Aim - The aim of this thesis is to understand the challenges of the Ugandan coffee industry by having a business ecosystem perspective. By using a broader perspective like the BE, one can see relations and connections that may not have been visible before. Furthermore, when using a BE perspective more actors are included in the systemic work, and important platforms and tools are included in the work of moving the BE forward as one entity. Methodology - A qualitative study was conducted to examine and understand the Ugandan coffee industry from a business ecosystem perspective. 18 semi-structured interviews were performed with coffee farmers and coffee organizations in Uganda. The data was divided into five different themes; Knowledge Sharing in the Business Ecosystem, Platforms and Interactions in the Business Ecosystem, Roles in the Business Ecosystem, Challenges in the Business Ecosystem and Youth in the Business Ecosystem. Conclusions - The findings of the thesis are that some parts of the business ecosystem are missing or lacking. Effective platforms for knowledge sharing are an issue, due to lack of access to a technological platform, monetary resources and low level of education. It was difficult to place some of the actors in different roles that exist in the business ecosystem, because sometimes an actor could fit the description of multiple roles. The interactions and the knowledge sharing also need improvement. Research limitations - Due to the sheer size of any business ecosystem, it is a daunting task to map one out. To make it more manageable, a particular part of the business ecosystem was examined. This might have resulted in the exclusion of important actors. Many of the interviews required an interpreter which meant that some interpretations may have been lost in translation. Furthermore, all the interviews with coffee farmers were arranged by a third party. Which could affect the results. Research contribution – In this thesis a business ecosystem perspective was applied on the Ugandan coffee industry, which has never been done before. Furthermore, it discusses what an unhealthy or lacking business ecosystem is or looks like, since there is little or no previous literature discussing this.

Orientador: Telma Teixeira Franco / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica / Made available in DSpace on 2018-08-10T23:17:08Z (GMT). No. of bitstreams: 1 Delgado_PaulaAparecida_D.pdf: 2150542 bytes, checksum: 6d1fcc0446226d64e7f55a55da813d57 (MD5) Previous issue date: 2008 / Resumo: Polissacarídeos são os principais constituintes do café verde, torrado e solúvel, sendo principalmente galactomananos e arabinogalactanos. Um aspecto importante em relação a estes polissacarídeos é a insolubilidade, umas das possíveis razões para a formação de sedimentos na produção de café solúvel, reduzindo o rendimento do processo. Em face disto, o objetivo deste trabalho foi investigar a redução de sedimentos em extrato de café pela ação de enzimas. Diversas preparações comerciais de pectinases foram selecionadas e suas diferentes atividades determinadas. Rohapect B1L apresentou a maior atividade de mananase. Adicionalmente, a maioria das preparações estudadas apresentou outras atividades enzimáticas, tais como mananase, endoglucanase, xilanase, além da atividade atestada pelos fabricantes. Frações solúveis e insolúveis do extrato de café e sedimento foram preparadas e suas composições determinadas. Os principais componentes do extrato de café e sua fração insolúvel foram carboidratos e proteínas, enquanto que a fração insolúvel do sedimento apresentou também uma fração significativa de lignina. Pela análise dos carboidratos, galactose, arabinose e manose foram os principais monossacarídeos obtidos após hidrólise ácida, confirmando a presença de galactomananos e arabinogalactanos. Galactomanano com baixo grau de ramificação foi o principal polissacarídeo encontrado nas frações insolúveis. Biopectinase CCM, Rohapect B1L, Pectinase 444L e Galactomananase ACH foram as preparações enzimáticas mais eficientes na redução de sedimento do extrato de café, sendo Rohapect B1L e Galactomananase ACH as mais viáveis, cujas concentrações ótimas foram 0,3 e 0,1 mgproteína/gsubstrato, respectivamente. A massa molecular média dos components do extrato de café foi 18 kDa, a qual decresceu 6,6% após hidrólise com Rohapect B1L. O principal açúcar liberado por esta enzima foi a manose, sugerindo sua ação sobre as cadeias de mananos do café, devido a alta atividade de mananase. Os extratos hidrolisados pelas preparações enzimáticas Rohapect B1L e Galactomananase ACH foram avaliados sensorialmente. Provadores treinados verificaram uma pequena a moderada diferença entre os extratos hidrolisados e o controle; entretanto, o tratamento enzimático não alterou a aceitação das amostras por parte dos consumidores. Os resultados mostraram boas perspectivas para a utilização de enzimas no processo de redução de sedimentos em extratos de café solúvel / Abstract: Polysaccharides are the main components of green, roasted and soluble coffee, and they are mainly galactomannans and arabinogalactans. An important aspect about these polysaccharides is the insolubility, possibly one of the reasons for the sediments formation in the production of instant coffee, reducing the yield of the process. Thus, the aim of this work was to investigate the reduction of sediments in coffee extract by the action of enzymes. Several commercial preparations of pectinases were selected and their different activities were determined. Rohapect B1L presented the highest mannanase activity. Most of the commercial pectinases assayed presented other enzyme activities, like mannanase, endoglucanase, xylanase, besides the activity stated by the manufacturers. Soluble and insoluble fractions from coffee extract and sediment were prepared and their chemical composition determined. The main components of extract and its insoluble fraction were carbohydrates and proteins, while the insoluble fraction of sediment presented also a significant amount of lignin. Based on the carbohydrate analysis, galactose, arabinose and mannose were the main monosaccharides obtained after acid hydrolysis, confirming the presence of galactomannans and arabinogalactans. Galactomannan with low degree of branching was found to be the main polysaccharide of the insoluble fractions. Biopectinase CCM, Rohapect B1L, Pectinase 444L and Galactomannanase ACH were found to be themost effective enzyme preparations on the sediment reduction of coffee extract, being Rohapect B1L and Galactomannanase ACH the more viable ones, which optimumconcentrations were 0.3 and 0.1 mgprotein/gsubstrate, respectively. The average molecular weight of the coffee extract components was 18 kDa, which decreased 6.6% after hydrolysis with Rohapect B1L. The main sugar released by this enzyme preparation was mannose, suggesting its action on coffee mannans, due to the high activity of mannanase. The extracts hydrolyzed by Rohapect B1L and Galactomannanase ACH were evaluated for the sensory quality. Trained panelists indicated a small to moderate difference between the hydrolyzed extracts and the control; however, the enzymatic treatment did not alter the consumers¿ acceptance of the coffee extract. The results showed good perspectives for the use of enzymes in reducing sediments in coffee extracts / Doutorado / Desenvolvimento de Processos Químicos / Doutor em Engenharia Química

The diversity created in our society during the eighties has brought forth many new challenges for marketers. During that time established market segments subdivided themselves into micro segments. This has forced marketers to further target their marketing programs to reach the ever elusive consumer. Micro Marketing brings with it an abundance of product choices, especially in coffee. Currently, there exists a great deal of uncertainty as to the benefits of this wave of product proliferation. In this study, first, an attempt is made to identify and define Micro Marketing and the events which lead to its evolution. Substantial support is given which identifies the foundation of Micro Marketing as a natural extension of Market Segmentation. However, a review of current product offerings by the coffee industry may lead toward a return to product orientation. Which could imply further problems for a industry with flat or declining volumes. In order to access the condition of Micro Marketing, as it applies to the coffee industry, a questionnaire was developed. The primary information was gathered in grocery stores in the Jacksonville area. Data was gathered on the coffee drinking habits, brand awareness, brand loyalty, purchase influences, purchase patterns, psycographic and demographic data of consumers. This data is used to establish if any segments exist which identify with specific coffee brands. Market fracturing Consumers seems Jacksonville. show patterns to specific brands, evident, at least in hardly any segmentation while the level of brand awareness dissipates as the number of brands increase. Furthermore, the level of brand switching is extremely high indicating that market segmentation, for the most part, is non existent. Continuing to pursue market negative long term gains to the fracturing may provide firm due to its cost ineffectiveness. However, fracturing may be reversed with proper segmentation strategy. Further studies will indicate proper marketing strategies as well as provide possible avenues for growth in coffee consumption.

𝐶𝑢𝑙𝑡𝑖𝑣𝑎𝑡𝑖𝑛𝑔 𝑡ℎ𝑒 𝐹𝑢𝑡𝑢𝑟𝑒 offers an ethnographic analysis of the project to revive 𝐴𝑟𝑎𝑏𝑖𝑐𝑎 𝑡𝑦𝑝𝑖𝑐𝑎 coffee production in Martinique, originally introduced during the colonial period. The heritage initiative aims to use Martinique’s coffee history as a narrative touchstone, connecting the island’s natural and cultural heritage with sustainable economic development. By examining how the project seeks to shape a transformed future from an unresolved colonial past, this dissertation argues that the romanticization of agricultural heritage can obscure contemporary challenges, such as climate change, and hinder imaginative and practical future planning. The dissertation explores various orientations toward the future that are cultivated within the coffee revival project, including expectation and promise, possibility and hope, anticipation and speculation. Interludes woven through the text highlight the interconnectedness of the environment and the experience of becoming and being Black. These interludes lead to the concluding epilogue that introduces the conceptual methodology of attending to Black Atlantic Elements—it foregrounds fluidity and relationality among various cultural, ecological, and social elements, a counterpoint to the essentializing tendencies of Western ontological paradigms. The research utilizes a multi-methodological approach, including ethnographic fieldwork, archival research, and qualitative interviews, complemented by critical textual analysis. Over ten months of fieldwork in Martinique, interactions with coffee farmers, Island Parks Service officials, local residents, and other collaborators provided firsthand insights into the coffee revival project. Archival research conducted in both France and Martinique supplied historical context on the introduction and decline of coffee production on the island. The study also draws on contemporary scientific, journalistic, and policy texts to understand how these narratives are currently used to shape both local and global perceptions of Martinican coffee. Overall, this dissertation takes heritage seriously to understand the people and places that mobilize it, focusing on the histories they choose to bequeath and their visions of the future. The findings highlight the complex temporality involved in bringing material pasts into the present to shape future visions. This vexation of time troubles not only this ethnography and its interlocutors but also the Caribbean as a whole, where theories of Caribbean temporality often explore how futures are shaped and constrained by the past and its afterlives. Through critical attention to the parallel temporalities and future orientations within Martinique’s coffee revival project, this work reveals how interpretations of the past and present are shaped by the ends pursued.

Doctor of Philosophy / Department of Human Nutrition / Koushik Adhikari / Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a ‘good’ cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience. Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the coffee drinking experience. The list of terms was further refined by check-all-that-apply method, resulting in 86 emotions, which included 39 terms from a recently published emotion lexicon for food. In the second part of the study, this lexicon of 86 emotions was used to evaluate six coffee samples of various origins and degrees of roasting with 94 consumers. The emotion intensities before and during drinking were assessed. Consumers were clustered into six clusters based on the acceptability scores, and the appropriate emotions for distinguishing the coffee samples were determined by Stepwise Regression Analysis, which resulted in 44 emotions. Emotion maps for each consumer cluster constructed using Principal Components Analysis revealed that each sample generated distinctive emotional responses, which varied across each cluster. The last part focused on identifying the sensory drivers of emotions to understand the consumer’s perceptions because emotional and sensory experiences determine acceptability and consumption of coffee. Two separate highly-trained panels (a general panel and a coffee panel) performed descriptive analysis of the six coffee samples. After comparing the two panels, the coffee-specific panel data was used to identify the sensory attributes that might be responsible for eliciting certain emotions in the consumers. For instance, darker roasts seem to elicit positive-high energy emotions. Overall, this study is a stepping stone for more in-depth product-specific emotion studies in future.

Energy shortfall and air pollution are some of the challenges the human kind is facing today. Fossil fuel is still the most widely used fuel, which is a non-renewable resource, increasing excess carbon dioxide into the air. To overcome these issues, and reduce the carbon footprint, a greater development of renewable energy from green and natural resources is required. Compared to fossil energy, renewable energy has the benefit to reduce greenhouse gas emissions. There are different solutions available for green and renewable energy. Biomass is all biologically produced matter. Through the biological breakdown of biomass, biogas can be produced through the process called anaerobic digestion. This work was focused on the production of biogas, using algal biomass, sewage sludge and coffee grounds in an anaerobic co-digestion system. The main goal of this study was to investigate the feasibility of combining these three substrates. Two different types of algae were employed; Chlorella vulgaris and Scenedesmus sp. and the investigations included even the cultivation and harvesting of algal biomass. The production of biogas was examined under anaerobic conditions using 5 batch reactors in duplicate under constant temperature of 37 °C in 30 days. The result showed that co-digestion of algal biomass with sewage sludge led to an enhanced biogas production by 75 % compared to that of just sewage sludge. This indicates the synergistic effects of co-digestion. However, the addition of coffee ground to the mixture lowered the biogas production. All mixtures except the two with coffee grounds were in neutral pH. Methanogens, involved in the last step in biogas production are very sensitive to pH, and pH around 7 is the optimal for their activity. Furthermore, the presence of caffeine in the coffee ground could also inhibit the biogas production.

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