Processus de trasmission des savoirs agricoles chez les sereer au Sénégal: projet de création d'un écomusée du terroir

(Introdução): La rédaction de ce document entre dans le cadre de la dernière étape du parcours du Master TPTI (Technique, Patrimoine, territoire de l’industrie). Piloté par l’université Paris 1 panthéon Sorbonne, en partenariat avec les universités de padou (Italie) et d’Evora (Portugal), le Master TPTI forme à l’expertise des environnements techniques, à la muséalisation du patrimoine et des paysages culturels. Ce parcours (France, Italie et Portugal) nous à permis de découvrir de nouvelles approches dans le domaine de la culture et du patrimoine en général et industriel en particulier. Ces approches nouvelles concernent surtout l’histoire des techniques dispensée à l’université Paris 1 panthéon Sorbonne et sur les paysages culturels de l’industrie dispensés au Portugal. L’histoire des techniques qui paraissait au début confuse nous a permis d’avoir une lecture claire sur la notion anthropologique de la culture. Les régimes de la pensée opératoire caractérisée par le régime de la pratique, de la technique et de la technologique, nous ont permis de comprendre les fondements de l’innovation technique mais aussi le passage de l’oralité à l’écrit. C’est en effet la compréhension des ces régimes qui nous a aidé à mieux saisir la manière dont la technique se manifeste dans les sociétés orales, se maintien et se transmet. Le senegal, qui fait l’objet de notre étude présente une diversité ethnique assez complexe. Chacune de ses ethnies a su, a sa manière inventer sa technique lui permettant de maitriser son environnement, dons une technique bien différente des autres. Si les « lebou » du cap vert ont su inventer l’une des plus anciennes traditions artisanales dans la pêche et les al poulhar, sur l’élevage, les sereer qui font le point focal de notre étude ont marqué le paysage par l’une des civilisations agraires les plus anciennes venues des civilisations du Nil.

Evaluation of different postharvest conditions to preserve the amount of bioactive compounds, physicochemical quality parameters and sensory attributes of ‘Sweetheart’ cherries.

Sweet cherries (Prunus avium L.) ‘Sweetheart’ were harvested at different production regions from Portugal (Cova da Beira and Portalegre) and Spain (Valle de Jerte). Cherries were harvested at their commercial maturation according to the empirical knowledge of external color corresponding to good quality. Fruits were stored and evaluated in order to study their quality on the harvest day and during a period of 21 days, at cold storage (1 ºC, 95% RH). The sweet cherry ‘Sweetheart’ is a well-known variety and a highly appreciated one but fruits present a short shelf life. On the other hand the effect of different “terroir” on cherry characteristics should be known and clarified. Fruits from day 0, considered without storage, were kept at 20ºC and analyzed. Every weak, 3 replicas were randomly picked up and 10 fruits from each one were submitted to several analyses after fruit temperature stabilized at 20ºC. Several quality parameters were evaluated: external colour (L*, a*, b*), texture, soluble solids content (SSC), titratable acidity (TA) and the ratio between soluble solid contents (SSC) and tritratable acidity (TA). Fruits from different orchards and locations were significantly different according to these parameters. Fruits from Cova da Beira were less firm comparing with other two regions, Valle de Jerte and Portalegre, which may indicate a higher maturation rate at harvest in those fruits. This is in accordance with SSC/titratable acidity rate suggesting a late harvest in Cova da Beira comparing with other two orchards, however fruits from Cova da Beira exhibit a poor color at harvest. These results clearly showed a lower correlation between SSC and firmness considering fruits origin.

Quality of cherry ‘Sweetheart’ from different regions of Portugal and Spain (Cova da Beira, Portalegre and Valle del Jerte).

Sweet cherries (Prunus avium L.) ‘Sweetheart’ were harvested at different production regions from Portugal (Cova da Beira and Portalegre) and Spain (Valle de Jerte). Cherries were harvested at their commercial maturation according to the empirical knowledge of external color corresponding to good quality. Fruits were stored and evaluated in order to study their quality on the harvest day and during a period of 21 days, at cold storage (1 ºC, 95% RH). The sweet cherry ‘Sweetheart’ is a well known variety and a highly appreciated one but fruits present a short shelf life. On the other hand the effect of different “terroir” on cherry characteristics should be known and clarified. Fruits from day 0, considered without storage, were kept at 20ºC and analyzed. Every weak, 3 replicas were randomly picked up and 10 fruits from each one were submitted to several analyses after fruit temperature stabilized at 20ºC. Several quality parameters were evaluated: external color (L*, a*, b*), texture, soluble solids content (SSC), titratable acidity (TA) and the ratio between soluble solid contents (SSC) and tritratable acidity (TA). Fruits from different orchards and locations were significantly different according to these parameters. Fruits from Cova da Beira were less firm comparing with other two regions, Valle de Jerte and Portalegre, which may indicate a higher maturation rate at harvest in those fruits. This is in accordance with SSC/titratable acidity rate suggesting a late harvest in Cova da Beira comparing with other two orchards, however fruits from Cova da Beira exhibit a poor color at harvest. These results clearly showed a lower correlation between SSC and firmness considering fruits origin.