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Hanna Neuschwander
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WCR launches new membership model
As of January 2022, World Coffee Research (WCR) has shifted to a new volume- and revenue-based membership fee structure and membership model. This approach aims to provide greater equity and transparency among member companies, and is better suited to provide sustainable funding for agricultural research. The new model supports WCR to execute its 2021-2025 strategic plan, which includes the launch in 2022 of a new Global Breeding Network for coffee.
World Coffee Research’s F1 time trial
This article in Global Coffee Report focuses on progress in the development of F1 hybrid variety candidates by WCR, discussing how these varieties can contribute to climate change adaptation efforts and how coffee companies around the world are participating in evaluating the cup quality of the candidates. Shaun Puklavetz, Coffee Sourcing and Relationship Manager of Blue Bottle Coffee and Mr. Takao Ueshima, SCA Japan Executive Director, comment on their participation.
MiiR x World Coffee Research
Design forward, generosity driven drinkware brand MiiR has teamed up with World Coffee Research to create a range of products to raise money in support of WCR’s mission to protect and enhance the supply of quality coffee.
Cote d’Ivoire genebank digitizes coffee collection
Genebanks are a critical resource housing precious plants genetic diversity. A partnership between CNRA, USDA, Crop Trust, and WCR will make the genebank collection at CNRA in Cote d’Ivoire—one of the most important in coffee genetics—more accessible to the global research community.
A coffee treasure found, and possibly lost again
A new research paper confirms that South Sudan is a center of evolutionary origin for arabica, and the plant populations in the area possess unique genetic diversity. The diversity was rediscovered on a 2012 expedition, in an area subsequently engulfed by war. The open-access paper, “Validating South Sudan as a Center of Origin for Coffee arabica: Implications for Conservation and Coffee Crop Improvement” was published in Frontiers in Sustainable Food Systems.
