► Yields did not differ between mono-crops and intercrops for both coffee types. ► Intercrops had higher banana yields than mono-crops in Arabica growing region. ► Intercrops had lower banana yields ...than mono-crops in Robusta growing region. ► Intercropping is agronomically and economically more beneficial than, mono-cropping.
Coffee and banana are major cash and food crops, respectively, for many smallholders in the East African highlands. Uganda is the largest banana producer and 2nd largest coffee producer in Africa. Both crops are predominantly grown as monocultures. However, coffee–banana intercropping is common in densely populated areas. This study assessed the profitability of intercropped coffee–banana systems compared to mono-cropped systems in regions growing Arabica (Mt. Elgon) and Robusta (south and west) coffee in Uganda. The study was carried out in 152 plots in 2006/2007. Data were collected through structured farmer interviews, field measurements and observations. Coffee yields did not differ significantly (
P
⩽
0.05) between mono-crops and intercrops. Arabica coffee yields were 1.23 and 1.18
t
ha
−1
year
−1 of green beans in mono-cropped and intercropped plots, respectively. Robusta yields averaged 1.25 and 1.09
t
ha
−1
year
−1 of green beans in mono-crops and intercrops, respectively. Banana yields were significantly higher (
P
⩽
0.05) in intercrops (20.19
t
ha
−1
year
−1) compared with mono-crops (14.82
t
ha
−1
year
−1) in Arabica growing region. In Robusta growing region, banana yields were significantly lower (
P
⩽
0.05) in intercrops (8.89
t
ha
−1
year
−1) compared with mono-crops (15.04
t
ha
−1
year
−1). Marginal rate of returns of adding banana to mono-cropped coffee was 911% and 200% in Arabica and Robusta growing regions, respectively. Fluctuations in coffee prices are not likely to affect the acceptability of intercrops when compared with coffee mono-crops in both regions, but an increase in wage rates by 100% can make intercropping unacceptable in Robusta growing region. This study showed that coffee–banana intercropping is much more beneficial than banana or coffee mono-cropping and that agricultural intensification of food and cash crops in African smallholder systems should not solely depend on the mono-crop pathway.
Brewing justice Jaffee, Daniel
2014., 20140912, 2014, 2014-09-12
eBook
Fair trade is a fast-growing alternative market intended to bring better prices and greater social justice to small farmers around the world. But what does a fair-trade label signify? This vivid ...study of coffee farmers in Mexico offers the first thorough investigation of the social, economic, and environmental benefits of fair trade. Based on extensive research in Zapotec indigenous communities in Oaxaca, Brewing Justice follows the members of the cooperative Michiza, whose organic coffee is sold on the international fair-trade market, and compares them to conventional farming families in the same region. The book carries readers into the lives of coffee-producer households and communities, offering a nuanced analysis of fair trade's effects on everyday life and the limits of its impact. Brewing Justice paints a clear picture of the dynamics of the fair-trade market and its relationship to the global economy. Drawing on interviews with dozens of fair-trade leaders, the book also explores the movement's fraught politics, especially the challenges posed by rapid growth and the increased role of transnational corporations. It concludes with recommendations to strengthen and protect the integrity of fair trade. This updated edition includes a substantial new chapter that assesses recent developments in both coffee-growing communities and movement politics, offering a guide to navigating the shifting landscape of fair-trade consumption.
December Online Cover
: Coffee taster's flavor wheel, created using the Sensory Lexicon developed byWorld Coffee Research, from “Using Single Free Sorting and Multivariate Exploratory Methods to ...Design a New Coffee Taster's Flavor Wheel” by Molly Spencer, Emma Sage, Martin Velez, and Jean‐Xavier Guinard. p. S2997.
What induced the British to adopt foreign coffee-drinking customs in the seventeenth century? Why did an entirely new social institution, the coffeehouse, emerge as the primary place for consumption ...of this new drink? In this lively book, Brian Cowan locates the answers to these questions in the particularly British combination of curiosity, commerce, and civil society. Cowan provides the definitive account of the origins of coffee drinking and coffeehouse society, and in so doing he reshapes our understanding of the commercial and consumer revolutions in Britain during the long Stuart century.
Britain's virtuosi, gentlemanly patrons of the arts and sciences, were profoundly interested in things strange and exotic. Cowan explores how such virtuosi spurred initial consumer interest in coffee and invented the social template for the first coffeehouses. As the coffeehouse evolved, rising to take a central role in British commercial and civil society, the virtuosi were also transformed by their own invention.
The coffee plant
spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are ...currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.
Abstract
This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In ...addition, the distribution of local Turkish coffee kinds determined according to cities and regions was determined. Document analysis was applied to determine the features of local Turkish coffee kinds. In the document analysis, local Turkish coffee kinds are divided into three basic categories according to the codes of “coffee content,” “serving style,” “cooking method,” and “difference from traditional Turkish coffee.” Turkish coffee in the first category is prepared without using coffee powder, and local Turkish coffee kinds in the second category differ from traditional Turkish coffee with their features such as the coffee beans are roasted and ground, the presentation of the coffee, the degree of cooking, and the cooking method of the coffee. Different products (local products) are mixed into the coffees in the last local Turkish coffee category. Additionally, local Turkish coffees specific to cities were collected under the “city/region authenticity” code. Black Cumin Coffee, Mırra Coffee, Menengic Coffee, Kenger Coffee, Turkish coffee cooked in a cup, and Dibek Coffee are common local Turkish coffee kinds in some cities and regions.
Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso). Analytical studies on the ...substances responsible for the pleasant aroma of roasted coffee have been carried out for more than 100 years. Brew coffee and espresso coffee (EC) have a different and peculiar aroma profile, demonstrating the importance of the brewing process on the final product sensorial quality. Concerning bioactive compounds, the extraction mechanism plays a crucial role. The differences in the composition of coffee brew in chlorogenic acids and caffeine content is the result of the different procedures of coffee preparation. The aim of the present review is to detail how the brewing process affects coffee aroma and composition.
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Coffee fermentation process influences the final coffee composition and the sensory aspects which define the quality of the beverage. In this study, coffee fruits underwent ...spontaneous self-induced anaerobic fermentation using samples with two percentages of immature fruits in submerged and solid-state processing. The effects on the physicochemical composition and sensory quality of coffees were evaluated.
The two percentages of immature fruits corresponded to 11.0 and 0.3% of unripe fruits. The percentage of immature fruits significantly altered the initial content of sugars (sucrose, glucose, and fructose), ash, and titratable acidity. The water addition during the fermentative process did not significantly influence final moisture, proteins, citric acid, and propionic acid concentrations. Compared to the solid-state, the submerged process gave rise to coffees with lower concentrations of ethanol, glycerol, ash, lipids, succinic, and acetic acids. Coffee fermented with 0.3% of immature fruits showed higher lactic acid production in submerged fermentation (67.44 mg/g), and higher concentrations of ethanol (42.84 mg/g) and glycerol (1.68 mg/g) in solid-state fermentation. All coffees produced were classified as specialty coffees with a score above 84 points. However, the submerged fermented coffee with 11% immature fruit stood out with notes of caramel, brown sugar, honey, orange, lemon, floral, nut, yellow and red fruits.
This study confirmed that spontaneous fermentation can be used to produce specialty coffees. Differentiation in sensory attributes can be achieved through the addition of water and varying the percentage of green fruits during the fermentation process. Up to 11% of immature fruits did not compromise coffee quality.
How to cite: Ferreira LJC, Casé IN, Bertarini PLL, et al. Impact of immature coffee fruits and water addition during spontaneous fermentation process: Chemical composition and sensory profile. Electron J Biotechnol 2024;69. https://doi.org/10.1016/j.ejbt.2024.04.001.
Studies have documented biodiversity losses due to intensification of coffee management (reduction in canopy richness and complexity). Nevertheless, questions remain regarding relative sensitivity of ...different taxa, habitat specialists, and functional groups, and whether implications for biodiversity conservation vary across regions. We quantitatively reviewed data from ant, bird, and tree biodiversity studies in coffee agroecosystems to address the following questions: Does species richness decline with intensification or with individual vegetation characteristics? Are there significant losses of species richness in coffee-management systems compared with forests? Is species loss greater for forest species or for particular functional groups? and Are ants or birds more strongly affected by intensification? Across studies, ant and bird richness declined with management intensification and with changes in vegetation. Species richness of all ants and birds and of forest ant and bird species was lower in most coffee agroecosystems than in forests, but rustic coffee (grown under native forest canopies) had equal or greater ant and bird richness than nearby forests. Sun coffee (grown without canopy trees) sustained the highest species losses, and species loss of forest ant, bird, and tree species increased with management intensity. Losses of ant and bird species were similar, although losses of forest ants were more drastic in rustic coffee. Richness of migratory birds and of birds that forage across vegetation strata was less affected by intensification than richness of resident, canopy, and understory bird species. Rustic farms protected more species than other coffee systems, and loss of species depended greatly on habitat specialization and functional traits. We recommend that forest be protected, rustic coffee be promoted, and intensive coffee farms be restored by augmenting native tree density and richness and allowing growth of epiphytes. We also recommend that future research focus on potential trade-offs between biodiversity conservation and farmer livelihoods stemming from coffee production.
Headspace-solid-phase microextraction technique (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to characterize the aroma ...compounds of coffee brews from commercial conventional and torrefacto roasted coffee prepared by filter coffeemaker and espresso machine. A total of 47 volatile compounds were identified and quantified. Principal component analysis (PCA) was applied to differentiate coffee brew samples by volatile compounds. Conventional and torrefacto roasted coffee brews were separated successfully by principal component 1 (68.5% of variance), and filter and espresso ones were separated by principal component 2 (19.5% of variance). By GC olfactometry, a total of 34 aroma compounds have been perceived at least in half of the coffee extracts and among them 28 were identified, among which octanal was identified for the first time as a contributor to coffee brew aroma.
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