compounds and protecting grapes and wine from oxidation. The main goal was to test the impact of solid CO 2 addition to destemmed grapes with a new CO 2 dispenser equipment in order to freeze the berry skins and improve the phenolic extraction in an economic and sustainable way in cv. Cabernet Sauvignon and Pinot Noir. The experiment designed for both cultivars was a treatment with CO 2 addition and a control without CO 2 addition each one with three replicates. Destemmed grapes submitted to carbonic snow reached temperature of the skins between −1 and −4 • C during four minutes under equipment treatment. The consumption of carbon dioxide was estimated around 0.3(kg · kg −1)CO 2 per berries. Wines of Cabernet Sauvignon and Pinot noir from fresh grapes and frozen grapes were made and were being compared in phenolic composition and sensory attributes.

Only 30% of households in Bairro Boroma (Boroma neighborhood) have a regular protein intake, mainly due to the lack of a proper cold chain. We analyzed the level of knowledge about a local dried meat called chinkui, examining the relationship between this knowledge and its value for strengthening local food security. Through surveys of Bairro Boroma goat herders (n = 23) about “chinkui awareness” and passive observation of chinkui preparation (n = 5) from local biotype goats, we found that chinkui was known to most goat herders (91.3%), but was used only irregularly, mainly because knowledge transmission has decreased over time. From passive observation, we found that the amount of dried meat obtained from an animal rarely exceeded a yield of 10% and its performance and safety depended on weather conditions and the absence of other animals in the area of preparation. It is, therefore, recommended to strengthen initiatives to increase the amount of chinkui, based on local knowledge, ...

Only 30% of households in Bairro Boroma (Boroma neighborhood) have a regular protein intake, mainly due to the lack of a proper cold chain. We analyzed the level of knowledge about a local dried meat called chinkui, examining the relationship between this knowledge and its value for strengthening local food security. Through surveys of Bairro Boroma goat herders (n = 23) about “chinkui awareness” and passive observation of chinkui preparation (n = 5) from local biotype goats, we found that chinkui was known to most goat herders (91.3%), but was used only irregularly, mainly because knowledge transmission has decreased over time. From passive observation, we found that the amount of dried meat obtained from an animal rarely exceeded a yield of 10% and its performance and safety depended on weather conditions and the absence of other animals in the area of preparation. It is, therefore, recommended to strengthen initiatives to increase the amount of chinkui, based on local knowledge, ...

Only 30% of households in Bairro Boroma (Boroma neighborhood) have a regular protein intake, mainly due to the lack of a proper cold chain. We analyzed the level of knowledge about a local dried meat called chinkui, examining the relationship between this knowledge and its value for strengthening local food security. Through surveys of Bairro Boroma goat herders (n = 23) about “chinkui awareness” and passive observation of chinkui preparation (n = 5) from local biotype goats, we found that chinkui was known to most goat herders (91.3%), but was used only irregularly, mainly because knowledge transmission has decreased over time. From passive observation, we found that the amount of dried meat obtained from an animal rarely exceeded a yield of 10% and its performance and safety depended on weather conditions and the absence of other animals in the area of preparation. It is, therefore, recommended to strengthen initiatives to increase the amount of chinkui, based on local knowledge, ...

Only 30% of households in Bairro Boroma (Boroma neighborhood) have a regular protein intake, mainly due to the lack of a proper cold chain. We analyzed the level of knowledge about a local dried meat called chinkui, examining the relationship between this knowledge and its value for strengthening local food security. Through surveys of Bairro Boroma goat herders (n = 23) about “chinkui awareness” and passive observation of chinkui preparation (n = 5) from local biotype goats, we found that chinkui was known to most goat herders (91.3%), but was used only irregularly, mainly because knowledge transmission has decreased over time. From passive observation, we found that the amount of dried meat obtained from an animal rarely exceeded a yield of 10% and its performance and safety depended on weather conditions and the absence of other animals in the area of preparation. It is, therefore, recommended to strengthen initiatives to increase the amount of chinkui, based on local knowledge, ...