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Coffee Guide > 5. Logistics and insurance > 5.2 Shipping in containers > 5.2.6 Containers: bags - a view

1. World coffee trade

1.1 Introduction

1.1.1 World exports

1.1.2 Conversions and statistics

1.1.3 Grading and classification

1.2 Supply

1.2.1 Definitions

1.2.2 Production: country/quality

1.2.3 Countries by ICO groups

1.2.4 Crop years by country

1.2.5 Production: arabica/robusta

1.2.6 Consumption: prod. countries

1.2.7 Exports by type of coffee

1.2.8 Stocks in producing countries

1.3 Demand, Consumption, Stocks

1.3.1 Consumption: imp. countries

1.3.2 Consumption trends

1.3.3 Stocks: importing countries

1.4 Prices

1.4.1 International pricing scene

1.4.2 ICO indicator prices

1.4.3 Price differentials

1.5 The Int’l Coffee Org. (ICO)

1.5.1 Membership

1.5.2 Identification of exports

1.5.3 Int’l Coffee Agreement

1.5.4 Int’l Coffee Agr. - History

1.5.5 Crop for export by quarter

1.5.6 Production by country/year

2. The markets for coffee

2.1 Coffee trade – an overview

2.1.1 Coffee trade - examples

2.1.2 Structure of the retail market

2.1.3 Demand: Green coffee

2.1.4 Demand: Roast & ground

2.1.5 Demand: Soluble coffee

2.1.6 Demand: Decaffeinated coffee

2.1.7 Why trade in USD?

2.2 USA and Canada

2.2.1 USA

2.2.2 Canada

2.3 Europe - EU countries

2.3.1 EU - Background

2.3.2 EU - Cross-border trade

2.3.3 Individual country data

2.4 Europe – Non-EU

2.4.1 Norway

2.4.2 Russian Federation

2.4.3 Switzerland

2.5 China (incl. H’Kong, Macao)

2.6 Japan

2.7 Brazil

2.8 Other importing countries

2.8.1 Summary table

2.8.2 Algeria

2.8.3 Australia

2.8.4 Republic of Korea

2.8.5 Ukraine

2.9 Factors influencing demand

2.9.1 Income

2.9.2 Competing drinks

2.9.3 Tariffs and taxes

2.10 Value Added

2.10.1 Overview - adding value

2.10.2 Solubles - segmentation

2.10.3 Solubles - outlook

2.10.4 Solubles - manufacturing

2.10.5 Decaffeinated coffee

2.10.6 The decaffeination process

2.10.7 Roasted coffee

2.10.8 Ready-to-drink and extracts

2.11 Trade prices and tariffs

2.11.1 Imports/prices: R&G/soluble

2.11.2 Tariff barriers

2.11.3 International classifications

2.12 Coffee promotion

2.12.1 Importance of promotion

2.12.2 Generic vs. brand

2.12.3 Generic promotion

2.12.4 Market research/promotion

3. Niche markets, environment and social aspects

3.1 The specialty market

3.1.1 Intro. to specialty market

3.1.2 The meaning of specialty

3.1.3 Niche markets - definition

3.1.4 Marketing arrangements

3.1.5 The scope for specialty

3.1.6 USA: specialty market

3.1.7 Japan: specialty market

3.1.8 Europe-North: specialty market

3.1.9 Europe-South: specialty market

3.1.10 Mainstream/specialty roasters

3.2 Organic coffee

3.2.1 Introduction

3.2.2 What are organic products?

3.2.3 What is organic coffee?

3.2.4 Growing organic coffee

3.2.5 The audit trail

3.2.6 Certification/import

3.2.7 Regulations

3.2.8 Import: Europe

3.2.9 Import: USA

3.2.10 Import: Japan

3.2.11 World market

3.2.12 Small producers

3.2.13 Certification costs: export

3.2.14 Certification costs: import

3.2.15 Major certifiers

3.3 Mapping: GPS and GIS

3.3.1 GPS/GIS - the principle

3.3.2 Mapping and marketing

3.3.3 Some GPS/GIS tools

3.3.4 Future uses of GPS/GIS

3.3.5 GPS/GIS - sourcing equipment

3.4 Trade marking and GI

3.4.1 Trademarks and logos

3.4.2 Trademarks versus GI

3.4.3 Trademarks and GI

3.5 Sustainability and social issues

3.5.1 Introduction

3.5.2 Certification and verification

3.5.3 Integrated farming systems

3.5.4 EUREP – GAP – EUREPGAP

3.5.5 Codes of conduct

3.5.6 The 4C Association

3.5.7 UTZ CERTIFIED

3.5.8 Rainforest Alliance

3.6 Fairtrade

3.6.1 Origin of fairtrade coffee

3.6.2 Objectives of fairtrade

3.6.3 Sales of fairtrade coffee

3.6.4 Fairtrade - FLO

3.6.5 Using Fairtrade labels

3.6.6 Min. tonnage - fairtrade

3.6.7 FLO certification

3.7 Certification/verification

3.7.1 Certification and market

3.7.2 Comparative overview

3.8 Sustainability and gender

4. Contracts

4.1 Introduction

4.2 Commercial or 'front office'

4.2.1 'Quality' by description

4.2.2 'Quality' on sample basis

4.2.3 The shipping period

4.2.4 Delivery commitment

4.2.5 Ocean freight

4.2.6 Weights

4.2.7 Payment: conditions

4.2.8 Payment: credit policy

4.2.9 Validity of an offer (or bid)

4.2.10 Using intermediaries

4.3 Documentation or 'back office'

4.3.1 Introduction

4.3.2 Letters of credit

4.3.3 Destinations and shipment

4.3.4 Delayed shipments

4.3.5 The bill of lading

4.3.6 Bill of lading - title/endorsement

4.3.7 Dispatching bills of lading

4.3.8 Certificates: ICO, EUR1, GSP …

4.3.9 Missing and incorrect docs.

4.4 Standard forms of contract

4.4.1 Overriding principle

4.4.2 ECF contracts (Europe)

4.4.3 GCA contracts (USA)

4.5 ECF and GCA contracts

4.5.1 Quantity, weights, packing

4.5.2 Quality

4.5.3 Freight

4.5.4 Documents

4.5.5 Insurance

4.5.6 Export licenses, duties, fees …

4.5.7 Payment

4.5.8 Force majeure

4.5.9 Claims, default, arbitration

4.5.10 Communications

4.5.11 Exclusions

4.6 UCP 600 – documentary credits

4.6.1 UCP 600 in sales contract

4.6.2 Irrevoc. and conf. credits

4.6.3 Non-doc. requirements

4.6.4 Time to examine docs.

4.6.5 Force Majeure

4.7 Incoterms

4.7.1 Introduction

4.7.2 Incoterms

4.7.3 Two classes of rules

4.7.4 Terminal handling charges

4.7.5 Rules for trade

5. Logistics and insurance

5.1 Shipping

5.1.1 Basic shipping terms

5.1.2 Shipping services

5.1.3 Shipping hubs

5.1.4 Surcharges

5.1.5 Terminal handling charges

5.1.6 Bills of lading and Waybills

5.1.7 FOB, CIF/CFR, FOT, FCA

5.1.8 Carrier's liability

5.1.9 Transhipment

5.1.10 Small lot logistics

5.2 Shipping in containers

5.2.1 The shipping method

5.2.2 Containers: condensation risk

5.2.3 Bagged coffee in containers

5.2.4 Container approval form

5.2.5 Containers: stuffing/shipping

5.2.6 Containers: bags - a view

5.2.7 Bulk containers: background

5.2.8 Bulk containers: lining/filling

5.2.9 Bulk coffee in liners - a view...

5.3 Containers at the receiving end

5.3.1 Inland container stations

5.3.2 Discharge

5.3.3 Quality and sampling

5.3.4 Weights and supervision

5.3.5 Outlook

5.4 Container security

5.4.1 Container security - Customs

5.4.2 Container seals

5.4.3 Container tracking

5.4.4 Container weights

5.5 Insurance: the basics

5.5.1 The concept of insurance

5.5.2 Risks FOB: Farm to processing

5.5.3 Risks FOB: W-house – processing

5.5.4 Risks FOB: Transport to port

5.5.5 Delivery to FOB : FCL or CY

5.5.6 Delivery to FOB: FCL/CY/bulk

5.5.7 Delivery to FOB: LCL/CFS

5.5.8 Termination of risk

5.6 Insurance: the cover

5.6.1 Insuring risk

5.6.2 Types of cover

5.6.3 Claims

5.6.4 Duration, premiums, …

5.6.5 Claims from receivers

5.6.6 Surveyors

5.7 War risk insurance - shipping

6. E-Commerce - supply chain management

6.1 E-commerce and coffee

6.1.1 Different views and uses

6.1.2 No electronic market places yet...

6.1.3 Efficient commerce first

6.1.4 The ICE (ex-NYBOT) eCOPS

6.1.5 Supply chain: security, efficiency

6.2 Internet auctions

6.2.1 Traditional auctions

6.2.2 Reverse auctions

6.3 Paperless trade: an example

6.3.1 'Bird's eye view'

6.3.2 The electronic environment

6.3.3 From B2B to e-markets

6.3.4 Centralized data versus STP

6.3.5 Legal framework required

6.3.6 Contract and title registry

6.3.7 Compliance, verification, …

6.3.8 Secure transfer: data and docs

6.4 Specific aspects

6.4.1 Security, dispute resolution, …

6.4.2 Guaranteed originals

6.4.3 E-commerce benefits

6.4.4 E-trade in practice

6.4.5 Outlook for 'paperless trade'

6.5 Technical questions

6.5.1 Use of e-systems

6.5.2 Standards

6.5.3 Access

7. Arbitration

7.1 The principle of arbitration

7.2 Arbitration centres

7.3 Types of dispute and claims

7.4 Common errors

7.5 Appointing arbitrators

7.6 Awards

7.7 Failure to comply with award

7.8 Variations to contracts

7.9 Arbitration in the UK

7.9.1 The British Coffee Association

7.9.2 Time limits - arbitration claims

7.9.3 Appointments of arbitrators

7.9.4 Procedures

7.9.5 Hearing and award

7.9.6 Appeals

7.9.7 Board of arbitration

7.9.8 Costs and fees

7.10 Arbitration in Germany

7.10.1 Deutscher Kaffee-Verband

7.10.2 Tech. arbitration by DKV

7.10.3 Tech.: Request for arbitration

7.10.4 Tech.: Hearing, award, …

7.10.5 Tech.: Costs and fees

7.10.6 Quality: Hamburg, Bremen

7.10.7 Quality: Requests for arb.

7.10.8 Quality: Hearing, award, …

7.10.9 Unsound coffee

7.10.10 Costs and fees

7.11 Arbitration in France

7.11.1 Chambre Arbitrale…Havre

7.11.2 Documents and time limits

7.11.3 Arbitration panels

7.11.4 Awards and appeals

7.11.5 Costs and fees

7.12 Arbitration, USA

7.12.1 Green Coffee Assoc.

7.12.2 Quality arbitrations

7.12.3 Quality: Procedure

7.12.4 Quality: Award, appeal

7.12.5 Quality: Gross negligence

7.12.6 Technical arbitrations

7.12.7 Technical: Procedure

7.12.8 Technical: Award, appeal

7.12.9 Costs and fees (GCA)

7.12.10 Practical considerations

8. Futures markets

8.1 About futures markets

8.1.1 Underlying principles

8.1.2 The function of futures markets

8.1.3 Two markets - cash and futures

8.1.4 Price risk and differential

8.1.5 Liquidity and turnover

8.1.6 Volatility

8.1.7 Leverage

8.2 Organization of a futures market

8.2.1 Clearing house

8.2.2 Trading of futures

8.2.3 Security and clearing houses

8.3 Futures markets for coffee

8.4 The New York arabica contract

8.4.1 Trading hours, quotations, price limits

8.4.2 Deliveries, tenderables, differentials

8.4.3 Certification of deliveries

8.4.4 Futures and cash markets: eCOPS

8.4.5 Supervision by CFTC

8.4.6 Commitment of Traders (COT)

8.5 The London robusta contract

8.5.1 Electronic trading at LIFFE

8.5.2 Robusta contracts at LIFFE

8.5.3 Tenderables, differentials, …

8.5.4 Supervision by LCH

8.5.5 Outlook for an e-exchange

8.6 The Tokyo Grain Exchange

8.6.1 Tokyo coffee futures

8.6.2 Tenderables, differentials, …

8.6.3 Trading, liquidity, turnover, …

8.6.4 Clearing system at TGE

8.7 BM&F - Brazil

8.7.1 BM&F - an overview

8.7.2 Separate contracts: spot, futures

8.7.3 Options

8.7.4 Clearing services, turnover and liquidity

8.8 SGX - Singapore

8.9 The mechanics – trading futures

8.9.1 Floor procedure

8.9.2 Delivery

8.9.3 Offsetting transactions

8.9.4 Futures prices

8.9.5 Forward vs. futures market prices

8.9.6 Types of orders

8.9.7 Positions

8.9.8 Margins

8.9.9 Financing margins

9. Hedging and other operations

9.1 Hedging - the context

9.1.1 Principle, risks, protection

9.1.2 Basic function of hedging

9.1.3 Differential or basis risk

9.1.4 Selling hedge: an example

9.1.5 Buying hedge: an example

9.2 Trading at price to be fixed - PTBF

9.2.1 The principle

9.2.2 Producers, exporters and PTBF

9.2.3 Main methods of selling

9.2.4 Ways to fix contracts

9.2.5 Selling PTBF seller's call

9.2.6 Sellers need discipline!

9.2.7 Selling PTBF buyer's call

9.2.8 Finance of margins - against actuals

9.3 Options

9.3.1 Put and call options

9.3.2 Pricing options: example

9.3.3 Put options: example

9.4 Hedging

9.4.1 Hedging: advantages

9.4.2 Swap agreements

9.5 How trade houses use futures

9.5.1 Use of futures: background

9.5.2 Trade hedging

9.5.3 Arbitrage: example

9.5.4 Trader speculation

9.6 Commodity speculation

9.6.1 Introduction

9.6.2 Hedging vs. speculation

9.6.3 Types of speculators

9.6.4 Speculative strategies

9.6.5 Straddle operations

9.7 Techn. analysis - futures markets

9.7.1 Analysing futures markets

9.7.2 Open interest and volumes

9.7.3 Open interest, volume and price

9.7.4 Charting

9.7.5 Daily futures price chart

9.7.6 Monthly futures price chart

10. Risk and trade credit

10.1 Introduction

10.1.1 Types of risk

10.1.2 Trade aspects and terminology

10.2 In-house discipline

10.2.1 Avoid over-trading

10.2.2 Long and short - same time

10.2.3 Volume limit

10.2.4 Financial limit

10.2.5 Margin calls - liquidity trap

10.2.6 Currency risk

10.3 Risk and credit

10.3.1 Risk and credit: basics

10.3.2 Trend risks

10.3.3 The market is not static

10.3.4 Risk and small operators

10.3.5 Credit insurance as a tool

10.4 Transaction specific risks

10.4.1 Operational risks

10.4.2 Transaction risks

10.5 Conditionalities for credits

10.5.1 Basics

10.5.2 Security structure

10.5.3 Specific conditionalities

10.5.4 Borrower's balance sheet

10.5.5 Availability and cost of credit

10.5.6 Monitoring

10.6 Risk management and credit

10.6.1 Risk mgt. - a credit component

10.6.2 Availability of credit - not static

10.6.3 Risk remains risk

10.6.4 Warehouse receipts as collateral

10.6.5 W-house receipts - pre-conditions

10.7 Trade credits - prod. countries

10.7.1 Terminology

10.7.2 Types of trade finance

10.8 Trade credit and associated risks

10.8.1 Types of risks

10.8.2 Physical risk

10.8.3 Price risk

10.8.4 Differential or basis risk

10.8.5 Currency risk

10.8.6 Performance risk

10.8.7 A borrower must show

10.8.8 Common errors

10.9 Letters of credit

10.9.1 Documentary credit

10.9.2 Advance credit

10.9.3 Advance letter of credit

10.9.4 Green clause L/C

10.9.5 Documentary credits – UCP 600

10.10 All-in collateral management

10.10.1 Collateral manager

10.10.2 Collateral mgt. facilitates credit

10.10.3 Guarantees

10.11 Trade credit and risk - smallholders

10.11.1 Credit channels - smallholders

10.11.2 FAST and SAGF

10.11.3 Risk management - smallholders

10.11.4 Price risk and insurance

10.11.5 Price risk and marketing

10.11.6 Microfinance

10.12 Alternative solutions

10.12.1 Alternative solutions

10.12.2 Warehouse receipts - WRS

10.12.3 Price risk and smallholders

11. Coffee quality

11.1 Background

11.1.1 Two processing methods

11.1.2 Process flow-chart

11.1.3 Definition

11.1.4 Basics

11.1.5 Quality and the market

11.2 Quality segmentation - Four categories

11.2.1 Exemplary

11.2.2 Mainstream

11.2.3 Undergrades

11.3 Quality and production

11.3.1 Introduction

11.3.2 Variety, soils, altitude, etc.

11.3.3 Cost, yield and quality

11.3.4 Estate or smallholder grown

11.4 High quality arabica

11.4.1 Quality basics

11.4.2 Defining quality

11.5 High quality arabica (green)

11.5.1 Aspect, style and colour

11.5.2 Colour is important

11.5.3 Poor colour

11.5.4 Improving colour

11.5.5 Moisture content

11.5.6 Appearance, defects

11.5.7 Insects, pest damage

11.5.8 Bean size

11.5.9 Bean density

11.5.10 Sorting

11.5.11 Sampling

11.6 High quality arabica (roast)

11.6.1 Type or quality

11.6.2 Uneven roasts

11.6.3 Softs and brokens

11.6.4 Roast colour

11.7 High quality arabica (taste)

11.7.1 Liquoring

11.7.2 Liquoring - the basics

11.7.3 Liquor problems - big

11.7.4 Liquor problems - small

11.8 Mainstream quality

11.8.1 Mainstream - the main business

11.8.2 Standardization

11.9 Robusta

11.9.1 The species

11.9.2 Wet processing

11.9.3 Defects

11.9.4 Inspection, classification

11.9.5 Quality and price

11.9.6 Steam-cleaning

11.9.7 Robusta in espresso

12. Quality control

12.1 Introduction

12.2 ICO - export standards

12.3 ISO 9001

12.4 HACCP: what is it?

12.5 HACCP: how to manage?

12.6 HACCP in United States

12.7 Potential hazards

12.7.1 Mycotoxins, residues, etc

12.7.2 Pesticides in the EU

12.7.3 Obsolete pesticides

12.8 Mould prevention - OTA

12.8.1 Background

12.8.2 OTA – in coffee

12.8.3 Production

12.8.4 Processing

12.8.5 Shipment

12.8.6 Bags in containers

12.8.7 Bulk in containers

12.9 Coffee tasting (liquoring)

12.9.1 The roast

12.9.2 The cup or liquor

12.9.3 The cupper

12.9.4 Tasting – two methods

12.9.5 Tasting – differences

12.9.6 Q-system – control

12.9.7 Q-system – overview

12.10 Classification terms

12.10.1 Glossary - green or raw

12.10.2 Glossary - roasted

12.10.3 Glossary - liquor or cup

12.10.4 Phenolic, fermented, etc.

12.11 Grading and classification

13. Climate change

13.1 Summary

13.2 Climate change issues

13.2.1 Overview

13.2.2 Climate and production

13.2.3 Measuring and forecasting

13.2.4 Coffee and climate change

13.2.5 Country reports

13.2.6 Prepare for climate change

13.2.7 Websites

13.3 Strategy and responses

13.3.1 Priorities

13.3.2 What can be done?

13.3.3 Adapting

13.3.4 Who is doing what?

13.4 Carbon credits

13.4.1 Origin and limitations

13.4.2 Definition

13.4.3 PCFs - Carbon Footprints

13.4.4 CDM projects

13.4.5 Markets for carbon offsets

13.4.6 Voluntary market projects

13.4.7 Websites

14. Training

14.1 The need for training

14.2 On-the-job training

14.3 Issues related to training

14.4 Lessons learned

14.5 Overview of options

14.5.1 Harvesting and drying

14.5.2 Dry primary processing

14.5.3 Wet primary processing

14.5.4 Back Office

14.5.5 Front Office

14.5.6 Coffee Liquorers

Questions and answers

Café en sacs en conteneurs - une vue

Voilà comme ça se fait...

Photographies offertes par Maersk Line Cargo Care (rayon de Bons Soins de la cargaison).

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