ABSTRACT: With advancements in coffee cultivation, several traits may be considered in selection of plants, which must exhibit a set of favorable characteristics. The outturn index, defined as the relationship between the mass of mature fruit and processed beans, emerges as a key factor influencing productivity. This study characterized the outturn over two harvests of 57 clones marketed in the public domain and 10 registered cultivars. The analysis considers the effects of genotypes, measurements, and genetic progress achieved through plant selection. According to the maturation cycle of each clone, washed samples of cherry coffee were collected considering a completely randomized factorial design for characterization of the effects of genotypes, years, and the genotype × years (GY) interaction. The drying, peeling, and the outturn index were individually assessed. Despite the significant effects of the GY interaction, genotypes demonstrated minimal alterations in their ranking across measurements. Clones with higher outturn, including LB30, BRS1216, LB12, N7, LB10, LB20, BRS3220, and AS5, exhibited an average outturn of 25.51%, reflecting a gain of 12.17%. Conversely, clones with lower outturn, such as BG180, GJ30, GJ20, AS7, AS10, P42, N1, and P60, had an average of 19.15%, indicating a reduction of 14.02% compared to the general mean. Analyzing the distribution of the outturn values, 19.4%, 62.7%, and 17.9% of genotypes were classified as high, medium, and low outturn, respectively, providing valuable insights for optimal cultivation strategies. ABSTRACT plants characteristics beans productivity 5 1 cultivars measurements clone (GY interaction drying peeling assessed LB30 LB BRS1216 BRS LB12 N7 N LB10 LB20 BRS3220 AS5 AS 2551 25 51 25.51% 1217 12 17 12.17% Conversely BG180 BG GJ30 GJ GJ20 AS7 AS10 P42 P N1 P60 1915 19 15 19.15% 1402 14 02 14.02 mean values 194 4 19.4% 627 62 7 62.7% 179 9 17.9 high medium respectively strategies LB3 BRS121 LB1 LB2 BRS322 255 2 25.51 121 12.17 BG18 GJ3 GJ2 AS1 P4 P6 191 19.15 140 0 14.0 19.4 6 62.7 17. BRS12 BRS32 25.5 12.1 BG1 19.1 14. 19. 62. BRS1 BRS3 25. 12.

RESUMO: Com o avanço da cafeicultura, múltiplas características devem ser consideradas na seleção de plantas, que devem apresentar um conjunto de atributos favoráveis. O rendimento, definido como a relação de massas entre os frutos maduros e os grãos processados, é um importante componente da produtividade. Este estudo tem como objetivo caracterizar o rendimento ao longo de duas colheitas de 57 clones comercializados em domínio público e 10 cultivares registradas. A análise considera efeitos de genótipos, medições e estimativas de ganhos com a seleção. De acordo com o ciclo de maturação de cada clone, amostras de café cereja foram colhidas considerando um delineamento fatorial inteiramente ao acaso para a caracterização dos efeitos de genótipos, anos e interação genótipo × anos (GA). A secagem, o descascamento e o rendimento foram avaliados individualmente. Apesar dos efeitos significativos da interação GA, os genótipos apresentaram pequenas mudanças no ordenamento de uma medição para a outra. Clones com maior rendimento, entre eles, LB30, BRS1216, LB12, N7, LB10, LB20, BRS3220 e AS5 apresentaram rendimento médio de 25,51% associado a estimativas de ganho de 12,17%. Por outro lado, clones de menor rendimento, como BG180, GJ30, GJ20, AS7, AS10, P42, N1 e P60 tiveram uma média de 19,15% associada a uma redução de 14,02%. A partir da distribuição dos valores, 19,4, 62,7 e 17,9% dos genótipos apresentaram rendimento classificados como alto, médio e baixo, subsidiando o melhor cultivo dos genótipos avaliados. RESUMO cafeicultura plantas favoráveis processados produtividade 5 1 registradas clone GA. GA . (GA) secagem individualmente outra eles LB30 LB BRS1216 BRS LB12 N7 N LB10 LB20 BRS322 AS 2551 25 51 25,51 1217 12 17 12,17% lado BG180 BG GJ30 GJ GJ20 AS7 AS10 P42 P P6 1915 19 15 19,15 1402 14 02 14,02% valores 194 4 19,4 627 62 7 62, 179 9 17,9 alto baixo (GA LB3 BRS121 LB1 LB2 BRS32 255 2 25,5 121 12,17 BG18 GJ3 GJ2 AS1 P4 191 19,1 140 0 14,02 19, 6 17, BRS12 BRS3 25, 12,1 BG1 14,0 BRS1 12, 14,

RESUMO: A estrutura do sistema radicular do cafeeiro Conilon tem sido aprimorada ao longo dos anos por meio de propagação e estudos genéticos e agronômicos em resposta às demandas por melhorias no desenvolvimento vegetal, na produção e na sobrevivência da espécie. Entende-se que a pesquisa científica desempenha um papel importante na geração de tecnologias e também na segurança das aplicações. Porém, há necessidade de refinar o código gerado para descobrir descobertas e tendências sobre o assunto. Nesse sentido, o presente estudo tem como objetivo realizar uma revisão bibliométrica e análise na base de dados Web of Science (WOS) sobre as principais contribuições de estudos, pesquisadores, organizações e países relevantes nas pesquisas acadêmicas sobre o enraizamento de Coffea canephora. Dados da base de dados WOS publicados entre 1982 e 2021 e sistematizados no software VOSviewer, mostraram um conjunto de 92 artigos, em que a maioria teve origem no Brasil e na França, tendo como principais grupos a Empresa Brasileira de Pesquisa Agropecuária, a Universidade Federal de Viçosa e o CIRAD. O estudo está dividido em quatro áreas: diversidade genética, propagação assexuada, nematologia, tolerância ao estresse hídrico e micropropagação, porém, destaca-se que no contexto das mudanças climáticas e seu impacto na produção e longevidade da cafeicultura brasileira, podemos ver o surgimento de pesquisas focadas no sistema radicular, integrando-o em linhas que exploram e integram temas como risco climático, gestão hídrica, tolerância à seca e irrigação por gotejamento, incluindo reflexões sobre o desempenho da agronomia cafeeira. RESUMO vegetal espécie Entendese Entende se aplicações Porém assunto sentido (WOS pesquisadores canephora 198 202 VOSviewer 9 artigos França Agropecuária CIRAD áreas genética assexuada nematologia micropropagação porém destacase destaca brasileira integrandoo integrando climático hídrica gotejamento cafeeira 19 20 1 2

ABSTRACT: The structure of the root system of the conilon coffee tree has improved over the years through propagation, genetic, and agronomic studies in response to demands for improvements in plant development, production, and survival of the species. Scientific research plays an important role in generating technologies and the security of applications. However, there is a need to refine the content generated to analyze discoveries and trends on the subject. Therefore, the present study conduct a bibliometric review and analysis on the main contributions of relevant studies, researchers, organizations, and countries in academic research on the rooting of Coffea canephora in the Web of Science (WOS) database. Data from the WOS database published between 1982 and 2021 and systematized in the VOSviewer software showed a set of 92 articles, the majority of which originated in Brazil and France, with the main groups being the Brazilian Agricultural Research Corporation, the Federal University of Viçosa, and CIRAD. The study was divided into five areas: genetic diversity, asexual propagation, nematology, tolerance to water stress, and micropropagation. However, in the context of climate changes and its impact on the production and longevity of Brazilian coffee farming, research focused on the root system has increased significantly, integrating it into lines that explore and integrate topics such as climate risk, water management, drought tolerance, and drip irrigation, including reflections on the performance of coffee agronomy. ABSTRACT propagation development species applications However subject Therefore researchers organizations (WOS 198 202 9 articles France Corporation Viçosa CIRAD areas diversity nematology stress micropropagation farming significantly risk management irrigation agronomy 19 20 1 2

With the increase in life expectancy and the significant incidence of lesions of the musculoskeletal system, both the public and private sectors seek improvements in their products and processes in order to contribute to the health of the population. Every year tons of chicken eggshell (CES) from domestic consumption are released in environment and the present work aims the production of a synthetic ceramic bone substitute using the eggshell as a source of calcium ions. According to the methodology, 5, 10, 15 and 20 mol% of iron ions were used and the characterization assays demonstrated the formation of a double calcium iron phosphate - Ca9Fe(PO4)7. MG63 cells were cultured on test specimens to cell viability assay and to each doped group analyzed, verifying cell compatibility with the studied compounds, as well as a good adhesion profile. Scanning electron microscopy (SEM) of the cells showed that material surface favored cell adhesion and the results demonstrated that the production of the compounds were viable to Ca9Fe(PO4)7 phase. So, in the future, it will be possible to have a final comprehensive biological compatibility of the prototype for further in vitro and in vivo assays. system population CES (CES methodology 5 10 1 2 mol Ca9FePO47. Ca9FePO47 CaFePO Ca9Fe PO4 7. 7 Ca Fe PO MG MG6 analyzed profile SEM (SEM Ca9Fe(PO4) phase So future FePO Ca9FePO4 CaFe Ca9Fe(PO4 Ca9FePO Ca9Fe(PO

Abstract Introduction. The coffee agroecosystems holds significant environmental, social, and economic importance in the subtropical regions of Mexico, but it is vulnerable to unexpected events such as climate change. In recent history, it has been documented that the coffee agroecosystem undergoes a constant process of self-organization based on adaptation and learning in the face of various adverse scenarios. Objective. To determine the resilience capacity of the coffee agroecosystem in the central region of the Veracruz state. Materials and methods. The research was conducted from December 2017 to November 2018 in Tezonapa, Veracruz, Mexico. Fifty-two interviews were conducted with coffee growers to measure the resilience index, which is composed of thirty variables corresponding to seven factors (social, economic, technological, infrastructure, communications, institutional, and environmental). These factors were normalized using the mim-max scaling method. Resilience was estimated on a scale of 0-1, where values close to zero represent low resilience capacity and values close to one, represent high resilience. The data were analyzed using descriptive statistics, Kruskal-Wallis tests, and Chi-squared tests. Results. Statistically significant differences (p<0,05) were found for the economic (0,06) and technological (0,22) dimensions indicators, which had the lowest contribution to resilience. Conversely, the social (0,78) and environmental (0,74) dimensions had a the highest contribution to resilience capacity, determined by the altitudinal gradient. Conclusion. The indicators that contributed the most to the resilience capacity of the coffee agroecosystem were those in the social and environmental dimensions, while the economic and technological dimensions contributed the least.

Resumen Introducción. El agroecosistema de café presenta gran importancia ambiental, social y económica en regiones subtropicales de México, pero también es vulnerable a eventos inesperados como el cambio climático. En la historia reciente, se ha documentado que el agroecosistema de café presenta un proceso constante de autoorganización basada en la adaptación y el aprendizaje ante los diversos escenarios adversos. Objetivo. Determinar la capacidad de resiliencia del agroecosistema cafetalero en la región centro del estado de Veracruz. Materiales y métodos. La investigación se realizó de diciembre de 2017 a noviembre de 2018 en Tezonapa, Veracruz, México. Se realizaron 52 entrevistas a caficultores para medir el índice de resiliencia, integrado por treinta variables, correspondientes a siete factores (social, económico, tecnológico, infraestructura, comunicaciones, institucional y ambiental). Estos factores fueron normalizados por el método de escalamiento mínimo-máximo. La resiliencia se estimó en una escala de 0-1, donde valores cercanos a cero representan baja capacidad de resiliencia y cercanos a uno, alta resiliencia. Los datos fueron analizados mediante estadística descriptiva y pruebas de Kruskal-Wallis y chi-cuadrado. Resultados. Se encontraron diferencias estadísticamente significativas (p<0,5) para los indicadores de las dimensiones económica (0,06) y tecnológica (0,22), con la menor contribución a la resiliencia. Por el contrario, las dimensiones sociales (0,78) y ambiental (0,74) tuvieron mayor contribución a la capacidad de resiliencia, determinado por el gradiente altitudinal. Conclusiones. Los indicadores con el mayor aporte a la capacidad de resiliencia del agroecosistema de café fueron los de dimensiones social y ambiental, y con bajo aporte las dimensiones económica y tecnológica.

Abstract Introduction. Coffee (Coffea spp.) is the second most traded product globally and is cultivated in over eighty countries. Its cultivation is complex because it belongs to an ecosystem where abiotic and biotic factors interact under various agronomic management conditions. To understand the development of the coffee plant and its influence on the sensory quality of the final product, it is necessary to explore the intricate interactions between the coffee plant and the native microorganisms within the crop environment. Objective. To describe the role of the coffee soil microbiota, specially bacteria and fungi, and how they may contribute to the final quality of the beverage. Development. Soil is one of the most diverse and least studied ecosystems, where crucial ecological functions for plant growth and development take place. Identifying soil microbial components and their interactions with other organisms is important from an agronomic perspective. The soil microbiota can enhance plant physiology; thus, this review aims to connect how the sensory attributes of coffee beverage can be positively influenced by soil microbiota. Articles from ScienceDirect, Scopus, Web of Science, and Google Scholar from 2011 to 2023 were reviewed. The data show the diversity of plant growth-promoting rhizobacteria (PGPR), nitrogen-fixing bacteria (NFB), and arbuscular mycorrhizal fungi (AMF) associated with coffee cultivation. Additionally, microbial compounds play an important role in the formation of sensory attributes and are related to the coffee cup quality. Conclusion. The microbial diversity of soil and on the fruit can synthesize or degrade compounds that affect the sensory profile of the coffee beverage, which could have implications for sustainability and quality.

Resumen Introducción. El café (Coffea spp.) es el segundo producto más comercializado a nivel mundial y cultivado en más de ochenta países. Su cultivo es complejo por pertenecer a un ecosistema donde factores abióticos y bióticos tienen dinámicas bajo diferentes condiciones de manejo agronómico. Para comprender el desarrollo de la planta y su influencia en la calidad sensorial del producto, hay que conocer la intrincada interacción entre la planta del café y los microorganismos autóctonos del cultivo. Objetivo. Describir el rol de la microbiota edáfica del café, bacterias y hongos, y cómo puede contribuir en la calidad final de la bebida. Desarrollo. El suelo es uno de los ecosistemas más diversos y menos estudiados, en el cual se desarrollan funciones ecológicas importantes para el crecimiento y desarrollo de las plantas. La identificación de los componentes microbianos del suelo y sus interacciones con otros organismos, son importantes desde el punto de vista agronómico. La microbiota edáfica puede favorecer la fisiología de la planta y de esta manera, se realiza la presente recopilación de información que busca asociar cómo los atributos sensoriales de la bebida de café pueden ser beneficiados por la microbiota del suelo. Se revisaron artículos de ScienceDirect, Scopus, Web of Science y Google Scholar, entre el 2011 y 2023. Los datos muestran la diversidad de rizobacterias promotoras del crecimiento vegetal (RPCV), bacterias fijadoras de nitrógeno (BFN) y hongos formadores de micorrizas arbusculares (HMA) asociados con el cultivo de café. También existen compuestos microbianos que juegan un papel importante en la formación de atributos sensoriales y están relacionados con la calidad en taza del café. Conclusión. La diversidad microbiana del suelo y fruto puede sintetizar o degradar compuestos que influyen en el perfil sensorial de la bebida, lo cual podría tener implicaciones para la sostenibilidad y calidad.

RESUMO O desenvolvimento da análise se concentra na identificação de um conjunto de práticas eficazes que contribuem para melhorar a sustentabilidade na cadeia de suprimentos de cafés especiais. Metodologicamente, a análise baseia-se em um exercício de análise de conteúdo temático em um corpus avaliado por meio de um indicador construído para medir o impacto estrutural de artigos científicos na base de dados Web of Science. Como resultado, foram identificadas três categorias de análise para as práticas que incluem várias dimensões de análise: Tecnologia e processos de produção sustentáveis; Impacto ambiental e qualidade do café; e Comportamento do consumidor e valor agregado. Com base nessas descobertas, o estudo contribui para responder como as práticas de produção, marketing e consumo de cafés especiais podem ser aprimoradas para alcançar maior sustentabilidade na cadeia de suprimentos no mercado internacional. CLASSIFICAÇÃO JEL: D12,Q01,Q13,Q57

RESUMEN El desarrollo del análisis se centra en identificar un conjunto de prácticas efectivas que contribuyan a mejorar la sostenibilidad en la cadena de suministro de cafés especiales. Metodológicamente, el análisis se fundamenta en un ejercicio de análisis de contenido temático en un corpus evaluado a través de un indicador construido que permite medir el impacto estructural de artículos científicos en la base de datos de Web of Science. Como resultado, se identificaron tres categorías de análisis para las prácticas que incluyen múltiples dimensiones de análisis: Tecnología y procesos de producción sostenible; Impacto ambiental y calidad del café; y, Comportamiento del consumidor y valor agregado. A partir de estos hallazgos, se contribuye a responder cómo se pueden mejorar las prácticas de producción, comercialización y consumo de cafés especiales para lograr una mayor sostenibilidad en la cadena de suministro en el mercado internacional. CLASIFICACIÓN JEL: DI2,Q01,Q13,Q57

ABSTRACT The development of the analysis focuses on identifying a set of effective practices that contribute to improving sustainability in the special coffee supply chain. Methodologically the analysis is based on a thematic content analysis exercise in a corpus evaluated through a constructed indicator that allows measuring the structural impact of scientific articles in the Web of Science database. As a result, three categories of analysis were identified for the practices, which include multiple dimensions of analysis: Technology and sustainable production processes; Environmental impact and coffee quality; and Consumer behavior and added value. From these findings, it contributes to answering how production, marketing, and consumption practices of special coffees can be improved to achieve greater sustainability in the international market supply chain. JEL CLASSIFICATION: D12,Q01,Q13,Q57

Abstract Coffee fruit processing residues have been proposed to prevent meat quality loss. This study aimed to evaluate the effectiveness of coffee silverskin aqueous extract (CSE) on the oxidative stability of a pork meat homogenate. CSE was subjected to polyphenols determination (total phenol, flavonoids, and caffeoylquinic acid contents) and antiradical and reducing power assays. In addition, raw pork meat homogenates were divided into four treatments (CN, control or without antioxidant; T1 and T2, CSE at 250 and 500 ppm, respectively; BHT, synthetic antioxidant at 500 ppm), oxidized for 1 h with potassium ferrocyanide (0, 0.5, and 1.0 %, w/v), and subjected to meat quality evaluation (pH, lipid oxidation, color, and metmyoglobin content). Results demonstrated that CSE is an important source of polyphenols with antioxidant activity, and their incorporation in a raw pork meat homogenate led to reduce pH values, lipid oxidation, and metmyoglobin content, as well as decreased color changes (p < 0.05). These results suggest that CSE has great potential as an antioxidant additive for meat products.

Resumen Los residuos del procesamiento del fruto de café se han propuesto como una estrategia para prevenir la pérdida de calidad de la carne. Este estudio tuvo como objetivo evaluar la efectividad del extracto acuoso de cascarilla de café (CSE) sobre la estabilidad oxidativa en un sistema de homogenizados de carne cruda de cerdo. El CSE se sometió a la determinación de polifenoles (fenoles, flavonoides y ácido cafeoilquínico), así como a ensayos de actividad antirradical y poder reductor. Además, los homogenizados de carne cruda de cerdo se dividieron en cuatro tratamientos (CN, control o sin antioxidante; T1 y T2, CSE a 250 y 500 ppm, respectivamente; BHT, antioxidante sintético a 500 ppm), oxidados por 1 h con ferrocianuro de potasio (0, 0.5 y 1.0 %, p/v), y fueron sometidos a evaluación de calidad de la carne (pH, oxidación de lípidos, color y contenido de metamioglobina). Los resultados demostraron que los CSE son una fuente importante de polifenoles con actividad antioxidante, y su incorporación en un homogenizado de carne de cerdo cruda condujo a una reducción de los valores de pH, oxidación de lípidos y contenido de metamioglobina, así como a una disminución de los cambios de color (p < 0.05). Estos resultados sugieren que el CSE tiene un gran potencial como aditivo antioxidante para productos cárnicos.

ABSTRACT This research aimed to assess the impact of applying mountain microorganisms (MM) on coffee seedling production. Two nurseries (A and B) were used with weekly and bi-weekly treatment applications. Plant height, leaf and root lengths, and dry matter content (DM) were measured. Results showed that Nursery A, with weekly treatments, exhibited greater height and leaf length growth compared to Nursery B. In the initial measurement, Nursery A accumulated more leaf DM than Nursery B. However, over time, both nurseries experienced a decline in DM. Root length variability was observed in both nurseries throughout the measurements. Treatments with MM from forest and coffee systems in Nursery A showed higher leaf DM accumulation in the initial measurement. In conclusion, MM application, especially with higher frequency, promoted coffee seedling growth. The results emphasize the need for detailed analysis to understand optimal root development conditions. The decline in DM over time is a natural response to active growth, indicating increased nutritional requirements. These findings support MM-based strategies for sustainable coffee seedling production.

RESUMEN La investigación tuvo como objetivo evaluar el efecto de la aplicación de microorganismos de montaña (MM) en la producción de plántulas de café. Se utilizaron dos viveros (A y B) con aplicaciones de tratamientos semanales y quincenales. Se midió la altura de las plantas, la longitud de las hojas y raíces, así como el contenido de materia seca (MS). Los resultados mostraron que el Vivero A, con tratamientos semanales, tuvo un mayor crecimiento en altura y longitud de hojas en comparación con el Vivero B. En la primera medición, el Vivero A acumuló más MS foliar que el Vivero B. Sin embargo, a medida que avanzaba el tiempo, ambos viveros experimentaron una disminución en el MS. En la longitud de las raíces, se observó variabilidad en ambos viveros a lo largo de las mediciones. Los tratamientos con MM de bosque y café en el Vivero A mostraron una mayor acumulación de MS foliar en la primera medición. En conclusión, la aplicación de MM, especialmente con mayor frecuencia, promovió el crecimiento de las plántulas de café. Los resultados muestran la necesidad de análisis detallados para comprender las condiciones óptimas para el desarrollo de raíces. La disminución del MS con el tiempo es una respuesta natural al crecimiento activo y por tanto el aumento del requerimiento nutricional de las plántulas. Estos resultados respaldan estrategias basadas en MM para una producción sostenible de plántulas de café.

Abstract The scope of this article is to verify if there are differences in factors associated with calcium intake between men and women. It is based on a study conducted with data from a health survey in a sample of 1641 individuals aged 20 years or more living in the urban area of the city of Campinas, in the State of São Paulo. Calcium intake was obtained from a 24-hour recall (24hr recall method) and analyzed according to sociodemographic variables, health behavior, frequency of meals and body mass index (BMI). The existence of associations was verified by multiple linear regression tests, and it was detected that the profile of associated factors differed between genders. Physical exercise in the leisure context was only associated with calcium intake in males, while skin color, smoking, income, overweight/obesity, and frequency of having breakfast only revealed an association in females. Schooling and having snacks were associated with calcium intake in both sexes. The analysis of the associated factors indicates segments of the female and male population in which the importance of calcium intake needs to be more closely examined. Furthermore, it highlights the importance of conducting health analyses stratified by sex due to the different behavioral patterns that prevail between the sexes. women 164 2 Campinas Paulo 24hour hour 24 24hr hr method variables behavior BMI. BMI . (BMI) tests genders males color smoking income overweightobesity overweight obesity overweight/obesity females sexes examined Furthermore 16 (BMI 1

Resumo O objetivo do artigo é verificar se existem diferenças entre os sexos quanto aos fatores que se associam à ingestão de cálcio. Estudo realizado com dados de inquérito de saúde, em amostra de 1.640 indivíduos de 20 anos ou mais residentes no município de Campinas-SP. A ingestão de cálcio foi obtida por meio de um recordatório de 24 horas (R24h) e analisada segundo variáveis sociodemográficas, de comportamentos de saúde, frequência de refeições e índice de massa corporal (IMC); a presença de associações foi verificada por meio de testes de regressão linear múltipla. O perfil de fatores associados à ingestão de cálcio diferiu entre os sexos. A prática de atividade física no contexto de lazer só se associou ao consumo de cálcio no sexo masculino, enquanto cor da pele, tabagismo, renda, excesso de peso e frequência do café da manhã mostraram associação apenas no sexo feminino. Escolaridade e realização de lanches intermediários mostraram-se associadas à ingestão de cálcio em ambos os sexos. A análise aponta segmentos da população feminina e masculina em que a importância da ingestão de cálcio precisa ser mais enfatizada; além disso, alerta para a importância do desenvolvimento de análises de saúde estratificadas por sexo em decorrência de diferentes padrões comportamentais que prevalecem entre os sexos. 1640 1 640 1.64 2 CampinasSP. CampinasSP Campinas SP. SP Campinas-SP R24h Rh R h (R24h sociodemográficas IMC (IMC) múltipla masculino pele tabagismo renda feminino mostraramse enfatizada disso 164 64 1.6 (IMC 16 6 1.

Abstract The phenomenon of climate change has generated significant adverse consequences on coffee productivity and the income of producers around the world. The present study aims to evaluate the potential repercussions of climate change on coffee production in the Las Montañas region, Veracruz. To carry out this analysis, socioeconomic and environmental data were collected during the years 2022 and 2023, through a survey applied to a sample of 91 production units specialized in coffee cultivation. These data were subjected to ordinary least squares analysis, using the Ricardian approach. The results obtained indicate that the climate change will have a significant impact on the value of the land and that these effects will be differentiated between the different strata of producers, particularly affecting the smaller scale ones. The heterogeneity in climate sensitivity highlights the importance of considering specific strategies for different types of producers in order to reduce their dependence on coffee cultivation and reduce their vulnerability to the increasingly evident impacts of climate change.

Resumen El fenómeno del cambio climático ha generado consecuencias adversas significativas en la productividad del café y en los ingresos de los productores en todo el mundo. El presente estudio tiene como objetivo evaluar las repercusiones potenciales del cambio climático en la producción de café en la región de Las Montañas, del estado de Veracruz. Para llevar a cabo este análisis, se recopilaron datos socioeconómicos y ambientales durante los años 2022 y 2023, mediante una encuesta aplicada a una muestra de 91 unidades de producción especializadas en el cultivo del café. Estos datos se sometieron a un análisis de mínimos cuadrados ordinarios, empleando el enfoque Ricardiano. Los resultados obtenidos indican que el cambio climático tiene impacto significativo sobre el valor de la tierra y que dichas afectaciones son diferenciadas entre los distintos estratos de productores, afectando particularmente a los de menor escala. La heterogeneidad en la sensibilidad al clima destaca la importancia de considerar estrategias específicas para diferentes tipos de productores con el fin de reducir su dependencia respecto al cultivo de café y reducir su vulnerabilidad frente a los impactos del cambio climático.

Abstract This article contributes to developing and consolidating research on the connections between food and gentrification while highlighting the effects of these processes in areas beyond urban life. To achieve this, we draw on the concept of value chains connecting gentrified neighborhoods to rural agricultural communities. In this chain, processes of valorization and devaluation are generated, which unevenly affect the actors involved in the production and consumption of food. The paper focuses on the conflicts and contestations along the value chain of gentrification, putting interdisciplinary contributions into dialogue while presenting four cases from secondary sources. These cases are illustrative of how these processes operate at different levels, territories, and scales: signature coffee, as a symbol of distinction in gentrified neighborhoods; the avocado from its gastronomic manifestation as avocado toast; wine, from the touristification of its production to valorization strategies in urban consumption; and quinoa, from the patenting of new varieties to the development of markets that exclude large sectors of the population. The boom in the circulation of these foods has the effect of capital accumulation by dispossession in both rural and urban areas and in both production and consumption processes.

Resumen El presente artículo busca contribuir al desarrollo y consolidación de los estudios sobre la gourmetización y la gentrificación alimentaria, enfatizando los efectos que estos procesos tienen en ámbitos que exceden a la vida urbana. En ese marco, se propone recuperar los engranajes de la cadena de valor y sus localizaciones -desde los barrios gentrificados hasta las comunidades rurales agrícolas-, indicando los procesos de valorización y desvalorización y cómo estos afectan de forma desigual a los actores involucrados. Se enfatiza sobre este punto estableciendo un diálogo interdisciplinar. A partir de una revisión bibliográfica, el artículo se basa en cuatro casos recuperados de fuentes secundarias y que ilustran la forma en la que operan estos procesos en distintos niveles, territorios y escalas: el café de autor en cuanto símbolo de distinción en los barrios gentrificados; la palta o aguacate a partir de su manifestación gastronómica en el avocado toast; el vino, desde la turistificación de su producción hasta las estrategias de valorización en su consumo urbano; y la quinoa, desde el patentamiento de nuevas variedades hasta el desarrollo de mercados que excluyen a amplios sectores de población. Se concluye que el auge de estos alimentos tiene efectos de acumulación del capital por desposesión en los ámbitos rural y urbano, al igual que en los procesos de producción y de consumo.

Resumen La contaminación ambiental es uno de los factores que favorece el estrés oxidante, ya que expone al organismo a materiales diversos que generan radicales libres y afectan al sistema respiratorio, cardiovascular, inmunológico y nervioso de las personas más vulnerables como los niños, adultos mayores y personas con enfermedades crónicas. Para prevenir o reducir el estrés oxidante, el cual es un desequilibrio entre la producción de radicales libres y la capacidad del organismo de neutralizarlo, se recomienda consumir una dieta equilibrada y rica en antioxidantes naturales los cuales se encuentran diversos alimentos, especialmente en frutas y verduras con colores intensos, en las semillas y las especias. En las últimas décadas se ha demostrado la eficacia del consumo de antioxidantes naturales como: el resveratrol vino, el café, la curcumina, el ajo, la vitamina C, la vitamina E y el té verde que presentan efectos benéficos como: proteger membranas celulares, regular la expresión de genes relacionados con la inflamación, prevenir o reducir el daño endotelial, disminuir la frecuencia o severidad de enfermedades neurodegenerativas, hepáticas y pulmonares, así como estimular al sistema inmunológico.

Abstract Environmental pollution can promote oxidative stress by exposing the body to various elements and substances that generate free radicals, such as lead and vanadium. These free radicals can negatively impact the respiratory, cardiovascular, immune, and neurological systems of vulnerable populations, including children, the elderly, and those with chronic diseases. To prevent or reduce oxidative stress, it is recommended to consume a balanced diet rich in natural antioxidants. These antioxidants can be found in various foods, especially in fruits and vegetables with intense colors, seeds, and spices. In recent decades, the effectiveness of consuming natural antioxidants such as resveratrol found in wine, coffee, curcumin, garlic, vitamin C, vitamin E, and green tea has been demonstrated. These antioxidants have beneficial effects on the body, including the protection of cell membranes, regulation of gene expression associated with inflammation, prevention or reduction of endothelial damage, and the decrease or diminished severity of neurodegeneration, liver, and pulmonary disorders. Additionally, they stimulate the immune response.

Resumen El creciente consumo mundial de café ha posicionado a Colombia como el tercer productor más grande a nivel global. Sin embargo, el procesamiento de los granos de café genera subproductos significativos, como el mucílago, una fuente rica en compuestos fenólicos con actividad antioxidante. La eliminación inadecuada de este residuo crea problemas ambientales y pérdidas económicas. Esta investigación tuvo como objetivo desarrollar cápsulas de mucílago de café de alta calidad utilizando tecnología de secado por aspersión. Se empleó almidón de plátano modificado químicamente con anhídrido octenil succínico (OSA) y maltodextrina comercial como materiales de recubrimiento para mejorar las propiedades de las cápsulas. Se caracterizaron fisicoquímica y funcionalmente muestras de mucílago de café fresco y filtrado (MF), mucílago concentrado (MC), mucílago concentrado con adición de maltodextrina y almidón modificado con OSA (MCMA) y, finalmente, el polvo de mucílago de café secado por aspersión (MP). La capacidad antioxidante (AC) del mucílago se evaluó a lo largo de las etapas de procesamiento. El MF mostró una AC de 179,2 μmol de trolox/100g, mientras que el polvo final de mucílago de café (MP) mostró una AC significativamente mayor de 5444,35 μmol de trolox/100 g. Además, el MP mostró un índice de estabilidad de 0,48, actividad del agua (aw) de 0,19, solubilidad del 14,64% y una alta capacidad de retención de agua del 90,53%. El análisis microscópico reveló estructuras amorfas con un tamaño promedio de 29,16 ± 2,12 μm en el MP. Estos hallazgos resaltan el potencial del secado por aspersión con matrices de grado alimenticio como el almidón de plátano modificado con OSA para encapsular el mucílago de café, preservando su capacidad antioxidante y creando un nuevo ingrediente alimentario funcional con propiedades de retención de agua.

Abstract The growing global consumption of coffee has positioned Colombia as the third largest producer worldwide. However, the processing of coffee beans generates significant by-products, such as mucilage, which is rich in phenolic compounds with antioxidant activity. Inadequate disposal of this waste creates environmental problems and economic losses. This research aimed to develop high-quality coffee mucilage capsules using spray drying technology. Chemically modified banana starch with octenyl succinic anhydride (OSA) and commercial maltodextrin were used as coating materials to enhance the properties of the capsules. Physicochemical and functional characterization was performed on samples of fresh and filtered coffee mucilage (MF), concentrated mucilage (MC), concentrated mucilage with the addition of maltodextrin and OSA-modified starch (MCMA), and finally, spraydried coffee mucilage powder (MP). The antioxidant capacity (AC) of the mucilage was evaluated throughout the processing stages. MF showed an AC of 179.2 μmol of trolox/100 g, while the final coffee mucilage powder (MP) showed a significantly higher AC of 5444.35 μmol of trolox/100 g. Additionally, the MP showed a stability index of 0.48, water activity (aw) of 0.19, solubility of 14.64%, and a high water retention capacity of 90.53%. Microscopic analysis revealed amorphous structures with an average size of 29.16 ± 2.12 μm in the MP. These findings highlight the potential of spray drying with food-grade matrices such as OSA-modified banana starch to encapsulate coffee mucilage, preserving its antioxidant capacity and creating a new functional food ingredient with water retention properties.

Abstract Background: Calotropis procera is a plant native from the tropics and subtropics of Asia and Africa. In Mexico, its presence is now registered in Yucatán, Quintana Roo and Oaxaca. Questions and / or Hypotheses: Fruit and seed morphometry vary among places where it is native or exotic? Are seed structures well identified in Calotropis procera? Studied species: The exotic Calotropis procera has been already reported in several states in Mexico, however, information about its reproductive biology in Mexican populations is scarce. Studied site and dates: Fruits were collected in Oaxaca, Mexico in September 2019. Methods: We obtained fruit and seed morphometric data and seed images with microscopy. Results: The fruits are green and ovoid. The average number of seeds per fruit is 364 ± 86 (SD). The seed is brown and flattened dorsoventrally. The length of the seeds is 8.37 ± 0.413 mm, the width is 5.01 ± 0.39 mm, and the weight is 10.5 ± 7.86 mg. The position of the hilum and the micropyle is reported and the occurrence of two types of trichomes on the testa. We suggest that the protrusion on the ventral surface of the seed is the raphe. Conclusions: From data obtained we concluded that fruit and seed characteristics are well conserved in this species. We confirmed the position of the hilum and micropyle and reported the presence of two types of trichomes in the testa. Location of the raphe is suggested, providing information that may be useful for future taxonomic studies.

Resumen Antecedentes: Calotropis procera es nativa del trópico y subtrópico de Asia y África. En México se encuentra en Yucatán, Quintana Roo y Oaxaca. Preguntas y / o Hipótesis: ¿La morfometría de frutos y semillas varía en donde es nativa o exótica? ¿Las estructuras de la semilla de Calotropis procera han sido bien identificadas? Especie de estudio: La exótica Calotropis procera ya se ha reportado en varios estados de México, sin embargo, hay poca información sobre su biología reproductiva en las poblaciones mexicanas. Sitio y años de estudio: Los frutos se colectaron en Oaxaca, México en septiembre de 2019. Métodos: Se obtuvieron datos morfométricos de frutos y semillas y se tomaron imágenes mediante microscopía. Resultados: Los frutos son folículos ovoides y coriáceos. El promedio de semillas por fruto es de 364 ± 86 (DE). La semilla es café y aplanada dorsoventralmente. El largo es de 8.37 ± 0.413 mm, ancho de 5.01 ± 0.39 mm y el peso es de 10.5 ± 7.86 mg. Se reporta la posición del hilo y del micrópilo y la existencia de dos tipos de tricomas en la testa. Sugerimos que el relieve en la superficie ventral de la semilla es el rafe. Conclusiones: De los datos obtenidos concluimos que las características de frutos y semillas están bien conservadas en esta especie. Confirmamos la posición del hilo y del micrópilo, y reportamos la existencia de dos tipos de tricomas en la testa. Se sugiere la posición del rafe, lo que puede apoyar en futuros estudios taxonómicos.

Resumen: El café es un cultivo comercial apropiado por las comunidades indígenas de los Altos de Chiapas. En particular, a mediados del siglo XX, los habitantes de Sibanicjá Pocolum de la comunidad de Tenejapa, empezaron a migrar temporalmente a las fincas cafetaleras del Soconusco, en el sur de Chiapas. En ellas adquirieron, por medio de su trabajo, los conocimientos sobre el manejo del cultivo del café, sus técnicas y sus instrumentos. El presente estudio tiene como objetivo conocer cómo fue el proceso de apropiación cultural del cultivo orientado por los saberes y prácticas culturales de origen maya. Se aplicaron 25 entrevistas a profundidad a diversos actores sociales, como el consejo de ancianos tsumbajeletik (sembradores de vida), dos presidentes de las organizaciones Kulaktik y Batsi Winiki, el grupo de coro tradicional, el director de la SADER de la región Altos, el párroco de Tenejapa y a diversos productores de café. Los resultados obtenidos evidencian que los saberes y prácticas locales en el cultivo del café tienen su origen en las prácticas milenarias del cultivo de milpa.

Abstract: Coffee is a commercial crop appropriated by the Indigenous communities of the Altos of Chiapas. In particular, In the mid-twentieth century, the inhabitants of Sibanicjá Pocolum, from the community of Tenejapa, began to temporarily migrate to the coffee farms of Soconusco, in southern Chiapas. Them, through their work, they acquired knowledge about the management of coffee cultivation, its techniques, and its instruments. The objective of this study is to understand how the knowledge and cultural practices of Mayan origin guided the process of cultural appropriation of the crop. 25 in-depth interviews were applied to various social actors such as the council of tsumbajeletik elders (sowers of life), two presidents of the organizations Kulaktik and Batsi Winiki, the traditional choir group, the director of the SADER of the Altos region, the parish priest from Tenejapa and coffee producers. The results obtained identify that local knowledge and practices in coffee cultivation have their origin in the ancient practices of milpa cultivation.