Sustainability of Tropical Cultivation

Desertification is caused by overcultivation, overgrazing, and deforestation. This may result in soil exhaustion and erosion. This will in turn decrease the soil productivity, reduce food production, deprive the land of its vegetative cover, and negatively impact areas not directly affected by its symptoms, by causing floods, soil salinisation, deterioration of water quality, and silting of rivers, streams, and reservoirs (http //www.fao.org). 

The aroma compounds from the tropical fruits described in this chapter can be very important for consumers and industry as they are exotic and extremely pleasant however, the production of these compounds by biotechnological processes should be emphasised since the extraction from the fruits is a hard task. Many tropical soils contain less nitrogen and phosphorus, have lower capacity to absorb fertilisers, and therefore have lower conventional productive capacity, but some tropical soils have been very intensively farmed and further intensification is possible in other areas. Thus, the evaluation of a sustainable agriculture in tropical regions requires a sophisticated approach including the estimation of the risk of microbial or insect infestations. As many fruits go directly to fresh markets or to immediate processing, a continuing supply of the flavour manufacturers in the future is not completely assured. 

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