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Small-scale, peasant farmers are some of the most vulnerable people to the effects of climate change. They rely on a stable climate to support their natural ways of farming, which typically depends on consistent rainfall, temperate weather, and predictable season cycles. The perceptions of how successful coffee production is during

Small-scale, peasant farmers are some of the most vulnerable people to the effects of climate change. They rely on a stable climate to support their natural ways of farming, which typically depends on consistent rainfall, temperate weather, and predictable season cycles. The perceptions of how successful coffee production is during shifting climatic disruptions is of key importance, if mitigation or adaptation efforts are to be successfully implemented. By using ethnographic methods with members of a coffee cooperative in Mexico, called Cafe Justo, I found that peasant farmers are very perceptive of the climatic changes and recognize forthcoming challenges as a result of changes in weather and precipitation levels. Rain-fed agriculture remains particularly vulnerable to coffee market demands, as coffee production for the majority of the cooperative members is the primary source of income. Through interpretive analysis of in-depth interview data collected from 19 coffee-famers in Chiapas, Mexico, I identified factors associated with perceptions of changing climate and weather conditions. Social identities, general perceptions of climate change, and impacts on livelihoods were investigated through the speaking-with model, as it was presented by Nagar and Geiger in 2007. These findings have rich implications for co-learning between the small-scale, coffee farmers and the scientific community so that mitigation and adaptation strategies are discussed. The findings also merit further investigation into future migration changes due to mass exoduses of climate refugees who are no longer able to successfully cultivate and harvest the lands to serve their needs and those of their community.
ContributorsVillarreal, Anisa (Author) / Keahey, Jennifer (Thesis advisor) / Murphy Erfani, Julie (Committee member) / Shrestha, Milan (Committee member) / Arizona State University (Publisher)
Created2018
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Description
Creating a strong brand enables companies to create a loyal customer base that leads to success and profitability. Companies can acquire this success through the right mix of marketing techniques and company strategies that consumers see as important. They may need to think outside of traditional marketing and focus on

Creating a strong brand enables companies to create a loyal customer base that leads to success and profitability. Companies can acquire this success through the right mix of marketing techniques and company strategies that consumers see as important. They may need to think outside of traditional marketing and focus on how they can create a unique experience that their customer will enjoy and only be able to receive from that specific company. The Starbucks Corporation has been able to create this experience that has created an astonishing customer base and loyalty to their brand. Through the initial research of various marketing and sociological perspectives, an experiment was created that could measure whether consumer loyalty was the driving force behind consumer purchases. In order to measure this, it is necessary to distinguish between a desire for the products and a loyalty to the brand.
ContributorsSinger, Fallon Alicia (Co-author) / Yu, Michelle (Co-author) / Machas, Melina (Co-author) / Eaton, John (Thesis director) / Fey, Richard (Committee member) / Barrett, The Honors College (Contributor) / School of Accountancy (Contributor)
Created2014-05
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Description
Blue House Coffee is a company started by four friends with a passion for roasting fresh, quality coffee. The company's current business operations include online sales through a company website and beverage sales from a bicycle-driven coffee cart. Blue House Coffee offers a diversity in variety of high-quality roasted coffee

Blue House Coffee is a company started by four friends with a passion for roasting fresh, quality coffee. The company's current business operations include online sales through a company website and beverage sales from a bicycle-driven coffee cart. Blue House Coffee offers a diversity in variety of high-quality roasted coffee and a top-of-the-line iced coffee as its core products. The Marketing Plan is the next step in solidifying the company's goals and will play an integral role in better understanding the business, the customers, and a strategy for success.
ContributorsZeigler, Zachary Alan (Author) / Eaton, John (Thesis director) / Mokwa, Michael (Committee member) / Barrett, The Honors College (Contributor) / Department of Economics (Contributor) / Department of Supply Chain Management (Contributor)
Created2014-05
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Description

From exploring coffee plantations with an old Irishman in the mountains of Colombia to watching the sun set over the Strait of Gibraltar from the terrace of an ancient Moroccan cafe, this thesis sent Charles and Zane on an elaborate cafe-crawl across ten countries, with stops at a few of

From exploring coffee plantations with an old Irishman in the mountains of Colombia to watching the sun set over the Strait of Gibraltar from the terrace of an ancient Moroccan cafe, this thesis sent Charles and Zane on an elaborate cafe-crawl across ten countries, with stops at a few of the world’s most interesting coffee houses. Some of these cafes, such as the world-renowned Caffé Florian (opened in 1720) and Caffé Greco (1760), are built on long-standing traditions. Others are led by innovators championing high-quality boutique shops, challenging mass production chains such as Starbucks and Tim Hortons. These newer cafes fuel a movement classified as the “Third Wave”. With a foundation gained from specialized courses with Patrick O’Malley, North America’s leading voice in coffee, Zane and Charles conducted first-hand research into the unique coffee preferences of multiple cultures, the emergence and impact of the Third Wave in these countries, and what the future may hold for coffee lovers.

ContributorsFerguson, Charles William (Co-author) / Jarecke, Zane (Co-author) / Eaton, John (Thesis director) / Bonfiglio, Thomas (Committee member) / Dean, W.P. Carey School of Business (Contributor, Contributor) / Department of Marketing (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
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Description

From exploring coffee plantations with an old Irishman in the mountains of Colombia to watching the sun set over the Strait of Gibraltar from the terrace of an ancient Moroccan cafe, this thesis sent Charles and Zane on an elaborate cafe-crawl across ten countries, with stops at a few of

From exploring coffee plantations with an old Irishman in the mountains of Colombia to watching the sun set over the Strait of Gibraltar from the terrace of an ancient Moroccan cafe, this thesis sent Charles and Zane on an elaborate cafe-crawl across ten countries, with stops at a few of the world’s most interesting coffee houses. Some of these cafes, such as the world-renowned Caffé Florian (opened in 1720) and Caffé Greco (1760), are built on long-standing traditions. Others are led by innovators championing high-quality boutique shops, challenging mass production chains such as Starbucks and Tim Hortons. These newer cafes fuel a movement classified as the “Third Wave”. With a foundation gained from specialized courses with Patrick O’Malley, North America’s leading voice in coffee, Zane and Charles conducted first-hand research into the unique coffee preferences of multiple cultures, the emergence and impact of the Third Wave in these countries, and what the future may hold for coffee lovers.

ContributorsJarecke, Zane Micheal (Co-author) / Ferguson, Charles (Co-author) / Eaton, John (Thesis director) / Bonfiglio, Thomas (Committee member) / Dean, W.P. Carey School of Business (Contributor) / Department of Management and Entrepreneurship (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
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Description

The purpose of this paper is to raise awareness about the problem nonrevenue sports face today by analyzing the key factors of the failing Division 1 model and providing some unforeseen consequences in the elimination of nonrevenue sports. The first section will explore the elimination and financial trends of NCAA

The purpose of this paper is to raise awareness about the problem nonrevenue sports face today by analyzing the key factors of the failing Division 1 model and providing some unforeseen consequences in the elimination of nonrevenue sports. The first section will explore the elimination and financial trends of NCAA Division 1 in a historical and contemporary context. The second section will provide the deep-rooted problems associated with collegiate sports. Lastly, the third section will analyze unforeseen consequences for athletic departments that should be accounted for when contemplating the elimination of a nonrevenue program.

ContributorsBelshay, Cade Michael (Author) / Eaton, John (Thesis director) / Mowka, Michael (Committee member) / Department of Finance (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
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Description
Electron Paramagnetic Resonance (EPR) has facilitated great scientific advancements in many fields, like material science, engineering, medicine, biology, and health. EPR provided the ability to investigate samples on molecular level to detect chemical composition and identify harmful substances like free radicals. This thesis aims to explore current health and diagnostics

Electron Paramagnetic Resonance (EPR) has facilitated great scientific advancements in many fields, like material science, engineering, medicine, biology, and health. EPR provided the ability to investigate samples on molecular level to detect chemical composition and identify harmful substances like free radicals. This thesis aims to explore current health and diagnostics EPR research and investigate the free radical content in related paramagnetic centers. Examining paramagnetic diagnostic markers of Cancer, Sicklecell disease, oxidative stress, and food oxidation. After exploring current literature on EPR, an experiment is designed and conducted to test seven different coffee samples (Turkish coffee, Espresso Coffee, European Coffee, Ground Arabic Coffee, American Coffee, Roasted Arabic Coffee, and Green Arabic Coffee), using Bruker ELEXSYS E580 spectrometer at x-band and under both room temperature (298 K) and low temperature (106 -113 K). Several microwave powers (1, mW, 0.25 mW, 0.16 mW, 0.06 mW, 0.04 mW) and different modulation frequency (10 G, 5 G, 3 G) are used. The results revealed average g-value was 2.009, highest linewidth was 16.312. Espresso coffee had the highest concentration of radicals, and green Arabic coffee beans had the lowest. Obtained spectra showed signals of Reactive Oxygen Species (ROS) radicals; believed to be result of natural oxidation process, as well as trace amounts of Fe3+ and other transition metals impurities, likely to be naturally found in coffee or resulting from the process of coffee production.
ContributorsMaki, Husain (Author) / Newman, Nathan (Thesis advisor) / Alford, Terry (Committee member) / Chamberlin, Ralph (Committee member) / Arizona State University (Publisher)
Created2022