Rhizo Coffee A Novel Fermented Coffee Product

Mapping Intimacies ◽

10.26686/wgtn.17148257 ◽

2021 ◽

Author(s):

◽

Ani Morison

Keyword(s):

New Zealand ◽

Market Research ◽

Business Case ◽

High Quality ◽

Sustainable Practices ◽

Good Taste ◽

Coffee Beans ◽

Specialty Coffee ◽

Coffee Market ◽

Ethical Sourcing

The aim of this project was to discover whether there is a market for fermented specialty coffee beverages, as the niche for fermented products is expanding, due to people becoming more health conscious and aware about their health (Mellentin, 2017). This fermented beverage could potentially be less bitter due to lower acidity levels and easier to digest then most coffees due to its lower caffeine content. The coffee product would be made from high quality Arabica coffee beans, to ensure the best possible flavour characteristics (Driftaway Coffee, 2018) and ethical sourcing and sustainable practices would be implemented during the coffees development and fermentation processes. As the specialty coffee industry is expanding globally (Lee W. , Cheong, Curran , Yu, & Liu, 2015), it brings about the opportunity to disrupt the specialty coffee market with this fermented product through the collection of evidence-based qualitative and quantitative research, to build a strong business case for its commercialisation. The key market research findings from this study show that people generally like to experiment with their coffee and are willing to try fermented coffee beverages. Qualities that the majority of respondents look for in a coffee brand are good taste and flavour, ethical sourcing of their products and the use of high-quality coffee beans. Other findings suggest that the specialty coffee industry is a very saturated market (The Register Team (TRT), 2017) and in order to stand out in this market the product needs to have a strong point of difference, a good brand and an interesting story. Good taste and high quality are two traits that seem to be the baseline for coffee products in the New Zealand specialty coffee market (Anthony, 2014). The key scientific findings are to be confirmed in subsequent laboratory trials, which will aim to validate the science in the papers by Lee, Wai Cheong , Curran, Yu, & Shao Quan, 2016b; Lee, et al., 2016c further. The results from this project have enabled the development of a business strategy that primarily targets those who earn between $50,000-$99,999 New Zealand Dollars (NZD) per annum (p.a.) in the age range between 18-34 years old. This subgroup could be expanded to those who earn $50,000+ NZD p.a. and target millennials (born between 1980 and 2000 or 18-38 years old) in future research (Goldman Sachs, 2018). In the early stages of the project if the science is validated on a small scale, capital could be raised through a crowd funding platform like Kickstarter, so that subsequent trials can continue (Kickstarter, 2018a). When the business case for the product is strong, key investors will be targeted for their assistance in future product development, verification and market validation. This strategy is a part of the business model for the project that outlines the best course of action given the current market research and scientific evidence that is available. If this project were to be successfully funded and a minimum viable product were to be developed, large scale laboratory trials could be conducted bringing the product one step closer to commercialisation. If the product were to reach this stage, it would allow specialty coffee consumers the opportunity to experience a fermented coffee beverage that uses ethical and sustainable practices and potentially contains unique flavour nuances, health benefits and less bitter compounds.

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Rhizo Coffee A Novel Fermented Coffee Product

10.26686/wgtn.17148257.v1 ◽

2021 ◽

Author(s):

◽

Ani Morison

Keyword(s):

New Zealand ◽

Market Research ◽

Business Case ◽

High Quality ◽

Sustainable Practices ◽

Good Taste ◽

Coffee Beans ◽

Specialty Coffee ◽

Coffee Market ◽

Ethical Sourcing

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Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

Applied Sciences ◽

10.3390/app11125413 ◽

2021 ◽

Vol 11 (12) ◽

pp. 5413

Author(s):

Keiko Iwasa ◽

Harumichi Seta ◽

Yoshihide Matsuo ◽

Koichi Nakahara

Keyword(s):

Methyl Ester ◽

Methyl Esters ◽

Acid Methyl Ester ◽

Chemical Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Arabica Coffee ◽

Acid Methyl ◽

Coffee Brew ◽

Coffee Beans ◽

Specialty Coffee

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

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German labour market data – Data provision and access for the international scientific community

German Economic Review ◽

10.1515/ger-2019-0127 ◽

2020 ◽

Vol 21 (3) ◽

pp. 313-333

Author(s):

Dana Müller ◽

Stefanie Wolter

Keyword(s):

Labour Market ◽

Survey Data ◽

Scientific Community ◽

Market Research ◽

Research Data ◽

International Scientific Community ◽

High Quality ◽

Data Centre ◽

Integrated Employment ◽

Data Provision

AbstractThe Research Data Centre at the Institute for Employment Research (RDC-IAB) has been offering high-quality administrative and survey data on the German labour market for 15 years and has become one of the most important locations worldwide for researchers interested in data for labour market research. This article provides an overview of the RDC-IAB, including its data and access modes. The article presents two datasets in more detail: the Sample of Integrated Employment Biographies, a classic dataset, and the Linked Personnel Panel, a new dataset. Finally, this article provides insights into future infrastructure and data developments.

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Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

Foods ◽

10.3390/foods10061310 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1310

Author(s):

Matúš Várady ◽

Sylwester Ślusarczyk ◽

Jana Boržíkova ◽

Katarína Hanková ◽

Michaela Vieriková ◽

...

Keyword(s):

Heavy Metals ◽

Heavy Metal ◽

Dry Matter ◽

Green Beans ◽

Caffeoylquinic Acids ◽

Coffee Beans ◽

Metal Contents ◽

Specialty Coffee ◽

Quantitative Analyses ◽

The Impact

The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.

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Moemoea: A digital tool to train secondary school student resilience and motivation for success

10.26686/wgtn.17135963.v1 ◽

2021 ◽

Author(s):

◽

Thomas Johnson

Keyword(s):

New Zealand ◽

Secondary School ◽

Academic Outcomes ◽

Secondary School Students ◽

Secondary School Student ◽

Business Case ◽

Technological Advancement ◽

Digital Tool ◽

School Students ◽

Low Socioeconomic

Secondary school students in New Zealand have been underachieving in recent years, with one of the largest performance gaps between high and low performing students in the OECD. With an overrepresentation of Māori, Pasifika and low socioeconomic students in this low performing group, this research explores an innovative solution and presents a business case of Moemoea- a digital tool to train resilience and self-motivation to support student success. Disruption of jobs with automation in future workplaces from rapid technological advancement requires workers to be proficient in digital literacy, resilience, and self-motivation. The literature suggests that these skills lead to improved confidence and academic outcomes and were the same capabilities required beyond school, in the new digitally focused work environment. This research interviewed 14 Māori, Pasifika and low socioeconomic secondary school students, collecting first-hand experiences of resilience, motivation, and resources that support successful academic outcomes at school. The research findings identified an untapped opportunity between high digital skills and access to technology and a lack of student motivation and resilience levels to harness this advantage to improve student learning. Government ministries are identified as a likely customer because they are the entity currently addressing the performance gap between high and low achievers in New Zealand secondary schools. The findings and business case demonstrate the feasibility of investment in the research and development of both Moemoea and other possible solutions to poor performing students.

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Safe Deliveries?: a Review of New Zealand's Midwifery Regulation through the Lens of the Health and Disability Commissioner

10.26686/wgtn.17006728 ◽

2021 ◽

Author(s):

◽

Claire Sweetman

Keyword(s):

New Zealand ◽

Maternity Care ◽

Poor Quality ◽

Disability Services ◽

Birth Experience ◽

High Quality ◽

Quality Healthcare ◽

Fundamental Part ◽

Main Consumer ◽

Pregnancy And Birth

Although birth is a fundamental part of the life process, competing factions within the health profession struggle to agree on the best way to deliver maternity services. Despite this long-standing tension, the midwifery-led model has dominated New Zealand’s maternity system for more than two decades with the majority of consumers expressing satisfaction with the care provided. Unfortunately for a small number of mothers and babies the pregnancy and birth experience is not a positive one and families are left suffering life-long, and often tragic, consequences. As one of the main consumer watchdogs in New Zealand, the Health and Disability Commissioner is charged with investigating claims of poor quality healthcare. This paper examines the central themes in the Commissioner’s reports on substandard midwifery practice and proposes a number of regulatory solutions to the issues involved. Working in unison, these amendments have the potential to ease the pressure placed on midwives; enhance interprofessional relationships; improve practitioner competence; and increase overall compliance with the Code of Health and Disability Services Consumers’ Rights. By implementing these changes, the New Zealand Government could safeguard valuable midwifery-based principles whilst still ensuring that high quality maternity care is provided to all of the country’s mothers and babies.

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The case for an ?Excellence in Scholarship for Australia? initiative

Pacific Conservation Biology ◽

10.1071/pc110228 ◽

2010 ◽

Vol 16 (4) ◽

pp. 228 ◽

Cited By ~ 1

Author(s):

Mike Calver

Keyword(s):

Higher Education ◽

New Zealand ◽

Research Priorities ◽

Education Sector ◽

Research Quality ◽

Research Assessment ◽

High Quality ◽

High Quality Research ◽

Quality Research

Only those truly cryptozoic for all of 2010 could have missed the bustle and concern created by the Australian Commonwealth?s Excellence in Research for Australia (ERA) initiative (http://www.arc.gov.au/era/default.htm). In common with other national research assessment exercises such as the RAE (UK) and PBRF (New Zealand), ERA is designed to assess research quality within the Australian higher education sector, identifying and rewarding those institutions and departments producing high-quality research. The linkages between achievement, recognition and reward have the potential to shape the research priorities and agendas of institutions and individual researchers.

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Newspaper quality, content and competition in New Zealand

Pacific Journalism Review – Te Koakoa ◽

10.24135/pjr.v20i1.193 ◽

2014 ◽

Vol 20 (1) ◽

pp. 181 ◽

Cited By ~ 3

Author(s):

Matthew Gibbons

Keyword(s):

Content Analysis ◽

New Zealand ◽

Investment Strategies ◽

High Quality

Content analysis results show that investment strategies and newspaper quality vary between companies in New Zealand. Indeed, Allied Press’ Otago Daily Times prints considerably more news than Fairfax papers with similar circulations, and almost as much news as the Christchurch Press. The results also provide some support for the theory that producing a relatively high quality newspaper, when quality is measured by the quantity of news published and number of journalists employed, is associated with relatively high readership. Vigorous competition between companies for dominance in the Queenstown newspaper market suggests that less concentrated newspaper ownership could increase competition and benefit consumers in other parts of New Zealand. Although the results are from 2006, strong similarities between the newspapers surveyed and more recent issues of these titles means the results and policy lessons drawn are still relevant.

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Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Food Research ◽

10.26656/fr.2017.5(s2).001 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 107-112

Author(s):

A. Assa ◽

J.E. Loppies ◽

A.N. Amalia ◽

D. Indriana ◽

Mamang ◽

...

Keyword(s):

Sensory Quality ◽

Reference Sample ◽

Chemical Compounds ◽

Brown Sugar ◽

Arabica Coffee ◽

Coffee Plantations ◽

South Sulawesi ◽

Coffee Beans ◽

Specialty Coffee

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

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