Impact of rainfed and irrigated agriculture systems on soil carbon stock under different climate scenarios in the semi-arid region of Brazil

Understanding the dynamics of soil organic carbon(SOC) is of fundamental importance in land use and management, whether in the current researches or in future scenarios of agriculture systems considering climate change. In order to evaluate SOC stock of the three districts(Delmiro Gouveia, Pariconha, and Inhapi districts) in the semi-arid region of Brazil in rainfed and irrigated agriculture systems under different climate scenarios using the Century model, we obtained RCP4.5 and RCP8.5 climate scenarios derived from the Eta Regional Climate Model(Eta-Had GEM2-ES and Eta-MIROC5) from the National Institute for Space Research, and then input the data of bulk density, p H, soil texture, maximum temperature, minimum temperature, and rainfall into the soil and climate files of the Century model. The results of this study showed that the Eta-Had GEM2-ES model was effective in estimating air temperature in the future period. In rainfed agriculture system, SOC stock under the baseline scenario was lower than that under RCP4.5 and RCP8.5 climate scenarios, while in irrigated agriculture system, SOC stock in the almost all climate scenarios(RCP4.5 and RCP8.5) and models(Eta-Had GEM2-ES and Eta-MIROC5) will increase by 2100. The results of this study will help producers in the semi-arid region of Brazil adopt specific agriculture systems aimed at mitigating greenhouse gas emissions.

Chocolate Milk with Sucrose and Stevia Preference by Pre- and Post-Menopausal Women

The objective of this study was to evaluate and compare the preference of chocolate milk products sweetened with sucrose and stevia by pre- and post-menopausal women and to examine their concerns about bone health. Women panelists were divided into two groups according to age: pre- menopausal (from 18 to 47 years old) and post-menopausal (over 48 years old) and answered the frequency of white and chocolate milk consumption during a week and their concerns about bone health. For preference, five kinds of chocolate milk were used: 1) Non Sucrose Added [NSA] with stevia and NutraFlora?, 2) NSA with stevia, 3) with sucrose and stevia, 4) with sucrose, stevia, and NutraFlora?, and 5) control with sucrose. The results showed that both groups (pre- and post- menopausal women) prefer chocolate milk to white milk. Pre-menopausal women prefer the chocolate milk with NSA stevia and NutraFlora?, while post-menopausal women prefer the chocolate milk NSA with stevia without NutraFlora?. For comparisons between chocolate milk with sucrose and stevia vs. chocolate milk with sucrose and stevia and NutraFlora? and chocolate milk with sucrose vs. chocolate milk with sucrose and stevia, there were no visible differences between pre- and post-menopausal women. Both groups were concerned about bone health, fiber, and calories, and their concerns about which influenced their milk choices. Pre-menopausal women showed a greater positive impact on milk choice when being informed the amount of fibers in the sample than post-menopausal women. Therefore, this study suggests that milk sweetened with stevia needs to be produced as calcium resources without increasing calories.

Improvement of the Quality of Brazilian Conilon through Wet Processing: A Sensorial Perspective

Conilon coffee represents almost 20% of all coffee production in the Brazilian territory;however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times—24, 48 and 72 hours and four wet processing tests—Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide.

Sensory Profile of Fermented Arabica Coffee in the Perception of American Cupping Tasters

The consumption of specialty coffees has been growing year after year, indicating that several niches and market forms according to the sensorial orientation of the consumers, as well as the cupping tasters and agents are responsible for the composition of blends, and for the physical and sensory classification of the coffees in the industry. This study presented 5 methods of spontaneous and induced fermentation to different North American cupping tasters, in order to evaluate coffee quality potential, based on the Specialty Coffee Association (SCA) protocol. During the months of May to July of 2017, 150 coffee samples were evaluated. Initial results indicate that North American cupping tasters evaluated dry fermented coffees using yeast culture as superiors, in the sensorial aspect, than the more conventional methods in Brazil. Such indication opens new discussions on the acceptance of a determined product, followed by the potential for modification of the sensory route as of the fermentation that will affect the attributes.