Zobrazeno 1 - 10
of 1 613
pro vyhledávání: '"arabica coffee"'
Publikováno v:
Habitat, Vol 35, Iss 2, Pp 122-132 (2024)
In Aceh, Indonesia, climate change is predicted to reduce land availability and suitability for Arabica coffee production by 90% by 2050. Arabica coffee farming is and will be more impacted by climatic events as a result of such climate change among
Externí odkaz:
https://doaj.org/article/997b552d93304170937adde8318b39d2
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Externí odkaz:
https://doaj.org/article/f73695b91a44446d971c97c2e23f863c
Publikováno v:
Jurnal Agrisep, Vol 23, Iss 02 (2024)
North Sumatera is the largest producer of arabica coffee in Indonesia with 29%. However, coffee farmers are always faced with various field problems such as high fertilizer prices, declining production and various traditional cultivation practices th
Externí odkaz:
https://doaj.org/article/c8a2c635766148dcb0266c96491053ef
Publikováno v:
IJEBD (International Journal of Entrepreneurship and Business Development), Vol 7, Iss 3 (2024)
This study examines the effect of different drying processes on the quality characteristics of arabica coffee in Karot Village, Langke Rembong Subdistrict, Manggarai Regency. Employing an experimental design with a two-factor analysis of variance, th
Externí odkaz:
https://doaj.org/article/8d584dc385534261b5f902ce2671f712
Publikováno v:
Majalah Obat Tradisional, Vol 29, Iss 1, Pp 69-77 (2024)
Limited coffee stocks, high consumption, export demands, and increasing prices may contribute to counterfeiting. In other countries, including India and Africa, coffee forgery using antbush has been extensively established. Due to its abundance in In
Externí odkaz:
https://doaj.org/article/10697d9a78284f8fbb333d4c74b31817
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 4, Pp 79-87 (2024)
ABSTRACT Coffee is processed with a variety of processes such as natural (dry), fullywash (wet), and honey processes. The type of coffee processing influences the characteristics of the coffee produced. The aim of this research is to analyze the p
Externí odkaz:
https://doaj.org/article/4030c4cf802c420a976e1d27ec6aad7c
Autor:
Febri Ainur Rohman, Ramadhan Taufika
Publikováno v:
Jurnal Agro Industri Perkebunan, Pp 11-18 (2024)
Coffee is one of the plantation commodities that has an important role in the national economy, especially as a source of foreign exchange because it has high economic value. The productivity of arabica coffee (Coffea arabica L.) in Indonesia in the
Externí odkaz:
https://doaj.org/article/a23b139974794fc3915b8845371c86e5
Autor:
Yaowapa Meeampun, Titiporn Panyachanakul, Siritron Samosorn, Kulvadee Dolsophon, Rossaporn Jiamjariyatam, Wanlapa Lorliam, Jantima Arnthong, Surisa Suwannarangsee, Prapakorn Tantayotai, Sukhumaporn Krajangsang
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Arabica coffee is the most popular and best-selling type of coffee. During coffee fermentation, microorganisms are essential for the production of metabolites and volatile compounds that affect coffee flavor quality. This work aimed to study
Externí odkaz:
https://doaj.org/article/8d69fbb8b8034fc983d1abe1af03793d
Autor:
Irma Rahmawati, Yeni Purnamasari
Publikováno v:
International Journal of Business, Economics, and Social Development, Vol 5, Iss 1, Pp 78-83 (2024)
Coffee is one of the popular drinks for Indonesian people. Coffee consumption in Indonesia has increased very rapidly. The influence of lifestyle and the increasing number of cafes and coffee shops contribute to the increase in coffee consumers. One
Externí odkaz:
https://doaj.org/article/05dde2d41d714bacb7e1fe80ff19309d
Autor:
Matúš Várady, Magdalena Grajzer, Iwan Zalewski, Jan Tauchen, Adéla Fraňková, Pavel Klouček, Peter Popelka
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100512- (2024)
The composition of fatty acids (FA) and sensory properties of specialty coffees from Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by spontaneous methods (i.e., natural, washed, and honey) and induced methods (i.e., anaer
Externí odkaz:
https://doaj.org/article/9ce4228f58044e43b7bd92e7746a718f