Coffee plants have been targeted by a devastating bacterial disease, a condition known as bacterial blight, caused by the phytopathogen Pseudomonas syringae pv. garcae (Psg). Conventional treatments ...of coffee plantations affected by the disease involve frequent spraying with copper- and kasugamycin-derived compounds, but they are both highly toxic to the environment and stimulate the appearance of bacterial resistance. Herein, we report the molecular characterization and mechanical features of the genome of two newly isolated (putative polyvalent) lytic phages for Psg. The isolated phages belong to class Caudoviricetes and present a myovirus-like morphotype belonging to the genuses Tequatrovirus (PsgM02F) and Phapecoctavirus (PsgM04F) of the subfamilies Straboviridae (PsgM02F) and Stephanstirmvirinae (PsgM04F), according to recent bacterial viruses’ taxonomy, based on their complete genome sequences. The 165,282 bp (PsgM02F) and 151,205 bp (PsgM04F) genomes do not feature any lysogenic-related (integrase) genes and, hence, can safely be assumed to follow a lytic lifestyle. While phage PsgM02F produced a morphogenesis yield of 124 virions per host cell, phage PsgM04F produced only 12 virions per host cell, indicating that they replicate well in Psg with a 50 min latency period. Genome mechanical analyses established a relationship between genome bendability and virion morphogenesis yield within infected host cells.
I develop a critical framework on international management and production that draws from the literature on global commodity chains and global production networks, on institutional entrepreneurship, ...and on neo-Gramscian theory in international political economy. The framework views global production networks as integrated economic, political, and discursive systems in which market and political power are intertwined. The framework offers insights into contested political and social issues, such as sweatshops and incomes for coffee growers.
Coffee and community Lyon, Sarah
2011, 20101029, 2010, 2011-05-18, 2010-10-29
eBook, Book
We are told that simply by sipping our morning cup of organic, fair-trade coffee we are encouraging environmentally friendly agricultural methods, community development, fair prices, and shortened ...commodity chains. But what is the reality for producers, intermediaries, and consumers? This ethnographic analysis of fair-trade coffee analyzes the collective action and combined efforts of fair-trade network participants to construct a new economic reality. Focusing on La Voz Que Clama en el Desierto-a cooperative in San Juan la Laguna, Guatemala-and its relationships with coffee roasters, importers, and certifiers in the United States, Coffee and Community argues that while fair trade does benefit small coffee-farming communities, it is more flawed than advocates and scholars have acknowledged. However, through detailed ethnographic fieldwork with the farmers and by following the product, fair trade can be understood and modified to be more equitable. This book will be of interest to students and academics in anthropology, ethnology, Latin American studies, and labor studies, as well as economists, social scientists, policy makers, fair-trade advocates, and anyone interested in globalization and the realities of fair trade. Winner of the Society for Economic Anthropology Book Award
•Intensification leads to loss of tree diversity.•High tree diversity enhances coffee production, quality and reduces pest incidences.•Production losses could outcompete intensification benefits.
...Intensification of multispecies coffee agroforests reduces shade tree diversity with implications for tropical biodiversity.
We investigated how tree biodiversity and its effects on coffee production and quality changes along a gradient of intensification (from diverse multispecies to Grevillea robusta dominated shade) across 25 Coffea canephora agroforests in Kodagu, India.
Intensification causes a marked reduction in tree biodiversity (Shannon’s diversity: 2.74 to 0.29). Reduced tree diversity negatively affected both coffee production and quality (in terms of bean size), and increased incidences of pest attack, the coffee berry borer (Hypothenemus hampei). These results were consistent across a broad rainfall gradient (1060mmyr−1 to 4370mmyr−1) and management systems (conventional vs. organic farming and irrigation).
Our results reveal important co-benefits of multispecies agroforestry systems for biodiversity conservation and coffee production. Nonetheless, intensification provides farmers with new livelihood options and income sources. To maintain high diversity agroforests, these opportunity costs need to be accounted for in developing realistic market strategies for biodiversity conservation.
Most by-product wastes of the coffee industry are underutilized, including a fibrous husk that covers the coffee seeds, known as parchment. The present work aims to characterize the parchment fiber ...and to study the influence of alkaline treatment followed by a steam explosion process assisted by mechanical high shearing to obtain microfibrillated cellulose. The first step of this study was to quantify, using a three-steps methodology, the lignocellulosic constituents present in the parchment. Cellulose, hemicellulose and lignin were identified by Fourier transform infrared spectrophotometry (FTIR) and thermogravimetric analysis (TGA). From these results it was quantified around 22% of cellulose in the parchment. In sequence, alkaline treatment and steam explosion were performed to raise the cellulose content. The novelty of this work was to perform the steam explosion under relatively milder conditions, in order to produce microfibrillated cellulose with a high aspect ratio. It was observed by TGA an improvement in thermal stability and by X-ray diffraction (XRD) an increasing in the crystallinity. Finally, from scanning electron microscopy (SEM) it was verified that cellulose fibrils became more exposed, with diameters reaching micro and nanometric sizes. This ensures a potential for composite reinforcement with microfibrillated cellulose.
Biochars (BC) of spent coffee grounds, both pristine (SCBC) and impregnated with titanium oxide (TiO2@SCBC) were exploited as environmentally friendly and economical sorbents for the fluroquinolone ...antibiotic balofloxacin (BALX). Surface morphology, functional moieties, and thermal stabilities of both adsorbents were scrutinized using SEM, EDS, TEM, BET, FTIR, Raman, and TG/dT analyses. BET analysis indicated that the impregnation with TiO2 has increased the surface area (50.54 m2/g) and decreased the pore size and volume. Batch adsorption experiments were completed in lights of the experimental set-up of Plackett-Burman design (PBD). Two responses were maximized; the % removal (%R) and the adsorption capacity (qe, mg/g) as a function of four variables: pH, adsorbent dosage (AD), BALX concentration (BALX), and contact time (CT). %R of 68.34% and 91.78% were accomplished using the pristine and TiO2@SCBC, respectively. Equilibrium isotherms indicated that Freundlich model was of a perfect fit for adsorption of BALX onto both adsorbents. Maximum adsorption capacity (qmax) of 142.55 mg/g for SCBC and 196.73 mg/g for the TiO2@SCBC. Kinetics of the adsorption process were best demonstrated using the pseudo-second order (PSO) model. The adsorption-desorption studies showed that both adsorbents could be restored with the adsorption efficiency being conserved up to 66.32% after the fifth cycles.
In the pursuit of advancing post-processing techniques for Arabica coffee, our research introduces a rotary dryer, known as a roto-aerated dryer, marking its first application in coffee drying and ...surpassing conventional methods. This study delves into the evaluation of heat and mass transfer dynamics between coffee and drying air within the innovative dryer. Characterization of raw materials precedes a series of drying experiments under varied conditions, forming the basis for a mathematical two-phase model elucidating the underlying dynamics of the drying process. Noteworthy is the significantly reduced material residence time (14.60–27.47 min) compared to conventional dryers. Drying rates (0.09–0.24 g water/100 g solid/min) surpass those achieved by other methods. Simulated results from the numerical solution of the two-phase model closely align with experiments (average error of 2.39% for moisture content and 0.89% for temperature). The effective preservation of material quality, particularly acidity, underscores the valuable insights offered for optimizing drying processes, holding substantial potential for advancing the specialty coffee industry.
As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the ...transformation and valorization of the main by-products from its cultivation and preparation (Coffee Husk (CH), Coffee Pulp (CP), Coffee Silverskin (CS), and Spent Coffee Grounds (SCG)) is inspiring researchers around the world. The recent growth of scholarly publications in the field and the emerging applications of coffee by-products published in these scientific papers encourages a systematic review to identify the knowledge structure, research hotspots, and to discuss the challenges and future directions. This paper displays a comprehensive scientometric analysis based on 108 articles with a high level of influence in the field of coffee by-products and their applications. According to our analysis, the research in this field shows an explosive growth since 2017, clustered in five core applications: bioactive compounds, microbial transformation, environmental applications, biofuels from thermochemical processes, and construction materials.
•The alternative method of utilisation of coffee industry waste materials is proposed.•Very effective H2S adsorbents were prepared from coffee industry waste materials.•The adsorbents prepared show ...greater efficiency of H2S removal than commercial ones.•Sorption capacity depends mainly on mineral matter content and adsorption conditions.
The sorption properties of chars and activated carbons obtained from coffee industry waste materials toward hydrogen sulphide are characterised. The effects of pyrolysis temperature and method of activation as well as porous structure, acid–base character of the surface and mineral matter content on the efficiency of H2S removal are checked. Moreover, four different variants of adsorption test are applied, in order to estimate the optimal conditions of hydrogen sulphide capture. Depending on the method of activation, the adsorbents prepared are characterised by diverse textural parameters, strong basic or medium-acidic character of the surface and various mineral matter content, varying from 1.2 to 58.4wt.%. The results obtained in our study have proved that through an appropriate choice of pyrolysis conditions and activation procedure for coffee industry waste materials it is possible to obtain adsorbents with high capacity of hydrogen sulphide, reaching to 281.5mg H2S/gads. The results of our study have also shown that the adsorption ability of activated carbons prepared depends first of all on the conditions of adsorption test, mineral matter content and basicity of the surface and only to a small degree on porous structure development.
Cesar, a coffee-growing department in Colombia, has particular characteristics that favor the production of coffees differentiated by sensory profile, for which the acidity attribute stands out. The ...chemical composition and sensory quality of the coffee produced by 160 coffee growers during two production harvests (2021 and 2022) and processed by the wet method were evaluated to correlate the contents of the main acidic chemical compounds present in green coffee beans with the perceived acidity of the beverage. The chemical analysis of coffee samples utilized spectrophotometric methods and HPLC-DAD techniques. Lactic, 3,5-di-CQA and phosphoric acids were good discriminators of acidity classified as excellent; that is, with a score higher than 7.75 on the Specialty Coffee Association (SCA) scale, presenting the highest contents in the green coffee bean. There was a direct linear relationship between acidity and 3,5-di-CQA and 5-CQA and an inverse relationship between acidity and 3-CQA, 4-CQA and 4,5-CQA. These findings contribute to the understanding of the quality and chemistry of Colombian coffee.
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