{"id":6365,"date":"2025-08-03T01:09:46","date_gmt":"2025-08-03T01:09:46","guid":{"rendered":"https:\/\/info-eforie.ro\/index.php\/2025\/08\/03\/cafeaua-dezvoltata-in-franta-cultivata-in-mexic-si-bauta-in-romania\/"},"modified":"2025-08-03T01:09:46","modified_gmt":"2025-08-03T01:09:46","slug":"cafeaua-dezvoltata-in-franta-cultivata-in-mexic-si-bauta-in-romania","status":"publish","type":"post","link":"https:\/\/info-eforie.ro\/index.php\/2025\/08\/03\/cafeaua-dezvoltata-in-franta-cultivata-in-mexic-si-bauta-in-romania\/","title":{"rendered":"Cafeaua dezvoltat\u0103 \u00een Fran\u021ba, cultivat\u0103 \u00een Mexic \u0219i b\u0103ut\u0103 \u00een Rom\u00e2nia"},"content":{"rendered":"<div>\n<p>La ibric sau espressor, fierbinte sau rece, \u201eneagr\u0103\u201d sau cu lapte, zah\u0103r \u0219i arome, cafeaua este mai mult dec\u00e2t un produs, este un obicei, un liant social \u0219i profesional, tabiet \u0219i r\u0103sf\u0103\u021b, dar \u0219i mult\u0103 munc\u0103 de cercetare, dezvoltare, testare, cultivare \u0219i recoltare, prelucrare \u0219i transport.<\/p>\n<div><picture loading=\"eager\" width=\"1400\" height=\"750\" alt=\"image\"><source type=\"image\/webp\"  media=\"(min-width: 1400px)\"><source type=\"image\/webp\"  media=\"(min-width: 1000px)\"><source type=\"image\/webp\"  media=\"(min-width: 700px)\"><source type=\"image\/jpeg\"  media=\"(min-width: 1400px)\"><source type=\"image\/jpeg\"  media=\"(min-width: 1000px)\"><source type=\"image\/jpeg\"  media=\"(min-width: 700px)\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/cdn.adh.reperio.news\/image-2\/27c8333f-4dac-46f7-9233-274d7dc5c2c2\/index.jpeg?p=a%3D1%26co%3D1.05%26w%3D700%26h%3D750%26r%3Dcontain%26f%3Dwebp\" alt=\"image\" width=\"1400\" height=\"750\" loading=\"eager\"><\/picture>\n\t\t\t<\/div>\n<p>Departamentul de \u0218tiin\u021be ale Plantelor din Tours, Fran\u021ba, parte a  Institutului de \u0218tiin\u021be Agricole din Lausanne, Elve\u021bia, 40 de cercet\u0103tori dezvolt\u0103 noi plante de cafea \u0219i cacao, precum soiurile Robusta, Roubi 1 \u0219i Roubi 2, cultivate \u00een Mexic, \u0219i care produc cu p\u00e2n\u0103 la 50% mai mult dec\u00e2t soiurile standard, reduc\u00e2nd \u00een acela\u0219i timp emisiile de carbon cu 30%. \u00cen paralel a fost dezvoltat Star 4, un soi Arabica cu randament ridicat, caracterizat prin dimensiunea mai mare a boabelor \u0219i rezisten\u021ba la rugina frunzelor de cafea, care este testat \u00een prezent \u00een S\u00e3o Paulo \u0219i Minas Gerais, Brazilia.<\/p>\n<p>Cei 40 de cercet\u0103tori de la Tours fac parte din re\u021beaua global\u0103 de cercetare \u0219i dezvoltare care alimenteaz\u0103 ecosistemul de inovare \u0219i care este cea mai avansat\u0103 re\u021bea de \u0219tiin\u021b\u0103 \u0219i inovare din industria alimentar\u0103, cu 4100 de angaja\u021bi \u00een total, \u00een 22 de loca\u021bii la nivel global, de la oameni de \u0219tiin\u021b\u0103 \u0219i ingineri la nutri\u021bioni\u0219ti, speciali\u0219ti \u00een reglement\u0103ri \u0219i multe ale specialit\u0103\u021bi.\u00a0<\/p>\n<p>Potrivit acestora, obiceiurile de consum ale cafelei s-au schimbat. Nu este vorba doar de o cea\u0219c\u0103 de cafea neagr\u0103 diminea\u021ba, ci \u0219i de cafea rece, cafea aromat\u0103, latte, pe tot parcursul zilei (la mijlocul dimine\u021bii, dup\u0103-amiaza, seara). Mul\u021bi consumatori, \u00een special genera\u021bia t\u00e2n\u0103r\u0103, intr\u0103 \u00een aceast\u0103 categorie prin intermediul cafelei reci, \u00een principal prin intermediul cafenelelor, iar acesta este genul de experien\u021b\u0103 pe care ar dori s\u0103 o vad\u0103 livrat\u0103 acas\u0103.<\/p>\n<h2>Cei mai mul\u021bi oameni prefer\u0103 cafeaua neagr\u0103<\/h2>\n<p>La nivel global, consumul arat\u0103 astfel: 56% prefer\u0103 cafeaua neagr\u0103 \u0219i 44% mixuri, 87% cald\u0103, respectiv 13% rece, 65% f\u0103r\u0103 arome \u0219i 35% aromatizat\u0103. 71% din consumul de cafea este diminea\u021ba, 29% la pr\u00e2nz sau dup\u0103-amiaz\u0103.\u00a0<\/p>\n<p>\u00cen r\u00e2ndul Genera\u021biei Z, 30% dintre tineri prefer\u0103 cafeaua rece, consumat\u0103 \u00een special dup\u0103-amiaza. \u201e<i>Pentru Europa, inclusiv Rom\u00e2nia, am atins deja 100% cafea provenit\u0103 din surse responsabile, dep\u0103\u0219ind angajamentul Grupului de a atinge acest obiectiv p\u00e2n\u0103 \u00een 2025. \u00cen 2024, a achizi\u021bionat 32% din cafeaua sa de la fermieri care implementeaz\u0103 practici agricole regenerative. Aceast\u0103 realizare dep\u0103\u0219e\u0219te obiectivul de 20% pentru 2025, reflect\u00e2nd\u00a0 trac\u021biunea puternic\u0103 pe care agricultura regenerativ\u0103 o c\u00e2\u0219tig\u0103 \u00een r\u00e2ndul cultivatorilor de cafea. Cafeaua solubil\u0103 b\u0103ut\u0103 de rom\u00e2ni a fost ob\u021binut\u0103 din culturi adaptate noilor condi\u021bii climaterice \u0219i prietenoase cu mediul \u00eenconjur\u0103tor\u201d<\/i>, explic\u0103 Ramona H\u0103r\u0103t\u0103u, Mixes Business Lead South Eastern Europe Nestl\u00e9.<\/p>\n<p>Agricultura regenerativ\u0103 are obiectivul de a \u00eembun\u0103t\u0103\u021bi s\u0103n\u0103tatea, fertilitatea solului \u0219i biodiversitatea, ceea ce, \u00een schimb, poate ajuta la atragerea \u0219i captarea carbonului din soluri \u0219i biomasa plantelor. Reducerea emisiilor de CO2 din agricultur\u0103 prin practici care \u00eembun\u0103t\u0103\u021besc s\u0103n\u0103tatea \u0219i fertilitatea solului, cum ar fi utilizarea optimizat\u0103 a \u00eengr\u0103\u0219\u0103mintelor organice \u0219i sintetice, culturile de acoperire, t\u0103ierea plantelor, agrosilvicultura. <a href=\"https:\/\/adevarul.ro\/economie\/micul-dejun-se-ieftineste-gratarul-se-scumpeste-2458250.html\" target=\"_blank\">Solurile mai s\u0103n\u0103toase sunt mai rezistente<\/a> la impactul schimb\u0103rilor climatice.<\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/adevarul.ro\/stil-de-viata\/magazin\/cafeaua-dezvoltata-in-franta-cultivata-in-mexic-2460599.html\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La ibric sau espressor, fierbinte sau rece, \u201eneagr\u0103\u201d sau cu lapte, zah\u0103r \u0219i arome, cafeaua este mai mult dec\u00e2t un produs, este un obicei, un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6366,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-6365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-popular"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts\/6365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/comments?post=6365"}],"version-history":[{"count":0,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/posts\/6365\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/media\/6366"}],"wp:attachment":[{"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/media?parent=6365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/categories?post=6365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/info-eforie.ro\/index.php\/wp-json\/wp\/v2\/tags?post=6365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}