09 Aug '18, 2pm

Check out this article by Nick Brown on voluntary sustainability standards in specialty coffee. Interesting stuff!

“To the degree there are benefits to certification, a key obstacle to increasing or extending those benefits is the fact that the supply of certified products is so much larger than the demand,” the paper states. “Producers must invest time and other resources up front to obtain certification, but often without a guarantee that they will be able to find buyers that value the extra effort. When only a portion of certified coffee receives a premium price, the additional revenue may not be enough to cover the additional costs involved in certification. To better assess the extent of this problem, it would be useful for the initiatives to release more information about turnover among certified operations and how long they tend to maintain their certification.”

Full article: https://dailycoffeenews.com/2018/08/07/new-policy-report-...

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