Coffee buyers evaluate the quality and consistency of coffee by tasting (“cupping”) production lots, and by measuring certain physical characteristics like defect count and moisture. Samples are drawn many times throughout the life of a lot from production through roasting for many reasons: diagnostic, marketing, contract validation, and to assess quality change as coffee ages.…

FIJI has 13 varieties of kava which are all consumable. The discovery of the varieties of kava was made possible through a joint effort between the Pacific Community, Ministry of Agriculture and the Pacific Horticulture and Agricultural Market Access. The 13 varieties are: vula Kasa leka;vula kasa balavu; dokobana loa; dokobana vula; damu; loa kasa...