Employment generation in Brazilian coffee regions

Due to the specific characteristics of coffee production on each of the main Brazilian states producers of arabica (Coffea arabica) and robusta coffee (Coffea canephora), a better understanding of the structural links between production and industrialization of coffee on those states and the national economy can provide subsides for implementation of public policies, essential to plan the coffee production and increase the sector competitiveness. Therefore, this study analyzed the employment generation in production and coffee industrialization in the major Brazilian production regions, based on an inter-regional input-output model, with seven regions, which represent the main coffee-producing states - Minas Gerais, Espirito Santo, São Paulo, Paraná, Bahia and Other States - with 44 sectors each, in a system of 308 sectors. The results indicated that the production of robusta coffee is the sector that generates more employments (total) per currency unit, and that arabica production sector is the fourth largest generator of employments, among the 44 sectors considered for the country. The results for each state emphasized the importance of farming and coffee industry for national and state economies.Coffee; Coffee Production; Input-Output

Trajetória da pesquisa cafeeira no Brasil - 1932 a 2012.

A mensuração dos impactos das inovações tecnológicas é relevante para a revisão das diretrizes dos programas das Instituições de Pesquisa e Desenvolvimento, bem como para as Instituições relacionadas à assistência técnica e extensão rural. Para avaliar os impactos das inovações, sejam ambientais ou socioeconômicos, é necessário estudar a evolução da pesquisa e identificar as tecnologias que resultaram em pontos de ruptura para o desenvolvimento setorial. Tendo em vista a relevância histórica do setor cafeeiro para a economia brasileira, este estudo identificou as tecnologias que representaram pontos de ruptura no desenvolvimento da cafeicultura nacional, delineou a trajetória da pesquisa com o café no Brasil, no período 1932 a 2012, e identificou regionalmente a evolução do emprego das tecnologias desenvolvidas para o setor

Employment generation in Brazilian coffee regions

Due to the specific characteristics of coffee production on each of the main Brazilian states producers of arabica (Coffea arabica) and robusta coffee (Coffea canephora), a better understanding of the structural links between production and industrialization of coffee on those states and the national economy can provide subsides for implementation of public policies, essential to plan the coffee production and increase the sector competitiveness. Therefore, this study analyzed the employment generation in production and coffee industrialization in the major Brazilian production regions, based on an inter-regional input-output model, with seven regions, which represent the main coffee-producing states - Minas Gerais, Espirito Santo, São Paulo, Paraná, Bahia and Other States - with 44 sectors each, in a system of 308 sectors. The results indicated that the production of robusta coffee is the sector that generates more employments (total) per currency unit, and that arabica production sector is the fourth largest generator of employments, among the 44 sectors considered for the country. The results for each state emphasized the importance of farming and coffee industry for national and state economies

A construção do mercado para o café em Alto Paraíso de Goiás.

Este estudo apresenta os principais resultados da análise de como habitantes de Alto Paraíso de Goiás estão buscando alternativas para o desenvolvimento sustentável do município, por meio da implantação, pela Embrapa, de projeto relativo ao resgate do café. A mineração e as atividades agropecuárias foram exercidas na região até os anos 60, quando a atividade principal passou a ser o turismo, a partir da criação do Parque Nacional da Chapada dos Veadeiros e da inauguração de Brasília. Em 2000, o fluxo de turistas decaiu devido a problemas relativos à saúde pública, acarretando estagnação da economia local. Nos últimos anos, produtores familiares despertaram para a existência, ali, de um café que pode ser comercializado em nichos de mercado de grãos especiais: orgânicos e de origem definida, e buscaram, na Embrapa, o desenvolvimento de projeto de pesquisa. O estudo na região revelou que por meio do desvelamento de valores - história, cultura e tradições - é possível estabelecer estratégia mais eficiente de busca de mercado, a partir da experiência revelada no trabalho concreto e na cultura dos produtores. E que o desenvolvimento rural deve ser buscado por meio do desenvolvimento de atividades da nova ruralidade e da aplicação de abordagem territorial de desenvolvimento

Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion

The aim of this study was to identify the potential allergens of durum wheat semolina and pasta and to determine their fate during pasta cooking and proteolytic digestion. By using sera of patients with food allergy to wheat, the potential allergens of durum wheat semolina have been detected by IgE-immunoblotting and compared to those detectable in a pasta sample. IgE binding to some semolina bands disappeared in raw pasta, whereas binding to other semolina allergens remained unaffected. Cooking pasta did not change the IgE binding pattern. However, in contrast to what was previously observed for bread, in vitro digestion of cooked pasta resulted in the disappearance of its potential allergens, indicating that they may be completely degraded before reaching the intestine. Therefore, although durum wheat seem to contain potential allergens similar to those of bread wheat, patients with food allergy to wheat may tolerate pasta better than bread

Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation

House cricket (Acheta domesticus; AD) and yellow mealworm (Tenebrio molitor; TM) are two promising insect species for possible novel food applications. In this research the insect protein fractions were extracted, characterised, and used in the manufacturing of pasta by replacing semolina with 14% of powdered proteins. Pasta samples were then analysed to evaluate technological quality aspects. Results showed that insect protein inclusion resulted in a darker (L* value: 76.7, 53.4, 59.9 for control, AD and TM, respectively) and firmer (12.4, 13.7, 13.8 N: control, AD and TM, respectively) AD and TM pasta, and a higher water absorption index for AD (148, 178, 150%: control, AD and TM, respectively). In conclusion, both extracts offer interesting opportunity for pasta formulations, possibly leading to an improved protein content and quality. From an industrial perspective, the present study demonstrated that the tested edible insects can provide protein extracts for the possible fortification of pasta with high-quality protein and technological traits, thus representing an ingredient with interesting potential for several food applications