En la actualidad, el café es uno de los bienes de mayor comercialización del mundo y una de las bebidas con mayor grado de aceptación mundial, esto debido a su sabor y demás atributos resaltantes al consumirlo. Sin embargo, al ser altamente comercializado su precio se encuentra expuesto a variaciones constantes, pues son cotizados en el mercado de valores. Entre los años 2014-2018 el consumo mundial de café de todo tipo ha ido incrementándose y creando nuevos productos a base de este. En este periodo, muchos países han ido consolidándose como productores de cafés especiales. Este es el caso de Colombia, Etiopia, Brasil, Vietnam y Honduras, los cuales han trabajado rigurosamente en cobrar este tipo de relevancia. En el presente documento se analiza los factores: Calidad, capacitación y asociatividad que influyen en las exportaciones de café especial de café especial de Chanchamayo, Junín - Perú. Para ello, se analiza la relación que habita entre las variables. La investigación posee un enfoque mixto, es decir, cuantitativa y cualitativa. Según los datos resultantes, se obtiene que los factores guardan relación con las exportaciones de café especial, pues es nivel es significativo y correlacionado. / Currently, coffee is one of the most commercialized goods in the world and one of the drinks with the highest degree of global acceptance, this due to its flavor and other prominent attributes when consumed. However, being highly commercialized, its price is exposed to constant variations, since they are quoted on the stock market. Between 2014-2018 the world consumption of coffee of all kinds has been increasing and creating new products based on it. In this period, many countries have been consolidating as producers of specialty coffees. This is the case of Colombia, Ethiopia, Brazil, Vietnam and Honduras, which have worked rigorously to gain this type of relevance. This document analyzes the factors: Quality, training and associativity that influence exports of specialty coffee from specialty coffee from Chanchamayo, Junín - Peru. For this, the relationship between the variables is analyzed. The research has a mixed approach, that is, quantitative and qualitative. According to the resulting data, it is obtained that the factors are related to the exports of specialty coffee, since this level is significant and correlated. / Tesis

La presente tesis está enfocada en los factores que explican el volumen de exportación del café dentro del periodo de 1980 a 2017 en base al área de cultivo, el precio promedio y el rendimiento del café. El propósito de esta investigación es la elaboración de un modelo estadístico que permita a los productores del sector de café pronosticar sus volúmenes de exportación, nuestra metodología consiste en realizar una investigación cuantitativa, con un diseño concluyente no experimental y un alcance descriptivo correlacional. Los resultaron sacaron a relucir que el precio promedio no es una variable significativa que afecte al volumen de exportación, el área cultivada y el rendimiento son los factores primordiales que el productor debe cuidar para aumentar su volumen. El rendimiento del café es una variable muy sensible y en esencia su buen manejo lleva a aumentar significativamente el volumen del productor. / The present thesis is focused on the factors that explain the export volume of coffee in the period from 1980 to 2017 based on the area of cultivation, average price and coffee yield. The purpose of this research is the development of a statistical model that allows producers in the coffee sector to forecast their export volumes, our methodology is to conduct a quantitative research, with a conclusive non-experimental design and a correlational descriptive scope. The results showed that the average price is not a significant variable that affects the export volume, the cultivated area and the yield are the main factors that the producer must take care of to increase its volume. The yield of coffee is a very sensitive variable and in essence its good management leads to significantly increase the volume of the producer. / Tesis

This dissertation evaluates the applicability of Elinor Ostrom’s theory of the commons to other forms of collective action by mapping it on a case study of the Oromia Coffee Farmers Cooperative Union in Ethiopia and its efforts to overcome the vast disparities that have long structured the global coffee commodity chain (the “Coffee Paradox”). The conclusions I draw are the following. While Ostrom’s theory has serious omissions, it also sheds much needed light on the struggles of Ethiopia’s coffee farmers to overcome their poverty. Both the design principles that Ostrom identifies for governance rules and her list of predictors for successful common property resource management institutions suggest that Ethiopia’s coffee cooperatives could be in peril. However, by expanding Ostrom’s governance framework to incorporate a broader enabling role for governments as well as supportive roles for civic organizations, NGOs, and social movements, we see greater potential for the success of the Oromia Coffee Farmers Cooperative Union.

No description available.

No description available.

The first International Coffee Agreement (ICA) came into force on September 1, 1963 and established a system for regulating coffee exports and imports primarily by employing quotas to limit coffee supply. The ICA has been in existence since that time and is now in its fourth edition. The continued operation of the Agreement for nearly twenty five years is an apparent contradiction of economic cartel theory. Two major areas related to the success of the ICA cartelization effort are the focus of this paper. First, the structure of the Agreement, especially the provisions for regulating exports and imports, is analyzed from the perspective of standard economic cartel theory. This analysis highlights several cartel mechanisms incorporated in the ICA. It concludes that the Agreement is soundly structured and allows for the successful cartelization of the coffee market by those countries which voluntarily participate in the ICA. However, this sound structure alone does not explain the success of the coffee cartel because it cannot prevent countries from withdrawing their support of the Agreement. The analysis then turns to the questions surrounding the continued endorsement of the ICA by both coffee producing and consuming countries. Political and economic motivations of the governments which support the Agreement and of the producers and consumers in these countries are discussed. Although some incomplete explanations for their support of the ICA are presented, several questions surrounding the economic reasoning of many parties to the Agreement, especially coffee consuming countries, remain unresolved. / M.A.

see conclusions, page 57, of document / Master of Science

For more than two decades there has been a growing niche for ethically sourced coffees, at the same time as a revitalisation and development of sourcing models focused on indicators of coffee quality and measures of taste. Small independent and multinational buyers and roasters have become progressively interested in sourcing coffee in a way that privileges sustainable and/or high quality indicators, and are increasingly engaged in debates about solidarity versus mainstreaming, quantity versus quality, and provider of caffeine versus taste. Research on one coffee producing country, Guatemala, suggests how these debates have affected the historical evolution of the coffee market. This ethnographic study traces the qualifications of Guatemalan coffee and argues that responses to both the enactment of the technologies, as well as the perceived limitations of sourcing models have produced new articulations of ethics and taste. Producers and small entrepreneurs located in Guatemala reconfigure the practices of cultivation, processing, and selling/buying in relation to circulating market indicators. They create locally situated attachments to the coffee through skill transfer and knowledge exchange and in this way they imitate and also transform international valuations of taste, ethics and quality. This thesis works to make visible the range and diversity of processes and agencies involved in the production of markets for ethical coffee and considers coffee as vital and mobile; an active producer of public effects rather than a passive object moved through a commodity network. This view enables a more open, relational and mobile account of both coffee and of ethics, one which is capable of making clear the important and emerging role of taste. This thesis extends the qualifications of coffee to the daily enactments of cultivation and the skills and techniques that work to reveal taste. On this view, taste mediates the agency of the materials in both high quality and sustainable coffees and this expands and extends ethics to interpersonal, material and bodily relations that link producers and consumers in multiple ways.

<p>Na na&scaron;im prostorima napitak crne kafe veoma je cijenjen i ima dugu tradiciju pripreme i konzumiranja. Izborom optimalnih parametara procesa prženja u industrijskim uslovima proizvodnje i definisanjem recepture, nastoji se postići odgovarajući kvaliteta, odnosno najprihvatljivija senzorska svojstava napitka kafe. Da bi kafa na određenom trži&scaron;tu zadovoljila želje i očekivanja poro&scaron;ača, potrebno je definisati parametre kvaliteta kafe za potrebe svakog ciljnog trži&scaron;ta. Primjenom deskriptivne senzorske analize moguće je dati precizan opis arome, ukusa i boje napitka kafe, kao najvažnijih senzorskih svojstava, sa značajnim uticajem na kvalitet i prihvatljivost kvaliteta.<br />Cilj ove doktorske disertacije je postizanje optimalnog senzorskog kvaliteta napitka crne kafe definisanjem parametara procesa prženja kafe u industrijskim uslovim proizvodnje i definisanjem optimalnog odnosa kafe vrste Arabika i kafe vrste Robuste, kao i definisanje senzorskog profila i sistema senzorskog ocjenjivanja napitka crne kafe koji se priprema na tradicionalan način.<br />Da bi se definisali parametri procesa prženja, neophodno je odrediti optimalnu temperaturu prženja, koja će omogućiti razvoj i formiranje prijatnih senzorskih svojstava u zrnu kafe. Za pripremanje napitka crne kafe na tradicionalan način obično se koriste dvije vrste kafe, Arabika i Robusta u različitom odnosu.<br />Na osnovu rezultata dobijenih hemijsko-fizičkim analizama uzoraka različitih vrsta kafa i mje&scaron;avina na različitim temperaturama prženja i senzorskom analizom napitka kafe pripremljenog od ispitivanih uzoraka kafe na tradicionalan način, sa ciljem pobolj&scaron;anja kvaliteta napitka kafe izborom optimalnih uslova prženja i odnosa različitih vrsta kafe može se zaključiti da uzorci napitka kafe pripremljeni od uzoraka proizvedenih prema proizvođačkoj specifikaciji nemaju očekivani kvalitet napitka kafe, kao i da proizvodnjom uzoraka pojedinačnih vrsta kafe pržene na 167&deg;C i 175&deg;C i njihovih mje&scaron;avina nije postignut optimalni kvaliteta napitka kafe. Takođe je zaključeno da je uzorak napitka kafe pržene na 171&deg;C N1 ocjenjen kao uzorak najboljih senzorskih svojstava (82,35%). Odnos kafa Arabika II klasa, Arabika I klasa i Robusta je bio 34,28%:51,42%:14,30%. Vrijednost titracione kiselosti iznosila je 128,86, sadržaj hlorogenske kiseline 3,77%, sadržaj kofeina 2,29%, sadržaj proteina 13,79%, sadržaj slobodne masti 14,37%, odnosno sadržaj ukupno zasićenih masnih kiselina 42,65%, a sadržaj ukupno nezasićenih masnih kiselina 57,36%, vrijednost pH 5,35 i aktivnost vode 0,102. Antioksidativna aktivnost je iznosila 235,57 &mu;mola TE/g uzorka (DPPH) i 217,62 &mu;mola TE/g uzorka (ABTS).<br />Uzorak U1 napitka kafe pripremljen na tradicionalan način od mje&scaron;avine kafe pržene na 171&deg;C, sitno mljevene okarakterisan je kao veoma prijatan za konzumiranje, sa najskladnijim aromatskim profilom, usagla&scaron;ene gorčine i kiselosti, prijatne i umjerene punoće ukusa i blagog i harmoničnog utiska u ustima. Odnos kafa Arabika II klasa, Arabika I klasa i Robusta u ovom uzorku je bio 34,28%:51,42%:14,30%.</p> / <p>Consumption of black coffee prepared in a traditional way is very popular in our region. By selecting the optimum parameters of roasting in industrial conditions and defining ratio of the individual species of coffee, it aims to achieve the appropriate quality, and the most acceptable sensory properties of a coffee beverage. In order to fulfill consumers expectations, it is necessary to define the parameters of quality coffee for the needs of each target market. Using descriptive sensory analysis it is possible to give a precise description of the aroma, taste and color of coffee beverage, as the most important sensory characteristics, with significant impact on the quality and acceptability of quality.<br />The aim of this PhD thesis was to achieve optimal sensory quality black coffee beverage, by defining the parameters of the coffee roasting within the industrial conditions and defining the optimal ratio of coffee Arabica and Robusta species, as well as defining a sensory profile and the system of sensory analysis black coffee beverage which was prepared on traditional way.<br />In order to define the parameters of the roasting process, it is necessary to determine the optimum temperature of roasting, which will enable the development and formation of pleasant sensory properties of coffee beans. For the preparation of coffee beverage in the traditional way, usually used two species of coffee, Arabica and Robusta in different ratio. Based on the results of chemical and physical analysis of coffee samples (different species and blends) at different roasting temperatures and results of sensory analysis of a coffee beverage prepared from coffee samples in the traditional way, with the aim of improving the coffee beverage quality, by determining optimal conditions of roasting and ratio of different species of coffee, it could be concluded that the samples of coffee beverage prepared from samples produced according to the production specification do not had the expected quality of coffee beverage. It also could be concluded that by production of individual species of coffee samples roasted at 167 and 175&deg; C, and their blends was not reached optimal quality of coffee beverage. It was also concluded that the coffee beverage of sample roasted at 171C, N1 was rated as the sample of the best sensory properties (82.35%). The ratio of coffee Arabica Class II, Arabica Class I and Robusta was 34.28%: 51.42%: 14.30%. Value of titratable acidity was 128.86, chlorogenic acid content was 3.77%, caffeine content was 2.29%, protein content was 13.79%, the content of free fat was 14.37%, total content of saturated fatty acids was 42.65%, and total content of unsaturated fatty acids was 57.36%, pH value was 5.35 and aw value was 0.102. The antioxidant activity was amounted 235.57 &mu;mol TE/g sample (DPPH) and 217.62 &mu;mol TE/g sample (ABTS).<br />Coffee beverage prepared in the traditional way from a sample U1 roasted at 171 &deg;C, finely ground, was characterized as very pleasant, with the most harmonious aromatic profile, pleasant bitterness and acidity, pleasant and moderate body and gentle and harmonious impression in the mouth. The ratio of coffee Arabica Class II, Arabica Class I and Robusta in this sample was 34.28%: 51.42%: 14.30%.</p>

Submitted in partial fulfillment for the requirement of M.A. (Anthropology) at the University of the Witwatersrand March 2016 / The aim of this thesis is to understand the way in which the Indian Ocean is seen to be a key influencer within African trade, and most importantly African coffee trade. The Indian Ocean has long been viewed as a contributor within global trade, but it is through this ethnography that I specifically showcase the impact it has within the continent. This ethnography highlights key routes which are taken for coffee which is produced in East Africa, how it leaves a landlocked country and passes through borders to a port city on the Eastern littoral, its life at the port city until it enters South Africa. It further explores various ways to understand the complex nature of the containerisation of a commodity and how African trade is able to be looked at not only via trade across or through the continent but through the Indian Ocean. This paper therefore aims to create a new narrative of the Indian Ocean. / MT2017