Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico / O objetivo deste trabalho foi avaliar o potencial do microrganismo Bacillus subtilis LAMI005 em produzir biossufactantes utilizando suco de caju clarificado como fonte de carbono. A capacidade de produÃÃo do microrganismo foi avaliada com um ensaio preliminar utilizando meio mineral como meio e cultivo, tendo glicose e frutose padrÃo analÃtico como fonte de carbono. Posteriormente avaliou-se a influÃncia da variaÃÃo nas concentraÃÃes da fonte de carbono, utilizando suco de caju clarificado como substrato, mantendo a concentraÃÃo da suplementaÃÃo da fonte de nitrogÃnio constante com 1,0 g.L-1 de (NH4)2SO4. Realizou-se estudo cinÃtico para avaliaÃÃo da viabilidade de bioconversÃo do substrato utilizado em um produto de valor agregado, a surfactina bem como o tipo de metabÃlito formado. O ensaio com meio mineral, com concentraÃÃes iniciais de ART de 40,87 g.L-1 a maior concentraÃÃo de biomassa e surfactina obtidas foram de 2,5 g.L-1 137 mg.L-1 respectivamente,com 72 horas de ensaio. A menor reduÃÃo da tensÃo superficial do meio rico em surfactina foi em torno de 27,0 dina.cm-1, representando 55% de reduÃÃo. O pH permaneceu numa faixa de 6,0 - 7,0. Variando a fonte de carbono tendo concentraÃÃes iniciais de ART de 12,71 g.L-1, 22,92 g.L-1, 48,96 g.L-1, 65,04 g.L-1, 96,10 g.L-1 e 40,65 g.L-1 + 0,1% de soluÃÃo de micronutrientes, a maior produÃÃo de surfatina obtida foi no ensaio com concentraÃÃo de ART de 22,92 g.L-1 atingindo o valor de 372,56 g.L1 em 48 horas. A maior concentraÃÃo de biomassa alcanÃada para os ensaios com variaÃÃo nas concentraÃÃes iniciais de ART foram de 2,05 g.L-1, 5,3 g.L-1, 7,49 g.L-1, 8,6 g.L-1, 8,4 g.L-1 e 7,14 g.L-1 respectivamente, para as concentraÃÃes de ART supracitadas. Todos os ensaios apresentaram carbono residual ao final do processo, pH chegando a valores muito Ãcidos de atà 4,0, mostrando-se estÃvel na faixa entre 6,0 e 7,0 apenas no ensaio com concentraÃÃo de ART 96,10 g.L-1. O surfactante produzido apresentou boa capacidade emulsificante, em torno de 50%, em hidrocarbonetos como querosene e Ãleo de soja e formaram emulsÃes estÃveis, atingindo valores em torno de 2,0 U. Os ensaios fermentativos variando a concentraÃÃo da fonte carbono apresentaram velocidade especÃfica mÃxima de crescimento (μxmÃx) semelhantes. As velocidades especÃficas de crescimento (μx), de consumo de substrato (μs) e de produÃÃo de biossurfactante (μp) correlacionaram-se muito bem, podendo entÃo afirmar que a formaÃÃo do produto à um metabÃlito primÃrio e està associada ao crescimento. O modelo matemÃtico aplicado aos ensaios fermentativos ajustou-se bem aos dados experimentais, comprovando a viabilidade da bioconversÃo do substrato em um produto de valor agregado, a surfactina. / The purpose of this study was evaluate the biosurfactants potential production of the microorganism Bacillus subtilis LAMI005 using clarified cashew apple juice as carbon source. The microorganism production capacity was evaluated with preliminary test using mineral medium as inoculum and cultivation, and glucose and fructose standard analytical as carbon source. Subsequently, the influence of carbon source variation was evaluated keeping the supplementation of nitrogen source constant at 1.0 g.L-1 (NH4)2SO4. Kinetic study was conducted to assess the feasibility of substrate bioconversion used in a value-added product, surfactin, and the type of formed metabolite. The test with mineral medium with initial concentrations of 40.87 g.L-1 TRS were obtained the higher biomass concentration and surfactin of 2.5 g.L-1 and 137 mg.L-1 respectively in 72 hours of testing. The lower surface tension reduction of the medium rich in surfactin was around 27.0 dyne.cm-1, representing 55% reduction. The pH remained in a range from 6.0 to 7.0. By varying the carbon source and initial concentrations of TRS 12.71 g.L-1, 22.92 g.L-1, 48.96 g.L-1, 65.04 g.L-1, 96.10 g.L-1 and 40.65 g.L-1 + 0.1% solution of micronutrients, the highest yield was obtained in surfatin test concentration of TRS of 22.92 g.L-1 reaching a value of 372.56 g.L-1 in 48 hours. The highest concentration of biomass obtained for assays with variation in initial concentrations of TRS were 2.05 g.L-1, 5.3 g.L-1, 7.49 g.L-1, 8.6 g.L-1, 8.4 g.L-1 and 7.14 g.L-1 respectively, for concentrations above TRS. All tests showed residual carbon at the end of the process, reaching pH values much acid to 4.0, being stable in the range between 6.0 and 7.0 only at test concentrations of 96.10 g.L-1 TRS. Surfactant produced showed good emulsifying capacity, around 50% in hydrocarbons such as kerosene and soybean oil and formed stable emulsions, reaching values around 2.0 U. Fermentations varying the concentration of carbon source showed maximum specific growth (μxmÃx) similar. The specific growth rates (μx), substrate consumption (μs) and biosurfactant production (μp) fitted quite well, we conclude that the product formation is a primary metabolite and is associated with growth. The mathematical model used for testing fermentative fitted well to the experimental data, proving the feasibility of bioconversion of the substrate in surfactin.

Macunaíma, de Mário de Andrade, é uma das obras brasileiras que mais intrigam a crítica literária. Afinal, analisar a narrativa modernista pressupõe fazer um diagnóstico do Brasil, cujas interpretações se cruzam e entrecruzam, atuam e reagem umas sobre as outras, ora prolongando ora opondo-se, como demonstraremos através do colóquio entre importantes vertentes teóricas que interpretam a rapsódia e o Brasil. A partir desse colóquio tentamos abrir um veio analítico pouco explorado pela crítica; percebemos que o estatuto ambíguo do herói (do Brasil) poderia ser verificado por meio da disposição das árvores, frutas e alimentos que perfazem cenas e enumerações da obra. Mas diante da abundância de tantas árvores, alimentos e frutas na rapsódia, escolhemos uma imagem para nos deter com mais afinco: o caju. Tomar esse detalhe concreto como fonte de estudo da obra nos fez perguntar: o que se pode depreender dessa fruta nativa reiterada na rapsódia? O caju reflete a mobilidade intrínseca à forma da obra? Ou melhor: em que medida o cajueiro, sua ramagem e frutos, salpicados ao longo da obra, ajudam a compor o impasse intrínseco a ela (se é que o fazem)? O caju por si só é fruta contraditória: é doce, esponjosa, suculenta, aromática, mas de sabor travoso deixando certo amargor na boca. O caju é assim símbolo possível para se pensar a obra-impasse de Mário de Andrade e, por ela, o Brasil. Ousaríamos dizer que o dulçor e o travo dessa fruta parecem ter contagiado não só a voz narrativa em Macunaíma, mas as línguas-intérpretes que degustam essa lira-prosa de cantador. / Macunaíma of Mário de Andrade is a Brazilian literary work which deeply intrigues the literary critic. The analysis of this modern narrative leads us to a kind of diagnosis about Brazil. There are different interpretations of Macunaíma which cross and intercross, acts and reacts, sometimes being similar, sometimes being opposite to each other. This complexity can be verified by examining the debate between important theoretical sources which make an interpretation of this rapsody and of Brazil. From this debate we try to find an analytical stream which is not far explored by the critics: that the ambiguous status of the hero (of Brazil) could be verified by the disposal of the trees, fruits and foods which is part of the scenes and enumerations of Macunaíma. But among such abundance of trees, foods and fruits in this raspsody, we chose an image to analyze with more tenacity: the cashew. Taking this concrete detail as a source of study of Macunaíma leads to the question: what can possibly emerge from this native fruit which is so reiterated in the rapsody? Does the cashew itself reflect the intrinsic mobility of the form of Macunaíma? Or: how do the cajueiro (the cashew tree), its branches and fruits, sprinkled throughout Macunaíma, help in the composition of the inherent impasse of the rapsody (if they do so)? The cashew itself is a fruit full of contradictions: it is candy, spongy, succulent, aromatical, but tanged (travoso), its flavor leaving a certain bitter taste in the mouth. The cashew is at the same time a symbol which can be studied in order to think about Macunaíma as a work full of impasses, and a symbol of Brazil. We would dare to say that the sugarness and the tang (travo) of this fruit seem not only to have infected the narrative voice of Macunaíma, but also the languages which savour this liraprosa de cantador.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / No presente trabalho foi realizada a caracterização da variabilidade fenotípica e genética em genótipos de cajueiros, representando uma população natural da espécie Anacardium occidentale L. A pesquisa teve como objetivo caracterizar a qualidade do fruto e do pseudofruto, por meio de análises morfológicas e físico-químicas nos anos de 2005 e 2006, bem como analisar a diversidade genética entre os genótipos dessa mesma população de cajueiros no município de Boa Vista - Roraima. Estes resultados podem ser utilizados na escolha de progenitores mais adequados dentro da população de cajueiros natural estudada, para iniciar um programa de melhoramento de qualidade do fruto e do pseudofruto, uma vez que esses recursos naturais apresentam potencialidade econômica. / Work was carried out, regarding the classification of the genetic and phenotypical variation and the genetic constitution of cashew trees (Anacardium occidentale L.). Research was done to find the quality of its fruits and pseudofruits by morphological and physio-chemical analization during the years 2005 and 2006, as well as an analysis of the genetic variety and genetic constitution of cashew trees in Boa Vista - Roraima. These results could be utilized in choosing better progenitores among the cashew trees that have already been studied and to start a programme for the betterment of fruit quality, once these the natural resources show economic potentiality.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-07-11T19:50:40Z No. of bitstreams: 1 2012 - Kelita Carlos Silva Andrade.pdf: 1653019 bytes, checksum: 809493b3b663dca4af908465e310983c (MD5) / Made available in DSpace on 2017-07-11T19:50:40Z (GMT). No. of bitstreams: 1 2012 - Kelita Carlos Silva Andrade.pdf: 1653019 bytes, checksum: 809493b3b663dca4af908465e310983c (MD5) Previous issue date: 2012-05-04 / Tropical countries such, as Brazil, are the custodians of a great variety of sources of plant polysaccharides known and others not yet explored that have great potential in industrial applications among which we mention the cashew gum. Due to structural similarity between cashew gum and gum Arabic, some studies report the possibility of replacement of them. Thus, this study aims to increase the technical and scientific knowledge on the technological properties of cashew gum and compare it with gum arabic in order to ensure its application in the food industry. Hence, in this study the cashew gum and arabic gum were characterized before and after the extrusion process. Two treatments were do, one profile with low temperature and shear rate and other with high temperature and shear. The results of chemical composition demonstred that the fresh cashew gum had lower ash content than the trade gum arabic, indicating lower impurities. In addition, fresh cashew gum and processed cashew gum were highlighted by the high levels of soluble fiber. However, cashew gum had lower minerals's level that the gum arabic. In the viscosity profile, was observed that it was increased in the gum arabic processed samples, whereas in the cashew gum processed samples decreased. Analysis of x-ray diffraction confirmed the predominance of the amorphous chain of the two samples. Rheometry through the flow and viscosity curves allowed the characterization of the samples as pseudoplastic fluids, according to the mathematical model of Ostwald Waale. The samples showed a reduction in glass transition temperature after extrusion. By colorimetry, was observed that the color parameters of cashew gum and gum arabic were different at the 5% significance level. From the parameters and results evaluated, cashew gum could be indicated as a replacement for gum arabic. However, additional analysis are suggested. / Pa?ses tropicais, como o Brasil, s?o deposit?rios de uma grande variedade de fontes de polissacar?deos vegetais conhecidos e outros ainda n?o explorados que possuem grande potencial em aplica??es industriais, dentre os quais podemos citar a goma de cajueiro. Algumas pesquisas reportam a possibilidade do uso desta goma em v?rios setores em substitui??o ? goma ar?bica devido ? semelhan?a estrutural. Sendo assim, este estudo se prop?e a aumentar o conhecimento t?cnico-cient?fico sobre as propriedades tecnol?gicas da goma de cajueiro e compar?-la ? goma ar?bica para assegurar sua aplica??o na ind?stria de alimentos, especificamente. Para tanto, neste estudo foram realizadas an?lises de caracteriza??o da goma de cajueiro e ar?bica, antes e ap?s o processo de extrus?o. Foram realizados dois tratamentos: um perfil de baixa temperatura e cisalhamento e outro de alta temperatura e cisalhamento. Nos resultados de composi??o centesimal notou-se que a goma de cajueiro in natura apresentou menor teor de cinzas que a goma ar?bica comercial, indicando menor grau de impurezas. Al?m disso, as amostras de goma de cajueiro in natura e processadas destacaram-se pelo alto teor de fibra sol?vel, cerca de 90%. Por outro lado, a goma de cajueiro apresentou menores teores de minerais que a goma ar?bica. No perfil de viscosidade foi observado que este par?metro aumentou nas amostras de goma ar?bica processadas, enquanto, nas amostras processadas de goma de cajueiro houve redu??o. A an?lise de difra??o de raio-x confirmou a predomin?ncia de conforma??o amorfa das cadeias polim?ricas de ambas amostras. An?lises reol?gicas, por meio da curva de fluxo e viscosidade, permitiram a caracteriza??o das amostras como fluidos pseudopl?sticos, obedecendo ao modelo matem?tico de Ostwald de Waale. As amostras apresentaram redu??o na temperatura de transi??o v?trea ap?s a extrus?o. Por colorimetria foi observado que os par?metros de cor entre a goma de cajueiro e a goma ar?bica foram diferentes ao n?vel de 5% de signific?ncia. A partir dos par?metros avaliados e dos resultados obtidos, a goma de cajueiro poderia ser indicada como substituta da goma ar?bica. Entretanto, sugerem-se an?lises complementares.

A pele oleosa e acneica apresenta características diferenciadas e demanda o uso de produtos cosméticos adequados e que proporcionem benefícios específicos a esse tipo de pele. Nesse contexto, o extrato de caju (Anacardium occidentale), devido a sua rica composição, apresenta propriedades que podem promover benefícios para os cuidados da pele oleosa. Assim, o objetivo desse projeto foi desenvolver formulações fotoprotetoras estáveis contendo extrato glicólico de Anacardium occidentale, bem como a avaliação da eficácia clínica destas formulações para a melhoria das condições da pele oleosa. Para tal, foram desenvolvidas formulações fotoprotetoras com matérias primas compatíveis com a pele oleosa, as quais foram submetidas aos testes preliminares de estabilidade e, a mais estável foi selecionada para a avaliação da atividade fotoprotetora in vitro, a avaliação sensorial e avaliação de eficácia clínica dos efeitos imediatos (duas e quatro horas após aplicação) e em longo prazo (após 28 dias de aplicação diária das formulações). Foi realizada também a determinação do espectro de absorção do extrato de caju, avaliação da atividade antioxidante in vitro, e determinação do teor de polifenóis. Preliminar ao estudo de eficácia, foi realizado o estudo de caracterização e classificação dos tipos de pele por score dermatológico e com as técnicas avançadas de biofísica e análise de imagem. Dentre as formulações desenvolvidas, a que continha \"Sodium Polyacrylate (and) Dimethicone (and) Cyclopentasiloxane (and) Trideceth-6 (and) PEG/PPG 18/18 Dimethicone e Acrylates/C10-30 Alkyl Acrylate Crosspolymer como agentes emulsificantes e espessantes e \"Octyl Stearate\" como emoliente e agente dispersante do filtro físico, e \"Sílica\" e \"Polymethyil Methacrylate\" como pós modificadores de sensorial (F15), foi adicionada de 3,5% de extrato glicólico de caju (F15C) e foi estável nos testes preliminares de estabilidade. Na avaliação da atividade fotoprotetora in vitro a formulação apresentou FPS 50, Boost Factor \"Bom\" e comprimento de onda crítico acima de 370 nm. O extrato glicólico de caju apresentou atividade antioxidante dose dependente. A caracterização do tipo de pele demonstrou que o grupo com pele oleosa apresentou maior perda transepidérmica de água, maior aspereza e oleosidade. Além disso, a análise computacional de imagens mostrou diferenças quanto à secreção sebácea, poros e comedões nas regiões malar, queixo e nariz. Nos estudos de avaliação de eficácia, a formulação F15C apresentou melhores notas nos parâmetros relacionados à sensação ao toque, oleosidade, resíduo de brilho e suavidade, bem como na intenção de compra. Na avaliação dos efeitos imediatos, não foram obtidos efeitos no conteúdo aquoso do estrato córneo, perda transepidérmica de água e nos parâmetros do microrrelevo. A formulação F15C apresentou retenção do conteúdo de sebo, comparada à formulação veículo após duas e quatro horas de aplicação da formulação. Na avaliação dos efeitos das formulações a longo prazo, a formulação proporcionou redução do número de poros no queixo e não proporcionou aumento de comedões e alterações significativas nos parâmetros: conteúdo aquoso do estrato córneo, perda transepidermica de água, parâmetros do microrrelevo, secreção sebácea, contagem de glândulas sebáceas ativas. A formulação desenvolvida apresenta-se como um produto inovador e diferenciado, com eficácia e sensorial agradável e compatível ao uso na pele oleosa. Além disso, o extrato de caju melhorou ainda mais o sensorial da formulação e mostrou eficácia pré clínica com, potencial antioxidante, e eficácia clínica no controle da oleosidade e melhoria das condições da pele oleosa. / Oily skin has different characteristics and demands the use of cosmetic products that provide adequate and specific benefits to this skin type. In this context, the cashew extract (Anacardium occidentale), due to its rich composition, has properties that can provide benefits for oily skin care. The objective of this project was to develop stable photoprotective formulations containing glycolic extract of Anacardium occidentale, as well as to evaluate the clinical efficacy of these formulations for the improvement of oily skin conditions. For this purpose, the photoprotective formulations were developed with raw materials compatible with oily skin, which were submitted to preliminary tests of stability, and the most stable was selected to evaluate the sunscreen activity in vitro, sensory evaluation and assessment of clinical efficacy in terms of immediate (two and four hours after application) and long term effects (after 28 days of daily application of the formulations). It was also determined the spectrum of absorption of the cashew extract, antioxidant activity evaluation in vitro, and determination of polyphenols. Before de efficacy evaluation, studies were conducted to characterize and classify skin types using dermatological score and advanced biophysical techniques and skin imaging analysis. Among the formulations developed, the one which contained \"Sodium Polyacrylate (and) Dimethicone (and) Cyclopentasiloxane (and) Trideceth-6 (and) PEG/PPG 18/18 Dimethicone e Acrylates/C10-30 Alkyl Acrylate Crosspolymer as emulsifiers and thickner agents and \"Octyl Stearate\" as an emollient and dispersing agent of the inorganic filter and \"Silica\" and \'Polymethyl Methacrylate \" as sensory modifiers powders (F15), this formulation was added of 3.5% of Glycolic extract of cashew (F15C) and was stable in preliminary tests of stability. In the evaluation of in vitro sunscreen activity, the formulation showed FPS 50, Boost Factor classified as \"Good\" and critical wavelength above 370 nm. Cashew glycolic extract showed dose-dependent antioxidant activity. The characterization of the skin demonstrated that the group with oily skin showed higher transepidermal water loss, greater asperity and oiliness. Furthermore, computer analysis of images showed differences in the sebum, pores and comedones in the regions of the cheeks, chin and nose. In the sensory evaluation studies, the formulation F15C showed better scores on parameters related with touch, oiliness, smoothness, residual brightness, and showed higher purchase intent. No immediate effects were obtained in stratum corneum water content, transepidermal water loss and the parameters of microrelief. The formulation F15C presented retention of the sebum content compared with the formulation vehicle after two and four hours of application of the formulation. In the long-term effects study, the formulation provided a reduction in the number of pores on the chin and did not increase the comedones and didn\'t show significant changes in the parameters: stratum corneum water content, transepidermal water loss, parameters of the microrelief, sebum and counting active sebaceous glands. The formulation developed is presented as an innovative and efficient product with a pleasant sensory and compatible for use on oily skin. Furthermore, the cashew extract further improved the sensory properties of the formulation, showed antioxidant activity and clinical efficacy in the oil control and improvement of skin conditions.

This dissertation aims to answer the question 'What drives the competitiveness in Mozambique’s cashew processing factories in the post-restructuring period?'. In so doing, the study considers medium-scale cashew processing factories in the province of Nampula as unit of analysis and select the micro- and meso-level of competitiveness in order to identify main factors driving competitiveness. This decision does not underestimate the impact of factors at other levels on competitiveness, but rather is an attempt to develop a framework that is financially and technically feasible, and simplifies the perception of competitiveness by recognizing relevant determinants at the micro- and meso-level. To address the research question of this study, insights and findings are drawn from an integrative framework linking theories from International Trade, Strategic Management, Economic Sociology and Economic geography. This integrative framework focuses on the process of value creation and value capture underlying four pillars: creation, competition, co-opetition and collective search. Findings of this study have shown that Mozambican cashew industry lost competitiveness in both RCN and cashewkernel market,and efforts made in order to restructure thecashew processing sector have not been sufficient to recover a relevant position in international markets. Because of the greater value that large, whole and white cashew kernels represent to buyers, the raw material, labor, process and technology that produce and deliver these quality kernels are the main factors driving competitiveness. In all these areas, cashew processing enterprises in Nampula face constraints. Further efforts need to be undertaken in order to maintain the modest participation in international markets and to aspire to rescue a larger market share.:Acronyms xvii 1 Introduction 1 1.1 Background ..........................................1 1 1.1.1 Country Profile ..........................................1 1 1.1.2 Historical Context................................................................ 4 1.1.3 Cashew Sector Development Context ................................................ 8 1.2 Problem Statement ………………………………………………… 11 1.2.1 Location of the factories ………………………………………………………. 12 1.2.2 Technology, Quality and Efficiency of Production……………………………. 13 1.2.3 Supply Chain Management and Financial Costs …………………………….15 1.2.4 Processing Scale and Flexibility………………………………………………. 15 1.2.5 Export Tax of Raw Cashew Nuts ……………………………………….. 16 1.2.6 Characterization of Factories in the Post-restructuring Period……………. 17 1.3 Significance of the Research …………………………………………… 18 1.4 Objectives ……………………………………………………. 19 1.5 Research Questions …………………………………………………….. 19 1.6 Research Methodology……………………………………………………… 20 1.7 The Scope of the Research ……………………………………………………… 20 1.8 Thesis Structure ……………………………………………………………….. 20 2 Theoretical Framework 2.1 From Efficiency to Competitiveness ...............................................................27 2.2 The Concept of Competitiveness ..................................................................28 2.2.1 Generalities about Competitiveness …………………………………………29 2.2.2 Units of Analysis ………………………………………………………………30 2.2.3 Levels of Analysis ……………………………………………………………33 2.3 Competitiveness in International Trade Theory ……………………………36 2.3.1 The Concept of Comparative Advantage ..................................................36 2.3.2 The Sources of Comparative Advantage ……………………………………37 2.3.3 Summary of International Trade Literature ……………………………………44 2.4 Competitiveness in Strategic Management Theory ……………………………46 2.4.1 The Concept of Competitive Advantage ......................................................46 2.4.2 The Sources of Competitive Advantage ………………………………………48 2.4.3 Summary of Strategic Management Theory …………………………………57 2.4.4 Integrative framework for Competitive Advantage ……………………………58 2.5 Competitiveness in Economic Geography Framework .................................60 2.5.1 Summary of Economic Geography ..............................................................62 2.6 Competitiveness in Economic Sociology Framework ...................................63 2.6.1 The Classical Economic Sociology ..............................................................63 2.6.2 The New Economic Sociology ....................................................................64 3 Methodological Framework 3.1 Research Design ............................................................................................69 3.1.1 Type of Research .........................................................................................69 3.1.2 Sample selection ..........................................................................................69 3.1.3 Data Collection Method ...............................................................................70 3.2 Research Model……………………………………………………………………71 3.2.1 Selection of Units and Levels of Analysis …………………………………71 3.2.2 Defining Competitiveness ............................................................................73 3.2.3 Proposing a Definition of Competitiveness ..................................................73 3.2.4 Identifying Sources of Competitiveness . . . . . . . . . . . . . . . . . . 74 3.2.5 Categorizing the Sources of Competitiveness . . . . . . . . . . . . . . . 78 4 The Cashew Industry 4.1 Generalities about Cashew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4.1.1 The Cashew Tree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4.1.2 Products derived from Cashew Trees . . . . . . . . . . . . . . . . . . . 82 4.1.3 The Cashew Nut Value Chain . . . . . . . . . . . . . . . . . . . . . . . . 83 4.1.4 Primary processing: The Extraction of the Cashew Kernel . . . . . . . 84 4.2 Dynamics of the Cashew Industry Worldwide . . . . . . . . . . . . . . . . . . 86 4.2.1 Global Production of Raw Cashew Nuts . . . . . . . . . . . . . . . . . 86 4.2.2 Global Trade in Raw Cashew Nuts . . . . . . . . . . . . . . . . . . . . . 94 4.2.3 Global Processing of Raw Cashew Nuts . . . . . . . . . . . . . . . . . . 98 4.2.4 Global Trade in Cashew Kernels . . . . . . . . . . . . . . . . . . . . . . 99 5 agents of competitiveness in mozambican cashew processing enterprises 103 5.1 The Mozambican Cashew Processors . . . . . . . . . . . . . . . . . . . . . . . 103 5.1.1 Classification of the Cashew Processing Enterprises . . . . . . . . . . . 103 5.1.2 Spatial Distribution of Factories . . . . . . . . . . . . . . . . . . . . . . 103 5.1.3 Installed Capacity vs Used Capacity . . . . . . . . . . . . . . . . . . . . 104 5.1.4 Mozambican Cashew Value Chain . . . . . . . . . . . . . . . . . . . . . 105 5.2 Creation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 5.2.1 Factor Endowment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 5.2.2 Primary Value-adding Activities . . . . . . . . . . . . . . . . . . . . . . 112 5.2.3 Value-adding Support Activities . . . . . . . . . . . . . . . . . . . . . . 116 5.2.4 Intra-firm Resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120 5.2.5 Dynamic Capabilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122 5.2.6 Demand Conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129 5.2.7 Strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129 5.3 Competition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 5.3.1 Market Forces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 5.4 Co-opetition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 5.4.1 Inter-firm Resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 5.4.2 External Economies of Scale . . . . . . . . . . . . . . . . . . . . . . . . . 141 5.4.3 Governance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142 5.5 Collective Search . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142 5.5.1 Meso-level Institutions and Strategies . . . . . . . . . . . . . . . . . . . 142 5.5.2 Meso-level Policies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144 6 summary and conclusions 6.1 Summary of findings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149 6.1.1 The position of Mozambique in global cashew nut market . . . . . . . 149 6.1.2 Agents of Competitiveness in Mozambican Cashew Processing Enterprises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151 6.2 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159 appendix 163

This study concerns the competitive position of peanuts and cashews in the salted nut trade of the United States. The effect of the price support and production control program for peanuts is evaluated in regard to the demand and price relationships between salted peanuts and cashews. This research analyses demand and price relationships for salted peanuts and cashews, compiles the available information on the world cashew nut industry, which has not heretofore been readily available to the public, and summarizes relevant information about the United States nut trade in terms of supplies, consumption, and price of peanuts and tree nuts with emphasis on the salted nut trade. The results of this research, in its present stage, do not suggest conclusively that salted peanut consumption is likely to be affected in a manner detrimental to the peanut industry, in the foreseeable future, by moderate price increases, or by competition from cashew nuts, as a result of the peanut price support and production control program. However, a substantial expansion of world cashew production has occurred in the recent past. Prospects for further expansion appear bright in view of the encouragement currently provided by India's plans for total economic growth. African production has also demonstrated capability of substantial expansion. Accordingly, a further increase in cashew imports by the United Stats might reasonably be expected. / Master of Science

Made available in DSpace on 2014-12-17T15:01:51Z (GMT). No. of bitstreams: 1 MariaVPR_TESE_1-170.pdf: 4608142 bytes, checksum: 9ed83cbe76a127f48714302cd74c674a (MD5) Previous issue date: 2010-11-22 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico / Recently, global demand for ethanol fuel has expanded very rapidly, and this should further increase in the near future, almost all ethanol fuel is produced by fermentation of sucrose or glucose in Brazil and produced by corn in the USA, but these raw materials will not be enough to satisfy international demand. The aim of this work was studied the ethanol production from cashew apple juice. A commercial strain of Saccharomyces cerevisiae was used for the production of ethanol by fermentation of cashew apple juice. Growth kinetics and ethanol productivity were calculated for batch fermentation with different initial sugar (glucose + fructose) concentration (from 24.4 to 103.1 g.L-1). Maximal ethanol, cell and glycerol concentrations (44.4 g.L-1, 17.17 g.L-1, 6.4 g.L-1, respectively) were obtained when 103.1 g.L-1 of initial sugar concentration were used, respectively. Ethanol yield (YP/S) was calculated as 0.49 g (g glucose + fructose)-1. Pretreatment of cashew apple bagasse (CAB) with dilute sulfuric acid was investigated and evaluated some factors such as sulfuric acid concentration, solid concentration and time of pretreatment at 121?C. The maximum glucose yield (162.9 mg/gCAB) was obtained by the hydrolysis with H2SO4 0.6 mol.L-1 at 121?C for 15 min. Hydrolysate, containing 16 ? 2.0 g.L-1 of glucose, was used as fermentation medium for ethanol production by S. cerevisiae and obtained a ethanol concentration of 10.0 g.L-1 after 4 with a yield and productivity of 0.48 g (g glucose)-1 and 1.43 g.L-1.h-1, respectively. The enzymatic hydrolysis of cashew apple bagasse treated with diluted acid (CAB-H) and alkali (CAB-OH) was studied and to evaluate its fermentation to ethanol using S. cerevisiae. Glucose conversion of 82 ? 2 mg per g CAB-H and 730 ? 20 mg per g CAB-OH was obtained when was used 2% (w/v) of solid and loading enzymatic of 30 FPU/g bagasse at 45 ?C. Ethanol concentration and productivity was achieved of 20.0 ? 0.2 g.L-1 and 3.33 g.L-1.h-1, respectively when using CAB-OH hydrolyzate (initial glucose concentration of 52.4 g.L-1). For CAB-H hydrolyzate (initial glucose concentration of 17.4 g.L-1), ethanol concentration and productivity was 8.2 ? 0.1 g.L-1 and 2.7 g.L-1.h-1, respectively. Hydrolyzates fermentation resulted in an ethanol yield of 0.38 g/g glucose and 0.47 g/g glucose, with pretreated CABOH and CAB-H, respectively. The potential of cashew apple bagasse as a source of sugars for ethanol production by Kluyveromyces marxianus CE025 was evaluated too in this work. First, the yeast CE025 was preliminary cultivated in a synthetic medium containing glucose and xylose. Results showed that it was able to produce ethanol and xylitol at pH 4.5. Next, cashew apple bagasse hydrolysate (CABH) was prepared by a diluted sulfuric acid pre-treatment. The fermentation of CABH was conducted at pH 4.5 in a batch-reactor, and only ethanol was produced by K. marxianus CE025. The influence of the temperature in the kinetic parameters was evaluated and best results of ethanol production (12.36 ? 0.06 g.L-1) was achieved at 30 ?C, which is also the optimum temperature for the formation of biomass and the ethanol with a volumetric production rate of 0.25 ? 0.01 g.L-1.h-1 and an ethanol yield of 0.42 ? 0.01 g/g glucose. The results of this study point out the potential of the cashew apple bagasse hydrolysate as a new source of sugars to produce ethanol by S. cerevisiae and K. marxianus CE025. With these results, conclude that the use of cashew apple juice and cashew apple bagasse as substrate for ethanol production will bring economic benefits to the process, because it is a low cost substrate and also solve a disposal problem, adding value to the chain and cashew nut production / Recentemente, a demanda mundial por etanol combust?vel tem se expandido de forma muito r?pida, sendo quase todo etanol combust?vel ? produzido por fermenta??o de sacarose no Brasil ou glicose de milho nos Estados Unidos, por?m, estas mat?rias-primas n?o ser?o suficientes para satisfazer a demanda internacional. Neste contexto, o objetivo deste trabalho foi avaliar a produ??o de bioetanol a partir do ped?nculo de caju. Para tal fim, inicialmente, estudou-se a produ??o de etanol utilizando o suco de caju como fonte de carbono, avaliando a influ?ncia da concentra??o inicial de substrato por Saccharomyces cerevisiae. Nessa etapa, os melhores resultados foram utilizando uma concentra??o inicial de a??car de 87,71 g.L-1 obtendo a concentra??o m?xima de etanol de 42,8 ? 3 g.L-1 com uma produtividade de 9,71 g.L-1.h-1 e rendimento de etanol de 0,49 g etanol/g glicose + frutose. Posteriormente, estudou-se a produ??o de etanol utilizando como material lignocelul?sico o baga?o de caju (CAB) que continha 20,9% celulose, 16,3% hemicelulose e 33,6% lignina + cinzas. Inicialmente estudou-se o pr?-tratamento do CAB com ?cido sulf?rico dilu?do avaliando-se diferentes par?metros, obtendo as maiores concentra??es dos a??cares glicose (22,8 ? 1,5 g.L-1) e xilarabin (arabinose + xilose plus, 29,2 ? 2,4 g.L-1), na fra??o l?quida (CAB-H), no pr?-tratamento conduzido em autoclave a 121?C por 15 min usando H2SO4 0,6 mol.L-1 e 30% m/v de CAB, com rendimentos de glicose, xilarabin e a??cares totais de 75,99 ? 5,0, 97,17 ? 8,1 e 173,16 ? 13,0 mg.(g de baga?o)-1, respectivamente. A convers?o obtida nesse pr?-tratamento com base na percentagem de celulose e hemicelulose do CAB foi 322,1 ? 20,1 mg glicose.(g celulose)-1 e 514,1 ? 43,1 mg xilarabin.(g hemicelulose)-1. Na fermenta??o do hidrolisado CAB-H por S. cerevisiae obteve-se 10 g.L-1 de etanol ap?s 4 horas de cultivo, com rendimento de 0,48 g.(g glicose)-1 e produtividade de 2,62 g.L-1h-1. Ap?s, estudou-se a hidr?lise enzim?tica do CAB ap?s pr?-tratamento com H2SO4 dilu?do (CAB-H) e alcalino (CAB-OH) e a fermenta??o dos hidrolisados por S. cerevisiae para produzir etanol. Uma convers?o de glicose de 82 ? 2 mg.(gCAB-H)-1 e 730 ? 20 mg.(gCAB-OH)-1 foi obtida utilizando 2% (m/v) de s?lidos e carga enzim?tica de 30 FPU.(g baga?o)-1 a 45?C. Na fermenta??o conduzida com o hidrolisado obtido da hidr?lise enzim?tica do CAB-OH, obteve-se uma concentra??o de etanol, produtividade e rendimento de 20,0 ? 0,2 g.L-1, 3,33 g.L-1.h-1 e 0,38 g.(g de glicose)-1, respectivamente. Para o hidrolisado da hidr?lise do CAB-H, a concentra??o de etanol foi 8,2 ? 0,1 g.L-1 com 2,7 g.L-1.h-1 de produtividade e rendimento de 0,47 g.(g glicose)-1 em 3 h de ensaio. O potencial do baga?o de caju como fonte de a??cares para a produ??o de etanol por Kluyveromyces marxianus CE025 tamb?m foi avaliado e verificou-se a influ?ncia da temperatura nos par?metros cin?ticos, sendo os ensaios conduzidos em batelada a pH 4,5, utilizado o hidrolisado (CAB-H) como fonte de carbono. Os melhores resultados para a produ??o de etanol foram a 30?C, coincidindo com a temperatura ?tima de crescimento, resultando em 12,36 ? 0,06 g.L-1 de etanol, com uma taxa volum?trica de produ??o de 0,26 ? 0,01 g.L-1.h-1 e rendimento de 0,42 ? 0,01 g.(g de glicose)- 1. Os resultados apresentados demonstram o potencial do ped?nculo de caju (suco e baga?o) como nova fonte de carbono para produzir etanol por S. cerevisiae e K. marxianus CE025

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / O caju destaca-se dentre as espÃcies frutÃferas nativas do Nordeste, por possuir elevada potencialidade para o consumo in natura e processamento industrial. A polpa e o suco sÃo importantes componentes da dieta humana por serem considerados uma fonte natural de carboidratos, carotenoides, vitaminas e compostos fenÃlicos, substÃncias com alto potencial antioxidante, e tÃm despertado o interesse de diferentes grupos de pesquisa. Este trabalho teve como objetivo estudar a estabilidade da polpa de caju com conservantes, pasteurizada e concentrada congelada durante 12 meses de armazenamento, atravÃs de determinaÃÃes quÃmicas, fÃsico-quÃmicas e microbiolÃgicas e a elaboraÃÃo de nÃctar e suco tropical adoÃado, estudando a estabilidade sensorial dos mesmos durante 360 dias de armazenamento da polpa. As polpas nÃo apresentaram interaÃÃo significativa para pH, sÃlidos solÃveis, acidez titulÃvel e coordenada de cor a. O pH e os sÃlidos solÃveis variaram com o tempo mas mantiveram-se dentro dos padrÃes da legislaÃÃo. A acidez nÃo variou com o armazenamento. A coordenada de cor a* ajustaram ao modelo cÃbico. O Ãcido ascÃrbico variou de 190,65 a 308,45mg/100g na polpa com conservantes, 170,95 a 299,70 mg/100g na polpa pasteurizada e de 514,68 a 865,42mg/100g na polpa concentrada, valores estes bastante expressivos. Pigmentos escuros solÃveis, luminosidade, hue, croma, carotenoides, teor de polpa, aÃÃcares totais apresentaram interaÃÃo significativa e foram avaliados por regressÃo variando com o tempo de armazenamento, exceto a coordenada de cor b*. Os teores de aÃÃcares totais mantiveram-se em torno de 10,01 a 13,25% nas polpas com conservantes e pasteurizadas a 24 a 27% na polpa concentrada, sendo estes em sua maioria representados por aÃÃcares redutores. As anÃlises microbiolÃgicas confirmaram a eficÃcia das etapas de processamento, tratamento tÃrmico e concentraÃÃo na manutenÃÃo da qualidade microbiolÃgica, uma vez que nÃo foi observado crescimento de microrganismos durante o perÃodo de armazenamento. Os nÃctares e os sucos tropicais adoÃados de caju apresentam-se na faixa de aceitaÃÃo sensorial em todos os atributos avaliados. O congelamento das polpas de caju com conservantes, pasteurizada e concentrada à viÃvel uma vez que nÃo ocorrem perdas significativas na qualidade dos produtos. A polpa de caju concentrada apresentou as melhores notas nos atributos sensoriais avaliados. / The cashew (Anacardium occidentale, L.) has a great economic importance to the Northeast region, notably for the great acceptance by consumers, both for their sensory properties (color, aroma, flavor, texture) as for its nutritional and functional values. It stands out among the fruit species native to the Northeast because it has high potential for fresh consumption and industrial processing. The cashew and cashew apple juice are important components of the human diet because they are considered a natural source of carbohydrates, carotenoids, vitamins and phenolic compounds, substances with high antioxidant potential, and have attracted the interest of various research groups. This work aimed to study the stability of cashew apple pulp with preservatives, pasteurized and concentrated frozen storage for 12 months, through to chemical, physical-chemical and microbiological analysis. And production of cashew apple nectar and cashew apple sweetened tropical juice and sensorial stability during 360 days of storage of the pulp. The pulps showed no significant interaction for pH, soluble solids, acidity and color coordinated. The pH and soluble solids varied with time but remained within standards legislation. The acidity no change during the storage. The color coordinate set to the cubic model. The parameters vitamin C ranged from 190.65 to 308.45 in the pulp with preservatives, 170.95 to 299.70 in the pulp pasteurized and from 514.68 to 865.42 mg/100g in concentrated pulp, these values very expressive. Dark pigments soluble, brightness, hue*, chroma*, carotenoids, pulp content, total sugar showed significant interaction were assessed by regression with time varying storage except color coordinate b. The concentration of total sugars remained around 10.01 to 13.25% for pulps with preservatives and pasteurized,and to 24 to 27% in the concentrated pulp, which are mostly represented by sugars. The microbiological analyses confirmed the effectiveness of the processing, thermal treatment and concentration in the maintenance of the microbiological quality, once growth of microorganisms was not observed in the product during the storage period. The cashew apple nectars and juices sweetened have good acceptability in all sensory attributes. The frozen pulps cashew with preservatives, pasteurized and concentrated is viable since no significant losses occur in the quality of products.

Observações feitas pelo próprio autor sugerem potencial ação do Líquido da Castanha de Caju (LCC) na pigmentação da pele, ação esta semelhante a da hidroquinona. O LCC é um líquido contido na casca da castanha de caju, possui característica de resina líquida, bastante viscosa e de odor forte, sua coloração varia de marrom claro, escuro a preto, dependendo do método de extração utilizado, podendo ser denominado de Natural ou Técnico. Este estudo propôs cultivar melanócitos e queratinócitos em cocultura e posteriormente tratálos com LCC. A L-DOPA, agente estimulador da melanogênese, via da produção de melanina, responsável pela pigmentação da pele, foi utilizada na cocultura para avaliar a ação do LCC. A hidroquinona, conhecido inibidor desta via, foi utilizada na cocultura como controle positivo para o LCC, visto que este poderia apresentar ação semelhante a da hidroquinona. Para a utilização do LCC na cocultura, testes de solubilidade do mesmo para posterior dispersão no meio de cultura, foram necessários, bem como a identificação de seu potencial cito e fototóxico in vitro. Para a realização do teste de fototoxicidade foi construída uma câmara específica, atendendo as normas exigidas pelos guias ©ECVAM DB-ALM: INVITTOX protocol e OECD TG-432, sendo esta qualificada por método validado. Os testes realizados com o LCC (natural e técnico) indicaram potencial ação destes na pigmentação da pele, estimulando a proliferação de melanócitos em cocultura. Este perfil apresentado, pelos extratos de LCC, é contrário ao da hidroquinona, e ao esperado inicialmente, sendo necessário aprofundar estes estudos. No entanto, estes resultados são promissores, sugerindo a descoberta de um novo tratamento para hipocromias. / Observations, made by the author, suggest potential action of Cashew Nut Shell Liquid (CNSL) in skin pigmentation, action similar to hydroquinone. The CNSL is a liquid contained inside the shell of the cashew nut, it has features of liquid resin, quite viscous and strong smell. Its color varies from clear or dark brown, to black, depending on the extraction method used, which may be called Natural or Technical. This study aimed to cultivate melanocytes and keratinocytes in co-culture and thus treat them with CNSL. The L-DOPA, stimulating agent of melanogenesis, melanin production pathway, responsible for skin pigmentation, was used to assess the CNSL action in the co-culture. Hydroquinone, known inhibitor of this pathway, was used as positive control for CNSL in the co-culture, since this could provide a similar action to hydroquinone. For use of CNSL in the co-culture, solubility tests, for subsequent dispersion in the culture medium, were necessary, as well as the identification of its cytototoxic and phototoxic potential in vitro. To achievement of the phototoxicity tests a specific chamber was built according to the standards required by the guides ©ECVAM DB-ALM: INVITTOX protocol and OECD TG-432, being qualified by validated method. Tests conducted with the CNSL (natural and technical) indicated their potential actions in skin pigmentation, stimulating the proliferation of melanocytes in co-culture. This behavior presented by the CNSL extracts, is opposite to the hydroquinone, and to the initially expected, being required further studies. However, these results are promising, suggesting the discovery of a new treatment for hypochromia.