Disposición y aprovechamiento de los subproductos sólidos del café generados en el municipio de Tercer Frente
Article Sidebar
Main Article Content
Abstract
The present work was carried out in the Company Agricultureforest Tercer Frente and in the Estación Experimental AgroForestal areas of Tercer Frente, Santiago de Cuba province, during 2014, 2015 and 2016 years. The results of the generation and utilization of the coffee pulp of the Coffea arabica and Coffea canephora species were analyzed in the cultivation of edible mushrooms in the territory. The quantity of remainder substratum obtained of the mushroom cultivation process was calculated, with the objective of knowing the readiness of solid residuals generated during the process of benefit of the coffee, as well as the disposition and use that carried out to the same ones to mitigate its environmental impact. In Tercer Frente there are generated around 1000 t of fresh pulp of coffee, using it like organic manure and for the obtaining of worm humus and in the cultivation of edible mushrooms Pleurotus ostreatus. In the municipality there are annually available around 50 t of parchment of coffee that is used as fuel for industrial and domestic use. In the center of dry benefit of Tercer Frente, there are generated annually around 600 t of natural dry residual of coffee that can be used to produce organic manure for compost and worm culture. The remainder substratum of the mushrooms production is used in the nurseries like organic manure to produce postures and in the experimental plantations of this institution to improve the structure and the soil productivity.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Those authors who have publications with this journal accept the following terms of the License Attribution-NonCommercial 4.0 International (CC BY-NC 4.0):
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
The journal is not responsible for the opinions and concepts expressed in the works, they are the sole responsibility of the authors. The Editor, with the assistance of the Editorial Committee, reserves the right to suggest or request advisable or necessary modifications. They are accepted to publish original scientific papers, research results of interest that have not been published or sent to another journal for the same purpose.
The mention of trademarks of equipment, instruments or specific materials is for identification purposes, and there is no promotional commitment in relation to them, neither by the authors nor by the publisher.
How to Cite
References
Arango, H. G. y J. A. Zapata: Manejo de residuos sólidos en café. En línea. Disponible en: http://www.ecoticias. com/userfiles/extra thumbs/306_EACC_platanarena. jpg, 2014. Consultado: abril, 2016.
Baek Cho, S.: Manual del cultivador de hongos. Cultivo del hongo ostra. Copyright by Mush World, 2005.
Federación Nacional de Cafeteros de Colombia. Beneficio de café. [En línea]. [Disponible en: www.cafedecolombia.com/particulares/sobre/elcafe/industrializacion] [Consultado: 20 mayo 2012].
García, O.: Producción y comercialización de hongos comestibles. En: Material elaborado para el curso taller, Grupo alternativo, p. 10, 2005.
Kuhl, M.: Cocina con cascarilla de café. URL: http://vinculando.org/ecologia/cocina_con_cascarilla_de_cafe. html en Revista Vinculando. 2008. Consultado: abril, 2016.
Rolz, C.; Menchú, J.; Calzada, F.; De león, R. y R. García: Biotechnology in washed coffee processing. Process Biochemistry, 17: 8-10, 1982.
Sánchez, J. E. y G. Mata: Hongos comestibles y medicinales en iberoamerica: Investigación y desarrollo en un entorno multicultural. Ecosur, pp. 145-190, 2012.
Traba, J. A.; Marañón, A.; Salgado, I.; Castillo, S. y C. Bermúdez: Composición y aprovechamiento de los residuales de café. En: Reporte anual de la Estación Central de Investigaciones de Café y Cacao, Tercer Frente, Santiago de Cuba. 1992.
Zamora. E. y J. A. Sánchez: Producción de un extracto ácido de paja de arroz. Acta Científica Venezolana, 46, 135-139, 1995.