World Production of Coffee Imports and Exports in Europe, Bulgaria and Usa

Slavova, Gergana; Georgieva, Vidi

doi:10.15547/tjs.2019.s.01.098

Cited by 12 publications

(8 citation statements)

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“… 13 This might be because European and Asian students had more laid-back lifestyles, experienced colder winters in Europe, enjoyed the hospitality of Arab people, frequently consumed caffeinated drinks, candies, and gum, and had more disposable income. 35 …”

Section: Discussionmentioning

confidence: 99%

Problematic coffee use and associated factors among medical and health science students in Dilla University, Ethiopia

Kassaw,

Regasa,

Negash

et al. 2024

SAGE Open Medicine

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Objective: Coffee holds a cherished place in Ethiopian culture, its consumption among students raises concerns despite its perceived benefits for alertness and productivity. Moderate caffeine intake remains unproblematic, but exceeding 400 mg daily can trigger detrimental health effects such as fatigue, memory impairment, and even attention-deficit disorder. Research on problematic coffee use among young adults, specifically Ethiopian students, remains limited, hindering our understanding of its potential scope and impact. To address this knowledge gap, researchers at Dilla University, Ethiopia, undertook a comprehensive study in 2022, focusing on the university’s student population. This investigation holds significant potential to unveil the previously obscured landscape of excessive coffee consumption in this demographic and inform future research and potential interventions. Methodology: An institutional-based cross-sectional study design was conducted in August–July, 2022. To measure problematic coffee use, this study used the Diagnostic Statistical Manual five criteria for substance use disorder. Those who scored >2 out of 11 criteria were considered to have problematic coffee use. To measure a significant association between the outcome and independent variable, a multivariable logistic regression analysis at p < 0.05 and 95% confidence interval was employed. Result: This study included 414 respondents. More than half of the respondents, 347 (59.7%) were male. Out of all respondents, 182 (44.0%) had a boy/girlfriend. Nearly half of the respondents, 218 (52.7%) were orthodox, Christian religion followers. According to this study’s findings, 137 (33.1%) respondents were considered to have problematic coffee use. Multivariable logistic regression analysis showed that 5–10 years duration of coffee use (AOR = 4.62, 95% CI: 2.96–7.85; p = 0.001), start to use coffee before joining university (AOR = 2.977, 95% CI: 1.332–6.653; p = 0.008) and 6–9 cups of daily coffee use (AOR = 3.26, 95% CI: 2.14–5.89; p = 0.00) were associated with problematic coffee use. Conclusion: This study showed that one-third of the respondents had problematic coffee use. The starting point, duration, and amount of use had a strong association with problematic coffee use. Hence, focusing on addressing the mental health challenges associated with problematic/excessive coffee consumption among higher education students is advisable. Additionally, promoting awareness of problematic/excessive coffee use and its potential remedies is recommended.

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Section: Discussionmentioning

confidence: 99%

Problematic coffee use and associated factors among medical and health science students in Dilla University, Ethiopia

Kassaw,

Regasa,

Negash

et al. 2024

SAGE Open Medicine

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“…The demand for coffee is also increasing worldwide. In 2018, global purchases of imported coffee increased to USD 32.9 billion, which represents a 9.4% increase when compared to the values of 2016 [43]. Coffee cultivation migrated through various parts of the world before reaching Latin America, where Brazil is currently the most important coffee exporting country.…”

Section: Coffeementioning

confidence: 99%

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Guerra

Cevallos-Cevallos

Weckx

et al. 2022

Foods

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The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.

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“…Latin America and the Caribbean are the world's largest producers of coffee. In 2018, Brazil is the largest producer covering almost one-third of all Worlds' coffee production and the third-largest consumer as well [13]. In the same year, other countries in Asia such as Vietnam, Indonesia and India together with Ethiopia contribute a significant amount to World coffee production.…”

Section: Overview Of Coffee Productionmentioning

confidence: 99%

Coffee Processing Methods, Coffee Quality and Related Environmental Issues

Banti¹,

Abraham²

2021

JFNS

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Coffee is among the most valuable agricultural products throughout world. There are over 80 countries that produce and export coffee around the world. Increasing and maintaining coffee quality are of utmost importance due to the fact that the volume of sales depended upon coffee quality. The quality of coffee can be defined as its organoleptic and, physical quality and chemical composition such as sugars, caffeine, volatile and non-volatile phenol contents of a green bean produced. To the coffee industry, quality is of paramount importance. There are various factors affecting coffee quality among which processing methods is one. There are three ways to process coffee: washed, semi-washed and sun-dried. The 60% of coffee quality is determined by this primary and secondary coffee processing. Therefore, to produce coffee of good quality and to remain competitive on the world market, proper processing of coffee is required from both a quality and environmental standpoint in addition to breeding and other pre-harvest activities. However, selection coffee processing methods is not only determined by coffee quality; but also the environmental impact of processing method and accessibility of the methods as well. In this review, the effect of processing methods on coffee quality, environmental issues related to coffee processing, especially wet processing were discussed to identify major research gaps that should be addressed in future research and management practices.

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World Production of Coffee Imports and Exports in Europe, Bulgaria and Usa

Cited by 12 publications

References 0 publications

Problematic coffee use and associated factors among medical and health science students in Dilla University, Ethiopia

Problematic coffee use and associated factors among medical and health science students in Dilla University, Ethiopia

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Coffee Processing Methods, Coffee Quality and Related Environmental Issues

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