Research on Coffee

Coffee’s origin was in Ethiopia. Coffee’s use then spread from Ethiopia up through Egypt and Yemen. From its introduction to Yemen, coffee soon spread throughout the Arab world.

It was not until 1670 that coffee was first introduced to India as pure coffee. From its smuggling into India, coffee then made the leap to Italy before spreading into Europe, Indonesia and the Americas. It was Italy that truly played the biggest role in bringing coffee to Europe and the Americas. Prior to arriving in Italy, coffee was looked upon as a drink of the Muslim community because of the role that it played in religious rituals. However, once coffee came to Italy, Pope Clement VIII declared the drink to be an acceptable drink for Christians. Upon this declaration, coffee became more widespread than ever.

This paper particularly aims to investigate the attributes of Turkish coffee that effected consumers’ coffee drinking experience; a previously neglected area of research. Another main purpose of this paper is to examine consumers’ satisfaction level with their Turkish coffee drinking experience taken away from home. A quantitative approach was employed and 528 people were surveyed through the use of a structured questionnaire. Accordingly, descriptive analysis to profile respondents, exploratory factor analysis to test the validity of the construct, comparative and regression analysis to detect the relationship between variables were carried out. This study found that Turkish consumers are not satisfied with their Turkish coffee drinking experience away from home. It was also revealed that ‘presentation’ attribute of Turkish coffee was of a critical importance effecting consumers’ satisfaction, while ‘product’ attributes (fresh coffee ground, good aroma, etc.) were found to have the lowest effect. Analysis also suggested females appear to be more sensitive to the presentation of Turkish coffee than males. This paper provides an introductory analysis for managers to benefit. It is crucial for café managers to understand their customers’ preferences to attract more customers and increase their satisfaction level through the results of this study. This is a noteworthy paper since it evaluates Turkish coffee drinking experience through a marketing perspective in contrast with the traditional, social and cultural context of ample previous researches.

Coffee has been my latest subject of interest. People claimed that coffee helped them to shed extra weight from their body that ignited my curiosity. I researched on the subject and learned that a few of them got rid of the extra body fat from its consumption.

I trust the title is self-explanatory, although there will be some works that may not, strictly speaking, fall within its terms. And by "culture" here we mean in particular and more often than not, "sociability." As with most of my other compilations, two constraints rule: books, in English (keeping in mind, as Gavin Fridell informs us, that 'many important works have been written in other languages, in particular Spanish').

This systematic scoping review presents evidence from 52 primary research articles for the beneficial, and sustainable, use of coffee in personal care products. The identification and evaluation of natural ingredients that harbor bioactive compounds capable of supporting healthy personal care and protecting and improving the appearance and condition of skin and hair is topical. Demand for natural and sustainable ingredients in beauty and personal care products is driving growth in a market valued at over $500 billion. Coffee, as one of the world's favorite beverages, is widely studied for its internal benefits. External benefits, however, are less known. Here the potential of coffee and its by-products as ingredients in cosmetic and personal care formulations is explored. Diverse applications of a range of bioactive compounds from the coffee bean, leaves, and by-products, are revealed. Research is evaluated in light of economic and environmental issues facing the coffee industry. Many of the 25 million smallholder coffee farmers live in poverty and new markets may assist their economic health. Coffee by-products are another industry-wide problem, accounting for 8 million tons of residual waste per year. Yet these by-products can be a rich source of compounds. Our discussion highlights phenolic compounds, triacylglycerols, and caffeine for cosmetic product use. The use of coffee in personal care products can benefit consumers and industry players by providing natural, non-toxic ingredients and economic alternatives and environmental solutions to support sustainability within the coffee production chain. Database searches identified 772 articles. Of those included (k = 52), a minority (k = 10; N = 309) related to clinical trials and participant studies. Applications were classified, using the PERSOnal Care products and ingredients classification (PERSOC). Sustainability potential was evaluated with the Coffea Products Sustainability (COPS) model. Overall objectives of the systematic scoping review were to: (1) scope the literature to highlight evidence for the use of coffee constituents in externally applied personal care products, and (2) critically evaluate findings in view of sustainability concerns.

Kahve, modern dünyanın en tercih edilen sıcak içeceklerinden biridir. Bünyesinde barındırdığı kafeinin insan vücudunda meydana getirdiği reaksiyonun dikkati arttırması ve uyanıklık hissiyatı sağlaması, keşfedildiği ilk günden bu yana entelektüel camianın ilgisinden kaçmamıştır. Geçmişi çok eskiye dayandığından, günümüz insanı, kahve fincanından aldığı her yudumda, büyük ve köklü bir kültür tarihine de iştirak ettiğinin bilincinde olmalıdır. Kahvenin kökeninin Afrika’ya dayandığı ve bir içecek olarak kullanımının ilk kez Güney Arabistan’da gerçekleştiği düşünülmektedir. Dolayısıyla günümüzde tüm dünyaya yayılmış olan kahve kültürünün başlangıcına inmek için, Arap edebiyatına göz atılması lüzumu doğmaktadır. Bugün pek çok dünya dilinde, o veya bu şekilde, benzer bir sesletim ile ifade edilen “kahve”, esasen Arapça kökenli bir sözcüktür. Muhtemelen kahve kelimesi, ilk olarak Arapça ḳ-h-y (قهي) kökünden türetilmiştir. Arap dilinde ḳahiye (قَهِيَ) fiili, “iştahı kesildi” anlamına gelmektedir. Bu anlam, ilk başlarda ḳahve (قَهْوَة) sözcüğünün, içenlerin iştahını kesen bir şarap cinsinin tanımlanması için kullanılmasıyla ilişkilidir. Arapçadaki bu kök, İbranicede “zayıf”, “yılgın”, “dumansı” ve “mat” gibi anlamlarla ilişkili olan k-h-h (כהה) köküyle de kökteştir. Kahvenin ne zaman ve hangi şartlar altında keşfedildiği kesin olarak bilinmemektedir. Kahve bitkisinin, Madagaskar’dan Sierra Leone’ye, Kongo’dan Etiyopya dağlarına kadar, Afrika’nın dağlık alanlarında yabani olarak yetişebildiği, hatta bu bitkinin Arap Yarımadası’na has olabileceği bir gerçektir. Mamafih kahvenin Antik Yunan, Roma, Orta Doğu ve Afrika halkları tarafından bilindiğine ve kullanıldığına dair somut bir veri bulunmamaktadır. Öte yandan Arap ve Avrupalı tarihçiler tarafından, bazı efsanevi Afrika anlatılarının aktarıldığı yahut altıncı yüzyıldan kalma bazı kayıp yazmalara atıfların yapıldığı gözlemlenmektedir. Ancak elimizdeki mevcut kayıtlar dikkate alındığında, kahve kültürünün on beşinci yüzyılın ortalarında, Güney Arabistan’da yer alan Yemen’in Sufi dergâhlarında ortaya çıktığını söylemek icap eder. Buna karşın Arap literatüründe kahve olgusunun etrafında şekillenen efsanelerin, kültürün ve şiirlerin yadsınamaz bir edebî değeri bulunmaktadır. Bu çalışmada, kahvenin etimolojisinin ve Arap edebiyatındaki yansımalarının, bilimsel bir metotla araştırılması hedeflenmektedir.

Coffee is one of the most preferred hot beverages in the modern world. Because the caffeine in it increases the attention of the person and provides a feeling of alertness, it has attracted the attention of the intellectual community since the first day it was discovered. Due to its historical background, today’s people should be aware that with every sip they take from a cup of coffee, they also participate in a great and long-established cultural history. Coffee has its origins in Africa. But its use as a beverage is thought to have occurred for the first time in Southern Arabia. Therefore, to understand the beginning of the coffee culture, which has spread all over the world today, it is necessary to look at Arabic literature. Today, in many world languages, “coffee”, which is expressed with a similar pronunciation in one way or another, is a word of Arabic origin. Probably the word “qahwa” was originally derived from the Arabic root q-h-y (قهي). The verb qahiye (قَهِيَ) in Arabic means “he has lost his appetite”. This meaning is related to the use of the word qahwa (قَهْوَة) at first to describe a type of wine that makes its drinkers lose their appetite. This Arabic root is also cognate with the Hebrew root k-h-h (כהה), which is associated with the meanings such as “weak”, “dim”, “smoky” and “dull”. It is not known exactly when and under what conditions coffee was discovered. It is a fact that the coffee plant can grow wild in the highlands of Africa, from Madagascar to Sierra Leone, from Congo to the Ethiopian mountains, and that this plant may even be indigenous to the Arabian Peninsula. However, there is no satisfying data, which proves that the coffee was known and used by the peoples of Ancient Greece, Rome, the Middle East, and Africa. On the other hand, some Arab and European historians recorded some legendary African narratives or cited some lost manuscripts from the sixth century. However, considering the available records, it is necessary to say that the coffee culture emerged in the Sufi lodges of Yemen, located in South Arabia, in the middle of the fifteenth century. On the other hand, there is an undeniable literary value of the legends, culture, and poems, which were shaped around the phenomenon of coffee in Arabic literature. This study is aimed to investigate the etymology of coffee and its reflections in Arabic literature with a scientific method.

Este artículo analiza los flujos de energía en los agroecosistemas de café de Costa Rica entre 1935 y 2010, en el contexto de la Transición Socio-Ecológica (TSE). Se busca estimar indicadores que evidencien la transición energética en este cultivo, con el objetivo de conocer la evolución de su eficiencia, como indicador de sostenibilidad. Aunque existe una significativa literatura sobre los flujos de energía en el café, se trata en su mayor parte de estudios referidos a momentos actuales, o realizados a nivel de finca, con el objetivo de contrastar la efectividad de manejos orgánicos en relación a los convencionales. Además, al contrario que este artículo, estas investigaciones no incluyen los flujos derivados del Estrato Sombra (ES) en los sistemas agroforestales de café. Este es un análisis de escala nacional, en el que se ofrecen datos del conjunto de agroecosistemas de café en Costa Rica en perspectiva de largo plazo. Para ello se utiliza esta metodología no solo desde un punto de vista ecológico, sino también socioeconómico, discriminando los usos finales del conjunto de los productos totales obtenidos, no solo los mercantilizados. El objetivo es comprender mejor la racionalidad productiva de sus agricultores, las variaciones en los manejos y el cambio en la funcionalidad de los productos y subproductos de un cultivo con vocación agroforestal, durante la Transición Socio-Ecológica (TSE).  

This research is based on a study of coffee consumption, functionality of coffeehouses and portraits of regulars in the late Ottoman Empire. In the 18th century customs records, data on the trade in coffee was scarce. This pointed out that coffee is not a unique product that needs little consumption and trade in the city. The increase in consumption coincided with the 19th century. Coffeehouses, which had many functions in the urban fabric, were rare socializing areas. Official announcements, contracts and agreements were made here in the presence of Regulars. In the words of Alan Mikhail; It was a "complex area of social interaction". Gambler regulars and sect guests were not missing. They were stopovers for travelers and guests. Most importantly, different aspects of daily communication took place in the witnesses of regulars. Before the emergence of associations and societies, the coffeehouses had reconciliation and conflict at the same time, and these places could turn into a political space. Despite the gradual increase in numbers, the reaction of the pious groups has never changed and the view of the coffeehouse has always been negative. Most of these places that appealed to the bazaar, inn and neighborhood. They were within the scope of a foundation. With its presence in the bazaar, neighborhood and streets, the coffeehouses remained a definite part of the urban identity.

XVIII. yüzyıl Urfa gümrük kayıtlarında kahvenin ticaretine dair veriler yok denecek kadar az. Bu da kahvenin şehirde az tüketimine, ticaretine ihtiyaç duyulan eşsiz bir ürün olmadığına işaret. Tüketimin artışı XIX. yüzyıla tesadüf ediyor. Kahvehaneler ise kentsel doku içerisinde birçok işleve sahip ve nadir sosyalleşme alanları. Resmî duyurular buralarda yapılıyor, sözleşmeler, anlaşmalar müdavimlerin huzurunda gerçekleşiyor. Alan Mikhail’in ifadesiyle buralar; “karmaşık bir sosyal etkileşim alanı”. Kumarbaz müdavimleri, tarikat ehli misafirleri eksik değil. Seyyahlara, misafirlere mola yerleri. En mühimi gündelik iletişimin farklı veçheleri müdavimlerin tanıklığında vuku buluyor. Dernek ve cemiyetlerin ortaya çıkışından evvel kahvehanelerde uzlaşma ve çatışma aynı anda yaşanıyor, buralar yer yer politik bir alana dönüşebiliyordu. Sayılarının tedricen artışına rağmen mütedeyyin grupların tepkisi hiçbir zaman değişmemiş, kahvehaneye bakış, her zaman olumsuz yönde olmuş. Bulundukları çarşıya, hana ve mahalleye hitap eden bu yerlerin birçoğu bir vakfın müsakkafatı dâhilinde. Çarşı, mahalle ve sokaktaki mevcudiyetiyle kahvehaneler, kent kimliğinin muayyen bir parçası olarak kalmış.

Insight into the early spread of coffee culture is hampered due to limited sources and uncertainty if they refer to coffea, or another plant. A playful source for debate in coffeaology (the study of coffea) is Arcimboldo's 1590 masterpiece: Vertumnus (1). The earliest 'western' depictions of coffee appear to be in 1574 by Charles de l'Ecluse (Clusius), while botantist of Maximilian II (2) , and 1592 by Venetian botanist Prospero Alpini (3). Neither is detailed, but accompanying text enables identification of Alpini's berryfree coffee tree (observed in Cairo); Clusius mentions the 'furrow' in his beans (obtained

Coffee leaf rust disease (Hemileia vastatrix) causes large damage to Arabica coffee plantation in Asia, Africa, and America. In Indonesia, particularly in North Sumatra, the resistance level of Arabica coffee genotypes is still unknown. The objective of this research was to determine the resistance variability of Arabica coffee genotypes to leaf rust disease and its relation to leaf morphology. A total of 84 genotypes grown in North Sumatra were selected in November 2015 and 2016, and December 2017 using a nested design. Data were analyzed using nested design, correlation, stepwise regression, and cluster hierarchy analysis. The result showed that the G56 genotype performed the most resistant to leaf rust disease, with a severity of 5.21%. The severity of leaf rust disease has high genotypic variation, low heritability, and high genetic advance. Leaf morphological ratios showed moderate to high genotypic variation and heritability. The severity of leaf rust (y) significantly correlated with the ratio of leaf length to leaf area (x 1) and the ratio of leaf length to leaf width (x 2) with the equation y = 2.04 + 62.48x 1-3.95x 2, and multiple correlation coefficients R = 0.470 **. By using the leaf rust severity and the two ratios in the cluster analysis, these 84 genotypes were grouped into five clusters. The result showed that several Arabica coffee genotypes with a high level of resistance to leaf rust disease are potential to be further developed. ABSTRACT Penyakit karat daun kopi (Hemileia vastatrix) menyebabkan kerusakan besar pada kopi Arabika di Asia, Afrika, dan Amerika. Di Indonesia, khususnya di provinsi Sumatera Utara, banyak ditemukan genotipe kopi Arabika yang belum diketahui tingkat ketahanannya. Tujuan penelitian adalah menentukan variabilitas ketahanan genotipe kopi Arabika terhadap penyakit karat daun dan hubungannya dengan morfologi daun. Sebanyak 84 genotipe yang terdapat di Provinsi Sumatera Utara dipilih dengan menggunakan desain bersarang, dan pelaksanaannya dilakukan pada bulan November 2015 dan 2016, serta Desember 2017. Data dianalisis dengan menggunakan desain bersarang, korelasi, regresi bertahap, dan analisis hierarki kluster. Hasil penelitian menunjukkan bahwa genotipe G56 paling tahan terhadap penyakit karat daun, dengan tingkat keparahan sebesar 5.21%. Keparahan karat daun memiliki variasi genotipik yang tinggi, heritabilitas yang rendah, dan kemajuan genetik yang tinggi. Rasio morfologi daun menunjukkan variasi genotipik dan heritabilitas sedang dan tinggi. Keparahan karat daun (y) secara signifikan berkorelasi dengan rasio panjang daun dengan luas daun (x 1) dan rasio panjang daun dengan lebar daun (x 2) dengan persamaan y = 2.04 + 62.48x 1-3.95x 2, dan

Recycling, waste control, global warming, climate change, sustainability; just to mention a few of the intensively growing number of 'words' that people are bombarded with by the media daily. These phrases are, however, mostly on a loop of trend, they and their seriousness are not properly explained, which, in many cases, just spiral them down to meaning-lessness and no further action is taken. It is now plastic that rules the headlines on many platforms, but surely, this is just the tip of the iceberg of all the environmental problems that the planet is facing. The author of this paper is interested in understanding the key factors that act between the society and the environment; therefore, it is commodities–that people consume daily without possibly thinking much of their origin and the effects (and side effects) that they directly or indirectly make on many environmental spheres–which are in the focus. It is coffee which is chosen to take the leading role and can navigate the reader towards having a better understanding of sustainability and the issues around them, through a very known example. The idea to demonstrate this was to carry out a survey in one of England’s prestigious towns, in the town centre area of Shrewsbury, to identify the number of premises that sell coffee drinks. The results shown in this paper represent only a rural town and urgently forms the question for sustainability matters as coffee is something that cannot be grown in the British Isles, however, it is highly popular, showing a continuous increase in demand that puts a strain on the producing countries. The author has tried to link the findings to other environmental factors and this is what is presented in the paper.

This systematic scoping review presents evidence from 52 primary research articles for the beneficial, and sustainable, use of coffee in personal care products. The identification and evaluation of natural ingredients that harbor bioactive compounds capable of supporting healthy personal care and protecting and improving the appearance and condition of skin and hair is topical. Demand for natural and sustainable ingredients in beauty and personal care products is driving growth in a market valued at over $500 billion. Coffee, as one of the world's favorite beverages, is widely studied for its internal benefits. External benefits, however, are less known. Here the potential of coffee and its by-products as ingredients in cosmetic and personal care formulations is explored. Diverse applications of a range of bioactive compounds from the coffee bean, leaves, and by-products, are revealed. Research is evaluated in light of economic and environmental issues facing the coffee industry...

In this research concentrations of total sugars, reducing sugars, acidity and alcohol of coffee mucilage during 74 hoursfermentation at ambient temperature were quantified. With these experimental data, equations, kinetic coeficients were found. The changes in the concentrations of sugars, acids and ethanol in the fermentation of coffee mucilage varied through time, thus, initially the speed was slow, thenfaster until it reached a maximum value, then this rate decreased until the concentrations of substrate and products remainedalmost constant. After 20 hours, 15.9% of initial reducing sugars werefermented and 20% of total sugars were degraded; between 45 and 47 h the maxima speed of fermentation was reached and the concentration of sugars in the substrate decreased nearly to half its initial value.

(Final draft manuscript for Oxford Research Encyclopedia on Latin American History. The copy-edited version will soon be available at ORE for a limited time at no cost. Please cite that version. )

Given its historical and current roles in Latin American societies, coffee has generated substantial interest and information. Documents up to mid-20thcentury have been partly digitized by researchers, or generated in electronic format by inter/national organizations after 1960. Digitized information at first was primarily time series, censuses and other quantitative data to address economic and technological aspects, and other primary and secondary sources for social and political ones. Historical and cultural geography, environmental and rural history of coffee-producing areas have resorted to scanned or digital maps and GIS, together with aerial photography after mid-century and satellite images since the 1990s, as well as datasets on climate and diseases, and scientific or technical reports. Digital collections of audio/video recordings, paintings and photographs, expanded the range of sources and topics. Digitalizing research involves critical and creative sourcework, but also more than digitizing sources. Creating and linking databases containing nominal information, together with archival sources and oral history, has allowed researchers to further integrate quantitative and qualitative methods. Software for network or content analysis, genealogy and timelines has been used increasingly. Machine-learning, exploration of big data and historical/spatial data mining are still incipient for Latin American coffee. Digital resources -combined with other sources and methods, guided by appropriate research questions in a theoretical/epistemological framework- are key for meaningful and systematic comparative discussions of national/local processes within a regional/global context. However, many digital resources are not publicly available or require payment; historical datasets should be public goods. Much work is yet required to digitize documents such as accounting of coffee estates, customs records, and associations´ minutes, as well as multiple secondary sources. Digitalizing historical research on coffee is a learning process and requires additional expertise; convergent and cross-disciplinary methodological approaches are needed to comprehensively address the economic, environmental, social, political and cultural history of coffee.

In this research concentrations of total sugars, reducing sugars, acidity and alcohol of coffee mucilage during 74 hours fermentation at ambient temperature were quantified. With these experimental data, equations, kinetic coefficients and the rates of degradation and production in fermentation of coffee mucilage were found. The changes in the concentrations of sugars, acids and ethanol in the fermentation of coffee mucilage varied through time, thus, initially the speed was slow, then faster until it reached a maximum value, then this rate decreased until the concentrations of substrate and products remained almost constant. The following kinetic coefficients were found, 0.055 h -1 for reducing sugars, 0.048 h -1 for total sugars, 0.076 h -1 for acidification and 0.064 h -1 for the production of ethanol. After 20 hours, 15.9% of initial reducing sugars were fermented and 20% of total sugars were degraded; between 45 and 47 h the maxima speed of fermentation was reached and the conc...

The present invention relates to new enzymes
having chlorogenic acid esterase activity and feruloyl esterase
activity, i.e. having hydrolysis and synthesis activity
of chlorogenic acid and hydroxycinnamic acid esters
derived from the basidiomycetes Ustilago maydis (Um-
ChIE), Rhizoctonia solani (RsChIE), Schizophyllum commune
(ScFae1 and ScFae3) and derivatives thereof, respectively.
The invention also relates to nucleic acids,
expression vectors, and host cells comprising the nucleic
acid sequences as well as methods of preparing and using
the enzyme, e.g., on synthetic as well as complex
natural substrates, such as sugar beet pectin, destarched
wheat bran and coffee pulp. The invention also relates
to use of enyzmes having chlorogenic acid esterase activity
and/or feruloyl esterase activity, in particular, enzymes
with such activities derived from basidiomycetes,
for dough softening, as well as food products comprising
said enzymes.

Beverage quality of coffee is the most important for consumers. The objective of this research was to determine the genotypic and phenotypic variability of Arabica coffee (Coffea arabica L.). Nested design with three factors was used. The organoleptic quality of 28 genotypes was analyzed. This research revealed that most of the organoleptic qualities had low genotypic and phenotypic variations. Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total score showed low heritability and low genetic advance.

COVID-19 has caused major disruptions to workers in the cafe and coffee industry. The pandemic has exposed the widening wealth gap in our global economy, and nowhere is this better illustrated than in our daily coffee fix. The multi-billion-dollar global coffee industry relies on vulnerable workers at both ends of the supply chain: the cafe worker serving your coffee and the struggling farmer who grew your coffee beans.

Akdeniz, Ege ve Anadolu çağlar boyu birçok medeniyete ev sahipliği yapmıştır. Bu bölge aynı zamanda göç yoludur. Birçok medeniyet bu bölgeyi konaklama ve geçiş amaçlı kullanmıştır. Bu medeniyetler beraberinde kültür, bilim, mevcut teknoloji, sanat, tarım, hayvancılık, denizcilik, savaş aletleri teknolojilerini ve mutfak kültürü konusunda birikimlerini bu bölgeye aktarmıştır. Dünya'ya kahvenin yayılması konusunda Türkiye'nin payı çok büyüktür. Farklı demleme ve işleme teknolojileriyle tüm dünyada kullanılan kahve doğal içecek sınıfında bulunmaktadır. Gelişen hazır yemek kültürü ve hızlı yaşam koşulları sonucunda, bölgenin sahip olduğu kahve kültürü yok olmaya başlamıştır. Yeni nesil kahveler gençler arasında daha çok tercih edilmeye başlanmıştır. Türk kahvesi de kültürel miraslarımız arasında yer almaktadır. Çağlar Boyu Dünya Kahveleri Müze Projesinin kurulmasıyla yeni nesillere kahve kültürümüzü aktarabileceğiz ayrıca dünya kahvelerinin tanıtımı ile bölgemize yerli ve yabancı ziyaretçilerin gelişini artırıp kahve sektöründeki yeni trendlere değerlendirilecektir. Proje kapsamında müze, kafe, otantik kahvelerin, cezve çeşitlerinin, hediyelik kahve fincanlarının ürünlerin satıldığı market, çocuk oyun parkı, kahve eğitim akademisi, otopark alanı, web sitesi ve sosyal medya tanıtım sayfaların oluşturulması AR ve VR teknoloji bölümü bulunmaktadır. Bu bildiride geleneksel kahve ile yeni nesil kahve karşılaştırılacak olup. Gelişen kahvenin tarihçesi, sektöründe kalite kapasite ve verimlilik değerlendirmeleri sunulacaktır.

Genetic variation is important in plant breeding. However, information on the genetic variability of Arabica coffee especially in coffee field of North Sumatra was not yet available.  Magnitude of morphological variation, genotypic variation, phenotypic variation, heritability, genetic advance, genetic correlation, and phenotypic correlation of plant vigors and yield components of 28 genotypes were evaluated using nested design.  This research showed morphological and genetic variations of the genotypes in the field. Based on the research locations as operational taxonomic unit, the genotypes were separated into three clusters. Most of the parameters had low to moderate genotypic variation, while phenotypic variation was moderate to high. Heritability and genetic advance were low, moderate, and high. Several plant vigors and yield components had a positive significant genetic and phenotypic correlation one another, and several had negative ones. Coffee berry borer infestation (CBBI) had a highly significant negative genetic correlation with leaf width (rG = -0.309**), leaf weight (rG = -0.671**), fruit diameter (rG = -0.320**), and bean length (rG = -0.175**). CBBI showed a significant positive genetic correlation with mesocarp pH (rG = 0.134*).  To reduce CBBI, selection for higher leaf weight is better. Selection on lower pH of mesocarp could be considered to decrease CBBI.

Keywords: cluster analysis, genetic correlation, genetic heritability, variability

Ethiopian shade coffee plantations are well documented to be bird-friendly and act as refuges for disappearing tree species. The extent to which these plantations support mammal conservation, as well as mammal sensitivity to coffee intensification, remain little studied. We studied the distribution and diversity of mammals under three coffee management systems of differing intensities (i.e., semi-forest, semi-plantation, and plantation) and in nearby natural forests in Belete-Gera Forest Priority Area, southwestern Ethiopia. We detected mammals using 30 infrared camera traps at 90 stations for a total of 4142 camera days. We used the Shannon-Wiener diversity index for diversity analysis, generalized linear mixed model for comparison of independent detection, and non-metric multidimensional scaling to show the mammalian community composition. We recorded 8815 digital videos and a total of 23 mammal species. The overall species richness, diversity, and detection of mammals did not differ between the two traditional shade coffee management systems and the natural forest but was lower in the plantation coffee system. The mammal community composition also shows variation in resilience to coffee management intensity, with primates appearing to be generally more tolerant to management intensification. We ultimately show that traditionally managed Ethiopian shade coffee farms shelter diverse mammal communities, comparable to those in nearby natural forests. Therefore, supporting traditional coffee management practices and certifying them as mammal-friendly should be implemented as strategies for the conservation of mammals, as natural forests continue to decline in Ethiopia.

Forest area in the upstream of Ciliwung watershed is one of the last remaining forests in the hinterland of Jakarta metropolitan. Forest degradation and the rapid pressure of land use change are serious issues in the Greater Jakarta area that need to be addressed. In 2009, Joint Community Forest Management (PHBM) was initiated by Perum Perhutani in the upstream area of Ciliwung watershed at Kampung Cibulao, Tugu Utara Village, Bogor Regency. This PHBM program involved a forest farmer group in managing village forests, particularly through the management of shade-grown coffee and mountain bike trails. This study investigates the impact of the PHBM program on the local economy improvement using the latest datasets of financial management of forest farmer group in 2017. The aims of this study are to analyse: 1) farmers income from PHBM activities; 2) feasibility of shaded-grown coffee and mountain bike trails activities by using benefit and cost analysis (NPV, IRR, Nett B/C Ratio). The results show that there has been a significant increase of income namey 16.55% or IDR 248,333/hectare/month of cherry and 47.77% or IDR 716,563/hectare/month of green beans. Meanwhile, the management of mountain bike trails has increased the farmers' income by 32% or IDR 480,000/person/month. The finding of feasibility study shows that Mountain Bike Trails Management is financially not feasible for communal business if it uses the current proportion of business sharing. Therefore, it is necessary to renegotiate the proportion of sharing in order to provide more economic benefits for the local people.

It is not an exaggeration that espresso is at the core of Italian culture and history. Millions of espresso drinkers around the world attempt to capture a special “made in Italy” feeling in their coffee cups each day. But few people are aware of how Italy became the world’s leading espresso country or understand why the Italian espresso bar is so difficult to replicate elsewhere. This book explores the history of coffee and espresso in Italy. It looks at the transformation of Enlightenment-era coffee houses into twentieth century espresso bars. It investigates the meaning of changes to Italy’s coffee culture and seeks to explain how espresso reflects Italian modernity and the global influence of “made in Italy” culture. It also analyzes the history of several famous and lesser-known coffee bars in Rome, Turin, and Naples to explore the construction of regional, Italian, and special political and cultural identities. This book encourages readers to close their eyes and imagine the sights, sounds and above all, the aroma of an Italian espresso bar.

Shortening the supply chain of speciality coffee between farm and cup has often been spoken of as an aspiration. This study aimed to discover whether that aspiration has translated into a reality in Thailand and Vietnam. If supply chains have shortened the question then became what are the benefits and dis-benefits of that and to whom? A summary of that mainly focused on farm incomes as increased, and product quality increased, but prices also increased. The Importance of the last is that it entirely contradicts classical supply chain theory that sees prices to the end consumer falling as the number of intermediaries along the supply chain reduces.

COVID-19 has caused major disruptions to workers in the cafe and coffee industry. The pandemic has exposed the widening wealth gap in our global economy, and nowhere is this better illustrated than in our daily coffee fix. The multi-billion-dollar global coffee industry relies on vulnerable workers at both ends of the supply chain: the cafe worker serving your coffee and the struggling farmer who grew your coffee beans.

Press release taken up and reported on by National Geographic.
https://ng.hu/fold/2015/08/08/cel-a-biodiverzitas-megorzese/
Written for:
Thematic Poster Exhibition
Concepts of Farm Design: searching for 'the right' biodiversity for conservation biology in existing and expanding farming, and 'rested' areas intended for renewed agricultural activities
Poster 234, Tuesday August 4.
ICCB-ECCB Montpellier, France.

More information in publication:
‘Comparing and seeking complementarity between four farm design approaches’