Changes over Time Matter: A Cycle of Participatory Sustainability Assessment of Organic Coffee in Chiapas, Mexico

Albuquerque

et al. 2023

IJERPH

Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.

Section: Coffeementioning

confidence: 99%

Thermal Contaminants in Coffee Induced by Roasting: A Review

Albuquerque

et al. 2023

IJERPH

“…On the other hand, researchers look to explain local sustainability programs by linking the theoretic framework to empirical models (Owen & Videras, 2008), even considering communitybased resource management with a cultural and community approach (Keitumetse, 2014), proposing locally adapted projects (Winther, 2017), or applying sustainability assessment frameworks to local-scale cases (Jiménez-Ortega et al, 2022). Dietz et al (2018) suggest that there are normative, methodological, and philosophical considerations in choosing a certain definition of sustainability.…”

Section: Sustainability: From the Concept To The Localscale Realitiesmentioning

confidence: 99%

“…On the other hand, the Framework for Evaluation of Management Systems with Sustainability Indicators (MESMIS) represents a baseline to perform participatory methodologies in local contexts to assess agriculture systems in terms of sustainability (Jiménez-Ortega et al, 2022).…”

Section: Sustainability: From the Concept To The Localscale Realitiesmentioning

confidence: 99%

“…The sustainability assessment from agroecology focuses on the definition of a degree of sustainability with participatory methodologies and a multidisciplinary approach of the production units in a certain context (De Ataide et al, 2015). Sustainability programs such as the Assessment Framework for Management Systems with Sustainability Indicators (MESMIS) aim to evaluate production units as agroecosystems according to their sustainability threshold (Jiménez-Ortega et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A review of local-scale agricultural sustainability in the coffee regions of Mexico

Gómez-Velázquez,

Vásquez-López,

Regino-Maldonado

et al. 2023

IJANR

The concept of sustainability aims to integrate diverse aspects of human needs through the analysis of the environmental, social, and economic dimensions. Although there is a marked consensus on the concept of sustainability, there are local conditions that define the production patterns and their actual sustainability conditions. This paper aims to integrate a research review of sustainability in the agriculture systems of Mexico with a localscale approach, highlighting the local perspectives of each region to provide a clear view of the whole country’s agriculture systems and to find the thresholds of sustainability research in the coffee regions of Mexico. To integrate the review, several databases and quotes from selected papers were used from 2012, with some baseline references from 2002, and the paper structure was developed under a narrative technique. As a result, we show a view of the sustainability research approaches at different local scales in the agriculture systems of Mexico, emphasizing coffee systems and showing the thresholds of sustainability research with these approaches.

Rev. Amaz. Cienc. Ambient. Ecol.

“…La relación positiva entre la identidad propia de sostenibilidad y la intención de comprar café con la etiqueta de sostenibilidad fue moderada por el escepticismo sobre el cambio climático (Chen, 2020). Los productores que expanden sus cafetales hacia áreas boscosas tienen mayores niveles de sostenibilidad que aquellos productores que convierten actividades agrícolas en cafetales y productores con ambas transiciones en expansión-conversión cafetalera (Jiménez-Ortega et al, 2022).…”

Section: Introductionunclassified

Evaluación de la sostenibilidad socioeconómica y ecológica de los sistemas de producción orgánica y convencional del café en la cuenca del Cumbaza

Maldonado-Vásquez

García-Bautista

Ordóñez-Sánchez

et al. 2023

En San Martin, el café es uno de los principales productos agrícolas para el mercado mundial; sin embargo, la producción enfrenta problemas y desafíos sociales, ambientales, ecológicos y económicos, que lo colocan en un nivel de alta vulnerabilidad productiva. El objetivo fue evaluar la sostenibilidad socioeconómica y ecológica de los sistemas orgánicos y convencionales del café. Se realizó en la cuenca del río Cumbaza, cordillera escalera, en las comunidades nativas Aviación, Chiricyacu y Chinchiwi. Las mediciones de indicadores socioeconómicos fueron realizadas mediante entrevistas semiestructuradas. Se construyeron índices de 0 a 10, para cada indicador, a partir de valores y referencias, los que están relacionados a niveles de sostenibilidad. El sistema de producción orgánica certificada, presentó mayor sostenibilidad económica para los diferentes indicadores: precio, mercado, margen bruto/ha, productividad del trabajo y relación beneficio costo. No se encontraron diferencias significativas entre los tratamientos para los indicadores: productividad del café, costo de producción y costo unitario. El sistema de producción orgánica certificada mostró mayor sostenibilidad socioeconómica que el sistema convencional, debido principalmente al más alto precio del café.