Glatfelter’s Post

Today, as we celebrate Jani Purnima, we’re not just honoring our traditions with sacred threads and enjoying Quaty (a mix of different lentils known as gedagudi). This festival also plays an important role in supporting our local economy. Jani Purnima is a special day for many small businesses and farmers. The demand for barley, sacred threads, and ingredients for traditional foods like Quaty helps keep our markets busy. By buying these items, we’re helping local farmers and shopkeepers thrive. As we enjoy the celebrations, let's remember that our festivals do more than just bring us together—they also help keep our economy strong. Wishing everyone a happy and prosperous Jani Purnima. #JaniPurnima #NepaleseCulture #SupportLocalEconomy #TraditionAndEconomy #CulturalHeritage #NepalFestivals #EducableNepal #FirstDealNepal

Learn about Sri Lankan Teas historically known as Ceylon Teas.

Building IMIZI Rum: Crafting a Community, One Cocktail at a Time Three nights a week, our team transforms a small Kigali cafe into The IMIZI Residency. This cozy, 5-barstool cocktail bar offers a rotating menu of four rum cocktails, allowing us to share IMIZI's story and build excitement around our brand. Watching a community of loyalists form around our little cocktail bar has been incredible. This approach contrasts sharply with conventional brand-building wisdom in places like the US and UK. There, new spirit brands must navigate complex distribution systems and invest heavily in marketing to gain traction. Tasting rooms are a cash-flow lifeline for many small distilleries, but not a viable pathway to market-making. In Rwanda, our physical retail presence and control over the entire process, from sugarcane field to daiquiri, fosters trust and leaves customers thinking, “These guys know what they're doing.” How did the idiosyncrasies of your home market shape your go-to-market strategy? Let’s discuss in the comments!👇🏾 #IMIZIRum #BrandBuilding #GoToMarket #CustomerExperience #AfricanSpirits #Kigali

At the recent Alianza de Bebidas Espirituosas de Latinoamérica y el Caribe (ABELAC) Summit, industry leaders, including our CEO Helen Medina and Dr. Patrick Antoine of the Trinidad and Tobago Beverage Alcohol Alliance and Jorge Padilla at FTI Consulting, gathered to discuss strategies to enhance the spirits sector’s role within a rapidly evolving global landscape.   Key discussions focused on fostering responsible drinking and addressing calls for alcohol reduction, emphasizing the sector’s proactive stance on economic and cultural contributions.   To tackle these priorities, ABELAC and the World Spirits Alliance (WSA) are committed to: 🥃 Building cross-sector collaborations that encourage responsible drinking practices  🤝 Strengthening engagement with global and regional policymakers to drive impactful outcomes on a global scale  🌱 Showcasing the sector’s global impact, underscoring its significant role in both the global economy and cultural traditions    Together, we are advancing a balanced, forward-looking agenda that champions responsible enjoyment and the enduring cultural value of spirits.   #ABELACSummit #SpiritsIndustry #DrinkResponsibly #GlobalImpact

When passion, science and technology enhance the natural wonderful flavours of juniper berries....

🍻 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗕𝗲𝗲𝗿 𝗗𝗮𝘆 : #PARIS2024 𝘂𝗻𝗱𝗲𝗿 𝗴𝗼𝗼𝗱 𝗽𝗿𝗲𝘀𝘀𝘂𝗿𝗲 𝘁𝗵𝗮𝗻𝗸𝘀 𝘁𝗼 𝗘𝗮𝘀𝘁𝗲𝗿𝗻 𝗙𝗿𝗮𝗻𝗰𝗲! 🍻 This big day is an opportunity to remember that the Olympics are being celebrated 𝘄𝗶𝘁𝗵 "𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲" 𝗯𝗲𝗲𝗿, 𝘁𝗵𝗮𝗻𝗸𝘀 𝘁𝗼 𝗘𝗮𝘀𝘁𝗲𝗿𝗻 𝗙𝗿𝗮𝗻𝗰𝗲 ;) ! Firstly, with 470 hectares of hops, 𝗘𝗮𝘀𝘁𝗲𝗿𝗻 𝗙𝗿𝗮𝗻𝗰𝗲 𝗮𝗻𝗱 𝗲𝘀𝗽𝗲𝗰𝗶𝗮𝗹𝗹𝘆 𝘁𝗵𝗲 𝗕𝗮𝘀-𝗥𝗵𝗶𝗻, 𝗶𝘀 𝗙𝗿𝗮𝗻𝗰𝗲'𝘀 𝗹𝗲𝗮𝗱𝗶𝗻𝗴 𝗵𝗼𝗽-𝗴𝗿𝗼𝘄𝗶𝗻𝗴 𝗿𝗲𝗴𝗶𝗼𝗻, 𝗮𝗰𝗰𝗼𝘂𝗻𝘁𝗶𝗻𝗴 𝗳𝗼𝗿 𝟵𝟱% 𝗼𝗳 𝗙𝗿𝗲𝗻𝗰𝗵 𝗮𝗰𝗿𝗲𝗮𝗴𝗲! 🥇 One standout contributor is 𝗧𝗼𝘂𝗿𝘁𝗲𝗹 𝗧𝘄𝗶𝘀𝘁, a non-alcoholic beer from the Alsatian brewery Brasseries Kronenbourg, which proudly supports Paris 2024. Tourtel Twist sets itself apart by 𝘂𝘀𝗶𝗻𝗴 𝗿𝗲𝘁𝘂𝗿𝗻𝗮𝗯𝗹𝗲 𝗸𝗲𝗴𝘀, contributing to a reduced environmental impact in terms of CSR. During the event, 𝗼𝘃𝗲𝗿 𝟵𝟳% 𝗼𝗳 𝘁𝗵𝗲 𝟱 𝗺𝗶𝗹𝗹𝗶𝗼𝗻 𝗯𝗲𝗲𝗿𝘀 𝗰𝗼𝗻𝘀𝘂𝗺𝗲𝗱 𝘄𝗶𝗹𝗹 𝗯𝗲 𝘀𝗲𝗿𝘃𝗲𝗱 𝗼𝗻 𝗱𝗿𝗮𝘂𝗴𝗵𝘁, a testament to this innovative and sustainable approach. Furthermore, the carbon dioxide required 𝘁𝗼 𝗽𝗿𝗲𝘀𝘀𝘂𝗿𝗶𝘇𝗲 𝘁𝗵𝗲 𝗯𝗲𝗲𝗿 𝗮𝘁 𝘁𝗵𝗲 𝗲𝘃𝗲𝗻𝘁 𝗶𝘀 𝘀𝗼𝘂𝗿𝗰𝗲𝗱 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗺𝗲𝘁𝗵𝗮𝗻𝗶𝘇𝗮𝘁𝗶𝗼𝗻 𝘂𝗻𝗶𝘁𝘀 𝗼𝗳 𝗘𝗮𝘀𝘁𝗲𝗿𝗻 𝗙𝗿𝗮𝗻𝗰𝗲. This carbon dioxide is captured by the Meuse-based company L2PI - Gaz Alimentaire Brasserie, France's leading producer of pressurized draught gas. This process ensures that event attendees can savor their beer with a significantly lower environmental impact. 🍺Have a great International Beer Day! #beer #bioeconomy #sustainbility #olympics #InternationalBeerDay ADIRA - L'Agence de développement d'Alsace | Meuse Attractivité

Question - who will buy this tea? What consumer markets are being targeted and with what kind of tea? How much tea is it intended to produce? And if the project fails, what other crops are in place to help those farmers?

🍵✨LET TEA POWER YOUR DAY! May 21st is International Tea Day! Tea is one of the world’s oldest beverages and is the most consumed drink in the world, after water. Tea production and processing contributes to the fight against hunger, the reduction of extreme poverty, the empowerment of women and the sustainable use of terrestrial ecosystems. 🍃🌿 As we honor International Tea Day, let's explore the transformative power of tea beyond the teapot. 🌱#PhytoBio™ Whitea: a white tea ferment, crafted from the 'moonlight beauty' tea selected from the birthplace of Chinese tea—— Jinggu, #Yunnan Province. It performs good in anti-oxidation, anti-inflammatory, and oil control. 🌱#PhytoBio™ GFT, a golden flower tea ferment, inspired by the active ingredients from the mysterious 'golden flowers' brick tea on the Ancient Tea-Horse Road, activated and enlarged by the process of fermentation. It shows great potential in brightening, soothing and sebum regulation. In harmony with the ethos of International Tea Day, which emphasizes sustainable livelihoods and rural development,🌱🌍 these innovations not only honor tea's heritage but also empower tea-producing sustainability. #TS_Biotech #InternationalTeaDay #Tea_Innovation #Tea_Fermentation #Sustainability #PhytoBio_Whitea #PhytoBio_GFT #Ancient_Tea_Horse_Road

It comes at a very important point in time for the tea sector in Africa. Prices of black CTC teas at Mombasa tea auction are the lowest witnessed in along time while the cost of production is high. Small tea growers are being affected the most with some farmers in Uganda are uprooting generation tea farms. Tea growers factories such as Mpanga Tea Factory have been closed and put up for sale. Speciality tea models are a good alternative for small tea growers due to there small investment cost opportunities. In addition the market for special teas is starting to grow in the North America. Farmers need to be supported to take advantage of such growing opportunities that demands for sustainable and impact teas. Such conferences afford farmers a chance to interact with international experts and other successful farmers. The Reclaim Sustainability Tea Project project funded by Ministerie van Buitenlandse Zaken under its #disruptiveinnovation pathway supports the creation and promotion of business models that ensure #fairownership and forward business integration with meaningful participation of small tea growers, women and youth. Anne Njuguna Stephen Kithuka Hellen Wanjiru Irene Diaz Soto Nyabuhara Julian Rugyereza. Women in Tea Uganda .

A fantastic read 📚 At Badger & Dodo Boutique Coffee Roasters we currently stock a 90-graded, 72-hour dry anaerobic coffee infused with wine yeast and Lulo fruit. This has sparked internal discussions and public cuppings as part of our Tin Series coffees. During our last cupping, we spoke with Sam from Sucafina to better understand consumer expectations around infused coffees. The main takeaway is transparency – clearly label the coffee and ensure our staff can positively and accurately describe it. Our approach is simple: we cup all our coffees blind and select them based on two key factor – cup quality and tasting notes. We never choose infused coffees to mask poor quality and always buy from reputable farms that excel in their craft. An additional point is the potential for these processes to benefit farmers. As more farmers gain access to these techniques, they can increase their revenue, which is undoubtedly positive. What are your thoughts? Are infused coffee beneficial for the industry, or is it an attempt to disguise inferior quality? Share your thoughts below.