Publicação de Iandra Vilela

Hello my LinkedIn friends 🙂 Take a look at the new coffee varieties being planted in Brazil. In recent years, producers have been increasingly focused on sustainability and quality within their properties. But how can this be done profitably? Research institutes, sharing this same vision, have launched new commercial cultivars to enable producers to make this investment and improve their operations. Today, with these materials, we can observe a significant changes, reducing the use of chemical products, increase the productivity and improve the quality of coffees produced in various regions of Brazil. Have you heard about all these cultivars? Which one do you think has the best flavor? If you would like to discuss about each one, feel free to send me a message, I'll be happy to share! One of the great advancements in science is when we see the practical results of all the effort and commitment from researchers in the coffee field. They are indispensable professionals for the future of our supply chain. Cheers! ☕ Versão Pt Dê uma olhada nas novas variedades de Café sendo plantadas no Brasil. Nos últimos anos os produtores tem se atentado cada vez mais para os assuntos relacionados a sustentabilidade e qualidade dentro das propriedades. Mas como fazer isso de forma rentável? Os institutos de pesquisa, também com o mesmo pensamento, lançaram novas cultivares comerciais para que o produtor pudesse fazer este investimento e melhorar suas operações. Hoje, com esses materiais, é possível observarmos uma mudança significativa, reduzindo o uso de produtos químicos, aumentando a produtividade e melhorando a qualidade dos cafés produzidos em diversas regiões do Brasil. Já ouviu falar sobre todas essas cultivares? Qual tem a melhor bebida na sua opinião? Se quiser saber mais informações sobre as cultivares, ficarei feliz em contribuir. Um dos grandes avanços da ciência é quando vemos na prática todo o esforço e comprometimento dos pesquisadores da área do café. São profissionais indispensáveis para o futuro da nossa cadeia de suprimentos. 

100% integral com grãos aromatizado com centeio tostado.

Secagem dos nossos lotes de café natural / Drying process of our lots of natural coffee ☕

Mirella orgânica/ 80% de hidratação - levain - longa fermentação - fermentação natural! laranja c chocolate/ nozes c passas / chia c linhaça/ açafrão / integral! Orquídea Alimentos

From the commonplace to the extraordinary, the journey of coffee is as complex as its flavors. Join us as we explore the challenges and triumphs of producers transitioning from commodity to specialty coffee farming with Cassiano Tosta of Sao Benedito in focus. Read the full story on our blog https://lnkd.in/gdkGuAay

Did you know that craft breweries generate enough leftover grain (commonly called "spent grain") to feed the world? According to https://ow.ly/MpWL50PcvsG, in 2021 208 million barrels of beer were produced in the U.S. Each barrel is 31 gallons, and each gallon of beer produces between 1 - 2 pounds of spent grain which averages out to be 9.6 billion pounds of spent grain produced in the U.S alone. What happens with the leftover grain? Typically, it gets hauled off to a landfill or by farmers to be used as animal feed, but as the brewing industry grows, more spent grain is being produced than the farmers can use. Since spent grain contains proteins that are rich in lipids and fiber it has a lot of nutritional value and letting it go to waste seems, well, wasteful. Instead of letting spent grain go to waste, it can be upcycled into nutritious, shelf-stable ingredients for both human and animal consumption. As you can imagine from the amount of spent grain produced by U.S. breweries alone, there's enough produced globally to be upcycled and feed the world. 🌍🌾🍺 #foodupcycling #spentgrain #upcycling #climatechange #upcycledfood #sustainablefood #sustainablefoodsystems #healthyplanet #circularfoodeconomy

☕ Secagem do café: Um processo crucial para a qualidade! A secagem do café é um dos pilares que definem a qualidade do grão. A SMC Specialty Coffees, da Cooxupé, explica como esse processo, realizado após a colheita, impacta a qualidade e a rentabilidade do café. O artigo destaca a importância de uma secagem lenta e uniforme, evitando danos térmicos ao grão e mantendo a integridade da casca. Conhecer as técnicas de secagem e o manejo adequado do terreiro são fundamentais para produzir um café de alta qualidade. #SecagemDoCafé #PósColheita #QualidadeDoCafé #CaféEspecial #Cooxupé #SMC #CaféNatural Matéria completa no site Link na Bio

Last Thursday, the International Council of Beverages Associations had the privilege of participating in the launch of Brazil’s first Anuário de Bebidas Não Alcoólicas in Brasília, organized by the Ministry of Agriculture and Livestock (MAPA) with the support of ABIR - Associação Brasileira das Indústrias de Refrigerantes e de Bebidas Não Alcoólicas. This Anuário highlights the vital role of the beverage industry as a key player in Brazil’s agroindustry. Some key figures that underscore how deeply rooted this industry is in agriculture include: -In 2023, over 29 billion liters of non-alcoholic beverages were produced in Brazil. -The sector comprises 2,277 agro-industries dedicated to producing coconut water, fruit juices, or pulp, with fruit pulp production having grown by 144.9% since 2000. -Additionally, 1,217 agro-industries are registered to produce ready-to-drink teas, kombucha, tropical juice, nectars, soft drinks, and syrups. These figures demonstrate the beverage industry’s strong presence in rural areas, with at least one beverage establishment present in 9.9% of Brazil’s municipalities. One standout statistic is the contribution of Brazil’s orange juice to the global market. In 2023, orange juice accounted for 91% of the country's total juice export revenues, generating over USD 2.4 billion and representing 94.2% of all juice exports by volume. The beverage industry’s deep connection to the agricultural sector is clear and invaluable. From fruit juices to ready-to-drink products, it continues to drive economic growth, create jobs, and showcase the rich flavors and agricultural strengths of Brazil. We are proud to have been part of this significant launch and look forward to seeing the continued growth and success of this sector. A special thank you to our colleagues and partners, including Victor Bicca Neto, Aline Sanromã, Igor Von Broesigke Castro, and Alexandre Horta, for the invitation. It was 48 hours of intensive dialogue, interviews, and collaboration that reaffirmed the beverage sector’s transformative and active role in supporting the communities we serve. #BeverageIndustry #Agroindustry #Sustainability #PublicPolicy #Brazil #EconomicGrowth #OrangeJuice

O café cultivado no Brasil tem origem em diferentes tipos de plantas 🌿, como a Coffea arábica e a Coffea canéfora. Estas, por sua vez, resultam nos grãos de cafés arábica e robusta (ou conilon), que são os predominantes no Brasil. Os dois tipos possuem inúmeras diferenças. Mas, a principal está ligada a complexidade de sabor ☕️ A composição química do grão de café arábica é que confere a qualidade diferenciada a este tipo de café. Os carboidratos, lipídeos, proteínas, minerais e metabólitos secundários são os principais componentes que contribuem para a altíssima qualidade desse tipo de grão. Fonte: Hub do Café Escolha a excelência, Escolha a @TopGraoCafe! topgraocafe.com.br ... #topgrãocafé #cafe #cafeespecial #cafegourmet #cafeartesanal