Green or roasted coffee? How a collective of organic producers challenges the quality construction by overseeing quality attributes, relational approaches and knowledge-Reference-Cited by-同舟云学术

Green or roasted coffee? How a collective of organic producers challenges the quality construction by overseeing quality attributes, relational approaches and knowledge

Published:2023-08-23 Issue:1 Volume:21 Page:
ISSN:1473-5903
Container-title:International Journal of Agricultural Sustainability
language:en
Short-container-title:International Journal of Agricultural Sustainability

Author:

Quiñones-Ruiz Xiomara F.¹^ORCID,Salcedo-Montero Camilo A.²³^ORCID

Affiliation:

1. Department of Economics and Social Sciences, Institute for Sustainable Economic Development, University of Natural Resources and Life Sciences, Vienna, Austria

2. Center for Research in Culture and Economy and the Nucleus of Anthropology of Politics, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil

3. Research Group of Environmental Law and Policy, National University of Colombia, Bogotá, Colombia

Funder

Austrian Science Fund

Publisher

Informa UK Limited

Subject

Economics and Econometrics,Agronomy and Crop Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/14735903.2023.2247808

Reference50 articles.

1. Acheson-Brown, D. (2003). Coffee oversupply and the need for managed trade regimes. Edwin Mellen Press.

2. Anacafé. (2022). Guía Técnica de Biofábricas . https://www.anacafe.org/guia-biofabricas/. Accessed June 22 2023.

3. Besky, S. (2020). Tasting qualities: The past and future of tea. University of California Press.

4. Boltanski, L., & Thévenot, L. (1991). De la Justification: Les Economies de la Grandeur. NRF Essais-Gallimard.

5. On Justification

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