Qualidade de cafés especiais e não especiais por meio da análise de múltiplos fatores para tabelas de contingências

Abstract

Paper 1 - The sensorial quality of specialty coffees, the characteristics of which are related to the geographic area is enjoyed by the productive sector and the market, in which, a commercial relationship is ruled on free choice, on the consumer’s part and price differentiation owing to the product quality. In this scenario, to focus consumers’ trends is primordial for a coffee to be distinct in relation to the others, for that purpose, new analysis methodologies should be exploited for the results to be worthy to behold a number of factors inherent the particularities of each consumer and/or product. With the purpose, the objective of that work is to propose the use of the multi-factor technique applied to contingency tables (MFACT), in data categorized obtained in a sensorial experiment conducted with different groups of consumers with the purpose of identifying similarities among four specialty coffees. It follows that use of that technique is viable for allowing discriminating the specialty coffees produced in different places (altitudes) and processings, considering heterogeneity among the consumers involved in the sensorial analysis. Paper 2 - The importance of coffee takes over leading position in the Brazilian socioeconomic scenario, for in addition to be relevant in the generation of employment and in the economics of either direct or indirect way, the social relationships are also important, its being consumed by habit and pleasure, indicating that the motivations to its consumption is associated to the Brazilian habits and costumes. So, the study of the consumers’ perception is an important tool to the identication of the motivations in the coffee purchase processes in the different segments of this market. However, in considering groups of qualitative variables, in multivariate approach, the usual statistic techniques are limited or unviable to describe adequately consumers’ sensorial profile. Having this fact as a premise, that work intends to present a multi-factor technique (MFA), in the study of the co§ee consumers’ profile in a study of public pool applied to a group of consumers localized in the city of Varginha - MG. It follows that the use of this technique is viable, for allowing discriminating the coffee consumers’ perceptions.