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Journal articles on the topic "Gourmet coffees"
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de Araújo, Taynná Kevla Lopes, Rossana Oliveira Nóbrega, David Douglas de Sousa Fernandes, Mário César Ugulino de Araújo, Paulo Henrique Gonçalves Dias Diniz, and Edvan Cirino da Silva. "Non-destructive authentication of Gourmet ground roasted coffees using NIR spectroscopy and digital images." Food Chemistry 364 (December 2021): 130452. http://dx.doi.org/10.1016/j.foodchem.2021.130452.
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Echols, Marsha A. "Geographical Indications for Foods, Trips and the Doha Development Agenda." Journal of African Law 47, no. 2 (October 2003): 199–220. http://dx.doi.org/10.1017/s0021855303002092.
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Geographical indications (GI's) for foods link a quality or characteristic of a product to its locality of origin. GI's usually represent traditional or artisanal knowledge and techniques, yet they are recognized as a form of intellectual property. A GI may propel a food or beverage product from commodity status (blue cheese) into the high value niche or gourmet market (Roquefort cheese) and, consequently, can have a positive social and economic impact on farmers and rural development. African teas, coffees and other special products might benefit from greater international recognition and protection of GI's. Geographical indications are defined in but receive very limited international protection under the WTO Agreement on Trade-Related Aspects of Inellectual Property (TRIPS). Most regulation of GI's in national (e.g., in the Cote d'Ivoire and South Africa) or regional (e.g., the Bangui Agreement and in the E.C.). At the WTO and during the Doha Development Round discussions Kenya, Mauritius, Nigeria and South Africa, among other African countries, have argued for the expansion of the TRIPS rules, as have the E.C. and Switzerland. Ausralia, Japan, and the U.S., several countries in Latin America, and others conside GI's as likely protectionist measures and prefer to rely on trademarks. Each African country must determine whether the potential benefits of GI's—including their positive impact on rural development—sufficiently balance the costs of implementing some form of an international system.
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Shields, Deborah H., Kattia M. Corrales, and Elizabeth Metallinos-Katsaras. "Gourmet coffee beverage consumption among college women." Journal of the American Dietetic Association 104, no. 4 (April 2004): 650–53. http://dx.doi.org/10.1016/j.jada.2004.01.015.
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Mathieu, Paula. "Economic citizenship and the rhetoric of gourmet coffee." Rhetoric Review 18, no. 1 (September 1999): 112–27. http://dx.doi.org/10.1080/07350199909359259.
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Leal, Anna Karolyne Lages, Ricardo Santos Silva, Elis Cristina de Sousa Ferreira, Raissa Soares Penha Ferreira, and Maria do Socorro Nahuz Lourenço. "The quality of roasted and ground brazilian coffee: Chemical analysis of the effect of fixed mineral residue e different types of packaging on moisture content." Research, Society and Development 10, no. 5 (April 30, 2021): e11810514630. http://dx.doi.org/10.33448/rsd-v10i5.14630.
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The agricultural production of national coffee faces controversy regarding the quality of roasted and ground coffee, being susceptible to quality loss because of oxygen and humidity exposure and high storage temperatures. In light of the importance of coffee to the Brazilian economy and consumption, a survey was made of the main brands of coffee sold in establishments in the city of São Luís, observing the presence or absence of the ABIC quality seal, the category (traditional, extra-strong, superior, gourmet), and the most common packaging types (pillow and vacuum-sealed bags). Then, two purity parameters established by ABIC – humidity and fixed mineral residue – were determined quantitatively in the eight representative samples. The analyses were performed following the procedures described by the Adolf Lutz Institute (2008). The survey revealed that the superior and gourmet categories of coffee are not easily found, while traditional and extra-strong coffee is very accessible, both in pillow and vacuum-sealed bags. The moisture level results showed two brands (A2 and A3) within the standards established by INMETRO for coffee in both pillow and vacuum-sealed bags. Of the samples of fixed mineral residue that were collected, brand A1 was observed to be in conformity with legislation, for coffee packaged in both pillow and vacuum-sealed bags, and brand A4 showed results for pillow bags within the given parameters. Statistical design was applied to verify the effect of packaging (pillow and vacuum-sealed bag) on moisture levels between different brands using analysis of variance (ANOVA). The results showed that despite displaying the ABIC seal attesting to the quality of the product, without fraud and free of impurities, 50% of the samples analyzed showed alterations in moisture level and 62.5% showed fixed mineral residue levels above the standards established by Brazilian legislature.
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Sousa, Maísa Mancini Matioli de, Fabio Antonialli, Rafaela Corrêa Pereira, Michele Nayara Ribeiro, Fabiana de Carvalho Pires, Suzana da Silva Moreira, Paulo Henrique Montagnana Vicente Leme, and Rosemary Gualberto Fonseca Alvarenga Pereira. "Development and optimization of coffee gelato: a sensory perspective." British Food Journal 121, no. 5 (April 25, 2019): 1116–24. http://dx.doi.org/10.1108/bfj-10-2018-0664.
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PurposeThe purpose of this paper is to optimise and characterise the sensory aspects of gelatos flavoured with different types of coffee preparations (brewed, espresso and soluble), to select the most acceptable formulation and investigate the influence of hedonic claims on the consumer acceptance of this product.Design/methodology/approachFirst, the optimal concentration of each coffee type (brewed, soluble and espresso) to be added to the gelato was determined using the just-about-right scale. Second, the acceptance and purchase intentions towards gelatos flavoured with different concentrations of each type of coffee were determined. Finally, the most acceptable concentration for each flavour was selected based on purchase intentions and three other hedonic claims (i.e. texture, flavour and overall impression).FindingsThe estimated optimal concentrations of coffee (in relation to syrup) were found to be 111.09, 135.31 and 59.38 per cent for brewed, espresso and soluble coffee, respectively. Gelatos flavoured with soluble coffee were accepted more readily and associated with higher purchase intentions based on the evaluated sensory attributes (i.e. colour, taste, texture, softness and overall impression). The sensory perceptions towards these gelatos did not change significantly based on the evaluated hedonic claims (“coffee”, “soluble coffee” and “gourmet coffee”). This reveals that consumers may not be influenced by specific information and/or hedonic claims in the case of coffee gelatos.Originality/valueBesides encouraging the availability of a variety of coffee products on the market, this work also supports future studies aimed at the optimization of coffee products from a sensory perspective.
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Czarniecka-Skubina, Ewa, Marlena Pielak, Piotr Sałek, Renata Korzeniowska-Ginter, and Tomasz Owczarek. "Consumer Choices and Habits Related to Coffee Consumption by Poles." International Journal of Environmental Research and Public Health 18, no. 8 (April 9, 2021): 3948. http://dx.doi.org/10.3390/ijerph18083948.
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Coffee is one of the most popular drinks consumed in the world, also in Poland. In the literature, much attention is paid to the influence of coffee on human health, especially daily intake of caffeine, and also purchasing consumer behavior. There is a lack of research devoted to consumer choices and habits in relation to coffee consumption and brewing method. Therefore, the aim of this study is to describe the characteristics of coffee consumers and present their segmentation based on consumer choices and habits towards coffee consumption. The study was performed using the computer-assisted web interviewing (CAWI) method on a group of 1500 adults respondents in Poland reporting the consumption of coffee. We collected information about consumer choices and habits related to coffee consumption, including brewing method, place of consuming coffee, and factors determining coffee choices. Using cluster analysis, we identified three main groups of coffee consumers. There are “Neutral coffee drinkers”, “Ad hoc coffee drinkers”, and “Non-specific coffee drinkers”. The respondents in the study are not coffee gourmets; they like and consume coffee, but these are often changing choices. To conclude, it can be stated that the Polish coffee consumer prefers conventional methods of brewing coffee (like a “traditionalist”) but is open to novelties and new sensory experiences. Based on study results it is possible to know the coffee drinking habits in Poland.
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Teixeira, Alexsandro Lara, Flávio de França Souza, Antonio Alves Pereira, Antonio Carlos Baião de Oliveira, and Rodrigo Barros Rocha. "Selection of arabica coffee progenies tolerant to heat stress." Ciência Rural 45, no. 7 (July 2015): 1228–34. http://dx.doi.org/10.1590/0103-8478cr20130317.
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Due to high temperatures, practically all coffee farms in the state of Rondonia are of the C. canephora species. Thus, importing arabica coffee from other states becomes necessary for composition of blends, as well as for the specialty or gourmet coffee market. The purpose of this study was to select arabica coffee genotypes that exhibit satisfactory agronomic performance under high temperature conditions. The experiment was conducted in OuroPreto do Oeste, RO, Brazil, with mean annual temperature of 25.8°C and mean annual rainfall of 2300mm year-1. The experiment was composed of 114 arabica coffee genotypes, with 103 progenies and eleven control cultivars, provided by EPAMIG. A randomized block experimental design was used with three replications, spacing of 3.0x1.0 meters and five plants per plot. All the crop seasons showed significant difference for the green coffee yield trait. In joint analysis, significant differences were detected among progenies and control cultivars. In the average of the four harvests, green coffee yield was 32.38 bags ha-1. The cultivars 'CatuaíVermelho IAC 15', 'Obatã IAC 1669-20' and 'Catucaí Amarelo 2SLCAK' stood out, achieving yields greater than 40 bags ha-1. The gain obtained from selection was 14.33 bags ha-1, which is equivalent to an increase of 44.04% in production of green coffee. The progeny H514-7-10-6-2-3-9 stood out with an average yield of 51.20 bags ha-1. In regard to maturation cycle, 56% of the progenies were classified as early maturity and 44% as medium maturity. Late maturity genotypes were not observed
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Nigh, Ronald. "Organic Agriculture and Globalization: A Maya Associative Corporation in Chiapas, Mexico." Human Organization 56, no. 4 (December 1, 1997): 427–36. http://dx.doi.org/10.17730/humo.56.4.w761q3q1h4h8m247.
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Indigenas de la Sierra Madre de Motozintla (ISMAM), the world's foremost producer of organic gourmet coffee, is a prominent example of an associative corporation, an organizational form combining aspects of traditional Indian social organization and modern capitalist enterprises. The development of ISMAM's organic strategy is analyzed as acheiving multiple goals, including improving soils and improving marketing conditions by permitting greater value-added to growers through direct access to high-value markets. The role of external brokers and the impact of organic marketing on organizational structure are analyzed. Though not typical, ISMAM is an encouraging example of a viable small-farmer strategy for meeting the economic and political challenge of globalization.
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Bertoldi, Bernardo, Chiara Giachino, and Silvio Marenco. "Bringing gourmet coffee to India: lessons of an Italian firm in an emerging market." Journal of Business Strategy 33, no. 5 (August 31, 2012): 32–43. http://dx.doi.org/10.1108/02756661211282777.
Full textDissertations / Theses on the topic "Gourmet coffees"
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Quadros, Allan Vieira de Castro 1984. "Estruturas de governança na cadeia produtiva de cafés gourmet = o caso dos produtores da Alta Mogiana." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/286134.
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Orientador: Walter BelikDissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Economia
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Resumo: O consumo crescente de cafés de melhor qualidade no Brasil e no mundo, assim como a busca de maior rentabilidade e proteção no segmento rural vêm estimulando a diferenciação do café commodity. Essa diferenciação é realizada por meio de investimentos específicos na produção, os quais geram quase-rendas. No entanto, mesmo cafeicultores que venceram concursos de qualidade encontram dificuldades em comercializar o café gourmet a um preço diferenciado, não se apropriando, portanto, das quase-rendas geradas. Com base na Economia dos Custos de Transação, pode-se asseverar que a apropriação dessas quase-rendas depende de fatores institucionais que caracterizam a relação produtor - indústria - consumidores. Para avaliar quais seriam as estruturas de governança redutoras de custos de transação e que permitiriam apropriação de quase-rendas pelo segmento rural, optou-se por realizar estudo de caso dos produtores da região da Alta Mogiana. Foram entrevistados cinco produtores cooperados de porte pequeno e médio, a cooperativa local e um grande produtor. Partiu-se da hipótese de que a integração vertical seria a estrutura mais adequada à produção gourmet. Para os grandes produtores, essa seria uma estratégia viável, dado o nível de capitalização. Contudo, os pequenos e médios produtores teriam de adotar a coordenação horizontal (cooperativa) a fim de possibilitar a integração vertical e apropriação de uma marca, bem como facilitar a obtenção de contratos de comercialização de cafés gourmet com outras torrefadoras. De ambas as formas, os pequenos e médios produtores poderiam se apropriar das quase-rendas oriundas da diferenciação. Os resultados demonstraram que para o grande produtor a estrutura verticalizada é adequada. No entanto, o sistema de cooperativa com torrefadora e marca própria de café gourmet não se apresentou como uma estrutura de governança eficiente quando os pequenos e médios produtores cooperados vendem café diferenciado diretamente à cooperativa. Por outro lado, a coordenação horizontal demonstrou ser eficiente na intermediação/ facilitação de contratos de comercialização de cafés gourmet por esses produtores com outras torrefadoras
Abstract: The growing consumption of better quality coffee in Brazil and worldwide, as well as the search for more profitability and protection in the rural segment have stimulated the differentiation of the commodity coffee. This differentiation is achieved by specific investments in production, which generate quasi-rents. However, even coffee growers who have won quality contests face difficulties to commercialize the gourmet coffee at a differentiated price, not appropriating so, the generated quasi-rents. Based on the Transaction Costs Economics, it is possible to assert that the appropriation of these quasi-rents is contingent on institutional factors that characterize the grower - industry- customer relationship. In order to evaluate which would be the transaction cost reducing governance structures that would allow appropriation of quasi-rents by the rural segment, it was opted to accomplish a case study of the Alta Mogiana's region growers. Five small and medium cooperated growers, the local cooperative and one major grower were interviewed. The starting point was the hypothesis that the vertical integration would be the most adequate structure. For major growers, that would be a feasible strategy, given the capitalization level. However, the small and medium growers would have to adopt horizontal coordination (cooperative) in order to make vertical integration and brand appropriation possible as well as to facilitate the obtainment of gourmet coffees commercialization contracts with other roasters firms. Either way, the small and medium growers would be able to appropriate the quasi-rents from differentiation. The results demonstrated that for the major grower the verticalized structure is adequate. However, the cooperative system with roaster and own gourmet coffee brand did not present itself as an efficient structure when the small and medium cooperated growers sell differentiated coffee to the cooperative. On the other hand, the horizontal coordination demonstrated being efficient in the intermediation / facilitation of gourmet coffee commercialization contracts for these growers with other roaster firms
Mestrado
Desenvolvimento Economico, Espaço e Meio Ambiente
Mestre em Desenvolvimento Econômico
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Castillo, Castillo Jose Erick, Conislla Luz Mery Mojica, Rodríguez Daniel Gonzalo Mosquera, Valerio Janis Yesus Onofre, and Carrasco Luis Alfredo Tafur. "Qhapaq Coffee Gourmet." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626273.
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Hoy en día en el Perú, más del 70% del mercado consume café soluble y alrededor del 30% consume cafés especiales y de calidad, como orgánico y cafés de especialidad. Sin embargo, se ha detectado que uno de los grandes problemas es dónde comprar un buen café orgánico saludable de garantía, asimismo el desconocimiento del origen de cultivo del producto.
El presente trabajo tiene como objetivo desarrollar una propuesta para aliviar ese problema, para ello ofrecemos un café tostado molido y en grano en presentaciones de 250 gramos y 500 gramos identificado según la región de cultivo, como Amazonas, Ayacucho, Cajamarca, Huánuco, Junín, Pasco y San Martin, el producto estará certificado como orgánico y con nivel muy bajo de Glifosato < 0.01 mg/ kg.
Se validó la idea del proyecto a través del estudio de mercado cualitativa realizado a una muestra de 10 personas especializadas en el producto. Realizamos el análisis externo e interno del proyecto, en el cual se identificó factores que tienen o podrían tener incidencia a lo largo del proyecto de negocio. Con la información obtenida, se ha elaborado el plan de marketing, luego de proyectar las ventas y establecer los costos de producción, gastos administrativos y de operaciones, se procedió a calcular la rentabilidad del proyecto aplicando los indicadores, arrojando resultados alentadores para poder realizar el proyecto.
El análisis financiero del proyecto es positivo. Para los accionistas el proyecto ofrece una rentabilidad máxima (TIR) de 147% mientras que el costo de oportunidad que exigen es de 39% (COK).Today in Peru, more than 70% of the market consumes soluble coffee and about 30% consume special and quality coffees, such as organic and specialty coffees. However, it has been detected that one of the big problems is where to buy a good organic coffee healthy guarantee, as well as the lack of knowledge of the origin of cultivation of the product. This work aims to develop a proposal to alleviate this problem, for this we offer a ground roasted coffee and grain in presentations of 250 grams and 500 grams identified according to the growing region, such as Amazonas, Ayacucho, Cajamarca, Huánuco, Junín, Pasco and San Martin, the product will be certified as organic and with very low glyphosate level < 0.01 mg/ kg. The idea of the project was validated through the qualitative market study carried out on a sample of 10 people specialized in the product. We carried out the external and internal analysis of the project, in which factors were identified that have or could have an impact throughout the business project. With the information obtained, the marketing plan has been developed, after projecting sales and establishing production costs, administrative and operating expenses, the profitability of the project was calculated by applying the indicators, yielding encouraging results to be able to carry out the project. The financial analysis of the project is positive. For shareholders the project offers a maximum return (TIR) of 147% while the opportunity cost, they demand is 39% (COK).
Tesis
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Vargas, Carlos, and Sandra Miranda. "Cannabis Coffee Shop." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/143146.
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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN ADMINISTRACIÓN
Carlos Vargas [Parte I], Sandra Miranda [Parte II]En respuesta a la necesidad detectada y no atendida de una parte de la población que se encuentra entre los 20 y 45 años de edad, que trabajan en la comuna de Providencia, en la Región Metropolitana, es que nace Cannabis Coffee Shop (CCS) con el fin de satisfacer la compra de productos cannabicos de colección, en los tiempos libres que se dan en los horarios de trabajo de estas personas, dentro de un lugar moderno, vanguardista y amigable con el medio ambiente, donde además tuvieran la posibilidad de probar productos de cafetería gourmet. Según éste estudio a marzo del 2016, solo hay un competidor, que se encuentra posicionado en la comuna de Santiago, lo que hace de la ubicación de CCS una ventaja competitiva. Debido al proyecto que hoy se encuentra en la Cámara de Diputados sobre el cambio a la ley 20.0001, es que la industria de las cafeterías y growshop2 se ha visto en un constante crecimiento y renovación. Dada la experiencia del equipo gestor de éste estudio, las buenas relaciones con mayoristas claves, las consignaciones con Sweet Fusión con un margen asegurado y pagos a 30 días y el reciente auspicio de Nirvana (marca internacional de semillas de Holanda), preceden el éxito y consolidación al primer año de iniciado CCS. La inversión iniciales es de 983 UF y se espera obtener utilidades por 2000 UF al quinto año, con un valor actual neto (VAN) de 1145 UF y una tasa interna de retorno (TIR) de 47%.
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Piccino, Sébastien. "Rôle des constituants chimiques du café vert, du terroir et des traitements post-récolte sur la qualité aromatique du "Bourbon Pointu"." Thesis, La Réunion, 2011. http://www.theses.fr/2011LARE0021.
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Cette thèse est consacrée à l’étude du café « Bourbon Pointu », Coffea arabica var. laurina, né d'une mutation spontanée de la variété Bourbon à l’île de La Réunion. Les teneurs moyennes des composés majoritaires non volatils du café vert sont (pourcentage de matière sèche) les suivantes : saccharose (7,1), trigonelline (1,3), caféine (0,75), acide caféoyl-5- quinique (4,7), acide palmitique (5,0), acide linoléique (6,5). L’analyse sensorielle a permis de mettre au point un profil de torréfaction original de courte durée. Parmi les 145 composés volatils extraits des poudres de café torréfié par SPME, cinq sont majoritaires (teneurs moyennes en ppm): acide acétique (34), 2-furaneméthanol (117), 5-méthyl-2-furfural (166), furfural (144), 2-méthylpyrazine (47). Ces cinq composés volatils extraits par SPE se retrouvent dans le café en tasse : acide acétique (23), 2-furaneméthanol (405), 5-méthyl-2-furfural (36), furfural (85), 2-méthylpyrazine (73) avec en plus, la -butyrolactone (97). Le ratio entre la concentration de la molécule et son seuil de perception définit l’Odor Activity Value (OAV). La conversion des concentrations des composés volatils en unités OAV a permis de dégager neuf molécules ayant un impact olfactif important : 2-furfurylthiol (café torréfié), 2-méthylpropanal (chocolat), dodécanal (agrume), 2-éthylhexan-1-ol (agrume), -pinène (boisé, agrume), furfural (boisé, caramel), 2-hydroxy-3-méthylcyclopent-2-én-1-one (érable), hex-2-énal (pomme verte), 2-méthylbut-2-énal (fruité, vert). La détermination de ces OAV a permis de différencier les trois catégories commerciales au niveau olfactif avec la prédominance d’aldéhydes pour les « Grand cru », le phénylacétaldéhyde pour les « Sublime », et les pyrazines pour les « Authentique ». Les conditions géoclimatiques et les transformations post-récoltes influencent de façon non négligeable la composition chimique du café vert et donc les arômes générés lors de la torréfaction et en conséquence, la répartition des cafés dans les trois catégories. L’ensemble de ces résultats fait du «Bourbon Pointu», un café haut de gamme classé parmi les «cafés gourmets»This thesis is devoted to the study of “Bourbon Pointu” coffee, Coffea arabica var. laurina, born from a spontaneous mutation of the Bourbon variety in Reunion Island. The mean contents of non-volatile main compounds of green coffee are (percentage of dry matter): sucrose (7.1), trigonellin (1.3), caffeine (0.75), cafeoyl-5-quinic acid (1.7), palmitic acid (5.0), linoleic acid (6.5). Sensory analysis allowed to develop an original short time roasting profile. Among the 145 volatiles compounds extracted from roasted coffee powders by SPME, the mean contents of the five major components (ppm) are: acetic acid (34), 2-furanmethanol (117), 5-methyl-2-furfural (166), furfural (144), 2 methylpyrazine (47). These five volatile compounds extracted by SPE are found in the brew coffee: acetic acid (23), 2-furanmethanol (405), 5-methyl-2-furfural (36), furfural (85), 2- methylpyrazine (73) plus -butyrolactone (97). The ratio of molecule content to its perception threshold defines the “Odor Activity Value” (OAV). The conversion of the contents of volatile compounds in units OAV emphasized nine molecules with an important olfactory impact: 2-furfurylthiol (roasted coffee), 2-methylpropanal (chocolate), dodecanal (citrus), 2-ethylhexan-1-ol (citrus),-pinene (woody, citrus), furfural (woody, caramel), 2-hydroxy-3-methylcyclopent-2-en-1-one (maple), hex-2-enal (green apple), 2-methylbut-2- enal (fruity, green). The determination of these OAV differentiated the three commercial categories related to their typical odor due to the predominance of aldehydes for the "Grand cru", phenylacetaldehyde for "Sublime" and pyrazines for "Authentic". Geoclimatic conditions and post-harvest processing have a significant influence on the green coffee composition, on the flavors generated during roasting and thus, on the coffee distribution in the three categories. All these results define the "Bourbon Pointu" as a premium coffee and classify it as a "specialty coffee."
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Mamontow, Anatolio. "A qualidade como base para a estrategia de diferenciação : um estudo de caso em uma empresa do segmento de cafes gourmet." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/263704.
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Orientador: Miguel Juan BacicDissertação (mestrado profissional) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecanica
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Resumo: O trabalho examina a maneira pela qual a empresa DaTerra enfrenta os desafios do atual cenário competitivo - a desregulamentação do mercado e seus efeitos no sistema Agroindustrial do Café, a mudança de hábitos dos consumidores, a segmentação dos mercados e a diferenciação do produto - e como a mesma busca adaptar-se aos novos padrões de exigências do mercado consumidor. Uma das alternativas que atende este desafio é a produção e comercialização de café gourmet, um produto diferenciado, de alto valor agregado e maior qualidade. Após examinar o ambiente competitivo, a empresa DaTerra, resolveu se tomar plantadora e produtora de café gourmet e, para isso, optou pela estratégia de diferenciação do produto através do incremento da qualidade e realizou alterações nas atividades que compõem a cadeia de valores, visando agregar valor ao produto. Com isso, a mesma espera atender aos clientes exigentes de um segmento de mercado, caracterizado pela qualidade, hábitos sofisticados e maior renda. Em contrapartida, a DaTerra espera obter maior competitividade, conquistar e expandir mercados e aumentar a rentabilidade de seu negócio, mediante a cobrança de um preço-prêmio. Além do estudo generalizado da etapa de produção do café gourmet, se inclui, de modo sucinto, o exame das etapas de torrefação (elencada pela Illycafe italiana, principal compradora do café da DaTerra) e de distribuição envolvendo a representante exclusiva da Illycafe para o Brasil, a Casa do Pão-deQueijo
Abstract: This study case examine how the firm DaTerra face the challenges of the current situation market control break and its effects on the coffee Agribusiness, the changes of consumer behavior, the market segmentation and product differentiation - seeking to adapt itself to the new demand standards of the consumer markets and how it intends to obtain competitive advantage through differentiation of its products aiming to attend certain segments of coffee market. The study shows that one of alternatives that attend to actual challenges of competitive situation is the production and commercialization of gourmet coffee, a differentiated product with high aggregate value and higher quality. DaTerra made important modifications in activities that constitute value chain, adding value to the product and enhancing it quality. DaTerra waits to conquer markets and to enhance competitiveness and profitability of its business by caming a price-prize. Studies include roasting step (Illycafe (Italy) the main buyer of DaTerra product) and its Brazilian onliest distributor Casa do Pão-de-Queijo
Mestrado
Gestão da Qualidade Total
Mestre Profissional em Engenharia Mecanica
Books on the topic "Gourmet coffees"
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The Community Kitchens complete guide to gourmet coffee. New York, N.Y: Simon and Schuster, 1986.
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Perry, Sara. The complete coffee book: A gourmet guide to buying, brewing, and cooking. San Francisco: Chronicle Books, 1991.
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Making your own gourmet coffee drinks: Espressos, cappuccinos, lattes, mochas, and more! New York: Crown Publishers, 1993.
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Ltd, ICON Group. BROTHERS GOURMET COFFEES, INC.: International Competitive Benchmarks and Financial Gap Analysis (Financial Performance Series). 2nd ed. Icon Group International, 2000.
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