Adubação foliar de sulfato de zinco na produtividade e teores foliares de zinco e fosforo de cafeeiros arábica

Aiming to evaluate the dose and application schedule of foliar Zn-sulfate spraying in growing and yield of Arabic coffee Mundo Novo, a field experiment was set up on Distroferric Red Latosol, at the Experimental Station of the EPAMIG in São Sebastião do Paraíso. The statistical design used was randomized blocks in s 4 x 2 factorial scheme with five replications and a 30-plant plot with six central valid or four applications per agricultural year. Phosphorus and zinc leaf levels were evaluated for eight years and the yields. It was possible to conclude that there is a positive response to the in the leaves. Four low concentrations sprayings promoted higher yields than two high concentrations. The highest yields were achieved with 10.8 and 12.6 kg ha-1 of ZnSO4 and 4 yearly applications, respectively. It is suggested as a critical range for the Zn leaves values between 10 and 28 mg kg-1 and for P/Zn ratio, between 100 and 150. ) was sprayed under 4 concentrations 0; 0.5; 1.0 and 1.5%, two applied on the leaves in terms of yield, and to Zn levels

Desenvolvimento de barra alimentícia adicionada de café: estudo de marketing

The consumption of snack bars is based especially on the demand for practical and nutritious food. Coffee is highlighted for being appreciated and consumed worldwide, presenting elevated antioxidant activity, in addition to peculiar sensorial attributes. Therefore, it has great potential for use in many formulations. However, the success in the acceptance of a new product also derives from adequate marketing strategies. In this context, the present study aimed at evaluating the feasibility of introducing to the market a snack bar added with coffee, by means of sensorial acceptance and purchase intent of the consumers, in addition to identifying the best concept and the possible market segments. This work was a qualitative, by means of a focus group (content analysis), and quantitative research, by means of sensorial analysis and structures questionnaires (descriptive – frequency distribution, arithmetic mean, crosstabs and t test – and multivariate – cluster and discriminate analysis - statistical techniques). With the results, we showed that the main aspects considered by the consumers regarding the snack bar added with coffee. According to the qualitative evaluation, the consumer prefers packaging with matte colors ranging in the tones related to the coffee grain. The analysis of the quantitative data allows us to infer that the evaluations of the product regarding overall impression, purchase intent, preference and expectation before and after consuming the product are better for packaging containing the information “special coffee flavor – 100% arabic”. Regarding market segment, it was possible to conclude that, of the three extracted groups, the group of “healthy and conscious consumers” was the segment with higher potential for exploitation regarding purchase and consumption of the snack bar added with coffee.