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Le, Linh M. "Consumer Acceptability of a Kombucha Coffee (Coffea) Prototypewith Traditional Coffee Characteristics." Thesis, California State University, Long Beach, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10604912.
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Coffee and Kombucha tea are both beverages that have been consumed for many years, with a current increased momentum in consumption due to many correlations with beneficial health aspects. The objective of this study was to assess the consumer acceptability of a Kombucha Coffee which tastes more like traditional coffee. A Kombucha Coffee prototype “BubbLê”, was created and compared to a market Kombucha Coffee via a hedonics evaluation, food action rating scale (FACT), and a paired-comparison ranking test. Participants rated the market Kombucha Coffee significantly higher than “BubbLê” Kombucha Coffee in all sensory aspects for flavor (6.84 ± 1.82; 4.46 ± 2.48; p < 0.001), sweetness (7.11 ± 1.63; 4.65 ± 2.33; p < 0.001), tartness (6.27 ± 1.77; 4.72 ± 2.55; p < 0.001), aroma (6.30 ± 1.82; 5.55 ± 2.59; p = 0.018), mouthfeel (6.87 ± 1.62; 5.36 ± 2.64; p < 0.001), and overall likeability (6.90 ±1.76; 4.59 ± 2.43; p < 0.001) in the hedonics evaluation. The FACT test indicated that participants would more likely drink the market alternative compared to the prototype (5.42 ± 1.96; 3.62 ± 2.29; p < 0.001). The majority of participants (80%) chose the market Kombucha Coffee over the more traditional coffee flavored Kombucha Coffee prototype. It is noted that flavor scored the lowest in sensory evaluation for the prototype, therefore, reevaluation of flavor by means of adding coffee enhancing notes are needed for further development of a Kombucha Coffee with a more traditional coffee flavor profile.
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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.
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Wetala, Maketso Patrick Elias. "Weed control in establishing coffee (Coffea canephora Pierre and Coffea arabica L.) in Uganda." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363396.
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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.
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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.
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Flores, Basauri Shirley Pilar, Cavero Diana Andrea Rivera, Vásquez Roxana Vanessa Romero, and Lefoncio Jesús Kiler Vaca. "Coffee Pulp." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/621819.
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El Perú es uno de los principales productores de café de gran calidad en Sudamérica, actualmente cuenta con cuatro ciudades de mayor producción, entre ellos encontramos: Junín, Amazonas, Cajamarca y San Martín. Asimismo, a lo largo del tiempo el grano de café es lo que más se ha valorado, dejando de lado a su cascara, como un simple desperdicio y obviando su importante valor nutricional. Coffee Pulp, es una harina elaborada en base a la cascara de café. Se caracteriza por ser un producto saludable y especialmente libre de gluten (proteína que se encuentra en alimentos procesados del trigo). Esta nueva propuesta busca mejorar la calidad de vida de nuestros clientes, ofreciendo diferentes beneficios nutritivos. Su proceso de producción se realizará con la más alta calidad desde el proceso de selección de sus principales proveedores, excelentes condiciones de almacenamiento, hasta el empaquetado que permite conservar todos los beneficios, el sabor y la frescura. Nuestra propuesta surge de la apreciación de un nicho de mercado insatisfecho, debido a la necesidad existente en el consumo de productos saludables y libres de gluten en el Perú. Además, cada vez aumenta más la tendencia del cuidado de salud en el ámbito alimenticio, algo que actualmente toma mayor relevancia en nuestro país. Nuestro público objetivo son personas que se inclinan por mantener una alimentación saludable, o en especial aquellas personas que son intolerantes o sensibles al gluten, cuyo estilo de vida corresponde a la de los sofisticados, perteneciendo al NSE A y B que comprende los distritos de San Isidro, Miraflores, San Borja, Surco, La Molina, Jesús María, Lince, Pueblo Libre, Magdalena y San Miguel y cuyas edades comprenden entre los 25 a 54 años. A través del plan de actividades estratégicas y de marketing diseñadas para nuestro producto, aplicaremos la estrategia de diferenciación, buscando crear ante nuestros clientes una percepción de producto único y diferente en el mercado, provocando así una mayor lealtad a la marca. Pues de esta manera, nace nuestro proyecto, planteándonos en atender un público objetivo innovador en el consumo de alimentos saludables, a quienes les gusta seguir tendencias y son asiduos consumidores de productos “light”. En el presente trabajo mostramos a detalle cada análisis con sus respectivos resultados, que durante todo el ciclo se vino desarrollando con la finalidad de lograr la mayor rentabilidad y viabilidad del proyecto, siguiendo los consejos y recomendaciones de nuestros asesores del curso de Proyecto Empresarial. En cuanto al análisis financiero, se espera en el tercer año obtener una utilidad neta de S/ 126,185 Las ventas crecerán progresivamente año tras año en un 20%. La inversión requerida es de S/ 70,379 monto que será financiado el 30% y el 70% será aporte de los propios accionistas. El VAN FCLD calculado es de 246,405 con una TIR de 63%. Asimismo, los inversionistas obtienen un VAN de S/ 241,263 con un nivel de inversión de S/ 49,265 y una TIR de 67 %. Y por último el periodo de retorno de la inversión es de 2 años y medio. Todos estos resultados de rentabilidad mencionados sobre el capital invertido hacen viable el proyecto.Perú is one of the main high quality coffee producers in South America. Currently, there are four cities of vast production, amongst them we find: Junín, Amazonas, Cajamarca and San Martín. Likewise, along the time, the coffee bean is the most valued, leaving aside its husk, as a simple waste and obviating its important nutritional value. Coffee Pulp is flour made based on coffee husk. It is characterized by being a healthy product and especially free of gluten (protein that is in processed foods of the wheat). This new proposal seeks to improve the quality of life of our customers, offering different nutritional benefits. Its production process will be carried out with the highest quality since the selection process of its main suppliers, excellent conditions of storage, until the packaging that allows to preserve all benefits, flavour and freshness. Our proposal arises from the appreciation of an unsatisfied market niche, due to the existing need in the consumption of healthy and gluten-free products in Peru. Additionally, at present more are the people who prefer to eat healthy in our country. Our target audience is people who are inclined to maintain a healthy diet, or especially those people who are intolerant or sensitive to gluten, whose lifestyle corresponds to the sophisticated, belonging to the NSE A and B comprising the districts of San Isidro, Miraflores, San Borja, Surco, La Molina, Jesus Maria, Lince, Pueblo Libre, Magdalena and San Miguel and whose ages are between 25 and 54 years old. Through the plan of strategic and marketing activities designed for our product, we will apply the strategy of differentiation, seeking to create in our customers a perception of unique and different product in the market, in order to create a greater loyalty with the brand. In this way, our project was born, focusing on serving an innovative target audience in the consumption of healthy foods, who like to follow trends and are regular consumers of "light" products. In the present work we show each analysis with its respective results in detail. During the whole cycle, it was developed with the purpose of achieving the highest profitability and viability of the project, following the advice and recommendations of our consultants of the Business Project course. Regarding the financial analysis, it is expected to obtain a net profit of S/ 126,185 in the third year. Sales will grow 20% progressively year by year. The required investment is S/ 70,379 and this will be financed 30% by a finantial institution and 70% will be contributed by the shareholders. The calculated FCAN VNA is 246,405 with a TIR 63%. Similarly, investors obtain a VNA of S/ 241,263 with an investment level of S/ 49,265 and a TIR 67%. Finally, the return period of the investment is two and half years. All of these profitability results mentioned on the invested capital make the project feasible.
Trabajo de Investigación
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Valencia, Madrid Jorge Miguel, and Fuenzalida Roberto Galaz. "Trending Coffee." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/143182.
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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN ADMINISTRACIÓN
Jorge Miguel Valencia Madrid [Parte I], Roberto Galaz Fuenzalida [Parte II]Durante los últimos años existe una tendencia de crecimiento por el consumo de por café de calidad superior con atributos tales como nuevas variedades, nuevos orígenes, nivel de altura de cosecha, nivel de cocción, orgánicos, sabor, aroma, entre otros, así como también se produce un boom de crecimiento de expertos en café como baristas y Sommeliers acompañado de mayor cobertura de los medios de comunicación dando la clara señal que en particular el café tostado y molido comenzó un camino hacia el desarrollo de un nuevo entorno de la industria del café. La idea de este plan de negocios nace de la necesidad no cubierta de una oferta suficiente en el mercado chileno de café de calidad superior, en particular de la variedad tostado y molido, con foco en la preparación y usos de herramientas para su consumo. En este sentido, en los últimos años en Chile, existe una tendencia en la disminución café tipo soluble, debido a una evolución de los consumidores que cada día son más sofisticados y se encuentran emigrando progresivamente al segmento de café tostado molido, el cual entrega otros y mejores atributos de valor que están buscando los consumidores, como café menos ácido, con más aroma, mayor variedad, otros orígenes y mayor sabor principalmente, sin embargo , esta sofisticación genera una necesidad de mayor conocimiento y amplitud a la hora de elegir un café. De esta manera y a modo de ejemplo se puede observar que hoy en día las góndolas de supermercado demuestran el cambio significativo de la exhibición de café que hace 10 años solo mostraba el café soluble y una incipiente variedad de café tostado molido. El café es la segunda bebida más consumida a nivel mundial después del agua y es el producto más comercializado después del petróleo a nivel mundial con más de 100 millones de sacos de café. En el caso de Chile, para el año 215, el consumo de café ascendió entre 180‐200 tazas por persona muy lejos de lo que por ejemplo es Colombia que tuvo un promedio de 500‐600 tazas de café por persona para el mismo año.1 El presente plan de negocio tiene por objetivo desarrollar una nueva empresa importadora de café de alta calidad de diferentes países como Guatemala, Colombia y Perú además de tener como posibilidad potencial en el futuro otros orígenes como Venezuela, Costa Rica, Brasil y Ecuador potenciando el marketing en la experiencia de degustación y preparación del café, complementando su experiencia de consumo.
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Palanza, Fabio <1992>. "Dragons drinking coffee: South Korean and Chinese coffee cultures." Master's Degree Thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/12233.
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Today, coffee is one of the largest traded commodities in the world and an element of lifestyle, social cohesion and cultural identity. This thesis paper compares South Korean and Chinese coffee market, identifying common points and differences in consumption patterns, tradition, production with the purpose to understand and predict the evolution of Chinese coffee market. The choice of South Korea come from the old tea-culture and the Confucian society it shares with China. However, “the two countries are cousins, not siblings” (Doctoroff T., “What Chinese want”, 2012, Palgrave Macmillan, pag. 225). Despite the existence of common aspects, differences between the two countries show how Chinese coffee culture will have its own evolution. Chapter 1 presents a descriptive analysis of South Korean coffee culture, its historical background, followed by the study of the consumption patterns among young and old generations and some of the main coffeehouse chains in the market (Starbucks Coffee, Caffe Bene, Ediya Coffee). The Chapter ends with a description of Korean middle class as the driving social segment for coffee culture and the characteristics of the average Korean coffee consumer. Chapter 2 is about Chinese coffee market. After a historical background and a focus on the role that big foreign groups had in the economic development of production areas, the analysis focuses on Chinese middle class. Economic differences between first-tier and lower-tier cities force to a distinction in consumption patterns and consumers’ orientation. Furthermore, China’s growing coffee production capability in the areas of Yunnan, Hainan and Fujian represents one of the main differences with South Korea. The third Chapter starts with a short description of the Italian espresso tradition and the way it affected the world’s different cultures. The Italian coffeehouse chain Caffè Pascucci is taken as a study case for its ability to conform Italian style to over 25 countries, among which South Korea and China. In conclusion, the purpose of this paper is to understand the economic role that China will have in the world’s coffee industry in the future. Moreover, it aims at showing the role Italian firms can have in this reality, working on comparative advantages such as high quality and tradition, and making the required adjustments, in order to take advantage of niche markets and of a more and more experienced consumers’ base.
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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.
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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.
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Correa-Piedrahita, Arturo. "Design and comparative evaluation of a three-layer coffee dryer." Thesis, University of Hawaii at Manoa, 2003. http://hdl.handle.net/10125/6994.
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Vargas, Carlos, and Sandra Miranda. "Cannabis Coffee Shop." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/143146.
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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN ADMINISTRACIÓN
Carlos Vargas [Parte I], Sandra Miranda [Parte II]En respuesta a la necesidad detectada y no atendida de una parte de la población que se encuentra entre los 20 y 45 años de edad, que trabajan en la comuna de Providencia, en la Región Metropolitana, es que nace Cannabis Coffee Shop (CCS) con el fin de satisfacer la compra de productos cannabicos de colección, en los tiempos libres que se dan en los horarios de trabajo de estas personas, dentro de un lugar moderno, vanguardista y amigable con el medio ambiente, donde además tuvieran la posibilidad de probar productos de cafetería gourmet. Según éste estudio a marzo del 2016, solo hay un competidor, que se encuentra posicionado en la comuna de Santiago, lo que hace de la ubicación de CCS una ventaja competitiva. Debido al proyecto que hoy se encuentra en la Cámara de Diputados sobre el cambio a la ley 20.0001, es que la industria de las cafeterías y growshop2 se ha visto en un constante crecimiento y renovación. Dada la experiencia del equipo gestor de éste estudio, las buenas relaciones con mayoristas claves, las consignaciones con Sweet Fusión con un margen asegurado y pagos a 30 días y el reciente auspicio de Nirvana (marca internacional de semillas de Holanda), preceden el éxito y consolidación al primer año de iniciado CCS. La inversión iniciales es de 983 UF y se espera obtener utilidades por 2000 UF al quinto año, con un valor actual neto (VAN) de 1145 UF y una tasa interna de retorno (TIR) de 47%.
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Ni, Houbo. "Smart coffee maker." Thesis, Blekinge Tekniska Högskola, Institutionen för tillämpad signalbehandling, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-14395.
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Nowadays, more and more people drink coffee not only from Starbucks or other shops, but also brew coffee from coffee maker which with proper sizes which they can be put in the resting room of companies or homes. The products of coffee maker polarize in the market. Some of them have powerful functions and nice tastes with high prices. The others are simple, cheap but losing enjoyment of drinking coffee and people need to keep an eye on status of coffee maker. Most of people prefer the cheaper type. But more functions will take more convenience. Actually users can have them both. In this thesis, I design some functions based on the cheap type of coffee maker which will make drinking coffee more convenient and enjoyable. I use Arduino Uno as my control system, cooperating with sensors and special circuits. My system monitor working time of coffee maker, temperature of coffee and water level of both coffee pot and tank in the coffee maker. Then users can receive these values from their cell phone and doing remote control. Meanwhile considering about prices, I choose the most suitable sensors for measurement. I also do some jobs for saving energy and safe. The system locks or turns off the switch automatically for them. At last, all the sensors, wires and control chip are put in good positions in the maker.
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Castillo, Castillo Jose Erick, Conislla Luz Mery Mojica, Rodríguez Daniel Gonzalo Mosquera, Valerio Janis Yesus Onofre, and Carrasco Luis Alfredo Tafur. "Qhapaq Coffee Gourmet." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626273.
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Hoy en día en el Perú, más del 70% del mercado consume café soluble y alrededor del 30% consume cafés especiales y de calidad, como orgánico y cafés de especialidad. Sin embargo, se ha detectado que uno de los grandes problemas es dónde comprar un buen café orgánico saludable de garantía, asimismo el desconocimiento del origen de cultivo del producto.
El presente trabajo tiene como objetivo desarrollar una propuesta para aliviar ese problema, para ello ofrecemos un café tostado molido y en grano en presentaciones de 250 gramos y 500 gramos identificado según la región de cultivo, como Amazonas, Ayacucho, Cajamarca, Huánuco, Junín, Pasco y San Martin, el producto estará certificado como orgánico y con nivel muy bajo de Glifosato < 0.01 mg/ kg.
Se validó la idea del proyecto a través del estudio de mercado cualitativa realizado a una muestra de 10 personas especializadas en el producto. Realizamos el análisis externo e interno del proyecto, en el cual se identificó factores que tienen o podrían tener incidencia a lo largo del proyecto de negocio. Con la información obtenida, se ha elaborado el plan de marketing, luego de proyectar las ventas y establecer los costos de producción, gastos administrativos y de operaciones, se procedió a calcular la rentabilidad del proyecto aplicando los indicadores, arrojando resultados alentadores para poder realizar el proyecto.
El análisis financiero del proyecto es positivo. Para los accionistas el proyecto ofrece una rentabilidad máxima (TIR) de 147% mientras que el costo de oportunidad que exigen es de 39% (COK).Today in Peru, more than 70% of the market consumes soluble coffee and about 30% consume special and quality coffees, such as organic and specialty coffees. However, it has been detected that one of the big problems is where to buy a good organic coffee healthy guarantee, as well as the lack of knowledge of the origin of cultivation of the product. This work aims to develop a proposal to alleviate this problem, for this we offer a ground roasted coffee and grain in presentations of 250 grams and 500 grams identified according to the growing region, such as Amazonas, Ayacucho, Cajamarca, Huánuco, Junín, Pasco and San Martin, the product will be certified as organic and with very low glyphosate level < 0.01 mg/ kg. The idea of the project was validated through the qualitative market study carried out on a sample of 10 people specialized in the product. We carried out the external and internal analysis of the project, in which factors were identified that have or could have an impact throughout the business project. With the information obtained, the marketing plan has been developed, after projecting sales and establishing production costs, administrative and operating expenses, the profitability of the project was calculated by applying the indicators, yielding encouraging results to be able to carry out the project. The financial analysis of the project is positive. For shareholders the project offers a maximum return (TIR) of 147% while the opportunity cost, they demand is 39% (COK).
Tesis
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Gargov, George Dimitrov. "Coffee Queue Project." DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1539.
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In this paper, a computer vision system for counting people standing in line is presented. In this application, common techniques such as Adaptive Background Subtraction (ABS), blob tracking with Kalman filter, and occlusion resistive techniques are used to detect and track people. Additionally, a novel method using Dual Adaptive Background Subtractors (DABS) is implemented for dynamically determining the line region in a real-world crowded scene, and also as an alternative target acquisition to regular ABS. The DABS technique acts as a temporal bandpass filter for motion, helping identify people standing in line while in the presence of other moving people. This is achieved by using two ABS with different temporal adaptiveness. Unlike other computer vision papers which perform tests in highly controlled environments, the DABS technique is tested in a crowded Starbucks© at the Cal Poly student union. For any length of people standing in line, result shows that DABS has a lower mean error by one or more people when compared to ABS. Even in challenging crowded scenes where the line can reach 19 people in length, DABS achieves a Normalized RMS Error of 43%.
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Xu, Su. "Impact of agro-forestry systems on coffee yield, coffee plant morphology, physical and chemical attributes of green coffee beans and aroma generation of roasted coffee beans." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/48086/.
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A long experiment has been established since 2000 at CATIE (Tropical Agricultural Research and Higher Education Center), Turrialba, Costa Rica. Twenty agro-forestry systems with different shade types and managements (organic and non-organic) consisting of an incomplete randomized block-design with shade tree as main effect and subplots represented by management were set up. The mean 13-year yield, bienniality index (BI) of coffee yield, pruning, shade cover and morphology (height, diameter, total branches and productive branches) of coffee plants in these agro-forestry systems were measured. The effects of different managements and shade types on the physical and chemical attributes of green coffee beans and aroma and colour generation of roasted coffee beans were investigated. The organic management always showed the more stable production, while the coffee yield and morphology were always worse under the intensive organic (IO) management than under the intensive conventional (IC) management. Comparing with the moderate conventional (MC) management, the intensive organic (IO) management did not only have a similar or even higher productivity, but it also had higher total lipid and protein in the green beans and a stronger ability to generate more flavour and colour. The full sun system had a higher total coffee yield and bienniality index (BI) of coffee yield, green bean density and total protein content and greater flavour generation and colour after roasting. Comparing with the timber system, the service system did not only have the higher coffee yield and better coffee plant morphology, but it also produced green beans with higher total protein and roasted beans with the more flavour and colour. Comparing with the non-legume shade tree, the legume shade tree only influenced the total protein content of green coffee beans and further improved the performance of flavour and colour in the roasted coffee beans.
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Siles, Gutierrez Pablo. "Hydrological processes (water use and balance) in a coffee (Coffea arabica L.) monoculture and a coffee plantation shaded by Inga densiflora in Costa Rica." Thesis, Nancy 1, 2007. http://www.theses.fr/2007NAN10126/document.
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En zones marginales, les arbres d'ombrage augmentent la production de café arabica en améliorant le microclimat et la fertilité du sol. En zones optimales, ces effets sont plus controversés mais les systèmes agroforestiers (SAF) procurent toujours d'autres services tels que la lutte antiérosive ou la diversification des productions. Le présent travail compare en zone optimale du Costa Rica une monoculture (MC) et un SAF avec Inga densiflora Benth en termes de microclimat, productivité et bilan hydrique. Par rapport à MC, les arbres d'ombrage ont réduit la radiation globale de 40-50%, les températures maximales foliaires du caféier de 6°C en journée et le VPD foliaire, mais augmenté de nuit les minimales foliaires de 0,5°C. Selon l’année, les arbres ont augmenté l'interception de la pluie (12% à 85%) et la transpiration du système (29% à 33%) mais réduit le ruissellement de 50% et le drainage (1% à 14%). Le SAF a augmenté l'interception (13% de la pluie) par rapport à MC (7%) lorsque le LAI total augmentait de plus d'une unité. Les arbres ont réduit l'égouttement, augmenté l'écoulement le long des troncs et ont contribué pour 40-50% à la transpiration du SAF avec des caféiers transpirant moins qu'en MC. L’assèchement profond du sol sous SAF indique une certaine complémentarité avec les arbres utilisant vraisemblablement des ressources en eau non accessibles au caféier. Malgré l'absence de compétition en eau dans ces conditions de site, la production de café a été réduite de 29% en SAF par rapport à MC du fait d’une radiation et floraison réduites. Par contre, la production de biomasse a été multipliée par 3, contribuant au stockage du carbone et à la production d'énergieUnder suboptimal site condition for arabica coffee cultivation the shade trees increase the coffee production due to an enhancement of the microclimate and the soil fertility. Under optimal site conditions, the use of shade are more controversial, nevertheless the agroforestry systems (AFS) provide others services as the reduction of erosion and the diversification of production. The present study compare in optimal site conditions in Costa Rica a coffee monoculture (MC) and AFS with Inga densiflora Benth in terms of microclimate, productivity and water balance. In reference to MC, the shade trees reduced the global radiation between 40% to 50%, the maximal coffee leaf temperature to 6°C, the leaf to air VPD during the day and increased the leaf temperature in 0.5°C during night. According to the year of measurement, the trees increased the rainfall interception (12% to 85%) and the total system transpiration (29% to 33%), at the same time trees reduced the runoff (50%) and the drainage (1% to 14%). The trees reduced the throughfall, increased the stemflow and contributed 40% to 50% to the total transpiration of the AFS reducing the coffee transpiration in the AFS. Furthermore, higher reductions in the AFS compared to MC in soil water in deeper soil layers indicate a complementarity interaction in the use of water between coffee and trees. Despite the absence of water competition under these site conditions, the coffee yield was reduced by 29% in the AFS in comparison to the MC, due to a reduction in the radiation and flowering intensity. In other hand, the total aerial biomass was 3 times in the AFS compared to MC, contributing to carbon sequestration and renewable energy
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Siles, Gutierrez Pablo Dreyer Erwin Vaast Philippe. "Hydrological processes (water use and balance) in a coffee (Coffea arabica L.) monoculture and a coffee plantation shaded by Inga densiflora in Costa Rica." S. l. : S. n, 2007. http://www.scd.uhp-nancy.fr/docnum/SCD_T_2007_0126_SILES-GUTIERREZ.pdf.
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Hammond, Katie L. "Coping with the Coffee Crisis: A Household Analysis of Coffee Producers' Response to the Coffee Crisis in Polo, Dominican Republic." Ohio : Ohio University, 2010. http://www.ohiolink.edu/etd/view.cgi?ohiou1269003517.
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Benatti, Luciana Benjamim 1978. "Atributos bioquímicos e fisiológicos de AC1 : um cafeeiro naturalmente descafeinado." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/315471.
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Orientador: Paulo MazzaferaTese (doutorado) - Universidade Estadual de Campinas, Instituto de Biologia
Made available in DSpace on 2018-08-22T06:22:47Z (GMT). No. of bitstreams: 1 Benatti_LucianaBenjamim_D.pdf: 2232263 bytes, checksum: f99e9792ce3a097423a6628b62ddb600 (MD5) Previous issue date: 2012
Resumo: Em 2004, Silvarolla e colaboradores descobriram três plantas (AC1, AC2 e AC3) de Coffea arabica, provenientes da Etiópia, com baixa quantidade de cafeína nas sementes. Esta pequena concentração (0,76 mg/g) em AC1, quando comparada com grãos de C. arabica com cafeína (em torno de 12 mg/g), foi verificada ser de origem constitutiva da planta, sendo esta denominada como naturalmente descafeinada. Neste trabalho a planta de AC1 foi estudada, já que esta é a mais adequada para a transferência genética do traço "sem cafeína" para cultivares com alta produtividade. Ao analisar o desenvolvimento das sementes de AC1, foi observado que endospermas maduros da planta com baixas quantidades de cafeína perderam menos massa do que os de Mundo Novo (MN) e que estes, no final do desenvolvimento, eram maiores do que os de AC1. Entretanto, apesar deste fato, os conteúdos de aminoácidos, açúcares solúveis, ácidos orgânicos, ácidos clorogênicos e trigonelina foram similares nas sementes de frutos de MN e AC1. Foi constatado que em todos os estádios fenológicos as sementes de AC1 apresentaram baixas quantidades de cafeína. Além disso, foi observado que não só sementes e folhas apresentaram esta característica, mas também flores e internódios. Experimentos com o fornecimento de [2-14C] adenina e análises enzimáticas de teobromina sintase e cafeína sintase nas sementes de AC1 confirmaram que, assim como em folhas, a síntese de cafeína é bloqueada na metilação de teobromina a cafeína, acumulando altas taxas de teobromina. Experimentos de análise de expressão gênica indicaram que, apesar dos genes responsáveis pela síntese das três metiltransferases envolvidas na síntese de cafeína ser expressos nos endospermas de AC1, suas expressões são menores se comparadas com o controle MN, principalmente ao analisar a expressão do gene CCS1, que codifica para a cafeína sintase. Os compostos fenólicos apresentaram valores próximos ao longo de todo o desenvolvimento do endosperma, sendo que a quantidade equivalente encontrada nestes grãos parcialmente explica a atividade antioxidante similar encontrada nos grãos maduros de MN e AC1. Análises de proteínas de reserva em endospermas maduros foram similares em MN e AC1
Abstract: In 2004, Silvarolla and co-workers discovery three plants (AC1, AC2 and AC3) of Coffea arabica, originated from Ethiopia, with low amount of caffeine in the seeds. This low concentration (0,76 mg/g) was found to be constitutive plant origin, this being referred to as naturally decaffeinate. In this work only the seeds of AC1 were studied, since this plant has shown to be the most suitable for gene transfer trace "without caffeine" for cultivars with high productivity. By analyzing the development of the seed AC1, it was observed that the mature endosperm of the plant with low amounts of caffeine lost less weight than those of MN, and also at the end of development, they were greater than those of AC1. However, despite this fact, the contents of amino acids, organic acids, chlorogenic acids and trigonelline were similar to MN and AC1 seeds and fruits. Soluble sugars were also similar in most part of the development despite the sucrose in the endosperm AC1 cherry stage, having it's significantly less than the one found in the endosperm MN at the stage. It was found that in all growth stages seeds AC1 presented low amounts of caffeine. Furthermore, it was observed that not only seeds and leaves showed this characteristic, but also flowers and internodes. Experiments with the supply of [2-14C] adenine and enzymatic analyzes of theobromine synthase and caffeine synthase in AC1 seeds confirmed that as leaves, caffeine synthesis are blocked in the methylation of theobromine to caffeine, accumulating high levels of theobromine. Experiments of the gene's expression analysis indicated that, although the genes responsible for the synthesis of the three methyltransferases involved in caffeine synthesis are expressed in AC1 endosperm, presented minor expressions compared to the control MN, especially when analyzing the expression of the gene CCS1, which synthesizes caffeine synthase. Phenolic compounds had similar values throughout the development of the endosperm, the equivalent amount found in these grains partly explains the similar antioxidant activity found in the MN and AC1 mature grains. The reserve proteins assays of mature endosperms were also similar in both endosperms
Doutorado
Biologia Vegetal
Doutora em Biologia Vegetal
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Dávila, Gonzales Gisselia Judith, Pachacutec Elizabeth Flores, Durand Gullit Josue Lanazca, and Felipa Mark Anthony Torres. "It´s coffee time." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/621820.
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apítulos y cada uno de ellos subdivido en diferentes secciones, a continuación se explica sobre los diferentes temas a tratar mediante el proceso de investigación del proyecto a evaluar:
El segundo capítulo está compuesto por la idea de negocio, la cual al momento de desarrollarla se daría inicio al proyecto MYPE, así como también la descripción del servicio a ofrecer y el equipo de trabajo.
Seguido tercer capítulo fundamenta el análisis PESTEL y el análisis interno, incluyendo el análisis FODA y la razón de ser de It’s time coffee; es decir, su visión y misión.
En el cuarto capítulo se desarrollan las variables relevantes vinculadas al estudio de mercado, comenzando con la definición mercado a estudiar, los métodos de investigación y recolección de data, en donde encontramos: entrevista a expertos y trabajadores, encuesta a demandantes, y la observación directa al mercado objetivo y competencia.
El quinto capítulo está basado en las estrategias de marketing; el mercado objetivo, donde se definirá del público objetivo y las estrategias que implementaremos para llegar a nuestro público objetivo. Asimismo se proyectara la demanda y se calculara el presupuesto de marketing a utilizar.
En el sexto capítulo se manifiesta el plan de operaciones así como los procesos, inventarios; localización del proyecto de negocio, donde se dará a conocer el lugar de la ubicación del negocio mediante la micro localización utilizando métodos de ponderación; la capacidad y distribución de las instalaciones.
El séptimo capítulo está fijado en la organización de manera jerárquica de la empresa a constituir, las políticas organizacionales a utilizar, y los métodos a manejar para la gestión humana y sus costos respectivos.
En el octavo capítulo está compuesto por la inversión de activo fijo y capital de trabajo, proyección de las ventas, financiamiento, como también los diferentes gastos para la constitución de la empresa, seguido de la proyección de los ingresos y egresos donde se elaborará los estados financieros correspondientes obteniendo como resultado la posible rentabilidad y así medir la viabilidad del proyecto.
Finalmente, se presentan las conclusiones obtenidos en base a los resultados de los estudios previamente descritos.
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Michori, Peter K. "Nitrogen budget under coffee." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.333405.
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Chadios, Konstantinos. "The urban coffee shop." Thesis, Massachusetts Institute of Technology, 2005. http://hdl.handle.net/1721.1/33031.
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Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Architecture, 2005.Page 145 blank.
Includes bibliographical references (p. 132-139).
This thesis is an investigation of the role of the coffee shop in the urban environment throughout history. Coffee shops spread from the Arab world to Europe and then to the U.S. at the end of the seventeenth century. Coffee shops always had an integral relationship with the public space and they were found on the physical civic structure of the cities. Thus, coffee shops can become a tool to map the city's social activity. This thesis is the first attempt to relate coffee shops to the urban setting, and to define the variables that have affected their appearance or disappearance. Their civic importance nowadays is highlighted along with the significance of technology to shaping coffee shop's new public character. I will present the evolution of coffee shops in the last three centuries and I will mainly focus on their location within the city. In each case, I will illustrate both European and American examples.
by Konstantinos Chadios.
S.M.
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Berdichesky, Ran Emanuel. "My Little Coffee Shop." The Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1423581504.
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Gifford, David Pharis. "Roasted: Coffee, Insult, Rhetoric." TopSCHOLAR®, 2017. http://digitalcommons.wku.edu/theses/1951.
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While insult has been a frequent topic for rhetorical study in the past, little if any work has gone toward the formation of a systematic theory of insult. Karina Korostelina has proposed a theory of intergroup identity insults, which appears promising from a socio-cultural perspective. However, her theory does not address the particularly rhetorical characteristics of insults, preferring instead to analyze them with reference to their socio-historic context. While her theory proves sound under scrutiny, it does little to shed light on pejorative rhetoric as rhetoric.
In what follows, I would like to propose certain characteristics of pejorative rhetoric that may prove useful in developing a rhetorical understanding of insult. I will be using Korostelina’s theory as a starting place to ground my discussion of insult, but I will go beyond the socio-historic contexts to suggest a purely rhetorical aspect of insults that creates new meanings and associations independent of larger cultural contexts. While independent of cultural contexts, these new associations are still informed by cultural contexts. As such, I will be using coffee, a cultural artifact with a variety of social and culture meanings, as a lens from which to examine pejorative rhetoric. Ultimately, I propose that insult functions by drawing from the associations inherent in cultural artifacts in order to transform those associations into purely rhetorical associations, that is, associations that could not exist without the influence of pejorative rhetoric, thereby creating a rhetorical context independent of large cultural contexts.
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Zhu, Ran. "COFFEE MARKET IN CHINA." UKnowledge, 2018. https://uknowledge.uky.edu/agecon_etds/69.
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Although China is generally known as a tea-consuming country, both the production and consumption of coffee in China has seen double-digit growth in the last decade. This upward trend is projected to continue as long as investment is sustained and levels of disposable income continue to increase. In this rapidly expanding market, it is important for coffee producers and retailers in China to understand the preferences of emerging Chinese coffee consumers. Using survey data from Hubei and Zhejiang, China, we apply a Tobit regression model to analyze Chinese coffee consumers. Results show that the length of time consumers have been regularly drinking coffee, their self-assessed knowledge of coffee, and their taste preferences with regard to a variety of coffee products are all important factors in explaining Chinese coffee consumer trends. We suggest that coffee producers and retailers in China focus on improving the quality of their products to achieve long-term success.
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Pacheco, Bustos Alex Gustavo. "Allelochemical effects of aromatic species intercropped with coffee (Coffea arabica L.) in Puebla, Mexico." [S.l.] : [s.n.], 2007. http://deposit.ddb.de/cgi-bin/dokserv?idn=984679995.
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Tocancipa-Falla, Jairo. "Coffee identities, crisis, and social changes : an ethnography of coffee in Cauca, Colombia." Thesis, University of Cambridge, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.426542.
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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.
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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.
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Suter, Paula J. "Ethiopian Coffee Stories: Applied Research with Sidama Coffee Farmers Combining Visual and Ethnographic Methods." Thesis, University of North Texas, 2016. https://digital.library.unt.edu/ark:/67531/metadc955096/.
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The purpose of this study is to demonstrate the value of visual research methods to applied anthropology in the context of exploratory research with farmers in Ethiopia. The three methods of photo-elicitation, participatory photography, and ethnographic film, enrich and expand ethnographic methods to support the client's objective of supporting farmers. The applied project constructs a narrative from the local perspective to help consumers learn more about farmers' lives. The research focuses on specific farmers, and their experiences with direct fair trade and coffee farming. The client sees the application of research produced by ethnographic and visual methods as a good direction not only for his company, but the Fair Trade Industry as a whole.
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Buiko, Violeta. "Internationalization of „Coffee houses“ business." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2010. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100622_145914-82185.
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In the master thesis there are analysed the methods and strategies of coffee houses‘ business internationalization, theories of business worldwide expansion, theorie of international business networks, opportunities and barriers of business evolution and development across countries. There are presented, examined and compared entry modes of business internationalization process of coffee houses. There is made micro- and macro-environment‘s factors affecting habits, traditions and preferences of coffee consumption. Moreover, there are distinguished trends in coffee house business according changing situation in world market. There are made market researches of the international business expansion of coffee houses and performed market survey about coffee drinking tranditions in coffee house. After investigation of theoretical and practical issues of coffee houses‘ business internationalization there was created model for coffee house business expansion across the world. There are introduced conclusions and suggestions for business crossnational development. Master thesis consists of four main parts: problematic, theoretic, practical and project part. Moreover, there are displayed introduction, conclusions, reccomendations and references. Volume of master thesis – 87 pg. without appendixes, figures, charts and tables, bibliography. Appendixes are attached separately.Baigiamajame magistro darbe nagrinėjamos kavos namų verslo internacionalizavimo strategijos, metodai, problemos, verslo internacionalizavimo teorijos, tarptautinių verslo tinklų teorijos, globalaus verslo plėtimosi galimybės ir sunkumai. Pateikti yra kavos namų verslo internacionalizavimo modeliai, jų analizė ir palyginimas. Yra išanalizuoti mikro ir makro aplinkos faktoriai įtakojantys kavos gėrimo tradicijas ir poreikius o taip pat pokyčius kavos namų versle. Darbo eigoje yra atlikti tarptautinių kavos namų verslo internacionalizavimo proceso tyrimai bei atlikta kavos namų rinkos apklausa. Išnagrinėjus teorinius ir praktinius kavos namų verslo internacionalizavimo aspektus yra sukurtas kavos namų tarptautinio plėtimosi modelis ir suformuluotos išvados ir pasiūlymai verslui. Darbą sudaro keturios pagrindinės dalys: probleminė, teorinė, praktinė ir projektinė, o taip pat įvadas, išvados ir pasiūlymai, literatūros sąrašas. Darbo apimtis –87 p. teksto be priedų, iliustracijos, lentelės, grafikai, bibliografiniai šaltiniai. Atskirai pridedami darbo priedai.
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Tejeda-Cruz, CeÌsar. "Ecological effects of coffee production." Thesis, University of East Anglia, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.398567.
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Newman, Susan Amy. "Futures markets and coffee prices." Thesis, SOAS, University of London, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.550923.
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This thesis constitutes an empirical critique of neoclassical economic theory as applied to the study of commodity markets. It is argued that the liberalisation of coffee marketing systems in producing countries, the collapse of the International Coffee Agreements, and the consequent restructuring of international coffee markets has had profound effects on the relationship between futures and physical markets for commodities in the context of liberalised capital flows and a world economy increasingly shaped by finance. Using evidence from the New York Coffee Exchange on trading activities and futures prices, together with a study of price formation and price risk management practices along coffee chains in Tanzania and Uganda, this thesis refutes the neoclassical assertions that futures markets facilitate efficient price discovery, that futures markets reduce price risks by providing effective hedging instruments and by stabilising prices, and that liberalisation enhances market integration and efficient price transmission along the chain. It is shown that the liberalisation of coffee markets and an emphasis on the wide spread use of hedging instruments for price risk management has facilitated their financialisation rather than enhancing their efficiency. Prices have increasingly been formed on the basis of supply and demand for coffee derivatives that has become in many ways divorced from the supply and demand for physical coffee. The ability for certain large coffee traders to derive enormous incomes from their engagement in derivatives trading to the exclusion of the majority of coffee chain actors in producing countries from engaging in such activities has serious implications in terms of the exacerbation of international inequalities along international supply chains.
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Голомутько, Микита В’ячеславович. "Coffee design in modern life." Thesis, Київський національний університет технологій та дизайну, 2020. https://er.knutd.edu.ua/handle/123456789/15281.
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Ущаповська, Ірина Василівна, Ирина Васильевна Ущаповская, and Iryna Vasylivna Ushchapovska. "Sociolinguistic aspects of coffee brands." Thesis, «Baltija Publishing», 2017. https://essuir.sumdu.edu.ua/handle/123456789/77498.
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Так само, як використання мови посягає на суспільне життя, елементи соціального життя складають невід'ємну частину способу використання мови. Лінгвісти розглядають мову як абстрактну структуру, яка існує незалежно від конкретних випадків використання, але будь-який комунікативний обмін відбувається у соціальному контексті, який обмежує мовні форми, якими користуються учасники. Мова брендів кави, яка використовується для спілкування з цільовою аудиторією, значною мірою передбачає соціальну значимість брендів та, зокрема, соціальну роль кави.Подобно тому, как использование языка пронизывает социальную жизнь, элементы социальной жизни составляют неотъемлемую часть способа использования языка. Лингвисты рассматривают язык как абстрактную структуру, которая существует независимо от конкретных случаев использования, но любой коммуникативный обмен находится в социальном контексте, который ограничивает языковые формы, используемые участниками. Язык, который бренды кофе используют для общения с целевой аудиторией, во многом обусловлен социальной значимостью брендов и, в частности, социальной ролью кофе.
Just as language use pervades social life, the elements of social life constitute an intrinsic part of the way language is used. Linguists regard language as an abstract structure that exists independently of specific instances of usage, but any communicative exchange is situated in a social context that constrains the linguistic forms used by the participants. The language coffee brands use to communicate with the target audience is to a great extend presupposed by the brands’ social significance and by the coffee’s social role in particular.
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Shechkova, N. M. "Nescafe - leader among coffee drinks." Thesis, Видавництво СумДУ, 2012. http://essuir.sumdu.edu.ua/handle/123456789/26089.
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The invention of Nestlé are continually changing world. Of course, towards perfection. One irrefutable proof of this is the wonderful products of Nescafé.
When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/26089
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Beck, Maximilian. "Briu: A Coffee Roasting Startup." Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-264284.
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The purpose of this study is to examine the German coffee market and its appropriateness as a new market to enter for the startup Company Briu. The company has been continuously growing since its initial start. The Chilean Coffee startup has since then looked for new markets opportunities in Europe. Their favored market is Germany. The research conducted in this paper is supposed to reveal the market its suitability for the company its expansion. The following key areas are assessed in order to decide whether or not the company should enter the market: 1. The demand for specialty quality coffee in Germany 2. The supply chain for the product 3. Governmental support of startups in Germany 4. The potential of the German Coffee Market 5. The legal and regulatory frame in Germany 6. German Customer 7. Market attractiveness 8. Ease of entry 9. Partner selection In this study, nine Coffee startups were interviewed. All the companies are located in Germany and the interviews were conducted via phone. The results suggest that the demand for specialty coffee in Germany is high enough to make the market entry of the company successful. The legal and financial landscape of the German startup industry supports the decision to enter the German specialty coffee market and an appropriate supply chain as well as suitable business partners are available.
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Krivonos, González Ekaterina. "Three essays on coffee markets." College Park, Md.: University of Maryland, 2008. http://hdl.handle.net/1903/7847.
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Thesis (Ph. D.) -- University of Maryland, College Park, 2008.Thesis research directed by: Dept. of Agricultural and Resource Economics. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.
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Prater, Holger Michelle Ann, and Michael Andrew Prater. "Magnolia Bakery & Coffee Shop." Tesis, Universidad de Chile, 2017. http://repositorio.uchile.cl/handle/2250/147748.
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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN ADMINISTRACIÓNMichelle Ann Prater Holger [Parte I], Michael Andrew Prater [Parte II]
Este plan de negocios evalúa la introducción al mercado de “Magnolia Bakery & Coffee Shop”, una cafetería gourmet que buscará generar una experiencia de consumo diferenciada con una oferta de productos distinta al mercado actual santiaguino. En términos de modelo de negocio, Magnolia ha definido un modelo que brindará flexibilidad y agilidad en la adaptación al entorno. Su mercado objetivo es el segmento ABC1 C2 del sector oriente y considera la apertura de tres locales ubicados en las comunas de Las Condes y Vitacura, puntos donde el crecimiento de la cuidad e infraestructura vial han formado focos de alta concentración de oficinas, residencias, hoteles y retail. Esta polarización ha concedido oportunidades para brindar puntos de encuentro y de satisfacción de las necesidades alimenticias, recreacionales y/o sociabilización que se generan durante todos los días de la semana. Se contempla seis líneas de productos: a) Bebidas Calientes, b) Bebidas No Alcohólicas, c) d) Pastelería, e) Repostería, f) Sándwiches y g) Ensaladas. A través de las cafeterías se ofrecerán estas líneas de productos cuyas características operacionales serán cuatro: a) productos con recetas distintas a las tradicionales del mercado chileno, b) introducción de sabores internacionales, c) de elaboración diaria y d) de baja manipulación en los locales. Para lograr lo anterior y forjar la flexibilidad y adaptabilidad buscada, Magnolia considera cuatro proveedores estratégicos con experiencia comprobada en las áreas de repostería, panadería, pastelería, frutas y verduras; quienes abastecerán en forma diaria de nuestros productos finales y/o principales materias primas. Durante los primeros cuatro años, la atención estará en la apertura de dos locales medianos (140 a 160m2) que, si bien considera consumo en el local, su foco estaría en los servicios que podemos ofrecer a través de los canales de delivery, carry ‐ out, take‐out y catering. A partir del año quinto se introducirá Espacio Magnolia, un local de mayor amplitud (250 a 350m2) con núcleo en la atención en local y drive‐thru. Ambos tipos de locales contarán con ambientación acogedora con mini livings, donde Espacio Magnolia buscará convertirse en un lugar de escape entre la oficina y el hogar, otorgando un ambiente único pero cómodo con un appeal social que haga desear a los consumidores quedarse un mayor tiempo promedio y con ello confort en una ciudad ajetreada ofreciendo, además, un punto de encuentro social o espacio personal. Estimamos los horarios de concentración de trabajo para la semana en tres ventanas: Mañana (8.00 – 10.30), Almuerzo (12.30 – 15.00) y Tarde (17:30 – 19.00). Durante el fin de semana se consideran dos: Mañana (9:30 – 11:30) y Tarde (16:00 – 19:00). Las ventas mensuales provendrían según estimación en un 75% de las ventas de lunes a viernes y el 25% del fin de semana. La realización de este plan de negocio se estima viable no sólo en los aspectos financieros, sino que también, por la oportunidad que brinda la industria de profundizar en las categorías de productos alimenticios rápidos y la de ofrecer también servicios que incrementen la comodidad de los clientes. La inversión total estimada es de $185.8 millones de pesos, con una inversión Inicial de $92.3. Se calcula un VAN de $55.3 millones durante un horizonte de 10 años y TIR de 31%. Se obtienen resultados positivos a partir del primer año debido a que el modelo de negocio planteado brinda flexibilidad no sólo a la oferta e introducción de productos, sino que además, bajo manejo de inventarios, reducción de mermas, ajuste financiero a los vaivenes económicos, estacionarios y/o adaptativos. El período de recuperación está estimado en 4.3 años. Consideramos que el proyecto es atractivo por la experiencia de consumo, la gama de opciones de servicios y productos que se pueden ofertar, crecimiento de la industria como así también, las condiciones de mercado coyunturales que hacen favorable el ingreso de Magnolia al mercado. Los desafíos están asociados a obtener el volumen proyectado y el correcto manejo de los factores críticos que serán los determinantes para implementar la propuesta de valor y generación de flujos como así también del desarrollo de marca planteada en este business plan.
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Hedman, Adrian, and Warhell Nasim. "Implementing WebRTC to VISIARC Coffee." Thesis, Linköpings universitet, Institutionen för datavetenskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-138667.
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WebRTC, Web Real-Time Communications, är en samlingprotokoll och format för säker realtidskommunikation med inbyggda möjligheter för strömning av ljud- och bild. WebRTC finns idag inbyggt i ledande webbläsare som exempelvis Google Chrome. Tekniken är patent-och licensfri, och det finns flera implementationer som är av öppen källkod. Studien utvärderar två av dessa källkodsimplementationer från Ericsson och Google. Implementationen används sedan som grund för att bygga in en infrastruktur med WebRTC till företagets VISIARCs ramverk Coffee. En exempelapplikation från den färdiga implementationen av WebRTC jämförs sedan gentemot Skype om bild- och ljudkvalitet i videosamtal.
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Diniz, Inês Isabel Plácido dos Santos. "An innovative integrated approach to characterize coffee resistance mechanisms to Colletotrichum kahawae." Doctoral thesis, ISA, 2018. http://hdl.handle.net/10400.5/15829.
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Doutoramento em Engenharia Agronómica - Instituto Superior de Agronomia - ULCoffee berry disease, caused by the hemibiotrophic fungus Colletotrichum kahawae, is a major constraint to Arabica coffee production in Africa. Coffee variety Catimor 88, which exhibit field resistance in Kenya, was selected to characterize the resistance to C. kahawae, comparatively to the susceptible variety Caturra. Hypocotyls of both varieties were challenged with C. kahawae (isolate Que2 from Kenya) and samples were collected during infection timecourse, simultaneously for analysis of fungal growth and plant responses (light microscopy), evaluation of enzymatic activities (spectrophotometry, electrophoresis, histochemistry) and gene expression analysis (quantitative real-time PCR). The resistance was characterized by restricted fungal growth associated with the hypersensitive reaction and early accumulation of phenolic-like compounds in the cell walls and cytoplasmic contents. Similar responses were detected in the susceptible variety but in a significantly lower percentage of infection sites. Regarding the genes related to the salicylic acid, jasmonic acid (JA) and ethylene (ET) pathways (phytohormones biosynthesis, reception, and responsiverelated genes), this study suggests the involvement of JA in the resistance while ET seems to be more related with the susceptibility. The expression of genes related to recognition and signaling (RLK, LRR-K, CML, PTL) and cell wall modification genes (PME41, MUR4) was induced in both coffee varieties, at early stages of the infection. However, in the resistant variety, a higher expression of recognition and signaling genes was induced together with the PME41 gene during fungal penetration, and the induction of expression of the Lignin-forming anionic peroxidase-like gene (PER4) was supported by the increase of total peroxidase activity and of an anionic isoform. Peroxidase was localized in the walls and cytoplasmic contents of host cells, at the infection sites. The new data obtained enable to identify potential biomarkers of disease resistance that, once validated, will be useful for marker-assisted selection in coffee breeding programmes
N/A
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Piccino, Sébastien. "Rôle des constituants chimiques du café vert, du terroir et des traitements post-récolte sur la qualité aromatique du "Bourbon Pointu"." Thesis, La Réunion, 2011. http://www.theses.fr/2011LARE0021.
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Cette thèse est consacrée à l’étude du café « Bourbon Pointu », Coffea arabica var. laurina, né d'une mutation spontanée de la variété Bourbon à l’île de La Réunion. Les teneurs moyennes des composés majoritaires non volatils du café vert sont (pourcentage de matière sèche) les suivantes : saccharose (7,1), trigonelline (1,3), caféine (0,75), acide caféoyl-5- quinique (4,7), acide palmitique (5,0), acide linoléique (6,5). L’analyse sensorielle a permis de mettre au point un profil de torréfaction original de courte durée. Parmi les 145 composés volatils extraits des poudres de café torréfié par SPME, cinq sont majoritaires (teneurs moyennes en ppm): acide acétique (34), 2-furaneméthanol (117), 5-méthyl-2-furfural (166), furfural (144), 2-méthylpyrazine (47). Ces cinq composés volatils extraits par SPE se retrouvent dans le café en tasse : acide acétique (23), 2-furaneméthanol (405), 5-méthyl-2-furfural (36), furfural (85), 2-méthylpyrazine (73) avec en plus, la -butyrolactone (97). Le ratio entre la concentration de la molécule et son seuil de perception définit l’Odor Activity Value (OAV). La conversion des concentrations des composés volatils en unités OAV a permis de dégager neuf molécules ayant un impact olfactif important : 2-furfurylthiol (café torréfié), 2-méthylpropanal (chocolat), dodécanal (agrume), 2-éthylhexan-1-ol (agrume), -pinène (boisé, agrume), furfural (boisé, caramel), 2-hydroxy-3-méthylcyclopent-2-én-1-one (érable), hex-2-énal (pomme verte), 2-méthylbut-2-énal (fruité, vert). La détermination de ces OAV a permis de différencier les trois catégories commerciales au niveau olfactif avec la prédominance d’aldéhydes pour les « Grand cru », le phénylacétaldéhyde pour les « Sublime », et les pyrazines pour les « Authentique ». Les conditions géoclimatiques et les transformations post-récoltes influencent de façon non négligeable la composition chimique du café vert et donc les arômes générés lors de la torréfaction et en conséquence, la répartition des cafés dans les trois catégories. L’ensemble de ces résultats fait du «Bourbon Pointu», un café haut de gamme classé parmi les «cafés gourmets»This thesis is devoted to the study of “Bourbon Pointu” coffee, Coffea arabica var. laurina, born from a spontaneous mutation of the Bourbon variety in Reunion Island. The mean contents of non-volatile main compounds of green coffee are (percentage of dry matter): sucrose (7.1), trigonellin (1.3), caffeine (0.75), cafeoyl-5-quinic acid (1.7), palmitic acid (5.0), linoleic acid (6.5). Sensory analysis allowed to develop an original short time roasting profile. Among the 145 volatiles compounds extracted from roasted coffee powders by SPME, the mean contents of the five major components (ppm) are: acetic acid (34), 2-furanmethanol (117), 5-methyl-2-furfural (166), furfural (144), 2 methylpyrazine (47). These five volatile compounds extracted by SPE are found in the brew coffee: acetic acid (23), 2-furanmethanol (405), 5-methyl-2-furfural (36), furfural (85), 2- methylpyrazine (73) plus -butyrolactone (97). The ratio of molecule content to its perception threshold defines the “Odor Activity Value” (OAV). The conversion of the contents of volatile compounds in units OAV emphasized nine molecules with an important olfactory impact: 2-furfurylthiol (roasted coffee), 2-methylpropanal (chocolate), dodecanal (citrus), 2-ethylhexan-1-ol (citrus),-pinene (woody, citrus), furfural (woody, caramel), 2-hydroxy-3-methylcyclopent-2-en-1-one (maple), hex-2-enal (green apple), 2-methylbut-2- enal (fruity, green). The determination of these OAV differentiated the three commercial categories related to their typical odor due to the predominance of aldehydes for the "Grand cru", phenylacetaldehyde for "Sublime" and pyrazines for "Authentic". Geoclimatic conditions and post-harvest processing have a significant influence on the green coffee composition, on the flavors generated during roasting and thus, on the coffee distribution in the three categories. All these results define the "Bourbon Pointu" as a premium coffee and classify it as a "specialty coffee."
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Wiggins, Danny. "Assisting pastors of Coffee County Baptist Association in Coffee County, Alabama, in preparing crisis sermons." Theological Research Exchange Network (TREN) Access this title online, 2005. http://www.tren.com.
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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.
Full textAbstract:
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.
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YU, TSEN-LIN, and 游涔琳. "From Coffee Seed to Coffee Service－Exploring on the Serial Value of Coffee." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/7e65c9.
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碩士嶺東科技大學
觀光與休閒管理系碩士班
107
ABSTRACT This research aims at exploring the serial value of coffee, which cultivated from the coffee orchard, then processed into a beverage for catering services. No matter what experiences of ecology or leisure are, or even served in a café, when the people pursue a good consumer experience. What are those serial values of coffee induced and transfered from seed to cup? Moreover, it is interesting to explore the relationships of those values generated and linkaged among those values. Firstly, the data are not only collected through methods of secondary data analysis and semi-structured in-depth interviews, but also are coded and analyzed by software of Atlas.ti that authorized by the grounded theory and ISM respectively. The serial values of coffee that processed from seed to service are verified as follows. The serial values of coffee play an ecology role during coffee seed growing, such as resources of supply and demand, ecology and natural experiences for human learning. While the coffee also takes into account of enhancing technological innovation, economic benefits and mutual benefit during the processes of coffee bean roasting and making. In the final stage of coffee service, coffee offers the values of communication learning, mutual help, pressure relief, innovative leisure, joyful atmosphere, surprise of romance, leisure affirmation, optimism and soul peace. Regarding the close relationships of serial value of coffee, the results and recommendations could be referenced by who manageing business, leisure activities, and constructing coffee culture.
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Tseng, Chih-Han, and 曾致翰. "Coffee Addiction and the Involvement of Coffee''s Influence on Making Coffee." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/jyec9u.
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碩士中原大學
企業管理研究所
105
Drinking coffee is essential to many people nowadays. In 1985, 孫越’s advertisement for coffee said, “Share coffee with your good friends.” Which indicated that coffee was expensive and not prevalent at that time, therefore, people only had a cup of coffee when friends visit. “I’m always free to get some coffee with you” was said in 桂綸鎂’s advertisement in 2009. Which means that drinking coffee has become a daily routine for many people these days. According to a report by Taiwan Custom in 2015, the profit could reach 70 billion Taiwanese dollars in the coffee industry. Furthermore, more and more people are drinking black coffee instead of latte. It is surprising that 2,850,000,000 cups of coffee were consumed in 2015, which is equivalent to 78 million per day. Researches about coffee addiction, coffee knowledge, café attributes and café images were often carried out in the past; however, coffee making preferences were seldom analyzed. The focus of this research is on coffee making preferences, which is categorized into filter coffee, syphon coffee, and expresso; and to examine how coffee addiction and coffee knowledge affect these three different coffee making processes. This research shows that in coffee knowledge, ‘coffee attraction’, ‘coffee quality’ and ‘Risk Importance’ all have significant influences on coffee making. Moreover, substantial factors impacts only on expresso making process. In other word, consumers who drinks expresso would pay more attention to the substantial factors of cafés. A further research used ‘age’, ‘occupation’, and ‘income’ as inference variables to analyze how would they impact coffee addiction, coffee knowledge, and coffee making process. It is discovered that ‘income’ impacts considerably on expresso coffee making process. In addition, ‘age’ has a significant influence on filter coffee and syphon coffee making process. According to the research results, if cafés try to expand their business, managers are recommended to focus on convenience and the café atmosphere. As the café specializes in expresso, substantial factors is needed to be considered; which includes the interior design, space partition, atmosphere and so on.
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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.
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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.
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KU, YUE-CHENG, and 顧育成. "A study on Marketing Strategy of Specialty Coffee Shop in Coffee Market - Case of Kantata Coffee." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/m24jfa.
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碩士德明財經科技大學
行銷管理系
105
This study is based on one well-managed specialty coffee shop in Neihu, Kantata Coffee. The questionnaire survey is done by convenience sampling and analyzed with IBM SPSS Statistics, which includes reliability, validity, critical ratio, descriptive, factor, variance and regression analysis. The result of this study is as follows: Based on different demographic variables, some parts of significant differences are valid in the dimension of customer satisfaction, service quality and experiential marketing. And through regression analysis, I found that the dimension of customer satisfaction, service quality and experiential marketing have significant positive correlation with repurchase intention. This study adopts semi-structured interview to research Kantata Coffee. According to the content of interviews with operators and consumers, this study uses Importance-Performance Analysis to analyze their opinions. The suggestions after analyzing are as follows: 1. Keep persisting in differentiation, parity and target focused strategy. 2. Put priority in the improvement of “neatness of toilet”,”price safisfaction ”and “concerned about customers’thoughts”. 3. To introduce diverse menu, which includes special offer sets, soup, meals, dessert and new coffee flavor. Courses of coffee experience are also recommended. 4. From the perspective of researcher, I suggest Kantata to bring their advantage, fresh and excellent coffee, into full play. To develop the market of brunch, adjust human resource and breakthrough their current position. At last, I would like to remind entrepreneurs who want to get into specialty coffee industry. Apart from get everything well-prepared, patience and enthusiasm are the most important things!
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Lin, Jiun-Yu, and 林俊佑. "The impact of coffee drinking on personalized coffee shop preferences." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/8drpen.
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碩士中原大學
企業管理研究所
105
"Coffee" gradually integrates into Taiwanese daily life, with the increase in Taiwanese income and lifestyle changes. There is glutted with various types of café among streets and alleys, from the chain of café, budget café to personalized café, to supply different flavor coffee and meet all kinds of customer bases. In addition, with the increase in the degree of dependence on drinking coffee, because people drinks coffee whenever he/she does, it gradually develops into a life culture. There is not a cultural heritage of coffee in Taiwan but Western, people did not get used to drink coffee, and it is considered to be an expensive habit that difficult for people to accept. And people thought drinking coffee is a Western noble habit, or for some special situations. Besides, the group’s preference of drinking coffee is getting higher and higher when the growth of age and income.Although there is some researches about classification of café since 1997, the researches about personlized café went by in a stream from 2002; however, there is still a small number of relative researches. On the other hand, the cups of coffee that Taiwanese drink average 122 cups every year, the proportion of drinking more than a cup of coffee also grow up from 18% to 23%. These phenomena express that the degree of drinking coffee is increasing. In the light of this, this study would try to analyze whether the degree of drinking coffee will influence the preference of café in Taiwan, and whether it could assist in operating a café. The findings suggest that the degree of Taiwanese drinking coffee is increasing (sampling result shows that the proportion of drinking more than a cup of coffee grows up to 36.2%), but there is not direct relationship between the degree of drinking coffee and the preference of personlized café.This study further suggests what customers attach much weight to whether the space design is comfortable, the quality of drink is fine, the appearance of employees is neat, the owner’s professional knowledge is exuberant, and the owner’s service attitude is favourable.As mention above, this study recommends that if you are interested in starting a business about personalized café, you should focus on tidy apperance and environment and exert the personalized stylish on operating skill and space design, in the meanwhile, raise the quality of products and service, then heighten the rate of success.
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TENG, KUO-CHENG, and 鄧國成. "Research on Consumers’ Coffee Cognition, Involvement, and Coffee Shop Preferences." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/fs74hw.
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碩士亞洲大學
休閒與遊憩管理學系碩士在職專班
107
Research on Consumers’ Coffee Cognition, Involvement, and Coffee Shop Preferences Student: Kuo-Cheng Teng Advisor: Dr. Shih-Yun Hsu The purpose of this study is to understand consumers’ coffee cognition, involvement, and their preferences towards coffee shops. A self-developed questionnaire was used to survey coffee drinkers online. A total of 396 valid questionnaires were collected and analyzed using descriptive statistics, independent sample t-test, one-way ANOVA, and Pearson product-moment correlation coefficient. The results include: 1. Respondents are mostly female, between 36 and 45 years old, married, hold a college degree, work in service industry, make average monthly income of 20K to 30K, live in the middle part of Taiwan, and brew their own coffee. 2. 30.6% respondents have low coffee cognition, 55.21% have medium coffee cognition, and 14.4% have high coffee cognition. 3. Significant differences in involvement exist among respondents with different age, marital status, coffee-buying place, and coffee cognition. 4. Significant differences in preferences towards coffee shops exist among respondents with different gender, age, marital status, place of residency, and coffee cognition. 5. Positive correlation exists between involvement and coffee shop preferences. Keyword: Coffee Cognition, Involvement, Coffee Shop Preferences
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"Epidemiology and management of coffee (Coffea arabica L.) diseases under organic farming." Tese, BIBLIOTECA CENTRAL DA UFLA, 2006. http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=34.
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