T&CTJ, in conjunction once again with Firsd Tea, invites you to add your voice to the 2nd Annual Tea Sustainability Perspectives survey. This survey gauges perceptions of sustainability in the tea industry among business leaders in the tea, coffee and cocoa sectors. It covers social, economic, and environmental issues associated with sustainability.

“The previous survey was a critical mirror for us in the tea industry. This year we want to be aware of any incremental gains or be watchful for any potential regressions. We can then fine-tune our shared actions in a united effort for the betterment of all people, the planet, and the tea plant that is so dear to each of us,” said Jason Walker, marketing director, Firsd Tea North America.

The survey takes about 10 minutes to complete. The deadline has been extended to 31 August 2023.

For every completed response, a contribution will be donated to 1% for the Planet, an international organisation whose members contribute at least one percent of their annual sales to environmental causes. Their mission is to “build, support and activate an alliance of businesses financially committed to creating a healthy planet.”

Access the survey here.

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ICoT is designed to support customers across the cocoa and coffee industries in demonstrating their compliance with regulation being introduced by the EU to minimise the extent to which the consumption of certain commodities in the EU, including cocoa and coffee, result in deforestation worldwide. IBA anticipates launching ICoT in 2024, in advance of the regulation entering into application on 30 December 2024.

“Recognising ICE’s established position in the cocoa and coffee markets, where the benchmark prices for these commodities are formed every day, ICE has been working closely with the industry to design a solution to help customers meet the requirements of the deforestation regulation. This includes the need to receive and verify supply chain data from sellers when entering into transactions,” said Toby Brandon, senior director, ICE Soft Commodity Operations.

“ICE’s customers, stakeholders, and the countries where cocoa and coffee are grown, have made significant investments in supply chain sustainability processes and technology over many years. ICoT builds on this infrastructure by providing a single, standardised platform, allowing the multiple technologies which will be used by customers to provide farmer location and traceability data required by the deforestation regulation. ICoT will independently validate this data to allow cocoa and coffee to be readily traded and placed on the EU market,” continued Brandon.

ICE’s benchmark Cocoa, London Cocoa, Coffee C® and Robusta Coffee futures and options contracts are the largest markets in the world to trade cocoa and coffee. Last year the equivalent of over 500 million tons traded on ICE’s cocoa and coffee markets.

“By collating, standardising and validating supply chain data, ICoT will assist customers in demonstrating compliance from the farm to European consumer product,” said Clive de Ruig, president of IBA. “ICoT is designed to facilitate customers’ successful implementation of the deforestation regulation and maintain the free-flowing and commoditised physical trade of cocoa and coffee, which is crucial for countries where the commodities originate and to businesses in the EU.”

He added that “users of ICoT will benefit from IBA’s proven and market-leading technology and data management, together with IBA’s long-standing experience and reputation for establishing robust and independent governance processes and oversight functions. Combining this expertise with ICE’s established position in commodity markets means that we are well-placed to help customers meet the requirements of the new regulation.”

IBA’s launch of ICoT remains subject to satisfactory testing and feedback, and other dependencies such as system and data availability required under the deforestation regulation.

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Many Taiwanese tourists and students have already discovered Whittard in the UK, which encouraged the brand to prioritise the market in its expansion plans.

The brand is now in discussions to open three more in Taiwan before the end of 2019.

Mark Dunhill, Whittard of Chelsea’s CEO, said: “I am very pleased to announce the opening of Whittard’s first stores in Taiwan in partnership with Ruentex Group. After seeing evidence of the appeal of our brand to the Taiwanese consumer in our home market, we became very excited by the opportunity to introduce the brand to Taiwan and started looking for the right partner. We are delighted to have secured a partnership with Ruentex Group; they have an excellent record in bringing international brands to Taiwan and we share the same passion and ambition for Whittard. Together with my colleagues in England, I look forward to working closely with them to build a successful business in the years to come.”

Following a comprehensive revitalisation of the brand, Whittard of Chelsea has been enjoying significant and sustained growth in its home market. Meanwhile the success of its launch on China’s Tmall platform and recent successful entry into Taiwan, Japan and South East Asia demonstrate the brand’s growing appeal to consumers in Asia.

Shop in store and online at https://www.whittard.co.uk/

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“It’s the most wonderful time of the year and we wanted to get the entire family into the holiday spirit by offering flavours they love that are reminiscent of the season,” says Sam Ferreira, president of Gloria Jean’s Retail Food Group USA, based in Santa Fe, California. “Our new menu items have arrived just in time for winter with festive options for both non-coffee drinkers and caffeine-lovers! We invite all Gloria Jean’s fans to stop by while shopping this holiday season, on their way to work or just because, to enjoy these delicious new creations they can’t find anywhere else.”

Available for a limited time, Gloria Jean’s Coffee’s winter seasonal menu items include:
Holiday Beverages:
o Jack Frost “Latte” – Made with silky-textured steamed milk, Santa’s Cookies & Milk powder, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar.
o Sleigh Ride Cookie Mocha – Specially made using silky-textured steamed milk, perfectly extracted espresso, GJC chocolate mint syrup and GJC white hot chocolate powder, then topped with whipped cream, crushed Starbrite Peppermints and Oreo cookie crumbles.
o Jack Frost Un-Coffee Chiller – A caffeine-free treat featuring an icy blend of GJC’s Santa’s Cookies & Milk powder, ice-cold milk, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar. (Guests can enjoy this beverage with a shot of espresso, for an additional charge.)
o Sleigh Ride Cookie Chiller – An icy blend of the brand’s signature cappuccino base, GJC white chocolate powder, Starbrite Peppermints and Oreo cookie crumbles, topped with whipped cream, Starbrite Peppermints and Oreo cookie crumbles.

Whole Beans: All seasonal whole beans are available in 12-oz bags for purchase in-store and online.
o Egg Nog – A blend of whole beans featuring flavours of sweet cream, nutmeg and warm holiday spices, with a hint of vanilla.
o Winter Wonderland – Gloria Jean’s signature winter flavoured whole bean reminiscent of sugar cookies and caramel, lightly spiced with cinnamon.
o Christmas Morning – Enjoy the sentiments of the season with this full-roasted blend, infused with surprisingly sweet undertones and an enticing, smooth finish.
o Holiday Cheer – For an instant warm and cozy feeling, try this medium-blend featuring the flavours of buttered rum with a hint of cinnamon. Also available in decaf.
o Mocha Merrimint – The perfect balance of cool mint and rich dark chocolate. Also available in decaf.
o Cinnamon Hazelnut – Features a blend of cinnamon and hazelnut.
o Jamaican Blue Mountain – Velvety smooth and well balanced, with a silky mouthfeel and subtle notes of nutty spice. A true rarity in specialized coffee. MSRP is USD $74.99 (per 12-oz bag).
o Hawaiian Kona – Gloria Jean’s Hawaiian Kona are 100% Kona beans, no blends, and feature notes of chocolate and caramel. MSRP is USD $59.99 (per 12-oz bag).

Available through 6 January 2019, the Jack Frost Un-Coffee Chiller & “Latte” and Sleigh Ride Cookie Chiller & Mocha, along with this season’s whole bean offerings, will be featured on Gloria Jean’s menu at all nearly 60 locations in the US alongside an assortment of chillers, mochas, lattes, hot cocoa, baked goods and pastries, whole beans, and retail merchandise. For the full menu, locations and the complete list of whole beans available for purchase, visit www.gloriajeans.com.

The post Gloria Jean’s Coffees Winter Line Up Hits Stores appeared first on Tea & Coffee Trade Journal.

Christmas Strawberry Cake Milk
Japan – Strawberry Christmas cake is one Japan’s most beloved holiday traditions, made with fluffy sponge cake, whipped cream and strawberries. Starbucks new holiday beverage is inspired by the sweet confection, made with steamed milk, strawberry compote and white mocha syrup, finished with whipped cream, strawberry topping and crushed biscuit. Also available as a Frappuccino-blended beverage.

Snowy Cheese-Flavoured Latte
China – A new holiday beverage made with baked cheese-flavoured sauce blended into classic espresso and topped with light whipped cream, blueberry-flavoured sprinkles and star-shaped crisps.

Toffee Nut Crunch Latte
China, Asia Pacific, Latin America and Europe – Shots of rich espresso join the flavours of buttery toffee nut and subtle notes of toasted nuts in the Toffee Nut Crunch Latte. The crescendo is a whipped cream peak sprinkled in a crunchy toffee nut topping. Sip it hot or have it blended with ice for a cool and cozy treat.

Christmas Dessert Latte
China – Inspired by the traditional British Christmas pudding, Christmas Dessert-flavoured Latte combines steamed milk, espresso and Christmas pudding flavoured sauce that’s finished with whipped cream, a drizzle of caramel sauce and mixed fruit sprinkle.

Cranberry White Chocolate Mocha
Latin America – Back by popular demand, Cranberry White Chocolate Mocha, Starbucks signature espresso is combined with freshly steamed milk and luscious white chocolate, then topped with whipped cream, a tart cranberry drizzle and crystallized cranberry sugar.

Duo Cocoa Mocha
Asia Pacific – Chocolate meets coffee with the new Duo Cocoa Mocha, made with silky swirls of dark and white chocolate fancifully combined with rich espresso. Finished with whipped cream, half drizzled in mocha and the other half dressed up with a dash of crunchy cocoa nibs. Available hot, iced and as a Frappuccino-blended beverage.

Speculoos Latte
Asia Pacific – Spice cookies, called speculoos in Belgium, are a winter favourite in Europe. It’s also the inspiration for this new beverage, where caramelly sweet goodness and fragrant warm spice dance with bold espresso. The beverage is topped with whipped cream, caramel drizzle and spice cookies for added crunch. Available hot, iced and as a Frappuccino-blended beverage. Also known as Caramel Cinnamon Cookie Latte in some markets.

Dark Cherry Mocha
Latin America and the Caribbean – Espresso with bittersweet mocha sauce, dark cherry-flavoured syrup and steamed milk. Topped with sweetened whipped cream.

Toasted White Chocolate Mocha
United States and the Caribbean – Made with rich espresso, steamed milk and flavours of caramelized white chocolate topped with whipped cream and candied cranberry sugar.

Chestnut Praline Latte
United States and Canada, Latin America – A blend of fresh espresso and flavours of caramelized chestnuts with freshly steamed milk, topped with whipped cream and spiced praline crumbs.

Caramel Brulee Latte
United States and Canada, Latin America – This holiday beverage features a combination of smooth espresso, velvety steamed milk and a caramel brulée sauce. It is then topped with whipped cream and a caramel brulée topping. This beverage is sure to be a returning Christmas favourite in our markets. Also available iced or as a Frappuccino-blended beverage.

Gingerbread Latte
United States, Europe, Middle East and Africa – For the ultimate drink to get you into the festive spirit, the Gingerbread Latte has everything you need. Topped with a gingerbread whipped cream and crunchy wafer, the sweet and delicately spicy gingerbread flavours mingle with espresso and steamed milk. It is finished with a touch of ground nutmeg.

Eggnog Latte
United States, United Kingdom – The return of the Eggnog Latte is celebrated by fans around the world. Made by combining Starbucks espresso with creamy, steamed eggnog and served with a dusting of ground nutmeg, it gets everyone in the mood of the season.

Peppermint Mocha
United States and Canada – A holiday classic made with Starbucks signature espresso and steamed milk sweetened with flavours of chocolate and peppermint, all topped off with whipped cream and chocolate curls.

Hazelnut Mocha
Argentina and Uruguay – This local favourite features luxurious bittersweet chocolate infused with a delicious hazelnut flavour, combined with espresso and steamed milk. Finished with whipped cream and classic mocha drizzle, this delectable warm beverage has been a new holiday classic in Argentina and Uruguay for the past couple of years. Available hot, iced and as a Frappuccino-blended beverage.

Christmas Brulee Latte
Europe, Middle East and Africa – A seasonal take on the traditional crème brulée – creamy eggnog milk is steamed with a rich crème brulée sauce and mixed with fresh espresso, then finished with a few shakes of Christmas Brulée sprinkles.

Salted Caramel Brownie Hot Chocolate
Europe, Middle East and Africa – Steamed milk and mocha sauce are combined with salted caramel sauce for this holiday treat. The beverage is topped with a salted caramel brownie whipped cream and finished with a blend of brownie crumbles and salted caramel brittle for that perfect balance between sweet and salty.

Flat White with Cinnamon Spice
Europe, Middle East and Africa – A subtle hint of cardamom, vanilla and cinnamon spice is mixed with Starbucks espresso for a Flat White with a sophisticated twist (can also be ordered as a latte). Cinnamon spice sugar is steamed into milk and poured over espresso, for a festive spark with a morning coffee.

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The Peet’s Coffee 2018 Holiday Blend is crafted with fine coffees from around the world. Each sip is warmly spiced with notes of citrus and Mayan chocolate for a deeply roasted, flavourful cup.

“Stout bodied, deeply roasted, and joyously flavourful, our Holiday Blend is the most ardently awaited coffee of the year,” says Doug Welsh, Peet’s roastmaster and vice president of coffee. “This year we selected southern Ethiopian coffee for its citrusy perfume, the sublimely syrupy and tobacco-spiced Sumatra of the Batak region, and the Mayan chocolate delights of Guatemala from the small farms of San Martín Jilotepeque.”

Available 1 November until 8 January 2019, and while supplies last, the Annual Holiday Blend can be purchased at participating Peet’s coffeebar locations and online at www.peets.com, as well as grocery stores nationwide. Prices vary by channel.

The 2018 Etoile is a unique single-origin light roast, also offered only for the holiday season. Sourced from Jimma in Ethiopia, the coffee features full flavour notes of brilliant citrus and potent spice. At USD $18.00 per pound, Etoile is only available at participating Peet’s coffeebar locations while supplies last through 8 January 2019.

The Peet’s coffeebar lineup will include one new beverage alongside returning seasonal favourites that are available, while supplies last (between 1 November and 8 January 2019): Dark Chocolate Orange Mocha (USD $4.75 – $6.05) — hand-pulled espresso and freshly steamed milk blended with decadent chocolate, unsweetened Dutch cocoa, and sweet citrus topped with a dollop of whipped cream and a dusting of cocoa.

“The flavours and ingredients that cue joyfully nostalgic memories are at the core of our 2018 holiday handcrafted beverages,” says Patrick Main, senior R&D manager, Peet’s Coffee, based in Emeryville, California. “We all know that feeling of a scent or taste that immediately transports us to a special time or place. And we hope our fans enjoy our take on the indulgent and comforting trimmings of the season.”

Returning favourites include:

• Holiday Spice Latte (USD $4.40 – $5.70): hand-pulled espresso, freshly steamed milk, and an aromatic mixture of holiday baking spices that delivers cozy notes of cinnamon, ginger, cloves, and nutmeg.
• Peppermint Mocha ($4.50 – $5.80): hand-pulled espresso infused with chocolate sauce and the fragrant flavour of peppermint, topped with a cloud of whipped cream.
• Eggnog Latte ($4.10 – $5.40): hand-pulled espresso steamed with real, authentic eggnog.
• Pumpkin Latte ($3.90-$5.20): hand-pulled espresso and steamed milk meet the indulgent richness of pumpkin pie, topped with a sprinkling of baking spices.

For more information, visit: www.peets.com.

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Specifically, the PM details explanations that support companies, development organizations, and other supply chain partners as they design, plan, launch, and monitor a project at a household, community, and producer-organization level. The new tool was developed with financial support from the SAFE Platform of the InterAmerican Development Bank, and incorporated input from several industry and development professionals to ensure its applicability in a variety of settings. The methodology was validated within the PGE Field Level Project in Nicaragua, which was funded by the UTZ Sector Partnership Program, and includes a project-based indicator set to measure impact.

“With the launch of the Project Methodology tool, companies can more readily engage with work in their own supply chains to accelerate gender equity at the field level, and track our shared impact on the issue,” says PGE’s strategic director, Kimberly Easson.

S&D Coffee & Tea, a SAFE Platform member, recognizes the importance of gender sensitive methodologies in their diverse supply chain investments, encouraging the use of PGE’s methodology to enhance farmer performance metrics.

“The more we, as an industry stakeholder, engage in understanding how gender equity impacts our supply chain, the better we will structure and integrate our project within a holistic perspective,” explains Olga L Cuellar Gomez, of S&D Coffee and Tea. “Integrating some of the PGE methodology in our business has added value for us and our suppliers. PGE methodology reminds us, that when we engage with a farm, we need to consider all aspects of a coffee household, and to evaluate how this impacts our trading expectations.” She adds, “Gender equity is one aspect that we need to be more intentional, because the more we learn about the issue, the better we can approach it and integrate it into our supply chain.”

The Project Methodology links the first two tools, the Common Measurement Framework (CMF) and the Engagement Guide, both of which were funded with the support from the Global Coffee Platform (GCP) and launched in late 2017. The CMF allows coffee industry actors to learn about gender differences in their origin and supply chain programs by integrating indicators that measure the conditions that inhibit full participation of both men and women, while maximizing effective performance of the coffee value chain. The Engagement Guide for Gender Equity in the Coffee Sector provides a roadmap and resources for industry actors to engage in conversations about gender equity, and to aid in identifying actions that will support gender equity in their own organizations and with supply chain partners.

Over the next five years, PGE will work with partners to launch eight to 12 collaborative field level projects in key coffee-producing regions. Each project targets an estimated 2,500 coffee-farming families (reaching 25,000 households and over 100,000 beneficiaries in total, including men, women and children). PGE will track the impact and compare results, with the intention to demonstrate the impact of integrating gender equity approaches to sustainability in the coffee value chain.

PGE is dedicated to growing its network of allies, seeking partners and financial resources to help increase impact, and to ensure a supply chain works for all involved.

For more information on developing a project with PGE, or to collaborate in a growing number of upcoming origin projects including Ethiopia, Central and South America, contact PGE at connect@genderincoffee.org.

The Partnership for Gender Equity (PGE), an initiative of the Coffee Quality Institute (CQI), was created in 2014 as a collaborative research and development initiative to better understand the link between gender equity and supply chain resilience and determine the best way to respond. PGE brings together a diverse array of industry and development partners to actively support gender equity in order to improve the quality of producers’ lives and the sustainable supply of quality coffee. To support PGE’s goals and help make a difference, companies can make a direct investment in PGE, and/or support our work through Research, Projects, and Education/Advocacy. For more information, visit: www.genderinequity.org.

The Sustainable Agriculture, Food and Environment (SAFE) Platform is a multi-stakeholder alliance initiated by the MIF, coordinated by Hivos and co-founded by private sector participants, donors and non-governmental organizations that share a common vision: improve the livelihood of farmers through the adoption of climate-smart agricultural practices, transforming coffee and cocoa landscapes. The Platform leverages existing knowledge, expertise, and resources from all its members in order to implement a series of projects that pilot or scale up innovative value chain approaches. For more information contact: info@safeplatform.org.

S&D Coffee & Tea, a subsidiary of Cott Corporation, is the largest coffee and tea manufacturer and supplier to restaurants and convenience stores in America. S&D is also a leading producer of liquid extracts. In continuous operation since 1927, the company serves over 110,000 customers through national distribution and direct store delivery. For more information about S&D Coffee & Tea, go to www.sdcoffeetea.com.

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Aduna Super-Teas, organic infusions powered by nutrient-rich African superfoods, have been specially crafted using high quality active botanical ingredients to bring out your natural vitality. Made with whole pieces of fruit, herbs, leaves, flowers and spices, Aduna Super-Teas are available in five new flavours, each with its own unique character, benefit, taste profile and aroma:

•VITALITY: Lemon, Ginger & BAOBAB: A revitalising, light and refreshing infusion combining zesty lemons with an invigorating kick of ginger – powered by nutrient-rich African baobab fruit;
•RELAX: Cinnamon-Spiced CACAO: A luxurious dark chocolate aroma leads you to a light, cocoa-flavoured tea enriched with warming spices & boosted with restorative cacao, helping promote a sense of calm;
•CLEANSE: Mint, Nettle & MORINGA: A natural digestif with a lively, clean green flavour combining earthy undernotes and a cooling fresh mint finish – super-charged with nutrient-rich moringa leaves;
•DETOX: Green Tea & TURMERIC: A bright, earthy green tea balanced with warming turmeric, a pep of citrus and a twist of pepper; this purifying blend is rich in taste and character; and
•RADIANCE: Rosehip, Aloe Vera & HIBISCUS: full bodied, fruity and floral with berry notes, this perfectly balanced infusion is a powerhouse of antioxidant-rich botanicals, giving you a glowing complexion.

The infusions have been created to be equally as delicious served hot or iced, making them ideal all year round.

“We have developed our African Super-Teas in response to consumer demand for more excitement, innovation and functionality in the fast-growing fruit and herbal category,” says Andrew Hunt, co-founder and CEO of Aduna. As well as tapping into the trends for superfoods, ethical consumerism and premiumisation; our range features some truly unique new flavours, helping drive category and margin growth for retailers.”

Aduna’s specialty organic blends are served in tea pyramids enabling superior brewing power and flavour. The blends are visible through a window allowing consumers to see the quality, texture and colour of the ingredients.

Aduna’s range of African superfood powders and superfood energy bars are sold in 2,000 stores in 18 countries. In the UK, the company supplies over 1,000 retailers including Holland & Barrett, Ocado, Whole Foods and Planet Organic. African Super-Teas, began shipping this week, and will be available to buy its current retailers including Whole Foods Market and As Nature Intended in the UK from September. They have an MSRP: £4.99 for 15 tea pyramids.

Aduna is an independently owned social enterprise, which means it is driven by purpose as well as profit. It sources its ingredients wherever possible from small-scale producers in Africa. It has its own supply chain for baobab fruit in Upper East Ghana, through which it has created sustainable incomes for over 850 women producers, enabling them to provide basic needs for their families. As such, every bar helps create sustainable incomes for rural African households.

For more information, visit: www.aduna.com.

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The Peet’s True Iced Espresso line features dark roast single-origin Colombian coffee, which provides a deep roasted sweetness so minimal sugar and calories are needed for a pure coffee indulgence.

“Iced espressos in Peet’s coffee bars are incredibly popular, representing over 40% of our cold coffee sales,” says Gretchen Koch, director of marketing and innovation at Emeryville, California-based Peet’s Coffee’s Coldcraft division. “After the success of bottling our signature cold brew, we are excited to introduce a premium RTD iced espresso that can be enjoyed anywhere. It was not easy to craft a canned shelf-stable coffee that is worthy of Alfred Peet’s name. We focused on sourcing high-quality, clean ingredients and fine-tuning the production method to ensure a creamy coffee experience on par with the iced espresso beverages handcrafted by Peet’s baristas,” she says. “By using better ingredients, our Peet’s True Iced Espresso has 25% fewer calories per ounce and forty percent less sugar per ounce than the category leader, making it the perfect coffee for on the go.”

Peet’s True Iced Espresso joins an existing portfolio of RTD beverages from Coldcraft, the Peet’s business unit dedicated to the innovation, production, and delivery of RTD and keg craft beverages.

The following flavours are between 100 and 130 calories, feature hormone-free milk and pure cane sugar that range from 10 to 17 grams, and come in 8-fluid-ounce cans with a suggested retail price of USD $2.99:

• Black and White: A lightly sweetened creamy latte.
• Vanilla Latte: Smooth blend of espresso, milk and vanilla.
• Caramel Macchiato: Rich, buttery caramel and velvety milk meet an intense shot of espresso.
• Mocha: A melding of bold espresso, milk and Dutch-processed cocoa.

Peet’s True Espresso is available in grocery locations throughout the United States, such as Kroger, Albertson’s and Safeway beginning this week. The line is also available on Peets.com. Peet’s True Espresso will roll out to additional grocery retailers throughout summer 2018.

For more information, visit www.peets.com.

The post Peet’s Coffee Debuts RTD Iced Espresso Nationally appeared first on Tea & Coffee Trade Journal.

Tea, coffee and cocoa are all on the commodities markets. During the latter part of the past century, with many newly independent countries joining the supplier side within a continued development of global trade patterns, the United Nations established several International Commodity Agreements (ICAs) and International Commodity Bodies (ICBs) to monitor appropriate supply for the consumer/importing markets whilst ensuring appropriate revenue to the producers. They include: the International Cocoa Organization (ICCO) set up in 1957, the International Coffee Organisation (ICO) in 1963, the International Sugar Organization (ISO), and more on cotton and other commodities.

Another set of International Commodity Bodies (ICBs) are the Intergovernmental Groups (IGG) created within the UN Food and Agricultural Organization (FAO), such as IGG Tea, set up in 1975. Other IGGs monitor rice, citrus fruit, meat, etc.

Tea, coffee and cocoa are all classified as international agricultural commodities. Given their importance as revenue crop for the producing countries and their respective international trade flow, the UN intergovernmental structures oversee providing useful tools for a global monitoring of supply and demand and appropriate governance of the value chain.

In order to compile production, consumption and trade statistics for coffee and cocoa, the ICO and the ICCO operate with a specific crop year that runs from 1 October to 30 September of the following year. The data are expressed in green beans for coffee and raw beans for cocoa, hence the need for conversion factors for roasting and processing, in order to account for the number of cups of espresso or of chocolate bars.

Tea statistics are established in line with the calendar year and always refer to the finished product, the processed dry tea leaf, referred to by stakeholders as “made tea.” This is the tea that is traded and shipped, hence, no need for conversion factors.

In the context of agricultural production, the green leaf, as harvested, is an important reference element that pertains to the yield of the tea gardens, which can vary greatly, according to plant variety, geographical location, agricultural practice and harvesting methods, and age of the bushes, etc. Tea may therefore be considered as a crop and as a food and beverage product that offers good transparency and easy comprehension for overall market assessments.

The term commodity comprises tangible products that are wholly or for a major part interchangeable, ie fungible and standardized, traded in bulk and sold freely at prices that fluctuate according to supply and demand. This implies that there are the commodity teas for the mainstream markets on one side, and the teas that are neither interchangeable nor standardized, but quality-specific and even special on the other side.

The key data issued by FAO-IGG Tea and the International Tea Committee (ITC) show that the tea market has some important specificities. Preliminary data published by the ITC for 2017 reveals that total production amounts to 5.7 million tonnes, of which only 1.8 million tonnes are exported, hence subject to international trade, ie 31.3 percent. This is a rather small proportion, and which is decreasing year after year. In comparison, and based on estimates by Euromonitor International and ICO data for coffee, more than 74 percent of coffee production is exported, of which 52 percent is to North America and Europe.

Tea’s global production is shared out according to the process, with black tea dominating with 58 percent, green tea accounting for 32 percent, other teas around 10 percent. Another dividing line shows that black teas are shared between CTC teas at 62.6 percent and orthodox leaf teas at 37.4 percent.

Commodity Tea Producing Countries

Tea, coffee and cocoa are all three highly labour-intensive crops and grown predominantly by smallholders for a huge share of the output, which is estimated to stand at over 60 percent for tea and at over 80 percent for coffee and cocoa.

In 2017, tea exports represented less than one-third of the global output, amounting to 1.78 million tonnes. Although the two big producers, China and India, consume most of their own cups, they have exported 355,300 tonnes (t) and 240,700t respectively. The balance of the export trade volume comes from other tea exporters, the most important ones being Kenya, Sri Lanka, Vietnam, Indonesia and Argentina, which together represent 959,500t, whilst the remaining 25 other tea exporters sell 222,900t in the market. China and Vietnam export mainly green teas, while Kenya, Sri Lanka, India and Argentina export mostly black teas, and Indonesia both. Furthermore, most of the black tea exports are CTC, except those from Sri Lanka.

In this complex scenario, there is a red thread leading straight to the commodity teas, and that is the set of 11 big Tea Auction Centres, which handle the large part of commodity teas in India (Kolkata, Guwahati, Siliguri, Kochi, Coimbatore, Coonoor), in Bangladesh (Chittagong), in Sri Lanka (Colombo), in Indonesia (Jakarta), in East Africa (Mombasa), and in Central Africa (Limbe). According to ITC 2016 data, these 11 tea auction centres have handled 1.29 million tonnes of tea, mostly black CTC teas, with the exception of Sri Lanka, which produces only orthodox leaf teas. Commodity black teas, the bulk of which go directly to the various domestic markets, may be estimated to represent around two million tonnes, plus an additional estimated 250,000t of green teas, exported in bulk as gunpowder from China, and as green filler teas, mainly from Indonesia and Vietnam.

Commodity teas can most likely be traced back to the British Rule, which introduced industrial tea processing, with the CTC method, in India and East Africa. In the 1950s, Britain controlled 85 percent of the world’s tea trade, stated Mike Bunston OBE, past president of the ITC and chairman of the London Tea Auction, which closed in 1998 after 300 years of operations. The past glory of British involvement in tea is also being recorded by the London Tea History Association, with the intent to safeguard the memories of an important activity that has fashioned tradition and lifestyle, centred around the supply chain with the London Tea Auction a vital part of it.

The system of the tea auctions is closely linked to former British Rule, with trade platforms set up in newly independent producing countries and providing efficient tools for the sale of commodity teas into mainstream markets, be they basic packed bulk teas or tea blends for tea bags.

There are also multinational tea packers that source big volumes directly from their own estates and blend their commodity teas for the mass market, packed or in tea bags. Many of these teas are mechanically harvested. With Unilever’s Lipton brand as number one, the 10 biggest operators concentrate 27 percent of the global retail value, according to Euromonitor International.

Finally, there are the instant tea manufacturers, which supply the ever-growing RTD market, and such leaf will be purchased as commodity teas. ITC data finds the biggest instant tea producers today are China, India, Kenya, Chile and Argentina.

China: The Cradle of Tea

China is where the tea bush has prospered for nearly 5,000 years, has been cultivated for over 3,000 years, and where hundreds of different tea varieties have developed according to climate, soil and specific environments. Most people will drink their local teas. “In China, we do not blend teas,” said Yun Jing Zhong, aka Vivien Messavant, who runs the oldest Chinese tea house in Paris. “All our many different teas have a specific taste, cup colour and leaf shape, blending does not make sense.”

China does not have tea auction centres. “It does not appeal either to the producers or to the wholesale agents to negotiate on a public platform,” said Kelly Ye from the Guangzhou International Tea Trading Centre (GTTC), which launched in 2010 to replace the traditional Fang Cun tea market with its hundreds of small family-run tea shops. “But we are aware of the need to have an international trade platform, so we offer good visibility to the well-established regional brands and suggest that they go for more transparency, namely by labelling product details and prices in our GTTC showrooms,” she said. “We hope that it will work out, but it is the opposite of a privately negotiated contract.”

French tea expert, Katrin Rougeventre, said with China having become the biggest player as the world’s number one tea producer and consuming 86 percent of its output, they are living by their own rules. There are no Chinese commodity teas on the market in China, but there are some big volume bulk green teas, which are custom-made for export. Even the black CTC teas, sourced by Unilever Lipton China from the Dianhong Company in Yunnan to make British-style tea bags for Western consumers in China are origin teas, as they come from one specific area. There are no commodity teas in Japan or Korea.

With a growing awareness in the West of the fine qualities of origin teas, there is a strong trend towards introducing high-end and value-added teas. Many producing countries have begun investing in specialty teas, and now consumers can buy white teas from Kenya, Sri Lanka and from Indonesia, and green teas and wulong teas from India. More options, new products, innovative processing will make tea even more attractive, thereby increasing consumption and higher retail value. However, the market will continue to rely on the bulk of commodity teas, in order to offer an affordable cup to the millions of consumers who will not go without their favourite beverage.

Barbara Dufrêne is the former Secretary General of the European Tea Committee and editor of La Nouvelle Presse du Thé. She may be reached at: b-dufrêne@orange.fr.

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Supported by the European Food and Drink Association and the American Groceries Manufacturing Association (GMA), the FSSC 22000 is recognised by the Global Food Safety Initiative (GFSI) for its use of international, independent ISO (International Organization for Standardization) standards. The scheme, which was launched for the purpose of auditing and certifying food safety across the whole supply chain, has been developed, and is maintained and managed, by ISO nominated manufacturers, retailers and established food authorities that are food safety experts from around the world.

“The accreditation carries particular weight because it isn’t driven by a single stakeholder organisation, unlike other GFSI recognised schemes,” explains Paula Bentley, head of sales for Barry Callebaut Beverages in the UK. “It is also international, rather than limited to a UK only standard, and so we are being measured and recognised on a global platform.”

She adds that it is a thorough overall, covering the implementation and effectiveness of the company’s systems, while making sure that all requirements are covered. “As it’s a management system certification scheme, rather than one that focuses on processes or products, it takes significantly longer as it also looks at management commitment, effectiveness and continuous improvement.”

The certification reflects Barry Callebaut Beverages’ desire to improve its standard of food safety management and its manufacturing practices, which ultimately ensures premium quality across all products in the company’s wide range. It follows on from the company’s Grade ‘A’ BRC Global Standards accreditation, which was awarded to the manufacturer two years ago.

Barry Callebaut is an advocate of sustainability, working with smallholder farms in West and Central Africa, supporting farmer training in Good Agricultural Practices (GAP). Last year, the company launched its campaign, ‘Forever Chocolate’ and is now on target to reach its objectives, which include achieving the eradication of child labour from the supply chain; lifting more than 500,000 cocoa farmers out of poverty; being carbon and forest positive; and using 100% sustainable products in all the company’s ingredients.

Barry Callebaut, a leading supplier of high quality cocoa and chocolate products, also offers a range of coffees, cappuccinos, toppings, and milk powders for the vending and HoReCa markets. To extend the company vending enterprise in the United Kingdom, Barry Callebaut Beverages UK was established in 2008 following the acquisition of Eurogran UK. The extended brand portfolio includes: Van Houten, Caprimo, Le Royal and Classic.

For further information on Barry Callebaut Beverages and its products, visit: www.barrycallebautvending.co.uk.

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According to the brand, Micro Figures aims to make cold brew more accessible whilst upholding the quality and values of specialty coffee. The company ethically sources single origin Arabica coffee. It roasts, grinds and brews with cold, filtered water for over 18 hours at its microbrewery in Hackney, UK.  This slow-and-cold method of brewing yields a less acidic style of coffee and brings out the natural sweetness in the beans, the company says.

The three-strong range includes: Iced Mocha, Black Coffee and Iced Latte. Black Coffee is infused with nitrogen for a creamy texture. The Iced Mocha combines the same smooth nitro coffee with house-made oat milk and cocoa. Iced Latte blends the sweet nitro cold brew with oat milk.

For this year’s launch, Minor Figures has rebranded to visually appealing pastel-hued cans with illustrations.

The Nitro Cold Brew range is dairy-free, suitable for vegans and contains no added sugar. The products should be served chilled.

The canned beverages are available to purchase at major retailers including Sainsbury’s, Ocado, Whole Foods and Planet Organic at a RRP of £1.99 per 200ml can.

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Blue Butterfly Pea Flower Tea is layered with lemonade and topped with Starbucks Cold Brew coffee. Starbucks Butterfly Pea Lemonade Cold Brew features butterfly pea flower tea – a trending ingredient in Southeast Asia, which is distinctive for its natural blue shade and colour-changing properties. It reacts with the lemonade to create captivating swirls. Available iced only.

A twist on cappuccino, the Starbucks Macadamia Cocoa Cappuccino enhances the bold espresso taste with macadamia chocolate sauce and creamy milk foam. The beverage is topped with a swirl of nutty chocolate sauce and a crumble of macadamia nuts and graham crackers for added crunch. Available hot and iced.

Also returning this spring is Starbucks Tahitian Vanilla macchiato, which infuses steamed milk with Tahitian vanilla syrup, topped with Starbucks Signature Espresso and finished with vanilla bean specks and vanilla drizzle in a classic double crosshatch pattern. Available hot and iced.

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Inspired by chocolate covered cherries, the new Cherry Mocha starts with hot espresso poured over a slightly sweet mocha sauce, candied cherry syrup and steamed milk. Whipped cream topped with sugar and cocoa Valentine’s sprinkles finish the beverage. The mocha can be enjoyed hot, iced or blended from 7-14 February at participating Starbucks stores in the US and Canada.

For something sweet, Starbucks is offering a Confetti Hearts Cake Pop, chocolate cake, coated with milk chocolatey icing and sprinkles of heart candies, and a Heart Sugar Cookie, a sugar cookie topped with a white or pink chocolate coating and colourful sprinkles. Both are now available in Starbucks stores nationwide through 14 February.

Starbucks has also introduced the Molten Chocolate Ready-to-Drink Iced Latte, bold espresso and creamy milk combined with deep layers of rich chocolate flavour. The new RTD beverage is available nationwide where groceries are sold for a MSRP of USD $2.79.

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“The New Year is a time to celebrate,” says Erin Marinan from Starbucks beverage development team. “The Black and White Mocha collection is a festive way to ring in 2018, with a stripe of sparkly chocolate sequins to resemble a black tie.”

Starting 27 December, customers can choose from a Black and White Mocha, Black and White Hot Cocoa or Black and White Frappuccino blended beverage at participating Starbucks stores in the US and Canada through the first week of January, while supplies last.

Black and White Mocha – hot espresso is poured over dark mocha sauce and white chocolate mocha sauce, which is then melted into a wonderfully rich concoction. Steamed milk is added to this swirl of dark mocha and white chocolate to balance the richness. The beverage is topped with whipped cream and a sprinkle of sparkly chocolate sequins. Customers can enjoy it hot or iced.

Black and White Hot Cocoa – dark mocha sauce and white chocolate mocha sauce are combined with steamed milk to create rich swirls. It’s finished with whipped cream and chocolate sequins.

Black and White Mocha Frappuccino – the blended beverage is a combination of dark mocha sauce, white chocolate mocha sauce, Frappuccino roast coffee, milk and ice blended together. It’s topped with whipped cream and chocolate sequins.

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More than just another Aussie coffee company, Abbotsford Road, which opened in Brooklyn in November, takes Australia’s passionate, inclusive coffee culture and presents it through a distinctly NYC lens. The concept was developed by Phillip Di Bella, founder of Di Bella Coffee and 2016 Golden Bean champion. His goals with Abbotsford Road are simple: to provide the finest coffee without pretention, to help cafés and restaurants become profitable coffee destinations, and to harbor in Gowanus the strong sense of community and hospitality that Australians are known for. This is not a snobby coffee laboratory, but rather a welcoming enclave of enthusiasts eager to share their expertise.

Located at 573 Sackett Street in Gowanus, Abbotsford Road is a roasting plant, educational space and café, but its primary function as a specialty wholesaler is to provide café owners and restaurateurs with both the highest quality product and the comprehensive educational resources necessary for success. This of course begins with the finest coffee. As part owner of ICT (International Coffee Traders) – a trading company known for its strong relationships with farmers – Di Bella has access to an unparalleled network of green bean producers all over the world. ICT supplies Di Bella Coffee –  where the proprietary Crop to Cup philosophy ensures fair prices for farmers and sustainability of crops – and then Di Bella Coffee supplies Abbotsford Road. It’s a simple chain ensuring that what ends up in the Gowanus headquarters is none other than the highest quality bean, used to produce the finest, most consistent cup of coffee, akin to a superior glass of wine.

The space is a large industrial loft with quintessential Brooklyn style. Floor to ceiling glass windows give way to an airy, high-ceilinged warehouse that is equal parts café, showroom and roasting plant. The slick white tile coffee bar contains a brew station for drip coffee, two espresso machines, a glass display showcasing baked goods and sandwiches from local purveyors, and a bean dispensary, where green bean varieties are stored at optimal temperature, humidity and light conditions.

Abbotsford Road will also off exclusive Australian chai, matcha and cocoa powder, and an extensive tea program. Opposite the bar, an exposed brick wall accented by lush hanging plants leads to the far corner, where hills of coffee-filled burlap sacks cover the cement floor. Farther back, the roasting machine fills the space with the distinct aroma of freshly roasted coffee. Turf grass out front will allow for outdoor seating and a dedicated area for dogs, in addition to wooden tables and café seating for thirty inside.

The coffee itself is informed by the company’s prevailing ethos that coffee culture need not be esoteric, snobby or complex. While it’s true that certain beans taste best with specific brewing methods, the three signature blends available at launch maintain flavour and consistency regardless of the brewing style and machine used. They are roasted and blended in such a way that the flavour profiles cut through milk enough to be distinguishable, and adding sugar is not necessary. The initial coffee blends will be Forza; full bodied and strong with hints of dark chocolate, hazelnut and caramel, Crema; balanced and smooth with hints of butterscotch, malt and nuts, and Vivo; fruity and sweet with hints of cherry, honey and toffee. Also offered will be distinct single origin roasted beans such as a rare Panama Don Pepe Estate Geisha, a single origin estate green bean program where customers can choose their own roasts, and a bean subscription service. Abbotsford Road recently won three awards at the 2017 Golden Bean North America Roaster’s Competition.

Heading up the New York operation is Di Bella’s business development/partner and director of sales, Logan Kedwell, who developed intricate knowledge of the coffee industry running all four locations Buzz Bistro, a chain of cafés in Australia. Eager to learn more about the roasting/wholesaling end of the business, he went to work for Di Bella Coffee, where he was involved in managing corporate accounts, café performance analysis, bean sales and brewing methods. In Brooklyn, he will use his expertise to help café owners achieve their goals, and to ensure a uniquely hospitable environment for guests at the headquarters.

Restaurants/Cafés that make Abbotsford Road their chosen coffee may also turn to them for everything from operations and store design consulting to menu layout, buying lists, machines, and barista training. The training will occur in-house at the specially outfitted Gowanus headquarters during regular Industry Nights, headed by Phillip Di Bella. These master classes also benefit from Di Bella’s distinction as Adjunct Professor of Entrepreneurship and Marketing at the prestigious University of Queensland, Australia.

As community engagement is also a primary concern of Abbotsford Road’s, it will hold training nights for the public, covering topics such as barista skills, latte art and alternative brewing methods. These sessions are perfect for the coffee enthusiast looking to expand their knowledge.

For more information on Abbotsford Road, visit: www.abbotsfordroad.com.

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The two new beverages offer winter flavours for both coffee and tea lovers:

• Holiday Spiced Latte (USD $4.30 – $5.60): Hand-pulled espresso, freshly steamed milk, and an aromatic mixture of holiday baking spices such as cinnamon, ginger, cloves, and nutmeg.
• Winter Solstice Tea Latte (USD $3.95 – $5.25): Black tea blended with holiday baking spices (see above) steamed into creamy milk.

Alongside returning seasonal favourites, the two new beverages will also be available at Peet’s coffee bars are available through 19 January 2018.

Additionally, Peet’s Cold Brew has introduced a limited edition bottled Peppermint Mocha Cold Brew available at a suggested retail price of USD $4.49 across California in Peet’s coffee bars, as well as grocery and specialty stores, mass retailers, and partner locations. The RTD beverage features Peet’s signature Baridi Black Cold Brew with milk, peppermint and pure cane sugar, in a 10.5-fluid ounce bottle.

Peet’s also announced that it is adding House Made Chocolate Sauce to its permanent menu. Coffee bar baristas will prepare it fresh each day with premium ingredients. While now available year-round for mochas and cocoas, the flavour also finishes the 2017 holiday beverage offerings.

A few of the returning favourites to Peet’s menu include (all prices in USD):

• Peppermint Mocha ($4.20 – $5.60): Hand-pulled espresso infused with chocolate sauce and peppermint topped with a cloud of whipped cream.
• Eggnog Latte ($3.90 – $5.20): Hand-pulled espresso steamed with real, authentic eggnog.
• Peppermint White Mocha ($4.60 – $5.90): Fan favourite upgraded for the holiday season with a dash of spirit-inducing peppermint.
• Peppermint Cocoa ($3.45 – $4.15): Decadent hot cocoa made with newly unveiled house-made chocolate complemented with a touch of peppermint.

In terms of retail holiday options, Peet’s offers an array of seasonally-inspired items, including limited-edition branded ornaments, mugs, tumblers, and many other delightful items exclusively available at participating coffee bars or online at www.peets.com.

Peet’s will also offer a series of Pairing Collections of freshly scooped beans that include (all prices in USD):

• Holiday Pairing Collection ($34.95): One pound of Holiday Blend and one pound of the famed Gaia Organic Blend from the Peet’s People & Planet product line.
• People & Planet Collection ($34.95): As part of People & Planet’s aim to share the stories of our long-standing social responsibility, one pound of Uzuri African Blend and Gaia Organic Blend.
• Signature Pairing Collection ($32.95): Classic dark roast blends rooted in the heritage of Peet’s, one pound of Major Dickason Blend and Big Bang.

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While the annual return of the Pumpkin Spice Latte signals the change in season for many, this year Starbucks is adding a second fall flavour to its menus in North America and in Asia:  the Maple Pecan Latte.

Inspired by classic fall flavours and the changing leaves of the season, the Starbucks Maple Pecan Latte is a blend of signature espresso and steamed milk combined with notes of maple syrup and pecan, and finished with a colourful autumn topping.

“The flavours of maple and pecan perfectly balance the inherent sweet and nutty flavors of espresso,” said Debbie Antonio, from Starbucks beverage R&D team. The result is a smooth and well-rounded handcrafted beverage that customers can personalize to truly make theirs.”

The company has offered variations on this popular flavour over the years including the Maple Macchiato (US and Canada), the Golden Maple Latte (Singapore) and the Maple Pecan Latte (South Korea). The Starbucks Maple Pecan Latte will be available to customers in the US and Asia, while supplies last.

Customers who savor chocolate year-round can visit Starbucks to celebrate the arrival of the Starbucks Dark Mocha Frappuccino, which makes its way onto Starbucks menus nationwide beginning on Friday, 22 September. The rich and fudgy blended beverage, combines extra dark cocoa, coffee, milk and ice blended together and topped with whipped cream. The beverage is available at participating Starbucks stores in the US and Canada, while supplies last.

With the arrival of fall, the company is bringing back a limited run of colourful cups (spring coloured cups debuted earlier this year for a limited run), this time with jewel-tones of plum, teal and orange celebrating the fun and vibrancy of the season.

Available in the US and Canada for a limited time, each tall, grande and venti size gets its own colour with white dots and hand-drawn designs including a pie, an owl and of course, a pumpkin.

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By Barbara Dufrêne Photos courtesy of Barbara Dufrêne

Introduced under the Dutch colonial rule during the 18th century, tea and coffee growing has generated a long period of highly profitable export trade with continental Europe. In 1945, at the end of World War II, Indonesia gained independence and Sukarno became the first president of the Republic of Indonesia. With a population of over 264 million people, the Indonesian Archipelago is spread out between continental Asia and Australia, with five big and more than 17,000 small islands, all together comprising a surface of over 1.9 million km². Indonesia is the world’s biggest Muslim country, and has hundreds of ethnic groups and over 700 regional languages.

Java, the most populated island – registering almost 10 million inhabitants – also houses the Republic’s capital city Jakarta, with its port a major trading hub for more than 1,000 years. Crossed by the equator, Indonesia has a tropical climate with abundant rain and sunshine throughout the year. The country has vast areas of arable lands with fertile soils, which makes it one of the world’s major producers of global commodities such as palm oil, natural rubber, rice, coffee, tea, cocoa and tropical spices. Indonesia belongs to the G20 and is a founding member of the World Trade Organisation (WTO), the former GATT.

Currently, Indonesia ranks as the world’s leading producer of palm oil, cloves and cinnamon, and the fourth leading producer of coffee. The ranking for tea dropped to seven in 2015, with an output of 129,300 metric tonnes (mt), compared with 164,800 mt just 10 years ago. In 1957, the government decided to introduce Indonesian ownership for most agricultural productions, and all the remaining Dutch-owned tea and coffee estates were nationalised, taken over by the government to become state-owned plantations, or PTPNs, with the target to earn foreign currency. Tea was a profitable product at that time and Indonesia was ranked as the world’s fourth-biggest tea producer. Tea flourished until global over-production made the prices slump badly from about 2000 onwards, with small farmers gradually switching to other cash crops, in particular, palm oil.

Tea, together with coffee, was introduced by the Dutch colonial rulers as revenue-producing crops for exports to Europe, together with the rare and precious local spices. All the estates were owned by colonial landlords, the local populations supplied the labour and their chiefs were in charge of delivering the crops to the Dutch administrative officers. The poverty and famine generated in Java by the Dutch administration had raised concerns and demands for a more liberal outlook, allowing private commercial interests to be involved in the production of export cash crops. In that political context, a Dutch colonial civil servant published a book in 1860, with the title Max Havelaar, or the Coffee Auctions of the Dutch Trading Company, pleading for more social justice and fairer trade. The name ‘Max Havelaar’ has since become synonymous with the global fair trade movement and the author is still admired as a hero in Indonesia.

Current State of the Tea Market

Today, Indonesian tea production volume is shared out as follows: 40 percent comes from state-owned plantations, 26 percent from private estates and 34 percent from smallholders. Whilst the tea acreage harvested by the state-owned companies amounts to 30 percent, of the private owners, 24 percent and 46 percent are harvested by the smallholders, showing quite a gap in the yield rates.

West Java, the traditional heartland of tea cultivation in Indonesia, still accounts for more than two-thirds of tea output. Central Java, parts of Sumatra and more recently, some parts of Kalimantang contribute the remainder. These islands sit on the Pacific Ring of Fire, with more than hundred active volcanoes and their abundant highlands provide hilly slopes and valleys with fertile volcanic soil, thus offering outstanding environmental conditions for growing tea. A traditional producer of smooth and aromatic black tea, Indonesia has picked up the growing demand for green tea in the West, with green teas today accounting for over 20 percent of the output. With specialty teas trending and with foreign investments, countries with restricted acreage available, such as Taiwan and Japan, have also introduced some fine Wulong teas, grown and manufactured mainly for export. There are also some high quality white teas, made from a special cultivar, which was registered by the Indonesian Research Institute for Tea and Cinchona (IRITC) in Gamboeng, West Java, in 2009. This white tea also has high theanin content and antioxidant properties.

Dr Rohayati Suprihatini, in charge of tea research at the IRITC, explained that several research reports from China and from Indonesia assess that Indonesian teas have a higher catechin content compared with teas from other producing countries. While this can be considered a valuable competitive advantage, the drawback is that Indonesian teas appear to contain higher levels of anthraquinones, a molecule listed as undesirable in the EU. Whilst occurring naturally in several plants, anthraquinones seem to be also generated by the process of smoking food. Currently, research is ongoing to see whether the many forest fires that have destroyed part of the Indonesian rainforest in the past decade may be the origin of that problem. A delegation from the Tea Board of Indonesia plans to meet the EU officials in charge to discuss the matter and to ask for waiving these maximum residue levels (mrls), which have been severely impacting their tea exports to Europe in the recent years.

In 2004, tea exports amounted to 60 percent of the production in Indonesia, with over 30,000 mt going to Europe and the USA. By 2015, tea exports declined to a mere 48 percent of the production, with only 11,900 mt exported to Europe and the USA.

Indonesia’s large state-owned tea plantations, such as Mitra Kerinci in West Sumatra, are the main suppliers to the Jakarta tea auctions and account for the bulk of exports. They do, however, suffer from administrative red tape and lack of investments and many are reported to operate with little or no profit currently. The major private growers are Kabepe Chakra and Gunung Slamat, which manufacture both standard tea products and also high quality and innovative teas.

Olivier Scala CEO of G Cannon, a Paris, France-based importer, wholesaler and retailer, believes that there are some very fine estate teas from Dewata, Kassomalang or Malabar for example, which he continues to carry for retail although they are rather expensive. Feedback from other European importers, FX Delmas, founder of Palais des Thés and Philip Miles, the former CEO of Van Rees BV, indicate that Indonesian teas are perfect for blending and for flavoured teas, but do not, in general, offer the specific qualities of single origin and terroir teas. Their overall conclusion is that new impetus and good marketing would help to build up good profile, although the current Western quality requirements are difficult to comply with.

While state-owned companies source most of their green leaf from their own plantations, the private tea estates buy an important share of their raw material from the surrounding smallholder farmers, who are a key element of the supply chain and contribute over one third of the volume. Unilever Indonesia, a subsidiary of the world’s leading tea packer, purchases tea from state-owned and private plantations to produce a wide range of teas for the home market, both under its own Lipton brand, and under the very popular local Sari Wangi brand, which it acquired a few years ago.

There is also a high performing ready-to-drink (RTD) tea products range (bottles and cans), which meet a growing consumer demand for refreshment in this populous tropical country.

Attempting Improvements and Revival

The Tea Board of Indonesia is highly concerned by the ongoing decline of the country’s tea economy, which faces replacing tea with other crops because of unprofitable prices and is losing export markets through non-tariff barriers. In addition, there is a trend for increased coffee consumption and imports of low-cost teas from Vietnam take away more market shares. Therefore, Rachmat Badruddin, chairman of the Tea Board of Indonesia, has been ringing the alarm bell with the government for the past few years. He is also a private tea grower, CEO of the Kabepe Chakra Company, owning five tea estates in West Java, which he took over from his father in 1990 and is now assisted by his son.

Proud of the Indonesian tea culture and fully aware of the country’s ideal conditions for growing fine crop, Badruddin outlined his proposals for improvements and revival. “In order to participate in the increasingly competitive global tea market, we need:

• to increase the domestic output by using more high yield and high quality botanicals, and modern manufacturing equipment;
• to ensure a better empowerment and training of our many smallholder farmers;
• to get protection for the home market by setting appropriate duty rates on imported teas;
• to introduce more proactive marketing to raise the cup’s quality profile from traditional to trendy at home in order to increase the current low per capita consumption; and
• to carve out a bigger share of the premium tea niche in the export markets.”

International Tea Conference

Aware of the negative effects on rural employment and the environment, which is generated by the decline of the tea industry, the government has been slow to take action, but Badruddin said that the Tea Board of India will continue to press for improvements and to endeavour to make Indonesian tea great again. He trusts that there is a silver lining on the horizon and that the overall growth in tea consumption will also benefit Indonesia in the coming years.

Indonesia has taken further action to foster exchanging knowledge, technology and science with the hope of improving tea economies in a fast-changing world, as well as social issues and climate change. An International Tea Conference has been scheduled to take place in Indonesia at the Bali Convention Centre from 18-20 October this year. The event has full government support and is organised by the Indonesia Research Institute for Tea and Cinchona (IRITC).

Barbara Dufrêne is the former Secretary General of the European Tea Committee and editor of La Nouvelle du Thé. She may be reached at:  b-dufrêne@orange.fr.

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