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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Carbon footprint of Brazilian cocoa produced in Pará state

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Author(s):
Giovanna Maria Cappa Hernandes [1] ; Priscilla Efraim [2] ; Adriana Reis de Andrade Silva [3] ; Guilherme de Castilho Queiroz [4]
Total Authors: 4
Affiliation:
[1] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos - Brasil
[2] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos - Brasil
[3] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos - Brasil
[4] Instituto de Tecnologia de Alimentos. Centro de Tecnologia de Cereais e Chocolate - Brasil
Total Affiliations: 4
Document type: Journal article
Source: Brazilian Journal of Food Technology; v. 25, 2022-03-16.
Abstract

Abstract Pará is the main cocoa producing state in Brazil. To provide a comprehensive picture of the carbon cootprint from cocoa production (conventional and organic cultivation systems in Brazilian Trans-Amazon and Xingu regions), the Greenhouse Gas (GHG) Protocol methodology was used to calculate greenhouse gas emissions with a focus on the impact of climate changes. The carbon footprint was calculated based on original data collected in the conventional and organic cocoa cultivation of the Trans-Amazon and Xingu regions in the State of Pará. The harvesting, fermentation and drying steps were analyzed, with data collection in nine farms, three of each type of agricultural production: conventional; organic; and organic-fairtrade. The fruit is harvested manually, the husk is left at the field for natural fertilization without composting. The small amount of inputs, such as herbicides, insecticides and fertilizers, are used only on farms with cocoa conventional production. Eliminating the use of nitrogen fertilizers and implementing an efficient method of composting without the emission of methane in the air, the carbon footprint will be only 2.01 kg CO2 eq./kg cocoa, i.e., total reduction of 81%. (AU)

FAPESP's process: 12/24472-6 - Product development with focus on sustainability in the production chain of cocoa
Grantee:Guilherme de Castilho Queiroz
Support Opportunities: Regular Research Grants