Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/8511
Título: Caracterização da cadeia de valor da azeitona de mesa
Autor: Ferreira, Ana Catarina Eustáquio
Orientador: Duarte, Maria Filomena Ramos
Pinto, Maria Alexandra Campos Seabra
Simões, Luís Bernardo Carola
Palavras-chave: table olives
value chain
operating costs
Data de Defesa: 2015
Editora: ISA/UL
Citação: Ferreira, A.C.E. - Caracterização da cadeia de valor da azeitona de mesa. Lisboa: ISA, 2015, 102 p.
Resumo: This work had as its starting point the stage performed during six months in the company Victor Guedes - Indústria e Comércio SA. The dissertation of this master had as its main objective the characterization of the value chain of table olives. It is must to be noticed that the focus is on the intensive irrigated olive grove and in the process of the olive Sevillian style, in whole, pitted and stuffed commercial preparations. As an object of analyses were the agricultural operations (crop, phytosanitary treatments, irrigation, pruning, harvesting and transport) and industrial operations (processing and packaging), which are associated. According to the perspective of the value chain analysis it was possible to identify, describe and analyze the main agents, how they interact, the origin of the costs and potential sources of differentiation, as well as the unit price of table olives in the last industrial operation. Methodologically, to assess the costs and significant operations in each, in a first phase, documentary sources were consulted (literature review) and, in a second phase, was proceeded to the collection of information through non-documentary sources (direct interview the main agents of the value chain). The obtained results show that the unit price/kg of olives in the production varies between 0,25€/kg and 0,53€/kg. On the other hand, the whole table olives after packed acquires a price that varies between 0,96€/kg and 1,38€/kg. In this study, it was concluded that the costs of the agricultural production and the industrial production fluctuate from campaign to campaign, especially with the varieties in question. The added value of olives in industrial production depends on the type of process and the type of preparation intended for the market. The table olive sector is rapidly expanding with high strong points, but it still has some weak points.
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/8511
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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