VOZ PASIVA

Voz pasiva

La voz pasiva no es un tiempo verbal, sino que es una manera de organizar la información en la cual es más importante lo que “se hace” que quien lo realiza. El verbo en voz pasiva se compone de dos elementos: el verbo “to be” y el verbo principal en pasado participio. El verbo to be es el marcador de tiempo; es decir, que será éste el que indique el tiempo verbal de la oración.

Tiempo	Verbo “to be”	Ejemplo
Presente simple	am, is , are	Coffee is grown in Colombia.
Pasado simple	was, were	Mexico was conquered by the Spaniards.
Futuro simple	will be	People will be replaced by computers.
Presente perfecto	have been/has been	Genetic medicine has been developed very fast lately.
Pasado perfecto	had been	By the time Shakespeare became famous, many of his plays had been put on stage.
Presente continuo	am being/ is being/are being	Thousands of on line courses are being developed nowadays.
Pasado continuo	was being/ were being	The exam was being given when a student suddenly left.
Modales (can, could, would, may, might, must, should)	can be, could be, would be, may be, might be, must be, should be	All tasks must be completed on time. The final term paper should be turned a week before the last day of classes.
“be going to”	am going to be, is going to be, are going to be. was going to be, were going to be	A new subway line to Xochimilco is going to be built next year.

Análisis oracional

Voz activa:

	Sujeto activo	verbo	Complemento (objeto)
Español	Cervantes	escribió	“El Quijote”
Inglés	Cervantes	wrote	“El Quixote”.

Voz pasiva:

	Sujeto pasivo (paciente)	verbo en v. p.	Agente
Español	“El Quijote”	fue escrito	por Cervantes
Inglés	“El Quixote”	was written	by Cervantes.

I was given a lot of presents for my birthday.=  Me dieron muchos regalos por mi cumpleaños.

My wife was told a very top secret. = A mi esposa le dijeron un secreto muy grande.

A friend was stopped and fined for speeding. = Detuvieron y multaron a un amigo por exceso de velocidad.

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It is expected that the President arrives at any time. = Se espera que el Presidente llegue en cualquier momento.

It is hoped that the rain will stop soon. = Se espera que la lluvia cese pronto.

It is believed that Fidel Castro has died. = Se cree que Fidel Castro ha muerto.

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Instrucción: Identifica los verbos que aparecen en voz pasiva en el siguiente texto y completa la tabla.

Where coffee is grown

(I)Today, coffee is enjoyed in every country in the world. In terms of trade, coffee is second only to oil in dollars traded. It is grown in more than 50 countries world wide with about 30 of those countries producing more than 5,000,000 tons of coffee each year. For many of these countries their economic success pivots on the success of their coffee crops. Brazil is by far the largest supplier of coffee today. Columbia is second with about 2/3rds of Brazil's production.

(II)Americans consume more than 1/3rd of the total coffee grown in the world. The green coffee beans come in to our country through New York, New Orleans and San Francisco and from there are shipped to coffee roasters around the 'States. Hawaii is the only place in the USA where coffee is grown.

(III)All coffee is grown between the Tropic of Cancer and the Tropic of Capricorn. These names represent two imaginary "lines" that circle our globe approximately 23 degrees north and south of the equator. Here in the "middle of the world", the climate is warm and humid - necessary conditions for growing the sensitive coffee plant.

(IV)Although there are more than 60 varieties of coffee that grow in the world, only two are commercially cultivated. These are Arabica and Robusta. Arabica coffee is a higher quality coffee. It is naturally lower in caffeine than Robusta and grows at elevations of 3000 to 6000 feet and above, where frost is rare. The Arabica tree is not as hardy as the Robusta, and a single Arabica tree typically yields only 1 - 1 ½ pounds of green coffee beans per season. Gourmet coffee companies purchase the highest grades of Arabica beans.

(V)Robusta coffee plants are more resistant to disease and drought than the Arabica and are grown from sea level up to 2000 feet. Robusta trees yield twice as many beans per tree per season, but produce a coffee that is of lower quality. Most Robusta beans are blended with Arabica coffees and used by large commercial coffee companies for canned and instant coffees.

Párrafo.renglón	Frase verbal	Significado
I.1	Today, coffee is enjoyed in every country in the world.	Hoy en día, el café se disfruta en cualquier país del mundo.
I.2	It is grown in more than 50 countries in the world...	Se cultiva en más de 50 países en el mundo
III.1	All coffee is grown between the Tropic of Cancer and the Tropic of Capricorn.	El café se cultiva entre el Trópico de Cáncer y el Trópico de Capricornio
IV.1-2	only two are commercially cultivated.	Solo dos tipos se comercializan
V.3	Most Robusta beans are blended with Arabica coffees and used by large commercial coffee companies for canned and instant coffees.	La mayoría de los Granos de Robusta se mezclan con café Arábica y se usan por grandes compañías de café para café instantáneos y procesados.

How coffee is grown

(VI)Coffee is really a fruit. Coffee branches form delicate white, jasmine-like blossoms that last for a little more than a day. These blossoms give way to coffee "cherries" that are red and round and very much resemble our own native cherries. It takes 3 to 5 years for the plants to begin producing and that is possible only with the proper combination of climate, rain, sunshine and shade. Arabica coffee plants do best in rich, volcanic mountain soil. The higher elevations cause the coffee bean to grow more slowly, which in turn leads to a more aromatic and flavorful coffee.

(VII)Harvesting is done either by handpicking or by machine stripping. When done by hand, cherries are picked off the tree or from the ground. Since only the ripe coffee cherries are picked, each tree can be picked numerous times during a season. The stripping method strips the tree of all its cherries at once and is done when most of its cherries are ripe. Most coffee is still picked by hand. But the cherries are not what the coffee farmers are seeking. Rather, the prize is the twin coffee beans inside the coffee cherry. Sometimes there is only a single bean and when that happens, the bean is called a peaberry. The outside of the ripe coffee cherry is covered with thick skin. This skin can be red, or yellow or even brown and it encloses a layer of sugary, jelly-like flesh or pulp.

Anatomy of a coffee bean

The coffee beans are under the pulp, covered by a thin protective layer called the parchment. Inside the parchment there is yet another covering over the beans called the silver skin.

To be able to harvest the beans, the pulp, parchment and silver skin must be removed. are picked off the tree or from the ground. Since only the ripe coffee cherries are picked, each tree can be picked numerous times during a season. The stripping method strips the tree of all its cherries at once and is done when most of its cherries are ripe. Most coffee is still picked by hand. But the cherries are not what the coffee farmers are seeking. Rather, the prize is the twin coffee beans inside the coffee cherry. Sometimes there is only a single bean and when that happens, the bean is called a peaberry. The outside of the ripe coffee cherry is covered with thick skin. This skin can be red, or yellow or even brown and it encloses a layer of sugary, jelly-like flesh or pulp.

Párrafo.renglón	Frase verbal	Significado
VI.3-4	It takes 3 to 5 years for the plants to begin producing	Se toma de 3 a 5 años para que las plantas empiecen a producir
VII.1-2	When done by hand, cherries are picked off the tree or from the ground.	Cuando se hace manualmente, las cerezas son tomados de el árbol o de la tierra
VII.2-3	Since only the ripe coffee cherries are picked, each tree can be picked numerous times during a season	Ya que solo las cerezas de café maduro se toman, cada árbol se puede tomar numerosas veces durante una temporada
VIII.5-6	This is the way coffee has been processed for centuries.	Esta es la forma como el café se ha procesado por siglos
IX.1-2	A few hours after the cherries are harvested, the pulp is removed from the cherries.	Un par de horas después que las cerezas se cosechan, la pulpa es removida de las cerezas
X.1	Once the coffee beans have been processed, they are sorted by size and looks, then bagged ready for shipment.	Una vez que los granos de cafe han sido procesados, son ordenados por tamaño y apariencia, entonces son empacados y están listos para su envío

How coffee is processed

(VIII)Coffee cherries must be processed soon after harvesting to prevent the pulp from fermenting around the bean. There are two types of processing known as dry and wet processing. Dry processing is sometimes called "unwashed" or "natural" processing. Cherries are spread outside for 15 to 20 days.  The dried cherries are then hulled by hand or by machine, removing the dried out pulp and parchment. This is the way coffee has been processed for centuries.

(IX)The other type of processing is know as wet or "washed" processing. A few hours after the cherries are harvested, the pulp is removed from the cherries. The beans are then washed in a process that involves cycles of fermentation and rinsing. Small amounts of fermentation don't hurt the bean but softens the remaining pulp and skin, making them able to be easily rinsed off. This is a better type of processing because it causes less damage to the bean than dry processing.

(X)Once the coffee beans have been processed, they are sorted by size and looks, then bagged ready for shipment. Coffee beans that don't make the "grade" for export are normally used on a local basis. The most important step in getting coffee into your cup is the roasting. Roasting coffee is both an art and a science, requiring years of experience and the right type of roasting equipment.

(XI)Green coffee beans are roasted at temperatures ranging from 370 to 450 degrees for up to 20 minutes. During this time they lose 18 to 23% of their weight and increase in size by 35 to 60%. They change color from a light straw green color to medium brown or dark brown, depending upon the degree of roast.The bean splits open and brings out the rich aroma of the coffee.

(XII)Roasting is merely the "cooking" of the bean. How much the bean is roasted is what is called the degree of roast. The less it is cooked, the "lighter" or "milder" the roast. There are different terms used for the degree of roast. Some use the words Mild - Mild-Medium - Medium - Medium-Dark - Dark. Today, another common naming of roasting is after countries -- American roast, French roast, Italian roast, Turkish roast. These all go from light to dark, from mild in taste to down-right burnt tasting.

Párrafo.renglón	Frase verbal	Significado
XI.1	Green coffee beans are roasted at temperatures ranging from 370 to 450 degrees for up to 20 minutes.	Los granos de café verdes se tuestan a temperaturas que van desde los 370 hasta los 450 grados durante 20 minutos
XII.1-2	How much the bean is roasted is what is called the degree of roast.	Cuanto se tuesta el café es que se llama el grado de tostado

Instrucción: Contesta las siguientes preguntas de acuerdo al texto.

1.-¿Qué es más vendido que el café?

El petróleo

2.-¿En cuántos países se cultiva el café?

En más de 50 países

3.-¿Cuánto café se produce anualmente?

5,000,000 de toneladas

4.-¿Qué países son los principales productores de café en el mundo?

Brasil y Colombia

5.-¿Quién consume un tercio de la producción del café en el mundo?

Los americanos

6.-¿En qué latitudes se produce café?

Entre el Trópico de Cáncer y el Trópico de Capricornio

7.-¿Cuántas variedades de café existen y cuáles se cultivan?

Existen más de 60 variedades de café pero solo 2 se cultivan: Arabica y Robusta

8.-¿Qué información se relaciona con 3,000 y 6,000?

Elevaciones a la que se cultiva el café

9.-¿Cómo resumirías las características de la variedad “Robusta”?

Crece en elevaciones de 3,000 a 6,000 pies, es resistente y se produce en mayor cantidad

10. ¿Cuánto tiempo lleva producir café?

De 3 a 5 años

Instrucción: Resume el contenido de los apartados:

How coffee is grown

El proceso para generar café toma de 3 a 5 años con las condiciones climáticas apropiadas. El café tipo Arábica es común que se de en elevaciones altas. El proceso para cultivar el café se puede dar manualmente tomando las cerezas de los árboles o de la tierra. Los granos de café se encuentran bajo la pulpa, cubierta por una delgada capa llamada parchement, dentro de este se encuentra otra capa llamada silver skin.

How coffee is processed

Las cerezas cultivadas deben ser procesadas pronto previniendo que la pulpa se fermente. Existen 2 tipos de procesos seco y mojado en el primero se extienden las cerezas al exterior de 15 a 20 días en el segundo proceso se elimina la pulpa seca y el parchement. Otro proceso consta de, un par de horas después que las cerezas se cosechan, la pulpa es removida de las cerezas, después los granos se lavan en un proceso que involucra ciclos de fermentación y enjuague. Una vez que los granos de café han sido procesados se seleccionan por apariencia y tamaño y son empacados para su envío. Los granos verdes de café se tuestan en temperaturas que van de los 370 a los 450 grados, por hasta 20 minutos, durante el proceso pierden del 18 al 23 % de su peso y aumenta su tamaño. Cuanto se tuesta el café es que se llama el grado de tostado.