TheNestlé Coffeereport Faces Of Coffee
The Nestlécoffee reportFaces of coffee
ContentsiiPage 2iiThe changing world of coffeePage 10iiFrom cherry to cupPage 50ii1 Faces of coffeeThe future of the coffee world
2 Faces of coffeeThe changingworld of coffee
3 Faces of coffee
The changing world of coffeeiiCoffee price 1900–2003US cents/lb30025020015010050Millions of bagsRest ofthe world40.24 Faces of coffee60Rest ofthe ce: Nestlé Purchasing Department2002-20032000Worldwide Arabica production1990Source: McKinsey/Technoserve Study, 20041995Post-ICA ar trend70Price volatilityUntil the late 1980s, the green coffee market wasprotected from wide price swings by the InternationalCoffee Agreement (ICA), through which consumingand producing countries agreed on export quotas andprice bands for coffee. It had been established in the1970s after wide swings in prices. However, theeconomic clauses of the ICA collapsed in 1989 dueto systemic shortcomings, mainly as a result of thewithdrawal of support by the United States. Theconsequence was a more volatile market, in whichprices, after initially collapsing, reached levelswell above production costs by the mid-1990s.This was worsened by severe frost and droughtdamage to the Brazilian coffee crop in 1994, and theresulting shortage of supply pushed Arabica pricesto over USD 3 per pound by 1997.But by the end of the decade, export earnings hadbegun to slide – from USD 12.9 billion in 1997 to just193519301925Real price19201915190519101900Take any morning in London, Brussels or Paris. Millionsof people start their day with a cup of coffee. For some,a day without coffee is worse than a day filled with rain.From Western Europe to the Middle East, from Asiato Latin America, in busy urban cultures and in remoterural villages, this ritual is repeated throughout the day,providing enjoyment and sustenance. Today’sinternational coffee culture transcends the globe,transforming an ancient commodity into aphenomenon of the consumer age. Coffee brands,including the number one brand, Nescafé, arebecoming global icons.Meanwhile in Africa, Latin America and Asia, manycoffee farmers wake up to a starker reality. Green coffeeprices have plummeted so steadily over the past yearsthat what used to represent hope for a better life hasturned, for some, into a living nightmare. The slump incoffee prices has plunged many farmers into poverty.For some, the blow is partially shielded by incomefrom other crops. Some may work on large, modern,efficient farms, or may be making a decent livingselling high quality speciality coffee to the coffeeboutiques and companies like Nestlé Nespresso.But today, they are the minority.Why are so many coffee farmers in such a situationwhich is not of their making?
US cents/lb1201008060406050Rest ofthe world18.8302010Rest ofthe world17Brazil6.5Brazil9.3Vietnam11Vietnam 2.41992-1993Source: Nestlé Purchasing Department2002-20032000701990Millions of bags1995Invention of soluble coffee by NestléWorldwide Robusta production40198519801975196519701960Coffee 019001905Coffee productionSource: McKinsey/Technoserve Study, 2004USD 5 billion in 2002. Large parts of the Brazilian coffeesector had already begun to innovate with modernmethods of agriculture, producing at costs significantlybelow those of many small coffee farmers, and by thelate 1990s the supply of coffee had greatly increased.On the other side of the world, another major changewas taking place. In the 1990s, Vietnam transformeditself from a new entrant in the coffee market into theworld’s second biggest coffee producer, all in the spaceof less than ten years. While oversupply had taken aheavy toll on its rivals, the World Bank’s earlier forecaststhat Vietnam could become a mass exporter of coffeehad proved to be correct. Even its small cooperativesappear to be able to produce at lower cost than theircounterparts in much of Central America and Africa.This is by no means the first time the world has seenwide swings in coffee prices. The policy makers whoencourage coffee farming in Vietnam are as eager forforeign exchange as the Guatemalan government ofthe 1820s, which offered cash prizes to reward bumperharvests. The catalyst for industrialisation in nineteenthcentury Brazil was the collapse of its dynastic coffeetrading families, hurt by tumbling prices.However, the ability of large Brazilian farms, andother new entrants such as Vietnam, to grow coffeeat lower prices may have altered the economicfundamentals of coffee growing. This raises doubtsas to whether many small coffee farmers will be ableto compete in the coffee marketplace.The role of large coffee companiesThe contrast between the flourishing profits of coffeecompanies and the rising poverty among farmers hasmade headlines around the world. These arecontrasting aspects of the same global industry –disparate players linked in most cases only by theirdependence on the international coffee market.Yet the precise relationship between the boomingretailers of the developed world to the catastrophe ingrowing countries is difficult to trace. Blaming bigcompanies for the predicament of poor farmers is arecurring feature of campaigns highlighting the coffeecrisis – but it is a difficult argument to sustain.To a significant extent, the forces which weigh on thecoffee market are the same now as ten or eventwenty years ago. Prices reflect the balance of supply5 Faces of coffeeCoffee production vs consumption
The changing world of coffeeiiAverage production cost (US cents/lb) 1996-20011008060402002-2003 production(millions of bags)Source: Nestlé Purchasing Department and McKinsey/Technoserve Study, 2004Colombia11.3mCostEl a RSa iclva a 2do .0r1 m.4m20India1Ho Peru .7 mnd2ura .8 msEthiop 2.7 mia3.0MexmicoGu3.9atemmala4.1mEliminating trade barriers for other commoditiesThe increase in consumption of coffee provides somegood news for the farmers, but it is not enoughto solve the crisis. Some 111 million bags of greencoffee were produced in 2002/2003 but only 109 millionbags were consumed. Existing stockpiles alreadycorrespond to half a year’s production and somethingclearly needs to be done at production level.Coffee has a good claim to be the world’s secondmost important agricultural commodity. Up to25 million people depend on it, the vast majoritybeing smallholders in developing countries. Exportearnings play a vital part in servicing foreign debt:on the International Monetary Fund’s list of HighlyIndebted Poor Countries, 24 are significant coffeeproducers. Because these exports go to middleor high-income countries, coffee facilitates the transferof wealth.Production costs for Arabica coffeeBrazil 32.4m6 Faces of coffeeand demand, adjusted for variations in quality andclimate, the estimated size of stockpiles and the impactof regulation. Companies have realised that they aresitting with a commodities crisis and there is only somuch that they can do.As a positive step, producer countries are beingencouraged to add value by processing greenbeans at home. Better still, some soluble coffeemakers are manufacturing at source – highlightingthe divergent interests of countries with thepotential to export and those dependent solelyon primary crops. For example, Nestlé currentlyproduces about 55% of its soluble coffee indeveloping countries despite escalating tariffsin industrialised countries, thus contributing to theindustrialisation of local economies. This is themost valuable economic contribution a multinationalcan make in developing countries, whatever thecoffee price.But the most direct positive impact of coffeecompanies is to promote consumption. In particular,a combination of new technology and innovativemarketing has fostered a vast diversity of solublecoffees. Over the past decade, industry-wide salesof soluble coffee have risen 35% – twice the ratefor other coffee types. Nescafé alone has increasedsales by 40%, with over 128 varieties.
Average production cost (US cents/lb) 1996-2001100806040Source: Nestlé Purchasing Department and McKinsey/Technoserve Study, 2004IndonesiaTh5.8ailmaCa In nd 0me dia .9mro 2Cô Uga on .9 mn 1ted’I da 2 .0 mvoire .7 m2.5m11.0mVietnam2002-2003 production(millions of bags)Brazil 9.3m20Proposed alternative mechanismsSome non-governmental organisations (NGO)advocate the destruction of existing coffee stocks.Several Latin American countries have alreadydestroyed low-grade coffees, hoping to create ashort-term stimulus in a sinking market. Such anartificial approach lacks a long-term view. Destroyingstocks will certainly drive prices up. But it will do sowithout improving the market balance. Farmers willkeep producing too much coffee – and will evenproduce more as the prices are higher – and more stockdestructions will be needed over following years.Such a mechanism would give the wrong messageto the farmers. It is necessary to tackle the cause ofthe problem, not tinker with its symptoms.Shortening the supply chain is a way of helpingcoffee farmers. Fair trade coffee, for example, setssocial criteria and secures a guaranteed minimum pricefor the farmers’ cooperatives while encouragingsolidarity between small farmers and coffee drinkersin the developed world. However, over the longer term,such guaranteed minimum prices could have thecounterproductive effect of drawing farmers back intothe market. This would lead to increased production,pushing commercial prices lower.In fact, the most efficient way of shortening thesupply chain is for roasters to buy directly from thefarmers, who can then retain more of the price thosecoffee companies pay for green coffee. This solutionhas the advantage of not distorting the marketmechanisms, and is therefore applicable to themainstream. In the industry, the largest direct buyer7 Faces of coffeeMuch of this geo-political significance hasbeen acquired by default. If tariff barriers andsubsidies, which distort trade in other goods suchas sugar or manufactured items, were removed,coffee would matter less. Instead, protectionisttrade policies in the United States and Europe havebeen entrenched.Given these subsidies, it is not economicallyviable for farmers to produce sugar or soya bean: theprices on the world markets are way below productioncosts, even for developing countries. Liberalisation inthat sector is urgently needed if farmers are to be ableto make decent incomes.Production costs for Robusta coffee
The changing world of coffeeiiof green coffee is Nestlé. With 110 000 tonnes boughtvia this channel, it covers 14% of Nestlé’s needs.But it is unrealistic to believe that this model couldbe applied to a significantly larger proportion ofa roaster’s purchases, as it is only possible in coffeegrowing countries where there are already largeprocessing plants.8 Faces of coffeeQuality improvement is an efficient approachOne reform strongly advocated by the InternationalCoffee Organisation and by a number of roastersincluding Nestlé is to drive up prices by improvingquality. The ICO has passed a resolution (407) to thiseffect. It sets quality levels below which green coffeeshould not be exported. Carefully and well preparedcoffee that is presented for purchasing with thedefective beans removed, and free of foreign material,will result in a higher price for the farmer due to itssuperior quality. It is a good first step, but further workon quality should be done.Farmers sometimes need support to improve quality.This is an area in which governments, internationalorganisations, companies and NGOs can collaborate.Initiatives are already in place, in particular amongindustry members and development agencies. Butmore work needs to be done on that level, in particularby governments in producing countries which shoulduniformly adopt the same methodology and processwhen determining these quality standards. This is alsoan area in which companies can play a positive rolethrough technical assistance to the farmers.The futureToday, producers are grappling with the rigours ofa new coffee growing revolution. More aggressivemanagement has transformed traditional estates intolarge scale, low cost agribusinesses. These havea role to play in alleviating poverty and creating newkinds of jobs – many of them in offices and distribution,rather than fields. The trend cannot be reversed.New industry means new opportunities for some,but not for all. The modernising coffee business willno longer support 25 million small farmers. In the main,they have relied on coffee for so long only becausemany are barred from finding livelihoods elsewhereby tariff barriers and agricultural subsidies in thedeveloped world. International organisations,companies and NGOs must work together to helpgovernments and politicians understand that thebrunt of famine and poverty will fall most heavily onthose who depend most on growing low-grade cropsunless, and until, a more liberalised system of worldtrade allows them a viable alternative.
9 Faces of coffee
10 Faces of coffeeFrom cherryto cup
11 Faces of coffee
From cherry to cupiiFrom cherry to cup: the process 1 2 3 8 (1) In order to get a goodquality coffee, it is important togrow the appropriate varieties.Researchers around the globeare working on improving thecharacteristics of coffeevarieties. (2) Seedlings ofnew improved varieties arethen mass-produced to bebought by or given to farmers.(3) It takes on average three tofour years for a coffee tree toreach maturity and bear fruit.(4) The cherries develop slowly,turning light green to brightred as they ripen over aperiod of about nine months.The coffee is usually picked12 Faces of coffee16910411 1817by hand. (5) Inside eachcherry are two coffee beans.Once harvested, the beansmust be separated from theskin, pulp and parchment thatsurround them. This is doneby one of two alternativemethods. (6) In dry processing,the cherries are first dried bythe sun on the ground or ontables. (7) In wet processing,the skin and the pulp of thecherries are removed by asuccession of mechanicaland watery treatments,producing parchment coffee.(8) After the coffee is dried,the parchment which remains
5 6 7 12 13 14 on the bean is removed bya hulling machine. Finally, thehulled coffee beans aresorted by hand or machine toremove stones or other foreignmatter, and defective beans.(9) This results in what is calledgreen coffee. (10) A strictcontrol of the green coffeehelps to monitor the qualityof the exported beans.(11) The coffee is then storedand (12) traded in futuresmarkets. (13) Once purchased,it is shipped to the factory.(14) There it is roasted.(15) That is the end of theprocess for roast and groundcoffees. (16) In the caseof soluble coffees, a longermanufacturing processinvolves an extraction anddrying process to obtain(17) soluble coffee powder.(18) After a final qualitycontrol, (19) the coffee is filledin jars and (20) distributedto (21) coffee shops andretailers. (22) Then only, itcan be consumed bymillions of people aroundthe world.192021152213 Faces of coffee
From cherry to cupiiWhat can be done to help coffeefarmers improve their incomes?14 Faces of coffeeCoffee is enjoyed all around the world. The “dailycup” is a ritual for many, the first thing we doevery morning. In fact, it would be hard to find ahome or an office that doesn’t own a jar ofcoffee. Drinking coffee is a truly global pastime.But how much do you know about thismost important drink? Have you ever wonderedhow the coffee in your cup came to be there?This is the story of the chain of eventsthat turns coffee cherries into a beverage thatis enjoyed by millions of people throughoutthe world.It is also the story of the people – and thecommunities – behind that process, and howNestlé works with them to improve their results.Around the world an estimated 25 millionfarmers make all or part of their income fromgrowing coffee. In addition to them, millions ofother people depend on the global coffeeindustry for their livelihoods. These are theindividuals who link the coffee chain together.Nestlé’s coffees are sourced inimost growing-countriesiCoffee – the world’s second mostimportant agricultural commodity –has its origins in Africa.It grows best in the “coffee belt”,a region of the world that straddlesthe equator between the tropics ofCancer and Capricorn.For many of the countries in thebelt, coffee is a valuable export.For some of the communities withinthese countries, producing coffeeis the primary economic activity.The vast majority of coffeefarmers – some 80% – aresmallholders owning a few hectaresof land or less. For many of thesefarmers, growing coffee representstheir only source of income.Nestlé is a regular buyer of coffeeproduced in most of the coffeegrowing countries.
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From cherry to cupiiImproving the quality ofcoffee trees through researchA high yield of quality coffeecherries depends on having diseaseresistant, healthy coffee plants.Scientific research into theimprovement of these plants ishelping farmers to secure a greateryield and a higher quality crop,which means they can earn morefrom growing coffee.Research has developedmultiplication techniques – suchas somatic embryogenesis – thatenable specific high quality coffeevarieties to be reproduced in bulk.16 Faces of coffeeThe improvementof coffee plantshelps farmersto produce betterquality coffeeNestlé supports researchion coffeeiThe Nestlé Research Centrein Tours, France, has pioneeredresearch to improve coffeecultivation around the world.Working alongside partnerinstitutes in coffee producingcountries, it has developedtechniques to cultivate coffee plantsthat are adapted to particularenvironments and soils.It also conducts studies to controlthe diseases and pests that destroyfarmers’ crops and livelihoods.Working in collaboration withseveral coffee producing countries,Nestlé has established a collectionof 250 proven high quality coffeevarieties from around the world.These are offered free of chargeto the countries that have participated in the project, enabling themto conduct plant improvementprogrammes using the best varietiesfor their climate and conditions.In Mexico, for example, INIFAP,an agency of the Mexican government specialised in agriculturaldevelopment and partly funded byNestlé, has set up a multiplicationprogramme for the large scaleproduction of high quality andproductive Robusta coffee plants.These are supplied free of chargeto Mexican coffee farmers, helpingthem to become more competitiveand to produce coffees thatcorrespond to Nestlé’s factoryneeds. This guarantees a buyerfor their harvest.Dr. Alfredo ZamarripaiINIFAP InstituteiChiapas, MexicoiAlfredo Zamarripa is responsiblefor industrial crops at the INIFAPInstitute in Chiapas, Mexico.“I carried out practical researchfor my PhD in France with theNestlé Research Centre. It wasmy supervisor who suggested thatwe might start a project based onmy research here in Mexico. Wehad a meeting and very quickly weagreed on the different areas ofresearch for this project.“The result of those years ofcollaboration is that we obtainedeight selected clones that havea very high industrial quality, areresistant to disease, and have theability to produce a yield four timesin excess of normal production.“It makes me very happy to beinvolved in this line of work. I knowthat this project is going to be animportant contribution to helpingthe coffee farmers of Mexicoovercome the current crisis. Thetechniques we have developed herewill enable farmers to produce ahigher quality crop and earn more.“I am a coffee farmer myself.I think this is important. If you arejust a scientist, it’s possible to losetrack of the full picture of thecoffee cycle. But when you are afarmer yourself, and you know theproblems they experience, it’smuch, much easier to understandjust what the farmer needs andhow technology can support him.”
17 Faces of coffee“When you are a farmeryourself, it is much, much easierto understand what the farmerneeds and how technologycan support him.”Dr. Alfredo Zamarripa
From cherry to cupiiDeveloping disease resistantand productive coffee trees18 Faces of coffeeBayetta BellachewiCoffee and Tea ResearchiProgramme Co-ordinatoriJimma Research CentreiEthiopiaiBayetta Bellachew has beenworking at the Jimma ResearchCentre for 23 years. He obtainedhis PhD in Plant Breeding atImperial College at Wye, Universityof London. He developed thepromising Aba Buna coffee varietyat the Jimma Research Centre.“Here, at the research centre,we have launched a programmeaimed at gathering and describingthe various Ethiopian coffee typesand develop improved varieties.Arabica coffee comes from Ethiopiaand grows wild in our forests. Whatwe aim at doing is to identify thevarieties that are best for cultivation.“Ethiopian growers cannot affordpesticides and fungicides. It istherefore vital for them that weprovide them with coffee varietiesthat are pest and disease resistant.Another crucial aspect for ourfarmers is productivity. As they areall smallholders, they need to havehigh yielding plants that will enablethem to have a sufficient income.“But with the low coffee prices,we have realised how important it isthat we put an emphasis on thequality of the coffee that isproduced. A high quality coffee willhave a better market value andwill enable farmers to improve theirrevenue. So we are now alsofocussing our research on thisaspect.”Coffee needs to be adapted to itsenvironment, and this needs to betaken into account in the researchcarried out by the research centre.“A variety that performs well inHarar might be less productive inSidamo or here in Jimma. That iswhy we have opened sub-centreselsewhere in the country in order totest the coffee varieties in otherenvironments. That way, theadaptability, productivity and qualityat each location can be monitored.”The Jimma Research Centre hasachieved a number of scientificsuccesses over time. One of them isthe development, over the pasttwenty years, of the Aba Bunacoffee variety, a hybrid obtainedfrom two Ethiopian varieties.“Aba Buna is a very productivecoffee that also has a goodresistance to coffee diseases andtoday the multiplication process willbegin as soon as the appropriatetechnology is put in place, in orderto supply it to the Ethiopiangrowers.“Now that we have started acollaboration with Nestlé’s researchcentre in Tours, we believe that wewill be able to perform better in ourresearch. Their experience in thatfield, as well as their financialcontribution will be a great supportfor us. By improving the Ethiopianfarmers’ planting material andprocessing practices, we will helpthem to perform better in the worldmarket.”The JimmaResearch Centrefocuses ondeveloping highquality coffeeplants
19 Faces of coffee“By improving the Ethiopianfarmers’ planting material andprocessing practices, we willhelp them to perform betterin the world market.”Bayetta Bellachew
From cherry to cupiiProviding farmers withbetter coffee plants20 Faces of coffeeTwo main types of coffee are growncommercially: Robusta, whichoriginates from Central and WesternAfrica, is now mainly grown inVietnam, Brazil, Indonesia, Uganda,Côte d’Ivoire and India.Arabica, which derives fromEthiopia, is today principally grownin Brazil, Colombia, Mexico, CentralAmerica, Peru and East Africa.World supply is currently about60% Arabica and 40% Robusta.The different varieties of coffeeare each suited to certain climaticand soil conditions. Even within aparticular country or region, certaincoffee plants will produce greaterquality and yields than others.Micaela Sanchez FloresiFarmeriLa Victoria, MexicoiNestlé provides best qualityicoffee plantsiNestlé provides high quality coffeeplants free of charge or at costto coffee growers through projectsin a number of countries.This allows farmers to growvarieties adapted to theirenvironments and soils. It helpsthem improve the quality and yieldof their coffee.SomjadeSimchaluen isone of the Nestléagronomists whoprovide seedlingsto coffee farmersin ThailandMicaela Sanchez Flores is a farmerat La Victoria communal coffee treenursery in the Tezonapa region ofMexico, where Nestlé has initiateda number of projects to supportcoffee farmers.At the nursery, Micaela SanchezFlores and other local coffee farmersare tending Robusta coffee saplingsto prepare them for transfer to theirfields. The saplings were grownfrom seeds from the INIFAP Institutein Chiapas, Mexico, and werespecially selected for planting in theTezonapa region.Nestlé funded the constructionof La Victoria nursery. In return fortheir work in tending the coffeesaplings, the farmers receive themature plants free of charge. Theyare also paid a small salary by themunicipal authority.“I have already replaced halfa hectare of my coffee plantationwith plants from this nursery.I understand that these plants areexpected to produce better qualitycoffee cherries. Obviously, thatwill be a help to us during thesedifficult times.“I am optimistic about thisproject. It’s a positive thing for usright now.”
21 Faces of coffee“We hope to see an increasein the quality of the cherriesand therefore a higher price.”Micaela Sanchez Flores
From cherry to cupiiOffering free assistanceto coffee farmers22 Faces of coffeeFor many coffee farmers, theagricultural techniques they usehave been passed on fromgeneration to generation. Thesefarmers may not have had anopportunity to benefit frominstruction in more advancedfarming skills.By learning new harvesting andprocessing techniques, farmers canimprove the quality of their coffee.One example is the use of waterflotation to separate good and badquality cherries. This leaves farmerswith a crop of a consistently highquality, which can then be sold fora higher price.Farmers can also benefit frominstruction in the use of compost toreplace fertiliser. This reduces theircosts whilst protecting theirland and promoting sustainableagriculture.Nestlé works closely withicoffee farmers to help themiimprove their cropsiNestlé runs three Experimental andDemonstration Farms, in China,the Philippines and Thailand.On each of these farms,agronomists from Nestlé’sAgricultural Services Departmentprovide technical assistance andadvice to farmers. Their advicehelps the farmers to farm moreproductively, and it helps Nestléto secure a future supply of highquality coffee for its factoriesaround the world.Nestlé also supports a CoffeeTraining Centre in Ethiopia.Advice provided by Nestléagronomists is free and there isno obligation on the farmer to thensell his coffee to Nestlé.Using compostis an efficient wayto reduce costs
“Coffee farmers can derive moreincome from coffee and have amore comfortable life.”Mheuyhi AbegooMheuyhi AbegooiNestlé Experimental andiDemonstration FarmiDoi Tung, Thailandi23 Faces of coffeeMheuyhi Abegoo has been workingin Nestlé’s Doi Tung Experimentaland Demonstration Farm (E&DFarm) since its creation fourteenyears ago. She looks after the Farm’scoffee plantation and garden. Forher, working at the Farm is a goodway of supplementing the incomeshe gets from her coffee andlychee farm.“By working here, I also gainknowledge of how to grow mycoffee more productively.”The Doi Tung E&D Farm assistsfarmers to improve their techniquesfor growing Arabica coffee. Up to600 coffee growers receive practicaltraining and tuition at the Farmeach year.“I really like the concept of thisFarm, it gives people from the hilltribes of northern Thailand anopportunity to improve their coffeecultivation. This way, they can derivemore income from coffee and havea more comfortable life.”
From cherry to cupiiInforming farmerson better coffee cultivationOrn-lamai SiriporniFreelance JournalistiChumphon, Thailandi24 Faces of coffeeOrn-lamai Siriporn is 35 years old.She is a freelance radio presenterand journalist.Once a week on the ChumphonMeteorological Radio Stationshe presents a radio programmeproviding technical assistanceto the area’s coffee farmers.“It’s a real challenge for me topresent this programme, butI accepted the job because I knowthat it helps the farmers in myregion. If they apply the advicegiven in my programme, they canimprove the quality of their coffeeand earn more.”Nestlé founded and funds thisradio programme. The company’sagronomists help Orn-lamai Siripornto prepare the broadcasts and areregularly interviewed on the show.“Every week we broadcast adiscussion interspersed with music.The combination of music anddiscussion makes the programmeentertaining and informative.Our one-hour long programmeis broadcast weekly throughoutthe year.”For the last six years, theprogramme has been broadcaston two radio channels, reachingsome 5000 farmers. However,in June 2003, a third radio stationagreed to broadcast the showand it now reaches all of Nestlé’s16 000 suppliers and other farmersin the region.“The great thing about thisprogramme is the response itgenerates from farmers. Every weekfarmers call the radio stations toget advice, or simply to inquireabout something we discussedon the show. Some farmers just callto thank us.”Once a weeka programme oncoffee growingis broadcast onradios in southernThailandSomjade Simchaluenis a Nestlé agronomistwho providestechnical adviceon the ChumphonMeteorological RadioStation
25 Faces of coffee“Every week, farmers call the radiostation to get more informationon coffee cultivation.”Orn-lamai Siriporn
From cherry to cupii26 Faces of coffeeImproving post-harvest processesCoffee needs to go through anumber of post-harvest processesto convert it from fresh coffeecherries to green coffee beans.Each coffee cherry contains twobeans that must be separated fromthe skin, pulp and parchment thatsurround them.In dry processing, the cherries arefirst dried by the sun. This can alsobe done in special machines. Oncedry, the cherries are fed into hullingmachines to remove the husk andleave just the be
recurring feature of campaigns highlighting the coffee crisis – but it is a difficult argument to sustain. To a significant extent, the forces which weigh on the coffee market are the same now as ten or even twenty years ago. Prices reflect the balance of supply 60 80 100 120 40 Coffee production Coffee consumption Invention of soluble coffee .
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drink coffee, coffee samples based on each of the following six brewing methods were analysed: Filter coffee brewed coffee maker, French press coffee, boiling coffee, coffee brewed in mocha pot, home-brewed espresso and espresso from cafes. The water used f
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Roasted coffee beans prepared by roasting green coffee beans from coffee tree fruits. This category also includes coffee products prepared by grinding these roasted beans. 0901.21-000 0901.22-000 Instant coffee Coffee in soluble powder, granules, and other solid forms prepared by drying extracts of roasted coffee beans. 2101.11-210 2101.12-121 .
Tulang hyoid (1) bersama dengan cartilages menyusun rangka dari larinx. Hyoid terletak pada dasar lidah dan melekat pada dasar tl tengkorak (skull) dengan bantuan ligaments. Source: Wesley Norman, PhD, DSc (1999 ), Homepage for the Anatomy Lesson.html . THE STERNUM STERNUM (1) : berbentuk palang terletak di tengah dada. Bersama dgn tulang rusuk (rib) menyusun rongga Thorax. The sternum .
