By Tyler Hubbell
This post originally appeared on the Repsly blog
In one form or another, chances are almost everyone you know starts their day with coffee – be it home-brewed, bottled, or purchased hot or iced from a coffee shop. As longstanding as its popularity may be, the coffee industry is in the midst of a rapid change.
As millennials’ fast-paced lifestyle becomes ubiquitous, consumers are preferring to get their caffeine on the go. In turn, retailers are experimenting with novel ways to speed up ordering and get busy shoppers back in their stores.
Here are the five coffee industry trends that will dominate 2017: Continue reading
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COMPANY: Reily Foods Company
LOCATION: New Orleans, LA
Responses provided by Mark Woods, Director of Purchasing and Quality Assurance, Reily Foods
What does Reily Foods do?
Reily Foods provides many of the staples you will find in your kitchen cabinet.
By Bill Murray, NCA, CEO
See the full post on LinkedIn or visit the Coffee Career Center resource page for more leadership tips.
With thanks to Laura Freebairn-Smith of the Organizational Performance Group, for permission to cite her findings.
Ensuring that the right organizational leadership is in place is a task that is so challenging that it has spawned an entire industry.
Whether you search the web or pop into an old-school brick-and-mortar bookstore, the amount of advice on offer about “being a leader” is staggering.
One of the reasons that leadership can be a challenging subject is because it pertains to human behavior. A second difficulty relates to things like stylistic differences, gaps between what is said vs. what is done, and self-promotion.
By Julio Sera, INTL FCStone
One of my favorite aspects of working in the coffee trade – as opposed to markets like soybeans, precious metals or government bonds (like some of my colleagues) – is that so many people have such a direct experience with it every morning. In fact, we drink approximately 3.5 billion cups of coffee each day – equivalent to one cup each for nearly half of all the people on earth right now. That’s a lot of folks “jonesing” for “Joe.”
Stats like that ensure that I’m never at a loss for conversation starters. For example, can you name the top 10 coffee-producing countries in the world? In order?
How about the top 5 importers globally? (This one’s a bit of a trick question, which I’ll get into below.) Continue reading
By Sara Brown, Bond Street
The full version of this post originally appeared on Bond Street
How can a passionate affinity for coffee and a stirring desire to create something of your own manifest into a successful business?
If you’re overwhelmed by the multitude of initiatives associated with building a new business and are looking for a step-by-step guide that breaks down the everything you need to know about starting a coffee shop enterprise, you’ve come to the right place.
By Janice Nadworny, co-director of Food 4 Farmers
Ed. Note: Like so many farmers and workers around the world, coffee producers can face challenges that threaten their livelihoods – from natural disasters like la roya to inadequate local resources. Here, Food 4 Farmers shares one possible solution for these communities. Not only does beekeeping facilitate viable income diversification, but it also helps to sustain the environment for future harvests.
The following is an excerpt of a post originally published on Fairtrade America.
A survey of households in Mexico, Nicaragua, El Salvador, and Guatemala found that, on average, 63% of coffee households suffered food insecurity during the year. This seasonal food insecurity has a name: Los Meses Flacos, or the thin months of hunger. Families survive by eating less, eating cheap processed food, or going into debt to buy food. (SCAA, from the Blueprint to End Hunger)
Many families resort to off-farm work, neglecting the needs of their farms, with negative consequences for the following year’s harvest. My NGO, Food 4 Farmers, is working to make sure coffee farmers have the option to stay and thrive. Continue reading
By Spencer Turer, Vice President at Coffee Analysts
This post originally appeared on LinkedIn
Photo: Spencer Turer
Specialty coffee is a matter of choice, not a beverage of chance.
Great care must be taken to ensure the intrinsic quality of the coffee, from farm to cup, is not destroyed by the process or the person preparing the beverage.
By David Sprinkle, Research Director, Packaged Facts (@packaged_facts)
If you haven’t paid attention to the sales success of coffee creamers, you are missing a sign of the times in the coffee market.
Packaged Facts estimates that U.S. retail sales of coffee creamer products will grow by $400 million between 2011 and 2016, to exceed $2.5 billion. This sales spurt in a niche product segment is not wholly surprising, given the current landscape of consumer food priorities and concerns.
By Coffee Blenders
We now live in a time where being aware of our health and wellness is essential. Hashtags like #fitness, #fitlife, #fitspo, #motivation, #superfood, #eatclean, #healthydiet, and #healthychoice have easily hit the millions.
And diet is at the center of it all. Today, the philosophy of eat well and staying fit has trumped the idea of starving for skinniness. This has let to the rise of certain so-called “superfoods.”
By Nikki Seibert Kelley for the Bee Cause Project
“In the end, we only conserve what we love, we only love what we understand, and we understand only what we are taught.”
Under the dabbled light of a subtropical forest, the sweet smell from coffee flowers entices one of java’s smallest customers: the honeybee.
Honeybees are attracted to coffee flowers for their sugary, high-quality nectar. According to recent studies, visits from pollinators have been shown to increase coffee yields by as much as 50%.