Coffee Farming Articles

  • Taste the Difference with Nitrogen Packed Coffee Grounds

    When it comes to flavor, coffee purists prefer whole beans, which retain their flavors longer than ground coffee. Yet there's no denying the convenience factor of ground coffee, which is why it's so popular in offices. Ground coffee has a short shelf life -- hence the push to use airtight ...

  • 5 Ways to Deliver Driver Debriefs Like a Pro

    Without exception, every transport operation debriefs drivers in one way or another. For some it’s informal and ad hoc – for others it is a more formal process. Either way debriefs are very important to understand when and why routes and schedules aren’t being adhered to, or driver performance is not up to standard. This is vital to know if and how improvements can be made ...


    By Microlise Limited

  • How To Eliminate the Devastating Effects of the Coffee Leaf Rust Epidemic

    The devastating effects of the coffee leaf rust epidemic have reached different countries all over Asia, Africa, and Central and South America. Aside from thousands of people losing their jobs, coffee plantations end up losing millions of dollars. Eliminating the harmful effects of this disease is not impossible. However, it is challenging. Recently, we released CR-10, which is a coffee rust ...


    By BioNovelus Inc.

  • The Cure for Coffee Rust Disease: A Mission from A UMD Professor

    Coffee rust is a serious disease. It’s been affecting economies of countries all over the world. This disease has been killing coffee crops and thus affecting the coffee production. Therefore, both small and large scale coffee producers have to do something about it. However, combatting with this disease isn’t an easy thing to do. That’s why, Priscila Chaverri, a professor ...


    By BioNovelus Inc.

  • eLearning VS Classroom Training – Pros and Cons

    A Balanced Overview of Both Learning Methods Many students struggle to choose between an eLearning course and a classroom course. With the growth of the internet and the eLearning industry, a debate continues amongst professionals on the pros and cons of each method. Some people are adamantly against eLearning, whilst others acknowledge it has an ...


    By SHEilds Ltd

  • How Coffee Rust Affects The Coffee Industry Worldwide

    The coffee rust epidemic has reached a lot of countries all over the world and has been a major problem and threat to coffee plantations all over the world. The rust organism mainly attacks the leaves (though in some rare instances the rust was found on fruits and young stems.). The coffee rust is usually manifested by chlorotic young lessions or pale yellow spots before the sporulation is ...


    By BioNovelus Inc.

  • Champion Cornish: Origin

    The next installment of our Champion Cornish blog series focuses on Origin Coffee. Origin are leaders in the field when it comes to producing artisan coffee. They certainly know their stuff with Dan Fellows being rated Number 1 in the 2016 UK Barista Championships, Number 2 in the 2015 UK Coffee in Good Spirits and Number 1 of the same accolade in ...


    By Partech (Electronics) Ltd.

  • This man turned an opium field into a sustainable coffee farm in Thailand

    Somsak Sriphumthong is on a caffeine-fueled mission. After years living and working abroad, the organic farmer and community leader returned to his native Thailand several years ago — during a time when the forests were being cleared for opium fields and rice plantations. Seeking a sustainable alternative, he started growing and selling organic coffee beans on reclaimed land. Why coffee? ...


    By Ensia

  • Coffee manufacturing plant - Case Study

    Secure treatment for high oil content sludge Problem An instant coffee manufacturer in Thailand had dewatered sludge with a filter press. 10 to 20 percent of the coffee beans is oil, which has caused clogging of the filter and trouble to stop the equipment for maintenance. AMCON's offer for a solution The self-cleaning ...


    By AMCON Inc.

  • Top 10 Habits of Successful Business Owners – Habit #4 – Knowing the Market

    Successful business owners are exceptional problem solvers, especially when it comes to solving their customers’ problems. Over the years, I have seen many early stage and emerging companies fail as they “push” their offer into the market, while more seasoned company’s offers get “pulled” into the market. The difference is in the mindset of the leader, ...


    By GLOBE SERIES

  • Coffee cherry husk - a potential feed stock for alcohol production

    Coffee cherry husk (CCH) a toxic agro waste was tested for alcohol production by native yeast isolates. Out of five isolated yeasts, two produced acceptable amount of alcohol production from CCH extract. Pichia CJ isolated from rotten carrot and Clavispora CI isolated from coffee effluent produced maximum yield of 9.2 and 8.0%, respectively. Solid substrate fermentation (SSF) using CCH supported ...


    By Inderscience Publishers

  • The speciality coffee shop market – are today's consumers demanding more than store ambience and good coffee from their consumption experience?

    Since the early 1990s leading speciality coffee shop chains have provided a lucrative market for investment and during the early part of this decade, despite the worst recession occurring since the war, coffee shop chains managed to prosper and make substantial profits. However evidence does suggest that there are a number of challenges now facing the industry. This paper represents an initial ...


    By Inderscience Publishers

  • Yeasts and lactic acid bacteria coffee fermentation starter cultures

    Six yeast strains that included; three Pichia anomala (P.aS12, P.aS14, P.aS16) and three Pichia kluyveri (PS7Y1, PkS4Y3, PkS13Y4); lactic acid bacteria (LAB) that included six strains identified as Leuconostoc/Weissella (BFE 6997, 6989), Homofermentative Lactobacillus spp. (BFE 6853, 6823), Lactobacillus spp. Heterofermentative (BFE 6812) and Enterococcus (BFE 6803) were used as starter cultures ...


    By Inderscience Publishers

  • Consumer perception of fair trade: a cross-cultural study

    The term of fair trade basically explains the fair exchange of goods and money between producer and consumer without ignoring the quality and price balance. The fair trade concept gains an importance by globalisation; the basic idea is to protect local production. The most well-known fair trade products are the agro-cultural ones like coffee, cacao and cotton, which are usually produced in ...


    By Inderscience Publishers

  • Academia?private sector collaborations in the Costa Rican Information and Communication Technology (ICT) cluster

    Costa Rica has two large public universities. They educate the workforce of the Costa Rican Information and Communication Technology (ICT) cluster, which transformed a small coffee-exporting country into the first Latin American ICT producer per capita. They also created the engineers and technicians that have attracted investments from several knowledge-intensive Multinational Corporations ...


    By Inderscience Publishers

  • Cost efficiency of cryopreservation as a long-term conservation method for coffee genetic resources

    Coffee (Coffea spp.) is one of the world's most valuable agricultural export commodities produced by small-scale farmers. Its germplasm, which holds useful traits for crop improvement, has traditionally been conserved in field genebanks, which presents many challenges for conservation. New techniques of in vitro and cryopreservation have been developed to improve the long-term conservation of ...

  • An analysis of a product service system in Bolivia: coffee in Yungas

    The concept of Product-Service Systems (PSS) was suggested as one of the solutions to address the increasing levels of production and consumption. It advocates the view that sustainability can be reached if all elements of the system are optimised from economic, environmental and social perspectives. Lately, we have seen the proliferation of examples of PSS in Western countries, driven by market ...


    By Inderscience Publishers

  • Wasting time on interrupts?

    According to a study by Time Magazine in January 2006, workers in the US are interrupted on average every 11 minutes, either through email, phone calls or conversations with colleagues. In addition to that, people then took 25 minutes or so to refocus on the project or task at hand after the interruption. The study found that interruptions thereby represented some 2.1 hours of every working day ...


    By Wastedge.com

  • Technology and globalisation: who gains when commodities are de-commodified?

    Like many primary products, coffee has long been characterised as a commodity with falling terms of trade and volatile prices. Yet, in recent years, there has been growing product differentiation in final markets, with premium prices being earned and high and sustainable incomes being provided. So far, these product rents have been almost entirely appropriated by residents of high-income ...


    By Inderscience Publishers

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