COFFEE QUALITY, COFFEE QUALITY, TRACEABILITY AND FOOD TRACEABILITY AND FOOD SAFETY: SAFETY: THE EUROPEAN THE EUROPEAN PERSPECTIVE PERSPECTIVE Workshop on Sustainable Coffee Development Dalat, 4 December 2009 Roel Vaessen Secretary General European Coffee Federation
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
COFFEE QUALITY, TRACEABILITY COFFEE QUALITY, TRACEABILITY AND FOOD SAFETY: AND FOOD SAFETY: THE EUROPEAN PERSPECTIVETHE EUROPEAN PERSPECTIVE
Workshop on Sustainable Coffee DevelopmentDalat, 4 December 2009
Roel VaessenSecretary General European Coffee Federation
QualityQuality
Quality
NOT regulated by EU law – matter between buyer and seller Important for trading: LIFFE Robusta Contract Standards for defects and foreign matter based on ISO 10470 Not acceptable for LIFFE if the coffee:
is not Robusta; is unsound; contains more than 8.0% defects by weight; contains less than 90% beans over Screen 12; contains more than 1.0% foreign matter by weight; has a detectable foreign odour (for instance mould, fermentation or
smoke). Coffee fails if one criterion is met!
LIFFE classification and premium/discount
Premium Class 1 Class 2 Class 3 Class 4
Defects max 0.5% 3.0% 5.0% 7.5% 8.0%
Foreign matter max 0.2% 0.5% 1.0% 1.0% 1.0%
Screen minimum
90% over 15 and 96%
over 13
90% over 14 and 96%
over 12
90% over 13 and 96%
over 12
90% over 13 and 96%
over 12
90% over 12
Premium or discount per tonne
+ $30 0 - $ 30 - $60 - $90
Defects include: black beans, bean fragments, cherries, mouldy beans. Foreign matter: any object which is not a coffee bean or part thereof or a cherry
including sticks, stones, soil and husks.
TraceabilityTraceability
EU Regulation on Traceability (1)
EU Regulation 178/2002, art 18:1. The traceability of food (….) shall be established at all stages
of production, processing and distribution.2. Food business operators shall be able to identify any person
from whom they have been supplied with a food (…..)3. Food business operators shall have in place systems and
procedures to identify the other business to which their products have been supplied (….)