Sustainability Assessment of Producer Groups in Brazil. Eduardo Sampaio- Agronomist Private consultant and representative of Utz Kapeh – Brazil [email protected] First Step:. Start with the development of overall management skills.
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Eduardo Sampaio- Agronomist
Private consultant and representative of Utz Kapeh – Brazil
Start with the development of overall management skills.
This would automatically produce results on the management of quality. Quality is one of the 12 indicators analysed and is not solely considered on the development of management systems.
Management systems which I am implementing as a private consultant or I have used and/or observed as representative of Utz Kapeh foundation in Brazil
Certification processings have played a major contribution to the management systems at farm level !
How much % of farmers are in compliance with the national social&environmental laws?
First aproach to individual or group of producers is a wide overview on the following indicators:
Indicators have their own scale of reference based on standards observed in model coffee farms
Brazilian Rational producers
Control of costs
(0.6 cts lb/+)
Cost of productionX net incomes
Average produced quality
Average prices obtained
Group analysis producers:
Same as for the individuals, however a graphical representation of the group is drawn in order to establish a working plan. The limiting factors are identified and the group can jointly reach the green zone = become economically viable. Annual analysis to evaluate progress
Most specifically regarding quality to group of producers: analysis of the processing equipments, pilot tests, points of control, cup evaluation, training... are better controlled when farmers are grouped and associated to a cooperative or to a trading channel or long term coffee relationships.
1.Evaluation of the coffee plantation:
a. To continue under production or renovation
b. Prunning, fertility parameters
c. Renovation plan: budgeting
2.Control of costs:
a. Methodology per plot
b. Major itemized cost centers
d. Capacity to detect problems and make a change
3. profileEnvironmental Suitability:
a. Coffee climate requirements X local climate
b. Quality issues (Is it possible for some specs?)
c. Energy issues
d. Availability of specialized labor
4.Inputs/ Outputs X yields:
a. Analysis of the balance related to the final yield obtained. Can the producer or group make for a better balance under the MEY concept
5. Cost of production X Net income:
a. MEY concept
b. Integrated coffee production system
6. profileAverage produced quality:
a. Concept of the quality pyramid for Brazil
b. Working plan: choice of cultivars, fertilization, prunning, traceability, concept of lot, processing, evaluations and quality control (cup quality evaluation)
7.Average of prices obtained:
a. Against the possibilities for that particular season
a. Code of conduct
b. Compliance with the ILO, national laws, bonus by performances, education, training ...
Specialties 15 to 20%
Fine commercials 50%
Good cups 15%
Triage 10 to 15%
9.Sales strategy: profile
a. Risk management
b. Coffee long term relationships
c. Trading support
10. Environmental aspects:
a. Code of conduct
b. Compliance with national laws
c. Reforestation programs
d. Internal consciousness
b. Processing and quality
d. Social & environmental
12. Processing equipments analysis:
a. Critical points and control
b. Limiting factors
d. Concept of lot