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Terroir: the technical basis of geographical indication some factors to be considered in the case of coffee

Avelino Jacques, Perriot Jean-Jacques, Guyot Bernard, Pineda C., Cilas Christian. 2002. Terroir: the technical basis of geographical indication some factors to be considered in the case of coffee. In : National Coffee Symposium, Denpasar, Bali, 16-17 October 2002. ICCRI. Jember : ICCRI, 11 p. National Coffee Symposium, Denpasar, Indonésie, 16 October 2002/17 October 2002.

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Abstract : Terroir is commonly considered as the geographical area where the product distinguished by a geographical indication comes from. The specific quality of the product is due to the effect of the terroir. This study enabled the identification of certain location and intervention factors that should be taken into account when defining terroirs in the case of coffee, due to their effects on quality. A survey of 52 plots in Honduras showed that beverage quality was particularly linked to height above sea level, rainfall, soil acidity, shading, productivity and bean size. (Résumé d'auteur)

Mots-clés Agrovoc : Coffea arabica, Fève de café, Café, Provenance, Appellation d'origine, Qualité, Facteur lié au site, Facteur du milieu, Torréfaction

Mots-clés géographiques Agrovoc : Honduras

Classification Agris : F40 - Plant ecology
D50 - Legislation
Q04 - Food composition

Auteurs et affiliations

  • Avelino Jacques, CIRAD-CP-CAFE (CRI) ORCID: 0000-0003-1983-9431
  • Perriot Jean-Jacques, CIRAD-CP-CAFE (FRA)
  • Guyot Bernard, CIRAD-CP-CAFE (FRA)
  • Pineda C., IHCAFE (HND)
  • Cilas Christian, CIRAD-CP-CACAO (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/511226/)

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