Loin d’être une région sous-peuplée, sauvage ou vierge, l’Amazonie apparaît au contraire comme le centre d’origine de la domestication de certaines plantes majeures de l’humanité. Ainsi tabac, cacao, coca et caoutchouc ; piments, patates douces, ananas et manioc sont toutes originaires de la plus grande forêt tropicale humide du monde. Or aujourd’hui, le paradigme de la biodiversité propose de partager de manière équitable les bénéfices tirés de l’usage des végétaux avec les populations autochtones qui les ont découvert. Cet objectif implique de poser la question suivante : comment devient-on une plante globale ? Autrement dit comment des plantes, à l’origine produites et consommées à une échelle locale ou régionale, deviennent des marchandises échangées et parfois financiarisées sur des échelles planétaires ? En nous appuyant sur une expérience de terrain multisituée de plusieurs années en Amazonie et grâce à la méthode d’analyse des filières marchandes globales (global commodity chains), nous chercherons, depuis le point de vue sociospatial de la géographie humaine, à comprendre les mécanismes de mondialisation des plantes amazoniennes. Pour cela notre première partie proposera un modèle théorique. Afin d’en tester la pertinence nous l’appliquerons, au cours des seconde et troisième parties, aux cas contemporains de deux plantes en voie de mondialisation : la noix d’Amazonie (Bertholletia excelsa), particulièrement au Brésil, et le guaraná (Paullinia cupana Sorbilis), particulièrement autour des Indiens Sateré Mawé. / Far from being an under-populated, wild or pristine region, the Amazon rainforest appears on the contrary to be the domestication center of origin of some of the most important plants of humanity. Therefore tobacco, cocoa, coca, rubber ; peppers, sweet potatoes, pineapples and cassava all originate from the largest tropical rainforest of the world. Nevertheless today, the biodiversity paradigm proposes to share in a fair way the benefits issued from the use of the crops with the indigenous people who discovered them. This aim implies to ask the following question: how does a plant become global? In other terms, how do some crops, originally produced and consumed at local or regional scales, become commodities exchanged and sometimes financiarized through planetary scales? Based on a several years multi-located fieldwork experience in the Amazon basin and thanks to the method of the global commodity chains analysis, we will try, from the human geography socio-spatial perspective, to understand the mechanisms of globalization of the Amazonian crops. Our first chapter will be dedicated to the construction of a theoretical model. In order to test its accuracy we will apply it, in the second and third chapters, to two contemporary crops in their way of globalization: the Amazonian nut (Bertholletia excelsa), particularly in Brazil, and the guaraná (Paullinia cupana Sorbilis), particularly around the Sateré Mawé indigenous people.

El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. / In 2018, the Ministry of Health of Peru reported that more than 50% of the Peruvian population suffers from obesity. In total, 40% of the people affected by this disease are in the metropolitan area of Lima. Moreover, a report by the newspaper Gestión states that, on average, each Peruvian citizen consumes 52 kg of ultra-processed food per year. These alarming figures show that a change in the lifestyle of the citizens of Lima is necessary. It is imperative to increase peoples’ awareness of the importance of leading a healthy lifestyle, which in turn means improving eating habits and exercising. Given the increase of people with health problems caused by poor nutrition, the manufacture of health products, such as nut butter, must be natural, without added sugar, hydrogenated oils, added chemicals, or preservatives. Nuts belong to the group of energy foods and eating them provides great health benefits and helps fight obesity. They are a source rich in proteins and healthy fat, provide energy, and contain vitamins and antioxidants, among other benefits. They are also suitable for vegetarians, vegan, celiac, and diabetic people. Therefore, the manufacture and sale of handmade nut butter is a business opportunity in Lima. To prove this, the lean startup methodology was used, and through the development of viable minimum products, the viability of the project was evidenced. The project management bases of the Project Management Institute (PMI) are used as guidelines to develop the project, and digital marketing tools are applied to make the products known to the target market. / Revisión por pares

Ancillary structures are highway support structures such as traffic signals, sign structures, luminaires, and high-mast light towers which are typically fastened to a concrete foundation using embedded anchor rods and anchor nuts. The inventory of ancillary structures across the United States is huge, and these structures vary dramatically in type, age, size, and material. There have been reported cases of anchor nut loosening on ancillary structures in the past few decades, but the cause of loosening is still unknown. Ancillary structures are susceptible to vibrations due to different wind loadings like natural gusts, vortex shedding, galloping, and truck-induced gusts. Wind-induced vibrations are believed to be one of the potential causes of anchor nut loosening. Previous research also suggests that vibrations can lead to loosening of nuts in structural and mechanical connections. There is concern regarding the current tightening procedures specified in the various federal and state specifications. Improper tightening can potentially lead to anchor nut loosening under the effect of wind-induced vibrations. In ancillary structures, the anchor rods and nuts are first snug-tightened using a wrench before fully pretensioning them as per the current specifications. The snug-tight condition is vaguely defined at present and needs revisions to avoid any under-tightening or over-tightening. Galvanization and overtapping of the anchor nuts also pose a potential concern. Anchor nuts are tapped oversize after galvanization to ensure the nuts fit well on the galvanized rod. American Society for Testing and Materials (ASTM) standards provide specific allowable tolerances on the thread parameters of the anchor rod and nut after galvanization and overtapping. Any deviation from the allowable tolerances can lead to gaps between the mating threads, which can contribute to the loosening of nuts under vibrations. This study focuses on investigating the following potential causes of loosening: improper tightening, wind-induced vibrations, snug-tight condition, and thread fabrication tolerance. Current tightening procedures for double-nut and single-nut connections on ancillary structures were verified using a tightening study as part of the investigation. New revisions to the specified nut rotation values for double-nut connections and a draft for proposed new specifications on single-nut connections has been provided as a result of discrepancies and inconsistencies in the current specifications. Vibration testing of a full-scale traffic signal was conducted on the basis of results from a four-month field monitoring program in order to investigate the effects of wind-induced vibrations on anchor nut loosening. It was concluded from testing that improper tightening (pretension < 5ksi) can lead to loosening of anchor nuts under wind-induced vibrations. A small-scale testing was also conducted to verify the results from the large-scale vibration testing. Snug-tight pretension in grade 55, 1-inch and 2-inch anchor rods was found to be highly variable due to different wrench lengths and personnel strength. Thread parameters of galvanized anchor rods and nuts procured from 3 different regional suppliers were found to be within specified tolerances. Various recommendations were then made as a result of the above tightening, vibration, and thread tolerance studies in an effort to reduce the cases related to anchor nut loosening in the future. / Doctor of Philosophy / Ancillary structures like traffic signals, sign structures, and light poles are typically connected to the ground using anchor rods and anchor nuts. There is a very large number of ancillary structures throughout the United States and vary in type, age, size, and material. There have been reported cases of anchor nut loosening on ancillary structures in the past few decades, but the cause of loosening is still unknown. Different types of wind loadings like natural gusts, vortex shedding, galloping, and truck-induced gusts vibrate the ancillary structures. These vibrations due to the wind are believed to be one of the potential causes of anchor nut loosening. Vibrations in the past have been shown to cause loosening of nuts in other structural and mechanical connections. There is also concern that the anchor rods and anchor nuts are not tightened properly as per the specifications, which can lead to loosening of nuts when the ancillary structures vibrate due to wind loadings. In ancillary structures, the anchor nuts are first made tight using a wrench with the full effort of a worker, also known as the snug-tight condition. The snug-tight condition is not properly defined at present and needs to be changed to prevent any under-tightening or over-tightening of the anchor nuts. Also, the anchor rods and nuts are generally coated with a hot zinc layer to prevent their corrosion when exposed to environmental effects like ice, snow, humidity, and rain. This process is called galvanization. The American Society for Testing and Materials (ASTM) provides some guidelines on the amount of coating allowed on the threads of the anchor rods and nuts. Any deviation from the allowable tolerances can lead to gaps between the threads of the anchor rod and nut, which can contribute to the loosening of nuts during vibrations of ancillary structures due to wind. This study focuses on investigating the following potential causes of loosening: improper tightening, vibrations of ancillary structures due to wind, snug-tight condition, and allowable tolerances for the amount of galvanization. Current tightening procedures for anchor rods and nut on ancillary structures were verified using a tightening study as part of the investigation. New revisions to the current tightening procedures have been provided as a result of discrepancies and inconsistencies observed in the current specifications. A traffic signal and a light pole were instrumented with sensors for four months to measure wind-related forces acting on these structures. Further, a full-scale traffic signal was vibrated in the laboratory using an electric motor to simulate the vibrations due to the measured wind forces. It was determined from the testing that if the anchor nuts were not properly tightened, they could become loose during vibrations due to wind. A small-scale testing was also conducted to check the results from the full-scale vibration testing. The snug-tight force in the anchor rods was also found to be dependent on the length of the wrench and the worker tightening it. The amount of galvanization on the rods and nuts procured from 3 different suppliers were found to be within allowable tolerances. Various recommendations were then made as a result of the conclusions in an effort to reduce the cases related to anchor nut loosening in the future.

Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2014-08-06T10:45:45Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Qualidade_nutricional_e_valor_proteico_da_amendoa_de_baru_em_relacao_ao_amendoim_castanha_caju_e_castanha_para.pdf: 1442672 bytes, checksum: a33c7365d892694464245de3ea79742b (MD5) / Made available in DSpace on 2014-08-06T10:45:45Z (GMT). No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Qualidade_nutricional_e_valor_proteico_da_amendoa_de_baru_em_relacao_ao_amendoim_castanha_caju_e_castanha_para.pdf: 1442672 bytes, checksum: a33c7365d892694464245de3ea79742b (MD5) Previous issue date: 2009-07-03 / Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq / The aim of this study was to characterize the chemical composition of the roasted baru almond, which is derived from different native plants in the west of the State of Goiás, and to compare its protein quality to that of the peanut, cashew nut and Brazil nut. Standardized methods were used to determine centesimal composition, amino acid profile, fatty acids and mineral content. The experiment was carried out with 42 male weanling Wistar rats. The animals were randomly assigned into seven groups. The experiment lasted fourteen days. The diets were formulated according to AIN-93G, six diets with 10% protein: CAS7 (7% lipid casein), CAS15 (15% lipid casein), BA (baru almond), PN (peanut), CN (cashew nut), BN (Brazil nut) and a protein-free diet. The consumption was controlled according to the energy value of the diets. The protein value was estimated using NPR (Net Protein Ratio) and PDCAAS (Protein Digestibility-Corrected Amino Acid Score). The seeds and nuts are sources of proteins (16.3 to 32.3g.100g-1) and lipids (42.7 to 57.9g.100g-1). The protein content of baru almonds varied significantly (Tukey, p<0.05) between plants (24.2 to 31.9g.100g-1). The amino acid profile of baru almonds also varied significantly between plants. Lysine (Limiting Essential Amino Acid - LEAA of 43% to 72%) and sulfur amino acids (LEAA of 78% to 90%) were the limiting amino acids, according to the WHO/FAO/UNU standard for school children. The best 6: 3 fatty acid ratio (9: 1) was found in the baru almond, which is rich in iron (3.6 to 4.7mg.100g-1) and zinc (2.8 to 4.1mg.100g-1). The cashew nut had a relative NPR of 81%, followed by the Brazil nut (68%), peanut (61%) and baru almond (45%). The PDCAAS varied significantly between baru plants (32% to 68%), and between the other samples (63% for the BN, 69% for the PN and 88% for CN). There are differences in the nutritional value of baru almonds from different plants in the same Cerrado subpopulation and between different seeds and nuts. These foods present a high density of nutrients such as proteins, lipids, minerals and dietary fiber. For this reason, their inclusion in the diet and use in home and industrial food processing should be encouraged. / Este trabalho teve como objetivo caracterizar quimicamente a amêndoa de baru torrada, oriunda de diferentes plantas nativas da região Oeste do estado de Goiás e avaliar sua qualidade protéica, comparando-a com o amendoim, castanha-de-caju e castanha-do-pará. Determinou-se a composição centesimal, perfil de aminoácidos, ácidos graxos e conteúdo mineral, conforme métodos padronizados. Foi realizado experimento com 42 ratos Wistar, machos, recém-desmamados, distribuídos em sete grupos segundo delineamento por blocos casualizados, durante catorze dias. As dietas foram formuladas segundo AIN-93G, sendo seis dietas com 10% de proteína: CAS7 (caseína 7% de lipídios), CAS15 (caseína 15% de lipídios), AB (amêndoa de baru), AMD (amendoim), CJ (castanha-de-caju), CP (castanha-dopará) e uma dieta aprotéica. O consumo foi controlado segundo valor energético das dietas. O valor protéico foi estimado por meio do NPR (Net Protein Ratio) e PDCAAS (Protein Digestibility-Corrected Amino Acid Score). As sementes e nozes são fontes de proteínas (16,3 a 32,3g.100g-1) e lipídios (42,7 a 57,9g.100g-1). O conteúdo protéico das amêndoas de baru variou significativamente (Tukey, p<0,05) entre plantas (24,2 a 31,9g.100g-1). O perfil de aminoácidos das amêndoas de baru também variou significativamente entre plantas, sendo a lisina (Escore de Aminoácidos Essenciais - EAE de 43% a 72%) e os sulfurados (EAE de 78% a 90%) os aminoácidos limitantes, segundo padrão WHO/FAO/UNU para escolares. Constatou-se melhor relação de ácidos graxos 6: 3 (9:1) na amêndoa de baru, que é rica em ferro (3,6 a 4,7mg.100g-1) e zinco (2,8 a 4,1mg.100g-1). A castanha-de-caju apresentou NPR relativo de 81%, seguida pela castanha-do-pará (68%), amendoim (61%) e amêndoa de baru (45%). O PDCAAS variou significativamente entre as amêndoas de baru (32% a 68%), e entre as demais amostras (63% para a CP, 69% para o AMD e 88% para a CJ). Existe diferença no valor nutricional de amêndoas de baru de diferentes plantas de uma mesma subpopulação do Cerrado, assim como entre diferentes sementes e nozes. Esses alimentos apresentam alta densidade de nutrientes como proteínas, lipídios, minerais e fibras alimentares. Portanto, a inclusão na dieta e o uso em formulações culinárias e industrializadas desses alimentos devem ser estimulados.

Abstract not available

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2007. / Härtill 4 uppsatser.

REBOUÇAS, Marina Cabral. Desenvolvimento de bebida prebiótica à base de amêndoa da castanha de caju e maracujá: aceitação e expectativa do consumidor. 2012. 84 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2012 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-20T13:36:15Z No. of bitstreams: 1 2012_dis_mcrevouças.pdf: 1370576 bytes, checksum: 452ae763af9034429c34c3c20ba9e64a (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-20T13:36:29Z (GMT) No. of bitstreams: 1 2012_dis_mcrevouças.pdf: 1370576 bytes, checksum: 452ae763af9034429c34c3c20ba9e64a (MD5) / Made available in DSpace on 2016-06-20T13:36:29Z (GMT). No. of bitstreams: 1 2012_dis_mcrevouças.pdf: 1370576 bytes, checksum: 452ae763af9034429c34c3c20ba9e64a (MD5) Previous issue date: 2012 / In function of the economic importance of cashew nuts to the state of Ceará, the largest producer and benefactor of the country, and the high percentage of broken kernels which decreases the profit expansion of this sector, it is necessary to search for new alternatives for use this product as a way of adding value to it. Thus, this research aimed to develop a prebiotic drink from the hidrossoluble extract of almond broken cashew nuts and passion fruit juice with added fructo-oligosaccharides, using response surface methodology for optimizing sensory attributes. Was evaluated the combined effect of the addition of passion fruit juice and fructo-oligosaccharides through an experimental design of the central composite rotational type, in the acceptance of the attributes of color, aroma, flavor, sweetness, viscosity and overall impression. The formulation more acceptable was characterized as to the moisture content, protein, lipids, carbohydrates and ash. The study of the stability of the beverage in refrigerated storage, was conducted over a period of 28 days through the analysis of pH, acidity, acceptance of the sensory attributes of color, aroma, flavor, viscosity and overall impression, determination of Coliforms at 35°C and 45°C, Salmonella sp. and mesophilic bacteria. Was also evaluated the acceptance of this drink in the face of commercial soy taste like passion fruit using the Hedonic Scale, Attitude Scale Purchase and Consumption, and preference through the paired comparison test. The consumer expectations was assessed by considering the claims of prebiotic drink. The most acepted prebiotic formulation of the drink contained 50% of passion fruit juice and 14% fructo-oligosaccharides, which has in its composition 79.42% moisture, 15.94% carbohydrate, 3.1% lipids, 1.36% protein and 0.18% ash. Based on the microbiological and sensory parameters the product can be marketed for a period of 28 days under refrigeration. The prebiotic drink almond cashew nuts and passion fruit juice showed similar performance in relation to sensory acceptance and preference when compared to commercial soy beverage. The prebiotic claims about the product caused a positive expectation on consumers, increasing acceptance. Therefore, it is safe to conclude that the prebiotic drink developed possesses nutritional composition and functional proper adequate, with satisfactory acceptability, showing potential for commercialization. / Visto a importância econômica das amêndoas da castanha de caju para o estado do Ceará e o elevado percentual de amêndoas quebradas que diminui a ampliação de lucro desse setor, faz-se necessária a busca por novas alternativas de aproveitamento desta matéria-prima como forma de agregação de valor a mesma. Dessa forma, esta pesquisa objetivou desenvolver uma bebida prebiótica a partir do extrato hidrossolúvel da amêndoa da castanha de caju quebrada (EHA) e suco de maracujá com adição de frutoligossacarídeo (FOS), utilizando a metodologia de superfície de resposta para avaliação dos atributos sensoriais. Avaliou-se o efeito da adição de suco de maracujá e FOS ao EHA através de um planejamento experimental do tipo composto central rotacional, na aceitação dos atributos de cor, aroma, sabor, doçura, corpo e impressão global. A formulação mais aceita foi caracterizada quanto ao teor de umidade, proteínas, lipídios, carboidratos e cinzas. O estudo da estabilidade desta bebida, sob refrigeração, foi realizado durante um período de 28 dias através das análises de pH, acidez, aceitação dos atributos sensoriais de cor, aroma, sabor, corpo e impressão global, determinação de Coliformes a 35°C e 45°C (UFC/mL), Salmonella sp./25mL e bactérias mesófilas (UFC/mL). Avaliou-se também a aceitação desta bebida frente a bebida de soja sabor maracujá comercial usando os testes de escala hedônica, atitude de compra e consumo e a preferência através do teste de comparação pareada. A expectativa dos consumidores foi avaliada considerando as alegações prebióticas da bebida. A formulação da bebida prebiótica mais aceita e de maior vantagem econômica foi a que continha 50% de suco de maracujá, 50% de EHA, 14% de FOS e 3% de açúcar a qual possui em sua composição 79,42% de umidade, 15,94% de carboidratos, 3,1% de lipídios, 1,36% de proteínas e 0,18% de cinzas. Baseando-se nos parâmetros microbiológicos e sensoriais o produto poderá ser comercializado por um período de 28 dias sob condições de refrigeração. A bebida prebiótica desenvolvida mostrou desempenho similar em relação à aceitação e preferência sensoriais quando comparada a bebida de soja. As alegações prebióticas sobre o produto causou uma expectativa positiva nos consumidores, aumentando a aceitação. Diante do exposto, pode-se concluir que a bebida prebiótica desenvolvida possui qualidade nutricional e funcional, com aceitabilidade satisfatória junto aos consumidores, mostrando potencial para comercialização.

Submitted by Claudinei Pracidelli (cpracide@ipen.br) on 2015-12-10T17:59:26Z No. of bitstreams: 0 / Made available in DSpace on 2015-12-10T17:59:26Z (GMT). No. of bitstreams: 0 / Tese (Doutorado em Tecnologia Nuclear) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP

Made available in DSpace on 2014-12-17T14:34:43Z (GMT). No. of bitstreams: 1 EudesioES_DISSERT.pdf: 1579065 bytes, checksum: f1cbc613ecde5c2fc465e31df0416a8d (MD5) Previous issue date: 2012-02-24 / This work is part of the research group studying agribusiness chains, by characterizing agroindustrial chain of cashew nuts in Rio Grande do Norte, with special emphasis on Sert?o de Apodi Citizenship Territory, showing their different flows and linkages and analyzes generating jobs and income in the production of this good, from the experience of COOPAPI, using as a methodology for analyzing the input-output matrix. And this is justified by the fact that Brazil is in the context as the world's fifth largest producer of cashew nuts and the production of this product focus in the Northeast, especially the Rio Grande do Norte, which is the second largest producer of region, behind only the state of Cear?, which is the largest producer in the country. Moreover, in recent years the state has increased its insertion in international markets this product, particularly the Mossor?-Assu Territory, which constitutes the largest producer in the state, particularly the municipality of Serra do Mel, which has an arrangement different yield, based on the model of integrated rural development, embodied in family farming. Nevertheless, the Sert?o de Apodi Citizenship appear as the fourth among the Citizenship territories of Rio Grande do Norte in the ranking of the production of cashew nuts, but the prevailing model of Cooperatives in the Territory, based on the Solidarity Economy, i,e, different from the old cooperative, which is based on the precepts as patronage, with cooperative owners, favor, etc.., encourages scientific research. In this, after a careful analysis of data from field research, it was noticed that among the links in the chain, the production link is what generates the most jobs, while the processing link commands to generate income, but a portion meaningful occupations and income are generated outside the territory, especially out of state RN, denouncing the gap in supply of some specific demands within the chain / Este trabalho se insere no grupo das pesquisas que estudam cadeias agroindustriais, pois caracteriza a cadeia agroindustrial de castanha de caju no Rio Grande do Norte, com especial destaque ao Territ?rio da Cidadania do Sert?o de Apodi, evidenciando os seus diferentes fluxos e encadeamentos e analisa a gera??o de ocupa??o e renda na produ??o deste bem, a partir da experi?ncia da COOPAPI. Utilizando como metodologia de an?lise a matriz de insumo-produto. E isso se justifica no fato de que o Brasil se insere no contexto mundial como o quinto maior produtor da castanha de caju e a produ??o deste produto se concentrar na regi?o Nordeste, com destaque para o Rio Grande do Norte, que ? o segundo maior produtor da regi?o, atr?s apenas do estado de Cear? que ? o maior produtor do pa?s. Al?m disso, nos ?ltimos anos o estado potiguar tem aumentado a sua inser??o no mercado internacional deste produto, particularmente o Territ?rio Assu-Mossor?, que se configura como o maior produtor do estado, em especial o munic?pio de Serra do Mel, que apresenta um arranjo produtivo diferente, baseado no modelo de desenvolvimento rural integrado, consubstanciado na agricultura familiar. N?o obstante, o Territ?rio da Cidadania do Sert?o de Apodi constar como o quarto dentre os territ?rios da Cidadania do Rio Grande do Norte no ranking da produ??o de castanha de caju, por?m o modelo de Cooperativismo vigente neste Territ?rio, baseado na Economia Solid?ria, isto ?, diferente do velho cooperativismo, que se fundamenta nos preceitos como clientelismo, de cooperativas com donos, favorecimento, etc., motiva a investiga??o cient?fica. Nisso, ap?s uma an?lise cuidadosa dos dados da pesquisa de campo, percebeu-se que dentre os elos da cadeia, o elo da produ??o ? o que mais gera ocupa??es, ao passo que o macrossegmento de processamento comanda a gera??o de renda, mas uma parcela significativa das ocupa??es e a renda geradas s?o fora do territ?rio, sobretudo fora do estado potiguar, o que denuncia lacuna em termos de suprimento de algumas demandas espec?ficas dentro da cadeia

Made available in DSpace on 2014-12-17T14:52:51Z (GMT). No. of bitstreams: 1 DanielleA_DISSERT.pdf: 1060909 bytes, checksum: a365583c0a895f954ba99ecb838ca264 (MD5) Previous issue date: 2009-12-16 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / This work presents the cashew nuts chain in the State of Rio Grande do Norte between 1960 and 2009. The main purpose of this research was to find the reason of the low productivity of the cashew nut in this state, identifying in the cashew's chain production the struggling points which were limiting the commerce of this product through the distribution network. Therefore, the Supply Chain Management was used as a logistic analysis methodology, focusing on relationships management between the nodes of this chain, from the producer until the final customer. Many problems were found: first, the precarious production conditions of the small producer don't lead to reach the demanded productivity by the market. The distance, the lack of communication of the small producers among themselves and an archaic way of dealing with their businesses, may be an explanatory reason for this problem, considering that those factors are the main elements which contribute for the weakening of the small producer placed in the productive chain. Another spotted point was that the business-oriented relationship between the producer and the local trader does not allow the small producer's economical development, which interferes in any technological investment to reach a good quality production that fulfills the market demand. And also, the fact that there is a tendency of the final costumer to require lower prices day-byday, forcing a pressure on the nodes transferring to the other and successively until arriving at the producer who inevitably is suffering the biggest impacts from this mentioned pressure. / O presente trabalho aborda a cadeia produtiva da castanha de caju no Estado do Rio Grande do Norte, no per?odo de 1960 a 2009, tendo como prop?sitos principais identificar os fatos geradores respons?veis pela baixa produtividade e os fatores que dificultam a comercializa??o deste produto atrav?s dos canais de distribui??o. Para tanto, foi adotado como metodologia a an?lise log?stica do Gerenciamento da Cadeia de Suprimentos, focando no relacionamento de neg?cios entre os envolvidos na cadeia desde o produtor, at? o cliente final. Verificou-se que as condi??es de produ??o prec?rias dos pequenos produtores n?o permitem a produtividade esperada pelo mercado. O distanciamento, a falta de comunica??o entre seus pares e a forma arcaica com que os mesmos realizam os neg?cios constituem as principais causas do baixo padr?o de produtividade, contribuindo, decisivamente, para o enfraquecimento do pequeno produtor dentro dessa cadeia produtiva. Outrossim, observouse que o relacionamento comercial entre o produtor e o atravessador n?o permite a evolu??o econ?mica do pequeno produtor, o que impede que ele realize investimentos em tecnologias para atingir uma produ??o que atenda as demanda do mercado, tanto em quantidade como em qualidade. Sem esquecer o fato da tend?ncia do cliente em exigir pre?os cada vez menores, fazendo com que haja uma press?o no elo final da cadeia produtiva que retroage aos demais, sucessivamente, at? chegar ao produtor, que, sofre os maiores impactos dessa press?o