<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1900-3803</journal-id>
<journal-title><![CDATA[Entramado]]></journal-title>
<abbrev-journal-title><![CDATA[Entramado]]></abbrev-journal-title>
<issn>1900-3803</issn>
<publisher>
<publisher-name><![CDATA[Universidad Libre de Cali]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1900-38032024000200017</article-id>
<article-id pub-id-type="doi">10.18041/1900-3803/entramado.2.10840</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Optimización de la sostenibilidad en la cadena de suministro de cafés especiales]]></article-title>
<article-title xml:lang="en"><![CDATA[Optimizing sustainability in the specialty coffee supply chain]]></article-title>
<article-title xml:lang="pt"><![CDATA[Otimização da sustentabilidade na cadeia de suprimentos de cafés especiais]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Guevara]]></surname>
<given-names><![CDATA[Edgar Guillermo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Bonilla]]></surname>
<given-names><![CDATA[Diego Alonso]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pineda-Ospina]]></surname>
<given-names><![CDATA[Diana Lorena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>20</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1900-38032024000200017&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1900-38032024000200017&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1900-38032024000200017&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El desarrollo del análisis se centra en identificar un conjunto de prácticas efectivas que contribuyan a mejorar la sostenibilidad en la cadena de suministro de cafés especiales. Metodológicamente, el análisis se fundamenta en un ejercicio de análisis de contenido temático en un corpus evaluado a través de un indicador construido que permite medir el impacto estructural de artículos científicos en la base de datos de Web of Science. Como resultado, se identificaron tres categorías de análisis para las prácticas que incluyen múltiples dimensiones de análisis: Tecnología y procesos de producción sostenible; Impacto ambiental y calidad del café; y, Comportamiento del consumidor y valor agregado. A partir de estos hallazgos, se contribuye a responder cómo se pueden mejorar las prácticas de producción, comercialización y consumo de cafés especiales para lograr una mayor sostenibilidad en la cadena de suministro en el mercado internacional.  CLASIFICACIÓN JEL: DI2,Q01,Q13,Q57]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The development of the analysis focuses on identifying a set of effective practices that contribute to improving sustainability in the special coffee supply chain. Methodologically the analysis is based on a thematic content analysis exercise in a corpus evaluated through a constructed indicator that allows measuring the structural impact of scientific articles in the Web of Science database. As a result, three categories of analysis were identified for the practices, which include multiple dimensions of analysis: Technology and sustainable production processes; Environmental impact and coffee quality; and Consumer behavior and added value. From these findings, it contributes to answering how production, marketing, and consumption practices of special coffees can be improved to achieve greater sustainability in the international market supply chain.  JEL CLASSIFICATION: D12,Q01,Q13,Q57]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O desenvolvimento da análise se concentra na identificação de um conjunto de práticas eficazes que contribuem para melhorar a sustentabilidade na cadeia de suprimentos de cafés especiais. Metodologicamente, a análise baseia-se em um exercício de análise de conteúdo temático em um corpus avaliado por meio de um indicador construído para medir o impacto estrutural de artigos científicos na base de dados Web of Science. Como resultado, foram identificadas três categorias de análise para as práticas que incluem várias dimensões de análise: Tecnologia e processos de produção sustentáveis; Impacto ambiental e qualidade do café; e Comportamento do consumidor e valor agregado. Com base nessas descobertas, o estudo contribui para responder como as práticas de produção, marketing e consumo de cafés especiais podem ser aprimoradas para alcançar maior sustentabilidade na cadeia de suprimentos no mercado internacional.  CLASSIFICAÇÃO JEL: D12,Q01,Q13,Q57]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Sostenibilidad]]></kwd>
<kwd lng="es"><![CDATA[café especial]]></kwd>
<kwd lng="es"><![CDATA[prácticas sostenibles]]></kwd>
<kwd lng="es"><![CDATA[innovación]]></kwd>
<kwd lng="es"><![CDATA[Calidad]]></kwd>
<kwd lng="en"><![CDATA[Sustainability]]></kwd>
<kwd lng="en"><![CDATA[specialty coffee]]></kwd>
<kwd lng="en"><![CDATA[sustainable practices]]></kwd>
<kwd lng="en"><![CDATA[innovation]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
<kwd lng="pt"><![CDATA[Sustentabilidade]]></kwd>
<kwd lng="pt"><![CDATA[café especial]]></kwd>
<kwd lng="pt"><![CDATA[práticas sustentáveis]]></kwd>
<kwd lng="pt"><![CDATA[inovação]]></kwd>
<kwd lng="pt"><![CDATA[qualidade]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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<given-names><![CDATA[Lina]]></given-names>
</name>
<name>
<surname><![CDATA[MA]]></surname>
<given-names><![CDATA[Chao]]></given-names>
</name>
<name>
<surname><![CDATA[ABD EL-ATY]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Feasibility of Ultrasound-Assisted extraction for accelerated cold brew coffee processing: Characterization and comparison with conventional brewing methods]]></article-title>
<source><![CDATA[Frontiers in Nutrition]]></source>
<year>2022</year>
<volume>9</volume>
</nlm-citation>
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</back>
</article>
