The goal of this master's thesis is to develop the concept of a restaurant located in Paris, playing weekly live classical music concert, to test this concept through existing literature, potential customers and develop a full business plan. The first part of the thesis investigates theoretical background and a test of the concepts to potential customers. The first is composed of four main topics: factors influencing customer's loyalty in a restaurant, the influence of the physical environment, the effect of music on the atmosphere's perception and associated purchasing behaviour in a restaurant and finally key success factors in the restaurant industry. The second part will be composed of three sub-parts, the first stating the goal of the survey, the second how the survey was realised and the third will present the results and conclusions. The second major part of the thesis is the development of the concept after it was confirmed in the previous part. It is composed of a business plan, the latter describing the concept, the market, the business model, marketing strategy & plan, management, development plan and risks. Financial data will be provided in annexes.

No description available.

Interest has grown over the last two decades in the health benefits of polyphenols, with particular relation to degenerative diseases. The Kei apple (Dovyalis caffra) is an indigenous plant to South Africa, thought to be rich in polyphenols. This study aimed to produce a functional beverage from the Kei apple, with demonstrable nutritional benefits, which should also be found acceptable by consumers due to its sensory attributes. A long term aim of the study is to assist in improving income of farmers in rural and urban areas by encouraging the participation of small holders in growing the Kei apple for subsequent economic benefit. A thorough literature review was conducted on functional foods, trends for beverages, legislation and on polyphenols as a class of functional ingredients, specifically focusing on fruits and the fate of polyphenols in the body. A review of fruit processing procedures, preservation techniques and legislation, followed by new product development (NPD) and the types of consumers desiring functional foods were investigated as well as the role of sensory evaluation and consumer research were examined. Methods Kei apples were collected from two areas of South Africa, namely Bloemhof in the North West Province in the 200212003 growing season and from the Eastern and Western Cape in the 200412005 growing season. The first set of Kei apples were used to produce a prototype functional beverage, from which future development would take place. The second set of Kei apples were used for pulping on an industrial scale and then a small-scale commercial production batch of the Kei apple beverages for consumer panel testing was produced. Various flavours were used to mask the strong characteristic taste and aroma of the Kei apple for the beverage and these were narrowed down to apple, vanilla and mint 8. vanilla. Consumer panel testing was undertaken with 152 consumers with a pre-tested questionnaire using hedonic scales for overall acceptance, ranking for preference, a Fwd Action Rating Scale (FACT) for consumption intent, and a ranking test for purchase intent. All evaluations were carried out under strictly controlled sensory evaluation requirement and respondents were asked to fill in anonymous questionnaires at North West University, Potchefstroom Campus. Results and Discussion Statistical analysis of the results were determined by the Statistic* programme, version 7. In summary for all of the consumer testing, it was found that consumers regarded the apple flavoured Kei apple beverage statistically significantly more acceptable than the other flavours. The apple flavoured beverage was found to be rated practically significantly higher for the attributes of taste and overall acceptance, as well as for consumption intent, purchase intent and preference. There was, however, no significant differences in any of the attributes or evaluated consumption and purchase intent between the vanilla and mint & vanilla. The total polyphenols, determined by UV spectrophotometry as gallic acid equivalents per litre (GAE/I), were found to be slightly less then expected, with the apple and mint & vanilla showing similar results (as GAEII) 101.7 versus 106.1 for the latter two, whilst vanilla was 143.0 which may have been attributed to the vanillic acid molecule itself which also has a phenolic structure. This lower-than-expected level of total polyphenols may have been due to degradation during processing. There was a clear difference in the polyphenol content between the different harvests from the two regions. The former showed greater acidity as determined by total citric acid 4.81% w/w and sugar 16.3% versus 2.54% w/w and 8.4% This may be due to various factors of climate, soil and ripeness. For comparison purposes, a commercial product from the USA, Ocean Spray ® Cranberry, was also found to have more polyphenols present than the Kei apple beverage. This was also demonstrated by the amount of ascorbic acid, free and bound. The Kei apple beverage subjected to pasteurization probably lost most of its vitamin C content due to the heat treatment and the exposure to oxygen during pulping. Conclusion and Recommendations The development of a functional beverage from the Kei apple is feasible. As with most new product developments, further formulation modifications which are not insurmountable are required. The consumer panel was positive towards the apple flavoured beverage and this flavour should be taken forward for future development. The key stumbling block to the success of this project is the lack of an effective organizing body that could liaise with the growers to form a cooperative and provide a consistent supply of Kei apples. The effect of variations in harvesting time, soil conditions and climate must also be evaluated. The improvement of income of farmers may only be achieved by the involvement of other stake holders and the formation of a Kei apple grower's co-operative / Thesis (M.Sc. (Nutrition))--North-West University, Potchefstroom Campus, 2006.

Master of Agribusiness / Department of Agricultural Economics / Aleksan Shanoyan / Company XYZ is a global manufacturer of human nutrition & health (HNH) premixes. They operate globally through 14 manufacturing sites. HNH premix North America manages a network of three production facilities plus several warehouses on the east and west coasts of the United States. The purpose of this thesis is to provide insights for informing the asset strategy for the human nutrition and health premix business of Company XYZ focusing on the analysis of competitive forces and market drivers for the herbs and botanicals segment. Specifically the thesis aims to achieve the following three objectives: 1) identify potential supply chain bottlenecks and capacity constraints by mapping out the supply chain and examining the production flow, the installed capacity, and current asset strategy; 2) identify key market drivers and related industry trends by assessing the competitive forces and change forces affecting the industry growth rate; 3) present synthesis of strategic issues and strategy recommendation for asset allocation strategy. The analysis involves examination of the supply chain logistical flows for raw materials used in current production of blends and premixes as well as the supply chain for herbs and botanicals. It also includes the assessment of current production capacity by providing a detailed overview of production facilities, blending equipment, production lines and geographical coverage. The aim is to assess the existing procurement capabilities and to identify potential bottlenecks that may constrain the supply chain flow as the demand for HNH premixes grow. The industry analysis was undertaken to better understand the outlook for the premix industry and the factors driving and impeding the growth in the herbs and botanicals sector. The current premix competitive environment was evaluated for the food & beverage as well as dietary supplement sectors. In addition to calculating the industry’s concentration and Herfindahl-Hirschman index (HHI), Porter’s Five Forces framework was used to analyze the intensity of competitive forces in the industry and the attractiveness of the HNH premix industry as the demand for premixes in that segment continues its growth trajectory. The qualitative assessment of the industry structure and competitive forces was conducted using data from interviews with experts designed and conducted in the fall of 2016. The results indicate that the current asset footprint, procurement base, and supply chain capabilities of Company XYZ will allow it to position itself as a leading supplier for the growing HNH nutrition segment. In addition, the results indicate that given the high-value low-volume nature of herbs and botanical blends there are no significant strategic advantages to be gained from changes in geographic asset footprint. However, these results do not account for actual production costs and overheads at each location since the analysis did not include a financial assessment. The results from the analysis of socio-economic trends illustrate that moving forward the companies in the dietary supplement sector focused on applications that support brain and cognitive functioning will account for the largest increase in demand for herbs and botanical blends. It was recognized that Company XYZ currently finds itself in a “red ocean” where it competes over market share in a slow-growth and highly competitive industry. Two potential strategies that will help transition a company into a “blue ocean” – a high growth and low-rivalry environment involve: i) taking over customers’ in-house blending activities by offering a better value proposition through Company XYZ’s economies of scale, superior quality standards, and blending capabilities; and ii) enhancing diversification into the herbs and botanicals segment of the HNH premix industry focusing on brain health applications.

<p>Na na&scaron;im prostorima napitak crne kafe veoma je cijenjen i ima dugu tradiciju pripreme i konzumiranja. Izborom optimalnih parametara procesa prženja u industrijskim uslovima proizvodnje i definisanjem recepture, nastoji se postići odgovarajući kvaliteta, odnosno najprihvatljivija senzorska svojstava napitka kafe. Da bi kafa na određenom trži&scaron;tu zadovoljila želje i očekivanja poro&scaron;ača, potrebno je definisati parametre kvaliteta kafe za potrebe svakog ciljnog trži&scaron;ta. Primjenom deskriptivne senzorske analize moguće je dati precizan opis arome, ukusa i boje napitka kafe, kao najvažnijih senzorskih svojstava, sa značajnim uticajem na kvalitet i prihvatljivost kvaliteta.<br />Cilj ove doktorske disertacije je postizanje optimalnog senzorskog kvaliteta napitka crne kafe definisanjem parametara procesa prženja kafe u industrijskim uslovim proizvodnje i definisanjem optimalnog odnosa kafe vrste Arabika i kafe vrste Robuste, kao i definisanje senzorskog profila i sistema senzorskog ocjenjivanja napitka crne kafe koji se priprema na tradicionalan način.<br />Da bi se definisali parametri procesa prženja, neophodno je odrediti optimalnu temperaturu prženja, koja će omogućiti razvoj i formiranje prijatnih senzorskih svojstava u zrnu kafe. Za pripremanje napitka crne kafe na tradicionalan način obično se koriste dvije vrste kafe, Arabika i Robusta u različitom odnosu.<br />Na osnovu rezultata dobijenih hemijsko-fizičkim analizama uzoraka različitih vrsta kafa i mje&scaron;avina na različitim temperaturama prženja i senzorskom analizom napitka kafe pripremljenog od ispitivanih uzoraka kafe na tradicionalan način, sa ciljem pobolj&scaron;anja kvaliteta napitka kafe izborom optimalnih uslova prženja i odnosa različitih vrsta kafe može se zaključiti da uzorci napitka kafe pripremljeni od uzoraka proizvedenih prema proizvođačkoj specifikaciji nemaju očekivani kvalitet napitka kafe, kao i da proizvodnjom uzoraka pojedinačnih vrsta kafe pržene na 167&deg;C i 175&deg;C i njihovih mje&scaron;avina nije postignut optimalni kvaliteta napitka kafe. Takođe je zaključeno da je uzorak napitka kafe pržene na 171&deg;C N1 ocjenjen kao uzorak najboljih senzorskih svojstava (82,35%). Odnos kafa Arabika II klasa, Arabika I klasa i Robusta je bio 34,28%:51,42%:14,30%. Vrijednost titracione kiselosti iznosila je 128,86, sadržaj hlorogenske kiseline 3,77%, sadržaj kofeina 2,29%, sadržaj proteina 13,79%, sadržaj slobodne masti 14,37%, odnosno sadržaj ukupno zasićenih masnih kiselina 42,65%, a sadržaj ukupno nezasićenih masnih kiselina 57,36%, vrijednost pH 5,35 i aktivnost vode 0,102. Antioksidativna aktivnost je iznosila 235,57 &mu;mola TE/g uzorka (DPPH) i 217,62 &mu;mola TE/g uzorka (ABTS).<br />Uzorak U1 napitka kafe pripremljen na tradicionalan način od mje&scaron;avine kafe pržene na 171&deg;C, sitno mljevene okarakterisan je kao veoma prijatan za konzumiranje, sa najskladnijim aromatskim profilom, usagla&scaron;ene gorčine i kiselosti, prijatne i umjerene punoće ukusa i blagog i harmoničnog utiska u ustima. Odnos kafa Arabika II klasa, Arabika I klasa i Robusta u ovom uzorku je bio 34,28%:51,42%:14,30%.</p> / <p>Consumption of black coffee prepared in a traditional way is very popular in our region. By selecting the optimum parameters of roasting in industrial conditions and defining ratio of the individual species of coffee, it aims to achieve the appropriate quality, and the most acceptable sensory properties of a coffee beverage. In order to fulfill consumers expectations, it is necessary to define the parameters of quality coffee for the needs of each target market. Using descriptive sensory analysis it is possible to give a precise description of the aroma, taste and color of coffee beverage, as the most important sensory characteristics, with significant impact on the quality and acceptability of quality.<br />The aim of this PhD thesis was to achieve optimal sensory quality black coffee beverage, by defining the parameters of the coffee roasting within the industrial conditions and defining the optimal ratio of coffee Arabica and Robusta species, as well as defining a sensory profile and the system of sensory analysis black coffee beverage which was prepared on traditional way.<br />In order to define the parameters of the roasting process, it is necessary to determine the optimum temperature of roasting, which will enable the development and formation of pleasant sensory properties of coffee beans. For the preparation of coffee beverage in the traditional way, usually used two species of coffee, Arabica and Robusta in different ratio. Based on the results of chemical and physical analysis of coffee samples (different species and blends) at different roasting temperatures and results of sensory analysis of a coffee beverage prepared from coffee samples in the traditional way, with the aim of improving the coffee beverage quality, by determining optimal conditions of roasting and ratio of different species of coffee, it could be concluded that the samples of coffee beverage prepared from samples produced according to the production specification do not had the expected quality of coffee beverage. It also could be concluded that by production of individual species of coffee samples roasted at 167 and 175&deg; C, and their blends was not reached optimal quality of coffee beverage. It was also concluded that the coffee beverage of sample roasted at 171C, N1 was rated as the sample of the best sensory properties (82.35%). The ratio of coffee Arabica Class II, Arabica Class I and Robusta was 34.28%: 51.42%: 14.30%. Value of titratable acidity was 128.86, chlorogenic acid content was 3.77%, caffeine content was 2.29%, protein content was 13.79%, the content of free fat was 14.37%, total content of saturated fatty acids was 42.65%, and total content of unsaturated fatty acids was 57.36%, pH value was 5.35 and aw value was 0.102. The antioxidant activity was amounted 235.57 &mu;mol TE/g sample (DPPH) and 217.62 &mu;mol TE/g sample (ABTS).<br />Coffee beverage prepared in the traditional way from a sample U1 roasted at 171 &deg;C, finely ground, was characterized as very pleasant, with the most harmonious aromatic profile, pleasant bitterness and acidity, pleasant and moderate body and gentle and harmonious impression in the mouth. The ratio of coffee Arabica Class II, Arabica Class I and Robusta in this sample was 34.28%: 51.42%: 14.30%.</p>

Introduction and Background Aventure AB has created a "between-meal beverage" with high protein and energy content aimed at older and/or physically active individuals. Aventure AB wished to transform this high energy drink to a plant-based product, because of the growing trend of plant-based diets. Aim The aim of this project was to replace the protein source in the beverage ”Skaka &amp; smaka - strawberry taste”, while maintaining good flavour and texture. The original beverage contains whey protein, which was to be replaced with a vegetable source. Materials and methods A new plant-based beverage was developed from the original recipe. Four different alternative protein sources were added and evaluated with regard to taste, visual look, pH, dry matter, viscosity, brix, protein and energy content. To beverages based on different protein sources, four different juice concentrates were added in varying combinations and concentrations. Aromas were also added and a change of the fruit-purée recipe was made. The salt concentration was modified. The final product was evaluated through a consumer sensory analysis at a sports centre in Lund. The participants were asked to judge it by first impression, colour, odour, flavour, texture and overall impression on a 9-point hedonic scale. 76 individuals participated and compared the original beverage with the new plant-based one. Results and Discussion A beverage containing pea protein with a combination of a new fruit purée with a reduced amount of strawberries but an increased amount of bananas was selected as the most promising candidate. Further improvement of this beverage included addition of a juice concentrate mixture (6 mL/100 g), containing 50 % apple concentrate + 50 % lime concentrate. The salt content in the beverage was 0.03 g salt/100 g beverage. The sensory analysis revealed a significant difference regarding the first impression and flavour in favour of the original beverage, while a significant difference in colour appeared in favour of the new one containing pea protein. 19.6 % of the participating women, and 22.5 % of the men claimed that they would buy the new plant-based beverage. Conclusion A plant-based version of Skaka &amp; smaka has been developed, and the sensory analysis indicates that the new product has potential on today's market. However, the beverage requires further development to satisfy all the needs within the target group.

A research report submitted to the Faculty of Commerce, Law and Management, University of the Witwatersrand, in partial fulfilment of the requirements for the degree of Master of Management in Strategic Marketing Johannesburg, April 2016 / The study hypothesized a relationship between the dependent variable, consumers’ intention not to purchase, with four independent constructs, namely, health concerns, perceived price, restricted availability and subjective norms, as de-marketing indicators. The study targeted just over two hundred consumers, aged eighteen and above, who had consumed alcohol in the last seven days, in the greater Gaborone area. The respondents were chosen using random simple sampling and quota sampling. Because of this and the fact that the greater Gaborone area makes up about fifty percent of alcohol sales, the results of the quantitative study are reasonably representative. The data was collected using structured questionnaire. The hypotheses and models were tested, and structural equation modelling performed, using SPSS and AMOS software. The study aims to address the gap of body of knowledge on alcohol policy in Botswana and other developing countries. The undertaken literature review revealed that it is only the developed countries that have implemented and evaluated their policies. The developing countries recently followed suit because their economic growth has increased consumers’ buying power and appetite for aspirational brands. The liquor industry’s advertising, promotion and sponsorships grew consumption significantly, along with socio-economic costs, such as absenteeism, alcohol abuse, car accidents, alcohol-related diseases, and the spread of HIV. Botswana’s alcohol policy has been in effect since 2011, under the Ministry of Health. Among others, legislature was revised, government imposed a tax, liquor trading days and hours amended, health-related alcohol public campaigns rolled out, and the legal blood alcohol level lowered. The study has found that the four independent constructs all influence consumer’s intention not to purchase. The biggest opportunity revealed is the effect of subjective norms, which should be exploited going forward. It is hoped by the researcher that this study, not only adds to the body of knowledge, but stimulates more research on the same. / MT2017

A liga de alumínio AA3104 é utilizada na manufatura de componentes obtidos via estampagem profunda e estiramento, como corpo de latas de bebidas. O presente trabalho visa relatar as principais alterações microestruturais e texturais da liga AA3104 em diferentes condições de deformação a frio. As amostras investigadas foram obtidas por meio de laminação a quente nas espessuras de 1,80 e 2,25 mm. O material A com espessura de 1,80 mm foi laminado duas vezes a frio com reduções de 64% e 59%. Já o material B com espessura de 2,25 mm foi laminado três vezes a frio com reduções de 55%, 52% e 51%. Após cada redução a frio foram retiradas amostras para as caracterizações. A espessura final nos dois materiais foi de 260 ?m. A caracterização microestrutural foi realizada por meio de microscopia ótica convencional e microscopia eletrônica de varredura. A textura de recristalização foi obtida por meio de difração de raios X. Foram realizados ensaios mecânicos para determinar a microdureza e limites de resistência e escoamento das amostras analisadas, além do ensaio de embutimento das amostras para a caracterização do orelhamento. Os melhores resultados de orelhamento foram obtidos no material A e os maiores valores de tensão de escoamento, resistência a tração e microdureza foram observadas no material B. Também foram retiradas amostras de latas de bebidas após a estampagem e após a estampagem e recozimento para a caracterização microestrutural. A ênfase desta Dissertação visa avaliar a influência da quantidade de deformação a frio aplicada em chapas recristalizadas provenientes da laminação a quente na textura cristalográfica e no comportamento das chapas durante o ensaio de orelhamento. / The aluminum alloy AA3104 is widely used in the manufacture of components obtained by deep drawing and ironing, as the body of beverage cans. The present work describes the main microstructural and textural changes of AA3104 alloy following different cold rolling schedules. The samples were obtained after hot rolling, with thicknesses of 1.80 and 2.25 mm. Material A (1.80 mm) was cold rolled in two steps with reductions of 64% and 59%, respectively. Material B (2.25 mm) was cold rolled in three steps with reductions of 55%, 52% and 51% respectively. After each cold reduction samples were removed for microstructural characterization. The final thickness of the two materials was 260 ?m. The microstructural characterization was performed using conventional light optical and scanning electron microscopy. The recrystallization texture was determined by X-ray diffraction measurements. Mechanical tests were carried out to determine the Vickers microhardness as well as yield and tensile strengths. Deep drawing tests were performed for earing characterization. The best results of earing were obtained in material B. The highest yield and tensile strengths were observed in material A. Samples of commercial beverage cans were taken after deep drawing and annealing (drying) for microstructural characterization. The emphasis of this study is to evaluate the influence of the cold deformation in hot-rolled sheets regarding crystallographic texture evolution and corresponding behavior during earing tests.

Em resposta às exigências da sociedade atual, o ensino deve superar a visão fragmentadora da realidade, desenvolvendo ações educativas e contextualizadas, de tal forma que a construção do conhecimento possa ser estabelecida a partir da integração e articulação entre os diferentes saberes, implantando o pensamento complexo no ensino das ciências. Diante do desafio de desenvolver esse pensamento, a ideia de interdisciplinaridade vem ganhando forca em práticas de ensino e de aprendizagem. Contudo, para vivenciar uma pratica interdisciplinar ainda encontramos muitos desafios a serem superados no sistema educacional brasileiro. Nesse sentido, o presente trabalho objetivou desenvolver uma proposta em conjunto com o corpo docente de uma escola pública de ensino médio, abordando o tema álcool em sua complexidade. Durante o processo, foram realizadas reuniões nos horários de Aula de Trabalho Pedagógico Coletivo (ATPC) para a construção de um referencial teórico e, posteriormente, momentos de discussão para elaboração da proposta, abrangendo diferentes disciplinas do currículo oficial do Estado de São Paulo para o ensino médio. O produto final, que consiste numa proposta interdisciplinar, poderá inspirar outras instituições atendendo as solicitações que se fazem para a escola e do processo de formação do cidadão crítico e participativo, capaz de contribuir e intervir na sociedade tomando decisões para ações socialmente responsáveis. / In response to the demands of today\'s society, the teaching must overcome the fragmenting view of reality, developing educational and contextualized actions, in a way that the construction of knowledge can be established from the integration and articulation between the different knowledge by deploying complex thinking in science teaching. Faced with the challenge of developing this thought, interdisciplinary idea has been gaining strength in teaching and learning practices. However, in order to experience an interdisciplinary practice, we still found many challenges to be overcome in the Brazilian educational system. In this sense, the present study aimed to develop a proposal together with the teachers of a public high school, addressing the theme alcohol in its complexity. During the process, meetings were performed at the times of Collective Pedagogical Work Class for the construction of a theoretical reference, and after discussing times for preparation of the proposal, covering different disciplines of the State of Sao Paulo official curriculum for high school. The final product, which is an interdisciplinary proposal, can inspire other institutions attending to requests that are made to the school in relation to the formation process of critical and participative citizens, wich are able to contribute and intervene in society making decisions to socially responsible actions.

A liga de alumínio AA3104 é utilizada na manufatura de componentes obtidos via estampagem profunda e estiramento, como corpo de latas de bebidas. O presente trabalho visa relatar as principais alterações microestruturais e texturais da liga AA3104 em diferentes condições de deformação a frio. As amostras investigadas foram obtidas por meio de laminação a quente nas espessuras de 1,80 e 2,25 mm. O material A com espessura de 1,80 mm foi laminado duas vezes a frio com reduções de 64% e 59%. Já o material B com espessura de 2,25 mm foi laminado três vezes a frio com reduções de 55%, 52% e 51%. Após cada redução a frio foram retiradas amostras para as caracterizações. A espessura final nos dois materiais foi de 260 ?m. A caracterização microestrutural foi realizada por meio de microscopia ótica convencional e microscopia eletrônica de varredura. A textura de recristalização foi obtida por meio de difração de raios X. Foram realizados ensaios mecânicos para determinar a microdureza e limites de resistência e escoamento das amostras analisadas, além do ensaio de embutimento das amostras para a caracterização do orelhamento. Os melhores resultados de orelhamento foram obtidos no material A e os maiores valores de tensão de escoamento, resistência a tração e microdureza foram observadas no material B. Também foram retiradas amostras de latas de bebidas após a estampagem e após a estampagem e recozimento para a caracterização microestrutural. A ênfase desta Dissertação visa avaliar a influência da quantidade de deformação a frio aplicada em chapas recristalizadas provenientes da laminação a quente na textura cristalográfica e no comportamento das chapas durante o ensaio de orelhamento. / The aluminum alloy AA3104 is widely used in the manufacture of components obtained by deep drawing and ironing, as the body of beverage cans. The present work describes the main microstructural and textural changes of AA3104 alloy following different cold rolling schedules. The samples were obtained after hot rolling, with thicknesses of 1.80 and 2.25 mm. Material A (1.80 mm) was cold rolled in two steps with reductions of 64% and 59%, respectively. Material B (2.25 mm) was cold rolled in three steps with reductions of 55%, 52% and 51% respectively. After each cold reduction samples were removed for microstructural characterization. The final thickness of the two materials was 260 ?m. The microstructural characterization was performed using conventional light optical and scanning electron microscopy. The recrystallization texture was determined by X-ray diffraction measurements. Mechanical tests were carried out to determine the Vickers microhardness as well as yield and tensile strengths. Deep drawing tests were performed for earing characterization. The best results of earing were obtained in material B. The highest yield and tensile strengths were observed in material A. Samples of commercial beverage cans were taken after deep drawing and annealing (drying) for microstructural characterization. The emphasis of this study is to evaluate the influence of the cold deformation in hot-rolled sheets regarding crystallographic texture evolution and corresponding behavior during earing tests.