Please use this identifier to cite or link to this item:
http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1101573Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2018-12-14T23:14:58Z | - |
| dc.date.available | 2018-12-14T23:14:58Z | - |
| dc.date.created | 2018-12-14 | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | Porto Velho: Embrapa Rondônia, v. 3, Sept. 2018. | |
| dc.identifier.uri | http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1101573 | - |
| dc.description | Technology, tradition, and sustainability bring new aromas and flavors from the forest. Many coffee producers in Rondônia have already become aware of this. Among them are populations of the Rio Branco Indigenous Lands, who believe in production of fine robusta coffees as a window of opportunity to improve their quality of life, and in this crop season, they prepared their first micro-lot of specialty coffees. This is the theme of the special report of the third issue of Cafés de Rondônia magazine, which portrays the transformation of coffee growing in the state. | |
| dc.language.iso | eng | eng |
| dc.rights | openAccess | eng |
| dc.title | Revista Cafés de Rondônia: Aroma, flavor and origin. | |
| dc.type | Fascículos de periódicos | |
| dc.date.updated | 2018-12-14T23:14:58Z | pt_BR |
| dc.subject.thesagro | Café | |
| riaa.ainfo.id | 1101573 | |
| riaa.ainfo.lastupdate | 2018-12-14 | |
| Appears in Collections: | Outras publicações (CPAF-RO)  | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| RevistaCafesRondonia2018englishmapok.pdf | 24.82 MB | Adobe PDF |  View/Open |
