咖啡报告（May2012）.pdf

Commodity Briefing May 2012FAIRTRADE AND Coffee FAIRTRADE AND Coffee iNTRODUCTION Around 125 million people worldwide depend on coffee for their livelihoods. This briefing offers an overview of the sector, explores why Fairtrade is needed and what it can achieve. We hope it will provide a valuable resource for all those involved with, or interested in, Fairtrade, whether from a commercial, campaigning or academic perspective.Fast facts: the coffee lowdown1 • Coffee is the most valuable and widely traded tropical agricultural product• 7.9m tonnes of coffee were produced in 2011, of which 6.2m tonnes were exported• Coffee-producing countries earned $23.5bn from coffee exports in 2011 • 25 million smallholders produce 80% of the world’s coffee • Coffee provides a livelihood for a further 100 million people in coffee-producing countries • An estimated 1.6 billion cups of coffee are drunk worldwide every day• Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 million tonnes by 2019• Consumption growth in the last decade was led by producing countries (57%) and the emerging markets of Eastern Europe and Asia (46%)• The global coffee market, including fresh and instant, was worth $70.86bn in 20112 • The UK in-home coffee market was worth £831m in 20103• Five coffee companies control half the global retail coffee market – Kraft, Nestlé, Proctor the US is the biggest importer, averaging 1.27 million tonnes a year in the period 2006-10, followed by Germany (546,000 tonnes) and Japan (431,000 tonnes), while the UK imports 184,000 tonnes.Finland had the highest per capita consumption over this period, each person averaging 12kg a year, followed by Norway (9.2kg) and Denmark (8.7kg). Americans consume 4.1kg a year and Britons 2.7kg, while Brazilians (5kg) are by far the leading consumers among producing countries.Figure 4: Largest importers of coffee as % of world total 2006-10Source: ICOMain importing/consuming countriesSource: ICO4Fairtrade and CoffeeJapan 7.8%Italy 6.3%France 6%Canada 3.6%Spain 3.5%UK 3.3%USA 23%Germany 9.8%Others 36.5%Traditional MarketsExporting CountriesEmerging MarketsKEYtonnes9,0008,0007,0006,0005,0004000300020001000020002001200220032004200520062007200820092010Figure 3: Growth in world coffee consumption, 2000-10How coffee is grown Coffee production requires little machinery but considerable labour for planting trees, weeding and harvesting. It takes four years for a coffee plant to yield fruit and five to six years to produce optimal yields. There are two main types of coffee – arabica, which has a milder taste and tends to be more expensive, and higher yielding robusta, widely used in instant coffee and in stronger roasts. Coffee is a tropical plant requiring specific environmental conditions for commercial cultivation; ideal temperatures are 15°C-25°C for arabica and 24°C-30°C for robusta, with an ideal annual rainfall of 1,500-3,000mm; a dry period is necessary to stimulate flowering. Whereas robusta can be grown at sea level, arabica does best at higher altitudes and is typically grown in highland areas. Rains trigger the blossoming of the coffee tree’s white flowers and growth of the green fruit, known as cherries. After seven to ten months, depending on variety, the ripe, red cherries are ready to harvest. The harvest season lasts two to three months during which the cherries are picked by hand or by machine on some large plantations. Each cherry contains two beans which are removed from the fruit and dried using one of two methods: • The wet or washed method produces better quality coffee and attracts higher prices and is mainly used for arabica. Cherries are often delivered to central coffee washing stations for post-harvest processing. Alternatively, many small-scale arabica farmers carry out wet-processing on the farm: the cherries are soaked in water to soften and then fed through a hand-cranked pulping machine that removes and separates the outer pulp from the beans. After washing and fermenting, the beans are left with a sticky mucus layer and are laid out on racks to dry in the sun. The resulting parchment coffee, so called because of its dry, paper-like protective covering, is then delivered in bulk to a mill for ‘curing’ where the parchment skin is removed by hulling. Now known as green coffee, the beans are cleaned, sorted and packed ready for export. • The dry or natural method is used for nearly all robusta coffee, and for arabica in Brazil and a few other countries. The coffee cherries are spread out in the sun to dry on large concrete patios or on raised matting for up to four weeks. The dried cherries are stored then sent to the mill where the outer layers are removed by a hulling machine before cleaning, sorting and packing.Making coffee Coffee is tested for quality and taste at various stages of its journey in a process known as cupping. A trained tast。