The dynamic of the “Coffee Quality Paraná” contest in the production of specialty coffees

Lorian Voigt-Gair, Édison Miglioranza, Inês Cristina de Batista Fonseca

Abstract


In Paraná, the concentration of efforts of various organizations have collaborated to improve the image of coffee. This work aims to study the coffee samples, through the sensory attributes scored in the “Test Cup” Contest of “Coffee Quality Paraná” from 2004 to 2009 and to prove the qualification of rural extension technicians and producers in order to obtain a differentiated with high quality product, linked to the methodology of marketing strategy. The study was conducted with 570 samples from 55 municipalities and analyzed in state steps of this contest. It was concluded that the methodology used in the Contest “Coffee Quality Paraná” encourages constant improvement and disseminates technical and scientific innovations in various links in the productive chain, having as the final result the increasing of the amount of coffee produced in Paraná with excellent quality drink.

 


Keywords


Coffea arabica L.; Hierarchical classification; Sensory evaluation; Attributes.



DOI: http://dx.doi.org/10.5433/1679-0359.2013v34n6Supl1p3173

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional