Free trade and the development of sustainable agriculture in the Caribbean

Includes bibliography

Sustainable agriculture and the development of the Amerindians in Guyana: the case of the marabuma/hosororo organic cocoa project

Includes bibliography

Agro-ecology as a mediating science between the training of the agronomist and sustainable agriculture

Agro-ecology plays an important role in the implementation of sustainable development, and an agronomist can be a leading agent in the dissemination of that culture. In this perspective, a survey was carried out with the attendants of the course in Agronomy at the Instituto Federal de Educacao, Ciencia e Tecnologia do Mato Grosso, Campus Campo Novo do Parecis, Brazil. The object of the study was to analyze the participation of the academics in agro-ecological activities, seeking to observe the acceptance, perceptions and possible indications of incorporation of these principles in the training. The survey was conducted during the period July-December 2011. The approach was the qualitative method and the instruments used in data collection were participant observation and interviews during the activities. The results revealed the satisfaction of students in engaging in agro-ecological activities: Students developed concepts and incorporated the proposal of agro-ecology throughout the project. The contents of the agronomy course offered at the institution, in the perception of students, is strongly linked to the principles of conventional farming, not fully considering training to meet the challenges, and current and emerging demands of agriculture.

Application of nanotechnology for the encapsulation of botanical insecticides for sustainable agriculture: Prospects and promises

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

1990 sustainable agriculture demonstration grant program results /

"March 1991."

Sustainable agriculture demonstration grant program results.

Mode of access: Internet.

Educational and training opportunities in sustainable agriculture /

"December 2000."

Soil Health, Soil Biology, Soilborne Diseases and Sustainable Agriculture

Soil Health, Soil Biology, Soilborne Diseases and Sustainable Agriculture provides readily understandable information about the bacteria, fungi, nematodes and other soil organisms that not only harm food crops but also help them take up water and nutrients and protect them from root diseases. Complete with illustrations and practical case studies, it provides growers and their consultants with holistic solutions for building an active and diverse soil biological community capable of improving soil structure, enhancing plant nutrient uptake and suppressing root pests and pathogens.

Relatório...

1994

Traditional part-time grazing: a more sustainable sheep milk and cheese production in the Basque Country

[EN] The concept of sustainability when referring to food production rests, in general, on 3 main aspects: 1) respect for the environment; 2) economic and social benefits for all involved in production; and 3) production of sufficient quantity of quality food at an accessible price. In this contribution we focus on the main aspects of the traditional sheep's milk and cheese production (under the Denomination of Origin Idiazabal Cheese) in the Basque Country that contribute primarily to its sustainability. It is based on the local latxa or carranzana breeds of sheep, adapted to the mountainous terrain. The sheepherder takes advantage of local resources to reduce management costs by combining indoor dry forage and concentrates with outdoor grazing throughout lactation, according to local pasture availability, and thus avoiding having to buy large amounts of feed. This system facilitates recycling of manure, fertilising pastures and forest at the same time. Use of local breeds helps maintain biodiversity of sheep breeds. Cheese is produced industrially (44.5% of the total cheese produced in 2008) from milk of many flocks, or artisanally (38.3%) by the sheepherders with the milk from their own flocks. Transforming their own milk into cheese is advantageous for the following reasons: 1) higher economic returns as compared to selling the milk to cheese factories because cheese price directly sold to consumers is more competitive than industrial cheese sold in supermarkets; 2) increases the value of women's work (over 80% of the cheese makers are women) in the community and their self-esteem; 3) it creates rural jobs and contributes to rural development; 4) we have demonstrated both with experimental and commercial flocks that part-time grazing allows the sheepherder to obtain high yields of milk, and cheese, of high nutritional and functional quality. Currently a less sustainable, intensive sheep's milk production with foreign, imported breeds kept indoors constantly is gaining favour among milk producers because of its perceived higher economic profitability.