With more than 80 million people involved in tea production, Covid-19 certainly affected the industry. Once countries began closing their borders in March, for example, international buyers stopped visiting origins. When air traffic was halted, shipments of tea (and numerous other commodities) were interrupted. Perhaps most impacted, however, were tea origins, John Snell, founder of the consulting firm, NMteaB, noted in his presentation, although some regions were affected much more than others.

In China, which overtook India in terms of tea production in 2006, Snell said the strict restrictions imposed by the government on citizens to control the outbreak impacted production somewhat, but they mainly affected domestic sales and speed of exports. While the spring harvest was heavily reduced due to lack of the labour caused by the virus, summer and autumn productions were not affected much. However, many farmers have reduced the production because they are not optimistic about the market/consumption. Interestingly, despite international trade being blocked and shaky logistics at the beginning of 2020, Snell said that China’s tea exports were only slightly reduced — about 1.65%.

India, on the other hand, has not faired as well. Lockdowns in the country began on 24 March. While the easing of some restrictions in April enabled some first flush production and preparation for the second flush in Darjeeling, the first flush in Assam was completely eradicated due to widespread closures across the country. Snell noted that the second flush was very good quality but lower on volume. An unexpected positive result of the halt in production in India has been the increase in green leaf prices for the bought leaf sector. “Previously 12Rs/Kg these farmers were on the brink of collapse,” he said. “Now green leaf is fetching 40 50Rs/Kg.”

In Sri Lanka, the lockdown was in place from the second week of March through the end of May. Tea was declared an essential service, so production was maintained. According to Snell, the biggest impact was to value-added trade, where access to packaging materials and labour restrictions bit hard. He added that the loss of hard currency from visitors and overseas workers is having the biggest impact.

In East Africa, tea crops were unaffected. Snell said that by all accounts, the majority of tea produced in Argentina (whose leading export market is the United States) was sold by the time the pandemic was announced, but he noted that “the Argentine tea crop of 2019-20 was unspectacular.”

Live tea auctions were cancelled so several countries such as India, Indonesia and Sri Lanka held online auctions, which were successful according to several reports.

However, exporting tea is still a problem as customs in many countries have been slow to process exports due to Covid-19 restrictions on staff. “Demand for certain goods has been slower, globally, as industry has slowed and PPE shipments taking space,” shared Snell. He further explained that shipments have been affected because the flow of vessels and containers has been upset and they are sitting in the wrong spots, while shipping companies have pulled sailing schedules, pooled sailings with other lines and have disregarded freight contracts.

Despite the burdens incurred by Covid-19, the prognosis for the global tea industry seems to be good. “The likelihood is for some short-term pain with respect to logistics — time to market and costs. [However,] there is no significant long-term effect on supply and demand,” said Snell.

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com
  Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal.

The post Covid-19’s effect on tea origins and production appeared first on Tea & Coffee Trade Journal.

The post Fair Trade USA announces #JustOneCup campaign appeared first on Tea & Coffee Trade Journal.

The post ICO and IACO join forces to build resilience for Africa’s coffee sector appeared first on Tea & Coffee Trade Journal.

So, what makes a virtual event a worthy substitution for the real thing? Between myself and T&CTJ editor Vanessa Facenda, we’ve attended a significant amount of virtual events this year alone and have compiled some ‘dos and don’ts below — that is, sort of a ‘what works well’ based on our experiences.

Do:

• Consider a combination of pre-recorded and live sessions: If the virtual event lasts all day (6+ hours) or over the course of several days, and has many speakers, consider pre-recording some presentations in advance and combine them with live Q&A sessions. This works well when the event has presenters from around the world participating as it reduces the possibility of technical or connectivity issues during the presentation and helps to keep the event running on time (or as close to on time as possible).
• Get audiences involved: Live polls and questionnaires are a good way of getting audiences fully engaged with an event and allows attendees to gain an insight into what their peers are thinking or what their opinions are on a subject. The three-part AMI Plastics and the Pandemic Virtual Forum conducted live on-screen polls during their panel discussions, and it worked well – as do the ongoing World Coffee Producers Forum webinars.
• Hold Q&As: Encourage as much engagement as possible between audience and speakers. The Plastics & the Pandemic Forum held a Q&A session immediately following each speaker and panel discussion, while the virtual Re:co Symposium offered Q&As in a separate virtual room after the presentation sessions, which worked well as an option for those who wanted to hear more in-depth responses.
• Offer variety in longer event programmes: While it may not be possible for smaller events, for those that do span a few days or even a week, it would be a good idea to incorporate presentations/talks; discussions amongst speakers; chat rooms and tea/coffee parties; experience sessions; or virtual demos (for equipment manufacturers especially). The Specialty Coffee Association (SCA), for example, offered attendees the opportunity to order Home Sensory Experience Kits in advance of the virtual Re:co Symposium so they could participate in the virtual sensory demonstration.
• Encourage tea/coffee breaks just the same as at a physical event: It has already been proven that taking short breaks from a screen every hour or so lessens eye strain and helps improve mental wellbeing, as well as concentration. Virtual event attendees will feel more refreshed for the next part of an event after a good break, even if they can’t leave the house! And we’re definitely in the right industry to be encouraging wellness and hydration.
• Record sessions: Offering playbacks of specific talks or sessions will be great for those who may have missed them but did originally register for the online event, for those who have a time conflict (e.g., 9:00am GMT in the UK is 5:00am EDT in New York while 3:00pm EDT in NY is 4:00am JST in Japan), and for those who would like to review the presentation again.
• Plan for technical issues: Unfortunately, there may be instances where this is unavoidable so taking this into consideration and setting up contingency plans is a must.

Don’t:

• Overcomplicate the virtual platform: Detail is always great and if you’re going to digitise your physical events space, even better, but make sure navigation is clear and concise so nobody is left staring bewildered at their screen — it’s not as easy being unable to walk up to someone and ask them the way to go! Accessibility is key in this area.
• Schedule too many presentations: Sometimes too much information can be a bad thing. During this pandemic, we’re definitely experiencing information overload – you only need turn on the news for that. Detailed presentations and speeches are great but in small bouts (such as limiting the presentations to about four in a day depending on the length of each one), so spreading them out will work in your favour. Furthermore, rather than a one-day 7+ hour plus event, consider a two-day 3-4-hour event.
• Hold sessions for more than two hours without a break: Similar to the above point, concentration is likely to wane after the two-hour mark (there is such a thing called Zoom Fatigue!) so shorter sessions will work better for audience engagement.

There you have it! Hopefully we’ll be able to see each other face to face in the near future but for now, happy virtual hosting!

• Alex Rivers, digital editor, Bell Publishing.
  Keep in touch via email: arivers@bellpublishing.com
  Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal.

The post Tips for hosting virtual events appeared first on Tea & Coffee Trade Journal.

Established in Tokyo in 1985, Teej Co Ltd was one of the first companies to introduce the non-blended, garden-fresh teas to Japan. Teej started sell Darjeeling First Flush teas in early July, about two months later than usual, because of Covid-19-related delays. Mori Kuniyasu, the president of Teej, faced unprecedented difficulty procuring the first flush Darjeeling teas this year due to the turmoil in production and transport triggered by the lockdown measures against the disease. However, as soon as it launched, orders from their customers rushed into Teej’s website, and all teas sold out quickly.

The limited logistics worldwide made it difficult to import the tea. Mori received the first flush samples only in mid-May and selected two manufactured before the lockdown; Sungma DJ-2 and Goomtee DJ-6. Furthermore, it was uncertain when the tea would be delivered to Japan, either by air or surface cargos. He decided to use DHL to carry the total of 300kg of tea, two Darjeeling and one Assam (Sironibari C-5 BPS) invoices. The tea was handed over to the DHL Kolkata on 19 May and transferred many times on the way, then finally arrived in Japan on 8 June. Although both the price of teas and expense of transportation were exceptionally high at this time, Mori did not add the rise in costs to his retail and wholesale prices.

When Mori started selling Darjeeling seasonal teas 35 years ago, non-blended teas were new and novel products, which required explanation and education for consumers. Those quality teas are naturally expensive, so Mori has been trying to handle them at an acceptable price range for producers, exporters, catering businesses, consumers, and himself.

From the beginning, Mori noted that just displaying his tea packets on the shelves in supermarkets or department stores did not help consumers to buy them because of their higher price. Therefore, he started to supply restaurants and cafés in order for their customers to taste those teas with a little margin. He also understood that offering the teas at a stable wholesale price makes it easier for shop owners to control the beverage cost. He has also been keeping the retail prices steady as long as they derive a reasonable profit for the company to sustain the business. Mori believes that an affordable price for general public is a crucial factor for the growth of the specialty tea market.

The outbreak of Covid-19 made many Japanese buyers suspend importing the Darjeeling first flush. Others who could buy a tiny quantity are now selling them at prices three to five times higher than that of Teej.

“Tea is a beverage consumed in a daily life, it is basically the same for the seasonal Darjeeling teas,” said Mori. “I always place the most importance on the balance of quality and price. I sometimes experience tough negotiations with producers or suppliers, but I’ve never compromised on quality.”

• Yumi Nakatsugawa has been working as a freelance writer specialising in food and restaurant management. While freelancing, she developed a love of black tea as well as tea-producing countries and tea people. Her passion for black tea has brought her to Sri Lanka, India, Kenya, Indonesia, Nepal, Malaysia, and Papua New Guinea to see tea production firsthand. Based in Japan, Yumi may be reached at: ym_n@nifty.com.

The post Pandemic delays Darjeeling first flush roll out in Japan appeared first on Tea & Coffee Trade Journal.

The ability to gather representatives from across the globe is core to the mission of these competitions. Given the current and projected travel environment through November 2020, WCE and the SCA have decided to cancel the 2020 events and focus on the 2021 championship season.

The 2020 World Barista Championships and World Brewers Cup were scheduled to take place from 3-6 November at the Melbourne International Coffee Expo (MICE) trade show which has now been cancelled. The World Coffee In Good Spirits, World Latte Art, World Cup Tasters, World Coffee Roasting, and Cezve/Ibrik Championships were scheduled to take place during World of Coffee Warsaw from 15-17 October. The SCA is reportedly working with partners at the Warsaw PTAK venue to cancel the 2020 World of Coffee trade show and postpone the contract to a future year — more information on this will be available in the coming weeks.

The World Barista Championship, World Cup Tasters Championship, and Cezve/Ibrik Championship will now take place at the World of Coffee Athens trade show in June of 2021. The organisers say they are still exploring location options for the 2021 World Coffee in Good Spirits, World Latte Art, World Brewers Cup, and World Coffee Roasting Championships, and these events will be held no earlier than June 2021.

Given the logistical challenges of locating these events and accommodating overflow competitors, WCE is requiring that Competition Bodies only send one competitor to each 2021 championship. This means that National Champions who have already won their title in 2020 will participate in the 2021 championships. Additionally, 2020 sanctioning terms will be extended, to cover the 2021 competition year.

These schedule changes may have different effects according to different local circumstances. WCE and SCA’s regional community directors will work with the Competition Body coordinators to navigate next steps as appropriate, and WCE says it encourages anyone with questions to read the Frequently Asked Questions section on its website or reach out via email at: info@worldcoffeeevents.org.

The post 2020 World Coffee Championships cancelled due to Covid-19 travel restrictions appeared first on Tea & Coffee Trade Journal.

Howard Telford, the head of soft drinks for Euromonitor, one of presenters, said the decline in on trade sales began in March for most countries, sharing that across beverages, between 20-40% on-trade volume declines are expected in most markets in 2020.

The timeline for the recovery, according to Euromonitor’s analysts, is uncertain for on trade (both alcoholic and non-alcoholic). Furthermore, they said that in some markets, on-trade beverage volume may not recover to 2019 levels over the next five years.

Bars, restaurants, coffeehouses, and away-from-home events (AFH) are a vital consumer discovery and marketing platform for alcohol and non-alcoholic brands. Per the analysts, the importance of social occasions for beverages in general cannot be overstated (for both alcoholic and non-alcoholic drinks), so how can future innovation strategies adjust?

As AFH occasions have been almost non-existent during the pandemic, home entertaining has been the only option for many. Thus, bringing social occasions into the home is key.

“Virtual realms/virtual worlds and virtual tasting/tours, is essentially the transition from the physical to digital, and can provide some, if not all, of the answers in the new normal that we are entering now,” said Spiros Malandrakis, head of alcoholic drinks for Euromonitor.

But reaching consumers with physical products to test is vital. Since on trade and retail samplings were not possible, Telford said that during the pandemic, Costa Coffee (via parent company Coca-Cola) experimented by 50,000 new coffee samples direct to consumers homes in the UK.

Michael Schaefer, Euromonitor’s global lead, food & beverage, explained that it is important for companies to look at new opportunities to sell products either online or by direct to consumer sales.

Premiumisation was key to pre Covid-19 value growth. However, the pandemic and economic crisis have put the brakes on premiumisation as on trade has collapsed and economic concerns have changed consumer habits so brands must look for new selling strategies.

“One of the primary growth strategies in developed markets was the prioritization of top line value growth and premiumization and getting consumers to pay more per unit,” said Schaefer. “Covid-19 lead to collapse to entry-level channel, a lot of that experiential traffic has gone away, and consumer mobility and consumer spending have been [negatively] impacted. It’s a double whammy with less traffic and an economic crisis leading to consumers spending less.”

In coffee, this has translated to cutting back on premium items including fresh coffee beans, while there has been a growth in RTD, coffee pods, and instant coffee. “With coffee pods, this is not a new trend — we saw a rise in single serve machines/pods during last recession as consumers shifted away from on trade/coffee shop purchases. [Telford noted that sales of Keurig and Nespresso machines have been growing during the pandemic as consumers turned away from on trade purchases and increased their home brewing.]

The analysts agree that while the pandemic and economic crisis pose a huge challenge, there is money to be made, as “some consumer spending has to go somewhere — new indulgences while at the same time looking to economize wherever we can.”

Euromonitor’s analysts noted that while the economic downturn is driving the new search for value, the need for special occasions remains. For example, finding new experiences through home entertainment phenomenon such as capturing more occasions at home through machines (by offering more customization and more information) as well as finding new products for health conscious, home-bound consumers will be a big part of this process.

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com
  Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal.

The post Global drinks trends in 2020 appeared first on Tea & Coffee Trade Journal.

This relief fund will have a direct impact on more than 4,000 coffee farmers and their families nationwide. The fund will be invested on three fundamental elements: communication and awareness, education, and the supply of prevention kits to ensure that farmers have all the necessary tools for the 20-21 harvest.

“Coffee producers are agents of change who have always been at the forefront of the progress of their communities. We are proud of their work and of being able to develop alliances that contribute to the well-being of their families. We are honoured to channel these funds and give back to the communities that give the world so much” said Rosa Rivas, director of Seeds for Progress Foundation.

These efforts will start during the month of July and conclude in September as the coffee harvest begins. All communication and awareness efforts will focus on providing vital information to prevent the spread of Covid-19 during the harvest, including supplying informational materials to place on the farms and providing hygiene kits along with portable sinks in production areas.

“Caring for our communities is part of our purpose to build a better world of coffee. In the midst of the global crisis we are experiencing as a result of the coronavirus pandemic, it is our duty to take concrete measures to prevent the spread of the virus and safeguard the well-being of our beloved coffee-growing communities as the new harvest approaches.” said Jorge Eslaquit, regional manager of Mercon Coffee Group.

The Seeds for Progress Foundation, together with Mercon Coffee Group, promote access to quality education in coffee communities as one of the most powerful instruments to achieve sustainable economic growth and improve the quality of life of its beneficiaries.

The post Nicaragua coffee farmers receive support to prevent Covid-19 appeared first on Tea & Coffee Trade Journal.

Fusion Teas was founded in 2010 and is owned and run by husband-and-wife team Thomas and Theann Egbert in McKinney, Texas. Their company mission is to spread health and happiness by selling quality teas while making loose leaf tea accessible—a healthy habit that people want to reach for every day.

When Covid-19 hit, online tea purchases in the US experienced a surge as more and more people reacted by adapting to a healthy tea lifestyle. Fusion Teas believes it is at the forefront of this new wave of tea consumption in Texas and the Four Corners, where most of the company’s tea is shipped. At the start of the Covid-19 crisis, Thomas and Theann Egbert noticed that their sales started spiking, and continued to spike. Theann Egbert said: “Our little family-run web shop has grown a lot in the last decade, but this really tops anything we’ve seen. People need what tea has to offer, and we’re proud to share our curated selection of truly delicious teas with folks in Texas, the Four Corners and beyond.”

The Egberts have had to adjust their operations in order to keep up with the demand. Thomas Egbert commented: “Our old space was only 800 square feet and we were busting at the seams. This new place is 2200 square feet. We’re renovating the space to include a modern retail shop for locals and visitors to McKinney and the greater Dallas area. It opens to walk-ins in July.”

Located at 1905 University Business Dr Suite 604 in McKinney, Texas, the new warehouse/storefront is in the same business park as before, but its size nearly triples the footprint of its former location. The modern design includes a glass partition between the retail space and the warehouse, allowing customers a view behind the scenes.

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

The post Fusion Teas experiences triples sales and expands commercial footprint in Texas appeared first on Tea & Coffee Trade Journal.

Despite high registration levels in the Spring of this year and extensive preparations, the current Covid-19 situation has reportedly caused strong health, safety, economic and travel concerns among many of euvend & cofeena’s registered exhibitors and visitors.

Koelnmesse said the suspension was “a very difficult decision” since the organisers “were fully prepared to conduct this event under well thought out and renewed safety standards.” However, the company has said it will view this as “an opportunity to get started again, with fresh ideas and new energy”.

The next euvend & coffeena will take place from 27-29 October 2022.

For more information, visit: www.euvend-coffeena.com.

The post euvend & coffeena 2020 event suspended appeared first on Tea & Coffee Trade Journal.

The most “active” section in our magazine the last few months has been our Calendar page (now two pages as opposed to its normal one page) as we try to keep up with all the show postponements and cancellations as a result of Covid-19. (Our online Events section here has the most up-to-date information).

Many shows postponed immediately, such as Interpack (Düsseldorf, Germany), whose organisers announced the show would be moving from May to February 2021. The London Coffee Festival postponed its event and coffee week from April to July, while World of Coffee (Warsaw, Poland) and the renamed World Tea Conference + Expo (Denver, Colorado) both announced the shows would be postponed from June to October. The Specialty Coffee Association (SCA) was forced to completely cancel its 2020 Specialty Coffee Expo (April, Portland, Oregon) and focus on the 2021 edition in New Orleans, Louisiana.

When I wrote a blog in March (12th, “Not Business as Usual”) about all the Covid-19-related show postponements and cancellations, I remember wondering how many more would be impacted, and if any fall 2020 conferences, conventions or trade shows would actually take place. Well, it was not long before all summer events were cancelled including the rescheduled London Coffee Festival, Coffee Fest Chicago and Anaheim and the Amsterdam Coffee Festival. The Japan International Tea Show, which was originally scheduled for July (1-3) in Tokyo, has been postponed until October (5-7), and as of now, is still scheduled to take place, but we’ll see…

Slowly, September events started to announce cancellations and postponements such as the International Coffee Organisation’s (ICO) 5th World Coffee Congress that was scheduled to take place in Bangalore, India. The North American Tea Conference (NATC), which alternates between being held in the United States and Canada, was scheduled to take place in in Queens Landing, Ontario this year — the first time the event was not being held in Toronto. The NATC has now been postponed to the same location in September 2021. The Global Dubai Tea Forum, which takes place every two years, has also been postponed indefinitely Our own Tea & Coffee World Cup (originally scheduled for September in Istanbul, Turkey) has been postponed until further notice.

The Swiss Coffee Trade Association (SCTA) announced early on that its annual Gala & Forum (October, Geneva, Switzerland) is cancelled this year, as is the Specialty Coffee Association of Japan Conference (October, Tokyo). And just this week, World Tea Conference & Expo organisers announced that the 2020 event, postponed from June to October, will be cancelled as the ban on large-scale gatherings remains in place in Denver for the remainder of the year.

This would have been the first time WTC&E, which usually takes place in Las Vegas, Nevada, would have been held in Denver.

For now, the few events that have not yet announced postponements or cancellations include: the SCA’s World of Coffee (15-17 October, Warsaw); Triestespresso (22-24 October, Trieste, Italy); Gulfood Manufacturing (3-5 November, Dubai, United Arab Emirates); the rescheduled Melbourne International Coffee Expo (3-6 November, Melbourne, Australia) and Pack Expo International (8-11 November, Chicago, Illinois), but again, we will see — I am not optimistic any “physical” events will take place this year.

Sintercafé, which takes place annually in November in Costa Rica, announced that its event would be virtual this year. The Tea & Herbal Association of Canada, which was hosting this year’s NATC, has “Virtual Gathering” planned for 29-30 September.

Some conferences and trade shows have already held virtual events in place of “in-person” ones such as the SCA’s Specialty Coffee Expo, which hosted a virtual “Expo Weekend” in late April. The ICO’s biannual meeting of its International Coffee Council and other ICO bodies, held week-long virtual meetings in place of its April event. And today, the SCA’s virtual two-day Re:co Symposium begins (the April event was cancelled).

I have attended many more webinars and virtual events than usual since the Covid-19 crisis began and they have all gone well — good content and great speakers, although there are often technical issues of some sort. However, I do find that shorter works better — if they are too long (1.5 hours max per session), they can be a bit draining, but all-in-all, the virtual events have become strong substitutes to the “live or in-person” events, which is a relief since we do not know when the “physical” ones can safely resume.

Tea & Coffee Trade Journal will continue to update our readers about 2020 conference, convention and trade show announcements as news becomes available. For more information, visit: www.teaandcoffee.net or the Calendar section in our monthly issues (July/August being the newest one).

Stay safe and be well and hopefully we will all be able to see each other in person again soon!

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com
  Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal.

The post And then there were… appeared first on Tea & Coffee Trade Journal.

The HoReCa industry, for example, is believed to have suffered as much as the aircraft. The lockdown has stonily cut the restaurants, cafés, and bars from their clients. Those who could not react quickly enough or did not have a cash safety cushion for rainy days did not survive the storm. Those who were not paralysed and launched online pages with contactless delivery options instead were much luckier.

The Covid-19 pandemic brought to the light an idea that was in the air long before 2020: automate and go online. Now, the trend turned into a necessary part of every business that wants to succeed in the new post-pandemic reality. In this blog, we will have a look at the idea of robotic baristas, and about the perspectives of this technology in the future.

The concept of a robotic barista is pretty simple. As a rule, it is a robotic arm that is installed in the center of a coffee station. The client makes an order on the display outside the station, and the command goes to the robot. After that, the robotic barista takes a cup, grinds and tamps coffee, foams milk, adds syrups, etc. Similar projects have been developed all over the world: CafeX and Briggo in the USA, Rozum Cafe in Europe, or Once Alike in Australia.

All robotic cafés have something in common: zero contact service. But contactless service came to the fore only now; initially, there have been other advantages the producers had bet on.

Advantages of a Robotic Barista:

• Autonomous and Qualitative: The robotic café is a solution that should automate the service of great coffee. As opposed to vending machines, a robotic café is a place where coffee is made using fresh coffee beans and professional coffee equipment. Therefore, the coffee is delicious and special even though it is served by a robot.
• High Repeatability: Repeatability shows how stable the operations will be. That is, how the robot brews coffee on the first, the ninetieth, and the thousandth time. Good repeatability guarantees that the client gets the same cup of coffee today, tomorrow, and the day after.
• Speed: Different producers claim from 1 to up to 5 minutes needed for a cup, but it depends on the coffee size. The productivity for robotic baristas is up to 60 cups an hour.
• Ease of Management: If a client gets a good coffee taste, reliable and safe service, the café owner gets a package solution for opening their own café without having to hire employees. The café does not need any support during the shift; the only thing that should be done is loading supplements and regular cleaning.

The owner can theoretically live in France and control the café in London remotely through a secured POS system. A robotic barista also heals two main headaches of each café owner: employee turnover and stable control.

Disadvantages of a Robot Barista:

• No Human Touch: For many café visitors, coffee is not the main attraction, but communication. A chance to have a small talk with a barista, ask for some little changes in the beverage, tip “barista for his or her big dream.” Some robot café solutions try to share this friendly and personal feeling through robot handshakes, voice greetings, or some personalized offers.
• Less Flexible: Starbucks offers winter and summer seasonal drinks. Little coffee shops create unique monthly menus to surprise and encourage regular customers. Robotic solutions are more stable but also less creative. It is possible to add new drinks to the robot menu, but it requires time and investment in the robot reprogramming.

It is clear that the current situation has altered many industries. Robotics, however, is one that has a great hidden potential of creating new jobs within the HoReCa industry. A consultant barista or a barista robot operator who knows how to brew great coffee, develops new drinks, and teaches a robot? Why not.

• Anna Kidron is PR and content manager at Rozum Robotics Inc.

The post Robotic baristas: job killers or industry drivers? appeared first on Tea & Coffee Trade Journal.

This addendum to the Network’s existing Factory Acceptance Test (FAT) work product tackles how to most effectively use communication and connection technologies to allow consumer packaged goods (CPG) companies to interact remotely with original equipment manufacturers (OEMs).

“The pandemic has required new methods be established for executing FATs, which are likely to become standard procedures in the post-pandemic ways of working. This document provides the guidance both CPGs and OEMs need to successfully implement these new processes,” said Bryan Griffen, director of industry services, PMMI. “The OpX Leadership Network’s unique perspective blending CPG and OEM input makes these best practices critical learning for anyone interested in virtual FAT options.”

The OpX Leadership Network was founded in 2011 by PMMI, The Association for Packaging and Processing Technologies, to ensure CPG companies and OEMs are well-connected and well-prepared to solve common operational challenges, make smarter decisions and achieve operational excellence.

There are two parts to both the Network’s FAT work product and vFAT addendum – the playbook and an editable checklist. Both the FAT and vFAT work products, as well as other operational solutions, are available for free download at: opxleadershipnetwork.org/projects/download.

The post OpX Leadership Network releases new guidance for conducting virtual FATs appeared first on Tea & Coffee Trade Journal.

As a recognised nation of tea lovers, Brits consume 165 million cups a day. Whilst in isolation, demand has reportedly remained at an all time high in the UK. With tea “coming to the rescue”, Holland & Barrett states that there is now an array of potential ways that SME tea manufacturers can innovate Britain’s favourite drink to ensure FMCG goods succeed, despite the restrictive measures retail finds itself in.

The launch of of all four flavours of Hatters Hemp Tea into Holland & Barrett came after a successful soft launch period of Hatters’ vegan-friendly tea. The tea quickly became the fastest-selling tea for 2020 in Holland & Barrett following the sale of over 25,000 boxes in the first month, with further outstanding sales growing month on month throughout the lockdown period.

Simon Manthorpe, CEO and founder of Hatter’s Hemp Tea, commented on how SMEs have been able to launch innovative FMCG units during lockdown: “Retailing popular and existing products has been a minefield during the lockdown period, so for SMEs launching new products to our shelves, it has undoubtedly been an uphill struggle. However, for creative and innovative SMEs that have spotted a gap in the market, the opportunities are still bountiful.

“We saw that there was an opportunity to infuse the nations favourite drink with CBD, but without compromising on the traditional flavours that we all know and love. Spotting this gap was essential. It so happened that the popularity of CBD has soared during the lockdown phase too. Having an online presence through e-commerce routes was a strategic move that allowed customers to view our products quickly, without needing to rely physical retail.

“With a captive market clamouring for the relaxing benefits of CBD – during what has proven to be an extremely stressful period for millions – SMEs like us should look to be forward thinking and see what opportunities can arise through these testing times”.

Every flavour of Hatter’s Hemp Tea is now available in Holland & Barrett, in-store and online.

The post Hatters Hemp Tea is Holland & Barrett’s fastest-selling tea of 2020 appeared first on Tea & Coffee Trade Journal.

The post Olam launches prize for innovations in global food security appeared first on Tea & Coffee Trade Journal.

NSF’s new Checked by NSF programme includes a wide variety of services – from a smart phone app that details Covid-19 prevention requirements for specific types of business, to in-depth consulting services and customised reopening plans based on the latest public health government guidance.

“There’s no shortage of guidance from the government and other bodies,” said Rob Chester, managing director of NSF International UK. “People are swimming in guidance, but they need help to make the new routines work on the ground in their own unique situations.”

NSF is currently consulting with a variety of organisations and business in different sectors on Covid-19 prevention and reopening plans.

Separate from the guidance and consulting services, NSF also checks facilities to help ensure appropriate preventive measures are in place. The Checked by NSF service reportedly gives business owners and managers valuable data about their own preparedness for reopening and provides peace of mind to customers and visitors who may be concerned about exposure to the virus.

“Even the strongest brands seem to be recognising that a trusted third party, reviewing their processes adds value. The services are designed to be flexible because each business or location will have different needs and requirements,” Chester said. “For some clients, use of our app and an industry-specific checklist may be enough. But others are looking for more in-depth consultations on specific locations and issues. And some simply want us to check their locations to make sure they aren’t missing anything.”

Locations that successfully meet the requirements for each of three phases of the programme will be granted permission to post the Checked by NSF signage on-site. Compliance checks are performed with self-assessments using the new Checked by NSF app, remote audits or on-site audits.

The three phases include required tasks and procedures to plan, implement and improve. A QR code on the signage helps customers validate the claims and understand what each location is doing to protect visitors and employees from Covid-19.

The three phases of the programme cover the following requirements:

• Phase 1 (Plan): Completion of phase 1 means the location has completed development of the required safety procedures, policies and plans.
• Phase 2 (Implement): Completion of phase 2 means the location has successfully implemented the required safety procedures, policies and plans.
•  Phase 3 (Improve): Completion of phase 3 means the location is successfully maintaining and improving the required safety procedures and policies.

“Covid-19 is new, but infection control and good hygiene requirements are not. NSF has been doing this sort of public health and safety work for 75 years,” Chester said.

For more information on Checked by NSF services, email: contactuk@nsf.org.

The post NSF launches new programme to help businesses reopen safely appeared first on Tea & Coffee Trade Journal.

The report says that the level of support available to the ‘squeezed middle’ is currently poorly focused and will not deliver the recovery plan the UK Government is working towards. Maintaining Post-Covid-19 Capacity in Hospitality and Food Service Supply Chain Businesses – ‘The Squeezed Middle’ has been produced by the Food and Drink Federation-convened Food and Drink Industry Roundtable, with input from the BCA.

Paul Rooke, executive director of the BCA, said: “Our primary aim has been to ensure that those businesses who supply the food service and hospitality sectors, the real engine room of the food and drink sector, and who are fundamentally viable businesses, get the targeted support they need to be ready to support their customers as they restart their operations.”

In addition to publishing the findings from the new report, the BCA has co-signed a letter to Rt Hon George Eustice MP, secretary of state for Environment, Food and Rural Affairs to advocate for the new report’s findings to be considered by the government.

Maintaining business liquidity reportedly remains a huge concern for the ‘squeezed middle’. Research undertaken for the report shows that fewer than half of food and drink manufacturers have applied for Coronavirus Business Interruption Loan Scheme (CBILS) or Bounce Back Loan Scheme (BBLS) support. Concerns over incurring additional debt and associated interest payments were cited as the main reason. At the same time, many companies are facing up to 50% of their customer base delaying payment or not paying outstanding invoices.

While the UK Government’s furloughing scheme has been popular and effective amongst the ‘squeezed middle’, there are concerns about whether the hospitality and food service markets will have recovered to viable levels when the scheme ends in October.

The UK government’s decision to underwrite Trade Credit Insurance was widely welcomed across the food and drink industry. However, many businesses continue to report concerns that trade credit insurers are not adjusting their criteria to take into account the pandemic, making unrealistic demands on businesses and their debt management.

The Food and Drink Industry Roundtable report outlines a series of practical steps the government can introduce to ensure the ‘squeezed middle’ are able to play their role in a post-virus recovery:

• Businesses supplying into the hospitality and food service industries should continue to receive furlough support through the UK Government at a rate of 80% of salary contribution until those markets return to commercially viable levels.
• The UK Government should place a requirement on the trade credit insurance industry to develop best practice rules of operation which include greater transparency and formal notification of the reason(s) for refusal or withdrawal of cover.
• Insurers should be required to reinstate reduced or withdrawn cover back dated to 1 March 2020, except where there are clear and identifiable reasons as to why this would no longer be appropriate.
• Governments should provide more targeted support for the ‘squeezed middle’ that does not incur additional business debt e.g. a relaxation of current rules for Apprenticeship Levy funds to allow businesses to maintain existing employment.
• Governments should create schemes for small, medium and micro businesses within the ‘squeezed middle’ that provide initial cashflow injections to businesses requiring support to secure orders for materials and/or build stock in readiness for the recovery of customer demand.

The post British Coffee Association acts to ensure post Covid-19 recovery for manufacturers supplying foodservice and hospitality market appeared first on Tea & Coffee Trade Journal.

Send a Cow says, in the spirit of Ubuntu, an African word that means ‘I am, because you are’: we are all connected, and loneliness can be overcome.

Send a Cow is encouraging people to hold their own African Coffee Break, and the charity even has a free playlist, coffee quiz and tasting notes available to add to the occasion.

Claire, a coffee grower in Rwanda, joined a Send a Cow project. She said: “I chose to grow coffee because it is one of the good cash crops in this region. I get money from coffee and no longer struggle to pay for my health insurance… working with Send a Cow has made us popular and it’s very good when people pass by and see our produce, then they [want] to know how we do this, and ask for help and advice.”

The sustainable development charity are making sure that, despite the coronavirus outbreak, small-scale farmers get the support they need to end hunger and poverty – people participating in the African Coffee Break are encouraged to make a contribution towards the charity, to help Rwandan coffee farmers like Claire. £100 of donations can go towards helping 10 families with seeds, tools and training.

Rebecca Parford, head of Public Fundraising at Send a Cow, said: “When we launched the African Coffee Break we saw some brilliant events, and there’s nothing to stop people recreating the same vibrant events online, from the comfort of their own home. We’ve put together some tips to give people a great way to connect, wherever they’re based.”

Due to the Covid-19 pandemic, instead of face-to-face events, the charity behind Loneliness Awareness Week (Marmalade Trust) is also hosting a virtual campaign called ‘One Less Lonely Voice’ with the aim of empowering everyone to understand loneliness one conversation at a time, so people can help themselves and others to manage feelings of loneliness.

#LetsTalkLoneliness

The post Send a Cow encourages people to ‘connect over coffee’ for Loneliness Awareness Week appeared first on Tea & Coffee Trade Journal.

Many local coffee shops/chains throughout NYC closed when the stay-at-home directive was enacted in March. However, one nearby coffeehouse remained open during the Covid-19 pandemic, with baristas wearing gloves and masks and allowing one to two customers in the store at the same time — credit cards and cash were both accepted. Most Dunkin’ outlets remained open with limited hours. Starbucks Coffee initially reduced store hours but by the end of March, all NYC locations were closed (nationwide, drive-thru locations remained open). By April, several Starbucks located by hospitals within NYC reopened with orders being placed by mobile app only and with limited hours. In May, more Starbucks stores reopened, again mobile orders only and with limited hours.

However, beginning the first week of June, Starbucks customers in NYC (and maybe in other US and international cities as well) could order their beverages in person (one customer allowed into the store at a time, but only about three feet into the store as there are barriers preventing full access) and pay via app, credit card or cash. Several of the baristas I spoke with expressed some concerns about handling people’s phones, credit cards and especially cash (all were wearing protective masks and gloves). It is a valid concern, however, grocery stores, pharmacies and many restaurants have been accepting credit cards and cash throughout the entire pandemic.

Within the foodservice channel, sanitation and separation are critical during the Covid-19 and moving forward. Foodservice-focused market researcher Datassential reports that creating a dedicated pick-up area saves customers the stress of having to navigate their biggest worry: other customers. “This has been the one of the most successful strategies for operators.”

In a recent One Table survey, Datassential asked foodservice operators, “During the Covid-19 restrictions, what is working well with your current takeout and delivery system (among restaurants offering takeout or delivery)? Of those polled:

53% — are implementing increased sanitation practices

51% — are creating separate pick-up area

36% — are maintaining social distancing between staff

36% — are setting up a system to create distance between customers

22% — were/are transitioning to online ordering

19% — are adding tamper-proof seals/measures

18% —are transitioning to using third-party apps for ordering

15% — are switching to new packaging that is easier to sanitize/safer and/or reheat

10% — are using tools to make forecasting number and type of orders easier

Gloves, masks, and safety training will be the new normal for the time being. Foodservice operators around the world are adapting to this new normal and are ready to make the changes necessary to keep employees and customers safe. In its survey, Datassential also asked foodservice operators, “Are you planning to implement any of the following safety measures to protect employees?” Per the respondents:

80% — are providing employees gloves

79% — are providing employees masks

56% — are adding additional employee safety training

53% — are instituting social distancing within the workspace

46% — are daily employee temperature checks

39% — are installing clear coverings at registers to provide a barrier

While foodservice operators seem to be more than willing to do what is necessary to protect employees (and customers), some new strategies might be less permanent and more so temporary. For example, although many restaurants, cafés and coffee shops are offering free delivery today, its long-term viability doubtful (per Datassential, this is especially true for full-service restaurants, many of whom didn’t have a strong delivery presence in place before Covid-19):

44% — are offering free delivery

56% — are not offering free delivery

Among those currently offering free delivery:

50% — say free delivery is sustainable

50% — say free delivery is not sustainable

For many foodservice operators, curbside pick-up is new, and according to Datassential, it is here to stay. “Almost all operators had infrastructure for some kind of take-out, but curbside’s safety benefits have made it the hot option for pick-up in the time of social distancing. Most operators who have added it plan to keep the option.”

Datassential’s survey found that 54% are offering order ahead and pick-up curbside as a new service (76% offering as new or existing service) and 66% will continue offering when restrictions are lifted (of those who started offering as a new service). See statistics in the image above.

What strategies are here to stay, and which are temporary, remains to be seen. I am certain though, as more coffee shops, cafés and restaurants reopen with new safety and social distancing measures in place, lines and wait times will be longer, so patience will be key.

• Vanessa L Facenda, editor, Tea & Coffee Trade Journal.
  Keep in touch via email: vanessa@bellpublishing.com
  Twitter: @TCTradeJournal or LinkedIn: Tea & Coffee Trade Journal.

The post New or temporary strategies for foodservice operators? appeared first on Tea & Coffee Trade Journal.

The post The Brew Company provides brew-in-the-bag packs to Salute the NHS appeared first on Tea & Coffee Trade Journal.