Welcome to Coffee & Cocoa International (C&CI) issue library. Contents are restricted to paying subscribers only, via logging into your accounts provided. You may access all current and back issues from February 2010. Enjoy reading!
C&CI March 2020
COSA: one key metric drives sustainability and ROI; Dietary guidelines fail to distinguish between coffee and additives; A climate ofRead more.
C&CI January 2020
Results-based approach can drive sustainability improvements; Living income at the heart of Belgian sustainability plan; International chains still driving EuropeanRead more.
C&CI November 2019
Coffee certifications: selling sustainability short?; Can coffee and cocoa co-exist with forests?; Waste cocoa pods could provide power for rural communities; BlockchainRead more.
C&CI September 2019
Urgent action needed to modernize Ivorian cocoa sector; The global coffee fund: initial reaction to Jeff Sachs’ proposals; Start-up aims to bringRead more.
C&CI July 2019
How platforms work – or don’t work – to solve sustainability challenges; Vietnam’s looming climate crisis accentuated by deforestation; Report laysRead more.
C&CI May 2019
Warming climate changing Colombia’s coffee future; Acquisitions are part of our DNA says family-controlled Italian roaster; Migrant workers particularly at risk from forcedRead more.
C&CI March 2019
West Country roaster puts women in the frame; What will the co-operative of the future look like and how will dataRead more.
C&CI January 2019
Cocoa pledge has failed to halt deforestation; Supreme Court clarifies burden of proof in cargo damage case; Farmers fail toRead more.
C&CI November 2018
Greater effort needed to keep coffee leaf rust at bay; Coffee price crisis needs producing countries to drink more, expert argues;Read more.
C&CI September 2018
Common sense to prevail in Prop 65 crisis; MEPs propose due diligence legislation to address child labour in cocoa; Premiumization helps privateRead more.
C&CI July 2018
Report laments absence of certification commitment to a living income; Potentially dangerous levels of diacetyl and other chemicals at coffeeRead more.