The use of textbooks in Capeverdean secondary schools: The Relationship between Use, Evaluation and Adaptation of Textbooks

This study examines the relationship between teacher’s use of English textbooks and the way teachers evaluate and adapt them, looking at a particular context, the Capeverdean secondary schools, specifically in Praia. The referred relationship was analyzed through teachers’ responses about how they use, evaluate and adapt their textbooks. The results of the study revealed that, on the one hand, the way teachers use their textbooks influences the way they evaluate the same textbooks; on the other hand, the use of textbooks doesn’t necessarily influence the way teachers adapt them. Moreover, the findings revealed that, in general, due to some particular constraints the Capeverdean English teachers are using their textbooks as resources, in which several textbooks are used in combination with one another. Additionally, although teachers assume that they are doing their best, they still need more confidence concerning the way they use, evaluate and adapt available textbooks. Teachers’ confidence in the way they are using their textbooks can be reinforced by establishing an intensive teacher training module on materials evaluation and adaptation, taking into account that a textbook is one of the most important tools in the process of teaching and learning. I hope that the elements presented may lead to further studies on this matter, specifically regarding textbook evaluation and adaptation.

Characterization of instrumental and sensory quality of papaya ‘Solo' and 'Local' produced in Santiago - Cape Verde and critical analysis on the importation of papaya

O estudo teve por objectivo fazer a caracterização dos atributos de qualidade de duas variedades (Solo e Local) de papaia produzida em Santiago, Cabo Verde, e definir os atributos que os distribuidores procuram. Foram realizadas avaliações físico-químicas, sensorial e um estudo de mercado. Os parâmetros avaliados foram o peso, cor interior e exterior, textura, espessura da polpa, pH, acidez titulável, SST, fez-se avaliação sensorial a aplicação de um questionário aos importadores de papaia. Os parâmetros SST, Acidez, pH e peso variam significativamente com as variedades, sendo as papaias da variedade Local mais pesadas. A textura varia em função dos graus de maturação, a firmeza apresenta uma diminuição ao longo do amadurecimento, na deformação percebe-se um decréscimo com avançar da maturação, nos parâmetros de cor interna e externa as diferenças encontram-se na interacção entre Variedade e Estado de maturação. A variedade Solo foi mais valorizada na avaliação sensorial assim como no preço, certificação/selo qualidade e doçura pelos distribuidores.