भारतीय कफीलाई नेपाली भन्दै बिक्री

राजेश बर्मा, http://annapurnapost.com/news/75912, आइतवार, साउन ८, २०७४  

काठमाडौं : भारतबाट आयात गरिएको कफीलाई स्वदेशी ब्रान्डभन्दै बिक्री भएको पाइएको छ । केही ठूला व्यवसायी र बिचौलियाको मिलेमतोमा गुणस्तरहीन भारतीय कफीलाई ‘नेपालमै उत्पादन’ भएको भनेर बिक्री गरिएको हो ।

भारतबाट आयातित ग्रिन बिन्स नेपालकै उत्पादन भनेर सस्तो मूल्यमा बिक्री हुन थालेपछि स्वदेशी कफीले बजार पाउन छाडेको छ । उपत्यकाका ठूला कफी सपदेखि पोखरामा कफी माफियाले पनि भारतीय कफीलाई स्वदेशको उत्पादन भन्दै बिक्री गर्दै आएका छन् । यस विषयमा राष्ट्रिय चिया तथा कफी विकास बोर्डलाई पनि जानकारी भइसकेकोे छ । तर, बोर्डले हालसम्म दोषीलाई कारबाही गर्न सकेको छैन ।

स्रोतका अनुसार भारतीय र नेपाली व्यवसायीको एउटा गिरोह नै यो काममा सक्रिय छ । यस्तो गिरोहले आयात गरिएको एक किलो तयारी कफीलाई अन्तिम मूल्य ६ सय रुपैयाँमा बिक्री गर्दै आएको छ । यो काममा तीनदेखि चार तहसम्म माफिया सक्रिय छन् । एउटाले भारतबाट आयात गर्ने, आयातित कफीलाई अर्कोले खरिद गर्ने, तेस्रोले खरिद गरी चौथोलाई जिम्मा लगाउने र चौथोले बजारीकरणको काम गर्दै आएको छ । ‘अन्तिम मूल्य ६ सय रुपैयाँमा बिक्री हुने यो कफी निकै कम मूल्यमा भारतबाट आयात हुँदै आएको यसैबाट प्रस्ट हुन्छ’, स्रोतले भन्यो, ‘सस्तोमा आयात हुने कफीको गुणस्तरबारे यसबाटै अनुमान गर्न सकिन्छ ।’

भारतीय कफीको बिगबिगीका कारण नेपाली किसानले उत्पादन गरेका अर्गानिक कफीले बजार पाउन प्रतिस्पर्धा गर्नुपरेको छ । भारतीय कफी पोलिस र रोस्ट गरी तयारी अवस्थामा पाँच सयदेखि ६ सय रुपैयाँ प्रतिकिलोमा बजारमा बिक्री भइरहेको छ । नेपाली किसानले लागत मूल्यअनुसार कच्चा कफी (ग्रिन बिन्स) प्रतिकिलो पाँच सयदेखि ६ सय रुपैयाँमा बिक्री गर्छन् । एक प्रतिष्ठित कफी व्यवसायी भन्नुहुन्छ, ‘त्यही मूल्यमा भारतबाट आयातित तयारी कफी पाइने भएपछि सबैले भारतकै कफी खरिद गरी व्यावसायिक प्रयोजनमा खपत गर्दै आएका छन् । यसबाट नेपाली किसानलाई सोझै घाटा भएको छ ।’

किसानमात्र हैन ठूला कफी व्यवसायीलाई पनि अहिले भारतीय कफीका कारण पिरेको छ । आठ सयमा खरिद गरी आवश्यक प्रशोधन गरेर तयार गरेको कफी किलोको एक हजार दुई सयमा बिक्री हुँदै आएको भए पनि अहिले बजार पाउन छाडेको व्यवसायीको दाबी छ । कफी उत्पादक महासंघले पनि नेपालमा पछिल्लो समय भारतीय कफीलाई नेपाली नाम दिएर बिक्री वितरण भइरहेको जानकारी दिनुभयो । महासंघका अध्यक्ष श्याम भण्डारी भन्नुहुन्छ, ‘हाम्रो जानकारीमा पनि यो विषय वस्तु नपरेको होइन । यसरी आयातीत कफी नेपाली बजारमा बजारीकरण हुनु, नेपालको उत्पादन भनेर अन्य मुलुक निर्यात गर्नु भनेको नेपालकै कफी क्षेत्रलाई बदनाम गर्नुजस्तै हो ।’ महासंघले यस विषयमा गहन अध्ययन गरी दोषीलाई कारबाहीको दायरामा ल्याउन टोली परिचालन गर्न लागेको जानकारी दिएको छ ।

वरिष्ठ कफी व्यवसायी कृष्ण घिमिरेले नेपाली कफी उत्पादन नभएको समयमा आयात गरी नेपालकै उत्पादन भनी बिक्री हुँदै आएको आफूले पनि सुनेको जानकारी दिनुभयो । राष्ट्रिय चिया तथा कफी विकास बोर्डका कार्यकारी निर्देशक शेषकान्त गौतमले भारतीय कफीलाई नेपाली भनेर बजारमा बिक्री भएको विषय यथार्थ भएको जानकारी दिनुभयो । ‘यो विषयमा हामीकहाँ पनि गुनासो आएको छ’, गौतमले भन्नुभयो, ‘व्यवसायीको यही प्रवृतिका कारण अन्ततः स्वदेशी कफीलाई हानि पुग्छ । यो समस्या समाधानका लागि सीमा क्षेत्रमा रहेका क्वारेन्टाइन कार्यालयको ध्यानाकर्षण पनि गराएका छौं ।’

क्वारेन्टाइन कार्यालयबाट समस्या समाधानको विषयमा खासै प्रगति नभए पनि बोर्डले बुधबार नै कफी किसान, कफी व्यवसायी, कफी आयात र निर्यातकर्तालाई बोलाएर सर्वपक्षीय बैठक डाकेको छ । बैठकबाट ठोस निश्कर्ष निकालेर समस्या समाधानका लागि बोर्डले कृषि विकास मन्त्रालयको ध्यानाकर्षण गराउने तयारीसमेत गरेको छ ।

अन्तर्राष्ट्रिय बजारसँगै स्वदेशी बजारमा नेपाली कफीको ठूलो माग भए पनि हाल नेपालको कूल मागको करिब आठ प्रतिशतमात्रै कफी उत्पादन हुँदै आएको छ । बोर्डका अनुसार नेपालमा दुई हजार ६ सय १८ हेक्टरको क्षेत्रफलमा वार्षिक २९ करोड ७५ लाख मूल्यको चार सय ३४ मेट्रिक टन कफीको ग्रिन बिन उत्पादन हुन्छ । स्वदेशी बजारमा आठ हजार मेट्रिक टन कफीको माग छ । यसमध्ये करिब ५० प्रतिशत अर्थात् १४ करोड ८७ लाख मूल्यको एक सय १२ मेट्रिक टन निर्यात हुन्छ ।

-केही ठूला व्यवसायी र बिचौलियाको मिलेमतोमा गुणस्तरहीन भारतीय कफीलाई ‘नेपालमै उत्पादन’ भएको भनेर बिक्री गरिएको हो ।
गिरोहले आयात गरिएको एक किलो तयारी कफीलाई अन्तिम मूल्य ६ सय रुपैयाँमा बिक्री गर्दै आएको छ ।
– भारतीय कफीका कारण नेपाली कफीले बजार पाउन छाडेको छ ।

बोर्डको आँकडाअनुसार नेपालमा सबैभन्दा बढी भारतबाट प्रशोधित तयारी कफी आयात हुन्छ । ब्राजिल, पेरु र चीनबाट पनि कफी आयात हुँदै आएको छ । गत आर्थिक वर्ष २०७२÷०७३ मा पाँच करोड ५५ लाख मूल्यको एक सय ११ मेट्रिक टन कफी आयात भएको थियो । चालू आर्थिक वर्षको ११ महिनामा चार करोड ४७ लाख मूल्यको ९० हजार तीन सय ३२ मेट्रिक टन कफी आयात भएको छ ।

कफी उत्पादनमा कमी

अर्घाखाँचीः अर्घाखाँचीमा कफी उत्पादनमा कमी आएको छ । तीन वर्ष पहिला १८ टन कफी उत्पादन भएकामा गबारोले बोट मरेपछि गत वर्ष उत्पादन घटेर ६ टनमा झरेको जिल्ला कफी व्यवसायी संघका कोषाध्यक्ष तथा कफी कृषक पुस्करनाथ बन्जाडेले जानकारी दिनुभयो । बजारको सुनिश्चितता, राम्रो आम्दानी र खेती गर्न सजिलो भएकाले अर्घाखाँचीका कृषक कफीखेतीमा आकर्षित भएका थिए ।

उत्कृष्ट मानिने अर्घाखाँचीको कफी उत्पादनमा पछिल्लो तीन वर्षदेखि कमी आएको हो । वार्षिक झन्डै १२ टन कफी उत्पादनमा कमी आएको छ । २०६९ सालभन्दा अगाडि १६ टन कफी उत्पादन हुँदै आएको थियो । गबारो कीराले कफीका बोट ध्वस्त पारेपछि कफी पकेट क्षेत्रका रूपमा रहेका किमडाँडा, ठूलापोखरा, वाङला, बल्कोट, धारापानी गाविसमा उत्पादनमा कमी आएको हो ।

अर्घाखाँचीमा २०५८ सालदेखि कफी व्यवसायी संघ स्थापना गरी व्यावसायिक खेती सुरु गरिएको हो । ०६०÷६१ मा जिल्लाका १८ गाविसमा ४१ समूह गठन गरी एक हजार एक सय ६५ सदस्य निर्माण गरिएको बजान्डेले बताउनुभयो । अर्घाखाँचीमा उत्पादन भएको अर्गानिक र पार्चमेन्ट कफी कोरिया, अमेरिका र जापान निर्यात हुँदै आएको छ । जिल्ला कफी व्यवसायी संघले सघाउँदै संकलन गरिदिएपछि नेपाली कफीको विदेशमा बजारीकरण हुँदै आएको हो ।

नेपालमा केही वर्ष पहिले भएको ३२ देशका कफी व्यावसायीको तालिममा अर्घाखाँची र गुल्मीको कफी अन्य ठाउँको भन्दा स्वादिलो भएको तालिममा सहभागी बजान्डेको भनाइ छ ।

विश्व बजारमा नेपाली कफीको माग बढेसँगै कफी खेतीलाई व्यवस्थित गर्न नेपाली कफी कृषक लागिपरेका छन् । अर्घाखाँचीमा १.०९ हेक्टरमा कफी खेती हुँदै आएको कृषि विकास कार्यालय अर्घाखाँचीले जनाएको छ । गबारो कीरा नियन्त्रणका लागि प्रयास भइरहेको जिल्ला कृषि विकास कार्यालय अर्घाखाँचीका प्रमुख जगनान्थ तिवारीको भनाइ छ ।

Source: http://annapurnapost.com/news/75912

Limited-Edition Nepalese Coffee

Only fifty bags available of our Nepal Coffee…
 
Thanksgiving Coffee Company
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Nepalese Coffee

Limited-Edition Nepalese Coffee

Medium Roast Micro-Lot

 

We are excited to announce a very special single-origin coffee, that will only be available for a limited time. This coffee is grown in the Himalayan Mountains, and Thanksgiving Coffee is one of the few coffee roasters in the US to source beans from this country. Introducing:
Coffee from the Greenland Organic Farm in Nepal.

We have a very limited amount (only fifty bags!) of this coffee right now, and it WILL be sold out soon. This is a pre-order, as all of the coffee will be roasted, packaged and shipped on July 24.

There is something special about tasting coffee grown in the Himalayas. Find out for yourself…

Rich and velvety with underlying hints of raisin.

12oz bag$23

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Nepalese Coffee

Thanksgiving Coffee History at Origin

A Story of Nepal from Paul Katzeff

 

In 1998, I was in Nepal. I was there because USAID offered me a free trip, provided I completed their mission.

The mission: to assess the coffee world in Nepal, from the farm to the cup. Nepal had some history in coffee production but it was in the distant past. Not much was known about Nepal’s coffee experience in 1998 – so they sent me to find out.

I was set down in a small city called Tenzen. I was housed in a small hotel in the foothills at about 5,000 feet above sea level. From my window I could see five 20,000 foot mountain peaks all lined up, covered in snow, and glowing golden in the late afternoon sun.

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Origin Specifics

Varietal: Bourbon, Typica
Altitude grown: 1,300 – 1,550 meters
Processing: Wet Processed
Producer: Greenland Organic Farm
Coffee in Nepal
Coffee Cherries in Nepal
Nepal Children
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Nepal Coffee in US

   
nepal-coffee-beans

Nepal Coffee Limited-Edition

 
Price: $23.00
Sold Out
 
 

 

WOW! We sold out in under twelve hours! If you’re interested in having first access to other limited-edition or single origin coffees, consider signing up for our Roastmaster’s Select Coffee Club! Club members get a chance to try the most exclusive coffees that come out of our Roastery.

You can also sign up for our Single Origin Coffee Club. Members of this group receive our Latest Arrival, and are able to taste a new single origin coffee every month from across the globe.


Rich and velvety with underlying hints of raisin.

OK Kosher

This is a pre-order for our all-new Nepal Coffee! We have exactly fifty bags of our limited-edition Nepal Medium Roast, and as one of the few coffee roasters in the states (and the world) selling this coffee online, we are extremely excited about it.

This coffee will be roasted, packaged and shipped on Monday, July 24th. Your bag of coffee from Nepal will be as fresh as they get! If you include other items with this order, they will NOT be shipping until July 24th.

Every 12oz bag of Nepalese Coffee will come with a cupping card for scoring, and a pamphlet of photos and information from the Nepal coffee farm where we sourced these beans.

Order today, because these Nepalese coffee beans will be gone in a flash!

Nepalese Coffee Beans

Shade grown on the foothills of Mt. Manaslu, our Nepalese Coffee is grown at one of the highest elevations in the world – away from the main coffee growing belt. The freezing temperatures of the Northern Himalayas cause the coffee to mature more slowly, producing harder and more flavorful himalayan coffee beans.

Himalayan Coffee Beans

Himalayan Coffee Beans

Grown with organic and eco-friendly practices by small farmers, the processing for this coffee from Nepal is done in the traditional way of selective hand picking of fully ripened cherries. These coffee cherries are then pulped with a hand pulper.

Coffee from Nepal

Coffee from Nepal

Varietal: Bourbon, Typica

Altitude grown: 1,300 – 1,550 meters

Processing: Wet Processed

Cooperative: Greenland Organic Farm

Greenland Organic Farm is a cooperative-based, socially responsible, ethical Nepalese coffee producer growing Himalayan coffee together with 465 individual households representing 2325 farmers in Lamjung and Kaski districts of Nepal.

Nepalese Coffee

This coffee from Nepal is available in Whole Bean or Ground: auto drip, french press, espresso or percolator.

A History in Nepalese Coffee

A History in Nepalese Coffee

In 1998, I was in Nepal. I was there because USAID offered me a free trip, provided I completed their mission.

The mission: to assess the coffee world in Nepal, from the farm to the cup. Nepal had some history in coffee production but it was in the distant past. Not much was known about Nepal’s coffee experience in 1998 – so they sent me to find out.

I was set down in a small city called Tenzen. I was housed in a small hotel in the foothills at about 5,000 feet above sea level. From my window I could see five 20,000 foot mountain peaks all lined up, covered in snow, and glowing golden in the late afternoon sun.

Nepalese Coffee Roasters

I soon found out how this trip came about; A local Nepalese coffee store owner who roasted his own coffee (selling to tourists and mountain climbers) had requested coffee information from the U.S. Government.

The question foremost on the mind of that local coffee roaster in Nepal was not how to build an industry that would benefit coffee farmers, but how to market his coffee to tourists. He was interested in helping himself, not growing the benefits of coffee for the many farmers who had coffee trees on their land. These farmers did not drink coffee, and had no ready market to sell into. I immediately re-organized my time and the people I needed to meet. I visited the farms and spoke with the coffee farmers. I soon discovered that my host, the Nepalese coffee roaster, was not liked by the farmers, because he paid very low prices for the coffee he purchased from them.

I got back to my USAID sponsors in the U.S. and told them they had been sold a bill of goods by a self-serving local businessman, and that I could not narrow my study to “How to develop a coffee roasting industry in Nepal” in good conscience. The potential was minimal, and very few would be helped with this mission. Those helped would be the educated middle class, not the poorer coffee farmers, who numbered in the thousands.

Word got back to my host and he was furious. This is not a good thing to happen to someone in a foreign country in the 90’s, where anyone could disappear in some back alley in Kathmandu, or under twenty feet of snow on some nearby mountainside. But I persevered. I decided (since I was already there) to teach the coffee farmers how to prepare coffee cherries for home roasting in a wok. I figured once they knew how to prepare coffee for consumption, they would have the basis for growing coffee for flavor. The idea was that knowledge would open up doors to export coffee, and bring in more money for their families in the future.

Nepalese Coffee Farmers

When I travel to a country to teach coffee to coffee farmers, I always bring green coffee samples from five or six countries to show farmers how the final product looks. It is important to know what green coffee looks like after the seeds are removed from the cherry, perfectly sorted, graded, and then processed for export. I want them to see what they are aiming toward. I also bring a small popcorn popper (110V) to roast the coffee samples if there is electricity available. In this mountain village there was none, so we rested a wok on three round stones over a bamboo wood fire.

This was a great teachable moment. In an open wok, you can see the changes as they come about. We sat around the fire, stirring the beans with a long stick. The heat from a bamboo fire is hot, very hot. As the coffee turned from tan to a dark oily black, I took small portions from the wok and allowed them to cool in a cool metal pie tin. After 15 minutes of wok-stirred coffee beans, we had all seen the changes and we had four separate samples to taste: 

So we began by harvesting five pounds of their local coffee cherries. In the process of harvesting I taught the importance of “Red Ripe.” We de-pulped the cherries by hand (squeezing each cherry until the wet and slimy seeds popped out. Then we set the seeds out to dry on newspaper in the shade. It took five days to get the coffee beans to dry. They start out at about 50% moisture to about 25% moisture, and they need to be at around 11% to begin to roast. The weather was not cooperating, so I finished the drying in a wok over a low flame for a few hours. Then we let the seeds rest overnight.

Now we had Nepal samples and the roasted samples I brought from Mexico, Costa Rica and Nicaragua. Comparison tasting is a good way for novices to get an idea of their own coffee as it might fare in the export market against the quality of other coffees. In addition, we had the four different roast colors which I wanted to use to show them how they could get different flavors from the same beans.

My next week was spent teaching the principles of coffee roasting and coffee tasting . “If you don’t know what you are aiming at, you can’t hit the target,” I told them. So we spent time tasting and identifying flavors.

It should be noted that the Nepalese are tea drinkers, and chai is their drink of choice. So when I was asked how coffee was prepared in other countries, I told them it was a medium for carrying flavors. In the U.S. we used primarily milk and sugar, but in other countries coffee drinkers added other spices. I encouraged them to prepare coffee however they would enjoy it, and that is what they did. Coffee/Chai formulas were the order of the day, for the next week. Every family made their own version of coffee, and they were all different and delightful. Nothing I have tasted since has come close.

I wrote my report for USAID and sent it in (this was the 90’s, pre-email) and left Nepal via Kathmandu to Bangkok, and then to San Francisco. I left behind 200 farmers who had gained knowledge in roasting and tasting, but had no infrastructure to organize anything. My mandate was to assess the situation and my report gave a clear assessment: build the coffee agriculture in Nepal, and let the roasting trade find its own way. Help the farmers was my message.

It has been two decades since my report was sent off to USAID. I believed I had failed to create what the farmers needed, but I was wrong!

Life goes on and you can’t discount the power of knowledge and education.

2017: Thanksgiving Coffee and Nepal

On Apr 5, 2017, almost twenty years later, I received this e mail from Mike at HimalayanArabica Nepal Coffee:

Hi Thanksgiving Coffee,

I found your company through Greenpages Org as we are also going through the application process and I wanted to take this opportunity to reach out to you to again.

HimalayanArabica believes in organic and ethical way of doing business and everyone along the supply chain from crop to cup can all benefit from doing business the right way.

Please give our coffee a try and you can get a free sample by simply emailing me your address and a phone number for the DHL packet.

I hope to hear from you soon and thank you for your time.

Kind regards,
Mike

Below is a shot of our Roastmaster Jacob Long on the left, posting with the same sack of Nepal Coffee as Michael Bowen, from HimalayanArabica on the right.

Nepal Coffee

I replied on Tue, Apr 11, 2017

Mike,

This e mail was very nice to receive,

In 2001 I was sent to Nepal by USAID to evaluate the Nepalese Coffee situation.

I was part of a team of two. We were asked to come by a man who wanted to develop the tourist trade for roasted coffee in Nepal. My report stated my opposition to this plan as it would not have created a coffee industry , but only one or two farms to provide him with coffee to roast and to sell in Katmandu. I recommended the development of the cultivation of coffee so that many could benefit.

I am happy to see and know that my vision was clear and that in fact, aid and market forces (and Nepalese common sense) made the right situation happen and now 16 years later someone is offering me coffee from Nepal that I can roast and market.

For starters, who in the US is your importer that will handle the coffee ?

What is the availability and shipping date?

How many sacks are available?

What quality do you have ?

Has the coffee been cupped and scored by Q graders or would you venture a guess as to its quality?

Who is roasting coffee from Nepal now?

Send samples to Thanksgiving Coffee Company:

PO Box 1918
19100 South Harbor Drive
Ft. Bragg, CA 95437

Thank you for taking the time to contact me. I am very interested and that is an understatement.

Paul Katzeff
CEO

Mike replied:

Hi Paul,

Thank you so much for your reply, it was very educational and got to understand a little piece of history of coffee here in Nepal. My name is Michael Bowen and I am a Korean-American grew up in Wisconsin. I spent some time in Korea and realized I wanted to do something else and somehow, almost magically, I came to live and work in Nepal and was given this fantastic opportunity to work with a company that has the same vision as I do, which is organic, ethical, sustainable and quality.

Raj, the owner, has been working tirelessly for more than 10 years to develop the farms in order for them to move towards the specialty market. Nothing is all set nor perfect here, but we are moving in the right direction.

Even though I have only come into the scene for a little more than a year, I can see that there is a lot of potential here which you undoubtedly saw 16 years ago.

Regarding your questions:

We do not have a dedicated US importer, at the moment.

There is about 8 tons available for shipment as soon as money is received and another 8-16 tons can be made available of the same quality from a different Life goes on.

Paul Katzeff
Mendocino, California


Order your own bag of Nepal Coffee now.

Rich and velvety with underlying hints of raisin.

SHOP NOW

Leaf rust resistant variety in Honduras succumbs to pest

World Coffee Research has confirmed that a coffee variety in Honduras, widely planted across the country because of its resistance to coffee leaf rust, is no longer resistant to the disease.

The variety, Lempira, makes up a significant portion of Honduran coffee production and has been widely planted since an epidemic of leaf rust hit Central America beginning in 2012. A delegation of exports has informed the minister of agriculture of Honduras of the new development.

The Honduran national coffee institute, Instituto Hondureño del Café (IHCAFE) received reports of rust infections on Lempira plants in January 2017.

One early hypothesis was that the plants thought to be Lempira were in fact another, susceptible, variety.

World Coffee was informed and offered to conduct DNA fingerprinting to confirm the variety of the plants. Samples of leaves were collected from two locations – a heavily infected farm in the eastern part of the country, as well as “mother” plants for the Lempira variety maintained by IHCAFE. The tests were positive, confirming that Lempira is indeed now susceptible to rust.

According to IHCAFE, as of April 2017, the incidence level of rust nationally was only 6 per cent (below the level of economic damage). However, 18 per cent of Lempira farms surveyed in March had an incidence level higher than 10 per cent.

IHCAFE is alerting farmers of the possible development of a severe attack once the rains are established.

There are two possibilities to explain why Lempira is showing vulnerability to rust.

One is that a known rust race traditionally present in Honduras may have mutated and overcome Lempira’s resistance. It is also possible that a race of rust not previously present in the country has moved into the region.

Researchers and breeders have been concerned for years about both possible scenairos emerging in Central America.

It is well known that there are dozens of rust races that affect coffee globally, only a small number of which have presented significant production challenges to coffee production in Central America. Historically, the predominant races in Central America have been races I and II. It’s possible that a race of rust for which

Lempira was never resistant has now moved into the region.

There is no rust-resistant variety that is resistant to all races of rust.

Samples of rust spores collected at infected sites have been sent to a research center in Portugal for identification, but results are not expected until August 2017.

World Coffee Research is checking sites in its 24-country International Multilocation Variety Trial to determine if Lempira is affected in countries other than Honduras. The global trial was established in 2014 in part as a monitoring system for the movement of diseases and pests in coffee production zones around the world.  Prior to the establishment of the program, there was no global monitoring system for coffee disease and pest movement.

Since its inception in 2012, World Coffee Research has established numerous programs to address the fragile nature of resistance to coffee leaf rust in the region—including a regional breeding program that includes the creation of new interspecific hybrids, guidance for coffee technicians and farmers for comprehensive agronomic approaches for the management of rust, a program to ensure the quality and genetic purity of seeds and seedlings sold to farmers, and a global effort to safeguard coffee genetic resources that breeders will need to tap to ensure greater genetic diversity for the crop.

At the end of May, World Coffee Research will convene with experts from across the region, immediately preceding the World Coffee Science Summit in San Salvador, to design a regional and global action plan.

Source : Prime Creative Media Pty Ltd. (2017, May 18). Leaf rust resistant variety in Honduras succumbs to pest. Retrieved from Global Coffee Report:  http://gcrmag.com/news/article/leaf-rust-resistant-variety-in-honduras-succumbs-to-pest

Coffee may improve mood: study

An examination of the effects of coffee on peoples’ moods have found that it may have an overall positive effect.

The review of existing research into the matter was completed by Dr Géraldine Coppin from the University of Geneva and Swiss Center for Affective Sciences and published by the industry-sponsored Institute for Scientific Information on Coffee.

“Current research into this area suggests some interesting findings, not only within a healthy population, but also in subjects with depression,” Coppin writes.

According to Coppin’s review: “Research has suggested that the repeated intake of 75 milligrams of caffeine (the equivalent of approximately one cup of coffee) every four hours confirmed a pattern of sustained improvement of mood over the day. Low to moderate doses of caffeine (around two to five cups of coffee per day) might improve hedonic tone (the degree of pleasantness or unpleasantness associated with a given state) and reduce anxiety.”

It’s not all good news though, as high doses “could increase tension, nervousness, anxiety, and jitteriness,” Coppin writes. “Extensive research on caffeine intake has been associated with a range of reversible physiological effects at both lower and higher levels of intake, suggesting that caffeine intake has no significant or lasting effect on physiological health.”

Interestingly, Coppin also writes that:” Research suggests that caffeine can help limit depression and improve alertness and attention5. For example, a 2016 meta-analysis accounting for a total of 346,913 individuals and 8,146 cases of depression considered a dose-response analysis and saw a J-shaped curve, with the beneficial effect reported for up to approximately 300 milligrams caffeine (the equivalent of approximately four cups of coffee) per day.”

Coppin is a senior researcher and lecturer in affective psychology at the University of Geneva and at the Swiss Center for Affective Sciences, where she studies the psychology and neurosciences of chemosensory perception and food intake. Her research includes the investigation of behavioural and neural correlates of food preferences and choices in healthy individuals as well as in clinical populations.

Global Coffee Report. (2017, May 12). Coffee may improve mood: study. Retrieved from Global Coffee Report: http://gcrmag.com/news/article/coffee-may-improve-mood-study

Is the future of coffee clear?

A new coffee product has hit the market and while it’s not clear whether it will take off, there is at least one thing that is clear about it: the product itself.

The brainchild of Slovakian brothers David and Adam Nagy, CLR CFF is the world’s first colourless coffee.

Made as a ready-to-drink product, the clear coffee is made from Arabica beans, but processed in such a way as to remove all of its colour.

The product has been launched in London, and purports to allow coffee drinkers to enjoy their favourite beverage all day without the risk of staining their teeth.

The drink does not contain preservatives, artificial flavours, stabilizers, sugar or any other sweeteners – just coffee and water.

Global Coffee Report. (2017, May 4). Retrieved from Global Coffee Report: http://gcrmag.com/news/article/is-the-future-of-coffee-clear