STiR coffee and tea magazine

STiR coffee and tea 21 ITALY HostMilano Registrations up 11% HostMilano, the international equip- ment, coffee and food exhibition, reports an 11% increase in registrations for the October event. The exhibition, taking place for the 40th time Oct. 20-24, reports more than 1,800 companies already are registered for this year's event. Nearly half of those attending are from countries other than Italy. "With an increase of 11.4% on the same date in 2015, the figures confirm the central role played by HostMilano on the international trade fair circuit," says Simona Greco, head of art, fashion, hospitality, and travel exhibitions for Fiera Milano. "Italian and foreign manufacturers see HOST as the perfect marketplace to present technological innovations and trends in hospitality." NEPAL Nepal Extends its Brand The Nepal Coffee collective trademark was recently registered in seven new markets, expanding the country's brand. The Nepal Coffee Producers' Association added South Korea, Singa- pore, Japan, Norway, Switzerland, New Zealand, and Hong Kong to its list, according to the Kathmandu Post. It previously was registered in the European Union. Efforts are underway to also regis- ter in Australia and the United States. The registration efforts are expected to eventually increase sales across international markets, NCPA president Shyam Bhandari told the news organi- zation. The association grants the Nepal coffee logo to products that are organic and meet the other internation- al quality standards. RWANDA Enhancing Rwanda's Value Chain Rwanda's coffee industry is teaming with a Japanese agency on a three-year project designed to enhance Rwanda's coffee value chain. The Japan International Cooperation Agency joined with Rwanda's National Agricultural Export Board on the project, called Coffee Upgrade and Promotion in Rwanda (CUP Rwanda), according to The New Times. The project aims to strengthen the value chain and create a strong network within the country's industry based on relation- ships and trust. The initiative, led by coffee expert Yoshiaki "Jose" Kawashima, will send Japanese trainers into the field to work with local stakeholders and help build skills to improve coffee production and marketing. "We want to put in place robust and effective structures that will help us to coordinate farmers through cooperatives to help increase both the yields and quality along the value chain of supply," Dr. Celestin Gatarayiha, head of the National Agricultural Export Board's coffee division, told The New Times. Mbeya. Coffee trees in six test plots were treated with biochar and traditional fertilizers.The biochar can be created on the farm and applied early in the life of the tree. Materials include dried corn stalks, manure, and vegitation which is placed in a kilns made of oil drums and converted to charcoal at high temperatures and away from oxygen. This prevents the release of carbon dioxide and other offensive gasses. The process, known as pyrolysis, yields material that can can enrich soils for hundreds of years. Learn more: www.radiolifeline.org Harlequin Coffee, York, UK UK Brits Spend $2,850 on Coffee British coffee and tea consumers spend $2,850 (£2,210) on average each year in coffee shops, according to a recent online market research study. The results, released by Research Without Borders, indicate significant growth during the past 10 years and suggest continued spending in the future. In all, 1,036 British residents were asked about their coffee consumption. On average, the findings stated, the typical resident visits a coffee shop 152 times a year – three times each week – and spends $17.85 (£13.85) per visit. The growth was not limited to mega-chains such as Costa and Star- bucks, the research indicated. Cafes, shops, and local pubs also benefitted. What are they drinking? About 26% ordered a cappuccino and another 21% wanted a latte. A mere 8% drank a cup of tea. There also are more places to get that caffeine. Britain is home to more than 21,000 outlets now compared to only about 9,000 in 2016. Tanzania Biochar Increases Yield A porous mix of charcoal made from organic waste is showing great promise in the restoration of depleted soil. Trials in Rwanda in 2012, in Sri Lanka, and more recently in Tanzania, showed significant improvement in coffee yield and plant health. Application is less frequent than nitrate fertilizers and less expensive. Results showed a yield 43 times greater than NPK applications. The tests were conducted by Radio Lifeline, a registered non-government organization overseeing The Black Earth Project at Tembo Coffee Company in Porous charcoal enriches soil

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