2014
Alcántara Fernández Iris Roxana
Fiorella Vallejo Martínez.
Anali Irigoin Gonzales DOCENTE
Daniel Alberto Mogollón Flores.
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Lambayeque 2014
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I.- ASPECTOS INFORMATIVOS. 1.1.- AUTORES:
Iris Roxana Alcántara Alcántara Fernández.
Fiorella Del Rosario Vallejos Vallejos Martínez.
Anali
Irigoin Gonzales.
1.2.- TIPO DE INVESTIGACION: Teórica.
1.3.- POR LA NATURA N ATURALEZA LEZA DEL PROYECTO: Aplicado.
1.4.- ENTIDAD: Programa de Inserción Laboral “Jóvenes “ Jóvenes a la Obra”.
1.5.- LOCALIDAD: Chiclayo.
1.6.- INSTITUCION: Universidad Nacional Pedro Ruiz Gallo.
1.7.- PROFESOR: Daniel Alberto Mogollón Flores
1.8.- FECHA DE INICIO: 16 de mayo Del 2014.
1.9.- DURACION: Un mes.
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RESUMEN
En el presente trabajo se realizó una revisión bibliográfica acerca de la elaboración del café, producto de consumo masivo como lo es el café. Se inicia con una definición, origen, formas de cultivo, procesos de elaboración, equipos utilizados, importancia en la economía y un poco acerca de innovaciones en el producto. El café es un producto muy consumido a nivel mundial no solo por tradición, si no por que posee un poder estimulante y energizarte de origen natural; y además su comercio es permanente en todo el año ya que los países productores lo elaboran cuidadosamente para mantener su calidad.
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INTRODUCCIÓN El café es una bebida que se obtiene a partir de mezcla en agua caliente de granos tostados de la planta de café (Coffea de la familia Rubiácea conocida como cafeto). A pesar de que comercialmente es la bebida número uno del mundo se estima que un tercio de la población mundial la consume (la mitad de la población mundial es consumidora de té).Su popularidad se debe básicamente a su efecto vigorizante, tonificante y estimulante, consecuencia de la presencia de la cafeína en aproximadamente un 0.75% al1.5% del peso. Nombre común de un género de árboles de la familia de las Rubiáceas y también de sus semillas y de la bebida que con ellas se prepara. De la treintena de especies que comprende el género Coffea sólo son importantes tres: arábica, canephora e ibérica. El arbusto o arbolillo, de 4,6 a 6 m de altura en la madurez, tiene hojas aovadas, lustrosas, verdes, que se mantienen durante tres a cinco años y flores blancas, fragantes, que sólo permanecen abiertas durante unos pocos días. El fruto se desarrolla en el curso de los seis o siete meses siguientes a la aparición de la flor; cambia desde el verde claro al rojo y, cuando está totalmente maduro y listo para la recolección, al carmesí. El fruto maduro, que se parece a la cereza, se forma en racimos unidos a las ramas por tallos muy cortos; suele encerrar dos semillas rodeadas de una pulpa dulce.
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II.- ASPECTOS TEORICOS: 2.1.- REALIDAD PROBLEMÁTICA. Desde hace unos años la producción y exportación del café, se encuentra inmerso en una crisis. Cultivos como el café "que se cultiva en condiciones de mayor adversidad, en zonas donde las inversiones estatales y otras brillan por su ausencia. A través de su presidente, presidente, la Junta Nacional del Café Café ha llamado la atención la atención del gobierno, el gobierno, el parlamento y las fuerzas políticas del país, por haber ignorado la más grave crisis de la caficultura, mientras que en países de menor importancia cafetalera se han tomado medidas a fin de atenuar las pérdidas de sus productores. La crisis de precios de precios del café ocasiona que se acentúe la necesidad de buscar alternativas que permitan aliviar el impacto de la crisis en la economía de los pequeños productores. Por ello, en las diversas zonas cafetaleras del país viene demandándose la pronta implementación del Fondo de Estabilización de Precios En cuanto al escenario internacional, en una mesa redonda sobre la problemática del café realizada en Londres, se llegó a la conclusión de que la crisis del café requiere la concertación de la industria representada por los tostadores, los gobiernos de los países productores y consumidores, y los organismos internacionales, a fin de crear mecanismos que preserven la calidad la calidad del producto, producto, limitar la sobreoferta mundial y orientar recursos hacia la diversificación productiva en las fincas de los pequeños productores. Esta preocupación ha sido recogida por 14 gobiernos latinoamericanos, cuyos ministros de Agricultura de Agricultura se reunieron recientemente en Panamá en Panamá para abordar los problemas derivados de la crisis del café, y establecer una agenda orientada a enfrentarla. El único país ausente fue Perú, debido a su escasa participación en el escenario internacional. Justamente, la JNC está solicitando una entrevista con el canciller Alan Wagner para discutir las ventajas de la pronta reincorporación del Perú al seno de la Organización la Organización Internacional del Café (OIC), lo cual facilitaría la formación de alianzas con otros países productores de café.
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comparación a similares períodos de los últimos años. De alguna manera el alza del petróleo del petróleo arrastró a buen número de fondos Mutuos, que dejaron momentáneamente el café, para buscar ganancias rápidas en el oro el oro negro, cuyo precio subió subió a cifras récord. Según comentario general general de los expertos, el fin de las vacaciones de los ejecutivos de las grandes empresas grandes empresas tostadoras podría animar las compras de cafés frescos, lo cual puede alentar mejores precios en los próximos días. Aclaran, sin embargo que muchas de ellas han comprometido compras a futuro, en previsión de fuerte alza en el mercado. En el país, mientras tanto, acopiadores de grandes empresas exportadoras aplican una fuerte especulación de precios en algunas zonas de producción, al extremo de pagar cifras superiores a las registradas en la bolsa de d e Nueva York.
2.2.- MARCO TEORICO. 2.2.1.- ACERCA DE LOS ORÍGENES DEL CAFÉ: Una de las tantas historias del origen del café es la del árabe Ali Bin Shadilly que fue acusado por mala conducta con la hija del rey, fue expulsado de la ciudad y desterrado de las montañas con algunos sirvientes. A falta f alta de algo con que saciar su sed, él y sus hombres hirvieron en agua algunos frutos de café. El logro curar a algunos habitantes de pueblos cercanos con su cocción de café. Gracias a ello fue readmitido en su pueblo donde continuo preparando café y actualmente es el santo patrón de los cultivadores y bebedores de café en los países árabes. Otra historia es la que cuneta como Kaldi, un pastor Yemen, vio como sus cabras se volvían inquietas y bailarinas después de comer unos frutos rojos, intrigado
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Sudamérica donde nosotros conocemos a este espectacular fruto y disfrutamos de esta deliciosa bebida y los múltiples usos que se le da a este.
Vendedor de café en Arabia
El origen es dudoso según como se pronuncia el nombre de la bebida en los diferentes idiomas: En Chino kai-fei, en Sueco y Danés kaffe, en Holandés y Alemán Kofi, en Finlandés kahvi, en húngaro kavé, en polaco y ucranio kawa en Persa y Turco Kahveh, terminando en castellano, portugués y francés con café. Actualmente existen diferentes variedades de la planta de café, entre entre las que se destaca el Coffea Arábica y el Coffea Robusta. En América Latina, el café cultivado es principalmente de la variedad Arábica, el cual se comercializa bajo las variantes <
> (produci do en Colombia y considerado el de
mejor aroma del mundo), el <> (Arábiga el cual, debido a un
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América. Las primeras semillas de café llegaron a Colombia de las Indias Occidentales Francesas, a finales del siglo XVII. Fueron plantadas y cuidadas por el padre Gumilla, quien envió, luego, plantas desde Rio Negro a otras regiones del país, las cuales se sembraron en tierras de climas medios.
Cosecha de café
2.2.2.- Origen del nombre del café. Como en el caso del origen del café, existen marcadas divergencias respecto a la palabra “Coffea”, adoptada por Lineo en celebre clasificación del arbusto, palabra que ha dado base para designarla como “café” en español y con
nombres diferentes según el idioma, pero conservando la misma etimología de la palabr “co “coffea.” Algunos autores dicen que en África se conoce el café con el nombre de Bum y que luego paso al árabe como Bonn, que designaba tanto la planta como a sus
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Linneo, y que hoy esta universalmente aceptada en todos los idiomas como base genérica para designar el arbusto y sus frutos.
2.2.3.- Consumo de las distintas variedades.
Canep ho ra
A rábi ca
Los tipos más importantes de café en el comercio internacional son los arábica y canephora. En el hemisferio occidental, los arábica se subdividen en: Brasil
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Normalmente se mezclan y tuestan juntos varios tipos de cafés verdes para elaborar los sabores y aromas preferidos por los consumidores. De la misma forma, para los productores no todos los granos tienen los mismos costos de acuerdo a su procedencia, íntimamente relacionada con su calidad. Por lo tanto, la mezcla entre los diferentes cafés verdes se hace para abaratar los costos logrando los niveles óptimos de satisfacción en los consumidores. Para que el café tostado y molido no pierda su aroma antes de que transcurra una semana, se envasa el mismo en un paquete de materiales con características especiales que se logran mediante la combinación de plásticos y papeles. Las latas cerradas al vacío o a presión conservan las propiedades adquiridas por el café por periodos que pueden sobrepasar los tres años.
2.2.4.- PROCESO TECNOLOGICO. 2.2.4.1.- EL CULTIVO DEL CAFETO. La semilla se siembra y, de inmediato, empieza a crecer a pesar de que el caficultor tiene su semillero propio en el cual planta solo especies seleccionadas, seleccionadas, del semillero, en estado de fósforo o chapola, el caficultor pasa las plántulas a un almacigo. La etapa final respecto a las principales características que se deben observar para hacer una buena selección de terrenos para el cultivo de café, las que se nombran a continuación: los suelos deben ser de buena permeabilidad y de una capa vegetal profunda para que, de esta manera, permita un desarrollo radicular de la planta en las mejores condiciones posibles. Los terrenos deben estar bien provistos de sustancias químicas como Calcio, fosfatos, potasa y nitrógeno las
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En Colombia se prefieren las tierras negras y pardo-oscuras sobre las rojas o carmín mientras que en el Brasil las apetecidas son las del color rojo. El clima reinante de la zona escogida debe girar, con preferencia, entre 18 y 25 c, el régimen de lluvias debe ser lo más regular posible y que no sean demasiado violentas. En lo que se refiere a la altitud en Colombia los caficultores prefieren los terrenos ubicados en entre 1300 y 1700 m sobre el nivel del mar, en tanto que Brasil los plantíos se hallan entre 400 y 800 m. Los plantíos deberán tener acceso fácil al agua, tanto para el beneficio del grano como para evitar los rigores de fuertes veranos. En nuestro país casi la totalidad de los suelos cafeteros son inclinados, lo que obliga a emplear sistemas anti- erosivos, tal como lo recomienda la técnica moderna más adelantada para estos casos.
2.2.4.2.- BENEFICIO DEL CAFÉ. Para realizar esta fase la industria cafetera existen en el mundo caficultor dos sistemas conocidos: uno como por beneficio por vía húmeda y otro por vía seca.
A). Vía húmeda: Este sistema exige un tratamiento rápido, debido que después se aceleran procesos químicos muy fuertes en la cereza y parte viscosa que rodea los granos, que a medida que trascurren las horas se van haciendo más intensos y
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Lavarlo bien.
Finalmente secarlo, secarlo, ya sea sea al sol o por procedimiento en maquinaria.
Secadoras industriales de café.
Secadoras verticales verticales cilíndricas: Estas secadoras secadoras son sencillas de operar y se recomiendan solo para secar máximo 12 horas, de 48% hasta 18 % de humedad. Son muy eficientes con altos volúmenes de aire entre 15 mil y treinta mil m3, según la capacidad de la secadora. Tienen la ventaja de que no tienen transportadores que podrían dañar o pelar los granos y secan en los 360ºC sin esquinas ni áreas perdidas.
Secadoras rotatorias de 60 y 120 fanegas o quintales oro: oro: En este tipo tipo de secadora es más eficiente secar con bajos volúmenes de aire del orden de diez a once mil metros cúbicos por hora para el modelo de 60 quintales oro o fanegas. Volúmenes de aire menores atrasan el secado y mayores volúmenes se pierden sin aportar nada importante al tiempo de secado. En todos los casos se recomiendan temperaturas del aire de 50ºC hasta máximo 65ºC .
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B). Vía seca: Es más simple y menos costoso Se deja secar el café con la cereza o la pulpa que rodea los granos, esto es sin descerezar el café. Los frutos recolectados directamente del árbol o recogidos del suelo, se llevan a patios de cemento o ladrillo, para dejarlos secando al sol. El café beneficiado por este método adquiere una calidad inferior al procesado por la vía húmeda porque el grano con la cereza adherida se operan procesos químicos muy fuertes que le dan al café café un sabor muy intenso intenso y amargo y se traduce en una calidad inferior y precios más bajos. La pulpa actualmente se utiliza como abono orgánico en los cafetales, cuyo uso primero se deja descomponer durante tres meses aproximadamente, se va depositando en hoyos al cabo de 90 días se riega en los cafetales. Se puede usar fresca, pero teniendo en cuenta que no toque los cafetos porque la fermentación de la pulpa los podría quemar. En Centro América la utilizan como forraje para la alimentación de ganado vacuno con resultados muy halagadores. Además de estos usos la pulpa también se puede utilizar en la fabricación f abricación de alcohol metílico de alta calidad o bien para hacer vinos, pero para esto es
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2.2.4.3. LA TRILLA DEL CAFÉ. El café “pergamino” necesita un proceso más antes de hallarse listo o preparado
para ser despachado a los mercados foráneos y para la venta a los tostadores nacionales, se trata de la trilla o sea el proceso por medio del cual se remueve el pergamino: esa cobertura amarillo oro, fibrosa y corácea que protege la almendra, al hacer esto el café tomar a el nombre de “excelso”.
Estructura interna de la cereza del café
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Fuera del “excelso” y supremo sale un tipo llamado “consumo”, que incluye, en
primer término, la pasilla tipo federación, que se expende en los mercados colombianos para el consumo de su población. Esta pasilla no puede contener más de un 20% de granos negros y cero ripio. Además de esta pasilla salen otros tipos muy inferiores de café, clasificados según el porcentaje de granos negros y de ripio. El proceso de selección del café colombiano, desde que entra en las trilladoras hasta entregarlo a mercados mundiales, sumando la selección durante su cosecha y beneficio le imprime al café de Colombia un sello de alta calidad y una uniformidad constante año tras año hace al café colombiano el mejor del mundo.
Bodega de café.
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Es en este cuarto de hora crucial cuando se forman las 1.500 sustancias responsables del sabor y del aroma del café, y el momento en el que el grano pierde cerca del 18% de su peso y adquiere el 60% de su volumen.
TUESTE
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Después de pasar por el despedregado, que elimina cualquier residuo posterior, se trasladan con mimo los granos al aire hacia la zona productiva. De allá pasaran al envasado para la comercialización del café en grano o a la isla de molienda.
2.2.4.5.- ENVASADO Funciones de un envase:
Mantener la cantidad exhibida.
Preservarlo durante el máximo tiempo posible.
·Prevenir contaminaciones físicas
Prevenir que el producto se dañe con los olores del medio ambiente. ambiente.
Informar al consumidor de su contenido y características
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LAS LATAS CERRADAS AL VACÍO O A PRESIÓN CONSERVAN EL FRESCOR DEL CAFÉ HASTA TRES AÑO ESPECIALES PARA CAFÉ SOLUBLE.
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2.2.4.7. EL CAFÉ VERDE La ciencia del café comienza en la fase de cultivo, donde existen muchos factores que influyen en la calidad y la composición química del grano sin procesar: el lugar, la altit ud, las condiciones meteorológicas, la composición y la fertilización del suelo, así como los métodos de cultivo, recolección y secado.
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La primera fase del tueste es la del intercambio de calor: el grano sin procesar comienza a absorber el calor, se seca lentamente y adquiere un color dorado, al mismo tiempo que se forma un agradable olor a tostado. En la segunda fase, el grano se infla, duplica su volumen y adquiere un ligero color marrón. La temperatura sigue subiendo, el color se torna más oscuro, el grano pierde peso y se vuelve friable. Su densidad disminuye y comienza a perder anhídrido carbónico, un proceso que se prolonga varios días después del tueste. Si la temperatura sube y el tiempo de tueste se prolonga demasiado, los compuestos de los aromas volátiles responsables del sabor del café dejaran de formarse y se destruirán. El grado de tueste determina el color y el sabor final, y es en gran medida una cuestión de preferencia personal.
2.2.4.9. EL SABOR DEL CAFÉ
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2.2.4.10. CAFEÍNA. La cafeína es la sustancia farmacológicamente activa más consumida del mundo, está, presente no solo en el café y en el té, sino también en el cacao, en los productos fabricados con chocolate y en más de 60 especies vegetales. Desde el punto de vista químico, la cafeína es una sustancia cristalina blanca que pertenece a la familia de los compuestos alcaloides y, como todos ellos,
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2.2.4.11. ALTERNATIVAS COMERCIALES. A). Café molido. La elección de un café molido o en grano va a depender del cliente f inal: de sus preferencias o de su posibilidad de molerlo. Como norma general, el sector hostelero es el mayor demandante de café en grano al disponer de molinos adecuados y de un alto grado de demanda. Frente a ello, el consumo c onsumo en hogares
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Se utilizan dos procesos distintos: el "spray-dry" y la liofilización. En ambos casos, el tueste del café se hace a menor temperatura (entre -190 y -210 ¼ C) y acto seguido es molido y solubilizado en agua caliente. El líquido obtenido se centrifuga y seguidamente se seca. En el proceso "spray-dry" el secado se realiza por aire caliente. En cambio, en la liofilización se realiza por congelación brusca a bajas temperaturas. t emperaturas.
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III.- BPM Y POES APLICADOS AL PROCESO PRODUCTIVO DEL CAFÉ.
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3.1.-GUÍA DE IMPLEMENTACIÓN DE BUENAS PRÁCTICAS DE MANUFACTURA PARA UNA FÁBRICA QUE PRODUCE CAFÉ TOSTADO Y MOLIDO. 3.1.1.- PERSONAL Y CONTROL DE ENFERMEDADES:
El supervisor debe de llevar un registro de la tarjeta de salud y de pulmones de los trabajadores que se encuentran trabajando en todo
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FORMATO NO. 1 CONTROL DE ENFERMEDADES
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3.2.- EDIFICIOS E INSTALACIONES INSTALACIONES
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3.3.- OPERACIONES SANITARIAS
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IV.- RECOMENDACIONES Y CONCLUSIONES.
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4.2. CONCLUSIONES
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