Public Accounts ' Commiwee (1973-74)

Total Page:16

File Type:pdf, Size:1020Kb

Public Accounts ' Commiwee (1973-74) PA.C No. 425 PUBLIC ACCOUNTS ' COMMIWEE (1973-74) (FIFTH LOK SABHA) E.E L'NDRED AND THIRTIETH REPORT COFFEE BOARD [Audit Reports on the Accounts of Coffee Bozrd fer the years 1965-66 to 1971-72) LOK SABRA SECRETARIAT NEW DELI11 LIST OF AUTHQRISED AGENTS FOR THE SALE OF LOK SABHA SECRETARIAT PUBLICATIONS --- S1. No. Name of Agent S1. No. Name of Agent - ANDHILA PRADESH MAHAR ASHTRA 10. M/s. Sunderdas Gianchand, r. Andhra University General Cooperative 601, Girgaum Road, Siores Ltd., Waltair New Princess Street, (Visakhapatnam). Bombay-2. I r. The 1nternn:ional Book House*. 2. G. R. Lakshmipaty Checty and Snns. (Private) Limited, General Aterchants and News Agents. 6, Ash Lane, Newpct, Chandragiri, ' Mahatma Gandhi Road, Bombay-1. Chittoor Di~trict. ' 12. The International Book Service, ASSAM Deccan Gymkhana, Poona-4. r 3. Cbarles Lamhert & Company; 3. We~tcrnBook Depo:, Pan Bazar. 10, Mahatma Gandhi Road, Gauhatl. Oppositt Clock Tower, I-'ort, ilornhay. 14. The Current Book llouse, Maruti l.arle. 4. Amar Kirah Ghar, Post Box 79, Kaghunath Ihclaji Street, Diagor~alRod Jamsl~edpur. 1 I3omb,ly-1. 5. MIS.Crown Book Depot, Upper Raznr, Itanchi. GUJARAT 16. M & J. Scrrices, 1'ublishe.-4 Represcnrntives, Accouni d. L. !LV Book Sc-llcrs, 6. Viiay Stores, Uahri Itoacl, Bombay-I 1;. $.ation Road, Anan.!. MYSORE 7. The New Order Book Company, Ellis Bridge, I 7. People Ilnok 1 Touse, Ahmedabad-6. Ogp. Jaganmol~anPaldw, Mysore. HARYANA 8. Mls. Prabhu Book Service, 18. InTormation Crntre, Nai Subzi Mandi, Government of liaiasthan, Gurgaon. Tripolia, Jaipur City. 19. MIS.Usha Book Depot, 585lA, Chiva Bazar, Tnpolia, Ja:pur. MADHYA PRADESH ] UTTAR PRADESI-I 9. ModernBook House, 20. Law Book Company, Shiv Viias Palace; Ssrdar Patel hlary, Indore City. Aliahabsd-I. Eaga_P ALuL Eor Aa!L X) 2.27 10 ar~a80,003 *?a of 80,000 11 I I 17 izput s ini, ut s 33 2.45iv) 2 only ar~aof mly an areaof 55 3.41 2-3 int sm ationd kit crnat iond 63 3.55 5 prix at pric~sat 104 7.13 J dficrmcc dilficulti,:~ I' 7.14 3 Cormittda is Con~ittzearz uni?a.p;,y uEhq iy 105 1.4 3 poll fLpld pool iT'wnd 109 2. 27 7 ar,:a 83,090 are;, of 80,000 " 2.28 7 R Solvadar dl SSalvador 111 Pljasc& pSa h0.'2.45' for para Ma.IZ.5' 2.45(v) 4 on1 y ar ea only an area 113 2.46 (iii) 3 so far as thct so far s, that 114 2.54 2 fejEthe~:xistin;,line~: 'lor expmd processing gpd curing of coffae and should not b,? dentedn 115 3.13 1 ucring curing 116 3.42 9 prices p rice 117 3.55 6 The pri cs The prices 118 3.50 1 nota the not J that tho I1 11 3 Deposit s kpot s 123 4.16 3 :.c cording1 y xcording 129 7.14 3 Co;,mdtt ?G is Cornxiittee ,ve CONTENTS CHAP= I-Receipts and Payments ...... I Wra~11-Production and Development . , , . , 9 CHAPTER111-Marketing .......... 39 CHAPTERIV-Instant Coffee ........ 65 CILAPTIB V-Propaganda ......... 74 CHAP- VI-Research Department ....... 87 CHAPTBRVII-Labour and Staff Welfare ...... 98 APPENDIX-Summary of the main conclusions/recommendationsof the Committee 105 Minutes of the sittingi of the Committee held on 12-10-1973 (F.N.) 12-10-1973 (A.N.) 21-4-1974 (A.N. ) 'PUBLIC ACCOUNTS COMMfTTEE (1973-74) CHAIRMAN Sbri Jyotirmoy Bosu MEMBERS 2. Shri Virendra Agarwala 3. Shri S. C, Besra 4. Shri M. Deiveekan 5. Shri C. D. Gautam *6. Shri Pampan Gowda 7. Shri Y. S. Mahajan 8. Shri Bibhuti Mishra 9. Shri H. N. Mukerjee 10. Shri Paripmanand Paiauli 4 1. Shri Narain Chand Parashar 12. Shri H. M. Patel r13. Shri P. Antony Reddi 14. Shri Biswanarayan Shastri '15. Shrj Sunder Lal @16. Shri M. Anandarn @17. Shri Golap Barbora 18. Shri Bipinpal Das 19. Shri Nawal Kishore @ 20. Shri P. S. Patil 21. Shri Sasanltasekhar Sanyal 22. Shri Swaisingh Sisodia SECRETARIAT Shri M. S. Sundaresan-Deputy Secretary. Shrt T. R. Krisbnamachari-Under Secretary. *Elected on og-11-73oiu Shri D. S. ~P'hdied @Caacd to be membtr of the Comaittee corwqumt on tetinmCnt froa Wya Sobha w.e.f. a+- CW INTRODUCTION I, the Chairman of the Public Accounts cornkittee, as authorised by tbe Committee, do present on their behalf this Hundred and Thirtieth Report (Fifth Cok Sabha) on Audit Reports on the Accounts of Coffee Board for the years 1965-66 to 1971-72. 2. The Audit Reports on the Accounts of the Coffee Board for the years 1965-66 to 1971-72 were laid on the Table of the House on the 14th November, 1967, 12th Ma-ch, 1968, ' 14th May, 1969, 2nd Septembu, 1970,. 14th July, 1971, 18th April, 1972 and 23rd November, 1973 re+ pectively. The Comrnitese considered and finalised this Report at their sitting held on 22nd Apil, 1974. Minutes of these sittings form Part 11* d the Report. 3. A statement showing the summary of the main conclusions/recom- mendations of the Committee is appended to the Report (Appendix). For facility of reference these have been printed in thick type in the body of the Report. 4. The Committee place on record their appreciation of the assistance rendered to them in the examination of the Audit Reports by the Comp troller & Auditor General of India. 5. The Committee would also like to express their thanks to the Minis- try of Commerce and the Coffee Board for the cooperation extended by *hem in giving information to the Committee. JYOTIRMOY BOSU, Chairman, April 25, 1974 Public Accounts Committee. Vaisakha 5, 1896(S). *Not rinted (one cyclostyled copy laid on the Table of the House and five copies placed .in l&rliament Library). (v) RECEIPTS AND PAYMENTS Audit Reports on the Accounzs of CHee Board for 1965-66 to 1971-72 1.1. The Cklfee Board is a statutory Body established under the Coffer Act, 1942. The functions assigned to the Coffee Board under the Coffea Act are the following:- (1) The promotion of the sale and consumption in India and eke- where of the coffee produced in India. (2) The promotion of agricultural and technological research in the interest of the coffee industry; (3) Assistaace to coffee estates for their 'development; (4) The securing of better working conditions and the provision and improvement of amenities and incentives for worker$; and (5) The working of the measures enumerated in the Coffee Act telatiag to the operations of the Surplus Pod. 1.2. The. Board consists of a Chairman appointed by the Government of India and 32 members representing various interests as provided under Section 4(2) of the Coffee Act read with Rule 3 of the Coffee Rules, 1955. The membership is distributed among the different interests as follows:- Coffee Growing Industry . 12 members (6 for large growers and 3 each . for small and Robust Growers respectively) Labour . 4 members CoffeeTrede. , . 3mcmbers Coffee Consumers . 3 memben hhmbers of Parliament . 3 members (2 from Lok Sabha and I from Rajya Sabha) Governments of the States of Mysore, Tamil 3 members (each of whom represents the Nadu and Kerda respective State Govamment) Other htnests . 3 manbers Section 30 of the Act envisages the maintenance of two separate Funds by the Board, viz., (i) the General Fund and (ii) the Pool Fund. This. is credited with the amouilab;& mts paid by the; Union Oov- emment under Section 13(1) of the Coffee Act out of the proceah of Excise and Customs Duties levied dn Cd&c. Laans given by the Gox- emment of India to the Coffee Board for implementing the Plan for in- creasing coffee production are also credited to this fund. Expenditure on tha Adncioistration, Propaganda, Devdoprnent and Research ;hetits of the Coffee Board is debited to this Fund. (ii) Pool Fond This incorporates the transactions relating to the pooling of coffee, produced by the growers and its centralised marketing. The accounts are closed on the basis of a coffee season. The dates of opening and closing the accouqts of this fund from 1965-66 onwards are shown blow:- - Working Results 1.3. Accordmg to the Audit Reports of the Accounts of the Coffee Board for the years 1965-66 to 1971-72, the receipts and payments under broad categories were:- Graats from Govt. of India . 15.95 18.20 31.45 26.67 25.68 33.63 42-97 44.56 40.68 Loam from Govt. of India . 8.00 11.28 13-50 31.00 16.63 13.60 26.50 21.18 34.39 MisceUaneous Receipts (Manly by Sale of Coffee through Propaganda Department) 172.88 198.7: 225 48 209.74 201.81 208.18 201 29 376.69 317.66 Other receipts . .....--------- 6 96 10.77 17.81 31.79 32'96 41.19 42'03 52.06 ---41.59 Total . 237.01 262.78 299.65 303.75 283.59 316.70 325.72 507.82 4-43-95 . -. -- ---- Payments w Adminiatration charges . 1957 10.29 11.71 10.10 11 13 12.00 16.18 18,68 22.64 Expenditure of propaganda department for increasing the sale and consumption of oofiee including putchaseof coffee &&kory 152.35 185'71 212.41 192' 78 172'27 183' 40 179'84 341.51 a81 91 Repayment of loans to Government of India . O. 11 0.68 1.25 2.24 4.34 5-08 6.10 Other payments . , . 7.65 8.31 7'12 5.46 7.75 9-18 22.46 14.41 14.48 Closing Bdahce .
Recommended publications
  • Housemade Sausage Pretzels & Snacks Easy Boards
    BREAKFAST OFFERINGS ALL MEATS PREPARED IN HOUSE AVAILABLE DAILY TIL NOON Avocado Toast 6 Smoked Turkey Breast 10 Whole Wheat Oat, Soft-Boiled Egg*, Pain au Levain, Avocado, Radish, Mixed Greens, Pickled Red Onion Jalapeño Aioli Breakfast Sandwich 8 Turkey Reuben 10 Pain au Lait Bun, Housemade Sausage, Egg, Rye, Sauerkraut, Swiss, Easy Island Dressing Cheese, Tabasco Aioli, Scallion Chicken Salad 10 Available all day Sourdough, Rosemary Chicken, Herb Aioli, Bacon & Cheese Quiche 6 House Mustard, Red Onion, Celery, Greens Housemade Bacon, Gruyere Italian Beef 12 Spinach & Cheese Quiche 6 Ciabatta, Provolone, Spicy Pickled Vegetables, Aioli Vegetarian 8 Baguette, Mushroom-Goat Cheese Spread, Radish, PRETZELS & SNACKS Cucumber, Pickled Red Onion, Mixed Greens Small Pretzel 2.5 Housemade Beer Cheese sm 2.5 / lg 4.5 EASY BOARDS Housemade Mustard 2.5 German 18 Yellow or Dijon Mustard .25 Two Pretzels, Bratwurst, Kraut, Beer Cheese, Salted Whipped Butter .5 Vegan Pasta Salad, House Mustard Snack Board 11 Two Pretzels, Large Beer Cheese, House Mustard, Housemade Potato Chips FOR CUBS 10 AND UNDER. CHOOSE A SANDWICH: Grilled Cheese, PB&J or Turkey & Provolone HOUSEMADE SAUSAGE LINK 9 SIDE: WITH PRETZEL BUN 10 Apples & Yogurt-Honey Dip Classic Bratwurst CHOOSE A DRINK: Pork, Veal with Kraut, House Mustard Milk, Lemonade or Apple Juice Spring Vegetarian White Beans, Couscous, Roasted Vegetables, ADD-ONS Fennel topped with Lemon Aioli, Garden Bread, Butter Pickle Relish House Salad GF upon request 7 Croutons, Greens, Corn, Radish, Scallion, Lemon
    [Show full text]
  • Published by Essential Café Magazine Machineguide 2014 Annualmachine Guide Annualmachine Guide Traditional Machines
    AnnualPublished by Essential Café Magazine MachineGUIDE 2014 AnnualMachine Guide AnnualMachine Guide Traditional Machines X-ONE TCI Monte Carlo Conceived to meet the demands of the modern day barista, the Introducing the Monte Carlo, our amazing flagship machine. X-ONE TCI includes numerous features to ensure incredible Designed without compromise, the key focus being perfect AnnualMachine Guide temperature stability and exceptional quality of espresso temperature stability and consistency of extraction. extraction. The simple yet ingenious TCI (Temperature Control It features multiple PID controlled heating zones (coffee group & Improvement) system allows the Barista the freedom to adjust insulated coffee boiler fed by pre heated water from steam boiler) individual group head temperatures, whilst maximising steam and and our amazing ‘soft’ pre –infusion system to deliver maximum hot water volumes. In addition to this ‘Flow Control’, Competition flavour in each shot. Baskets, Barista lights, sprung loaded paddle steam levers and Teflon lined porta-filters, competition showers and baskets, ‘Cool unique steam arm design, make this a serious proposition for any Touch’ steams wands, touch screen control and amazing ¼ turn CONTENTS professional Coffee Bar. activated steam levers. Traditional Machines Bean-To-Cup Water Boiler Pour & Serve T: +44 (0)1530 249030 T: +44 (0)1530 249030 E: [email protected] E: [email protected] W: www.conti-espresso.co.uk W: www.conti-espresso.co.uk CC100 Companies Featured Crafted in the heart of Monaco, Conti machines are designed with all the glamour of their birth place coupled with exceptional technology and superb reliability. The CC100 offers something for every situation packed with features such as PID Temperature control to ‘dial in’ that perfect shot, power saving ‘ECO Mode’, self cleaning programme and maintenance schedule reminders.
    [Show full text]
  • Katherine Mccarthy, Coffee Specialist at UCC Coffee UK & Ireland Has
    NEW APPOINTMENT AND COFFEE SPECIALIST AWARDED PRESTIGIOUS Q GRADE AWARD AT UCC COFFEE UK & IRELAND 2 March 2020 Katherine McCarthy, Coffee Specialist at UCC Coffee UK & Ireland has been re- awarded one of the coffee industry’s highest accolades, Q Grader status following a two-year break from the coffee industry. Previously achieving Q-Grader status in 2014, Katherine passed the challenging Coffee Quality Institute (CQI) course for the second time positioning her among the leading coffee specialists in the world, with less than 100 making the grade in the UK. To qualify as a Q Grader, means completing an intense six-day course, including three days of exams, sensory triangulation (selecting the odd one out based on coffee origin), coffee cupping (to grade the coffees) and green grading (ascertaining defects in green beans). The news follows further expansion to UCC Coffee’s quality team, with the appointment of Peter Wolthuizen as senior product developer and blender. Peter, who has been part of the coffee team at UCC Coffee BENELUX for over 30 years, has been appointed to take on responsibility for coffee quality and blending across UCC Coffee’s Northern Region including roasteries in Dartford and Bolsward, The Netherlands. Elaine Swift, regional director (North), UCC Coffee comments: “Our team is the best in the industry, and they are at the very heart of our success. Katherine’s achievement not only reflects her passion for coffee but further cements her coffee credentials. She’s a real asset to the UCC team and her Q Grader status demonstrates our dedication to recognising quality coffee and delivering an exceptional customer experience.
    [Show full text]
  • The Perfect Instrument for a Perfect Espresso
    magazine www.newscai.com Publication containing news on the world of coffee Périodique d’informations sur le monde du café N. 75 June I Juin 2013 The perfect instrument for a perfect espresso LA SPAZIALE S.p.A. • Via Eleonora Duse, 8 • 40033 Casalecchio di Reno • BOLOGNA (ITALY) Tel. +39 051 6111011 • Fax +39 051 6111040 • [email protected] • www.laspaziale.com CoffeeTrend - Spedizione in A.P. - 45%, D.L. 353/2003 (conv. in L. 27/02/2004 n° 46) Art. 1, comma 2/DCB “TS” - Tassa Pagata/Taxe Parçue/Economy/Compatto - Giugno 2013 - Giugno Parçue/Economy/Compatto Pagata/Taxe Tassa - “TS” in L. 27/02/2004 n° 46) Art. 2/DCB 1, comma 353/2003 (conv. - 45%, D.L. - Spedizione in A.P. CoffeeTrend We produce: our trademarks, private labels, fantasy labels. Always interested in buying/selling new and used coffee machineries. Produzioni: proprie, per terzi, private labels, marchi di fantasia. Compra-vendita di macchinari industriali nuovi e usati. Industria Ligure Caffè s.r.l. Via Leonardo da Vinci, 25/A - 16030 Avegno (GE) ITALY Tel.: +39 0185 79090 / +39 0185 727280 - Fax.: +39 0185 79280 www.ilcaffe.it email:[email protected] NEW Espresso Coffee Machines for Capsules & Paper Pods PAHs Panafè is a brand of COMMERCIALE ADRIATICA SRL www.commercialeadriatica.com [email protected] Cologne, 19.–21.09.2013 www.euvend-coffeena.com Buy your admission ticket online now and save up to 50 %! The perfect trade fair duo ! Raw coffee and scales, roasting machines and filter coffee makers. At coffeena you’ll find the whole world of coffee under one roof – perfectly complemented with inspiring ideas for “coffee to go” at Eu’Vend.
    [Show full text]
  • The Elior Hospitality Guidedelivering Innovative
    The elior hospitality Delivering innovative and guide excellent hospitality experiences The elior hospitality guide Welcome to the elior hospitality guide Helping you to make your hospitality offer and service the best it can possibly be. This guide has been developed to help What’s included? The benefits of the elior hospitality guide you provide a successful and consistent There are 7 sections, covering different hospitality service that will enhance • Minimum presentation and food display standards types of hospitality menus that are typical our customers’ experience and create across our elior business. Each section has • Tools to support the delivery of a consistent hospitality a minimum elior standard that can be a menu, with costed recipes; ‘What Great food offer, look and feel across the estate adopted company-wide. INTRODUCTION Looks Like’ minimum display and service The elior hospitality guide is a required standards; top tips, photographs and • An identity that is instantly recognisable as elior part of all staff induction/training and has planograms. • Enhanced hospitality offer to support increased sales been developed as a tool to deliver great Also included is an order form section hospitality standards at your site. • Customer and client referrals for branded hospitality menu packs and Why a hospitality manual? stationery including; paper, pens, coasters, • Improved operational efficiency and door hangers and some other marketing elior’s marketing managers, development simplified mobilisations gems that could help you to promote your chefs and operations teams have worked business. together to produce a format of tried and tested hospitality menus to fit with current We hope you find the elior hospitality and emerging trends and formats.
    [Show full text]
  • The Coffee Market in Japan
    THE AUTHORS Stuart Nakamoto is an associate professor in the Department of Agricultural and Resource Economics, University of Hawaii at Manoa, Honolulu. John Halloran is an associate professor in the same department. Yuichi Kishimoto is a professor in the faculty ofbusiness at St. Andrews University, Osaka, Japan. Hajime Kazumi is a graduate assistant in the same faculty. CONTENTS Page Introduction 1 Japan in the World Coffee Market 1 Green Coffee 1 Other Coffee Products 1 Distribution Channels in Japan 3 Consumer Profile and Perceptions 7 Summary 9 References 9 Appendix: Coffee Imports and Domestic Supplies in Japan 10 Tables 1. Leading importing nations of coffee and coffee products 1 2. Green coffee imports into Japan, by major suppliers, 1983-1986 3 3. Reported prices of green coffee imports into Japan, by supplier 3 4. Consumption of coffee products over time in Japan 7 5. Consumption of coffee products in Japan, by location 7 Al. Green coffee imports into Japan, 1986 10 A2. Coffee imports into Japan, 1960-1987 11 A3. Domestic supplies of regular and instant coffee in Japan 12 Figures 1. Coffee import volume to Japan, by type, 1986 2 2. Coffee imports to Japan, 1959-1986 2 3. Distribution channels of coffee in Japan 4 4. Relative consumption of selected beverages in Japan, 1985 6 5. Consumer image of selected beverages in Japan 8 THE COFFEE MARKET INJAPAN Stuart Nakamoto, John Halloran, Yuichi Kishimoto and Hajime Kazumi INTRODUCTION imports of 596 million lb were an 11+ percent in­ crease over those for 1986. This report presents available information on Coffee imports have come from 50 countries, the coffee market in Japan.
    [Show full text]
  • Photography Workshop for Amit
    THE GL BAL T MES MONDAY, MARCH 26, 2012 www.theglobaltimes.in What makes The Global Times you take a brings to you ‘Amitasha photograph? Is Clicks’ - a special L ghts, Camera edition in which every it the beauty of single photograph has the camera or been clicked by students of Amitasha, the the desire to educational wing of Amity for the less savour privileged girl child memories? Frames! Supriya Chaudhary Status of the week Amity School of Communication If a person was drowning in water, which film would “My camera becomes my canvas, my you use to click him. emotions; my brushes. Neal Kartik , Judge My dreams, my happiness and my sor- Photography, GT Awards, 2010-11 rows; the texture of my images. Later I discovered that it was through the lens that I hold the key to new INSIDE and exotic world.” - Ricardo Vela Today, the ‘camera’ has become the new Amity Polo Cup’12 Pg 2 protagonist in the novel of professions It’s FB vs FB Pg 4 whose plot has followed a form of a bil- dungsroman. Call it a phenomenon or the Coffee Republic Pg 5 emergence of various options in terms of Reliving Moments Pg 7 career- photography has brought about a transformation in the perception of people, their lifestyles, celebrations, et al. With the evolution of technology, the lens too has become an important part of our everyday Heritage is lives. Look through our lens to know more a)Tangible about the latest trends. b)Intangible c) Both Hot shot clicks To vote, log on to From pinhole camera to DSLR, from black Amitasha clicks GT photographers at work Imaging: Pankaj Mallik www.theglobaltimes.in and white to colour; photography has evolved from a mere fascination to a cameras but the pellicle type semi translu- days have adopted this technique to recon- lows photographers from across the globe POLL RESULT source of livelihood.
    [Show full text]
  • Capvest Sells United Coffee to UCC Holdings Limited - Deal Extends Capvest's Record of Success in European Food Sector
    CapVest sells United Coffee to UCC Holdings Limited - Deal extends CapVest's record of success in European food sector London, 23 April 2012: Leading Mid-market private equity firm, CapVest Limited ("CapVest"), is pleased to announce that an agreement has been reached whereby funds advised by CapVest will sell United Coffee1 to UCC Holdings Limited. United Coffee is the largest independent coffee business in Europe with leading market positions in the UK, Netherlands, Switzerland and Spain and a growing presence in France and Scandinavia. The transaction is expected to be completed in the second quarter of this year. CapVest acquired United Coffee, then called Drie Mollen, in 2008 and set about implementing a strategy to transform the business into a truly pan-European leader in the coffee industry. In 2010, this culminated in the creation of United Coffee, appointment of Per Harkjaer as CEO and establishment of the new group headquarters in Geneva. United Coffee has successfully acquired over 20 businesses across Spain, Switzerland the UK and France and has established industry-leading procurement, risk management and production practices. Today the business employs over 1,000 people, roasts nearly 70,000 tons of coffee per year and services 20,000 clients across three channels: retail private label, foodservice chains and the independent HoReCa sector. The business has established an important position in the fast growing coffee capsule segment which will position it for the future. Having invented canned coffee in 1969, today UCC is a €2.5 billion turnover family-owned Japanese food conglomerate and is the largest roaster and leading supplier of retail, commercial, and industrial-use coffee in Japan.
    [Show full text]
  • Signature Drinks Tea Soft Drinks Coffee & Espresso
    COFFEE & ESPRESSO SIGNATURE DRINKS Proudly serving Austin’s Cuvée Coffee Bengal Spice Latte 12oz. 4.5/ 16oz. 5 All espresso drinks served with two shots Espresso, White Chocolate, Housemade Cardamom Syrup Drip Coffee 12oz. 2.75 / 16oz. 3.25 Mint Cold Brew 16oz. 5 Cafe au Lait 12oz. 3 / 16oz. 3.5 Cuvée Cold Brew, Mint infusion Cold Brew 16oz. 4 TEA Double Espresso 3 Chai Latte 12oz. 4.25 / 16oz. 4.75 Americano 12oz. 3.25 / 16oz. 3.75 Iced Chai Latte 16oz. 4.25 Cappuccino 8oz. 3.5 Dirty Chai Latte 12oz. 5.25 / 16oz. 5.75 Latte 12oz. 4 / 16oz. 4.5 Iced Dirty Chai Latte 16oz. 5.25 Iced Latte 16oz. 4 Hot Tea 3.25 Mocha 12oz. 4.25 / 16oz. 4.75 Citrus Chamomile, Earl Grey, Tropical Green, Breakfast Iced Mocha 16oz. 4.25 Iced Tea 2.5 Add a Shot of Espresso 1 Black, Green Add a Flavored Syrup .5 Vanilla, Hazelnut, Sugar-Free Vanilla SOFT DRINKS Substitute Alternative Milk .5 Lemonade 3.5 Almond, Oat Maine Root Root Beer or Mexicane Cola 3 Retail Beans 13 / bag Zevia Zero Calorie Soda 1.25 Rambler Sparkling Water 2 DRAFT BEERS no. 1 Blue Owl Brewery Cool and the Gang Earl Grey Sour (3.2%) 7 HAPPY HOUR no. 2 Red Horn House United Coffee Stout Stout (5.8%) 6 Weekdays | 4:30 pm - 6:30 pm no. 3 Blue Owl Brewery Spirit Animal Sour Pale Ale (5.1%) 6* no. 4 Austin Beerworks Flavor Country Hoppy Pale Ale (5.9%) 6* $3 Select Local Drafts (*) no.
    [Show full text]
  • The Coffee Market in Japan
    THE AUTHORS Stuart Nakamoto is an associate professor in the Department of Agricultural and Resource Economics, University of Hawaii at Manoa, Honolulu. John Halloran is an associate professor in the same department. Yuichi Kishimoto is a professor in the faculty ofbusiness at St. Andrews University, Osaka, Japan. Hajime Kazumi is a graduate assistant in the same faculty. CONTENTS Page Introduction 1 Japan in the World Coffee Market 1 Green Coffee 1 Other Coffee Products 1 Distribution Channels in Japan 3 Consumer Profile and Perceptions 7 Summary 9 References 9 Appendix: Coffee Imports and Domestic Supplies in Japan 10 Tables 1. Leading importing nations of coffee and coffee products 1 2. Green coffee imports into Japan, by major suppliers, 1983-1986 3 3. Reported prices of green coffee imports into Japan, by supplier 3 4. Consumption of coffee products over time in Japan 7 5. Consumption of coffee products in Japan, by location 7 Al. Green coffee imports into Japan, 1986 10 A2. Coffee imports into Japan, 1960-1987 11 A3. Domestic supplies of regular and instant coffee in Japan 12 Figures 1. Coffee import volume to Japan, by type, 1986 2 2. Coffee imports to Japan, 1959-1986 2 3. Distribution channels of coffee in Japan 4 4. Relative consumption of selected beverages in Japan, 1985 6 5. Consumer image of selected beverages in Japan 8 THE COFFEE MARKET INJAPAN Stuart Nakamoto, John Halloran, Yuichi Kishimoto and Hajime Kazumi INTRODUCTION imports of 596 million lb were an 11+ percent in­ crease over those for 1986. This report presents available information on Coffee imports have come from 50 countries, the coffee market in Japan.
    [Show full text]
  • National Coffee Platforms
    INTRO NATIONAL COFFEE PLATFORMS PUBLIC / PRIVATE ALIGNMENT FOR A SUSTAINABLE COFFEE SECTOR October 2016 www.globalcoffeeplatform.org CONTENTS INTRODUCTION 4 UGANDA 34 Thriving through collaboration 4 Uganda coffee platform 35 Collective action 4 Uganda: a liberalized coffee sector 36 The National Sustainability Curricula 5 The UCP: a two-tier approach 37 The Global Coffee Platform and Vision 2020 5 Achievements 37 Paving the way 5 Challenges 38 How to use this booklet 6 Lessons learned 39 VIETNAM 40 BRAZIL 10 The Vietnam Coffee Coordination Board (VCCB) 41 The National Advisory Board and Brazil Working Vietnam’s diverse representation 42 Group 11 Introducing VCCB: working towards a legal Brazil: a global coffee leader 12 framework 42 The BWG and NAB 12 Achievements 43 Achievements 13 Challenges 44 Challenges 14 Lessons learned 44 Lessons learned 15 CONCLUSION 46 COLOMBIA 16 A look ahead 47 Sustainable Trade Platform Coffee 17 Acknowledgements 48 Colombia: World Heritage coffee production 18 Colophon 49 Introduction to Colombia’s STP 18 Disclaimer 49 Achievements 19 Contact 49 Challenges 20 Lessons learned 20 INDONESIA 22 Sustainable Coffee Platform of Indonesia (SCOPI) 23 Indonesia: historic coffee production 24 SCOPI: the power of active involvement 25 Achievements 25 Challenges 26 Lessons learned 27 TANZANIA 28 The National Coffee Stakeholder Committee (NCSC) and the National Coffee Conference 29 Tanzania: coffee organization from the ground up 30 Tanzania‘s NCSC: shared functions on two levels 30 Achievements 31 Challenges 31 Lessons learned 32 National Coffee Platforms: Public / Private alignment for a sustainable coffee sector 2 National Coffee Platforms: Public / Private alignment for a sustainable coffee sector 3 INTRODUCTION THRIVING THROUGH producers to produce coffee in a way that is more beneficial to themselves, their communities, the COLLABORATION environment, and the economy.
    [Show full text]
  • Promoting Sustainable Trade Between the Netherlands and Colombia
    Promoting Sustainable Trade between the Netherlands and Colombia A case study of coffee, bananas, flowers, sugar and palm oil Report prepared by NewForesight with BSD Consulting September 2011 NewForesight Established in 2008, NewForesight is a strategy consulting firm focused on global development and sustainable market transformation. Our mission is to build market systems that inherently value sustainability in order to use market forces for positive impact. We are experts in systems analysis, transformation processes, sustainable supply chains, multi-stakeholder processes, strategic marketing, certification & traceability programs and access to finance models. Our core consulting services include: Strategy consulting, (interim) project and program management, internal organizational restructuring, market research, business model development and analysis, training and executive coaching, certification and traceability services and setting up new sustainability concepts. For more information please visit www.newforesight.com BSD Consulting Founded in Switzerland in 1998, BSD Consulting is a globally orientated and active consulting group. We work through our locally based offices in Portugal, Spain, Brazil, Chile, Ecuador, Colombia, Mexico, China, and strategic partners around the globe to foster sustainable approaches to business. Present in Colombia since 1996, our consultancy work has focused on the development of sustainable value chains across Colombia, the development of public policies geared at sustainable trade, monitoring
    [Show full text]