ENVIRONMENTAL IMPACT INDEX BASED ON THE ADOPTION OF SPECIALTY COFFEE PRODUCTION TECHNIQUES

Abstract

Every day, the consumer market has been more demanding food quality. As a result, many producers are facing a strong demand for specialty coffees. To obtain these superior-quality coffees, one needs to adapt agronomic practices to meet the quality criteria required in classification and environmental protocols. We carried out a work on 30 properties that had not produced special grains until then. We determined a plot of 3,000 plants in each property. Once we had chosen the location, soil was collected in the 0-20 cm layer for chemical and physical analysis. The plots were monitored from the cultural
treatments to the drying of the grains. We carried out a sensory analysis on all coffee lots. Subsequently, the environmental impact was assessed using the System for Assessing the Environmental Impact of Agricultural Technological Innovations. Twenty-three producers managed to produce at least one batch of specialty coffees. The environmental impact index was positive for 29 properties, with a value above 1, and an average of 1.55, with positive inferences mainly in the following attributes: use of agrochemicals, environmental conservation, and environmental recovery. Therefore, we concluded that the production
technology for specialty coffee has effectively improved the environmental performance of the properties evaluated.