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*Content only available in Portuguese
Agricultural practice
A tecnologia compreende o cultivo do tomateiro em sacos contendo substrato de fibra de casca de coco verde, fertirrigado com uma solução nutritiva...
*Content only available in Portuguese
Process
A pasta de amêndoa de castanha de caju é um alimento produzido à base de amêndoas, inteiras ou quebradas, fritas ou cruas. O produto assemelha-se ...
Process
The development of alternatives for the processing of green coconut shells helps reduce the inadequate disposal of solid waste and provides a new ...
*Content only available in Portuguese
Process
A lignina extraída do bagaço da cana-de-açúcar pode ser usada, por exemplo, como substituta parcial do fenol em resinas fenólicas. O processo de r...
*Content only available in Portuguese
Process
Os extratos hidrossolúveis de amêndoas são produtos prontos para consumo, que podem ser ingeridos tanto por pessoas com intolerância à lactose, qu...
Process
The impact of two dehydration processes (dehydration in drying chambers with forced convection and freeze-drying), followed or not by grinding, on...
*Content only available in Portuguese
Agricultural practice
O oídio do cajueiro, provocado pelo fungo Oidium anacardii, tem gerado prejuízos a todas as regiões produtoras de cajueiro do Nordeste brasileiro....
Process
Embrapa Tropical Agroindustry developed two formulas to manufacture hamburgers whose main ingredient is cashew fiber – an abundant co-product in j...
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Technologies for social development
Developed through interaction with local communities, they promote changes based on principles of environmental conservation, respect for cultures, economic solidarity, and self-management.