After spending two weeks in Costa Rica I have gained a deep understanding of the tropical agricultural supply chain. Specifically I focused on the sourcing processes of each of these steps and how it affects the final product.
All of the crops we studied start the same, as a seed in the ground on the farm. To get the highest quality crop, farms had to decide which fertilizer, pesticides and other treatments they needed to source, but some of these can be harmful to the customer and the ecosystem. We learned that many of these farmers were trying to find cost efficient sustainable solutions to many of these issues. They found the more natural material they supplied the crop the better the fruit or bean would be. What impressed me the most was the effort and costs that went into making some of these fertilizers or pesticides. Some of the farms were willing to spend double the amount of money on their fertilizer and pesticides if it was natural and they knew that it would be better for the consumer. Another important part about sourcing on the farms was the labor. Most of the places we visited sourced their labor from Nicaragua. Some places paid more than others, but most laborers were barely making a living wage. This was the unpleasant reality of the fruit and beans I enjoy back in the US.
After the crops are harvested from the fields most can be directly sent to the consumer, except for coffee and chocolate. The processing mills is an important next step for many producers. Many of these mills will source from different plantations all over Costa Rica or even have a plantation for themselves. At Doka we saw how they decided to upgrade their milling process by investing in a more water efficient machine. This not only is more environmentally friendly, but can also cut down on their operational costs. This taught us that sourcing the right machinery can be sustainable and cost effective. I was most surprised by the amount of work that can go into a simple cup of coffee or a small bar of chocolate.
The final step in production is the roasting and packaging. Britt Cafe was the main roaster we visited. They roast their coffee, package it and then ship it to their many retail stores and other customers. Although Britt was a large-scale, non-sustainable company compared to Sibö chocolate. Britt sourced its beans from over 800 plantations while Sibö only sourced from 3 trusted farms. The most surprising difference comes in their packaging. Both products are scent sensitive and need specialized packaging that won’t affect their taste. Britt used this as an excuse to justify their plastic packaging. Although, Sibö found that using a by product of the chocolate production makes for great packaging and won’t affect the taste. Britt could do the same because coffee much like coco also produces parchment as a by product. Since this is the last step in production it is important for these producers to source the right materials to continue the line of sustainability.
As a customer we are the final step, consumption. Through this experience I have realized how important it is to know what I’m consuming. Not only how it affects my health, but how it affects everyone and everything each step of the way. It’s important to know if the labor that was used was unpaid or child labor, if the crops were sprayed with anything harmful to me or the environment and lastly what material it is packaged in. Even if we may not be able to avoid all of these issues, it is important to learn that they exist.
