Blue Mountain Coffee Export quota with limited basic knowledge of Coffee

According to Jamaica's CIB export statistics as of 2004, 85 per cent of the limited Blue Mountain 1 quota was allocated to Japan, 5 per cent of the United States, 5 per cent of Europe and 5 per cent of other countries. However, in the global consumption distribution of authentic Blue Mountain No. 1, according to the International Coffee Association (ICO), China accounts for 15% of the consumption of Blue Mountain coffee, which stunns the world. The reason is that some shares of Blue Mountain coffee in Japan, Australia and Europe are exported to China through direct branches.
The above differences in export quotas and consumption distribution are extremely embarrassing for the Jamaican government. The asymmetrical Blue Mountain coffee export quota keeps most of the profits in trading enterprises in countries such as Japan, and the Jamaican coffee industry has not benefited from it. The key to the shift was in 2005, when the Jamaican Minister of Agriculture made it clear that Blue Mountain Coffee should be more roasted in Jamaica, directly through quota allocation, preferring to circulate directly from Jamaica to consumer countries.
The means on which the Jamaican government relies on changing export quotas come from Wallenford estates, which are directly controlled by the government, and the wallenford Blue Mountain 1 quota means that the Jamaican Coffee Agency (CIB) endorses the quota target for the country or the company.
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Quality Standard of Coffee beans Wallenford
In the Blue Mountain region, the legal production area for Blue Mountain Coffee is 3000-5000 feet, and Wallenford only selects Blue Mountain Coffee fruits grown above 4000 feet above sea level for processing. Not only that, Wallenford and MavisBank,SilverHill,MoyHall, the four statutory Blue Mountain coffee processors in Jamaica, account for 90% of Blue Mountain coffee exports, while Wallenford,MoyHall
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The main ingredient of coffee is caffeine in coffee. What else?
Caffeine: caffeine is the best known of all the ingredients in coffee. It is a kind of phytoxanthin (animal muscle component). It has the same properties as theobromine in cocoa and theophylline in green tea, the percentage of reduction after baking is very small, and the effect of caffeine is very extensive. will affect the human brain, heart, blood vessels, gastrointestinal, muscle and kidney and other parts, the right amount of coffee
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