Social-Environmental Certification in Coffee Production: The Making of a Sustainable Coffee Market

Souza, Cassio Eduardo Cândido; Leme, Paulo Henrique Montagnana Vicente; Guimarães, Elisa Reis; Maciel, Gustavo Nunes

doi:10.24857/rgsa.v15.2786

Cited by 4 publications

(1 citation statement)

References 23 publications

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“…Another tactic business actors employ involves using online marketplaces and social media platforms for trading. The use of online social media and marketplaces is the right choice for micro and medium-sized culinary business actors to conduct trade and marketing to survive and even have the opportunity to reach new market shares (Rakhmanita, 2021;De Souza et al, 2021).…”

Section: Aspect 3: Digital Technology Supportmentioning

confidence: 99%

Developing Micro-Enterprises Based on Traditional Culinary in the Face of COVID-19 Pandemic Disruption: Insights from Indonesia

Darsana

2024

ijmst

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The research aimed to develop a micro-enterprise business strategy in the traditional culinary field suitable for implementation during the COVID-19 Pandemic. Like many other business processes, traditional culinary micro-enterprises tourism sub-sectors in Indonesia have been affected by government policies for the last two years to curb the spread of COVID-19. However, the pandemic policy has a positive side. Business actors were forced to maximize their ability to innovate by transforming business strategies adaptable to conditions and changes in consumer behavior due to the pandemic. The qualitative approach using the library research data collection method was used in this study. The findings show that a micro business strategy appropriate during a pandemic in the traditional culinary field is characterized by three elements: locally sourcing ingredients and materials, using local traditional recipes, and the production process carried out according to local community cultural methods. This will be a form of empowerment based on locally available resources. This service concept can utilize digital technology support in product promotion, ordering, and distribution while adhering to strict health protocol standards. The theoretical implications resulting from the research can contribute to science in the field of tourism, especially those related to traditional food and beverage businesses. This study's importance lies in its practical relevance to traditional culinary micro-enterprises during situations similar to the COVID-19 pandemic, its emphasis on local empowerment and sustainability, and its integration of digital technology. The study will expand new business model for traditional culinary micro-enterprises that can be implemented during the pandemic.

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Section: Aspect 3: Digital Technology Supportmentioning

confidence: 99%

Developing Micro-Enterprises Based on Traditional Culinary in the Face of COVID-19 Pandemic Disruption: Insights from Indonesia

Darsana

2024

ijmst

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Produção De Farinha De Mandioca Tipo Milito Na Região Amazônica Brasileira - Uma Revisão Sistemática

Gonçalves¹,

Soliani²,

Oliveira³

et al. 2023

RGSA

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Objective: Identifying and describing the production stages of "milito" flour is important for standardizing the production process, preserving the product's identity, and promoting its commercialization and consumption through public policies. The objective of this study is to consolidate previous research and identify strategies to improve the quality and economic viability of "milito" flour production. Theoretical framework: "Milito" flour is a unique product highly valued by consumers in Acre and is expanding to other Brazilian states. Although produced traditionally, the manufacturing process is not well characterized or documented, which may result in variations in quality among different producers and, consequently, loss of product identity. Method: A systematic literature review (SLR) was conducted to identify the state-of-the-art research on "milito" flour in the Amazon region. The review was carried out by searching for scientific papers, regardless of the year, in three databases. Results and conclusion: Only two studies containing any mention of "milito" flour were selected. The findings highlight the importance of identifying production sites and characterizing the manufacturing process of "milito" flour. The creation of a geographical indication (GI) for this product could increase its recognition throughout the country and encourage socio-economic and cultural development in the region. Research implications: The creation of a GI could stimulate the implementation of public policies that support cassava cultivation and "milito" flour production, as well as other by-products that have not yet been commercially exploited. Originality/value: This study fills a research gap by providing valuable information on "milito" production and can serve as a model for other regions interested in developing similar products. Promoting sustainable agriculture and generating income for local communities, especially small farmers, are important objectives of this study.

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Technical and Economic Feasibility of Controlled Release Fertilizer in Production Coffee Crop

Fernandes,

Tavares,

Mosca

et al. 2023

RGSA

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Objective: To evaluate the performance of a controlled release fertilizer on the vegetative and productive development of coffee trees in production. Theoretical framework: The use of slow, controlled release fertilizers or smart fertilizers can allow the reduction of fertilization operations, in addition to being characterized by the availability of nutrients to plants at the correct time, with the consequent reduction in maintenance expenses, labor of work and fuel. Method: A trial was conducted in Alto Paranaíba, Minas Gerais, during 4 harvests, to evaluate the performance of a slow-release fertilizer on the vegetative and productive development of coffee trees in production, as well as the impacts of this technology on the scaling of mechanized operations in property. Results and conclusion: With the use of slow-release fertilizers, it was concluded that: slow-release potassium nutrition reduces the competitive effect of potassium with Calcium and Magnesium; productivity gains are obtained when compared to the use of conventional fertilizers; there is an increase in coffee yield; at a rate of 80% of the dose, there are advantages in the nutrition of the coffee plant, especially in old crops; There is a reduction in the number of machine hours worked in the agricultural year with a consequent reduction in production costs, making it possible to redistribute mechanized operations, reducing labor and the volume of operations in the months that demand the most services. Implications of the research: With the results of the research, over two biennia, it was possible to identify the positive factors of using slow-release fertilizers for coffee trees, both in biometric and productive aspects and in the optimization of mechanized operations in a coffee farm cultivated in the cerrado miner. Originality/value: a better understanding of the effects of using slow-release fertilizer technology to increase productivity and better economic and environmental performance in coffee agribusiness.

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Social-Environmental Certification in Coffee Production: The Making of a Sustainable Coffee Market

Cited by 4 publications

References 23 publications

Developing Micro-Enterprises Based on Traditional Culinary in the Face of COVID-19 Pandemic Disruption: Insights from Indonesia

Developing Micro-Enterprises Based on Traditional Culinary in the Face of COVID-19 Pandemic Disruption: Insights from Indonesia

Produção De Farinha De Mandioca Tipo Milito Na Região Amazônica Brasileira - Uma Revisão Sistemática

Technical and Economic Feasibility of Controlled Release Fertilizer in Production Coffee Crop

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