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Encontro de Energia no Meio Rural


CARDOSO, Simone de Aviz, SILVA, Ivete Texeira da, ROCHA, Brígida Ramati Pereira et al. Utilização de resíduos de cacau para a produção de energia no Estado do Pará. In Procedings of the 4th Encontro de Energia no Meio Rural, 2002, Campinas (SP) [online]. 2002 [cited 25 May 2024]. Available from: <http://www.proceedings.scielo.br/scielo.php?script=sci_arttext&pid=MSC0000000022002000200066&lng=en&nrm=iso> .

The cocoa (Theobroma hunts L) it is a tropical specie, found in spontaneous way in the inferior stratum of forests, in the humid lowland of the Central and South America, that constitutes a setting up culture of the man on earth and high ecological, social and economic importance in several tropical areas of the world. The cultivation of the specie reproduce in some aspects, the existent conditions in its nayural habitat, because the cocoa lavouras, besides perennial, manifests characteristics sharply conservacionistas, what is highly beneficial to the maintenance of the ecological balance in forest areas. The cacauicultura, in Amazônia, is practiced in States of Pará, Mato Grosso, Rondônia and Amazonas, basically, for small and medium producers, in areas whose average locates around 10 hectares. In the State of Pará are 5.664 producers,distribuídos in 47 municipal districts, totalizando an area 5.568 there is, with a production of 32.000 tons of dry almonds of cocoa. That production generates great amounts of residues of the fruit of the cacaueiro that are abandoned in the plantations and just used as fertilizers for the cacueiro, procedure that can degrade the structure of the soil, could spread plagues that end up requesting the need and use of chemical products. This study evaluated the viability of the use of the peel of the cocoa as energy briquete, in order to promote a profitable destiny for the residues of that lavoura. The viability of usode briquetes of the peel of the cocoa, oude any other biomassa residue, requests the analysis of several parameters in the production phase and that will influence in the quality and commercialization of the same ones. The properties analyzed in this work were the umidadde text, cannot calorific resultant and the chemical composition. Results show that the peel of the cocoa presents the qualities nacessárias for its commercialization as a combustible br

Keywords : Cacau; casca de cacau; combustível; poder calorífico; umidade e composição química.

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