The spiny dogfish ('cacao-bagre'): description of an envenoming in a fisherman, with taxonomic and toxinologic comments on the Squalus gender

The authors report an injury caused by a spiny dogfish (Squalus sp) in a professional fisherman that was got hurt in the left hand for a spine in the dorsal fin of the fish and felt excruciating local pain for 6 h and manifested local edema and erythema. The sharks of the Squalus gender, in a similar way to the gender Heterodontus, present two spines in position previous to the dorsal fins, with channels presenting a whitish mass, composed of great and vacuolated cells that produce venom. The Squalus gender has a complex taxonomy, with five nominal species mentioned in Brazil: S. acanthias, S., blainvillei, S. cubensis, S. megalops and S. mitsukurii. The species associated to the injury belongs to the group 'megalops/cubensis'. A detailed study on the taxonomy and toxinology of the Squalus gender in Brazil would be of vital importance in the resolution of those problems and it would serve as subsidy for any other works involving their representatives, besides with aspects of envenoming that this gender can cause and that has rare citations in the literature. (c) 2005 Elsevier Ltd. All rights reserved.

La bolsa de café, azúcar y cacao y su incidencia en las exportaciones de América Latina y el Caribe = The coffee, sugar and cocoa exchange and its impact on exports from Latin America and the Caribbean

Incluye Bibliografía

Atividade antioxidante do extrato seco de cacau orgânico (Theobroma cacao): estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato

Conselho Nacional de Desevolvimento Científico e Tecnológico (CNPq)

Resistance of progenies of cacao to Ceratocystis wilt

Resistance of progenies of cacao to Ceratocystis wilt Seedlings from open-pollinated progenies of 20 clones of cocoa (Theobroma cacao) were inoculated with the fungus Ceratocystis cacaofunesta, the causal agent of Ceratocystis wilt, and their response was assessed based on the percentage of dead plants. Open pollinated progeny of clones TSH1188 and VB1151 were used as standards for resistance, while CCN51 and SJ02 for susceptibility. Contrasts between these benchmarks and the progenies studied were estimated and evaluated by Dunnett's t test (alpha = 0.05). The progenies showed different responses to C. cacaofunesta, and it was possible to classify them into three groups: resistant (FCB01, CSG70, BOBA01, VB902, TSH1188, VB1151, PS1319 and MAC01), moderately susceptible (HW25, PM02, FA13, PH15, M05 and BJ11) and susceptible (CCN51, FB206, PH16, SJ02, CCN10 and FSU77).

Studio della formazione e della composizione di aggregati solidi indesiderati in creme di nocciole e cacao destinate alla gelateria e conservate a basse temperature

Lo scopo di questa tesi, legato ad una collaborazione di ricerca industriale, è stato quello di stabilire la natura di aggregati solidi indesiderati che si formano in creme di nocciole e cacao, quando conservate, talora accidentalmente, a basse temperature, in particolare inferiori agli 0°C. L’obiettivo è stato quello di cercare di individuare le ragioni e gli ingredienti responsabili, con più probabilità, del fenomeno per poter dare indicazioni in merito alla formulazione o alla conservazione del prodotto prima e durante la commercializzazione. Sono state campionate due partite di creme di due differenti marche presenti in commercio. Una volta verificato per quali di queste creme e in che misura avesse origine la formazione degli aggregati solidi, si è proceduto ad un loro isolamento, mediante tecniche di estrazione solido-liquido, e successiva analisi gascromatografica degli acidi grassi. Anche per gli ingredienti delle creme di nocciole e cacao si è proceduto ad un’estrazione della componente lipidica ed ad una analisi gascromatografica degli acidi grassi. I risultati ottenuti sono stati elaborati, al fine di individuare gli ingredienti o le condizioni responsabili dell'insorgenza degli aggregati solidi indesiderati. La polvere di cacao è risultata, con più probabilità, l’ingrediente della crema di nocciola e cacao responsabile della formazione degli aggregati indesiderati, e questo ha suggerito la necessità di una verifica della qualità, anche in termini di cristallizzazione, di questo ingrediente, con particolare attenzione, ovviamente, alla frazione grassa (burro di cacao). E’ stato segnalato che un processo tecnologico di produzione non adeguato (tempera), in termini di temperature raggiunte e di mescolamento della crema, così come di conservazione del prodotto finale possono avere una importanza fondamentale nelle eventuali separazioni per condensazione di alcuni componenti della fase lipidica (agglomerati sferici).

La contribución de la producción del cacao orgánico a la resiliencia socio-ecológica en el contexto del cambio climático en el Alto Beni – La Paz

El cultivo del cacao en pequeña escala, sustento básico de muchas familias del Alto Beni, es afectado por los impactos del cambio climático. Para el desarrollo sostenible, es necesario que las fincas adquieran resiliencia: la capacidad de un sistema para reducir su sensibilidad hacia factores de estrés y perturbaciones, manteniendo su productividad, capacidad auto-organizativa, de aprendizaje y adaptación al cambio. Investigamos las diferencias en la resiliencia entre las fincas orgánicas y no orgánicas de cacao, y los rasgos significativos que inciden en la resiliencia socio-ecológica de los sistemas agrícolas del cacao. Definimos indicadores de resiliencia con expertos locales y productores durante un taller y con grupos focales. Los indicadores de la capacidad de amortiguación fueron: materia orgánica de los suelos, densidad aparente del suelo, e infestación con Moniliophthora perniciosa, diversidad arbórea, diversidad de cultivos, hormigas y fuentes de ingresos de las familias productoras. Los indicadores de auto-organización fueron: afiliación a organizaciones productoras, nivel de subsistencia, rendimientos de cacao e ingreso familiar anual. La capacidad de adaptación se evaluó indagando la cantidad de capacitaciones en que participaron las familias y la cantidad de fuentes de información que poseían. Entrevistamos 52 hogares: 30 orgánicos, 22 no orgánicos. Las fincas orgánicas en el área eran más diversificadas y rendían más. El ingreso familiar anual de las fincas orgánicas era sustancialmente mayor al de las no orgánicas. Probablemente el mayor rendimiento se debió principalmente a que los productores orgánicos participaron en más capacitaciones debido a su pertenencia a las organizaciones locales. Concluimos que las organizaciones locales de agricultura orgánica contribuyeron a crear resiliencia proporcionando servicios de extensión mediante el establecimiento de parcelas, creación de capacidades y seguros sociales

Surinamischer Cacao

Louise von Panhuys

Blüte des wilden surinamischen Cacao

Louise von Panhuys

Blüte und Frucht des wilden surinamischen Cacao ? (!)

Louise von Panhuys

Cacao trees in tropical agroforestry landscapes of the Napu Valley in Central Sulawesi, Indonesia

All sample sites were situated at the northern tip of Napu Valley in Central Sulawesi, Indonesia. After an initial mapping of the study area, we selected 15 smallholder cacao plantations as sites for bird and bat exclosure experiments in March 2010. On each study site, we established 4 treatments for these exclosure experiments (bird exclosure - closed during daytime and open during night; bat exclosure - closed overnight and opened during daytime; full exclosure of both birds and bats - always closed and unmanipulated/open control treatments - always open). In each treatment, there were 2 cacao trees (total of 8 cacao trees per study site), surrounded by nylon filament (2x2 cm mesh size) that was opened and closed according to the activity period of day and night active flying vertebrates (05:00-06:00 am and 17:00-18:00 pm) on a daily basis. The mean tree height and diameter at breast height (dbh) result from two measures of all study trees at the beginning of the exclosure experiment (June 2010) and 6 months later (February 2011).

Avian species identity and predation success in tropical cacao agroforestry of the Napu Valley in Central Sulawesi, Indonesia

Avian ecosystem services such as the suppression of pests are considered being of high ecological and economic importance in a range of ecosystems, especially in tropical agroforestry. But how bird predation success is related to the diversity and composition of the bird community, as well as local and landscape factors, is poorly understood. The author quantified arthropod predation in relation to the identity and diversity of insectivorous birds, using experimental exposure of artificial, caterpillar-like prey on smallholder cacao agroforestry systems, differing in local shade management and distance to primary forest. The bird community was assessed using both mist netting (targeting on active understory insectivores) and point count (higher completeness of species inventories) sampling. The study was conducted in a land use dominated area in Central Sulawesi, Indonesia, adjacent to the Lore Lindu National Park. We selected 15 smallholder cacao plantations as sites for bird and bat exclosure experiments in March 2010. Until July 2011, we recorded several data in this study area, including the bird community data, cacao tree data and bird predation experiments that are presented here. We found that avian predation success can be driven by single and abundant insectivorous species, rather than by overall bird species richness. Forest proximity was important for enhancing the density of this key species, but did also promote bird species richness. The availability of local shade trees had no effects on the local bird community or avian predation success. Our findings are both of economical as well as ecological interest because the conservation of nearby forest remnants will likely benefit human needs and biodiversity conservation alike.

Cacao.

no.4(1923)

Histoire naturelle du cacao, et du sucre : divisée en deuz traités ...

Mode of access: Internet.

Dissertacion historica phisico-chimica, y analysis del cacao, su uso, y dosis /

Mode of access: Internet.