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dc.contributor.authorFigueiredo, Priscila Gonzales [UNESP]
dc.contributor.authorBicudo, Silvio Jose [UNESP]
dc.contributor.authorValdivié, Manoel Isidoro
dc.contributor.authorMora, L. M.
dc.contributor.authorRodriguez, Bárbara
dc.date.accessioned2016-04-01T18:46:13Z
dc.date.available2016-04-01T18:46:13Z
dc.date.issued2014
dc.identifierhttp://sciencedomain.org/abstract/4817
dc.identifier.citationAsian Journal of Agricultural Extension, Economics & Sociology, v. 3, n. 4, p.419-426, 2014.
dc.identifier.issn2320-7027
dc.identifier.urihttp://hdl.handle.net/11449/137550
dc.description.abstractCassava is an important staple food for human and animal feeding in Cuba. Despite its importance, there is little or nonexistent information to diagnose preferences and frequency of consumption of cassava in that country. In this sense, the present article characterizes the preferences and frequency of consumption of cassava in the municipalities of Plaza de la Revolución-La Habana province, El Salvador–Guantanamo province and San José de Las Lajas–Mayabeque province in Cuba. A survey was conducted through a questionnaire containing twelve closed and two open questions. The sample was determined based on the number of total population of each municipality considering 95% as confidence interval and 5% as error margin. The results were statistically analyzed by calculating the absolute and the relative frequencies of each question. It was observed that the acquisition of cassava in the municipalities of Plaza de la Revolución, El Salvador and San José de las Lajas in Cuba is done by purchase small quantities of fresh cassava for home consumption within one week, due to the extreme perishability of cassava, which limits consumers' ability to store fresh roots at home. The choice of cassava is made based on both skin colour (light brown) and pulp (white) and empirical knowledge about its ease of cooking, and that cassava is mostly consumed in boiled and fried forms up to four times a week in times where there is root market supply with the desirable culinary characteristics (cooking facility), that is, from September to December.en
dc.format.extent419-426
dc.language.isoeng
dc.relation.ispartofAsian Journal of Agricultural Extension, Economics & Sociology - See more at: http://www.sciencedomain.org/abstract.php?iid=540&id=25&aid=4817#.U6sdkPldU7I
dc.sourceCurrículo Lattes
dc.subjectConsumer preferencesen
dc.subjectSweet cassavaen
dc.subjectLa Habanaen
dc.subjectMayabequeen
dc.subjectGuantanamoen
dc.titleConsumption Diagnosis of Sweet Cassava in three Municipalities in Cubaen
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionInstitute of Animal Science
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas de Botucatu, Botucatu, Rua José Barbosa de Barros ,1780, Fazenda Lageado, CEP 18603-307, SP, Brasil
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas de Botucatu, Botucatu, Rua José Barbosa de Barros ,1780, Fazenda Lageado, CEP 18603-307, SP, Brasil
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Agronômicas, Botucatupt
unesp.departmentProdução Vegetalpt
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