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1. World coffee trade
1.1 Introduction
1.1.1 World exports
1.1.2 Conversions and statistics
1.1.3 Grading and classification
1.2 Supply
1.2.1 Definitions
1.2.2 Production: country/quality
1.2.3 Countries by ICO groups
1.2.4 Crop years by country
1.2.5 Production: arabica/robusta
1.2.6 Consumption: prod. countries
1.2.7 Exports by type of coffee
1.2.8 Stocks in producing countries
1.3 Demand, Consumption, Stocks
1.3.1 Consumption: imp. countries
1.3.2 Consumption trends
1.3.3 Stocks: importing countries
1.4 Prices
1.4.1 International pricing scene
1.4.2 ICO indicator prices
1.4.3 Price differentials
1.5 The Int’l Coffee Org. (ICO)
1.5.1 Membership
1.5.2 Identification of exports
1.5.3 Int’l Coffee Agreement
1.5.4 Int’l Coffee Agr. - History
1.5.5 Crop for export by quarter
1.5.6 Production by country/year
2. The markets for coffee
2.1 Coffee trade – an overview
2.1.1 Coffee trade - examples
2.1.2 Structure of the retail market
2.1.3 Demand: Green coffee
2.1.4 Demand: Roast & ground
2.1.5 Demand: Soluble coffee
2.1.6 Demand: Decaffeinated coffee
2.1.7 Why trade in USD?
2.2 USA and Canada
2.2.1 USA
2.2.2 Canada
2.3 Europe - EU countries
2.3.1 EU - Background
2.3.2 EU - Cross-border trade
2.3.3 Individual country data
2.4 Europe – Non-EU
2.4.1 Norway
2.4.2 Russian Federation
2.4.3 Switzerland
2.5 China (incl. H’Kong, Macao)
2.6 Japan
2.7 Brazil
2.8 Other importing countries
2.8.1 Summary table
2.8.2 Algeria
2.8.3 Australia
2.8.4 Republic of Korea
2.8.5 Ukraine
2.9 Factors influencing demand
2.9.1 Income
2.9.2 Competing drinks
2.9.3 Tariffs and taxes
2.10 Value Added
2.10.1 Overview - adding value
2.10.2 Solubles - segmentation
2.10.3 Solubles - outlook
2.10.4 Solubles - manufacturing
2.10.5 Decaffeinated coffee
2.10.6 The decaffeination process
2.10.7 Roasted coffee
2.10.8 Ready-to-drink and extracts
2.11 Trade prices and tariffs
2.11.1 Imports/prices: R&G/soluble
2.11.2 Tariff barriers
2.11.3 International classifications
2.12 Coffee promotion
2.12.1 Importance of promotion
2.12.2 Generic vs. brand
2.12.3 Generic promotion
2.12.4 Market research/promotion
3. Niche markets, environment and social aspects
3.1 The specialty market
3.1.1 Intro. to specialty market
3.1.2 The meaning of specialty
3.1.3 Niche markets - definition
3.1.4 Marketing arrangements
3.1.5 The scope for specialty
3.1.6 USA: specialty market
3.1.7 Japan: specialty market
3.1.8 Europe-North: specialty market
3.1.9 Europe-South: specialty market
3.1.10 Mainstream/specialty roasters
3.2 Organic coffee
3.2.1 Introduction
3.2.2 What are organic products?
3.2.3 What is organic coffee?
3.2.4 Growing organic coffee
3.2.5 The audit trail
3.2.6 Certification/import
3.2.7 Regulations
3.2.8 Import: Europe
3.2.9 Import: USA
3.2.10 Import: Japan
3.2.11 World market
3.2.12 Small producers
3.2.13 Certification costs: export
3.2.14 Certification costs: import
3.2.15 Major certifiers
3.3 Mapping: GPS and GIS
3.3.1 GPS/GIS - the principle
3.3.2 Mapping and marketing
3.3.3 Some GPS/GIS tools
3.3.4 Future uses of GPS/GIS
3.3.5 GPS/GIS - sourcing equipment
3.4 Trade marking and GI
3.4.1 Trademarks and logos
3.4.2 Trademarks versus GI
3.4.3 Trademarks and GI
3.5 Sustainability and social issues
3.5.1 Introduction
3.5.2 Certification and verification
3.5.3 Integrated farming systems
3.5.4 EUREP – GAP – EUREPGAP
3.5.5 Codes of conduct
3.5.6 The 4C Association
3.5.7 UTZ CERTIFIED
3.5.8 Rainforest Alliance
3.6 Fairtrade
3.6.1 Origin of fairtrade coffee
3.6.2 Objectives of fairtrade
3.6.3 Sales of fairtrade coffee
3.6.4 Fairtrade - FLO
3.6.5 Using Fairtrade labels
3.6.6 Min. tonnage - fairtrade
3.6.7 FLO certification
3.7 Certification/verification
3.7.1 Certification and market
3.7.2 Comparative overview
3.8 Sustainability and gender
4. Contracts
4.1 Introduction
4.2 Commercial or 'front office'
4.2.1 'Quality' by description
4.2.2 'Quality' on sample basis
4.2.3 The shipping period
4.2.4 Delivery commitment
4.2.5 Ocean freight
4.2.6 Weights
4.2.7 Payment: conditions
4.2.8 Payment: credit policy
4.2.9 Validity of an offer (or bid)
4.2.10 Using intermediaries
4.3 Documentation or 'back office'
4.3.1 Introduction
4.3.2 Letters of credit
4.3.3 Destinations and shipment
4.3.4 Delayed shipments
4.3.5 The bill of lading
4.3.6 Bill of lading - title/endorsement
4.3.7 Dispatching bills of lading
4.3.8 Certificates: ICO, EUR1, GSP …
4.3.9 Missing and incorrect docs.
4.4 Standard forms of contract
4.4.1 Overriding principle
4.4.2 ECF contracts (Europe)
4.4.3 GCA contracts (USA)
4.5 ECF and GCA contracts
4.5.1 Quantity, weights, packing
4.5.2 Quality
4.5.3 Freight
4.5.4 Documents
4.5.5 Insurance
4.5.6 Export licenses, duties, fees …
4.5.7 Payment
4.5.8 Force majeure
4.5.9 Claims, default, arbitration
4.5.10 Communications
4.5.11 Exclusions
4.6 UCP 600 – documentary credits
4.6.1 UCP 600 in sales contract
4.6.2 Irrevoc. and conf. credits
4.6.3 Non-doc. requirements
4.6.4 Time to examine docs.
4.6.5 Force Majeure
4.7 Incoterms
4.7.1 Introduction
4.7.2 Incoterms
4.7.3 Two classes of rules
4.7.4 Terminal handling charges
4.7.5 Rules for trade
5. Logistics and insurance
5.1 Shipping
5.1.1 Basic shipping terms
5.1.2 Shipping services
5.1.3 Shipping hubs
5.1.4 Surcharges
5.1.5 Terminal handling charges
5.1.6 Bills of lading and Waybills
5.1.7 FOB, CIF/CFR, FOT, FCA
5.1.8 Carrier's liability
5.1.9 Transhipment
5.1.10 Small lot logistics
5.2 Shipping in containers
5.2.1 The shipping method
5.2.2 Containers: condensation risk
5.2.3 Bagged coffee in containers
5.2.4 Container approval form
5.2.5 Containers: stuffing/shipping
5.2.6 Containers: bags - a view
5.2.7 Bulk containers: background
5.2.8 Bulk containers: lining/filling
5.2.9 Bulk coffee in liners - a view...
5.3 Containers at the receiving end
5.3.1 Inland container stations
5.3.2 Discharge
5.3.3 Quality and sampling
5.3.4 Weights and supervision
5.3.5 Outlook
5.4 Container security
5.4.1 Container security - Customs
5.4.2 Container seals
5.4.3 Container tracking
5.4.4 Container weights
5.5 Insurance: the basics
5.5.1 The concept of insurance
5.5.2 Risks FOB: Farm to processing
5.5.3 Risks FOB: W-house – processing
5.5.4 Risks FOB: Transport to port
5.5.5 Delivery to FOB : FCL or CY
5.5.6 Delivery to FOB: FCL/CY/bulk
5.5.7 Delivery to FOB: LCL/CFS
5.5.8 Termination of risk
5.6 Insurance: the cover
5.6.1 Insuring risk
5.6.2 Types of cover
5.6.3 Claims
5.6.4 Duration, premiums, …
5.6.5 Claims from receivers
5.6.6 Surveyors
5.7 War risk insurance - shipping
6. E-Commerce - supply chain management
6.1 E-commerce and coffee
6.1.1 Different views and uses
6.1.2 No electronic market places yet...
6.1.3 Efficient commerce first
6.1.4 The ICE (ex-NYBOT) eCOPS
6.1.5 Supply chain: security, efficiency
6.2 Internet auctions
6.2.1 Traditional auctions
6.2.2 Reverse auctions
6.3 Paperless trade: an example
6.3.1 'Bird's eye view'
6.3.2 The electronic environment
6.3.3 From B2B to e-markets
6.3.4 Centralized data versus STP
6.3.5 Legal framework required
6.3.6 Contract and title registry
6.3.7 Compliance, verification, …
6.3.8 Secure transfer: data and docs
6.4 Specific aspects
6.4.1 Security, dispute resolution, …
6.4.2 Guaranteed originals
6.4.3 E-commerce benefits
6.4.4 E-trade in practice
6.4.5 Outlook for 'paperless trade'
6.5 Technical questions
6.5.1 Use of e-systems
6.5.2 Standards
6.5.3 Access
7. Arbitration
7.1 The principle of arbitration
7.2 Arbitration centres
7.3 Types of dispute and claims
7.4 Common errors
7.5 Appointing arbitrators
7.6 Awards
7.7 Failure to comply with award
7.8 Variations to contracts
7.9 Arbitration in the UK
7.9.1 The British Coffee Association
7.9.2 Time limits - arbitration claims
7.9.3 Appointments of arbitrators
7.9.4 Procedures
7.9.5 Hearing and award
7.9.6 Appeals
7.9.7 Board of arbitration
7.9.8 Costs and fees
7.10 Arbitration in Germany
7.10.1 Deutscher Kaffee-Verband
7.10.2 Tech. arbitration by DKV
7.10.3 Tech.: Request for arbitration
7.10.4 Tech.: Hearing, award, …
7.10.5 Tech.: Costs and fees
7.10.6 Quality: Hamburg, Bremen
7.10.7 Quality: Requests for arb.
7.10.8 Quality: Hearing, award, …
7.10.9 Unsound coffee
7.10.10 Costs and fees
7.11 Arbitration in France
7.11.1 Chambre Arbitrale…Havre
7.11.2 Documents and time limits
7.11.3 Arbitration panels
7.11.4 Awards and appeals
7.11.5 Costs and fees
7.12 Arbitration, USA
7.12.1 Green Coffee Assoc.
7.12.2 Quality arbitrations
7.12.3 Quality: Procedure
7.12.4 Quality: Award, appeal
7.12.5 Quality: Gross negligence
7.12.6 Technical arbitrations
7.12.7 Technical: Procedure
7.12.8 Technical: Award, appeal
7.12.9 Costs and fees (GCA)
7.12.10 Practical considerations
8. Futures markets
8.1 About futures markets
8.1.1 Underlying principles
8.1.2 The function of futures markets
8.1.3 Two markets - cash and futures
8.1.4 Price risk and differential
8.1.5 Liquidity and turnover
8.1.6 Volatility
8.1.7 Leverage
8.2 Organization of a futures market
8.2.1 Clearing house
8.2.2 Trading of futures
8.2.3 Security and clearing houses
8.3 Futures markets for coffee
8.4 The New York arabica contract
8.4.1 Trading hours, quotations, price limits
8.4.2 Deliveries, tenderables, differentials
8.4.3 Certification of deliveries
8.4.4 Futures and cash markets: eCOPS
8.4.5 Supervision by CFTC
8.4.6 Commitment of Traders (COT)
8.5 The London robusta contract
8.5.1 Electronic trading at LIFFE
8.5.2 Robusta contracts at LIFFE
8.5.3 Tenderables, differentials, …
8.5.4 Supervision by LCH
8.5.5 Outlook for an e-exchange
8.6 The Tokyo Grain Exchange
8.6.1 Tokyo coffee futures
8.6.2 Tenderables, differentials, …
8.6.3 Trading, liquidity, turnover, …
8.6.4 Clearing system at TGE
8.7 BM&F - Brazil
8.7.1 BM&F - an overview
8.7.2 Separate contracts: spot, futures
8.7.3 Options
8.7.4 Clearing services, turnover and liquidity
8.8 SGX - Singapore
8.9 The mechanics – trading futures
8.9.1 Floor procedure
8.9.2 Delivery
8.9.3 Offsetting transactions
8.9.4 Futures prices
8.9.5 Forward vs. futures market prices
8.9.6 Types of orders
8.9.7 Positions
8.9.8 Margins
8.9.9 Financing margins
9. Hedging and other operations
9.1 Hedging - the context
9.1.1 Principle, risks, protection
9.1.2 Basic function of hedging
9.1.3 Differential or basis risk
9.1.4 Selling hedge: an example
9.1.5 Buying hedge: an example
9.2 Trading at price to be fixed - PTBF
9.2.1 The principle
9.2.2 Producers, exporters and PTBF
9.2.3 Main methods of selling
9.2.4 Ways to fix contracts
9.2.5 Selling PTBF seller's call
9.2.6 Sellers need discipline!
9.2.7 Selling PTBF buyer's call
9.2.8 Finance of margins - against actuals
9.3 Options
9.3.1 Put and call options
9.3.2 Pricing options: example
9.3.3 Put options: example
9.4 Hedging
9.4.1 Hedging: advantages
9.4.2 Swap agreements
9.5 How trade houses use futures
9.5.1 Use of futures: background
9.5.2 Trade hedging
9.5.3 Arbitrage: example
9.5.4 Trader speculation
9.6 Commodity speculation
9.6.1 Introduction
9.6.2 Hedging vs. speculation
9.6.3 Types of speculators
9.6.4 Speculative strategies
9.6.5 Straddle operations
9.7 Techn. analysis - futures markets
9.7.1 Analysing futures markets
9.7.2 Open interest and volumes
9.7.3 Open interest, volume and price
9.7.4 Charting
9.7.5 Daily futures price chart
9.7.6 Monthly futures price chart
10. Risk and trade credit
10.1 Introduction
10.1.1 Types of risk
10.1.2 Trade aspects and terminology
10.2 In-house discipline
10.2.1 Avoid over-trading
10.2.2 Long and short - same time
10.2.3 Volume limit
10.2.4 Financial limit
10.2.5 Margin calls - liquidity trap
10.2.6 Currency risk
10.3 Risk and credit
10.3.1 Risk and credit: basics
10.3.2 Trend risks
10.3.3 The market is not static
10.3.4 Risk and small operators
10.3.5 Credit insurance as a tool
10.4 Transaction specific risks
10.4.1 Operational risks
10.4.2 Transaction risks
10.5 Conditionalities for credits
10.5.1 Basics
10.5.2 Security structure
10.5.3 Specific conditionalities
10.5.4 Borrower's balance sheet
10.5.5 Availability and cost of credit
10.5.6 Monitoring
10.6 Risk management and credit
10.6.1 Risk mgt. - a credit component
10.6.2 Availability of credit - not static
10.6.3 Risk remains risk
10.6.4 Warehouse receipts as collateral
10.6.5 W-house receipts - pre-conditions
10.7 Trade credits - prod. countries
10.7.1 Terminology
10.7.2 Types of trade finance
10.8 Trade credit and associated risks
10.8.1 Types of risks
10.8.2 Physical risk
10.8.3 Price risk
10.8.4 Differential or basis risk
10.8.5 Currency risk
10.8.6 Performance risk
10.8.7 A borrower must show
10.8.8 Common errors
10.9 Letters of credit
10.9.1 Documentary credit
10.9.2 Advance credit
10.9.3 Advance letter of credit
10.9.4 Green clause L/C
10.9.5 Documentary credits – UCP 600
10.10 All-in collateral management
10.10.1 Collateral manager
10.10.2 Collateral mgt. facilitates credit
10.10.3 Guarantees
10.11 Trade credit and risk - smallholders
10.11.1 Credit channels - smallholders
10.11.2 FAST and SAGF
10.11.3 Risk management - smallholders
10.11.4 Price risk and insurance
10.11.5 Price risk and marketing
10.11.6 Microfinance
10.12 Alternative solutions
10.12.1 Alternative solutions
10.12.2 Warehouse receipts - WRS
10.12.3 Price risk and smallholders
11. Coffee quality
11.1 Background
11.1.1 Two processing methods
11.1.2 Process flow-chart
11.1.3 Definition
11.1.4 Basics
11.1.5 Quality and the market
11.2 Quality segmentation - Four categories
11.2.1 Exemplary
11.2.2 Mainstream
11.2.3 Undergrades
11.3 Quality and production
11.3.1 Introduction
11.3.2 Variety, soils, altitude, etc.
11.3.3 Cost, yield and quality
11.3.4 Estate or smallholder grown
11.4 High quality arabica
11.4.1 Quality basics
11.4.2 Defining quality
11.5 High quality arabica (green)
11.5.1 Aspect, style and colour
11.5.2 Colour is important
11.5.3 Poor colour
11.5.4 Improving colour
11.5.5 Moisture content
11.5.6 Appearance, defects
11.5.7 Insects, pest damage
11.5.8 Bean size
11.5.9 Bean density
11.5.10 Sorting
11.5.11 Sampling
11.6 High quality arabica (roast)
11.6.1 Type or quality
11.6.2 Uneven roasts
11.6.3 Softs and brokens
11.6.4 Roast colour
11.7 High quality arabica (taste)
11.7.1 Liquoring
11.7.2 Liquoring - the basics
11.7.3 Liquor problems - big
11.7.4 Liquor problems - small
11.8 Mainstream quality
11.8.1 Mainstream - the main business
11.8.2 Standardization
11.9 Robusta
11.9.1 The species
11.9.2 Wet processing
11.9.3 Defects
11.9.4 Inspection, classification
11.9.5 Quality and price
11.9.6 Steam-cleaning
11.9.7 Robusta in espresso
12. Quality control
12.1 Introduction
12.2 ICO - export standards
12.3 ISO 9001
12.4 HACCP: what is it?
12.5 HACCP: how to manage?
12.6 HACCP in United States
12.7 Potential hazards
12.7.1 Mycotoxins, residues, etc
12.7.2 Pesticides in the EU
12.7.3 Obsolete pesticides
12.8 Mould prevention - OTA
12.8.1 Background
12.8.2 OTA – in coffee
12.8.3 Production
12.8.4 Processing
12.8.5 Shipment
12.8.6 Bags in containers
12.8.7 Bulk in containers
12.9 Coffee tasting (liquoring)
12.9.1 The roast
12.9.2 The cup or liquor
12.9.3 The cupper
12.9.4 Tasting – two methods
12.9.5 Tasting – differences
12.9.6 Q-system – control
12.9.7 Q-system – overview
12.10 Classification terms
12.10.1 Glossary - green or raw
12.10.2 Glossary - roasted
12.10.3 Glossary - liquor or cup
12.10.4 Phenolic, fermented, etc.
12.11 Grading and classification
13. Climate change
13.1 Summary
13.2 Climate change issues
13.2.1 Overview
13.2.2 Climate and production
13.2.3 Measuring and forecasting
13.2.4 Coffee and climate change
13.2.5 Country reports
13.2.6 Prepare for climate change
13.2.7 Websites
13.3 Strategy and responses
13.3.1 Priorities
13.3.2 What can be done?
13.3.3 Adapting
13.3.4 Who is doing what?
13.4 Carbon credits
13.4.1 Origin and limitations
13.4.2 Definition
13.4.3 PCFs - Carbon Footprints
13.4.4 CDM projects
13.4.5 Markets for carbon offsets
13.4.6 Voluntary market projects
13.4.7 Websites
14. Training
14.1 The need for training
14.2 On-the-job training
14.3 Issues related to training
14.4 Lessons learned
14.5 Overview of options
14.5.1 Harvesting and drying
14.5.2 Dry primary processing
14.5.3 Wet primary processing
14.5.4 Back Office
14.5.5 Front Office
14.5.6 Coffee Liquorers
Risk and the relation to trade credit
Different types of risk
In-house risk limits and discipline
Risk in relation to credit
General conditionalities for credit
Risk management as a credit component
Trade credit and risk in producing countries
Letters of credit
Collateral management
Credit, risk and smallholders...
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