Development of global pattern in coffee production

Development of global pattern in coffee production

The current global trend in the production of coffee dates is between 575 and 850 C.E in Ethiopia. The crop was grown initially in Ethiopia and eaten as food by the Galla tribe. Later on, between 1000 and 1300 C.E, the coffee beans were crushed and used in the preparation of coffee in beverage form. In Northeast Africa, coffee beans were used in the preparation of porridge and wine through fermentation of its beans. Islam also influenced the production of coffee. Through observing the behavior of a goat by Kaldi after consuming red berries, he tried the same; helping in easing the tiredness. This became a bit, and through Kaldi behavior, a monk who lived in a nearby monastery tried and felt the energizing effect Luttinger & Dicum, (2006, p. 8). This idea of consuming coffee drink later on spread to the entire monastery kingdom. The global pattern in coffee production is also linked to Mohammed, who highlighted that angel Gabriel told him about the healing effect of coffee. This led to the spread of coffee in the Arabic Peninsula, resulting in recurrent usage of coffee for medication purposes. In the late 16^th century, European travellers in the Middle East also realized the medication effect of coffee consumption. As such, they wrote informative information concerning coffee (Luttinger  & Dicum, 2006, p. 17). As their travelling pattern to the Arabic countries increased, they smuggled the coffee trees and planted in their colonies.

Nonetheless, the Indians who had visited Arabian countries as pilgrims took coffee trees which they later on planted. In 1616, it was established that coffee was in the hands of different groups which enabled it to spread inevitably to various parts of the world. The colonialism increased its spread since the colonial masters planted the crop and exported to their countries. This is due to the existence of a ready market. As a result of its increase in production, the coffee plant was developed in Amsterdam. Thus, leading to the emergence of coffee houses such as Starbucks.

Market structure of coffee from crop to cup

Development of coffee from crop to the last drop or cup takes various processes in the market structure. The steps begin with the grower and end at the consumer part. The first market structure involves the cultivation of the coffee crop. During this period, the farmers do not benefit since the crop takes one to three years before bearing coffee (Dicken, 2007, p. 19). As such, the farmers depend on other means of survival. The yields of the coffee are mostly felt between 15 to twenty years. At this period, the production of coffee is quite high. However, after fifty years, it requires uprooting since its yields are no longer sustainable. Within the one to three years, coffee trees are harvested. Coffee can either be stripped or picked. The strip method involves harvesting of immature, dry, ripe and overripe cherries.  This is relatively important in areas where harvesting of coffee only takes place once. The picking method involves the selection of ripe berries using the hand. The method is quite tedious, and it demands substantial labour, especially in large scale coffee production.

The processing stage takes place either at the farmer or in the corporative societies. It involves the removal of outer layers of coffee beans. Processing can be done by using either natural or washed method. The natural process entails the removal of seeds by mechanical pulping machine. This is done within twenty-four after picking the coffee. After that, the seeds are dumped into fermentation tanks. The purpose of fermentation is to develop aromatic and fruity acidity of the berries. Thereafter, it is removed, washed and dried for twelve to fifteen days. After processing, the shipping process takes place. The processed coffee can either be stored in the country of origin or exported. The warehousing can take place even up to two years for market regulation purposes. After warehousing, the coffee is shipped to the intended countries. However, exporting of coffee takes various circumstances depending on the policies of nations. On arrival in the state of export, it is subjected to inspection to ascertain on its quality (Oxfam, 2002, p. 78). The final stage is the roasting part. It involves decaffeination of coffee. It is done by using complex water or carbon dioxide process. Roasting produces the flavour and intended aroma in the coffee. It takes place in capacious batch dryers at temperatures of 500 degrees. Heating helps in bringing the required physical and chemical changes.  For example, water boils off; the starch is converted to sugar which is then caramelized. It takes place for between 10 to 15 minutes. It allows the coffee beans to pop and to break off its worlds. During this period, the coffee develops dark and oily beans. After that, the smoky flavour is developed and popping stops. This allows for the development of fully-bodies chocolate nature of coffee. After roasting, the coffee is distributed depending on the specific circumstances prevailing. Large roasters grounds and packs their coffee in vacuum-packed materials while speciality roasters packs in small batches which can be used within a short period.

Coffee dollar

The coffee dollar should go to the farmer or producer. Coffee undergoes through various stages before it develops into the required texture, ready for dilution into the beverage. Coffee farming is tedious and requires patience due to the period in which it takes before its maturity. The cultivation of coffee takes approximately three years. One does work without pay for this period. It involves controlling pests, removing weeds and thus, it is quite engaging. Primarily, in large scale, one needs the workforce who will be performing such activities. The labourers require pay which the farmer has to sacrifice from other sources of income. The farmers incur a lot too during the maintenance of coffee.  For one to obtain the taste desired, the coffee berries have to be quality.  The farmers incur expenses in ensuring the coffee is not invested by pests. According to research, it was established that diseases destroy the desired quality of the coffee. As such, coffee needs management. The harvesting period is also the work of the farmer (Talbot, 2004, p. 58). One has to harvest and sort their coffee to obtain the required berries. Doing this is expensive and time-consuming since coffee does not become ripe at unified duration. Such makes the farmer use funds to ensure the workers pick the coffee required. In the processing unit, the farmers are expected to perform this duty. However, due to lack of facilities, one has to take to the stations engaging in processing. Such endeavours are quite expensive. In a nutshell, after processing, one may wait for relatively two years before one receives income from coffee due to market issues. Through the outlined, one realizes the coffee dollar should go to the farmer (Talbot, 1997, p. 11). Its realization is not easy; however, the various stakeholders in the coffee industry and the government should set a limit for the lowest amount a farmer can receive from coffee sales. This helps in preventing cartels and unworthy pricing of coffee. Nonetheless, the cultivation to processing stage of coffee should be funded to prevent the farmer from straining financially.