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formation de guide
Message de luchito posté le 23-08-2006 à 21:38:54 (S | E | F | I)
Bonjour j'ai besoin de former un guide pour mon stage en Bolivie dans une cooperative de café j'aurais besoin d'une petite correction en anglais s'il vous plaît c'est assez urgent merci
The tour’s circuit in the coffee plantation
First: this is the coffee variety Arabica o Criolla and this is a variety Caturra, it is a coffee plantation of 20 years old and there are some coffees plantations here since the 50’s when existed the bosses, also we can see news coffees plantations of 6 years old, this coffee plantation like we can see are in the umbra of others trees, we can see here there are Siquilis, the better that we can keep to produce a good coffee. The coffee washing it does two times per year with the culture laboratory. The lived barrier and deed barrier, in the same time, have a shade role there are the reasons of the organic production norms, and for the soil be fertilized to have a good output of coffee production. In the cultures laboratories we do the coffee clearing with a short trimming of 50 cm. of the soil higher. The coffee new growth, like a new coffee that will give a better production compared to the older coffee.
The coffee picking, it does with hands, we pick with plant fibers around the body and we pick only griotte coffee, and there are women that work with a better method accompanied by children when they come back to school.
After the first picking is finished we can come back to pick others parcels and after we can come back to pick two weeks later. These beans that we see here were attacked by a plague that called “la broca”; it is an insect that perforated the coffee bean to pound his eggs to reproduce, but to combat this plague we have to disinfect with a fungus (baoberia) and to fight in totality with that we have seen before, the other technique to combat “la broca” it is picking every beans in the coffees plantations to decrease a lot of this plague quantity, that is so harmful, el “ojo de Gallo” eye of cock and the roya is combating with the clearing, in the shadow, where live plagues.
Maybe times we do coffee gathering since 8 o’clock of the morning to 5 and a half of the afternoon, the producers of this area have to load every coffee in the plantation warehouse, one part of people goes with a jenny, the others in the back, all the way to the humid warehouse.
The humid warehouse
This is a humid warehouse where the coffee is bringing by producers. In this weigh-scale, we weigh the coffee weight that we inscribe in a control file but we do not tally what we win during Saturday work in the office of CENCOOP. When we have stored the coffee weight we make it in this barrel to take of the pulp. In a first time the organic coffee and organic products go in this tank to fermenting, this coffee have to stay 14 hours and when it is finished we wash with a lot of water in a washing canal, until the coffee is clean, the dirty water coming from of the coffee is brought in a tank to do not contaminated the surrounding water, everything is accomplished by the ecologic production norms. When this coffee is clean, its bean is filled in bags and we drying during 3 days but it depend of the weather for example if there are clouds we need more time to dry the coffee.
When the coffee is drying with a humidity of 13% we move it to go at the drying warehouse.
The drying warehouse
This drying warehouse is where the fibbers and the little coffee’ shells are pilling, trilling in this machine and after doing the trill, this coffee will be classed by its height. By this tube go out the coffee of first quality for the exportation, and by this way the coffee of second quality, and here the coffee of third quality where go out Caracole coffee and Elephant coffee with a little quantity of defects. When there is a sufficient quantity of coffee trilling for its exportation, it is selected at the hands and taking of by women and children. When this process is finished, the coffee is packed and weighting to be freighting to the German company and the exportations are doing with the fair trade and Flo-Cert.
Cafeteria
This is the CENCOOP cafeteria administrated by producers’ children, where we sell grinding and roasting coffee, all of the process is doing in this local. Here we have a roasting machine where we roast coffee at a temperature of 250ºC, a capacity of 10 kg of green coffee, brown coffee, organic coffee of first and special quality. The roasting is doing like the Americans and Europeans, during 22 minutes we grind the coffee and we pack it. Finally we show it to sell it, and we serve it in a cup of coffee with espresso and cappuccino and others…
Thank you very much for your attention, have a good time in Coroìco
-------------------
Modifié par bridg le 23-08-2006 22:17
Divers
Message de luchito posté le 23-08-2006 à 21:38:54 (S | E | F | I)
Bonjour j'ai besoin de former un guide pour mon stage en Bolivie dans une cooperative de café j'aurais besoin d'une petite correction en anglais s'il vous plaît c'est assez urgent merci
The tour’s circuit in the coffee plantation
First: this is the coffee variety Arabica o Criolla and this is a variety Caturra, it is a coffee plantation of 20 years old and there are some coffees plantations here since the 50’s when existed the bosses, also we can see news coffees plantations of 6 years old, this coffee plantation like we can see are in the umbra of others trees, we can see here there are Siquilis, the better that we can keep to produce a good coffee. The coffee washing it does two times per year with the culture laboratory. The lived barrier and deed barrier, in the same time, have a shade role there are the reasons of the organic production norms, and for the soil be fertilized to have a good output of coffee production. In the cultures laboratories we do the coffee clearing with a short trimming of 50 cm. of the soil higher. The coffee new growth, like a new coffee that will give a better production compared to the older coffee.
The coffee picking, it does with hands, we pick with plant fibers around the body and we pick only griotte coffee, and there are women that work with a better method accompanied by children when they come back to school.
After the first picking is finished we can come back to pick others parcels and after we can come back to pick two weeks later. These beans that we see here were attacked by a plague that called “la broca”; it is an insect that perforated the coffee bean to pound his eggs to reproduce, but to combat this plague we have to disinfect with a fungus (baoberia) and to fight in totality with that we have seen before, the other technique to combat “la broca” it is picking every beans in the coffees plantations to decrease a lot of this plague quantity, that is so harmful, el “ojo de Gallo” eye of cock and the roya is combating with the clearing, in the shadow, where live plagues.
Maybe times we do coffee gathering since 8 o’clock of the morning to 5 and a half of the afternoon, the producers of this area have to load every coffee in the plantation warehouse, one part of people goes with a jenny, the others in the back, all the way to the humid warehouse.
The humid warehouse
This is a humid warehouse where the coffee is bringing by producers. In this weigh-scale, we weigh the coffee weight that we inscribe in a control file but we do not tally what we win during Saturday work in the office of CENCOOP. When we have stored the coffee weight we make it in this barrel to take of the pulp. In a first time the organic coffee and organic products go in this tank to fermenting, this coffee have to stay 14 hours and when it is finished we wash with a lot of water in a washing canal, until the coffee is clean, the dirty water coming from of the coffee is brought in a tank to do not contaminated the surrounding water, everything is accomplished by the ecologic production norms. When this coffee is clean, its bean is filled in bags and we drying during 3 days but it depend of the weather for example if there are clouds we need more time to dry the coffee.
When the coffee is drying with a humidity of 13% we move it to go at the drying warehouse.
The drying warehouse
This drying warehouse is where the fibbers and the little coffee’ shells are pilling, trilling in this machine and after doing the trill, this coffee will be classed by its height. By this tube go out the coffee of first quality for the exportation, and by this way the coffee of second quality, and here the coffee of third quality where go out Caracole coffee and Elephant coffee with a little quantity of defects. When there is a sufficient quantity of coffee trilling for its exportation, it is selected at the hands and taking of by women and children. When this process is finished, the coffee is packed and weighting to be freighting to the German company and the exportations are doing with the fair trade and Flo-Cert.
Cafeteria
This is the CENCOOP cafeteria administrated by producers’ children, where we sell grinding and roasting coffee, all of the process is doing in this local. Here we have a roasting machine where we roast coffee at a temperature of 250ºC, a capacity of 10 kg of green coffee, brown coffee, organic coffee of first and special quality. The roasting is doing like the Americans and Europeans, during 22 minutes we grind the coffee and we pack it. Finally we show it to sell it, and we serve it in a cup of coffee with espresso and cappuccino and others…
Thank you very much for your attention, have a good time in Coroìco
-------------------
Modifié par bridg le 23-08-2006 22:17
Divers
Réponse: formation de guide de bipbip, postée le 27-08-2006 à 15:29:51 (S | E)
Hello
Voilà une propsition de correction, en espérant que cela pourra vous aider. J'ai numéroté les fautes afin que vous puissiez les repérer plus rapidement. J'ai mis des points d'interrogation aux deux endroits que je ne trouve pas très clairs quant à leur sens.
Sinon je vous suggère de faire à tout prix des phrases beaucoup plus courtes. Le principe général pour un exposé (oral ou écrit) est: une idée par phrase. Mais une idéee peut être développée en plusieurs phrases.
Bonne continuation.
Bipbip
The tour (1) circuit in the coffee plantation
First: this is the coffee variety Arabica o Criolla and this is a variety Caturra, it is a coffee plantation of 20 years old and there have been (2) some coffee (3) plantations here since the 50’s when (4) bosses existed (5). (6) we can see new (7) coffee (8) plantations of 6 years old as well (9).The (10) coffee plantations (11), as (12) you (13) can see, are in the shadow (14) of other (15) trees. You (16) can see Siquilis here (17), the best (18) (19) we can keep to produce a good coffee. The coffee washing is (20) done (21) twice (22) a (23) year with the culture laboratory. The active (24) barrier as weel as (25) the (26) dead (27) one (28), in the same time, have a shade role.These (29) are the reasons for (30) the organic production norms, and for the fertilization (31) of the (32) soil to have a good output of coffee production. In the culture (33) laboratories coffee clearing is done (34) with a short trimming of 50 cm. so as to make (35)the soil higher. The new (36) coffee growth is (37) a new coffee that will give a better production compared to an (38) older one (39).
(40) coffee picking is done (41) with hands.Plant fibers are picked (42) around the body; only griotte coffee is picked out (43). (44)Some women (45) work with a better method and are (46) accompanied by children when they come back from (47) school.
After the first picking is finished we can come back to pick other (48) parcels.Then (49) again (50) two weeks later.
The (51) beans that you (52) can (53) see here were attacked by a plague (54) called “la broca”; it is an insect that perforated the coffee bean to lay (55)its (56) eggs (57). In order (58) to combat this plague we have to disinfect with a fungus (baoberia). And to eradicate that "broca" totally (59) , the other technique consists in (60) picking every bean (61) in the coffee (62) plantations to diminish the quantity (63) which (64)t is so harmful, el “ojo de Gallo”, that is to say (65) "eye of cock" and the roya (????????) is combatted (66) by the means of (67) clearing, in the shadow, where the (68)plague (69) live (70).
Sometimes (71) we do coffee gathering from (72) 8 o’clock in (73) the morning to 5:30 (74) in (75) the afternoon. The producers of this area have to load all the(76) coffee in the plantation warehouse. Then (77) some (78) people go (79) with a jenny,others (80) carry the coffee on their back (81), (82) to the humid warehouse.
The humid warehouse
This is a humid warehouse where the coffee is brought (83) by the (84)producers. Coffee is weighed in a weight-scale (85), the (86) weight is reported (87) in a control file, but we do not record (88) what we earn (89) during Saturday work in the CENCOOP office (90). When we have recorded (91) the coffee weight we put (92) it in this barrel to remove (93) the pulp. First(94) the organic coffee and the (95) organic products go into (96) this tank for fermentation (97).The (98) coffee has (99) to stay 14 hours in the barrel (100) and when it is finished it is washed (101) with a lot of water in a washing canal, until the coffee is clean. The dirty water coming fout (102) from (103) the coffee is brought to (104) a tank so that it cannot be (105) contaminated by (106)the surrounding water. Everything is accomplished according to (107) the ecologic production norms. When the (108) coffee is clean, the (109) beans (110) are put (111) in bags and are dried (112) for (113) 3 days but it depends (114) on (115) the weather; for example, if there are clouds, we need more time to dry the coffee.
When the coffee is dried (116) with a humidity of 13%, we move it to (117)the drying warehouse.
The drying warehouse
This drying warehouse is where the fibbers and the little coffee (118) shells are stored (119), triled (120) in this machine and then (121) this coffee will be classified (122) according to (123) its height. By this tube the coffee is extracted (124) as being of (125) first quality for the exportation, and by this way the coffee of second quality, and here the coffee of third quality. Here are for example (126) Caracole coffee and Elephant coffee with a small (127) quantity of defects. When there is a sufficient quantity of coffee trilling for its exportation, it is selected with (128) hands and taken (129) away (130) by women and children. When the (131) process is finished, the coffee is packed and weighted (132) to be shipped (133) to (134) German compaies (135) and the exportations are done (136) with the fair trade and Flo-Cert.
Cafeteria
This is the CENCOOP cafeteria administrated by producers (137) children (????????), where we sell grinding and roasting coffee. All (138) the process is done (139) in this local. Here we have a roasting machine where we roast coffee at a temperature of 250ºC, a capacity of 10 kg of green , brown and organic (140)coffee of first and special quality. The roasting is done (141) as (142) the Americans and the (143) Europeans do (143). During 22 minutes we grind the coffee and we pack it afterwards (144). Finally we present it for sales (145), and we serve it in a cup of coffee with espresso and cappuccino and others…
Réponse: formation de guide de mp27, postée le 27-08-2006 à 19:34:35 (S | E)
Hello luchito!
Tu demandes “une petite correction urgente”, mais en fait, il y a énormément de corrections à faire.
Bipbip a eu une patience d'
pour débroussailler ce très long texte.PHRASE 1: pourquoi vouloir bourrer tant de choses dans cette première phrase, qui pourrait, en fait, être divisée en 3? ---
First: this is the coffee variety and this is a variety Caturra,
---->We have 2 varieties of coffee: the Arabica o Criolla and the Caturra. (le geste du guide indiquant la variété) .
it is a coffee plantation of 20 years old and there are some coffees plantations here since the 50’s when existed the bosses, also we can see news coffees plantations of 6 years old,
-->This coffee plantation is 20 years old, others are only 6 years old, but some coffee plantations are over 50 years old.
this coffee plantation like we can see are in the umbra of others trees, we can see here there are Siquilis, the better that we can keep to produce a good coffee.
-->As you can see, this coffee plantation is under the canopy of taller trees --like the siquilis-- (geste pour les montrer), in order to produce the best possible coffee.
Je n'ai pas traduit le mot “ombre”, mais il s'agit bien de “shade” (= à l'abri des rayons du soleil -pas "shadow"!), afin de produire du bon café. Le nom de l'arbre que tu donnes procurant de l'ombre: je ne l'ai trouvé ni en français ni en anglais.
PHRASE 2 courte mais pas facile à en comprendre le sens
The coffee washing it does two times per year with the culture laboratory.
-->Washing coffee is done twice a year ( “ with the culture laboratory” ?)
PHRASE 3: The lived barrier and deed barrier,.......
-lived barrier? -deed?-> est-ce dead?
-in the same time--> at the same time
le reste de cette phrase est mal construit et me fait penser tout à fait au résultat obtenu avec des traducteurs automatiques. Pas de structure, des confusions... d'autres phrases sont dans le même genre aussi -- ce qui multiplie les fautes et rend la compréhension difficile.
J'aimerais pouvoir faire plus mais je m'arrête là. Afin de faire du bon travail, je trouve qu'il aurait été plus pratique d'avoir ton texte en français, et ta traduction en anglais... mais seulement un petit paragraphe à la fois... please!
Réponse: formation de guide de bipbip, postée le 28-08-2006 à 23:34:45 (S | E)
hello
L'
remercie mp 
bipbip
a propos comment fais-tu, mp, pour avoir des couleurs différentes??????????
Réponse: formation de guide de mp27, postée le 28-08-2006 à 23:41:36 (S | E)
Hello bipbip,
Je clique sur la couleur (rose, vert, rouge ou noir) pas la peine évidemment de cliquer sur le bleu.
Réponse: formation de guide de bipbip, postée le 29-08-2006 à 23:50:17 (S | E)
, mp
INDISPENSABLES : 