Bibliographies thématiques / Coffee terroir

Littérature scientifique sur le sujet « Coffee terroir »

Auteur : Grafiati
Publié le 11 mars 2023

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Articles de revues sur le sujet "Coffee terroir"

1

Filete, Cristhiane Altoé, Taís Rizzo Moreira, Alexandre Rosa dos Santos, Willian dos Santos Gomes, Rogério Carvalho Guarçoni, Aldemar Polonini Moreli, Maria Imaculada Augusto et al. « The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil : Edaphic and Sensorial Perspective ». Agronomy 12, no 8 (17 août 2022) : 1931. http://dx.doi.org/10.3390/agronomy12081931.

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The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production.
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Williams, Simon D., Bronwyn J. Barkla, Terry J. Rose et Lei Liu. « Does Coffee Have Terroir and How Should It Be Assessed ? » Foods 11, no 13 (27 juin 2022) : 1907. http://dx.doi.org/10.3390/foods11131907.

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The terroir of coffee is defined as the unique sensory experience derived from a single origin roasted coffee that embodies its source. Environmental conditions such as temperature, altitude, shade cover, rainfall, and agronomy are considered the major parameters that define coffee terroir. However, many other parameters such as post-harvest processing, roasting, grinding, and brewing can combine to influence the perception of terroir. In this review, we discuss the contribution of these parameters and their influence on coffee terroir. Assessment of terroir requires defined sensory descriptors, as provided by the World Coffee Research Lexicon, and standardized roast level, grind size, and brew method. The choice of the post-harvest processing method is often environmentally dependent, suggesting that an inclusion into the coffee terroir definition is warranted. Coffee terroir is often not intentionally created but results from the contributions of the Coffea species and variety planted, environmental and agricultural parameters, and both the harvest and post-harvest method used. The unique combination of these parameters gives the consumer a unique cup of coffee, reminiscent of the place the coffee was produced.
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Smith, Julia. « Coffee Landscapes : Specialty Coffee, Terroir, and Traceability in Costa Rica ». Culture, Agriculture, Food and Environment 40, no 1 (9 janvier 2018) : 36–44. http://dx.doi.org/10.1111/cuag.12103.

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Vaudour, E., E. Costantini, G. V. Jones et S. Mocali. « An overview of the recent approaches for terroir functional modelling, footprinting and zoning ». SOIL Discussions 1, no 1 (20 novembre 2014) : 827–906. http://dx.doi.org/10.5194/soild-1-827-2014.

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Abstract. Notions of terroir and their conceptualization through agri-environmental sciences have become popular in many parts of world. Originally developed for wine, terroir now encompasses many other crops including fruits, vegetables, cheese, olive oil, coffee, cacao and other crops, linking the uniqueness and quality of both beverages and foods to the environment where they are produced, giving the consumer a sense of place. Climate, geology, geomorphology, and soil are the main environmental factors which compose the terroir effect at different scales. Often considered immutable at the cultural scale, the natural components of terroir are actually a set of processes, which together create a delicate equilibrium and regulation of its effect on products in both space and time. Due to both a greater need to better understand regional to site variations in crop production and the growth in spatial analytic technologies, the study of terroir has shifted from a largely descriptive regional science to a more applied, technical research field. Furthermore, the explosion of spatial data availability and sensing technologies has made the within-field scale of study more valuable to the individual grower. The result has been greater adoption but also issues associated with both the spatial and temporal scales required for practical applications, as well as the relevant approaches for data synthesis. Moreover, as soil microbial communities are known to be of vital importance for terrestrial processes by driving the major soil geochemical cycles and supporting healthy plant growth, an intensive investigation of the microbial organization and their function is also required. Our objective is to present an overview of existing data and modelling approaches for terroir functional modelling, footprinting and zoning at local and regional scales. This review will focus on three main areas of recent terroir research: (1) quantifying the influences of terroir components on plant growth, fruit composition and quality, mostly examining climate-soil-water relationships and/or using new tools to unravel the biogeochemical cycles of both macro- and micronutrients, the functional diversity of terroirs and the chemical signature of products for authentification (the metagenomic approach and the regional fingerprinting); (2) terroir zoning at different scales: mapping terroirs and using remote and proxy sensing technologies to monitor soil quality and manage the crop system for a better food quality; and (3) terroir sustainability assessment and new preservation practices.
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Conley, Jamison, et Bradley Wilson. « Coffee terroir : cupping description profiles and their impact upon prices in Central American coffees ». GeoJournal 85, no 1 (16 novembre 2018) : 67–79. http://dx.doi.org/10.1007/s10708-018-9949-1.

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Vaudour, E., E. Costantini, G. V. Jones et S. Mocali. « An overview of the recent approaches to terroir functional modelling, footprinting and zoning ». SOIL 1, no 1 (18 mars 2015) : 287–312. http://dx.doi.org/10.5194/soil-1-287-2015.

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Abstract. Notions of terroir and their conceptualization through agro-environmental sciences have become popular in many parts of world. Originally developed for wine, terroir now encompasses many other crops including fruits, vegetables, cheese, olive oil, coffee, cacao and other crops, linking the uniqueness and quality of both beverages and foods to the environment where they are produced, giving the consumer a sense of place. Climate, geology, geomorphology and soil are the main environmental factors which make up the terroir effect on different scales. Often considered immutable culturally, the natural components of terroir are actually a set of processes, which together create a delicate equilibrium and regulation of its effect on products in both space and time. Due to both a greater need to better understand regional-to-site variations in crop production and the growth in spatial analytic technologies, the study of terroir has shifted from a largely descriptive regional science to a more applied, technical research field. Furthermore, the explosion of spatial data availability and sensing technologies has made the within-field scale of study more valuable to the individual grower. The result has been greater adoption of these technologies but also issues associated with both the spatial and temporal scales required for practical applications, as well as the relevant approaches for data synthesis. Moreover, as soil microbial communities are known to be of vital importance for terrestrial processes by driving the major soil geochemical cycles and supporting healthy plant growth, an intensive investigation of the microbial organization and their function is also required. Our objective is to present an overview of existing data and modelling approaches for terroir functional modelling, footprinting and zoning on local and regional scales. This review will focus on two main areas of recent terroir research: (1) using new tools to unravel the biogeochemical cycles of both macro- and micronutrients, the biological and chemical signatures of terroirs (i.e. the metagenomic approach and regional fingerprinting); (2) terroir zoning on different scales: mapping terroirs and using remote- and proxy-sensing technologies to monitor soil quality and manage the crop system for better food quality. Both implementations of terroir chemical and biological footprinting and geospatial technologies are promising for the management of terroir units, particularly the remote and proxy data in conjunction with spatial statistics. Indeed, the managed zones will be updatable and the effects of viticultural and/or soil management practices might be easier to control. The prospect of facilitated terroir spatial monitoring makes it possible to address another great challenge in the years to come: the issue of terroir sustainability and the construction of efficient soil/viticultural management strategies that can be assessed and applied across numerous scales.
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Silva, Samuel, Daniel Queiroz, Nerilson Santo et Francisco Pinto. « Influence of Climate, Soil, Topography and Variety on the Terroir and on Coffee Quality ». Journal of Experimental Agriculture International 24, no 3 (4 juillet 2018) : 1–15. http://dx.doi.org/10.9734/jeai/2018/41499.

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Silva, Samuel de Assis, Daniel Marçal de Queiroz, Francisco de Assis de Carvalho Pinto et Nerilson Terra Santos. « Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, Minas Gerais, Brazil ». Revista Ciência Agronômica 45, no 1 (mars 2014) : 18–26. http://dx.doi.org/10.1590/s1806-66902014000100003.

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Alves, H. M. R., T. G. C. Vieira, M. M. L. Volpato, M. P. C. Lacerda et F. M. Borém. « GEOTECHNOLOGIES FOR THE CHARACTERIZATION OF SPECIALTY COFFEE ENVIRONMENTS OF MANTIQUEIRA DE MINAS IN BRAZIL ». ISPRS - International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XLI-B8 (23 juin 2016) : 797–99. http://dx.doi.org/10.5194/isprs-archives-xli-b8-797-2016.

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Land-use/land-cover change (LUCC) is a major cause of environmental transformation. Distant drivers, often associated with emerging markets for specific products, are now being considered one of the main factors of LUCC and are gaining attention in land change science. Consumers show an increasing interest in local and quality food, certified for its origin and its environmental production standards. A kind of agricultural product certification, Geographic Indication, identifies a product as originating from a specific region where a given quality, reputation or characteristic is attributed to its geographical origin. Sustainable land use is potentially an indirect effect of Geographic Indication, as it requires better land management in order to preserve the natural resources associated with the unique characteristics of the certified product. Located in the southern region of the state of Minas Gerais in Brazil is the region of Mantiqueira de Minas, considered one of the most important regions for the production of specialty coffees in Brazil. In 2011, the region’s tradition and reputation were recognized with a Geographic Indication, the second given for coffee regions in the country. To explore the full potential of this area for producing coffees with higher quality and meet the growing demand of this new international market, which aggregates value at specialty coffees, it became fundamental to understand the coffee environments of the region, the “terroirs” where these coffees are obtained. Geotechnology can give a significant contribution in filling this gap. This work is part of a research project that made a detailed characterization of the region’s coffee agroecosystems. Geotechnologies were employed to map the areas occupied by coffee plantations by using RapidEye satellite images and SPRING and ArcGIS software. All the segments of the environment were characterized and mapped in detail and the relations with coffee quality were evaluated. The results showed that coffee occupies approximately 8% of the region’s total area and is mostly distributed in the hilly areas with higher elevations. They also proved that specialty coffees are more likely to be obtained in altitudes above 1100 m, also being correlated to genotype and to the post-harvest methods employed. These results provide information that allows a better understanding of the factors involved in the expression of coffee quality. They also provide the scientific basis required for obtaining a new Geographic Indication for the Mantiqueira de Minas region, this time a Denomination of Origin (DO), which will certainly aggregate value to the specialty coffees produced in this unique region.
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Alves, H. M. R., T. G. C. Vieira, M. M. L. Volpato, M. P. C. Lacerda et F. M. Borém. « GEOTECHNOLOGIES FOR THE CHARACTERIZATION OF SPECIALTY COFFEE ENVIRONMENTS OF MANTIQUEIRA DE MINAS IN BRAZIL ». ISPRS - International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XLI-B8 (23 juin 2016) : 797–99. http://dx.doi.org/10.5194/isprsarchives-xli-b8-797-2016.

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Land-use/land-cover change (LUCC) is a major cause of environmental transformation. Distant drivers, often associated with emerging markets for specific products, are now being considered one of the main factors of LUCC and are gaining attention in land change science. Consumers show an increasing interest in local and quality food, certified for its origin and its environmental production standards. A kind of agricultural product certification, Geographic Indication, identifies a product as originating from a specific region where a given quality, reputation or characteristic is attributed to its geographical origin. Sustainable land use is potentially an indirect effect of Geographic Indication, as it requires better land management in order to preserve the natural resources associated with the unique characteristics of the certified product. Located in the southern region of the state of Minas Gerais in Brazil is the region of Mantiqueira de Minas, considered one of the most important regions for the production of specialty coffees in Brazil. In 2011, the region’s tradition and reputation were recognized with a Geographic Indication, the second given for coffee regions in the country. To explore the full potential of this area for producing coffees with higher quality and meet the growing demand of this new international market, which aggregates value at specialty coffees, it became fundamental to understand the coffee environments of the region, the “terroirs” where these coffees are obtained. Geotechnology can give a significant contribution in filling this gap. This work is part of a research project that made a detailed characterization of the region’s coffee agroecosystems. Geotechnologies were employed to map the areas occupied by coffee plantations by using RapidEye satellite images and SPRING and ArcGIS software. All the segments of the environment were characterized and mapped in detail and the relations with coffee quality were evaluated. The results showed that coffee occupies approximately 8% of the region’s total area and is mostly distributed in the hilly areas with higher elevations. They also proved that specialty coffees are more likely to be obtained in altitudes above 1100 m, also being correlated to genotype and to the post-harvest methods employed. These results provide information that allows a better understanding of the factors involved in the expression of coffee quality. They also provide the scientific basis required for obtaining a new Geographic Indication for the Mantiqueira de Minas region, this time a Denomination of Origin (DO), which will certainly aggregate value to the specialty coffees produced in this unique region.
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Thèses sur le sujet "Coffee terroir"

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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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Vecchiato, Silvia. « Value coffee chain anlysis e convention theory, applicazioni nel minas gerais : il terroir nello sviluppo strategico caffeicolo ». Doctoral thesis, Università degli studi di Trieste, 2008. http://hdl.handle.net/10077/2703.

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2006/2007
Questa tesi indaga, sotto il riferimento teorico della Value Chain Analysis e della Teoria delle Convenzioni, i dispositivi di qualificazione di prodotto e le corrispondenti forme di coordinamento che gli attori del contesto produttivo caffeicolo brasiliano e del Minas Gerais hanno, nel corso della storia, adottato come strategia di sopravvivenza prima e, in seguito, di crescita. In questa analisi, particolare rilevanza viene data allo spazio e al ruolo della referenza territoriale, quale dispositivo di qualificazione del prodotto caffè e strategia di sviluppo nella storia caffeicola brasiliana. Il fine ultimo è di analizzarne una sua specifica dimensione, quella del terroir, presentandone concetti, definizioni, e mettendo in luce, in via descrittiva, possibili approcci per la sua caratterizzazione pedologico - spaziale. Chiude un’indagine conoscitiva di caratterizzazione climatico – produttiva del terroir di una zona rinomata per la produzione caffeicola del Minas Gerais.
XIX Ciclo
1979
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Crawford, Joseph. « The Curious Case of Milton's Coffin : John Milton and the Sublime of Terror in the Early Romantic Period ». Thesis, University of Oxford, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.508765.

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Kožík, Jiří. « Bytový dům s polyfunkcí ». Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2020. http://www.nusl.cz/ntk/nusl-402984.

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Subject of the solution master´s thesis is new domestic building with polyfunction. It is four floors building with underground floor. Construction system is made by column with monolithic ferron concrete ceilings and monoplane roof. In underground floor is a garage. In First floor on south side is a space designated for commercial activities. Next on the floor is technical facilities and 7 flats. In next floors there is always 11 flats. Building is located in straight terrain in the development area of new houses in Zlin in area Bonecko.
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Livres sur le sujet "Coffee terroir"

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Wilkinson, Daniel. Silence on the mountain : Stories of terror, betrayal, and forgetting in Guatemala. Durham : Duke University Press, 2004.

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Silence on the mountain : Stories of terror, betrayal, and forgetting in Guatemala. Boston : Houghton Mifflin, 2002.

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3

Ribeiro, Aor. Previdência : Terror e morte no reino das fraudes : subsídios para a história da pilhagem aos cofres públicos no Brasil. São Paulo : Melhoramentos, 1987.

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Ribeiro, Aor. Previdência : Terror e morte no reino das fraudes (subsídios para a história da pilhagem aos cofres públicos no Brasil). São Paulo : Melhoramentos, 1987.

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5

King, Stephen. La ligne verte. Paris : Editions 84, 1997.

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6

King, Stephen. The Green Mile. Germany : Bastei Lübbe, 1999.

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7

King, Stephen. The Green Mile : The Complete Serial Novel. New York, USA : Pocket Books, 1999.

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8

King, Stephen. The green mile. [s.l : s.n.], 1997.

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King, Stephen. The green mile : A novel in six parts. London : BCA, 1998.

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10

King, Stephen. The Green Mile : A Novel in Six Parts. New York, N.Y., U.S.A : Plume, 1997.

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Chapitres de livres sur le sujet "Coffee terroir"

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Shirima, Kelvine C., et Claude G. Mung'ong'o. « Agroecosystems' resilience and social-ecological vulnerability index to climate change in Kilimanjaro, Tanzania. » Dans Climate change impacts and sustainability : ecosystems of Tanzania, 34–43. Wallingford : CABI, 2020. http://dx.doi.org/10.1079/9781789242966.0034.

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Abstract The concept of resilience has gained momentum during the current climate change era. Resilience is said to be the measure of the amount of change the system can undergo while still retaining the same controls on function and structure. Taking into account the effects of changing climate, the term resilience has been used to assess the vulnerability of social-ecological systems. Most agroecosystem studies have focused on dryland ecosystems and this prompted the need to shift concern on to mountainous ecosystems whose susceptibility to climate change is not adequately addressed. This chapter assesses the resilience of maize-coffee-banana agroecosystems on the southern slope of Mount Kilimanjaro in Tanzania. Also, it assesses agronomic practices and the social-economic status of farmers and computes a social-ecological vulnerability index for the ecosystem. The study depicts variation of agronomic practices with altitude due to microclimatic differences, terrain and soil characteristics that determine the type of crops and their farming system which have both positive and negative implications. Climatic shocks (e.g. drought frequency, floods and below average rains) were found to have an impact on agricultural yield. Social-economic indicators (e.g. the number of household dependants, social safety nets, off-farm contribution, possession of land title, usage of wood for cooking energy and access to extension services) have also shown a significant influence on household vulnerability to changing climate which may later affect the agroecosystem productivity as these parameters are associated with the natural environment. Indicators chosen for the vulnerability index depict slight variations of vulnerability altitude wise, except for the mid-lower zone which appears to be more vulnerable.
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Lambot, Charles, Juan Carlos Herrera, Benoit Bertrand, Siavosh Sadeghian, Pablo Benavides et Alvaro Gaitán. « Cultivating Coffee Quality—Terroir and Agro-Ecosystem ». Dans The Craft and Science of Coffee, 17–49. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-803520-7.00002-5.

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Hsueh, Ya-Hui, et Yi-Ling Lin. « Exploring Accommodation Cluster and Tourism Development Based on GPS Positioning and GIS Analysis ». Dans Destination Management and Marketing, 1–13. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2469-5.ch001.

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This research aims to locate a set of points of B&B accommodations on a coffee cultivation area by using GPS positioning and GIS spatial analysis for responding to Porter's concept of industry cluster and to analyze the locational factors of B&B accommodation. Due to the coffee attractiveness, the B&B lodging establishments have sprung up in the area like mushrooms to service more and more tourists for the past 20 years. The spatial cluster of B&B establishments is displayed by specifying a set of GPS positioning points on different GIS raster surfaces to process point density analysis, buffer analysis and terrain analysis. To explore the locational characteristic of B&B establishments, overlay analysis is processed to examine the terrain, landscape, accessibility and tourist attractiveness factors. Instead of focusing on innovation atmosphere, knowledge intensive and technology transfer of new industry cluster factors, this research emphasizes traditional cluster concept of geography proximity on the benefits of agriculture and tourism linkage to available of tourist foods.
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Kent, Mathewson. « Drugs, Moral Geographies, and Indigenous Peoples : Some Initial Mappings and Central Issues ». Dans Dangerous Harvest. Oxford University Press, 2004. http://dx.doi.org/10.1093/oso/9780195143201.003.0006.

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There are about 2,000 entities in the world today that ethnologists call societies, each with distinct cultures. Perhaps the most obvious marker, and many argue the most important, is that each of these entities has its own language. Among the other societal attributes, besides language, that can make claims to human universality, or nearly so, is the cultural use of psychoactive substances— or what commonly are referred to as simply “drugs.” These range from mild stimulants such as coffee, tea, cacao, coca, and kola to stupeficients such as opium and alcohol, to hallucinogens found in mushrooms, cacti, and a number of flowering plants. Since the Mesolithic and perhaps before, the vast majority of the world’s peoples have used one or more such substances for religious and related purposes. Even in their most seemingly secular contexts, drugs are often used in ritual and habitual ways that exhibit their cultural embeddedness. Increasingly the world’s remaining indigenous peoples and many local folk are confronting questions and the consequences of the production, processing, trade, trafficking, and consumption of drugs deemed illegal and illicit by global agencies and national polities. Some of these substances, usually in their unrefined forms, have deep roots in local and indigenous cultures and economies. Often they serve important roles in constituting and maintaining cultural identity. With ever-increasing modernization and globalization, the circumstances and conditions under which indigenous and local peoples produce, trade, and use these substances continues to change. In turn, psychoactive substances—whether sanctioned, proscribed, or both—often serve as agents in the creation and defense of local and indigenous “moral” geographies. The concept of moral geography (as used here) refers to both the actual and symbolic terrain upon which traditional societies elaborate their customary livelihood and belief systems, and the cognate spaces in which they defend these practices and perceptions. For most indigenous peoples, the drugs in their culture, whether sacred or profane, are manifest in both their moral economies and geographies. For some groups, drugs become defining elements in their relations with dominant cultures and polities. For others, they are less than determinate, but still play significant roles in mediating exchanges—both symbolic and material. In either case, they can serve as mechanisms of subordination, or modes of resistance, or sometimes both.
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Actes de conférences sur le sujet "Coffee terroir"

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Hernandez Barbosa, Jeyson Andres, Sebastian Roa Prada, Dario J. Hernandez Bolivar, Brajan Nicolas Ruiz Romero et Oscar E. Rueda. « Motion Capture of the Selective Hand Picking Movements As the Basis for the Design of Mechanically Assisted Picking Tools in Coffee Plantations in Colombia ». Dans ASME 2018 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/imece2018-88428.

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Besides oil, coffee is one of the most traded commodities worldwide. Colombia is known as the producer of the highest quality coffee in the world, thanks to its smooth taste and aroma. One of the key elements that are responsible for the quality of Colombian coffee is its harvesting method, in which it is enforced that only mature fruits are harvested. Given the terrain conditions in which coffee trees grow, the preferred harvesting method in Colombia is selective hand picking, in which each coffee grain is individually teared off from the branch that is attached to. This work focuses on the analysis of the motion of a human hand performing the action of manual selective coffee harvesting. The analysis is based on the data collected from a custom made motion capture system, which consists of a glove capable of sensing the angular movement of the joints, and accelerations at the tip of the fingers, by means of a set of flex sensors and accelerometers, respectively. The methods followed in this investigation include the study of the biomechanics of the hand, as applied to the motion of hand picking of coffee, which proved to be fundamental for the analysis of the experimentally measured data. After processing the experimental data, the patterns of movement done by a human coffee harvester can be simulated and replicated, which allows identifying trajectories that a good harvester follows, as compared to other harvesters, which collect smaller amounts of grains during the same period of time. After having parameterized the motion of efficient selective hand picking, the results from this investigation serve as the basis for the design and optimization of an electromechanical tool to assist in the process of coffee harvesting, which minimizes the amount of green beans removed from the branches of the coffee trees.
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