{"id":15181,"date":"2018-02-05T12:26:14","date_gmt":"2018-02-05T12:26:14","guid":{"rendered":"https:\/\/blogs.funiber.org\/pt\/?p=15181"},"modified":"2018-01-31T12:29:59","modified_gmt":"2018-01-31T12:29:59","slug":"funiber-cacau-chocolate","status":"publish","type":"post","link":"https:\/\/www.funiber.blog\/pt\/saude-e-nutricao\/2018\/02\/05\/funiber-cacau-chocolate","title":{"rendered":"Altera\u00e7\u00f5es no DNA do cacau para salvar o chocolate"},"content":{"rendered":"<h2>Alterar o DNA do cacau seria a salva\u00e7\u00e3o da planta em virtude das altas temperaturas e das extremas condi\u00e7\u00f5es de seca que estimulam sua extin\u00e7\u00e3o<\/h2>\n<p>Ao longo dos anos e das mudan\u00e7as clim\u00e1ticas, muitos dos alimentos que conhecemos hoje ser\u00e3o uma mera lembran\u00e7a na mem\u00f3ria. Um desses alimentos com tend\u00eancia a desaparecer \u00e9 o chocolate. Para encontrar solucionar este problema, a marca de chocolate Mars decidiu unir for\u00e7as com um grupo de cientistas da\u00a0<a href=\"http:\/\/www.berkeley.edu\/\" target=\"_blank\" rel=\"noopener\">Universidade da Calif\u00f3rnia<\/a>, em Berkeley, para realizar um plano de choque. A solu\u00e7\u00e3o determinada foi utilizar CRISPR, uma tecnologia capaz de fazer modifica\u00e7\u00f5es conforme desejado no DNA e no genoma.<!--more--><\/p>\n<p>O \u00faltimo relat\u00f3rio da\u00a0<a href=\"http:\/\/www.noaa.gov\/\" target=\"_blank\" rel=\"noopener\">National Oceanic and Atmosphere Administrati\u00f3n<\/a>\u00a0(NOAA) determinou que a gera\u00e7\u00e3o atual de plantas de cacau n\u00e3o ser\u00e1 afetada pelas mudan\u00e7as clim\u00e1ticas, mas sim a pr\u00f3xima. Ainda h\u00e1 espa\u00e7o para adaptar esta planta \u00e0 nova situa\u00e7\u00e3o.<\/p>\n<p>A NOAA recomenda cultivar esp\u00e9cies da planta de cacau que s\u00e3o resistentes \u00e0 seca e, al\u00e9m disso, que as sementes sejam cultivadas usando o m\u00e9todo tradicional brasileiro, conhecido como <strong>cabruca<\/strong>. Este m\u00e9todo consiste em plantar \u00e1rvores adicionais na selva para proporcionar sombra para as \u00e1rvores de cacau, o que \u00e9 essencial para que as sementes sobrevivam.<\/p>\n<p>Em 2008, por meio do Centro de Investigaci\u00f3n de Conservaci\u00f3n de la Naturaleza de Ghana, foi levantado um alarme sobre a poss\u00edvel extin\u00e7\u00e3o da planta de cacau. A maior \u00e1rea de produ\u00e7\u00e3o de chocolate do mundo vem da \u00c1frica Ocidental, principalmente da Costa do Marfim e de Gana.<\/p>\n<p>Estes dois pa\u00edses produzem mais de 50% do cacau mundial. As plantas prosperam nas florestas tropicais da regi\u00e3o, mas nos pr\u00f3ximos 40 anos, as temperaturas crescentes da Terra reduzir\u00e3o excessivamente as \u00e1reas de cultivo, fazendo com que eles sejam movidos para reservas naturais ou para \u00e1reas impr\u00f3prias para o cultivo.<\/p>\n<p>A partir da\u00a0<a href=\"https:\/\/www.funiber.org.br\/mestrados-saude-e-nutricao\/nutricao\" target=\"_blank\" rel=\"noopener\">\u00c1rea de Sa\u00fade e Nutri\u00e7\u00e3o<\/a>, patrocinada pela\u00a0<a href=\"http:\/\/www.funiber.org.br\/\" target=\"_blank\" rel=\"noopener\">FUNIBER<\/a>, s\u00e3o monitorados de perto os desafios alimentares do futuro, oferecendo aos alunos uma grande variedade de mestrados relacionados a esse assunto.<\/p>\n<p>Fonte:\u00a0<a href=\"http:\/\/www.lavanguardia.com\/comer\/materia-prima\/20180103\/434042580855\/los-cientificos-alertan-de-que-el-chocolate-se-extinguira-en-2050.html\" target=\"_blank\" rel=\"noopener\">Los cient\u00edficos alertan de que el chocolate se extinguir\u00e1 en 2050<\/a><\/p>\n<p>Foto: Todos os direitos reservados<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alterar o DNA do cacau seria a salva\u00e7\u00e3o da planta em virtude das altas temperaturas e das extremas condi\u00e7\u00f5es de seca que estimulam sua extin\u00e7\u00e3o Ao longo dos anos e das mudan\u00e7as clim\u00e1ticas, muitos dos alimentos que conhecemos hoje ser\u00e3o uma mera lembran\u00e7a na mem\u00f3ria. Um desses alimentos com tend\u00eancia a desaparecer \u00e9 o chocolate. [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":15182,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[67,1242,2391,725,674,855,285,408,248,911,125,641,255,113,721],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Altera\u00e7\u00f5es no DNA do cacau para salvar o chocolate<\/title>\n<meta name=\"description\" content=\"Alterar o DNA do cacau seria a salva\u00e7\u00e3o da planta em virtude das altas temperaturas e das extremas condi\u00e7\u00f5es de seca que estimulam sua extin\u00e7\u00e3o\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.funiber.org\/pt\/saude-e-nutricao\/2018\/02\/05\/funiber-cacau-chocolate\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Altera\u00e7\u00f5es no DNA do cacau para salvar o chocolate\" \/>\n<meta property=\"og:description\" content=\"Alterar o DNA do cacau seria a salva\u00e7\u00e3o da planta em virtude das altas temperaturas e das extremas condi\u00e7\u00f5es de seca que estimulam sua extin\u00e7\u00e3o\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs.funiber.org\/pt\/saude-e-nutricao\/2018\/02\/05\/funiber-cacau-chocolate\" \/>\n<meta property=\"og:site_name\" content=\"FuniBlogs - 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