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Multivariate analysis of beef carcass quality characteristics processed by a slaughterhouse in Brazil.
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Nouvelles stratégies de construction et de conduite de système de production en étang pour une pisciculture durable
No full textInternational audienceThe SEPURE project, funded by FEAMP, aims to recommend new stocking practices to meet fish farmers' expectations, and to better understand the relationships between management practices, biodiversity and ES. It brings together scientists from different backgrounds (agronomy, ecology, biology, modeling, environmental sciences) to link farmers' practices, economic and environmental performance and pond response by monitoring water quality, phytoplankton, zooplankton, benthic macroinvertebrates, aquatic macrophytes and fish communities. After gathering available data on fish populations and fishing, a survey was carried out and meetings held with fish farmers in three emblematic pond areas in France: Dombes, Lorraine and Brenne-Sologne. Based on an analysis of the context and producers' expectations, stocking scenarios were drawn up. On 10 production sites, fish farmers applied these scenarios, and practices and ecosystems were monitored. The performance of experiments carried out in 2021 is currently being analyzed, and a second year of experiments has begun in 2022.Eleven scenarios with different species mixes were co-designed with fish farmers. They took into account numerous parameters, such as the complementarity of species based on their trophic and behavioral traits (Lecocq et al., 2019), water availability, summer water temperature, the existence of local and national markets, the presence of submerged vegetation, pond depth, feeding and liming practices and the use of ponds for other activities (e.g. hunting). Thus, stocking scenarios were diversified and covered several objectives, such as maximizing carp production, increasing profitability, allowing aquatic plants to develop to increase habitat availability for wildlife, and applying Chinese food web concepts.The new data generated by the SEPURE project should help support decision-making for the future development of the pond sector and help maintain this economic activity in the territories.ritoires
Qualités nutritionnelle, organoleptique et disposition à payer pour les alternatives à la viande : cas des analogues végétaux, de la "viande in vitro" et des insectes
No full textInternational audienceFocusing on alternatives to meat can strengthen the sustainability of sources of essential nutrients (proteins, micronutrients), in a context favorable to vegetarian, vegan or even flexitarian diets. It can also allow diversification of the agri-food market. But from a health point of view, the digestibility of certain nutrients remains poorly understood, and the processes to reproduce the same organoleptic qualities as meat are under development.Also, from an economic point of view, consumer acceptance of the price depends on several factors to be considered for future development. This article reviews the experimental work carried out worldwide between 1997 and 2021, on three alternatives namely plant-based alternatives, “in vitro meat” and insects. The following indicators will be described : i) nutritional quality (protein quantity and its digestibility, quantity of fats andunsaturation ratio, quantity and bioavailability of iron and vitamin B12), ii) organoleptic quality, and finally iii) the willingness to pay. For the plant-based alternatives, it is necessary to improve both nutritional (particularly in heme iron and vitamin B12 content) and sensory qualities, to appeal to a part of the population strongly attached to meat, as well as a part affected by food and/or technological neophobia. For “in vitro meat”, in addition to improving its nutritional quality, it is important to lower its price, which is still inaccessible to consumers. Finally, western consumers will be better able to accept if insects are not presented whole but incorporated as ingredients.Dans un contexte sociétal en pleine évolution au sujet de la viande, plusieurs alternatives s'offrent aux consommateurs. Les analogues végétaux, la « viande in vitro » et les insectes répondent-ils aux besoins nutritionnels et aux goûts des consommateurs ? Ces derniers seraient-ils prêts à payer davantage pour ces alternatives ? Et de quelle manière cette disposition à payer est-elle influencée par les différences socioculturelles ?Développer les alternatives à la viande est présenté comme une solution pour renforcer la durabilité de l’alimentation tout en apportant des sources de nutriments indispensables (protéines, micronutriments…), notamment pour des régimes végétariens, végans voire flexitariens. Cela peut aussi permettre une diversification du marché de l’agroalimentaire par une plus grande offre de produits aux consommateurs. Mais d’un point de vue nutritionnel, la digestibilité de certains nutriments reste mal connue, et les process pour reproduire les mêmes qualités organoleptiques que la viande sont en cours de développement. Par ailleurs, d’un point de vue économique, le consentement à payer par le consommateur dépend de plusieurs facteurs. Cet article fait le point sur les travaux menés au niveau mondial, entre 1997 et 2021, portant sur trois alternatives, les analogues végétaux, la « viande in vitro » et les insectes. Les indicateurs suivants sont décrits : i) la qualité nutritionnelle (teneur en protéines et leur digestibilité, quantité de graisses et proportion d’acides insaturés, quantité et biodisponibilité du fer et de la vitamine B12), ii) les qualités organoleptiques, et iii) la disposition à payer. Pour les analogues végétaux, une amélioration de de la qualité nutritionnelle (notamment en fer héminique et vitamine B12) et sensorielle est nécessaire pour séduire une partie de la population fortement attachée à la viande, ainsi que les consommateurs atteints de néophobie alimentaire et/ou technologique. Pour la « viande in vitro », en plus de l’amélioration de sa qualité nutritionnelle, son prix est encore inaccessible au grand public. Enfin, l’incorporation des insectes en tant qu’ingrédients semble plus intéressante pour les consommateurs occidentaux, moins habitués à la consommation des insectes entiers
“Cultured Meat”: Is it possible? Is it good? Is it acceptable? EAAP webinar: What could be the future of “cultured meat”?,
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A modelling chain combining soft and hard models to assess a bundle of ecosystem services provided by a diversity of cereal-legume intercrops
No full textInternational audienceCereal-legume intercropping is known to improve the sustainability of crop production. However, it remains uncommon on commercial farms in Europe due to a number of socio-technical lock-ins and the many practical issues raised when integrating intercrops in cropping systems (e.g. which species, cultivars, sowing densities). Crop modelling is an option to explore integration scenarios and support farmers' decisions. However, available crop models are not able to simulate bundles of ecosystem services provided by a large diversity of binary cereallegume intercropping scenarios. To address this challenge, we developed a hybrid modelling chain that combines process-based, statistical and knowledge-based models to benefit from the strengths of these three different modelling approaches. The chain (i) simulates potential biomass of the sole cereal and legume crops independently using the crop model STICS; (ii) uses statistical interaction models built in R to convert potential biomass in sole cropping into attainable biomass in intercropping by considering competition effects among species, using a field trial database; (iii) converts attainable biomass into actual biomass by considering pest damage using a knowledge-based multi-attribute DEXi model, and also assesses control of pests (i.e. weeds, insects and diseases); and (iv) uses another set of multi-attribute models to assess five additional ecosystem services (i.e. cereal and legume grain yields, cereal protein content, nitrogen supply to the following crop and impact on soil structure) from the actual biomass of the intercrop at harvest and/or cropping system features. The chain was calibrated for grain cereal-legume intercrops sown simultaneously in a random pattern under low-input French conditions. We used an expert-based approach to assess the performances of each model and evaluate the accuracy of the entire modelling chain. In 18 simulated scenarios, 79% of the predicted levels of ecosystem services were consistent with experts' opinion. Predictions were more accurate for intercropping scenarios that included species from the trial database used to build linear interaction models (relative RMSE of 27-31%) but remained satisfactory for other intercropped species (relative RMSE of 32-37%). This is the first modelling chain able to assess bundles of ecosystem services provided by multiple cereal-legume intercrops in function of their cropping system contexts. This chain is intended to be included in an educational tool that is used face to face with farmers or students to design cropping systems that include intercrops
Les filières de l’élevage dans les relations entre métropole et montagne – le cas de Grenoble
No full textInternational audienceThis article looks at the way in which the agri-food sectors of the peri-urban mountains are linked to the metropolis, using the case of Grenoble and the massifs that surround the city. First, a historical reading highlights the evolution, over time, of the relationship between livestock farming and the city, with the transition from a context of pressure on the supply of fresh produce (particularly milk) to a gradual de-territorialization of the sectors and, more recently, changes that increasingly favor local sectors. This recomposition is analyzed, in the second part, by observing the roles of actors at different levels of the life of the products, from the farmer to the consumer. We show that farmers in the peri-urban mountains have considerably changed their production models to adapt to the new demands of the nearby city. In the third part, we propose a geographical reading of these city-mountain relations through livestock farming, in which we show that the massifs surrounding Grenoble do not all have the same relationship with the city. In conclusion, we argue that the relationship between mountain livestock and the metropolis is part of interterritoriality, but also that it allows the emergence of specific agricultural models and agri-food circuits.Cet article s’intéresse à la manière dont les filières agroalimentaires de montagne périurbaine sont en lien avec la métropole, à partir du cas de Grenoble et des massifs de l’Isère qui encadrent la ville. Dans un premier temps, une lecture historique permet de mettre en évidence l’évolution, sur le temps long, des relations entre l’élevage et la ville, avec le passage d’un contexte de pression sur l’approvisionnement de celle-ci en produits frais (particulièrement le lait), à une dé-territorialisation progressive des filières et, plus récemment, des évolutions favorisant de plus en plus les filières locales. Cette recomposition est analysée, en deuxième partie, en observant les rôles des acteurs à différents niveaux de la vie des produits, de l’agriculteur au consommateur. On montre ainsi que les agriculteurs de la montagne périurbaine ont considérablement changé leurs modèles de production pour s’adapter aux nouvelles demandes de la ville proche. Dans une troisième partie, nous proposons une lecture géographique de ces relations ville-montagne par l’élevage, dans laquelle nous montrons que les massifs entourant Grenoble n’ont pas tous la même relation avec la ville. En conclusion, nous affirmons que les relations entre élevage de montagne et métropole s’inscrivent dans l’interterritorialité, mais aussi qu’elle permet l’émergence de modèles agricoles et de circuits agroalimentaires spécifiques
Se nourrir en territoire difficile : dans les franges urbaines et rurales de l’hexagone
No full textInternational audienceTous les habitants de la planète n’ont pas la capacité d’accéder chaque jour à une alimentation suffisante et de qualité. La sécurité alimentaire est un phénomène complexe et ne se résume pas à un problème de disponibilité, elle est aussi une question d’accès économique et physique, conditionné par des facteurs sociaux, économiques, géopolitiques, comme le prix des matières premières agricoles, les aléas climatiques, les conflits, les risques sanitaires, etc. Ce chapitre analyse trois territoires exposés à ces difficultés, conjuguant des enjeux de précarités, de dépendance et de contraintes géographiques : les camps de réfugiés, Mayotte, des franges urbaines (Montpellier) et rurales (Drôme provençale) françaises
Vermicomposting of municipal solid waste as a possible lever for the development of sustainable agriculture. A review
No full textInternational audienceContinued population growth and urbanization as well as changing consumption patterns have led to an explosion in the amount of waste produced, especially in cities. To feed the world, we also need to increase agricultural production while limiting our impact on the environment. Part of the solution could be to recycle the organic fraction of municipal solid waste (OFMSW) as a resource for agriculture near cities with techniques such as vermicomposting, which uses earthworms to recycle organic waste into nutrient-rich vermicompost. The objective of this review was to examine (i) whether vermicomposting is appropriate for recycling OFMSW, (ii) the quality of the vermicompost produced, and (iii) the impact of this product on crops and soil parameters. We found that vermicomposting can be adapted for OFMSW recovery because the process is suitable for all the types of OFMSW (food, paper, and green waste). The vermicompost produced is both high in organic carbon (18.83% to 36.01%) and a potential fertilizer (1.16 to 2.58% N, 0.42% to 1.12% P and 0.61% to 2.05% K). A comparison with compost from the same types of OFMSW suggested that vermicompost is slightly more suitable for crop production with significantly lower C/N and pH and higher N and P. Vermicompost was actually found to have a better effect on plant growth than compost, suggesting that classical chemical analyses are not always sufficient to characterize the potential of organic amendments/fertilizers. Indeed, the application of vermicompost in the field leads to an increase in carbon storage, water retention, enzymatic and microbiological activity, and soil fauna abundance and diversity. Finally, we found that reports on the use of vermicompost from OFMSW are scarce and most studies focused on the process itself. Overall, our review synthesizes data and the interest in this technique and proposes perspectives for future studies
Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties
No full textInternational audienceThis paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties and aims to raise awareness of Klila. The main objective of this review is to highlight the typicality of Klila and to propose a form of labelling that could help promote it. The Klila is a traditional extra hard cheese from southern Algeria. Nomadic tribes produce it from goat, sheep, or cow milk. Curdled milk is obtained by spontaneous fermentation. It is churned to recover the butter. The co-product, a sour, fat-free milk: Lben, undergoes a moderate heat treatment to get a fresh cheese which, after a dehydration process, gives the Klila. The chemical composition of this product varies regarding fat content. It has a very low water content (less than 10%) and comes in very hard pieces of varying size and irregular shape. The dry matter, for instance, can vary from 33 to 95%. Water availability (Aw) varies from 0.32 to 0.467. Fat rate can vary a lot from region to region from 9.5 to 29.3 g/100 g of cheese. The protein rate also varies a lot: between 29.9 and 71.4 g/100 g of cheese. The lactose concentration can range within 1.2 to 2.4 g/100 mL. The microbiological quality of Klila depends mainly on the quality of the raw milk used and all hygienic factors that surround milk production. The physicochemical conditions that prevail inside Klila are not favourable for the microbial growth. The Klila is an example of adaptation of the nomads' lifestyle in the Algerian Sahara who use it as a culinary adjunct for nutritional and therapeutic purposes. The Klila can be grinded to be put as ingredient in "Zrizri" dessert with dates and clarified butter (smen). Some people prefer to consume fresh Klila with dates and green tea