Global Warming and the Effects of Climate Change on Coffee Production
This chapter discusses the main consequences of global warming and its direct effects on climate change and agriculture, especially with regard to coffee production (Coffea sp.). Using data from the scenarios of the Intergovernmental Panel on Climate Chan
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Lucas Louzada Pereira Taís Rizzo Moreira Editors
Quality Determinants In Coffee Production
Food Engineering Series Series Editors Gustavo V. Barbosa-Cánovas, Washington State University, Pullman, WA, USA
Advisory Board
José Miguel Aguilera, Catholic University, Santiago, Chile Kezban Candoğan, Ankara University, Ankara, Turkey Richard W. Hartel, University of Wisconsin, Madison, WI, USA Albert Ibarz, University of Lleida, Lleida, Spain Micha Peleg, University of Massachusetts, Amherst, MA, USA Shafiur Rahman, Sultan Qaboos University, Al-Khod, Oman M. Anandha Rao, Cornell University, Geneva, NY, USA Yrjö Roos, University College Cork, Cork, Ireland Jorge Welti-Chanes, Tecnológico de Monterrey, Monterrey, Mexico
Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. More information about this series at http://www.springer.com/series/5996
Lucas Louzada Pereira • Taís Rizzo Moreira Editors
Quality Determinants In Coffee Production
Editors Lucas Louzada Pereira Coffee Analysis and Research Laboratory Federal Institute of Espírito Santo Venda Nova do Imigrante, ES, Brazil
Taís Rizzo Moreira Department of Forest and Wood Science Federal University of Espirito Santo Jerônimo Monteiro, ES, Brazil
ISSN 1571-0297 Food Engineering Series ISBN 978-3-030-54436-2 ISBN 978-3-030-54437-9 (eBook) https://doi.org/10.1007/978-3-030-54437-9 © Springer Nature Switzerland AG 2021 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in publishe
