Дисертації з теми "Coffre fort"
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1
Wondollek, Mattias, and Jon Werkander. "Fairtrade coffe in Indonesia : Fairtrade coffee - improved living conditions for coffee farmers, or just a higher coffe price?" Thesis, Uppsala University, Department of Business Studies, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-122877.
2
Jemel, Mayssa. "Stockage des données locales : sécurité et disponibilité." Thesis, Paris, ENST, 2016. http://www.theses.fr/2016ENST0053.
Анотація:
Le progrès technologique offre désormais de plus en plus aux utilisateurs divers équipements connectés et intelligents. En conséquence, la gestion des données entre ces équipements a fait l’objet d’ un nombre croissant d’études. Les applications déjà proposées sont principalement basées sur des solutions propriétaires dites solutions privées ou fermées. Toutefois, cette stratégie a toujours montré ses insuffisances en termes de problèmes de sécurité, de coût, de simplicité pour les développeurs et de transparence des solutions. Migrant vers des solutions standardisées, HTML5 propose de nouvelles fonctionnalités pour répondre aux exigences des entreprises et des utilisateurs. L’objectif principal est de mettre à la disposition des développeurs web un langage simple pour la mise en œuvre des applications concurrentes à moindre coût. Ces applications ne sont pas liées ni aux dispositifs utilisés ni aux logiciels installés. Trois contributions font l’objet de nos travaux. Dans la première partie, nous proposons un Coffre Fort Client basé sur les APIs HTML5 de stockage. Tout d’abord, nous commençons par le renforcement de la sécurité de ces API pour fournir une base sécurisée à notre Coffre Fort Client. Dans la deuxième contribution, nous proposons un protocole de synchronisation appelé SyncDS qui est caractérisé par son efficacité avec une consommation minimale des ressources. Nous traitons enfin les problèmes de sécurité, et nous nous concentrons principalement sur le contrôle d’accès dans le cas de partage des données tout en respectant les exigences des Coffres FortsDue to technological advancements, people are constantly manipulating multiple connected and smart devices in their daily lives. Cross-device data management, therefore, remains the concern of several academic and industrial studies. The proposed frameworks are mainly based on proprietary solutions called private or closed solutions. This strategy has shown its deficiency on security issues, cost, developer support and customization. In recent years, however, the Web has faced a revolution in developing standardized solutions triggered by the significant improvements of HTML5. With this new version, innovative features and APIs are introduced to follow business and user requirements. The main purpose is to provide the web developer with a vendor-neutral language that enables the implementation of competing application with lower cost. These applications are related neither to the used devices nor to the installed software. The main motivation of this PhD thesis is to migrate towards the adoption of standardized solutions to ensure secure and reliable cross-device data management in both the client and server side. There is already a proposed standardized Cloud Digital Safe on the server side storage that follows the AFNOR specification while there is no standardized solution yet on the client-side. This thesis is focused on two main areas : 1) the proposal of a standardized Client Digital Safe where user data are stored locally and 2) the synchronization of these data between the Client and the Cloud Digital Safe and between the different user devices. We contribute in this research area in three ways. First, we propose a Client Digital Safe based on HTML5 Local Storage APIs. We start by strengthening the security of these APIs to be used by our Client Digital Safe. Second, we propose an efficient synchronization protocol called SyncDS with minimum resource consumption that ensures the synchronization of user data between the Client and the Cloud Digital Safe. Finally, we address security concerns, in particular, the access control on data sharing following the Digital Safe requirements
3
Cayllahua, Paytan Alexander, Garcia Grezia Valeria Rojas, León Ricardo Arturo Ramos, Sánchez Silvia Maribel Ordóñez, and Solis Fiorella Salviatti. "Coffee Laundry." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654889.
Анотація:
El presente trabajo de investigación evalúa los aspectos generales del proyecto, planeamiento estratégico, investigación de mercado, plan de marketing, y la viabilidad económica y financiera para la implementación del local físico y virtual del negocio. A continuación, se describe los aspectos más importantes del estudio:
En los estudios del macroentorno se identifica que al ser un proyecto innovador existe un alto grado de oportunidades para lograr un adecuado posicionamiento en el mercado. Sin embargo, debido a la gran oferta, hay un alto grado de amenazas con relación al alto nivel de competidores que existe. También se puede identificar en el análisis interno una gran variedad de fortalezas, basándonos en la propuesta de valor de la empresa que es brindar un servicio de calidad en un ambiente acogedor, implementando una cafetería para que puedan realizar otro tipo de actividades como lo son trabajar y estudiar. Sin embargo, también existen algunas debilidades como la inexperiencia en el rubro del negocio que puede ser un factor para disminuir con capacitaciones constantes.
Por otro lado, para la investigación de mercado se realizaron entrevistas a profundidad y encuestas, las cuales, nos brindaron un público objetivo para nuestro primer año de operación, personas de lima moderna cuyo promedio de edad se encuentra entre 25 a 45 años. También el perfil de nuestro público objetivo es que valora mucho el tiempo por encima del dinero que estarían dispuestos a pagar por un servicio de calidad.
En cuanto al plan de marketing, se considera que el tamaño del mercado disponible es de 130,499 personas, lo cual nos brinda un público objetivo de 23,040 personas que corresponden al 18% del mercado para el primer año de operación. Con ello, para lograr captar al público objetivo se implementará un plan de marketing digital cuya prioridad es la elaboración del ecosistema digital (página web y redes sociales) medio por el cual se brindará la interacción necesaria para lograr una futura fidelización y reconocimiento de la marca.
En el plan operativo se diseñó la cadena de valor que especifica las actividades primarias y secundarias para el adecuado funcionamiento del local comercial. Para estas tareas, cada uno de los participantes del proyecto tomará una función que permita brindar una adecuada relación con los proveedores, accionistas y clientes.
Por último, en el plan financiero se optará por un financiamiento tradicional del 50% como aporte de los accionistas y 50% a través de una entidad financiera comprendiendo un total de S/ 317,346.54 como inversión inicial. Para ello, se evaluarán diferentes tasas en el mercado que permitan obtener un flujo de amortización adecuado a las proyecciones de gastos e ingresos. También se podrá visualizar un recupero de la inversión a corto plazo, el cual se detalla que será en 18 meses cómo se mostrará en el análisis financiero.
Finalmente, los estados financieros tienen una proyección de 3 años que muestran en un análisis vertical del estado de ganancias y pérdidas, un incremento anual del 1% en las utilidades del primer, segundo y tercer año de operación. Sin embargo, en el cuatro año se genera un incremento del 7%. Estos resultados indican que el proyecto es rentable debido a la gran demanda que tiene el rubro en el que “COFFEE LAUNDRY” se encuentra.This research work evaluates the general aspects of the project, strategic planning, market research, marketing plan, and the economic and financial viability for the implementation of the physical and virtual business premises. The most important aspects of the study are describing below: In the macroenvironment studies, it is identifying that being an innovative project. There is a high degree of opportunities to achieve a good position in the market. First, there is a significant supply, but there is a high degree of threats with a high level of competitors as well. A great variety of strengths can also be identified in the internal analysis, based on the company's value proposition, which is to provide quality service in a welcoming environment, implementing a cafeteria so that they can carry out other types of activities such as work and study. Second, there are also some weaknesses, such as inexperience in the business field that can be a factor to decrease with constant training. On the other hand, for market research, in-depth interviews and surveys were conducted, which provided us with a target audience for our first year of operation, people from modern Lima whose average age is between 25 to 45 years. Also, the profile of our target audience is that they highly value the time over the money they would be willing to pay for a quality service. Regarding the marketing plan, it is considering that the size of the available market is 130,499 people, which gives us a target audience of 23,040 people that correspond to 18% of the market for the first year of operation. With this, in order to attract the target audience, a digital marketing plan will be implemented whose priority is the development of the digital ecosystem (website and social networks) through which the necessary interaction will be provided to achieve future loyalty and brand recognition. In the operational plan, the value chain was designed that specifies the primary and secondary activities for the proper functioning of the commercial premises. For these tasks, each of the project participants will take on a role that allows providing a good relationship with suppliers, shareholders, and customers. Finally, the financial plan will opt for traditional financing of 50% as a shareholder contribution and 50% through an economic entity comprising a total of S/ 317,346.54 as initial investment. For this, different rates will be evaluated in the market that allows obtaining an amortization flow adequate to the projections of expenses and income. It will also be possible to visualize a recovery of the investment in the short term, which is detailed that it will be in 18 months how it will be shown in the financial analysis. Finally, the financial statements have a 3-year projection that shows, in a vertical analysis of the profit and loss statement, an annual increase of 1% in the profits of the first, second and third years of operation. However, in the fourth year, a rise of 7% is generated. These results indicate that the project is profitable due to the great demand for the item in which "COFFEE LAUNDRY" is located.
Trabajo de investigación
4
Almqvist, Emma, Barbara Hruzova, and Kajsa Olsson. "Changes in the coffee culture - opportunities for multinationals coffee shops?" Thesis, Halmstad University, School of Business and Engineering (SET), 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-847.
Анотація:
The Swedish coffee culture is changing and bringing new business opportunities for multinational coffee shops. Our purpose with this dissertation was to describe the Swedish coffee culture and its changes. We wanted to increase our knowledge about how these changes can make Sweden a more attractive country for coffee shops, like Starbucks, wanting to establish in Sweden.
We choose to use a qualitative method with an abductive approach. To gather the primary data we interviewed one barista and sent questionnaires to staff at different big coffee shops in Sweden. The interview questions were made out of five categories of describing culture by Rugman and Hodgetts. These answers and a multiple of articles helped us to describe the coffee culture and the changes. In the conclusion several benefits for coffee shops were identified from the cultural changes. Among the benefits we could see more knowledgeable and demanding customers. We could also distinguish a market with competing coffee shops and supporting industries well adapted to provide material needed to make the coffee. The benefits that the changes in the coffee culture bring are multiple and we see a coffee culture highly adapted to the new trend.
This dissertation can be useful for foreign coffee shops to gain knowledge about the Swedish coffee market and its culture.
New markets are opening through cultural changes, so marketers and others searching for new marketing opportunities on the Swedish coffee market should read this paper to get ideas, advices and inspiration.
5
Aga, Esayas. "Molecular genetic diversity study of forest coffee tree (Coffea arabica L.) populations in Ethiopia : implications for conservation and breeding /." Alnarp : Dept. of Crop Science, Swedish University of Agricultural Sciences, 2005. http://epsilon.slu.se/200579.pdf.
6
Muleta, Diriba. "Microbial inputs in coffee (Coffea arabica L.) production systems, southwestern Ethiopia : implications for promotion of biofertilizers and biocontrol agents /." Uppsala : Dept. of Microbiology, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/2007117.pdf.
7
Aguirre, Roldán Nicolás Fabricio, Torres Christian Andres Flores, Paz Stefano Noah Mittrany, Vera Erika Frida Peralta, and Hermitaño Valeria Alissa Rubianes. "Desarrollo de proyecto de negocio Coffee Mate." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656896.
Анотація:
El presente trabajo de investigación tiene como finalidad el desarrollo y proyección de un plan de negocio, en el que se ha creado la marca “Coffee Mate” con el objetivo de brindar café orgánico peruano con distintos sabores proveniente de la región de Junín mediante una suscripción mensual, la marca contará con el apoyo social a los distintos agricultores mediante la compra de los insumos bajo el precio establecido por el mercado generando un comercio justo para ellos. Mediante el uso de entrevistas como herramienta de validación se logra determinar que el producto responde a las necesidades de un nicho que no puede conseguir café orgánico de calidad de manera sencilla. Además, se desarrolla cada cuadrante del Business Model Canvas empleando distintas herramientas de investigación.
Como ventaja competitiva Coffee Mate dispone de muchos sabores de café artesanales que no se puede encontrar de forma regular, además de brindarle la satisfacción al cliente de apoyar a los agricultores que son afectados por la reducción injusta de precios. También, se brinda una experiencia única y personalizada mediante la página web de la marca, cabe recalcar que también se dispone de otros productos complementarios como cafeteras y tazas.
Por último, el trabajo presentará las proyecciones de ventas para los 3 años de duración del proyecto, junto a su respectivo flujo de caja en la que se detalla el financiamiento del plan de negocio con la finalidad de mostrar a detalle el crecimiento y los gastos que se incurrirá.Our research job is about the development and the projection of our business plan, in which we created the brand “Coffee Mate” with the objective to offer organic Peruvian coffee with different flavors from the region of Junin through monthly subscription, the brand will have social support to different farmers through buying all the supplies at market price generating a fair trade for them. Using interviews as a tool to validate, it is possible to determinate that our product responds at the needs of a niche that cannot buy a good organic coffee in a simple way. Moreover, we develop each quadrant of the Business Model Canvas using different investigation tools. Our competitive advantage Coffee Mate has a lot of different flavors that cannot be find on a regular way, besides of providing the satisfaction to the customer of helping the farmers that are affected for the unfair low prices. In addition, it provides a unique and personal experience through the website of the brand, it is worth say that the store also contains other complementary products such as coffee makers and cups. Lastly, the research job will present the sales projections for the three years of duration of the project, with its own cash flow in which it details all the financing that the project requires to detail the evolution and the expenses of the project.
Trabajo de investigación
8
Alva, Cornejo Diego Adolfo, Saco Vertiz Piero Benvenutto, Arfi Eytan Albert Eskenazi, Mazzola Yago Luna, and Achata Leonardo Zevallos. "Desarrollo del proyecto de negocio Makao Coffee." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2003. http://hdl.handle.net/10757/654800.
Анотація:
Nuestro trabajo de investigación consiste en el desarrollo de un plan de negocio, en el que se ha creado la marca ‘Makao Coffee’ con el propósito de ofrecer un café peruano de calidad en tueste oscuro, medio oscuro y artesanal, con sabores y aromas intensos. A partir del uso de métodos de validación, como entrevistas, hemos podido determinar que nuestro producto responde a un nicho de mercado con una necesidad insatisfecha, la falta de café oscuro.
La ventaja competitiva de nuestra marca es la calidad, ya que el café es producido a 1500 msnm en Jaén, Perú, obteniendo una calidad superior a otros cafés por el tipo de grano cultivado en esa zona. Además, como parte de la atención que brindamos, ofrecemos el molido del café a gusto del cliente para que lo utilice en la cafetera de su preferencia, y hacemos entrega del producto por medio de delivery a domicilio.
Por otro lado, se ha logrado validar la aceptación del producto a través de nuestros canales de ventas, sobre todo en la modalidad de e-commerce. De ellos, el más importante son las redes sociales, ya que nos han generado las ganancias más significativas de la empresa hasta el momento, logrando recompras que generan ingresos recurrentes para el negocio. Con ello, se tiene proyectado en un mediano plazo ampliar la línea de productos, alianzas estratégicas y la adquisición de una tostadura propia.Our research work is about the development of a business plan, in which the 'Makao Coffee' brand has been created with the purpose of offering quality Peruvian coffee in a dark, medium dark and artisan roast, with intense flavors and aromas. From the use of validation methods, such as interviews, we have been able to determine that our product responds to a market niche with an unmet need, the lack of dark coffee. The competitive advantage of our brand is the quality, since the coffee is produced at 1500 meters above sea level in Jaén, Peru, obtaining a superior quality to other coffees due to the type of grain grown in that area. In addition, as part of the attention that we provide, we offer the coffee grind to the client's taste so that they can use it in the coffee maker of their choice, and we deliver the product directly to the client. On the other hand, the acceptance of the product has been validated through our sales channels, especially in the e-commerce mode. Of all of them, the most important are the social networks, since they have generated the most significant profits of the company so far, achieving buybacks that generate recurring income for the business. With this, it is planned in the medium term to expand the product line, strategic alliances and the acquisition of an own roaster.
Trabajo de investigación
9
Alva, Cornejo Diego Adolfo, Saco Vertiz Piero Benvenutto, Arfi Eytan Albert Eskenazi, Mazzola Yago Luna, and Achata Leonardo Antonio Zevallos. "Desarrollo del proyecto de negocio Makao Coffee." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654800.
Анотація:
Nuestro trabajo de investigación consiste en el desarrollo de un plan de negocio, en el que se ha creado la marca ‘Makao Coffee’ con el propósito de ofrecer un café peruano de calidad en tueste oscuro, medio oscuro y artesanal, con sabores y aromas intensos. A partir del uso de métodos de validación, como entrevistas, hemos podido determinar que nuestro producto responde a un nicho de mercado con una necesidad insatisfecha, la falta de café oscuro.
La ventaja competitiva de nuestra marca es la calidad, ya que el café es producido a 1500 msnm en Jaén, Perú, obteniendo una calidad superior a otros cafés por el tipo de grano cultivado en esa zona. Además, como parte de la atención que brindamos, ofrecemos el molido del café a gusto del cliente para que lo utilice en la cafetera de su preferencia, y hacemos entrega del producto por medio de delivery a domicilio.
Por otro lado, se ha logrado validar la aceptación del producto a través de nuestros canales de ventas, sobre todo en la modalidad de e-commerce. De ellos, el más importante son las redes sociales, ya que nos han generado las ganancias más significativas de la empresa hasta el momento, logrando recompras que generan ingresos recurrentes para el negocio. Con ello, se tiene proyectado en un mediano plazo ampliar la línea de productos, alianzas estratégicas y la adquisición de una tostadura propia.Our research work is about the development of a business plan, in which the 'Makao Coffee' brand has been created with the purpose of offering quality Peruvian coffee in a dark, medium dark and artisan roast, with intense flavors and aromas. From the use of validation methods, such as interviews, we have been able to determine that our product responds to a market niche with an unmet need, the lack of dark coffee. The competitive advantage of our brand is the quality, since the coffee is produced at 1500 meters above sea level in Jaén, Peru, obtaining a superior quality to other coffees due to the type of grain grown in that area. In addition, as part of the attention that we provide, we offer the coffee grind to the client's taste so that they can use it in the coffee maker of their choice, and we deliver the product directly to the client. On the other hand, the acceptance of the product has been validated through our sales channels, especially in the e-commerce mode. Of all of them, the most important are the social networks, since they have generated the most significant profits of the company so far, achieving buybacks that generate recurring income for the business. With this, it is planned in the medium term to expand the product line, strategic alliances and the acquisition of an own roaster.
Trabajo de investigación
10
Başarır, Selen Erkarslan Önder. "A Comparative Study On Design Of Turkish Coffee Brewing Machines For Self-Service: "Telve", "Kahwe" And "Gondol"/." [s.l.]: [s.n.], 2002. http://library.iyte.edu.tr/tezler/master/endustriurunleritasarimi/T000328.pdf.
11
Renström, Emma, and Martina Börjesson. "Drinking coffee for a better world." Thesis, Halmstad University, School of Business and Engineering (SET), 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-5200.
Анотація:
In the beginning of the twenty-first century it became clear what consequences companies’pursuit of economical growth had created on our environment and our social lives. Now theworld is standing in front of a challenge and that is to find a sustainable way to produce,consume and live in order to help our environment and social lives. An example of anorganization that is working towards a sustainable way of living is Fair trade LabelingOrganizations International. They set up international fair trade standards in order to supportthe sustainable development of small producers in poor countries, such as ensuring that theproducers receive prices that cover their costs.Research results indicate that the fair trade label could lower the value of the brand that it isattached to, as well as decrease the original brand’s customer loyalty. While there is also thebelief that fair trade is a positive thing for a brand. Therefore our aim with this dissertation isto look at how the consumer behavior changes when the product is co branded with the fairtrade label. We will therefore look at how co branding with the fair trade label affect differentaspects of consumer behavior. The different aspects that we have used are need recognition,information search, evaluation of alternatives, post purchase behavior and perceived brandpersonality.The study is performed on Dutch consumers by doing a quantitative research. The studyshowed that there are four variables that affect consumer behavior when co branding with fairtrade these are price sensitivity, reason for buying, expected quality and perceived brandpersonality.This study contributes to the lack of research concerning the connection between co brandingwith fair trade and consumer behavior. The conclusions drawn from this study could be usedas guidelines for company managers that are thinking of adding a fair trade label to theproduct, but it could also be used as guidelines for managers that already use fair trade.
12
Bellachew, Bayetta. "Arabica coffee breeding for yield and resistance to coffee berry disease (Colletotrichum kahawae sp.nov.)." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251997.
13
Monroy, Gildardo. "Risk Management and Perception of Coffee Growers." Doctoral thesis, Pontificia Universidad Católica del Perú, 2017. http://tesis.pucp.edu.pe/repositorio/handle/123456789/11977.
Анотація:
The current research studied the relationship between risk management by the
institutions underlying the Colombian coffee sector and risk perceptions held by Colombian
coffee growers from a neo-institutional approach, in order to explain the risk perceptions
and individual behaviors of coffee growers and establishing the effect of institutions on risk
perception and management of Colombian coffee growers. The research was performed
through an explanatory study with a sequential mixed approach, formed by two phases: (a)
a qualitative phase characterized by elaboration of taxonomies on the risks Colombian
coffee growers are vulnerable to, and on risk management instruments offered by
institutions, creating a coffee grower’s profile, sociodemographic features and exploitation
scale; and (b) a quantitative stage that developed a Structural Equation Model (SEM),
through which the existing relationship between risk management offered by Colombian
coffee sector institutions and risk perceptions of Colombian coffee growers was empirically
evaluated, by studying risk perceptions from past experiences and the way coffee growers
deal with the risk associated to situations they must face, risk attitudes and management
strategies.
The study concluded that the set of risk management instruments offered by the
institutions underlying the coffee sector lower risk exposure of Colombian coffee growers,
and also determine their risk management strategies. In addition, the current study showed
that adjusting the extended model proposed by Sitkin and Pablo (1992) showed its capacity
to capture the relationships observed in the context of the Colombian coffee grower.
Finally, the institutions underlying the coffee sectors affect risk perceptions of opportunity
or threat situations faced by coffee growers; it is also validated through the existing
relationship between the constructs.Tesis
14
GARCIA, CAROLA BERIOSKA GARCIA. "CONFORMITY ASSESSMENT IN SUSTAINABLE GREEN COFFEE AGRIBUSINESS: RECOMMENDATIONS FOR SMALL-SCALE COFFEE GROWERS FROM GUATEMALA." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2009. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=15417@1.
Анотація:
O objetivo da dissertação é analisar a importância dos mecanismos da avaliação da
conformidade para o agronegócio sustentável do café verde, tendo em vista a proposição
de recomendações para os pequenos cafeicultores da Guatemala. As oportunidades de
segmentação e diferenciação que se abrem para os produtos agroindustriais, dentre eles o
café, estão entre os fatores mais relevantes que vem influenciando a sustentabilidade dos
agronegócios. Nesse contexto, um dos impactos positivos da diferenciação no mercado de
café verde é o fortalecimento da posição competitiva dos pequenos cafeicultores nessa
cadeia agroindustrial. A motivação da pesquisa é destacar os benefícios da avaliação da
conformidade e, em particular, de seu mecanismo de certificação, para os pequenos
cafeicultores da Guatemala, na perspectiva da adoção de boas práticas agrícolas, da
rastreabilidade e do cumprimento dos padrões internacionais já aceitos no agronegócio de
café verde. A metodologia compreende: (i) pesquisa bibliográfica sobre métodos de
avaliação de sustentabilidade agrícola, boas práticas agrícolas (BPA), normalização,
rastreabilidade e avaliação da conformidade aplicadas a agronegócios sustentáveis; (ii)
descrição das práticas internacionais para o agronegócio do café verde; (iii) descrição dos
panoramas internacional e guatemalteco do agronegócio em foco; (iv) estudo de caso
sobre a Fedecocagua, uma federação de pequenos produtores de café da Guatemala, e três
de suas cooperativas; (v) formulação de recomendações para os pequenos produtores de
café verde daquele país, à luz das práticas internacionais e da iniciativa brasileira de
produção integrada do café (PIC). Destacam-se como resultados: (i) visão global das
condições competitivas do agronegócio do café verde em nível mundial e na Guatemala;
(ii) mapeamento dos modelos de cafeicultura sustentável; e (iii) diagnóstico situacional da
Fedecocagua e de três de suas cooperativas conforme as grades analíticas desta pesquisa.
Como conclusão, o trabalho identifica práticas internacionais que podem ser integradas
em um código de conduta mínimo para o agronegócio sustentável do café verde da
Guatemala.The main objective of this dissertation is to analyze the importance of conformity assessment mechanims within agribusiness context, with the view of proposing a set of recommendations for small-scale coffee growers from Guatemala. The increasing demand for healthy and social and environmentally-sound products have fostered the presence of these attributes in food products worldwide. Focusing on green coffee agribusiness, the scope of differentiation and quality concept should encompass social and environmental concerns, such as the adoption of sustainable productive systems and labor conditions under which coffee is grown, besides physical and sensorial characteristics of final product. In this context, a positive social and economical impact of differentiation in coffee market is the possibility to strengthen the position of small coffee growers in the production chain. The motivation for carrying out this research is to identify potential benefits of applying quality management and conformity assessment practices in the context of small-scale coffee growers from Guatemala, within the perspective of their continuous improvement in adopting Good Agricultural Practices (GAP), traceability procedures and their compliance with international standards already accepted by green coffee agribusiness markets, at regional and international levels. The methodology encompasses: (i) bibliographical review on methods to assess agricultural sustainability, good agricultural practices (GAP), and infrastructural technologies, more specifically standardization, traceability and conformity assessment, including certification; (ii) international practices survey concerning green coffee agribusiness, (iii) international and Guatemalan outlooks of coffee agribusiness; (iv) case study on Fedecocagua, a federation of small-scale coffee growers from Guatemala, and three of its cooperatives; (v) formulation of recommendations for small-scale coffee growers from that country, in the light of international practices and also from the experience accumulated by the Program on Coffee Integrated Production (CIP), which has been carried out in Brazil. The main results can be summarized as follows: (i) an overview of competitive drivers of green coffee agribusiness, at international and Guatemalan levels; (ii) mapping models of sustainable coffee production; and (iii) situational diagnosis of Fedecocagua according to the analytical framework designed for this research. As a conclusion, this dissertation identifies some international sustainable practices which could be integrated in a minimal conduct code concerning green coffee agribusiness in Guatemala.
El objetivo de la disertación es analizar la importancia de la evaluación de la conformidad en el agronegocio del café verde sostenible, en vista de una propuesta de recomendaciones para los pequeños productores de café de Guatemala. Las oportunidades de segmentación y de diferenciación que se abren para los productos agroindustriales, entre ellos el café, están entre los factores más relevantes que vienen influenciando a la sustentabilidad en los agronegocios. En consecuencia, algunos atributos de la calidad, susceptibles de certificación, están siendo agregados como instrumentos de competencia del producto final. La creciente demanda, en particular en países desarrollados, por productos saludables, ambientalmente y socialmente aceptados, que posibilitan la incorporación de nuevos atributos de calidad. En ese contexto, uno de los impactos positivos de la diferenciación en el mercado del café verde, es la posibilidad de fortalecer el posicionamiento competitivo de los pequeños productores de café en Guatemala, en esta cadena agroindustrial. La motivación de la investigación es destacar los beneficios que tiene la evaluación de la conformidad, en forma particular su mecanismo de certificación, para pequeños productores de café verde de Guatemala, en la perspectiva de la adopción de buenas prácticas agrícolas, de la trazabilidad y del cumplimiento de las normas internacionales aceptadas en el agronegocio de café verde. La metodología comprende: (i) investigación bibliográfica sobre buenas prácticas agrícolas, normalización, trazabilidad y evaluación de la conformidad aplicadas a los agronegocios sostenibles; (ii) descripción de las practicas internacionales para el agronegocio de café verde; (iii) descripción de los panoramas internacionales y guatemalteco del agronegocio en estudio. (iv) estudios de casos múltiples, comprendiendo a la Fedecocagua, una federación de pequeños productores de café de Guatemala, y tres de sus cooperativas; (v) formulación de recomendaciones para los pequeños productores de café de aquel país, a la luz de las prácticas internacionales y de la experiencia brasileña de la producción integrada de café (PIC). Se destacan como resultados: (i) visión global de las condiciones competitivas del agronegocio del café verde a nivel mundial y en Guatemala; (ii) descripción de los modelos de caficultora sostenible; (iii) diagnóstico situacional de la Fedecocagua y de tres de sus cooperativas conforme el marco analítico de la investigación. Como conclusión, el trabajo identifica prácticas internacionales que pueden ser integradas en un código de conducta mínimo para el agronegocio sostenible del café verde en Guatemala.
15
Serem, Vincent Kipyego Arap. "Forced air solar system for drying of Arabica coffee in Kenya." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63902.
16
Adeleke, Abi. "Marketing Strategies of Successful Coffee Shop Owners." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/6875.
Анотація:
Failure is an issue with small businesses globally; some owners of small businesses lack the knowledge of business administration and marketing strategies necessary to help ensure success. The purpose of this multiple case study was to explore what marketing strategies some coffee shop owners use to sustain business operations during the first 5 years of operation. The targeted population consisted of 5 coffee shop owners in Arkansas who successfully implemented marketing strategies to sustain business operations during the first 5 years of operation. Goldsmith's 8Ps of marketing mix was the conceptual framework used in the study. Data were collected from semistructured interviews and a review of publicly available data and company websites. Data were analyzed using the principles of the content analysis method, which included identifying codes and themes. Findings indicated owners of successful coffee shops were actively engaged in the day-to-day business operations and in the community; provided premium products; used social media for marketing, promotion, and branding; used competitive pricing; were precise about the location; provided exceptional customer service and personalization, and had points of marketing differentiation to promote their brand. The implications of this study for positive social change include the potential to support the welfare of the citizens of Arkansas, and owners of coffee shops across the United States that could provide independent coffee shop owners with marketing strategies necessary to sustain business operations, contribute to new job creation and regional economic sustainability.
17
Lenz, Anthony M. "COFFEE: Context Observer For Fast Enthralling Entertainment." DigitalCommons@CalPoly, 2014. https://digitalcommons.calpoly.edu/theses/1244.
Анотація:
Desktops, laptops, smartphones, tablets, and the Kinect, oh my! With so many devices available to the average consumer, the limitations and pitfalls of each interface are becoming more apparent. Swimming in devices, users often have to stop and think about how to interact with each device to accomplish the current tasks at hand. The goal of this thesis is to minimize user cognitive effort in handling multiple devices by creating a context aware hybrid interface. The context aware system will be explored through the hybridization of gesture and touch interfaces using a multi-touch coffee table and the next-generation Microsoft Kinect. Coupling gesture and touch interfaces creates a novel multimodal interface that can leverage the benefits of both gestures and touch. The hybrid interface is able to utilize the more intuitive and dynamic use of gestures, while maintaining the precision of a tactile touch interface. Joining these two interfaces in an intuitive and context aware way will open up a new avenue for design and innovation.
18
Del, Carpio Alva Katia Pierina. "Análisis de la comunicación interna de la cafetería Coffee Art." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2018. http://tesis.usat.edu.pe/handle/usat/1595.
Анотація:
El presente trabajo de investigación titulado “Análisis de la comunicación interna de la cafetería Coffee Art”, permitirá conocer la comunicación interna de la cafería y ver cómo influye en los clientes. Los objetivos específicos planteados en la investigación son diagnosticar los flujos de la comunicación que existen dentro de la cafetería Coffee Art. Asimismo, realizar un mapeo de los públicos internos de la empresa. Y, por último, identificar cómo es funcionamiento de los canales de comunicación interna de Coffee Art. Los instrumentos que se utilizarán serán la observación directa, entrevistas, encuestas, análisis documental y por último, un mapeo de público interno.Tesis
19
Padovan, Maria da Penha. "Water dynamics and use in coffee shaded with Tabebuia rosea Bertol. and Simarouba glauca D.C. compared to full sun coffee in sub optimal environmental condition for coffee cultivation." Thesis, Bangor University, 2016. https://research.bangor.ac.uk/portal/en/theses/water-dynamics-and-use-in-coffee-shaded-with-tabebuia-rosea-bertol-and-simarouba-glauca-dc-compared-to-full-sun-coffee-in-sub-optimal-environmental-condition-for-coffee-cultivation(98cbf04f-0908-4d52-b7c3-f111ca4b0fdc).html.
Анотація:
Water availability is predicted to be reduced and temperature to rise in the global climate change context. Future climate conditions may thus represent a serious risk for coffee cultivation especially in less favorable environment. Agroforestry has been postulated as a promising strategy to adapting to climate changes. Shade tree may minimize radiation and temperature near the soil surface and reduce soil evaporation. Shade tree may enhance infiltration, reduce runoff and increase rainfall water use efficiency by taking up water from deep soil layers. However, shade tree may reduce the water that reaches the soil by rainfall interception. Trees may consume additional water and can establish a competitive relationship depending on tree species characteristics, soil water availability, site conditions and management. In this experiment water dynamics and use was monitored in a mature agroforestry experiment where coffee shaded by a mixture of Tabebuia rosea and Simarouba glauca is compared to full sun coffee over 2012 and 2013. The water balance was obtained by two independent approaches: 1) measuring directly all components of water balance (trees and coffee transpiration; soil evaporation; rainfall interception); and 2) measuring changes in the soil water stock through Time Domain Reflectometers (TDR) probes. Agroforestry (AFS) showed greater transpiration and lower soil surface evaporation compared to full sun (FS). Shade tree did not represent a serious constraint for coffee water use during most of the period of the experiment. Coffee water consumption represented 75% of the total transpiration in agroforestry while Tabebuia rosea transpired 17% and Simarouba glauca 8%. Complementarity was demonstrated by root niche differentiation between coffee and Simarouba glauca that seemed to be more suitable as coffee shade tree compared to Tabebuia rosea. We also demonstrated high competition between coffee and shade tree when an atypical very dry season occurred. Transpiration was stabilized although the high evaporative demand and coffee leaf water potential reached its lowest value in AFS which suggested high level of coffee water stress. Adaptation strategies for coping with climate change using shade trees need to be devised taking into account this quantified information.
20
Bolanos, Arias Sandra. "Using image analysis and GIS for coffee mapping." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18477.
Анотація:
Currently, the system that developing countries use to map coffee crops is expensive, tedious and inaccurate; therefore coffee maps cannot be updated frequently and production cannot be accurately estimated. If such countries could map coffee crops in a cost-effective way, they would have an advantage in terms of setting the prices and getting a higher return for their product. Here I hypothesize that coffee systems can be properly characterized and mapped using the spectral and spatial information derived from satellite images and topographic data. I also believe that during the spatial analysis of the data, the additional information provided by an object-based approach (comprehensive information about the shape and context of a particular area) provides more information than a pixel-based one, traditionally used in the integration of Remote Sensing and Geographic Information Systems (GIS). I statistically analyzed spatial and spectral characteristics of different coffee systems (monoculture, polyculture and agroforestry systems) in three study areas in Colombia of 70km2 each. I integrated satellite images and topographic grids using both pixel-based and object-based approaches in a hierarchical approach and the results were compared. Following this hierarchical approach, a preliminary classification was performed to reduce the number of classes spectrally similar to coffee systems. Then in a second step, the classification was refined using decision rules from the statistical analysis of objects (composed of at least 3 pixels). Finally, using the same objects, the classification was refined further, through linear spectral unmixing. The results show that the rule-based classification combined with an object-based approach can improve the overall accuracy of the classification by 3% and by 17.47% for the coffee class when compared to the pixel-based analysis. The linear spectral unmixing, however, does not contribute to improve the classification aActuellement, le système que les pays en voie de développement emploient pour cartographier les récoltes de café est cher, pénible et imprécis. Ainsi, les cartes de café ne peuvent être mises à jour fréquemment et la production ne peut pas être estimée avec exactitude. Si ces pays pouvaient cartographier les récoltes de café d'une manière plus économique, ils auraient un avantage pour fixer les prix et obtenir des revenus plus élevés pour leur produit. Je pose ici l'hypothèse que les zones de café peuvent être correctement caractérisés et cartographiés en utilisant l'information spectrale et spatiale dérivée des images satellites et des données topographiques. Je suppose également que pendant l'analyse spatiale des données, l'information additionnelle fournie par une approche 'object-basée' (informations complètes sur la forme et le contexte d'une zone particulière) fournit plus d'informations que qu'une approche 'pixel-basée', traditionnellement utilisée dans l'intégration de la télédétection et des systèmes d'information géographiques (GIS). J'ai analysé (statistiquement) les caractéristiques spatiales et spectrales des systèmes de café dans trois secteurs d'étude en Colombie de 70km2 chacun. J'ai intégré des images satellites et des grilles topographiques en utilisant les 2 approches 'pixel-basée' et 'object-basée' dans une approche hiérarchique et les résultats ont été comparés. Des objets ont été formés sur la base de la similitude spectrale des bandes 2.3.4 5 et 7. Après l'approche hiérarchique, une classification préliminaire a été effectuée pour réduire le nombre de classes spectralement semblables aux systèmes de café. Alors, dans une deuxième étape, la classification est affinée en utilisant des règles de décision sur l'analyse statistique de plus petits objets (composés de 5 pixel ou moins). Finalement, en utilisant les mêmes objets, la classification a été de nouveau affin
21
Grahn, Maria. "Development of portable unit for the coffee industry." Thesis, Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-68002.
Анотація:
The project is executed along with the course “Degree of Bachelor of Science in innovation and design engineering”. The course takes part at the faculty of Health, Science and Technology at Karlstad University. The employer is in the coffee industry with a focus on the professional market. The company wishes to complete its product range with a new unit for the coffee industry. The technology behind the aid has already been developed by the company, of which the bachelor thesis concerns the design and construction of the product. By agreement with the company, the product's function will not be exposed in the report. The work follows the design process from start to finish including a project plan, pre-study, product specification, concept generation, configuration and prototype development. A large part of the work relates to the pre-study that has been conducted. The study is divided into two branches, one of which aims to chart the process of product development. The second purpose of the study is to answer how the product can be designed to reflect the company brand, current trends, human ergonomics and the cognitive understanding of the user. The pre-study does also aim to chart which stakeholders should be considered when developing the product. The process has been adapted to the fact that the product's function cannot be exposed to people who are not in direct contact with the project. As the product is new in the product range it does also lack precursor and known users. Due to these facts the company itself has had a very high influence in the decision making of the product´s final design. Therefore, trend and user analyses have been performed to broaden the understanding of the need that will be posed by the actual user. The final concept is a suggestion of how an exclusive variant of the unit may look. Potential end users of the product are almost everyone in the coffee industry, where the spectrum extends from waiters to the more skilled technician at a vending company which means that the unit will be used from once a year to each day. Thus, the design of the product is held simple to ease the cognitive understanding of the product regardless of user. The main materials in the product are aluminium and wood. The size of the device is selected to be ergonomically easy to handle and grip. The dimensioning is also motivated by the thought of giving a solid and stable expression. Complementary to the product a box has been developed to easy transportation of the product. The development of this type of product requires an understanding that the product does not work alone but acts in a context. In addition to its function, it acts as a service both for operator and customer by generating a certain type off experience. Today´s coffee and barista industry offer more than just receiving a cup of coffee, where identity and trends are important in addition to the taste of the cup itself.Projektet görs i samband med kursen ”Examensarbete för högskoleingenjörsexamen i innovationsteknik och design”. Kursen ges vid fakulteten för hälsa, natur- och teknikvetenskap på Karlstads universitet. Uppdragsgivaren för arbetet befinner sig inom kaffebranschen med fokus på den professionella marknaden. Företaget önskar komplettera sitt sortiment med ett nytt verktyg till kaffeindustrin. Tekniken bakom produkten finns redan framtagen av företaget och examensarbetet avser formgivning och konstruktion av enheten. På grund av överenskommelse med företaget kommer verktygets funktion inte att exponeras i rapporten. Arbetet följer designprocessen från början till slut innehållandes en projektplan, förstudie, produktspecificering, konceptgenerering, konfiguration samt prototypframtagning. En stor del av arbetet avser den förstudie som gjorts. Studien riktar in sig i två grenar där en av dessa avser att kartlägga utformningen av produktutvecklingsprocessen. Det andra syftet med studien är att svara på hur produkten kan utformas för att spegla företagets varumärke, trender, människans ergonomi samt den kognitiva förståelsen hos användaren. Förstudien svarar även på vilka intressenter som ska has i åtanke vid utveckling av verktyget. Processen har behövt anpassas utefter det faktum att verktygets funktion inte får avslöjas för dem som inte står i direkt kontakt till projektet. Då produkten är ny inom företagets produktsortiment saknar den företrädare samt kända användare. På grund av dessa faktorer har företaget haft ett stort inflytande vid utformningen av produktens slutgiltiga koncept. Därmed har de genomförda trend- och användaranalyserna varit av hög relevans för att öka förståelsen för de behov som den faktiska slutanvändaren kan komma att kunna ställa på verktyget. Det slutgiltiga konceptet är ett förslag på hur en exklusiv variant av produkten kan se ut. Potentiella slutanvändare är nästan alla inom kaffebranschen, där spektret sträcker sig från servitörer till den mer skickliga tekniken. Det innebär att enheten kommer att användas från en gång om året till varje dag. Således hålls utformningen av produkten enkel för att underlätta produktens kognitiva förståelse oberoende av användaren. De huvudsakliga materialen i produkten är aluminium och trä. Storleken på verktyget är anpassad för att vara ergonomiskt tillfredställande att handskas med samt greppa. Dimensioneringen är även motiverad av tanken att på att ge ett stabilt uttryck. För att enkelt kunna transportera verktyget har en verktygslåda utformats. Vid utveckling av den här typen av verktyg krävs en förståelse för att produkten inte verkar själv utan levererar i ett sammanhang. Utöver sin funktion fungerar verktyget som en tjänst både för operatör och kund genom att generera en upplevelse. Inom dagens café- och baristabransch erbjuds mer än bara en kopp kaffe, där identitet och trender är av hög relevans utöver att få en god kopp kaffe serverad.
22
Mengistu, Tesfamariam Mekete. "Presence and frequency of occurrence of plant parasitic nematodes on coffee (Coffea arabica L, Rubiaceae) in Ethiopia and the importance of endophytic microrganisms [microorganisms] for biocontrol." Göttingen Cuvillier, 2007. http://d-nb.info/987438905/04.
23
Steiman, Shawn R. "Method development for green coffee analysis and its possible application for group discrimination and correlation of green coffee chemistry with cupping quality." Thesis, University of Hawaii at Manoa, 2003. http://hdl.handle.net/10125/6988.
Анотація:
Development of an ion-exchange HPLC method to simultaneously determine certain organic acids and sugars in green coffee is described. Identifying and quantitating flavor relevant compounds in green coffee offers the potential for an objective measure of cup quality. Presently, a panel of trained experts who rely upon sensory discrimination, a subjective measure, determines coffee quality. Accurate quantitation of individual compounds was verified by single component fortification of green coffee samples and determination of recoveries. Typical recoveries were as follows: malic acid 100.7%, quinic acid 86.7%, citric acid 112.8%, lactic acid 100.0%, sucrose 93.6%, fructose 109.3% and glucose 110.2%. This method is the first to report simultaneous determination of two classes of green coffee components, and provides for a relatively quick and accurate means of determination. Future utilization of this method as a measure of coffee cup quality in green coffee has implications for future coffee breeding, flavor manipulation and genetic transformation.vi, 50 leaves
24
Mähler, Viktoria. "Designing a Coffee Table : The Development of a Coffee Table for Maze Interior AB: From Idea to Final Concept." Thesis, Luleå tekniska universitet, Institutionen för ekonomi, teknik och samhälle, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-80262.
Анотація:
This is a master thesis project performed with Maze Interior AB in Stockholm in the spring/summer 2019, via Luleå University of Technology within product design. It is further part of the Master Programme in Industrial Design Engineering in the course D7014A with the purpose of designing a new coffee-table concept for the less spacious homes. The assignment was additionally about developing an aesthetic coffee table that meets the needs of Maze, the market and the intended users. Other desired qualities were a sustainable and Scandinavian design that is of good quality as well as works with Maze’s existing product range. The project came about because of a perceived lack of smaller tables on today’s interior market and as a result of that, a mutual interest was found in developing a coffee table. As the coffee table is sometimes considered the heart of the living room, it puts certain demands on the product experience, which was explored in this thesis project. The project consisted of four main phases, namely the Conceive & Inspiration, Design, Implement and Operate phase. Examples of methods used, leading up to the results, included a literature review, various analyses of Scandinavian design, the market and Maze, online surveys, interviews, ideation, building a full-sized prototype, CAD modelling, stability calculations etc. The project resulted in a final coffee-table concept named Öglan and an alternative version of it presented in the collection Mono 19. Öglan is a contemporary coffee table with personality due to its playful yet elegant loop shaped leg. It furthermore fulfils the objectives and aims of the project; an innovative, aesthetic, Scandinavian rooted and sustainable coffee table of high quality for the space efficient home. Lastly, Öglan caters to social, ecologic and economic sustainability with its flat packaging, timeless design, material choices, functionality and its tried and tested durable construction.
25
Lue, Chia-Fang. "Designing for Sustainability : Increasing Biodiversity Awareness in Coffee Consumption." Research Showcase @ CMU, 2014. http://repository.cmu.edu/theses/64.
Анотація:
The loss of biodiversity is an inevitable problem that we will need to face in the near future. According to recent scientific studies, at least 10,000 species are going extinct every year. This is a serious biodiversity crisis. Despite the significant effort of the scientific community to deal with climate change, biodiversity has been rather neglected. Considering the impact on our everyday activities in the loss of biodiversity, this thesis explores ways to increase the public’s awareness regarding biodiversity in their daily and ordinary activities. More specifically, this project focuses on human activities surrounding coffee consumption. Coffee is the second most traded commodity in the world, and most coffee trees are planted in biodiversity hot-spots. Hence the coffee production has a significant impact on local ecosystems. This thesis project presents a possible solution to help biodiversity-friendly coffee shops to build their relationship with customers through shared value, and together move towards a more biodiversity-friendly coffee consumption experience. The final design centers on communicating the story of coffee and biodiversity by using the interactive table and the mobile application. It seamlessly integrates information, delivering into existing coffee experience. The final result is summarized into five design principles. Although this thesis project focuses on increasing the awareness in coffee consumption, the design implications can be further applied to other issues surrounding coffee and other daily commodities.
26
Baccan, Davi D'Andréa. "Coffee Machine: a social virtual environment for informal collaboration." Instituto Tecnológico de Aeronáutica, 2005. http://www.bd.bibl.ita.br/tde_busca/arquivo.php?codArquivo=261.
Анотація:
Human beings need to collaborate with each other whether the goal is to develop a jointly collaborative task, to maintain existing social relationships or to provide opportunities to create new ones. These collaborations can be essentially classified either in formal or informal collaborations. These are two distinct but complementary forms of collaborations. When participants are engaged in a formal collaboration they explicitly agree in advance what will be discussed, when, and where it will take place. On the other hand, informal collaboration consists in spontaneous and not planned collaborations that occur countless times and in a transparent way in the everyday life. In addition, informal collaboration is intimacy related to physical proximity. Indeed, the opportunities for informal collaboration rely on the physical proximity of its participants. In this context, the main goal of this research is to investigate what features of informal interactions in the everyday life could be used to build a social virtual environment in order to provide, foster and mediate informal collaboration between participants of geographically distributed groups. Therefore, this research presents an investigation of what are the features of informal collaborations, including the understanding of awareness, public and private spaces, and how to deal with the tradeoff between providing awareness information and securing the privacy of individuals. In addition, it discusses how people interact with each other in the everyday life by presenting what is the importance of physical spaces not only for the informal collaboration but also in general, what are the features of spaces, and what it offers for informal collaborations. Based on these understandings, a PrAPI (Presence, Awareness, Privacy, Interactivity) model was conceived to address the problem. Furthermore, to provide a deeper investigation, a prototype version called Coffee Machine environment was designed and developed in accordance with this model. Finally, this prototype was tested and evaluated by participants of geographically distributed groups.
27
Limo, Sanchez Fiorella Isabel. "Satisfacción del consumidor del café- tostaduría Coffe Art basado en el modelo ECSI." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2019. http://hdl.handle.net/20.500.12423/2361.
Анотація:
La presente investigación, es el resultado del análisis de la satisfacción del consumidor que se realizó a la empresa Coffee Art dedicada a la elaboración de productos basados en café y sus derivados. Para ello se utilizó el modelo ECSI (European Customer Satisfaction Index) este modelo está constituido por seis dimensiones: imagen, calidad percibida, expectativas, valor, lealtad y reclamos. La investigación tuvo como objetivo general determinar la satisfacción que percibe el consumidor con respecto a los productos y el servicio brindado por Coffee Art. Para lograr este objetivo se aplicó un cuestionario basado en las dimensiones del modelo ECSI. Finalmente, tras el análisis de los datos se encontró la formulación de tres dimensiones las cuales son: calidad, servicio y promociones, esto se debe a que se ajustaron a la realidad del mercado Chiclayano.
28
Manfredini, Fabio. "Virtual Commissioning of an automatic machine for the coffee industry." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.
Анотація:
This thesis focuses on the analysis and implementation of a digital model for the virtual commissioning of an automatic coffee cap machine. The software that allowed the model to be built is IndustrialPhysics. IndustrialPhysics is a simulation tool for the realistic and rapid modeling of mechatronic systems. It supports the conversion of mechanical CAD data into physical models and simulation of material flow processes can be performed in real time.
The first purpose is to import a CAD model into IndustrialPhysics, model it by assigning kinematics and logical properties to the elements and implement a logic that allows to visualize the flow of the product in the machine as in reality. Then the virtual model will be connected to a PLC running the control code of the real automatic machine.
29
Lin, Xiangyi, and Yuanyuan Zu. "Multi-criteria GIS-based procedure for coffee shop location decision." Thesis, Högskolan i Gävle, Avdelningen för Industriell utveckling, IT och Samhällsbyggnad, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-15232.
Анотація:
The location selection of a coffee shop is crucial for its success or failure. It should be decided in a strategical and comprehensive way. Geographic Information System (GIS) technology has rapidly become a popular tool for complicated location decision problems, because of its remarkable function for handling spatial and non-spatial data. In this particular project, based on GIS softwares, a spatial interaction model, the Huff model, and a decision making model, the Analytic Hierarchy Process (AHP), a multi-criteria model, were used to determine the most promising area for opening a new coffee shop in San Francisco, United States. By using two GIS softwares, ArcMap and ERDAS, to analyze different kinds of criteria, which can be classified as socioeconomic and demographic, three customized optimizing location maps, the optimized location for Huff capture, the optimized location for AHP-based multi-criteria model and the optimized location map for both Huff and AHP, were obtained. When these three maps were compared with the actual situation, the commercial district and the area that was surrounded by a university and parks were evaluated as the most suitable location for establishing a new coffee shop in San Francisco. The result shows that visitor flow rate was a primary factor that influences the operation of coffee shops.
30
Osorio, Hernandez Robinson. "Environmental assessment and optimization of facilities for coffee wet processing." Universidade Federal de Viçosa, 2016. http://www.locus.ufv.br/handle/123456789/10366.
Анотація:
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Conselho Nacional de Desenvolvimento Científico e Tecnológico
Esta tese foi preparada como uma tentativa de abordar a ambiência interna de instalações naturalmente ventiladas para processamento úmido, especificamente avaliando os efeitos do calor e o vapor gerados pelo processo de secagem mecânica de café no interior destas construções, e a área de ventilação natural sobre a temperatura e a umidade relativa em estas instalações, com o fim de garantir as condições de ambiência adequadas para conservar a qualidade do café sob as condições ambientais, tipologias construtivas e manejo da Colômbia. Os principais objetivos que levaram à elaboração desta tese foram: (1) Fazer uma análise bioclimática das principais tipologias de construção para processamento úmido do café, a partir de arquivos climáticos anuais, padrões de uso e geração de energia e de vapor no interior dessas instalações; (2) Analisar a relação de área de ventilação natural com respeito à capacidade de secagem mecânica, para garantir as condições bioclimáticas adequadas para preservar a qualidade do café; (3) Analisar a área e localização das aberturas de ventilação natural para otimizar o ambiente bioclimático das instalações para processamento úmido do café. Três estudos foram feitos considerando-se instalações naturalmente ventiladas para processamento úmido de café na Colômbia. O Capitulo 1 intitulado “Bioclimatic analysis of three buildings for wet processing of coffee in Colombia”, foi submetido para publicação na revista: Ingeniería e Investigación; o Capitulo 2 intitulado “Bioclimatic modeling for determining the minimum area of natural ventilation in buildings for the wet processing of coffee”, foi submetido para publicação na revista: Ingeniería e Investigación; e finalmente o Capitulo 3 intitulado “Effect of different configurations of openings for natural ventilation on the bioclimatic environment of a facility for the wet processing of coffee”, foi submetido para publicação na revista: DYNA. Considerando-se os resultados obtidos com o presente trabalho, ficou evidente a influência da área de ventilação natural, a localização das aberturas e o efeito chaminé sobre as variáveis temperatura e umidade relativa do ar no interior de instalações para processamento de café por via úmida, e que com o adequado design da ventilação natural podem ser alcançadas as condições bioclimáticas necessárias para a preservação da qualidade do café.
This thesis was prepared as an attempt to address the internal ambience of naturally ventilated facilities for coffee wet processing, specifically assessing the effects of the heat and steam generated by the mechanical drying process of coffee inside these buildings, and the area of natural ventilation, on the temperature and relative humidity in these facilities, to ensure the proper ambience conditions to preserve the quality of coffee, under the environmental conditions, building typologies and management of Colombia. The main objectives that led to the preparation of this thesis were: (1) to perform a bioclimatic analysis of the main building typologies for the wet processing of coffee, from annual climate files, usage patterns and power and steam generation inside these facilities; (2) to analyze the natural ventilation area ratio regarding mechanical drying capacity to ensure the appropriate bioclimatic conditions for the preservation of the quality of coffee, and (3) to analyze the area and location of openings for natural ventilation to optimize the bioclimatic environment of buildings for the wet processing of coffee. The three articles were conducted in naturally ventilated facilities for the wet processing of coffee in Colombia. Chapter 1 is entitled “Bioclimatic analysis of three buildings for the wet processing of coffee in Colombia”, and was submitted for publication to Ingeniería e Investigación. Chapter 2 is entitled “Bioclimatic modeling for determining the minimum area of natural ventilation in buildings for the wet processing of coffee”, and was submitted for publication to Ingeniería e Investigación. Finally, Chapter 3 is entitled “The effect of different configurations of openings for natural ventilation on the bioclimatic environment of a facility for the wet processing of coffee”, which was submitted for publication to DYNA. This thesis shows the influence of natural ventilation area, the location of openings and the chimney effect on the variables of temperature and relative humidity inside of facilities for coffee wet processing; with adequate natural ventilation design, the necessary bioclimatic conditions for the preservation of coffee quality can be achieved.
31
Walsh, Jean Marie 1969. "Fair Trade in the fields : outcomes for Peruvian coffee products." Thesis, Massachusetts Institute of Technology, 2004. http://hdl.handle.net/1721.1/28793.
Анотація:
Thesis (M.C.P.)--Massachusetts Institute of Technology, Dept. of Urban Studies and Planning, 2004.Includes bibliographical references (leaves 81-84).
Accessing specialty coffee markets is recognized as a way for some small-scale coffee farmers to earn higher prices, counteract unequal distributions of market power, and achieve a better quality of life. Members of CEPICAFE, a Peruvian coffee producer association that has gained access to Fair Trade and organic markets, do receive higher prices than they would by selling to local traders. However, many members consider exporting higher-quality coffee through their association (not Fair Trade) to be the reason they receive better prices than non-members. Furthermore, they often regard non-monetary benefits and collective goods (not necessarily higher prices) as the biggest advantages to membership in an association. This paper seeks to address the following questions: In what ways has CEPICAFE impacted the livelihoods of coffee farmers in Peru? What role have alternative markets played in enabling CEPICAFE to deliver benefits to members? What challenges does CEPICAFE face, and what are some strategies to confront these challenges?
by Jean Marie Walsh.
M.C.P.
32
Wong, Ka-yan Katherine, and 王家茵. "Grounds for change : riparian corridors as catalyst for a resilient coffee landscape." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/207158.
33
Sargent, Michael. "The extrusion processing of instant coffee for the purposes of creating a pressurised microstructure." Thesis, University of Cambridge, 2018. https://www.repository.cam.ac.uk/handle/1810/276686.
Анотація:
This thesis is concerned with the derivation, development, and validation of a model for the dynamic behaviour of gas bubbles in molten instant coffee, in response to changes in pressure and temperature. Initially, the material properties of molten instant coffee were investigated. The primary technique used was capillary rheometry, as the viscous behaviour of molten instant coffee is a major contributor to the behaviour of bubbles within the fluid. The experimental technique was supplemented by analytical and computational modelling of the pressure losses in the system, to improve data processing accuracy. Additional thermal and mechanical tests were performed to obtain as much of the necessary material information as possible for the system. The modelling of bubble behaviour was performed using a combination of analytical and computational methods. The relationship between the pressure driving force for bubble growth or shrinkage and the rate of change of bubble size was derived analytically for a number of common generalised Newtonian fluid models. Heat and mass transfer between the bubble and the surrounding fluid was calculated using a finite difference approximation of the governing partial differential equations. The model was written in MATLAB and initial validation was carried out by comparison with existing models for bubble dynamics. Experimental observations of bubble dynamics in flows of molten instant coffee were recorded and used for an extended validation of the model. Bubbles were exposed to step changes in pressure and oscillatory pressure profiles at a range of temperatures, and the observations of 130 individual bubbles were used to validate the model using the same material parameters for each. A final case study in using the bubble model to predict the bubble size and pressure distribution created by an extrusion process is presented as an example of the use of the model, and highlights the additional information about a process that is required to effectively use the model.
34
Williamson, Kathryn Maxine Williamson. "NMR Spectroscopy as a Robust Tool for the Analysis of Lipids in Fish Oil Supplements and Coffee." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1523978049728289.
35
Lacayo, Parajon Ligia Isabel. "Use of #Beauveria bassiana' (Bals.) Vuill. for the control of #Hypothenemus hampei' Ferr. and #Plutella xylostella' L. in Nicaragua." Thesis, Imperial College London, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.362783.
36
Bhumiratana, Natnicha. "The development of an emotion lexicon for the coffee drinking experience." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/7010.
Анотація:
Doctor of PhilosophyDepartment of Human Nutrition
Koushik Adhikari
Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a ‘good’ cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience. Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the coffee drinking experience. The list of terms was further refined by check-all-that-apply method, resulting in 86 emotions, which included 39 terms from a recently published emotion lexicon for food. In the second part of the study, this lexicon of 86 emotions was used to evaluate six coffee samples of various origins and degrees of roasting with 94 consumers. The emotion intensities before and during drinking were assessed. Consumers were clustered into six clusters based on the acceptability scores, and the appropriate emotions for distinguishing the coffee samples were determined by Stepwise Regression Analysis, which resulted in 44 emotions. Emotion maps for each consumer cluster constructed using Principal Components Analysis revealed that each sample generated distinctive emotional responses, which varied across each cluster. The last part focused on identifying the sensory drivers of emotions to understand the consumer’s perceptions because emotional and sensory experiences determine acceptability and consumption of coffee. Two separate highly-trained panels (a general panel and a coffee panel) performed descriptive analysis of the six coffee samples. After comparing the two panels, the coffee-specific panel data was used to identify the sensory attributes that might be responsible for eliciting certain emotions in the consumers. For instance, darker roasts seem to elicit positive-high energy emotions. Overall, this study is a stepping stone for more in-depth product-specific emotion studies in future.
37
Asano, Ichiro. "Studies on mannooligosaccharides from spent coffee grounds for controlling intestinal regularity." Kyoto University, 2004. http://hdl.handle.net/2433/145434.
Анотація:
Kyoto University (京都大学)0048
新制・論文博士
博士(農学)
乙第11553号
論農博第2540号
新制||農||900(附属図書館)
学位論文||H16||N3976(農学部図書室)
22813
UT51-2004-T197
(主査)教授 大東 肇, 教授 吉川 正明, 教授 河田 照雄
学位規則第4条第2項該当
38
Sjöberg, Alexander, and Louise Wall. "Environmental and social certifications on coffee : A study of consumer perceptions." Thesis, The Tema Institute, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-19719.
Анотація:
Using coffee as the example, the five certifications; Rainforest Alliance, Fairtrade, UTZ Certified, EU certification for organic farming and KRAV are explored. A consumer perception survey and a comparative analysis of the certifications true achievements are compared in order to establish how well consumer perceptions reflect certification demands.
Rainforest Alliance and UTZ Certified largely upholds existing conditions. Fair Trade, KRAV and the EU certification in different ways aims to improve them. KRAV is the most well-known certification, followed by Fair Trade. 85% of the respondents associate KRAV with organic production and 80% of the respondents recognising the Fair Trade logotype associate it with taking strong social responsibility.
Overall, the results from the consumer survey conform relatively well to the actual standards of the certifications. However some results suggest that Rainforest Alliance holds a higher degree of appreciation than it actually deserves. In a broader perspective this can be associated to the phenomena of Greenwashing; corporative attempts to make a product or service seem more environmentally beneficent than it actually is. This is something that should be taken seriously since it does not contribute to a sustainable development, it might fuel the hollowing out of certificatory initiatives and further complicate for those consumers aiming to shop responsibly.
Med kaffe som exempel utreds de fem certifieringarna; Rainforest Alliance, Rättvisemärkt, UTZ Certified EU:s certifiering för ekologisk produktion och KRAV. Genom en konsumentuppfattningsstudie och en granskning av certifieringarnas faktiska åstadkommanden jämförs sedan resultaten med syfte att fastställa hur väl konsumenters uppfattning speglar certifieringarnas krav.
Rainforest Alliance och UTZ Certified söker till största del upprätthålla nuvarande situation. Rättvisemärkt, EU:s certifiering samt KRAV söker på olika sätt förbättra den. KRAV är den mest välkända certifieringen följt av Rättvisemärkt. 85 procent respondenterna förknippar KRAV med ekologisk produktion och 80 procent av dem som känner igen Rättvisemärkts logotyp förknippar certifieringen med starkt socialt ansvarstagande.
På det hela taget är resultaten från konsumentuppfattningsstudien relativt väl överensstämmande med certifieringarnas faktiska åstadkommanden. Dock tyder vissa resultat på att uppfattningen av Rainforest Alliance är mer positiv än vad certifieringen förtjänar. I ett större perspektiv kan detta kopplas till fenomenet Greenwashing; företags försök att få sina produkter eller tjänster att framstå som mer miljövänliga än vad som egentligen är fallet. Det är någonting som bör tas på allvar då det motverkar en hållbar utveckling, riskerar att urholka andra, mer långtgående certifieringsinitiativ och ytterligare försvåra för de konsumenter som försöker handla med omsorg för människor och miljö.
39
Jung, Chan Do. "Institutions for the production and marketing of African coffee growing in central Kenya, 1930s to 1960s." Thesis, University of Cambridge, 2011. https://www.repository.cam.ac.uk/handle/1810/283874.
40
Hagen, Egil Ragnar. "Development of coffee production in Nepal : analysis of an appropriate supply chain and institutional support for production and export of specialty coffee from Nepal /." Agder : Faculty of Engineering and Science, Universitetet i Agder, 2008. http://brage.bibsys.no/hia/bitstream/URN:NBN:no-bibsys_brage_9008/1/Hagen.pdf.
41
Bini, Cosimo. "A pick-and-place robot for coffee capsules: virtualization and trajectory design." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.
Анотація:
Even if Virtual Commissioning is not widely spread among industries yet, it offers plenty of advantages for the manufacturing of productive plants, that consist of reduced commissioning time, optimization of the code, better synergy between mechanical and software design. However, due to the cost of the requested investments, only big firms employ it in their production processes. This work aims at providing an example of how Virtual Commissioning can be applied to an automatic machine and how it can be used to improve the kinematic behaviour of two degrees of freedom manipulator, that moves coffee capsules into carton boxes. In particular, the simulations deal with the modifications of the parameters of the current trajectory and the test of a different kind of path for the robot, paying attention to collisions with the other parts of the machine.
42
Brown, Janet. "Misclassification of exposure, coffee as a surrogate for caffeine and methylxanthine intake." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ29204.pdf.
43
Choi, Kwangbom. "P-Coffee a new divide-and-conquer method for multiple sequence alignment /." NCSU, 2005. http://www.lib.ncsu.edu/theses/available/etd-01182005-060947/.
Анотація:
We describe a new divide-and-conquer method, P-Coffee, for alignment of multiple sequences. P-Coffee first identifies candidate alignment columns using a position-specific substitution matrix (the T-Coffee extended library), tests those columns, and accepts only qualified ones. Accepted columns do not only constitute a final alignment solution, but also divide a given sequence set into partitions. The same procedure is recursively applied to each partition until all the alignment columns are collected. In P-Coffee, we minimized the source of bias by aligning all the sequences simultaneously without requiring any heuristic function to optmize, phylogenetic tree, nor gap cost scheme. In this research, we show the performance of our approach by comparing our results with that of T-Coffee using the 144 test sets provided in BAliBASE v1.0. P-Coffee outperformed T-Coffee in accuracy especially for more complicated test sets.
44
Lopes, João Pedro Henriques Guerra e. Ova. "Caffeine: Mobile kiosk for coffee and coffee derivatives." Master's thesis, 2019. http://hdl.handle.net/10071/19407.
Анотація:
Coffee culture is ingrained in the roots of people, culture and history of Portugal. Considered one of the most traded and consumed products on every continent, coffee is embedded in the routine of Portuguese being considered as a social act, typically carried out outside home.
But the landscape of coffee retail in Portugal is changing. The new ways of life, the modernization of the Portuguese society and the increase in tourism mark a new social dynamic. With this, also HORECA evolves, creating stores with new formats which respond to different needs and desires.
Furthermore, the handcrafted process of serving coffee and the experience associated with it has been growing as a trend, what provides a great challenge for brands.
The project below studies the proposal of launching a mobile kiosk in particularly busy areas within the city of Lisbon that will offer consumers coffee and coffee derivatives in a "take-away" style.
Overall, this paper presents an analysis to the coffee landscape in the country that sets the basis for the development of a new concept, brand and business that focus on simplifying consumer’s lives by offering a good product and service, in a potentially growing green economy.
This project is part of the Masters in Marketing and conveys the creation of a Business Plan. This plan should serve as a guide to the implementation of this venture.A cultura do café está enraizada nas pessoas, na cultura e na história de Portugal. Considerado um dos produtos mais comercializados e consumidos em todos os continentes, o café está inserido na rotina dos portugueses, sendo considerado como um ato/evento/atividade/ritual social, tipicamente realizado fora de casa. Mas o panorama do mercado de retalho de café em Portugal está a mudar. As novas formas de vida, a modernização da sociedade portuguesa e o aumento do turismo marcam uma nova dinâmica social. Com isto, também o HORECA evolui, criando lojas com novos formatos que respondem a diferentes necessidades e expectativas desejos dos consumidores. Além disso, o processo artesanal de servir café e a experiência que lhe está associada tem vindo a crescer enquanto tendência, o que representa um desafio para as marcas. O projeto abaixo estuda a proposta de lançamento de um quiosque móvel em zonas particularmente movimentadas da cidade de Lisboa que irá oferecer aos consumidores café e respetivos derivados em estilo "take-away". Assim, este plano apresenta uma análise ao panorama do mercado do café que estabelece as bases para o desenvolvimento de um novo conceito, marca e negócio que visa simplificar a vida do consumidor, oferecendo um produto e serviço de elevada qualidade, aliada ao desenvolvimento de uma economia verde, em crescente. Este projeto faz parte do Mestrado em Marketing e configura a criação de um Plano de Negócios, que deverá servir como base para a implementação deste projeto.
45
Fu, Shen Jye, and 傅聖潔. "Coffee for the future." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/99knz7.
Анотація:
碩士國立政治大學
國際經營管理英語碩士學位學程(IMBA)
106
IMPCT, the world’s first and only impact trade coffee company. Our Coffee for the Future is the world’s first truly ethical specialty coffee. We directly source the world’s best specialty coffee from developing countries and transparently invest 100% of our profits back into local women to build and own education businesses that transform their communities. Our company vision is simple, to help build a world in which the products we consume on a daily basis help build a brighter future for the often poor countries and communities they come from. We imagine Coffee for the Future cafes stretching across Asia, building hundreds of schools per year for the countries and communities who need it most. Impact trade is a brand new development model in that it invests (rather than donates) money into the intervention (preschool education) research-proven to create the highest social returns. We lend startup capital to women in poor communities to build and own one of our Playcare preschool franchises. Our Playcare owners slowly pay us back over time, freeing up that capital to invest in future projects.
46
Chung, Ming-Hui, and 鍾明惠. "The business performance of coffee industry for obtaining sustainable coffee labels." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/r4r5x4.
Анотація:
碩士國立中央大學
企業管理學系在職專班
107
Coffee is one of the most important beverages in the world. Sustainable coffee certifications make consumers ensure that the products they buy are friendly to the environment, society, economy and natural ecology with certification labels. The purpose of this study is to view the coffee industry as the research object, and to learn about the current situation of the coffee market through literature reviews and efficiency assessment. Furthermore, this study focuses on the business performance of 16 coffee companies around the world. Combining with sustainable coffee certifications and label categories, we try to evaluate the efficiency performance of 16 coffee companies from 2015 to 2017 by using the dynamic DEA approach. With the least-squares approximation, the study will discuss the impact of different sustainable coffee labels to realize if the coffee industry is influenced by the four international mainstream sustainable coffee labels, Organic, fair-trade. Rainforest and UTZ. To sum up, the result of this study can be used as a reference for promoting sustainable coffee. Keywords: Sustainable coffee, Dynamic data envelopment analysis, Business performance
47
SHIH, PO-WEN, and 施博文. "A Study of Relationship Between Coffee Culture, Symbolic Consumption for coffee fans." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/pq6gx6.
Анотація:
碩士國立臺灣藝術大學
廣播電視學系碩士班廣播電視組
106
The purposes of this study aimed to explore that consumption culture of coffee fans in contemporary coffee culture in Taiwan. In recent years, there have been new developments in Taiwan coffee culture. However, the study of coffee has remained at the old chain coffee shops. Therefore, the study observe from the perspective of contemporary coffee culture and makes use of the consumption theories of French sociologists Baudrillard and Bourdieu to explain the consumption behavior of coffee fans. In this study, totally interviewed six coffee fans who has City & Guilds barista certification and a three-year experience coffee bean baker in using semi-structured interviews. The study found that the contemporary culture of coffee enter the third wave of culture. From the perspective of the research of Lifestyle society, the contemporary consumers no longer regard the consumption goods as a construction of social classification, but also an experience of life aesthetics. In the third wave of coffee culture, it happened to confirm such a point of view. Although there still exists the significance of social classification and sense of superiority in the symbol of consumption of coffee. In the new meaning of consumption symbols, creating a style of lifestyle shaping, so that coffee fans have a pleasant feeling. Through the study found that the meaning of the new consumer symbols are as follows: First, the transmission of information in coffee knowledge easier to obtain than in the past; Second, and in recent years, talented coffee industry in Taiwan shine internationally; Third, consumers pay more attention to diet.
48
Williams, Joe Espy. "Responsible coffee requires responsible marketing : the 2013 marketing plan for Big Bend Coffee Roasters." 2012. http://hdl.handle.net/2152/19949.
Анотація:
Big Bend Coffee Roasters (BBCR) is a small business in Marfa, Texas offering high quality, Fair Trade and organic coffee. Primarily, the business operates as a wholesale roaster catering to small-to-medium size coffee shops across the country, but primarily in the Texas region. While the wholesale business is the core business model of BBCR, the company would like to pursue retail sales online. Currently, there is no marketing plan in place. This report is a one-year marketing plan incorporating the entire 2013 strategy and implementation with the following goals: 1) raise brand awareness in Texas, and 2) increase retail sales of BBCR coffee and products.text
49
Hui-Wen, Cheng, and 鄭惠雯. "The Story Form and Style of Coffee TV Commercials－A Case of Mr. Brown Coffee." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/50279770626500230987.
50
HONG, CHEN-YU, and 洪晨毓. "The study on emerging crops’ water footprint in Taitung- take coffee for example-take coffee for example." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/hj2z3z.
Анотація:
碩士國立臺東大學
資訊管理學系碩士班
103
Abstract Water is an important foundation for human existence and development, the water management mechanism has been seen as an important issue which has to be solved imperatively without delay. The water footprint is an index used to measure water. Using the green water footprint、blue water footprint and grey water footprint as indication to calculate the total water footprint of the product. Recent years because of the foreign drinks flood the environment, coffee-relevant product have obvious growing trend. This study is mainly about the relevant description and discussion of the water application of coffee industry, research by adopting individual case interview. According to this study substituting the definition of water footprint, the result shows that the application of the idea of water footprint on coffee planting is feasible, and applies to relevant research and water management as reference.