scholarly journals The farming and husbandry of Colossoma macropomum : From Amazonian waters to sustainable production

2021 ◽  
Author(s):  
Alexandre Wagner Silva Hilsdorf ◽  
Eric Hallerman ◽  
Gustavo Moraes Ramos Valladão ◽  
Micheli Zaminhan‐Hassemer ◽  
Diogo Teruo Hashimoto ◽  
...  
Keyword(s):  
Sustainable Production ◽  
Colossoma Macropomum

HISTÓRICO DO COMPRIMENTO TOTAL DE TAMBAQUI (Colossoma macropomum, CHARACIFORMES: CHARACIDAE, CUVIER, 1818) DESEMBARCADO NO MERCADO DE TEFÉ, AMAZONAS, BRASIL, COM NOVE RECOMENDAÇÕES PARA O MANEJO PESQUEIRO DA ESPÉCIE

2008 ◽  
Vol 2 (1) ◽  
pp. 27-34 ◽  
Author(s):  
Jorge Iván Sánchez-Botero ◽  
Danielle Sequeira Garcez ◽  
Wesllen Chaves Cortezão
Keyword(s):  
Sustainable Development ◽  
Standard Deviation ◽  
Environmental Protection ◽  
Fisheries Management ◽  
Historical Data ◽  
Colossoma Macropomum ◽  
Pressure Diffusion ◽  
Significant Difference ◽  
Efficient Mechanisms ◽  
Solimões River

This study evaluates the total length of tambaqui (Colossoma macropomum ) captured in the middle Solimões river and traded during seven years (1993, 1997 and 2000 to 2005) in the Tefé market, Amazon, Brazil. The Mamirauá Institute of Sustainable Development obtained measurements of the total lengths from 42207 individuals. The length average was 45.23 ± 6.29 cm (minim um of 13 cm and maximum of 105.5 cm ) and the mode was 45 cm . From the total tambaquis, 92.86% were smaller than 55 cm and 7.14% measured 58.24 ± 5.41 cm on average. Medium and standard deviation of the lengths recorded in all years showed sizes below the established by the environmental federal agency. The Kruskal Wallis test showed that there is no significant difference between the abundances and medium sizes of the captures during all months of the year. The historical data of the tambaqui fisheries for the middle Solimões region indicate that individuals of this species have been constantly captured at sizes below the minim um length of reproduction. Nine recommendations for tambaquis fisheries management in the region related to more efficient mechanisms of inspection, auto-ecology studies of the species, environmental protection, reduction of fishery pressure, diffusion and educational cam paigns that aim to correct exploitation of this resource are presented in this manuscript.

The development of sustainability standards in the sugar industry

2010 ◽  
pp. 82-87 ◽  
Author(s):  
Peter W. Rein
Keyword(s):  
Sugar Industry ◽  
Sustainable Production ◽  
Stages Of Development ◽  
Sustainability Standards ◽  
The Eu

The production of bioethanol and biodiesel and the prospect of its importation into the EU have lead to various initiatives to ensure that only biofuels which are produced in a sustainable way are acceptable. Standards which are set to define the important sustainability issues are in various stages of development. The processes involved are of interest to the sugar industry, as both sugarcane and sugarbeet have enormous potential as feedstocks for bioethanol. The Better Sugarcane Initiative is underway to define standards for the sustainable production of both sugar and bioethanol from sugarcane. This paper attempts to discuss the major issues surrounding sustainable production of sugar and ethanol, outlining the processes involved in setting and maintaining sustainability standards. This is discussed in particular with respect to the development of the Better Sugarcane Initiative and looks forward to the implications for all stakeholders.

Glass Beverages Packaging: Innovation by Sustainable Production

2019 ◽  
pp. 105-133
Author(s):  
G. Vinci ◽  
F. D’Ascenzo ◽  
A. Esposito ◽  
M. Musarra
Keyword(s):  
Sustainable Production

scholarly journals Farinha de folha de leucena (Leucaena leucocephala Lam. de wit) como fonte de proteína para juvenis de tambaqui (Colossoma macropomum CUVIER, 1818)

2013 ◽  
Vol 43 (2) ◽  
pp. 227-234 ◽  
Author(s):  
Geraldo Pereira Junior ◽  
Manoel Pereira Filho ◽  
Rodrigo Roubach ◽  
Paula de Sousa Barbosa ◽  
Eduardo Shimoda
Keyword(s):  
Leucaena Leucocephala ◽  
Colossoma Macropomum ◽  
Em 12

O tambaqui (Colossoma macropomum) é um peixe onívoro, natural da bacia amazônica, que possui elevado valor comercial. Características de rusticidade e desempenho produtivo destacam esta espécie para criação em cativeiro. Contudo, em criações comerciais de peixes, os custos com alimentação podem corresponder de 60 a 80% dos custos totais de produção, sendo a proteína o nutriente mais caro da dieta. O objetivo deste trabalho foi avaliar o desempenho produtivo de juvenis de tambaqui alimentados com rações contendo farinha de folha de leucena como fonte protéica. 240 juvenis foram distribuídos em 12 aquários experimentais (350 L), em um delineamento experimental inteiramente casualizado com quatro tratamentos (0%, 8%, 16%, 24% de inclusão de farinha de folha de leucena na ração) e três repetições. Foram determinados o ganho de peso, conversão alimentar aparente, taxa de crescimento específico, taxa de eficiência protéica e custo de produção do quilograma de peso vivo ganho. Para as variáveis estudadas, não houve diferença significativa (p>0,05) entre os tratamentos, indicando que é possível incluir até 24% de farinha de folha de leucena em rações para juvenis de tambaqui, sem comprometimento das variáveis estudadas, embora a substituição não tenha representado redução no custo de produção do quilograma de peixe.

Sustainable production of sorbitol—a potential hexitol

2020 ◽  
pp. 259-281
Author(s):  
Sahil Kumar ◽  
Hadi Ali ◽  
Sushil Kumar Kansal ◽  
Ashok Pandey ◽  
Shunmugavel Saravanamurugan
Keyword(s):  
Sustainable Production

scholarly journals Spontaneous Variety-Seeking Meal Choice in Business Canteens Impedes Sustainable Production

2021 ◽  
Vol 13 (2) ◽  
pp. 746
Author(s):  
Pascal Ohlhausen ◽  
Nina Langen
Keyword(s):  
Choice Experiment ◽  
Sustainable Development Goals ◽  
Latent Class ◽  
Service Providers ◽  
Sustainable Production ◽  
Online Questionnaire ◽  
Variety Seeking ◽  
The Sustainable Development ◽  
Production And Consumption ◽  
Development Goals

Sustainable meal choices in the out-of-home catering market are essential to attaining the Sustainable Development Goals. This study investigated consumers’ acceptance of different features that help service providers to work more sustainably. For this purpose, data of a choice experiment and a supporting online questionnaire were analyzed using latent class analysis (LCA) and the data of n = 373 employees. Examined attributes in the choice experiment were menu variety, menu type, ordering system, ingredients and price. LCA led to four consumer segments: variety seekers (27.6%), spontaneous decisionmakers—vegetarian (25.7%), spontaneous decisionmakers—meat (24.1%) and vegetarians/vegans (22.6%). Results showed that consumers in all four segments expected to have the choice between different menus in company canteens. Moreover, they preferred spontaneous choice to preordering. Both preferences hamper sustainable production and consumption in the catering sector.

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