Revisão sobre o potencial energético do bagaço de caju por digestão anaeróbia no seminário cearense

Abstract

This study investigates the technical, economic, and environmental feasibility of using cashew apple bagasse as a substrate for anaerobic digestion aimed at biomass-based energy production. The research follows a qualitative and exploratory approach, structured around five thematic areas: the fundamentals of anaerobic digestion; the potential of agro-industrial residues in Brazil; the application of biodigesters in small-scale food processing industries; the environmental, social, and economic impacts of biodigestion; and the specific characteristics of cashew bagasse. Despite its high lignin content and naturally acidic pH, the literature highlights the cashew bagasse’s strong biochemical methane potential, particularly when pretreated through methods such as ensiling. The biogas produced has the potential to replace fossil fuels and support energy sustainability in rural communities that produce cajuína (clarified cashew apple juice) in the semi-arid region of Ceará, Brazil. The findings suggest that cashew bagasse can be effectively utilized in decentralized biogas systems, offering a technically viable and socially meaningful solution—especially when accompanied by appropriate technical training and biomass management practices.