As transformações observadas nos últimos vinte anos no mercado cafeeiro para diferenciar o produto com base em parâmetros de qualidade atendem a novos valores associados ao consumo. Mais do que uma estratégia de concorrência para agregar valor, a diferenciação de cafés reorganiza as relações sociais em todo sistema produtivo, desde a produção e o comércio dos grãos até a torrefação e a distribuição para os consumidores, por meio de ações cooperativas que viabilizam a coexistência das novas formas de organização com os mercados tradicionais. A qualidade do café pode assumir uma ampla gama de conceitos, sendo os mais tradicionais relacionados a fatores como clima, solo, altitude, sistema de produção e beneficiamento. Os novos parâmetros dos cafés diferenciados, chamados de especiais, apresentam tanto dimensões materiais - que incorporam atributos de natureza física e sensorial, e geralmente se traduzem em qualidade superior da bebida quanto dimensões simbólicas, relacionadas a uma nova ética associada a características ambientais e sociais da produção, como no caso dos cafés orgânicos, sombreados e do comércio solidário, definidos como cafés sustentáveis. Tendo em vista a forte associação entre a qualidade dos cafés e a dos vinhos, esta pesquisa investiga a organização social do mercado de cafés sustentáveis, para responder porque, em meio a uma proliferação de selos de qualidade, os mecanismos de certificação sustentável de café se estruturam de tal modo que não consideram a origem dos plantios. O eixo temático está nos processos de padronização e de certificação de qualidade. Estes novos mercados vêm sendo construídos para expressar novas relações de poder no segmento de cafés especiais, e transformam o mercado com atores anônimos em mercados onde eles têm identidades. A valorização material e simbólica de parâmetros ambientais e sociais da produção e comércio é capaz de formar redes de cooperação que funcionam dentro de uma lógica distinta da estrutura vigente, e proporciona maiores ganhos a atores sociais que estavam em alguma desvantagem no mercado de commodities por não terem a qualidade e identidade de seus produtos devidamente recompensada e reconhecida. Estudos desta natureza exigem uma análise que inclua a sociologia dos mercados para avaliar o emaranhado de relações sociais na vida econômica. A abordagem teórica da sociologia econômica fornece elementos para avaliar o processo de construção social dos mercados, especialmente os novos, por meio de quatro pilares que lhes dão sustentação: os direitos de propriedade, as estruturas de governança, as regras de troca e as concepções de controle. O enfoque político-cultural enfatiza a perspectiva histórica dos mercados para compreender o papel dos grupos dominantes e desafiantes em arenas de ação, considerando a participação de atores sociais como governos, firmas e consumidores, entre outros, e seus incentivos para ações cooperativas a partir dos laços cognitivos que os unem. O estudo empírico focalizou duas regiões geograficamente delimitadas, pioneiras no cultivo, comércio e certificação de cafés sustentáveis: a Serra de Baturité, no Ceará, onde se cultiva o café em sistema sombreado e os municípios de Machado e Poço Fundo situados no Sul de Minas, no estado de Minas Gerais, onde se encontram cafés orgânicos e do comércio solidário. Estes casos foram escolhidos pois, ao contrário de outras regiões produtoras de cafés especiais, os cafeicultores destas regiões mostram evidências informais de valorização da origem dos plantios e estão submetidos a um conjunto de regras e de controles específicos que os diferenciam como sustentáveis. / Over the last twenty years, the coffee market has been transformed by moves to differentiate products through the construction of quality standards that embrace new values associated with consumption. More than a value-adding competitive strategy, coffee differentiation reorganizes social relations across the production system, from grain production and trade to roasting and consumer distribution by means of cooperative actions that enable the coexistence of new organizational forms with traditional markets. Coffee quality is a function of a wide array of concepts, with those related to climate, soil, altitude, production systems and processing being the most traditional. The new parameters for differentiated coffees, called special or specialty, present not only material dimensions - incorporating physical and sensory attributes generally translated into a superior kind of beverage - but also symbolic dimensions, concerning a new ethic which is allied to social and environmental production characteristics, such as the case with organic, shade-grown and fair-trade coffees, defined as sustainable coffees. Taking into account the strong association between quality of coffee and quality of wine, this research investigates the social organization of the sustainable coffee market in order to answer the question of why, amidst a profusion of quality seals, the mechanisms for certifying sustainable coffee are structured so as not to consider the origin of the crops. This work focuses on the quality standardization and certification processes as its pivotal theme. These refer to emerging markets being built to express new power relations in the segment of specialty coffees that transform markets populated with anonymous agents into markets where these agents have identities. The material and symbolic valuation of social and environmental parameters of production and trade not only form cooperative networks operating on a logic different from that currently in force, but also provide higher gains to social actors who were disadvantaged in the commodities market for not having the quality and identity of their products duly rewarded and recognized. Studies of this nature require an analysis that includes the sociology of markets in order to assess the mesh of social relations within economic life. The theoretical approach of economic sociology, which provides elements to evaluate the process of, particularly new, social market construction, is dependent upon four essential factors: property rights, governance structures, rules of exchange and conceptions of control. The political-cultural approach emphasizes the historic perspective of the markets to understand the role of dominant groups and challengers in action arenas and considers the participation of social actors like governments, firms and consumers, among others, and their incentives for cooperative actions based on the cognitive ties that bind them. The empiric study focused on two geographically-delimited regions which pioneered the cultivation, trade and certification of sustainable coffees: the Baturité Mountain Range in the state of Ceará where shade-grown coffee is cultivated and the municipalities of Machado and Poço Fundo, located in southern Minas Gerais state, where organic and fair trade coffees are found. These cases were chosen because, unlike other locales producing specialty coffee, these are regions where coffee growers display informal evidence of adding value to the origin of the coffee crop, submitting as they must to a set of specific rules and controls that differentiates them as sustainable.

One of the modern times worst environmental problem are polluted water resources. An example of source of pollution to water resources are, heavy metal leached from acid sulfate soils (ASS). When these soils are stable, which they are if they are left underwater in an anoxic environment (for example below the water table), they are often sought after since they consist of high amount of nutrients which farmers use as farmlands. ASS is therefore created when farmers drain their land and the sulfide soil gets exposed to air, resulting in its oxidation and therefore formation of sulfuric acid. In a previous study performed by scientists from Linnaeus University, it was concluded that a natural reserve located in Vattenriket, Kristianstad was possibly damaged by the drainage discharge of an adjacent acid sulfate soil. For remediation of acid sulfate soil, notably removal of metals from drainage waters, grounded coffee has been suggested to be able to perform well as an adsorbent. This study was performed to investigate how well grounded coffee could be used as an adsorbent, for calcium (Ca) and zinc (Zn), from water samples collected in Vattenriket, Kristianstad. It was also studied to see if grounded coffee could be cleaned using a sodium hydroxide solution to increase its adsorption capacity. To be able to evaluate how well it could be used as an adsorbent, it went through two different cleaning procedures and total organic carbon and pH readings was performed. The used method for this paper was to clean the grounded coffee in two different stages. The first stage consisted of using distilled water and letting it run through the residues until the water came out as transparent. Cleaning using a NaOH solution consisted of suspending the residues in a NaOH solution for 45 minutes and swapping the solution 6-8 times. After the grounded coffee had dried in an oven at 30o for 48 hours, it was put into different fraction sizes, weighed and bagged. The water samples then had to be filtered using a pump and Filtropur S 0.45 filters. Lastly, 45 falcon tubes containing 15 different amounts of grounded coffee had 50 ml of filtered water sample added to them. For analysis, atomic absorption spectroscopy was used. The results showed that the maximum amount of adsorbed calcium was achieved at 1.5g of grounded coffee in a 50 ml water solution which managed to adsorb 99.53% of calcium. The maximum amount of adsorbed zinc was achieved at 1.25g of grounded coffee in a 50 ml solution which resulted in 99.16% of adsorbed zinc. The study also showed that when the total organic carbon-content was decreasing, due to excessive cleaning, the pH was increasing. This was further proof that the grounded coffee still had residues onto its surface that could inhibit its adsorption capabilities.

La presente investigación tiene como objetivo analizar los factores que influyen en la variación de las exportaciones de café orgánico al mercado de los Estados Unidos en los años 2011-2017, determinando el precio del café orgánico, la desarticulación de los organismos competentes que impulsan el sector cafetalero y las principales carencias de los productores cafetaleros, todo esto bajo el marco de Acuerdo de Promoción Comercial (APC) con los Estados Unidos. Para empezará, se procederá a explicar los conceptos teóricos identificados para la realización de esta investigación, así también determinará las bases de las exportaciones de café orgánico al mercado estadunidense. A su vez, se detalla el tipo y diseño de investigación realizada en el presente documento. Asimismo, se establecieron 3 objetivos específicos relacionadas con identificar los factores influyentes en las fluctuaciones de las exportaciones, las cuales fueron procesadas por un software estadístico, en base a la información histórica recabada de fuentes de exportación con la finalidad de validar si las hipótesis establecidas pueden ser consideradas como los factores de las fluctuaciones de las exportaciones. De acuerdo a lo mencionado líneas arriba, se recolectó información significativa a través de diversas fuentes de acceso como: Información estadística de SUNAT, TRADEMAP, COMTRADE, WTO- Integrated Trade Intelligence Portal y de las entrevistas a los especialistas púbicos y privados conocedores de las exportaciones de café y sus implicancias. / The objective of this research is to analyze the factors that influence the variation of organic coffee exports to the U.S. market in 2011-2017, determining the price of organic coffee, the dismantling of the competent agencies that drive the coffee sector and the main deficiencies of coffee producers, all under the framework of Trade Promotion Agreement (TPA) with the United States. To begin, it will proceed to explain the theoretical concepts identified for the conduct of this research, as well as determine the basis for exports of organic coffee to the U.S. market. In turn, it details the type and design of research conducted in this document. In addition, 3 specific objectives were established to identify the factors influencing export fluctuations, which were processed by statistical software, based on historical information collected from export sources in order to validate whether established hypotheses can be considered as factors of export fluctuations. As mentioned above, significant information was collected through various sources of access such as: Statistical information from SUNAT, TRADEMAP, COMTRADE, WTO- Integrated Trade Intelligence Portal and from interviews with public and private specialists with knowledge of coffee exports and their implications. / Tesis

No description available.

Today there is no agreement as to how developing countries can achieve sustained economic growth and wellbeing. Over the last 50 years many suggested policy panaceas have failed. Policy makers are now faced with growing economic challenges and confusing policy prescriptions. Against this background, the re-emerging study of institutions now offers new promise in explaining why development has so far eluded so many countries, and consequently, what can be done about it. This thesis deals with questions which to date have only received partial or cursory attention. The study asks: What really are institutions? Why do they matter? What can we learn about them that can help us deal with the current challenging development debacle? This study starts by reaffirming what institutions are. It shows that institutions are inescapable influencers of the way we relate to each other, and the effects we have on our societies’ economic development. Yet so far, scholars and policy makers have not yet fully taken up the opportunity of identifying and utilising the insights that the institutional perspective offers. This study deliberately picks up the challenge. Using the experience of the Uganda coffee sector, it shows that the nature of institutions can be better understood, and their role and impact, better addressed towards pressing development questions. The study shows that by integrating old and new institutionalist perspectives and theories of institutions and institutional change, it is possible to make much more progress towards understanding, explaining and addressing the role and influence of institutions in the development of an economic sector. In so doing this study goes beyond existing works on definition, taxonomy and explanation of institutional influence. It raises new insights to be considered as we face today’s contemporary development challenges. This research should therefore be of interest and value to researchers, students, policy makers and entrepreneurs concerned with economic development and the factors that shape and influence it in practice.

The aim of this study is to analyze factors that affecting consumers to drink coffee, based on two case studies in University of Gävle in Sweden and Zhuhai College of Jilin University in China.The study was conducted with mixed research methods. A questionnaire survey was designed as a pre-study to get a general idea and the interviews were designed based on the result of survey in order to gain more detailed information and explanations from the respondents. All the data are shown by tables or diagrams or histograms. University students in two different culture participated in survey and interviews, a comparison perspective for cross culture was mentioned in this study. As for Result & Conclusions, both external factors (culture, price and people around) as well as internal factors (personality, psychological influence, learning and knowledge) impact the consumer‟s behaviors that are shown in different consumption characteristics. Take all in account, these factors could have an effect on university students to drink (or not drink) coffee in Jilin University and University of Gävle. And Contribution & implication, the comparison of coffee drink between Chinese culture and Swedish culture is the most attractive contributions, supplementing the related study. Price issue was considered as the important factor that affecting the consumer to choose coffee, thus suggesting the managers to focus on the coffee price. In addition, the effective way to explore coffee market in China or Sweden is to know better of the consumers. Suggestions for future research, other consumer groups are missing given the study only focus on the university students. Also tested with more sample sizes of survey andIIinterviews are recommended in the future research so as to make it even valid and reliable.

Addition of nanopacticles in a base solvent leads to suspensions with enhanced physiochemical properties, compared to base solvent. This new type of suspensions is called nanofluids, with applications ranging from biomedicine to automotives. As a consequence extensive research is being conducted in the field, in particular, on the evaporation of these fluids as it leads to well-defined and highly ordered coffee-rings. However, the exact physics governing this phenomenon remain elusive. The goal of this experimental investigation is to elucidate how various parameters affect the progression of nanofluid coffee-stain formation. Examination of the coffee-ring structuring, produced by the free evaporation of sessile droplets containing nanoparticles, revealed an unexpected, disordered region at the exterior edge of the ring. A self-assembly mechanism with two components, particle velocity and wedge constraints, was proposed to describe the deposition of particles at contact lines of evaporating drops. Environmental pressure was used as a method to control particle crystallinity in the coffee-rings. Essentially, evaporation rate and pressure were found to be inversely proportional. Macroscopically, lowering pressure led to a transition from “stick-slip” to constant pinning. Nanoscopically, lowering pressure promoted crystallinity. Findings supported the proposed, in this thesis, particle self-assembly mechanism. Particle aspect ratio and flexibility were subsequently examined. Pinning strength was found to be a function of particle aspect ratio and rigidity, leading to constant pinning. The proposed, in this thesis, particle self-assembly mechanism was found to be applicable to a variety of aspect ratios and flexibilities. Lastly, particulate crystals grew following different pathways depending on particle flexibility.

Cette thèse est consacrée à l’étude du café « Bourbon Pointu », Coffea arabica var. laurina, né d'une mutation spontanée de la variété Bourbon à l’île de La Réunion. Les teneurs moyennes des composés majoritaires non volatils du café vert sont (pourcentage de matière sèche) les suivantes : saccharose (7,1), trigonelline (1,3), caféine (0,75), acide caféoyl-5- quinique (4,7), acide palmitique (5,0), acide linoléique (6,5). L’analyse sensorielle a permis de mettre au point un profil de torréfaction original de courte durée. Parmi les 145 composés volatils extraits des poudres de café torréfié par SPME, cinq sont majoritaires (teneurs moyennes en ppm): acide acétique (34), 2-furaneméthanol (117), 5-méthyl-2-furfural (166), furfural (144), 2-méthylpyrazine (47). Ces cinq composés volatils extraits par SPE se retrouvent dans le café en tasse : acide acétique (23), 2-furaneméthanol (405), 5-méthyl-2-furfural (36), furfural (85), 2-méthylpyrazine (73) avec en plus, la -butyrolactone (97). Le ratio entre la concentration de la molécule et son seuil de perception définit l’Odor Activity Value (OAV). La conversion des concentrations des composés volatils en unités OAV a permis de dégager neuf molécules ayant un impact olfactif important : 2-furfurylthiol (café torréfié), 2-méthylpropanal (chocolat), dodécanal (agrume), 2-éthylhexan-1-ol (agrume), -pinène (boisé, agrume), furfural (boisé, caramel), 2-hydroxy-3-méthylcyclopent-2-én-1-one (érable), hex-2-énal (pomme verte), 2-méthylbut-2-énal (fruité, vert). La détermination de ces OAV a permis de différencier les trois catégories commerciales au niveau olfactif avec la prédominance d’aldéhydes pour les « Grand cru », le phénylacétaldéhyde pour les « Sublime », et les pyrazines pour les « Authentique ». Les conditions géoclimatiques et les transformations post-récoltes influencent de façon non négligeable la composition chimique du café vert et donc les arômes générés lors de la torréfaction et en conséquence, la répartition des cafés dans les trois catégories. L’ensemble de ces résultats fait du «Bourbon Pointu», un café haut de gamme classé parmi les «cafés gourmets». / This thesis is devoted to the study of “Bourbon Pointu” coffee, Coffea arabica var. laurina, born from a spontaneous mutation of the Bourbon variety in Reunion Island. The mean contents of non-volatile main compounds of green coffee are (percentage of dry matter): sucrose (7.1), trigonellin (1.3), caffeine (0.75), cafeoyl-5-quinic acid (1.7), palmitic acid (5.0), linoleic acid (6.5). Sensory analysis allowed to develop an original short time roasting profile. Among the 145 volatiles compounds extracted from roasted coffee powders by SPME, the mean contents of the five major components (ppm) are: acetic acid (34), 2-furanmethanol (117), 5-methyl-2-furfural (166), furfural (144), 2 methylpyrazine (47). These five volatile compounds extracted by SPE are found in the brew coffee: acetic acid (23), 2-furanmethanol (405), 5-methyl-2-furfural (36), furfural (85), 2- methylpyrazine (73) plus -butyrolactone (97). The ratio of molecule content to its perception threshold defines the “Odor Activity Value” (OAV). The conversion of the contents of volatile compounds in units OAV emphasized nine molecules with an important olfactory impact: 2-furfurylthiol (roasted coffee), 2-methylpropanal (chocolate), dodecanal (citrus), 2-ethylhexan-1-ol (citrus),-pinene (woody, citrus), furfural (woody, caramel), 2-hydroxy-3-methylcyclopent-2-en-1-one (maple), hex-2-enal (green apple), 2-methylbut-2- enal (fruity, green). The determination of these OAV differentiated the three commercial categories related to their typical odor due to the predominance of aldehydes for the "Grand cru", phenylacetaldehyde for "Sublime" and pyrazines for "Authentic". Geoclimatic conditions and post-harvest processing have a significant influence on the green coffee composition, on the flavors generated during roasting and thus, on the coffee distribution in the three categories. All these results define the "Bourbon Pointu" as a premium coffee and classify it as a "specialty coffee."

Influence de la micro-propagation par embryogenèse somatique sur la variation somaclonale chez le caféier (Coffea arabica): évaluation des changements au niveau phénotypique, cytologique, génétique et épigénique. La variation somaclonale (VS) est une préoccupation majeure de tous les systèmes de micropropagation. Elle est décrite comme un changement phénotypique présent chez les vitroplants et pourrait être générée par une large gamme de mécanismes génétique et épigénétiques. Des hybrides de Coffea arabica hautement productifs sont distribuées sous forme clonale par embryogenèse somatique (ES) en Meso-Amérique. L’objectif de ce travail chez le caféier est d’évaluer la conformité génétique des plants multipliés par ES et de comprendre les mécanismes impliqués dans les SV. Nous avons évalué les variations dans les plantes régénérées au niveau phénotypique, cytologique, génétique (mutations/AFLPs, transposition génétique/S-SAP) et épigénétique (méthylation/MSAP) en utilisant deux approches complémentaires. Tout d’abord, nous avons étudié chez deux hybrides des conditions de cultures industrielles supposées peu mutagènes i.e. une courte période de prolifération (6 mois) et faible apporte en auxine (0-1.4 µM 2,4-D). Deux systèmes de prolifération i.e. l’embryogenèse secondaire et les suspensions embryogènes seront comparés, le dernier étant plus productif et économique. Les analyses moléculaires AFLP et MSAP sur 145 somaplants montrent que les polymorphismes génétique et épigénétique entre plantes mères et somaplants sont extrêmement réduits, i.e. dans l’intervalle 0-0,003% et 0,07-0,18% respectivement, sans différence significative entre les systèmes de prolifération. Pour les deux hybrides testés, des observations phénotypiques massives en pépinière et au champ ont révélé de très faibles niveaux de VS (0,9% pour 800.000 plantes). Des analyses cytologiques ont mis en évidence des nombres de chromosomes anormaux (41-43, 45) chez la plupart des variants et des nombres normaux (44) chez les plants ayant un phénotype normal. Des conditions expérimentales a priori mutagènes ont également été appliquées en utilisant des périodes de prolifération prolongées (4, 12 et 27 mois) chez trois lignées embryogènes indépendantes de la variété Caturra en présence de concentrations élevées en régulateurs de croissance (4.5 μM 2,4-D, 17.8 μM 6-BA), afin de comprendre les mécanismes liés vieillissement des cultures interviennent sur les VS. L’étude des 180 somaplants régénérés a montré que le temps de prolifération affecte fortement la fréquence de VS et d’une manière hautement similaire pour les 3 lignées embryogènes. Aucun variant n’a été trouvé après 4 mois de prolifération alors que 30% et 94% de variants phénotypiques ont été caractérisés chez les plants issus de cultures de 12 et 27 mois, respectivement. Quels que soient l’âge de culture et la lignée embryogène, aucun polymorphisme n’a été trouvé chez les 124 somaplants et un très faible nombre des changements des méthylation avec les MSAP (0,049-0,087%). Cependant, de façon similaire aux somaplants produits en conditions industrielles, les variants phénotypiques montrent systématiquement des nombres de chromosomes anormaux (41-43) et les plants normaux le nombre de chromosomes attendu. Ce travail montre que l’ES s’appuyant sur des suspensions embryogènes peut garantir une propagation conforme des variétés sélectionnées de C. arabica. Il démontre également l’importance de l’âge des cultures sur l’apparition de VS et donc le caractère non aléatoire du phénomène. Les changements génétiques et épigénétiques sont particulièrement limités durant l’ES. Le principal changement chez la plupart des variants est l’aneuploidie, ce qui montre que les aberrations mitotiques jouent un rôle majeur dans les VS chez le caféier. / Influence of micropropagation through somatic embryogenesis on somaclonal variation in coffee (Coffea arabica): assessment of variations at the phenotypical, cytological, genetic and epigenetic level Somaclonal variation (SV) is a major concern in all micropropagation systems. It is described as the phenotypic variation displayed in in vitro-derived regenerants and it is believed to be originated from a large array of genetic and epigenetic mechanisms. Highly productive Coffea arabica hybrids are clonally disseminated in Meso-American region through somatic embryogenesis (SE). The objective of the present work in coffee is to evaluate the trueness-to-type of SE and to understand the mechanisms involved in SV. We assessed the variations in the propagated plants at the phenotypic, cytogenetic, genetic (mutations/AFLP, genetic transposition/S-SAP) and epigenetic (methylation/MSAP) level by using two complementary approaches. First, with 2 hybrids we studied industrial culture conditions expected to be weakly mutagenic thanks to the combined use of short term proliferation period (6 months) and low auxin supply (0-1.4 µM 2,4-D). Two proliferation systems i.e. secondary embryogenesis and embryogenic suspensions were compared, the latter being more productive and economic. AFLP and MSAP molecular analyses on 145 somatic seedlings showed that genetic and epigenetic polymorphisms between mother plants and emblings were extremely low, i.e. ranges of 0–0.003% and 0.07–0.18% respectively, with no significant difference between the proliferation systems. For the two hybrids tested, massive phenotypic observations in nursery and field plots showed very low levels of SV (0.9% from 800,000 plants). Cytological analysis showed abnormal chromosome numbers (41-43, 45) in most of coffee somaclonal variants and normal numbers (44) in phenotypically normal plants. Stressful experimental conditions were also applied by using extended proliferation periods (4, 12 and 27 months) for three independent embryogenic lines established for the Caturra var. in presence of high growth regulator concentrations (4.5 μM 2,4-D, 17.8 μM 6-BA) to understand the mechanisms of culture ageing on SV. The proliferation time strongly affected the SV frequency among the 180 regenerated plants and in a highly similar way with the three embryogenic lines. No variant was found after 4 months proliferation although 30% and 94% phenotypic variants were observed in plants derived from 12 and 27 month-old cultures, respectively. Regardless the culture age and the embryogenic line, no polymorphisms were found in the 124 plants analyzed and very limited methylation changes with MSAP markers (0.049-0.087%). However, similarly to plants derived from industrial conditions, phenotypic variants systematically showed abnormal chromosome numbers and normal plants systematically showed normal numbers. This work showed that SE based on embryogenic suspensions is reliable for true-to-type propagation of selected C. arabica varieties. It also demonstrated the importance of culture age on SV and hence the non random nature of this phenomenon. The genetic and epigenetic alterations are particularly limited during SE. The main change in most of phenotypic variants was aneuploidy showing that mitotic aberrations play a major role in SV in coffee.

O Brasil é o maior produtor e exportador de café do mundo. O café em grãos é um dos principais produtos da balança comercial brasileira. Duas espécies de café são as mais importantes economicamente: o Coffea arabica L. e Coffea canephora Pierre sendo o maior representante do Coffea canephora Pierre o conillon. A irradiação de alimentos é uma área de pesquisa que tem por objetivo aumentar a vida útil de prateleira dos alimentos e controlar as pragas. Este trabalho teve como objetivo verificar se as variáveis físico-químicas do café arábica e conillon foram afetadas quando submetidas à doses de radiação gama do Cobalto-60. As amostras foram cedidas pelo Polo de Tecnologia em Qualidade do Café da Universidade Federal de Lavras - UFLA. As amostras de café foram submetidas à irradiação com doses de: 0 (testemunha), 5 kGy e 10 kGy, em um irradiador multiproposito do IPEN - Instituto de Pesquisas Energética e Nucleares da Universidade de São Paulo, sob uma taxa de 7,5 kGy/hora. Para a irradiação as amostras foram embaladas a vácuo em embalagens aluminizadas apropriadas. Após o processo de irradiação as amostras foram armazenadas a uma temperatura de 15 ± 1ºC e umidade relativa de 17 ± 1%. Foram realizadas as seguintes análises: teores de açucares totais, glicose, sacarose, cafeína, umidade, pH, acidez total titulável, fibras e condutividade elétrica. As análises foram realizadas 1, 30, 60 e 90 dias após a irradiação e os resultados obtidos foram submetidos à análise de variância e as médias comparadas pelo teste de Tukey a 5%. Observou-se que os resultados das análises das amostras irradiadas com doses de 5 kGy e 10 kGy apresentaram valores semelhantes ao da testemunha. Foi concluído que a irradiação não induziu efeitos deletérios nas sementes de café arábica e conillon irradiados com 5 kGy e 10 kGy até 90 dias após a irradiação / Brazil is the largest producer and exporter of coffee in the world. The coffee bean is one of the main products of the Brazilian trade balance. Two species of coffee are the most economically important: the Coffea arabica L. and Coffea canephora Pierre is the largest representative of the Coffea canephora Pierre is the coffea conillon. Food irradiation is an area of research that aims to increase the shelf life of foods and controlling pests. This study aimed to verify the physicochemical variables of Arabica coffee and conillon were affected when exposed to doses of gamma radiation from cobalt-60. The samples were provided by Polo in Coffee Quality Technology, Federal University of Lavras - UFLA. The coffee samples were subjected to irradiation doses: 0 (control), 5 kGy and 10 kGy, a multipurpose irradiator of IPEN - Research Institute of Nuclear Energy and the University of São Paulo, at a rate of 7.5 kGy / hour. For irradiation the samples were vacuum-packed in appropriate packaging aluminised. After the process of irradiation the samples were stored at a temperature of 15 ± 1 º C and relative humidity of 17 ± 1%. The following analyzes were performed: levels of total sugars, glucose, sucrose, caffeine, humidity, pH, total acidity, electrical conductivity and fibers. Analyses were performed 1, 30, 60 and 90 days after irradiation, and the results were submitted to analysis of variance and means were compared by Tukey test at 5%. It was observed that the analysis results of the samples irradiated with 5 kGy and 10 kGy showed values similar to the control. It was concluded that irradiation did not induce deleterious effects on arabica coffee seeds and conillon irradiated with 5 kGy and 10 kGy to 90 days after irradiation