Kaffet började ursprungligen konsumeras för koffeinets effekter, vidare utvecklades kaffet och blev en social dryck. Kaffe spreds runt hela världen och koffeinet användes som tillsatts i energidryck och andra livsmedel. Syftet är att undersöka utvecklingen av koffeinets konsumtionsmönster och sociala roll i kaffe och energidryck. Arbetet är en litteraturstudie baserad på fyra vetenskapliga artiklar som samlats in genom två olika databaser. Urvalet av artiklar skedde med hjälp av förbestämda kriterier. Resultatet visar att koffein i dryck ger njutningsfyllda effekter men även bieffekter finns. Koffeinet har utvecklats som tillsatts i bland annat energidryck samt läsk och konsumtion av energidryck kopplas till problembeteenden. Detta livsmedel konsumeras ibland med alkohol och det finns konsekvenser med denna konsumtion. Kaffet har utvecklats till en social dryck och det går koppla denna dryck samt te till olika livsstilar. I diskussionen påvisas det att kaffe och te har en stors ocial roll i samhället. Energidryck och läskedryck visar sig inte ha någon förankring som en social dryck. Vidare talas det om konsumtionen av kaffe, energidryck, te och läskedryck. Konsumtionen av koffeinhaltiga drycker ökar men huruvida kaffet kommer ha en central roll  bland de sociala dryckerna i framtiden är osäkert. / B-uppsatser

Freeze-drying is the process of removal of water or organic solvent from a desired product by means of sublimation at a low temperature and low pressure. It is commonly employed for drying samples which are heat labile and require sensitive treatment, and is mainly used in the pharmaceutical and food industries. It is an expensive process, requiring vacuum, refrigeration and long cycle times, but does yield quality benefits due to the low temperatures involved and the porous nature of the product. Reducing drying times is important to manufacturers, and this depends on optimising rates of heat and mass transfer in the system without the sample losing its porous structure. However, freeze drying is difficult to study experimentally due to the low temperatures and pressures involved. The quality of the final product mainly depends on the sublimation rate and an optimum lyophilisation requires identification of the parameters which influence the process. The main aim of this study is to employ freeze drying microscopy (FDM) as a useful tool to identify these process parameters and help optimise primary drying phase of the freeze drying process for two systems: lactose (relevant to pharmaceuticals) and coffee (the most widely freeze-dried food product). This equipment allows the movement of sublimation fronts to be directly visualised in-situ under carefully controlled (and isothermal conditions), but has scarcely been used in the literature for this purpose. An image analysis method is developed to automatically track the movement of sublimation fronts, and the frontal data fitted to a simple mass transfer model employing surface and bulk resistances. Initial experiments with lactose solution show poor reproducibility in nucleation temperatures during the freezing step and thus primary drying rates. To improve reproducibility, a small amount of silver iodide (AgI) was added to samples which acts as a nucleating agent and increases the nucleation temperature. This addition of AgI also increases the mean ice crystal size in the samples and are easily visible under the freeze-drying microscope, and in many cases show a distinct orientation with respect to direction of sublimation front. Furthermore, the orientation greatly influences sublimation rates, being approximately factor of two faster when crystals are oriented in the direction of mass transfer. FDM experiments with coffee were less straightforward as nucleation temperatures could not be reliably controlled, even with AgI added. Nevertheless there was a clear decrease of bulk resistance with increasing nucleation temperature. An experimental programme was then undertaken to examine the impact of initial solid content, cooling rate, the addition of an annealing step, freeze drying temperature and aeration (for coffee samples). Frontal data were fitted to a simple mass transfer model comprising surface and bulk (per unit depth) resistances and good fits to data were obtained. FDM experiments with lactose and coffee clearly showed the presence of a surface resistance which could also be seen as a surface layer which was devoid of ice crystals (and hence not porous when sublimed). The edge resistance first increased and then decreased with solids content. The resistance per unit depth increased exponentially with solids content, so much so that there is an optimal solids content (around 10% solids) in relation of the rate of production of dried material. Cooling rates were mainly found to affect the surface resistance rather than bulk resistance and this may be due to different levels of surface drying when the samples are being cooled for different lengths of time. Annealing substantially changed the ice crystal sizes, and had a beneficial effect on freeze drying rates and had a similar effect to adding AgI. Freeze drying rates also increased with increasing temperature approximately in line with the saturated vapour pressure (SVP) of ice which is widely held to constitute the driving force for mass transfer. It was possible to make drying time calculations for conventional vial (lactose) and tray (coffee) drying using the frontal rate data obtained from FDM. For 10% lactose and 10% coffee (annealed) there was good agreement between the vial and tray data and predictions based on a microstructure oriented parallel to the direction of mass transfer. This was the only case where agreement was found, but also the only case where directionality was observed in FDM. The much faster drying times observed in the vial and tray experiments are thus attributed to directional solidification occurring in these systems, and this was borne out by SEM imaging. Aeration of the coffee samples was also found to substantially reduce drying times. The influence of microstructure on freeze drying rates is thus very clear.

Thesis advisor: Richard McGowan / The Fair Trade movement is not new. Its roots go all the way back to the 1940s, and since its inception many Fair Trade organizations have arisen to offer this alternative strategy for doing business. Coffee is most commonly associated with Fair Trade, and it is the product this paper seeks to explore. In a broad sense, this investigation will look at how close Fair Trade Coffee certification programs actually come to being fair. The working definition of fairness is the ability to provide economic opportunities to marginalized workers. A fair economy would properly reward hard-working farmers for their intense labors. Many Fair Trade initiatives argue this is not what exists. As a result, they pay a living wage and offer opportunities to coffee farmers—some of the poorest people in the world—with hopes that this will help advance them out of poverty. To see if this successfully promotes fairness in economics, this paper will focus on the benefits of certification to small-scale farmers, mainly regarding income, and on the development of the Fair Trade Coffee market. Ultimately, this research will demonstrate that this movement is at least somewhat successful at improving the economic situation of marginalized workers. / Thesis (BA) — Boston College, 2011. / Submitted to: Boston College. College of Arts and Sciences. / Discipline: Economics Honors Program. / Discipline: Economics.

Muito se fala sobre a origem do café e o hábito de consumi-lo. Durante muitos séculos, sua utilização esteve restrita ao mundo mulçumano, e foram os holandeses os primeiros a conseguirem mudas e tentarem cultivá-las. Por conta do clima desfavorável em toda a Europa, as mudas foram enviadas para teste na América Central e em pouco tempo a produção se dava em larga escala. Em 1727 o café chegou ao Brasil e se tornou o principal produto de exportação do país. O Brasil também é um grande consumidor de café e a sua borra é um resíduo doméstico diário em quase todas as residências, comércios, bares e restaurante; e seu destino final serão os lixões e aterros sanitários Mesmo não sendo uma oleaginosa o grão de café torrado contém cerca de 10 a 15% de ácidos graxos saturados e insaturados. Os óleos vegetais, provenientes grãos de plantas oleaginosas como de soja, mamona, amendoim, dendê entre outros, são as fontes mais comuns de triglicerídeos Os triglicerídeos têm sido considerados opção viável e interessante como fonte renovável de energia com potencial para substituir parcial ou totalmente o óleo diesel derivado de petróleo. A alternativa energética está presente no nosso cotidiano. Na aula de Química poderemos envolver a questão ambiental e a questão energética, a partir da extração do óleo essencial existente na borra de café, que contém cerca de 9 a 11% de ácidos graxos saturados e insaturados, valor considerável comparado aos grãos de oleaginosas e encontrar um destino para o mesmo, o biodiesel. Estimulando assim a criatividade e sugerindo aplicação do produto obtido. / Much is said about the origin of coffee and the habit of consuming it. For many centuries, its use was restricted to the Muslim world, and the Dutch were the first to get seedling and to try to grow them. Because of unfavorable weather across Europe, the seedlings were sent for testing in Central America and soon production occurred in a large scale. In 1727 coffee arrived in Brazil and became the main export of the country. Brazil is also a major consumer of coffee and its residue is a daily domestic waste in almost all homes, shops, bars and restaurant, and its final destination will be the open dumps and landfills Even though it is not an oleaginous grain the roasted coffee contains about 10 to 15% of saturated and unsaturated fatty acids. Vegetable oils from seeds of plants such as soybeans, castor beans, peanuts, palm oil among others, are the most common sources of triglycerides. Triglycerides have been considered a viable and interesting option as a renewable energy source with the potential to partially or totally replace the diesel fuel derived from petroleum. The alternative energy is present in our daily lives. In the Chemistry class we can involve environmental and energy issues, from the extraction of essential oil that exists in coffee ground, which contains about 9 to 11% of saturated and unsaturated fatty acids, a considerable value compared to oleaginous grains and finds a destination to it, the biodiesel. Thus stimulating creativity and suggesting implementation of the obtained product.

Orientador: Nilza Maria Martinelli / Banca: Douglas Henrique Bottura Maccagnan / Banca: Ricardo Antonio Polanczyk / Banca: Tomás Kanashiro Matuo / Banca: Arlindo Leal Boiça Junior / Resumo: Quesada gigas (Olivier, 1790) (Hemiptera: Cicadidae) é uma espécie de cigarra com ampla distribuição geográfica no continente americano. Atualmente esta espécie é considerada praga em cultivos cafeeiros do sul e sudoeste do Estado de Minas Gerais. A principal forma de controle desta praga se dá a partir da aplicação de inseticidas sistêmicos no solo, o que pode implicar na elevação dos custos de produção e também no aumento de contaminação ao meio ambiente. A compreensão sobre aspectos bioecológicos de Q. gigas em lavouras cafeeiras pode permitir a geração de informações para o aprimoramento e o desenvolvimento de técnicas alternativas visando seu manejo. Desta forma, os objetivos deste trabalho foram estudar aspectos bioecológicos de Q. gigas, como: i) desenvolvimento embrionário; ii) desenvolvimento ninfal em diferentes hospedeiros; iii) comportamento de dispersão, cópula e oviposição de adultos; e iv) determinar a maturação ovariana e o padrão de emergência de machos e fêmeas. Os estudos foram conduzidos em duas fazendas localizadas no Município de São Sebastião do Paraíso - MG, e nos laboratórios da UNESP/FCAV e da USP - Ribeirão Preto, SP. As etapas do desenvolvimento embrionário foram visualizadas através de cortes semifinos, e analisadas por microscopia. O período embrionário de Q. gigas variou de 40 a 115 dias em condições de laboratório. Em condições de campo, foram observadas em 2014/2015 eclosões ninfais dos 42 aos 81 dias após oviposições, e em 2015/2016, dos 40 a... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Quesada gigas (Olivier, 1790) (Hemiptera: Cicadidae) is a species of cicada with wide geographic distribution in the American continent. Currently this species is considered a pest in coffee plantations in the south and southwest of the State of Minas Gerais. The main strategy used to control this pest is the application of systemic insecticides in the soil, which increases production costs and causes environmental contamination The knowledge of bioecological aspects of Q. gigas in coffee plantations may allow the generation of information for the improvement and development of alternative techniques aiming its management. Thus, the objectives of this work were to study the bioecological aspects of Q. gigas, such as: i) embryonic development; ii) nymphal development in different hosts; iii) adult dispersal, mating and oviposition behavior; and iv) determine ovarian maturation and emergence pattern of males and females. The experiments were conducted in two farms located in the municipality of São Sebastião do Paraíso - MG, and in the laboratories of UNESP / FCAV and USP - Ribeirão Preto, SP. The stages of embryonic development were visualized through semithinned sections, and analyzed by microscopy. The embryonic period of Q. gigas ranged from 40 to 115 days under laboratory conditions. In field conditions, in 2014/2015, the nymphs hatched from 42 to 81 days post-oviposition; and in 2015/2016, from 40 to 88 days post-oviposition. All nymphs hatched in rainy days. Histological analysis revealed chrorion structure and the vitelline membrane, as well as the processes of cleavage, blastoderm formation, gastrulation and blastokinesis. Through the rearing technique, where different hosts were used in semi-field conditions, it was possible to obtain nymphals in first, second, thir... (Complete abstract click electronic access below) / Doutor

Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

In the past two decades, Mesoamerican smallholder coffee farmers have had to confront several stressors and shocks, such as price crises and natural disasters, with debilitating impacts on the viability of their livelihoods. More recently, many farmers have suffered crop losses in the wake of the spread of coffee leaf rust disease, and researchers are predicting that some areas will become less suitable for coffee growing in the near future as a result of climate change. In response to these conditions and in the context of the withdrawal of the state from provision of agricultural services, development practitioners have mainly pursued a strategy of helping farmers gain access to specialty markets, including those purchasing coffee from farmers with organic and Fair Trade certifications. They have also promoted farmer organization into marketing cooperatives, which have in turn provided various services to their members, including credit and technical assistance. However, there are doubts as to whether these schemes are sufficient in increasing and stabilizing smallholder incomes, and some have predicted declining returns from these strategies in the future. For these reasons, many have called for the promotion of livelihood diversification as an additional component of rural development programs. This thesis studies both the shortfalls in coffee incomes compared to poverty lines and the current uses and perceptions of different diversification activities. In the first study, the shortfalls are calculated through construction of individual and average enterprise budgets based on grower records and interviews with four organic and organized growers and three conventional growers. It concludes that while some growers have coffee incomes approaching that poverty line, they are all currently below the line. There is wide variation within both groups. The second study uses content analysis of transcripts from 15 interviews with members of a regional coffee cooperative, Asociación Barillense de Agricultores (ASOBAGRI), based on four different interview guides. It concludes that coffee remains the primary livelihood strategy of the respondents, whereas most other activities offer relatively small contributions to incomes, with the exception of honey and a small sewing shop, and some reflect coping rather than risk management. The study also identified other themes mediating diversification, including income-smoothing, optimization, familiarity, social networks, and influences from external actors.

Master's thesis. / Format: PDF. Bibl.

Thesis (Ph. D.)--Universität Osnabrück, 1993. / Includes bibliographical references.