Utilização de sistemas agroflorestais para a restauração de matas ciliares no quilombo Ivaporunduva, no vale do Ribeira/SP.

2008

Caracterização da adequação de usos agrícolas em solos coesos na microbacia do Brejo da Cobiça - Município de São Francisco de Itabapoana - RJ.

Este trabalho deriva da caracterização da microbacia do Brejo da Cobiça, localizada no município de São Francisco de Itabapoana, pelo Projeto Manejo Sustentável de Recursos Naturais em Microbacias do Norte-Noroeste Fluminense em solos do Período do Terciário abordando a questão do adequação dos usos em solos coesos. A coesão é consequência de modificações das características físicas do solo devido a processos pedogenéticos que produzem condições desfavoráveis ao desenvolvimento das plantas; consequência da baixa estabilidade dos agregados em virtude dos baixos teores de óxidos de ferro e alumínio, como material cimentante e de baixa superfície específica; resultado de processos que envolvem atributos físicos, como densidade global, macro, microporosidade e condutividade hidráulica. Os resultados indicam sérias restrições ao desenvolvimento da cultura de cana-de-açúcar e, em menor intensidade, as culturas de abacaxi e pastagens.

Sensory analysis of specialty coffee from different environmental conditions in the region of Matas de Minas, Minas Gerais, Brazil.

Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x> 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellowand red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed andsubmitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity , body and flavor, which made up the final score. The scores were examined by ANOVA and means werecompared by the Tukey test (p < 0.05). From the sensory standpoint, coffee fruits of both colors are similar, as well as the cof fees from both slope exposures when these factors were analyzed separately . However , at higher altitudes, Y ellow Catuaí produces coffees with better sensory quality . Similarly , coffees from North-facing slopes, at higher altitudes produce better quality cup. The altitude is the main factor that interferes with coffee quality in the area. All factors together contribute tothe final quality of the beverage produced in the region of Matas de Minas.

Identificação de períodos secos e chuvosos e a influência na produção de café de montanha nas Matas de Minas.

O Brasil é o maior produtor e exportador de café do mundo, sendo responsável por mais de 30% da produção, com o plantio numa área total de 1,96 milhões de hectares (CONAB, 2014). A Companhia Nacional de Abastecimento (Conab) revelou que em 2014 foram produzidas entre 46,53 a 50,15 milhões de sacas de 60 quilos de café (arábica e conilon) do produto beneficiado, que irá contribuir significativamente para o crescimento do PIB brasileiro. Minas Gerais possui o maior parque cafeeiro do País, respondendo por mais de 51% da produção nacional e por 2/3 da produção total de café arábica com o volume variando entre 25,6 a 27,1 milhões de saca (CONAB, 2014). O café é vendido para mais de 60 países do mundo, sendo quatro as regiões produtoras no Estado: Sul de Minas (47%), Matas de Minas (30,7%), Cerrado Mineiro (19%) e Chapada de Minas (3,3%).

Effects of the orientation of the mountainside, altitude and varieties on the quality of the coffee beverage from the "Matas de Minas" region, brazilian Southeast.

Based upon qualitative parameters experiments, this study aims to investigate how the elements of the environment, where the coffee is produced, contribute to the final quality of the product. For the analyses, it was used approximately one kilogram of coffee cherry samples collected in 14municipalities previously chosen on the East side of the Minas Gerais State, Brazil. The coffee cherry samples were collected and analyzed for each of the two varieties in four levels of altitude for each exposure side of the mountain in relation to the Sun. The quality of the coffee was evaluated through the analysis of its physical characteristics and sensory analysis, popularly known as "Test of drink or Cupping" carried out by three tasters that belonging to the group of Q -Graders, according to the rules of national and international competitions of the Brazilian Association of Special Coffees (BSCA). Were performed analysis by means descriptive statistics, analysis of variance and multivariate analysis, all of them aiming to study the individual sensor y characteristics of quality of the coffee beverage from the ?Matas de Minas? region. Path coefficient analysis also was carried out for the partition of the phenotypic correlation coefficients into measures of direct and indirect effects, in order to determine the individual sensory characteristics that playeda major role in the beverage final score. The results demonstrat e that it is not possible to concl usively establish the differences among coffees evaluated with basis on varieties and environmental factors previously cited. It can be concluded that it is not recommended to associate the quality of coffee only to a specific factor whether from the environment or being it a specific of the culture of coffee. However, the cafes that were evaluated had intrinsic quality, which were derived from the specific characteristics of the ?Matas de Minas? region where they were grown.