World Coffee Science Summit - Program

PROGRAM

The World Coffee Science Summit is scheduled to start on the evening of Wednesday May 31 and end with a dinner party the night of Friday June 2nd 2017. It will feature world-class conferences and EXPOCAFE, an exhibition hall showcasing companies, products, services and research institutions.

All Summit activities will be held at Crowne Plaza Hotel San Salvador convention center. This site is conveniently located across from restaurants, shops and the World Trade Center San Salvador.

The World Coffee Science Summit El Salvador 2017 gathers coffee experts and scientists from several countries to create a common place for sharing the latest research, scientific thinking and its practical application.

It’s a great opportunity to learn and collaborate, find opportunities and enrich the business network of all participants.

The World Coffee Science Summit is organized by all the coffee associations in El Salvador, with the support of the Inter-American institute for Agriculture Cooperation (IICA), Inter-American Development Bank (IDB) and World Coffee Research (WCR).

Conferences include topics such as genetics, disease and pests, soil chemistry, climate change, nutrition, processing, productivity, quality, and other issues relevant to the sustainability of coffee farms and the coffee business as a whole. 

Program World Coffee Science Summit

MIERCOLES 31 DE MAYO 2017 - WEDNESDAY, MAY 31 2017
9:00a.m.-3:00p.m. Registro de participantes en Hotel Crowne Plaza/ Registration of participants at Crowne Plaza Hotel
6:00p.m. Ceremonia de Inauguración Cumbre y EXPOCAFE/ Opening Ceremony Summit and EXPOCAFE
JUEVES 1 DE JUNIO DE 2017 - THURSDAY, JUNE 1st 2017   VIERNES 2 DE JUNIO DE 2017 - FRIDAY, JUNE 2nd 2017
AGRONOMIA / AGRONOMY ADMINISTRACIÓN / ADMINISTRATION
8:00 a.m. Presentación Coffee Cloud, AID/ Coffee Cloud Presentation, AID 8:00 a.m. Financiando la Sostenibilidad en el sector cafetero en Latinoamérica, Ricardo Pineda, eco.business Fund, Experto Agrícola/ Funding the Sustainability of the Coffee Sector in Latin America, Ricardo Pineda, eco.business Fund, Agricultural Expert
8:30 a.m. Variedades de café arábica - Arabica Coffee Varieties 8:30 a.m. Emprendimiento y sostenibilidad - Entrepreneurship and sustainability
Luis Carlos Fazuolí, Instituto Agronómico de Campinas, IAC Edgardo Alpízar, ECOM Agroindustrial Corp.
9:30 a.m. Los avances en la nutrición del café - Coffee Nutrition Advances   BENEFICIADO - COFFEE MILLS
José Antonio Quaggio, Instituto Agronómico de Campinas, IAC, Centro de Suelos y Recursos Ambientales, Fertilidad de Suelo - Soil Fertilization 9:30 a.m.

Fermentación: la perspectiva de un viticultor -Fermentation: A winemaker’s perspective 

Lucia Solis, Fermentation Designer and Consultant for Scott Laboratories

10:30 a.m. C O F F E E   B R E A K  10:30 a.m. C O F F E E   B R E A K
11:00 a.m. Resistente, Resiliente y Rentable: La visión sostenible del Café de Colombia - Restistant, Resilient and Profitable: The elements of integrated pest and disease management of coffee in Colombia 11:00 a.m. CIENCIA EN PERSPECTIVA - SCIENCE IN PERSPECTIVE
Álvaro Gaitán, Director, Centro Nacional de Investigación de Café, CENICAFÉ Ciencia vegetal y fitomejoramiento: la integración íntima y significativa de la investigación fundamental y práctica para el café Arábica - Plant Science and Plant Breeding : the intimate and meaningful integration of fundamental and pratical research for Arabica coffee 
12:00 p.m. Los elementos del manejo integrado de plagas y enfermedades del Café en Colombia - Elements of integrated pest and disease management of coffee in Colombia Benoit Bertrand, ASIC Vice-President - Member of Scientific Committee and Coffee breeder, World Coffee Research. 
Álvaro Gaitán, Director, Centro Nacional de Investigación de Café, CENICAFÉ 12:00 p.m. Hacia una mayor profesionalización del sector productor de semillas de café - Towards more professionalization in the coffee seed sector
Christophe Montagnon, Scientific Director, World Coffee Research
1:00 p.m. L U N C H 1:00 p.m. L U N C H
    COMERCIALIZACIÓN - COMMERCIALIZATION
2:30 p.m. Tecnología avanzada de producción, cosecha y procesamiento de café - Advanced coffee production, harvesting and processing technology 2:30 p.m. Comercialización y rentabilidad del café - Coffee commercializatioon and profitability 
Carlos Brando, P&A Marketing International Timothy Schilling, CEO, World  Coffee Research. 
CAMBIO CLIMÁTICO - CLIMATE CHANGE MESA REDONDA DE INSTITUCIONALIDAD - INSTITUTIONALITY FORUM
3:30 p.m. Fotosíntesis y producción de café en un escenario de cambio climático - Photosynthesis and coffee production in a climate change scenario 3:30 p.m. Nelson Omar Fúnes, Gerente Técnico del Instituto Hondureño del Café IHCAFE
Fábio M. DaMatta, Universidad Federal de Vicosa Edgar Rojas , Subdirector Ejecutivo del Instituto del Café de Costa Rica, ICAFE
4:30 p.m.
Ocho años estudiando los servicios ecosistémicos en un observatorio 
agroforestal cafetalero. Aplicaciones prácticas para los agricultores - Eight years studying ecosystem services in an observatory
Coffee agroforestry. Practical applications for farmers
Marco Tulio Duarte, Coordinador Ténico Nacional de la Asociación Nacional del Café ANACAFE, Guatemala. 
Olivier Roupsard, CIRAD y CATIE Álvaro Gaitán, Director, Centro Nacional de Investigación de Café, CENICAFÉ
  N O C H E   L I B R E - FREE NIGHT 6:30 p.m. C E N A  D E  C L A U S U R A - CLOSING DINNER

 


World Coffee Science Summit 2017