Organic Coffee. Issues of Sustainable Development. By Matt De Kam. Overview. Background Certification Standards Organic Coffee Production Sustainability Frameworks Sustainability of Organic Coffee. Background. Internship with Tierra Nueva Organic or Sustainable?
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Issues of Sustainable Development
By Matt De Kam
(Raynolds et al., 2007)
“the coffee eco-system is not balanced” (SIPPO, 2002)
(Labuschagne et al., 2005)
Adams M.A. and Ghaly A.E. “An integral framework for sustainability assessment in agro-industries: application to the Costa Rican coffee industry.” International Journal of Sustainable Development & World Ecology. 13 (2006): 83-102
Boyce JK, Fernandez A, Furst E and Bonilla OS. Café y Desarollo Sostenible: del Cultivo Agroquimico a la Produccion Organica en Costa Rica. Universidad Nacional. San Jose, Costa Rica, 1994.
Lyngbaek A.E., Muschler R.G., and Sinclair F.L. “Productivity and profitability of multistrata organic versus conventional coffee farms in Costa Rica.” Agroforestry Systems 53 (2001): 205-213.
Raynolds LT, Murray D and Heller A. “Regulating sustainability in the coffee sector: A comparative analysis of third-party environmental and social certification initiatives.” Agricultural and Human Values 24 (2007): 147-163.
SIPPO, Production Guidelines for Organic Coffee, Cocoa, and Tea. SIPPO, FIBL, and Naturland. Zurich/Frick, Switzerland. http://www.sippo.ch/cgi/news/publications.asp?mode=6#org2.
Van Der Vossen HAM. “Organic Coffee Production: Myth or Reality – a Review.”International Conference on Coffee Production (2004): 960-983.