Bibliographic citations
Rojas, R., (2021). Sustentabilidad de fincas productoras de Café (Coffea arabica L.) convencional y orgánico en el Valle del Alto Mayo, Región San Martín [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4873
Rojas, R., Sustentabilidad de fincas productoras de Café (Coffea arabica L.) convencional y orgánico en el Valle del Alto Mayo, Región San Martín []. PE: Universidad Nacional Agraria La Molina; 2021. https://hdl.handle.net/20.500.12996/4873
@mastersthesis{renati/247609,
title = "Sustentabilidad de fincas productoras de Café (Coffea arabica L.) convencional y orgánico en el Valle del Alto Mayo, Región San Martín",
author = "Rojas Ruiz, Richard Paul",
publisher = "Universidad Nacional Agraria La Molina",
year = "2021"
}
The general objective of this work was to evaluate the sustainability of conventional and organic coffee farms in the Alto Mayo Valley, San Martín Region. The specific objectives were: to characterize conventional and organic coffee producing farms and to evaluate the sustainability of conventional and organic coffee producing farms in the Alto Mayo Valley, San Martin Region. Farms were selected for organic production, belonging to the Valle del Alto Mayo Agricultural Coffee Cooperative (CACFEVAM), and for conventional production, belonging to the Asociación de Productores Agropecuarios El Emigrante (APAEM). The sample (n=56) consisted of 26 organic producers from CAFEVAM and 30 conventional producers from APAEM. All producers received similar technical recommendations for crop management. For the characterization, previously designed surveys were used that included economic, socio-cultural and environmental aspects. To study sustainability, surveys were also used, with questions related to the 17 indicators previously selected, according to the MESMIS methodology. For a farm to be considered sustainable, the average of all indicators had to have a value equal to or greater than 5 (scale: 2 to 10). The results showed differences between organic and conventional production farms, almost exclusively in coffee management practices. However, these differences were not associated with improved yields or increased economic benefits for the coffee producer in the study area. The cluster analysis identified two groups of farms, the first grouping 28 conventional production farms and the second grouping 26 organic production farms plus 02 conventional production farms, which carry out practices within the framework of organic agriculture, but are not certified as such. It was also found that the farms producing organic coffee in the Alto Mayo Valley (San Martin) are more sustainable than those producing conventional coffee. But there are “critical points“ where it is necessary to work to increase sustainability and make it last over time.
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