Informe Manejo Post Cosecha de Cafe

UNIVERSIDAD NACIONAL HERMILIO VALDIZÁN FACULTAD DE CIENCIAS AGRARIAS ESCUELA ACADÉMICO PROFESIONAL DE INGENIERÍA AGROINDUSTRIAL

INFORME DE PRÁCTICAS PRE PROFESIONALES MANEJO POST COSECHA Y TRATAMIENTO PRIMARIO DEL CAFÉ (Coffea Spp.) EN LA COOPERATIVA AGRARIA INDUSTRIAL NARANJILLO LTDA.  – TINGO MARÍA EJECUTOR:

FRANK HARRINSON CARHUARICRA EGUIZÁBAL

EJECUCIÓN:

DEL 15 DE MARZO AL 15 DE JUNIO DEL 2010

HUÁNUCO – PERÚ 2011

AGRADECIMENTO -1-

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Un agradecimiento agradecimiento especial especial a mi querido padre Wilfredo Fredy Carhuaricra Marcelo por su invalorable apoyo moral y económico durante mi formación profesional.

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A mi alma máter, la Universidad Nacional Hermilo Valdizan, Valdizan, por haberme forjado de conocimientos teóricos y prácticos en estos cinco años, aprendiendo sabios concejos y enseñanzas a través de sus docentes de la escuela académico profesional de Ingeniería  Agroindustrial.

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A la Cooperativa Agraria Industrial Industrial Naranjillo Naranjillo Ltda y todas sus áreas directivas y administrativas, en especial al CPC Sunil Guardia Salas, a la Ing. Mey Alexandra Choy Paz y el Ing. Florentino Zúñiga Moscoso por darme la oportunidad de realizar mis prácticas pre profesionales dentro de esta institución, apoyándome y alentándome siempre en el desarrollo laboral.

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A la Mg.Sc. Miriam Elizabeth Ramos Ramos Ramírez por sus aportes intelectuales y apoyo incondicional como asesora en la redacción del presente informe.

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A mis entrañables y muy queridos amigos de toda mi promoción en general quienes me brindaron en algún momento su apoyo y me enseñaron que el trabajo en equipo supera cualquier obstáculo.

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I. INTRODUCCIÓN El café es cultivado en países tropicales y subtropicales del mundo, constituye uno de los productos primarios más valiosos del comercio mundial, fuente generadora de empleo en muchos países. Donde la calidad que tienen los granos en el momento de la cosecha solo se podrán conservar mediante la implementación de adecuadas y eficientes prácticas de post cosecha; el cual comprende dos procesos muy importantes: el beneficio húmedo (limpieza, despulpado, fermentado, lavado, y oreo) y beneficio seco (secado, limpiado, trilla, zarandeo, selección de granos defectuosos, pesado y ensacado). En la actualidad la cooperativa Agroindustrial Naranjillo Ltda., desarrolla ambos procesos; realizando en localidades diferentes, contando con 9 centros de acopio de café pergamino seco convencional y orgánico, distribuidos en toda la provincia de Leoncio Prado. La primera se encuentra en su centro principal de acopio ubicado en el caserío de SAN ISIDRO (Km. 32 carr. Tingo María - Pucallpa), lugar con una buena cantidad de cultivos de café, de manera que los socios caficultores de la zona entregan sus cosechas justo a tiempo para realizar el beneficio húmedo y a su vez aprovechan como abono los residuos (cáscaras del cerezo y mucílago) que se generan durante este procesamiento. El segundo, se encuentra en la planta industrial de la empresa ubicado en el caserío de AFILADOR (Km. 3.5 Carr. Tingo María  – Huánuco), aquí además del beneficio seco se realizan también el control de calidad sensorial del café café para exportación, el tueste, molturado y envasado envasado del café para el mercado nacional. Por lo que es de mucho interés para los profesionales de la agroindustria el cultivo de café, café, considerado de prioridad agraria y que el manejo manejo post cosecha y tratamiento primario es determinante en su calidad como bebida y por ende también en el precio de compra que se le asigna en el mercado exterior.

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II. OBJETIVOS 2.1 Objetivo general 

Conocer el manejo post post cosecha y tratamiento primario primario del café. café.

2.2 Objetivos específicos  

Conocer el manejo post cosecha del café convencional y orgánico para exportación

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Conocer el tratamiento tratamiento primario del café

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Realizar un balance balance de materia en el procesamiento del café convencional y orgánico para exportación y también el tratamiento primario.

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Identificar las características características fisicoquímicas y sensoriales más relevantes que se manejan en el procesamiento del café.

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ÍNDICE GENERAL  AGRADECIMIENTO……………………………………………………………. 1 I.INTRODUCCIÓN ………………………………………………………………. 2 II.OBJETIVOS………………………………………………………………..……..3 2.1.Objetivo general ……………………………………………………… .........3 2.2.Objetivo específico ………………………………… …………………….....3 III.GENERALIDADES DE LA EMPRESA ……………………………………… ..6 3.1. Antecedentes ……………………………………………………….… ........6 3.2. Ubicación …………………………………………… ..…………………... ...6 3.3. Misión……………………………………………………………………...…. 7 3.4. Visión……………………………… ……………………………………...… .7 3.5. Organización ……………………………………………… ……………...…7 3.6. Certificaciones internacionales de la empresa ……………………...….. 7 IV.FUNDAMENTO TEÓRICO………………………………… ……………...…...9 4.1.GENERALIDADES DEL CAFÉ ……………………………………………. 9 4.1.1 Origen……………….……………………………………… ......…….9 4.1.2 Distribución geográfica ………………………………………… .……9 4.1.3 Clasificación botánica …………………………….…………….…..11 4.1.4 Ecología …………….……………………….…………………….....11 4.1.5 Características del cafeto ……………………………………...… ...12 4.1.6 Variedades ………………………………………..………………….12 4.1.7 Sistemas de producción agrícola ………………...……………….14 4.1.8 Composición química ………………………………..……………...16 4.1.9 Principales certificaciones internacionales ………..…………….18 4.1.10 Las exportaciones de café en el Perú ……………..……………20 4.2. MANEJO POST COSECHA DEL CAFÉ………………..…...………...20 4.2.1 Beneficio húmedo ………………………………… ..……..………..21 4.2.2 Beneficio seco …………………………………… ..……….……….21 4.2.3 Aprovechamiento de los subproductos del café.. ………….……24 4.3.TRATAMIENTO PRIMARIO DEL CAFÉ ………………...………….......26

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4.3.3.Clasificación de los cafés industriales …………...……………..30 4.4.REQUISITOS DE CALIDAD…………………………… ...…………....32 ...32 4.4.1.Normas técnicas peruanas para el café ………...………….…..32 4.4.2.Defectos primarios y secundarios……………...…………...…..33 4.5.EVALUACIÓN SENSORIAL O CATA DEL CAFÉ …..………….…….34 4.5.1.La cata de café………………………………… ...………..……...34 4.5.2.Infraestructura e instalaciones para la catación...……...……..35 4.5.3.Terminología básica para la catación…………...…….……….. 37 V.MATERIALES Y MÉTODOS ……………………………… ...….…………..39 5.1.Lugar y fecha de ejecución …………………………...….……………..39 5.2.Materiales…………………………………………… ...….………………39 5.3.Métodos……………………………………………… .....………………..45 5.3.1.Reconocimiento de la distribución de planta..………………….45 5.3.2.Manejo post cosecha……………………….....………………... ..45 5.3.3.Tratamiento primario……………………….....…………………. .46 5.3.4.Balance de materia………………………......………………….. ..46 5.3.5.Análisis sensorial……………………… ...…..…………………... .48 VI.RESULTADOS Y DISCUSIÓN…………………..…..……………………. ..49 6.1.1.Reconocimiento de la distribución de planta………….………….....49 6.1.2.Manejo post cosecha……………………… ...………….………….....50 6.1.3.Tratamiento primario………………………. ...……………………... ...59 6.1.4.Balance de materia ………………………. ....……………………..… .65 6.1.5.Análisis sensorial ………………………... .………………………..… .67 VII.CONCLUSIONES……………………………. ...………………………..… ..69 VIII.RECOMENDACIONES……………………...…………………………..… ..70 IX.BIBLIOGRAFÍA…………………………….....……………………………… 71 X.ANEXOS…………………………………... ..…………………………...… ....72

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III. GENERALIDADES DE LA EMPRESA 3.1 Antecedentes La Cooperativa Agraria Industrial Naranjillo Ltda. (COOPAIN), es una empresa constituida desde el 20 de diciembre de 1964 y fueron 32 los socios fundadores que iniciaron el desarrollo agropecuario en la zona; con el fin de combatir a los comerciantes intermediarios que pagaban precios bajos por el cacao. Desde el año de 1974 los socios anhelaban tener una planta industrial de Cacao la cual genere mayor valor agregado a sus productos agrícolas, haciéndose realidad este sueño el 15 de Septiembre de 1985 gracias al apoyo solidario y financiero de sus socios mediante sus aportes, asimismo gracias al Proyecto de Desarrollo de Naciones Unidas, Banco Industrial y Banco Agrario del Perú. Denominándose desde aquel entonces “Cooperativa  Agraria Industrial Naranjillo Ltda.”

El año 2002 fue un buen año para el cacao ya que el precio internacional de este subió y se obtuvieron buenas utilidades, con las cuales el 15 de setiembre del 2003 se concluyo la construcción de la planta de proceso seco del café. En la actualidad se trata de una cooperativa de usuarios cuyo objetivo principal es ofrecer en venta, bienes y servicios a sus socios y ocasionalmente a particulares.

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3.3 Misión Brindar el mejor servicio a los socios, promoviendo una base social auto sostenible y en armonía con el medio ambiente.

3.4 Visión Ser una empresa líder a nivel nacional e internacional en la producción industrialización y comercialización de cacao, café y otros productos, posicionándose en los mercados de alta calidad con una gestión social y ambientalmente responsable.

3.5 Organización El Organigrama estructural de la Cooperativa Agraria Industrial Naranjillo Ltda. (COOPAIN), se adjunta en el anexo1.

3.6 Certificaciones internacionales de la empresa Las certificaciones internacionales obtenidas por la empresa durante estos últimos tiempos para sus productos terminados, para los diferentes mercados se detallan a continuación:

a).EU (Europa) La certificación orgánica Europea se basa en las Normas de producción orgánica: EU 834/2007 - EU 889/2008, creadas por la Comunidad Económica Europea. Este certificado es necesario para clientes que desean exportar su producción orgánica a

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c). JAS Certificación y reconocimiento de productos orgánicos otorgados por el Gobierno de Japón a través del Japanese Agricultural Standards (JAS).

d). FAIRTRADE El Comercio Justo Fairtrade representa una alternativa al comercio convencional y se basa en la cooperación entre productores y consumidores. Fairtrade ofrece a los productores un trato más justo y condiciones comerciales más provechosas. Esto les permite mejorar sus condiciones de vida y hacer planes de futuro. Para los consumidores.

e). C.A.F.E PRACTICES C.A.F.E. (Coffee and Farmer Equity, Equidad para Café y Productores) Practices es un estándar privado establecido por la Starbucks Coffee Company. El esquema fue desarrollado por la SCS (Scientific Certification Systems, Sistemas de Certificación Científica), entindad responsable del entrenamiento y aprobación de los verificadores de tercera parte.

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IV. FUNDAMENTO TEÓRICO 4.1. GENERALIDADES DEL CAFÉ 4.1.1 Origen Castañeda (1998) señala que el café, es originario del continente Africano de sudan y Etiopia ubicada entre los 1250 - 2000 msnm y de las que se extiende hacia el sur este; tierras más bajas colindantes al sudan. En el Perú según Wattson (1995) el café llegó y se desarrolló en forma comercial en el valle de Chanchamayo, departamento de Junín a partir de 1976.

4.1.2 Distribución geográfica La producción de café a nivel mundial se distribuye entre las líneas próximas al trópico de cáncer y capricornio (ver figura 1), siendo los mayores productores Brasil, Colombia, Indonesia, Vietnam y México (Anexo 2). Consultado el 13 de Enero del 2011, disponible en www.cenicafe.com. en  www.cenicafe.com.

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hectáreas de café en producción. Consultado el 13 de Enero del 2011, disponible en www.jnc.com.pe. en  www.jnc.com.pe. Mientras que MINAG(2007) MINAG(2007) menciona que en el Perú, el café se cultiva en tres zonas: 600 a 900 m.s.n.m. (zona baja), 900 a 1 200 m.s.n.m.( Zona media) y 1 200 a 1 600 m.s.n.m.( Zona alta).  Al respecto Castañeda (1998) menciona que la región más apropiada para obtener los mejores rendimientos con alta calidad corresponde a la zona alta (Ver figura 2).

Fi g ura 2. Zonas Zonas cafet cafetalera lera en el Perú

Fuente: Castañeda (1998)

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Teniendo mayor preferencia y valor comercial en el mundo la Arábica, por su bajo contenido en cafeína y características sensoriales.

Cuadro 1. Clasificación taxonómica del café Taxonomía Reino

Plantae

División

Magnoliophita

Sub división

 Angiosperma

Clase

Magnoliatea Asteridae

Sub clase

Rubiales

Orden

Coffea

Género

 Arábica,

Especies

C .Arabica, C. Canéphora, C. Libérica y C. Excelsa A.

Fuente : Alvarado y Rojas (1998).

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De acuerdo a Turrialba (1999) Aunque las heladas dañan enseguida las plantas del café, éste se cultiva en regiones frías; a temperaturas que oscilan entre 13 - 26 °C

y en

condiciones de de 70 a 85% 85% humedad relativa.

4.1.5 Características del cafeto Fellows (1994) menciona que la primera cosecha de un árbol de café se produce alrededor de los 2 años, tomando aún hasta 2 ó 3 años más que el árbol alcance su producción normal. Turrialba (1999) menciona que los árboles pueden producir frutos de calidad hasta 20 años, posteriormente la Calidad del fruto declinará.

4.1.6 Variedades Bressani y Jarquín (1999) Señalan que en el mundo las variedades más comerciales de café difundidas, son de la especie arábiga y a continuación se citan las principales y

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cuadro 2. Principales variedades de café en el mundo Variedades

Características

Coffea arábica L.

Su porte es relativamente alto,

el

variedad Typica

tamaño del fruto y las semillas es grande.

Pache común

Es una mutación de la v. Typica y tiene porte bajo.

Catimores

Se originó entre el cruce Timor (resistente a la roya) y el caturra son muy precoces y productivos con altos rendimientos.

Mundo Novo

Es un hibrido natural entre Typica y Bourbón. Tiene porte alto mucha capacidad de producción.

Maragogype

Es

una

mutación

de

la

Typica

descubierta en Brasil. Tiene porte alto superior a la Typica y Bourbón. Sus frutos y semillas son de gran tamaño

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Cuadro 3. Variedades arábigas cultivadas en el Perú según zona productora Zona

Variedad

Piura

Típica, Caturra

Jaén

Típica, Caturra y Pache, Bourbon.

Área (miles de ha) 5 45

Amazonas Típica, Pache y Caturra.

32

San Martín Típica, Caturra y Catimor

28

Huánuco

Típica, Caturra y Catimor

4

Junín

Típica, Caturra, Catimor y Pache.

58

Pasco

Típica, Caturra, Catimor y Pache.

8

Ayacucho

Típica y Caturra

5

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Cuadro 4. Clasificación de los cafés especiales Tipo de café

Descripción

Café de origen Café vendido a excelentes precios o gourmet

debido

a la forma y el lugar de

producción ejemplo:

Jamaica Blue

Mountain, el café más caro del mundo. Café de altura

Cafés

reconocidos

por

sus

características peculiares como su calidad de taza, acidez y sabor balanceado que se ajusta muy bien a los microclimas (1,400  – 1,800 msnm). Café taza de Café ganador del concurso “Taza de excelencia

Excelencia” organizado todos los años

por la SCAA, donde el grupo productor no sólo es premiado con un trofeo, sino

con

un

precio

superior

al

mercado.Ejemplo: El café Tunki de la cooperativa

SECOVASA

-

Puno,

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Según la SCAA SCAA (2001) y NTP para cafés especiales especiales (2003) a este sistema de cultivo pertenecen los cafés especiales tal como se muestra en el cuadro anterior. Kosalos y Stephen (2004 señalan que los cafés especiales son

aquellos

cafés

producidos

en

un

marco

de

responsabilidad ambiental, social y tienen características sensoriales consistentes.

B. Sistema de producción convencional Es el tipo de cultivo de café más utilizado y se basa en la siembra en altas densidades, con la eliminación total o parcial de la sombra y la utilización intensiva de insumos sintéticos externos, La Torre ( 2003).

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Cuadro 6. composición del mucílago del café Arábigo Compuesto Porcentaje (%) Sustancias pécticas totales

35,8

 Azucares totales medios medios

45,8

 Azucares reductores

30,0

Celulosa = cenizas

20,0

 Azucares no reductores reductores

17,0

Fuente: La Torre (2003) Entre los componentes químicos en el grano verde del café, destacan los carbohidratos 39,3% y la fibra 22,2% (ver

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Cuadro 8. Componentes más importantes del aroma de café componente

Peso

Punto de

Porcentaje

molecular ebullición del aroma relativo

°C

total %

 Acetaldehído

44

21

19,9

Diacetilo

86

88

7,5

Furano

68

32

3,2

 Aldehído isobutílico

72

63

3,0

Dimetilsulfuro

62

38

1,0

n – Butilaldehído

72

75

0,7

Metilmercaptano

48

6

0,1

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“IFOAM-accredited”. Consultado el 05 de enero del 2011,

disponible en WWW.JNC.com.pe. en WWW.JNC.com.pe. Según La Torre (2003) desde el punto de vista de los procedimientos administrativos, certificar orgánico es similar a certificar otros sistemas de calidad. Las normas que se han dado en los distintos bloques económicos del mundo, coinciden en definir las principales características de un producto al que se rotula, venderá o presentara como orgánico, como aquel que se obtiene de un sistema de producción: Sin uso de agroquímicos prohibidos Sustentable, en armonía con el medio ambiente, usando

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El Movimiento del Comercio Justo ha dirigido sus actividades de estandarización y coordinación través de las acciones siguientes:  Garantiza

un precio mínimo para sus productos más un

premio del Comercio Justo para apoyar el desarrollo social y la preservación del medio ambiente. 

Promueve y verifica que se establezcan relaciones comerciales de largo plazo entre productores y compradores.

 

El movimiento del Comercio Justo ha encabezado la inclusión de aspectos de justicia social en las decisiones de compra de los consumidores, a través del contacto

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Turrialba (1999) indica que el procedimiento correcto de cosecha es de manera selectiva, que consiste en cosechar únicamente las cerezas maduras, una por una, dejando el pecíolo adherido a la rama, una forma incorrecta de cosechar es recorriendo la rama con la mano entrecerrada. Este método destruye las yemas y determina bajos niveles

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a) Limpieza y selección Se realiza para garantizar la calidad del producto. del  producto. Con  Con esta labor se desechan las hojas, palos y frutos todavía verdosos, y así se asegura que sólo sean procesados los frutos que tienen ti enen el punto óptimo de maduración.

b) Despulpado

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producto, pero no debe prolongarse por mucho tiempo porque puede perjudicar la calidad.

d) Lavado Mediante esta operación se elimina los materiales adheridos

al

pergamino.

Se

debe

realizar

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f) Almacenamiento El café pergamino puede almacenarse a granel, en silos, en cajas o bien en sacos, formando estibas y están estrechamente relacionados: la temperatura, humedad

relativa

del

ambiente

y

lugar

de

almacenamiento. Si el café no se almacena en

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  La

transformación de la misma en humus a partir del

cultivo de lombrices.  Su

participación en la elaboración de abonos orgánicos

fermentados tipo bocashi. 

Su participación en la elaboración de aboneras (composteras).

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g. Almacenado El almacenado se realiza sobre tarimas de madera en paquetes de bolsas de papel de 10 kg para ambas presentaciones, como se observa en la figura 6.

Figura 9. Café de tostado y molido en almacén h. Comercializado Se comercializa al por mayor y por menor con los siguientes precios.

Cuadro 16 . Precio del café convencional tostado y molido Presentación

Precio

500 g

S/. 10. 00

250 g

S/. 5.00

Fuente: COOPAIN (2010)

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6.4 Balance de materia materia El balance de materia se realizó para para las actividades actividades de beneficio húmedo, beneficio seco y tratamiento primario a fin de conocer los rendimientos.

A. Beneficio húmedo El balance de materia materia se reporta reporta en el cuadro 16 16 el mismo, tanto para el café del sistema de producción orgánico como convencional, debido a que en las l as actividades diarias se observó bastante similitud en los rendimientos.

Cuadro 17. Balance de materia del café orgánico

y

convencional Operación

Movimiento del proceso (kg)

Rendimiento %

Entra

Sale

Continua

Operación

Proceso

Recepción

1500

---

1500

100.00

100.00

Pesado

1500

---

1500

100.00

100.00

Limpieza

1500

25(a)

1475

98.33

98.33

Despulpado

1475

608 (b) 

867

58.77

57.80

Fermentación

867

---

867

100.00

57.80

Lavado

867

15(c) 

852

98.26

56.80

Oreado

852

67.5(d)

784.5

92.07

52.30

(a) granos defectuosos, hojas y palillos, (b) cáscara y mucílago (c) mucílago mucílago disuelto y (d) agua.

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Los rendimientos que se obtienen en este proceso dependen de las adecuadas adecuadas prácticas en la cosecha cosecha tal como lo mencionan La Torre (2003) , Alvarado y Rojas (1998). Los 25 kg. de peso Separadas en la limpieza reflejan una pérdida normal dentro de los rangos del 1 a 2% que comentan comentan Bressani y Jarquín (1999). Finalmente el rendimiento para este proceso es 52.3%.

B. BENEFICIO SECO En el balance de materia la cantidad que que ingresa al proceso es 25550 kg de café pergamino seco con 12% de humedad, este es la cantidad que se benefició para el contrato que se detalla en el anexo 11, en el que se obtuvo obtuvo un rendimiento de de 74.28%, debido a que en la clasificación y selección se retiraron 1058 kg que representa el 4.14%, 4.14%, monto que tiene tiene otro valor económico económico

Cuadro 18 . Balance de materia mat eria del café orgánico Operación

Movimiento del proceso (kg

Rendimiento %

Entra

Sale

Continua Operación Proceso

Recepción

25550

---

25550

100.00

100.00

Pesado

25550

---

25550

100.00

100.00

 Acondicionado

25550

23(a)

25527

99.91

99.91

Pilado

25527

5490 (b)

20037

78.49

78.42

Clasificación

20037

710 (c)

19327

96.46

75.64

Selección

19327

348 (a)

18979

94.72

74.28

Ensacado

18979

4

18975

99.98

74.27

 Almacenado

18975

---

18975

100.00

74.27

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Este rendimiento puede ser mayor si en la preparación el número de defectos fuera superior a 12, entonces en la clasificación la merma seria menor y por ende el rendimiento seria mayor. Durante los diferentes procesos vistos en la práctica pre profesional se observó que el rendimiento para este proceso oscilaban entre 74- 75%, pero para este balance de materia se reporta 74.27%. Sin embargo Bressani y Jarquin(1999) y Castañeda(1998) indican indican que el rendimiento en el beneficio seco seco es de 78 a 79%. En el cuadro cuadro 19 se reporta el balance balance de materia para el café del sistema sistema de producción convencional convencional en el que el rendimiento

es 75.07 75.07 % , en la práctica se observó observó que el

rendimiento para este proceso oscilaba entre 75  – 76 %.

Cuadro 19 . Balance de materia del beneficio beneficio seco del del café convencional Operación

Movimiento del proceso (kg Rendimiento % Entra Sale Continua Operación Proceso

Recepción

25500

---

25500

100.00

100.00

Pesado

25500

---

25500

100.00

100.00

 Acondicionado

25500

27 (a) 

25473

99.89

99.89

Pilado

25473

5461(b) 

20012

78.56

78.48

Clasificación

20012

613 (c) 

19399

96.94

76.07

Selección

19399

255 (a) 

19144

95.66

75.07

Ensacado

19144

169

18975

99.12

74.41

 Almacenado

18975

18975

100.00

74.41

---

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C. Tratamiento primario Para este balance de materia de acuerdo a la capacidad del equipo tostador, se empleo 10 kg de café seco con 11% de humedad, obteniéndose un rendimiento rendimiento de 82.5% 82.5% como se detalla a continuación en el cuadro 20.

Cuadro 20. Balance de materia tratamiento primario del café convencional u orgánico Operación

Movimiento del Proceso (kg)

Rendimiento %

Entra

Sale

Continua Operación Proceso

Recepción

10

---

10

100.00

100.00

Pesado

10

---

10

100.00

100.00

Tostado

10

1.75 (*)

8.25

82.50

82.50

Enfriado

8.25

---

8.25

100.00

82.50

Molido

8.25

---

8.25

100.00

82.50

Pesado

8.25

---

8.25

100.00

82.50

Embolsado

8.25

---

8.25

100.00

82.50

Sellado

8.25

---

8.25

100.00

82.50

 Almacenado

8.25

---

8.25

100.00

82.50

(*) Agua

Fuente: COOPAIN (2010)  Al respecto Castañeda (1998) sustenta que en el tostado el café pierde hasta el 16% de su peso, sin embargo en el balance de materia se registra una pérdida en peso del 18%, el cual es el reflejo de la reducción de humedad; esta sustancial diferencia de 2% puede ser resultado de la diferencia de humedad inicial entre lo mencionado por el autor y lo registrado en la práctica pre profesional, no obstante el rendimiento final

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la calidad y los rendimientos pueden ser inferiores en el tostado, si se presentan un alto porcentaje de granos quaker (granos que no se tostaron completamente) lo que en el balance registrado no se consideró debido a que era mínima la presencia.

6.5 Control de calidad A. Análisis Análisis físico se reportó tanto para el café del sistema agrícola orgánico como convencional tal como se detalla a continuación en el cuadro 21.

Cuadro 21. Características físicas del café café para exportación exportación (Orgánico/convencional) Análisis Humedad (%)

Resultados 11. 5

Color

Uniforme

Rendimientos (%)

74 – 76

Granulometría malla 14 (%)*

≥ 10

Defectos totales *

12

(*) De los que se reportan en los cuadros 22 y 23

Fuente: COOPAIN (2010) Cuadro 22. Granulometría para el café café Orgánico N° de malla

Peso (gr.)

%

0

1

35

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Cuadro 23. Análisis de defectos defectos primarios y secundarios del café orgánico orgánico para exportación Tipo de defecto

Cant.

Número de imperfecciones

Grano negro

1

1

Granos parcialmente negros

3

1

Granos parcialmente fermentos

3

1

Quebrados

20

4

Granos picados

10

1

Granos blancos

5

5

Granos marrones

2

2

Granos inmaduros

5

1

DEFECTOS TOTALES

12

Nota: Los tipos de defectos que conforman un número imperfección

en más de una unidad son los defectos

secundarios las demás primarios.

FUENTE: COOPAIN (2010) B. Análisis sensorial Este análisis se realizó con granos de café procedentes de los centros de acopio de San Isidro, Aucayacu y la Divisoria los cuales de acuerdo a los resultados obtenidos con el apoyo del especialista en cata de café de la empresa, el ing. Florentino

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(2004) y Castañeda (1998) quienes indican que solo las adecuadas prácticas de manejo post cosecha conservarán la calidad que se producen en las fincas y en la COOPAIN , como se mencionó al inicio, únicamente en San Isidro los socios caficultores entregan el café en cerezo cerezo para para beneficiar, beneficiar, entre tanto en los demás centros de acopio se recepcionan café pergamino seco que muchas veces no han sido cuidados adecuadamente durante su beneficiamiento y almacenado por los socios caficultores y se ha deteriorado la calidad en taza el producto.

Cuadro 24.

Análisis sensorial del café orgánico de tres tres centros de acopio CENTROS DE ACOPIO

ATRIBUTOS

San

Aucayacu

Divisoria

Puntaje

Puntaje

Puntaje

7.5

8

8

Sabor

8

7.5

7.5

Post gusto

8

7

7.5

 Acidez

7.5

8

7

Cuerpo

8

8.5

7.5

Uniformidad

10

10

10

Balance

8

7.5

8

Fragancia/  Aroma

Isidro

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VII. CONCLUSIONES 

El manejo post cosecha cosecha del café café en el sistema de producción convencional como orgánico para exportación comprendió los procesos de beneficio húmedo(limpieza, despulpado, fermentación, lavado ,oreado) y beneficio seco ( secado, acondicionado, pilado, venteado, clasificación, selección, pesado y ensacado).



El tratamiento primario del del café consistió en el siguiente siguiente flujo de operaciones: recepción, pesado, tostado (170 -180 °C/19  – 23 min), enfriado mezclado, molienda, pesado, embolsado, sellado y almacenado.



En la COOPAIN los rendimientos en el manejo post cosecha del café reportaron: beneficio húmedo 52.3%

para el orgánico como

convencional y beneficio seco, 75 75 a 76% para el convencional convencional y 74 a 75 % para el orgánico.  Así mismo en el tratamiento primario del café el rendimiento fue 82.5% 

Las características fisicoquímicas para el café de exportación fueron humedad 11.5 %, color verde

oscuro a verde verde claro, tamaño tamaño

uniforme(5,57 mm correspondiente a malla 14) y en cuanto a características sensoriales se obtuvo los 83.5 puntos en la cata correspondiendo al calificativo de café bueno a excelente.

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VIII. RECOMENDACIONES   Mejorar

la capacitación de los extensionistas como estrategia para

llegar eficientemente a los socios caficultores.



Mejorar el control de temperatura y humedad relativa en almacenamiento del café instalando un dispositivo que lo controle.



Continuar con la mejora continua a lineados en su política de calidad.

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IX. BIBLIOGRAFÍA 1.  ALVARADO, M y ROJAS, G. 1998, El cultivo y beneficiado del café. San José, C.R. EUNED ,184 pág. 1999. Pulpa y pergamino de café. café. I. 2. BRESSANI , R. y JARQUÍN, R. 1999. Costa Rica 299-304 pág.

3. CASTAÑEDA, P.E 1998. Manual técnico cafetalero. Convenio ADEXUSAID Lima Peru 17 -28 pág.

4. LA TORRE C. 2003 Cosecha y procesos de beneficio del café  – Lima: DESCO, Centro de estudios y promoción del desarrollo. Programa Selva Central.125-16 pág.

5. FELLOWS, P. 1994 Tecnología del procesado de alimentos. Acribia, Zaragoza, España, 169 -171 pág. STEPHEN, R. 2004 2004 Café verde Arábica Manual de 6. KOSALOS, J. y STEPHEN, defectos. Comité técnico de normas Specialty Coffee Association Association of  America (SCAA) 110 -117 pág.

7. INDECOPI 1998 Norma técnica Peruana,café verde  –  referencia de defectos.

8. HORST D. 2003 Fundamentos de tecnología de los alimentos editorial

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ANEXOS

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 Asamblea General

Consejo de Vigilancia

Consejo de Administración

Gerencia General

Oficina Lima

Imagen Institucional

Gerencia Administrativa

Comité Electoral

Comité de educación

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RENDIMIENTOS DE PRINCIPALES PRODUCTORES MUNDIALES KG/ HA

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CLASIFICACIÓN DEL CAFÉ EN EL COMERCIO INTERNACIONAL FUENTE: Consultado el 12 de Diciembre del 2010, disponible en. Especie de

Categoría

café

OIC Robustas Robustas

Subcategoría regional de café Robustas americanos Robustas asiáticos

Canephora Robustas

Robustas africanos Naturales

Naturales

Países productores

brasileños Otros naturales

Brasil, Ecuador y Trinidad y Tobago. Filipinas, India, Indonesia, Laos, Malasia, Sri Lanka, Tailandia y Vietnam.  Angola, Benín, Camerún, Congo, Costa de Marfil, Ghana, Guinea, Guinea, Ecuatorial, Gabón, Liberia, Madagascar, Nigeria, República Centroafricana, Sierra León, Togo, y Uganda. Brasil, Etiopía y Paraguay. Ecuador y Yemen.

Suaves

Suaves

Colombia, Kenia

colombianos

colombianos

y Tanzania. Bolivia, Costa Rica, Cuba, Ecuador, El

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ESTADÍSTICAS DE EXPORTACIÓN A AGOSTO DEL 2010 PAÍS DE DESTINO (SACOS DE 60 KG)

PAIS

Enero

Febrero

Marzo

Abril

15393.83

MAYO

JUNIO

JULIO

AGOSTO Acumulado

%

6634.67

5261.25

5732.42

66789.58 139839.48 226941.58 198180.24

664773.05

37.85%

2

GERMANY UNITED STATES

26592.00 13800.63

8181.83

10145.00 30696.00 83076.50 107502.41 87424.05

367418.42

20.92%

3

BELGIUM

15415.68

603.75

6555.83

12548.58

42610.41

68911.85

152209.60

8.67%

4

COLOMBIA

22727.67 43912.33 29740.78 13864.57 1905.83

3342.83

16083.74

17252.83 17252.83

148830.58

8.47%

5

ITALY

4210.67

4200.53

2903.75

5396.67

2242.33

15840.58

18511.10

14140.51

67446.14

3.84%

6

CANADA

5358.50

1891.43

632.50

1273.17

11022.00

7977.25

15157.70

17055.33

60367.88

3.44%

7

SWEDEN

3743.58

2080.33

660.92

0.00

344.50

4789.00

25352.58

12728.00

49698.91

2.83%

8

FRANCE UNITED KINGDOM

960.33

1599.17

1270.75

0.00

0.00

10511.25

11148.50

12352.76

37842.76

2.15%

1600.17

1921.00

632.50

317.83

1006.67

1341.17

10226.67

14601.67

31647.67

1.80%

1

9

4662.67

900.83

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ANEXO 5 CLASIFICACIÓN DEL CAFÉ VERDE

Compuesto de grano de café lavado de cosecha nueva, sumamente bien desarrollado y preparado. Café mantenido en buena forma, homogéneo, estrictamente producido en zona alta, de olor intensamente fresco y color homogéneo. Bueno a excelente calidad de taza, cumpliendo con todos los

Grado 1

requisitos específicos de sabor.

Humedad: 10% Defectos : Máximo 15 defectos Compuesto de grano de café lavado de cosecha actual. Café de altura, de olor fresco y color homogéneo. Buena calidad de taza. Sin embargo, no cumple con todos los requisitos de sabor de un café de Grado 1. Ausencia de características típica, incapaz de caracterizar mezclas.

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ANEXO 6 LISTA DE NORMAS TÉCNICAS PERUANAS PARA EL CAFÉ

1

2

3

4

Año

Código

Norma Técnica

Resumen

1982

NTP 209.029

Café torrado (o tostado con azúcar)

Establece una definición y requisitos del café torrado o tostado con azúcar .

1983

NTP 209.031

Café soluble o Instantáneo

Establece las definiciones, y métodos de ensayo para solubles o instantáneos

1985

NTP 231.063

Sacos de yute para café tipo tipo exportación

Establece los requisitos, clasificación y métodos de ensayo de los sacos de yute para el envasado y transporte de café tipo exportación exportación

1999

NTP ISO 6666

CAFE. Muestreador  de café. 1 ed.

requisitos los cafés

Establece las características característi cas de un muestreador de café apropiado para tomar muestra del costado de los sacos cerrados de café.

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10

11

12

Establece el método de referencia para la determinación del contenido de cafeína en el CAFE. Determinación del café. El método es aplicable a café verde, café NTP ISO verde descafeinado, café tostado, café tostado tostado contenido de 2002 4052 cafeína. Método descafeinado, extractos de café tanto secos como líquidos y extractos descafeinados, tanto tanto de referencia secos como líquidos. CAFE. Establece un método para determinar el Determinación del contenido de cafeína mediante contenido de cromatografía líquida de alta resolución NTP ISO 2002 cafeína. Método (HPLC), de granos de café verde y tostado, 10095 con cromatografía regular y descafeinado, y de café café instantáneo líquida de alta regular y descafeinado. Establece criterios de clasificación y CAFES descripción de cafés especiales, así como los 2003 NTP 209.311 ESPECIALES. requisitos para su comercialización. Requisitos. especiales se clasifica como una categoría CAFE INSTANTANEO. superior de los estándares establecidos para el café verde (NTP 209.027). Establece un Determinación NTP ISO de la pérdida de método para determinar la pérdida de masa

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20

2006

NTP ISO 9116

CAFÉ VERDE. Lineamientos

La presente Norma Técnica Peruana proporciona lineamientos sobre métodos a utilizar para describir el café verde para

2007

NTP ISO 4149

CAFE VERDE. Examen olfativo y

Establece métodos para el examen olfativo y visual para la determinación de materia

21

extraña y defectos en el café verde a fin de evaluar la conformidad con visual.. una especificación o contrato. Establece un método de muestreo para el café verde, con el objeto de verificar si cumple con las especificaciones del contrato. 1.2 1 .2 Este método también se puede utilizar CAFE VERDE para la preparación de una muestra NTP ISO EN SACOS. con el objeto de: a) Servir como base 22 2007 4072 Muestreo. para una oferta de venta; b) Verificar 2a. ed. que el café a ser ofrecido en una venta satisfaga la especificación de

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Anexo 7 Metodología para la cata de café según la SCAA (2004) a. Materiales  Agua

lo recomendable que contenga entre 100 mg/L y 200 mg/L

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

Colocar en cada cada taza la muestra de de café previamente previamente pesada. pesada. Se recomienda calentar la taza mientras hierve el agua para minimizar el enfriamiento de ésta al verterla en la taza.



Agregar agua a punto de ebullición ebullición en las tazas que contienen la porción de muestra de café, usando la probeta graduada o el cucharón previamente precalentado, para medir el volumen

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ANEXO 8 CROQUIS DE LA PLANTA INDUSTRIAL COOPAIN (LÍNEA DE INDUSTRIA DEL CACAO CACAO Y CAFÉ) CAFÉ)

1er nivel: Taller

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ANEXO 9 CROQUIS DE LA DISTRIBUCIÓN DISTRIBUCIÓN DE LA PLANTA PLANTA DE BENEFICIO HÚMEDO HÚMEDO COOPAIN COOPAIN

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ANEXO 10 CROQUIS DE LA DISTRIBUCIÓN DISTRIBUCIÓN DE LA PLANTA DE BENEFICIO BENEFICIO SECO COOPAIN COOPAIN Silo Para cascarilla Tubos

Estación

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