STiR coffee and tea magazine

Volume 3, Number 1

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STiR tea & coffee industry international 13 Here are a few insights: • Profitable By-products. Rodrigo Alarcon, a chemical engineer from Almacafé, the warehousing subsidiary of the Colombian Coffee Growers Federation (FNC) suggested coffee by-products can add value for farmers and processors. Cellulose from coffee pulp, for example, could be used for the production of paper, while triglycerides from silver- skin could be used for cosmetic, food or pharmaceutical applications. Centralized coffee mills are a good point at which to recover coffee pulp, said Alexis Rodriguez, Nespresso green coffee quality manager. • Decoding Aroma. Prof. Thomas Hofmann at the Technical University in Munich discussed the role of molecular science in determining quality from the tree to the con- sumer. Molecular aroma and taste compounds translate not only into taste but also into the consumer experience of pleasure and preferences, said panelist Imre Blank, from Nestlé Product Technology Centre York. Can we decode aroma and taste receptors and relate this to individual coffee preferences? • Emotional Connection. Prof. David Sander, head of the Swiss Center for Affective Sciences at the University of Geneva, examined how emotion can be measured and how it modulates our attention, memory and decision-making. Geraldine Hue from Market Vision, Lyon, explained the importance of the first experience with a product, which creates an "emotional imprint" that informs a consumer's future interactions with the brand. Coffee is an amazingly complex product, and we believe that the only way one can give the best coffee experience to a consumer is by mastering every step of the value chain, from the terroir to the consumer, said Folmer in the preface of a 60-page report that includes the symposium presentations: "But we also believe that at each and every step of the value chain, scientific knowledge on coffee is key to creating both the highest quality coffee and new coffee experiences for the consumer." "Our ability to consistently deliver new and superior coffee experiences derives from our relentless research and development. And just as we learn from science, so too can the scientific community learn from Nespresso by understanding how we apply this knowledge in the consumer world. The advantages of open discussions be- tween industry representatives and scientists go in both directions," Folmer concluded. To download the report visit: "Scientific knowledge applied throughout the coffee value chain is essential for creating the highest quality and new coffee experiences for the consumer." dubai, uae – The United Arab Emirates in 2013 was the largest re-exporter of tea in the world with 60% market share, valued at $48 million. The Dubai Multi Commodities Center (DMCC) in 2005 established a tea center to expand the tea trade across the UAE as well as contributing to the diversification of Dubai's economy by making the Emirate the global tea trading hub. The tea center builds on the vision of H.H. Sheikh Mohammed Bin Rashid Al Maktoum, v.p. and p.m. of the UAE. The Sheikh has made Dubai a global gateway and economic center for commodi- ties trade connecting East and West. The tea center is a 258,000 sq. ft. facil- ity located at Jafza, close to the Dubai Ports. Ideally positioned between the global tea producing and consuming markets with short transit times between key markets, the centre's strategic geographical location has become a one-stop dedicated facility for the tea industry. The DMCC Tea Center (DTTC) offers its members 100% business ownership and 0% per- sonal and corporate tax guaranteed for 50 years, as well as a range of services which include: tempera- ture controlled storage, blending solutions, pack- aging, specialty teas, professional advisory and tea tasting services. The DMCC Tea Center enables tea produc- ers and merchants to hold stock readily available to meet immediate requirements of importers in the Middle East and neighboring regions. DTTC's dedicated warehouse held a volume of 12.5 million kilos of tea in 2013 - an increase of 90% compared to 2012. The facility helps Dubai remain the larg- est export destination in the world for multi-origin teas. Since its inception, the tea center has processed teas from 13 producing countries, including Kenya, India, Sri Lanka, Indonesia, Malawi, Rwanda, Tan- zania, Zimbabwe, Ethiopia, Vietnam, Nepal and China. As part of its mandate to develop the tea trade in Dubai and beyond, DTTC also promotes the tea trade to buyers in the GCC states, Iran, Iraq and CIS countries. The Global Dubai Tea Forum brings tea industry leaders from producing and con- suming countries together to discuss latest trends and developments. The 5th edition is April 8-10, 2014 at the newly-opened Sofitel, at the renowned Palm Dubai. To register visit: www. globaldubaiteafo- DMCC Tea Center: A Dubai Sucess Story

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