Texte remanié de: Th. doct.--géographie--Lausanne, 1990. / Bibliogr. p. 263-277.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / The present work aimed to evaluate the consumption, the digestibility of nutrients, the daily average weight gain, the nutriment conversion, as well as the weight and yield of carcass of goats being held in confinement during the final stage, receiving diets containing silage of manioc associated to different energy sources. 15 goats without defined racial standard, not castrated, with initial average life weight of 21,0 kg, were allocated in delineation in casual blocks, with three treatments and five repetitions. To determine the consumption and the coefficient of apparent digestibility of nutrients in the diets, a digestibility test was undertaken that consisted of 14 days of adaptation and five total excrement collections, being the diets composed by 54% bulky silage of manioc (Manihot pseudoglaziovii Pax. Et. K. Hoffman) and 46% concentrated energetic food: corn meal (Zea mays), scraped cassava (Manihot esculenta Crantz), enriched with 1.8% urea, and cactus forage meal (Opuntia ficus indica), enriched with 1.1% urea. A confinement period of 63 days was used to determine the daily average weight gain, nutriment conversion, and weight and yield of carcass. During this phase of the experiment, the combination of silage and scraped cassava was excluded, in function of the intoxication possibility for acid cianidrico, potentates by the combination; detected in the digestibilidade period and the statistic delineation consisted of two treatments and eight repetitions. Higher consumption of DM, OM,4 TC, EE and TDN was observed regarding the diets composed by silage and corn meal, as well as silage and cactus forage meal, presenting the latter also higher (P<0.05) consumption of NDF, ADF and CP. The type of energy source of the diet influenced the apparent digestibility coefficient of DM, OM, EE and TC, with higher values for the combination of silage and corn meal, in comparison to scraped cassava and cactus forage meal, which did not differ between each other (P>0.05). The apparent digestibility coefficient of CP, NDF and ADF was influenced by the energy source associated to the silage. As to the daily average weight gain, differences (P<0.05) were verified between the diets, with higher gains for the combination of silage and corn meal. The nutriment conversion of dry material, loss from cooling, and real performance was not influenced (P>0.05) by the energy source. There were differences (P<0.05) for weight at, yield of carcass (hot and cold), for loss from cooling and real performance among the diets. The Life weight at slaughter, weight and yield of carcass (hot and cold), were higher (P<0.05) for the diet composed by silage and corn meal. The relationship silage manioc (54%): concentrated scraped cassava 46%), it can cause intoxication problems, potency of production of acid cianidrico. Energetic sources corn meal and cactus forage meal, to be capable to nutritious in enough amount to guarantee medium of up to 80g/dia, when combined with silage manioc, in diets for goats. / O consumo e a digestibilidade de nutrientes, o ganho de peso mÃdio diÃrio, a conversÃo alimentar, o peso e o rendimento de carcaÃa foram avaliados em caprinos terminados num regime de confinamento, recebendo dietas contendo silagem de maniÃoba (Manihot pseudoglaziovii Pax. Et. K. Hoffman) associada a diferentes fontes energÃticas. Foram utilizados 15 caprinos sem padrÃo racial definido, inteiros, com peso vivo mÃdio inicial de 21,0 kg, e distribuÃdos atravÃs de um delineamento em blocos casualizados com trÃs tratamentos e cinco repetiÃÃes. Para determinaÃÃo do consumo e dos coeficientes de digestibilidade aparente dos nutrientes das dietas, foi realizado um ensaio de digestibilidade que constou de 14 dias de adaptaÃÃo com cinco de coleta total de fezes. As dietas foram compostas de 54% de volumoso, silagem de maniÃoba (Manihot pseudoglaziovii Pax. Et. K. Hoffman), e 46% de concentrados energÃticos: grÃo de milho moÃdo (Zea mays), raspa de mandioca (Manihot esculenta Crantz) enriquecida com 1,8% de urÃia e farelo de palma forrageira (Opuntia ficus indica) cv. Gigante, enriquecido com 1,1% de urÃia. Para a determinÃÃo do ganho de peso mÃdio diÃrio, conversÃo alimentar e rendimento de carcaÃa, foi considerado um perÃodo de confinamento com duraÃÃo de 63 dias. 2 Durante esta fase do experimento, foi descartada a combinaÃÃo de silagem maniÃoba e raspa de mandioca, em funÃÃo da possibilidade de intoxicaÃÃo por Ãcido cianÃdrico, potencializado pela combinaÃÃo, detectado no perÃodo de digestibilidade, passando o delineamento estatÃstico a constar de dois tratamentos e oito repetiÃÃes, totalizando 16 animais. Os maiores consumos de MS, MO, CHOT, EE e NDT foram observados para as dietas compostas de silagem de maniÃoba com grÃo de milho moÃdo, e silagem de maniÃoba com farelo de palma, sendo esta Ãltima combinaÃÃo detentora ainda dos maiores consumos de FDN, FDA e PB (P<0,05). O tipo de fonte energÃtica da dieta influenciou o coeficiente de digestibilidade aparente da MS, MO, EE e CHOT, com maiores valores para a combinaÃÃo entre silagem de maniÃoba e grÃo de milho moÃdo em relaÃÃo à raspa de mandioca e ao farelo de palma, que nÃo diferiram (P>0,05) entre si. Os coeficientes de digestibilidades parentes da PB, FDN e FDA foram influenciados pela fonte energÃtica associada à silagem. Para o ganho mÃdio diÃrio de peso, foi verificada diferenÃa (P<0,05) entre as dietas, com maiores ganhos para combinaÃÃo de silagem maniÃoba e grÃo de milho moÃdo. A conversÃo alimentar da matÃria seca, perda por resfriamento e o rendimento verdadeiro nÃo foram influenciados (P>0,05) pela fonte energÃtica. Houve diferenÃa (P< 0,05) para o peso e rendimento de carcaÃas quente e fria, perdas por resfriamento e rendimento verdadeiro entre as dietas. O peso vivo ao abate e o peso e o rendimento de carcaÃas quente e fria foram superiores (P<0,05) para a dieta composta de silagem de maniÃoba e grÃo de milho moÃdo. A relaÃÃo volumoso silagem de maniÃoba (54%) e concentrado raspa de mandioca (46%), pode causar problemas de intoxicaÃÃo, por potencializar a produÃÃo de Ãcido cianÃdrico. Fontes energÃticas grÃo de milho moÃdo e farelo de palma, demonstraram ser capazes de aportar nutrientes em quantidades suficientes para garantir ganhos mÃdios de atà 80g/dia, quando combinada com silagem de maniÃoba, em dietas para caprinos.

Manioc (Manihot esculenta Crantz) is a staple food in the North and NE of Brazil and is the main crop and source of sustenance for many thousands of small-scale family farmers. It is native to Brazil and has been cultivated and adapted over thousands of years by indigenous peoples and small-scale farmers. Some 500 million people in the tropics of the Americas, Africa and the Far East currently rely on manioc as a staple crop for their daily energy needs. The study focuses both on farmers’ in situ maintenance of agrobiodiversity and on their management of change across the whole sequence of the production both of the manioc crop and manioc foods, and of the distribution, exchange and consumption of the foods (‘the Manioc Chain’). It further analyses the contrasting systems whereby manioc is classified and named by farmers and agronomists by reference to the manioc varieties cultivated in four case study sites. Much of the specialised literature on agrobiodiversity – along with global debates about food security and rural development – deals only with the specifically agricultural practice of growing food crops. This literature omits consideration of the other elements of the Manioc Chain and only rarely draws on the type of ethnographic and ethnobotanical literature that provides the historical and cultural framework for this research. Four case studies of manioc farming communities were conducted over a period of nine months – two in Pará and two in Bahia. The approach to this enquiry is farmer-centred and interdisciplinary. Empirical findings are based on interviews and visits with about 60 farmers, agricultural extension agents in the four sites and other agricultural professionals and numerous group and family discussions. The findings are complemented by a tabulation of the characteristics of around 214 varieties as a contribution to the ethnobotany of manioc. The findings demonstrate that the loss of genetic diversity in manioc tends to be in inverse proportion to the proximity of the community to large urban centres. There remain expert farmers who cultivate diversity for cultural and not just for economic reasons. The creativity of these farmers and of their families, as producers of manioc foods, arises within dynamic local food cultures. It is highly responsive to local market demand. Yet, even so, many aspects of the culture of these rural communities go unrecognised by professionals. A change of thinking will be necessary if the in situ conservation practised by many small farmers is to continue and not to be eroded. The economic preoccupations of agricultural professionals are rarely matched with any parallel interest in the on-farm conservation of agrobiodiversity. Farmers’ understanding, perceptions and management of manioc diversity exist in a separate realm. There is a disparity of outlook. The professionals want to help the farmers to adopt modern practices and to grow high yield varieties. Yet farmers’ motivations go wider than this. They manage many varieties of the crop for reasons that include minimising disease and pest infestations, ensuring soil quality, producing diverse manioc foods to satisfy different tastes and cultivating varieties that they find ‘pretty’ or unusual. The research analyses all stages of the Manioc Chain. This broad scope provides the conceptual basis for the finding that farmers adapt to externally induced change strategically by changing their practice in any one – or in a combination – of the several aspects of the Manioc Chain. In doing so, the farmers draw upon local knowledge which varies significantly between localities while also learning from external agents. The study concludes by arguing for a change in thinking of the professionals as to the framing of and the approach to the issue of retaining in situ, on-farm agrobiodiversity for the benefit of the farmers and for those whom they supply. Agrobiodiversity in manioc is a vital resource for future generations that once lost can never be replaced.

Dans les régions tropicales. Il existe une multitude de systèmes alternatifs avec une grande diversité de pratiques. Ces systèmes sont souvent basés sur une utilisation optimale des ressources animales et végétales locales présentes sur l'exploitation. L'objectif de ce travail est de mieux connaître certaines de ces ressources tropicales disponibles et pouvant potentiellement être intéressantes à utiliser en alimentation porcine dans le cadre de ces systèmes alternatifs de type polyculture - élevage. Les résultats montrent que la capacité d'Ingestion des feuilles de manioc et de patate douce est la même quel que soit la forme de présentation (feuilles fraîches ou en farine). La capacité d'ingestion des feuilles de madère est plus élevée lorsqu'elles sont distribuées en farine (95 vs.40SgIj), inversement, les feuilles fraîches d'érythrine sont mieux ingérées (246 vs. 488 g/j). Les résultats sur la valeur nutritionnelle des feuillages tropicaux montrent qu'ils ont une faible densité énergétique comprise entre 6.5 et 8.2 MJ/kg de MS. La détermination du profil en acides aminés des feuilles montrent que les acides aminés des feuilles de madère et de patate douce sont plus digestibles que ceux des feuilles d'érythrine et de manioc.Au final les teneurs en lysine digestible sont de 5,3 g/kg MS pour la patate et 6,3 g/kg MS pour le madère. En conclusion, l'ingestion, ainsi que la teneur énergétique et protéique des feuilles d'une feuille à l'autre varie en fonction de sa teneur en fibres mais également en fonction de leur concentration en tanins. En pratique, les feuilles de patate douce et de madère sont les plus intéressantes pour la réalisation de ration. / In the troples, there are a multitude of alternative systems with wide variety of practices. These systems are often based on an optimal use of local plantand animal on the farm. The objective of this work is to better understand some of these tropical resources avaibable and can potentially be interesting to use in pig feed in the context of these mixed farming system.The results show that the feed intake capacity of cassava and sweet potato leaves is the same whatever the processing form (fresh leaves or meal).The intake capacity of cocoyam leaves18 higher when distributed Into meal (95 vs.408g1d). In opposite the Erythrina fresh leaves are best Ingested (246 va, 488 g 1dl. Results on the nutrltlonal value of tropical foliage show they have low energy density between 6.5 and 8.2 MJ1kg DM. The determlnation of amino acid profile show that the amina acids of cocoyam and sweet potato leaves are more dlgestible than the erythrina and cassava leaves. Ultlmately digestible lysine contents were 5.3 g/kg DM for potato and 6.3 g / kg DM for the cocoyam. ln conclusion, ingestion, and energy and protein content of leaves from one sheet to another depends on its fiber content but aIso according to their tannin. In practice,the leaves of sweet potato and cocoyam are the most Interesting for the realization of diet

Xanthomonas axonopodis pv. manihotis (Xam) est une bactérie à gram négatif causant le Cassava Bacterial Blight (CBB) sur Manihot esculenta Crantz. Le manioc représente une des sources les plus importantes de carbohydrates pour près d'un milliard de personnes sur terre et une source importante d'énergie du fait de sa forte concentration en amidon. Le CBB constitue une limitation importante à la production massive de manioc et nos connaissances sur cette maladie sont encore insuffisantes. La pathogénie de nombreuses phytobactéries dépend de l'injection d'effecteurs de type III via un système de sécrétion de type III dans la cellule eucaryote hôte Parmi tous les effecteurs référencés aujourd'hui, les effecteurs de type TAL pour Transcription Activator-Like sont particulièrement intéressant. Une fois injectés dans la cellule végétale, les effecteurs TAL sont importés au noyau et y modulent l'expression de gènes cibles au bénéfice de la bactérie. Chez Xam, TALE1Xam est le seul gène de cette famille qui a été étudié au niveau fonctionnel. Cette étude a pour objectif majeur d'identifier les gènes de manioc dont l'expression est modifiée en présence de TALE1Xam. Le transcriptome de plantes de manioc inoculées avec XamΔTALE1Xam vs. XamΔTALE1Xam (TALE1Xam) a été analysé par RNAseq. Les données obtenues confrontées à la recherche bioinformatique de promoteurs de gènes potentiellement directement activés par TALE1Xam ont permis d'établir une liste de gènes ciblés par TALE1Xam candidats. Un candidat majeur ressort de cette analyse comme étant particulièrement intéressant, il s'agit d'un gène codant un facteur de transcription de type B3 régulant l'activité de protéines de type "Heat Shock". L'analyse fonctionnelle de ce candidat permettra de valider sa fonction en tant que gène de sensibilité du manioc à Xam. / Xanthomonas axonopodis pv. manihotis (Xam) is a gram negative bacteria causing the Cassava Bacterial Blight (CBB) in Manihot esculenta Crantz . Cassava represents one of the most important sources of carbohydrates for around one billion people around the world as well as a source of energy due to its high starch levels content. The CBB disease represents an important limitation for cassava massive production and little is known about this pathosystem. Bacterial pathogenicity often relies on the injection in eucaryotic host cells of effector proteins via a type III secretion system (TTSS). Between all the type III effectors described up to now, Transcription Activator-Like Type III effectors (TALE) appear as particularly interesting. Once injected into the plant cell, TAL effectors go into the nucleus cell and modulate the expression of target host genes to the benefit of the invading bacteria by interacting directly with plant DNA. In Xam, only one gene belonging to this family has been functionally studied so far. It consists on TALE1xam. This work aim to identify cassava genes whose expression will be modified upon the presence of TALE1xam. By means of cassava plants challenged with Xam Δ TALE1xam vs. Xam + TALE1xam together with the TAL effectors code, statistical analyses between RNAseq experiments and a microarray containing 5700 cassava genes, we seek out direct TALE1xam target genes. Hence, through transcriptomic, functional qRT validation and specific artificial TALEs design we proposed that TALE1xam is potentially interacting with a Heat Shock Transcription Factor B3. Moreover we argue that this gene is responsible of the susceptibility during Xam infection. Furthermore this work represents the first complete transcriptomic approach done in the cassava/Xam interaction and open enormous possibilities to understand and study CBB.

Le procédé de transformation des racines de manioc en gari reste la plupart du temps artisanal et dépendant du savoir-faire des opératrices. Étant constitué d’une suite d’opérations unitaires (râpage, fermentation/pressage, tamisage et cuisson), il est nécessaire de déterminer les opérations-clefs déterminantes de la qualité du produit. Ainsi, dans ce travail, le procédé a été analysé dans sa continuité au travers du suivi de réponses biochimiques, granulométriques et hydro-texturales du produit durant sa transformation. L’objectif du travail de thèse a été dans un premier temps de développer des outils et méthodes permettant le suivi des états physiques et biochimiques du produit tout au long de sa transformation à l’échelle laboratoire. Cette démarche a permis de dégager certains mécanismes contribuant à la transformation du produit. Il a été mis en évidence le drainage d’une partie du liquide intra-cellulaire lors du pressage ainsi que deux mécanismes d’agglomérations successifs lors de l’élaboration du gari. Les résultats et les mécanismes déduits des observations réalisées à l’échelle laboratoire ont par la suite été confrontés à ceux obtenus sur le terrain (Bénin) dans des conditions moins maîtrisées et sous l’effet d’un changement d’échelle. L’opération de cuisson, à la fois très contraignante et ressortant comme une opération unitaire clef a été, par la suite, plus particulièrement étudiée. Pour cela, le comportement (choix et gestes) de deux opératrices a été enregistré de façon à mettre en évidence le rôle de l’opératrice lors de la cuisson. L’ensemble des résultats montrent que la qualité des garis repose en grande partie sur le savoir faire de l’opératrice. Il ressort cependant que les critères de qualité du gari qui guide l’opératrice lors de la cuisson et la conduisent à ajuster son comportement sont, bien sûr, ceux qui lui sont accessibles (couleur, taille, …), mais ne sont pas suffisants pour atteindre teneurs en composés cyanogénique résiduels recommandées par le Codex Alimentarius de la FAO. / The cassava process of converting cassava roots into gari remains mostly artisanal and depends on the know-how of the operators. As it consists of a series of unit operations (grating, fermentation/pressing, sieving and cooking), it is necessary to determine the key operations that determine the quality of the product. Thus, in this work, the process was analyzed in its continuity through the monitoring of biochemical, granule size and hydro-textural responses of the product during processing. The objective of the thesis work was initially to develop tools and methods to monitor the physical and biochemical states of the product throughout its processing on a laboratory scale. This approach has made it possible to identify some of the mechanisms that contribute to the elaboration of the product. It was found that part of the intracellular liquid drained during pressing and two successive agglomeration mechanisms were identified during the preparation of the gari. The results and mechanisms derived from laboratory scale observations were then compared with those obtained in the field (Benin) under less controlled conditions and scaling effect. The cooking operation, which is both very constraining and emerging as a key unitary operation, was then more particularly studied. For this purpose, the performance (choice and gestures) of two operators was recorded in order to highlight the role of the operator during the cooking process. All the results show that the gari quality is largely based on the operator's know-how. However, it appears that the product quality criteria that guide the operator during cooking lead her to adjust her practices are, of course, those that are accessible to her (colour, granule size, ...), but are not enough to reach the levels of residual cyanogenic compounds recommended by the FAO Codex Alimentarius.

Submitted by Cátia Araújo (catia.araujo@unipampa.edu.br) on 2017-01-25T11:42:49Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Corrosao acelerada por imersao modificada (ensaio CAIM) de estruturas de concreto armado contendo cinza da casaca de arroz e agua da mandioca brava.pdf: 4431848 bytes, checksum: a3ec1c3261aeadc9e8ab4cda79be3199 (MD5) / Approved for entry into archive by Cátia Araújo (catia.araujo@unipampa.edu.br) on 2017-01-25T11:44:41Z (GMT) No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Corrosao acelerada por imersao modificada (ensaio CAIM) de estruturas de concreto armado contendo cinza da casaca de arroz e agua da mandioca brava.pdf: 4431848 bytes, checksum: a3ec1c3261aeadc9e8ab4cda79be3199 (MD5) / Made available in DSpace on 2017-01-25T11:44:41Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Corrosao acelerada por imersao modificada (ensaio CAIM) de estruturas de concreto armado contendo cinza da casaca de arroz e agua da mandioca brava.pdf: 4431848 bytes, checksum: a3ec1c3261aeadc9e8ab4cda79be3199 (MD5) Previous issue date: 2013-12-06 / A corrosão de armaduras e uma das manifestações patológicas mais comuns encontradas em estruturas de concreto armado, consistindo em um processo eletroquímico onde a agua presente no concreto atua como eletrólito. Neste sentido através do ensaios de corrosão acelerados (ensaio CAIM) comparou-se a resistência a corrosão no concreto armado de diferentes traços na presença e ausência de insumos agrícolas como a cinza da casca de arroz e agua extraída da mandioca brava. O objetivo principal do presente trabalho foi seleciona qual (quais) o (s) traços (s) com similaridade de resistência frente ao processo de corrosão e teor de argamassa apresentaram maior resistência frente ao processo de corrosão em meio contendo íons cloretos (solução que simula agua do mar - 35g/L NaCl), aplicando-se voltagens de 15, 30 e 70V durante 8, 24 e 48h. A cinza de casca de arroz e a agua extraída da mandioca brava foram caracterizadas pelas técnicas de analise de espectroscopia de infravermelho e de difração de raios-X. Os grupos funcionais silanol e carboxila foram detectados nestes subprodutos agrícolas e relacionados a um mecanismo proposto de inibição contra a corrosão na armadura conforme dados do ensaio CAIM. Analises de microscopia eletrônica de varredura e energia dispersiva de raios-X colaboraram para elucidar o mecanismo proposto. Enquanto que as analises de perda de massa e quantificação de cloretos no concreto apos ensaio CAIM através do método de Mohr auxiliaram na validação dos resultados do ensaio. / The corrosion in armatures is one of the most common pathologies found in structures of concrete, consisting in an electrochemical process, where the water in the concrete acts as an electrolyte. In this way, through the assays of accelerated corrosion (CAIM Tests), the resistance to corrosion in concrete of different mixtures was compared with the presence and absence of agricultural input so as rice husk and water from mandioca brava. The main objective of this work is to select mixture with similarity in resistance to compression and group content present the biggest resistance against the corrosion process amid containing chloride ions (solution simulating seawater – 35g/L NaCI), applying voltages of 15, 30 and 70V during 8, 24 and 48h. The cinder of rice husk and the water extracted from mandioca brava were characterized by the infrared spectroscopy analysis technics and by X-ray diffraction. The functional groups of silanol and carboxyl were detected in these agricultural byproducts and related to a proposed inhibition mechanism against the corrosion in armatures seen in CAIM data test. Electronic scanning microscopic analysis and dispersive X-ray energy collaborated to elucidated the proposed mechanism. While the studies in weight loss and chloride quantification in concrete after the CAIM test through the Mohr method helped in the validation of the assay results.

Orientador: Leonardo de Barros Pinto / Resumo: A mandioca é cultivada em grande parte do território nacional, portanto, em distintas regiões, sob diferentes sistemas de produção. Na produção de alimentos, chamada “mandioca de mesa”, é considerada uma das principais fontes de carboidratos, vitaminas e sais minerais, o que representa um aspecto importante à alimentação de populações em países pobres. Para a indústria, a mandioca assume destaque na composição de embalagens, colas, mineração, têxtil e farmacêutica e também o de alimentos embutidos, dentre outros, por meio da utilização da fécula. Devido à necessidade do desenvolvimento de sistemas produtivos sustentáveis (melhores desempenhos ambientais, econômicos e sociais), e, em razão da importância da mandioca no cenário agrícola brasileiro, este estudo teve como finalidade realizar o balanço emergético, comparando e analisando distintos sistemas produtivos de mandioca. Ademais, índices emergéticos podem ser utilizados para se ter uma correlação e interação do homem com o meio ambiente, servindo também para se avaliar como estes sistemas se comportam econômica e ecologicamente. Assim, a utilização da análise emergética permite que os custos emergéticos e benefícios sejam comparados, e desta forma, contribuem para gestão de recursos de forma sustentável. Por meio de instrumentos de coleta de dados, foram determinados todos os recursos renováveis (R), não renováveis (N) e financeiros (F) para cada um dos 35 estabelecimentos rurais participantes desta pesquisa. Devido algum... (Resumo completo, clicar acesso eletrônico abaixo) / Mestre

À l'origine chasseurs-cueilleurs semi-nomades, les Pygmées Bakoya vivent aujourd'hui dans des villages en bordure de route où ils cohabitent avec des groupes ethniques non-pygmées (Mwesa, Mahongwe, Kota, Kwele et Bongom). Ce groupe pygmée atypique car sédentaire depuis relativement longtemps et pratiquant désormais une agriculture comparable à celle des agriculteurs non-pygmées auprès desquels ils ont appris à cultiver, offre un cadre intéressant pour l'étude de la dynamique des savoirs naturalistes locaux. L'objet de ma thèse est d'étudier les répercussions que le changement de mode de subsistance des Bakoya a eu sur le corpus de savoir ethnobotanique, en me focalisant sur les plantes utilisées lors d'une activité traditionnelle, la collecte, et sur la principale culture vivrière, le manioc. Pour ce faire, j'ai mené une étude comparative et synchronique parmi les Bakoya d'Imbong et d'Ekata, deux villages contrastés en termes de distance à la ville et montrant aussi des différences socioéconomiques. J'ai analysé de quelle manière les savoirs ethnobotaniques variaient selon l'âge et le sexe parmi les Bakoya des deux villages. Le même protocole de recherche a été mis en place auprès de leurs voisins non-pygmées, permettant ainsi de les comparer aux Bakoya et de voir si les uns et les autres se différencient. La méthodologie employée est une combinaison de méthodes tant qualitatives que quantitatives. D'une part, j'ai réalisé une ethnographie pour décrire les groupes sociaux en présence, leur organisation sociale et leur mode de production. Elle a permis de mettre en lumière les changements sociaux, les transformations économiques de ce groupe : (i) la place importante qu'occupe l'agriculture dans le mode de production koya pour l'autoconsommation mais également pour la vente, (ii) l'abandon d'activités collectives traditionnelles, notamment de chasse, et (iii) des changements dans la nature des relations entre Bakoya et non-Pygmées, les Bakoya étant désormais, selon les cas, moins dépendants des non-Pygmées. D'autre part, j'ai fait appel à des méthodes quantitatives qui ont permis de mettre en lumière de quelle façon les savoirs ethnobotaniques liées aux activités de subsistance sont distribués et transmis. Parmi les résultats obtenus, il apparaît qu'aujourd'hui Bakoya et non-Pygmées partagent les mêmes pratiques agricoles et les mêmes connaissances concernant le manioc. Par contre, il existe des savoirs différenciés concernant les plantes de collecte, les Bakoya étant globalement plus connaisseurs que les non-Pygmées, avec des distinctions plus notables en ce qui concerne la médecine traditionnelle et les arbres employés pour la construction ou la fabrication d'objets utilitaires. Par ailleurs, hommes et femmes, bien qu'ayant des savoirs spécifiques liés aux pratiques qui leur incombent en écho à la division sexuelle du travail, ne sont pas pour autant dépourvus de savoirs liés aux tâches du sexe opposé. Malgré la scolarisation, de façon générale les enfants ont des connaissances importantes concernant les plantes de collecte, mais aussi le manioc. De plus, le changement de mode de subsistance a eu notamment comme conséquence un changement dans le système de valeurs des Bakoya. Dorénavant, après une sédentarisation relativement ancienne et une cohabitation longue avec les non-Pygmées, leurs priorités sont plus tournées vers l'agriculture. Les perceptions liées à la forêt se voient remodelées, en opérant une dichotomie entre le monde du village et celui de la forêt.

Submitted by Mario BC (mario@bc.ufrpe.br) on 2016-05-16T13:01:10Z No. of bitstreams: 1 Ghena Catarina Carneiro de Vale.pdf: 1998545 bytes, checksum: 082584366f66c744ff064b17ffc1be49 (MD5) / Made available in DSpace on 2016-05-16T13:01:10Z (GMT). No. of bitstreams: 1 Ghena Catarina Carneiro de Vale.pdf: 1998545 bytes, checksum: 082584366f66c744ff064b17ffc1be49 (MD5) Previous issue date: 2016-02-29 / A foodstuff product that is always present in the meals of Brazilians, especially in the Northeast of Brazil, manioc flour is considered a complete meal. Nowadays, the production scenario of the handmade table flour as found in street fairs and public markets, has being loosing territory and replaced by the industrialized product mainly found in big reatailers. In order to analyze the attributes and service quality presented by rural producers of table flour in the region of Pernambuco’s forest zone, the SERVQUAL tool was used to model an exploratory research through a random quality analysis considering the opinion of producers of the forest zone and consumers in the metropolitan area. Thus, the gaps found within the perceptions of table flour producers and consumers of table and industrialized flour were identified, verifying the impact on the quality of the services present in the market and identifying the critical dimensions that should be developed in an action plan to increase the level of product quality for the table flour compared to its industrial competitors. / Um produto do gênero alimentício que está sempre presente nas refeições dos brasileiros, e principalmente dos nordestinos, a farinha de mandioca é considerada um alimento completo. Nos dias atuais, o cenário produtivo da farinha de mandioca de mesa, tal como encontrada em feiras livres e mercados, foi sendo substituído pelo da farinha de mandioca industrializada, comercializada em sua grande maioria por supermercados. Com a finalidade de analisar os atributos da qualidade do serviço apresentada pelos produtores rurais da farinha de mesa na região da zona da mata pernambucana, utilizou-se o modelo SERVQUAL, em uma pesquisa exploratória por meio de uma análise aleatória da qualidade, considerando opiniões de produtores da zona da mata e consumidores na região metropolitana. Assim, foram identificadas as lacunas presentes nas percepções dos produtores da farinha de mesa e consumidores do produto de mesa e industrializado, verificando os impactos na qualidade dos serviços presentes na comercialização e identificando as dimensões críticas que devem ser desenvolvidas, num plano de ação para aumentar o nível da qualidade do serviço frente aos concorrentes.