Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067277
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorPEREIRA, L. L.pt_BR
dc.contributor.authorGUARÇONI, R. C.pt_BR
dc.contributor.authorFERRAO, M. A. G.pt_BR
dc.contributor.authorFONSECA, A. F. A. dapt_BR
dc.contributor.authorCATEN, C. S. tenpt_BR
dc.date.accessioned2017-03-20T11:11:11Zpt_BR
dc.date.available2017-03-20T11:11:11Zpt_BR
dc.date.created2017-03-20pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationIn: 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, 2016pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1067277pt_BR
dc.descriptionThe 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.pt_BR
dc.language.isospaspa
dc.rightsopenAccessspa
dc.subjectProduction Methodspt_BR
dc.subjectCronbach's alphapt_BR
dc.subjectMountain regions of Espírito Santopt_BR
dc.subjectSpecial Coffeespt_BR
dc.subjectMétodos de Produçãopt_BR
dc.subjectRegião de montanha do Espírito Santopt_BR
dc.titleLos caminhos de la calidad, un estudio sobre la visión de expertos y productores rurales a respeto de procesos y tecnologías.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2017-03-20T11:11:11Zpt_BR
dc.subject.thesagroCafépt_BR
riaa.ainfo.id1067277pt_BR
riaa.ainfo.lastupdate2017-03-20pt_BR
dc.contributor.institutionLUCAS LOUZADA PEREIRA, UFRGS; ROGÉRIO CARVALHO GUARÇONI, INCAPER; MARIA AMELIA GAVA FERRAO, SAPC; AYMBIRE FRANCISCO A DA FONSECA, SAPC; CARLA SCHWENGBER ten CATEN, UFRGS.pt_BR
Aparece en las colecciones:Artigo em anais de congresso (SAPC)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
Loscaminosdelacalidad.pdf253.28 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace