SciELO - Scientific Electronic Library Online

 
vol.15 número2Selección de árboles de Bolaina Blanca (Guazuma crinita Mart.) como candidatos a árboles "Plus" para ensayos de rejuvenecimiento y brotaciónEvaluación de la calidad de un abono líquido producido vía fermentación homoláctica de heces de alpaca índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Articulo

Indicadores

  • No hay articulos citadosCitado por SciELO

Links relacionados

Bookmark


Ecología Aplicada

versión impresa ISSN 1726-2216

Resumen

MARQUEZ ROMERO, Fanny et al. Environmental sustainability in coffee farms after an organic certification process at la convencion (Cusco, Perú. Ecol. apl. [online]. 2016, vol.15, n.2, pp. 125-132. ISSN 1726-2216.  http://dx.doi.org/10.21704/rea.v15i2.752.

The aim of this study was to define the environmental sustainability of coffee farms after an organic certification process at La Convencion (Cusco, Peru). The Multi Criteria Analysis Method adapted for coffee farms was used; it was considered that sustainability is achieved when the General Environmental Indicator (IA) is> 2 points, a maximum of 4 points. A sample (n=61) was taken from the population of 1520 farms. Those responsible for the selected farms were surveyed in two stages, first when working with a conventional production system and then when they went to work with a certified organic production system, with a time interval of seven years. It was found out that organic production system achieved a higher General Environmental Indicator (AI = 2.71) than the one reached with conventional production system (AI = 2.08). The number of environmentally sustainable farms increased with organic certification process. 66.6% of the farms were environmentally sustainable when producing conventional coffee and seven years later, they were 91.10%. The coffee yield increased from 665.16 kg / ha (with the conventional system) to 858.38 kg / ha (with the organic system), which means a productivity increase of 29.04%. Coffee quality also improved from 80.64 points (with the conventional system) to 82.56 points (with the organic system). The organic production system achieved a higher Indicator of Economic Sustainability (IK = 2.06), than the one reached with the conventional production system (IK = 1.61).

Palabras llave : Environmental sustainability; organic production; family farming; agro-ecology; sustainability.

        · resumen en Español     · texto en Español     · pdf en Español