Coffee Science
URI permanente desta seção${dspace.url}/handle/123456789/3355
Navegar
3 resultados
Resultados da Pesquisa
Item Agricultural Practices, Climate Resilience, and Socioeconomic Factors Influencing Coffee Value and Productivity in Vietnam(Editora UFLA, 2025-05-20) Trung, Ha Quang; Tu, Le Minh; Quang, Luong HongThis study examines the factors affecting coffee value and yield among farming households in Vietnam’s Central Highlands. Utilizing data from the Vietnam Household Agriculture Research Survey and applying ordinary least squares regression, we examine how key variables such as Arabica cultivation, organic certification, input costs, labor, household characteristics, infrastructure access, and climate resilience impact coffee productivity and profitability. The results indicate that increasing the proportion of Arabica coffee significantly enhances both coffee value and yield. Efficient management of economic inputs, particularly irrigation and pesticide use, is found to be crucial in boosting productivity. Household characteristics, including education level and social organization membership, also positively impact coffee yield and profitability, reflecting the role of knowledge dissemination and community engagement. Conversely, high labor costs and remote farm locations negatively affect coffee productivity, while drought events significantly reduce coffee value, highlighting the vulnerability of coffee production to climate change. The findings provide empirical support for policy interventions aimed at strengthening Vietnam’s coffee sector through infrastructure investment, climate adaptation strategies, and the promotion of diversified coffee varieties. Additionally, the study underscores the importance of balancing economic inputs with sustainable farming practices to enhance both environmental and financial resilience.Item Development a novel and comprehensive cupping protocols for wine coffee assessment using Qualitative Description Analysis(Editora UFLA, 2024-11-28) Hasni, Dian; Sulaiman, Ismail; Nazira, Mimi MisnaDiversification of coffee product and cnsumer demands attempt to create a new product such as wine coffee, a fermented coffee product which undergo the coffee cherries fermentation process up to 30 days or longer. As a new product, coffee wine does not have quality standard, which barriers the coffee trade and trust between coffee producers and buyer. This research aims to develop a novel and comprehensive cupping protocol for wine coffee using Qualitative Description Analysis with the presence of Specialty Coffee Association of America as guidelines. QDA is parted to three section panellist screening, panellist training and product evaluation. From 20 screened panellists, 12 are undergo to training panellist, but only 8 panelists shows consistent results, share similar understanding about wine coffee quality. The results showed that fragrance, aroma, flavour, body, aftertaste and acidity have different definition than specialty coffee from SCAA cupping protocols.Item Post-harvest processing of coffee: an overview(Editora UFLA, 2021) Das, SuryatapaCoffee 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.