Terroir de café em lavouras no município de Araponga - MG
Data
2012-06-05
Autores
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Editor
Universidade Federal de Viçosa
Resumo
O café é um produto que tem seu valor estipulado em função da sua qualidade e esta é dependente das características do local onde esse é produzido. A diferenciação dos cafés através da noção de terroir permite determinar áreas potenciais para a produção de cafés especiais e caracterizar o tipo de café característico dessas áreas, explorando suas potencialidades. O estudo dos terroirs está relacionado à compreensão de um território comumente pequeno, em que diferentes fatores locais conferem qualidades distintas aos produtos. O objetivo desse trabalho foi caracterizar e delimitar terroirs de produção de café de lavouras no município de Araponga – MG, definir a influência de variáveis climáticas, de solo e da topografia sobre os terroirs e a qualidade, e utilizar um sistema de visão artificial para estimar a qualidade da bebida. Os dados foram coletados em quatro lavouras do município de Araponga – MG, as quais foram escolhidas considerando as diferenças significativas entre si, principalmente no que diz respeito a altitude das mesmas. Foram coletadas amostras de frutos cereja em cada um dos talhões de cada lavoura, as quais foram utilizadas para determinar a qualidade global do café e suas características sensoriais peculiares. Desses frutos mediram-se o teor de sólidos solúveis (o Brix) com auxílio de um refratômetro portátil, o comportamento espectral utilizando um espectroradiômetro com iluminação artificial e as características colorimétricas através de imagens digitais obtidas com câmeras fotográficas. A influência do clima sobre os terroirs e sobre a qualidade do café foi avaliada em função da umidade relativa do ar, temperatura, radiação solar e número médio de horas de luz. O solo dos terroirs foi caracterizado com base em seus atributos físicos texturais e quanto à sua formação e material de origem. A qualidade do café foi avaliada por meio da análise de suas características físicas e pela análise sensorial, segundo as regras de competições nacionais e internacionais da Associação Americana de Cafés Especiais (SCAA). A definição dos terroirs de produção de café foi feita à partir das notas globais dos cafés das fazendas e também de suas características peculiares. A fazenda do Boné se destacou em relação às demais com base na qualidade global média e também nos valores médios de doçura e sabor dos cafés. O município de Araponga – MG possui mais de um terroir de produção de café caracterizado por dois distintos extratos de altitude e que exercem influencia singular sobre a qualidade dos cafés colhidos, tornando-os diferenciáveis. A qualidade do café é dependente do terroir, e este, por sua vez, da altitude, da posição da lavoura e das características microclimáticas. A qualidade global do café apresenta correlação significativa com os valores de Banda R e reflectância dos frutos. Os valores de o Brix não apresentaram correlação significativa com a qualidade do café. É possível utilizar os valores de Banda R e de reflectância na banda do vermelho dos frutos cereja para a estimativa dos valores de qualidade global do café, sendo viável a adoção de um sistema simplificado para aquisição das imagens.
The value of the coffee is set depending on their quality and this is dependent on the characteristics of where this is produced. The differentiation of coffee through the notion of terroir to determine potential areas for the production of specialty coffees and coffee characterize the type characteristic of these areas, exploring its potential. The study of terroirs is related to the understanding of a small territory, in which different local factors provide different qualities of products. The aim of this study was to characterize and define terroirs production of coffee plantations in the municipality of Araponga - MG, define the influence of climatic variables, soil and topography on the terroirs and quality, and use an artificial vision system for estimating quality of the drink. Data were collected at four farms in the municipality of Araponga - MG, which were chosen considering the significant differences between them, especially in respect of the same altitude. Samples were collected from cherry fruit in each of the plots of each crop, which were used to determine the overall quality of coffee and their sensory characteristics. These fruits were measured the total soluble solids (o Brix) using a portable refractometer, the spectral behavior using a spectroradiometer with artificial lighting and the colorimetric characteristics through images taken with digital cameras. The influence of climate on the terroirs and the quality of coffee was evaluated as a function of relative humidity, temperature, solar radiation and average number of hours of light. The soil of terroirs was characterized based on their physical attributes and textural about their training and material. The coffee quality was evaluated by analyzing their physical and sensory analysis, according to the rules of national and international competitions of the Specialty Coffee Association of America (SCAA). The definition of the terroirs of coffee production was made from the notes of the global coffee farms as well as its peculiar characteristics. The farm's cap stood out over others based on the average overall quality and also the average values of sweetness and flavor of coffee. The Araponga District - MG has more of a terroir of coffee production is characterized by two different extracts of altitude and exercise influence on the natural quality of coffee harvested, making them distinguishable. The coffee quality is dependent on the terroir, and this, in turn, altitude, position and characteristics of the crop microclimate. The overall quality of coffee has significant correlation with the values of R band and reflectance of fruits. ° Brix values showed no significant correlation with the quality of coffee. You can use the values of R band and reflectance in the band of red cherry fruit to the estimation of overall quality of coffee, and feasible to adopt a simplified system for image acquisition.
The value of the coffee is set depending on their quality and this is dependent on the characteristics of where this is produced. The differentiation of coffee through the notion of terroir to determine potential areas for the production of specialty coffees and coffee characterize the type characteristic of these areas, exploring its potential. The study of terroirs is related to the understanding of a small territory, in which different local factors provide different qualities of products. The aim of this study was to characterize and define terroirs production of coffee plantations in the municipality of Araponga - MG, define the influence of climatic variables, soil and topography on the terroirs and quality, and use an artificial vision system for estimating quality of the drink. Data were collected at four farms in the municipality of Araponga - MG, which were chosen considering the significant differences between them, especially in respect of the same altitude. Samples were collected from cherry fruit in each of the plots of each crop, which were used to determine the overall quality of coffee and their sensory characteristics. These fruits were measured the total soluble solids (o Brix) using a portable refractometer, the spectral behavior using a spectroradiometer with artificial lighting and the colorimetric characteristics through images taken with digital cameras. The influence of climate on the terroirs and the quality of coffee was evaluated as a function of relative humidity, temperature, solar radiation and average number of hours of light. The soil of terroirs was characterized based on their physical attributes and textural about their training and material. The coffee quality was evaluated by analyzing their physical and sensory analysis, according to the rules of national and international competitions of the Specialty Coffee Association of America (SCAA). The definition of the terroirs of coffee production was made from the notes of the global coffee farms as well as its peculiar characteristics. The farm's cap stood out over others based on the average overall quality and also the average values of sweetness and flavor of coffee. The Araponga District - MG has more of a terroir of coffee production is characterized by two different extracts of altitude and exercise influence on the natural quality of coffee harvested, making them distinguishable. The coffee quality is dependent on the terroir, and this, in turn, altitude, position and characteristics of the crop microclimate. The overall quality of coffee has significant correlation with the values of R band and reflectance of fruits. ° Brix values showed no significant correlation with the quality of coffee. You can use the values of R band and reflectance in the band of red cherry fruit to the estimation of overall quality of coffee, and feasible to adopt a simplified system for image acquisition.
Descrição
Tese de Doutorado defendida na Universidade Federal de Viçosa.
Palavras-chave
Qualidade, Agricultura de precisão, Cerificados de origem, Sensoriamento remoto, Produtividade agrícola
Citação
SILVA, S. A. Terroir de café em lavouras no município de Araponga - MG. 2012. 109 f. Tese (Doutorado em Engenharia Agrícola) - Universidade Federal de Viçosa, Viçosa-MG. 2012.