Solving the “Coffee Paradox”: Understanding Ethiopia’S Coffee Cooperatives Through Elinor Ostrom’S Theory of the Commons

Total Page:16

File Type:pdf, Size:1020Kb

Solving the “Coffee Paradox”: Understanding Ethiopia’S Coffee Cooperatives Through Elinor Ostrom’S Theory of the Commons University of Massachusetts Amherst ScholarWorks@UMass Amherst Open Access Dissertations 5-13-2011 Solving the "Coffee Paradox": Understanding Ethiopia's Coffee Cooperatives Through Elinor Ostrom's Theory of the Commons Susan Ruth Holmberg University of Massachusetts Amherst, [email protected] Follow this and additional works at: https://scholarworks.umass.edu/open_access_dissertations Part of the Economic Theory Commons Recommended Citation Holmberg, Susan Ruth, "Solving the "Coffee Paradox": Understanding Ethiopia's Coffee Cooperatives Through Elinor Ostrom's Theory of the Commons" (2011). Open Access Dissertations. 379. https://scholarworks.umass.edu/open_access_dissertations/379 This Open Access Dissertation is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Open Access Dissertations by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. SOLVING THE “COFFEE PARADOX”: UNDERSTANDING ETHIOPIA’S COFFEE COOPERATIVES THROUGH ELINOR OSTROM’S THEORY OF THE COMMONS A Dissertation Presented by SUSAN RUTH HOLMBERG Submitted to the Graduate School of the University of Massachusetts Amherst in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY May 2011 Department of Economics © Copyright by Susan Ruth Holmberg 2011 All Rights Reserved SOLVING THE “COFFEE PARADOX”: UNDERSTANDING ETHIOPIA’S COFFEE COOPERATIVES THROUGH ELINOR OSTROM’S THEORY OF THE COMMONS A Dissertation Presented by SUSAN R. HOLMBERG Approved as to style and content by: _________________________________________ James K. Boyce, Chair _________________________________________ Léonce Ndikumana, Member _________________________________________ Frank Holmquist, Member ________________________________________ Gerald Epstein, Chair Department of Economics DEDICATION To Tom and Thea, in loving memory of my mother Carolyn Ann Holmberg, and to the farmers and families of the Oromia Coffee Farmers Cooperative Union. ACKNOWLEDGEMENTS I am so grateful for all the support and encouragement throughout this process from my family, friends and dissertation committee. I would especially like to thank my chair advisor, James K. Boyce, for his guidance, support, and feedback not only through this dissertation process, but throughout my time as his student and research assistant. I would also like to thank Leonce Ndikumana for his support, especially during my fieldwork in Ethiopia, and my outside committee member, Frank Holmquist, for encouraging my interest in cooperatives. To my sister Kathy Pachan and my brother Andy Holmberg, a special thanks for your patience, encouragement, and for always looking out for me. To my mother, Carolyn Holmberg, who was not only a dear and loving mother, but especially nourished my intellectual passions. I thank my daughter Dorothea Hilbink, for offering such a fun, spontaneous, and spirited balance to my life and to this process. Lastly, exceptional thanks go to my husband, Tom Hilbink, without whose endless love, patience, and delicious meals I could not have written this dissertation. v ABSTRACT SOLVING THE “COFFEE PARADOX”: UNDERSTANDING ETHIOPIA’S COFFEE COOPERATIVES THROUGH ELINOR OSTROM’S THEORY OF THE COMMONS MAY 2011 SUSAN R. HOLMBERG, B.A. UNIVERSITY OF MONTANA, MISSOULA M.A. UNIVERSITY OF MONTANA, MISSOULA Ph.D., UNIVERSITY OF MASSACHUSETTS AMHERST Directed by: Professor James K. Boyce This dissertation evaluates the applicability of Elinor Ostrom’s theory of the commons to other forms of collective action by mapping it on a case study of the Oromia Coffee Farmers Cooperative Union in Ethiopia and its efforts to overcome the vast disparities that have long structured the global coffee commodity chain (the “Coffee Paradox”). The conclusions I draw are the following. While Ostrom’s theory has serious omissions, it also sheds much needed light on the struggles of Ethiopia’s coffee farmers to overcome their poverty. Both the design principles that Ostrom identifies for governance rules and her list of predictors for successful common property resource management institutions suggest that Ethiopia’s coffee cooperatives could be in peril. However, by expanding Ostrom’s governance framework to incorporate a broader enabling role for governments as well as supportive roles for civic organizations, NGOs, and social movements, we see greater potential for the success of the Oromia Coffee Farmers Cooperative Union. vi CONTENTS Page ACKNOWLEDGEMENTS……………………………………………………………….v ABSTRACT……………………………………………………………………………...vi LIST OF TABLES…………………....………………………………………….……..viii LIST OF FIGURES………………………………………………………………………ix CHAPTER 1. INTRODUCTION……………………………………………………………………...1 2. DETAINING POTENTIAL: ECONOMIC THEORIES OF COLLECTIVE ACTION……………………………………………………………………...……….…14 3. INTERNALIZING “SOCIAL DISTANCE:” COOPERATIVES AND THE GLOBAL JUSTICE MOVEMENT…………………………………………………………………31 4. OSTROM’S THEORY OF COLLECTIVE ACTION………………………..............50 5. CASE STUDY PART 1: THE POLITICAL ECONOMY OF COFFEE……………. 69 6. CASE STUDY PART 2: THE POLITICAL ECONOMY OF THE OROMIA COFFEE FARMERS COOPERATIVE UNION…………………………………………………..88 7. UNDERSTANDING COOPERATIVE GOVERNANCE: LESSONS FROM OROMIA……………………………………………………………………………….108 APPENDICES A. GENERAL BACKGROUND STATISTICS……………………………………….146 B. ROCHDALE PRINCIPLES………………………………………………...………149 WORKS CITED……………………………………………………………..…………151 vii LIST OF TABLES Table Page 1. Membership of Oromia Coffee Farmers Cooperative Union……………………..…106 2. Volume (in tons) and Value of Output Sold by the Union in Years…………………106 3. The Percentage of Women in OCFCU’s Cooperatives……………………………...134 viii LIST OF FIGURES Figure Page 1. Ethiopia’s First Cooperative Proclamation……………………………………………89 ix CHAPTER 1 INTRODUCTION It took a global crisis for anyone to point to the dismal state of the dismal science. The heroes of the mainstream economics profession and supporters of free markets and financial regulation were forced to admit mistakes. The bail-outs and recovery programmes have been multibillion-dollar lessons that mainstream economics is unrealistic. Economists such as Keynes and Minsky came to the fore again to explain the crisis. It is time that the economics perspectives of nonmainstream economists are given an ear (Mohamed 2010). In 2009, Elinor Ostrom won the Nobel Memorial Prize in Economics, becoming the first woman to do so in the forty-year history of the award. When the Nobel committee announced their landmark decision, they stated that Ostrom, who is actually a political scientist by trade, won the prize “for her analysis of economic governance, especially the commons” (Royal Swedish Academy of Sciences 2009). Beginning with her 1990 magnum opus, Governing the Commons: The Evolution of Institutions for Collective Action, Ostrom’s research career has focused on challenging the argument that groups cannot use and manage natural resources collectively and sustainably. In other words, Ostrom’s research shows that the “tragedy of the commo ns” is actually not such a tragedy, but a problem—one that many communities all over the world have been solving for centuries. Ostrom won the Nobel Prize during a time when the broader public, overwhelmed by the encroaching front of existing environmental problems, has been ripe for hearing her message. Instead of the widespread but stale belief that solving our environmental 1 problems is limited to two very disparate paths—the market or the state 1—Ostrom’s research has the potential to empower people and communities to collectively devise solutions to these pressing issues. What is less known about Ostrom’s work, even in academic circles, is that her underlying purpose has long been to develop a broad theory of collective action, one that moves beyond the cases of communities managing watersheds and forests, to other examples of group self-organization. “My choice of the CPR [common-pool resource] environment for intensive study was based on a presumption that I could learn about the processes of self-organization and self-governance of relevance to a somewhat broader set of environments” (Ostrom 1990, 27). Furthermore, What is missing from the policy analyst’s tool kit—and from the set of accepted, well-developed theories of human organization—is an adequately specified theory of collective action whereby a group of principals can organize themselves voluntarily to retain the residuals of their own efforts…I hope this inquiry will contribute to the development of an empirically supported theory of self-organizing and self-governing forms of collective action (Ostrom 1990, 25). If Ostrom’s claim is true, that the framework she developed for her research on the environmental commons can be applied to other examples of collective action, then her work has the potential to shape debates about the disheartening state of our economy and the burgeoning efforts to build economic alternatives that enhance the well-being of people and the environment. The fallout from the global financial crisis, dovetailing with the longer-term overgrowth of a neoliberal varietal of globalization, has created a public cry for fundamental changes in our economic system. 1 Either the market will achieve the best possible outcome via private property rights or the market is so addled with inefficiencies that environmental quality can only be achieved by state regulation. 2 This wake-up call is inspiring unprecedented numbers of people to take action to bring forth
Recommended publications
  • Homogenización De La Leche Para Espumado En Elaboración De Capuchino
    Vector 6 (2011) 94 - 99 ISSN 1909 - 7891 Homogenización de la leche para espumado en elaboración de capuchino Félix Octavio Díaz Arangoa*, Julio César Caicedo-Erasob, Luz Piedad Bedoya Arcilac a Magister. Profesor, Departamento de Ingeniería, Universidad de Caldas, Manizales, Colombia. b PhD. Profesor, Departamento de Sistemas e Informática, Universidad de Caldas, Manizales, Colombia. c Ingeniera de Alimentos. Egresada, Universidad de Caldas, Manizales, Colombia. Recibido: 01 de febrero de 2015. Aprobado: 15 de mayo de 2015. Resumen El capuchino, como bebida a base de café expreso, leche caliente y espuma, es parte del barismo. La textura y consistencia de la espuma de la leche depende de sus propiedades fisicoquímicas y de la homogenización de la leche. Los análisis físico, sensorial y fisicoquímicos se realizaron en leche cruda materia prima (MP) y en tres leches ultra pasterizadas (UHT) de marca comercial. Se les evaluó densidad, pH, punto crioscópico, viscosidad, volumen final, tiempo de división de fases, tiempo de persistencia y consistencia de la espuma y porcentajes de: proteína, grasa, lactosa, sólidos solubles no grasos y agua adicionada. El análisis sensorial se realizó por prueba de análisis cuantitativo descriptivo (QDA), según perfil de sabor y textura por los atributos como sabor a cocido, brillo, color, uniformidad y sedosidad de la espuma. La nueva técnica de homogenización de la leche propuesta permitió obtener resultados favorables en el espumado de la leche. Se sugiere que la aplicación de la técnica estandarizada de homogenización, previa al espumado de la leche, logra obtener microespuma adecuada y de mejor calidad para la elaboración de capuchino. Palabras clave: capuchino, espumado, proteínas, homogenización, leche.
    [Show full text]
  • Fair Trade and the Coffee Crisis in the Nicaraguan Segovias RENÉ Mendozaand JOHAN BASTIAENSEN
    Fair trade and the coffee crisis in the Nicaraguan Segovias RENÉ MENDOZ Aand JOHAN BASTIAENSEN Small coffee producers in Nicaragua have faced a crisis as the coffee export price has halved since the 1990s. This article examines the role of fair trade in stabilizing prices for small coffee producers, and compares the prices all along the supply chain of the instant coffees, Nestlé and Cafédirect. Although Cafédirect’ s price guarantee has prevented produc- ers from going bankrupt, it is clear that the processing and retail side has become more expensive since the 1990s, partly as a result of the small volumes traded. Cafédirect’ s high prices compared with commercial brands are likely to ensure that it remains small, and therefore only bene- fits a minority of producers. The authors examine the options for Nicaragua’s small coffee produc- ers and recommend that the producers upgrade their production and post-harvest technologies to produce high-quality specialty coffees which can command high prices even without a fair trade tag. They also recom- mend that the co-operatives be strengthened to be less inefficient and more accountable to their membership. ASIN OTHER COFFEE -EXPORTING COUNTRIES , Nicaraguan coffee producers currently face one of the most dramatic crises of the sector. Since 2000, Nicaragua’s coffee export price has gone down to less than Nicaragua’s coffee US$1300/tonne: about half of the average price levels in the 1990s. In the export prices have midst of this, all actors involved in the country’s major agricultural activ- ity struggle to survive in the hope of better times to come.
    [Show full text]
  • The Impact of Fair Trade Coffee on Economic Efficiency and the Distribution of Income
    The Impact of Fair Trade Coffee on Economic Efficiency and the Distribution of Income Gareth P. Green Matthew J. Warning Dept. of Economics Dept. of Economics Seattle University University of Puget Sound Introduction Fair Trade Certified™ coffee is receiving increasing attention both by the public and by academic researchers. Fair Trade1 emerged as a response to the adverse conditions faced by small-scale coffee producers in developing countries. Individual small-scale producers have no direct access to international markets and must sell their coffee to local intermediaries. These intermediaries are widely perceived to have monopsonistic2 power in the coffee market at the level of rural communities. The weak bargaining power of producers results in the producers receiving prices below market value, an amount which is ultimately as little as two to four percent of the final retail price of coffee (Transfair, 2007). In addition to these difficult local conditions, coffee producers must also contend with the vicissitudes of the highly volatile global coffee market as illustrated in Figure 1. Coffee prices respond to many variables including weather conditions (particularly frosts in Brazil), pest infestations and the actions of traders and speculators in global coffee commodity exchange. This price instability results in dramatic income fluctuations for 1In this paper we follow the convention of the academic literature, capitalizing Fair Trade when used in reference to coffee certified under the Fairtrade Labeling Organizations International system, and using lower case when discussing more general issues of fairness in the international trading system. 2 Monopsony is analogous to monopoly but concerns the buyer’s side of the market.
    [Show full text]
  • Brochure (PDF)
    COFFEE ROASTERS & TEA BLENDERS INTRODUCTION Tudor Tea & Coffee Ltd was established in 1984 as a Tea Company. Introducing the facility to roast its ‘own’ coffee just 6 years later, it now boasts a ‘State of the Art’ Coffee Roasting plant. Being one of the few companies today employing its ‘own’ team of fully trained engineers, it is able to produce a product and offer a service to the people in the UK Food Service Market that other companies strive to emulate! Tudor Tea & Coffee Ltd achieved awards from the Tea Council for barista training can be carried out. Tudor Coffee, on behalf of INDEX the consistent high quality Tea that is produced and maintained. the client, can create their own coffee blend, and roast and Coffee Roasting Page 3 Tudor import, blend and produce Leaf Tea and Tea bags of personalise the product and can be tasted from our Sample Single Origin Coffee Page 4 various sizes for the UK Food Service Market. A complete range Roaster (by prior arrangement). Coffee Bean Pricing Page 5 of superior products such as the Masterpiece range of pure Tudor Tea & Coffee Ltd has over many years established an Tudor Tea Page 6 specialist string and tagged teabags to offer a comprehensive enviable reputation within the Food Service Industry, with all Tudor Tea Catering Range Page 7 and highly successful product range, guaranteed by our own of its engineers being fully employed by the company and we experienced tea tasters. Rainforest Alliance Product Range Page 8 ensure all are fully trained by the manufacturers directly.
    [Show full text]
  • 155158452006.Pdf
    Revista de Administração de Empresas ISSN: 0034-7590 ISSN: 2178-938X Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo BOAVENTURA, PATRICIA SILVA MONTEIRO; ABDALLA, CARLA CAIRES; ARAÚJO, CECILIA LOBO; ARAKELIAN, JOSÉ SARKIS VALUE CO-CREATION IN THE SPECIALTY COFFEE VALUE CHAIN: THE THIRD-WAVE COFFEE MOVEMENT Revista de Administração de Empresas, vol. 58, no. 3, 2018, May-June, pp. 254-266 Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo DOI: https://doi.org/10.1590/S0034-759020180306 Available in: https://www.redalyc.org/articulo.oa?id=155158452006 How to cite Complete issue Scientific Information System Redalyc More information about this article Network of Scientific Journals from Latin America and the Caribbean, Spain and Journal's webpage in redalyc.org Portugal Project academic non-profit, developed under the open access initiative RAE-Revista de Administração de Empresas (Journal of Business Management) FORUM Submitted 07.31.2017. Approved 12.26.2017 Evaluated through a double-blind review process. Guest Scientific Editors: Marina Heck, Jeffrey Pilcher, Krishnendu Ray, and Eliane Brito Original version DOI: http://dx.doi.org/10.1590/S0034-759020180306 VALUE CO-CREATION IN THE SPECIALTY COFFEE VALUE CHAIN: THE THIRD-WAVE COFFEE MOVEMENT Cocriação de valor na cadeia do café especial: O movimento da terceira onda do café Cocreación de valor en la cadena del café especial: El movimiento de la tercera ola del café ABSTRACT Brazil represents approximately 29% of the world’s coffee exports, with 15% of that being “specialty coffee.” Most Brazilian coffee exports are composed of commoditized green beans, influencing the value chain to be grounded on an exchange paradigm.
    [Show full text]
  • Innovative Milk Foamer
    Innovative Milk Foamer Stefan Axelsson Product Development Master Thesis Department of Management and Engineering LIU-IEI-TEK-A--10/00863--SE Innovative Milk Foamer Stefan Axelsson Product Development Fellow adviser at Linköpings Tekniska Högskola: Simon Schütte Fellow adviser at Electrolux floor care and small appliances AB: Henrik Eriksson Master Thesis Department of Management and Engineering LIU-IEI-TEK-A--10/00863--SE Abstract This report presents the primary development process of an innovative milk foamer. The project is structured as the primary development process that is used at Electrolux Floor Care and Small Appliances AB, Global Primary Development and Innovation department in Stockholm, Sweden. The aim was to develop a milk foamer with innovative solutions to provide Electrolux with a unique product. The objective was to create a product that highly meets customer requirements and in the same time is feasible to develop into a selling product. All the aspects regarding a consumer product had to be considered. To create innovative solutions thorough investigations of the physics behind foaming and foam are studied and documented. The difference in foam quality when using different ways of foaming is documented and possible explanations is discussed. The primary development process range from pre-study and customer research to designing prototypes and verifications. Most of the report deals with standalone solutions but there is also a part of the report that deals with integrated solutions and cooperating solutions that would be used together with espresso machines. The result is a variety of concepts and four fully working standalone prototypes. Two prototypes are further developed and are highly interesting to Electrolux.
    [Show full text]
  • TRADITIONAL RETAILERS by ALISON ROSENBLUM BA
    SPECIALTY COFFEE EXPANSION IN TRADITIONAL RETAIL: LESSONS FROM NON- TRADITIONAL RETAILERS by ALISON ROSENBLUM B.A., Hamilton College, 1994 A THESIS Submitted in partial fulfillment of the requirements for the degree MASTER OF AGRIBUSINESS Department of Agricultural Economics College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2015 Approved by: Major Professor Dr. Vincent Amanor-Boadu ABSTRACT Despite at least three waves of transformations in the US coffee retail market, traditional retailers have not altered their merchandizing approaches for decades. This may be due primarily to the fact that there are still margins being made in selling canned coffee, the initial coffee wave in this research. Yet, because of their significant role in the retail segment, traditional retailers cannot be ignored by coffee suppliers. This implies that with each shift in the coffee industry, it is important for the participants to find ways of enabling the traditional retailer to make the necessary transformation – at least with their products – so that they can secure their market share and their continuing success. The research develops a number of case studies of different coffee retailers who are developing innovative processes for merchandizing new coffee formats, such as Keurig K- Cups and Ready to Drink (RTD) products. The research shows that coffee merchandizers can learn from these retailers to develop support programs for their traditional retail customers to leverage their importance in the coffee market to enhance their own sales and profitability. We identify a number of value innovation strategies that may be used to achieve this objective of enhancing performance in traditional coffee merchandizing.
    [Show full text]
  • Humanizing the Economy
    ! Humanizing the Economy Co-operatives in the Age of Capital John Restakis September, 2016 !2 Table of Contents Introduction 1. The Grand Delusion p. 23 2. The Materialization of Dreams p. 57 3. Co-operation Italian Style p. 104 4. Socializing Capitalism – The Emilian Model p. 134 5. Social Co-ops and Social Care p. 156 6. Japan – The Consumer Evolution p. 201 7. Calcutta - The Daughters of Kali p. 235 8. Sri Lanka - Fair trade and the Empire of Tea p. 278 9. Argentina: Occupy, Resist, Produce p. 323 10. The Greek Oracle p. 365 11. Community in Crisis p. 414 12. Humanizing the Economy p. 449 Foreward When I commenced writing this book in November 2008, the financial crisis that was to wreak global havoc had just exploded and a young senator from Illinois had just been elected America’s first black president. It seemed a turning point. The spectacular failure of the free market ideas that had dominated public policy for a generation seemed at last to have run their course. It seemed a time of reckoning. Surely the catastrophic costs of these policies would call down the reforms needed to curtail the criminal excesses of a system that had brought the global economy to the brink of ruin. The yearning for change that had propelled the election of a charismatic and still youthful president seemed a propitious omen for the pursuit of a vigorous and pro- gressive agenda that would finally address the grave faults of an economic and polit- ical system that had lost all legitimacy.
    [Show full text]
  • The Future of Fair Trade Coffee: Dilemmas Facing Latin America's Small-Scale Producers Author(S): Douglas L
    Oxfam GB The Future of Fair Trade Coffee: Dilemmas Facing Latin America's Small-Scale Producers Author(s): Douglas L. Murray, Laura T. Raynolds and Peter L. Taylor Source: Development in Practice, Vol. 16, No. 2 (Apr., 2006), pp. 179-192 Published by: Taylor & Francis, Ltd. on behalf of Oxfam GB Stable URL: http://www.jstor.org/stable/4029878 . Accessed: 13/12/2013 07:44 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at . http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact [email protected]. Taylor & Francis, Ltd. and Oxfam GB are collaborating with JSTOR to digitize, preserve and extend access to Development in Practice. http://www.jstor.org This content downloaded from 129.82.28.124 on Fri, 13 Dec 2013 07:44:01 AM All use subject to JSTOR Terms and Conditions Development in Practice, Volume16, Number2, April 2006 lRTaylorE&FranciSsGroup The future of Fair Trade coffee: dilemmas facing Latin America's small-scale producers Douglas L. Murray, Laura T. Raynolds, and Peter L. Taylor Fair Tradehas become a dynamic and successful dimensionof an emerging counter-tendency to the neo-liberal globalisation regime. This study explores some of the dilemmasfacing the Fair Trade movementas it seeks to broaden and deepen its impact among the rural poor of Latin America's coffee sector.
    [Show full text]
  • Ulk Scientific Journal Vol. 36
    KIGALI INDEPENDENT UNIVERSITY ULK P.O BOX: 2280 KIGALI Tel: 0788304081/0788304084 Website: http://www.ulk.ac.rw E-mail:[email protected] ULK SCIENTIFIC JOURNAL VOL. 36 ISSN 2308-5843 EDITIONS OF THE KIGALI INDEPENDENT UNIVERSITY ULK May, 2017 -1- ULK SCIENTIFIC JOURNAL VOL. 32, 2015 DISCLAIMER Views expressed in this publication are personal views of the article authors and do not necessarily reflect views of ULK. -2- 2 TABLE OF CONTENTS Fair Trade Certified Coffee Cooperatives and Socio - Economic Development of Farmers in Rwanda: A case study of Maraba Coffee Cooperative By: Dr MBERA R Zenon NTIHINYURWA Arcade Interdisciplinary Approach between Law and Science Technology for Sustainable Development of Justice in Rwanda: A new Legal Perspective By: Dr. Murangira B. Thierry Effects of Customer Satisfaction on Financial Performance of Financial Institutions: Case of BPR, Nyamagabe Branch(2013-2015) By: Dr. RUTUNGWA Eugène HABAKUBANA Egide The role of Monitoring and Evaluation to Construction Projects Success in Rwanda A Case of Genocide Survivors’ Settlement Project in Gasabo District By: Dr MBERA R Zenon MUTIGANDA Onesphore -3- -4- FAIR TRADE CERTIFIED COFFEE COOPERATIVES AND SOCIO - ECONOMIC DEVELOPMENT OF FARMERS IN RWANDA A CASE STUDY OF MARABA COFFEE COOPERATIVE Authors: Dr MBERA R Zenon1 NTIHINYURWA Arcade2 1 Researcher & Academician, ULK – Republic of Rwanda 2 Researcher & Consultant -5- ABSTRACT Coffee is the most valuable and widely traded tropical agricultural product, but many of farmers fail to earn a reliable living from coffee. Farmers are frequently reported to be trapped in the vicious cycle of lack of profitability and lack of access to finance.
    [Show full text]
  • Marketing Strategy Proposal for Saxbys Coffee THM 3396
    Marketing Strategy Proposal for Saxbys Coffee THM 3396 Marketing in Tourism & Hospitality Amanda Molinaro April 2016 1 Executive Summary Saxbys Coffee Company was founded in 2005 and currently operates at a small local level of 30 cafes nationwide. Our mission is to “Make Life Better” and we do this through our selective hiring and training process of staff as well as our unique company values. Our community values are one of our strengths which separates us from our competitors. Saxbys offers a wide range of healthy and dietary friendly food and beverage products from local companies, one of which is Trade Stones Confections. We are very active on social media with a large following presence. We provide our customers with a rewards program through our mobile app as well as an option to use the app as a payment method. We are concerned with sustainability and use 100 percent recyclable products in our cafes in order to appeal to our customers’ needs. Some concerns we have about our organization are our low brand awareness, inconsistency in cafe offerings, and negative online reviews. The everyday Saxbys customer is a millennial or on-the-go professional. Our cafes attract this market through our local coffee house feel, our convenient locations, and our healthy menu offerings. Trends among these consumers include increased environmental concern and awareness which has led to an increase in the “brew at home” lifestyle. Customers are also concerned with health and ethics regarding their food and beverage options which has led to a sharp increase in gluten free and dairy free lifestyles among consumers.
    [Show full text]
  • How to Achieve the Perfect Frothed Milk
    How to Achieve the Perfect Frothed Milk What are the best types of milk to froth? (Make cappuccinos) • Non-fat or skimmed milk provides the largest foam bubbles and is the easiest to froth for beginners. Since there is no fat in the milk, the result is light and airy but the flavor is not as rich as other types of milk. • 2% milk will also foam effortlessly as well as add a more creamy taste than non-fat milk. • Whole milk is more challenging to achieve perfect froth as the fat in the milk weighs down the foam, however this produces the most decadent, rich tasting cappuccino. Practice incorporating the right amount of steam into the milk to produce an authentic microfoam cappuccino. • Other types of milk such as soy will froth, but will lose the bubbles quickly as the protein structures of these types of milk cannot fully support the milk bubbles. • Organic and lactose free milk do not froth as well as other types of milk. This has to do with the pasteurization process of these milks. What are the best types of milk to steam? (Make lattes) • Non-fat milk, 2% milk, whole milk, organic milk and lactose free milk will provide excellent results for your latte. • Soy milk, almond milk, rice milk and coconut milk can also be heated for a dairy free latte alternative. What is the optimal temperature for steaming and frothing milk? • Milk proteins will start to break down and burn around 170°F. • The ideal temperature for steaming milk on a home espresso machine is between 150°F - 155°F.
    [Show full text]