Les pertes de récolte dues aux ravageurs et aux maladies constituent une menace sérieuse pour les revenus et la sécurité alimentaire de milliers de familles rurales dans le monde entier. L'évaluation de ces pertes de récolte (baisse de rendement et préjudice économique) et de leurs causes est nécessaire pour améliorer la mise au point d'agroécosystèmes capables d'offrir de bons rendements de culture, une régulation des ravageurs et des maladies et d'autres services écosystémiques. Ce mémoire de doctorat vise à contribuer à la recherche dans le domaine des pertes de récolte en proposant des approches expérimentales et de modélisation susceptibles d'être utilisées pour estimer les pertes primaires et secondaires subies dans les cultures pérennes, et analyser leurs causes. La culture pérenne étudiée est celle du caféier à Turrialba au Costa Rica, où la culture du café se pratique dans des plantations qui vont de la monoculture à pleine exposition solaire à des systèmes agroforestiers hautement diversifiés, et qui sont soumises à une gamme de situations de production (topolimat, fertilité du sol, types d'ombrage) et de stratégies de gestion (pratiques culturales et intrants). Les trois questions de recherche principales ont été les suivantes : Quel est l'impact des stratégies de gestion et des situations de production sur les ravageurs et les maladies et les rendements en café ? Comment les pertes de rendement en café associées à des profils de dégâts donnés varient-elles en fonction des stratégies de gestion et des situations de production ? Quels types d'agro-écosystèmes à base de caféiers permettent de minimiser les pertes en café (baisse de rendement et préjudice économique) et de maximiser les avantages globaux retirés (services écosystémiques) ? / Crop losses due to pests and diseases are a major threat to incomes and food security of thousands of rural families worldwide. The assessment of crop losses (yield and economic losses) and their causes is needed to improve the development of agroecosystems capable to offer good crop yields, regulation of pests and diseases, and other ecosystem services. This doctoral research aimed to contribute to the research field of crop losses, by providing experimental and modeling approaches that could be used in perennial crops to estimate primary and secondary losses and analyze their causes. We worked in a perennial crop such as coffee, in Turrialba, Costa Rica, where coffee is grown in plantations from monocultures at full sun exposure to highly diversified agroforestry systems, and under a range of production situations (topoclimate, soil fertility, types of shade) and management strategies (agricultural practices and inputs). The three main research questions were: What is the impact of management strategies and production situations on pests and diseases and coffee yields? How do coffee yield losses caused by injury profiles vary in function of management strategies and production situations? Which types of coffee agroecosystems are capable to obtain the lowest coffee losses (yield and economic) and highest overall benefits (ecosystem services)? This research was developed through two experimental designs. The first was an experimental coffee parcel under controlled conditions (three-year experiment) to quantify primary and secondary yield losses by comparison of treatments, and to identify the main predictors of yield losses by structural equation modeling. The second experimental design was based on surveys in a coffee research plot network (coffee plots of smallholder farmers), where, during two years, we measured indicators of yields and indicators of four ecosystem services: regulation of pests and diseases, provisioning of agroforestry products, maintenance of soil fertility, and carbon sequestration. Yield losses in this network were estimated through modeling using the predictors identified in the experimental coffee parcel. Analyses of data included several statistical techniques, from analysis of variances, linear regressions to multivariate techniques. The results were organized in four manuscripts, and then discussed integrally. The main findings were: i) Both production situations and management strategies determine coffee yield and pest and disease injuries, effects of interactions altitude x management x types of shade must be considered; ii) Injury profiles depend on particular combinations of production situations and management strategies, with impacts on yield losses especially in a year of high coffee production (primary yield losses), but compromising also the yields of the next year (secondary yield losses); iii) Diversified agroforestry systems have better chances to regulate pests and diseases (reduce yield and economic losses), and simultaneously provide goods for family benefits, maintain soil fertility, and increase carbon sequestration, without implying trade-offs among these ecosystem services. The main prospects of this research are related to perform similar studies in coffee and other perennials at regional levels, develop an injury profile simulator for coffee, and prototyping of coffee agroforestry systems to optimize the provision of multiple ecosystem services.

[pt] As firmas enfrentam hoje um cenário altamente volátil e competitivo e muito mais complexo que 10 ou 20 anos atrás. Para enfrentar este cenário, as firmas têm usado a terceirização de atividades da sua cadeia de valores para reduzir custos, melhorar o desempenho e manter o foco nas atividades que propiciam vantagens competitivas. As teorias da Economia dos Custos de Transação (TCE) e Visão Baseada em Recursos (RBV) têm sido usadas nos estudos sobre fazer ou comprar (terceirização). Na TCE, o foco da questão são as transações internas da firma e desta com o mercado, analisando as dimensões de risco, ativos idiossincráticos e freqüência de trocas. Na RBV, o centro da questão está associado aos recursos que compõem a firma, analisando os atributos desses em relação à vantagem competitiva e desempenho comparado com o mercado. O objetivo central desta tese é compreender o porquê das firmas terceirizarem atividades da sua cadeia de valores. Para este fim, uma extensa revisão das teorias TCE e RBV foi feita, com o foco de aprofundar a compreensão das questões relacionadas com a terceirização. A pesquisa examina o entendimento de seis firmas da indústria de café solúvel em relação aos fundamentos dos processos de terceirização. A pesquisa foi qualitativa, através de múltiplos estudos de casos, onde entrevistas com altos executivos das firmas foram realizadas para elucidar e avaliar os casos. A indústria de café solúvel foi escolhida pela disponibilidade de acesso aos seus dados e integrantes, bem como pelo uso da terceirização em todas as firmas. Nos casos, buscou-se observar as vantagens competitivas particulares, os motivadores e variáveis das terceirizações e quais atividades foram terceirizadas. Na análise dos casos foi encontrado que quanto maior o risco que envolve a transação, maior a tendência das firmas internalizarem atividades. Competências internas fracas aumentam a probabilidade de terceirização, enquanto que quanto maior a possibilidade de vazamento de conhecimento estratégico proprietário, menor a probabilidade de terceirização. Esta tese afirma que as teorias TCE e RBV devem ser usadas de forma conjunta para determinar as fronteiras de uma firma, fundamentando a análise se uma atividade deve ser terceirizada ou mantida internamente. Adicionalmente, este trabalho sustenta que os custos de oportunidade são relevantes para a definição da terceirização de atividades e devem ser comparados aos custos de transação. / [en] Today, firms are submitted to a highly volatile and competitive scenario, far more complex than that of ten or twenty years ago. In order to face this, firms have outsourced some of their value chain activities, in an attempt to reduce costs, enhance performance and focus on activities that result in competitive advantages. Both the Transaction Costs Economics (TCE) and Resource-Based View (RBV) theories have been applied in outsourcing studies. TCE focuses on the firm’s internal transactions and transactions with the market, by evaluating risk dimensions, idiosyncratic assets and frequency of exchanges. The core issue for RBV is related to the firm’s resources; the theory evaluates their attributes in terms of competitive advantage and performance as compared with the market. The fundamental objective here is to understand why firms outsource their value chain activities. A thorough review of the TCE and RBV theories has been performed, aimed at deepening the understanding of outsourcing related issues. The present research assesses how six instant coffee firms perceive the outsourcing process rationale. The survey was qualitative and based on multiple case studies, and high executives of these firms were interviewed for clarification and evaluation of each case. Instant coffee industry was selected due to the availability of information and access to their members, and because all firms are engaged in outsourcing. In these cases, we have attempted to observe the particular competitive advantages, motivating factors and variables of outsourcing, and which activities had been outsourced. Case study analysis has shown that the higher the risk involved in a transaction, the more firms will tend to internalize activities. Weak competences increase the probability of outsourcing, while high risk of leak of strategic proprietary knowledge reduces the probability of outsourcing. This thesis asserts that both TCE and RBV theories shall be used in conjunction in order to determine the frontiers of a firm, and underlie the evaluation of whether an activity should be outsourced or performed internally. Additionally, this paper affirms that opportunity costs are relevant in defining the outsourcing of activities, and ought to be considered and compared with transaction costs.

Oversupply is a phenomenon faced by each FMCG company. There are new products entering the market every day, attracting consumers by new or improved features and the customer has a choice from a wide variety of products in almost every category. Therefore brand managers must increasingly focus on marketing communications and try to differentiate their brand from the competition. The theoretical part of the thesis will focus on the key concepts associated with marketing and introduce marketing and communication mix. In the practical part at first I focus on the market of instant coffee, its composition and trends that affect it in recent years. Then I will introduce marketing mix of new instant coffee Nescafe AZERA. Afterwards I will evaluate it and suggest possible changes in the future. The last part of the thesis is my own quantitative research that aims to determine whether this new instant coffee fell into customer awareness and communication campaign was effective.

Purpose of this diploma thesis is Starbucks marketing strategy analysis on the Czech market. Theoretical part focuses primarily on company characteristics with regard to its historical development, key values, brand identity and positioning. This also covers company's global strategy, ways of international expansion and requirements for perspective business partner. Practical part analyses Czech market, its macro-environment and competition in the field. In addition present thesis includes SWOT analysis, practical examples of marketing strategy adaptation as well as marketing mix.

Nowadays, more and more people drink coffee not only from Starbucks or other shops, but also brew coffee from coffee maker which with proper sizes which they can be put in the resting room of companies or homes. The products of coffee maker polarize in the market. Some of them have powerful functions and nice tastes with high prices. The others are simple, cheap but losing enjoyment of drinking coffee and people need to keep an eye on status of coffee maker. Most of people prefer the cheaper type. But more functions will take more convenience. Actually users can have them both. In this thesis, I design some functions based on the cheap type of coffee maker which will make drinking coffee more convenient and enjoyable. I use Arduino Uno as my control system, cooperating with sensors and special circuits. My system monitor working time of coffee maker, temperature of coffee and water level of both coffee pot and tank in the coffee maker. Then users can receive these values from their cell phone and doing remote control. Meanwhile considering about prices, I choose the most suitable sensors for measurement. I also do some jobs for saving energy and safe. The system locks or turns off the switch automatically for them. At last, all the sensors, wires and control chip are put in good positions in the maker.

The aim of the dissertation is a business plan concept and verification of its feasibility and competitiveness. The thesis is divided into a theoretical part I focus on basic business terms and the actual business plan - why and how the thesis is conceived how it should look like and what should not be missed. In the practical part I describe how to set the concrete business plan for opening an internet shop with coffee and tea product range. I will try to realize the project based on my business plan and compare it to reality. The goal of my dissertation work is the business plan realization and then a verification of its feasibility and its viability in real life.

The main objective of this Masters thesis is to identify and describe segments of customers in coffee market in Czech republic. Furthermore objective is to formulate marketing recommendation on how to address those customers. To fullfil this goal is not be possible without deep knowledge of whole coffee market and of those customer segments. To understand the market itself, data from Nielsen agency are used. As to complete whole segmentation process MML-TGI data of Median agency are used. To paint the final picture of coffee market and to verify formulated hypothesis further qualitative research has been conducted in for of individual interviews.

This work is focused on the description of the commodity market as a market in which a lot of opportunities are hidden. This market is an attractive investment for obtaining and saving money. The aim is to clarify the attractiveness of commodities to investors and through the historical development to analyze the commodity market in today's society. Another goal is to introduce commodities as instruments, which have become a competitor to other forms of investment (eg shares, bonds or real estate). Based on the findings from the analysis of the history, current market expert and major investors and investment opportunities will be filled with the main objective of the thesis, ie, prediction of future market development of selected commodities - gold, oil, coffee and wheat - in the next decade.

This thesis deals with the acquisition of new customers from among the young generation. In the theoretical part thesis deals with the purchase of consumer behavior, the methods used in the practical part and especially the coffee market. Firstly, the work focuses on coffee and coffee market in general then the emphasis is put mainly on the coffee market in the Czech Republic. In the practical part comes introduction of the particular company, the subsequent analysis of market data and consumer. Consumer analysis is performed using both qualitative and quantitative marketing research. The aim is to detect potential and addressing problems of the brand.

Orientador: Carlos Raimundo Ferreira Grosso / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T01:22:27Z (GMT). No. of bitstreams: 1 Rodrigues_RodneyAlexandreFerreira_D.pdf: 5653563 bytes, checksum: 3722a3f854c6082410b047a12b90764c (MD5) Previous issue date: 2004 / Resumo: A microencapsulação em spray dryer tem sido amplamente empregada na indústria alimentícia, visando a proteção do recheio. Atualmente, a goma arábica e a maltodextrina são utilizadas como material de parede e a goma do cajueiro ainda não foi estudada para esta finalidade. Com isso, o objetivo deste trabalho, foi avaliar a retenção de voláteis, após a microencapsulação de extrato de café pela técnica de spray drying, utilizando-se maltodextrina, goma arábica e goma do cajueiro como agentes microencapsulantes. As microcápsulas obtidas foram caracterizadas por Karl Fischer, proteína, atividade de água e distribuição do tamanho de partículas. Além disso, foi avaliada a estabilidade física e química por microscopia eletrônica de varredura e Cromatografia Gasosa-Espectrometria de Massas (CG-EM). A extração assistida por microondas foi empregada para a extração do recheio, devido a sua simplicidade operacional, rapidez e por permitir a extração de várias amostras ao mesmo tempo. A identidade dos compostos contidos no recheio, foi sugerida por comparação dos espectros de massas com os da biblioteca NIST. O perfil cromatográfico obtido por CG-EM para as diferentes amostras de microcápsulas demonstrou uma similaridade na avaliação qualitativa. A análise sensorial foi realizada com 39 provadores, utilizando-se as microcápsulas em estudo, comparadas a um padrão de café instantâneo em pó, obtido em spray dryer. Foi observado que não houve diferença significativa entre as microcápsulas testadas e o padrão / Abstract: Microencapsulation using spray dryer has been widely used in food industry, seeking core protection. Nowadays, the gum arabic and maltodextrin have been used as wall material, but cashew gum was still not studied as a microcapsule for this purpose. This way, the objective of this work was studied the volatile retention of coffee extract during microencapsulation by a spray drying technique using maltodextrin, gum arabic and cashew gum as microencapsulating agents. The microcapsules obtained were characterizated by Karl Fischer, protein, water activity, particle size distribution. Besides, the physical and chemical stability were studied by scanning electron microscopy and Gas Chromatography-Mass Spectroscopy (GC-MS). Microwave assisted extraction was used for core extrraction, who allows operacional simplicity, rapid extraction and multiple extraction at same time. The identities of the compounds in the core were suggested by comparison of their mass spectra with those of the NIST¿s library spectra. The chromatographic profile of microcapsules samples obtained by GC-MS was similar in the qualitative evaluation. A sensory analysis was carried out with 39 consumers, comparing the studied microcapsules with instantaneous coffee powder standard obtained by spray drying. It was observed that there was not a significant difference between the microcapsules and the standard / Doutorado / Engenharia de Alimentos / Doutor em Engenharia de Alimentos