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  • 14.5.6-TRAINING AND THE COFFEE INDUSTRY-COFFEE LIQUORERS

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  • Coffee Liquorers

     
     

     

     

     

     Coffee Liquorers  

    Objective and method 

    When, where, how… 

    Expected result 

    All those aspiring to evaluate coffee quality from a quality control and/or from a marketing perspective, need to be qualified liquorers first and foremost.

    Quality control: Identify processing and field related problems.

    Offer solutions.
     

     Marketing: Identify and describe quality. Make commercial value judgements.

    Put a price on 'quality'.
     

    Review all aspects of the post-harvest cycle, particularly quality assessment, especially liquoring, but also all other relevant aspects where quality plays a role, including sustainability and food safety issues, 

    Show the links between quality and price; and the difference between positive and negative quality control. * 

    Demonstrate how to determine cause and effect of quality problems. Show how to offer and formulate advice and potential solutions. Not only to operators further down the processing and production chain, but also to researchers and policy makers. 

    Demonstrate how to translate market signals into recommendations and advice to operators further down the chain, as well as to researchers and policy makers. 

    Provide exposure to the use of computers, data collection and analysis; Give basic advice on how to set up and use a data bank; Outline the basic elements of market research. 

     *Positive: better than average quality is rewarded by premium over average price.  

     * Negative: poor quality is penalised by discount from average price but no premium paid for better than average quality. 

    Formal certificated programme, during the off or quiet season. 

    Open only to those already possessing adequate basic experience, conducted by local and international personnel. 

    Both in-country and/or in selected centres in other coffee producing countries. 

    Follow-up on the job stages with roasters and trade houses abroad for successful participants. 

    Such follow-up stages are essential to 'anchor' and expand the course results, thereby ensuring that participants emerge with a thorough appreciation for end user (buyer) priorities. 

    Approach: technical sessions, presentations, lectures and discussions. 

    Good understanding of the linkage between quality and different stages of the production, harvesting and processing chain. Ability to identify areas for rectification and/or improvement, and to offer advice. 

    Good appreciation for the fact that good coffee realizes the best possible prices through the proper exploitation of quality, correct presentation to the market, and the application of appropriate internal and/or external quality standards. 

    Good understanding of market mechanisms; end user requirements including sustainability and food safety issues. 

    Good understanding of international availability of coffee and competition presented by other producing countries. 

    Better able to present and value coffee resulting in improved marketing operations and market coverage.