The advent of structural adjustment reforms in the early 1990s in the coffee sector saw the decline of government involvement in Kenya’s Coffee Cooperatives. The withdrawal of the state in the agricultural cooperative sector witnessed major coffee cooperatives struggle with the production of premium coffee. The production of coffee by cooperatives has greatly declined over the years, which has negatively affected the lives of thousands of small-scale farmers that belong to coffee cooperatives. A decline in cooperative coffee production has led to a decline in the number of coffee farmers witnessed attending cooperative meetings. This situation has further weakened the organizational capacity of the coffee cooperative as a key institution for small-scale coffee production. This thesis attempts to unearth those barriers that restrict cooperative members from attending meetings. A mixed methods approach is used to investigate participation levels at New Gatanga Coffee Farmers Cooperative Society. Understanding the fundamental issues behind the boycott by small-scale coffee producers in rural Kenya will provide a platform for constructing positive policies that will be used to improve the livelihoods of coffee cooperative members. / An investigation of the New Gatanga Coffee Farmers Cooperative Society to understand the fundamental issues behind the boycott by small-scale coffee producers in rural Kenya in order to provide a platform for constructing positive policies that will be used to improve the livelihoods of coffee cooperative members.

Thesis (M.S.)--University of Hawaii at Manoa, 2005. / Includes bibliographical references (leaves 106-109). / xxi, 109 leaves, bound ill. (some col.) 29 cm

Thesis (Ph. D.)--UCLA, 2007. / Vita. Includes bibliographical references (leaves 229-250).

Inaug. diss.--Leipzig. / Vita. "Literaturverzeichnis": p. [139]-142.

Thesis (M.A.)--University of Florida, 2005. / Title from title page of source document. Document formatted into pages; contains 93 pages. Includes vita. Includes bibliographical references.

Boston University. University Professors Program Senior theses. / PLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you. / 2031-01-02

My diploma work deals with the topic of The preparation of coffee and its culture which is becoming interesting issue in our modern society and it is connected with modern lifestyle. The aim of my diploma work is exploring people's knowledge of coffee, coffee culture and also of the right preparation of coffee beverages, their health effects and some alternative methods of making coffee. Next point is to survey people's attitudes and social influences on coffee culture. Theoretical part of my work is mainly focused on coffee as a plant, processing of coffee beans, making coffee and coffee culture. The facts have been excerpted from available specialized literature and online resources. I have also used my theoretical knowledge based on my experience with SCAE Speciallity Coffee Association of Europe, that has the seat in London. Empirical research can be used as an inspiration for setting up a coffee bar. My diploma work can serve as a resource for creating specialized publication aimed at either wide public interested in coffee culture or at professional barists.

Orientadores: Marcia Miguel Castro Ferreira, Fabio Augusto / Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Quimica / Made available in DSpace on 2018-08-15T10:17:49Z (GMT). No. of bitstreams: 1 Ribeiro_JulianoSouza_D.pdf: 5735047 bytes, checksum: e7f146614953c780319857f147af11d5 (MD5) Previous issue date: 2009 / Resumo: Atualmente, o café é considerado a segunda bebida mais consumida em todo o mundo, sendo superado somente pela água. Esse consumo representa hoje, cerca de 60 bilhões de dólares anuais, contemplando desde a escolha do grão a ser plantado até o produto final comercializado. No mundo todo, especialistas e pesquisadores buscam meios para reconhecer, valorizar e promover padrões de qualidade para os melhores cafés. Porém, a qualidade da bebida tem se mostrado dependente de vários componentes simultaneamente, e sua avaliação é determinada pela prova ¿de xícara¿, realizada por profissionais experientes na arte de degustar café (provadores). Deste modo, este trabalho visou a construção de modelos quimiométricos de previsão de diversos atributos sensoriais do café arábica brasileiro, a partir da correlação entre o aroma e análises sensoriais. Para isso, a técnica analítica de microextração em fase sólida acoplada a cromatografia gasosa foi utilizada (SPME-GC). Um planejamento experimental realizado com as variáveis experimentais do sistema de SPME indicou as melhores condições para a extração simultânea da maioria dos picos cromatográficos. Com todo o sistema de extração otimizado, foram construídos modelos PLS de previsão para seis atributos sensoriais (acidez, amargor, aroma, bebida, corpo e qualidade global) descritos por provadores, a partir do perfil aromático de amostras de café torrado. Modelos com base em dados espectroscópicos (infravermelho próximo) também foram construídos. Os modelos de regressão PLS gerados a partir dos perfis cromatográficos dos voláteis de cafés arábica torrados e dos dados espectroscópicos previram adequadamente as notas dos seis atributos sensoriais estudados. Os erros de previsão desses modelos foram baixos e compatíveis com os erros médios das notas fornecidas pelos provadores / Abstract: Nowadays, coffee is considered the second most consumed beverage in the whole world, only being surpassed by water. This consumption represents about 60 billion dollars annually, from the choice of the seed to be planted until the final commercialized product. In the entire world, specialists and scientists search for ways to recognize, to promote and to valorize standards of quality for the best coffee beverages. However, the quality of the beverage depends on various compounds simultaneously, and its evaluation is determined by the cup profile carried out by experts in the art of sampling fresh coffee (cuppers). Thus, this work aimed at the construction of chemometric models for the prediction of diverse sensory attributes of Brazilian Arabica coffees from the correlation between their aromas and their sensory analyses. For this, the analytical technique used was solid phase microextraction followed by gas chromatography (SPME-GC). An experimental design carried out with the several variables of the SPME system indicated the best conditions for the simultaneous extraction of the majority of the chromatographic peaks. With the extraction system optimized, PLS prediction models for six sensory attributes (acidity, bitterness, flavour, cleanliness, body and overall quality) described by the cuppers were constructed from the flavour profile of roasted coffee samples. Spectroscopic models based on spectroscopic data (near infrared) were also constructed. The PLS regression models generated from the chromatographic profiles and of the spectroscopic data of roasted Arabica coffee adequately predicted notes of the six sensorial attributes studied. The prediction errors of these models were low and compatible with the average errors of notes supplied by the cuppers / Doutorado / Quimica Analitica / Doutor em Ciências

No description available.

El presente trabajo de suficiencia profesional sobre post-producción de café pergamino nos muestra la viabilidad de su aplicación y ejecución, en base a un análisis realizado en un fundo cafetero de carácter familiar en Villa Rica, el cual permitió detectar la existencia de sobrecostos operativos debido a la baja productividad en el producto terminado. Actualmente, la empresa en estudio se ve en la obligación de adquirir producto terminado procedente de otras fincas aledañas a última hora y a un costo elevado para poder cumplir con la demanda pactada con su único cliente, esto sumado a los retrasos en producción por no tener los procesos estandarizados y experimentar fallas en sus maquinarias, dando como resultado la detención total del proceso de post-producción. Se propone utilizar la metodología PDCA apoyado en las herramientas de trabajo estandarizado y gestión del mantenimiento, el cual requerirá de una mínima inversión para obtener un aumento del 22% en el ratio de productividad y una reducción de 64% en los costos de tercerización. / The present project about postproduction of Pergamino coffee shows the viability of its application and execution based on an analysis done in a family coffee field in Villa Rica, which allows to detect the existence of operative over cost due to low productivity on the final product. Nowadays, the business in study is forced to acquire the final product from other nearby coffee fields with a higher price to be able to fulfil their customer demand set in contract. In addition to this, the delays on the production due to unstandardized process and machine failures ends up fully stopping the process. In order to improve the current situation, the use of PDCA method is proposed support by standardized work tools and maintenance manage which will require of a minimum investment to obtain an improvement of 22% of productive and a 64% reduction of the outsourcing costs. / Trabajo de Suficiencia Profesional