s1=new Array();s1[1]=new Array("about/acknowledgement/index.html","Ca` Phê: All Ground Up! - Vê` chu´ng tôi - L?i c?m on","","Ca` Phê: All Ground Up! Vê` chu´ng tôi Trang Chu? Khoa Ho?c Trô`ng Cây Ch? Bi?n Vu~ng Bê`n Khu?ng Hoa?ng Su´c Khoe? Gia?i Tri´ Trong mu?c na`y Ph?n chính Vê` Ðô?i Ngo?c Ammu Lan Ben Sigit Nguo`i huâ´n luyê?n Jim Poirier Carol Calderwood Nhân vâ?t huo´ng dâ~n Gia´o su Mocha Madam Macchiato L?i c?m on Tu Liê?u Ba?n Ðô` Ca` Phê Thê´ Gio´i Hô?p Ngôn Ngu~ Su? Kiê?n Li?ch Su? Pho?ng Vâ´n Tro` Choi! Nguo`i Trong Cuô?c Thu Viê?n A?nh Chuyê?n sang... English Ba?n Nhe? (Tiê´ng Viê?t) L?i c?m on Có r?t nhi?u ngu?i chúng em mu?n g?i t?i l?i c?m on chân thành nh?t vì dã giúp d? chúng em t?o nên trang web này. N?u không có h?, có l? trang web này v?n ch? dang n?m trong ý tu?ng. Du?i dây là nh?ng ngu?i chúng em mu?n g?i l?i c?m on vì s? giúp d? quý báu dã dành cho chúng em. H? dã ?ng h? b?ng cách cho chúng em s? d?ng các tu li?u, xem xét d? chính xác v? n?i dung trang web, ho?c don gi?n ch? là dã ? dó khi chúng em c?n d?n h?. N?u chúng em so su?t quên tên m?t ai dó, xin m?i ngu?i hãy b? qua cho chúng em. Gia dình c?a chúng em Chúng em xin g?i l?i c?m on t?i cha m? và gia dình, nh?ng ngu?i v?i lòng kiên nh?n và s? yêu thuong, dã cho phép chúng em tham gia vào vi?c l?p nên trang web này. Nh?ng l?i nh?n xét và d?ng viên c?a gia dình th?c s? là vô giá. Chúng em cung xin c?m on vì phí Internet và s? kiên nh?n c?a m?i ngu?i tru?c nh?ng dêm dài không ng? c?a chúng em. Nh?ng ngu?i hu?n luy?n c?a chúng em Chúng em xin g?i l?i c?m on t?i hai ngu?i hu?n luy?n là th?y Poirier và cô Carol Calderwood vì s? giúp d? nhi?t tình c?a th?y cô trong vi?c l?p nên trang web này. M?c dù r?t b?n nhung th?y cô dã luôn ? bên c?nh, giúp d? chúng em c? v? m?t ch?nh s?a ki thu?t l?n n?i dung, cho chúng em nh?ng nh?n xét và l?i d?ng viên quý báu su?t quá trình xây d?ng trang web. Nh?ng l?i nh?n xét c?a th?y cô dã giúp cho c?u trúc trang web du?c m?ch l?c, có tính giáo d?c và thân thi?n v?i ngu?i s? d?ng. Th?y cô th?c s? dã cho chúng em s? d?ng viên, khích l? r?t l?n. M?t l?n n?a, chúng em xin dành l?i c?m on sâu s?c nh?t, chân thành nh?t t?i hai th?y cô. Chúng em vô cùng bi?t on s? giúp d?, hu?ng d?n và d?ng viên nhi?t tình c?a th?y cô trong su?t th?i gian qua. Ti?n si Anand Pereira và Ti?n si Geeta Pereira Chúng em còn mu?n g?i l?i c?m on d?n Ti?n si Anand Pereira và Ti?n si Geeta Pereira vì s? giúp d? quý báu c?a h? v?i trang web này. Hai ngu?i là ch? trang tr?i Phát tri?n v?ng b?n Joe, g?n Western Ghats, huy?n Karnataka, ?n Ð?. Ph?n l?n s? ?nh du?c s? d?ng trong website này du?c ch?p t? trang tr?i tuy?t v?i này. Chúng em cung mu?n c?m on hai ti?n si vì nh?ng bài báo, bài ph?ng v?n và nh?ng ý ki?n ph?n h?i cho nh?ng câu h?i v? cà phê c?a chúng em. S? th?t là thi?u sót n?u không nói t?i nh?ng ngu?i b?n c?a chúng em. ? dây xin ch? nêu m?t s? ít: Johny, Deepali, Phuong và Nga. Chúng em còn mu?n c?m on t?t c? nh?ng ngu?i dã tham gia tr? l?i nh?ng phi?u tham dò v? cà phê cung nhu nh?ng ngu?i dã d?ng ý tr? l?i ph?ng v?n: Ông Ðoàn Tri?u Nh?n Ông Ted Lingle Ông Jan C.Von Eden Ông Steve Leighton Ông Michiel Kuit Ông Nguy?n Van Chính Ti?n si J. M. Waller Ti?n si P. S. Baker (Xin hãy xem nh?ng bài ph?ng v?n tuong ?ng d? bi?t chi ti?t) Thêm m?t l?i c?m on chân thành n?a cho t?t c? nh?ng cá nhân, co quan, t? ch?c dã hào phóng cho phép chúng em du?c s? d?ng nh?ng tranh ?nh, b?ng bi?u, video t? trang web c?a h?: Ông Mark Prince RTCCD ACEP Kraft food Germany, VICOFA và GTZ Vi?n nghiên c?u cà phê (Coffee Research Institute) Coffee Kids (Xin hãy xem nh?ng tranh, ?nh,…tuong ?ng trong website d? bi?t thêm chi ti?t) Cu?i cùng, chúng em xin du?c g?i l?i c?m on l?n nh?t t?i ThinkQuest vì dã cho chúng em co h?i du?c giao luu v?i nhi?u b?n bè trên th? gi?i. Chuong trình ThinkQuest th?c s? dã khuy?n khích m?i ngu?i không k? s?c t?c, van hoá và tôn giáo d?n v?i nhau và hi?u ra nh?ng s? khác bi?t ngay trong l?i s?ng hàng ngày gi?a các dân t?c. Ðây qu? th?c là m?t tr?i nghi?m tuy?t v?i. C?m on ThinkQuest dã mang d?n cho chúng em di?u dó. Ta`i liê?u tham kha?o cho Câ?m Nang Rang Xay va` Su? Kiê?n Li?ch Su? Lavazza Training Center: http://sovrana.com/libstory.htm Coffee Science Information Center: http://www.cosic.org Coffee History and Related Innovations: http://inventors.about.com/library/inventors/blcoffee.htm Coffee facts: http://salc.wsu.edu/Freshman/finalprojects/spring99/fs13/CoffeeStuff/ All About Coffee: http://www.smellthecoffee.com/ British Coffee Association: http://www.britishcoffeeassociation.org/ http://www.geocities.com/snowyssillyfacts/coffee1.html http://www.geocities.com/snowyssillyfacts/coffee2.html http://www.realcoffee.co.uk/ http://koffeekorner.com/ http://hollandbymail.com/ Ph?n d?u Vê` chu´ng tôi Ba?n dang o?: Trang chu? / Vê` chu´ng tôi / L?i c?m on Ghi Che´p In trang na`y Giu´p do~ Ba?n dô` trang web Vê` chu´ng tôi Câ?m Nang Rang Xay Hu?ng d?n s? d?ng This site created Th?c hi?n b?i Team 01639: Ngo?c, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngo?c, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[2]=new Array("about/coaches/carol/index.html","Coffee: All Ground Up! - About this Site - The Coaches - Carol Calderwood","","Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) The Coaches Carol Calderwood Australia I live in the suburbs of Newcastle, in the state of New South Wales, Australia and am happily married to Bruce. We have 4 daughters. Newcastle is situated approximately 160km north of Sydney, on the east coast. It is a lovely place to live with many beautiful beaches and an ambience that reflects the very laid-back lifestyle which epitomises Australia. I love to travel, having seen the east coast of Australia quite extensively. One of my favourite places would have to be the Twelve Apostles which is along the southern coastline of the state of Victoria – some of the most rugged and beautiful coastline in the world. (Philip Island isn’t bad too, with the Little Penguin Parade at night…) I’ve also had the pleasure of visiting Prague in the Czech Republic; Berlin in Germany; quite a large amount of The Netherlands which includes Amsterdam; Brussels and Ieper (Ypres) in Belgium; Kuala Lumpur in Malaysia; the north and south islands of New Zealand; along with (much more recently) San Francisco, Yosemite, Death Valley, the Grand Canyon, Las Vegas, Orlando/Cape Kennedy and Los Angeles in the USA. (Whew! Been to a few places...) Each place holds its own individual beauty and memories for me. They all exhibit a richness for which I have been blessed to have had the opportunity to experience. I guess I just like the wonderful cultural diversity that this planet can offer us all. (There’s still many more places on my list of “must see”!) My role, as part of this team, was to edit the text as Ngoc, Lan and Ammu finished writing it. I was also online to assist with suggestions on decisions about visual impact and appearance and also just general encouragement for a job well-done. Making sure the team was functioning as a TEAM: Together Everyone Achieves More I hope I fulfilled my role to the satisfaction of the team. I must take this opportunity to thank my family – Bruce, Hilary, Jillian, Eleanor and Miranda. I know there’s been a few “burnt offerings” which you’ve been subjected to as well as sometimes just having to get something for yourselves because I’ve been online for the team. Thanks for the tolerance and understanding – I love you all dearly… I have coached many teams for the ThinkQuest programme since the year 2000. I suppose it could be considered my “hobby” to encourage and advise the students who participate in this competition, regardless of where they come from. I have been taught many things by these incredible kids – tolerance, understanding, patience and hope for the future of this world. There is something special about being part of a team which is so culturally diverse. This team has been no exception! They are a wonderful team of young people whose skills have never ceased to amaze me. I daresay they will go on and continue to amaze all whom they come into contact with in the future. Jim, the Primary Coach, is an amazing gent who gave his very limited time to keep abreast of team events and offer timely and much needed advice. You’re a great bloke! It has been an absolute honour and pleasure to be the assistant coach for this incredibly diverse and exceptional team! Well done everyone!!! Top About You are in: Home / About this Site / The Coaches / Carol Calderwood Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[3]=new Array("about/coaches/jim/index.html","Coffee: All Ground Up! - About this Site - The Coaches - Jim Poirier","","Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) The Coaches Jim Poirier United States I am a 57-year-old American teacher who was born and raised in a little mill town in the northern part of the state of New Hampshire. Following high school, I did my undergraduate work at one of the state's teacher colleges, got married and went right into teaching from there. My first teaching position was teaching math at White Mountain Regional High School in Lancaster, New Hampshire. We found we were expecting during our second year there and decided to move to my wife’s home state of Louisiana so she could be near her home for the birth of our first child. I found a math position at a newly integrated high school there so we picked up and moved south that summer. Toward the end of our first year there, I was offered a job at the American International School in Torino Italy. It was an offer that was too exciting to pass up so after only a year of teaching in the deep south and with our one year old daughter in tow, we moved to Torino where, in addition to being the athletic director and photo club advisor, I was the sole math and science teacher for grades 7-12. I never worked so hard nor enjoyed teaching so much in all my life. I remember each and every one of those kids to this day. The international school closed at the end of my 2nd year in Torino so I returned to the University of New Hampshire to accept a teaching assistantship and complete my Master's degree. By this time, my wife and I were tired of moving and were looking to establish roots somewhere. So once I completed my degree, I accepted a position as a math teacher at Pinkerton Academy in southern New Hampshire, bought our first home and have been here ever since. During the 30 years I’ve been at Pinkerton, I designed, introduced and taught 9 new courses, introduced computers and networking to the Academy and established and chaired their first computer department. I am currently a computer-programming instructor teaching Visual Basic, C++ and Java. It was in this last capacity that I met Ammu. She was one of the brightest programming students I have had the pleasure of working with. I have much respect for this young lady, not only for her academic ability, but for the person she is inside. It would be very easy for me to rant on about all the things I love and admire about her, but I don't want to stray. Ammu asked me a few months back if I would be a coach for her ThinkQuest team. I had never coached a ThinkQuest team before and didn’t think I had the time to do the job justice so I declined. She persisted however and between her and her mother, convinced me to take on the job, and I haven’t looked back since. I thank Ammu for her persistence because it didn’t take me long to discover that working with this group of kids was both an honour and a privilege. I have never seen a tighter knit group of kids. They are motivated, indefatigable, innovative, perfectionists and team players in every sense of the word. As a teacher I find it refreshing for a change to be in the back seat being driven by the kids rather than in the front seat doing the driving. My role on the team has been to help complete some of the paperwork, proofread what the kids were writing, lend an attentive ear and encourage and excite wherever I could. The real work however was done by: the kids who did all the research, came up with every original idea, and then worked together to design and implement all of it on their own, and by Carol who kept the lines of communication open, kept the team focused on the important issues, made sure everyone felt confident about the tasks they had been assigned by the group, and made sure everyone adhered to the timeline set up in the beginning. I hope some day to meet all of them in person so I can tell them face to face, the impact they have had on me, and the joy and honour it has been working with each and every one of them. These kids are AWESOME! Top About You are in: Home / About this Site / The Coaches / Jim Poirier Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[4]=new Array("about/glossary/index.html","Coffee: All Ground Up! - About this Site - Glossary","","Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Glossary A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z A Acidity: A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste. Acute (disease): Attended with symptoms of some degree of severity, and coming speedily to a crisis; -- opposed to chronic; as, an acute disease Alzheimer’s disease: A progressive, neurodegenerative disease which causes loss of function or death of brain cells, leading to loss of mental functions such as learning and memory Anaerobic: Not requiring air or oxygen for life; -- applied especially to those microbes to which free oxygen is unnecessary; anaërobiotic; -- opposed to aerobic. Aroma: is the odour or fragrance of brewed coffee.Terms used to describe aroma include: caramelly (candy or syrup-like), carbony (for dark roasts), chocolaty, fruity, floral, herbal, malty (cereal-like), rich (over-used), rounded, spicy. Asthma: A disease, characterized by difficulty of breathing (due to a spasmodic contraction of the bronchi), recurring at intervals, accompanied with a wheezing sound, a sense of constriction in the chest, a cough, and expectoration. Top B Barista: A person who makes coffee drinks as a profession. Bitter: A primary taste characterised by the solution of caffeine, quinine and certain alkaloids. roast brewing procedures. Body: Used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin. Top C Cappuchino: decadent combination of strong Espresso smoothed out with equal quantities of steamed milk and foamed milk, creating a luxurious cap that can be garnished with either chocolate or cinnamon powder. Usually presented in a large classic cup. Cardiac arrhythmias: Any variation from the normal rhythm of the Heart beat (also cardiac arrhythmia, ventricular, arrhythmia) Carcinogen: A substance which produces cancer Chronic (disease): Chronic disease, one which is inveterate, of long continuance, or progresses slowly, in distinction from an acute disease, which speedly terminates. Citrus (fruit plant): A genus of trees including the orange, lemon, lime, tangerine, citron, grapefruit, etc., originally natives of southern Asia. Top D Diabetes (mellitus), type 1: a condition in which the pancreas makes so little insulin that the body cannot use blood glucose as energy, which must be controlled with daily insulin injections Diabetes (insipidus), type 2: a condition in which the body either makes too little insulin or cannot use the insulin it makes to use blood glucose as energy, which can often be controlled through meal plans and physical activity plans, and diabetes pills or insulin Top E Earthy: The characteristic odour of fresh earth, wet soil or humus. Sometimes associated with moulds and reminiscent of raw potato flavour, considered as an undesirable flavour when perceived in coffee. Top F Foetal: of or relating to a fetus. Top G Gallstone disease: A disease which stones are formed in the gall (bile). Bile is a watery liquid made by the cells of the liver that is important for digesting food in the intestine, particularly fat. Gastro-oesophageal reflux disease: Reflux of gastric contents into the oesophagus causing symptoms that are sufficient to interfere with quality of life. Grassy: This aroma descriptor includes three terms which are associated with odours reminiscent of a freshly mowed lawn, fresh green grass or herbs, green foliage, green beans or unripe fruit. Top H Hull: The outer covering of anything, particularly of a nut or of grain; the outer skin of a kernel; the husk. Top I Imunotoxic: This adjective is applied to any substance harmful to the immune system Top J Top K Top L Latte: Prepared by pouring milk into the espresso. Liver cirrhosis: A disease of the liver in which it usually becomes smaller in size and more dense and fibrous in consistence; hence sometimes applied to similar changes in other organs, caused by increase in the fibrous framework and decrease in the proper substance of the organ. Top M Macchiato: A shot or two of espresso that has been poured into a cup filled with steamed milk and topped off with foamed milk (about a 1/4"). Mocha: delicious medley of pure Espresso and real chocolate filled with steamed milk and crowned with a swirl of whipped cream. Completed with a garnish of sweet chocolate powder or real chocolate shavings. A rich and indulgent chocolate experience, served in a tall straight glass. Molasses: The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from sugar, in the process of manufacture; any thick, viscid, sweet sirup made from vegetable juice or sap, as of the sorghum or maple Mycotoxin: Substance produced by mould growing in food or animal feed and causing illness or death when ingested by humans or animals. Top N Nephrotoxin: Toxic or destructive to kidney cells Top O Osteoporosis: A bone disease, primarily due to calcium depletion, which can lead to an increased likelihood of bone fracture Top P Parkinson disease: Parkinson's disease is a disorder of the brain characterized by shaking (tremor) and difficulty with walking, movement, and coordination. The disease is associated with damage to a part of the brain that is involved with movement. Pasteurised: successive inoculations with an attenuated virus of gradually increasing strength. Pulp: The exterior part of a coffee berry Top Q Top R Top S Strong: technically refers to the degree of presence of various taste defects and virtues, or to the relative proportion of coffee solubles to water in a given brew. In popular use, it's often the assertive flavour of dark-roasted beans. It is also incorrectly associated with high caffeine content Top T Tannin: (a) An acid obtained from nutgalls as a yellow amorphous substance, C14H10O9, having an astringent taste, and forming with ferric salts a bluish-black compound, which is the basis of common ink. Called also tannin, and gallotannic acid. (b) By extension, any one of a series of astringent substances resembling tannin proper, widely diffused through the vegetable kingdom, as in oak bark, willow, catechu, tea, coffee, etc. Teratogenic: Teratogenic substances cause developmental malformations during gestation Top U Top V Top W Top X Xylem: That portion of a fibrovascular bundle which has developed, or will develop, into wood cells; -- distinguished from phloëm. Top Y Top Z Top Bibliography Websites: http://www.viahealth.org/disease/diabetes/glossary.htm http://www.cogsci.princeton.edu/cgi-bin/webwn http://www.who.int/environmental_information/Air/Guidelines/ann3.htm http://www.koffeekorner.com http://www.coffeeresearch.org http://www.cosic.org http://www.prodigy.nhs.uk/ http://www.medicinenet.com/ About You are in: Home / About this Site / Glossary Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[5]=new Array("about/index.html","Coffee: All Ground Up! - About","","Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) About this Site Coffee: All Ground Up! was brewed and grew out of the dedication and hard work of a team of five students who live on three different continents and four different countries: Australia, Indonesia, Vietnam and the USA. Ben is from Australia, Sigit is from Indonesia, Ngoc and Lan are from Vietnam and Ammu is from the USA. The two coaches, Carol and Jim, are from Australia and the USA respectively. We had to continuously cross boundaries of time, language and geography in order to create this site for you. The group came together when Sigit contacted Carol and expressed his desire to compete in one final ThinkQuest competition. At the same time, Ngoc had emailed Carol, articulating an equal desire to compete and indicating she had two friends, Ben and Lan, who were also interested in being part of a team. As luck would have it, while this was all happening, Ammu had emailed Sigit, asking him to join a team she was trying to put together. Sigit talked her into joining this team however and the team was born. The final piece of the puzzle was complete when Ammu asked her computer teacher, affectionately known as Mr P., to assist the team in the capacity of Primary Coach. When Ngoc emailed Carol, little did she know that the two of them were literally a mere 5km away from one another. Ngoc was attending Newcastle High School at the time and was unaware that two of Carol’s daughters attended the same school! The team set up a forum in which everyone could communicate while they worked out the details of which category to enter and what their topic should be. It took some two weeks and over one hundred posts on the forum to decide on the category alone! In the end, coffee turned out to be the most popular choice. The team then concentrated on choosing a name for the project, choosing colour schemes, and coming to some consensus on what the site’s layout should be. Ngoc went back to her native homeland shortly afterward and did all of her research and writing in Vietnam. Lan assisted Ngoc in the research and writing of a large portion of the site. Both Ngoc and Lan worked very closely together spending many hours at each other’s home designing, setting up, and ultimately conducting interviews with leading coffee experts to make this site current and more interesting for all of you. They also worked together to translate the site’s text into Vietnamese. Ammu also helped with the research and writing for the site. She spent tireless hours (and a few “all-nighters”) creating a series of wonderful animations for the site as well. The fact that she was quite sick through most of this competition did not seem to slow her down one bit. We all appreciate the quality of her work and the unwavering dedication she has to the team! Ben is our “Flash” expert! He is now referred to as “The Nocturnal One” because of his habit of going to bed when the sun comes up and his getting up when the sun goes down! His keen insight and problem solving capabilities with the animations were incredible. Nothing ever got by him. He’s produced wonderful animations for the team, each one of which (if you will pardon the pun…) adds considerable flavour to the website. Sigit is our site designer. It is very difficult to outline his duties as there were many – team leader, team motivator, primary tester, and problem solver. In a few words he is the heart and soul of the team! He has very limited internet connectivity at home (an extremely expensive and poor dialup speed). He mostly copied files to a floppy disk, walked to a local Internet Café and uploaded them from there. We are all amazed at his ability to keep the team focused and on task in this manner. We were always amazed and thankful for his daily emails and fabulous designs. It was a mammoth task for him! Mr P. (i.e. Jim), was an integral member, watching the site evolve and offering his expertise with technical problems while lending a hand editing text. He kept the online collaboration “on-task” and encouraged and enlightened us all with his wisdom and dedication to the team, even though we realise his time was extremely precious. He gave far more time than was asked and we greatly appreciate his wonderful sense of humour and huge respect he has shown us all. Carol is a friend to us all. Her experience in past ThinkQuest competitions has been invaluable to us throughout our “quest”. We have leaned on her time and time again while working on this site. Things would have taken much longer to accomplish without her clear understanding of how ThinkQuest competitions worked. She’s always been there for us, whether it was just to edit text or offer “motherly” advice. She pulled us all together to become a team and has been the glue that made the bond! With the team being scattered all over the world, we had only email and our online forum with which to communicate. We soon discovered that effective communication would be the key element to our being successful. We are pleased to note that our online communication not only facilitated our collaborative efforts but it brought us together to become more than a team; we became lifelong friends. This website is the result of several months of hard work and dedication as a team. We have learned much more than reasons for the current worldwide coffee crisis. We have learned what it takes to function as a team and we have bonded as true and devoted friends in the process. Sit back with a “cuppa” and enjoy our creation – we enjoyed creating it for you! Top About You are in: Home / About this Site Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[6]=new Array("about/mascots/macchiato/index.html","Coffee: All Ground Up! - About this Site - The Mascots - Madame Macchiato","","Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) The Mascots Madame Macchiato Bean Belt When I was just a young bean, I had a vague awareness of the fact that my mother often had visitors with whom she drank coffee. These visitors would ask my mother questions, and she would look thoughtfully into a coffee cup and answer these questions. Naturally, as I was at the time much more interested in juvenile means of amusing myself, I took no special interest in my mother’s social interactions. Moseying through our farm, looking at the animals, mucking through compost heaps, and poking fun at the seedlings were all far more entertaining ways to spend my time than sitting down to coffee with my mother and her houseguests. As I grew older, however, I matured and ripened. Many say that beans of my generation were forced to mature far too soon for our own good, for, as you undoubtedly know, the world’s coffee market took a hard hit by the coffee crisis. Young beans like me were exposed to all manner of unpleasant situations. Our farm suffered greatly – it seemed as though there was never enough money for even the most meager sustenance. Conditions didn’t improve with time, either, and to this day things aren’t the way they used to be. However, there were many others who were even worse off than we were. Concerned beans from a plethora of places I had never even heard of were coming to see my mother in swarms, asking tearfully about their farms and loved ones. My mother, as usual, would treat them to a cup of coffee and answer these questions to the best of her ability. How did my mother gather the information that she gave her visitors? And, more intriguingly, what was going on when said visitors returned days, weeks, or months later to tell my mother that she had been completely right? I did what any youngster would’ve done. I asked my mother. She told me that she read the information in the visitors’ coffee cups, and that the patterns formed by the coffee grounds told her things about their lives and futures. I was intrigued. She asked me the fateful question: would I like to learn how to read coffee grounds? “Yes,” I replied, and there began my entrance to the world of cafeomancy. I have loved it from the get-go – it’s beautiful, entrancing, and entertaining. Coffee reading was a bit of a game for me back then, and, come to think of it, it still is. While my mother took it quite seriously and was incredibly accurate in her readings, I prefer to read coffee as a pastime or a social catalyst, though I do strive for accuracy. It’s quite a conversation starter, to be sure. I’ve made many a friend through cafeomancy, and I must say I’m quite pleased with it. To me, it’s more than just simple coffee reading: it’s a hobby, a means to offer guidance, and a tribute to my mother. I hope sincerely that you enjoy the site. We’ve worked very hard on it, after all. With any luck, you’ll learn as much and have as much fun when exploring it as we all did during its creation. Top About You are in: Home / About this Site / The Mascots / Madame Macchiato Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[7]=new Array("about/mascots/mocha/index.html","Coffee: All Ground Up! - About this Site - The Mascots - Professor Mocha","","Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) The Mascots Professor Mocha Bean Belt Hello, everyone. I’m Professor Mocha. Now, I understand if my credentials leave you a bit sceptical. It’s not every day that one meets an educated coffee bean. Perhaps it would be best if I give you a little background about myself so you would feel more comfortable regarding my ability to speak authoritatively about this subject. I have a Ph. D. in Agricultural Microbiology from l'Université de Café, a distinguished institution in the heart of the Bean Belt. Due to certain personal circumstances which I’m sure you’ll be able to decipher, I’ve always had a bit of an affinity for plants, especially those that produce coffee beans. That’s not to say that I always knew I wanted to study plants. Quite the contrary -- I considered many potential career paths in my early years, before I settled on what has proven to be one of my life’s greatest passions. In any case, I created quite a reputation for myself academically while studying at l'Université de Café. I don’t mean to brag, but everyone thought I was rather clever, and soon I had many people asking me to tutor them. It was while tutoring that I began to realise that teaching could not only be fun but rewarding as well. During my last year at the university and the first few years thereafter, I published several research papers, each one breaking new ground. I began by writing general essays about farming methods and ways in which these methods could be improved. However, after a particularly enlightening trip to a coffee farm in southern Indonesia, I wrote a poignant piece about the development of a coffee bean. It was somewhat autobiographical. From that point on, my research interests narrowed to growing coffee: where did it grow, how was it grown, and under what conditions did it grow? What was it like, how did it get that way, and how could it be made to be better? My papers were circulated in selected segments of the scientific community, and though I never became world famous, I was respected and acknowledged enough for my own satisfaction. It was at this point in my career that I decided to return to the university – not as a student, but as a teacher. Since that time, I have spent many years indeed passing on the knowledge that I gained during my research and travels. I like to think that I make an impact on my students, and that they leave my classes with new interests and understanding. I’m something of a traveller to this day, moving from university to university as opportunities present themselves. That’s how I came to be involved with this team – a chance meeting in an unlikely place at an entirely unexpected time. It’s been a completely new and unique experience (this may surprise you, but there aren’t many coffee beans who have access to the Internet). I must say that the team has been wonderful to work with. Thank you for stopping by. This site has a lot to offer and I sincerely hope you’ll enjoy your stay! Top About You are in: Home / About this Site / The Mascots / Professor Mocha Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[8]=new Array("about/team/ammu/index.html","Coffee: All Ground Up! - About this Site - The Team - Ammu","","Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) The Team Ammu United States Age: 15 School: Pinkerton Academy, NH Field of study/Interests: Medical/Global Issues Role: Content writing, Flash animations Hello, I’m Ammu and I’m a 15 year-old from the USA. I’m currently a junior at Pinkerton Academy and am interested in pursuing a career in medicine after I’ve completed my education. I’ve had my sights set on becoming a doctor for as long as I can remember; well, at least since I decided I’d rather not be a garbage truck driver after all. More specifically, I’d like to become a neonatologist – a doctor who specializes in the treatment of premature babies. I love science and the thought of being able to use that background to help ensure the health and wellbeing of children as they come into this world, is so incredibly appealing and undoubtedly rewarding to me. In addition, I’m very passionate about global issues, and I strive to do my part to create, facilitate, and maximise social justice in today’s world whenever I can. I was so pleased to be able to validate my dedication to social justice issues in a real and tangible way while helping create this website. Having just had the incredible experience of participating in the April 2004 ThinkQuest competition, I was pleasantly surprised when Sigit asked me to be a content writer for a new team he had become part of. I’ve known Sigit since my last TQ competition, wherein I had invited him to be a part of our team. However, he was already committed to another project. Sigit is an absolutely wonderful designer, and I decided that I’d really like to work with him on a TQ project. For this reason, among others, I agreed to participate in this competition – this is the last time Sigit will be able to participate in TQ, and I sincerely hope he enjoyed himself as much as we all loved working with him! I’m totally blown away by the motivation, inspiration, and talent of this team. Ngoc, with her incredible dedication and dreamy style, kept sprouting ideas that were only outdone by her amazing writing. Lan is extremely creative and imaginative, and there is an inextricable bit of her within every piece of her work. Ben was constantly helpful and open to the far-fetched ideas the team threw at him. His programming skills are by far some of the best I have ever seen. We were always awestruck by his ability to take our most complex ideas and turn them into beautiful animations. Ben created most of the Flash animations and interactivities that you will find throughout the site. Last, but certainly not least, the site wouldn’t even have gotten off the ground if it wasn’t for Sigit and his amazing taste and creativity. Collectively, the five of us came together and each contributed our talents to make “All Ground Up!” the way you see it. Needless to say, I constantly felt incredibly encouraged by my fellow team-mates. Never did they let me down. During the course of the project, I contracted mononucleosis which kept me sick for several weeks, and I ended up writing most of my content while I was ill. I’m so grateful that I had Ngoc, Ben, Sigit, and Lan to keep me motivated – they didn’t let me feel down on myself at all! We all meshed together more than I ever expected us to; it feels like we’ve known each other for several years rather than simply several months. I suppose sharing work over several long, sleepless nights will do that. Though the fact that we reside in different locations and time zones could have proved to be a major obstacle, it was never a deterrent in what we set out to achieve. By utilising internet technologies such as instant messengers, e-mail, forums, and even internet telephones, we were able to keep the lines of communication wide open and constantly busy. Communication proved to be the key to our team’s efficiency: allowing our ideas to flow freely. Using the technology to effortlessly share our ideas in engaging discussions was the very cornerstone of our success as a team. Despite our busy individual schedules, we all somehow managed to find time to devote to the project, and though it was difficult at times, we managed to pull it all together in the end. No matter how tough it might have been, I value the experience so much and have no regrets at all. ThinkQuest is an amazing experience in and of itself. The concept is absolutely ingenious – international cooperation among high school students, culminating in an informative, attractive piece of work, that all who participate in can be proud of. I find it amazing to be able to connect and work with students from other cultures and backgrounds in order to simply create; the geographic, political, and cultural barriers simply fall away and reveal a simple, powerful core: the desire to learn and share, to hear and be heard. The intensity and passion with which a group of teenagers, whose determination and fervour are far too often underestimated, can work is staggering. I’m so grateful to ThinkQuest for providing students from around the world with this remarkable opportunity – I continue to be amazed with it, even this second time around, and I am sure I will be long after I am no longer eligible to participate. Likewise, I will never forget the immense contributions of others who could easily be overlooked in the grand scheme of “All Ground Up!” Our two coaches, Mr. Poirier and Carol, who worked tirelessly to keep us motivated and on task. I can’t thank them enough for giving us the incredible gift of their time, insight and encouragement. Thanks, also, to our parents, who never seem to tire of being proud of us, for constantly encouraging us and for putting up with our ambitious whims and fancies. Never once did they doubt us or discourage us. For this, and so much more, we are grateful. Thank you so much for visiting our website. With any luck, you gained as much from it as each of us did. Top About You are in: Home / About this Site / The Team / Ammu Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[9]=new Array("about/team/ben/index.html","Coffee: All Ground Up! - About this Site - The Team - Ben","","Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) The Team Ben Australia Age: 18 School: University of Newcastle, Newcastle, NSW Field of study: Software Engineering Role: Flash animations Hi, I’m Ben and I created many of the animations for this wonderful website. I live in Newcastle, Australia, a city that, despite being the largest regional city of our country (its population is approximately 500,000), has retained a very friendly and relaxed atmosphere. Newcastle is an amazing city, with many beaches and a great mix of people, personalities and nationalities. The area where I live is a particularly nice place in my eyes. It is an eight minute drive to the beach and, especially at night, is surrounded by quiet streets and clean air, which has made running at night with my friends one of my favourite pastimes. Originally a proud student of Newcastle High, where I met first met Ngoc and was introduced to ThinkQuest, I am now studying the Bachelor of Software Engineering degree at the University of Newcastle, Australia. The uni itself is great! Every day walking about the campus I see hundreds of friendly faces from all over the world. Despite the local mosquito population, which seems to be always there to keep you company when not indoors, the uni is a great place, not only to study, but also to relax. Not one, but two great libraries, and a huge range of sport and recreation facilities make Newcastle Uni seem like a miniature city in itself! ThinkQuest, for me, has been a unique and valuable experience, not only allowing me to further my knowledge and experience with design and programming, but also introducing me to amazing people from around the globe. These special people are Sigit, Ammu, Ngoc, Lan, Jim and someone who lives not far from my home, Carol. In working together, we have developed friendships and an understanding of each other’s rich cultures which will no doubt span further than the end of this competition. Each one of them has contributed a great deal of time to this site and all of them are incredibly intelligent, motivated, creative, skilled, and did I mention friendly? I have the utmost admiration for everyone’s skills and through the respect which was developed for one another, a much more important thing transpired: an indelible friendship with everyone. However, combined, they have formed a team that I will remember for the rest of my life. At this point I would also like to thank my family for putting up with the weird nocturnal habits that I developed. Your support has been extremely appreciated throughout this venture. Also, it would be remiss of me to not thank Tram who gave her (sometimes) brutally honest opinions regarding my work and designs with the animations. She also has knowledge of the Vietnamese language, her native tongue, which helped me to work the animations into Vietnamese, a language which I intend to learn some day. This ThinkQuest project has tied in with my interests perfectly. I have been able to not only learn, but also achieve something at the same time. I love learning new skills, and lucky for me, in my field of interest, there is and always will be something new and exciting in which to engage. My mind has been shown a whole new world of opportunities and… well, I guess adventures! Carol loves to travel, and so do I, but not exactly in the same sense as she. Whereas she will jump at the opportunity to visit a place of history, I throw myself frantically (slight exaggeration) into what I see as the future. Likewise, where she would be overjoyed visiting the great wonders of the world, I would just as happy if given the opportunity to experience the beginnings of the world that is tomorrow, through technology and technology development. From technology, development and design, to research and learning, ThinkQuest has taught me the importance of communication, especially when working in a team. For those who are considering taking part in ThinkQuest, or any other project like it, I cannot stress enough that you must keep communicating with not just those in your team, but also don’t forget about your family and your friends. Above all, enjoy yourselves! Thank you to those who have visited this site and I hope that the information and experience that you take with you will be of some help to you, whether it is in aiding you to complete an assignment, helping you relax after a long, boring day at school or even giving yourself something to do to kill time. I also hope that you enjoyed yourselves! I know we did! :) Top About You are in: Home / About this Site / The Team / Ben Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[10]=new Array("about/team/lan/index.html","Coffee: All Ground Up! - About this Site - The Team - Lan","","? Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) The Team Lan Vietnam Age: 16 School: Kim Lien High School, Vietnam Field of study/Interests: Molecular biology and human anatomy Role: Content writing, translations Hello, my name is Lan and I’m 16 years old. I’m studying at Kim Lien High school in Vietnam. My hobbies are reading, listening to music and eating chocolate (I eat so much that my friends often call me ‘fat cat’). I’m extremely interested in molecular biology and human anatomy. I want to be a biologist or a medical doctor in the future, though my friends have stated firmly that they can make huge profits from running burial services when collaborating with my surgeries! At the moment, my dream is to help Vietnam, my homeland, catch up with other countries in the world, as well as introduce Vietnam to my international friends. Unlike some of my teammates, this is the first time I have a chance to take part in an international contest. Honestly, I felt very worried at first, about not being capable of getting my duty done and not being able to catch up with my teammates. However, as soon as I got started with the project, my worries seemed to disappear. My incredible teammates have helped me get through the problem with their amazing creativity, dedication and inspiration. Looking back, I can’t even believe that we’ve just known each other for six months! This is also the first time I’ve had the chance to work with such talented, motivated and funny teenagers. The barriers of geography, culture and language were all gone, and throughout the six months of working together, we gained an appreciable friendship and the desire to improve ourselves. This helped us to collaborate effectively and create “All Ground Up!” as you can see here. My role in the team was to write a part of the content for the site as well as to translate it into Vietnamese. I feel very proud as this is the first time a Vietnamese site has ever participated in ThinkQuest. When initially taking on the Beans to Brew part, I was very bored since I had to spend the whole day reading about topics such as coffee roasting and grinding, how to tamp Espresso correctly, or get the right temperature for brewing. I had never known the first thing about those things. But as I kept on writing and doing research, I started to feel more excited about the subject, and finally ended up enjoying it! As a result, now I only drink drip-brewed coffee (check the site if you want to know more about it), and enjoy sitting like an elder with my coffee cup! I also go crazy when hearing the word “coffee” from news on TV, and my friends have been wondering why I can talk endlessly about coffee crises in class! From doing my share of work, I’ve gained knowledge that simply cannot be measured: the writing skills, work organisation, teamwork and, of course, knowledge about coffee. Since taking part in ThinkQuest, I’ve always been pressed for time, but I enjoy that state of “being busy.” I felt that I was using up all my time effectively. I would like to express my gratefulness to Ngoc, my friend, who encouraged me to take part in ThinkQuest and experience that wonderful time. She’s also the one who assisted me and helped me to solve nearly all my problem throughout the process. Likewise, I want to say thanks to all my fellow teammates, Sigit, Ben and Ammu, those who have always stood by me, rubbed off on me with their enthusiasm and the willingness to keep going. I would like to thank Mrs. Carol Calderwood and Mr. James Poirier for the dedicated insight, sympathy and encouragement they gave us, despite their lack of time. My special thanks to Carol, my coach but also my friend, who always gave me the encouragement and confidence to work during the process. I want to show my gratefulness to my family – my mom, who always encouraged me (and who paid all the ‘much higher than usual’ electric bills). My thanks to dad and granny for Internet access and their belief in me. My family has truly been a great support to me through this competition. Lastly, I want to say my big thanks to ThinkQuest for having created such a great event, enabling students from all around the world to come together, exploring different cultures and affirming themselves. Thank you for visiting our site. Hope that this site will be a useful and exciting address for you all! Top About You are in: Home / About this Site / The Team / Lan Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[11]=new Array("about/team/ngoc/index.html","Coffee: All Ground Up! - About this Site - The Team - Ngoc","","Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) The Team Ngoc Vietnam Age: 16 School: University of Newcastle, Newcastle, NSW Field of study: Mathematics Role: Content writing, concepts, translations Hello! I’m Ngoc, 16 years old, and I’m from Vietnam. Currently I’m in Australia studying Mathematics at the University of Newcastle. I intend to work in a field which combines Mathematics and Medicine. Some of my hobbies are studying, sports, reading, studying Japanese, philately, woodworking, playing the piano, and meditation (or rather, day-dreaming!). I contributed towards the site’s content, the games’ and demonstrations’ content and the translations. At first I didn’t like the topic, but as the site grew up, I became passionate about coffee. On the wall next to my bed now is a poster of “Arabica coffee – How to identify and avoid defected beans”! I accidentally found out about ThinkQuest one night, and it was one of the happiest moments of my life. Being an international student, I was not eligible to participate in many competitions in Australia. During my high school years I dreamt of a competition open for everybody, regardless of their nationality, language, or geographical position. At last, ThinkQuest turned it into a reality -- with many bonus features. It taught me to look at one problem from various angles and to strive for neatness and accuracy. I was motivated by Ammu’s, Sigit’s and Ben’s excellent games and designs so much that I’ve decided to explore programming and web designing as new hobbies. I discovered more about Lan, who possesses many great qualities – both as a friend and as a “boss.” ;) And I discovered more about myself, my craze for game designing and my laze for perfection. It is virtually impossible to list out all of the impacts ThinkQuest has had on my life – but the most valuable gifts it brought are my teammates. I am constantly amazed by their talent and great personalities. Together we have overcome many obstacles and challenges along the way, and I’m proud of our product: “Coffee: All Ground Up!” I would like to thank Ammu, Sigit, Ben, and Lan for all the good times we had together as collaborators and as great friends. I would like to make special thanks to our attentive coaches, Carol and James, who supported us all along. And finally, I would like to make special thanks to my parents for supporting me and sharing the housework load. To our visitors – thank you for visiting the site! I hope you’ll enjoy it. Top About You are in: Home / About this Site / The Team / Ngoc Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[12]=new Array("about/team/sigit/index.html","Coffee: All Ground Up! - About this Site - The Team - Sigit","","? Coffee: All Ground Up! About Home Science Farming Processing Sustainability Crisis Health Interact In this section Main The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) The Team Sigit Indonesia Age: 19 School: Bandung Institute of Technology, Indonesia Field of study: Visual Communication Role: Design & layout, site construction Hi! My name is Sigit, 19 and I’m from Indonesia. Currently I’m studying Visual Communication in Bandung Institute of Technology, Indonesia. I’m so passionate about this field and at the same time, I have given the most out of what I’ve learned in this field to the development of this website. My hobbies don’t come too far from designing and the Internet world, but I’m also into reading, photography, traveling, history, journalism and international affairs. It’s been a genuine pleasure to work with this group of highly talented friends from many parts of the world. I must say that this year has been fantastic for me — it’s in many ways so different from my past projects, and the amount of lessons I’ve learned from this team is enormous. Together, we have put many hours of dedication to this project, pushing each of ourselves beyond the limits of what we can do to deliver commendable results with our diverse skills. I’ve always enjoyed working with people from all over the world, and this year has been no exception. Technological and conditional differences have been the real obstacles, but with a single aim in mind we have managed to make our way through to the finish. This hard-earned project wouldn’t be here today without the contributions and considerations of all team members and coaches. Ngoc is a fantastic content writer; she worked with Ammu and Lan to provide us with highly informative contents. Ammu wrote some parts of the site and designed some of the amazing Flash demonstrations. Lan did most of the translation of the site to Vietnamese, which we believe is a pioneer in the competition. Ben designed most of the Flash games and helped with the technical aspects of the site. It is exciting to realise that they are not only great to work with, they're actually wicked fun as well! The coaches are no less; they've been trying hard to cope with our problems and help us when we needed it. It's my final year as a student in ThinkQuest and it is with pride that I can say I ended it to the best that I could. We hope that this can be a worthy resource for everyone! Top About You are in: Home / About this Site / The Team / Sigit Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[13]=new Array("crisis/facts/index.html","Coffee: All Ground Up! - Crisis - Facts","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Facts Variety of coffee sold by Starbucks. by Team 01639.Coffee is one of the world's most important agricultural commodities. The revenue generated from coffee is second only to cotton. The coffee industry employs over 25 million people worldwide and is an important crop for developing countries. It provides much-needed export revenue for more than 50 tropical countries. The United States is the single largest consumer of roasted coffee. The American and European markets are very important for the coffee industry. By providing high-grade, high-quality coffee to these markets, coffee-producing countries can receive a higher price for their coffee. Crisis by Team 01639.In order to improve the quality of their coffee, many countries have begun programs aimed at educating farmers and improving production techniques. Cooperatives have been formed to provide local access to specialised machinery and materials with the aim of standardising and improving coffee production. In recent years, countries such as Rwanda have seen the construction of coffee washing machines. This allows coffee cooperatives to produce fully washed coffee. Coffee can be sold at a higher price than the market rate which results in increased income for farmers and coffee exporters. Other countries are investing money and effort in catering to the specialty coffee market. In Honduras funding is being used to create local cupping capacity to identify coffee that can be sold on the specialty market. Rwanda has been growing a special variety of coffee since colonial times that is highly valued in specialty markets. Regulatory reform is allowing Rwanda cooperatives to deal directly with large Western retailers such as Starbucks and Lobodis. Many other countries are also allowing direct trade between cooperative producers and retail markets. By improving the quality of the coffee and standardising grading procedures, producers are finding that they can have more direct contact with the retail market thereby realising greater profits. Top Bibliography Printed matters: Rwanda Savors the Rewards of Coffee Production (The New York Times) By Carter Dougherty, Published: July 27, 2004 Websites: Coffee Markets: New Paradigms in Global Supply and Demand Agriculture and Rural Development Discussion Paper 3 Bryan Lewin, Daniele Giovannucci, Panos Varangis, (World Bank Group) March 2004 http://lnweb18.worldbank.org/ESSD/ardext.nsf/11ByDocName/ ExecutiveSummary-CoffeeMarkets Rwandan farmers benefit from quality coffee http://www.usaid.gov/stories/rwanda/ss_rwanda_coffee.html USAID's Response to the Global Coffee Crisis http://www.usaid.gov/press/factsheets/2003/fs030304_1.html USAID supports coffee growers around the globe http://www.usaid.gov/press/factsheets/2004/fs040915.html Rwandan coffee farmers head upmarket http://news.bbc.co.uk/2/hi/business/2744415.stm Top Crisis You are in: Crisis / Facts Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[14]=new Array("crisis/facts/popup/starbucksvariety.html","Variety of coffee sold by Starbucks","","Variety of coffee sold by Starbucks.");s1[15]=new Array("crisis/impact/abandonment/index.html","Coffee: All Ground Up! - Crisis - Impact - Abandonment","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Abandonment Deserted farms, kids and communities Coffee farmers and their families can no longer afford basic necessities such as medicine, and are even cutting back on food. They cannot afford to send their children to school, so many children, especially girls, are missing out on their education. Children, farms and entire communities are increasingly being abandoned in many countries. Coffee farmers are desperate to supplement their income and have turned to seeking outside employment. In Nicaragua, for example, some villages have seen almost all their men leave to look for jobs. The wives and children who are left behind have to eke out a meagre existence. They continue working on the coffee farm even though the money they earn from growing coffee is less than the cost of production. Since international coffee prices have plummeted, the crisis has also forced thousands of small and medium producers in Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua to abandon their land and seek other alternatives to make a living. The majority of the coffee farms in these countries have been turned over to raising livestock operations. In El Salvador and Honduras, over 20,000 hectares of coffee plantations have simply disappeared. Top Bibliography Websites Equal Exchange http://equalexchange.com/interfaith/ Mennonite Mutual Aid Praxis Shareholder Advocacy for Fair Trade http://www.mma-online.org/corporate/stewardship_investing/ issues/fair_trade.html Ten Thousand Villages http://www.tenthousandvillages.org/ Top Crisis You are in: Crisis / Impact / Abandonment Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[16]=new Array("crisis/impact/desperation/index.html","Coffee: All Ground Up! - Crisis - Impact - Desperation","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Desperation Decline in employment and income Elephants used in timberlogging. Joe's Sustainable Farm, India - Team 01639. The desperation and job loss caused by the coffee crisis has had a negative impact on the economy of many developing countries. In Nicaragua alone, over 122,000 jobs have been lost due to farmers having to abandon their coffee groves. All the while, both the World Bank and the International Monetary Fund (IMF) have encouraged poor countries to produce export commodities such as coffee. The result has been a market flooded with often low-grade and unprocessed products. There are so many countries that are now exporting coffee that the market price has dropped to an all-time low. The drop in prices due to the flooded market has caused a monetary crisis in many developing countries. Major coffee companies continue to make good profits on the sale of coffee, but the coffee farmers are not making enough money to support their families or their land. Many farmers are turning to the production of coca and marijuana in order to make a living. National economies are also being affected by the coffee glut. Both the World Bank and the IMF are demanding that developing countries cut back on government spending. This means that governments don't have money for proper education, health care and infrastructure facilities. Coffee farmers receive no government aid to market their coffee and have difficulty getting information about market prices. Top Bibliography Websites Equal Exchange http://equalexchange.com/interfaith/ Mennonite Mutual Aid Praxis Shareholder Advocacy for Fair Trade http://www.mma-online.org/corporate/stewardship_investing/ issues/fair_trade.html Ten Thousand Villages http://www.tenthousandvillages.org/ Top Crisis You are in: Crisis / Impact / Desperation Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[17]=new Array("crisis/impact/environment/index.html","Coffee: All Ground Up! - Crisis - Impact - Environment","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Environment Environmental collapse Timberlogging. Joe's Sustainable Farm, India - Team 01639.Coffee farmers who are unable to make a living from their coffee farms are being forced to cut down the surrounding forest canopy in order to graze cattle or plant other crops. As a last resort, many have to sell their land. Buyers, who take advantage of the low land prices, can buy large tracts of land which they can often clear for cattle grazing or plantation crops. The resulting deforestation has devastating effects on the environment. Soil erosion, water pollution and the loss of natural habitats for many species of wildlife are just some of the consequences of deforestation. In Central America, the coffee crisis is taking a toll on environmental equilibrium, as thousands of hectares of deserted plantations reduces the process of carbon fixing and oxygen production, while simultaneously leading to increased soil erosion. Top Bibliography Websites Equal Exchange http://equalexchange.com/interfaith/ Mennonite Mutual Aid Praxis Shareholder Advocacy for Fair Trade http://www.mma-online.org/corporate/stewardship_investing/ issues/fair_trade.html Ten Thousand Villages http://www.tenthousandvillages.org/ Top Crisis You are in: Crisis / Impact / Environment Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[18]=new Array("crisis/impact/hunger/index.html","Coffee: All Ground Up! - Crisis - Impact - Hunger","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Hunger Economic instability The worldwide glut on the coffee market has had a devastating effect on the economies of many developing countries. Governments are being forced cut back on spending, with the result that medical and educational facilities are not receiving enough money to continue providing basic services. The World Food Program has reported that 30,000 Hondurans are suffering from hunger as a result of the coffee crisis. In Nicaragua, the coffee crisis has also caused a huge food crisis in the department of Matagalpa. In Ethiopia, economic instability means that the government is unable to deal effectively with other major national issues such as the country’s HIV / AIDS crisis. Top Bibliography Websites Equal Exchange http://equalexchange.com/interfaith/ Mennonite Mutual Aid Praxis Shareholder Advocacy for Fair Trade http://www.mma-online.org/corporate/stewardship_investing/ issues/fair_trade.html Ten Thousand Villages http://www.tenthousandvillages.org/ Top Crisis You are in: Crisis / Impact / Hunger Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[19]=new Array("crisis/impact/index.html","Coffee: All Ground Up! - Crisis - Impact","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Impact Let's put that in the human terms... Handpicked ripe beans. Joe's Sustainable Farm, India - Team 01639. Crisis by Team 01639.The current coffee crisis began in the summer of 2001 and has steadily worsened over the past 4 years. When the world coffee market prices fell from a high of $1.40 U.S. per pound in 1999 to a low of just 45 cents per pound in the summer of 2001, the impact of this rapid price decline was felt worldwide. Many farmers reported receiving a meagre 15 -20 cents per pound from local middlemen for what they have harvested. The ensuing impact on coffee-growing communities in the developing world has been disastrous. The collapse of coffee prices has resulted in shocking declines in employment and income in many of these countries. To read more about the individual impacts please select an option from the left. Top Bibliography Websites Equal Exchange http://equalexchange.com/interfaith/ Mennonite Mutual Aid Praxis Shareholder Advocacy for Fair Trade http://www.mma-online.org/corporate/stewardship_investing/ issues/fair_trade.html Ten Thousand Villages http://www.tenthousandvillages.org/ Top Crisis You are in: Crisis / Impact Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[20]=new Array("crisis/impact/popup/elephants.html","Elephants used in timberlogging","","Elephants used in timberlogging.");s1[21]=new Array("crisis/impact/popup/handpicked.html","Handpicked ripe berries.","","Handpicked ripe beans.");s1[22]=new Array("crisis/impact/popup/timberlogging.html","Timberlogging","","Timberlogging.");s1[23]=new Array("crisis/impact/solutions/index.html","Coffee: All Ground Up! - Crisis - Impact - Solutions","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Solutions What can be done? The International Coffee Organization (ICO) has made a series of proposals that address the problems which have arisen because of the coffee crisis. They are proposing: mandating a minimum price for coffee growers that covers the cost of production and allows farmers to make a profit; increasing the price of coffee by reducing existing stocks of coffee; destroying at least 5 million bags of existing low-grade coffee; obtaining a commitment from coffee companies to buy a higher percentage of fair-trade coffee; encouraging “value-added” coffee processing in producing countries to raise the value of the product in the market thereby increasing the profit margin. Value-added practices often mean the difference between a farm that is economically viable and one that cannot be sustained financially. This practice is crucial to the future of sustainable farming, because they allow farmers to advance economically without having to “pump up” the manufacture of raw material from the land. supporting services for coffee growers including access to credit, marketing information and educational programs concerning coffee growing techniques and debt management; making funds available for farmers who wish to switch over to other crops. The ICO also proposes that the lowest quality coffee be declared off-limits to the world market. This coffee would be destroyed, resulting in the disappearance of approximately 350,000 tons of coffee from the world market. This would result in higher cost of commercial coffee, called the “C” market, thus effectively ending the coffee crisis. The ICO further proposes support for farmers to migrate over into other types of crops. Top Interviews Mr. Nguyen Van Chinh on Vietnam Coffee Industry Representative of the Advancement of Community Empowerment and Partnership (ACEP) office of Central Vietnam Bibliography Websites Equal Exchange http://equalexchange.com/interfaith/ Mennonite Mutual Aid Praxis Shareholder Advocacy for Fair Trade http://www.mma-online.org/corporate/stewardship_investing/ issues/fair_trade.html Ten Thousand Villages http://www.tenthousandvillages.org/ Top Crisis You are in: Crisis / Impact / Solutions Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[24]=new Array("crisis/index.html","Coffee: All Ground Up! - Crisis","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Crisis in a coffee cup? This subsection has two pages. Socialising over a cup of coffee. by Team 01639. Coffee is one of the most popular commodities in the developed world. Throughout the United States, Europe and Asia, supermarkets and coffee shops are always stocked with a bountiful supply of coffee blends and flavours. The huge selection of coffee is wonderful for the average coffee drinker, but for many coffee producers worldwide it is an entirely different story. Caffe Nero. by Team 01639. There are more than 25 million coffee growers throughout the world. Most of these farmers are based in developing countries and operate on a very small scale. The overall coffee market has doubled in the last 10 years. During these 10 years, the corporations who dominate the retail coffee market have seen profits steadily rising. If everyone in the supply chain were reaping the benefits, this would not have generated the global crisis that currently exists in the coffee producing industry. The problem is that the prices now paid to coffee farmers have fallen below the cost it takes them to produce it. In the past ten years, the coffee producing nations have seen their profits fall from 1/3 of the total revenue to about 1/10 of the total revenue. Inside Caffe Nero. by Team 01639.While wholesalers and retailers continue to sell at a profit, the dollars lost in the drop in profit has been borne almost entirely by the farmer. Simply put, this means that farmers and their families are subsidising the cost of growing coffee. Farmers, the poor shareholders, are selling at a tremendous loss while branded coffee sells at a hefty profit. With poor transportation system to local markets, and without access to information about global coffee prices, the vast majority of the coffee farmers are at the mercy of the savvy traders offering a ‘take it or leave it’ price. Worldwide, coffee production has exceeded consumption with catastrophic consequences for the coffee farmers, if not the world coffee market. The price paid to farmers for their coffee has fallen by nearly 50% in the past three years to a 30-year record low. A bountiful supply of various blends and flavors offered by Dunkin Donuts. by Team 01639.Many developing countries depend on coffee production for their export earnings. Countries such as Uganda, Haiti, Honduras, and Vietnam have been seriously affected by the current coffee crisis. The effects are enormous - farmers lose their land, exporters face bankruptcy, and the country’s entire economy is thrown into an economic tailspin. For example, in the mid-90s, the boom in coffee prices enticed many westerners to Vietnam's coffee industry and coffee production sky-rocketed. Major loans from the World Bank, the Vietnamese government and the Big Four made it possible for thousands of poor Vietnamese to become coffee farmers. Vietnam rapidly rose to the position of the world’s number two coffee exporter. Six years ago Vietnamese farmers were earning more than $2,000 per ton of produce. Crisis by Team 01639. Currently these same farmers are receiving a mere $450 per ton – a massive price decline. An in-depth coverage of this issue can be found at the International Coffee Organization (ICO). Statistics available for Vietnam reveals that the Vietnamese farmers are selling their coffee beans for a significant loss - only 60% of the cost of producing coffee beans. Continued to the next page | Next Page > Top Bibliography Printed matters: Trouble Brewing by Alexandra Seno, Newsweek: Apr 16 '04 The Global Coffee Economy in Africa, Asia, and Latin America, 1500-1989 by William Gervase Clarence-Smith. Publisher: Cambridge University Press (June 16, 2003) Websites: Coffee Crisis http://www.ico.org/crisis/main.htm Top Crisis You are in: Crisis / Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[25]=new Array("crisis/index2.html","Coffee: All Ground Up! - Crisis","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Crisis in a coffee cup? ...continued from previous page | A coffee shop in a supermarket. by Team 01639. A huge selection of coffee sold at supermarket. by Team 01639. Coffee shop in a mall. by Team 01639.The World Bank and the International Monetary Fund (IMF) encouraged these poor countries to liberalize trade and follow growth led by export, thereby, partly contributing to the current crisis. This leniency helped transform the coffee market from a managed market, in which governments played an active role both nationally and internationally, to a total free-market system. What exactly does this mean? In the free-market system, the market itself sets the price of coffee. The practice of paying prices as low as they go, without regard to the cost for farmers, is a hazardous and unethical business tactic in the long term. If this trend continues, the coffee market is sure to weaken the colossal coffee-processing companies who are at present so proficient at turning beans into bills. The overproduction and glut of coffee being dumped on the market has created a buyers’ market. As a result, many of the poorest and most helpless citizens in the world are left to negotiate in an open market with some of the wealthiest and most influential citizens. It is not a surprise to see that such an approach favours the rich and powerful and the adage “the wealthy get wealthier and poor get poorer” rings true. Quiz by Team 01639.Dynamic partaking by all players in the coffee trade is essential to overturn the current situation. Co-operative work between international institutions, giant coffee-processing companies, and coffee-producing nations is urgently required to reduce supply. It is startling that 80% more coffee is presently being produced than being consumed. The World Bank and IMF should propose sound cost-effective advice to developing countries on overall global commodity trends, and their likely impact on prices. Urgent steps need to be taken to create a more manageable debt burden for the poorest countries that are not destabilized by commodity shocks. Otherwise, the coffee industry is likely to see a drastic and extremely agonizing overhaul. Action is needed to work towards a more humanitarian approach to stabilising world coffee production. We also have to establish measures to address long-term rural underdevelopment. We simply have to make the coffee market work for everyone. Top Interviews Mr. Nguyen Van Chinh on Vietnam Coffee Industry Representative of the Advancement of Community Empowerment and Partnership (ACEP) office of Central Vietnam Steve Leighton on Specialty Coffee Steve Leighton, owner of successful Internet-based coffee company talks to us about specialty coffee. Mr. Ted Lingle Mr. Ted Lingle, Director of Specialty Coffee Association of America (SCAA) talks to us about specialty coffee and the current crisis. Bibliography Printed matters: Trouble Brewing by Alexandra Seno, Newsweek: Apr 16 '04 The Global Coffee Economy in Africa, Asia, and Latin America, 1500-1989 by William Gervase Clarence-Smith. Publisher: Cambridge University Press (June 16, 2003) Websites: Coffee Crisis http://www.ico.org/crisis/main.htm Top Crisis You are in: Crisis / Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[26]=new Array("crisis/justice/bigfour/index.html","Coffee: All Ground Up! - Crisis - Justice - Big Four","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Big Four Who are they? A sample of coffee sold by the Big Four. by Team 01639.The “Big Four” roasters – Sara Lee, Kraft, Procter & Gamble and Nestlé – buy nearly half the world’s coffee crop and make huge profits. Together, they have the power to make a difference by addressing the misery at the heart of their business and make globalization work for the poor people. If the Big Four work together they can help close that gap, extending to more farmers the benefits of the Fair Trade system. Sara Lee has done very little to pay coffee farmers better prices. Though it did collaborate with the rest of the industry to bring the coffee crisis to light, it simply has not done enough to establish coffee-buying standards that provide farmers with a decent price, or to aid farmers in diversifying to other crops. Coffee marketed by Kraft – one of the Big Four companies. by Team 01639. International coffee marketed by Kraft. by Team 01639.Kraft did not buy Fair Trade coffee in the past year, nor did they produce coffee that met international quality standards. They have been involved in a few social development programs; however they have to contribute at a larger scale to make the necessary difference. Nestl has refused to buy Fair Trade coffee in the past, however in comparison to Kraft and Sara Lee, its involvement has been significantly greater. They have supported the efforts of the ICO to address the crisis. Without a complete commitment, however, we cannot put an end to this misery. Procter and Gamble has paid more farmers a decent price for their coffee than any other company in the industry. It has also helped lobby the US to rejoin the ICO. However, despite the fact that it is the industry leader in terms of fair trade, it still does not have a high enough quality of coffee buying standards in place to ensure good standards for farmers. Top Bibliography Printed matters: The Global Activist's Manual: Local Ways to Change the World by Mike Prokosch, Laura Raymond (United for a Fair Economy) The Fair Trade Fraud by James Bovard Bean business basics: The definitive how-to manual for starting & operating a retail specialty coffee business by Ed Aryidson Websites: International Coffee Organization http://www.ico.org/ Fair Trade Coffee http://www.globalexchange.org/campaigns/fairtrade/coffee/ Crisis in a Coffee Cup, Fortune Magazine, Nicholas Stein, December 9, 2002 - highly recommended reading http://www.fortune.com/fortune/articles/ 0,15114,393075,00.html World View: Coffee Growers' Good Fortune Dries Up, Pittsburg Post-Gazette (reprint from LA Times), T. Christian Miller and Davan Maharaj, October 28, 2002. http://www.post-gazette.com/world/20021028coffeeworld2p2.asp Coffee Crisis - the Hard Realities that Fill Your Cup, MSNBC, August 26 - highly recommended viewing / reading http://www.msnbc.com/modules/ps/020716coffee/launch.asp Waking Up to a World Coffee Crisis, St. Petersburg Times, David Adams, August 11, 2002 http://www.sptimes.com/2002/08/11/Worldandnation/ Waking_up_to_world_co.shtml Grounds for Change http://www.groundsforchange.com/learn/fairtrade.php Top Crisis You are in: Crisis / Justice / Big Four Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[27]=new Array("crisis/justice/fairtrade/index.html","Coffee: All Ground Up! - Crisis - Justice - Fair Trade","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Fair Trade What is Fair Trade solution? Fair Trade Coffee from Green Mountain Roasters. by Team 01639. Fair Trade Coffee from Green Mountain Roasters. by Team 01639. Fair Trade Coffee from Green Mountain Roasters. by Team 01639.Fair trade is the only hope for those dealing with the current coffee production dilemma. Fair Trade Certified coffee is grown on small farms and is mostly shade-grown and organic. Such coffee is grown by family farmers who act as stewards of the land. Persuading people to always embrace the fair trade solution and drink. Fair Trade Certified coffee provides a powerful alternative to the exploitation caused by the free market system. This solution offers a decent price to the farmers for their products and wipes out the miseries that the current crisis causes. There are ways we can become involved and effectively use our purchasing power to help make a difference. Before you make your next coffee purchase look for the Fair Trade Certified label. When you purchase Fair Trade Certified coffee you are making a difference; you are guaranteeing that the farmers are being paid a fair price for their coffee. This ensures the farmers a brighter future. Top Interviews Steve Leighton on Specialty Coffee Steve Leighton, owner of successful Internet-based coffee company talks to us about specialty coffee. Mr. Ted Lingle Mr. Ted Lingle, Director of Specialty Coffee Association of America (SCAA) talks to us about specialty coffee and the current crisis. Bibliography Printed matters: The Global Activist's Manual: Local Ways to Change the World by Mike Prokosch, Laura Raymond (United for a Fair Economy) The Fair Trade Fraud by James Bovard Bean business basics: The definitive how-to manual for starting & operating a retail specialty coffee business by Ed Aryidson Websites: International Coffee Organization http://www.ico.org/ Fair Trade Coffee http://www.globalexchange.org/campaigns/fairtrade/coffee/ Crisis in a Coffee Cup, Fortune Magazine, Nicholas Stein, December 9, 2002 - highly recommended reading http://www.fortune.com/fortune/articles/ 0,15114,393075,00.html World View: Coffee Growers' Good Fortune Dries Up, Pittsburg Post-Gazette (reprint from LA Times), T. Christian Miller and Davan Maharaj, October 28, 2002. http://www.post-gazette.com/world/20021028coffeeworld2p2.asp Coffee Crisis - the Hard Realities that Fill Your Cup, MSNBC, August 26 - highly recommended viewing / reading http://www.msnbc.com/modules/ps/020716coffee/launch.asp Waking Up to a World Coffee Crisis, St. Petersburg Times, David Adams, August 11, 2002 http://www.sptimes.com/2002/08/11/Worldandnation/ Waking_up_to_world_co.shtml Grounds for Change http://www.groundsforchange.com/learn/fairtrade.php Top Crisis You are in: Crisis / Justice / Fair Trade Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[28]=new Array("crisis/justice/index.html","Coffee: All Ground Up! - Crisis - Justice","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Justice Get involved Coffee from the Big Four. by Team 01639. Crisis by Team 01639.There are many things the individual consumer can do to improve problems with the coffee market. Avoid buying coffee from the Big Four coffee companies. Instead, support independent coffee importers and producers by buying specialty coffee. If the big coffee companies lose their market share, they will be forced to change their business practices. It is important to let the Big Four coffee companies know why you are not buying coffee from them. Write them letters explaining why you have decided to buy specialty coffee. Be sure to mention that low coffee prices adversely affect the livelihoods of thousands of people in coffee producing nations. Ask them why they are opposed to legislation prohibiting low-quality coffee. Ask why the International Coffee Organization’s recommendations have not been implemented. If the big coffee companies receive enough knowledgeable letters expressing concern about the condition of the coffee market, they may be forced to change their buying methods. Fair Trade Coffee sold at a supermarket – USA. by Team 01639.Talk to as many friends and acquaintances as you can about this issue. Tell them that the quality of regular supermarket coffee has been falling due to the coffee crisis. Coffee companies are buying up cheap, low-grade coffee and passing it off as good-quality coffee. They try to mask the bad taste of this coffee by steaming it or adding chemical flavours. Low coffee prices have dire consequences on the lives and livelihoods of coffee farmers. Coffee prices are so low that farmers do not even receive enough to cover their cost of production. As a result, they do not have money for basic necessities. They are often forced to take their children out of school and they must seek employment away from home. In order to support their families, many farmers take to growing drug producing plants such as opium or cocaine. International coffee marketed by Kraft. by Team 01639.There are many benefits to buying specialty coffee. Not only will you be getting a great cup of coffee, you will also be providing a living wage to coffee producers and exporters. Fewer farmers will be forced to grow illegal drug plants, improving the quality of life both here and in the coffee producing nations. By supporting specialty coffee producers, you are ensuring the prosperous future of the entire coffee industry. Top Bibliography Printed matters: The Global Activist's Manual: Local Ways to Change the World by Mike Prokosch, Laura Raymond (United for a Fair Economy) The Fair Trade Fraud by James Bovard Bean business basics: The definitive how-to manual for starting & operating a retail specialty coffee business by Ed Aryidson Websites: International Coffee Organization http://www.ico.org/ Fair Trade Coffee http://www.globalexchange.org/campaigns/fairtrade/coffee/ Crisis in a Coffee Cup, Fortune Magazine, Nicholas Stein, December 9, 2002 - highly recommended reading http://www.fortune.com/fortune/articles/ 0,15114,393075,00.html World View: Coffee Growers' Good Fortune Dries Up, Pittsburg Post-Gazette (reprint from LA Times), T. Christian Miller and Davan Maharaj, October 28, 2002. http://www.post-gazette.com/world/20021028coffeeworld2p2.asp Coffee Crisis - the Hard Realities that Fill Your Cup, MSNBC, August 26 - highly recommended viewing / reading http://www.msnbc.com/modules/ps/020716coffee/launch.asp Waking Up to a World Coffee Crisis, St. Petersburg Times, David Adams, August 11, 2002 http://www.sptimes.com/2002/08/11/Worldandnation/ Waking_up_to_world_co.shtml Grounds for Change http://www.groundsforchange.com/learn/fairtrade.php Top Crisis You are in: Crisis / Justice Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[29]=new Array("crisis/justice/makeadifference/index.html","Coffee: All Ground Up! - Crisis - Justice - Make a Difference","","Coffee: All Ground Up! Crisis Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Make a Difference Take action Do your part to solve the coffee crisis by making your concerns known to the Big Four. Write letters asking them to follow the ICO’s recommendations to take action and put a stop to the crisis. You can make a difference. The Big Four need to hear from you. It is not enough for these giant companies to recognize the dire situation facing the poor farmers. They must also make a commitment to purchase Fair Trade Certified coffee. We should urge these companies to use their purchasing power to make a substantial conversion of their coffee to Fair Trade. Did you know that if Procter & Gamble converted a mere 5% of their coffee to Fair Trade, that would increase the amount of Fair Trade Certified sold just in the USA alone to over several millions of dollars. This would be a welcome change to the farmers and it would improve their living conditions. If many people write to the Big Four displaying their knowledge and concern, they may come around and end the misery caused by the crisis. Kraft Foods Inc., Pat Riso, Director, Communications Three Lakes Drive, Northfield, IL 60093 Sara Lee Corporation Frank L. Meysman, Executive Vice President Three First National Plaza Chicago, IL 60602-4260 Procter & Gamble Tonia Hyatt, Snacks and Beverages External Relations Cincinnati, OH 45202 Nestlé SA Peter Brabeck-Letmathe, CEO Avenue Nestlé 1800 Vevey Switzerland Top Bibliography Printed matters: The Global Activist's Manual: Local Ways to Change the World by Mike Prokosch, Laura Raymond (United for a Fair Economy) The Fair Trade Fraud by James Bovard Bean business basics: The definitive how-to manual for starting & operating a retail specialty coffee business by Ed Aryidson Websites: International Coffee Organization http://www.ico.org/ Fair Trade Coffee http://www.globalexchange.org/campaigns/fairtrade/coffee/ Crisis in a Coffee Cup, Fortune Magazine, Nicholas Stein, December 9, 2002 - highly recommended reading http://www.fortune.com/fortune/articles/ 0,15114,393075,00.html World View: Coffee Growers' Good Fortune Dries Up, Pittsburg Post-Gazette (reprint from LA Times), T. Christian Miller and Davan Maharaj, October 28, 2002. http://www.post-gazette.com/world/20021028coffeeworld2p2.asp Coffee Crisis - the Hard Realities that Fill Your Cup, MSNBC, August 26 - highly recommended viewing / reading http://www.msnbc.com/modules/ps/020716coffee/launch.asp Waking Up to a World Coffee Crisis, St. Petersburg Times, David Adams, August 11, 2002 http://www.sptimes.com/2002/08/11/Worldandnation/ Waking_up_to_world_co.shtml Grounds for Change http://www.groundsforchange.com/learn/fairtrade.php Top Crisis You are in: Crisis / Justice / Make a Difference Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[30]=new Array("crisis/justice/popup/bigfour-all4.html","Caffe Nero","","A sample of coffee sold by the Big Four.");s1[31]=new Array("crisis/justice/popup/bigfour-kraft.html","Coffee marketed by Kraft - one of the Big Four companies","","Coffee marketed by Kraft - one of the Big Four companies.");s1[32]=new Array("crisis/justice/popup/coffee_sold_supermarket3.html","Coffee from the Big Four.","","Coffee from the Big Four.");s1[33]=new Array("crisis/justice/popup/coffee_sold_supermarket_1.html","Fair Trade Coffee sold at a supermarket - USA","","Fair Trade Coffee sold at a supermarket - USA.");s1[34]=new Array("crisis/justice/popup/fairtradecoffee.html","Fair Trade Coffee from Green Mountain Roasters","","Fair Trade Coffee from Green Mountain Roasters.");s1[35]=new Array("crisis/justice/popup/fairtradecoffee1.html","Fair Trade Coffee from Green Mountain Roasters","","Fair Trade Coffee from Green Mountain Roasters.");s1[36]=new Array("crisis/justice/popup/fairtradecoffee2.html","Fair Trade Coffee from Green Mountain Roasters","","Fair Trade Coffee from Green Mountain Roasters.");s1[37]=new Array("crisis/justice/popup/kraftcoffee.html","International coffee marketed by Kraft","","International coffee marketed by Kraft.");s1[38]=new Array("crisis/popup/caffenero.html","Caffe Nero","","Caffe Nero.");s1[39]=new Array("crisis/popup/coffeesoldatshop.html","A bountiful supply of various blends and flavours offered by Dunkin Donuts.","","A bountiful supply of various blends and flavours offered by Dunkin Donuts.");s1[40]=new Array("crisis/popup/coffeesoldatsupermarket.html","A huge selection of coffee sold at supermarket.","","A huge selection of coffee sold at supermarket.");s1[41]=new Array("crisis/popup/insidecaffenero.html","Inside Caffe Nero","","Inside Caffe Nero.");s1[42]=new Array("crisis/popup/shopinamall.html","Coffee shop in a mall - USA","","Coffee shop in a mall - USA.");s1[43]=new Array("crisis/popup/shopinasupermarket.html","A coffee shop in a supermarket - USA","","A coffee shop in a supermarket - USA.");s1[44]=new Array("crisis/popup/socialise.html","Socializing over a cup of coffee","","Socialising over a cup of coffee.");s1[45]=new Array("faq/index.html","Coffee: All Ground Up! - Home - FAQ","","Coffee: All Ground Up! Home Home Science Farming Processing Sustainability Crisis Health Interact Splash Page Introduction Collage First time here? In this section Help FAQ Sitemap Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Frequently Asked Questions How do I print web pages from your site? Many of the documents on the site have been specifically formatted for printing and we invite you to print anything that you may find useful in your work. If you want to print a particular page, you can save time by directly clicking the print icon on the right navigation bar for a printer-friendly page. Do I have to use Netscape or Internet Explorer? See here for recommendations for your system. Although this site is designed to be graphically appealing, you may view the site with graphics turned off or with a non-graphical browser such as Lynx. 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If you can't see anything when you click on an animation, go to the Macromedia Flash Player Download Center and follow their downloading directions. The download will take a minute or two over a 56k modem and can be used as soon as download is complete. The player only needs to be installed once. Install the Flash player Alternately, you can click on "Light Version" whenever you get to a Flash page Next Page > Top Home You are in: Home / FAQ Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[46]=new Array("faq/index2.html","Coffee: All Ground Up! - Home - FAQ","","Coffee: All Ground Up! Home Home Science Farming Processing Sustainability Crisis Health Interact Splash Page Introduction Collage First time here? In this section Help FAQ Sitemap Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Frequently Asked Questions ...continued from previous page | What should I do if I have problems with the installation of Flash Player? You can get help from the Macromedia web site if you do have any problems with downloading the Flash player. Visit Macromedia for help I keep having problems with JavaScript. What should I do? You need to have JavaScript enabled on your web browser. If JavaScript is disabled on your web browser please follow the steps provided below to enable JavaScript. Internet Explorer 5 and above Select Internet Options from the Tools menu. In the Internet Options dialog box select the Security tab. Click the Custom Level... button. The Security Settings dialog box will pop up. Under the Scripting category enable Active scripting. Click OK twice to close out. Click Refresh. Internet Explorer 4.X Select Internet Options from the View menu. Click the Security tab. Click Custom. Click Settings. Scroll down to locate Scripting. Click Enable for Active Scripting. Click OK. Click Reload. Netscape 7.X Select Preferences from the Edit menu. Click the arrow next to Advanced. Click Scripts & Plug-ins. Check Navigator beneath "Enable JavaScript for". Click OK. Click Reload. Netscape 6.X Select Preferences from the Edit menu. Click Advanced Check Enable JavaScript for Navigator. Click OK. Click Reload. Netscape 4.X Select Preferences from the Edit menu. Click Advanced. Check Enable JavaScript. Check Enable style sheets. Click OK. Click Reload. Mozilla 1.X Select Preferences from the Edit menu. Click the arrow next to Advanced. Click Scripts & Plug-ins. Check Navigator beneath "Enable JavaScript for". Click OK. Click Reload. Firefox 0.9.X Select Options from the Tools menu. Click the Web Features icon. Check "Enable JavaScript". Click OK. Click Reload. ...continued from previous page | Top Home You are in: Home / FAQ Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[47]=new Array("farming/economics/index.html","Coffee: All Ground Up! - Farming - Economics","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Economics The Economic Side of Farming Growing Pains by Team 01639.Like most farming industries, coffee farmers also work hard but sometimes get very little in return. As coffee is a perennial crop, farmers are virtually forced to bond with the coffee bush. Coffee prices tend to flow in boom and bust cycles, and hence farmers suffer greatly during the crisis time. For example, from 1995 to 1997, Brazilian farmers were paid between Coffee manager in Joe's Sustainable Farm, India. Joe's Sustainable Farm, India - Team 01639.$1.00 - $1.60 per pound of Arabica coffee. However, in 2002 (just a few years later), the same farmers were barely making US $0.25 - 0.30 for the same coffee. Many farmers from developing countries grow coffee with the hope that it would offer them a chance to escape poverty. But is this the case? Let's meet them (or look below) to explore and understand the coffee crisis from their perspectives. Top Testimonies Maria Soares East Timor Mardiya Abagojjam Ethiopia Evariste Mutibagirana Rwanda Bibliography Websites: International Coffee Organization http://www.ico.org Interview with: Mr. Michiel Kuit Expert on coffee farming Local Project Co-ordinator "Public Private Parnership" (PPP) project "Improvement of Coffee Quality and Sustainability of Coffee Production in Vietnam" Khom 1 TT Khe Sanh, Huong Hoa, Quang Tri, Vietnam Mr. Nguyen Van Chinh Farming extension officer in Quang Tri Province. Top Farming You are in: Farming / Planting Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[48]=new Array("farming/economics/popup/economic1.html","Coffee manager in Joe's Sustainable Farm, India","","Coffee manager in Joe's Sustainable Farm, India");s1[49]=new Array("farming/harvesting/index.html","Coffee: All Ground Up! - Farming - Harvesting","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Harvesting Growing Pains by Team 01639.Harvesting can be done either once per year or year round, depending on the species and the climate. The flowering and fruiting of the plants are dependent on the cycle of rainy seasons. The blooming of flowers often occurs during the rainy season, while the fruit matures within 9 to 11 months afterwards. The perfectly ripened berries are bright red, glossy, and firm. There are several harvesting methods: Selective picking: The ripe berries are picked by hand. The green berries are left to ripe, and are then later picked. This process is time-consuming, but it has the advantage of allowing the green berries to ripen. SLIDESHOW Harvesting Michiel Kuit. Joe's Sustainable Farm, India - Team 01639. Kraft foods Germany and Gtz. Strip picking: Everything on the branch is stripped off, including the ripened berries, flowers, unripened berries and over-ripened ones. This is practiced in some regions of Africa and in Brazil, and often gives poor results. However, it saves time, thus bringing economic benefits to regions where the labour cost is high. Combing: This involves combing the branch with a special, flexible comb, which allows only the ripened berries to be collected. Mechanical: The machine vibrates the trunks, shaking the ripened berries to the ground where they can be collected. After picking, the berries are collected in bags and transported to the coffee processing factory. For the dry processing method, the berries are dried in the home. Top Bibliography Websites: Washington State University – Student’s pages on coffee http://www.wsu.edu:8080/~gmhyde/433_web_pages/ coffee/student-pages/3harvest/harvest.htm International Coffee Organization http://www.ico.org Rombouts Cyber Coffee Shop http://www.rombouts.com/html/home.html Stairway to Coffee http://www.grayskies.net/honeybear Coffee Research Institute http://www.coffeeresearch.org Videos: On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association VICOFA and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Top Farming You are in: Farming / Harvesting Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[50]=new Array("farming/index.html","Coffee: All Ground Up! - Farming","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Farming Growing Pains Quiz by Team 01639. Growing coffee is not a simple task. As coffee is a perennial crop, the coffee farmers depend upon coffee for their livelihood. A stable income for these farmers is dependent upon a number of factors. The process of farming for coffee is not only slow and tedious, but also has a lot of associated risks. Coffee is dependent upon several SLIDESHOW: Farming Joe's Sustainable Farm, India - Team 01639.factors in nature to produce a good yield. Costa Rican farmers have reaped tremendous benefits from having their coffee plantations adjacent to tropical forests. The biodiversity in these forests has increased the productiveness of coffee in this area. Bees from the tropical forest cross-pollinate the coffee bushes and subsequently raise coffee yields and farm incomes. However, there are coffee farms in other parts of the world being ravaged by diseases that decrease the coffee yield. As you can see, farmers are not only the first people in the supply chain, but also the first to suffer from the crisis. They put in the most work, yet get back the least. Let's take a moment to explore a year in the life of a coffee farmer. Top Bibliography Websites: Natural Resources Defense Council http://www.nrdc.org Interview with: Mr. Michiel Kuit Expert on coffee farming Local Project Co-ordinator "Public Private Parnership" (PPP) project "Improvement of Coffee Quality and Sustainability of Coffee Production in Vietnam" Khom 1 TT Khe Sanh, Huong Hoa, Quang Tri, Vietnam Mr. Nguyen Van Chinh Farming extension officer in Quang Tri Province. Farming You are in: Farming / Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[51]=new Array("farming/maintaining/berryborer/index.html","Coffee: All Ground Up! - Farming - Maintaining - Berry Borer","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Coffee Berry Borer Berry-borrer-infected coffee. Joe's Sustainable Farm, India - Team 01639. Adult coffee berry borer. CABI. Caused by: A beetle called Hypothenemus hampei Occurrence: Although this disease originated in Central Africa, it is now present in about 54 coffee-growing countries around the world. It is one of the most significant and widespread insect pest of the coffee plant. Economic loss: This varies with place and time. In 1994/95 in Central America, losses by coffee berry borer amounted to 14% of its total coffee production, which translates into US$328,000,000. (statistics from ICO) Part(s) of the plant it affects: Green and ripe berries Berry Borer Map Created by Team 01639. Data gathered from CABI. Symptoms: Berries have holes at the bottom, white larvae are found inside of these berries, small black beetles are found around the berries Treatment and management: Trapping the beetles, reducing shade, harvesting all fruits at the end of the harvest season, using biological control (such as introducing natural predators of the coffee berry borer, such as Prorops nasuta, C. stephanoderis, Beauveria bassiana) Top Bibliography Websites: International Coffee Organization http://www.ico.org CABI Commodities http://www.cabi-commodities.org Top Farming You are in: Farming / Maintaining / Berry Borer Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[52]=new Array("farming/maintaining/berryborer/popup/borer1.html","Berry-borer-infected coffee","","Berry-borer-infected coffee");s1[53]=new Array("farming/maintaining/berryborer/popup/borer2.html","Adult coffee berry borer","","Adult coffee berry borer");s1[54]=new Array("farming/maintaining/berrydisease/index.html","Coffee: All Ground Up! - Farming - Maintaining - Berry Disease","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Coffee Berry Disease Berry Disease Map Created by Team 01639. Data gathered from CABI.Other names: Green berry anthracnose Caused by: Colletotrichum kahawae (previously known as Colletotrichum coffeanum) - a fungus Occurrence: This disease occurs only in Africa. First discovered in Kenya, 1920 Economic loss: According to ICO, losses over 50% have been recorded in many African countries Part(s) of the plant it affects: Flower, immature coffee berries, and sometimes the bean Symptoms: Infected berries display dark sunken spits that spread and coalesce on the lesion. Treatment and management: Ensuring good airflow to the plant, sound quarantine practices, preventing/minimizing stagnantion of water, and periodic fungicidal treatment. Top Articles Kahawae Dr. J. M. Waller clarifies why the name Collectotrichum coffeanum has been changed to Colletotrichum kahawae. Bibliography Interview with: Dr. J. M. Waller Coffee co-ordinator CABI Bioscience UK Centre Bakeham Lane Egham Surrey TW20 9TY UK Websites: Coffee Research Institute http://www.coffeeresearch.org CABI Commodities http://www.cabi-commodities.org CBWInfo.com http://www.cbwinfo.com/Biological/PlantPath/CC.html Top Farming You are in: Farming / Maintaining / Berry Disease Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[55]=new Array("farming/maintaining/index.html","Coffee: All Ground Up! - Farming - Maintaining","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Maintaining Maintaining the Crop Growing Pains by Team 01639. After planting, the farmers need to maintain the plants. Since coffee is a perennial crop, the crop has to be carefully maintained for several years. Crop maintenance is very time consuming and involves many steps including: Irrigation: This labour intensive job is only needed in certain areas to supplement annual rainfall SLIDESHOW: Maintaining Joes' Sustainable Farm, India - Team 01639. Kraft foods Germany and Gtz. Applying fertilisers: The type of plantation, the type of plant and the quality of soil determine which type of fertilisers should be applied and how frequent. In general, fertilisers supply nitrogen (N) and phosphorus (P) which are needed for plant growth, and other micronutrients, such as iron (Fe). They are applied about three times a year. Fertilisers are essential to keeping the plants healthy and also preventing the onset of diseases that have the potential to decrease annual coffee yield. by Team 01639.Pruning: This is one of the most time-consuming activities. The goal of pruning is to remove shoots which absorb too much nutrient, branches that are susceptible to diseases, or branches that are simply unproductive. Pruning also helps maintain the physical size and appearance of the bush to make it more suitable for harvest. Pruning is a year long activity, however, it is done more frequently before harvesting. Fertiliser Diagram by Team 01639. Data from PPP project by the Tan Lam company, Gtz, Kraft food Germany, and SaraLee D.E Fighting diseases and pests: Apart from diseases caused by nutrition deficiency, both Arabica and Robusta can suffer from a range of diseases caused by insect pests, fungi, virus or bacteria. Some of the most common, and most destructive diseases are: Coffee White Stem Borer Coffee Berry disease Coffee Berry Borer Coffee Vascular Wilt disease Coffee Leaf Rust Weeding: Weeds can grow very quickly if left un-checked. The weeds compete with the coffee plant for nutrients, water and light. They also harbour insects and pests which may spread to the coffee plant. A proper weed control strategy should be established along with planting. Cutting the old plants: Coffee plants are usually considered unproductive when they reach ten years of age. At this stage, the plant should be cut approximately 20cm above the ground level to allow for regrowth. This plant can be expected to yield its first harvest two years later. Top Interviews Fertilisers Dr. Pereira and M.S. Pereira talks to us about fertilisers. Soil Water Conservation Dr. Pereira and M.S. Pereira talks to us about soil water conservation. Coffee Waste Dr. Pereira and M.S. Pereira talks to us about coffee waste. Bibliography Interview with: Mr. Michiel Kuit Expert on coffee farming Local Project Co-ordinator "Public Private Parnership" (PPP) project "Improvement of Coffee Quality and Sustainability of Coffee Production in Vietnam" Khom 1 TT Khe Sanh, Huong Hoa, Quang Tri, Vietnam Mr. Nguyen Van Chinh Farming extension officer in Quang Tri Province. Websites: Stairway to Coffee http://www.grayskies.net/honeybear Coffee Research Institute http://www.coffeeresearch.org Rombouts Cyber Coffee Shop http://www.rombouts.com/html/home.html CABI Commodities http://www.cabi-commodities.org Videos: On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association (VICOFA) and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Top Farming You are in: Farming / Maintaining Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[56]=new Array("farming/maintaining/popup/fertiliser.html","Fertiliser Diagram","","Fertiliser Diagram");s1[57]=new Array("farming/maintaining/rust/index.html","Coffee: All Ground Up! - Farming - Maintaining - Rust","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Coffee Leaf Rust Other names: La roya (Spanish, means "the rust") Caused by: Hemileia vastatrix - a fungus Occurrence: This disease occurs in nearly all coffee-growing area in the world - except Hawaii. First recorded in Sri Lanka in 1861. Coffee leaf rust disease. Kraft foods Germany and Gtz. Economic losses: Coffee leaf rust causes leaves to drop prematurely, thus reducing photosynthesis capacity, growth and yield. Losses due to this disease is usually about 15-20%, sometimes can reach 70%. Part(s) of the plant it affects: Leaves, young twigs, and sometimes green berries Rust Map Created by Team 01639. Data gathered from CABI. Symptoms: Yellows spots, powdery yellow-orange lesions on the surface of the leaves. Infected leaves drop prematurely (premature defoliation) Treatment and management: Spraying with fungicides, pruning infected leaves, applying enough fertilizers to keep the plant healthy. Top Bibliography Websites: CABI Commodities http://www.cabi-commodities.org The American Phytopathological Society – Plant Pathlogy / Disease online http://www.aspnet.org Coffee Research Institute http://www.coffeeresearch.org University of Nebraska-Lincoln, Department of Plant Pathology http://nu-distance.unl.edu/homer/disease/Hort/Trees/CoffeeRst.html Video On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association VICOFA and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Top Farming You are in: Farming / Maintaining / Leaf Rust Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[58]=new Array("farming/maintaining/rust/popup/rust.html","Leaf Rust","","Leaf Rust");s1[59]=new Array("farming/maintaining/stemborer/index.html","Coffee: All Ground Up! - Farming - Maintaining - Stem Borer","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Coffee White Stem Borer Stem borer. CABI.Caused by: An insect pest named Xylotrechus quadripes (Coleoptera: Cerambycidae) Occurrence: The disease was first recorded in India in 1838. Today it is present in Asia, Africa and Latin America. Monochamus leuconotus, a similar pest, occurs in Southern Africa. Stem Borer Map Created by Team 01639. Data gathered from CABI. Economic loss: This is the most destructive pest affecting Arabica coffee in India. The farmers not only loose the current crop, but also have to uproot the infested ones and grow new plants. "Uprooting one plant per hectare per year accounts for an annual loss of about US $ 8-10 million to the Indian coffee industry". (quoted from the Interview with Dr. Peter Baker) Part(s) of the plant it affects: Stem and sometimes the root Symptoms: External ridges around the stem, wilted yellow leaves, dead plants. Treatment and management: Maintaining optimum shading, regular pruning and prompt uprooting of infested plants, and burning the affected parts. Top Bibliography Interview with: Dr. P. S. Baker Coffee co-ordinator CABI Bioscience UK Centre Bakeham Lane Egham Surrey TW20 9TY UK Websites: International Coffee Organization http://www.ico.org CABI Commodities http://www.cabi-commodities.org Top Farming You are in: Farming / Maintaining / Stem Borer Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[60]=new Array("farming/maintaining/stemborer/popup/stem.html","Coffee white stem borer","","Coffee white stem borer");s1[61]=new Array("farming/maintaining/wilt/index.html","Coffee: All Ground Up! - Farming - Maintaining - Wilt","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Coffee Vascular Wilt Disease Other names: Tracheomycosis Caused by: The fungi Fusarium xylariorides and Gibberella xylariorides Occurrence: In Eastern, Central and West Africa. First recorded in 1948. Coffee wilt disease. Joe's Sustainable Farm, India - Team 01639. Economic losses: In most cases, attack of the disease indicates imminent death to the infected plant. Uganda incurs a loss of about US$3.5 million per annum due to this disease. In Ethiopia, entire platations have been permanently destroyed by this disease. Part(s) of the plant it affects: The entire plant, the xylem Wilt Map Created by Team 01639. Data gathered from CABI. Symptoms: At the onset of the disease, the leaves become flaccid, then the plant dries out (desiccation). Subsequently, the plant sheds its leaves, fruits, and flowers (abscission). Branches may turn black and the tree dies. Treatment and management: Vascular wilt disease of all plants are difficult to treat or manage. Currently, the two strategies commonly employed are: to avoid planting at sites where the disease has occurred in the last 6 - 7 years and to use resistant cultivars. Top Bibliography Interview with: Dr. P. S. Baker Coffee co-ordinator CABI Bioscience UK Centre Bakeham Lane Egham Surrey TW20 9TY UK Websites: International Coffee Organization http://www.ico.org CABI Commodities http://www.cabi-commodities.org Top Farming You are in: Farming / Maintaining / Wilt Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[62]=new Array("farming/maintaining/wilt/popup/wilt.html","Coffee Wilt Disease","","Coffee Wilt Disease");s1[63]=new Array("farming/planting/index.html","Coffee: All Ground Up! - Farming - Planting","","Coffee: All Ground Up! Farming Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Planting Maintaining Stem Borer Berry Disease Berry Borer Wilt Rust Harvesting Economics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Planting Germinating Growing Pains by Team 01639.Since coffee is a perennial crop, germinating is only done when farmers need to plant a new crop, which means about once in about 20 years. Seeds with their mucilage removed are pre-germinated. Then, the seedlings are grown in nursery beds or plastic bags containing soil made of cattle manure and phosphate fertilizers. About six months afterwards, when they are about 20cm tall, they are planted in the fields. Farmers can also obtain plants for the new crop via vegetative propagation. This means cloning the plant from tissues of existing plants. Biotechnology is being applied to create new cultivars. Transplanting SLIDESHOW: Planting Joe's Sustainable Farm, India - Team 01639. First of all, the farmers need to select a suitable site for planting. Site selection depends on the type of coffee and the environmental conditions of the sites. Arabica grows well in sub-tropical regions which have well-defined rain-dry seasons and an altitude of 1000 - 2000m. Robusta grows in the equatorial region, at a much lower altitude: 0 - 700m. Slope is another important criterion for selection: steep hills help to avoid flooding but may hinder maintaining and harvesting the crop. The site is carefully selected taking into account all these requirements. Once the plantation site has been identified, the farmers clear the area of weed. Subsequently, the planting holes are dug and the seedlings are planted. Top Interviews Coffee Planting Dr. Pereira and M.S. Pereira talks to us about coffee planting. Bibliography Interview with: Mr. Michiel Kuit Expert on coffee farming Local Project Co-ordinator "Public Private Parnership" (PPP) project "Improvement of Coffee Quality and Sustainability of Coffee Production in Vietnam" Khom 1 TT Khe Sanh, Huong Hoa, Quang Tri, Vietnam Mr. Nguyen Van Chinh Farming extension officer in Quang Tri Province. Websites: Coffee Research Institute http://www.coffeeresearch.org The International Coffee Organization http://www.ico.org Rombouts Cyber Coffee Shop http://www.rombouts.com/html/home.html Stairway to Coffee http://www.grayskies.net/honeybear Top Farming You are in: Farming / Planting Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[64]=new Array("health/index.html","Coffee: All Ground Up! - Health","","Coffee: All Ground Up! Health Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Summary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Health Quiz by Team 01639.For an overview of coffee, its composition and health effects can be found in the Science section. This section attempts to give a greater insight into some of the substances contained in coffee and the effects that coffee has on the body. Antioxidants Antioxidants are substances which can protect cells from damage caused by free radicals. Free radicals damage can lead to cancer, extensive cell damage, rapid aging, and age associated diseases such as Alzheimer’s among many others. Coffee contains chlorogenic acids, melanoidins, and other unknown substances which are identified as strong antioxidants. These antioxidants can reverse earlier damage caused by free radicals. They also prevent any further damage, thereby displaying strong in vitro antioxidant activity. However, whether antioxidants can protect the body against chronic diseases such as cardiovascular diseases or cancer is yet to be confirmed. Ochratoxin A Ochratoxin A. by Team 01639. Data from CABI.Ochratoxin A, or OTA, is a mycotoxin, produced by certain species of mould, such as Penicillium verrucosum, Aspergillus carbonarius and Asperigillus niger. It is a proven nephrotoxin, carcinogen, teratogenic and immunotoxin and is consequently harmful and potentially fatal to humans. Poor post-harvesting practices have the potential to contaminate coffee beans with OTA. However further processing, such as roasting, lowers the OTA by 50-90%. (Source: CoSIC) Decaffeination lowers the OTA in coffee by 92% (Source: CoSIC). It is accepted that coffee is not a major source of OTA in our everyday diet. Caffeine Scientific name: 1, 3, 7-trimethylxanthine, Methyltheobromine, 7-methyltheophylline, Formula: C8H10N4O2 Caffeine. by Team 01639. Data from Erolt. The Vaults of Erowid.Caffeine is found in over 60 plant species. It is naturally present in tea, coffee, cocoa and chocolate products. It is also an additive in many types of soft drinks and drugs. There are many facts and myths about the effects of caffeine on the body. Some are listed below: Fact #1: caffeine increases mental performance, physical performance and alertness. It is often recommended we drink coffee after a meal since our ability to concentrate drops off after eating a full meal and coffee helps counteract that tendency. Researchers have also shown that two cups of coffee, along with a short nap is the best way for drivers to stay awake and alert. Myth #1: caffeine always prevents the consumer from going to sleep, and reduces sleep duration. This effect can only be observed clearly when caffeine is consumed in large doses (over 3mg per body kg in one beverage) during late evening. The effects of smaller doses vary largely between individuals. Some individuals may be overly sensitive to even small doses of coffee, while others may have no effect at all. Hence, it is incorrect to say that caffeine always reduces the amount and/or the depth of sleep. Fact #2: caffeine reduces calcium absorption in calcium deficient women. The intake of caffeine has been shown to cause a drop in the amount of calcium in our system. However this loss is minimal: approximately 4 – 6mg per cup of coffee consumed. The consumer can easily nullify this loss by adding 1 – 2 tablespoons of milk to her cup. Scientific research has shown that caffeine may not reduce bone health (a condition which can lead to osteoporosis). Nucleus accumbens. The Brain from Top to Bottom.Myth #2: caffeine causes addiction. In the 1960s, the World Health Organization (WHO) replaced the term addiction and habituation with the term “dependence”. Dependence as applied to drugs and alcohol can be thought of as a desire to take the drug. The WHO has listed six criteria, of which at least three are required, in order for a drug to be termed a dependent drug. If we take into account WHO’s evaluation criteria, caffeine cannot be considered a dependent drug. However, the current International Disease Classification (IDC-10) includes “caffeine use disorder” and “caffeine dependence” as disease types. Yet, caffeinism – acute or chronic overuse of caffeine which results in toxicity – only happens if the daily intake is 500mg or more. This is twice the average daily intake of Americans, and corresponds to 13 cups of Espresso per day (30ml cup). So does caffeine cause addiction? Scientists are still at odds on this issue. The effects of caffeine, in particular, and coffee, in general, on the body are still being debated. Please see this sub-section for a summary. Top Bibliography Printed matters: Coffee & Health. By the Vietnam Coffee–Cocoa Association (VICOFA) Websites: The World Health Organization http://www.who.int/ The Coffee Science Information Center (CoSIC) http://www.cosic.org/ The American Psychiatric Association http://www.psych.org/ Positively Coffee http://www.positivelycoffee.org/ World Anti-Doping Agency http://www.wada-ama.org/ The National Toxicology Program ntp-server.niehs.nih.gov World National Cancer Institute http://www.cancer.gov/ The Brain from Top to Bottom http://www.thebrain.mcgill.ca/ Top Health You are in: Health / Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[65]=new Array("health/popup/caffeine.html","Caffeine","","3D chemical structure of caffeine.");s1[66]=new Array("health/popup/nucleus.html","Nucleus accumbens","","Nucleus accumbens - the key structure of the brain responsible for reward, motivation and addiction. Dependent drugs such as cocaine and nicotine trigger the release of dopamine from its shell. However, caffeine has no such effects.");s1[67]=new Array("health/popup/ota.html","Ochratoxin A","","Chemical structure of Ochratoxin A");s1[68]=new Array("health/summary/index.html","Coffee: All Ground Up! - Health - Summary","","Coffee: All Ground Up! Health Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Summary Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Summary Human Body by Team 01639. Many scientific studies on coffee and health produce contradicting results. This section attempts to give you a different, comprehensive summary on the matter. The effects of coffee on the human body are classified into 4 types: “Coffee DOES” means that all scientific papers published agree with this statement “Coffee MAY” means that the majority of scientific papers published agree with this statement “Coffee MAY NOT” means that the majority of scientific papers published disagree with this statement “Coffee DOES NOT” means that all scientific papers published disagree with this statement. Please click on one of the links below to view the effects of coffee on...: The circulatory system The digestive system The excretory system The muscular system The nervous system The reproductive system and pregnancy The respiratory system The skeletal system Effects of coffee on the circulatory system: Coffee DOES: increase blood pressure in normal people who do not consume caffeine regularly, but this increase is insignificant which the body can tolerate; increase LDL cholesterol level for those who drink boiled coffee. Coffee MAY: increase the level homocystine in the blood (homocystine is suspected as a risk factor of cardiovascular diseases); increase blood pressure in borderline hypertension subjects for a longer period of time, but only in large doses. Coffee DOES NOT cause cardiac arrhythmias Top Effects of coffee on the digestive system: Coffee DOES: protect against liver cirrhosis. Coffee MAY: reduce the chance of colorectal cancer, reduce the risk of gallstone disease, promote gastro-oesophageal reflux disease, increase the risk of pancreatic cancer. Top Effects of coffee on the excretory system: Coffee DOES: lower the risk of developing kidney stones if consumed regularly Coffee MAY: reduce glucose tolerance, trigger type 1 diabetes ( and decrease insulin sensitivity in healthy people (so it may be a risk factor for type 2 diabetes); has diuretic effect, increases detrusor instability. Coffee MAY NOT: cause bladder and urinary tract cancer. Coffee DOES NOT: cause renal cancer. Top Effects of coffee on the muscular system: Coffee DOES NOT: cause female breast cancer Coffee MAY: reduce the risk of male breast cancer Top Effects of coffee on the nervous system: Coffee DOES: increase alertness, increase mental performance, and increase anxiety (only with large dosages: 300mg of caffeine or more). Coffee MAY: reduce the risk of developing Alzheimer’s disease, and reduce the risk of developing Parkinson’s disease Coffee does NOT cause addiction. Top Effects of coffee on the reproductive system and pregnancy: Coffee MAY NOT: cause ovarian cancer, delayed conception, miscarriage, reduced birth weight, sudden infant death syndrome (SIDS.) Coffee DOES NOT: cause foetal abnormalities, affect breast feeding. Top Effects of coffee on the respiratory system: Coffee DOES: reduce the risk of getting asthma and helps in managing asthma Top Effects of coffee on the skeletal system: Coffee DOES: reduce calcium absorption in calcium deficient women, leading to a loss in calcium (about 4 – 6mg per cup of coffee consumed). Coffee MAY NOT: reduce bone health (which leads to osteoporosis) Top Related articles: Research brews debate about whether caffeine is addictive http://www.psych.org/pnews/99-05-07/caffeine.html Caffeine and habituation http://www.cosic.org/caffeine-and-behaviour/ habituation-withdrawl-tolerance-reinforcement-and-dependence Top Bibliography Printed matters: Coffee & Health. By the Vietnam Coffee–Cocoa Association (VICOFA) Websites: The World Health Organization http://www.who.int/ The Coffee Science Information Center (CoSIC) http://www.cosic.org/ The American Psychiatric Association http://www.psych.org/ Positively Coffee http://www.positivelycoffee.org/ Top Health You are in: Health / Summary Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[69]=new Array("help/index.html","Coffee: All Ground Up! - Help","","? Coffee: All Ground Up! Home Home Science Farming Processing Sustainability Crisis Health Interact Splash Page Introduction Collage First time here? In this section Help FAQ Sitemap Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Help Welcome! Welcome to the Help section! Coffee: All Ground Up! 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Top Home You are in: Home / Help Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[70]=new Array("index.html","Coffee: All Ground Up!","","Coffee: All Ground Up! Home Home Science Farming Processing Sustainability Crisis Health Interact Splash Page Introduction Collage First time here? Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Welcome to Coffee: All Ground Up! You undoubtedly know something about coffee, whether it is a part of your daily routine or not. This fragrant, flavourful beverage is a staple for those in all walks of life. As commonplace as the brew might seem, there is a wealth of intriguing information behind the coffee bean that most people are totally unaware of. Yes, there is indeed more to your morning cup o’ Joe than you may realise! Take an inside scoop and discover... Want to know more about this picture? Go here. Courtesy of Dr. Anand Pereira.From the very beginning of its obscure origins in Ethiopia, where it was discovered by a dancing, frolicsome goatherd, coffee has captured the attention of millions with its unique taste and aroma. It quickly travelled the world through the hands of those who wished to make this coveted bean their own. The means of transport were often unconventional, to say the least. The world’s desire for coffee was so great that transport methods often bordered on the illegal. Coffee was such a sought after commodity that it was often stolen, smuggled out of the country and shipped to foreign lands illegally. There are over 80 pages of information, more than 150 photos, and over 15 interactions about coffee.From being strapped to the stomach of a clever pilgrim and smuggled out of the country, to being stolen and engaged in an overseas flee, to being involved in a James Bond like stunt, coffee eventually found its way into the hearts and lives of people worldwide. No matter what its origin or how it got here, coffee has survived the test of time and remains immensely popular to this day. It is a global commodity, standing second only to oil as a source of foreign exchange to developing countries. More about this site >> Take an inside scoop and discover... Science What are coffee’s constituents? How does a coffee bean develop? What are the types of coffee? Genetically modified coffee and more… Farming How is coffee planted? How is it cared for? What are the harvesting techniques? And what does it mean for a coffee farmer? Processing What happens to the ripened berries? What happens to the green beans? Know it all – from beans to brew. Sustainability What are the principles of sustainable development in coffee? Learn about the integrated approach and the future of the coffee industry. Crisis The current coffee crisis has potent consequences for consumers and producers. What does the future hold and what can you do to help? Health Is coffee beneficial or detrimental to one’s health? Clear up the myths surrounding this question. Interact Visit our media centre, one of the most exciting aspects of our website. View our games, animations, interviews, polls, and videos to learn about coffee in an interactive way! About this Site Learn about the people behind "All Ground Up!" Who are they and what possessed them to create this in the first place? Help Looking for a little guidance? Here are some hints and suggestions to help you navigate through the site and use its features most effectively. Search All Ground Up! Search can help you locate information on our web site. We hope this feature helps you to find precisely the answer you seek. Anytime you want to search our site, simply click on the Home link to be directed to the search box. Please note that all external links were accurate as of February 1, 2005. Top Home You are in: Home / Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[71]=new Array("interact/articles/crisis/index.html","Coffee: All Ground Up! - Interact - Articles - Crisis","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Crisis This subsection has two pages. This article is based on an interview. Dr. Pereira is a Microbiologist & a coffee farmer and owns the Kirehully Estate in the Western Ghats, in Hassan District, India. Ms. Geeta Pereira, wife of Dr. Anand Pereira is a horticulturist and a coffee farmer. They talked to our team about the impact of the coffee crisis on the Indian coffee farmers. What is the impact of the coffee crisis on the Indian farmers? The global crisis of plummeting price realizations below the average cost of production, over the last four years has taken coffee growers to the brink of disaster. The accumulated losses over the past few years has indebted the country’s 1, 78,308 coffee holdings to an extent that coffee farmers are no longer interested in holding on to their farms. Traditional coffee farmers are abandoning their estates and in many cases trapped by economic necessity farmers are selling their farms at a distress price. Majority of the coffee farmers own small land holdings of 10 hectares and less. It won’t be wrong to state that a majority of the coffee farmers are planning to jump off the cliff with fear and despair. So many farmers have so little for their livelihood. Just have a look at the following facts: Total population of the Indian coffee farmer is around 1,078,308. Let us concentrate on the figures of Karnataka state (produces 70% of India’s Coffee) only to arrive at a sample parameter: 0-10 hectares holdings – 38,000 growers 10-100 hectares holdings – 1,800 growers According to the figures furnished by the bankers in Karnataka state, out of 38,000 growers 30,000 growers continued to be in debts, i.e., 78% of them. Out of 1,800 big growers 1,600 continue to be in debts, i.e., 90% are in debts. The impact of the coffee crisis on the Indian coffee farmers is not uniform to all the growers. The intensity of the impact of the crisis varies according to individual financial capabilities to withstand the onslaught of the crisis in the last decade. According to our observation we would like to group the whole planting community into three categories: First Category: The coffee farmers who had sufficient liquid funds with them that helped them to face the crisis and also continued to maintain the estate during the crisis without postponing the required cultural practices to keep the estate intact. This category of coffee farmers certainly will be benefited once the global price shoots up. But their numbers are very very small. Second Category: The coffee farmers who do not have liquid reserve funds but do not have much debt with the banks or other financial institutions. They used to maintain their estate by annual crop hypothecation. They could survive for 3-4 years. But gradually they are also being drawn into debt trap. But we guess this category of coffee farmer’s s will make a turnaround once the global price shoots up. Third Category: The coffee farmers who do not have liquid funds, have heavily borrowed from the bank and other sources and are deeply in debts. This category of coffee farmers was adventurous in nature. In anticipation that the coffee boom period would continue for some more years, they started expanding their land holding, invested lot on purchasing machineries, up gradation of infrastructure facilities etc. They are in deep trouble. We guess even if the coffee price shoots up to the level of boom period; survival seems to be the big question. The only hope and expectation is that the government would take necessary bailout operation and the coffee boom period would reemerge and will last for a longer period of time. Even though the impact is not uniform on all coffee farmers, 80% of them are drawn into debt trap. 60% of them severely affected. We can visualize 30% of them will loose their inherited property. To sum up: Due to the impact of coffee crisis nearly 50% of market value of coffee plantation is wiped out. This has resulted in distress selling of inherited property at throw away price. Continued to the next page | Next Page > Top Interact You are in: Interact / Articles / Crisis Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[72]=new Array("interact/articles/crisis/index2.html","Coffee: All Ground Up! - Interact - Crisis","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Crisis ...continued from previous page | Previous Page What sort of miseries are the farmers enduring and what type of sacrifices are these farmers making in an effort to conserve ecology? The coffee farmers are trying out desperate avenues in holding on to their farms. To start with For example he is trying to sell the forest wealth; with tears in his eyes, because he had protected, loved and reared these trees from his child hood days. This coffee crisis has forced the farmer to post pone the required cultural operation. That has resulted in him loosing 10% of his Arabica farm due to the severe Arabica coffee stem borer (pests and diseases). In the absence of government remedial measures to combat the crisis, the farmer is being trapped in the clutches of money lenders due to the burden of heavy interest. He is forced to borrow at unreasonable and unsustainable interest levels eroding his very base in a few months time. This indiscipline in money transaction will cost him his farm. It is well-known universal theory that whenever the war or crisis erupts, the first person to be psychologically affected will be women folk and then children. Children are being betrayed quality education. The cordial relations that have been developed since decades with workers and various market players are gradually diminishing. This has resulted in decline in workers output and confidence of market players with planters. Basically the coffee growers have inherited unique characteristics & culture. They always used to extend a helping hand to the neighbors in particular and to the society at large. They never used to seek help from others. These qualities are slowly disappearing due to the onslaught of the crisis. The impact of coffee crisis has diminished his standings in the society. Sociological imbalance between the planters and society has widened. Psychologically he has become a silent sufferer. Economic impact severe—hitherto the society looked upon the coffee farmer as a person of great integrity and character. In short his standing in Society was like a privileged person enjoying all rights. However, today psychologically he and his family are a completely demoralized lot. Mentally broken down. Boarders and children are pulled out of schools. Family disputes, internal turmoil, lack of medical care, transportation, The local towns survived on the prosperity of the coffee farmers. Today half of them have shut shop and the other half is in debts. Crime rates have climbed significantly and most of all there is no sympathy from the Government to this 200 year old industry. Ripple effect in coffee towns which completely rely on the coffee economy. The coffee farmers are in a state of shock & confusion. ECOLOGY CONSERVATION The woman folk from our town have got together and have started the Women's Coffee Promotional Council (WCPC). They give demonstrations in coffee growing regions as well as distant towns and cities on the art of preparing a good cup of coffee and also speak to the lay people about the salient features of shade grown coffee and the health benefits of coffee. They also sell posters and stickers on ecofriendly Indian coffee. They invite coffee speakers to deliver key note addresses on the issues concerning the common farmer. A few enterprising coffee farmers have started cultivating ornamental plants; some have diversified in growing medicinal herbs and shrubs. Pisciculture (fish farming), apiculture (honeybees). A few have successfully exploited their places for ecotourism. ...continued from previous page | Previous Page Top Interact You are in: Interact / Articles / Crisis Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[73]=new Array("interact/articles/cultivars/index.html","Coffee: All Ground Up! - Interact - Cultivars","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Cultivars By Michael Griffin, Coffee Research Institute Although many cultivars of C. arabica exist, C. arabica cultivar Arabica (includes var. typica) and C. arabica var. bourbon (named from the island of Bourbon where it was first cultivated) are considered to be the first. The other cultivars are believed to be a product of these two cultivars. Bourbon coffee was brought to the Americas by the French where it flourishes to this day. Although these two cultivars are planted, there are several other cultivars that have a significant importance in the world. Production and resistance generally governs the type of coffee that a farm will choose. Cup quality is a secondary factor most of the time. Typica - This is the base from which many coffee cultivars have been developed. Like the other Arabica cultivars that have been developed from it, Typica plants have a conical shape with a main vertical trunk and secondary verticals that grow at a slight slant. Typica is a tall plant reaching 3.5-4 m in height. The lateral branches form 50-70° angles with the vertical stem. Typica has a very low production, but has an excellent cup quality. Bourbon - Bourbon produces 20-30% more coffee than Typica, but less coffee than most cultivars. It has less of a conical shape than Typica, but has more secondary branches. The angles between the secondary branches and the main stem are smaller, and the branch points on the main stem are closely spaced. The leaves are broad and wavy on the edges. The fruit is relatively small and dense. The cherries mature quickly and are at a risk of falling off during high winds or rains. The best results for Bourbon are realized between 3,500-6,500 feet. Cup quality is excellent and similar to Typica. Caturra - Caturra is a mutation of Bourbon discovered in Brazil. It is a mutation with high production and good quality, but requires extensive care and fertilization. It is short with a thick core and has many secondary branches. It has large leaves with wavy borders similar to Bourbon. It adapts well to almost any environment, but does best between 1,500-5,500 feet with annual precipitation between 2,500-3,500 mm. At higher altitudes quality increases, but production decreases. Catuai - Catuai is a high yielding plant resulting from a cross between Mundo Novo and Caturra. The plant is relatively short, and the lateral branches form close angles with the primary branches. The fruit does not fall off the branch easily, which is favorable with areas with strong winds or rain. Catuai also needs sufficient fertilization and care. Pache comum - Pache comum is a mutation of Typica first observed on the farm El Brito, Santa Cruz Naranjo, Santa Rosa, Guatemala. Many consider the cup to be smooth or flat. This cultivar adapts well between 3,500-5,500 feet. Pache colis - Pache colis was found in Mataquescuintla, Guatemala in a farm consisting of Caturra and Pache comum. The fruits are very large and the leaves are roughly textured. Pache colis provides some resistance to phoma. It has secondary and tertiary branching, and typically grows to 0.8-1.25 m. It adapts well to altitudes of 3,000-6,000 feet with temperatures between 20-21°C. Catimor - Catimor is a cross between Timor (resistant to rust) and Caturra created in Portugal in 1959. Maturation is early and production is very high with yields equal to or greater than the yield of other commercial cultivars. For this reason the method of fertilization and shade must be monitored very closely. The Catimor T-8667 descendants are relatively small in stature, but have large fruits and seeds. The Catimor line T-5269 is strong and adapts will to lower regions between 2,000-3,000 feet with annual rainfall over 3,000 mm. T-5175 is very productive and robust, but can have problems at either very high or very low altitudes. At low altitudes there is almost no difference in cup quality between Catimor and the other commercial cultivars, but at elevations greater than 4,000 feet Bourbon, Caturra, and Catuai have a better cup quality. Kent - Used for its high yield and resistance to coffee rust. Mundo Novo - Natural hybrid between Typica and Bourbon that was first found in Brazil. The plant is strong and resistant to disease. Mundo Novo has a high production, but matures slightly later than other cultivars. It does well between 3,500-5,500 feet with an annual rainfall of 1,200-1,800 mm. Maragogype - Mutation of Typica discovered in Brazil. The Maragogype plant is large and is taller than either Bourbon or Typica. Production is low, but the seeds are very large. Maragogype adapts best between 2,000-2,500 feet. The cup characteristics are highly appreciated in certain markets. Amarello - This cultivar, as its name indicates, produces a yellow fruit. It is not widely planted. Blue mountain - A famous cultivar favored for its resistance to the coffee berry disease and ability to thrive in high altitudes. Grown in Jamaica and now in Kona, Hawaii. This cultivar, however, cannot adapt to all climates and maintain its high quality flavor profile. Top Interact You are in: Interact / Articles / Cultivars Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[74]=new Array("interact/articles/hybrids/index.html","Coffee: All Ground Up! - Interact - Coffee Growing At Home","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Coffee Growing At Home By Michael Griffin, Coffee Research Institute Growing a coffee plant at home is a rewarding experience that will help you learn and appreciate the work involved in producing coffee. It is a very easy plant to take care of and is a great conversation piece, especially during flowering or cherry development. Ideally you should start with a freshly picked coffee cherry, but unless you are in a producing country this will not be possible and you should skip to section 2. Section 1. Harvesting and Preparing the Coffee Seeds. Ripe cherries should be harvested and picked from trees with a high production and without any disease or other affliction. Pulp the cherry by hand, wash with water, and ferment in a small container until the pulp falls off. This can be determined simply by rubbing the bean in you hands during the fermentation process. Wash again with fresh water. Any coffee beans that float at any stage of washing should be discarded. The beans must then be dried to about 20% moisture content on mesh screen in open and dry air, but not in direct sunlight. After pulping a coffee will have between 60-70% moisture content so you can determine the appropriate stopping point simply by weighing the beans. Otherwise, you can bite the bean open to ensure that it is dry on the outside and slightly soft and moist on the inside. Alternatively, a pulped bean can be used immediately for planting and in some areas this is considered advantageous. Section 2. Germination. If coffee cherries are not readily available, green coffee can be purchased from a local supplier, but it is essential that the bean is of a recent crop and recent shipment. I would recommend ordering green coffee from Sweet Maria's and asking for the most recent crop. The potential for germination will continue for almost four months, but after this time the germination rate is several fold less and germination time is significantly longer. Fresh seeds should germinate in 2.5 months, but old seeds can take as long as 6 months. Coffee in pergamino is even better. If this is available plant the coffee face down in the pergamino. It is advisable to pre-germinate the seeds. First soak the seeds in water for 24 hours. Then sow the seeds in damp sand or wet vermiculite in which the excess water has been drained. Otherwise, you can place the seeds between moist coffee sacks, which should be watered twice a day and drained well. Once the seed germinates very carefully remove it from the sand, vermiculite, or burlap bags. Make a hole about 1.25 cm deep in a friable loam soil with a high humus content. Rotted manure, bone meal, and dried blood can also be added. If this type of soil is not readily available try a light weight and porous soil. Place the seed flat side down in the hole and sprinkle soil over the hole. Do not press the soil down firmly. Placing a 1/2 inch of mulched grass on top will help preserve moisture, but should be removed when the seed has fully germinated. The seeds should be watered daily. Too much water or too little water will kill the seed. The soil should remain well drained, but moist at all times. After germination the plant should either be left alone or carefully removed and planted in a soil with a low pH (acidic) and high nitrogen content. The soil should be porous. Therefore, course sand or basalt gravel dust can be added. Manure can also be added. A fertilizer that is appropriate for orchids can be used sparingly for the coffee plant to maintain mineral levels and a low pH. Section 3. Care. The plant thrives under artificial plant lighting indoors. The outside temperature in countries outside the Tropic belt is too volatile and too cold to allow the tree to develop. I recommend watering the tree twice per week in what I call a full watering and a half watering. In a half watering, I simply add some water to the soil and allow it to drain. In a full watering I add water, allow it to drain, and then add water with fertilizer and allow it to drain. The key is to keep the soil most, but well drained. After two or three years flowering and possibly cherries can be expected, but do not expect high-quality coffee unless you are at a high altitude and are monitoring the conditions of the artificial microclimate carefully. For more details please see the rest of the agriculture section. In theory, it is feasible to grow a high-quality coffee at home under the right conditions. To spur flowering wait until the beginning of winter and significantly reduce watering for 2-3 months. When Spring begins water the plant well, which should shock it into producing flowers. From this point forward water well and regularly. Arabica coffee is self-fertilizing so you will not need to worry about pollinating. Once the cherries mature you can harvest, pulp, ferment, dry, roast, and drink the coffee. Top Interact You are in: Interact / Articles / Coffee Growing At Home Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[75]=new Array("interact/articles/index.html","Coffee: All Ground Up! - Interact - Articles","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Articles Below are several insightful articles from leading coffee experts. Enrich your knowledge with these in-depth coverage. Cultivars Michael Griffin from Coffee Research Institute explains to us about coffee cultivars. Coffee Growing At Home Michael Griffin from Coffee Research Institute guides you to your own coffee growing. Crisis Dr. Pereira from India talks to us about the coffee crisis. Irrigation Dr. Pereira from India talks to us about irrigation for coffee plants. Shade Trees Dr. Pereira from India talks to us about shade trees. Kahawae Dr. J. M. Waller clarifies why the name Collectotrichum coffeanum has been changed to Colletotrichum kahawae Top Interact You are in: Interact / Articles Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[76]=new Array("interact/articles/irrigation/index.html","Coffee: All Ground Up! - Interact - Irrigation","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Irrigation This article is on irrigation, written by Dr. Pereira and M.S. Pereira Dr. Pereira is a microbiologist & a coffee farmer and owns the Kirehully Estate in the Western Ghats, in Hassan District, India. Ms. Geeta Pereira, wife of Dr. Anand Pereira is a horticulturist and a coffee farmer. Irrigation - We call it sprinkler irrigation. It is used to supplement the natural rainfall for the physiological and biochemical growth and blossoming of coffee. Yes we have the most modern irrigation system presently available in the Country. Irrigation is carried out by 100 H.P. Diesel engines coupled with custom made high discharge RKB Kirloskar pumps. The water is sent through a double line of 6inches high density polyethene pipes (HDPE) and is distributed to four inches HDPE lateral lines and fed to Italian rain guns. Each gun can irrigate an area of approximately two acres. (http://www.simie-irrigation.com) Water is discharged under very high pressure (50 to 75 psi) through small orifices or nozzles which uniformly spreads over the land and plant area. In sprinkler irrigation, time is the essence and the entire operation should be completed in a very specific time. To irrigate one acre of coffee with one acre inch of water 22,750 gallons of water is required. Irrigation is needed for a number of reasons. The coffee bush is an evergreen plant and requires adequate moisture during the dry months. Coffee cannot tolerate long periods of drought. Long spells of drought limits the production of coffee. Hence in the months of November and December winter irrigation is carried out to retain soil moisture. Winter irrigation also stimulates the physiological activity of the bush by increasing the bearing wood and crop quality. Generally one acre of winter irrigation will suffice. The second type of irrigation is known as blossom irrigation. Hence artificial irrigation is given mainly to insure against failure of good blossom and backing showers. Foremost reason is to artificially induce blossom showers in Robusta coffee. In this variety of coffee, the bud is ready to bloom in the month of February (February 15th to March 15th) and March. The rainfall pattern during these months is simply erratic and secondly if the coffee bush does not receive an adequate shower of one inch of rainfall, then the buds turn pink and fall off. The important point to note is that there is no second chance once the bud drops and the crop for one full year is lost. To overcome this problem, artificial rainfall by way of overhead sprinklers is used to induce healthy blossom. Backing showers of three fourth acre inch of water is a must 20 days after the first blossom showers to ensure fruit retention. Second round of backing showers has to be repeated after 20 days of first backing shower. The other tangible benefits of irrigation are health and vigor of the plant improves, substantial increase in leaf area, improved nutrient uptake, uniform ripening of berries and retention of foliage. Yes, sprinkler irrigation involves a back breaking effort and in our case since the entire plantation is Robusta we need to commence irrigation early. Literally, speaking, we pitch our tents inside the plantation for two months, sleep the night inside the tents and wake up every three hours to change the shifts for irrigating different blocks. Irrigation is highly labor oriented and the forest factor (trees) makes it even more difficult. Pipes need to be carried inside the rows and after every shift they need to be brought out and laid afresh. We have experimented with various technologies, ZM sprinklers, Israel NAAN sprinklers and Italian rain guns. We have devised ways and means on simplifying the entire process and have succeeded in making sprinkler irrigation a pleasure for our work force. Top Interact You are in: Interact / Articles / Irrigation Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[77]=new Array("interact/articles/kahawae/index.html","Coffee: All Ground Up! - Interact - Kahawae","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Kahawae Dr. J. M. Waller clarifies why the name Collectotrichum coffeanum has been changed to Colletotrichum kahawae: The name Colletotrichum coffeanum was applied to a Colletotrichum species found on coffee in Brazil by Noack at the end of the 19 Century. The name was subsequently used broadly for any Colletotrichum species found on coffee, although it was recognised early on that the form causing coffee berry disease - a unique disease of immature Arabica coffee berries still confined to parts of Africa - was rather different. Work undertaken a few years ago at the International Mycological Institute (since incorporated into CABI Bioscience) showed that the Colletotrichum causing coffee berry disease was different biochemically and culturally from the common Colletotrichum species found world wide on coffee and therefore also different from that originally described by Noack from Brazil where coffee berry disease did not and still does not occur. This common form does not cause coffee berry disease although it can cause an anthracnose of ripe berries and is Colletotrichum gloeosporioides (anamorph of Glomerella cingulata). Thus the name 'Colletotrichum coffeanum' is no longer valid as it is presumed to be a synonym of C. gloeosporioides. We called the coffee berry disease pathogen Colletotrichum kahawae after the Swahili and Arabic name for coffee - 'kahawa' - relating to both the Arabic origins of the coffee crop and to the language of the country where the disease was first found. For more detail see the paper by Waller Bridge and Hakiza (1993) Mycological Research 97; 989-994. Dr J.M. Waller Emeritus Fellow CABI Bioscience UK Centre Top Interact You are in: Interact / Articles / Kahawae Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[78]=new Array("interact/articles/shadetrees/index.html","Coffee: All Ground Up! - Interact - Shade Trees","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Shade Trees This article is on shade-grown plantations in India, written by Dr. Pereira and M.S. Pereira Dr. Pereira is a microbiologist & a coffee farmer and owns the Kirehully Estate in the Western Ghats, in Hassan District, India. Ms. Geeta Pereira, wife of Dr. Anand Pereira is a horticulturist and a coffee farmer. Forest trees belonging to different species are an integral part of the Indian coffee ecosystem. In fact, all shade grown Indian coffee farms are a mosaic of coffee plants and natural forests. The characteristic feature of Indian coffee plantations is that they are shade grown under the canopy of a three tiered shade system. The coffee farms are home to a variety of wild shade trees (hardwood, softwood, semi hardwood) and not just confined to a monoculture of selective trees (single species). As a matter of fact, in any Indian coffee plantation, whether the plants are Arabica or Robusta, there is every likelihood of a standing tree population of approximately 150 to 200 trees per hectare. The biological diversity reaches its zenith inside the coffee mountain. In India coffee plantations are of two types, namely the Arabica plantations (densely shaded) and the Robusta plantations (moderately shaded). In the early days the British pioneers opened up Plantations in select virgin evergreen forests. The forest wealth (native trees) was not destroyed but coffee seedlings were planted in rows so as to not distrub the existing native trees. The overhead shade from native trees was good enough for the cultivation of coffee. In the second phase of expansion, due to scarcity of virgin forests, the Indian coffee planters opened up tens of thousands of acres of open hills, meadow lands (open grasslands) and converted them into coffee estates. It is in this open situation that the planters felt the need for establishing shade. Hence they planted forest grown nursery tree seedlings along with quick growing introduced varieties like silver oak, red and white cedar, Mangium, Mesopsis, etc. Dadap (Erythrina species) is planted as a lower canopy shade. Generally two meter long stakes are planted for every two plants of coffee. The forest tree seedlings are planted at the same time during which coffee is planted. Every coffee farmer has his own nursery set up. The nursery serves as a one stop shop for the requirements of all planting material required for the plantation. The Coffee Board has set up liaison offices which also provide quality seeds and seeds of new varieties. Whenever, forest tree seedlings are required, the same is obtained from either Government sponsored nurseries or from Private nurseries. Clonal propagation of coffee is not followed. Top Interact You are in: Interact / Articles / Shade Trees Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[79]=new Array("interact/casestudies/1/index.html","Coffee: All Ground Up! - Interact - Crisis - Case Studies - Case Study 1","","? Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Case Study 1 Name: Mr. K.B. Krishna Gowda Age: 50 years Occupation: Coffee farmer, Balgodu Village, Belur Taluk, Karnataka State, India Married to Mrs. M. P. Swetha. Blessed with one son and three daughters. All the children are studying. Standard nine to College level. (Click to enlarge) Courtesy of Dr. Anand Pereira.“I am the owner of 10 hectares of coffee and 3 hectares of wetland (rice). The property that was given to me is ancestral property. I inherited this property in the year 1980 from my late father K.G. Basappa. My mother aged 83 years lives with me. The farm had no infrastructure in terms of equipment and machinery when I took over. In fact, there was no necessity for sprinklers because the weather Gods were very kind and we had timely rains. Out of 10 hectares, Arabica coffee is grown in 5 hectares and Robusta coffee in 5 hectares. Apart from this I own 10 cattle head. (Click to enlarge) Courtesy of Dr. Anand Pereira.All these years except for the last 4 years (2001-2002, 2002-2003, 2003-2004, 2004-2005 ) our family was living a decent life and we were very happy to be a part of nature. Nature never let us down. We were picking average crops of almost half a ton of dry Arabica and three fourth ton of dry Robusta whole crop cherry. (Click to enlarge) Courtesy of Dr. Anand Pereira.During the coffee boom period, we invested wisely in drying yards, pulpers and sprinkling equipment. Infact, we spent a fortune educating our children in cosmopolitan towns. Previous to the boom period we had no loans and were a contended lot. However, during the boom period the bank officials enticed me into taking heavy loans for the up gradation of farm machinery and drying yards. Little did I realize that a coffee tsunami was waiting for us? My loans are not repaid and the interest burden is accumulating and almost 60% market value of my property is lost. Pest and disease incidence has played havoc on my farm and it is only my rice fields which are giving me food to eat. I cannot afford to give urban education to my children. In fact, I have pulled out 2 of my children from cosmopolitan towns and am now sending them to rural schools where they need to walk miles to catch a bus to attend college. We have stopped sending them to excursions and buying new clothes is out of the question. Our family has sleepless nights and I cannot come down from a life style that I have already been used to. My mother aged 83 years is alive and remembers all the past events in the history of the coffee industry. She simply states that she has never seen such misery spread across the length and breadth of the coffee mountain. In the good old days there was no doubt a slump in prices, but allied crops like pepper, citrus, cardamom and areca nut fetched a decent price and we could some how carry on with our daily living. But today the prices of all agricultural commodities have drastically come down and we have no income. We cannot afford to employ people for carrying out the daily operations and the farm is slowly deteriorating. I strongly feel that there is no future for both coffee and our children. We are being pressurized by our children to sell and migrate to towns where they can find some job. We sincerely hope the WTO will put coffee under the green box and give us a fair price for our produce.” Credit: Thanks to Dr. Anand T Pereira and Geeta N Pereira for conducting this interview exclusively at the request of ThinkQuest Team 01639. The interview has been reprinted as provided and has not been edited or altered. Top Interact You are in: Interact / Case Studies / Case Study 1 Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[80]=new Array("interact/casestudies/1/popup/a-1.html","Case Study 1 - Picture 1","","");s1[81]=new Array("interact/casestudies/1/popup/a-2.html","Case Study 1 - Picture 2","","");s1[82]=new Array("interact/casestudies/1/popup/a-3.html","Case Study 1 - Picture 3","","");s1[83]=new Array("interact/casestudies/2/index.html","Coffee: All Ground Up! - Interact - Crisis - Case Studies - Case Study 2","","? Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Case Study 2 Name: Mr. Chandru Age: 55 years Occupation: Coffee farmer, Birdalli Village, Sakleshpur Taluk, Hassan District, Karanataka State, India “I am the owner of one hectare of coffee and one hectare of wetland. I am blessed with two girls & one boy. (Click to enlarge) Courtesy of Dr. Anand Pereira. My father and grandfather were traditional coffee farmers. The upward trend in prices was only a bubble which burst in no time. I had borrowed money just before the coffee crisis to improve on the water systems. A decade back our farm was in pristine condition and we could live comfortably. And then all of a sudden (2000-2004) nature itself had turned against us. Past few years the climatic changes what we had witnessed have never ever been witnessed in our father’s time. New races of pest and disease incidence have destroyed our farm. The elders in the village have experienced drought but never something like a combination of floods, cold waves, drought, etc. In spite of carrying out the timely operations, the level of pest and disease incidence is increasing alarmingly. Last year I had to up root more than half of the coffee plants because of the pest problem. I had no other alternatives left, hence to repay the loans I started cutting trees to make way for growing ginger inside the farm because it is a cash crop but that too failed. (Click to enlarge) Courtesy of Dr. Anand Pereira.Today it is more of a materialistic world. Hidden costs are heavy, bureaucracy is high and infrastructure to the village level is in doldrums. So it takes a big effort and expenses for drinking water supply and daily activities. Medical costs are very high and we cannot afford to go to a good doctor. Wages have shot up because labor is scarce, productivity of labor is low, people and labor are migrating to urban towns, Un-skilled workers are all the time flooding coffee farms because of drought in their respective home towns and the skilled and loyal labor that we had over the years have gone to seek greener pastures. The family spirit is broken, crime rates are high, and family peace is lost. We are facing a lot of mental disturbance and wondering if we have committed a sin by investing in our farms. Our forefathers had only one advice and that was asking us to plough back money on the land and that it would always provide in times of difficulties. Today Mother Nature itself has deserted us. (Click to enlarge) Courtesy of Dr. Anand Pereira.In the past 10 years we have seen first hand the entry of Industrialists into the coffee farming sector (e.g. Tata Coffee) in our area 6 out of 10 traditional planters have sold their coffee farms and have migrated to urban areas. Our confidence is broken and big people are asking us to sell our sacred land for a song. The naxalite problem is increasing by the day and very soon it will reach our door step. At the other end of the spectrum the world preaches that farmers should follow eco-friendly practices, but we get nothing in return, in spite of growing coffee under shade. My humble request with folded hands is to request the global community to give us a decent price for shade grown coffee.” Credit: Thanks to Dr. Anand T Pereira and Geeta N Pereira for conducting this interview exclusively at the request of ThinkQuest Team 01639. The interview has been reprinted as provided and has not been edited or altered. Top Interact You are in: Interact / Case Studies / Case Study 2 Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[84]=new Array("interact/casestudies/2/popup/b-1.html","Case Study 2 - Picture 1","","");s1[85]=new Array("interact/casestudies/2/popup/b-2.html","Case Study 2 - Picture 2","","");s1[86]=new Array("interact/casestudies/2/popup/b-3.html","Case Study 2 - Picture 3","","");s1[87]=new Array("interact/casestudies/3/index.html","Coffee: All Ground Up! - Interact - Crisis - Case Studies - Case Study 3","","? Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Case Study 3 Name: Mr. Wilfred Colaco and Mrs. Ena Colaco Age: 70 years Occupation: Coffee Farmer, Field View Estate, Sundekere Post, Sakleshpur Taluk, Hassan District, India This true story reveals how history has repeated itself in the life of Wilfred Colaco. (Click to enlarge) Courtesy of Dr. Anand Pereira. (Click to enlarge) Courtesy of Dr. Anand Pereira. (Click to enlarge) Courtesy of Dr. Anand Pereira.“We are gifted with 2 children a boy and a girl. Both the children are married and well settled. My father William Colaco was the original owner of 120 acres of coffee in a village called Chickwoody, Arehalli Hobli, Belur Taluk. As I recall the good old days, I remember my mother Winifred Colaco telling me that during the 1930’s when I was a small boy, there was a terrible depression and coffee prices had touched rock bottom. With no other alternative my father started abandoning a few blocks of coffee farm and in a few years the coffee farm was simply a land full of weeds. As things started deteriorating further, we were left with no option but to sell the farm and move to a far off place. In fact, we bought a meadow of 25 acres with the help of my brother in law Joe. Slowly and steadily we converted this barren land into an evergreen forest and as prices started moving up we built a compact functional house and in the subsequent years bought a second hand car. This was a great achievement for us. Because of our saving nature over the years we expanded our boundary to 125 acres by buying another barren property in a near by location. Part of it was financed by the banks. We pumped in all our reserves to convert this barren land into a bio rich coffee farm and the plants were responding beautifully. Just then the coffee crisis commenced and the interest on bank loans started ballooning. We reached a point where the capital and interest were almost equal to the value of the property. Age was also advancing on my side. Hence with great pain and tears in our eyes we sold the new block of 100 acres, paid up our loans and with the little money left bought a new car and kept some reserve cash in the bank for a rainy day. The sad part of the story is that out of 10 traditional farmers, eight have sold their coffee farms and the people who have bought the farms are industrialists and speculators. To see such things in my life time is something very painful. This may be the end of the road for traditional farming.” Credit: Thanks to Dr. Anand T Pereira and Geeta N Pereira for conducting this interview exclusively at the request of ThinkQuest Team 01639. The interview has been reprinted as provided and has not been edited or altered. Top Interact You are in: Interact / Case Studies / Case Study 3 Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[88]=new Array("interact/casestudies/3/popup/c-1.html","Case Study 3 - Picture 1","","");s1[89]=new Array("interact/casestudies/3/popup/c-2.html","Case Study 3 - Picture 2","","");s1[90]=new Array("interact/casestudies/3/popup/c-3.html","Case Study 3 - Picture 3","","");s1[91]=new Array("interact/casestudies/4/index.html","Coffee: All Ground Up! - Interact - Crisis - Case Studies - Case Study 4","","? Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Case Study 4 Name: B. Kariappa Gowda Age: 74 years Occupation: Coffee Farmer, ¾ hectare coffee farm, 1 hectare rice fields - Kelgalale village, Sundekere post. Sakleshpur Taluk (Click to enlarge) Courtesy of Dr. Anand Pereira.“My extended family stay with me on the farm. Because of my small land holding, the family members themselves carry out most of the farm operations. I also tend to the herd of cattle in my village. Because of this the villagers gift me five tractor loads of cattle manure once every year. This had enabled me to put in organics into the farm. However when water and fodder shortage occurred because of the drought the villagers started selling their cattle and hence I had to look towards synthetic chemicals and fertilizers to run my farm. This has upset the balance of nature. The past four years have been really tragic. The water table has gone down, the size of beans has been very small, high pest and disease incidence and since 90 per cent of my plants are Arabica they had to be uprooted because of white stem borer. The life cycle of pests has changed and we cannot predict either the weather or the price. Our income has touched rock bottom and since banks are refusing to bail me out I have taken loans from private money lenders who are charging me sky high interest rates. (Click to enlarge) Courtesy of Dr. Anand Pereira. I have been caught in their clutches and to repay them I sold my timber trees and repaid a major part of the loans. I realize now that the joy of witnessing the timber money was only temporary because today my farm is in tatters. I have no money to improve it and my two sons are becoming restless and asking me to sell. All these years we were a contended lot. The radio that I still have is more than 30 years old and functions very well. My children’s wants and desires are increasing by the day. Last year my son needed an operation and we could not afford the doctors fees. My grand mother aged 89 years is seeing all these things and prays God to take her to her heavenly abode because she feels helpless. (Click to enlarge) Courtesy of Dr. Anand Pereira.My gut feeling is telling me that there is no hope left and it is time to part with the sacred land of our ancestors. Our food intake is reduced and instead of proteins we are only surviving on carbo- hydrates. My greatest achievement to this day is in retaining my property. Most of my fellow coffee farmers who have similar land holdings like me, tell me that if things continue the way they are; coffee farms will be deserts with no trees and biodiversity. We are earnestly praying to the global community to give us a fair price for our environment friendly produce. This is the greatest gift the global community can give us to put us back on our feet.” Credit: Thanks to Dr. Anand T Pereira and Geeta N Pereira for conducting this interview exclusively at the request of ThinkQuest Team 01639. The interview has been reprinted as provided and has not been edited or altered. Top Interact You are in: Interact / Case Studies / Case Study 4 Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[92]=new Array("interact/casestudies/4/popup/d-1.html","Case Study 4 - Picture 1","","");s1[93]=new Array("interact/casestudies/4/popup/d-2.html","Case Study 4 - Picture 2","","");s1[94]=new Array("interact/casestudies/4/popup/d-3.html","Case Study 4 - Picture 3","","");s1[95]=new Array("interact/casestudies/index.html","Coffee: All Ground Up! - Interact - Case Studies","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Case Studies Coffee farmers nowadays face difficult challenges. We compiled four special coverages from India for you. Case Study 1 "During the coffee boom period, we invested wisely in drying yards, pulpers and sprinkling equipment. Infact, we spent a fortune educating our children in cosmopolitan towns. Previous to the boom period we had no loans and were a contended lot. However..." Case Study 2 "Today it is more of a materialistic world. Hidden costs are heavy, bureaucracy is high and infrastructure to the village level is in doldrums. So it takes a big effort and expenses for drinking water supply and daily activities. Medical costs are very high and we cannot afford to go to a good doctor." Case Study 3 "As things started deteriorating further, we were left with no option but to sell the farm and move to a far off place." Case Study 4 "We are earnestly praying to the global community to give us a fair price for our environment friendly produce. This is the greatest gift the global community can give us to put us back on our feet." Top Interact You are in: Interact / Case Studies Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[96]=new Array("interact/index.html","Coffee: All Ground Up! - Interact","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Case Studies Switch to... Vietnamese Light Version (English) Interact Divination by Team 01639. You’ve found your way to the interactive hub of the site – a place where your participation is indispensable. Simply reading about a topic is one thing; it is a different mechanism entirely to learn actively by doing. Each section on the site has its own interactive component which can be accessed either via this page or the direct link from the section to which it pertains. Below you will find the complete list of all interactivities on the site – animations, games, demonstrations, learning aids, and more! Enjoy! Please also keep in mind our photo slideshows, wherein you can find the collection of the site’s colourful, informative pictures. Articles Cultivars Michael Griffin from Coffee Research Institute explains to us about coffee cultivars. Coffee Growing At Home Michael Griffin from Coffee Research Institute guides you to your own coffee growing. Crisis Dr. Pereira from India talks to us about the coffee crisis. Irrigation Dr. Pereira from India talks to us about irrigation for coffee plants. Shade Trees Dr. Pereira from India talks to us about shade trees. Kahawae Dr. J. M. Waller clarifies why the name Collectotrichum coffeanum has been changed to Colletotrichum kahawae Demonstrations The Coffee Atlas The Birth of a Coffee Bean Coffee's Odyssey Cupping Growing Pains Divination Hard Times in Coffee Land Coffee Crisis Language Box Science Human Body Timeline Quiz Games Click here to view the available games in a popup window. Interviews Mr. Ted Lingle Executive Director, Specialty Coffee Association of America Steve Leighton on Specialty Coffee Owner, Has Bean UK Steve Leighton on Regular Coffee Owner, Has Bean UK Mr. Nguyen Van Chinh on Vietnam Coffee Industry Representative of the Advancement of Community Empowerment and Partnership (ACEP) office of Central Vietnam Mr. Doan Trieu Nhan on Vietnam Coffee Crisis Chairman of the Vietnam Coffee Cacao Association (VICOFA) Dr. Pereira and his family. Photo courtesy of Dr. Pereira Dr. Pereira is a microbiologist and his wife, M.S. Pereira is a holticulturist who owns a coffee farm in Kirehully Estate, Western Ghats, in Hassan District, India. Please discover below to view the transcript of the interview based on the topics: Dr. Pereira and M.S. Pereira on Coffee Planting Dr. Pereira and M.S. Pereira on Shadegrown Coffee Dr. Pereira and M.S. Pereira on Coffee Disease Dr. Pereira and M.S. Pereira on Fertilisers Dr. Pereira and M.S. Pereira on Soil Water Conservation Dr. Pereira and M.S. Pereira on Coffee Waste Poll View results based on surveys to hundreds of people that we have conducted ourselves in United States and Vietnam. The poll in charts Click to check out the results in a chart view. The poll in table Click to check out the results in table. Case Studies Coffee farmers nowadays face difficult challenges. We compiled four coverages from India for you. Case Study 1 "During the coffee boom period, we invested wisely in drying yards, pulpers and sprinkling equipment. Infact, we spent a fortune educating our children in cosmopolitan towns. Previous to the boom period we had no loans and were a contended lot. However..." Case Study 2 "Today it is more of a materialistic world. Hidden costs are heavy, bureaucracy is high and infrastructure to the village level is in doldrums. So it takes a big effort and expenses for drinking water supply and daily activities. Medical costs are very high and we cannot afford to go to a good doctor." Case Study 3 "As things started deteriorating further, we were left with no option but to sell the farm and move to a far off place." Case Study 4 "We are earnestly praying to the global community to give us a fair price for our environment friendly produce. This is the greatest gift the global community can give us to put us back on our feet." Testimonies Maria Soares East Timor Mardiya Abagojjam Ethiopia Evariste Mutibagirana Rwanda Slideshow View some of our picture collections. Videos View any of the seven videos we have! Top Interact You are in: Interact / Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[97]=new Array("interact/interviews/anand.html","Dr. Pereira and his family","","Dr. Pereira and his family.");s1[98]=new Array("interact/interviews/crisisvn/index.html","Coffee: All Ground Up! - Interact - Interviews - Mr. Doan Trieu Nhan  ","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Mr. Doan Trieu Nhan Mr. Doan Trieu Nhan is the Chairman of the Vietnam Coffee Cacao Association (VICOFA). He has been working in this area for over 40 years. What have been the effects of coffee on the lives of farmers in Vietnam? It cannot be denied that coffee has brought numerous positive effects to Vietnamese farmers – especially the ethnic minorities living in the mountainous area. Coffee is a perennial crop, so it encourages them to stay in one place, stop cutting down the forests and to protect the environment. Coffee gives them jobs and helps them to overcome poverty. The coffee crisis is a result of production surpassing consumption. Vietnam’s production has sky-rocketed within the last decade. Some people blame Vietnam for causing the crisis – what do you think about this statement? I’ve been asked this question indirectly several times before, at international conferences. In my opinion, it is not fair to blame Vietnam. During that time, other countries such as Brazil also increased their production. Here I’m not blaming Brazil, in fact, nobody is to blame. Every country has her own needs and policies. The crisis affects everybody. Now, we should concentrate on overcoming the negative effects and implementing suitable strategies to avoid future crises. The only special thing about Vietnam is that the increase in production was extremely rapid – too fast, too quick, within a very short time. This surprises the world and leads to questions and doubts. So what has been the cause of this rapid increase in export quota of Vietnam? There are three reasons. One: Vietnam has suitable conditions for growing coffee. Two: the “Doi Moi” economic policy – started 15-20 years ago by the government, allows private land usage. The high price of coffee, with the favoured climate, attracted the farmers. Three: Vietnamese farmers are intelligent. They learned how to grow coffee quickly and easily. So together, these three factors caused the rapid increase in the export quota. It can be seen that this increase comes naturally, and is fuelled by the farmers. The problem here is that the “coffee-growing heat” spread too far, too fast. What do you think about the global crisis? Do you have any prediction on whether the market can recover? It is obvious that the market MUST recover. It is a natural process, a balance between supply and demand. In the recent months (September, October), the monthly letters from Dr. Néstor Osorio – Executive Director of ICO analysed the market, and stated that the worsts of the crisis was over. In my opinion, there have been signs of market recovery, but it’s not stable yet. We can see this moment as the end of the crisis. When the market has fully recovered, would we have enough coffee in store for exportation? What steps are being taken to safeguard them? Nothing. Since coffee is a perennial crop, the farmers don’t cut down the plants. So when the price goes up, with some care and maintenance, the farmers can easily “revive” their plants, and production would be back to the norm. It is known that Robusta is better suited to Vietnam because the southern cultivation area is not affected by frost. Do they have enough areas which are 1,000m above sea level, (an essential ingredient in the distinctive Arabica flavours that Vietnam must maintain) to be internationally competitive? Yes. Vietnam has many mountainous areas, with basalt soil, rich in nutrients, suitable for planting Arabica coffee. We’re trying to adjust the land usage, so that in the end, 20% of our coffee would be Arabica and 80% would be Robusta. That is the ideal ratio we’re aiming for. What actions have been taken / are going to be implemented to lift the coffee price? We’re heading towards sustainable development by raising the quality and encouraging the consumption. For certain areas, we encourage farmers to shift to other plants/trees. This would help to stabilise the coffee market currently as well as in the long run. There’s been an emphasis on increasing the quality of coffee. Are there any potential barriers which prevent us from achieving this? Yes, there are several. For the farmers, the main problem lay in the harvesting. The price of labour tripled in recent years and has forced some farmers to harvest with the strip method. There’s this paradox: while it is possible to invest in machines and techniques and things to improve the quality, but the consumers don’t want to subsidise these costs. Is there a target (export prediction) for 2005? There isn’t a quota, but it can be predicted that the export for next year would be lower than the last two years. We would lose about 20% of the production due to the recent drought. Do we have any plan for growing gourmet or specialty coffees in the future? No... at least for the forseeable future. The specialty market is so diverse; it is difficult to meet the demands. For now, we’re just trying to produce high quality beans. What is the total land area under coffee production in Vietnam? About 500,000 hectares. In order to improve the quality, in some areas farmers are encouraged to shift into other types of plants. By doing this, we would cut down about 10 – 15% of land for growing coffee. How many coffee farmers are there in Vietnam? How significant is this number compared to the number of rice farmers? It is estimated by the World Bank that there are about 600,000 full-time coffee farmers. And 200,000 part-time labourers, hired during the harvesting season. This means 400,000 families – 2 million people are looking towards coffee as their source of income. Of course, this number stands up to nothing when compared to the number of rice farmers: something like 90% of our farmers’ farm rice. Is it true that we’re going to dispose of some thousands of tons of low-grade coffee? No. That’s the idea of Central American countries. They suggested using these beans for burning or compositing. It is estimated that by disposing of this low-grade coffee it would help to reduce 5% of the world’s amount of coffee. That looks good on paper. But don’t forget: 90% of Vietnam’s coffee is produced, and owned, by the farmers. How can you ask them to simply burn their coffee? Unless you buy their coffee and then burn it, it’s not economically-feasible. Canned liquid coffee – what’s our progress on making this? Coca-Cola has offered this option, but we said NO. At least not yet. In Vietnam, the consumption first needs to be increased before we can consider this option. Now we’re exporting green bean – a raw material. Do we have any plans for exporting post-processed coffee in the future? No. At the moment, there are 2 factories producing instant coffee in Vietnam. There are many famous roasters in the world, and they roast coffee with their style, their way. Besides, roasted and ground coffee are hard to preserve, special equipment is needed. Top Interact You are in: Interact / Interviews / Mr. Doan Trieu Nhan Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[99]=new Array("interact/interviews/disease/index.html","Coffee: All Ground Up! - Interact - Interviews - Dr. Pereira and M.S. Pereira on Coffee Disease","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Dr. Pereira and M.S. Pereira on Coffee Disease Dr. Pereira and his family. Photo courtesy of Dr. Pereira Dr. Pereira is a microbiologist & a coffee farmer and owns the Kirehully Estate in the Western Ghats, in Hassan District, India. Ms. Geeta Pereira, wife of Dr. Anand Pereira is a horticulturist and a coffee farmer. Coffee is susceptible to a number of soil borne pathogens & diseases - what control strategies do you employ in India to address this issue? The world over, commercially grown coffees are the Arabica’s and Robusta’s. Both these coffees are susceptible to a number of soil borne pathogens. Root diseases are of four types namely (a) brown root disease caused by Fomes noxius, (b) red root disease caused by Poria hypolateritia Berk, (c) black root disease caused by Rosellinia bunodes ( B. & BR. ) Sacc., (d) Rosellina arcuata Petch and Santavery root disease caused by Fusarium oxysporum f.sp.coffeae. Coffee trunk canker (coffee stem disease) caused by Ceratocystis fimbriata EII & Halst Collar rot caused by Rhizoctonia solani Kuhn. Black rot commonly refered to as koleroga and the casual organism responsible is Koleroga noxia. Anthracnose of coffee caused by the fungus Colletotrichum gloeosporioides Penz. The fungus inhabits the bark of various trees and finally infects coffee. Control Strategies: BIOLOGICAL We have in a very limited scale experimented with the use of bacterial and fungal strains to combat soil borne pathogens but the success rate is very limited. We have also tried to introduce these biocontrol agents into compost pits to enable their rapid multiplication and survival and then use this compost for field application. Our observations reveal that application of lime and heavy dozes of compost reduces the virulence of the pathogen. BACTERIA: Pseudomonas spp, Bacillus spp FUNGUS: Trichoderma harzianum , Trichoderma viridae More research needs to be done to get better results under field application. We are also trying to improve the organic matter and humus content of the soil to stimulate the growth and multiplication of beneficial microorganisms which in turn will combat soil borne pathogens. These soil amendments provide a source of food for beneficial soil microorganisms that can inhibit the development of plant pathogens. CHEMICAL In affected areas the soil is heavily limed and then drenched with Bavistin a soil fungicide. Is loss from diseases a big issue with your farm? No. What are some of the commonly-met Pest & diseases in your farm? Shot hole borer & berry borer, coffee root rot, tree root rot. Top Interact You are in: Interact / Interviews / On Disease Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[100]=new Array("interact/interviews/farmplant/index.html","Coffee: All Ground Up! - Interact - Interviews - Dr. Pereira and M.S. Pereira on Coffee Planting","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Dr. Pereira and M.S. Pereira on Coffee Planting Dr. Pereira and his family. Photo courtesy of Dr. Pereira Dr. Pereira is a microbiologist & a coffee farmer and owns the Kirehully Estate in the Western Ghats, in Hassan District, India. Ms. Geeta Pereira, wife of Dr. Anand Pereira is a horticulturist and a coffee farmer. How do you prepare the soil for planting? Pits are dug 50x50x50 cm LengthBreadthHeight Pits are exposed for weathering for three weeks Pits are then covered with top soil along with compost of 2kg per pit and 25 grams of rock phosphate. Two types of coffee seedlings are planted to the main field. Poly bag nursery seedlings (8 months old) are planted in the month of August and September. 20 month old seedlings raised in secondary beds are planted at the commencement of the south west monsoon (June). At the time of planting a hole is made in the centre of the pit and seedlings placed in the hole. In the case of 20 month old seedlings, the polythene bag is cut at the bottom and the tip of the tap root is nipped if it is found bending. The soil around the seedlings is packed slightly above the ground level (2.5cm) to prevent water logging. The seedlings are protected with cross stakes to prevent wind damage. The base of the seedlings is mulched with only dry leaves. What type of coffee species are you growing? How long after germination does the plant give its first harvest? The coffee that we grow is the Robusta variety. Old Robusta and selection Robusta (S-274). The bush takes 8 years for maiden crop and 10-12 years for economic yield in the case of old Robusta variety. (Traditional variety). Another variety known as Selection Robusta responds very well to irrigation and gives economic yield in 8 years time. Top Interact You are in: Interact / Interviews / On Planting Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[101]=new Array("interact/interviews/fertilisers/index.html","Coffee: All Ground Up! - Interact - Interviews - Dr. Pereira and M.S. Pereira on Fertilisers","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Dr. Pereira and M.S. Pereira on Fertilisers Dr. Pereira and his family. Photo courtesy of Dr. Pereira Dr. Pereira is a microbiologist & a coffee farmer and owns the Kirehully Estate in the Western Ghats, in Hassan District, India. Ms. Geeta Pereira, wife of Dr. Anand Pereira is a horticulturist and a coffee farmer. It is an established fact that continuous use of fertilisers makes the soil sick and severely impacts coffee production. Do your farms employ alternate methods to preserve and restore soil nutrients? Yes. We have observed first hand the deterioration of soil characteristics due to the continuous use of chemical fertilizers. It results in the rampant reduction in the levels of soil fertility and yields. It has been increasingly clear that such chemical mode of farming is not sustainable. The ecological damage cannot be quantified in terms of money. Ground water pollution due to nitrates which are carcinogens is yet another big problem. The soil turns hard and the micro flora is significantly altered. The root zone which harbors the maximum amount of beneficial micro flora becomes extremely hard leaving no space for secondary roots to grow resulting in run off of most chemical fertilizers. Whenever urea the most commonly applied nitrogenous fertilizer is applied, in ideal conditions only a part of it is absorbed by the plant and the rest reaches ground water. The hydrogen ion concentration of the soil changes (pH) resulting in the unavailability of both chemical and organic nutrients. Over a short period of time the plant stops responding to the application of chemical poisons. The unhealthy coffee bush then requires additional inputs of chemicals. The gains of using chemical poisons are just temporary and in the long run the yields are severely impacted. Chemicals are quick to act but they leave behind a trail of poisons in the soil. The very future of farming is affected. The majority of the planting community has realized the detrimental effects of repeated use of fertilizers and chemicals. Hence more and more coffee farmers are trying to reduce the inputs of chemicals and apply organic manures in the form of biomass, farm yard manure and compost. The principle aim is to use ecofriendly, biodegradable materials and practices that enhance the ecological balance of the natural systems. Farmers incorporate tons of biomass in the form of leaf litter, wood shavings, and animal droppings into the soil from time to time. Animal wastes (cattle/sheep/poultry, piggery) and coffee husk are also constantly incorporated into the soil which gets converted into available nutrients for plant growth and development. This ongoing process not only maintains soil fertility, but also enhances it. In case the farmers do not have sufficient quantities of organics they in turn buy small amounts of neem cake, fish meal and mix it with their home made compost and apply it to the field. Hence it is a healthy balance between low external chemical inputs and more of organics. This optimizes the health, wealth and productivity of the entire interdependent coffee biotic community comprising of plants, trees, microbial, insect, animal life and human beings. Top Interact You are in: Interact / Interviews / On Fertilisers Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[102]=new Array("interact/interviews/index.html","Coffee: All Ground Up! - Interact - Interviews","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Interviews Listen and learn from the experts. Look at the issues surrounding the coffee industry from the eyes of those who are involved directly to it. Mr. Ted Lingle Executive Director, Specialty Coffee Association of America Steve Leighton on Specialty Coffee Owner, Has Bean UK Steve Leighton on Regular Coffee Owner, Has Bean UK Mr. Nguyen Van Chinh on Vietnam Coffee Industry Representative of the Advancement of Community Empowerment and Partnership (ACEP) office of Central Vietnam Mr. Doan Trieu Nhan on Vietnam Coffee Crisis Chairman of the Vietnam Coffee Cacao Association (VICOFA) Dr. Pereira and his family. Photo courtesy of Dr. PereiraDr. Pereira and M.S. Pereira Dr. Pereira is a microbiologist and his wife, M.S. Pereira is a holticulturist who owns a coffee farm in Kirehully Estate, Western Ghats, in Hassan District, India. Please discover below to view the transcript of the interview based on the topics: Dr. Pereira and M.S. Pereira on Coffee Planting Dr. Pereira and M.S. Pereira on Shadegrown Coffee Dr. Pereira and M.S. Pereira on Coffee Disease Dr. Pereira and M.S. Pereira on Fertilisers Dr. Pereira and M.S. Pereira on Soil Water Conservation Dr. Pereira and M.S. Pereira on Coffee Waste Top Interact You are in: Interact / Interviews Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[103]=new Array("interact/interviews/lingle/index.html","Coffee: All Ground Up! - Interact - Interviews - Ted Lingle","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Mr. Ted Lingle Ted Lingle SCAA.Mr. Ted Lingle, the Executive Director of the Specialty Coffee Association of America (SCAA), answers some questions here about coffee and the coffee crisis. The SCAA is a non-profit trade association for the Specialty Coffee industry, one of the fastest-growing food industries in the world. Specialty Coffee — sometimes called "gourmet" or "premium" coffee — is grown in the world's most ideal coffee-producing climates and prepared according to exacting standards. One of the SCAA's primary functions is to set the industry's standards for growing, roasting and brewing. Members of the SCAA include coffee retailers, roasters, producers, exporters and importers, as well as manufacturers of coffee equipment and related products. How many countries are currently members of the SCAA? What is your projection for member countries in 2005? SCAA currently has over 3,000 members in 68 countries, with the bulk of the membership concentrated in Canada and the United States. While we expect our membership to continue to grow, we anticipate the number of countries represented will remain approximately the same. How does the SCAA go about setting the industry standards for specialty coffee? SCAA develops its standards through the work of our Technical Standards Committee. These standards are “scientifically based and consumer driven.” While there is not unanimous or universal agreement by all countries for all standards, as some of the standards are culturally driven or biased, there is general consensus from all countries on the technical criteria for quality coffee beans and beverages. Sustainable coffee – what is SCAA’s position on sustainability? How is SCAA helping achieve the needs of the present without compromising on the future? Simply put SCAA’s position on sustainability: “Quality is sustainable, every thing else is not.” We view “sustainability” as a three-legged stool: (1) Economic viability; (2) Social responsibility; and (3) Environmental stewardship. In a consumer driven market place, quality is the primary driver for economic viability. It is apparent that international cooperation between producing and consuming countries needs to be designed to assure adequate remuneration to producers while providing consumers with quality coffee at affordable prices. What are the greatest obstacles to success? The single greatest obstacle is “tradition.” Up until the advent of the specialty coffee industry, cooperation between producers and consumers was viewed as a “competition.” When prices were high, the producers were deemed to have won; when prices were low, the consumers were deemed to have won. The specialty coffee industry views international cooperation as a “partnership,” with all parties in the supply change winning each time the supply chain is strengthened. We are now trying to promote this “new perspective” within the commercial side of the coffee trade. The imbalance between supply and demand has traditionally affected the coffee trade. What is the SCAA‘s role in correction of this imbalance to enable international co-operation in this sphere? Looking at the future from the viewpoint of the SCAA, what are your plans to help restore the balance? Now that SCAA has successfully established the relationship between higher quality standards and higher prices, we are working on building an “Alternative Market” where coffees produced to higher standards are traded in a transparent manner at higher prices. Higher prices are the market place’s signal to produce more of the coffees required to meet the consumer demand. It is critically important that these signals be highly visible. How closely does the SCAA work with the ICO and specialty coffee organizations from other countries? What are the main areas of international co-operation favoured by the SCAA? SCAA works very closely with the ICO through the Private Sector Consultative Board. Our agenda is built on two tenants: (1) Increase the value of coffees sold; and (2) Increase the volume of coffees sold. Increasing the value is Job #1. In this regard we have develop a Letter of Understanding (LOU) with a number of producer and consumer specialty coffee organizations around the world to pursue this goal. Our Website Origin Map and the World Barista Championship are examples of this cooperative effort with other specialty coffee trade associations. The 1962 Coffee Agreement and those that succeeded until 1989 were based on an export quota system and during that period the quota system appears to have kept the coffee market stable. What do you think led to the collapse of that quota system? The original ICA collapsed in 1989 because, like all artificially regulated markets, it led to a “two-tiered system” in which member countries were paying twice the price for coffee as non-member countries. The SCAA posts, “Specialty Coffee has become one of the fastest growing food service markets in the world, netting $8.4 billion a year in the U.S. alone." What’s the forecast for 2005? The forecast for 2005 is that specialty coffee sales will continue to grow at an annual pace of approximately 7% worldwide, with growth in sales in North America slowing to around 4% and growth in sales outside of North America increasing to nearly 10%. In 2002, the UN agreed on the Millennium Objectives highlighting the international desire to reduce poverty worldwide. How does the SCAA fit into this scene? SCAA is in the process of signing the UN resolution as a Millennium Development Partner and creating our task list of projects to complete by 2012, our 30th anniversary. We understand that the SCAA hosts an annual Barista Championship competition – considered the “Olympics of Coffee.” Can you tell us a little about this competition? The World Barista Championship is a joint venture between SCAA and SCAE (Specialty Coffee Association of Europe) designed to promote excellence in the preparation of espresso and espresso-based beverages. As each of the participating countries sends only one “National Champion” to represent the country, it is very much like the Olympic model, including the “passport rule,” meaning the competitor representing the country must have a valid passport (proof of citizenship) from that country. To date, the WBC has alternated between the United States and Europe (2005 WBC will be in Seattle). In 2007, the WBC will be held in Japan. Do the statistics on the world coffee economy point to better prices in 2005? In our view the world market is rapidly headed toward a two-tier market based on quality. The higher qualities produced in Central America, the Andean region of South America, East Africa, and select places in Asia, will see much higher coffee prices due to strong increases in consumer demand. On the other hand, the lower qualities, particularly Robusta coffees grown in Vietnam (the world’s second largest producer) will continue to see lower prices due to large increases in supply. How would you summarize SCAA’s main projects for 2005? In a word: “multifarious.” SCAA continues to be the “catalyst for change” in the coffee industry. Many, many stakeholders in the industry look to us for direction in making all links in the supply chain more efficient, more transparent and more effective in strengthening the relationship between the people who grow coffee and the people who drink it. “We have a long way to go and a short time to get there.” Thank you! Top Interact You are in: Interact / Interviews / Ted Lingle Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[104]=new Array("interact/interviews/nvc/index.html","Coffee: All Ground Up! - Interact - Interviews - Mr. Nguyen Van Chinh","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Mr. Nguyen Van Chinh Interview with Mr. Nguyen Van Chinh, a farming extension officer in Huong Hoa, Quang Tri, Vietnam. Mr. Nguyen Van Chinh used to be the Assistant Director of the Khe Sanh coffee farm. Now he is the representative of the Advancement of Community Empowerment and Partnership (ACEP) office of Central Vietnam. He used to train farmers in Huong Hoa on planting Coffea arabica. When do farmers plant coffee in Quang Tri? Why do they choose that particular time? Germinating is done between June and August (according to the solar calendar). This is the rainy season of Central Vietnam, so the seedlings develop quickly. At other times of the year, germination and growth wouldn’t be as good. What’s the lifespan of the coffee plant? For commercial plant, the farmers need to plant a new crop every 16 – 18 years. Cutting is done once every 10 years. How is germination done? Do you carry out grafting or other biotechnological techniques? The seeds are germinated in plastic bags, then transferred to nusery beds after 6 months. We don’t use grafting – scientists are still experimenting. Trials have been carried out in certain areas in Vietnam. How tall are the coffee plants? The commercial plants are kept at 1.5 meter, while the natural plants are very tall. What type of coffee species are being planted in Huong Hoa: Robusta or Arabica? We only plant Arabica at the moment. Do the plantations have shading-providing plants? (Apart from coffee, do they plant other species?) Yes. We plant “keo dau Cuba” (a type of timber species). We also plant other species to block wind from affecting the coffee plants – such as “Tram hoa vang” – a type of commercial species. How long does the farmer have to wait until the first harvest? 18 months from germination. How many harvesting seasons are there per year? Only one. When is coffee harvested, and how is this done? From September to December, by the picking method. Only the ripe berries are harvested. What happens to the harvested berries? They are sold to processing factories, where they are pulped, demucilated, dried and sorted. Top Interact You are in: Interact / Interviews / Mr. Nguyen Van Chinh Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[105]=new Array("interact/interviews/popup/steve.html","Steve Leighton from Has Bean, UK","","Steve Leighton from Has Bean, UK.");s1[106]=new Array("interact/interviews/popup/ted.html","Ted Lingle, Executive Director of SCAA","","Ted Lingle, Executive Director of SCAA.");s1[107]=new Array("interact/interviews/regular/index.html","Coffee: All Ground Up! - Interact - Interviews - Steve Leighton on Regular Coffee","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Steve Leighton on Regular Coffee Steve Leighton Has Bean.Steve Leighton and his wife Sarah Leighton are proprietors of a successful internet-based coffee roasting and home-roasting products business Has Bean based in the UK. They started the business to fill the gap that existed in the specialty coffee market in the Staffordshire area. Steve talks to us here about the inside scoop on regular coffee. What is coffee blending and how does it work? A common practice is to blend coffees to produce a more complex taste than a single origin can provide on its own. A roaster will often have signature blends, normally at least one for espresso and one for the filter machine or French Press. These blends use the roaster’s knowledge to produce a more rounded cup to suit a specific purpose or occasion. Do not be afraid to try blending yourself once you have an understanding of a region’s coffee. It can be very rewarding and an easy introduction to the world of specialty coffee. Beware: blending can also be used to make a quality bean go further. An example of this can be found with Jamaican Blue Mountain. This is a very expensive coffee on its own, but blended with cheaper beans it can be sold for a lower price. Often the result is called something like Jamaica Blue Mountain Blend. Kona Style is another example of this approach. These should be avoided, as they rarely provide the drinker with a quality cup. They are not really specialty coffee. It is important to make sure that you buy blends that do not borrow from the name of a famous or expensive coffee in order to add perceived cachet. This avoids confusion and allows the customer to have confidence in what they are buying. How does the roasting process work? The roasting process has a massive bearing on the final quality of the cup. The highest quality coffee will taste poor if over- or under-roasted. Most coffee roasters when offering you a particular bean will tell you the degree of roast that they have employed or recommend. When roasting for one’s self it is best to follow the roaster’s guide as they again are using their knowledge of the bean to tell you how this bean is best presented. Delicate coffees normally prefer a light to medium roast, so their flavours don’t get lost in an over-roasted taste. A more full bodied coffee with strong flavours will be enhanced by a darker (Full City or perhaps even Vienna) roast. Don’t be afraid to try coffees that you think you wouldn’t normally like. Even though you like full bodied after dinner drinks, a delicate Kenyan or Costa Rican may open your eyes to a whole new world of coffee flavours. Top Interact You are in: Interact / Interviews / Steve Leighton on Regular Coffee Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[108]=new Array("interact/interviews/shadegrown/index.html","Coffee: All Ground Up! - Interact - Interviews - Dr. Pereira and M.S. Pereira on Shadegrown Coffee","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Dr. Pereira and M.S. Pereira on Shadegrown Coffee Dr. Pereira and his family. Photo courtesy of Dr. Pereira Dr. Pereira is a microbiologist & a coffee farmer and owns the Kirehully Estate in the Western Ghats, in Hassan District, India. Ms. Geeta Pereira, wife of Dr. Anand Pereira is a horticulturist and a coffee farmer. How much of the coffee in India is shade grown and what percentage of coffee currently marketed by India is gourmet coffee? The coffee grown in India is all shade grown. Hardly 3 to 5% of the coffee grown is marketed as gourmet coffee. The coffee ranges in India are considered to be home for wildlife sanctuaries – can you explain this to us? The coffee ranges in India are located in the heart of the Western Ghats, considered one among the 18 hot spots of the globe. The most important part is that this Western ghat preserve is home to some of the most threatened species of of flora and fauna. The coffee mountains and valleys form a continuous chain and house various species of wildlife. It is a symbol of coexistence. For example, even today within an aerial distance of 15kms from my farm one can frequently see bison, sambar, and deer. wild bore, blackbuck, etc. inside the coffee ranges. The Western Ghats runs along the West coast of South India and covers various places along the mountains – the Anamalais, the Pulneys, the Sahyadris, the Nilgiris, and the High Ranges. These coffee ranges are home to wildlife sanctuaries, National parks, tiger reserves, and biodiversity plantations. The Bandipur National park flanked by Nagarahole National park, Madhumalai wildlife sanctuary and Wayanad wildlife sanctuary, together constitute the protected Nilgiri biosphere reserve, which is India’s first biosphere reserve. This reserve is a key breeding landscape for tigers, elephants, sambars, and other mega fauna distributed across the three states of Karnataka, Kerala and Tamil Nadu. Coffee plantations have all along acted as migratory corridors for wildlife. In a few instances the Government over the years has expanded the original wildlife sanctuaries by acquiring the neighboring plantations in order to establish breeding grounds for threatened species like tigers. For example just a few years back, the Government formed the Kudremukh National Park which again is surrounded by coffee plantations. Apart from these bioreserves many smaller protected forests adjourn the plantations. Hence it is a mixture of the old and new. What is the impact of global warming on shade grown coffee plantations in India? Firstly, from the physiological view point, the coffee plant is a self programmed bush. The coffee bush is a biological factory, programmed to perform different functions at various stages of growth and development. Coffee cultivation depends on set patterns of soil, climate and ecosystems. Over thousands of years the coffee bush has evolved to tune into the series of natures formulas which are a part and parcel of the coffee mountain. Due to global warming the weather patterns are erratic and unpredictable and the coffee bush is in an utter state of confusion. Due to the impact of global warming the bush remains in a confused state and the internal programming gets corrupted .There is considerable delay in the production of productive woods, flower primordia, and the entire biological clock of the coffee plants goes for a toss. The major impact is the significant reduction in yields in spite of following the regular package of practices. The quality of coffee is badly affected. The land is under tremendous pressure to deliver a higher output but the end result is higher incidence of pests and diseases due to the ecological imbalances as a consequence of global warming. Incidences of new chemical resistant races of pathogens have also been recorded. Are there any unique characteristics for how coffee is grown in Indian plantations? THREE TIERED CANOPY Basically, Indian coffee plantations grow shade grown coffee in various environment friendly ways - under the canopy of a mixed shade of a three-tier shade system. A lot of care is taken in selecting the trees to be introduced. The primary shade or the lower shade is taken care of by nitrogen fixing Erythrina lithosperma (DADAP) or by Glyrecedia maculata. These legumes have nodules on their root system capable of harvesting atmospheric nitrogen and in turn supply nitrogen to the coffee plant in the available form. The secondary shade is that of trees like silver oak, fig trees, white and red cedar that shed their leaves in the monsoon season and put forth a rich canopy during the summer. These trees are specifically selected because they act like factories providing tremendous biomass there by increasing the humus and organic content of the soil. The canopy also helps in keeping the soil temperatures low. The secondary shade also consists of fruit trees like Eugilina jamboolina, ficus, gobbara neralu, jumblum, wildjack, and other exotic jungle trees, which profusely bear fruit throughout the year and enrich the soil. These fruiting trees attract birds and also provide a nesting lodge on the tree branches. Some of these tree species are known to hold thousands of gallons of water in their root system and make it available to the plant in the summer months. Lastly, the tertiary shade is of the hardwood species, which attract rain-bearing clouds. This three tier shade system, aids in filtering the harmful U.V. radiation. Furthermore, the filtered sunlight enables the sugars in the coffee bean to caramelise uniformly and give it a unique taste of nature in the cupping quality. No other country in the world has this amount of biological diversity within the heart of the coffee mountain. MULTIDIVERSITY Enhancing the biodiversity of the farm is uppermost in the minds of the farmer. Monocropping is the exception in Indian coffee plantations. The rule is a range of simultaneously growing crops. No other plantations in the world have the range of diversity as that seen in Indian coffee plantations. The difference is the multiple, mixed cropping systems. Pepper vines are grown on shade trees (live standards), cardamom, Areca nut, ginger, citrus, vanilla and a few other spices are grown as multiple crops inside the Coffee Plantations. The roots of herbs and spices get intertwined with the coffee roots resulting in a unique taste of nature in the cupping quality. Every plantation has a living hedge which acts as a fence to protect it from stray cattle. (We have observed that in some parts of the west they use man made barriers to demarcate the boundaries). Top Interact You are in: Interact / Interviews / Dr. Pereira and M.S. Pereira on Shadegrown Coffee Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[109]=new Array("interact/interviews/soil/index.html","Coffee: All Ground Up! - Interact - Interviews - Dr. Pereira and M.S. Pereira on Soil Water Conservation","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Dr. Pereira and M.S. Pereira on Soil Water Conservation Dr. Pereira and his family. Photo courtesy of Dr. Pereira Dr. Pereira is a microbiologist & a coffee farmer and owns the Kirehully Estate in the Western Ghats, in Hassan District, India. Ms. Geeta Pereira, wife of Dr. Anand Pereira is a horticulturist and a coffee farmer. What do you do to ensure soil water conservation in your plantation? We have categorized our farm into different zones depending on the gradient and water table. Every coffee block has cradle pits (3 feet by 1 feet by 6 inches width. These cradle pits are for young plantations and in older plantations the pits are larger in size, preferably called trenches varying anywhere between 24 feet long 11/2 feet wide and 2 feet deep. These pits are dug across the slopes and thereby in spite of any eventful downpour or cloud burst, all the soil and nutrients along with water is retained in these pits. In addition to these trenches and pits, different cultivation practices such as scuffling and cover digging of soil just before the on set of the monsoons, helps in conserving soil moisture. Coffee forests with their dense mulch and organic matter act as blotting papers in absorbing rain into the fragile earth. We have raised the level of the roads inside the plantation in a hump like structure (road humps/road dividers) by adding extra soil and made pits so that runoff is limited. We have also dug big trenches in strategic locations and during downpours the water is channelised to these trenches. Our estate known as Kirehully, literally translates to "estate full of lakes or tanks". At present, we have six tanks; each measuring one and a half acres and 20 feet in depth. These tanks act as watersheds and recharge the groundwater, for future generations. Top Interact You are in: Interact / Interviews / Dr. Pereira and M.S. Pereira on Soil Water Conservation Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[110]=new Array("interact/interviews/specialty/index.html","Coffee: All Ground Up! - Interact - Interviews - Steve Leighton on Specialty Coffee","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Steve Leighton on Specialty Coffee Steve Leighton Has Bean.Steve Leighton and his wife Sarah Leighton are proprietors of a successful internet-based coffee roasting and home-roasting products business Has Bean based in the UK. They started the business to fill the gap that existed in the specialty coffee market in the Staffordshire area. Steve talks to us here about the inside scoop on specialty coffee. What is specialty coffee? Specialty coffee is gourmet coffee that is grown for the specialty market. It differs from coffees grown for the instant market in price and quality. The coffee crisis is at the bottom end of this market. It fetches low prices in the Futures market. Gourmet specialty coffee is bought by conscientious importers and roasters who care about the sustainability (of course this is a broad brush and there are some unscrupulous buyers) of the product they are buying. If a fair price isn’t paid then it ceases to exist. How do they differ from one another? Specialty coffees differ from one another for a variety of reasons, including the way in which they are grown, the area where they are grown, the altitude, the soil, even the way in which the farmer cares for his crop, for example whether they are organically grown etc. Like fine wines, specialty coffees will vary from country to country, region to region, and year to year. The way the roaster treats the coffee to will also have a big impact on the final taste. What sort of coffee beans are the most sought after beans in the specialty market? Arabica Arabica coffee beans are the most sought after beans in the specialty market. They receive special care and attention throughout the process of growing, milling and roasting. Arabica coffee usually grows at high altitudes (above 3,000 feet). This type of bean provides us with the best tasting coffee. Robusta Robusta coffee is a cheaper variety of coffee which is grown below 3,000 feet altitude. It is also a poorer quality bean. Traditionally, this has bean used to produce cheaper blends and is used to cut a blend containing Arabica. Drunk on its own it tastes poor, with a slight taste of rubber. This is not to say we should dismiss Robusta out of hand; many roasters use Robusta to perk up a blend. Indeed for the masters of the espresso, the Italians, this is a very common practice and used correctly it can add to the crema (crema is the silky froth on top on an espresso) and indeed the taste. But used incorrectly it can ruin a good coffee and spoil the taste in the cup. What's in a name? The trend of late is to name a coffee after the farm or region it comes from. A coffee will be sold not just as a Kenya AA for example (AA is simply the grade of the bean) but it will be named after the farm it has come from, or after something particular to the region where it is grown. This is important, as we have already noted that region, soil and altitude are important to the final taste. Naming the farm allows us to trace the history of the bean. The name can also gives an insight to the process the coffee has gone through during milling and the variety of coffee plant it has come from. There are also Maragotype and Peaberry coffees. Maragotype is a giant bean that is much larger in size than normal grade coffee. It is a commonly held view that this coffee can be more flavoursome and produce a better tasting brew. Peaberries are coffee cherries that have produced one rather than two beans. Peaberries are smaller and rounder than typical beans, and they too may have a more flavoursome taste. Who sets the standards for growing, brewing and roasting specialty coffee? Ultimately the consumer sets the standards. If coffee isn’t good enough it won’t sell. There are associations who help set the standards broken up into different areas. For Europe where I am based there is the SCAE (Specialty Coffee Association of Europe) of which I am a member. There goal is to raise awareness of specialty coffee and improve education. There are many other associations like this for different areas of the world. What fraction of the specialty coffee is organic? Fair trade is a difficult area to cover. The idea is good, but when it is not tied to any quality guarantee then every one from the farmer to consumer loses out. As a matter of principle I won’t stock fair trade, as I don’t think all of the money made goes straight to the farmer. Two years ago, the Fair trade organization spent 1 million pounds on re-branding their logo - how did that benefit the farmer? There are other organizations (relationship coffees) that work with farmers to get a fair price but tie that to quality and sustainability. We do sell relationship coffees as this sits well with us. Organic coffee has had a raised profile over the past few years. The benefits to the farmer are: he has an increased price and the consumer has the knowledge that the bean has had extra care during the growing process. Organic coffee is nothing new as most coffee is grown high in the mountains there wasn’t much pesticide etc taken up there. It becomes organic when it becomes certified but much has been organic for many years. What would your advice be to a newcomer to the specialty market? In conclusion, the world of specialty coffee can be quite daunting for the newcomer. However by buying from a quality supplier and taking the right advice from the many sources available via the Internet, it can be a very rewarding journey around the continents, experiencing the many and varied tastes that specialty coffee has to offer. The jargon and complexity used by some of the industry should not deter you from diving in to this caffeine loaded elixir, and enjoying it to its full. Thank you! Top Interact You are in: Interact / Interviews / Steve Leighton on Specialty Coffee Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[111]=new Array("interact/interviews/waste/index.html","Coffee: All Ground Up! - Interact - Interviews - Dr. Pereira and M.S. Pereira on Coffee Wastes","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Dr. Pereira and M.S. Pereira on Coffee Wastes Dr. Pereira and his family. Photo courtesy of Dr. Pereira Dr. Pereira is a microbiologist & a coffee farmer and owns the Kirehully Estate in the Western Ghats, in Hassan District, India. Ms. Geeta Pereira, wife of Dr. Anand Pereira is a horticulturist and a coffee farmer. Is recycling of organic wastes adopted in the Indian coffee farms? Yes. In fact, a visit to any of the coffee farms, will reveal a story of a biodynamic farm. Farm wastes, coffee cherry husk, green manure, cattle dung, forest litter, poultry, sheep, piggery waste, fish toppings, biogas slurry, green manures are available either in the farm or the surrounding vicinity. By way of composting these organic wastes are converted into energy rich nutrients which are easily assimilated by coffee plants. First and foremost it is an easy way of disposing farm waste and in the process converts waste into wealth. The technology is fairly well understood and simple to practice. Top Interact You are in: Interact / Interviews / Dr. Pereira and M.S. Pereira on Coffee Wastes Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[112]=new Array("interact/poll/charts/index.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. You're at HOME | Next >>");s1[113]=new Array("interact/poll/charts/index10.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 10 of 13 | << Back | Home | Next >>");s1[114]=new Array("interact/poll/charts/index11.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. . Page 11 of 13 | << Back | Home | Next >>");s1[115]=new Array("interact/poll/charts/index12.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 12 of 13 | << Back | Home | Next >>");s1[116]=new Array("interact/poll/charts/index13.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 13 of 13 | << Back | Home");s1[117]=new Array("interact/poll/charts/index2.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 2 of 13 | << Back | Home | Next >>");s1[118]=new Array("interact/poll/charts/index3.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 3 of 13 | << Back | Home | Next >>");s1[119]=new Array("interact/poll/charts/index4.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 4 of 13 | << Back | Home | Next >>");s1[120]=new Array("interact/poll/charts/index5.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 5 of 13 | << Back | Home | Next >>");s1[121]=new Array("interact/poll/charts/index6.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 6 of 13 | << Back | Home | Next >>");s1[122]=new Array("interact/poll/charts/index7.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 7 of 13 | << Back | Home | Next >>");s1[123]=new Array("interact/poll/charts/index8.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 8 of 13 | << Back | Home | Next >>");s1[124]=new Array("interact/poll/charts/index9.html","Poll Results","","These results are based on an internationally representative survey of 571 adults aged 15+ between Dec 2004 to Feb 2005. Interviews were conducted face to face within respondents' homes/schools. The data has been edited and weighted. Page 9 of 13 | << Back | Home | Next >>");s1[125]=new Array("interact/poll/index.html","Coffee: All Ground Up! - Interact - Interviews","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Poll We conducted a poll to hundreds of people from the United States and Vietnam about their understanding of this popular beverage. The questions range from lifestyle questions to comperehension of current affairs. Please click on one of the links below to find out! The poll in charts Click to check out the results in a chart view. The poll in table Click to check out the results in table. Top Interact You are in: Interact / Poll Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[126]=new Array("interact/poll/table/index.html","Poll Results","","Questions VN results US results Sample size for this question What do you drink - coffee or tea? Coffee 74 182 571 Tea 44 173 Neither 39 59 If you do, how many cups of coffee, espresso, or a similar coffee beverage do you drink per day? 1-2 52 104 320 3-4 68 68 5-6 2 23 >6 1 2 VN results US results Do you need to have a cup of coffee in the morning to function? Yes 5 89 300 No 115 91 VN results US results If you miss your regular dose of coffee do you experience any withdrawal symptoms? Yes 2 161 379 No 86 67 I don't drink coffee 34 29 VN results US results What type of coffee do you usually drink? Drip coffee 28 85 358 Vacuum brewed 4 30 Mocha 6 10 Latte 1 8 Espresso 2 36 Instant 68 58 Something else 12 10 VN results US results What goes best with your coffee? Nothing - plain black 26 77 448 Sugar 56 24 Cream 3 38 Sugar and Cream 6 29 Whipped cream 7 13 A friend 21 129 Biscotti 1 18 VN results US results Why do you drink coffee? I love the taste and aroma 66 9 355 It helps to keep me going 14 55 It gives me a lift 7 63 It aids concentration 9 17 It is an ideal accompaniment to socializing 21 48 It's just a habit 3 43 VN results US results Have you heard about the global coffee crisis? Yes 77 98 276 No, what is it? 45 56 VN results US results What do you think is causing the global coffee crisis? Too many coffee beans 48 78 308 Very few coffee beans 6 74 I'm not sure 67 35 VN results US results What do you think about the price of coffee? Has fallen in the past 3 years 26 145 331 Has been steady for the past 3 years 11 4 Has increased over the past 3 years 16 18 Ive never paid attention to coffee price 71 40 VN results US results Do you buy Fair Trade coffee? Yes 11 18 351 No 22 113 I can't find it in my area 11 41 Huh? "Fair Trade" coffee? 81 54 VN results US results What do you think about coffee ground reading? It is fun to enjoy as entertainment 24 19 221 It is occult/supernatural 1 27 It is a waste of time and money 23 6 It works! I put a lot of faith in it! 2 4 Never heard of it! 75 40 VN results US results Do you think coffee is good or bad to your health? Definitely good! 13 51 350 Very bad! 21 93 Dont know maybe both? 90 82");s1[127]=new Array("interact/testimonies/easttimor/index.html","Coffee: All Ground Up! - Interact - Testimonies - East Timor","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Testimonies - East Timor Maria Soares Maria Soares. Courtesy of USAID. Maria Soares and her family harvest coffee on their highland farm in the village of Raimerhei located in the central mountains of East Timor, southeast Asia’s poorest country. Their local organic coffee cooperative is part of Cooperativa Cafe Timor (CCT), the largest single-source producer of organically certified coffee in the world. With support from USAID, CCT began buying, processing, and marketing certified organic coffee in East Timor in 1994, when it started with 800 farm families. By helping farmers focus on quality and consistency, CCT commands a high price on the world specialty coffee market for its products. When farmers like Maria sell their ripe coffee fruit to CCT, they receive a premium price of between 40% and 75% more than they would selling their coffee to other producers in East Timor. They also save up to two weeks’ work needed to process coffee fruit into dried coffee beans, giving them time to harvest more of their crop. CCT now has 20,000 farm family members and employs more than 3,000 East Timorese in post-harvest work each year. CCT’s USAID-supported activities include primary healthcare, agricultural extension services, vanilla crop and farmer-based cattle fattening projects to diversify exports, a tree nursery to provide replacement shade tree seedlings to coffee farmers, and a training center for cooperatives and small businesses. Testimonial courtesy of USAID Top Interact You are in: Interact / Interviews / Ted Lingle Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[128]=new Array("interact/testimonies/easttimor/popup/easttimor.html","Maria Soares","","Maria Soares.");s1[129]=new Array("interact/testimonies/ethiopia/index.html","Coffee: All Ground Up! - Interact - Testimonies - Ethiopia","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Testimonies - Ethiopia Mardiya Abagojjam My name is Mardiya Abagojjam. I am a coffee farmer from the Western part of the [Ethiopian] region called Jimma Abajifar. I am 32 years old, married and with five children. I am honored today. It is my first time in my whole life to stand and talk in front of many people and in a magnificent place like this. Maybe I am the first peasant woman to enter this place and sit in this chair. Thank God for this, and the organizers of this conference for allowing and giving us the opportunity to share with you the miserable living condition we are leading for the last three consecutive years. My husband and I own two hectares of land and we grow coffee on one and a half hectares, and on the rest maize or teff. Before 1999 the income we used to get from coffee was enough to sustain us. We were able to eat and feed our children three times a day, buy clothes for our children and ourselves at least twice a year, take our children to health centers when they were sick, buy exercise books and uniforms for the children... and get involved in some community-based development activities. But now all of this has become a dream. If you look at me these are the same clothes and shoes my husband bought for me three years ago. He is also wearing the same clothes he bought three years ago. This is the same for our children. The other thing I would like to tell you is that my life has been worsened by the fall of the coffee price. During good times, my husband used to hire daily laborers for picking and transporting coffee beans, and my work was more limited to fetching water from the nearest spring, cooking food for the family, cleaning, looking after the children and the livestock. But now, because we can not afford to pay for other labor, my children and I have to help my husband in clearing the land, picking cherries and transporting. It is exhausting for me. I don't know if I could live three or four more years with this situation. What worries me more is the fate of my small children whose survival depended on my existence and coffee. Please help us in finding a solution to this crisis so that the children of coffee farmers can live a decent life. Please tell us if there is anything our cooperative and we coffee farmers can do to change this situation. I am only a peasant woman from the birthplace of coffee, Choche, talking about my situation and the condition of my fellow coffee farmers in the area. I see that you are all educated and concerned people about the situation we coffee farmers are encountering this time. God bless you for your efforts. Testimonial courtesy of Oxfam International Top Interact You are in: Interact / Testimonies / Ethiopia Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[130]=new Array("interact/testimonies/index.html","Coffee: All Ground Up! - Interact - Slideshow","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Testimonies Listen to the other sides of the story. There's such a complicated reality behind your every cup of coffee... Maria Soares East Timor Mardiya Abagojjam Ethiopia Evariste Mutibagirana Rwanda Top Interact You are in: Interact / Testimonies Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[131]=new Array("interact/testimonies/rwanda/index.html","Coffee: All Ground Up! - Interact - Testimonies - Rwanda","","Coffee: All Ground Up! Interact Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Articles Demonstrations Games Interviews Case Studies Poll Testimonies Slideshow Videos Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Testimonies - Rwanda Evariste Mutibagirana Evariste Mutibagirana. Courtesy of USAID. Evariste Mutibagirana didn’t know that coffee prices had plummeted to a 30-year low, nor did he know that Vietnam and Brazil had flooded the market with cheap robusta beans. He just knew that his coffee, grown on a few acres in central Rwanda, was earning him barely enough to get by. Mutibagirana had simply sold his coffee locally for whatever he could get. Coffee cherries, which encase the beans, are de-pulped and then fermented and washed to remove their casing. Until last year, Mutibagirana and farmers like him in the city of Masaka did this work by hand, a tedious and imperfect process. He sold his hand-processed beans for not much more than thirteen cents a pound. Coffee, grown by more than 450,000 farmers in Rwanda, was once the country’s number one export. But worldwide overproduction has caused it to slip. In 1990, Rwanda exported 45,000 tons of coffee. By 2003, that figure had dropped to 14,000 tons. Tea has overtaken coffee as the country’s biggest export. But last year was different. Mutibagirana pulled in 55% more per pound by selling his unprocessed coffee cherries directly to the local washing station in Masaka. The washing station, recently brought back to life with funding from USAID, is able to produce specialty coffee and sell it to international buyers. Specialty coffee demands a much higher price than commercial coffee, allowing farmers like Mutibagirana to fetch twice as much for their cherries as they had earned from their hand-processed beans. Agriculture represents the primary engine of economic growth in Rwanda. Rapid agricultural development fosters diversified rural enterprise development, sustainable livelihoods, incomes, and employment. USAID’s agricultural sector activities emphasize intensification and commercialization of value-added agricultural production and marketing. During its first full season, the Masaka washing station purchased almost $27,000 worth of cherries from more than 400 local farmers. All thirty-eight tons of the processed beans were sold - Royal Coffee California bought nineteen tons, Drucafe from England bought fourteen tons, and the remaining six tons went to U.S. importers Intelligentsia and BD Imports. The station, which re-opened its doors in 2002 after being dormant for more than a decade in the wake of Rwanda’s 1994 genocide, guarantees a market for local farmers looking to sell arabica which can be sold as specialty coffee on the world market and is a pricier bean than commercial robusta. Specialty coffee from East Africa could eventually command as much as 18% of the world market. Although much of this comes from Kenya and Ethiopia, Rwanda is starting to make its way back into the market, due in part to the USAID-funded project. The washing station in Masaka is just one small piece of the project. USAID is helping promote broad-based economic growth in Rwanda by raising the value of agricultural products – like coffee – through better production and marketing. For Mutibagirana, a father of ten, better coffee means a better life. Testimonial courtesy of USAID Top Interact You are in: Interact / Testimonies / Mozambique Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[132]=new Array("interact/testimonies/rwanda/popup/rwanda.html","Evariste Mutibagirana","","Evariste Mutibagirana.");s1[133]=new Array("notepad/index.html","Notepad","","Notepad [ Close ] Clicking the button below will save this note to your hard disk and will be shown the next time you enter Notepad.");s1[134]=new Array("popup/growing.html","A growing plant","","A growing plant.");s1[135]=new Array("process/beanstobrew/brewing/index.html","Coffee: All Ground Up! - Processing - Beans to Brew - Brewing","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Brewing Click here to view flowchart. Nowadays, coffee seems to be the centre of our culture. We start our day with a cup of coffee, chat with friends in a coffee bar as well as use coffee to help us stay alert. In order to serve us like this, coffee beans are passed through a complex series of steps: Harvesting, Drying, Packaging, Roasting, Grinding… All of these efforts may come to nothing without the last but also the most important step: Brewing. Once this step is taken properly, all you need to do is just enjoy your cup and stay alert! Brewing Methods Brewing - Last but not least SLIDESHOW: Brewing Sweet Maria's, Mark Prince There are many methods used for brewing coffee. These methods have different origins: some come from France, some from Italy, some from Japan. But from wherever the methods evolved, the final goal is to create the perfect cup of coffee. The following methods are just some of the various methods used. Filter drip: the most widely used method, thanks to its ease and consistency. All you need is to heat water until it has almost boiled and then pour it slowly over the ground coffee beans. There are 2 ways to do this: by machine and by a cone-shaped filter. French Drip: another form of drip coffee making. Pour water onto the ground coffee, then strain it through a separate top of a porcelain coffee pot. The coffee liquid then trickles through the top section into the lower receptacle. French Press: A popular European method, making a cup of coffee with more aromas and a dense body. Place ground coffee in a glass beaker, add hot water and wait for it to infuse for about 4-5 minutes. You then push the plunger (an attached tightly fitting device) to the bottom of the beaker. The grounds will be trapped and your coffee is brewed. Percolator: Once the preferred method of coffee making in the 1950's in the US this method is now almost obsolete as the method is inconvenient. Water is first boiled in the percolator. It is then forced up a metal stem into a filter basket containing coffee grounds. Later, it drips back into the bottom section of the percolator, circulating until the correct strength is reached. Vacuum: This is quite a ceremonious procedure, widely used by the Japanese. The device has 2 lightweight glass chambers. Water is heated to nearly boiling point in the lower chamber, then being forced up into the upper chamber, seeping through the coffee grounds. The heat is then shut off. The temperature in the lower chamber starts to drop, forming a vacuum and causing the coffee infusion to be pulled back into this lower chamber. The coffee and the grounds are separated by a filter during this process. Brewing Tips The way leading to a perfect cup of coffee… Here are some brewing tips for you: Always use fresh water for brewing Coffee should be brewed just 3 – 4 minutes after grinding Make sure your machine is clean Warm up the cups before brewing so that your coffee will be hot longer The grinder used to grind the coffee should match the brewing method to be used. See more in Grinding Tips. Top Bibliography Websites: Gray Skies http://www.grayskies.net An article from Sally's Place http://www.sallys-place.com/beverages.htm Specialty Coffee Association of America http://scaa.org The Coffee and Tea gourmet world http://www.arabica.com Coffee Tips http://www.coffee.lifetips.com Holland by Mail http://www.hollandbymail.com Sweetsmaria http://www.sweetmarias.com Top Processing You are in: Processing / Beans to Brew / Brewing Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[136]=new Array("process/beanstobrew/cupping/index.html","Coffee: All Ground Up! - Processing - Beans to Brew - Cupping","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Cupping Click here to view flowchart. Cupping by Team 01639.Cupping brief introduction: As we all know, coffee is not just a fantastic beverage but also a mystery. There're so many types of coffee which vary from region to region, country to country and crop to crop. And in view of achieving a better understanding about coffee, cupping has been regarded as the best method. Why cup? We use cupping to evaluate the flavour of each type of coffee, so as to understand the minor difference between types of coffee. Cupping is also used for evaluating defects or for blending. How to cup? Preparation: In order to achieve the best result possible, you should prepare things carefully. One of the most important factors of the cupping method is the conditions of the cupping room. The room should be naturally lighted with a humidity of 50 -70% so as not to affect the cuppers' sense of smell. The ideal temperature for the room is 20-25 Celcius degree, and the best time for cupping is between late morning or late afternoon. There should be at least 6 cups of coffee for each sample, arranged like a triangle on the cupping table. At the top of this triangle, place a sample of green coffee and one of roasted coffee. On the table, there should also be a cup of room temperature water and a cup of coffee spoon. Cupping techniques: Fragance and aroma analysis: The smell of the ground coffee before water is added is referred to as "fragance". After considering the fragance, add hot water to the cup and write down your initial observations of the aroma without disturbing the cups. (The cup containing coffee spoons should be added hot water at the same time, for sustaining the spoons at the same temperature as the coffee). Wait 1 or 2 minutes, then break the crust of coffee using one of the pre-heated spoons. Meanwhile, put your nose directly over the cup and evaluate the aroma, then write down any further information to the one you wrote before breaking the crust. After evaluating all the samples, stir each cup gently and scoop out any ground floating on the surface. Flavour profile analysis: Wait until all the samples have cooled, then get started with the slurping. Bring the spoon up to your mouth and "breathe" the coffee in so that your entire tongue is filled with coffee. The coffee then falls into the back of the mouth, which creates a coffee "vapor", stimulating your sense of taste and also your sense of smell (as coffee vapor passes through both your throat and your nasal passage). Write down your obsevations of flavour, acidity, body and aftertaste, then move to the next cup. As too much caffeine intake could alter your cupping ability, if you're cupping more than 2 cups ,it's highly recommended for you to spit out the coffee after cupping each sample. Top Bibliography Printed matters: "An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. von Enden. Websites: Coffee Research Institute http://www.coffeeresearch.org Too Much Coffee http://www.toomuchcoffee.com Top Processing You are in: Processing / Beans to Brew / Cupping Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[137]=new Array("process/beanstobrew/decaff/index.html","Coffee: All Ground Up! - Processing - Beans to Brew - Decaff","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Decaffeination Click here to view flowchart. What is decaffeination? In the past few years, there have been a lot of discussions on the impact of caffeine on our health. The pros and cons of caffeine are discussed in the Health section. The controversies associated with caffeine continue to be a subject of debate and research. Decaffeination is the process during which caffeine is removed from coffee beans. Dr. Ludwig Roselius of Germany was the first to successfully develop a technique to decaffeinate coffee without compromising on quality or flavour. Coffee with at least 97% caffeine removed is labelled decaffeinated. A decaffeinated eight-ounce cup of coffee contains no more than 5 milligrams of caffeine, compared to the range of 40-180 mg of caffeine found in an equivalent cup of brewed, dripped or espresso coffee. In contrast, decaffeinated coffee costs more than regular coffee. The difference in the price is to account for the extra processing charges incurred by the manufacturer to reduce the caffeine level. The trend to drink decaffeinated coffee is currently on the rise. Consequently, the revenue generated by coffee companies selling decaffeinated coffee is also on the increase. Decaffeination methods There are three methods of decaffeination: water decaffeination, supercritical carbon diozide decaffeination and solvent decaffeination. Water decaffeination Water decaffeination is the most popularly employed method to decaffeinate coffee. This method simply uses water to extract caffeine from coffee without using any chemical solvents. One of the most famous water decaffeination methods is called Swiss Water decaffeination. This non-toxic process does not compromise the flavour and aroma of the coffee beans. Supercritical carbon dioxide decaffeination This method used carbon dioxide to remove caffeine. In this process, the combination of high temperature and pressure enables carbon dioxide to become a solvent. The word "supercritical" in this context means the process occurs "above both critical temperature and pressure". Supercritical carbon dioxide method is said to be the best of the chemical decaffeination processes currently in use. This method uses carbon dioxide, which is more stable than the other chemicals employed for caffeine extraction. Residual carbon dioxide can be safely vented into the atmosphere without any harmful effects on the environment. In addition, precise control over temperature and pressure can selectively remove caffeine leaving most, if not all, of the flavour intact. Removing 97-99% of a coffee's caffeine is possible employing this method. In addition, this method leaves behind little or no toxic residue and is therefore not usually a health concern. The disadvantages of using this method include the fact that it's rather costly, since the high pressure used requires expensive equipment. Solvent decaffeination This is the oldest method used to extract caffeine from coffee. This process involves soaking coffee beans in a caffeine-absorbing solvent. The caffeine soaks into the solvent and the solvent containing the caffeine is separated from the beans. The process of soaking and extraction is repeated until the caffeine level reaches the desired level. This method of extraction is the least desired method as the solvents used have the potential of leaving behind a toxic residue in the beans. After the coffee beans have been decaffeinated, they're passed onto the roasting process. Conclusion Today, thanks to advanced methods and techniques, customers can choose from a wide assortment of high quality decaffeinated coffee. With the current trends in health awareness, the decaffeinated coffee industry is poised to grow immensely. Top Bibliography Websites: British Coffee Association http://www.britishcoffeeassociation.org/ Holland by Mail http://www.hollandbymail.com/coffee/ Top Processing You are in: Processing / Beans to Brew / Decaf Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[138]=new Array("process/beanstobrew/espresso/index.html","Coffee: All Ground Up! - Processing - Beans to Brew - Espresso","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Espresso Click here to view flowchart. This subsection has two pages. SLIDESHOW: Espresso extraction Mark Prince Despite being a brewing method, Espresso stands here as a separate section because of its distinguishing characteristics, its complexity and of course, its popularity. This method requires a special way of processing which differs from Roasting, Blending, Grinding and Brewing. Nowadays, Espresso is so popular and widely accepted that if you haven’t drank it, you’re not likely to have entered the Coffee Drinking World! What is Espresso? The name Espresso originated from Italy. The Italian word for Espresso is ‘express’, which means the coffee is served immediately to the customer. The Espresso brewing method is said to be defined by four Ms. “...the Macinazione is the correct grinding of this coffee blend, Miscela is the coffee blend, Macchina is the espresso machine, and Mano is the skilled hand of the barista...” (source: http://www.coffeeresearch.org). The Espresso will reach its best when the four Ms are achieved. How to make a perfect cup of Espresso? SLIDESHOW: Types of Espresso Mark Prince The preparation of Espresso is considered an “art”, and the barista who makes Espresso may find it a chance for his experience to be fully shown. A perfect cup of Espresso should maintain the extraordinary sweetness, with the potent aroma and freshly ground coffee flavour. Both smoothness and thickness are required. Moreover, a few minutes after drinking, there should be an aromatic aftertaste that still lingers on the palate. These criteria seem hard to follow, so what are the rules here? Espresso blending The goal of blending Espresso is to create the complexity of aroma and flavour which a single origin cannot obtain. Types of coffee which are commonly used are those from Brazil, Mexico, Panama and Peru. Different coffee types bring a different aroma, acidity, aftertaste and body to the blend. This has been discussed in Blending. Espresso roasting The aroma and sweetness are of great importance to a good Espresso. Therefore, the goal of Espresso roasting is to maintain its aroma and sweetness, while minimising the bitterness and acidity. This can be achieved by choosing the right time to stop, usually after the first crack. One notice is that: though it’s difficult to balance the acidity of the Espresso, you should not roast it more than half way to the second crack. This is very important, as over-roasting can spoil the aroma and sugar of your Espresso, which is the main contributor of its distinguished characteristics. Espresso grinding The burr grinder should be used to grind Espresso. Since coffee can easily lose its volatile compounds when exposed to the air, this process should occur as quickly as possible. The appropriate grinding time is usually around 23-28 seconds. Also, the grind setting should be changed throughout the day, as coffee can absorb moisture in the air, causing a longer extraction time. Espresso extraction After grinding, coffee is passed onto the dosing and tamping stages, which are of no lesser importance to the process. The goal of dosing and tamping is to create a pellet of coffee so that the hot water can penetrate evenly. When tamping is finished, coffee is extracted using an Espresso machine. Here is an article about Espresso extraction from www.coffeeresearch.org: Extracting The espresso is ready to be extracted after correctly roasting, blending, grinding, dosing, and tamping the coffee (See espresso potential). Before placing the porta-filter in the group head, allow 2 ounces of water to flow through the head. This is called temperature stabilizing. Tightly place the porta-filter in place and place a pre-warmed glass below the spouts of the porta-filter. Use the manual switch to begin the pre-infusion cycle. This distributes water over the top of the espresso pellet to allow it to expand and seal properly before blasting it with pressurized water. For 1.5 ounces of espresso, the extraction should take between 23-30 seconds where the time starts when the espresso begins to flow from the spouts. The pour should look like warm honey dripping from the spouts. Manually stop the extraction if the espresso turns a slight shade lighter in color. If it took longer than 30 seconds, adjust the grind to be larger in size. If it took less than 25 seconds, adjust the grind to be smaller. Do not vary the pressure you apply in tamping since you only want to adjust one variable at a time. By adjusting the tamping pressure you are simultaneously adjusting several parameters that will often result in an undesirable product even if you do attain the right timing. Types of Espresso: Latte: A beverage prepared by pouring milk into the Espresso, which is very popular in North America. The drink is extremely soft as it contains mostly milk and very little coffee. Mocha: A medley of Espresso and fine chocolate. To prepare this drink, first place chocolate on the bottom of your cup, then pour brewed Espresso over it. Lastly, add hot-steamed milk to the top and enjoy your chocolate-rich Espresso! Cappuccino: Unlike Latte and Mocha, this is a perfect example of an “everything-equal” beverage. One third is Espresso, one third is steamed milk and one third is foam. These three factors work together to create a luxurious cap, decorated with a ring of chocolate or cream on the top of the foam. This is a wonderful type of Espresso that one can easily fall in love with. Macchiato: A beverage made from Espresso and steamed milk, with foam on the top. Continued to the next page | Next Page > Top Bibliography Websites: Coffee Research http://www.coffeeresearch.org/ Holland by Mail http://www.hollandbymail.com/coffee/ Coffee Geek http://www.coffeegeek.com/ CoffeeKid http://www.coffeekid.com/ Sweet Maria's http://www.sweetmarias.com/ Top Processing You are in: Processing / Beans to Brew / Espresso Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[139]=new Array("process/beanstobrew/espresso/index2.html","Coffee: All Ground Up! - Processing - Beans to Brew - Espresso","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Espresso Click here to view flowchart. ...continued from previous page | Latte Art Brief introduction This is an art of pouring milk into the Espresso to create shapes like apples, trees or hearts. It’s an excellent opportunity for the barista to show his skills and concerns about Espresso. Now you know what latte art is, perhaps drinking straight Espresso is not enough for you… Milk frothing – how to create perfect foam? SLIDESHOW: Latte Art Mark Prince In order to pour latte art, we must first have the milk prepared. Milk is steamed using the Espresso machine so as to create a combination of foam and steamed milk. Foam is of great importance when creating latte art, however with too much foam you cannot expect to create anything. As with cappuccino-making you need more foam than you do with latte. “Traditional foam”, which is described as something a coffee connoisseur always longs for when frothing the milk, is the charming micro-bubble sized foam. But there’s only a fine line between big bubble foam and micro bubble foam. The difference comes from the Milk frothing techniques which are described below: VIDEOS: Flower Latte by Team 01639.Let’s start with cold fresh milk and also a cold pitcher. This is because cold milk is more likely to take on air and foam more readily than milk at warmer temperatures. (Non-fat milk is also foams more easily). Next thing, check the steam wand ensuring it is clean and dry, wait for the ready light from the machine, and here we go! Bring the steam wand to just below the surface of the milk. At this point the milk is steamed and foamed up at the same time. What you might like to notice are the following two options: Option 1- Just leave it there, let the steam wand do all the work and what you get are huge-sized bubbles, similar to those you often see when washing dishes! …and Option two: the steam wand has an air-taking hole on its side. Search for this hole, and all you want to do now is get your milk at the same level with this hole. Hold the pitcher still and wait for the milk to be steamed and frothed. The milk will soon expand its volume, and at that point, lower your pitcher a little bit. Remember that any unnecessary sudden movement at this stage can create undesired big bubbles. When the milk’s temperature gets to nearly 100F, sink the steam wand deep into the pitcher with slow and careful movements, then make the pitcher move so as the milk will rotate counter clockwise. At about 150F, the steaming and frothing process can be stopped. Swirl the milk so as to break up any big bubbles which have occurred during the process. Now get your Espresso shot ready and you’re about to start pouring your latte art with perfect micro-sized bubbles! Latte art guide – make yourself a professional barista! Now look at what you have: a wonderful shot of Espresso, a pitcher of perfect micro bubble foam and a wide mouth cup (so as to see your design more clearly and easily). Everything seems to be waiting for your pouring. Let’s go! Hold your cup with its back raised up a little bit and rest the pitcher on the edge of the cup. Pour the steamed and foamed milk straight into the middle of the cup. Do this as gradually and carefully as you can. As the milk left in the pitcher is less and less, tilt up its bottom to ensure the milk’s flowing rate. When the cup is nearly full, continue to shake the pitcher side to side, while still pouring the milk. At this stage you have to be very patient and slow, as the side to side motion somehow seems very boring. Also at this stage, the leaves of our Rosetta tree start to form. After several shakes, the pitcher needs to be moved towards you (while still being shaken side to side), and finally, you can end up with your Rosetta by the act of drawing through the leaves with a pour. Your latte is ready to be served! ...continued from previous page | Top Bibliography Websites: Coffee Research http://www.coffeeresearch.org/ Holland by Mail http://www.hollandbymail.com/coffee/ Coffee Geek http://www.coffeegeek.com/ CoffeeKid http://www.coffeekid.com/ Sweet Maria's http://www.sweetmarias.com/ Top Processing You are in: Processing / Beans to Brew / Espresso Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[140]=new Array("process/beanstobrew/instantcoffee/index.html","Coffee: All Ground Up! - Processing - Beans to Brew - Instant Coffee","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Instant Coffee Brief introduction Instant coffee is a beverage which is derived from coffee. It first appeared on the market during the 1950s. Since then, the instant coffee industry has grown steadily, and has become one of the most popular types of coffee drunk by millions of people around the world. This coffee is convenient and easy to use but the manufacturing process requires very expensive and complex manufacturing. Don't see anything? Get Macromedia Flash Player. Processing Processing instant coffee requires three steps to dehydrate brewed coffee into granules. These three steps are: pre-stripping, extracting soluble coffee solids, and drying. Pre-stripping: Before we can extract the soluble coffee solids, the volatile compounds must be removed. This is usually done by passing steam through a bed of ground and roasted coffee. Extracting soluble coffee solids: Water is used as the solvent during this process. There are three ways the solids can be extracted: percolation batteries extraction, counter-current system extraction, and slurry extraction. Percolation batteries extraction: Coffee is held in a series of vessels. Hot water is passed through the vessels, causing the soluble coffee solids to be extracted. The extracts are later isolated from the battery and spent coffee is discharged. Counter-current system extraction: Coffee is placed in the bottom of an inclined cylindrical vessel and later moved upwards by the rotation of two helicoidal screws. Hot water then comes into the top, causing the extraction of coffee solids, and the solution comes out through the bottom. This process is very expensive and not suitable for small-scale processing. Slurry extraction: Water and coffee are agitated together in a tank and separated using a centrifuge. This is also an expensive method. Drying: There are two main drying methods used for producing instant coffee: freeze drying and spray drying. Freeze drying: In this process, the water in the coffee evaporates naturally and leaves behind a concentrated coffee solution. The concentrate is then slowly frozen to -40 degrees Celsius, leaving behind ice crystals. Then, through sublimation (ie. liquid turning into vapour), the ice is extracted from the frozen granules. The dry grain which remains is the instant coffee. Although this method is very time consuming, this method preserves the flavour much better than the spray method. Spray drying: The concentrated coffee solution left behind after natural evaporation is sprayed from a high tower into a hot-air chamber. The circulation of hot air in the chamber removes the water in the concentrate, leaving behind dried coffee powder. Spray drying is much simpler than freeze drying. However, the use of such high temperatures in the spraying process leads to a much higher loss in coffee flavour than the freeze drying method. If instant coffee needs to be decaffeinated, the decaffeination is carried out before the roasting process. Please visit the decaffeination section to learn about the various methods employed for decaffeination. Pros and Cons The advantages of instant coffee over regular coffee are instant coffee’s long shelf life and the simplicity of its use. The dehydrated coffee granules are rehydrated by adding hot water and are accepted by most people as delicious ‘coffee’. The major disadvantage of instant coffee is that it can be easily spoiled if not stored in an air-tight dry, container Top Bibliography Websites: Intermediate Technology Development Group http://www.itdg.org British Coffee Association http://www.britishcoffeeassociation.org A website about coffee http://www.douwe-egberts.com Top Processing You are in: Processing / Beans to Brew / Instant Coffee Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[141]=new Array("process/beanstobrew/regular/blending/index.html","Coffee: All Ground Up! - Processing - Beans to Brew - Regular - Blending","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Blending Click here to view flowchart. Inside this subsection are: Blending Grinding Roasting Purpose There are different reasons to mix coffee together. The first goal, of course, is to make a cup of coffee which is of higher quality. The second is to use the lower quality coffee beans in the blend. The consistency from crop year to year is also a reason; since growing coffee is still dependent heavily on nature. A stable taste cannot be obtained if you just use coffee from one specific region. Moreover, some major brands tend to be dominant in the marketplace (i.e.: they tend to buy coffee from one place for its special flavour). Blending coffee serves as a solution to the problem, as it helps to source coffee from less expensive regions. Method How many types should there be in a coffee blend? As coffee tastes vary considerably from type to type, you often do not need more than 5 types of coffee in a blend. Such a blend should be a fanciful and tasty one. (Provided that you are aware of the flavours of the beans which are used in the blend). Before or after roasting - which is better? There are different ideas about when to blend coffee: before and after roasting. In fact, every type could roast a bit differently, but this is only a minor difference. Many people choose to blend their coffee before roasting. Of course, with some coffees which are more dense or too great (small) in size, we should blend after roasting. Types of coffee often used: As said before, a unique type of coffee may lack the necessary complexity, so some other types are added and create a blend. Coffee types from different sources have different characteristics, and each type meets a specific requirement of the coffee drinker. To add body, acidity, and flavour to a blend: coffee from Colombia, Costa Rica, Guatemala, and Venezuela are used. To add complexity and brightness: coffee from Ethiopia, Kenya, Yemen, Zimbabwe, and Zambia are used. To add richness and body: coffee from Sumatra, Sulawesi, Java, East Timor, New Guinea and Ethiopia are used. Top Bibliography Websites: Sweet Maria’s http://www.sweetmarias.com/ Coffee Research http://www.coffeeresearch.org/ Holland By Mail http://www.hollandbymail.com/ Coffee Universe http://www.coffeeuniverse.com/ Top Processing You are in: Processing / Beans to Brew / Regular / Blending Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[142]=new Array("process/beanstobrew/regular/grinding/index.html","Coffee: All Ground Up! - Processing - Beans to Brew - Regular - Grinding","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Roasting Click here to view flowchart. Inside this subsection are: Blending Grinding Roasting What is grinding? Grinding comes just after roasting (or blending) is finished, and it also plays an important role in the making a perfect cup of coffee. Coffee is often ground just a few minutes before brewing so as to retain freshness. Grinding machines In the past, people used to grind coffee in wooden mortars with a pestle. Nowadays, coffee is ground mostly by machines. The most common grinders are blade grinders and burr grinders. Blade grinder: low price but not high in quality – this type of grinder is said to grind coffee unevenly and lack reproducibility Burr grinder: more expensive but higher in quality – this type grinds coffee more evenly and is clean and easy to use. Each brewing method requires different types of grinders: Drip method: medium size Espresso: fine size French Press: large size Vacuum pot: large size Tips Several grinding tips for you: Coffee beans should not be ground if they’re not used for brewing immediately. This is because once the coffee beans are ground, their flavourful oils are exposed to open air, which might cause a loss in coffee flavour. If you’re using the drip method for brewing coffee: If the drip cycle completes in less than 4 minutes: grind your coffee finer If the drip cycle completes in more than 6 minutes: grind your coffee coarser If you’re using Espresso method for brewing coffee: If the extraction time takes less than 25 seconds: grind your coffee finer If the extraction time takes more than 30 seconds: grind your coffee coarser Top Bibliography Websites: Grayskies: http://www.grayskies.net/honeybear/ Coffee Universe: http://www.coffeeuniverse.com/ Coffee Tips: http://www.coffee-lifetips.com/ Coffee and Tea Gourmet World: http://www.arabica.com/ The British Coffee Association: http://www.britishcoffeeassociation.org/ Coffee Research: http://www.coffeeresearch.org/ Holland By Mail: http://www.hollandbymail.com/ Top Processing You are in: Processing / Beans to Brew / Regular / Grinding Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[143]=new Array("process/beanstobrew/regular/index.html","Coffee: All Ground Up! - Processing - Beans to Brew - Regular","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Regular Click here to view flowchart. Inside this subsection are: Blending Grinding Roasting After being packaged, green coffee beans must go through a series of steps to become the hot brewed cup of coffee for us to drink. When it comes to regular coffee, coffee beans are first roasted to release the flavour compounds they obtain. After the roasting process is finished, roasted coffee beans are passed on to Blending (if desired). Blending creates a cup of coffee with a unique taste and aroma; hence it may satisfy those who don’t feel content with just a certain type of coffee. Then the coffee beans are ground using grinders, the size of which heavily depends on the brewing methods employed. These brewing methods vary, and it’s often hard to tell which one is the best to utilise. After the brewing has finished, you can definitely enjoy your cup of coffee. Top Regular You are in: Processing / Beans to Brew / Drying Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[144]=new Array("process/beanstobrew/regular/roasting/index.html","Coffee: All Ground Up! - Processing - Beans to Brew - Regular - Roasting","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Roasting Click here to view flowchart. Inside this subsection are: Blending Grinding Roasting What is roasting? SLIDESHOW: Roasting (1) Sweet Maria's SLIDESHOW: Roasting (2) Sweet Maria's Roasting is a process during which flavour compounds “hidden” within each green coffee bean is released through a set of chemical reactions. The flavour, acidity, aftertaste and body of coffee are heavily dependent on this process. The roasting process includes the following series of steps: Beans-absorb-heat stage: green beans are dried to a yellow colour. During the early part of this stage, coffee beans often obtain a humid grassy smell, as water is being removed from the beans. Later, the beans begin to smell like toast or popcorn. First crack stage: the beans double in size and experience a decrease in weight. This phase often cracks the seeds. Their colour changes to a light-brown, then medium-brown. Changes in the chemical composition of the beans occur during this stage. Beans-release-heat stage (also called Second crack stage): the sugar in the beans begin to caramelise, creating “coffee oil”. The steps leading to this stage can be viewed using the pictures above. Method How to roast? The most common roasting methods are drum roasting and hot air roasting: Drum roasting: a machine-used method which roasts the coffee beans as they tumble in a rotating drum which is heated by gas or wood. At the end of this process, coffee beans are cooled in a cooling hopper. Hot air roasting: coffee beans are roasted by a hot-air roaster while tumbling through a current of hot air. Roasting degree There are many different roasting degrees, which lead to the different characteristics of coffee: Roast degree Characteristics Light Light brown to cinnamon colour. Low body and light acidity. The beans are dry. This roast is too light and does not allow the coffee flavour to develop to its full potential. Medium – Light Medium light brown colour. The acidity brightens and the bean size increases slightly. The bean is still dry. Medium Medium brown colour. The acidity continues to increase and the beans become more potent. The bean is mostly dry. Medium – Dark Rich brown colour. Very small droplets of oil appear on the surface. The acidity is slowly diminished and bean is most potent. This is the ideal roast for a well blended espresso. Dark Deep brownish/black colour. The bean has spots of oil or is completely oily. Subtle nuances are diminished. Flavour decreases, while body dominates. Very Dark Black surface covered with oil. All subtle nuances are gone, aroma is minor, and body is thin. This roast is characteristic of American espresso. Do it yourself Home roasting, as many people say, is not as difficult as you may think. In fact, it could be an intriguing experiment to undertake, and the results are often amazing! You may even roast coffee beans that have a better quality than professionally roasted coffee (the beans are much fresher). So why not try it for yourself? There are several ways of home-roasting: Skillet method Oven method Stove pop method Air pop method For more on these methods, visit: http://www.sweetmarias.com/ Each method has its own advantages and also disadvantages. Why not try them all to find out which method suits you the best? You needn’t become a roasting expert, but you can enjoy yourself during the process. Have fun! Top Bibliography Websites: The British Coffee Association http://www.britishcoffeeassociation.org/ Sweet Maria’s http://www.sweetmarias.com/ Coffee Universe http://www.coffeeuniverse.com/ Coffee Research http://www.coffeeresearch.org/ Holland By Mail http://www.hollandbymail.com/ Top Processing You are in: Processing / Beans to Brew / Regular / Roasting Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[145]=new Array("process/berriestobean/drying/index.html","Coffee: All Ground Up! - Processing - Berries to Bean - Drying","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Drying Click here to view flowchart. Semi-wet and wet processed beans are dried after processing. If this drying process is delayed, the beans can become sour and stink, or become infected by bacteria. Therefore, this step is extremely time sensitive and proper monitoring methods should be employed. The beans are dried until 88% - 90% of the moisture is removed. Drying can be accomplished by spreading the beans out under the sun or in mechanical dryers. The dried beans are known as "parchment coffee", and are stored. SLIDESHOW: Drying Joe's Sustainable Farm, India - Team 01639. Kraft foods Germany and Gtz. For sun drying, the beans are dried on a drying patio, a clean concrete yard, or on elevated tables. The drying area should always be free of foreign smells (such as smoke or petrol). Since the drying process takes from 7 to 15 days, the risk of rewetting coffee is high. Rewetting coffee beans can later turn into spongy, mouldy or blotchy beans. To prevent this, the coffee beans are dried in rows, and are frequently turned over. They are covered with canvas when rain threatens and also at night to prevent dew. For mechanical drying, the temperature and moisture need to be monitored closely. A mere 1 C increase in temperature translates into a 2 - 5% reduction in the moisture content of the parchment. If dried at temperatures higher than required, the beans become crystallized. If dried for a prolonged period, they tend to become bleached and fragile. If insufficiently dried, the quality of the beans deteriorates rapidly during storage, and they are likely to become defective. Top Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. The quality of Robusta coffee from your farm (Illustration: Vu Tien Loi; Words: Jan von Enden; Translator: Nguyen Nhat Tuan) Websites: Coffee Research Institute http://www.coffeeresearch.org Intelligentsia Coffee & Tea, Inc http://www.intelligentsiacoffee.com INeedCoffee – The Coffee Mill http://www.ineedcoffee.com/03/coffeemill/ Videos: On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association VICOFA and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Interview with: Mr. Jan C. von Enden EDE Consulting Asia Pacific Hanoi, Vietnam Top Processing You are in: Processing / Berries to Bean / Drying Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[146]=new Array("process/berriestobean/postharvest/index.html","Coffee: All Ground Up! - Processing - Berries to Bean - Post-harvest","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Post-harvest After picking, the coffee berries are ready for processing. The flowchart below shows common post-harvest processing techniques. Don't see anything? Get Macromedia Flash Player. VIDEOS: Floating VIDEOS: Pulping VIDEOS: Demucilating by Team 01639. The Dry Method This is the traditional method of processing coffee. The harvested berries are spread out to dry in sunlight, or sometimes in driers during the wet season. The techniques for drying berries are same as those used for drying beans. After 7 - 10 days, the berries are dried to 10 - 12% moisture. Then, they are stored. Top Pre-cleaning and floating: SLIDESHOW: Post-harvesting Joe's Sustainable Farm, India - Team 01639. Kraft foods Germany and Gtz.The harvested products (including the berries, flowers, sticks and leaves) are soaked in a water tank. The over-ripe, undeveloped cherries, leaves and flowers float since they are lighter than water, and are termed "floaters". The "sinkers" include ripe and green cherries, which sink to the bottom of the tank. The floaters are sent to the patio to be dried, and then slated for internal consumption, while the sinkers are processed further. Top Pulping Pulping refers to separating the beans from the berries. This is done using a pulping machine. The internal pressure of the machine is monitored to ensure that it is just right to break open the ripe, soft berries. The coffee beans that are released easily pass through a screen and are collected for further processing. Green berries cannot be pulped since they are harder. These berries are too large to pass through the screen. Together with the pulp, they pass to the end of the barrel system and will eventually be used as compost. Top Demucilating The mucilage is the wet, slippery outer layer of the bean. This layer is removed by friction as the beans move against each other in a machine. This process is termed "demucilating". Removing the mucilage mechanically allows the fermentation step to be shortened or even skipped, thus reducing total water consumption and processing time. Top Quiz by Team 01639. Fermentation The mucilage is the wet, slippery outer layer of the bean. Fermentation tanks remove the mucilage by biological fermentation. The enzymes in fermentation bacteria convert the mucilage, which is made up of sugar and pectin, into acids. Fermentation time varies from 16 - 36h, depending on the acidity, temperature, and oxygen level. Over-fermentation can affect the taste of the beans; hence it is important that fermentation conditions are well controlled and monitored. Top Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. Websites: Rombouts Cyber Coffee Shop http://www.rombouts.com/html/home.html Coffee Research Institute http://www.coffeeresearch.org International Coffee Organization http://www.ico.org Gourment Coffee Shop http://www.arabica.com Intelligentsia Coffee & Tea, Inc http://www.intelligentsiacoffee.com INeedCoffee – The Coffee Mill http://www.ineedcoffee.com/03/coffeemill/ Stairway to Coffee http://www.grayskies.net/honeybear Videos: On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association VICOFA and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Interview with: Mr. Jan C. von Enden EDE Consulting Asia Pacific Hanoi, Vietnam Top Processing You are in: Processing / Berries to Bean / Post-harvest Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[147]=new Array("process/berriestobean/storage/index.html","Coffee: All Ground Up! - Processing - Berries to Bean - Storage","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Storage Click here to view flowchart. Coffee bags are stacked tightly to minimise exchange. Kraft foods Germany and Gtz. Parchment coffee that is ready for storage should ideally have a moisture content of about 11%. The higher the moisture content, the quicker the decline in quality. Parchment coffee has the protective parchment layer intact; hence it can be stored for up to one year. Once this layer is removed by hulling, the bean is exposed to the action of micro-organisms, and has the potential to become infected by bacteria, resulting in mouldy beans. Hence, green beans are not suitable for long-term storage. Thrashing should only be done when the bean is ready for exporting. While storing coffee, it is important to minimize the effect of high temperatures and high humidity on the beans. This is achieved by storing the parchment coffee in bulk, such as in large bins, silos or organized piles of coffee bags. This way, the surface area to volume ratio of the coffee beans is reduced, and hence the exchange between the coffee beans and the ambient air is minimized. The storage area must be free of smoke to avoid contamination and fire; free of insects and animals (such as rats). They should also be located away from other processing facilities such as fermentation tanks, and composting areas, to avoid bacterial infection. It is imperative that the temperature, humidity and the moisture of the storage area be periodically monitored. Many defective beans are the result of poor storage practices. Re-wetting of the beans during storage can result in spongy, mouldy or blotchy beans. If stored for an extended period of time or under high temperature and high humidity, the beans can become pale. In short, storage is a very crucial process in coffee processing. Top Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. Websites: Coffee Research Institute http://www.coffeeresearch.org Intelligentsia Coffee & Tea, Inc http://www.intelligentsiacoffee.com INeedCoffee – The Coffee Mill http:/www.ineedcoffee.com/03/coffeemill/ Videos: On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association VICOFA and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Interview with: Mr. Jan C. von Enden EDE Consulting Asia Pacific Hanoi, Vietnam Top Processing You are in: Processing / Berries to Bean / Storage Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[148]=new Array("process/berriestobean/storage/popup/storing1.html","Coffee bags are stacked tightly together to minimize exchange with ambient air","","Coffee bags are stacked tightly together to minimize exchange with ambient air.");s1[149]=new Array("process/berriestobean/thrashing/index.html","Coffee: All Ground Up! - Processing - Berries to Bean - Thrashing","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Thrashing Click here to view flowchart. Processing prior to exporting is called thrashing. The stored beans are transported out of the storage bins/silos by machines. All of the precautions adhered to during storage should continue to be followed even after loading onto transports. It is important to ensure that all transporting equipment such as containers is clean, and has no holes or smell that could impair the quality of the beans. Loading should be done in dry conditions, not under rain or direct sunlight. The coffee beans should continue to be handled with the utmost care to minimize the chances of contaminating them. Once transported to the thrashing unit, the parchment beans are processed into green beans. Hulling VIDEOS: Thrashing 1 VIDEOS: Thrashing 2 VIDEOS: Thrashing 3 by Team 01639. Once the beans are dried, all of the layers are removed from the beans. This process is called hulling and is accomplished by using a hulling machine. Wet-processed coffee has the dried hull removed, while dry-processed coffee has the entire husk removed. Polishing Occasionally, coffee beans may be polished in a polishing machine to remove the last bit of silvery skin coating the beans. Sorting and Grading SLIDESHOW: Thrashing Kraft foods Germany and Gtz. Beans are then graded and sorted, first by size, then by density. A screener sorts the beans according to their size. A densimeter sorts the beans by density, into three or more groups by density. Some defective beans (broken, small and undeveloped) are also removed in this process. The beans can further be sorted by an air jet that separates lighter (inferior) beans from heavier (superior) ones. Since the above steps do not remove all defective beans, manual intervention is necessary to remove the rest. Alternately, a machine can be used to discard beans with colours different from the ideal blue-green colour, and sort the rest according to their colour characteristics. Once graded, the beans are packed. Coffee is typically shipped unroasted. These beans are called green coffee. Top Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. Websites: Coffee Research Institute http://www.coffeeresearch.org Intelligentsia Coffee & Tea, Inc http://www.intelligentsiacoffee.com INeedCoffee – The Coffee Mill http://www.ineedcoffee.com/03/coffeemill/ Videos: On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association VICOFA and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Interview with: Mr. Jan C. von Enden EDE Consulting Asia Pacific Hanoi, Vietnam Top Processing You are in: Processing / Berries to Bean / Thrashing Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[150]=new Array("process/index.html","Coffee: All Ground Up! - Processing","","Coffee: All Ground Up! Processing Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Berries to Beans Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Brewing Espresso Cupping Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Processing SLIDESHOW: Processing Joe's Sustainable Farm, India - Team 01639. Kraft foods Germany and Gtz. Inside each coffee berry are two coffee beans. After harvesting, the coffee beans are extracted from the berries, then bagged and transported to processing factories. During preliminary processing, the pulp and the slippery layer surrounding the beans are removed. Once processed, the beans are stored until exporting requirements call for further processing. In this final step, the hull is removed, and the beans are ready to be roasted, ground and brewed. Most of the coffee processing is done by machine and requires great care. For example, if the pulpers are adjusted too narrowly, the bean can be squashed, cut, or oxidised. If they are accidentally over-dried, they can become bleached, pale and fragile. If under-dried, they tend to become black, or mouldy. These are but a few examples of how improper processing or handling of coffee can affect the ultimate quality of the final product. Obviously processing greatly contributes to the final quality of the coffee beans. Top Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. Websites: INeedCoffee – The Coffee Mill http://www.ineedcoffee.com/03/coffeemill/ Videos: On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association VICOFA and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Processing You are in: Processing / Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[151]=new Array("science/coffeegenetics/index.html","Coffee: All Ground Up! - Science - Coffee Genetics","","Coffee: All Ground Up! Science Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Plant Arabica Hybrids Robusta Coffee Genetics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Coffee Genetics The genetic code of the coffee plant is made up of tens of millions of genes. Scientists in Brazil have recently completed mapping out 200,000 of these genes, allowing them to identify genetic conditions which could allow them to eventually alter a plant’s characteristics such as its taste, its yield and its ability to resist disease. The researchers analysed two species of coffee plant – Coffea arabica and Coffea canephora, which are the two most commercially valuable coffee types. Coffea liberica, which has relatively little commercial value, was also examined. The gene sequences in C. arabica and C. canephora were about 50% different from each other. C. canephora is much more resistant to disease and insect damage than C. arabica, and the difference in genes may be the key to developing hardier Arabica varieties. Differences in genes were also found in varieties within the Arabica species, leading researchers to speculate that they can develop better tasting coffee varieties. Now that the basic gene mapping has been completed, the next task is to create a database of coffee varieties and species. This will allow researchers to select plants which are disease and drought resistant. These plants can be used to create hybrids which combine the best qualities found in a number of plants. Scientists also wish to ensure that the genetic diversity of coffee is preserved for the future. Genetic material from existing commercial or wild coffee could contain the keys for tastier and hardier coffee varieties. Brazil, the country that funded the coffee genome project, will not release the research for at least another two years. During this time, Brazil hopes to become a world leader in developing new coffees, at which point it will make its genetic research available to the worldwide scientific community. Brazil hopes to produce a “super coffee”, not through genetically altering coffee plant cells, but through grafting and/or cross-pollination. It will not use genetic modification as a means of developing new plants. In fact, the Brazilian government has banned the sale and planting of all genetically modified crops. One of Brazil's aims in mapping out the genome of the coffee plant is to produce coffee which is resistant to climate change. Coffee requires mean temperatures of between 18° and 22° Celsius, and is severely affected by extreme temperatures. If the temperature becomes too hot or too cold when the coffee plants are in bloom, the quality of the coffee is affected and at least part of the crop will be destroyed. Brazil is particularly concerned about developing hardier types of coffee in light of global warming. If temperatures rise by only 3° in the next 50 years, Brazil could lose a large percentage of its current coffee plantations. Coffee is one of the most important cash crops for Brazil, so anything that affects its ability to export coffee would have serious economic consequences. Genetic research in coffee will also benefit coffee consumers. Thanks to Brazil's coffee genome project, coffee lovers can expect new and tastier varieties to appear on the market in the near future. Top Bibliography Printed matters: Coffee Biotechnology and Quality by International Seminar on Biotechnology in the Coffee Agro-Industry by C.R. Soccol, A. Pandey, S. Roussos, T. Sera. Carvalho, A. 1988. Principles and Practice of Coffee Plant Breeding for Productivity and Quality Factors: Coffea arabica. Coffee: Agronomy. Ed. R.J. Clarke. New York: Elsevier Applied Science. Clifford M.N. and Willson K.C. (Editors) - Coffee; botany, biochemistry and production of beans and beverage. London, Croom Helm, 1985 Websites: Botanical aspects http://www.sciam.com/article.cfm?articleID= 000EBC70-B434-1EF0-A6B8809EC588EEDF Top Science You are in: Science / Coffee Genetics Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[152]=new Array("science/index.html","Coffee: All Ground Up! - Science","","Coffee: All Ground Up! Science Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Plant Arabica Hybrids Robusta Coffee Genetics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) The Science of Coffee This subsection has two pages. Coffee's Odyssey Human Body Quiz by Team 01639.From a scientific viewpoint, coffee is an incredibly complex substance. It is estimated to contain more than 2000 chemical constituents, although an exact number has never been determined. Not only do scientists not know what coffee is composed of, they also don't know the effects many of the various chemical components on the human body. The following table shows the various chemical compounds typically found in coffee: A summary of compositional data (in %) for green and roasted arabica and robusta coffee beans and instant coffee powder Component ARABICA ROBUSTA INSTANT Green Roasted Green Roasted Minerals 3 - 4.2 3.5 - 4.5 4 - 4.5 4.6 - 5 9 - 10 Caffeine 0.9 - 1.2 ~1 1.6 - 2.4 ~2 4.5 - 5.1 Trigonelline 1 - 1.2 0.5 - 1 0.6 - 1.75 0.3 - 0.6 ~ Lipids 12 - 18 14.5 - 20 9 - 13 11 - 16 1.5 - 1.6 Total Chlorogenic Acids 5.5 - 8 1.2 - 2.3 7 - 10 3.9 - 4.6 5.2 - 7.4 Aliphatic Acids 1.5 - 2 1 - 1.5 1.5 - 2 1 - 1.15 - Oligosaccharides 6 - 8 0 - 3.5 5 - 7 0 - 3.5 0.7 - 5.2 Total polysaccharides 50 - 55 24 - 39 37 - 47 - ~6.5 Amino Acids 2 0 2 0 0 Proteins 11 - 13 13 - 15 11 - 13 13 - 15 16 - 21 Hunic Acids  16 - 17  16 - 17 15 The one ingredient that has received the most scientific scrutiny is caffeine. The physiological effects of caffeine have been studied extensively. Chlorogenic acids are being investigated for possible antioxidant properties, but very little is known of the other constituents which make up 98% of roasted arabica coffee beans. Continued to the next page | Next Page > Top Bibliography Printed matters: Coffee: A Guide to Buying, Brewing, and Enjoying by Kenneth Davids Coffee Basics: A Quick and Easy Guide by Kevin Knox and Julie Sheldon Huffaker Clifford M.N. and Willson K.C. (Editors) - Coffee; botany, biochemistry and production of beans and beverage. London, Croom Helm, 1985 Wrigley G. - Coffee. London, Longman, 1988 Anacafe. 1995. Hombres de Cafe. Guatemala: Talleres de Litografia Galton. Coffee, a Medicinal Plant: All About Coffee and Its Effects on Human Health by Darcy R. Lima Davids, K. 1991. Coffee: A Guide to Buying, Brewing and Enjoying. Santa Rosa: 101 Productions. Davids, K. 1996. Home Coffee Roasting: Romance and Revival. New York: St. Martin's Griffin. Illy, A. and Viani, R. 1995. Espresso Coffee: The Chemistry of Quality. San Diego: Academic P. Illy, F. and Illy, R. 1989. Dal Caffe al Espresso. Milano: A. Mondadoni. Websites: Decaf Coffee Plants Developed http://www.sciam.com/article.cfm?articleID= 000EBC70-B434-1EF0-A6B8809EC588EEDF Top Science You are in: Science / Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[153]=new Array("science/index2.html","Coffee: All Ground Up! - Science","","Coffee: All Ground Up! Science Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Plant Arabica Hybrids Robusta Coffee Genetics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) The Science of Coffee ...continued from previous page | Caffeine is found in other drinks besides coffee. The following table shows the amount of caffeine typically found in a variety of drinks: Type of Drink Typical Range COFFEE (150ml cup)   Brewed, Drip Method 115 60 - 180 Brewed, Percolator 80 40 - 170 Instant 65 30 - 120 De-caffeinated 3 2 - 5 Espresso (30ml cup) 40 30 - 50    TEAS (150ml cup)   Brewed, Major Brands 40 20 - 90 Instant 30 25 - 50 Iced (240ml glass) 45 45 - 50    OTHERS   Cola Soft Drink (180ml) 18 15 - 30 Cocoa Beverage (150ml) 4 2 - 20 Chocolate Milk Drink (240ml) 5 2 - 7 Milk Chocolate (30 grams) 6 1 - 15 Dark Chocolate - Semi Sweet (30g) 20 5 - 35 Cooking Chocolate (30 grams) 26 26 Source: IFIC, International Food Information Council SLIDESHOW: Coffee as Beverage Mark Prince The average daily intake of caffeine for people living in America or the United Kingdom is 200 to 300 mg of coffee caffeine a day. This would be the equivalent of 2 cups of coffee, a can of cola and a chocolate bar. Of course, some people consume much more caffeine than the average, and others consume very little. The chart above will allow you to figure out your own daily caffeine intake. The effect of caffeine on the human body is a much disputed scientific topic. There are many studies showing that caffeine has negative physiological effects such as raising blood pressure, elevating stress levels, and harming blood vessels. Caffeine can also remove calcium from the bones and cause fertility problems in women. On the other hand, caffeine has been shown to reduce your chances of getting colon cancer and Parkinson's disease. Studies conducted in Australia and South Carolina indicate that can caffeine can increase athletic performance. Caffeine has also shown to be effective in weight-loss programs. There have been more than 17,000 scientific papers published about caffeine, many of them directly contradicting each other. While it is clear that some groups of people (such as pregnant women) should restrict their caffeine intake, most people are probably safe in consuming a couple of coffees a day. ...continued from previous page | Top Bibliography Printed matters: Coffee: A Guide to Buying, Brewing, and Enjoying by Kenneth Davids Coffee Basics: A Quick and Easy Guide by Kevin Knox and Julie Sheldon Huffaker Clifford M.N. and Willson K.C. (Editors) - Coffee; botany, biochemistry and production of beans and beverage. London, Croom Helm, 1985 Wrigley G. - Coffee. London, Longman, 1988 Anacafe. 1995. Hombres de Cafe. Guatemala: Talleres de Litografia Galton. Coffee, a Medicinal Plant: All About Coffee and Its Effects on Human Health by Darcy R. Lima Davids, K. 1991. Coffee: A Guide to Buying, Brewing and Enjoying. Santa Rosa: 101 Productions. Davids, K. 1996. Home Coffee Roasting: Romance and Revival. New York: St. Martin's Griffin. Illy, A. and Viani, R. 1995. Espresso Coffee: The Chemistry of Quality. San Diego: Academic P. Illy, F. and Illy, R. 1989. Dal Caffe al Espresso. Milano: A. Mondadoni. Websites: Decaf Coffee Plants Developed http://www.sciam.com/article.cfm?articleID= 000EBC70-B434-1EF0-A6B8809EC588EEDF Top Science You are in: Science / Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[154]=new Array("science/monica.txt","science/monica.txt","","<span class="pic"><a href="popup/science.html" onclick="NewWindow(this.href,'popup','640','500','no','center');return false" onfocus="this.blur()" border="0" style="text-decoration: none;"><img src="tb_1.gif"><br /> <b>Coffee in leisure times.</b></a><br /> by Team 01639.</span>");s1[155]=new Array("science/plant/arabica/index.html","Coffee: All Ground Up! - Science - Plant - Arabica","","Coffee: All Ground Up! Science Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Plant Arabica Hybrids Robusta Coffee Genetics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Arabica Ripe Arabica coffee berries. Joe's Sustainable Farm, India - Team 01639. Ripe Arabica coffee berries. Joe's Sustainable Farm, India - Team 01639. Coffea arabica originated in Ethiopia. It now accounts for 70% of the world's coffee production. The ideal environment for Arabica is an elevation between 500 and 2,000 meters with an average temperature of 22 Celsius. Higher altitudes improve the flavour of the coffee while promoting greater yields. Arabica does very well in the forests of Central and South America. Coffea arabica has many different varieties, but the best-known are "Typica" and "Bourbon". Most Arabica plants have dark green leaves which are oval in shape. Its fruit is oval shaped and contain two seeds which are the coffee beans. The fruit matures in seven to nine months. Three tier shade grown Arabica. Joe's Sustainable Farm, India - Team 01639.Arabica is more susceptible to disease and insect damage than Robusta coffee. Plant breeding programs try to develop Arabica plants which have more resistance to pests and diseases. Arabica has much more flavour than Robusta beans. The superior flavour and increased susceptibility to disease makes Arabica more expensive than Robusta. Only 3% of the total Arabica harvest is graded "Specialty", while an even smaller amount is labelled "Mayorga". Top Bibliography Printed matters: Kamau. I. N. Mechanical Drying of Arabica Coffee in Kenya. In "Kenya Coffee." Vol 45. No 537. Dec 1980. p 343-355. Mitchell, H. W. 1988. Cultivation and Harvesting of the Arabica Coffee Tree. Coffee: Agronomy. Ed. R.J. Clarke. New York: Elsevier Applied Science. Nutman, F. J. 1933. The Root System of Coffea Arabica L. I: Root systems in typical soils of British East Africa. II: The effect of some soil conditions in modifying the normal root system. Emp J Exp Agric. 1: 271-84, 285-96. Top Science You are in: Science / Plant / Arabica Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[156]=new Array("science/plant/hybrids/index.html","Coffee: All Ground Up! - Science - Plant - Hybrids","","Coffee: All Ground Up! Science Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Plant Arabica Hybrids Robusta Coffee Genetics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Hybrids The coffee you find in coffee shops can be hybrids. by Team 01639.Scientists and coffee growers try to combine the best properties of Arabica and Robusta coffee plants by selectively breeding and grafting coffee trees. This is accomplished by controlling the pollination of the plants; taking cuttings from plants and grafting them. Recently they have begun using DNA technology to introduce new characteristics such as resistance to insects and improved flavour. SLIDESHOW: Hybrids Joe's Sustainable Farm, India - Team 01639.A few of these hybrids are now in active production. Hibrido de Timor is a natural hybrid of Arabica and Robusta. It has the Arabica flavour and some of the hardiness of the Robusta plant. Another hybrid is Catimor. This coffee is resistant to leaf rust and was produced by crossing Caturra and Hibrido de Timor. Ruira Eleven is a hybrid that was developed in Kenya and has been commercially grown since 1985. It is a high-yielding plant and resistant to disease. Arabica and Robusta hybrids have been combined to produce Icatu hybrids. These are the result of backcrossing the Arabica/Robusta hybrids with Mundo Nova and Caturra varieties. The aims of coffee breeding are to produce coffee plants which have superior cup quality, resistance to disease and drought, improved caffeine content, yield and bean size. Top Articles Coffee Growing At Home Michael Griffin guides you to your own coffee growing! Bibliography Printed matters: Wrigley, Gordon. 1988. Coffee. New York: John Wiley and Sons. The book of coffee and tea: second revised edition by Joel Schapira, et al. Three kilos of coffee: an autobiography by Manu Dibango, et al. Hybrids by Robert J. Sawyer. Top Science You are in: Science / Plant / Hybrids Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[157]=new Array("science/plant/index.html","Coffee: All Ground Up! - Science - Plant","","Coffee: All Ground Up! Science Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Plant Arabica Hybrids Robusta Coffee Genetics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Plant Coffee flowers. Joe's Sustainable Farm, India - Team 01639. Coffee plants in full bloom. Joe's Sustainable Farm, India - Team 01639. Coffee is a tropical plant requiring a mean temperature of 19 to 25°C. It thrives in a moist environment and requires an annual rainfall of 1500 mm. Most commercial coffee plantations are located near the equator at an altitude of 300 to 2000 meters. The coffee plant originated in Africa. There are three species of coffee, and each species has many varieties. Coffee varieties are a result of both natural mutations and genetic engineering. The three species of coffee are Coffea arabica, Coffea robusta, and Coffea liberica. Only Arabica and Robusta have commercial value in the coffee trade, with Arabica making up three quarters of the world's production of coffee. The Birth of a Coffee Bean Science by Team 01639. In the wild, coffee trees can grow to a height of 7 to 10 meters. Cultivated coffee trees, however, are kept at a height of 2 to 4 meters to aid in harvesting the beans and caring for the plants. The coffee plant has one or more main trunks from which the primary branches grow. Secondary branches, stemming from the primary branches, are the only part of the coffee plant which will re-grow if damaged. Three tier shade grown Arabica. Joe's Sustainable Farm, India - Team 01639.The leaves of the coffee plant grow in pairs and are long and oval-shaped. They have a deep green color and are shiny on the upper side. The coffee plant has white flowers growing in clusters of two or three. The flowers appear for a very brief time - usually about two or three days, and have a strong, agreeable aroma. The coffee plant first flowers at the age of two to four years. Coffee can begin to be harvested when the tree is five years old, and remains productive for the next 20 years. At the age of 25, the tree is considered to be old, but it may continue living for another 75 years. Top Bibliography Printed matters: Coffee: The Plant and the Product by Rene Coste Clifford M.N. and Willson K.C. (Editors) - Coffee; botany, biochemistry and production of beans and beverage. London, Croom Helm, 1985 Coffee, a Medicinal Plant: All About Coffee and Its Effects on Human Health by Darcy R. Lima Websites: Coffee Plant http://www.coffeeresearch.org/agriculture/coffeeplant.htm Botanical aspects http://www.sciam.com/article.cfm?articleID= 000EBC70-B434-1EF0-A6B8809EC588EEDF Top Science You are in: Science / Plant Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[158]=new Array("science/plant/popup/bunches1.html","Bunches of greenRobusta coffeeberries","","Bunches of green Robusta coffee berries.");s1[159]=new Array("science/plant/popup/bunchesofripe.html","Bunches of ripeRobusta coffee berries","","Bunches of ripe Robusta coffee berries");s1[160]=new Array("science/plant/popup/flowers.html","Coffee flowers","","Coffee flowers.");s1[161]=new Array("science/plant/popup/fullbloom.html","Coffee plant in full bloom","","Coffee plant in full bloom");s1[162]=new Array("science/plant/popup/hybrids.html","Hybrids","","The coffee you find in coffee shops can be hybrids.");s1[163]=new Array("science/plant/popup/readytoharvest.html","Robusta coffee berriesready for harvest.","","Robusta coffee berries ready for harvest.");s1[164]=new Array("science/plant/popup/ripearabica1.html","Ripe Arabica coffee berries","","Ripe Arabica coffee berries.");s1[165]=new Array("science/plant/popup/ripearabica2.html","Ripe Arabica coffee berries","","Ripe Arabica coffee berries.");s1[166]=new Array("science/plant/popup/robustamaturegreen.html","Mature green Robustacoffee berries","","Mature green Robusta coffee berries.");s1[167]=new Array("science/plant/popup/threetiers.html","Three tiers shade grown Arabica","","Three tiers shade grown Arabica.");s1[168]=new Array("science/plant/robusta/index.html","Coffee: All Ground Up! - Science - Plant - Robusta","","Coffee: All Ground Up! Science Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Plant Arabica Hybrids Robusta Coffee Genetics Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Robusta Robusta coffee berries ready for harvest. Joe's Sustainable Farm, India - Team 01639. Mature green Robusta coffee berries. Joe's Sustainable Farm, India - Team 01639. Bunches of green Robusta coffee berries. Joe's Sustainable Farm, India - Team 01639. Bunches of ripe Robusta coffee berries Joe's Sustainable Farm, India - Team 01639. Science by Team 01639. While Arabica is native to Ethiopia, Coffea canephora (also known as Robusta) is native to the lowland forests of West Africa. Robusta is a hardier plant than Arabica and more resistant to disease and insect damage. European colonists, who wished to expand the coffee markets in France and Portugal, were the first to cultivate Robusta. It can be grown at altitudes between sea level and 1000 meters and is the coffee most often grown in West Africa and East Asia. Robusta has less flavour and more bitterness than Arabica coffee. It is usually used in the mass-produced coffees most often sold in supermarkets. It is also widely used in European coffees because it gives a better "crema" then Arabica coffee. The name "Robusta" actually refers to a variety of the species Coffea canephora. The Robusta plant grows about 10 meters in height and has a shallow root system. The fruit takes about 11 months to mature and is round in shape. Its seeds are oval and smaller than Arabica beans. Top Bibliography Printed matters: The political economy of government price regulation in the robusta coffee market of Cameroon (Staff Paper) by James Jerome Gockowski. Robusta Coffee Cultivation: Husbandry, management, processing by Erik De Bock. Studies and notes on the comparative cultivation of the Arabica coffee tree and the Robusta coffee tree in Java by W. Bally Top Science You are in: Science / Plant / Robusta Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[169]=new Array("science/popup/science.html","Coffee in leisure times","","Coffee in leisure times.");s1[170]=new Array("sitemap/index.html","Coffee: All Ground Up! - Home - Sitemap","","Coffee: All Ground Up! Home Home Science Farming Processing Sustainability Crisis Health Interact Splash Page Introduction Collage First time here? In this section Help FAQ Sitemap Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Sitemap Note: Due to the large size of the site, the sitemap has been condensed without compromising clarity. Further supporting information on each topic can be accessed from the pages listed below. Ti?ng Vi?t Light Version (English) Splash page Introduction Collage Home Help FAQ Sitemap About The Team Ngoc Ammu Lan Ben Sigit The Coaches Jim Poirier Carol Calderwood The Mascots Professor Mocha Madame Macchiato Acknowledgements Glossary Science Plant Arabica Hybrids Robusta Coffee Genetics Farming Planting Maintaining Stem Borer Berry Borer Berry Disease Wilt Rust Harvesting Economics Processing Berries to Bean Post-harvest Drying Storage Thrashing Beans to Brew Instant Coffee Decaf Regular Blending Grinding Roasting Brewing Espresso Cupping Sustainability Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Crisis Facts Impact Abandonment Desperation Environment Hunger Solutions Justice Big Four Fair Trade Make a Difference Health Summary Interact Articles Demonstrations Play games! Interviews Poll Case Studies Testimonies Slideshow Videos Top Home You are in: Home / Help / FAQ Take notes Print this page Help Sitemap About this Site The Daily Grind Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[171]=new Array("sustainability/farming/certifiedcoffee/index.html","Coffee: All Ground Up! - Sustainability - Farming - Certified Coffee","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Certified Coffee Certification is a growing movement in the coffee industry. Independent agencies establish a list of criteria, and they certify coffee produced from farms which meet all of these criteria. They often certify organic coffee, shade-grown coffee, and fair trade coffee. These coffees are sold at a guaranteed minimum price, thus ensuring some benefits for the farmers. This way, farmers are encouraged to grow high-quality, environmental-friendly coffee. A list of coffee certifying organisations can be found here. Top Interviews Steve Leighton on Specialty Coffee Steve Leighton, owner of successful Internet-based coffee company talks to us about specialty coffee. Mr. Ted Lingle Mr. Ted Lingle, Director of Specialty Coffee Association of America (SCAA) talks to us about specialty coffee and the current crisis. Bibliography Websites: Café Unidos http://www.cafeunidos.org/English/orgz-certification.htm Federal Reserve Bank of Boston – Regional Review http://www.bos.frb.org/economic/nerr/rr2002/q2/coffee.htm Organic Consumers Association http://www.organicconsumers.org Global Exchange: Fair Trade Coffee http://www.globalexchange.org/campaigns/fairtrade/coffee/ Coffee Research Institute http://www.coffeeresearch.org Uncommon Grounds Gourmet Coffee http://www.uncommongrounds.net Top Sustainability You are in: Sustainability / Farming / Certified Coffee Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[172]=new Array("sustainability/farming/index.html","Coffee: All Ground Up! - Sustainability - Farming","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Farming A Brief History SLIDESHOW: Sustainability of Farming Joe's Sustainable Farm, India - Team 01639. Traditionally, coffee is grown using the shade plantation method. The coffee crop is planted as an under-story plant, together with other taller trees which provide shade. Hence the name "shade-grown coffee". The shade is needed because the traditional coffee cultivars tolerate sunlight poorly. Also, such farms result in a fairly stable production system, and the farmers benefit from both the coffee plant and the canopy trees. In Costa Rica, farmers plant timber species as well as other fruit plants, such as bananas, guavas and citrus. Hence, the shade trees provide income security for small growers. During the mid-1970s, fear of an outbreak of the coffee rust disease alerted the various agencies in Latin America to take precautionary action. Governments responded by "technifying" their coffee plantation system to avoid any further spread of this fungus disease. The USAID Regional Office on Central America and Panama defines, "technification" as "using scientific pruning, shading, applying agrochemicals, planting new high-yield varieties, and increasing the density of coffee in order to increase production". Hence, canopy trees were removed and replaced with additional coffee plants; "technified" varieties were developed to grow in full sunlight; and more agrochemicals were applied. Technification led to a dramatic increase in yield - up to 5 times more than shade-grown coffee. Ironically, the coffee rust disease did not spread as feared. Instead, the spread of "technified" farms has led to enormous changes in the ecosystem and the life of coffee farmers. Sun plantations do not support the environment. They require more care than shade plantations, and they are also riskier for the farmers. With shaded plantations, the farmers have a diversified income: coffee from the coffee bush, fruits and wood from the canopy trees. This diversification helps them cushion the blow from any one crisis. With sun plantations, coffee becomes the only significant source of income for the farmers. So they either do very well if coffee prices rise or they suffer tremendous losses if the prices plummet.. This has been demonstrated clearly with the recent global coffee crisis. Top Bibliography Websites: CABI Commodities http://www.cabi-commodities.org The American Phytopathological Society – Plant Pathology / Disease online http://www.apsnet.org Coffee Research Institute http://www.coffeeresearch.org University of Nebraska-Lincoln, Department of Plant Pathology http://nu-distance.unl.edu/homer/ disease/Hort/Trees/CoffeeRst.html Natural Resources Defense Council http://www.nrdc.org NorthWest Shade Coffee Campaign http://www.seattleaudubon.org/shadecoffee/index.html “Shade vs. Sun Coffee: A review” by Shawn Steiman http://www.grayskies.net/honeybear/shade.htm The Trade and Environment Database http://www.american.edu/TED/ted.htm Chamisa Mesa High School http://www.chamisamesa.net INeedCoffee – articles by Dr. Anand Titius and Geeta N. Pereira http://www.ineedcoffee.com/by/dr._anand_titus _and_geeta_n._pereira/ Sustainability You are in: Sustainability / Farming Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[173]=new Array("sustainability/farming/index.txt","sustainability/farming/index.txt","","<!DOCTYPE HTML PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" "http://www.w3.org"/TR/xhtml1-transitional.dtd"><html xmlns="http://www.w3.org/1999/xhtml"> <head> <meta http-equiv="Content-Type" content="text/html; charset=utf-8" /> <meta name="author" content="Team 01639 - ThinkQuest October 2004 Competition" /> <meta name="keywords" content="Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim" /> <meta name="description" content="" /> <title>Coffee: All Ground Up! - Sustainability - Farming</title> <style type="text/css" media="screen">@import url(../../../global.css);</style> <style type="text/css" media="print">@import url(../../../print.css);</style> <style type="text/css" media="screen">@import url(../../../en_head_sustain.css);</style> <script type="text/javascript" src="popup.js"></script><script type="text/javascript"><!-- function printPage() { if (window.print) window.print() else alert("Your browser doesn't support this function. Please print the page manually."); } //--></script></head><body> <div class="container"> <div class="sitetitle"><b>Coffee: All Ground Up!</b></div> <div class="pagesection"> <h1>Sustainability</h1> </div> <div class="head"> <a name="top"></a> <div class="topbar"> <ul> <li><a href="../../">Home</a></li> <li><a href="../../science">Science</a></li> <li><a href="../../farming">Farming</a></li> <li><a href="../../process">Processing</a></li> <li><a href="../../sustainability">Sustainability</a></li> <li><a href="../../crisis">Crisis</a></li> <li><a href="../../health">Health</a></li> <li><a href="../../interact">Interact</a></li> </ul> </div> </div> <div class="body"> <div class="bodyleft"> <br /> <h4>In this section</h4> <p class="leftlinks"><a href="../">Main</a></p> <p class="leftlinks"><a href="../farming/">Farming</a><br /> <span class="leftlinks2"><a href="../farming/managementtypes">Management Types</a></span><br /> <span class="leftlinks2"><a href="../farming/shadevssun">Shade vs. Sun</a></span><br /> <span class="leftlinks2"><a href="../farming/certifiedcoffee">Certified Coffee</a></span><br /> </p> <p class="leftlinks">Processing<br /> <span class="leftlinks2"><a href="../processing/wastewater">Wastewater</a></span><br /> <span class="leftlinks2"><a href="../processing/wastewatersolutions">Wastewater Solutions</a></span><br /> <span class="leftlinks2"><a href="../processing/byproducts">By-products</a></span><br /> <span class="leftlinks2"><a href="../processing/energy">Energy</a></span><br /> </p> <p class="leftlinks"><a href="../social/">Social</a><br /> <span class="leftlinks2"><a href="../social/risks/">Risks</a></span><br /> <span class="leftlinks2"><a href="../social/proposals/">Proposals</a></span><br /> </p> <h4>Resources</h4> <p class="leftlinks"><a href="../../../demonstrations/atlas/map_main.html"onclick="NewWindow(this.href,'popup','860','396','no','center');return false" onfocus="this.blur()" border="0">The Coffee Atlas</a></p> <p class="leftlinks"><a href="../../../demonstrations/langbox/index.html" onclick="NewWindow(this.href,'popup','690','540','no','center');return false" onfocus="this.blur()" border="0">Language Box</a></p> <p class="leftlinks"><a href="../../../demonstrations/timeline/index.html" onclick="NewWindow(this.href,'popup','640','400','yes','center');return false" onfocus="this.blur()" border="0">Timeline</a></p> <p class="leftlinks"><a href="../../interact/interviews/">Interviews</a></p> <p class="leftlinks"><a href="../../../games/index.html" onclick="NewWindow(this.href,'popup','700','500','no','center');return false" onfocus="this.blur()" border="0">Play games!</a></p> <p class="leftlinks"><a href="../../interact/testimonies">Testimonies</a></p> <p class="leftlinks"><a href="../../../slideshow/">Slideshow</a></p> <h4>Switch to...</h4> <p class="leftlinks"><a href="../../../vn/">Vietnamese</a></p> <p class="leftlinks"><a href="../../../light_en/">Light Version (English)</a></p> <p></p> </div> <div class="bodymiddle"> <h2>Farming</h2> <h3>A brief History</h3> <p> Traditionally, coffee is grown using the shade plantation method. The coffee crop is planted as an under-story plant, together with other taller trees which provide shade. Hence the name "shade-grown coffee". The shade is needed because the traditional coffee cultivars tolerate sunlight poorly. Also, such farms result in a fairly stable production system, and the farmers benefit from both the coffee plant and the canopy trees. In Costa Rica, farmers plant timber species as well as other fruit plants, such as bananas, guavas and citrus. Hence, the shade trees provide income security for small growers. </p> <p> During the mid-1970s, fear of an outbreak of the <a href="../../farming/maintaining/rust">coffee rust disease</a> alerted the various agencies in Latin America to take precautionary action. Governments responded by "technifying" their coffee plantation system to avoid any further spread of this fungus disease. The USAID Regional Office on Central America and Panama defines, "technification" as "using scientific pruning, shading, applying agrochemicals, planting new high-yield varieties, and increasing the density of coffee in order to increase production". Hence, canopy trees were removed and replaced with additional coffee plants; "technified" varieties were developed to grow in full sunlight; and more agrochemicals were applied. Technification led to a dramatic increase in yield - up to 5 times more than shade-grown coffee. </p> <p> Ironically, the coffee rust disease did not spread as feared. Instead, the spread of "technified" farms has led to enormous changes in the ecosystem and the life of coffee farmers. Sun plantations do not support the environment. They require more care than shade plantations, and they are also riskier for the farmers. With shaded plantations, the farmers have a diversified income: coffee from the coffee bush, fruits and wood from the canopy trees. This diversification helps them cushion the blow from any one crisis. With sun plantations, coffee becomes the only significant source of income for the farmers. So they either do very well if coffee prices rise or they suffer tremendous losses if the prices plummet.. This has been demonstrated clearly with the recent global <a href="../../crisis/">coffee crisis</a>. </p> <p align="right"><a href="#top">Top</a></p> <div class="bibbox"> <h2>Bibliography </h2> <p><b>Printed matters:</b></p> <blockquote> <p> <i>A handbook on Arabica coffee in Tanganyika</i> by J.B.D Robinson </p> <p> <i>Coffee: A Guide to Buying, Brewing, and Enjoying</i> by Kenneth Davids </p> <p> <i>Coffee Basics: A Quick and Easy Guide</i> by Kevin Knox and Julie Sheldon Huffaker </p> <p> <i>Coffee, a Medicinal Plant: All About Coffee and Its Effects on Human Health</i> by Darcy R. Lima </p> <p> <i>Coffee: The Plant and the Product</i> by Rene Coste </p> <p> Clifford M.N. and Willson K.C. (Editors) - <i>Coffee; botany, biochemistry and production of beans and beverage.</i> London, Croom Helm, 1985 </p> <p> Wrigley G. - <i>Coffee</i>. London, Longman, 1988 </p> <p> Anacafe. 1995. <i>Hombres de Cafe.</i> Guatemala: Talleres de Litografia Galton. </p> <p> Carvalho, A. 1988. <i>Principles and Practice of Coffee Plant Breeding for Productivity and Quality Factors: Coffea arabica. Coffee: Agronomy.</i> Ed. R.J. Clarke. New York: Elsevier Applied Science. </p> <p> Capodici, S. and Invernizzi, C. <i>Conoscere Il Caffe.</i> Ed. Eusebianum. In Italian. </p> <p> Davids, K. 1991. <i>Coffee: A Guide to Buying, Brewing and Enjoying.</i> Santa Rosa: 101 Productions. </p> <p> Davids, K. 1996. <i>Home Coffee Roasting: Romance and Revival.</i> New York: St. Martin's Griffin. </p> <p> Illy, A. and Viani, R. 1995. <i>Espresso Coffee: The Chemistry of Quality.</i> San Diego: Academic P. </p> <p> Illy, F. and Illy, R. 1989. <i>Dal Caffe al Espresso.</i> Milano: A. Mondadoni. In Italian. </p> <p> Kamau. I. N. <i>Mechanical Drying of Arabica Coffee in Kenya.</i> In "Kenya Coffee." Vol 45. No 537. Dec 1980. p 343-355. </p> <p> Knox, K. 1997. <i>Coffee Basics: A Quick and Easy Guide.</i> New York: John Wiley and Sons. </p> <p> Lingle, T. 1993. <i>The Basics of Cupping Coffee.</i> Second Edition. SCAA. </p> <p> Malavolta, E. <i>Nutrição Mineral, Calagem, Gessagem e Adubação do Careeiro.</i> Summary in English. </p> <p> Mitchell, H. W. 1988. <i>Cultivation and Harvesting of the Arabica Coffee Tree. Coffee: Agronomy.</i> Ed. R.J. Clarke. New York: Elsevier Applied Science. </p> <p> Nutman, F. J. 1933. <i>The Root System of <i>Coffea arabica</i> L. I: Root systems in typical soils of British East Africa. II: The effect of some soil conditions in modifying the normal root system.</i> Emp J Exp Agric. 1: 271-84, 285-96. </p> <p> <i>Un Caffe Per Favore: L'espresso al Bar in Italia. Una straordinaria ricerca su tutto il territorio Nazionale.</i> 1989. Pubblistampa. </p> <p> Van de Vossen. 1980. <i>Kenya Coffee.</i> 45, 31-35. </p> <p> Wrigley, Gordon. 1988. <i>Coffee.</i> New York: John Wiley and Sons. </p> </blockquote> <p><b> Websites:</b></p> <blockquote> <p> Coffee Plant<br /> <a href="http://www.coffeeresearch.org/agriculture/coffeeplant.htm" target="_new">http://www.coffeeresearch.org/agriculture/coffeeplant.htm</a> </p> <p> Decaf Coffee Plants Developed<br /> <a href="http://www.sciam.com/article.cfm?articleID=000EBC70-B434-1EF0-A6B8809EC588EEDF" target="_new">http://www.sciam.com/article.cfm?articleID=000EBC70-B434-1EF0-A6B8809EC588EEDF</a> </p> <p> Botanical aspects<br /> <a href="http://www.sciam.com/article.cfm?articleID=000EBC70-B434-1EF0-A6B8809EC588EEDF" target="_new">http://www.sciam.com/article.cfm?articleID=000EBC70-B434-1EF0-A6B8809EC588EEDF</a></p> </blockquote> </div> <p align="right"><a href="#top">Top</a></p> </div> <div class="bodyright"> <h1>Sustainability</h1> <b>You are in:</b><br /> Sustainability / Farming <p class="notes"><a href="../../notepad/index.html" onclick="NewWindow(this.href,'popup','310','400','no','center');return false" onfocus="this.blur()" border="0">Take notes</a></p> <p class="print"><a href="#" onclick="javascript: printPage(); return false;">Print this page</a></p> <p class="help"><a href="../../help">Help</a></p> <p class="sitemap"><a href="../../sitemap">Sitemap</a></p> <p class="about"><a href="../../about">About this Site</a></p> <div class="factboxlead"><b>The Daily Grind</b></div> <div class="factbox"> <script type="text/javascript" src="../../dailygrind.js"></script> </div> </div> </div> <div class="footer"><br /> </div> </div> <div class="pagefooter">This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource.<br /> </div> </body></html>");s1[174]=new Array("sustainability/farming/managementtypes/index.html","Coffee: All Ground Up! - Sustainability - Farming - Management Types","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Management Types It is necessary to understand that there are different types of shade plantation and sun plantation. Rustic coffee: Coffee plants are grown in native forests. Since they are planted at a low density, their impact on the natural environment is virtually nil. Traditional polyculture: Similar to rustic coffee, the plants are also planted in native forests. However, other plants with economic values are also deliberately planted. Therefore, sometimes traditional polyculture can be more diversified than rustic coffee. SLIDESHOW: Management Types Joe's Sustainable Farm, India - Team 01639. Kraft foods Germany and Gtz. Commercial culture: The number of shading species (the number of types of plants which are grown to provide shade) are reduced, resulting in the coffee plants being grown at a higher density. Specialised shade: This plantation type usually contains only one or two shade species. More coffee plants are grown on the same area of land. Open sun: This plantation type has no shading at all. Coffee plants are densely packed to maximize land usage. Top Interviews Shadegrown Coffee Dr. Pereira and M.S. Pereira talk to us about shadegrown coffee. Bibliography Websites: Natural Resources Defense Council http://www.nrdc.org Environmental Media Services http://www.ems.org The Trade and Environment Database http://www.american.edu/TED/ted.htm INeedCoffee – articles by Dr. Anand Titius and Geeta N. Pereira http://www.ineedcoffee.com/by/dr._anand_titus _and_geeta_n._pereira/ Top Sustainability You are in: Sustainability / Farming / Management Types Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[175]=new Array("sustainability/farming/shadevssun/index.html","Coffee: All Ground Up! - Sustainability - Farming - Shade vs. Sun","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Shade vs. Sun Below is a summary table:  SHADE SUN Yield Lower (~25 - 40%) Higher Coffee Plants per Hectare 1000 - 2000 3000 - 7000 Kilograms per Hectare per Year 550 1600 Lifetime of Coffee Plants 24 - 30 Years 12 - 15 Years Number of Other Crops High Low/None Flavour Less Bitter More Bitter Producer Mostly Small-scale Growers Mostly Large-scale Growers Number of Bird Species 150 20 - 50 Proportion of Avifauna in Normal Forest 2/3 ~1/10 Number of Mid-Sized Mammal Species 24 Almost None Number of Other Animal Species More Ants, Beetles, Epiphytes, Amphibians, and Other Species Fewer Ants, Beetles, Epiphytes, Amphibians, and Other Species Weeding Lower Higher Chemical Fertilisers Lower Higher Pesticides Lower Higher Irrigation Lower Higher Soil Erosion Lower Higher Soil Acidification Lower Higher Toxic Runoff Lower Higher Source: Northwest Shade Coffee Campaign SLIDESHOW: Shade vs. Sun Joe's Sustainable Farm, India - Team 01639. Kraft foods Germany and Gtz. Biodiversity: Shade plantation supports native flora and fauna. The canopy trees become home for migratory birds. In Mexico, it is found that cacao and coffee shaded plantations support over 150 species of birds, a number that is only slightly lower than the number found in undisturbed tropical forest. Some coffee plantations in Nicaragua have been found to contain over 25 species of plants. In India, coffee plantations in the Western Ghats have supported many threatened flora and fauna, such as the cycas plants, tigers, elephants, sambars, and other mega fauna. Hence, it is obvious that shade plantations maintain biodiversity. On the other hand, studies in Colombia and Mexico found that sun plantations have 94-97% less bird species than shade plantations. When coffee is the only plant species being grown and with agrochemicals being used more frequently, sun plantations simply do not maintain biodiversity. Agrochemicals: In order to protect the environment, a minimum use of insecticides, fungicides and herbicides is required. The traditional cultivar of coffee can be weakened by temperature fluctuations caused by sunlight, hence the need for the shaded plants. Also, placing coffee plants amongst other plant species can reduce susceptibility to pests. Though "technified species" have been grown, which are more resistant to sunlight, technified plantations still require more agrochemicals than shade plantations. Soil conservation: Due to a lack of canopy, the soil in technified plantations is exposed to rain, hence more erosion occurs. Erosion also occurs when establishing a new plantation or growing new crops. Since the lifespan of a technified coffee bush is only half that of a sun-grown bush, technified plantations require frequent renovation, which results in further soil erosion. Fertiliser: Technified varieties require more fertiliser. On the other hand, dead leaves from the shade trees can supply up to 95% of the annual nitrogen requirement for coffee bushes planted at low densities. Soil in legume-shaded plantations also gets nitrogen from these legume trees. Hence, technified plantations require a larger input of fertiliser than shaded plantations. Top Interviews Fertilisers Dr. Pereira and M.S. Pereira talk to us about fertilisers. Bibliography Websites: Natural Resources Defense Council http://www.nrdc.org Environmental Media Services http://www.ems.org/shade_grown/facts.html The Trade and Environment Database http://www.american.edu/TED/ted.htm “Shade vs. Sun Coffee: A review” by Shawn Steiman http://www.grayskies.net/honeybear/shade.htm INeedCoffee – articles by Dr. Anand Titius and Geeta N. Pereira http://www.ineedcoffee.com/by/dr._anand_titus _and_geeta_n._pereira/ Simthsonian National Zoological Park http://nationalzoo.si.edu/ConservationAndScience/ MigratoryBirds/Fact_Sheets/default.cfm?fxsht=1 Top Sustainability You are in: Sustainability / Farming / Shade vs. Sun Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[176]=new Array("sustainability/index.html","Coffee: All Ground Up! - Sustainability","Educational web site made by a group of international students on the world's most famous bean - coffee. Includes its scientific information, industrial Sustainability, sustainability, regional and international trade issues, health and lifestyle information, and a good deal of interactivities. Made for ThinkQuest October 2004.","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Case Studies Switch to... Vietnamese Light Version (English) Sustainability Quiz by Team 01639.How can we prevent future coffee crises? How can we restore stability and balance to the world coffee market? The answer is sustainable development. Sustainable development is not a new concept, nor does it apply only to coffee. It is defined by the United Nation (UN) as "development that meets the needs of the present without compromising the ability of future generations to meet their own needs". When applied to coffee, sustainable development means "producing qualities that guarantee both long-term scales and adequate income for the producers". (International Coffee Organization - ICO) According to the UN declaration signed in Rio de Janeiro in 1992, there are three pillars of coffee sustainable development: environmental, social and economic. In September 2004, the ICO proposed the Common Code for the Coffee Community (4C), to create a common global code to cover the economic, social, and environmental standards for achieving greater sustainability in the production, post-harvest processing and trading of coffee. Below, we take a look at each of the three pillars in further detail: Environmental issues Farming The type of management used in farming largely determines whether a farm is environmental friendly or not. Shaded plantations help in protecting the environment, but they give lower yield than the favoured sun plantation. Processing There are three main issues to consider in processing coffee: wastewater treatment, utilising by-products, and conserving energy. These issues cause a battle between socio-economic issues and environmental issues. Social issues In some countries, such as Brazil and Guatemala, the labourers work under extremely poor conditions. Their health and living conditions are not considered important. Child labour is shockingly common, and children do not receive proper education. These issues need to be resolved. But how? Economic issues The global crisis has clearly demonstrated the economic issues affecting coffee. What is the global coffee crisis? What caused it? What are the consequences, and what are the remedies? These questions are answered in the Crisis section of our site. Top Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. Websites: The International Coffee Organization http://www.ico.org Common Code for the Coffee Community http://www.sustainable-coffee.net The United Nations Division for Sustainable Development http://www.un.org/esa/sustdev/ Natural Resources Defense Council http://www.nrdc.org US-LEAP – Coffee Workers Campaigns http://www.usleap.org/Coffee/coffeetempnew.htm The Trade and Environment Database http://www.american.edu/TED/ted.htm Federal Reserve Bank of Boston – Regional Review http://www.bos.frb.org/economic/nerr/rr2002/q2/coffee.htm Sustainability You are in: Sustainability / Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, Sustainabilitying, Sustainability, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[177]=new Array("sustainability/processing/byproducts/index.html","Coffee: All Ground Up! - Sustainability - Processing - By-products","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) By-products Empty compost pit. Joe's Sustainable Farm, India - Team 01639. Kirehully method of composting. Joe's Sustainable Farm, India - Team 01639.1000kg of fresh berry gives about 400kg of wet waste pulp and only 160kg of exportable green bean (Source: Jan von Enden - An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam). Coffee pulp is mainly composed of water and sugar. The sugar can be fermented by bacteria and acidified, resulting in a bad smell. The water leaking from the pulp can be highly acidic. Hence, treating waste pulp is as important as treating the wastewater. There are several ways in which this by-product can be utilised. Composting: Coffee pulp is a source of nutrients: 0.5% of composted pulp is nitrogen, 0.15% is phosphorus, and 0.5% is potassium. Therefore, pulp can be treated and used as organic fertiliser. The pulp is left in piles, and after 3 to 12 months, it turns into rich, black humus, and can be used for composting. Another way of composting is to mix coffee husk with cattle manure, and leave the mixture in pits or heaps. The use of organic fertiliser helps to improve soil properties thus increasing yield as shown through investigations in Columbia. Using organic fertilisers also helps to reduce the need to buy inorganic fertilisers, hence saving the farmers money . Mushroom production: Coffee pulp can be used as planting soil for mushroom production. After being fermented for two days, the pulp is pasteurised with hot water, drained, dried, and mixed with mushroom spores. Then, they are put in plastic bags. After 3 - 4 weeks, the mushroom grow out of the holes in the bags and are collected. One bag allows 2 - 3 mushroom-harvests. The mushroom can be eaten or dried and sold in the market. Considering the large amount of coffee pulp generated every harvesting season, the income from mushroom growing is significant for farmers. Animal feeds: As it is rich in nutrients, coffee pulp can be dried and used in animal feeds. If used this way, the pulp needs to be treated as soon as possible to prevent the development of fungi. The pulp can be treated with Ca(OH)2 (calcium hydroxide) and be dried under pressure. Alternatively, the pulp can be mixed with sugar cane molasses, or urea and other inorganic substances and put in silos. The silage can be used after 3 weeks, and can be stored up to 18 months. However, using coffee pulp as animal feeds is of limited value, since the cost for drying the pulp sometimes exceeds the gain. Besides, the effects of caffeine, tannin and the high level of potassium on the animal's health are unknown. Top Interviews Coffee Waste Dr. Pereira and M.S. Pereira talk to us about coffee waste. Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. Websites: Animal Feed Resources Information System of FAO (Food and Agriculture Organization of the United Nations) http://www.fao.org/ag/aga/agap/frg/afris/index_en.htm INeedCoffee – articles by Dr. Anand Titus and Geeta N. Pereira http://www.ineedcoffee.com/by/dr._anand_titus_ and_geeta_n._pereira/ Videos: On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association VICOFA and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Interview with: Mr. Jan C. von Enden EDE Consulting Asia Pacific Hanoi, Vietnam Dr. Anand Titus Pereira and M. S. Geeta Pereira Top Sustainability You are in: Sustainability / Processing / By-products Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[178]=new Array("sustainability/processing/byproducts/popup/bypro1.html","Empty compost pit","","Empty compost pit");s1[179]=new Array("sustainability/processing/byproducts/popup/bypro2.html","Kirehully method of composting","","Kirehully method of composting.");s1[180]=new Array("sustainability/processing/energy/index.html","Coffee: All Ground Up! - Sustainability - Processing - Energy","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Energy A large amount of energy is required in mechanical drying Kraft foods Germany and Gtz. Coffee husk is a source of energy Joe's Sustainable Farm, India - Team 01639. Solar drying saves energy but has high risk of contamination and rewetting Joe's Sustainable Farm, India - Team 01639. The most energy-consuming step in processing coffee is drying. While sun-drying has many benefits such as helping to conserve energy, minimizing the usage of fossil fuels and cost, it has some potentially serious problems. Parchment coffee, has the potential to be contaminated with dust and dirt during the drying process. Rainstorms can appear even in the dry season, sothe risk of re-wetting is high. Re-wet coffee beans are susceptible to bacterial infection and mouldy growth. In addition, sun-drying is time-consuming. As a result, many processors choose the mechanical drying method. The energy for mechanical drying comes from wood, coal, or diesel. In Latin America, coffee drying significantly contributes to deforestation. It is estimated that in Honduras alone, "1,885 acres of forest are clear cut annually for coffee processing, using 16% of the industrial consumption of wood in the entire country." Obviously, deforestation is responsible for many negative effects on the natural environment. Modifications of the sun-drying method, including drying with solar driers are seen as one of the possible solutions to this problem. These driers either operate by solar energy (use solar power for drying or operating fans); or they just help concentrate sunlight and organise the beans for faster and more efficient drying. Another method is to use alternative sources of energy. Some possible sources of energy are: Biogas: methane generated from processing wastewater can be used as an energy source. 1m3 of concentrated and neutralised wastewater can give up to 1m3 of methane, which produces about 7 kWH. However, this option is only economically-viable for large scale processors after about 5 years of operation.. Parchment husks: coffee parchment husks can be used as a source of energy for burners for heat exchangers of coffee driers. This way, both waste-recycling and energy-saving can be achieved. Top Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. Websites: Intermediate Technology Development Group http://www.itdg.org The UMass Lowell Solar Engineering Webpage http://energy.caeds.eng.uml.edu Top Sustainability You are in: Sustainability / Processing / Energy Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[181]=new Array("sustainability/processing/energy/popup/energy1.html","A large amount of energy is required in mechanical drying","","A large amount of energy is required in mechanical drying");s1[182]=new Array("sustainability/processing/energy/popup/energy2.html","Coffee husk is a source of energy","","Coffee husk is a source of energy");s1[183]=new Array("sustainability/processing/energy/popup/energy3.html","Solar drying saves energy but has high risk of contamination and rewetting","","Solar drying saves energy but has high risk of contamination and rewetting.");s1[184]=new Array("sustainability/processing/wastewater/index.html","Coffee: All Ground Up! - Sustainability - Processing - Wastewater","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Wastewater Coffee wastewater can pollute the environment. Kraft foods Germany and Gtz. The mucilage precipitates, forming a hard crust on top. Kraft foods Germany and Gtz. The main components of coffee wastewater are sugars, mucilage, organic matters, and flavanoids. According to the NRDC, over a period of 6 months in 1988, the coffee processed in Central America polluted 110,000 cubic meters of water per day. Hence, it is important that these wastes and residues are treated. Sugars: These sugars come from the mucilage or the pulp. During fermentation, the sugar is converted into alcohol and CO2. The alcohol is subsequently converted into acetic acid, as a result the water's pH is lowered. The pH of coffee wastewater is usually around 3.8. The mucilage: It is made up of proteins, sugars and pectin. The mucilage is difficult to degrade. It precipitates out of the solution and forms a black crust on the surface. This crust can clog up waterways and reduce the amount of oxygen in the water. The organic matters: These matters are slowly broken down by micro-organisms. In the process, these micro-organisms use up dissolved oxygen in the water. The amount of oxygen needed for these micro-organisms to completely break down the organic matters present is called biological oxygen demand (BOD). Coffee waste water has a BOD of about 20g/l, 200 times higher than paper-mill wastewater. In Costa Rica, in the early 1980s, two-thirds of the total BOD in the country's rivers came from coffee wastewater. Due to the high BOD, the dissolved oxygen in water is used up, and anaerobic conditions are created. This causes rotten smells and potential health problems to people who use this water for drinking. Flavanoids: These are chemicals which give coffee berries their red colour. They are harmless, but turn the coffee wastewater dark green or black, hence the lake/river becomes unsightly. What does this mean to the environment? Low pH kills wildlife: If directly discharged into natural water bodies such as lakes and rivers, the pH of these water bodies can be lowered creating an acidic environment. Many aquatic organisms cannot survive in such an acidic environment. High BOD kills wildlife: The higher the BOD, the higher the oxygen consumption. This reduces the availability of oxygen required for aquatic life, which is essential for their survival. The low pH and high BOD slowly wipes out the aquatic life that would have otherwise survived in this environment. Top Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. “Chemistry – The Central Science” – International Edition (8th) Theodore L. Brown, H. Eugene LeMay, Jr., Bruce E. Bursten ISBN 0-13-085265-1 Websites: Natural Resources Defense Council http://www.nrdc.org The Trade and Environment Database http://www.american.edu/TED/ted.htm Top Sustainability You are in: Sustainability / Processing / Wastewater Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[185]=new Array("sustainability/processing/wastewater/popup/waste1.html","Coffee wastewater can pollute the environment","","Coffee wastewater can pollute the environment.");s1[186]=new Array("sustainability/processing/wastewater/popup/waste2.html","The mucilage precipitates, forming a hard crust on top","","The mucilage precipitates, forming a hard crust on top.");s1[187]=new Array("sustainability/processing/wastewatersolutions/index.html","Coffee: All Ground Up! - Sustainability - Processing - Wastewater Solutions","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Wastewater Solutions Minimizing the amount of water used Factories should practice water conservation. In Papua New Guinea, the coffee is fully washed and the water recycled, so the amount of water used for processing is reduced to 4 - 8m3 per ton of fresh berry. This is a vast difference compared to Vietnam, where the coffee is fully washed without recycling of water: the amount of water required is 4 - 15m3 per ton of fresh berry. Processing wastewater before discharging Wastewater must NOT be discharged directly into the environment. Instead, the wastewater should be treated adequately prior to discharge. The best treatment approach would be to first divert the wastewater into a long and shallow acidification tank. Here, the water is fully fermented and acidified. Raw mucilage would form a black crust on top, while sediments (e.g.: pulp components) would sink to the bottom and the middle layer would contain clear acidic water. The mucilage and the sediments are regularly removed and would be further processed into compost. The acidic water is fed into tanks. Here, natural limestone (CaCO3 - calcium carbonate) is added. The ensuing reaction helps raise the pH to 6 - 7. Next, the organic matter in this neutralised water is completely broken down, so its BOD is reduced. This can be done in a number of different ways: Anaerobic settling ponds: The water is left in ponds, where the organic matters are broken down by anaerobic micro-organisms. Artificial aeration: The water is aerated (pumped high into the air) to increase the amount of dissolved oxygen. Biogas reactors: The water is left in biogas reactors, where anaerobic bacteria consume the organic matter and release methane. Methane is an energy source and often used for drying parchment coffee. Wetlands: The water is released into a wetland (real or constructed). Wetland plants such as reeds and rushes help to increase the amount of dissolved oxygen, and they also use up some nutrients in this neutralised wastewater. The BOD of the water is monitored frequently and once it has reached a suitable level, the water can be discharged into the environment. The methods listed above are often used in combinations. For example, a pilot waste water treatment plant in Khe Sanh (Vietnam) simultaneously utilises three different methods for processing waste water: biogas reactors, settlement tank as well as constructed wetlands. The economic side of wastewater treatment Factories are reluctant to take action due to high installation and subsequent management costs. The extra income from the wastes recovered alone is often not enough to subsidise the cost. Hence, in certain countries, strict laws and high penalties are adopted to force the processors to treat the wastewater. Top Bibliography Printed matters: “An Introduction to Good Manufacturing Practices for Post Harvest Processing of Arabica Coffee in Vietnam” - Jan. C von Enden. “Chemistry – The Central Science” – International Edition (8th) Theodore L. Brown, H. Eugene LeMay, Jr., Bruce E. Bursten ISBN 0-13-085265-1 Websites: Natural Resources Defense Council http://www.nrdc.org The Trade and Environment Database http://www.american.edu/TED/ted.htm Videos: On the Road to Quality. Made by Kraft foods Germany, Vietnam Coffee Cocoa Association VICOFA and Dtsch. Gesellschaft für technische Zusammenarbeit (Gtz). Interview with: Mr. Jan C. von Enden EDE Consulting Asia Pacific Hanoi, Vietnam Top Sustainability You are in: Sustainability / Processing / Wastewater Solutions Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[188]=new Array("sustainability/social/index.html","Coffee: All Ground Up! - Sustainability - Social","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Social SLIDESHOW: Social Joe's Sustainable Farm, India - Team 01639. Kraft foods Germany and Gtz.Coffee is a crop that requires intensive labour. During the harvesting season, a large number of extra labourers are needed to perform various farming tasks. In Vietnam, 600,000 coffee labourers work on the farms year-round, and approximately a 200,000 additional labourers are hired during the harvesting season. (Interview with Mr. D.T. Nhan). In Guatemala, the coffee sector makes up to 40% of country's labour demand. (US-LEAP). Poor working conditions, poor living conditions, discrimination and child labour are common scenes in the lives of these coffee labourers. In recent years, the crisis has made their situation even worst. Though the problems listed above are not prevalent in all coffee-producing countries, it doesn't mean that we can ignore them. You can give them a hand. Find out more below: Risks Proposals Top Bibliography Websites: US-LEAP – Coffee Workers Campaigns http://www.usleap.org/Coffee/coffeetempnew.htm Tea and Coffee Trade Online – The Plight of Coffee’s Children http://www.teaandcoffee.net/0102/special.htm Coffee Coalition http://www.koffiecoalitie.nl Interview with: Mr. Doan Trieu Nhan Chairman of the Vietnam Coffee Cocoa Association (VICOFA) Top Sustainability You are in: Sustainability / Social Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[189]=new Array("sustainability/social/proposals/index.html","Coffee: All Ground Up! - Sustainability - Social - Proposals","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Proposals Difficulties Many issues arise when dealing with these problems. It has been shown that the crisis in coffee prices exacerbates poverty, by lowering wages, forcing children into the workforce and providing even less in the way of proper living conditions. The crisis also forces local producers to bend the law. By cutting down labourer's wage, they hope to minimize production cost and be able to compete in the market. Further, international standards set by the ILO are not enforced. Each country has its own laws, defines its own minimum wage, and manages its own form of child labor laws. Another problem is the social and cultural acceptance of child labour and discrimination against women. In many developing countries like Indonesia or Vietnam, it is the child's duty to help their parents. In Guatemala, women are expected to obey men, look after the children and take care of the family. Apart from their reproductive function, they are barely recognized for doing "men's work". Proposals In order to remove discrimination, toughen child labour laws, and improve the living and working conditions of these people, a united effort from producers, governments, international organizations, and consumers is required. From the producers: Code of conduct: Many companies have implemented their own code of conduct, which particularly bars child labour. The ICO's 4C (common code for the coffee community) released in September 2004 has one whole "Social Dimension" which states that workers should receive proper working and living conditions. From the government and organizations: Development projects: Projects such as the Coffee Kids project aims at funding scholarships to encourage coffee children to study. Currently, statistics on child labour and surveys on the living and working conditions of coffee workers are rare. Projects and surveys on this matter are needed to urge governments to take appropriate actions. Government and organizations should also collaborate to overcome and prevent price crisises. Please see the Crisis section for more details. From the consumers: Fair Trade: The Fair Trade movement aims at eliminating middlemen in the supply chain and ensuring a minimum price for farmers. This would help coffee farmers to escape poverty, and hence reduce child labour. Direct relationships with the estates also help companies to exert pressure on them to treat workers fairly and to stop child labour. Fair Trade entirely depends on YOU - the consumer. So take actions NOW! More about what you can do. Top Bibliography Websites: The International Labour Organization (ILO) http://www.ilo.org The International Programme on the Elimination of Child Labour (IPEC) http://www.ilo.org/public/english/standards/ipec/index.htm Commission for the Verification of Codes of Conduct (COVERCO) http://www.coverco.org Coffee Coalition http://www.koffiecoalitie.nl Organic Consumers Association http://www.organicconsumers.org Global March Against Child Labour http://www.globalmarch.org Industrial Workers of the World http://www.iww.org US-LEAP – Coffee Workers Campaigns http://www.usleap.org/Coffee/coffeetempnew.htm Tea and Coffee Trade Online – The Plight of Coffee’s Children www.teaandcoffee.net/0102/special.htm Coffee Kids http://www.coffeekids.org Top Sustainability You are in: Sustainability / Social / Risks Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[190]=new Array("sustainability/social/risks/index.html","Coffee: All Ground Up! - Sustainability - Social - Risks","","Coffee: All Ground Up! Sustainability Home Science Farming Processing Sustainability Crisis Health Interact In this section Main Farming Management Types Shade vs. Sun Certified Coffee Processing Wastewater Wastewater Solutions By-products Energy Social Risks Proposals Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... Vietnamese Light Version (English) Risks Please click on one of the following: Poor working conditions Poor living conditions Discrimination against women Child labour Poor working conditions Hard Times in Coffee Land by Team 01639. On the farms, coffee labourers are involved with eery aspect of the growing/harvesting process. They are involved in weeding, spraying, picking and weighing the coffee berries. In so doing, they are at risk of being poisoned by pesticides, bitten by snakes or insects and injured by cutting tools and branches. High level of exposure to sunlight can cause skin cancer. They can also have musclokeletal injuries from repetitive movements, lifting and carrying heavy baskets. All of these issues can be avoided if the workers are given protective gears, such as plastic coats, boots, gloves, and hats. Yet, they are seldom offered such protective gear. In the factories, they are at risk of being injured from contact with machinery, contracting respiratory diseases due to exposure to coffee dust, and suffering impairment or lost of hearing due to noisy machinery. However, these risks can be easily averted if they are given protective clothing and equipment. Coffee labourers are also subjected to discrimination and abuse. In Guatemala, COVERCO's survey showed that 18% of coffee workers interviewed reported some form of harassment (physical, verbal or sexual). Top Poor living conditions A coffee worker's wage is extremely low. In Kenya, coffee workers earn about US$12 per month, while the legal minimum wage is 3 - 4 times that amount. (Tea & Coffee article). The situation is similar in other countries: in Mexico, if lucky, coffee workers are paid a minimum wage of US$2.50 per day. Women are often paid less than men. (Industrial workers of the world) Coffee workers have a low literacy level. A survey in Guatemala revealed that 45% of all coffee workers are illiterate. When female workers are interviewed about labour rights, 84% indicated that they did not know what "labour rights" meant. As a result, coffee workers live below the poverty line. Many migrant labourers sleep in temporary shelters, some even sleep under plastic sheets. Many cook, wash and bathe from the same water source. Medical facilities, if any at all, are often inadequate to meet their needs. Top Discrimination against women Working 10 - 12 hours, a female Guatemalan coffee worker is usually paid $0.87 - $1.30 per day. Meanwhile, the legal maximum working hour per day is 8 and the legal minimum wage is $2.60 per day. Apart from harvesting coffee, the female coffee worker also assumes the duties of housewife, mother and sister. Though they have to work the same hours as men, they earn less than men. They often receive little help from their partners. Women are also victims of sexual abuse in the workplace. Top Child labour Child labour is a prevalent problem in the coffee industry. In Kenya's central province, 60% of the workforce on coffee plantations are children. (Global March). Often, they are the children of migrant workers. They may start working when they are tall enough to reach the lower branches and old enough to identify which berries to pick. Children are involved in all aspects of coffee farming and manual processing activities: picking, sorting, pruning, weeding, spraying, fertilizing and transporting. During the planting season and harvesting season in Honduras, children make up 20% and 40% of the labour force respectively (International Labour Organization - ILO). Child labour in the coffee sector in Tanzania is reported as one of the Worst Forms of Child Labour by ILO. It should be noted that child labour doesn't necessarily harm the child. As long as the work does not interfere with the child's education, health and welfare, then the positive aspects of child labour should be recognized: "children learn as they work, participate in family activities, learn to be productive members of society, and help their families be more viable". (Tea & Coffee article). However, these children experience the same, poor working and living conditions as the adults. They are even more vulnerable to diseases and musculoskeletal injuries. Their education is affected because of their family's low income level and their consequent need to work to help support the family. In the COVERCO survey of Guatemalan workers, only 15% of the child workers interviewed had completed primary education. Top Bibliography Websites: The International Labour Organization (ILO) http://www.ilo.org The International Programme on the Elimination of Child Labour (IPEC) http://www.ilo.org/public/english/standards/ipec/index.htm Commission for the Verification of Codes of Conduct (COVERCO) http://www.coverco.org Coffee Coalition http://www.koffiecoalitie.nl Organic Consumers Association http://www.organicconsumers.org Global March Against Child Labour http://www.globalmarch.org Industrial Workers of the World http://www.iww.org US-LEAP – Coffee Workers Campaigns http://www.usleap.org/Coffee/coffeetempnew.htm Tea and Coffee Trade Online – The Plight of Coffee’s Children www.teaandcoffee.net/0102/special.htm Coffee Kids http://www.coffeekids.org Sustainability You are in: Sustainability / Social / Risks Take notes Print this page Help Sitemap About this Site The Daily Grind More about this poll >> Terms of Use This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource. Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");s1[191]=new Array("terms.html","Coffee: All Ground Up! - Terms of Use","","? Coffee: All Ground Up! Home Home Science Farming Processing Sustainability Crisis Health Interact Splash Page Introduction Collage First time here? Resources The Coffee Atlas Language Box Timeline Interviews Play games! Testimonies Slideshow Switch to... 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Author: Team 01639 - ThinkQuest October 2004 Competition Keywords: Coffee, coffee, kopi, plant, plants, tanaman, kaffe, crisis, global, justice, impact, science, farming, processing, process, brewing, brew, beans, bean, berry, berries, farm, export, import, trade, cafe, Vietnam, Indonesia, Australia, United States, US, USA, brown, black, robusta, arabica, coffea, Coffea, starbucks, coffee beans, big four, fair trade, Fair Trade, ThinkQuest, thinkquest, TQ, October, 2004, Ngoc, Lan, Ammu, Ben, Sigit, Carol, Jim");var sb=0;var sc=1;var sd=2;var se=3;var sf=4;var sg=5;var sh=6;var si=7;var sj=8;var sk;var sl;var sm;var sn; var s98 ; var sB=true;var sC=1;var sE=2;var sD=3;var sF=4;var sP=false;var sQ=true;var s46=true;var s83=true;var s73=true;var s14=true;var s17=false;var s90=-1;var s45=0;var sT;function SMPSetFocus() { document.formSearch.txtSearch.focus(); }
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(sn )) { for( var st=1; st<s1.length; st++ ) { if(( s1[s1[st][si]][sg] > 0 ) && (( sT < s90 ) || ( s90 == -1 ))) { sU(s1[st][si], ++sT); } }  } else { if( sm == -4 ) { sk += "<BR><font face=\"Arial\" size=\"2\" color=#CC0000>ERROR: The wildcard character (*) must be at the beginning or end of the text.</font>"; } }  } function sW() { sk += "<!DOCTYPE HTML PUBLIC \"-//W3C//DTD HTML 4.01 Transitional//EN\" \"http://www.w3.org/TR/html4/loose.dtd\"> <html> <head> <title>Coffee: All Ground Up! - Search</title> <style type=\"text/css\" media=\"screen\">@import url(../global.css);</style> <style type=\"text/css\" media=\"print\">@import url(../print.css);</style> <style type=\"text/css\" media=\"screen\">@import url(../en_head_main.css);</style> <style> table, tr { border: none; } td { border: none; padding-top: 10px; padding-bottom: 10px; padding-right: 10px; border-bottom: solid 1px #9C8C6B; color: #523a10; } .intropic { text-align: left; padding: 2px; margin: 0 6px 60px 0; border: solid 1px #9C8C6B; } </style> <meta http-equiv=\"Content-Type\" content=\"text/html; charset=utf-8\"></head> <body leftmargin=\"0\" topmargin=\"0\"> <div class=\"container\"> <div class=\"sitetitle\"><b>Coffee: All Ground Up!</b></div> <div class=\"pagesection\"> <h1>Home</h1> </div> <div class=\"head\"> <a name=\"top\"></a> <div class=\"topbar\"> <ul> <li><a href=\"./\">Home</a></li> <li> <li><a href=\"./science\">Science</a></li> <li><a href=\"./farming\">Farming</a></li> <li><a href=\"./process\">Processing</a></li> <li><a href=\"./sustainability\">Sustainability</a></li> <li><a href=\"./crisis\">Crisis</a></li> <li><a href=\"./health\">Health</a></li> <li><a href=\"./interact\">Interact</a></li> </ul> </div> </div> <div class=\"body\"> <div class=\"bodyleft\"> <br /> <p class=\"leftlinks\"><a href=\"../\">Splash Page</a></p> <p class=\"leftlinks\"><a href=\"../collage\">Introduction Collage</a></p> <p class=\"leftlinks\"><a href=\"./help\">First time here?</a></p> <h4>Resources</h4> <p class=\"leftlinks\"><a href=\"../demonstrations/atlas/map_main.html\" target=\"_blank\">The Coffee Atlas</a></p> <p class=\"leftlinks\"><a href=\"../demonstrations/langbox/index.html\" target=\"_blank\">Language Box</a></p> <p class=\"leftlinks\"><a href=\"../demonstrations/timeline/index.html\" target=\"_blank\">Timeline</a></p> <p class=\"leftlinks\"><a href=\"interact/interviews/\">Interviews</a></p> <p class=\"leftlinks\"><a href=\"../games/index.html\" target=\"_blank\">Play games!</a></p> <p class=\"leftlinks\"><a href=\"interact/testimonies\">Testimonies</a></p> <p class=\"leftlinks\"><a href=\"interact/slideshow/\">Slideshow</a></p> <h4>Switch to...</h4> <p class=\"leftlinks\"><a href=\"../vn/\">Vietnamese</a></p> <p class=\"leftlinks\"><a href=\"../light_en/\">Light Version (English)</a></p> <p></p> </div> <div class=\"bodymiddle\"> <h2>All Ground Up! Search</h2> <p>"; sk += "";sk += "<p>Matches found for <b>" + s98 +".</b>"; sk += "" }; function sY() { if(sT==0) { sk += "<p>Sorry, no match found. <h3>Search tips:</h3> <p align=\"justify\">Use more than one word and choose search terms carefully. Always enter the best search term you can. Successful searches use more than one word and focus on words found in the document to be retrieved. For example, if you are looking for how coffee is genetically modified, use the verb modify as well as the noun coffee. Think of some other words that might be on the page that answers your question. In this example, words like code, gene, sequences, mapping and differences might appear on the page that answers the question. Choose a few of these words and add them to your basic search term. If more of your terms occur within a document, Search will consider the document more relevant. Notice that the terms you choose do not need to make a sentence.<br> <strong> Example:</strong> gene sequences in arabica<br> <strong>Example:</strong> genetically altering coffee <br /> <br />"; } else { var sA = sT==1 ? "page shown." : "pages shown."; sk += "<p><font face=\"Arial\" size=\"2\">" + sT + " " + sA + "&nbsp;</font>"; } sk += "<a href=\"javascript:history.go(-1)\"><font face=\"Arial\" size=\"2\">Search Again</font></a></p>"; sk += "<p align=\"right\"><a href=\"#top\">Top</a></p> </div> <div class=\"bodyright\"> <h1>Home</h1> <b>You are in:</b><br /> Home / Search <p class=\"notes\"><a href=\"notepad/index.html\" target=\"_blank\">Take notes</a></p> <p class=\"print\"><a href=\"javascript: window.print();\">Print this page</a></p> <p class=\"help\"><a href=\"./help\">Help</a></p> <p class=\"sitemap\"><a href=\"./sitemap\">Sitemap</a></p> <p class=\"about\"><a href=\"./about\">About this Site</a></p> </div> </div> <div class=\"footer\"> <p><a href=\"terms.html\">Terms of Use</a></p> </div> <div class=\"pagefooter\">This site created by Team 01639: Ngoc, Ammu, Lan, Ben, and Sigit. Coached by Jim and Carol, for ThinkQuest October 2004 cycle. Thank you for using this resource.<br /> </div> </div> </body></html>"; } function s11() { var s23 = sk;document.open(); document.write(s23); document.close(); } function s03( sy ) { var sqh="";for( var st=0; st<sy.length; st++) { if( sy.charAt(st)=="<" ) { sqh += "&lt;"; } else if( sy.charAt(st)==">" ) { sqh += "&gt;"; } else if( sy.charAt(st)=="\"" ) { sqh += "&quot;"; } else { sqh += sy.charAt(st); } } return( sqh ); } function s93() { sm = sl.indexOf("*"); if( sm == 0 ) { sm = -2; sn = false; } else if (sm == sl.length -1) { sm = -3; sn = false; } else if (sm > 0 ) { sm = -4;sn = true; } else { sn = false; } if ( sl.indexOf("*") != sl.lastIndexOf("*") ) { if( sm == -2 ) { if( sl.lastIndexOf("*") == sl.length - 1 ) { sm = -5; } else { sm = -4; sn = true; } } }if( ( sm == -2 ) || (sm == -5 )) { sl = sl.substring( 1, sl.length ); } if( ( sm == -3 ) || (sm == -5 )) { sl = sl.substring( 0, sl.length - 1 ); } } function startsearch() { var sv;sl=document.formSearch.txtSearch.value;if (( sl.length > 0 )&&( sl != "*" )) { sk = "";s98 = sl; sl = s03(sl);s93();if( s17 ) { sv = sl; } else { sv = sl.toUpperCase(); }if (s45 != 0) { s41=sv.split(' '); } else { s41=sv.split(); }if ( !(sn ) ) { for( var st=1; st<s1.length; st++ ) { s4( st, sv ); } s6(); } sW();sV();sY();s11(); } }