2014
DOI: 10.1590/s0103-20032014000300002
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Abstract: Certified coffee production is an opportunity for the grower to differ his product. However, the number of certified producers is still relatively small. In order to contribute to the dissemination of accreditation among farmers, the objective of this study is to identify the factors that determine its adoption, based on a sample of certified and non-certified growers from the south of Minas Gerais, Brazil. Quantitative data were analyzed through logistic regression. Results showed that five variables were sig… Show more

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Cited by 6 publications
(10 citation statements)
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“…Several chemical compounds found in coffee beans are used, during and after roasting, through chemical processes, resulting in important constituents of the aroma and flavor of the drink (Franca, Mendonça, & Oliveira, 2005 (Silva, Junior et al, 2014). Desirable and undesirable compounds with perceptible flavor and aroma can be formed depending on the chemical composition of coffee bean (Farah, Monteiro, Calado, Franca, & Trugo, 2006).…”
Section: Introductionmentioning
confidence: 99%
“…Several chemical compounds found in coffee beans are used, during and after roasting, through chemical processes, resulting in important constituents of the aroma and flavor of the drink (Franca, Mendonça, & Oliveira, 2005 (Silva, Junior et al, 2014). Desirable and undesirable compounds with perceptible flavor and aroma can be formed depending on the chemical composition of coffee bean (Farah, Monteiro, Calado, Franca, & Trugo, 2006).…”
Section: Introductionmentioning
confidence: 99%
“…Uma das maiores preocupações nesta análise é a necessidade de controle do viés de autosseleção. O viés de autosseleção é um problema recorrente nas análises de impacto de adoção de novas tecnologias ou processos pelos agricultores, uma vez que muitos estudos relacionados apontam que características como grau de escolaridade ou rendimento da cultura são determinantes da adoção de novas tecnologias e processos (SILVA et al, 2014).…”
Section: Análise Estatísticaunclassified
“…A associação entre a adesão às normas voluntárias de produção sustentável, iniciativas de rotulagem (LEMEILLEUR, N'DAO e RUF, 2015) e a mudança de habito dos consumidores, promoveu uma importante transformação nas cadeias agroindustriais, que se reflete no aumento da produção e consumo de alimentos certificados (MELO et al, 2014;SILVA et al, 2014). As certificações distribuem-se em uma diversidade de produtos, desde alimentos, como por exemplo banana e açúcar, até biocombustíveis e fibras como o algodão.…”
Section: Introductionunclassified
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