993 resultados para Economia do café


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The paper shows the basic economic theories that support the rationality behind the financial and technological dominance in present social relations, and try to demonstrate the paradoxes and contradictions of the theoretical system, having as background elements from the Frankfurt School. From the field of theoretical economics of education, authors discuss the concept of human capital with its economical dimensions, presenting their affinities and disparities with Keynesians, neoclassical economics and the evolutionary economics of Schumpeter.

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This text presents the Pedagogy of Alternating methodology, highlighting its contribution to re-think the formation of catadores of recycling materials (rubbish collectors). Whereas the use of this approach in the urban area is unusual, the goal of the article is to initiate a debate to promote further elaborations. Initially an overview of the Pedagogy of Alternating is presented and the main instruments used in this approach are commented. Two theoretical and methodological issues are indicated as challenges for catadores formation: the relations between Education and Work and the relations between Theory and Practice. The need to overcome dichotomy between these dimensions of human activity (that predominates in today's society) is defended. The catadores work reveals the exclusion of these workers of less organized sectors of production chains, with few opportunities to obtain better income and qualification. Overcome this gap requires an intense training to turn the catadores in recycling workers . To reach this goal the implementation of Alternating experiences between study and work in cooperatives and schools is not enough. A deep transformation is needed over the ways and subjects of both study and work, in order to create emancipating activities that promotes a full development of these workers.

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This paper aims to make a historical and bibliographical review on the Creative Economy, from its birth to the implementation of this in the Brazilian scenario. Through this historical review, we intend to point out the main problems and prospects for this branch is in an incipient stage in Brazil, despite the recent institutional growth and increased financial incentives. The justification curtails the fact the literature on the creative economy in Brazil is extremely sparse, limited to articles based on case studies and legislation itself and plans of the Department of Creative Economy (SEC) of. Thus, we intend to help the promotion of this business booming and has low theoretical analysis.

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The aim of this article is to present the theoretic-methodological bases for the construction of a bilingual terminological dictionary of economics which serves either Portuguese and Spanish speakers. Th e contrasted languages are the Brazilian Portuguese variety and the peninsular and Argentinean varieties. The purpose of this text is based on the principles of the Communicative Theory of Terminology - CTT (Cabré, 1999).

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This paper analyzes patterns of political mobility of a specific social stratum - immigrants and their descendants - in the western region of São Paulo, where coffee economy prevailed since the last quarter of the XIXth century. We investigate the main agents of local politics in seven cities: from the traditional oligarchic regime characteristic of the Old Republic to the processes of political transformation in the thirties that resulted in the post-war re-democratization, when a recomposition of local political elites takes place.

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Pós-graduação em Agronomia (Energia na Agricultura) - FCA

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In our analysis of Antonil, author of Cultura e opulência do Brasil, we oppose to the historiography that analyses him as a writer who examines Brazilian society of the late seventeenth and early eighteenth centuries, sometimes from a religious perspective, others from the economy perspective. Thus, the historiography sometimes explains him as an author who has a religious vision of society, others as an author who would have an economic view of it. In our viewpoint, both ways to consider him fail for being extreme. To comprehend him, it is necessary to understand him from the issues he has dealt with and how he dealt with them. Only then we can reconcile the religious and economic aspects of his worldview.

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This work is a clipping of a Master's research which aims to discuss critically the Work Cooperated in the field of Solidarity economy (EcoSol), starting from the benchmark of the Institucional Analysis and rom their fundamental operators. Initially, we performed an analysis of how the EcoSol was built institutionall in Brazil. To this end, we researched and analyzed documents in official files of public policies and of the social movement of this field.

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Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Coffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA).g(-1) substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA.g(-1) substrate as a result the solid-state fermentation.