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The GCA Issues Best Practices for Reconditioning Damaged Coffee Bags.

Damaged coffee bags occur on occasion due to condensation or external causes such as damage to the container or other instances of water ingress. While coffee importers carry marine cargo insurance, it is incumbent upon policy holders to act as a "prudent uninsured" cargo owner. The Green Coffee Association (GCA) Logistics Committee has released new recommended best practices for the Reconditioning of Damaged Coffee Bags. It is the first set of guidelines on reconditioning produced by the GCA Logistics Committee.

The GCA Contract includes the following clause providing for the delivery or reconditioned coffee against the contract: "Reconditioning: Sound coffee and/or damaged coffee, reconditioned to bring it into conformity with this contract is deliverable within thirty (30) days of original tender. Damaged coffee means coffee, which is not unsound, but has been injured through external cause in the course of transportation. If the buyer elects to take the damaged portion without its being reconditioned, he is to receive the benefit of marine insurance; the tender of said damaged portion, either ex dock or in store, at the determined allowance, is sufficient tender to that extent, but the buyer, at his option, may elect not to take said damaged portion, without its being reconditioned."

The Logistics Committee of the New York-based GCA is charged with formulating recommendations to protect and foster the best interests of the Industry on the questions of transportation, customs, warehousing and the handling of green coffee. The Logistics Committee's Best Practices Guideline for the reconditioning of bagged green and decaffeinated coffee beans, which are damaged in transit or within storage prior to delivery to buyer, was released in August.

Best Practices on Reconditioning Bagged Coffee

1. Set aside wet/stained bags for reconditioning.

2. Place wet/stained bags on card board or some collection device.

3. Check each damaged bag for other possible stains.

4. Cut the bag open at the affected area.

5. Scoop/dump out the beans affected.

6. Scoop/dump out the beans an additional three (3) inches deep from affected area.

7. Inspect the remaining beans to see if any additional area affected.

8. Re-bag the remaining sound beans into a new clean jute bags (stencilled with appropriate marks) filled to as close to the standard origin weight as possible.

9. Weigh cleaned coffee in new made sound bags.

10. Collect the wet damaged/moldy beans for disposal.

11. Weigh amount of damaged beans collected.

12. Create and forward official Reconditioning Report noting: (a) the reconditioned gross, tare, and net weights of the new made sound bags; (b) the final weight of the collected damaged beans.

13. If required, create/obtain "Certificate of Destruction/ Disposal" for the damaged beans discarded.

"The Committee thought it was appropriate to establish guidelines which would ensure that the reconditioned bags are made up of only non-moldy sound beans thus the term 'Made Sound.' We believe establishing the best practices would provide the receivers of "made sound" bags a Level of confidence in the product accepted and delivered;' said Don Pisano, chairman of the GCA Logistics Committee. "Ensuring deliverability of reconditioned bags will help mitigate losses which may be claimable against marine cargo policies and the responsible carriers or parties as applicable."

"Ultimately, the guidelines are results of a collaboration of various important coffee industry participants to find a workable solution providing value to US coffee imports while keeping costs in check --something every firm has front of mind these days," said Brett Anderhub, senior vice president of Rekerdres & Sons Insurance, who led the GCA Logistics Committee's special task force on reconditioning.
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Title Annotation:NEW & NOTABLE: TEA & COFFEE REPORTS BREWING WORLDWIDE
Comment:The GCA Issues Best Practices for Reconditioning Damaged Coffee Bags.(NEW & NOTABLE: TEA & COFFEE REPORTS BREWING WORLDWIDE)
Author:Facenda, Vanessa L.
Publication:Tea & Coffee Trade Journal
Date:Sep 1, 2018
Words:595
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