Brazilian coffee quality: cultural, microbiological and bioactivity aspects

Abstract

The Brazilian coffee industry attentive to the regrouping of the consumers in relation to the notion of quality of the coffee and that this is depends on multiple determinants one must consider factors that involve the steps from pre-harvest to storageundergoes a deep transformation in all coffee chain. Good practice programs, applied along the productive process has repercussion on the microbiological, physical and chemical characteristics translated by the quality of the final product regarding the sensorial and safety standards. Research has been progressively pursuing the improvement of quality techniques and producers have been proactive in all stages of productivity and industrialization, readily absorbing the new technologies generated by the research. Thus, production standards have been designed according to the world demands of quality in a holistic way that involves in addition to the quality of the final product, the quality of the activity by socio-environmental aspects.