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Social Impact Statement: Central America is renowned for producing some of the world's finest coffee, prized for its quality and flavor. With coffee being a major export crop for many countries, the region's economic, social, and cultural well‐being is closely linked to the success of its coffee industry. Coffee breeding supports the industry's long‐term sustainability and competitiveness by developing new varieties that are more productive, disease‐resistant, climate resilient, and adapted to the coffee producer's realities. Ongoing efforts in coffee breeding have significant implications for the livelihoods of thousands of coffee farmers and their families, the economies of Central American countries, and the preservation of the region's rich coffee tradition and culture. Summary: The central objective is to understand how coffee breeding programs have evolved to help coffee farmers adapt to the rapidly changing economic, political, institutional, and environmental conditions since 1990. Before then, coffee breeders focused primarily on productivity, developing dwarf varieties bred for intensive monoculture production. Since 1990, breeders have shifted their work to address climate change, new diseases and pests, a growing industry interest in cup quality, and unprecedented price volatility. Much of the breeding work has shifted from public institutions to international technical assistance agencies, international non‐governmental organizations (NGOs), and private companies. Their new programs focus on developing F1 coffees designed for agroforestry production and, which, can be developed quickly in response to changing conditions. This case study also complicates narratives about the place of hybrid coffees in agricultural modernization during the 20th and 21st centuries.Analyze documents produced over the past 30 years by key breeding organizations, governments, trade organizations, to assess the evolution of breeding programs in historical context, and the progress of the new coffees in the field.Some F1 hybrids have shown considerable promise, but challenges surrounding their propagation, distribution, and cost—as well as their suitability for the specialty coffee market—have so far prevented farmers from adopting them on a large scale.The switch to F1 coffee breeding represents a deep strategic shift in coffee breeding in Central America, more attuned to the needs of coffee farmers. While the F1 coffees can help farmers address many of the farmers' technical challenges, cost and logistical issues remain a challenge. [ABSTRACT FROM AUTHOR]

Coffee quality and varieties matter for its ultimate flavor. As multiple factors influence taste during coffee production, hyperspectral imaging (HSI) stands out with great potential for quality assessment, defect supervision, and character identification. With a relatively comprehensive summary of current HSI-based research in coffee, this literature review critically reveals HSI's competence and present shortcomings in practical applications within the coffee industry. Sequentially, potential applications of HSI technology in coffee component analysis and flavor estimation, blemish diagnosis, and origins or attributes identification are illustrated. Finally, several key challenges and future perspectives of HSI are indicated from a practical and sustainable perspective, with digitalization as a major goal in the coffee industry. [ABSTRACT FROM AUTHOR]

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The sustainability of global coffee supply is threatened by production challenges worsening with every decade since the turn of the 21st century. Coffee is among the most popular beverages in the world, and its production supports livelihoods of millions of people, mostly smallholder farmers. With a global market value exceeding US$130 billion, the coffee industry is a source of export revenue for producing countries, the majority of which are developing nations in the Global South. Climate change, pests, and diseases continue to hamper productivity, profitability, and countries' competitiveness in the global market. At the same time, the global demand for coffee continues to rise. A crucial pillar to safeguarding the future of coffee is continuously developing improved varieties suitable for the changing environment, and that address the needs of farmers and the industry. Yet, most national breeding programs are grossly out of touch with climate change reality and market dynamics. Working in isolation, these programs are constrained by unstable funding, limited sources of genetic variability, and inaccessibility of modern technologies necessary to accelerate the breeding process. We review here key production challenges, status of genetic diversity, and breeding approaches. Additionally, we explore opportunities in leveraging a pre-competitive collaborative breeding approach encompassing sharing of germplasm, and cross-border multi-environment trials in developing next-generation cultivars. We argue that breeding efforts should be informed by the needs of all the stakeholders in the supply chain including researchers, smallholder farmers, small and medium-sized enterprises investing in coffee processing and roasting, and consumers. Using emerging and reviving producers in Southeast Asia and Eastern Africa as a model, we explore how a paradigm shift in coffee breeding from the historically nation-centric approach to a more forward-looking collaborative model could improve the efficiency of variety improvement in face of climate change and growing market demand. [ABSTRACT FROM AUTHOR]

Consumers' demand for foods with high nutritional value and health benefits has fueled the development of prebiotic foods. In coffee industry, cherries transformation into roasted beans generates a large amount of waste/by-products (pulp/husks, mucilage, parchment, defective beans, silverskin and spent coffee grounds) that usually end up in landfills. The possibility to use coffee by-products as relevant sources of prebiotic ingredients is herein ascertained. As a prelude to this discussion, an overview of pertinent literature on prebiotic action was conducted, including on biotransformation of prebiotics, gut microbiota, and metabolites. Existing research indicates that coffee by-products contain significant levels of dietary fiber and other components that can improve gut health by stimulating beneficial bacteria in the colon, making them excellent candidates for prebiotic ingredients. Oligosaccharides from coffee by-products have lower digestibility than inulin and can be fermented by gut microbiota into functional metabolites, such as short-chain fatty acids. Depending on the concentration, melanoidins and chlorogenic acids may also have prebiotic action. Nevertheless, there is still a lack of in vivo studies to validate such findings in vitro. This review shows how coffee by-products can be interesting for the development of functional foods, contributing to sustainability, circular economy, food security, and health. Coffee by-product oligosaccharides increase short-chain fatty acid levels. Melanoidins and chlorogenic acids promote the growth of lactobacillus and bifidobacteria. Coffee by-products show prebiotic potential, but further in vivo studies are required. [ABSTRACT FROM AUTHOR]

The semi-dry fermentation processing (SFP) of Coffea arabica is a traditional primary processing method in the coffee industry, which crucially impacts the coffee's flavor. To further obtain useful information on microbial communities and chemical compounds during the SFP of C. arabica from Yunnan, China, the microbial community structures and the differentially changed non-volatile compounds (DCnVCs) were comprehensively analyzed. The results showed that Tatumella, Staphylococcus, Klebsiella, Brevundimonas, and Gluconobacter were the most prevalent bacteria genera, and Candida, Hannaella, Hanseniaspora, Pichia, and Lachancea were the most abundant fungal genera. Furthermore, 117 DCnVCs were found in the fermentation-finished samples compared to the raw materials. Therefore, this study can provide useful information for understanding the SFP of coffee beans, and its impact on coffee's quality parameters. [ABSTRACT FROM AUTHOR]

The coffee industry holds importance, providing livelihoods for millions of farmers globally and playing a vital role in the economies of coffee-producing countries. Environmental conditions such as drought and temperature fluctuations can adversely affect the quality and yield of coffee crops.Carotenoid cleavage oxygenases (CCO) enzymes are essential for coffee plants as they help break down carotenoids contributing to growth and stress resistance. However, knowledge about the CCO gene family in Coffee arabica was limited. In this study identified 21 CCO genes in Coffee arabica (C. arabica) revealing two subfamilies carotenoid cleavage dioxygenases (CCDs) and 9-cis-epoxy carotenoid dioxygenases (NCED) through phylogenic analysis. These subfamilies exhibited distribution patterns in terms of gene structure, domains, and motifs. The 21 CaCCO genes, comprising 5 NCED and 16 CCD genes were found across chromosomes. Promoter sequencing analysis revealed cis-elements that likely interact with plant stress-responsive, growth-related, and phytohormones, like auxin and abscisic acid. A comprehensive genome-wide comparison, between C. arabica and A. thaliana was conducted to understand the characteristics of CCO genes. RTqPCR data indicated that CaNCED5, CaNCED6, CaNCED12, and CaNCED20 are target genes involved in the growth of drought coffee plants leading to increased crop yield, in a conditions, with limited water availability. This reveals the role of coffee CCOs in responding to abiotic stress and identifies potential genes useful for breeding stress-resistant coffee varieties. [ABSTRACT FROM AUTHOR]

With a global footprint of 10 million hectares across 12.5 million farms, coffee is among the world's most traded commodities. The coffee industry has launched a variety of initiatives designed to reduce coffee's contribution to climate change and biodiversity loss and enhance the socio-economic conditions of coffee producers. We systematically reviewed the literature on the sustainability and governance of coffee production and developed a typology of eleven sustainability initiatives. Our review shows that coffee sustainability research has focused primarily on the economic outcomes of certification schemes. The typology expands our knowledge of novel sustainability initiatives being led by coffee farming communities themselves, allowing for an improved consideration of power dynamics in sustainability governance. Sustainability initiatives governed by local actors can improve sustainability outcomes by empowering local decision makers to assess direct risks and benefits of sustainable practices to the local environment, economy, and culture. [ABSTRACT FROM AUTHOR]

Specialty coffee is processed by performing high standards nationally (SNI) and internationally (SCAA). Good handling in the small coffee industry is essential to producing coffee raw materials as a refreshing drink. The aroma released from the best coffee beans gives an emotional flavor to the drinker - the aroma produced from the best coffee beans with different post-harvest methods. This study analyzed the physical quality of moisture content, coffee bean defects from dry processing post-harvest handling (natural and honey), and different roasting temperature differences to produce volatile compound profiles from three small-scale coffee industries. Six samples of raw materials from 3 small-scale coffee industries were selected by purposive sampling with the criteria that the processing farmer had performed SNI standards. Six coffee samples from the September harvest in 2022. Observations were made in the laboratory for analysis of moisture content and quality defects of coffee beans, then roasted by the industry and analyzed descriptively and multivariate analysis for volatile compounds. The moisture content of coffee beans from all coffee industries has met the requirements following SNI 01-2907-2008, that the moisture content is not more than 12.5 %. All coffee beans produced have 50 % potential as fine robusta coffee beans because they have no primary defects. Increasing the roasting temperature on all coffee beans increases volatile compounds. Coffee beans processed with honey produced more volatile compounds than the natural post-harvest method. The caffeine content in all post-harvest processing processes in the three industries has a difference in concentration due to differences in roasting temperature and time. The study that in the three-ground coffee small-scale industries processed by the natural post-harvest method, carbamic acid compounds were suspected to be from carbamate class insect pesticides (carbofuran) and the fungicide pyraclostrobin. Considering that pesticide residues harm human health, it is essential to implement measures to educate farmers to use organic fertilizers and ensure consumer safety. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Ilmu Hukum, Humaniora dan Politik (JIHHP) is the property of Dinasti Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The coffee industry in Indonesia, particularly in the Sumatran landscape, emerges as a vital contributor to the nation's economy, impacting regional growth. Nevertheless, this landscape faces ecological threats from rapid deforestation, resulting in a substantial loss of primary forest cover. This historical deforestation along with climate crisis presents challenges for coffee plantations. The study employs geospatial analysis to comprehensively outline challenges and opportunities for smallholder coffee farmers in Sumatra, particularly in the Arabica (Central Aceh) and Robusta (Tanggamus) landscapes. The study shows non-shade coffee plantations covered approximately 23,453 ha in Central Aceh and 43,991 ha in Tanggamus. Additionally, mixed agroforestry areas were prevalent, comprising about 132,569 ha in Tanggamus and 19,450 ha in Central Aceh. Tanggamus and Central Aceh have become favorable areas for Robusta coffee and Arabica coffee, respectively. One significant opportunity identified for coffee development in Central Aceh is that 86% of existing coffee farms already adhere to EUDR. Furthermore, 94% of existing coffee farms in Tanggamus meet EUDR standards, opening doors for more farmers to access the European market. [ABSTRACT FROM AUTHOR]

We study the process by which an organisation creates a historical narrative about itself as a strategy to legitimise the role it plays in a particular society. By using the concept of 'public good' as our analytical lens, we show that when the organisation creates a narrative that coincides with that of the nation-state, this poses enormous challenges to the organisation's efforts to control how and by whom this narrative is used. This is because anyone belonging to the nation-state can legitimately make use of that narrative. Therefore, the boundary conditions that permit other actors to use these historical narratives are delimited by those able to define who belongs to the nation-state and who does not. We illustrate our argument with the rhetorical strategies developed by Colombia's Coffee Growers Federation (FNCC) between 1927 and 2013. [ABSTRACT FROM AUTHOR]

How markets evolve is a perennial and important question in business. Building on a large qualitative data set on the coffee market comprising primary and secondary interviews, archival data, and fieldwork, the authors introduce a novel theoretical mechanism—practice expansion—to explain how ongoing institutional complexity fosters market evolution. To theorize practice expansion, the authors combine institutional logics with resource partitioning and introduce a two-by-two typology of firms evolving in markets: craft versus commercial and generalist versus specialist. The authors' analysis, grounded in this typology, identifies three mechanisms that explain practice expansion (elaboration, translation, and transformation). The authors then show how practice expansion contributes to market evolution by increasing product diversity, broadening skills and knowledge, and enriching the market meaning system. The novel theory introduced in this article contributes to extant work by theorizing market evolution as resulting from practice expansion and by broadening our understanding of the types of firms and their interactions important to that evolution. The novel theory also points to important strategy implications for how different types of firms can contribute to and benefit from the identified evolutionary patterns and ongoing institutional complexity. [ABSTRACT FROM AUTHOR]

Introduction: The genetic diversity of Robusta coffee (Coffea canephora), a cornerstone in the global coffee industry, remains not fully explored, leading to a significant gap in our understanding of its sensory intricacies. Our study evaluated the sensory quality potential of the Robusta cultivars from the INERA Coffee Collection in Yangambi (the Democratic Republic of the Congo), the local wild diversity, and their hybrids. Methods: We evaluated the sensory attributes of 70 genotypes representing the genetic structure of the coffee collection. Of those 70, 22 genotypes were evaluated for two consecutive years to assess the consistency of the sensory quality. Standard coffee cupping with the Fine Robusta Standards and Protocols was enhanced through sensory descriptors from the Coffee Taster's Flavor Wheel. Each genotype's sensory profile was constructed based on the Total cupping score and the frequency of reported sensory descriptors. The Total cupping score ranged from 75.75 to 84.75, with a substantial variation in sensory profiles, even within a genetic cluster. Results and discussion: Nutty/Cocoa was the most frequently reported descriptor class. The sensory profile ideotype exhibits a high frequency of Fruity, Sweet, and Sour/Fermented descriptors and a low frequency of Green/Vegetative, Other, and Roasted descriptors. Evidence suggests that the sensory profile of a genotype is consistent over two harvest years. Genotypes with promising and unique sensory profiles were discovered within the cultivars and the wild - cultivar hybrids. The genetic diversity of wild and cultivated Robusta in the Democratic Republic of the Congo could play an essential role in understanding and improving its sensory quality. [ABSTRACT FROM AUTHOR]

In the pursuit of advancing post-processing techniques for Arabica coffee, our research introduces a rotary dryer, known as a roto-aerated dryer, marking its first application in coffee drying and surpassing conventional methods. This study delves into the evaluation of heat and mass transfer dynamics between coffee and drying air within the innovative dryer. Characterization of raw materials precedes a series of drying experiments under varied conditions, forming the basis for a mathematical two-phase model elucidating the underlying dynamics of the drying process. Noteworthy is the significantly reduced material residence time (14.60–27.47 min) compared to conventional dryers. Drying rates (0.09–0.24 g water/100 g solid/min) surpass those achieved by other methods. Simulated results from the numerical solution of the two-phase model closely align with experiments (average error of 2.39% for moisture content and 0.89% for temperature). The effective preservation of material quality, particularly acidity, underscores the valuable insights offered for optimizing drying processes, holding substantial potential for advancing the specialty coffee industry. [ABSTRACT FROM AUTHOR]

Coffee, a globally cherished beverage, has diverse nutritional and health benefits. However, the composition of the beverage varies with each cup, influenced by factors such as bean type and the addition of ingredients. Acrylamides, known to be carcinogenic and genotoxic, are found in processed coffee beans, causing concern over its consumption. This study determined the levels of acrylamides found in the commonly sold coffee brands in Kenyan markets, alongside other quality characteristics. The study was conducted in Nairobi and Kiambu Counties, where different samples of local and imported coffee brands were purposefully obtained from each sub-county. The physicochemical characterization of coffee samples including moisture content, total ash, acid insoluble ash, water-soluble ash, alkalinity of soluble ash, water-soluble matter, petroleum ether extract, and the concentration of acrylamide, Fe, Zn, P, Ca, Mg, K, Na, and caffeine were analysed at the Department of Food Science and Technology, University of Nairobi. Obtained data was analysed using statistical software R. The results showed significant differences in acrylamide concentration (F (11, 156) = 4.86, p < 0.001), calcium content (F (11, 156) = 2.74, p = 0.003), magnesium content (F (11, 156) = 2.52, p = 0.006), and caffeine concentration (F (11, 156) = 4.47, p < 0.001) among the different coffee brands. However, no significant differences were observed for the other characteristics (p > 0.05). The means of moisture content was 5.8%, total ash 5.8%, acid insoluble ash 0.4%, water soluble ash 79.5%, alkalinity of soluble ash 3.4mg/L, water soluble matter 47.9%, petroleum ether extract 13.8%, and acrylamide concentration 0.071 µg/100g. The mean of Fe was 7.822, Zn 6.954, P 40.669, Ca 65.596, Mg 117.588, K 222.956, Na 4.663, and Caffeine content was 0.0832, all in mg/100g. Differences especially in the level of acrylamide across the brands is a major concern. The study highlights the need for quality control measures in the coffee industry to ensure consistent quality and safety for consumers. This can go a long way in empowering individuals with insights into their coffee's nutritional worth and potential effects on their wellbeing, safeguarding its quality and health benefits. [ABSTRACT FROM AUTHOR]

Coffee is not merely a refreshing beverage but also invigorates people, provides relaxation, contributes to human health, and fosters closer social connections. Coffee is one of the most widely consumed beverages worldwide and the most traded commercial commodity. Moreover, the rapid development of the Vietnamese coffee industry caused some concerns due to its insufficient performance and the fierce competition within the industry. It is significant to establish an efficient supply network; notwithstanding, supplier selection has always been a challenge for companies. Therefore, this paper employs a hybrid model to determine the supplier selection criteria, a vital factor for a manufacturer under practical operating conditions. Firstly, a combined model of Grey forecasting and the Grey Fourier series is applied to forecast future rainfall and temperature data for six consecutive years. Secondly, based on the criteria, strategies, and buyer requirements, the single-objective linear programming model helps identify the outperformed suppliers. The results found that prices and location change are determinants of supplier selection, and supplier shortage is an enormous barrier for the industry. In this study, these price forecasts allow supply chain management to make informed decisions about inventory levels, transportation routes, and resource allocation to ensure smooth operation and optimize coffee supply chain management. [ABSTRACT FROM AUTHOR]

Simple Summary: Coffee pulp is a byproduct of the coffee industry and represents an environmental problem; therefore, alternatives are being sought regarding its use in other industries, such as for animal feed. The study evaluated the feasibility of replacing part of the wheat bran provided in broiler chickens' diets during the finishing stage with extruded coffee pulp meal. The results indicated that coffee pulp can replace up to 25% of wheat bran in chicken feed in that phase of production, which could offer a viable alternative, in addition to contributing to a more sustainable and environmentally friendly production process. Coffee pulp is a by-product of the coffee industry. Due to conventional management techniques, it represents a severe environmental problem due to its negative impact on the soil (anaerobic fermentation and pH changes), water sources (the infiltration of pollutants into streams, acidification of water sources, and modification of microorganisms), and biodiversity (soil microbiology, fish, crustaceans, and other vertebrates). Therefore, it is essential to develop protocols for the treatment of this waste so that it can be used again in other productive activities under the circular economy approach. This means that all the waste from a production process can be reused, can generate value for the benefit of the producer, and, in turn, mitigate the environmental impact. The objective of this study was to evaluate the replacement of 5 levels of wheat bran (WB) with extruded coffee pulp flour (ECPF) as an alternative to a conventional fiber source in broiler finisher diets. A total of 300 Cobb 500 chickens in the finishing phase were assessed in the study, grouped in 5 treatments: T1, a conventional diet or control treatment (100% WB and 0% ECPF), T2 (75% WB and 25% ECPF), T3 (50% WB and 50% ECPF), T4 (25% WB and 75% ECPF), and T5 (0% WB and 100% ECPF). Feed intake, weight gain, feed conversion ratio (FCR), and intestinal morphometry (villus length: VL, villus width: VW, crypt depth: CD, villus height/crypt depth ratio: V/C, and villus surface area: VSA) were evaluated at the level of the duodenum, jejunum, and ileum. Feed intake decreased correspondingly as the ECPF in the diet was increased, with statistical differences (p < 0.01) between their averages; the most significant weight gain (834.61 g) was evidenced with the T2 treatment, this being statistically different (p < 0.01) from T4 and T5; similarly, the best FCR (1.58) was evidenced with the T2 treatment, followed by the control treatment T1 (with 1.64); however, they were not statistically different (p > 0.05). All treatment results were similar to the VL control samples in the three intestinal portions, except for the T5 in the jejunum, which showed statistical differences from the control. In VW, the treatment results were similar to the control samples of the jejunum and ileum; however, in the duodenum, the T5 results showed the highest value (172.18 μm), being statistically different (p < 0.05) from the other treatments being evaluated. For CD, it was only in the duodenum that the T2 and T3 treatments were similar to the control. Likewise, for V/C in the duodenum, only the T2 results were similar to the control. There was no significant difference in the VSA among the different treatment groups. T2 showed better production parameters without altering the intestinal villi. In conclusion, ECPF is a potential input for use to replace up to 25% of WB in the feed of broilers in the finishing phase. [ABSTRACT FROM AUTHOR]

Coffee berry disease (CBD), anthracnose of green berries of Arabica coffee, chronicles 100 years in 2022. The disease was detected for the first time in Kenya in 1922, and its causal pathogen was designated Colletotrichum coffeanum Noack (renamed C. kahawae). CBD has been causing substantial yield losses (ca. 80%) in susceptible varieties, and there has not been a coffee disease with a remarkable economic impact as CBD resulting in a sharp decline in total Arabica exports from Africa. During the past 100 years, a considerable amount of scientific knowledge on the biology, epidemiology, and management of coffee berry disease has been documented. The use of resistant varieties is the most empirical and effective CBD management practices in East Africa. The disease is still of great concern to Arabica producers and exporters around the world. There are unresolved issues that require the due attention of scientists and coffee communities. The nomenclature and taxonomic position of the fungus (C. coffeanum, C. kahawae, C. kahawae subsp. kahawae, and C. kahawae subsp. cigarro) confuse pathologists in identifying the actual cause of anthracnose in coffee berries and other hosts. The host resistance is consistently long-lasting. However, the nature of resistance and its inheritance mechanisms remained a major point of debate (oligogenic vs. polygenic), implicating that genetics of CBD resistance needs further in-depth analysis. This comprehensive review examines published information during the past 100 years that shows success stories; pinpoint contrasting research gaps that motivate scientists and sensitize coffee industries to the impact of coffee berry disease in Africa and beyond. [ABSTRACT FROM AUTHOR]

Copyright of Revista de Economia e Sociologia Rural is the property of Sociedade Brasileira de Economia e Sociologia Rural and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Historia Agraria is the property of Historia Agraria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Coffee silverskin is a byproduct of the coffee industry, appearing in large quantities during the roasting step. In this work, a sober and simple water process is proposed, using extractions cycles, to produce valuable products including (a) an extract rich in caffeine, (b) possibly pure caffeine, and (c) insoluble fibers. The hypothetical number of necessary cycles was calculated and compared to the number of cycles used experimentally. Two types of cycles, with and without water compensation, were compared for their water consumption and the amount of caffeine extracted. The use of cycles, with the resulting product from a previous extraction as a solvent for fresh biomass, drove a significant rise in the content of caffeine determined by a UV–visible detector with a spectrophotometer and ultra-performance liquid chromatography (UPLC). After 11 extraction cycles with water compensation, we obtained an extract 4.5 times more concentrated in caffeine (4.25 mg/mL) than after a single extraction (1.03 mg/mL). [ABSTRACT FROM AUTHOR]

The International Coffee Convention 2023 comprehensively addressed the contemporary challenges and advancements in the coffee industry, emphasizing sustainability, health, and innovation. This convention gathered experts and stakeholders to explore diverse aspects of coffee, ranging from the potential of underutilized species like Coffea liberica in terms of climate resilience to the innovative use of coffee by-products. The convention featured presentations and discussions, employing both empirical research and analytical reviews to explore various topics, including the health benefits of coffee, the advancements in traceability and authentication methods, and the impact of global regulatory changes on coffee production and trade. The key findings highlighted the importance of biodiversity in coffee production as a response to climate change, the significant health benefits and sustainability potential of coffee by-products, and the evolving landscape of coffee consumption patterns driven by technological innovations. The convention also stressed the need for alignment in global coffee trade regulations, particularly concerning deforestation and traceability. The 2023 convention underscored the complexity and interconnectivity of the coffee industry's challenges and opportunities. It concluded with a forward-looking perspective, emphasizing the need for continued research, sustainable practices, and collaborative efforts to shape the future of the coffee industry. The community is looking forward to furthering these discussions at the next International Coffee Convention in 2024. [ABSTRACT FROM AUTHOR]

The entrepreneurial process of young exporters in the coffee industry in Indonesia lacks investigation. This study examines how a young company in the coffee industry is able to enter international markets early and rapidly since its inception called a born global company. Effectuation theory was employed to understand how entrepreneurs in the coffee industry made decisions and behaved in pursuing international opportunities. Data was collected through an exploratory case study of a born global firm in the coffee industry in Aceh, Sumatra, Indonesia by doing a semi-structured interview with the CEO of a co-operative. The study's findings revealed that a born global company applied the effectuation logic both in the new venture creation and in the early stage of the internationalisation process. According to the effectuation theory, the entrepreneur's network of domestic partners and prior experience allowed the business to quickly join the international market. The results showed that serendipity discovery was a key factor that enabled early internationalisation to occur. Moreover, serendipity discovery played a role as a base of a cognitive source of opportunity discovery and entrepreneurial acquisition of knowledge of international opportunities. [ABSTRACT FROM AUTHOR]

The intricate framework of attributes that define coffee quality, from varietals to processing methods, presents a comprehensive array of sensory experiences that influence consumption patterns. This research delves into the complex relationship between the characteristics of coffee beans, specifically varietal distinctions, applied processing methodologies, and the resulting sensory attributes, across both Arabica and Robusta species. Utilizing comprehensive linear mixed model analyses, this study examines the sensory intricacies, with a notable emphasis on flavor, aroma, and acidity, and their correlation with different countries of origin. Drawing from a diverse dataset that encompasses various global regions, our findings underscore the pivotal role of regional nuances in shaping the sensory evaluation of coffee. While Arabica beans exhibited certain distinct sensory attributes anchored to specific processing methods and regions, Robusta beans presented variations that were more nuanced. The results align with the existing literature, emphasizing the integral role of regional influences in coffee evaluations. This study reveals that specific Arabica varieties, such as Bourbon and Pacamara, enhance flavor when processed using the 'Natural/Dry' method. Meanwhile, certain Robusta beans processed with one of the methods showcased improved flavor scores. These insights provide the coffee industry with targeted strategies, reshaping cultivation and processing to meet discerning consumer preferences. [ABSTRACT FROM AUTHOR]

Copyright of Iraqi Journal of Chemical & Petroleum Engineering is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present research, the local and global dynamic advertising and competitive pricing are considered in the form of an integrated differential game model in the dual-channel supply chain of a coffee processing company. Furthermore, integrated mathematical analyses are presented to examine the equilibrium paths of the game. One of the main novelties of this study is to consider the state variable as the amount of credibility that is given to the customer by the global advertising of the manufacturer. According to the results, the equilibrium price of online sales is higher than the retail price. Furthermore, the advertisement volume of the manufacturer in the online channel is more than the local advertisement volume of the retailer, and the advertisement volume of the retailer is more than the global advertisement volume of the manufacturer. In this case, the profit of the manufacturer in the online channel is always more than the profit of the retailer in the traditional retail channel. Therefore, activities of the direct online channel can lead to an increase in profits, however, the conflict of channels could reduce the demands through the traditional retail channel. The sensitivity of equilibrium levels of optimal variables are also analyzed. [ABSTRACT FROM AUTHOR]

Ethiopia's primary export, coffee, has been instrumental in its economic growth. A blockchain multinational company named Cardano advocated for the adoption of their technology in Ethiopia. However, instead of fostering development, the push for blockchain by developed nations perpetuates structural imperialism. This stems from disparities in economic distribution and ICT knowledge. This study examines Cardano's influence on Ethiopia's coffee sector in 2018, revealing a dynamic where developed countries exert influence over developing ones. Cardano's technological prowess positions it at the center, impacting Ethiopia as a peripheral player in blockchain adoption for coffee trade enhancement. Despite Ethiopia's coffee exports tripling in value, the collaboration also benefits Cardano, leading to unequal labor division and economic gains. Furthermore, Cardano's initiatives spawn additional blockchain applications, extending its influence across various sectors. [ABSTRACT FROM AUTHOR]

The Nagoya Protocol on Access and Benefit-sharing (ABS) of the Convention on Biological Diversity (CBD) is a fundamental international agreement that plays a crucial role in the protection and equitable utilization of plant genetic resources. While this agreement is essential for conservation and sustainable use, it presents specific challenges to coffee research and industry. One major issue is the requirement to obtain prior informed consent (PIC) from the source country or community, which can be a complex and time-consuming process, especially in regions with limited governance capacity. Additionally, the mandates of this agreement necessitate benefit-sharing with the source community, a requirement that poses implementation challenges, particularly for small businesses or individual researchers. Despite these challenges, the importance of the Nagoya Protocol in the coffee sector cannot be overstated. It contributes significantly to the conservation of coffee genetic resources and the sustainable utilization of these resources, ensuring fair distribution of benefits. To address the complexities presented by this international framework, coffee researchers and industry need to engage proactively with source countries and communities. This includes developing clear and equitable benefit-sharing and implementing strategies for compliance. This article explores the impact of the Nagoya Protocol on the coffee industry, particularly emphasizing the need for balancing scientific investigation with the ethical considerations of resource sharing. It also discusses practical strategies for navigating the complexities of this agreement, including research focused on authenticity control and the challenges in conducting large-scale coffee studies. The conclusion underscores the potential for international collaboration, particularly through platforms like the International Coffee Organization (ICO), to harmonize research activities with the ethical imperatives of the Nagoya Protocol. [ABSTRACT FROM AUTHOR]

Production scheduling is one of the most important tasks in manufacturing systems since it allows the allocation of jobs with a certain number of available resources. In the production and service industries, meeting the established commitments with the different customers and production deadlines can lead to higher levels of satisfaction and market competitive advantages. On the other hand, one of the main industries worldwide is the coffee industry. Indeed, coffee is the second most traded commodity in the world. Therefore, this research addresses the optimization of the total tardiness in the scheduling of jobs in parallel machines for a case study in a coffee roaster. This is an NP-hard problem where each job requires the roasting process and, in addition, has an associated delivery time. Each job's processing time depends on the machine that is designated and not all machines can run all jobs. We present the mathematical model to describe the problem using mixed integer linear programming and then it is implemented in Python. Additionally, a mate heuristic model based on the ATC heuristic is proposed in order to reduce the computation time and to reach solutions close to the optimum. This model was evaluated with one thousand instances of real data from the roasting process. The Gurobi optimizer was used to solve the problem. The exact method shows high computational times, so we proposed to first perform the sequencing of jobs and then assign them to the machines by means of a simplified mathematical model. By using the proposed mate heuristic model, an average reduction of 53.98% of the execution time is achieved and with respect to the solution delay, this model achieves a median of 0.0% with respect to the optimum. [ABSTRACT FROM AUTHOR]

Objective: The objective of this research was to determine the bonding profile of a sample of coffee harvesters in the municipality of Circasia, Quindío. Methodology: The design was based on a quantitative approach, descriptive in nature, and exploratory in scope. Fifty coffee harvesters were interviewed through non-probabilistic purposive sampling. The information was collected using The Tennessee Self-Concept Scale, Social Well-Being Scale, Rootedness to Place Scale, and Perceived Social Support Scale. Results: It was found that harvesters show low percentiles in social contribution and cultural rootedness. Likewise, some associations between variables were found, among which the association between the perception of familial relationships and social acceptance (X² = 10.409; P = 0.03), and also between relationships with coworkers and cultural rootedness (X² = 12.041; P = 0.00). The study variables were correlated; most correlations are reported between the dimensions of perceived social support and self-concept. Conclusions: It is concluded that the Bonding profile corresponding to the indicated sample is constituted on the basis of the perception of social and familial support, and that these are related to the capacity for rootedness and self-concept. [ABSTRACT FROM AUTHOR]

This article traces the coffee bean trade from its spread in central Arabia, focusing particularly on two groups of merchants in al-Qasim. The first group includes those who migrated and settled in countries of the Arabian Gulf, Iraq, India, or elsewhere and engaged in the trade in food, including in coffee. They amassed wealth and established large trading networks in the Hijaz, the Gulf coasts, Iraq, and India. The second group comprises traders who traveled from al-Qasim to the ports of the Arabian Gulf to purchase foodstuffs and export them to al-Qasim and other regions of central Arabia. The article emphasizes the strong relationships among these traders, how they were linked by the coffee trade, and how this trade also symbolized the connection between Najd and the wider world, contributing to its integration into the global economy. [ABSTRACT FROM AUTHOR]

Coffee is more than flavor. Though many articles focus on assessing coffee's flavor, the coffee characteristics for the acidity, mouthfeel, and aftertaste form part of the industry‐standard assessment. The existing coffee flavor wheels provide commonly used terms for the assessment. However, there is limited discussion about the coffee acidity, mouthfeel, and aftertaste character. In this study, the terms used for describing coffee acidity, mouthfeel, and aftertaste were collated from published literature, coffee sensory panels, and internet material. A total of 679 unique sensory terms were identified for acidity, mouthfeel, and aftertaste and correlated into word maps. Based on word relationships and usage, the number of terms was reduced to a total of 95 for acidity, mouthfeel, aftertaste, and an overall grouping for shared terms. The reduced terms were arranged onto a coffee character wheel organized from broad to specific. The created character wheel provides a concise list of terms for coffee cuppers to assess acidity, mouthfeel, and aftertaste. Practical Applications: The coffee character wheel compliments the currently published coffee flavor wheels to provide explicit descriptors commonly used in the coffee industry. In addition to flavor, acidity, mouthfeel, and aftertaste are also used to assess coffee quality. Many sensory terms have been used to describe these attributes, but these used terms have not been summarized or discussed. Analysis of the used terms can assist in creating a common language surrounding the coffee character. The broad to specific terms on this coffee character wheel can help coffee cuppers to describe coffee acidity, mouthfeel, and aftertaste. [ABSTRACT FROM AUTHOR]

In order to verify if the use of defective black, green, and sour (BGS) beans in preparation of Arabica coffee beverages influences their sensory acceptance, and to know the concentration at which the changes caused by these defects start to be perceived, the hedonic thresholds (HTs) and the detection threshold (DT), respectively, were studied. To sensory describe Arabica coffee beverages prepared from healthy beans added with BGS, Check‐All‐That‐Apply methodology was applied. The addition of BGS did not negatively influence the acceptance of the beverages (p >.05) and HT could not be estimated. DT showed that consumers can detect sensory changes in beverages added from 10.25% BGS, but it does not influence their acceptance. We observed a predominance of terms related to weak and unappreciative in beverages added with lower concentration of BGS and terms related to common and appreciable for beverages added with intermediate and relatively high BGS concentration. Practical Applications: In Brazil, coffee is the most appreciated beverage by the majority of the population. However, its price increased in the domestic market, and the purchasing power of the population decreased, what makes it difficult to consume superior quality coffees, such as Arabica healthy beans. Brazilian laws neither prohibit the use of BGS beans, nor limit their use. In this study, although it was able to detect differences between beverages prepared with concentrations of BGS in healthy beans and to trace a sensory profile of them, we could not estimate the HTs for the concentration of BGS in healthy beans. There was no difference on the acceptance of the beverage with 100% healthy beans and those with BGS. Therefore, the consumption of coffee is related to habits and to individual sensory quality, which aids the industry to offer coffee that can be accepted and with reduced cost to Brazilian consumer. [ABSTRACT FROM AUTHOR]

The Jamaican specialty coffee industry operates in an ecologically sensitive landscape that is institutionally, politically and socio‐economically complex. Birthed under colonial rule, the industry has undergone a confluence of events that have shaped its contemporary organisation and exacerbated deeply rooted institutional and structural conditions. Through the lens of environmental justice, the paper sheds light on the plural claims to justice under changing climatic conditions and reveals the politics of adaptation within the context of market capitalism. Using stakeholder interviews, the paper captures the articulations and manifestations of injustice by exploring the local perceptions of procedural justice and justice as recognition. Through an examination of power and politics, the paper begins by contextualising the pre‐existing conditions that shape the disabling environment in which smallholders operate. This includes the neoliberal restructuring of the industry, smallholders' access to low farm gate prices, expensive farm inputs, low‐value chain participation, and limited support services. As these conditions are exacerbated by climate change impacts, the paper then discusses the disparity in justice claims between farmers and industry stakeholders surrounding the deployment of suitable climate change adaptation response. This is an area of contestation, as even though smallholders face multiple stressors, industry leaders have continued to operate the island's major coffee‐producing spaces as areas where profits can be mined and privileges reinforced. Effectively, the smallholder livelihoods embedded within Jamaica's coffee‐producing landscapes have been subjected to asymmetrical structures of power which legitimise whose voices are heard and which adaptation pathway takes precedence, thus generating injustices, nurturing vulnerabilities and stifling agency. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) are the main toxic components of ambient air particulate matter (PM), causing oxidative damage to the skin and ultimately resulting in skin aging. This study was conducted to determine the anti-oxidant, anti-aging properties and protective effects of the extracts of coffee cherry pulp (Coffea arabica L.), which is a by-product of the coffee industry, against the oxidative damage induced by PAH exposure in human epidermal keratinocytes (HaCaT). Three different techniques were used to extract the coffee cherry pulp: maceration, Soxhlet and ultrasonication to obtain CCM, CCS and CCU extract, respectively, which were then compared to investigate the total phenolic content (TPC) and total flavonoid content (TFC). The chemical compositions were identified and quantified using high-performance liquid chromatography (HPLC). The results demonstrated that Soxhlet could extract the highest content of chlorogenic acid, caffeine and theophylline. CCS showed the significantly highest TPC (324.6 ± 1.2 mg GAE/g extract), TFC (296.8 ± 1.2 mg QE/g extract), anti-radical activity against DPPH free radicals (98.2 ± 0.8 µM Trolox/g extract) and lipid peroxidation inhibition (136.6 ± 6.2 µM Trolox/g extract). CCS also showed the strongest anti-aging effects based on collagenase, elastase, hyaluronidase and tyrosinase inhibitory enzymes. In addition, CCS can protect human keratinocyte cells from PAH toxicity by increasing the cellular anti-oxidant capacity. This study suggests that CCS has the potential to be used as a cosmetic material that helps alleviate skin damage caused by air pollution. [ABSTRACT FROM AUTHOR]