Coffee Science (E-Journal)
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Organic coffee growing as a competitive strategy for Mexico in international trade
Get PDFOrganic coffee growing has positioned itself as a competitive strategic activity in Mexican territory, representing a considerable income alternative for small national producers. However, in recent years despite this context, the country has lost positions, an issue analysed from the use of the method of analysis of Constant Market Share, which symbolises a statistical technique that helps to break down the growth of exports, and thus to study their behaviour, which finally allowed to estimate the index to measure the comparative advantages revealed for agricultural products. The results suggest at a general level that there is an increase in the world demand for organic coffee, which has benefited certain countries, together with the concentration of Mexican coffee exports in the markets that have grown most rapidly.
Key words: Organic coffee farming; competitiveness, Mexico
Looking for adjustments to severe drought in coffee: Lessons of a rainfall exclusion plot in the Southern Brazil
Get PDFRainfall exclusion experiments allow us assessing the effects of environmental stresses such as long-term water limitations on both leaf and canopy structural traits. This work aimed to evaluate how leaf anatomical traits and canopy development of productive coffee trees change when submitted to more dry conditions in the southern region of Minas Gerais - Brazil. The experimental plots have been set up in a plantation area in which is growing Coffea arabica L. cv. Mundo Novo- IAC 379-19, in a completely randomized arrangement, composed by three treatments: Control (C) - no gutter system; Control plus roof (Ĉ) and Exclusion system (E). Leaf anatomical and canopy traits were determined within a year at the end of each season: late Spring- 2015 (Sp), and late Summer (Su), late Autumn (Au) and late Winter (Wi) - 2016. During the studied period the rainfall exclusion condition led to a reduction in the relative water content (RWC) of leaves. In the leaf-level, as the dry condition increase, the leaves invested in thicker cuticles, reduced xylem and phloem areas and smaller stomata, especially with the rainfall exclusion. In the canopy-level, there was a remarkable reduction in leaf area index (LAI) especially in the winter as a strategy of reduction of transpiratory area, when the availability of water decreased around 25%. In a context of reduced water availability due to effects of climate change, coffee trees may be able to present modifications at both levels, to cope with the effects of this abiotic stress.
Key words: Adaptation strategies; Coffea arabica L.; Ecophysiology; Leaf anatomy; Seasonal patterns
Effects of post-harvest process on volatile - sensory profile for coffee in Colombia
Get PDFThe coffee fermentation process has been established as a determining stage regarding its quality and aroma. The objective of this study was to evaluate the differences that exist between five fermentation processes and within each process (at different fermentation times) based on their volatile and sensory profile. The processes evaluated were dry or natural (NA), semi-dry or honey (HO), and three variations of the wet process, called: conventional aerobic (AC), aerobic with previous fermentation in cherry (AFC) and anaerobic with previous fermentation in cherry (ANFC). The NA process obtained the highest score in the sensory profile and statistically different from the other processes. The volatile profile was determined by headspace solid phase micro-extraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). 51 volatile organic compounds (VOCs) were tentatively identified. The main chemical families that allowed differentiating between groups of processes were ketones and pyrroles, and the VOCs that mainly contribute to differentiate between process or groups of processes are: ethanone, 1-(1H-pyrrol-2-yl)-, 2,5-dimethylpyrazine, 2-furanmethanol, 4-vinylguayacol, 2-methylfuran, 2- butanone, 2,3-dimethylpyrazine, acetylpyrazine, 1- (2-furanylmethyl) -1H-pyrrole and 2,2'-bifuran. Within each fermentation process (between treatments) no differences were found from the final score of the sensory analysis, but differences were found from volatile profile.
Key words: Volatile profile; time fermentation; GC-MS; SPME
Coffee genotypes morphophysiological adaptation under coffee leaf rust biotic stress
Get PDFThe identification of morphophysiological traits responsible for a better plant behavior when infected is useful for cultivar selection, and become crucial for breeding. We investigated the morphophysiological behavior of coffee genotypes before and after inoculation with the pathogen Hemileia vastatrix, causal agent of coffee rust. With multivariate techniques we identified the characteristics that most contribute to total genetic divergence of the genotypes. Ten genotypes of Coffea arabica from the Germplasm Bank of Coffee from Minas Gerais were sown in a nursery and then take to a greenhouse with controlled temperature and humidity. After one month of acclimatization, the artificial inoculation with the fungus H. vastatrix was carried out. The anatomical and physiological evaluations were performed 1 day before inoculation and 160 days after inoculation. When the first symptom emerged, plants were evaluated according to a descriptive scale for coffee rust. We observed significant differences in rust severity and ostiole opening betweengenotypes. Different groups were formed by the K-means method, based on morphophysiological characteristics. This shows that genetic variability exists between the coffee genotypes evaluated before and after inoculation with the pathogen. The most important characteristics that contributed to the total genetic divergence were xylem vessel diameter and stomatal conductance. In conclusion, inoculation with H. vastatrix caused a change in coffee genotypes based on morphophysiological characteristics.
Key words: Coffea arabica; canonical variables; Hemileia vastatrix
Hormetics effects of glyphosate on coffee plants – guidelines for coffee
Get PDFGlyphosate stands out among non-selective herbicides used for management of weeds in coffee crops due to its favorable physical-chemical, economical, and environmental characteristics. The hormetic effect is the tonic effect of low doses of toxic substances, such as herbicides, on plants. The present study was conducted at the IFSULDEMINAS, Muzambinho campus, Minas Gerais, Brazil, to identify the hormetic effect of glyphosate on coffee seedlings (Coffea arabica cv. Catuaí Vermelho 144), using different low doses of the herbicide. The experiment was conducted in a randomized block design. The treatments consisted of 8 glyphosate herbicide low doses (0, 22.5, 45, 90, 180, 360, 720, and 1,440 g ha-1) distributed in three blocks, containing ten plants per plot, using a two-plant border between treatments, totaling 240 plants. The plant development over time was simulated using non-linear models. Growth models were adjusted using the Lorentz model to analyze the regression with four parameters. Stem diameter, plant height, and total leaf areawere evaluated from 7 to 63 days after the herbicide application. Hormetic effect on the coffee seedlings evaluated was found when using the low doses of 22.5 g ha-1 and 45 g ha-1, and the best effect was found with the low dose of 22.5 g ha-1. Low doses of 300 g ha-1 glyphosate stimulated the sprouting of coffee plants, and this dose is interesting for clonal seedlings.
Key words: Chemical control; Coffea spp.; herbicide; phytotoxicity; low doses
The The role of entomopathogenic fungi in controling the coffee berry borer (Hypothenemus hampei Ferrari) at various altitudes of Arabica coffee plantations
No full textA study was conducted to study the effect of altitude on the presence and effectiveness of entomopathogenic fungi in suppressing the development of the coffee berry borer (Hypethenemus hampei Ferr.) in Arabica coffee plantations in Aceh Tengah District, Aceh Province, Indonesia. We found that only the fungus of the genus Beuveria infects CBB pests in the coffee plantations. We also found that the infection rate of this fungus against CBB pests in coffee fields located at an altitude of 900-1,100 m was higher than in coffee fields located at an altitude above 1,100 m. At first observation showed that the attack rate of entomopathogenic fungi against CBB at an altitude of 900-1,100 m; 1,100-1,300 and 1,300-1,500 m were 6%, 3% and 1%, respectively. In the second observation, the attack rate at an altitude of 900-1,100 m, 1,100-1,300 m and 1,300-1,500 m, were 8%, 2% and 1%, respectively. This indicates that the higher the temperature around the coffee plantation, the higher the infection rate (attack) of the Beuveria fungus on CBB. The correlation analysis also showed that an increase in CBB attack on coffee berries was generally followed by an increase in entomopathogenic fungi attack. This indicates that the Beuveria sp fungus has played a role in suppressing and balancing the development of CBB pests in Arabica coffee plantations in Aceh Tengah District.
Key words: Arabica coffee plantation; CBB pest; altitude; Beuveria sp; natural enemies; attack rate
Shade influence of the temporary canopy of an agroforestry system on coffee fruit ripening
Get PDFIn Brazil, coffee trees have been included in agroforestry systems, especially owing to climate emergencies and increased demand for specialty coffees. Shading levels inside a multistrata agroforest depend on the design, management and, particularly, on the development and evolution time of the system. Understanding these variations over time, as well as the effects of temporary canopy on coffee production components, can contribute to the creation of more efficient agroforestry designs, especially in agroforestry systems (AFS) that are at the establishment stage. For this reason, this study aimed to assess levels of shading and their influence on the ripening of Yellow Bourbon coffee fruits (Arabica coffee L.). in a four-year-old young agroforestry coffee plantation undergoing stratification and establishment with a temporary canopy formed by Ricinus communis L. Shading was established at four distances: 1 m (D1), 4 m (D2), 7 m (D3) and 10 m (D4), from the sunniest edge (north face) to the interior of the AFS. Different levels of shading were assessed by calculating the difference in photosynthetically active radiation (PAR) under full sun and inside the ASF. Also, total fruit volume, dry fruit percentage and dry biomass of the coffee trees were determined. The greater the edge-to-interior distances in the AFS, the greater the shading level. The study coffee trees responded evenly within each distance; the more shaded ones produced a greater fruit volume and a lower dry fruit percentage. Coffee dry biomass was greater at distance D4. This study can provide further insights into how environmental factors, design and management of agroforestry systems, can affect coffee fruit ripening - a crucial factor for harvesting planning and production of high-quality coffee.
Key words: Multistrata agroforestry; Biomass; Agroforestry management; Photosynthetically active radiation
Review Post-harvest processing of coffee: An overview
Get PDFCoffee is known as one of the most popular beverages around the world. Coffee belongs to the botanical family Rubiaceae and genus coffea. The two most economically important species are C. arabica (arabica coffee) and C. canephora (robusta coffee).The health benefits of coffee are due to presence of many biologically active components such as caffeine, chlorogenic acid, nicotinic acid, quinolinic acid, trigonelline, tannic acid, and pyrogolic acid. The postharvest processing of coffee cherry involves dry or wet processing, grading, sorting, marketing, blending, and roasting. A series of physical and chemical changes occur during coffee roasting that are responsible for the development of pleasant aroma and flavour of coffee.
Key words: Arabica; Coffee cherry; Roasting; Robusta; Rubiacea
Risk analysis of arabica coffee supply chain in Aceh Tengah regency, Aceh Province, Indonesia
Get PDFAceh Tengah is the largest coffee plantation in Aceh. The area of coffee plantation in Aceh Tengah is 49,251 Ha. However, problems and uncertainities ofter occur in agriculture business. Arabica coffee supply chain actors often faced with several risks. That risks can hamper the supply chain opperational process. Supply chain risk that are often faced are production, quality, price and human risk. The purpose of this study are to identify the causes and consequances of risks and the level of risks in each supply chain actor. Risk identification was done using an approach of what-if analysis, and risk evaluation was developed using fuzzy FMEA model. The result shows that the higher to lower level of supply chain risk of 4 variables are (1) Price (632 FRPN), (2) Grade (500 FRPN), and (3) Production and Human (461 FRPN).
Key words: Arabica coffee; Fuzzy FMEA; Supply chain risk
Vacuum drying of peeled coffee cherry beans: Drying kinetics and physiological effects
Get PDFThe drying process is a very important step for a large part of the grains, because, in general, these products are harvested with high moisture contents, which favors rapid deterioration. Several physical, physiological and biochemical changes can occur in the grains during drying. Physiological analyzes have been used as indicators of this quality. Alternatives that allow reducing the drying time without changing the quality of the coffee are required. Considering that vacuum drying provides smaller exposure times, by reducing the vapor pressure, this study aimed at assessing the drying kinetics and the physiological effects caused in peeled coffee beans, when subjected to vacuum drying. The fruits were harvested at their maximum maturation potential and submitted to the removal of the peel by a mechanical process. The peeled fruits were dried in a vacuum oven under absolute pressures of 147, 447 and 747 mmHg (atthe local atmospheric pressure of 747 mmHg) at 40 °C, until reaching 11 kg of water/kg of material. After drying, the grains were stored under controlled conditions of refrigerated air (10 °C and 50% relative humidity) for 30 days, standardizing drying. Coffee grains were evaluated by scanning electron microscopy and drying kinetics. For the adjustment of the mathematical models, a non-linear regression analysis was performed using the Quasi-Newton method. It was concluded that the use of vacuum significantly reduced the drying time. The model that best fit was Page Modified. Drying under absolute pressure of 447 mmHg was an interesting alternative to the conventional one, as it did not damage the cellular structures of the grain, which was similar to that obtained at the local pressure of 747 mmHg. However, the lower pressure, 147 mmHg, led to significant changes in grain quality.
Key words: Absolute pressures; Mathematical models; Scanning Electron Microscopy (SEM)