Modelo productivo para el cultivo de cacao (Theobroma cacao L.) en el departamento de Sucre

Atencia, Judith Martínez; Yánez, Rafael Segundo Novoa; Botello, Darwin Hernando Martínez; Carvajal, Manuel Ramón Espinosa; Reina, Antonio María Martínez; Martínez, Liliana María Grandett; Santos, José Luis Contreras; Pinto, María del Valle Rodríguez

doi:10.21930/agrosavia.model.7405477

Cited by 2 publications

(2 citation statements)

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“…Estudios de sustentabilidad del cacao se vienen realizando en varios países, en Ecuador en la provincia Los Rios se determinó la no sustentabilidad de sistemas agroforestales de cacao y bambú (Guadua sp), atribuido a diseños agroforestales no planificados y no superar el valor del umbral de sustentabilidad en las dimensiones económica y ecológica (Alcívar et al 2019); en la provincia Santo Domingo de los Tsáchilas, las fincas productoras de cacao variaron según el lugar de cultivo siendo sustentables en menos de la mitad de las fincas e identificándose "puntos críticos" a nivel del productor fueron la educación, riesgo económico, diversidad de la producción y el reciclaje de nutrientes (Anzules-Toala et al 2021). En Colombia, al igual que otros países de Sud América el 90% de la producción se concentra en pequeños productores bajo una modalidad de agricultura familiar de bajo nivel tecnológico y capacidad de gestión que limitan la sostenibilidad de producción de cacao (Martínez et al 2022). En México, los pequeños productores cacaoteros en búsqueda de nichos de mercado específicos de mayor precio han valorado para escoger la calidad de cacao nativo fino aroma o la certificación de ambientalmente sostenible (Rasgado y Renard, 2022).…”

Section: Introductionunclassified

Sustentabilidad De Las Fincas Productoras De Cacao Nativo en La Provincia Bagua, Perú

Fernández-Jeri

Zabarburú

Fernández

et al. 2023

Trop Subtrop Agroecosyst

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<pre>Background. The cultivation of native cocoa is of economic and social importance for the Amazonas region, which is positioning itself as an exporter of cocoa with sensory attributes of fine aroma. Objective. Determine the sustainability of native cocoa producing farms in the Bagua province, Peru. Methodology. The methodology used to assess sustainability was a "Multi Criteria Analysis". To obtain information from each of the cocoa farms in the Aramango, Copallín, El Parco, Imaza and La Peca districts, a personal survey was conducted with questions related to the three dimensions of sustainability (economic, socio-cultural, ecological). Indicators, sub-indicators and quantifiable variables adapted to cocoa cultivation were used to analyze each dimension and overall sustainability. The indicators were standardized on a scale from 0 to 4 and weighted. It was considered that a farm is sustainable if the general sustainability index is greater than two and none of the three dimensions evaluated is less than two. Results. A general sustainability index was found to be 2.1, Copallín and La Peca were the only economically sustainable ones. The ecological indicator was the one with the greatest contribution (IE=2.4) followed by the social indicator (ISC=2.3) and economic indicator (IK=1.7). 40% of the farms were sustainable in all three dimensions, dimensions, except in Imaza where it was only sustainable in the socio-cultural and ecological dimensions. Implications. The cultivation of native cocoa must increase the general sustainability index, for this, the critical points must be solved at the farm level, the diversification of production and management of vegetation cover and, at the producer level, the marketing channels, housing , access to education, access to health and health coverage. Conclusions. It was determined that the sustainability of the farms varied according to the district of origin; at the level of the general sustainability index Aramango, Copallín, El Parco and La Peca were sustainable. In the socio-cultural and ecological dimensions, all the farms in the studied districts were sustainable.</pre>

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Section: Introductionunclassified

Sustentabilidad De Las Fincas Productoras De Cacao Nativo en La Provincia Bagua, Perú

Fernández-Jeri

Zabarburú

Fernández

et al. 2023

Trop Subtrop Agroecosyst

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“…It thrives at average temperatures of 24 °C (minimum 16 °C and maximum 30 °C), with at least 3 months of warm weather required for good crop development ( Jaramillo, 2010). According to Martínez (2007), it tolerates temperatures from 10 °C to 32 °C. The optimum temperature ranges from 15 °C to 26 °C.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of guajillo and chile de árbol peppers (Capsicum annuum L.) in a hydroponic greenhouse system

García-Herrera

Gómez-González

Amante-Orozco

et al. 2023

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Objective: To evaluate the yield of guajillo pepper (CHG) and chile de árbol pepper (CHA) grown in containers with coconut fiber substrate in a hydroponic greenhouse system.Methodology: Four types of chili peppers were tested: two CHG and two CHA peppers. The CHG peppers with seeds were from two growing areas in the state of San Luis Potosí (SLP), located in the Altiplano Central (high plateau region) of Mexico: one from Las Colonias, Salinas, and the other from El Barril, Villa de Ramos. The CHA pepperswere obtained in Yahualica, Jalisco: one in El Salto Verde (CHA-SaltoVerde) and the other in El Faro (CHA-Faro). The chili peppers were established in a hydroponic system with two types of containers (pots (SHM) and slabs (SHB)), in both of which coconut fiber (coir) was used as a substrate. The experimental design was completelyrandomized with three repetitions and the comparison of means was made with the Tukey test (p<0.05).Results: Significant differences were observed between chile de árbol and guajillo peppers grown in SHM regarding the following variables: plant height and number of leaves, flowers, and peppers. Chile de árbol peppers recorded the highest values for the four variables. There were also significant differences between the chile de árbol and the guajillo peppers regarding the fresh weight and dry weight variables, but, in this case, the guajillo peppers had the highest values. The highest dry weight value (g plant -1 ) was obtained by CHG-Barril (1,094 g plant -1 ), followed by CHG-Colonias (866 g plant -1); meanwhile, the lowest values were recorded for CHA-Faro and CHA-SaltoVerde chile de árbol peppers (819 and 258 g plant -1 , respectively). The same pattern was observed in the SHB, with significant differences between the chile de árbol —which had the highest values— and guajillo peppers for the following variables: plant height, number ofleaves, flowers, and peppers. There were also significant differences in terms of fresh weight between chile de árbol and guajillo peppers, with the latter recording higher values. Finally, CHG-Colonias and CHA-SaltoVerde showed the highest dry weight values with 633 and 595 g plant -1 , respectively. Although there were no significant differences between them, there were significant differences with respect to CHG-Barril and CHA-Faro (524 and 483 g plant -1 , respectively).Study Limitations/Implications: The present study has no major limitations.Conclusions: In general, a better dry yield of chili pepper was obtained with guajillo peppers produced in a pot system. Hydroponic systems in pots and slabs, using a coir substrate, are an alternative in protected agriculture for the production of guajillo and chile de árbol peppers.

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Modelo productivo para el cultivo de cacao (Theobroma cacao L.) en el departamento de Sucre

Cited by 2 publications

References 54 publications

Sustentabilidad De Las Fincas Productoras De Cacao Nativo en La Provincia Bagua, Perú

Sustentabilidad De Las Fincas Productoras De Cacao Nativo en La Provincia Bagua, Perú

Evaluation of guajillo and chile de árbol peppers (Capsicum annuum L.) in a hydroponic greenhouse system

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