Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. The seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee.
Coffee is a beloved beverage known for its ability to fine-tune your focus and boost your energy levels.In fact, many people depend on their daily cup of joe right when they wake up to get their day started on the right foot. In addition to its energizing effects, coffee has been linked to a long list of potential health benefits, giving you all the more reason to get brewing.
Coffee contains caffeine, a central nervous system stimulant that is known for its ability to fight fatigue and increase energy levels. This is because caffeine blocks the receptors of a neurotransmitter called adenosine, and this increases levels of other neurotransmitters in your brain that regulate your energy levels, including dopamine. One small study found that consuming caffeine increased time to exhaustion during a cycling exercise by 12% and significantly reduced subjective levels of fatigue in participants . Another study had similar findings, reporting that consuming caffeine before and during a round of golf improved performance, increased subjective energy levels, and reduced feelings of fatigue.
Some research suggests that consuming coffee regularly could be associated with a decreased risk of developing type 2 diabetes over the long term. In fact, one review of 30 studies found that each cup of coffee people consumed per day was linked to a 6% lower risk of developing type 2 diabetes. This is thought to be due to coffee’s ability to preserve the function of the beta cells in your pancreas, which are responsible for producing insulin to regulate blood sugar levels. Plus, it’s rich in antioxidants and may affect insulin sensitivity, inflammation, and metabolism all of which are involved in the development of type 2 diabetes.
Coffee production in Tanzania is a significant aspect of its economy as it is Tanzania’s largest export crop. Tanzanian coffee production averages between 30,000 and 40,000 metric tons annually of which approximately 70% is Arabica and 30% is Robusta.
Coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. It is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). It is usually served hot, although chilled or iced coffee is common. Sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. It may be served with coffee cake or another sweet dessert, like doughnuts. A commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with Dutch coffeeshops selling cannabis). Clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.
The Tanzanian economy is heavily based on agriculture and it provides 24% of the national gross domestic product. In 2014 3.3% of Tanzania’s export worth $186 million was coffee. More than 90% of the country’s output originates from small farmers rather than estates and provides employment to 400,00 families and affect more than 2.4 million citizens directly. Coffee being the second highest valued agriculture export after tobacco. Major purchasers of Tanzanian coffee is Japan (22%), Italy (19%) and the United States (12%). Germany used to be the largest purchaser of Tanzanian coffee however with increased marketing and better quality control, Japan and the United States have begun to buy the lion share of the exports.
The Tanzanian coffee board has met many challenges over the years and works continuously on making a better brand name for the Tanzanian coffee. Most of the country’s export is used to blend in with other brands causing it to lose value on the international market. However, in Japan, Tanzanian coffee has managed to maintain a brand called “Kilimanjaro coffee”. In 1991 the All Japan Fair Trade Council decided that all Tanzanian coffee can retain the label “Kilimanjaro coffee” regardless of what region in Tanzania it was produced. Furthermore, any coffee blend that contains 30% or more Tanzanian beans can also use the label. This major step forward in the Japanese market has caused for an appreciation in value for Tanzanian coffee in the country and today Japan is the highest importer of the bean.
Local consumption of coffee is nearly not as large as the export volume. Due to high amounts of poverty in the country coffee is more expensive than tea and the populace consumes more tea. However, in the recent year local coffee consumption is increasing and has gone from 2% of production in 2003 to 7% in 2014.