Posts Tagged ‘Vanuatu Coffee’

Coffee & Controversy: Benefits of RSE Scheme

By Fern Napwatt Oct 19, 2016. DailyPost.vu

Indisputable discussions on the social costs of the RSE Scheme seemed to be the focus other than the benefits of the scheme when it comes to gender during the Coffee & Controversy show at Lava Lounge yesterday.

The panel was made of Season Worker Programme’s (SWP) John Salong, Glen Craig from Pacific Advisory, TNC Consultant’s Tess Newton Cain, Daily Post’s Dan McGarry and hosted by Mark O’Brien from 96 Buzz FM.

Mr John Salong from the Seasonal Workers Programme said that social costs were higher than the economic return so since the establishment of the labour scheme, men were the target and women were to stay back and look after the community.

“Men don’t provide nurture and care like women do, that is why there is 83% men in the RSE scheme and 17% women, women are encourage to stay back and look after the children, elderly and the community,” he said.

Tess Newton Cain said that the World Bank and the IMF concentrated more on economic return than social costs of their programs that were initiated to help the people of Vanuatu.

Mr Salong said that Vanuatu sent 2,500 workers to work in New Zealand in 2015 and Australia recruited 900 and is looking into increasing the number to at least 2,000 workers.

“The benefits of the RSE is more obvious back in the island communities, where there is lighting from solar purchased by the RSE workers and easy access to water through water tanks they have bought,” he said.

“There is also cultural exchange of work experience when the workers go to New Zealand or Australia, this is casual work and during the period they learn different method of farming and labour from other work mates.”

Mrs Newton Cain said that on the other hand the RSE was having negative impacts on the local businesses within the country that lose their workers to the overseas labour scheme.

“Local business are bearing the brunt because they are the ones who have provided training for these people who leave to work in the SWP scheme, the businesses do not benefit from this scheme as the workers don’t come to work when they return from Australia or New Zealand,” she said.

Mr Salong reiterated that the scheme was a casual job and the minimum wage in Vanuatu was not liveable and the scheme was a chance to improve the lives of the local communities through the labourers.

Pacific Advisory’s, Glen Craig disagreed that workers in Vanuatu were paid according to the scope of works they were assigned to and that there is a significant loss of number of skills to overseas labour.

According to Mr Salong, unless there is an increase of labour force rates in Vanuatu it will be an advantage that the skills acquired stays in the country.

“Workers in the RSE scheme who go for 3 – 6 months earned $4,000 in New Zealand and $ 6,000 in Australia and that totals Vt2 million that they bring back into the country and used to improve their communities,” he said.

Mr Craig said that after TC Pam, 400 workers in the RSE scheme in New Zealand have organised 7 tonnes of clothes that was sent over to their families that were affected to which Media Director for Daily Post, Dan McGarry agreed that Vanuatu’s society is one of the most egalitarian in the world.

“The social costs of the scheme is important to consider and this topic will be further discussed later in the week when we have a representative from the New Zealand High Commission come over,” McGarry said.

Due to the many good and bad factors of the SWP/RSE scheme, the debate will be aired later in the week so stay tuned.

fern@dailypost.vu

Be the first to comment - What do you think?  Posted by Papua - October 23, 2016 at 1:55 pm

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Epi coffee farmers make first harvest

Epi coffee farmers make first harvest, Republic of Vanuatu

Epi coffee farmers make first harvest, Republic of Vanuatu

By Anita Roberts Oct 1, 2016 DailyPost – This year marks a milestone for the Mafilau Coffee Farmers Association on the island of Epi since 2012 when it was given 2,000 coffee seedlings to get on its feed just after establishment.

The seedlings were delivered by the Tanna Coffee and Vanuatu Agriculture Department. Four years later, the young and struggling association have celebrated its first harvest of 51kg green beans.

Formed in 2011, this coffee farmers association is headed by a female, Eny Yona.

Providing a stable production of coffee, enhancing the coffee industry and ensuring a steadfast income stream for more farmers in Vanuatu was the idea of supplying the seedlings to the small association, said the Operations Manager of the Tanna Coffee, Yasmine Adlington-Walden.

“We (the Tanna Coffee) have future plans to replicate this success story on many other islands in Vanuatu.

“We are proud of the achievement of the Epi farmers. We will continue to support them as they grow, develop and value add to the country’s coffee industry, said another Tanna Coffee Spokesperson, Nambas Jacob Samuel. Mr Samuel went to the Epi to visit the farmers on Epi and has supplied an addition 32kg of coffee seeds to boost production.

The Mafilau Coffee Farmers Association has also been provided with a coffee pulper machine.

It is a device used to remove the pulp from a coffee cherry after it has been harvested. The cherries are passed through a pulping machine for the skin and pulp to be separated from the coffee bean.

An occasion was held at the village of Mafilau on west Epi to commemorate the first Epi coffee harvest.

Councillor of the west area council, Joseph Merip, who is also the leading cocoa farmer on Epi said the soil on the island is ideal for growing both cocoa and coffee.

“Its high time that the farmers on Epi start growing more cash crops like cocoa, coffee and kava.

“Epi’s coffee flavor is unique, similar to its cocoa”, he added.

The coffee association is small but it is growing slowly, he said.

Be the first to comment - What do you think?  Posted by Papua - October 1, 2016 at 2:11 pm

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5 things to learn from a coffee expert

DailyPost – Brandpoint (BPT), 

(BPT) – Coffee is more than a drink  it’s a lifestyle and an integral part of people’s everyday lives. In fact, more than half of Americans enjoy a cup of coffee daily, according to the 2016 National Coffee Drinking Trends Report.

For some people, coffee is a career. Lindsey Bolger, Senior Vice President of Coffee Sourcing & Excellence at Keurig Green Mountain, is an internationally recognized coffee taster who travels extensively in the coffee-producing world developing relationships with coffee farmers. A dream job for many, read on to learn more about your brew from a leading coffee expert.

1. Coffee isn’t really a bean.

Coffee is the seed of a fruit. It grows on evergreen shrubs that look like a laurel tree with green, shiny leaves that flower once or twice per year. The flower turns into a fruit, which has two seeds. Those seeds are called coffee beans. When the raw coffee cherries are ripe, farmers harvest them by hand, then work with local millers to hull, dry, taste and inspect each batch removing any beans that are damaged or discolored to make sure only the best make it through.

2. There’s a lot of coffee in your K-Cup pod.

On average, there is the equivalent of 75 whole beans worth of coffee inside each coffee K-Cup pod. Extra bold beverages, like Green Mountain Coffee Dark Magic coffee, have even more coffee in the pods around 30 percent more. Related to bold coffee, a common misconception is that dark roasts have more caffeine than light roasts, which is not true. A dark coffee takes longer to roast at a higher temperature, which actually burns more caffeine out of the coffee.

3. Slurp, don’t sip.

If you want to taste like an expert coffee Q-grader and impress your friends, start slurping. Unlike sipping wine or any other beverage, a slurping technique is essential to properly taste coffee. It allows the coffee to aerate and broadcast to different taste receptors in the mouth, covering your entire palette, ensuring that the broadest expression of the coffee is experienced. It’s a noisy process, but try it to taste the difference!

4. You can taste the region.

A coffee’s flavor profile is based on the region the coffee beans are sourced from. Indonesian coffees have a deep, dark earthiness whereas Ethiopian coffees tend to be fruity. There’s a strong caramel sweetness to Colombian roasts compared to Brazilian coffees where mild, nutty notes are common. Identify what you like, and stick to coffees grown from that location. The best climate and soil condition to grow all coffee is above 4,000 feet elevation, 1,000 miles north or south of the equator.

5. Coffee farmers make your brew possible.

Exceptional coffee is made by working hand-in-hand with the people who grow, harvest and mill it. The Green Mountain Coffee you enjoy is connected to and nurtured by people and communities across the globe. Fair Trade Certified coffee means a better cup for you and a better quality of life for farmers, and Green Mountain is dedicated to caring for these people and places, purchasing high quality coffee and working to improve these communities now and years to come.

Visit www.GreenMountainCoffee.com for more information.

Be the first to comment - What do you think?  Posted by Papua - September 29, 2016 at 2:32 pm

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5 ways coffee was there for us all summer long

Dailypost – Brandpoint (BPT) Sep 20, 2016 – (BPT) – ¡Adios summer! Hello fall! There’s no denying the days are getting shorter and weather is getting cooler, but before breaking out the jackets and jeans, let’s take time to look back on the faithful friend that was a constant part of summer fun. From fueling warm-weather adventures to turning simple moments into special occasions, here are the five ways Café Bustelo(R) coffee was there through it all and never held us back.

1. Making meaningful connections

There’s something about spending time with friends over a cup (or two or three) of coffee that creates an oasis where individuals with similar tastes and personalities can gather and celebrate life. Enjoying the perfect cafecito, cortadito or café con leche together transforms a simple gathering into a special event.

2. Variations for the perfect cup

Iced Café con Leche or Iced Café con Chocolate is a favorite refresher during summer months when festivals, concerts and a variety of outdoor activities pop up every weekend. As fall approaches, we’re switching back to hot coffee drinks to keep getting the most out of every single moment.

3. Real things made by real people

That moment when you’re handed a perfect cup of coffee, just how you like it. ¡¡Si!! Whether hot or iced, a richly flavored coffee like Café Bustelo stands up to milk and sugar so your coffee turns out perfectly every time.

4. Celebrating life

Between vibrant days and nights filled with singing, dancing and summer excitement, the moments spent with a cup of bold java was a chance to pause and fully appreciate it all.

5. The essence of La Vida Latina

Summer was full of moments exploring new lively, vibrant tastes and cultures while experiencing a taste of the Latin life by mixing up your favorite coffee – a cafecito, cortadito or café con leche. The good news is that all of the above preparations make bold, flavorful experiences for fall too.

Be the first to comment - What do you think?  Posted by Papua - September 20, 2016 at 3:05 pm

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