Organic coffee sustainable development by Mayan farmers /
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Kaituhi rangatōpū: | |
| Hōputu: | Tāhiko īPukapuka |
| Reo: | Ingarihi |
| I whakaputaina: |
Athens, Ohio :
Ohio University Center for International Studies,
2006.
|
| Rangatū: | Research in international studies. Latin America series ;
no. 45. |
| Ngā marau: | |
| Urunga tuihono: | An electronic book accessible through the World Wide Web; click to view |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
Rārangi ihirangi:
- Introduction : understanding the organic coffee boom in Chiapas
- 1. The spread of coffee
- 2. How coffee is produced
- 3. The international coffee market
- 4. The geography and history of coffee in Chiapas
- 5. State, society, and rural development in Mexico and Chiapas
- 6. Sustainable development : building social and natural capital
- 7. A study of coffee cooperatives in Chiapas
- 8. The economic benefits of organic farming
- 9. The ecological benefits of organic farming
- 10. Conclusions : sustainable development by Mayan farmers.