Tag: Ciência Rural

Organic agriculture brings quality of life to producers

Organic agriculture’s main characteristic is the production of food and other products without the use of chemicals. The use of these products, such as pesticides and pesticides, are harmful not only to consumers, but also to those who produce these foods. In search of evidence that shows the quality of life of organic farmers, a review gathered eleven papers on this theme. Read More →

Pomegranate can be used as a natural preservative

Pomegranate has a high concentration of antioxidant compounds, with the possibility of using it as a preservative for meat and meat products. As an alternative to chemical compounds, a research was carried out using extract of the pomegranate peel in the conservation of the Tuscan type sausage. Read More →

Millet can be used as an economic alternative in cattle feed

Millet presents itself as an economically viable alternative to corn and sorghum, as a component of feed for cattle, under confinement. Researchers used the Monte Carlo simulation technique (economic risk analysis) to analyze the economic risks of this substitution. The results demonstrated a better economic viability when the level of substitution of corn grain for millet grain was total. Read More →

The color of soybean seeds influences its quality

The premature ripening of soybeans can produce greenish seeds, directly affecting the quality of the lots. Observing this, researchers from the Federal University of Pelotas (UFPel) and the University of Passo Fundo (UPF), evaluated the influence of the presence of green soybean seeds on the physiological quality of soybean seed lots. Read More →

Innovative method measures chlorophyll content in millet leaves

Responsible for the green color of plants, chlorophyll is an essential indicator in monitoring plant nutrients during their growth. Traditional methods for measuring chlorophyll, in addition to taking a long time, damage the leaves. Alternatively, a model based on hyperspectral images was developed to detect the chlorophyll content in millet leaves. Read More →

Study tests the effects of different preservatives for milk

Milk producing establishments must send milk samples monthly to laboratories accredited by the Federal Government of Brazil. The preservation of these milk samples requires the addition of preservatives, such as sodium azide and coranphenicol, and different amounts of these components have different effects on the conservation of milk. Read More →

Influence of cattle feed on the quality of beef in Uruguay

Uruguay has beef production as one of its most important economic activities. The quality of this meat can be affected by peculiarities of the animals’ production system, such as their food for example. The Longissimus Dorsi muscle, when tested in three different food systems, also showed differences in its quality. Read More →

Did you know it is possible to determine the soil quality through infrared?

Infrared methods are often used in science. To determine the quality of soil fertilization, clay and soil organic matter (MOS) are essential components. For the analysis of these components, the use of the analytical technique of near infrared spectroscopy (Near Infrared Spectroscopy – NIRS) presents a sustainable alternative. Read More →

Did you know that insects are potential alternative sources of protein for humans?

Parallel to the growth of the world population is growing the concern about the social and economic livelihoods of more than seven billion inhabitants. Insect consumption as a protein alternative for humans was the subject of a study which mapped the dietary profile of Brazilians in relation to edible insects. Read More →

How to preserve the health of farm tractor operators?

The vibration produced by tractor operation has negative effects on the health of the operators of these agricultural machines. To evaluate the transmissibility of vibrations, a research presents an innovative method that allows to observe the influence of tractor-coupled agricultural equipment on the operator’s whole body vibrations. Read More →