Competitive Pressures on the Artisan Coffee Roaster Segment in the State of Minas Gerais, Brazil: A Multi-Case Study

Abstract

ABSTRACT:The specialty coffee market is still little known and underexplored in Brazil, motivating an analysis of the competitive pressures and structure of the artisan coffee roaster segment in the state of Minas Gerais, in order to better understand it and encourage the adoption of specific policies for its expansion, besides comparing it to the commodity coffee roasting segment. A multi-case study was performed with three companies in this segment through in-depth interviews with their owners. There were significant changes in the competitive forces that shape the coffee industry, when comparing the specialty and commodity coffee segments, both in intensity and in motivations. Among the suggested policies to support the specialty coffee segment are its promotion and dissemination through "consumer education" and awareness raising on the differentiated properties of these products, besides providing subsidized courses and specializations for those who wish to be involved in this marketplace.Index terms: Specialty coffees, strategy, coffee waves. PRESSÕES COMPETITIVAS NO SEGMENTO MINEIRO DE TORREFADORAS ARTESANAIS: UM ESTUDO MULTI-CASOSRESUMO: O mercado de cafés especiais ainda é pouco conhecido e explorado no país, motivando a realização de uma análise das pressões competitivas e estrutura do segmento mineiro de torrefadoras artesanais, de forma a compreende-lo melhor e estimular a adoção de políticas específicas para sua expansão, bem como compará-lo ao segmento de torrefadoras de café commodity. Realizou-se um estudo multi-casos com três empresas deste segmento, por meio de entrevistas em profundidade com seus proprietários. Observaram-se importantes mudanças nas forças competitivas que moldam a indústria de café, quando comparados os segmentos de cafés especiais e commodity, tanto em sua intensidade quanto em suas motivações. Como políticas para apoio deste segmento, sugere-se a promoção e divulgação dos cafés especiais, "educando" o consumidor e conscientizando-o dos atributos de diferenciação destes produtos, bem como a disponibilização subsidiada de cursos e especializações para aqueles que desejem se inserir neste mercado.Termos para indexação: Cafés especiais, estratégia, ondas do café.

Effect of fertigation levels on fertilizer use efficiency, yield, quality and economics of Robusta coffee

“…Robusta coffee is a shallow‐rooted crop that requires frequent doses of fertilizers coupled with soil moisture to utilize nutrients more effectively. Oliveira et al (2006) and Guimaraes et al (2010) reported that providing irrigation water directly into soil at the root zone of plants through drip not only minimized conventional losses, such as deep percolation, runoff and soil erosion, but also resulted in substantial fertilizer savings. In the present study, drip irrigation (fertigation) was applied in 65 different splits, while various concentrations (75%, 100%, 125% and 150%) of fertilizers were applied through soil application in two splits.…”

“…Robusta coffee is a shallow-rooted crop that requires frequent doses of fertilizers coupled with soil moisture to utilize nutrients more effectively. Oliveira et al (2006) and Guimaraes et al (2010) 2010) reported that nutrient use efficiency could be as high as 90% in fertigation compared to 40%-60% in conventional methods of fertilizer application, and the amount of nutrients lost through leaching can be as low as 10% in fertigation, whereas it is 50% in the traditional system. Furthermore, studies on fertigation have revealed significant fertilizer savings of 20%-60% and 8%-41% increases in yields in horticultural and vegetable crops (Singh & Singh, 2021).…”

Teknologi Artisan Coffee Roasting Pada Pengusaha Café Probolinggo Dalam Upaya Menghasilkan Kopi Lokal Berkualitas

“…Metode ini melibatkan pengawasan ketat terhadap suhu, waktu, dan aliran udara selama pemanggangan, mengembangkan profil rasa yang mendalam. Pendekatan ini memungkinkan variasi rasa, mulai dari keasaman cerah hingga kekentalan kaya [17]. Seni pemanggangan ini akan membuat kopi Probolinggo berbeda di pasar yang kompetitif, serta menarik bagi konsumen modern yang mencari kualitas dan variasi rasa.…”