Las certificaciones como FairTrade, Organic, Rainforest Alliance y Utz son las más solicitadas por el mercado de Alemania. Estas certificaciones suponen ser de carácter voluntario, sin embargo, los requisitos de acceso y mantenimiento exige al sistema una regulación constante en materia laboral, social y medioambiental que desencadena en una serie de costos de auditoría e implementación considerablemente elevados. Asimismo, al ser el café un producto commodity está condicionado a las variaciones del precio internacional, lo cual influye en el funcionamiento del sistema. A través de una metodología de enfoque mixto, compuesta por entrevistas semiestructuradas y una regresión lineal múltiple con las principales variables identificadas dentro del periodo planteado en la problemática de la investigación, se analizará la significancia de cada uno de los factores mencionados. El principal resultado en el enfoque cualitativo fue la influencia de los sistemas de certificación como un factor que más impactó al flujo de las exportaciones de café, debido a que sus exigencias requieren de mucha organización a nivel cooperativo u empresarial, además del soporte de todas las instituciones involucradas que promueven las exportaciones de este producto. Bajo el enfoque cuantitativo, el principal hallazgo fue el nivel significativo de correlación de la demanda de café de la economía de Alemania procedente de otros países diferentes a Perú. Se pudo concluir que los tres factores mencionados influyeron en la disminución de las exportaciones de café de La Convención hacia Alemania, principalmente a causa de la demanda procedente de otros países diferentes a Perú. / Certifications such as FairTrade, Organic, Rainforest Alliance and Utz are the most requested by the German market. These certifications mean being voluntary, however, the requirements of access and maintenance demanding the system of constant regulation in labor, social and environmental matters that triggers a series of costs of auditing and controlled implementation. Also, since coffee is a basic product, it is conditioned to variations in the international price, which influences the operation of the system. Through a mixed approach methodology, composed of semi-structured interviews and a multiple linear regression with the main variables identified within the period posed in the research problem, analyze the significance of each of the impact factors. The main result in the qualitative approach was the influence of certification systems as a factor that impacts the flow of coffee exports more, due to their demands of a lot of cooperative or business organization, in addition to the support of all the institutions involved that promote exports of this product. Under the quantitative approach, the main finding was the significant level of correlation in the demand for coffee from Germany's economy derived from other countries instead of Peru. It could be concluded that the three factors influenced in the decrease on coffee exports from The Convention to Germany, mainly due to the demand derived from other countries instead of Peru. / Tesis

Activated carbons are one of the most used adsorbents with lots of applications in many sectors. Activated carbons can be produced from lignocellulosic materials with a large content of carbon. Coffee is the second trade most consumed all over the world; hence their residues can be treated in order to give a value. In order to evaluate the viability of using coffee residues as precursor have been carried out experiments by chemical and physical activation. The chosen chemical was phosphoric acid, a dehydrating chemical widely used in production of activated carbons while steam was selected for a physical activation. In this study have been studied the temperature activation and the concentration of chemical as the main factors. One of the advantages of using a chemical is the lower activation temperature; in this study were selected 500ºC, 600ºC and 700ºC while samples treated by steam were 600ºC, 700ºC and 800ºC. Water is a reactive agent that removes volatile compounds and makes wide pores whereas chemicals create linkages with the carbon and volatile compounds enhancing their porosity. Hence, have been studied the following impregnation concentrations 30%, 40% and 50% in order to evaluate their properties as adsorbents. Isotherms were analysed to determine their surface area and pore size distribution. Also were determined the pore size and pore volume for all samples.

En la actualidad, desde el mes de junio del presente año todos los alimentos industrializados que se ofrecen en el mercado están sujetos a llevar octógonos de advertencia por el contenido alto en azúcar, sodio, grasas transgénicas y grasas saturadas. Lo que conlleva a que el consumidor sea más cuidadoso y detallista al momento de realizar su compra. Por tal motivo, el proyecto de investigación busca validar la viabilidad de comercialización y tercerización de la bebida natural orgánica Kamuru, el cual es un producto beneficioso por contener nutrientes naturales obtenidos de la cascarilla de café, insumo principal en esta bebida la cual no es muy utilizada en la industria alimenticia, por el contrario, se desechan toneladas de cascarilla al año. Asimismo, el proyecto se sustenta a través de una investigación de mercado, donde se identifica que existe un target del 16% del mercado operativo el cual asciende a un total de 78,812 consumidores dispuestos a invertir en bebidas saludables con una frecuencia de una a dos veces por semana, observando este patrón se empleara la distribución semanal de bebidas a bodegas y supermercados. Finalmente, se observa la rentabilidad y viabilidad del presente proyecto, el cual contara con cinco años de validación financiera. Este sustento se apreciará en el valor actual neto, el cual tiene una rentabilidad de S/. 1,019,793.59 soles para los accionistas traídos al año actual; además, de una tasa interna de retorno de 285.45% mayor al 30 % del costo de oportunidad del accionista. / At present, since the month of June of this year all industrialized foods offered in the market are subject to carry warning octagons for the high content of sugar, sodium, transgenic fats and saturated fats. Which leads to the consumer being more careful and detailed when making their purchase. For this reason, the research project seeks to validate the feasibility of commercialization and outsourcing of Kamuru organic natural beverage, which is a beneficial product for containing natural nutrients obtained from the coffee husk, the main input in this beverage which is not very used in the food industry, on the contrary, tons of husks are discarded annually. Likewise, the project is supported through a market investigation, which identifies that there is a target of 16% of the operating market which amounts to a total of 78,812 consumers willing to invest in healthy drinks with a frequency of one to two times per week, observing this pattern, the weekly distribution of beverages to wineries and supermarkets will be used. Finally, the profitability and viability of this project is observed, which will have five years of financial validation. This support will be appreciated in the net present value, which has a profitability of S /. 1,019,793.59 soles for shareholders brought to the current year; In addition, an internal rate of return of 285.45% greater than 30% of the opportunity cost of the shareholder. / Trabajo de investigación

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Kaffesump ingår i kategorin matavfall- och svinn och varje år konsumerar hela Sverige cirka 79,7 tusen ton kaffe per år. Det innebär att enormt mycket kaffesump slängs och betraktas som avfall. Kaffesumpens innehåll är en resurs och kan utnyttjas inom flera olika områden. Kaffebranschen behöver ställa om från en linjär- till en cirkulär modell.  Syftet med denna studie är att, ur ett cirkulärt designperspektiv, undersöka huruvida avfall i form av kaffesump kan vara en resurs i en hållbar utveckling på svensk marknad.  Den här studien avser bidra till ökad kunskap om kaffesump som resurs, samt skapa en efterfrågan på produkter av kaffesump av konsumenter såväl som producenter. Detta för att bidra till en hållbar konsumtion i form av kunskap om- och utförande av en cirkulär kaffebransch med koppling till de globala målen 12 Hållbar konsumtion och produktion och 13 Bekämpa klimatförändringarna.  Huvudresultatet i denna studie är att kaffesump har stor potential för att vara en del i cirkulära processer, som bidrar till hållbarhet på den svenska marknaden.

Cutaneous melanoma accounts for less than 5% of all skin cancers but over 75% of skin cancer related deaths. Prior biologic research suggests caffeine may arrest cancer cell formation and metastasis in vivo. Additionally, certain tea components exhibit anti-inflammatory, anti-oxidant, and other anti-carcinogenic effects. Prior epidemiologic studies show possible protective effect of both coffee and tea on risk of melanoma, but results remain inconsistent. We examined the association between coffee and tea intake and risk of cutaneous melanoma using the Women’s Health Initiative Observational Study. Coffee and tea intake were measured through self-administered questionnaires. Melanomas were self-reported and physician adjudicated. Cox proportional hazards models were used to evaluate associations. Of the 66,484 white post-menopausal women with no prior history of cancer (average follow up=7.8 years), 73% reported daily intake of coffee, 26% reported daily tea intake, and 398 cases of melanoma were adjudicated. Daily coffee intake (HR=0.84 95% CI=0.66-1.08) and daily tea intake (HR=1.00, 95% CI=0.78-1.29) were not significantly associated with increased risk of cutaneous melanoma compared to non-daily intake. No significant trend was observed with increased daily coffee (p-trend=0.22) or tea intake (p-trend=0.28). In conclusion, we observed insignificant inverse associations between coffee intake and cutaneous melanoma among post-menopausal Caucasian women.

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Coffee's worldwide popularity, and especially among Americans, has grown significantly over recent decades. This is credited to the rise of corporate coffee shops like Starbucks and Dunkin' Donuts, as well as the inescapable presence of coffee marketing on the internet and social media in our everyday lives. This thesis traces coffee's popularity from its early days as a facilitator in increased production rate in factories during the Industrial Revolution up to the popularity it has gained on TikTok and other social media platforms in the 21st century. My research examines the growth of coffee culture in America through participant observation and a synthesis of texts, considering how coffee influences daily life through marketing and addiction, and how it has managed to stay relevant through that time.

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