Coffee Science (E-Journal)
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Soil carbon stocks cultivated with coffee in the brazilian savana: Effect of cultivation time and use of organic compost
Get PDFLand-use change (LUC) is one of the main responsible for the loss of soil organic matter (SOM) in the form of CO2 to atmosphere. The aims of the present study were i) evaluate soil C stocks due to coffee cultivation time after LUC and ii) evaluate the use of the organic compost from the by-product of bean processing as a source of SOM. The study was performed in dystrophic red latosol in the municipality of Patrocínio, MG, Brazil. Two evaluations were performed; i) three coffee (Coffea arabica L. var. Icatú Vermelho) growing areas with different implantation times (8, 15 and 37 years) in relation to Cerrado stricto sensu (reference); and ii) area cultivated with coffee ( C. arabica var. Bourbon Vermelho) that received organic compost for four years. Soil was sampled in layers 0-5, 5-10 and 10-20 cm. In the first study, the C stock (0-20 cm) was higher under native vegetation (67 Mg C ha-1) in relation to the coffee growing (63 Mg C ha-1), however, did not differ significantly and showed subtle loss rates of 0.12; 0.06 and 0.02 Mg C ha-1 year-1 for 8, 15 and 37 years, respectively. In the second study, the organic compost applied to the soil increased the C stock (0-20 cm) to 4.6 Mg C ha-1 and showed an accumulation rate of 1.15 Mg C ha-1 year-1. Thus, it is concluded that C stocks is reduced in the soil due to LUC, however, the application of organic compost increased the supply of organic material, favoring the maintenance and even increasing the stock in the soil
THE PROFILE OF SMALL COFFEE PRODUCERS IN THE SOUTH OF MINAS GERAIS, BRAZIL
Get PDFHighly appreciated by all people worldwide, coffee is a commodity with great economical weight in Brazil. While underscoring analyses on coffee production by the scientific community, current assay deals with the profile of coffee producers in the rural regions of the towns Machado, Poço Fundo and others in the south of the state of Minas Gerais, Brazil. Field work with 225 small producers of the region comprised questionnaires which were analyzed and grouped statistically in discriminating clusters. The correlation of variables was assessed by Pearson´s methodology. Results show that schooling level had a positive correlation with regard to the adequate use of fertilizers and insecticides. Higher schooling level provided greater knowledge on normalizations and correct soil management
THE CONTINUAL IMPROVEMENT IN THE CERTIFICATION OF COFFEE FARMS: A CASE STUDY
Get PDFThe certification of agricultural products is considered a strategy that promotes sustainability and appreciation of product. In coffee production, the Certifica Minas Café is the only public coffee certification program in Brazil. However, over the years, many coffee farms that have this certification reduce their competence to meet the requirements, stabilizing at minimum levels of compliance, which allows maintaining the certificates, but does not promote continual improvement. Therefore, this study aimed to evaluate the effect of Certifica Minas Café certification on the improvement of sustainability over time on coffee farms. For this, a case study with two properties in the south of the state of Minas Gerais was carried out, in which one of them quest to achieve continuous improvement, while the other did not. On the coffee farm of the first case was observed a reduction in investment and low concern to maintain the requirements established by the certification, while the coffee farm of the second case reduced the number of requirements requested by the certification program over time. Lastly, this paper hypothesizes that improvement of sustainability depends on understanding the benefits of certification in the long term and is related to a behaviour change by the certified farm
QUALITY OF NATURAL AND PULPED COFFEE AS A FUNCTION OF TEMPERATURE CHANGES DURING MECHANICAL DRYING
Get PDFThe research evaluates the sensorial quality of processed and dried coffee beans in different ways. Two types of processing were performed: dry and wet; And seven drying methods: drying in the terrier, and mechanical drying with heated air at 50ºC until coffee reaches 30% water content, followed by drying with air heated to 35ºC until reaching 11% water content; drying in fixed-layer dryers with heated air at 45 ° C until the coffee reaches 30% water content, followed by drying with heated air at 35 ° C until reaching 11% water content; and drying in fixed layer dryers with heated air at 40 ° C until coffee reaches 30% water content, followed by drying with heated air at 35 ° C until reaching 11% water content; drying in fixed layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 50 ° C until reaching 11% water content; drying in fixed-layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 45 ° C until reaching 11% water content; drying in fixed-layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 40 ° C until reaching 11% water content. The mechanical drying system consisted of three dryers of fixed layer, allowing the control of temperature and drying flow. The cafes were tasted according to the evaluation system proposed by the American Specialty Coffee Association (SCAA). Analyzes of the physical-chemical composition and physiological quality of the grains were carried out, involving: acidity grease, potassium leaching, electrical conductivity, color and germination. The results show that the pulped coffee is more tolerant to drying than the natural coffee, regardless of how it was dried
Decomposition and nitrogen mineralization from green manures intercropped with coffee tree
Get PDFThe knowledge about the rate of decomposition and nitrogen mineralization of green manures provides synchronization with the higher absorption stage by the coffee tree. The rate of decomposition and nitrogen mineralization varies according to the species of green manure and with the environmental factors. The aim of the present study was to evaluate the decomposition and nitrogen mineralization of two green manures intercropped with coffee trees for three different periods. The experiment was divided into two designs for statistical analysis, one referring to the characterization of plant material (fresh mass, dry matter, dry matter content, nitrogen concentration and accumulation in the jack bean (Canavalia ensiformis) and hyacinth bean (Dolichos lablab) and another to evaluate the rate of decomposition and N mineralization of these species. The decomposition rate decreased in both species as their growth time increased in the field. The decomposition was influenced by the phenology of green manures. Nitrogen mineralization of the jack bean decreased as the growth period in the field increased and was faster than hyacinth bean only when cut at 60 days. The N mineralization was slower than mass decomposition in both species
Agronomic performance and adaptability of arabic coffee resistant. To leaf rust in the central brasilian savanna
Get PDFBreeding programs and later indication of rust resistant cultivars for different environments and crops systems, in the concept of diseases integrated control, reach out for productivity raising and reduced production costs. The aim of this work was to evaluate the agronomic performance and adaptability of new Coffea arabica cultivars and progenies resistant to leaf rust in Central Brazilian Savanna. The experiment has been conducted since 2008 in an experimental area of Embrapa Hortaliças. Twenty three resistant cultivars, four progenies and three susceptible cultivars as controls, were assessed in a complete randomized block design with four replicates. The following traits were analyzed: plant height, stem diameter, canopy projection, number of plagiotropic branches, yield, grains percentage retained in sieves above 17, grain ripening and diseases resistance. Catucaí 2SL, Sacramento and Araponga stood out in vegetative growth. The highest yields are observed for IPR 103, Obatã 1669-20, Palma II, Sabiá 398 and Acauã, with values higher than 60 sacks per hectare. Among all these cultivars is observed high resistance to rust leaf and greater susceptibility to brown eye spot in the cultivar Acauã, for the place and period of evaluation
QUALITY OF NATURAL COFFEE DRIED UNDER DIFFERENT TEMPERATURES AND DRYING RATES
Get PDFThe final quality of coffees depends on the preservation of the cell membranes of the coffee beans, which can be damaged during the drying. Thus, the aim of this study was to assess the immediate and latent effects of the air temperature and drying rate on the sensorial quality of natural coffees, as well as its relationship with the chemical e physiological characteristics of the coffee beans. Mature fruits of arabica coffee were harvested and sundried to moisture content of approximately 35% (wb) and then moved into a mechanical drier under different conditions of drying. This process involved the combination of three dry bulb temperatures – DBT (35°C, 40°C, and 45°C) and two dew point temperatures – DPT (2.6°C and 16.2°C). Thus, the relative humidity of the air used for drying was a dependent variable of DTB and DPT, and as consequences, different drying rates were achieved for each DBT. The increase in the drying rate for the temperatures 35°C and 40°C has a negative effect on the final quality of natural coffee beans. However, for the temperature of 45°C, the effects of the drying rate on the coffee beans are overlaid by the thermal damages that are caused at this level of heating. Higher sensory scores for coffee are linked to lower values of electrical conductivity and potassium leaching of the exudate of the coffee beans, as well as lower values of fatty acids. It is emphasized that while the temperature of 35º C is recommended for the production of specialty coffees the temperature of 45º C is not
Quality evaluation of Coffea canephora ‘Apoatã’ seeds for rootstock production
Get PDFCoffea canephora ‘Apoatã’ seeds are used for the formation of rootstocks for grafting of C. arabica seedlings. The quality of seeds and the individualization of used genotypes are prevalent factors for the formation of vigorous rootstocks that will enhance the formation of quality seedlings. The aim of the present study was to characterize and evaluate the seed quality of C. canephora ‘Apoatã’ genotypes for potential use of rootstocks for C. arabica species. Were used seeds of 30 C. canephora ‘Apoatã’ genotypes, obtained from the experimental field of Embrapa Rondônia in Ouro Preto do Oeste, RO, Brazil. The seeds were processed and subjected to germination, first germination count and tetrazolium tests. Moisture, 100- seed mass and chemical composition analyses of seeds were also determined. The mass, physiological quality and chemical composition of C. canephora ‘Apoatã’ seeds vary according to the genotype. The variation of the physiological quality of C. canephora ‘Apoatã’ seeds is not related individually to caffeine, total sugars, ash, ether extract, crude fiber protein and chlorogenic acid. Seed batches of C. canephora ‘Apoatã’ from different genotypes contain seeds of different sizes, being indicated the classification before the processing stage in order to prevent mechanical damages
PROFILE OF ORGANIC ACIDS AND BIOACTIVE COMPOUNDS IN THE SENSORY QUALITY DISCRIMINATION OF ARABICA COFFEE
Get PDFThis study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the 2010, 2011 and 2012 crop seasons, beverage quality was analyzed, as well as the profile of organic acids and bioactive compounds caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA) in raw coffee beans from genotypes Bourbon Amarelo and Acaiá. The samples were collected in commercial fields with altitudes ranging from 932 to 1391 m, in the municipality of Carmo de Minas, MG, Brazil. Two processing methods were adopted: dry process (natural) and wet process (mechanically pulped and demucilaged coffee). All harvest and post-harvest procedures were carried out according to the main technologies for the production of specialty coffees. The sensory analysis was performed using the methodology proposed by the Specialty Coffee Association of America (SCAA). Chemical analyses were performed by High performance liquid chromatography. Data were investigated using Principal Component Analysis (PCA). The variations in the contents of organic acids and bioactive compounds were due to the coffee processing method. For genotypes Bourbon Amarelo and Acaiá, the differences in the organic acid profile, associated with caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA), were essential to differentiate the quality of mechanically pulped and demucilaged coffee. No significant differences were observed in the sensory quality of natural coffee due to the analysis of organic acids and bioactive compounds.This study was conducted to investigate the potential of organic acids and bioactive compounds present in rawbeans to differentiate the sensory quality of coffee from different genotypes and processing methods. During the 2010, 2011 and 2012 crop seasons, beverage quality was analyzed, as well as the profile of organic acids and bioactive compounds caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA) in raw coffee beans from genotypes Bourbon Amarelo and Acaiá. The samples were collected in commercial fields with altitudes ranging from 932 to 1391 m, in the municipality of Carmo de Minas, MG, Brazil. Two processing methods were adopted: dry process (natural) and wet process (mechanically pulped and demucilaged coffee). All harvest and post-harvest procedures were carried out according to the main technologies for the production of specialty coffees. The sensory analysis was performed using the methodology proposed by the Specialty Coffee Association of America (SCAA). Chemical analyses were performed by High performance liquid chromatography. Data were investigated using Principal Component Analysis (PCA). The variations in the contents of organic acids and bioactive compounds were due to the coffee processing method. For genotypes Bourbon Amarelo and Acaiá, the differences in the organic acid profile, associated with caffeine, trigonelline and chlorogenic acids (3,4 and 5-CQA), were essential to differentiate the quality of mechanically pulped and demucilaged coffee. No significant differences were observed in the sensory quality of natural coffee due to the analysis of organic acids and bioactive compounds
FUZZY LOGIC AND CLUSTER ANALYSIS IN THE QUALITY OF THE BEVERAGE FROM CONILON COFFEE
Get PDFThe quality of coffee beverages has been under study due to the demand of the consumer market for both arabica and conilon coffee. The aim of this work was to study beverage quality from different clones by means of sensory analysis, in 13 clones of the variety Victoria INCAPER 8142 produced at average altitudes of 100.0 m and 528.0 m and with the cherry fruits processed by natural drying or depulping. Fuzzy classification was adopted for the global scores obtained in the sensory analysis, on a scale of 70.0 to 100.0 points, with the Euclidean distance from the cluster analysis being used to define the dissimilarity between the global fuzzified scores for the different clones at the two altitudes and for the two methods of processing the fruit. Clones C4 and C10, at the intermediate maturation stage, presented a mean global score (GS) of 85.0 points for the coffee produced at the altitude of 528.0 m and for the depulped fruit, corresponding to a degree of fuzzy pertinence (FI) of 0.50, and being classified as fine coffee. These same clones presented dissimilarities in the beverage produced by the depulped fruit, with better quality for the coffee at the higher altitude. The fuzzy classification taken together with the cluster analysis to interpret the mean global scores (GS) in the sensory analysis of the beverage for the different treatments under study identified variation in beverage qualit