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This study aimed to perform a bioclimatic comparison of wet processing facilities of coffee in Colombia, with three typical types of Colombian coffee region, through computer simulation, specifically evaluating the effect of heat and steam generated by mechanical drying machines, and natural ventilation area on the temperature and relative humidity within these facilities. The effect of the natural ventilation area was observed, to greater area of natural ventilation, lower temperature and relative humidity, i.e. it was observed that typology b behaved better bioclimatically than typology a. The indoor environment of type a (stepped type), had a greater biological risk of proliferation of fungi and bacteria, with an average temperature of 27.5 °C, and average internal relative humidity of 70.6%. In type c, as its mechanical drying machine protrudes from the building, and expel the vapor and heat produced in the drying process to the external environment, showed the best bioclimate conditions for parchment coffee, with an average temperature of 23.5 °C and average internal relative humidity of 65.5% most of the time. Este estudio tuvo como objetivo llevar a cabo una comparación bioclimática de instalaciones de beneficio húmedo en Colombia, con tres tipologías típicas de la zona cafetera colombiana, a través de simulación computacional, específicamente evaluando los efectos del calor y vapor generados por el secado mecánico, y el área de ventilación natural sobre la temperatura y la humedad relativa en estas instalaciones. Se observó el efecto del área de ventilación natural, a mayor área de ventilación natural, menor temperatura y humedad relativa, es decir, se observó que la tipología b se comportó mejor bioclimáticamente que la tipología a. El ambiente interno de la tipología a (tipología escalonada), tuvo un mayor riesgo biológico de proliferación de hongos y bacterias, con una temperatura promedio de 27,5 °C, y una humedad relativa interna promedio de 70,6%. En el tipo c, como su secadora mecánica sobresale del edificio, y expulsa el vapor y el calor producidos en el proceso de secado al ambiente externo, mostró las mejores condiciones bioclimáticas para el café pergamino, con una temperatura promedio de 23,5 °C y una humedad relativa interna promedio del 65,5% la mayor parte del tiempo.

Com esta investigação teve-se por objetivo verificar se os três provadores avaliados constituem o número mínimo de provadores para assegurar a credibilidade da análise sensorial da bebida do café, “prova de chávena”. Para isso, foram realizados quatro experimentos sob diferentes condições de café no estádio cereja: A (café Catuaí Vermelho em altitudes inferiores a 900 m), B (café Catuaí Amarelo em altitudes inferiores a 900 m), C (café Catuaí Vermelho em altitudes iguais e/ou superiores a 900 m) e D (café Catuaí Amarelo em altitudes iguais e/ou superiores a 900 m), em que analisaram-se as notas atribuídas a oito características sensoriais de diferentes amostras nas condições anteriores por três provadores Q-grader que adotaram as regras internacionais da metodologia do Cup of Excellence (CoE). Com base em estatísticas descritivas aplicadas às notas que os provadores atribuíram a oito características sensoriais de diferentes amostras de cafés Catuaí Vermelho e Amarelo, no estádio cereja, provenientes de altitudes inferiores e superiores a 900 m, concluiu-se que o facto mais importante não é a quantidade de provadores envolvidos, mas sim a fiabilidade das notas por eles atribuídas, sendo fiabilidade uma medida que está diretamente associada à homogeneidade do conjunto de notas atribuídas por diferentes provadores, dada a uma mesma condição de avaliação., Revista de Ciências Agrárias, vol. 41 n.º 1 (2018)

The standard approach to modelling the relationship between world and producer prices of coffee does not incorporate the effects of changing government policies and market structures. These changes have led to large structural breaks in the relationship between the prices implying the standard estimates are biased. We model coffee prices in Brazil, Guatemala and India allowing for the structural breaks and show that the liberalisation of coffee markets has benefited producers substantially both in terms of a higher share of the world price of coffee and higher real prices. This suggests that calls to re-regulate coffee markets may be misplaced. Copyright 2012, Oxford University Press.

Este estudio tuvo como objetivo hacer una comparación bioclimática y de consumo energético entre dos instalaciones de beneficio húmedo de café en Colombia, con dos tipologías típicas de la zona cafetera colombiana, por medio de simulación computacional, evaluando específicamente el efecto del calor generado por las máquinas y el efecto del área de ventilación natural sobre la temperatura y la humedad relativa del aire en el interior de éstas construcciones y su consumo energético. El beneficiadero de café de tipología b presentó los mejores resultados en términos de temperatura y humedad relativa para conservar la calidad del grano de café y su consumo energético aproximado fue 30% del total consumido por la tipología a.

The coffee blend of C. arabica and C. canephora species, made by roasting with the strategy of uniting the sensory characteristics of these prominent coffee are called blends. Considering the diversity of coffees that can be obtained, depending on the type of processing, in the preparation of the blends is important to consider the correct proportion of coffee to ensure both the quality of the final product. The objective of the present work is to analyze blends in different proportions of the species C. canephora and C. arabica, by sensory and chemical evaluations. Data were subjected to analysis of variance and regression analysis later. Significant differences were detected for all variables chemical analysis and sensory attributes of blends with higher proportions of coffee canephora, observing the change in attributes fragrance, aroma and acidity and changes in attributes bitterness and body. A mistura dos cafés das espécies C. arábica e C. canephora, realizados pelas torrefadoras com a estratégia de unir as características sensoriais de destaque desses cafés são denominadas blends. Considerando a diversidade de cafés que podem ser obtidos, em função do tipo de processamento, na elaboração dos blends é importante considerar a correta proporção de ambos os cafés para assegurar a qualidade final do produto. Objetivou-se com o presente trabalho analisar blends em diferentes proporções das espécies C. canephora e C. arabica, por meio de avaliações químicas e sensoriais. Os dados foram submetidos à análise de variância e posteriormente à análise de regressão. Foram detectadas diferenças significativas para todas as variáveis das análises químicas e nos atributos sensoriais dos blends com maiores proporções de café canephora, observando-se a mudança nos atributos fragrância, aroma e acidez e alterações nos atributos amargor e corpo.

The Central America region is a small market. The region contains around 43 million inhabitants (0.6 percent of total world population) who generate around 0.25 percent of the world's Gross Domestic Product (GDP). While the region has successfully embarked on a regional integration agenda and has strong commercial links with the US, extra-regional trade-mainly with large fast-growing emerging economies-remains a challenge. Export performance is analyzed along three dimensions that, together, give a fairly comprehensive picture of competitiveness: 1) the composition, orientation and growth of the export basket; 2) the degree of export diversification across products and markets; and 3) the level of sophistication and quality of their main exports. This analysis allows exports dynamics at the different margins of trade (intensive, extensive, and quality) to be evaluated and individual countries' to be benchmarked with peers in the Central American region. The results of this report allow policy makers to identify key areas to explore in the overall discussion of export competitiveness in the Central American region. This paper relates to the literature on challenges and opportunities that trade liberalization can bring to the Central American region. Much of the recent literature focuses on the role of the free trade agreement negotiated by Costa Rica, the Dominican Republic, El Salvador, Guatemala, Honduras, and Nicaragua, with the US.

Conselho Nacional de Desenvolvimento Científico e Tecnológico The value of the coffee is set depending on their quality and this is dependent on the characteristics of where this is produced. The differentiation of coffee through the notion of terroir to determine potential areas for the production of specialty coffees and coffee characterize the type characteristic of these areas, exploring its potential. The study of terroirs is related to the understanding of a small territory, in which different local factors provide different qualities of products. The aim of this study was to characterize and define terroirs production of coffee plantations in the municipality of Araponga - MG, define the influence of climatic variables, soil and topography on the terroirs and quality, and use an artificial vision system for estimating quality of the drink. Data were collected at four farms in the municipality of Araponga - MG, which were chosen considering the significant differences between them, especially in respect of the same altitude. Samples were collected from cherry fruit in each of the plots of each crop, which were used to determine the overall quality of coffee and their sensory characteristics. These fruits were measured the total soluble solids (º Brix) using a portable refractometer, the spectral behavior using a spectroradiometer with artificial lighting and the colorimetric characteristics through images taken with digital cameras. The influence of climate on the terroirs and the quality of coffee was evaluated as a function of relative humidity, temperature, solar radiation and average number of hours of light. The soil of terroirs was characterized based on their physical attributes and textural about their training and material. The coffee quality was evaluated by analyzing their physical and sensory analysis, according to the rules of national and international competitions of the Specialty Coffee Association of America (SCAA). The definition of the terroirs of coffee production was made from the notes of the global coffee farms as well as its peculiar characteristics. The farm's cap stood out over others based on the average overall quality and also the average values of sweetness and flavor of coffee. The Araponga District - MG has more of a terroir of coffee production is characterized by two different extracts of altitude and exercise influence on the natural quality of coffee harvested, making them distinguishable. The coffee quality is dependent on the terroir, and this, in turn, altitude, position and characteristics of the crop microclimate. The overall quality of coffee has significant correlation with the values of R band and reflectance of fruits. ° Brix values showed no significant correlation with the quality of coffee. You can use the values of R band and reflectance in the band of red cherry fruit to the estimation of overall quality of coffee, and feasible to adopt a simplified system for image acquisition. O café é um produto que tem seu valor estipulado em função da sua qualidade e esta é dependente das características do local onde esse é produzido. A diferenciação dos cafés através da noção de terroir permite determinar áreas potenciais para a produção de cafés especiais e caracterizar o tipo de café característico dessas áreas, explorando suas potencialidades. O estudo dos terroirs está relacionado à compreensão de um território comumente pequeno, em que diferentes fatores locais conferem qualidades distintas aos produtos. O objetivo desse trabalho foi caracterizar e delimitar terroirs de produção de café de lavouras no município de Araponga MG, definir a influência de variáveis climáticas, de solo e da topografia sobre os terroirs e a qualidade, e utilizar um sistema de visão artificial para estimar a qualidade da bebida. Os dados foram coletados em quatro lavouras do município de Araponga MG, as quais foram escolhidas considerando as diferenças significativas entre si, principalmente no que diz respeito a altitude das mesmas. Foram coletadas amostras de frutos cereja em cada um dos talhões de cada lavoura, as quais foram utilizadas para determinar a qualidade global do café e suas características sensoriais peculiares. Desses frutos mediram-se o teor de sólidos solúveis (º Brix) com auxílio de um refratômetro portátil, o comportamento espectral utilizando um espectroradiômetro com iluminação artificial e as características colorimétricas através de imagens digitais obtidas com câmeras fotográficas. A influência do clima sobre os terroirs e sobre a qualidade do café foi avaliada em função da umidade relativa do ar, temperatura, radiação solar e número médio de horas de luz. O solo dos terroirs foi caracterizado com base em seus atributos físicos texturais e quanto à sua formação e material de origem. A qualidade do café foi avaliada por meio da análise de suas características físicas e pela análise sensorial, segundo as regras de competições nacionais e internacionais da Associação Americana de Cafés Especiais (SCAA). A definição dos terroirs de produção de café foi feita à partir das notas globais dos cafés das fazendas e também de suas características peculiares. A fazenda do Boné se destacou em relação às demais com base na qualidade global média e também nos valores médios de doçura e sabor dos cafés. O município de Araponga MG possui mais de um terroir de produção de café caracterizado por dois distintos extratos de altitude e que exercem influencia singular sobre a qualidade dos cafés colhidos, tornando-os diferenciáveis. A qualidade do café é dependente do terroir, e este, por sua vez, da altitude, da posição da lavoura e das características microclimáticas. A qualidade global do café apresenta correlação significativa com os valores de Banda R e reflectância dos frutos. Os valores de º Brix não apresentaram correlação significativa com a qualidade do café. É possível utilizar os valores de Banda R e de reflectância na banda do vermelho dos frutos cereja para a estimativa dos valores de qualidade global do café, sendo viável a adoção de um sistema simplificado para aquisição das imagens.

All ACP Agricultural Commodities Program, European Commission, ACP Group of States Despite losing global market share over the last 20 years, Uganda remains a major coffee producer, accounting for approximately 2.5 percent of global coffee production. In 2008-2009, coffee exports accounted for almost a quarter of Uganda's formal export earnings and were estimated to generate income and employment for up to 1.3 million Ugandan households. As such, the coffee industry is extremely important to both the rural population and the Ugandan economy. However, the sector exhibits significant levels of production volatility, caused in part by unmanaged risks. Despite the occurrence of numerous risks, the sector has always managed to produce significant, albeit variable, volumes of coffee for export, but the historic resilience of the sector does not automatically imply that the industry will avoid longer-term decline if it fails to proactively manage potential risks going forward. The government of Uganda and the Uganda Coffee Development Authority (UCDA) has already implemented a number of initiatives and programs to mitigate some of the above-mentioned risks. However, many of the existing initiatives need to be strengthened, and some new activities added, to ensure insofar as possible the comprehensive management of all key risks facing the coffee supply chain. An in-depth evaluation of individual solutions was beyond the scope of this exercise; an exhaustive listing of potential risk management solutions, and an assessment of the cost-benefit ratio of different risk management options, needs to be undertaken by the government of Uganda and UCDA.

The current edition of the Rwanda economic update is titled seeds for higher growth and specially features the agriculture sector. The importance of agriculture's contribution to growth in Rwanda remains considerable, despite the emergence of other significant growth drivers, such as services. Rwanda's agriculture sector will play an essential role in attaining the country's development vision of sustainable growth and increased poverty reduction, due to its employment weight. The agriculture feature of this update edition outlines key channels through which agriculture contributes to the economy. The second part of the update provides the regular overview of recent macroeconomic developments. While the special feature on agriculture will analyze the evolving role of the sector over the past five years, the second part on recent economic developments will focus on events during 2010.

Coffee is an ecologically and economically significant crop for Haiti. It is not only the main source of income for more than 100,000 farmers, but the coffee ecosystem also sustains a large part of the remaining tree cover (currently at less than 1.5 percent of land) of the country. This report does not aim to detail the structural constraints impacting upon the Haitian coffee sub-sector. Instead, it describes the risks affecting the existing supply chain in terms of their potential impact and prioritizes the risks and areas requiring attention for risk management, investment, and capacity building. The Haitian coffee industry is constrained by significant systemic problems which have contributed to its decline over the years. Some of these major constraints include: (1) the structure of the coffee creole garden which contributes to low on-farm coffee productivity; (2) a land tenure system which inhibits long term investment; (3) poor transportation and logistics infrastructure; (4) limited access to credit and high interest rates; (5) aging coffee trees and farmers; (6) waning government interest and support for the coffee sub-sector; (7) lack of industry level coordination; and (8) a lack of international and domestic promotion of the Haitian coffee industry.