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150-50-250) and the control. The experimental design was completely randomized blocks with three replications for each treatment. The experimental unit was a stump with stems of A. purpurata. For the soil, the concentrations of organic C, total N, available P and exchangeable K were determined. For the foliage, N, P and K contents were determined. For the stump, the number of stems, the commercial and the noncommercial biomass were determined. For the stem, length, diameter, flower diameter and flower length were determined. Fertilized soils had an increase in C (40%), N (47%), P (83%) and K (56%) after 40 days. One year after the addition of fertilizers, the soils maintained acceptable nutritional levels for production. The Bokashi fertilizer increased the concentration of P (9.5%) and K (8.3%) in the foliage of plants from Medellín and Madero. Liquid humus increased N (16%) in the foliage from Ignacio Allende. When fertilized with fermented manure and compost, the plants increased the number of stems (35.3%), total biomass (35.5%), stem length (19.2%), stem diameter (16%), flower diameter (9.5%), and flower length (12.3%).

In the Yucatán peninsula of México, ca 16,000 beekeepers are indigenous Mayan farmers living in relatively natural, undisturbed regions and practicing traditional forms of Apis mellifera beekeeping. The economics of family survival, where large profits from honey sales are not possible, are distinct from the economics of the large market economy surrounding them. According to market economic theory, in the years 2002 and 2003 those beekeepers who did not produced more than 1,200 kg honey per year did not recover their investments, at least as regards variable costs; in other words, they paid more than they gained through sales. In addition, it is shown that organic (ecologic) honey production increases costs about 70% above that of conventional honey.

The present study evaluated the proximate composition, the nutrition indexes of lipids and the presence of biologically active compounds in the flour of bagasse from grapes cultivated by conventional (CC) and organic (OC) methods. CC flour had high percentages of proteins, lipids, calories and saturated and monounsaturated fatty acids. On the other hand, OC flour had higher percentages of polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids, ash and carbohydrates. The results demonstrated good nutritional potential for flour from grape bagasse and justified technological applications of the byproduct as a functional ingredient in the formulation of food products. A study by Perestrelo et al. (2012) has described the phenolic profile of different grape varieties as being characterized by 40 phenolic compounds. That study contributed towards the valorization of the fruit as a source of bioactive substances. The authors revealed that natural and processed grapes are an important source of biologically active compounds and are highly beneficial to health. Additionally, not only do these grapes have antioxidant potential but they also have antiallergenic, antiarteriogenic, anti-inflammatory, antimicrobial and antithrombosis pharmacological traits as well as heart-protecting properties.Although Vitis labrusca, one of the cultivars produced in Brazil, is known for its hardiness and resistance to fungal diseases, agrochemicals have been applied to the vine due to climate oscillations and to its vulnerability to biological onslaughts. Continuous application of agrochemicals may affect consumers´ health and well-being through the accumulation of products manufactured from copper (Bordeaux mixture) and of synthetic and organic fungicides in the soil (Perestrelo et al., 2012).On the other hand, cultivation with organic manure has been recommended by Coda et al. (2012) as a sustainable alternative for the possible production of grapes without any chemical residues. Therefore, health risks to the consumer are largely decreased. Although no conclusive studies exist that prove the nutritional gains from organic food, consumers already associate consumption of organic foods with low exposure to agrochemicals and with better health.The current study analyzes the nutritional and lipid quality of grape bagasse flour obtained by drying and retrieved from conventional and organic production. This study evaluates proximal composition, fatty acid profile, nutritional quality indexes of lipids and the presence of biologically active compounds in the two different flour types. Material and methods SamplesVitis labrusca cv. 'Concord' grapes produced in two vineyards, each 10 years old using either conventional or organic systems, were used for the production of grape bagasse flour. The flour was from the 2011-2012 harvest in the Verê PR Brazil municipality. The vineyards were located in the same region. The conventional production vineyard had a 564 m altitude with a latitude of 25°54'01'' S and longitude of 52º53'51'' ...