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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
20/03/2017 |
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Data da última atualização: |
20/03/2017 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
PEREIRA, L. L.; GUARÇONI, R. C.; FERRAO, M. A. G.; FONSECA, A. F. A. da; CATEN, C. S. ten. |
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Afiliação: |
LUCAS LOUZADA PEREIRA, UFRGS; ROGÉRIO CARVALHO GUARÇONI, INCAPER; MARIA AMELIA GAVA FERRAO, SAPC; AYMBIRE FRANCISCO A DA FONSECA, SAPC; CARLA SCHWENGBER ten CATEN, UFRGS. |
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Título: |
Los caminhos de la calidad, un estudio sobre la visión de expertos y productores rurales a respeto de procesos y tecnologías. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: CONGRESSO INTERNACIONAL DE CONHECIMENTO E INOVAÇÃO, 6., 2016. Bogotá, Colômbia. Acelerar a Inovação: fator decisivo para o Desenvolvimento Social. anais... Florianópolis: EGC – Engenharia do Conhecimento – UFSC, 2016 |
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Idioma: |
Espanhol |
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Conteúdo: |
The production of special coffees consists of an art, employing different management and production and processing systems, to obtain the most advantageous results regarding final product quality. Several factors interact during the production cycle being, almost always, essential to obtain a product with better quality or, on the other hand, for its deterioration. This work aims to study and quantify the perception of the degree of importance of various forms and methods for the production of special coffees, from producers and experts, in the mountain regions of Espírito Santo. As methodology to understand the processes adopted by producers and indicated by experts, we used a questionnaire with closed questions, being the questionnaire validated by Cronbach's Alpha. After instrument validation, data were analyzed by t test, for analysis and comparison of the studied groups. The results indicate that some processes have no homogeneity between experts and producers of special coffees, indicating gaps which need to be better understood and studied. The harvest, wet processing, storage and technical assistance constructs were more homogeneous among the studied group, indicating that various techniques are rooted between experts and producers of special coffees. |
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Palavras-Chave: |
Cronbach's alpha; Métodos de Produção; Mountain regions of Espírito Santo; Production Methods; Região de montanha do Espírito Santo; Special Coffees. |
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Thesagro: |
Café. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/157797/1/Los-caminos-de-la-calidad.pdf
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Marc: |
LEADER 02269nam a2200241 a 4500
001 2067277
005 2017-03-20
008 2016 bl uuuu u00u1 u #d
100 1 $aPEREIRA, L. L.
245 $aLos caminhos de la calidad, un estudio sobre la visión de expertos y productores rurales a respeto de procesos y tecnologías.$h[electronic resource]
260 $aIn: CONGRESSO INTERNACIONAL DE CONHECIMENTO E INOVAÇÃO, 6., 2016. Bogotá, Colômbia. Acelerar a Inovação: fator decisivo para o Desenvolvimento Social. anais... Florianópolis: EGC – Engenharia do Conhecimento – UFSC$c2016
520 $aThe production of special coffees consists of an art, employing different management and production and processing systems, to obtain the most advantageous results regarding final product quality. Several factors interact during the production cycle being, almost always, essential to obtain a product with better quality or, on the other hand, for its deterioration. This work aims to study and quantify the perception of the degree of importance of various forms and methods for the production of special coffees, from producers and experts, in the mountain regions of Espírito Santo. As methodology to understand the processes adopted by producers and indicated by experts, we used a questionnaire with closed questions, being the questionnaire validated by Cronbach's Alpha. After instrument validation, data were analyzed by t test, for analysis and comparison of the studied groups. The results indicate that some processes have no homogeneity between experts and producers of special coffees, indicating gaps which need to be better understood and studied. The harvest, wet processing, storage and technical assistance constructs were more homogeneous among the studied group, indicating that various techniques are rooted between experts and producers of special coffees.
650 $aCafé
653 $aCronbach's alpha
653 $aMétodos de Produção
653 $aMountain regions of Espírito Santo
653 $aProduction Methods
653 $aRegião de montanha do Espírito Santo
653 $aSpecial Coffees
700 1 $aGUARÇONI, R. C.
700 1 $aFERRAO, M. A. G.
700 1 $aFONSECA, A. F. A. da
700 1 $aCATEN, C. S. ten
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Embrapa Café (CNPCa) |
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