Influence of Coffee Production Systems on the Occurrence of Coffee Beans Abnormality: Implication on Coffee Quality

2014 ◽  
Vol 14 (1) ◽  
pp. 40-44 ◽  
Author(s):  
Hinsene Garuma ◽  
Gezahegn Berecha ◽  
Chemeda Abedeta
Keyword(s):  
Production Systems ◽  
Coffee Production ◽  
Coffee Beans

BALANÇO ENERGÉTICO DOS SISTEMAS DE PRODUÇÃO DE CAFÉ CONVENCIONAL E IRRIGADO

2018 ◽  
Vol 33 (1) ◽  
pp. 73
Author(s):  
Patricia Helena Nogueira Turco ◽  
Maura Seiko Tsutsui Esperancini ◽  
Osmar de Carvalho Bueno ◽  
Marli Dias Mascarenhas Oliveira
Keyword(s):  
Energy Balance ◽  
Energy Expenditure ◽  
Production Systems ◽  
Coffee Production ◽  
Probabilistic Sampling ◽  
Coffee Beans ◽  
Total Energies ◽  
System Energy ◽  
The Difference ◽  
Systems Requirements

Neste estudo, estimamos os dispêndios energéticos nos sistemas de produção de café convencional e irrigado por gotejo. Para tal, construiu-se o itinerário técnico dos quatro anos de produção de café dos dois sistemas. Os insumos utilizados (mão-de-obra, horas máquina, irrigação, defensivos, fertilizantes, entre outros) convertidos em unidades de energia, quantificaram as entradas energéticas, enquanto a produção de café em grão beneficiado constituiu a saída energética. Para o levantamento dos requerimentos de insumos e de volume de produção de café utilizou-se uma amostragem probabilística intencional. Foram entrevistados cinco produtores cuja principal fonte de renda é a produção de café e que mantêm registros dos dados da cultura. Os resultados energéticos mostram que na estrutura de dispêndios energéticos por tipo, fonte e origem, tem-se que a energia indireta participou com mais de 66%, sendo os adubos os dispêndios mais altos. O balanço energético, que mostra a diferença entre as energias totais e “entradas” de energias não renováveis, foi positivo nos dois sistemas produtivos, em média de 25.258,55 MJ ha-1 para o café convencional e 26.712,94 MJ ha-1 para o café irrigado por gotejo. A melhor opção entre os dois sistemas para o produtor em termos energéticos é o café irrigado por gotejo, pois possibilita que o produtor tenha uma melhor saída de energia mesmo tendo um valor maior no balanço energético.PALAVRAS-CHAVE: Café, Sistema De Produção, Dispêndios Energéticos. ENERGY BALANCE OF CONVENTIONAL AND IRRIGATED COFFEE PRODUCTION SYSTEMSABSTRACT: In this study, we estimated the energy expenditure in both conventional and drip irrigated coffee production systems. Therefore, the technical itinerary from both systems four years coffee production was constructed. The inputs used (labor, machine hours, irrigation, pesticides, fertilizers, among others) were converted into energy units quantifying the energy input, while the benefited coffee beans produced the output energy.  An intentional and non-probabilistic sampling was used to survey the systems requirements of inputs and volume of coffee production. Five producers were interviewed whose main source of income is coffee production and have kept records of crop data.   Indirect energy represented   more than 66% of energy balance, from which fertilizers expressed the highest expenditures. The energy balance, which shows the difference between total energies and non-renewable energies, was positive in both production systems, averaging 25,258.55 MJ ha-1 in conventional coffee and 26,712.94 MJ ha-1 in  drip irrigated coffee. Regarding energy balance, the best system option is drip irrigated coffee, since it allows the producer to have a better output of energy even though with higher value in energy balance.KEYWORDS: Coffee, Production System, Energy Expenditure.

Social Entrepreneurship and Arabica Coffee Production in the Northern Philippines: Navigating Opportunities and Constraints

2021 ◽  
Vol 80 (1) ◽  
pp. 72-82
Author(s):  
B. Lynne Milgram
Keyword(s):  
Social Entrepreneurship ◽  
Private Investment ◽  
Social Entrepreneurs ◽  
Coffee Production ◽  
Arabica Coffee ◽  
Green Coffee Beans ◽  
Start Up ◽  
Alternative Approach ◽  
Coffee Beans ◽  
Private Government

Private, government, and corporate sectors increasingly seek to mitigate the precarious economic and environmental conditions their businesses have caused. Given the shortcomings of conventional approaches to achieve meaningful social change, social entrepreneurship has emerged as an alternative approach to answer this call. Combining business, private investment, and social movement models, social entrepreneurs work collaboratively with communities to augment peoples’ livelihood and their social security. This article draws on social entrepreneurship scholarship to analyze entrepreneurs’ initiatives in the northern Philippines’ emergent specialty Arabica coffee industry. I explore the extent to which entrepreneurs can operationalize opportunities and mitigate constraints as they expand from their small start-up premises while maintaining their social mandate. Given that current demand for premium green coffee beans outstrips supply, entrepreneurs may find themselves in competition with one another. This situation coupled with the Philippine government’s inability to secure peoples’ subsistence needs means that farmers may betray their allegiance to the entrepreneurs who supported them. I ask: do social entrepreneurs’ efforts simply alleviate symptoms rather than address root causes of inequality? Entrepreneurs’ efforts to date have led to positive industry outcomes; this suggests that pursuing such cross-sector advocacy can potentially curtail challenges to enterprise sustainability.

scholarly journals LOS ESPACIOS DE PRODUCCIÓN DE CAFÉ SUSTENTABLE EN MÉXICO EN LOS INICIOS DEL SIGLO XXI

2009 ◽  
Vol 4 (7) ◽  
pp. 116
Author(s):  
Pablo Pérez Akaki
Keyword(s):  
Production Systems ◽  
Coffee Production ◽  
Alternative Systems ◽  
The World

Este documento analiza los diferentes sistemas de producción cafetaleros que han cobrado importancia en el ámbito internacional a los que usualmente se les llama alternativos y sustentables, sin cuestionarse suficiente sobre el concepto mismo de sustentabilidad. Al revisar la evolución de estos sistemas a escala mundial, es claro que en ellos se presentan numerosas contradicciones que generan varias interrogantes sobre las bondades que anuncian. Además se analiza cómo estos han cobrado importancia en México y se realiza un esfuerzo de cuantificación de su importancia. Se presenta finalmente un caso que muestra que los sistemas alternativos son importantes, pero limitados para conseguir al menos la suficiencia económica que demandan los productores. ABSTRACT This document analyzes the different coffee production systems that have gained importance in the international sphere which are commonly referred to as alternative and sustainable, without sufficient questioning of the concept itself of sustainability. Upon reviewing the evolution of these systems at the world scale, it is clear that numerous contradictions are presented in them that generate various questions on the virtues they extol. The document also analyzes how they have acquired importance in Mexico and an effort is made to quantify the same. Finally, a case is presented that demonstrates that the alternative systems are significant but limited in their procurement of at least the economic sufficiency demanded by producers.

PENGARUH KUALITAS BIJI KOPI ROBUSTA TERHADAP HARGA PASAR DI MEKAKAU ILIR OKU SELATAN

2016 ◽  
Vol 2 (02) ◽  
pp. 18-23
Author(s):  
Saiful Bahrie
Keyword(s):  
Market Price ◽  
Central Area ◽  
Farm Income ◽  
Coffee Production ◽  
Coffee Beans ◽  
Coffee Farm ◽  
Water District ◽  
Coffee Farming ◽  
The Village

The purpose of this research were to : (1) To determine farm income of coffee beans in the village of New Water District of Mekakau Ilir Kabupaten South OKU, (2) To determine the effect of the quality of the coffee beans to the market price in the village of New Water District of Mekakau Ilir Kabupaten South OKU. This research was conducted in the village of New Water District of Southern OKU Mekakau Ilir Kabupaten. The choice of location is done deliberately because it is the central area of coffee production in the district of South OKU. Course of a study conducted in April to June 2015, with the survey and observation. This study found that There are differences in income between coffee farming with treatment and farming of red fruit picking coffee with yellow fruit picking treatment. Coffee farming income with red fruit bigger than a coffee farm income with yellow fruit and coffee farming with more menguntungkan.dibandingkan red fruit with yellow fruit coffee farming.

Discriminating Organic and Conventional Coffee Production Systems Through Soil and Foliar Analysis Using Multivariate Approach

2019 ◽  
Vol 50 (6) ◽  
pp. 651-661
Author(s):  
Romildo Rocha Azevedo Junior ◽  
Janaina Biral Dos Santos ◽  
Dilmar Baretta ◽  
Alessandro Coutinho Ramos ◽  
Rafael Otto ◽  
...  
Keyword(s):  
Production Systems ◽  
Multivariate Approach ◽  
Foliar Analysis ◽  
Coffee Production

scholarly journals Produksi Bioetanol Dari Limbah Kulit Kopi Menggunakan Enzim Zymomonas Mobilis Dan Saccharomyces Cereviseae

2018 ◽  
Vol 3 (1) ◽  
Author(s):  
Saisa . ◽  
Maliya Syabriana
Keyword(s):  
Renewable Energy ◽  
Zymomonas Mobilis ◽  
Environmentally Friendly ◽  
Fiber Content ◽  
Coffee Production ◽  
Fermentation Time ◽  
Ethanol Content ◽  
Coffee Beans ◽  
Enzyme Combination ◽  
Leather Waste

The availability of coffee leather waste is quite large in Aceh, because coffee processing will produce 65% coffee beans and 35% of coffee leather waste, while coffee production in Central Aceh in 2013 reaches a total of 26 thousand tons. Coffee skin waste has fiber content of 65.2%. The purpose of this study is expected to create a new source of renewable energy that is environmentally friendly and can overcome the scarcity of fuel. The process of making bioethanol is done by hydrolyzing the waste of coffee skin into glucose using HCl catalyst. Furthermore, glucose is fermented into bioethanol using Saccharomyces cereviseae and Zymomonas Mobilis bacteria. The variables performed were fermentation time of 5, 7 and 9 days, starter concentration 5%, 10% and 15% and ratio of enzyme combination of Saccharomyces cereviseae and Zymomonas mobilis (1: 2, 1: 1, 2: 1). This study is expected to find the best yield and ethanol content when compared with no enzyme combination

scholarly journals Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2550
Author(s):  
Luis F. Campuzano-Duque ◽  
Juan Carlos Herrera ◽  
Claire Ged ◽  
Matthew Wohlgemuth Blair
Keyword(s):  
Latin America ◽  
Latin American ◽  
Production Systems ◽  
Coffea Canephora ◽  
Small Scale ◽  
Coffee Production ◽  
High Quality ◽  
Robusta Coffee ◽  
American Perspective ◽  
New Crop

Robusta coffee (C. canephora) covers 36% of world coffee production and has strategic relevance as a beverage that it is produced by thousands of small-scale producers around the world. Although mainly grown in Africa and Asia as opposed to Latin America, this situation is changing. Colombia is recognized as a producer of high-quality Arabica (C. arabica L.) coffee, however we argue that Robusta represents a great economic opportunity for small scale producers, for the industrialization of new products and for emerging coffee chains. Therefore, the objective of this review is to outline the agronomic value of Robusta coffee as a “new crop” in Colombia. As background we compare the better-known Arabica to the Robusta coffees from a Latin American perspective. Robusta shows differences in geographical distribution, genetics, originating species, physiology and phenology. Robusta and Arabica also differ in their chemistry, sensory attributes, industrial use, segments of market and price. Despite the marked differences between the two coffees, the popularity and consumption of Robusta has been on the increase due to the expansion of markets in emerging economies and in developed markers for home espresso preparation where it is used in high quality coffee blends. Robusta is currently replacing areas of other coffees due to hotter temperatures to which it is adapted. Although Robusta is still new to Colombia, this species has potential adaptation in lowland areas considered “non-traditional” for Colombian coffee cultivation and as a valuable component of agro-ecological production systems. Robusta is a novel crop option for certain regions that is needed for the future of coffee in Latin America and for growth of coffee production and consumption in Colombia.

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