The Journey of One Man Trying to Save Yemeni Coffee (2015)
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Roaster Guild Certification Program Handbook
Coffee Taster CERTIFICATE PROGRAM (CT) Ver. 1.0/January 2013 Specialty Coffee Association of America Cupper Guild of America 330 Golden Shore, Suite 50, Long Beach, California 90802 TEL: 562-624-4193 FAX: 562-624-4101 Introduction to the Coffee Taster (CT) Certificate Program Guide Welcome to the CT Certificate Program of Specialty Coffee Association of America. This guide is to provide general information to candidates of the program. It contains background information, definitions, descriptions, and procedures for the program. TABLE OF CONTENTS CT INFORMATION: Background ................................................................................................................... 1 CT CERTIFICATE PROGRAM: Overview, Purpose, Eligibility and Requirements .................................... 2 CT CERTIFICATE PROGRAM: Curriculum Summary .................................................................................. 3 MODULE 1 : Overview ..................................................................................................................................... 4 MODULE 1 : Classes, Rationale and Expectations ...................................................................................... 5 MODULE 2 : Overview ..................................................................................................................................... 6 MODULE 2 : Classes, Rationale and Expectations ...................................................................................... 7 MODULE 3 : Overview .................................................................................................................................... -
Κωστοπούλου 16052.Pdf (1.261Mb)
ΠΑΝΕΠΙΣΤΗΜΙΟ ΔΥΤΙΚΗΣ ΑΤΤΙΚΗΣ ΣΧΟΛΗ ΕΠΙΣΤΗΜΩΝ ΤΡΟΦΙΜΩΝ ΤΜΗΜΑ ΕΠΙΣΤΗΜΗΣ ΚΑΙ ΤΕΧΝΟΛΟΓΙΑΣ ΤΡΟΦΙΜΩΝ ΠΤΥΧΙΑΚΗ ΕΡΓΑΣΙΑ «ΚΑΦΕΣ, ΟΙ ΠΟΙΚΙΛΙΕΣ ΤΟΥ, ΝΤΕΚΑΦ, ΚΑΦΕΪΝΗ ΚΑΙ ΟΙ ΠΡΟΤΙΜΗΣΕΙΣ ΤΩΝ ΚΑΤΑΝΑΛΩΤΩΝ» ΦΟΙΤΗΤΡΙΑ: ΚΩΣΤΟΠΟΥΛΟΥ ΕΛΕΝΗ ΣΠΥΡΙΔΟΥΛΑ ΕΠΙΒΛΕΠΩΝ ΚΑΘΗΓΗΤΡΙΑ: ΧΟΥΧΟΥΛΑ ΔΗΜΗΤΡΑ ΑΘΗΝΑ 2020 1 ΕΠΙΒΛΕΠΩΝ ΚΑΘΗΓΗΤΡΙΑ: ΧΟΥΧΟΥΛΑ ΔΗΜΗΤΡΑ ΜΕΛΟΣ ΕΠΙΤΡΟΠΗΣ: ΚΑΝΕΛΛΟΥ ΑΝΑΣΤΑΣΙΑ ΜΕΛΟΣ ΕΠΙΤΡΟΠΗΣ: ΑΝΤΩΝΟΠΟΥΛΟΣ ΔΙΟΝΥΣΙΟΣ 2 ΔΗΛΩΣΗ ΣΥΓΓΡΑΦΕΑ ΠΤΥΧΙΑΚΗΣ/ΔΙΠΛΩΜΑΤΙΚΗΣ ΕΡΓΑΣΙΑΣ Ο/η κάτωθι υπογεγραμμένος/η Ελένη-Σπυριδούλα Κωστοπούλου του Σωτηρίου, με αριθμό μητρώου 16052 φοιτητής/τρια του Πανεπιστημίου Δυτικής Αττικής της Σχολής Επιστημών Τροφίμων του Τμήματος Επιστήμης και Τεχνολογίας Τροφίμων, δηλώνω υπεύθυνα ότι: «Είμαι συγγραφέας αυτής της πτυχιακής/διπλωματικής εργασίας και ότι κάθε βοήθεια την οποία είχα για την προετοιμασία της είναι πλήρως αναγνωρισμένη και αναφέρεται στην εργασία. Επίσης, οι όποιες πηγές από τις οποίες έκανα χρήση δεδομένων, ιδεών ή λέξεων, είτε ακριβώς είτε παραφρασμένες, αναφέρονται στο σύνολό τους, με πλήρη αναφορά στους συγγραφείς, τον εκδοτικό οίκο ή το περιοδικό, συμπεριλαμβανομένων και των πηγών που ενδεχομένως χρησιμοποιήθηκαν από το διαδίκτυο. Επίσης, βεβαιώνω ότι αυτή η εργασία έχει συγγραφεί από μένα αποκλειστικά και αποτελεί προϊόν πνευματικής ιδιοκτησίας τόσο δικής μου, όσο και του Ιδρύματος. Παράβαση της ανωτέρω ακαδημαϊκής μου ευθύνης αποτελεί ουσιώδη λόγο για την ανάκληση του πτυχίου μου». Ο/Η Δηλών/ούσα 3 ΠΕΡΙΛΗΨΗ Στόχος της συγκεκριμένης πτυχιακής εργασίας, είναι η πληροφόρηση, η ανάλυση και η αποσαφήνιση, σε ότι αφορά τον καφέ σαν φυτό, ρόφημα, χημική ουσία και κυρίως η σχέση του με τις προτιμήσεις και την υγεία των καταναλωτών. Παρουσιάζεται η ιστορική του αναδρομή, η προέλευση του, το φυτό του καφέ. Αναλύονται οι κύριες χημικές ουσίες που τον αποτελούν, τριγονελλίνη, χλωρογενικό οξύ, λιπίδια, πρωτεΐνες, πολυσακχαρίτες, ελεύθερα αμινοξέα, μελανοιδίνες και πτητικές αρωματικές ενώσεις. -
Arabica Coffee Genome Sequenced 13 January 2017
Arabica coffee genome sequenced 13 January 2017 "This new genome sequence for Coffea arabica contains information crucial for developing high- quality, disease-resistant coffee varieties that can adapt to the climate changes that are expected to threaten global coffee production in the next 30 years," said Juan Medrano, a geneticist in the UC Davis College of Agricultural and Environmental Sciences and co-researcher on the sequencing effort. "We hope that the C. arabica sequence will eventually benefit everyone involved with coffee—from coffee farmers, whose livelihoods are threatened by devastating diseases like coffee leaf rust, to coffee processors and consumers around Credit: UC Davis the world," he said. The sequencing was conducted through a collaboration between Medrano, plant scientists The first public genome sequence for Coffea Allen Van Deynze and Dario Cantu, and arabica, the species responsible for more than 70 postdoctoral research scholar Amanda Hulse- percent of global coffee production, was released Kemp, all from UC Davis. today by researchers at the University of California, Davis. Friendly challenge leads to C. arabica sequencing Funding for the sequencing was provided by Suntory group, an international food and beverage A few years ago, Medrano—born and raised in company based in Tokyo. coffee-producing Guatemala—was urged by colleagues in Central America to consider Now available for immediate use by scientists and introducing genomic technologies to improve C. plant breeders around the world, the new genome arabica. sequence has been posted to Phytozome.net, the public database for comparative plant genomics In 2014, researchers elsewhere sequenced the coordinated by the U.S. -
New Terrains of Taste: Spatial Analysis of Price Premiums for Single Origin Coffees in Central America
Applied Geography 35 (2012) 499e507 Contents lists available at SciVerse ScienceDirect Applied Geography journal homepage: www.elsevier.com/locate/apgeog New terrains of taste: Spatial analysis of price premiums for single origin coffees in Central America Bradley R. Wilson a,*, Jamison F. Conley a, Trevor M. Harris a, Frank Lafone a,b a Department of Geology and Geography, West Virginia University, 330 Brooks Hall, 98 Beechurst Avenue, Morgantown, WV 26506-6300, USA b WVGIS Technical Center, USA abstract Keywords: Coffee retailers often court discriminate consumers through the marketing of single origin coffees with Coffee distinct flavor attributes. The Cup of Excellence has become a key mechanism for locating and certifying Agro-food network single origin coffees. In this paper use hedonic regression analysis to examine the price premiums for Single origin farmers generated by the origin attributes of 607 Cup of Excellence certified coffees from Central Price premium fi Regression analysis America. We nd that while the greatest impact on the price premiums for a pound of coffee is the jury Economic geography score awarded by coffee cuppers, several geographic factors, including the altitude of the farm, coffee farm size, country of origin and even sub-region of origin have significant effects on price premiums. While the price premiums conferred represent opportunities for farmers who have access to such markets, we argue that the appetite for single origin coffees may also contribute to uneven development. Ó 2012 Elsevier Ltd. All rights reserved. Introduction stringent protocols for organoleptic coffee evaluation to identify, screen and approve “the best of the best.” The analysis evaluates Specialty coffee is big business globally. -
Global Conservation Strategy for Coffee Genetic Resources
2017 GLOBAL CONSERVATION STRATEGY FOR COFFEE GENETIC RESOURCES Paula Bramel Sarada Krishnan Daniela Horna Brian Lainoff Christophe Montagnon ™ TABLE OF EXECUTIVE SUMMARY .................. 5 CONTENTS INTRODUCTION ...................... 8 STATUS OF THE MAJOR EX SITU ........... 20 COFFEE COLLECTIONS VISITS TO COFFEE EX SITU AND IN SITU SITES ... 26 FOFIFA Kianjavato Coffee Research Station, Madagascar ................................ 27 Kenya Coffee Research Institute ................... 30 Choche Field Genebank (Ethiopian Biodiversity Institute) ................... 33 Centre National de la Recherche Agronomique (CNRA) Coffee Genebank ............... 34 Centro Agronomico Tropical de Investigacion y Ensenanza (CATIE) ................ 36 Centro National de Investigaciones de Café (CENICAFE), Manizales, Colombia ............. 39 Instituto Agronomico do Parana (IAPAR), Londrina, Brazil ............................. 40 Central coffee research institute (CCRI), india ........... 42 Visit to other sites ............................ 44 Summary of site visits ......................... 44 GLOBAL STRATEGY TO SECURE CONSERVATION .. 48 AND USE OF COFFEE GENETIC RESOURCES FOR THE LONG TERM REFERENCES ........................ 58 ANNEXES .......................... 62 I Acronmyns ............................... 63 II List of Coffee Species ......................... 64 III Coffee Ex Situ Field Collections (Previously Reported) ....... 69 IV Acknowledgements ......................... 71 STATUS OF THE MAJOR EX SITU COFFEE COLLECTIONS | 3 4 | INTRODUCTION GLOBAL -
Effects of Coffee Roasting Technologies on Bioactive Compounds and Cup Quality of Specialty Coffee Beans Grown in Ethiopia
ADDIS ABABA UNIVERSITY ADDIS ABABA INSTITUTE OF TECHNOLOGY SCHOOL OF CHEMICAL AND BIO-ENGINEERING FOOD ENGINEERING PROGRAMME Effects of Coffee Roasting Technologies on Bioactive Compounds and Cup Quality of Specialty Coffee Beans Grown in Ethiopia A Thesis Submitted to the School of Chemical & Bio-Engineering in Partial Fulfillment of the Requirements for the Degree of Master of Science (M.Sc.) in Chemical Engineering (Food Engineering) By Muluken Zenebe Bolka November 7, 2019 Addis Ababa, Ethiopia Effects of Coffee Roasting Technologies on Bioactive Compounds and Cup Quality of Specialty Coffee Beans Grown in Ethiopia By Muluken Zenebe Bolka A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science (M.Sc.) in Chemical Engineering (Food Engineering) School of Chemical and Bio-Engineering Addis Ababa Institute of Technology Addis Ababa University Advisor: Dr. Eng. Shimelis Admassu (Associate Professor) Title Page Copyright © Muluken Z. Bolka, 2019 i Declaration I, the undersigned, declare that this thesis presented for the attainment of the degree of Master of Science in Chemical Engineering (Food Engineering) has been composed solely by myself and has not been presented or submitted, in part or as a whole, for a degree in any other institution or university. The thesis presented is my original work and all sources of information or materials used for the thesis have been duly acknowledged. Mr. Muluken Zenebe Bolka Signature: _______________ Date: ___________________ M.Sc. Candidate This thesis has been submitted for examination with my approval and done under my supervision as University advisor. Dr. Eng. Shimelis Admassu Emire Signature: ______________ Date: ____________________ Advisor The undersigned members of the thesis examining board appointed to examine the thesis of Mr. -
Coffee Flavor and Flavor Attributes That Drive Consumer Liking for These Novel Products
beverages Review Coffee Flavor: A Review Denis Richard Seninde and Edgar Chambers IV * Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA; [email protected] * Correspondence: [email protected] Received: 1 June 2020; Accepted: 3 July 2020; Published: 8 July 2020 Abstract: Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor. Keywords: coffee flavor; processing; preparation; emotion; environment; consumer acceptance 1. Introduction The coffee market is currently worth USD 15.1 billion and growing. This market is mainly comprised of roasted, instant, and ready-to-drink (RTD) coffee [1]. The flavor of a roasted coffee brew is influenced by factors such as the geographical location of origin, variety, climatic factors, processing methods, roasting process, and preparation methods [2–10]. The differences in sensory properties can, in turn, affect consumers’ preferences for and emotions or attitudes toward coffee drinking [11]. 1.1. Motivations for Drinking Coffee As indicated by Phan [12], the motivations for drinking coffee can be grouped under 17 constructs: liking, habits, need and hunger, health, convenience, pleasure, traditional eating, natural concerns, sociability, price, visual appeal, weight control, affect regulation, social norms, social image [13], choice and variety seeking [12,14,15]. -
Arabica Coffee Accessions Originated from Ethiopia with Resistance to Nematode Meloidogyne Paranaensis
AJCS 14(08):1209-1213 (2020) ISSN:1835-2707 doi: 10.21475/ajcs.20.14.08.p1763 Research Note Arabica coffee accessions originated from Ethiopia with resistance to nematode Meloidogyne paranaensis Melina Marques Holderbaum1, Dhalton Shiguer Ito2, Débora Cristina Santiago1, Luciana Harumi Shigueoka3, Lucas Eduardo Fernandes1, Gustavo Hiroshi Sera*3 1Universidade Estadual de Londrina (UEL) – Postgraduate Program in Agronomy – Londrina (PR), Brazil 2Instituto Agronômico do Paraná (IAPAR) – Plant Protection Department – Londrina (PR), Brazil 3Instituto Agronômico do Paraná (IAPAR)–Plant Breeding Departmet – Londrina (PR), Brazil *Corresponding author: [email protected] Abstract The aim of this study was to evaluate the resistance of Ethiopian Coffea arabica from IAPAR’s germplasm bank to Meloidogyne paranaensis. Two experiments were carried out in a greenhouse in IAPAR, Londrina, Paraná State, Brazil. A completely randomized design was used with 15 treatments, eight replications and one plant per plot. 14 accessions of C. arabica from Ethiopia were evaluated and the cultivar Mundo Novo IAC 376-4 was used as a susceptible control. Seedlings with three to four pairs of leaves were transplanted into plastic cups with a capacity of 700 mL and 1200 eggs and/or J2 of M. paranaensis (IP) were inoculated after one month. The evaluations were performed 130 days after inoculation, when the data of the number of eggs and J2 per gram of roots, the final population of nematodes (FP) were obtained and the reproduction factor (RF) was calculated using the formula: RF = IP / FP. To classify the resistance levels of the genotypes, the reduction of the reproduction factor (RRF) was used. The Ethiopian accessions were classified from highly resistant to highly susceptible. -
Economic Research Working Paper No. 39
Economic Research Working Paper No. 39 The powerful role of intangibles in the coffee value chain Luis F. Samper Daniele Giovannucci Luciana Marques Vieira November 2017 The powerful role of intangibles in the coffee value chain Luis F. Samper,1 Daniele Giovannucci, Luciana Marques Vieira Abstract Coffee is one of the most important internationally traded commodities. Most of the ca. USD 200 billion value that coffee generates globally accrues to brands, retailers, and supply chain operators; yet most of the risks are borne by the producers at origin countries. Intangibles associated with technology, design and branding as well as access to distribution channels play a significant role in defining the global value chain governance (GVC) and value appropriation. However, there is evidence that in the most dynamic market segments intangibles can be utilized to not only improve grower value but also to increase the total value of the industry. This paper highlights how the conditions associated with innovative consumption trends and logistical abilities (from origin through to retail) can enable the marketing of highly differentiated products that embed origin intellectual property. The implications are far reaching and include: a) new opportunities for coffee growing communities to improve their incomes; b) effects on the strategic direction of more vibrant and diverse global value chains; and c) lessons that likely apply to other consumer-facing commodities as well. The paper describes: a) the coffee industry and its GVC structure; b) the role that intangible assets play in value creation from both the supply and demand perspective; and c) the current and potential role of intellectual property tools in creating and retaining value, as well as providing economic upgrade options. -
Extract Series TEMPLATE: COFFEE & MILK
Extract Series TEMPLATE: COFFEE & MILK THaveaste andyou evercompa tastedre 3 d2i fmilksferent side sugars by sideat 3 anddiffe wonderedrent levels howof refinement, they could t henbe seeso different? how each sugar impacts the flavor of two or more coffees with different flavor profiles. Or had the same coffee at 2 different shops that use different milks and Materials:wondered whyRefined the cappuccinossugar, Turbinado highlighted sugar, Sucanat/Deme totally differentrera/Muscavado flavors? sugar, small tasting cups or spoons for sugars, small tasting cups for coffees, scales,In this exercise,grinders, you’llbrewing compare and service the taste for coof fmilksfees. from 3 different dairies. Prepare like a coffee cupping and have attendees taste with cupping spoons. PEachrovide of thea brief 3 milks introduc shouldtion be of prepared the exercise, cold briefly and steamed. describing Optional: the following: Also prepare each of the 3 milks as a cappuccino with the same coffee/recipe for each. • Why are we doing the exercise • What items will be tasted This exercise• What toworks reflect best upon if you as canyou’ includere tasting at least(sensory 1 totally sensa differenttions, intensity milk. vs. Non-homogonized,flavor) UHT Pasteurization, All Jersey Cows, or something attendees• Best might prac tnotices have for exe accessrcise to (tas att ingtheir o rcafé.der, tasting multiple times, tasting at different dosages) Materials: 3 different milks from 3 different dairies, cupping spoons, glasses Pforrocedu all milkres: samples, buckets for dumping, rinse water, towels, espresso machine equipment for steaming the milk and/or preparing coffee. 1. Taste the sugars. Provide a brief introduction of the exercise, briefly describing the following:• Refined Sugar - Full refinement, only sucrose is left. -
How Business Strategy Is Transforming Rwanda
How Business Strategy is Transforming Rwanda NEAL DONAHUE "Hope is definitely not the same thing as optimism. 'It is not the conviction that something will turn out well, but the certainty that something makes sense, regardless of how it turns out. -VACLAV HAVEL In July 1994, forces of the Rwandan Patriotic Front (RPF) entered Kigali and ended a genocide that took the lives of 800,000 Tutsis and moderate Hutus. The military actions of the RPF, the creation of the government of national unity, and the assistance of international donors restored hope to Rwanda. Millions of displaced people returned to Rwanda and began the effort to rebuild their lives. Over the past decade, Rwanda has used this hope to build a new society and create the foundation of a stable economy. Rwanda's economy grew steadily during the last decade, and the standard of living is slowly improving. The Government of Rwanda has set the target of achieving middle income status by 2020. To achieve this ambitious goal, Rwanda must have a GDP per capita of US$900/year. Assuming the population continues to grow at recent historic rates, Rwanda will have 16 million citizens in 2020. Taken together, that means that the economy of Rwanda must grow from its US$2 billion in 2000 to almost US$14.5 billion in 2020. What can Rwanda do to sustain a required growth rate of 8 percent per year? A nation's standard of living is determined by its productivity-that is, how well its citizens work together to create value for foreign customers and for one another. -
Charlotte's Coffee House
DUBUQUE365.com CHARLOTTE’S COFFEE HOUSE BY RICH BelMONT With new coffee shops popping up all over Dubuque you might Obviously there is a list of coffee beverages to choose from. them to throw in mushrooms not have noticed Charlotte’s Coffee House at the corner of 11th Of course brewed coffee is always available but the real fun and tomatoes too. At lunch and White Streets. It has been in operation for six months and is in trying the specialties. Here are some you might not be time I prefer the Turkey & already has a devoted following of coffee aficionados. familiar with: Dressing Panini. This one has roasted turkey, Monterey Don Rusk and his wife, Espresso (ehss-press-oh) – a strong, thick, syrupy coffee Jack or Swiss cheese, sage Cheryl, are Dubuque natives made by forcing nearly boiling water under pressure through dressing, cranberry sauce and the owners of Charlotte’s tightly packed finely ground coffee beans. and pesto. It was supposed to Coffee House. Don also owns be a seasonal special for Thanksgiving but so many customers and operates Rusk Metal Cappuccino (cap-poo-chee-no) – prepared with espresso, hot kept asking for it they had to add it to the regular menu. Company in Epworth, IA. milk and steamed milk foam. (Fun Fact: the foam on top acts He has been in the metal as an insulator and helps retain the heat of the espresso By the way do you know how we got to enjoy a Panini? Panini business for over 20 years. allowing it to stay hotter longer.) (pah-nee-nee) is the plural of the Italian word Panino or bread Cheryl recently retired from John Deere Dubuque Works where roll.