Aguilar P.,CIRAD - Agricultural Research for Development |
Ribeyre F.,CIRAD - Agricultural Research for Development |
Escarraman A.,Instituto Dominicano Of Investigaciones |
Bastide P.,CIRAD - Agricultural Research for Development |
Berthiot L.,CIRAD - Agricultural Research for Development
Cahiers Agricultures | Year: 2012
Dominican coffee cultivation is changing. The institutional and private chain participants want to improve the marketing of their coffee. They would like to access the ''specialty coffees'' market, including the ''coffee terroir'' market, to give producers the opportunity of better income from their coffee. In order to characterize Dominican coffees and to reveal the factors influencing their taste quality, an agronomic and environmental survey was conducted in the coffee production zones. During two harvests periods, some 676 samples were collected and sensory tests performed in the Dominican Republic. The first aim of the study was to characterize the coffees for the whole country. Through a hierarchical classification, a sensory typology was built up defining five distinct types of coffee, each of which has a specific profile. A sensory map was built with the geographical coordinates of the coffees. The second aim was to define terroirs through the study of the factors affecting the sensorial quality of coffee. The main environmental factors are the altitude and the correlated variables (temperature, sun radiance, rainfall, etc.), type of soil and coffee variety. The data set built up from the study will help Dominican coffee producers in adopting the right scale for the terroirs in terms of typicity and stability of coffees. © 2007 John Libbey Eurotext.
Serra C.A.,Instituto Dominicano Of Investigaciones |
Ogando F.,Pedro Henriquez Urena National University
Acta Horticulturae | Year: 2015
During the last decade in the Dominican Republic, research efforts have been carried out to contribute to the ethological and biological components of the integrated pest management of fruit flies (FF) in mango, guava and other fruit orchards. Besides listing published results, this paper focuses on studies concerning one component directed to test and improve cost-effective trapping methods, especially in the use of locally produced experimental yeast-based lures (LC) and as enzymatically accelerated hydrolizates of yeasts (HdL) as lures for traps and for bait sprays. In on-farm trials with randomized blocks design and using baited Multilure. traps, the daily captures of Anastrepha suspensa were compared for several commercial lures based on hydrolyzed proteins in a commercial guava orchard. In addition, HdL were tested and improved versions compared for A. obliqua in mango orchards. In all cases the LC as check served (Ogando and Serra, 2006), whose results were at least similar to the best of the tested commercial attractants and improved HdL. The latter, but also residues of their production process named extraction cake 'erelative check' for the 2nd part), and other sources for protein may only have a potential to develop an efficient FF lure if used with additives (e.g., borax 2%, among others). These products help to increase and stabilize the pH (e.g., ≥8.2) of the attractant solution for at least 2-3 (or desirable up to 6) weeks. The amount of by-catches, mainly of flies from other families, seemed to be favored through the low pH of some attractant solutions and were noticed much more important in lures that do not effectively trap FF. The results of bait sprays with the organophosphate malathion and the microbial spinosad, both combined with a commercial lure or HdL, showed some short-termed effects on each of the FF species. These trials should be repeated on a much larger scale to impede a quick reinfestation and assure a more accurate measurement of the impact on the FF populations.
Characterization of mango 'Banilejo' (Mangifera indica L.) for commercial exploitation in the Dominican Republic [Caracterización de Mango 'Banilejo' (Mangifera indica L.) para la Explotación Comercial en la República Dominicana]
Batista C.M.,Instituto Dominicano Of Investigaciones |
Martich D.,Instituto Dominicano Of Investigaciones |
De La Rosa D.,Instituto Dominicano Of Investigaciones
Acta Horticulturae | Year: 2015
The 'Banilejo' mango is one of the most popular native crops in the Dominican Republic, both as fresh fruit and at the agroindustrial level, also being exported to the ethnic markets in the United States and Europe. It is produced in dispersed plants, organized farms for commercial exploitation are not existing (in the main zones of production: the provinces of Peravia and San Cristóbal). The fruits present variations in morphological, organoleptic, and cultivated characteristics making the offer heterogeneous. During the years 2005-2008 we began the characterization and evaluation of different 'Banilejo' mango selections in order to standardize the characteristics of is offered in the local and international market. We proceeded in the same field to set different selections of 'Banilejo' mango made in 2000 in these two provinces. The materials used, obtained through asexual multiplication, were identified in accordance to their origins, arbitrarily with the following codes: 'BN1', 'BN2', and 'BN3' (Banilejos of Najayo, San Cristóbal), 'ESC' (Escondido, Baní)", 'Baní-1', 'Baní-2' (both of Baní). The evaluations were performed in the EEFB of IDIAF. The results obtained during the multivariate analysis (MANOVA, Infostat, 2008) demonstrate that 'BN2', 'BN3', and 'Baní-1' have similarity between each other in the parameters of plant height, thickness of the cup, and diameter of the cup. Between 'ESC' and 'BN1' no statistical differences were demonstrated. Concerning the parameters percentage of flowering and inflorescence with fruits, 'BN1' presented the largest averages of 34.4 and 38.2% respectively for the first year of harvest, while in the second year of harvest 'ESC' (85% flowering) and 'BN1' (49.4% flowering) performed best in amount of inflorescences with fruits. Regarding average fruit weight, the following results were obtained: 'Baní-1', 150.4 g; 'Baní-2', 149.5 g; 'BN1', 189.5 g; 'BN2', 180.4 g; 'ESC', 170.6 g.