DSpace Collection:http://hdl.handle.net/10174/6502024-03-28T23:51:36Z2024-03-28T23:51:36ZTable Grapes: There Is More to Vitiviniculture than Wine…Agulheiro-Santos, A.C.Laranjo, M.Ricardo-Rodrigues, S.http://hdl.handle.net/10174/347432023-02-24T17:01:54Z2022-06-14T23:00:00ZTitle: Table Grapes: There Is More to Vitiviniculture than Wine…
Authors: Agulheiro-Santos, A.C.; Laranjo, M.; Ricardo-Rodrigues, S.
Editors: Morata, A.; Loira, I.; González, C.
Abstract: Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, also considering the impact of climate change, selected varieties of table grapes will be characterized in terms of their physiology, postharvest features, and consumer preferences. A morphological description of each variety, with emphasis on grape skin, grape rachis and grape cluster will be included. A final note on the drying of table grapes into raisins, and the most appropriate varieties for drying, will be given. The major changes occurring throughout the growth, development, and ripening phases of table grapes production will be discussed, regarding both physical (skin color and skin and pulp texture) and chemical (phenolic compounds, sugar content and acidity) parameters, as well as growth regulators.2022-06-14T23:00:00ZEntremeada and Paia de ToucinhoLaranjo, MartaElias, MiguelPatarata, LuísFraqueza, Maria Joãohttp://hdl.handle.net/10174/345182023-02-16T15:34:01Z2022-01-01T00:00:00ZTitle: Entremeada and Paia de Toucinho
Authors: Laranjo, Marta; Elias, Miguel; Patarata, Luís; Fraqueza, Maria João
Editors: Lorenzo, José Manuel; Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo
Abstract: Entremeada or pork belly is a fatty cut of meat from the underside of the pig belly. The breeding of
autochthonous pig breeds, such as the Portuguese Alentejano pig and Bisaro pig, has always provided
alternative nourishment and counteract the deficit caused by bad agricultural years. Several meals and
sausages are prepared with the less noble meat cuts obtained from these animals, such as the entremeada or
pork belly with a higher valorization and improving the sustainability of small family and middle-size
industries. Traditional manufacturing processes differ hugely between countries and regions, but also
between different manufacturers. Thus, specific characteristics have been established to ensure the quality
of these meat products.
The present chapter presents the entremeada or pork belly as a meat cut that has been valued in the form
of different meat delicatesses such as artisanal bacon or Paia do Toucinho or other different meat products
with either Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO) made in
different Mediterranean countries. Additionally, the formulation and the different stages of manufacturing
of the Portuguese meat-based product Paia de Toucinho de Estremoz e Borba is described in detail.2022-01-01T00:00:00ZSalpicão and PaioFraqueza, Maria JoãoLaranjo, MartaElias, MiguelPatarata, Luíshttp://hdl.handle.net/10174/344832023-02-16T10:29:17Z2022-01-01T00:00:00ZTitle: Salpicão and Paio
Authors: Fraqueza, Maria João; Laranjo, Marta; Elias, Miguel; Patarata, Luís
Editors: Lorenzo, José Manuel; Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo
Abstract: Salpica˜o and Paio are traditionally cured meat products made preferentially from pork loin. Still, it can use
meat from the leg, in a single piece, or from grossly cut meat. Salpica˜o is produced mainly in the North of
Portugal, while Paio is in the South, with its most significant expression in Alentejo. The meat is salted and
seasoned, according to the regional or even producer’s recipes. In the production of salpica˜o, the wine is
frequently, but not always, used to season the meat, while in paio, it is the red pepper paste and garlic paste
that impart the sui generis aroma and color to the product. The seasoned meats are filled into casings and
dried. Smoking is always used in salpica˜o, while paio might or might not be smoked. The drying process
combined with the salt contributes to a sliceable texture and reduced water activity that ensures its
preservation.2022-01-01T00:00:00ZInstitutional and policy support for Conservation Agriculture uptakeGoddard, TBasch, G.Derpsch, R.Hongwen, LJin, H.et al.http://hdl.handle.net/10174/335982023-02-15T12:32:17Z2020-01-01T00:00:00ZTitle: Institutional and policy support for Conservation Agriculture uptake
Authors: Goddard, T; Basch, G.; Derpsch, R.; Hongwen, L; Jin, H.; et al.
Editors: Kassam, A.
Abstract: Agriculture is always under pressure to change or adapt to biophysical, social
and economic conditions. Farmers are the ultimate convenors of change at the farm level in response to perceived pressures and opportunities. Those drivers may be on their farm in terms of crop, soil or livestock performance or in a top–down manner from public or private policies at regional or national and international scales.
In the first half of the twentieth century agriculture underwent a revolution based upon machinery and chemistry. The labour-saving devices of tractors, seeding and harvesting machinery allowed farms to expand their area with fewer labourers. The chemical advancements in fertilizer and herbicides allowed monoculture and yield increases along with higher yielding and diseaseresistant
varieties of crops. By the mid-twentieth century the assemblages of technology and science helped farmers focus on maximum production and sales or exports. Global food production more than doubled from 1960 to
2000; in China it increased five-fold in the 1980s–90s (Pretty and Bharucha, 2014). The increased production, however, was not without costs. Ramankutty et al. (2018) acknowledge the success of the Green Revolution in increasing production and the need for more areas under production to meet future food security but in doing so we will negatively impact water resources and cause
soil degradation, biodiversity loss and increased greenhouse gas emissions.2020-01-01T00:00:00Z