Fiji Kava Varieties (Poster)

18 Jul 2023

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...Read More


Pacific Export Context Analysis – 2022

21 Jun 2022

The Pacific Export Context Analysis (PECA) is prepared annually by the Pacific Horticultural and Agricultural Market Access Plus (PHAMA Plus) Program.  It presents an overview of the social, economic and business conditions and trends in the Pacific Islands, including indicators that influence agriculture and horticulture export performance, and other issues that are critical for Pacific...Read More



08 Nov 2021

The Tonga National Quality Standard has been developed to make sure that kava as a traditional and commercial commodity, is prepared and manufactured in accordance with a set of rules and guidelines to achieve food safety. The National Quality Standard provides a set of minimum requirements, specifications and guidelines that products and processes should adhere to in order to achieve product safety and meet client expectations. This standard is aligned with the Codex Regional Kava Quality Standard for kava as a food. This quality standard also provides the minimum requirements for the export of kava raw materials for further processing into other products.


PNG Women in Coffee Association (WICA) Strategic Plan

11 Jun 2021

he PNG Women in Coffee Association via its strategic plan advocates a path towards sustainable, marketled production and differentiation. The role of women is gaining space and visibility as more women coffee farmers, businesswomen and women-owned agribusinesses are determined to contribute to a vibrant and inclusive national coffee industry


Papua New Guinea Coffee Sample Guide

17 Mar 2021

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....Read More


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