Kg Of Coffee Research Articles

CÁLCULO DE LA HUELLA VIRTUAL DEL AGUA EN EL PROCESO PRODUCTIVO Y BENEFICIADO DE CAFÉ (Coffea arabica L.) EN HUATUSCO, MÉXICO, UTILIZANDO EL SOFTWARE CROPWAT 8.0

<p><strong>Background:</strong> The use and expenditure of water within agriculture is of vital importance, especially in coffee farming, therefore it is very important to know that the virtual water in the production of coffee beans, as well as in the process of wet processing (transformation of cherry coffee to dry parchment coffee), so far there is no data on the use of virtual water in coffee production in the study region. <strong>Objective:</strong> To determine the virtual water (green and gray) calculation of the virtual footprint by means of the FAO program CROPWAT 8.0 and the calculation of water expenditure in coffee mills in the region of Huatusco, Veracruz. <strong>Methodology:</strong> The program CROPWAT 8.0 was obtained, and normal climatological data were reviewed to obtain the data and to be able to make the calculations to obtain the virtual footprint, subsequently the water expenditure was measured in five wet coffee mills, for this purpose the mills were visited during the harvest season and the measurements could be made. <strong>Results:</strong> A total green and gray virtual footprint of 977.61 m<sup>3</sup>/kg of coffee produced in the field production process was estimated. In relation to the virtual water expenditure in the wet coffee mills where water expenditure was measured: two of the five mills analyzed had the following data: The third mill reached an expense of 566 m<sup>3</sup>/kg of processed cherry coffee and the five mill had an amount of 162 m3/kg of processed cherry coffee and an average of 155.13 m<sup>3</sup>/kg of processed coffee. In total, the virtual footprint obtained: green, gray and water consumption in the processing process was 1132.73 m<sup>3</sup>/kg of parchment coffee. The blue virtual footprint was considered zero since irrigation is not used in the region for coffee production. <strong>Implications:</strong> The data found are the pioneers in the calculation of the virtual footprint of the species <em>(Coffea arabica</em> L.) more studies on this subject are needed in the region which will raise awareness about the virtual footprint generated in the coffee production and processing process, as well as proposed alternatives for a more sustainable use. <strong>Conclusions:</strong> The virtual footprint obtained was high in the study region and like studies carried out in other countries, which indicates that there is an awareness of how much water is used in the production and processing of coffee, as well as its impact in the short, medium and long term.</p>

Rancang Bangun Rumah Pengering Kopi Hybrid Guna Meningkatkan Efektivitas Pengeringan Kopi Di Kecamatan Pinogu, Provinsi Gorontalo

Coffee has become the superior product of Pinogu District with a distinctive taste with natural processing which makes this coffee categorized as organic coffee so it has a high selling value. The problem is, the process of drying coffee in the sun is often constrained by the weather so that the product produced is less than optimal. Therefore, it is necessary to develop appropriate technology in the form of hybrid drying houses. The design of the drying housing made of steel and polycarbonate is expected to speed up the drying time. The result is that drying time efficiency is 5.6 times faster than conventional methods, and can also save space, and is able to dry as much as 240 kg of coffee in one process. In addition, drying using this method can also reduce contamination in coffee, so as to improve coffee quality

Effectiveness of a cherry coffee sorter prototype with image recognition using machine learning

The production of specialty coffees is the main objective of coffee growers worldwide and depends on the selection of optimal grains; however, especially in Latin America, they are processed manually and are influenced by subjectivity. The objective of the article was to verify the effectiveness of a cherry coffee sorting prototype with image recognition using machine learning in real time compared to the traditional method in the Valle Grande Association, Peru. Covolutional neural network processing was used. 24,000 images labeled in the Labellmg program of green, ripe, pinton, over-ripe and dry Catimor grains were trained with the YOLOv3 algorithm. The results describe the mechanical-electronic design and assembly procedure of the prototype with the necessary technical specifications for its replication; In addition, they demonstrate their effectiveness in reducing the selection time by approximately 3 hours, with a precision level of 94.0% in four samples of 100 kg of coffee. It is concluded that the prototype is a potential alternative, reducing cost, saving time and providing a useful tool to guarantee the selection of grains that allow obtaining quality higher than 83 SCAA points.

Araku Valley Coffee Production study in Visakhapatnam district of Andhra Pradesh, India

Aims: This study mainly intends to analyze the production side of coffee that would throw light on the scenario of coffee growers to understand the cost structure and returns from coffee cultivation in the study area.
 Study Design: Purposive sampling technique was adopted for the current study on Araku valley coffee, where the primary data has been collected from 120 coffee growers.
 Place and Duration of Study: The research was carried out in the Visakhapatnam district of Andhra Pradesh and the primary data was collected from April to July 2022.
 Methodology: Costs and returns of coffee cultivation were estimated for Araku Valley Coffee in the study area.
 Results: The establishment cost of Araku Valley coffee in the Visakhapatnam district was Rs. 144039.06/ha, which encompassed both the initial investment costs and maintenance costs during the coffee gestation period. The cost of cultivation during the coffee fruit-bearing period was Rs. 611353.67/ha. With this total cost per hectare, the cost per Kg of coffee produced turns out to be Rs 9.83/kg. Fresh fruit berries were sold on the market for an average price of Rs. 40/kg. Net profits were Rs. 2317053.55/ha while gross returns were Rs. 3072446.28/ha. The BCR, NPV@12% discount rate, and IRR recorded were 1.68, Rs.144581, and 28.7% respectively. It was an undeniable fact that raising coffee plantations in Andhra Pradesh was lucrative and could be operated on a commercial scale for fostering profits over a generation.
 Conclusion: The pace of tribal development in the Visakhapatnam district was sustained in large part by coffee production. From a long-term viewpoint, this study signifies and validates the real economics of coffee production for sustainable resource management, profitable revenue generation, and expanded employment opportunities.

INNOVATION FOR MANUFACTURING FERTILIZER FROM COFFEE LEATHER WASTE FOR THE COMMUNITY AND FARMER GROUP IN BONDOWOSO

The coffee husk waste has not been utilized optimally by farmers. Coffee skin waste, which has been considered as a leftover material from the production of ground coffee, turns out to have many benefits and uses in life. Based on the results of research by experts, coffee husk waste is useful in agriculture, animal husbandry and fisheries, namely as compost, protein nutrition and additional fiber in animal feed. This solid waste of coffee rind has high levels of organic matter and nutrients that can improve soil structure. One of the efforts that can be done to handle the increasing amount of coffee husk waste is by processing coffee skin waste into compost. The by-products in the form of coffee skins range from 50-60 percent of the harvest. If the yield is 1000 kg of fresh coffee, then about 400-500 kg of coffee beans will be produced and the rest is a by-product in the form of coffee husks. The advantage of this coffee skin compost is that its nitrogen content is quite high, around 6% so that it can substitute for fertilizers containing nitrogen. The problem is that the C/N ratio is high enough that it takes a long time to decompose or the solution is to add nitrogen sources and a decomposer to speed up decomposition. This community service activity was carried out in collaboration with the community in the Bondowoso district, namely the KAPAS Community in Sumbergading Village, Sumberwringin District and the TSS community in Sukosari Lor Village, Sukosari District. In the Bondowoso area, there are many youth communities with various activities aimed at advancing people's lives and improving the socio-economic status of the area. Coffee husk waste is very common in the area, so far, coffee skin waste has not been used optimally, so its benefits cannot be obtained. The solutions offered in this community service activity include: Provide an understanding of the importance of utilizing existing coffee husk waste for communities and communities in the Bondowoso area, Provide training on making fertilizer from coffee husk waste as an innovation in making fertilizer to increase agricultural yields in the Bondowoso area, Exploring and empowering the natural potential that exists in the community environment so that it can be put to good use, Initiate the business of making fertilizer from coffee husk waste as an innovation in making fertilizer for cost efficiency in agriculture Keywords : waste, coffee husk, innovation, fertilizer, health DAFTAR PUSTAKA Dzung NA., Dzung TT.,Khanh VTP.,2013. Evaluation of Coffe Husk Compost for Improving Soil Fertility and Sustainable Coffee Production in Rural Central Highland of Vietnam. Resources and Environment, 3(4), 77-82 Abdoellah, S dan A.Wardani. 1993. Impact of Cocoa Development on Marginal Land to Farmers Income: A Case in Gunung Kidul Regency, Indonesia. Pelita Perkebunan, 9(3), 97 – 104 Bressani, R.1979. The by-products of coffee berries.dalam coffee pulp: composition, technology, and utilization. Editor J. E. Braham and R. Bressani. Ottawa: Institute of Nutrition of Central America and Panama. Berlian, Z., Syarifah, dan Sari DS., 2015. Pengaruh Pemberian Limbah Kulit Kopi (Coffea robusta L.) terhadap Pertumbuhan Cabai Keriting (Capsicum annum L.). Jurnal Biota, 1(1), 22-32. Sahputra, A., Barus A., dan Sipayung R., 2013. Pertumbuhan dan produksi bawang merah (Allium ascalonicum L.) terhadap pemberian kompos kulit kopi dan pupuk organik cair. Jurnal Online Agroekoteknologi, 2(1), 26-35. Maruli, A. 2010. Limbah kopi antar mahasiswa ke jerman. http://www.antaranews.com/berita/2 27334/limbah-kopi-antarmahasiswake jerman/2017.07.18. Afrizon, 2015. Potensi Kopi Sebagai bahan Baku Pupuk Kompos Di Propinsi Bengkulu. AGRITEPA, 2(1). 1, 21-32 Novita E., Fathurrohman A., Pradana HA.,2018. Pemanfaatan Kompos Blok Limbah Kulit Kopi sebagai Media Tanam. Jurnal Agrotek, 2(2), 61- 72 Muryanto, 2004 Muryanto. (2004). Potensi Limbah Kulit Kopi Sebagai Pakan Ternak. Jurnal Lokakarya, 1, 112-114. Triawan DA., Banon C., Adfa M., 2020. Biokonversi Kulit Kopi Menjadi Pupuk Kompos Pada Kelompok Tani Pangestu Rakyat Kabupaten Rejang Lebong. Jurnal Pengabdian Al-Ikhlas, 5(2), 159-165

Lab-grown coffee and creative colorants

Bioreactor brew People in Finland drink a lot of coffee. Finns consume on average 12 kg of coffee per person per year, while Americans’ average consumption is 4.4 kg each year. But the harsh Finnish climate makes it difficult to grow the beloved beverage close to consumers. Instead, coffee-growing countries like Costa Rica and Kenya export their crop to Finland and the rest of the world. But as environmental changes threaten coffee-growing regions and the global community becomes more concerned with sustainability, new technologies are popping up in places like Finland, where interest is brewing in bioreactor-grown coffee. A research team at VTT Technical Research Centre of Finland began making bioreactor coffee as a test case, not because of their home country’s thirst for the drink. The team found success with other cellular agriculture projects, such as egg white protein, but wanted to work on “a recognizable product everybody can

ANALISIS FINANSIAL DENGAN PENDEKATAN COST VOLUME PROFIT PADA USAHA KOPI BUBUK BUKIT BARISAN DI KABUPATEN BENGKULU TENGAH

The purpose of this study is to estimate the amount of Bukit Barisan Coffee's operating profit that is reflected in the contribution margin, breakeven point, margin of safety (MOS), degree of operating laverage (DOL) and calculate profit target in next period. The research method used is a case study. The analysis used is cost-volume-profit analysis (CVP). The data used are primary and secondary data. Based on the results of the analysis, it was found that the profit was IDR 18,323,806 / month with a production of 896 kg / month, a contribution margin of IDR 21,028,250, a break even point of IDR 6,630,105 and 115 kg of ground coffee, a MOS value of IDR 44,921,895 and a DOL value of IDR 1.15. The planned profit target of IDR 20,156,186 can be achieved if sell 974 kg of coffee or get sales of IDR 55,757,635. To achieve the profit target, an alternative scenario is used to increase sales volume by 10% and a fixed selling price.

Effect of the fermentation process using a consortium of probiotic bacteria on the taste of Arabica coffee (Coffea arabica)

The research about the fermentation of coffee Coffea arabica using a consortium of probiotic bacteria has been carried out. This study aims to determine the flavor of arabica coffee C. arabica and its chemical composition after the fermentation process. The fermentation time was divided into 3 times, consists of 24 hours, 36 hours, and 48 hours using a container measuring 10 L, each containing 1.5 kg of coffee and 75 mL of rejuvenated probiotic bacteria cultures. Organoleptic testing was carried out to see the panelists preference for the taste of coffee after fermentation. The results showed that coffee with a fermentation time of 48 hours had the best taste. The GC-MS test results showed several compounds were detected after the fermentation process including furan, phenol, propanoate acid, quinic acid, purine, palmitic acid, pyrol, ascorbic acid, linoleic acid, stearic acid, oleic acid, amines, piran, purines, aldehydes, vitamin E, benzadrex, hexene, tocophenols and arachidic acid.

Circular economy of bio compost from coffee waste to support sustainable development goals in alleviating poverty in communities around the Sidoarjo coffee industry

In 2016-2021, coffee consumption in Indonesia was predicted to increase by 120,000 tons, impacting the increase of coffee waste. Several large coffee industries in Indonesia are located in Taman District, Sidoarjo Regency. The character of the coffee skin waste contains 44.87% organic C; N of 1.69%; P of 0.18%; K 2.49%, and C / N ratio 10-14. This value indicates that the waste can be used as compost because it meets the criteria in SNI 19-7030-2004 concerning Compost from Organic Waste. This narrative review aims to determine the circular economy of bio compost from the coffee industry solid waste to support SDGs point 1 in alleviating poverty in communities around the Sidoarjo coffee industry. The research results showed bio compost I and II is the alternative product in the circular economy (W11). The coffee waste, coffee ground, coffee skin, and coffee returned collects waste in the circular economy (W10). The raw material composition of Bio compost I such as 1.5 kg coffee ground: 1.35 kg of coffee returned:0.15 kg coffee skin+3mL of EM4 and Bio compost II such as 4.6 kg SCG’s:0. 4 kg coffee skin+5 ml EM4. In practice, the circular economy of bio compost I and II can involve Farmer Groups or Youth Organizations around the industry in Taman District, Sidoarjo Regency. Based on data 2020, the total members are 113 people, producing compost of 72,435.5 kg/month with a sales profit of IDR 36,217,750. This practice can support the first point of the SDGs, namely poverty alleviation for communities around the coffee industry. However, studies on the exact circular economy pattern of coffee waste in the Sidoarjo Regency are still needed.

Life cycle assessment synthesis of the carbon footprint of Arabica coffee: Case study of Brazil and Vietnam conventional and sustainable coffee production and export to the United Kingdom

Over 9.5 billion kg of coffee is produced annually and demand is expected to triple by 2050. Hence, the identification and quantification of the greenhouse gas emission footprint of coffee is essential if it is to become a more sustainable crop. We have produced a detailed life cycle assessment of the carbon equivalent footprint of coffee produced in Brazil and Vietnam and exported to the United Kingdom. The average carbon footprint of Arabica coffee from both countries was calculated as 15.33 (±0.72) kg of carbon dioxide equivalent per 1 kg of green coffee (kg CO2e kg−1) for conventional coffee production and 3.51 (±0.13) kg CO2e kg−1 for sustainable coffee production. The 77% reduction in carbon footprint for sustainable coffee production in comparison to conventional production was due to exportation of coffee beans via cargo ship rather than freight flight and the reduction of agrochemical inputs. Based on our results, further reductions could be made through optimal use of agrochemicals; reduced packaging; more efficient water heating; renewable energy use; roasting beans before exportation; and carbon offsetting. Applying these recommendations correctly through certification schemes could mitigate other environmental impacts of coffee cultivation.

Horizontal Coffee Roaster Design with Temperature and Time Control

National coffee have bean production reaches 600,000 tons for a year, only 20% that can be processed and marketed in to secondary products by roasted coffee, ground coffee, fast food coffee, and several types of secondary products derived from its derivatives and processing. The factors need to be considered when roasting, including temperature, time, expertise, and roasting techniques with a tool that is designed has dimension length 50 cm width 45 cm and height 110 cm. Coffee beans are roasted using a teflon griddle without a 25 cm cover diameter and Teflon griddle with a 16 cm cover diameter. The treatments studied were temperatures around 180 to 215 o C with 12 minutes roasting time. The temperature treatment and roasting time affect the changes in mechanical physical properties of the coffee, namely a faster decrease in water content, increased fragility and accelerate changes in the color of darkness. Roaster machine based on microcontroller using gas fuel is made only 3 settings of coffee profile results, namely light, medium and dark with a light time of 12.8 minutes, medium 17 minutes and dark 25 minutes with a temperature setting of 245 degrees Celsius. The price of "roaster" is still very high because all the roasted tools in Indonesia are mostly imported so that they are not affordable by the household industry scale in relatively low income. So the authors make a prototype of a horizontal roaster model while still emphasizing traditional methods with temperature and time control. Temperature and time control here can be used to obtain the desired coffee profile qualit to reproduce creations roasted results. The dimensions are also small with a height of 60 cm, a width of 50 cm and a length of 60 cm and a frying pan diameter of 30 cm to hold 2 kg of coffee. This tool is designed with stainless steel and other parts used easily found on the market with the aim of facilitating maintenance and the main point is the application of appropriate technology with to increasing economic value. The results of testing the tool with a robusta coffee sample of 2 kilograms obtained the conclusion that the temperature and roasting time affect the profile of coffee produced and the roasting process can reduce the moisture content of coffee beans produced to improve quality of coffee profile.

Spent coffee ground as second-generation feedstuff for dairy cattle

EU countries are the most important worldwide coffee consumers with about 2.52 million tons. Coffee processing and consumption lead to substantial amounts of residues, mainly coffee silver skin and spent coffee grounds (SCG) as follows: 1 kg of coffee generates around 2 kg of wet SCG. Around 46% of this total SCG generation is landfilled with the subsequent soil, water and air pollution. So, an alternative solution for large SCG volumes currently sent to landfills is necessary. Livestock products are projected to increase up to by 70% by 2050. Many of the ingredients in the diets of EU livestock are sourced from imported raw materials from the Americas: mainly soybeans, etc. This deficit presents already a risk to social, economic and environmental progress in Europe due to the increasing scarcity of global resources. Hence, the inclusion of biowaste in animal feed is necessary to lead to additional benefits for animal feed sector: availability of environmentally friendly ingredient sources and decrease of dependence on foreign sources. This study demonstrates that coffee spent ground stands as a potential alternative ingredient in dairy cattle due to their availability in Europe, their nutritional characteristics and the results of the growing trials with animals: feeding of 5% SCG in the concentrate did not affect milk yields or fat contents and only a negligible decrease in crude protein (by 1.8%). This is because SCG was formulated as a functional ingredient in the concentrate and therefore would not impair animal performance.

Assessment of Environmental Impact of the Gayo Arabica Coffee Production by Wet Process using Life Cycle Assessment

Abstract Increasement of demand for gayo arabica coffee has influenced the coffee industry, either in increasing the coffee production and also in increasing the usage of coffee machinery and equipment significantly. However, combustion of oil fuels result the emissions of carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O) which increase the effect of greenhouse gases from the coffee production process. This study aimed to analyze the direct impact of gayo coffee production towards environment using the Life Cycle Assessment (LCA) method, including several stages such as (1) the goal and scope definition, (2) the inventory analysis, (3) the impact assessment, and (4) the interpretation. Results of this study showed that the energy needed to process 1000 kg of coffee was 7.67 MJ, while the produced liquid waste was 5 953.2 kg. The value of the global warming impact on the coffee life cycle was 56 807 165.63 CO2eq.

YIELD, QUALITY AND WATER CONSUMPTION OF CONILON COFFEE UNDER IRRIGATED AND DRYLAND MANAGEMENTS

In this study the goal was to make an assessment and comparison of the yield, quality and water consumed by the Conilon coffee plants under irrigated and dryland types of cultivation, from seedlings raised in different containers and under varying shading levels. The experiment which extended from December 2007 to April 2012 was performed at the IFES, Alegre-ES Campus and involved the study of a total of four crops. The findings showed that the irrigated plants had 162% higher yield on average than did the rainfed plants. For the irrigated plants, the yield indices achieved were 4.5 kg of coffee of the planted / benefited area; 1.9 kg of coconut / beneficiated coffee and 5.6 balms of 80 L sc-¹; whereas, for the rainfed plants, the values recorded were 8.2 kg of coffee from the benefited field; 3.1 kg of coconut / beneficiated coffee and 12 balloons of 80 L sc-¹. The Conilon coffee grains harvested from the irrigated plants were superior in quality to those from the rainfed plants. For the irrigated plants, the water consumed on average was 7.9 m 3 per plant, while for the rainfall-dependent crop, it was 4.95 m 3 . For the irrigated and rainfed plants the relations between the water consumption / kg of the beneficiated coffee was 8.8 m 3 and 30.3 m 3 , respectively. The type of container and levels of shading exerted no influence on the Conilon coffee with respect to productivity, yield and quality.

Life Cycle Assessment of Food Processing Systems in Toba Samosir Regency

This study assesses the gate-to-gate environmental impacts of food processing systems operating in Toba Samosir Regency using Life Cycle Assessment methodology. The systems in question are processing of tapioca, coffee, and tofu, with the functional units of 50 kg of tapioca starch, 1 kg of coffee powder, and 25 kg of tofu, respectively. The inventory data were collected directly from the producers in the form of both production records and interviews. The linked flows that describe the production process for each of the system are obtained as follow. In producing 50 kg of tapioca starch, 200 kg cassava root and 800 kg of water are required. This system generates 40 kg of cassava peel, 60 kg of pulp and discharges 850 kg of waste water. For starch drying 209 MJ of thermal energy is required in the form of heating fuel. In order to produce 1 kg of fine coffee, 4 kg of coffee cherry and 30 kg of water are required. This system generates 3 kg of cherry peel and pulp mixture as solid co-product and discharges 30 kg of waste water. For roasting and milling the coffee bean, 90 MJ of thermal energy is consumed from firewood and gasoline. In producing 25 kg of tofu, 11 kg of soybean, 0.2 kg of flour and 140 kg of water are required. This system generates 16 kg of wet pulp and discharges 89 kg of waste water. For milling, 250 MJ of thermal energy is consumed from gasoline and rice husk. Water is the most vulnerable environmental compartment since most of the waste water is being discharged into the stream with limited treatment. The environmental hotspots associated with these systems are eutrophication potential, global warming potential (climate change), acidification, and photochemical oxidation potential.

Design of a Solar Coffee Roaster for Rural Areas

Coffee is the first agricultural exportation product of Peru. Most of the added value is in the roasting process, which is usually done abroad. Concentrating solar energy provides a sustainable, clean and affordable mean of roasting coffee locally. The producers’ income could be improved with such a technology, enhancing their quality of life.The design of a solar coffee roaster is detailed in this research work. The open-source Scheffler solar reflector is used to concentrate light on a roasting drum. Experiments and numerical simulations lead to an operational design capable of roasting 1kg of coffee in 24minutes with the 2.7 m2 solar concentrator. The 25cm diameter rotating drum ensures coffee mixing to achieve homogeneous roasting. A photovoltaic powered motor is used to rotate the drum. Light heats up directly the interior of the drum entering through a 20cm diameter opening. Thermal performances are improved through: 5cm cotton insulation, a cone at the back of the drum and absorbing internal walls (stainless steel loses its reflectivity after some time under high radiation).People show high interest in the technology, as experienced during tests in the coffee production region near Cusco. Further improvement is encouraged on the current design. Another approach based on indirect heating is also proposed for future investigation.

Moscas de las frutas (Díptera: Tephritidae) y parasitoides asociados con Psidium guajava L. y Coffea arabica L. en tres municipios de la Provincia de Vélez (Santander, Colombia). Parte 1: Índices de infestación y daño por moscas de la frutas

La investigación se realizó en la Provincia de Vélez (5° 33’ – 5° 88’ Norte y 73° 42’ – 73° 48’ Oeste) en el Departamento de Santander (Colombia) en los municipios de Guavatá, Puente Nacional y Jesús María (1.650 – 1.890 msnm, 17,8° C; 1.800-2.500 ml de precipitación por año; 93% de humedad relativa) en Psidium guajava L. y Coffea arabica L., con el objeto de identificar y cuantificar el daño causado por moscas de las frutas. Se tomaron frutas maduras del árbol en tres fincas de cada localidad, una vez por mes durante los años 2000 y 2001. Las muestras se procesaron y analizaron y se contó el número de larvas del tercer instar, pupas y adultos de moscas emergidas. Éstas se agruparon por especie y sexo y se analizaron los datos promedios anuales por localidad y especie. Se analizaron 216 muestras de cada planta hospedante, equivalentes a 217,42 kg de guayaba y 213,75 kg de café. Emergieron las especies Anastrepha striata Schiner y A. fraterculus (Wied). En guayaba la relación fue del 91,72% de A. striata y 8,26% de A. fraterculus. En café 0,85% de A. striata y 99,18% de A. fraterculus. La relación de sexos de cada especie se mantuvo en 1:1. El porcentaje de frutas dañadas, promedio total anual, fue de 99,86% en el año 2000 y de 96,20% en el año 2001. No hubo diferencias significativas entre años ni localidades. Los índices de infestación (L3/kg de fruta) fueron de 153,3 en el año 2000 y de 214,9 en el año 2001 y hubo diferencias significativas entre años y localidades. En café, el porcentaje de daño y el índice de infestación fueron significativamente inferiores respecto a los de guayaba, y el promedio total anual fue de 18,93% en el año 2000 y de 22,23% en el año 2001. La infestación L3/kg) en el primer año fue de 110,6 y de 120,83 en el segundo año. Se observaron diferencias significativas entre localidades.

Valor nutritivo de silagem de capim-elefante (Pennisetum purpureum Schum.) com diferentes níveis de casca de café

Avaliaram-se os efeitos de diferentes níveis de casca de café (0, 8,7; 17,4; 26,1; e 34,8 kg de casca de café/100 kg de forragem fresca) sobre a composição bromatológica e a digestibilidade in vitro da matéria seca (DIVMS) da silagem de capim-elefante. Na produção das silagens foram utilizados 15 silos cilíndricos de PVC com de 0,25 m de diâmetro e 0,75 m de altura, adotando-se uma compactação de 550 kg/m³. O teor de MS aumentou em função dos níveis crescentes de casca, estimando-se acréscimo de 0,54% por unidade de casca de café adicionada. Os valores de pH foram menores para as silagens com casca, estimando-se valor mínimo de 3,78 para o nível de 26,87% de casca. O teor de PB (8,9%) da silagem sem casca de café foi inferior aos 11,1% verificados na forragem fresca e nas silagens contendo casca de café. A adição de casca de café ao capim-elefante resultou em silagens com menores teores de fibra em detergente neutro e hemicelulose, ao mesmo tempo em que os teores de lignina das silagens foram aumentados. Foi estimada uma redução de apenas 0,14% na DIVMS das silagens por unidade de casca de café adicionada. A casca de café, em níveis iguais ou superiores a 17,4 kg de casca/100 kg de forragem fresca, revelou ser um bom aditivo para a ensilagem de capim-elefante com alto teor de umidade.

Ceratitid fruitflies infesting fruit crops in Kenya

Between 1984 and 1988, a survey of fruit-infesting ceratititl fruitflies was conducted in 11 agricultural districts in Kenya. Samples of up to 18 different fruit crops were examined for infestation. The four species of fruitfly found were Ceratitis capitata, C. rosa (Pterandrus rosa), C. nigra (Trirhithrum coffeae) and C. cosyra (Pardalaspis cosyra). The first three were sympatric infestants of coffee, while the latter was exclusively found in mangoes. In addition, C. rosa also infested loquat, guava and custard apple. C. capitata infested commercial orange cultivars. This species was predominant in the main arabica coffee growing areas in the central highlands. C. rosa and C. nigra were more widespread, occurring in high proportions in most parts of the country. Generally, the proportions of the three species per coffee sample, and the mean number of each species per kg of coffee, tended to vary considerably over time and space.

The arrhythmogenic effects of caffeine in human beings

IT has been estimated that in a typical year Americans consume nearly 109 kg of coffee.1 In addition, large amounts of tea, cola, and other caffeinated substances are ingested. Caffeine has long been implicated in the causation of arrhythmias, but studies in human beings have been limited. This study was undertaken to determine the cardiac electrophysiologic effects of caffeine, as well as caffeine's arrhythmogenic potential, in normal volunteers and patients with heart disease. Methods Seven normal volunteers with a mean age of 24 years (range, 20 to 31) and 12 patients with a mean age of 43 years (range, 17 . . .