Coffee Board chairman M S Boje Gowda, at a function in Bengaluru on Wednesday. Somashekar GRN
Boje Gowda rues India’s low 200-g consumption compared to 7-8 kg in the West
Bengaluru :
Boosting domestic consumption is crucial to protecting the interests of coffee growers, according to MS Boje Gowda, the newly-appointed coffee Board Chairman.
After 70 years, the Coffee Board has a grower as its chief in Boje Gowda, who is third generation planter. Till recently, bureaucrats headed the apex decision-making body for the coffee sector, under the Ministry of Commerce.
Gowda, of Krishnagiri Estate in Chikmagalur, takes over at a time when growers are grappling with volatile prices, fluctuating output that’s largely being influenced by a changing climatic pattern on account of erratic rainfall, and pest issues such as the white stem borer.
Addressing growers after assuming office, Gowda said the annual per capita coffee consumption in India is not even 200 grams, while in the western world it is 7-8 kg, thereby leaving tremendous scope to boost the domestic offtake. He said there was a need to boost consumption beyond the traditional consuming States of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. “It would become a difficult situation for the growers unless the domestic consumption expands,” he said.
Gowda, a large planter, said Prime Minister Narendra Modi has set a target of doubling coffee output from the current 3 lakh tonnes to 6 lakh tonnes. India consumes merely a third of the coffee produced in the country as over two-thirds of the output is exported, mainly to Europe and Russia.
Karnataka, the main growing region that accounts for about two-thirds of the country’s coffee output, has been reeling under a drought for the past three years. Gowda said he would focus on improving the water storage facilities and take up the growers’demand for higher subsidy for increasing the coverage of drip irrigation.
Coffee growers gets only 25 per cent subsidy on the equipment cost for taking up drip irrigation, while for other plantation products such as rubber and cardamom, the subsidy component is around 80 per cent, Gowda said.
Drones to forecast crop
Addressing growers, Coffee Board Secretary Srivatsa Krishna said the body was exploring the option of using drones for better crop forecasting. Krishna said the current crop estimation was not right and the Board was looking at ways to improve the crop estimate. The Board has been in talks with 7-8 start-ups on deployment of drones for improving the accuracy of crop forecast.
Krishna said the Board is also working on creating water harvesting solutions and is exploring options such as cloud seeding. On the issue of white stem borer, a pest that attacks plants of arabica coffee, Krishna said the board has reached out to biotech firms to evolve a solution and that pilots are being carried out in some plantations.
Highlighting the importance of branding, Krishna said the growers should come out with region-specific brands such as Chikmagalur and Mysuru.
source: http://www.thehindubusinessline.com / Business Line / Home> Agri Business / by The Hindu Business Line Bureau / Bengaluru – May 17th, 2017
We would like to inform you that the Board of Directors of the Company at their meeting held today, the 18th May 2017 and appointment of Dr. P.G. Chengappa as an Additional Director with effect from 18th May, 2017.
We would like to inform you that the Board of Directors of the Company at their meeting held today, the 18th May 2017, have considered and approved the following: a.Appointment of Dr. P.G. Chengappa as an Additional Director (Non-executive, Independent) with effect from 18th May, 2017.
A brief profile of Dr. Chengappa is enclosed herewith. Dr. Chengappa is not related to any of the Directors of the Company. b.Re-appointment of Mr. K. Venkataramanan as an Executive Director – Finance and CFO of the Company for a period of 3 years with effect from 25th October, 2017.
This disclosure is made in terms of the requirements of Regulation 30 of SEBI (Listing Obligations & Disclosure Requirements) Regulations, 2015.Source : BSE
Regulating the indiscriminate use of chicory — used as an additive with coffee powder — is high on the agenda of the new chairman of the Coffee Board of India, M.S. Boje Gowda, a third-generation coffee planter from Chikkamagaluru district, who took charge on Wednesday.
“The farmer grows coffee in its pure form. But by the time it reaches the consumer, there is heavy addition of chicory deforming it. We don’t know how much chicory is added in the branded packaged coffee powder as well,” he said adding that he would discuss the issue with all stakeholders and even explore legal options to ban the addition of chicory to coffee powder.
“If the consumers want chicory let them buy it as chicory and add it. There will be choice for consumers as well,” he said.
When asked whether the Coffee Board of India had the teeth to enforce such a regulation, he said they would work with the Union government towards the end.
Mr. Gowda is the first coffee grower to become the Chairman of the Board after a gap of 70 years. In the past, the post was held by bureaucrats.
Coffee planters from across the State, who came to the city as he took charge on Wednesday, expressed immense hope of their problems being solved with a coffee planter as the chairman.
Apart from monitoring the use of chicory, Mr. Gowda said that his aim is also to increase domestic consumption of coffee while doubling the yield in the country.
“The per capita consumption of coffee is just around 200 grams and is mainly concentrated in Karnataka, Tamil Nadu, Andhra Pradesh and Telangana. We should work towards branding coffee and spread consumption to other parts of the country,” he said, adding that Prime Minister Narendra Modi had set a target to double the annual coffee production in the country from 3 lakh tonnes to 6 lakh tonnes.
source: http://www.thehindu.com / The Hindu / Home> News> States> Karnataka / Staff Reporter / Bengaluru – May 18th, 2017
Coffee Board seeks inputs from private players on new business modelA file photo of India Coffee House in Bengaluru
Bengaluru / Kochi :
The iconic India Coffee House is set for a makeover.
The state-run Coffee Board, which operates some 12 India Coffee House outlets in various locations including Parliament House, is exploring options to revamp and expand as part of its efforts to leverage the brand and promote coffee consumption across the country.
The board intends to go in for a revenue-sharing model and on a minimum investment basis for the proposed expansion.
It has initiated consultations with private players and has sought estimates on the capital expenditure and operational expenses for running a 1,000-1,500 sq feet store and smaller format kiosks of around 200-300 sq ft in 75-100 cities.
Pre-bid discussions
Confirming the development, Srivatsa Krishna, Secretary, Coffee Board, said the pre-bid discussions were still in the initial stages.
“We have two more rounds of consultations to go,” Krishna said, stating that clarity on the concept would emerge sometime in July.
Long before the advent of the café culture led by chains such as Coffee Day, Baristas, Costas and Starbucks, India Coffee House was synonymous with the growth of the coffee culture in the country. ICH has a significant brand recall, especially among the 40-plus generation. Red turbaned staff in white uniforms serving coffees and snacks at reasonably prices is a hallmark of ICH outlets.
ICH used to be a favourite hangout or adda for political activists, writers, government employees, small-time lawyers, sales executives and the unemployed: in other words, a curious mix of the eclectic and the mundane.
Its old-world and unpretentious ambience is welcoming of everyone, not least because of the affordable coffees. The impact of liberalisation, which brought about a change in the coffee marketing system in the mid-1990s, led to a downsizing of the Coffee Board workforce and the closure of a number of loss-making India Coffee Houses.
“Some of the outlets were taken over by co-operatives formed by the retireed employees of the Coffee Board and continue to be run by them,” said N Bose Mandanna, former vice-chairman of Coffee Board.
A welcome sign
Industry stakeholders see the renewed effort to revamp the ICH by roping in private players as a positive development.
“We welcome any efforts to promote coffee. The Board should look at the right vehicle to expand the ICH,” said Anil Bhandari, President, India Coffee Trust.
Interestingly, the Board, which started India Coffee House in the early 1940s, had shut down several coffee houses in the mid-50s in various cities and dismissed many employees. Following this, Communist leader AK Gopalan took over the leadership of the retrenched employees and organised societies under the name of India Coffee Board Workers Cooperative Society. The first society was formed in Bangalore in 1957; it opened the first Indian Coffee House in Delhi on December 27, 1957.
The Indian Coffee House, as distinct from the Board-run India Coffee House, is completely owned and managed by its employees.
The society now has a chain with over 51 outlets and associate canteens operating in all major towns and in government establishments, particularly in Kerala.
source: http://www.thehindubusinessline.com / Business Line / Home> News / by Vishwanath Kulkarni – V. Sajeev Kumar / Bengaluru-Kochi – May 10th, 2017
Arjun Belmar owns 34 acres in T Dasarahalli, off Tumkur Road
For close to 30 years, Arjun Belmar hasn’t spent a penny on buying coffee. He lives in the city and grows his own coffee. Yes, you read that right. He does. Belmar and his family offer proof that coffee is not only grown in Chikkamagaluru and Kodagu, but also right here in our city.
The businessman has been growing coffee in the face of scorching summers or water scarcity. “Bengaluru is 900mt above sea level and the land can be utilised for coffee. But one needs to grow it properly in the shade,” he explains.
When Bangalore Mirror visited his 3,000 sq ft coffee plantation, it felt like a forest in the middle of the concrete hub.
“Years ago, T Dasarahalli was away from the city. Just about 100 people lived here and we had only one bus to our house from City Market. My father used to love plants and we grew everything on our land. Not just variety of trees and plants, we also had many cows which used to give us 200-300 lt of milk. We used to share it with whoever came to our home,” Belmar says.
The grand old times are gone, but the family continues its green tradition. They keep bees and harvest honey too on their property.
However, Belmar, remembers a time when they just had to dig up to half a foot to find water. “That is how we were able to grow ginger, grapes, vegetables, paddy, wheat, sugarcane, betel, pepper and other plants,” he said.
On how they started growing coffee, Belmar’s explanation is simple – Everyone in the family loves coffee and wanted to taste the authentic thing. “We used to have our own cows and buffaloes for milk and grow sugarcane for jaggery and sugar. Why then, can we not have our own coffee plants, we thought. Then we went to
Chikkamagaluru in search of the plants.”
Though they were unsure if coffee plants can survive in Bengaluru, they kept going with their plan. “Today we have around 50 plants,” he says. “We had other bigger trees on the land. Coffee grows in semi-shade so we put them between these big trees. We watered the plants continuously and saw the first flowers on the plants,” he says.
He recalls that his father had tears in his eyes when he saw the coffee plant flowering at last.
“Each coffee plant gives around 2-3kg of coffee fruit. In a year, we get close to 50 kg. We pluck the fruit and clean it and keep it for drying. Once it has dried properly, we give it for processing and get it done in a customised manner. We tell them whether we want it with or without chicory,” he said.
His friends and family, who visit the farm, are in awe of the plantation. “My friends used to ask me if I were living in Madikeri or Bengaluru. They love the coffee we give them in packets. People who visit us from abroad wait to visit again to refill their stock,” he said.
Belmar also grows the cocoa plant. He has close to 150 cocoa plants, the seeds of which he sends to Mangaluru for processing.
“We drink premium coffee personally handled by us. It is better than the coffee grown in Chikkamagaluru,” he says, with a hint of pride.
It’s all about the honey
Belmar says they started keeping bees as his grandfather was one of the founders of the Bee-keepers Association in the city. “We have been harvesting honey on our land for the past 40-50 years. Keeping bees easy here because of the rich bio-diversity.”
Bee-keeping in the city dates to the times the British were here. Belmar says, “It was during the British rule that the Bee-keepers Association began. These days, people are trained to keep bees and harvest honey.”
He has one special information about the honey. “When the Neem tree is flowering, the honey tastes best and it is clear. In the mango season, the honey is quite reddish and very sweet. When the tamarind tree is flowering, honey is a little sour. For each season, we have a different flavour of honey.”
source: http://www.bangaloremirror.indiatimes.com / Bangalore Mirror / Home> Bangalore> Others / by Kumaran P, Bangalore Mirror Bureau / May 10th, 2017
The central government on Thursday appointed Prabhat Kamal Bezboruah as Chairman of Kolkata-based Tea Board and M.S. Boje Gowda as Chairman of Bengaluru-based Coffee Board.
Bezboruah has been serving as the Chairman of Tea Research Association and Gowda is a well-known coffee grower.
The Appointments Committee of the Cabinet approved the proposal to appoint them, an order of Department of Personnel and Training (DoPT) said.
Bezboruah is appointed for the period up to November 1, 2018, while Gowda will have a tenure up to December 14, 2018.
“Necessary communication in this regard has been sent to the Department of Commerce,” the DoPT said.
The Tea Board is entrusted with a supervisory role for tea industry, while the Coffee Board takes care of the interests of coffee growers.
–IANS
bdc/nir
source: http://www.canindia.com / CanIndia.com / Home> Business> Economy / IANS / by CanIndia New Wire Services / May 04th, 2017
The Flying Squirrel serves high quality artisanal coffees
Catching up over coffee these days seems passé. The same cold coffee served under some fancy name, leaves you confused over whether you are drinking melted ice or cold milk. But all is not lost for coffee connoisseurs. There are cafes committed to serving the best coffee without compromising on quality.
The Flying Squirrel, located in a bustling food street in Koramangala, stands out for their high quality artisanal speciality coffees. The cool 36-seater micro roastery and cafe has a relaxed ambience with plenty of natural light streaming in. Make no mistake, though, this is no ordinary cafe. It is a coffee brand and the emphasis is on coffee, there’s no deviating from that.
The Flying Squirrel, started in 2013, by Tej Thammaiah and Ashish DÁbreo, has coffee beans sourced directly from an estate in Coorg, from where the cafe has got its name. One of the common sightings at the estate is the flying squirrel.
It is also where coffee is freshly roasted and ground before it is retailed within the city and to other parts of the country.
As you enter the micro roastery and cafe, the aroma of freshly roasted coffee and the sound of swirling in the coffee machine, fills the air. We make ourselves comfortable and then look through the menu, which has salads and burgers to choose from. The emphasis is on the coffees, which are available as pour over, espresso or Americano, cappuccino, and latte. We can’t wait to try their signature coffees, so we order parama cuppaccino , a blend of arabica and robusta. Its smooth taste gives you ‘coffee coma’ so to speak. Eager to try another variety, we are served clouds in my coffee, which has a bolder flavour than parama, but it leaves you refreshed. ‘Tis the season for cold brews, which is a welcome addition to the menu to beat the sweltering heat. So we sample citrus bloom cold coffee, infused with a hint of orange, which is a burst of delightful mildly sweet flavours.
The food has been specially designed to complement the coffees, which is central to the menu. We try the buckwheat noodles with smoked salmon. It is fresh and healthy, but the salmon slow cooked in olive oil gives it a delicious twist. There’s the Coorg bird eye chilli (grown in Coorg) spaghetti with jumbo shrimps that is again mildly flavoured. And if we thought that the food couldn’t get any better, we are serve millet lasagna.
Wrapped in multi-millet and grain lasagna sheets with baby spinach and mushroom filling. YUM! The beef burger is served with a lovely relish and fries.
Here is a place that feels like home. Where you can spend some quality time with friends over freshly brewed coffee in large servings.
—————————————————-
The Flying Squirrel Micro Roastery and Café /
@136, 1st Cross Road, 5th Block, Koramangala /
HITS:Coffees and millet lasagna /
MISSES:Beef burger/
MEAL FOR TWO:Rs. 1,200 /
: 40991044
—————————————————-
source: http://www.thehindu.com / The Hindu / Home> Features> Metro Plus / by Sravasti Datta / April 28th, 2017
If you are an avid coffee lover and miss the taste and aroma of filter coffee when you travel outside Karnataka, here is an instant solution.
Mysuru-based HABICAF (Habit and Coffee) has come up with a readymade coffee decoction that will give you authentic coffee filter anytime you desire. They will be in Bengaluru from April 28 to 30 as part of the Organic and Millet Nation Trade fair at Palace Grounds.
HABICAF which started marketing and selling its product in October last year is getting a good response. Vijai Bopanna hails from Kodagu, and for him, coffee estates were a common sight at his native, Gonikoppa. “I tried a couple of other ventures before starting HABICAF a few months ago. As packaging, we are supplying filter coffee decoction in a sachet with a nozzle,’’ he says. The sachet is specially designed to retain the aroma of the coffee, Bopanna adds. He says that they make filter coffee with the coffee powder from his hometown.
“We use the traditional method to extract decoction, just like we do at home, but in a larger quantity. We add Central Food Technological Research Institute (CFTRI) – approved preservative that keeps the decoction fresh for longer time,” he adds. M S Jayashree is his partner in the venture. If the seal is not opened, one can use the decoction up to six months. If the seal of the nozzle is opened, it can be used up to 20 days without the need for refrigeration and 30 days when kept in a refrigerator. Each sachet contains 200 ml of decoction and can prepare 30 to 40 standard sized cups of coffee, depending on how strong the person loves his or her coffee.
According to Bopanna, most of the coffee beans are procured from Coorg, Sakleshpur and Chikmagalur. For civet coffee, they are procuring beans from Indonesia. “We are coming up with many other flavours other than the regular coffee. Our flavours will be Vanilla, Cinnamon, Hazelnut and much more. We also coming up with herbals. There is cold brew coffee which can be served cold and without milk,’’he adds.
HABICAF decoction is available in Mysuru and Bengaluru. “Very soon we are planning to sell our products through an e-commerce platform,’’ he says. “Right from getting the beans, making powder, adding chicory, extracting decoction, 90 percent of our processing is natural,’’ he adds.
source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Ashwin S. Sripad / Express News Service / April 26th, 2017
The cup that cheers has come a long way. Artisanal coffees are taking the centrestage for the distinctive taste that these possess
Bindu Gopal Rao
In the recent years, wine tasting is a word that most urban folks have come to understand. However today, coffee-tasting sessions are slowly but surely making a mark in the pretentious tasting space. The reason is a clear trend towards having speciality coffee, artisan coffee, and even micro roastaries akin to micro breweries. Well if that sounds like a lot of jargon, it is really not. For the uninitiated, micro-roastery is a small space where coffee is roasted in small batches that allow better control over profile roasting, manipulating temperature and time graphs to throw up interesting nuances and taste detailing. Artisan coffee is about applying artisanal cultivation, processing, drying and roasting methods to create unique and distinct coffees merging science and art!
New vistas
Coffees can come in a number of varieties, even if you ignore the variations introduced by types or sources of beans.
“The brews themselves are pretty much the same — save for a few bells and whistles like almond milk and Nutella, but the brewing methods have changed. The real magic happens in the roaster (machine), with the hand of the roaster (person) being paramount in successfully crafting a product that deserves the tag artisan coffee,” avers Mihir Rebello, co-founder & Roaster, Coffee Mechanics.
Cold brew is catching on and is basically brewing coffee without any application of heat. “We leave the coffee grounds in cold water for about 14-20 hours, and then filter it to create a refreshing, well-rounded, naturally sweet brew. Nitro brew is cold brew infused with nitrogen under high pressure. The nitrogen blends into the brew, stretching the natural flavours of coffee, without adding any additional taste (nitrogen has no taste or smell). The brew is also rendered creamy and full bodied,” says Ashish D’abreo, founding partner of The Flying Squirrel, Artisanal Coffee.
Today, artisanal coffees are taking the centrestage, considering the unique and distinctive taste profile that these coffees possess and offer in the cup. Sunalini N Menon, director of Tata Coffee Ltd and CEO, Coffee Labs India (P), says, “bullet proof coffee that entails to the addition of coconut oil to the coffee drink to energise and stimulate the coffee drinker, especially those who would like to have that extra dose of energy is trending. Besides micro, lots of coffees, single estate and single origin coffees continue to enjoy a special place in the niche coffee market.”
iStock
Being arty
At the heart of artisan coffee is the idea that what you are consuming is a special product, one that took hours of painstaking effort to create and provides you with an experience that is above and beyond what the market generally offers.
“The new-age coffee connoisseur wants a ready solution to their coffee desires, and that’s where artisan coffees come in the capsule format, thereby eliminating the hard work and ensuring that a perfect coffee is only moments away,” says Tuhin Jain, co-founder of Bonhomia. Coffee By Di Bella is currently showcasing different flavours via innovative coffee beverage creations like Spanish lattes, diamond cappuccinos, sparkling cloud drinks and coffee from different regions like Panama, Ethiopia and Colombia.
“Every cup of coffee has a story and artisan coffee pioneers want to showcase and bring to life the entire drop to cup process of the ultimate coffee experience,” says Phillip Di Bella, founder, Coffee By Di Bella.
For the connoisseurs
The name of the game is customisation and that is possible by playing with roast levels and grind size. The clincher, however, is the story for each coffee in terms of its origin, the terroir, the processing methods used and the roast profile. Rhea Sanghi, community manager of Blue Tokai Coffee Roasters, explains what makes their coffees tick. “Firstly, the coffee is completely traceable and the information about each of the farms is shared on the pouches as well as the website. The coffee is freshly roasted only on order and the roasting date clearly stated on the pouches. This matters because you want to consume the coffee within three weeks of the roast date (not the date the pack was opened or the coffee was ground) to get the best flavour.”
Home brewing is catching on and the cafe experience is now at home. Kobid Sinha, beverage manager at JW Marriott, Kolkata, avers, “People strive to take everything back to the basics by starting with green un-roasted beans and crafting our own syrups. Everybody now wants to make everything fresh and from scratch.”
Although maybe not fast enough, the awareness of different brewing methodologies is making equipments such as a French press, Moka pot and AeroPress household names.
According to Tapaswini Purnesh, director marketing and promotions, Classic Coffees, “Food pairings with coffee is a trend that is further evolving every year. If paired right, a simple nibble with your sip of coffee can create a flavour explosion and expose some beautiful flavours from your cup.”
Bullet proof coffee that involves the addition of coconut oil to the coffee drink to energise and stimulate the coffee drinker, especially those who would like to have that extra dose of energy,
is trending. Besides micro, lots of coffees, single estate and single origin, continue to enjoy a special place in the niche market
Coorg to Seattle
The Nullore microlot of Tata Coffee is an example of an artisanal coffee possessing distinctive features of flavours such as orange, lemon, chocolate and caramel. Grown in the Tata Coffee Limited estate in Coorg, block 19 of Bhuthanahadlu division, was selected due to the presence of fruit bat for a microlot. The coffee berries from this area were picked at the right stage of maturity and processed separately. The traceability of the lot was ensured at every stage till it was dispatched to the curing mill and the lot was garbled to ensure 100 per cent uniformity. The lot was eventually selected to the Starbucks reserve programme and is now sold out at the Seattle outlet.
source: http://www.tribuneindia.com / The Tribune / Home> Trends> Bling It On / April 15th, 2017
Fresh brew Union Commerce Minister Nirmala Sitharaman at the launch of the Coffee Board’s soil health cards and web portal, in Bengaluru on Friday. To her right are GV Krishna Rau, Advisor -Agricultural Marketing & Tribal Welfare, Government of Andhra Pradesh, and Arati Dewan Gupta, Director of Finance, Coffee Board
Bengaluru :
Union Minister of State for Commerce and Industry Nirmala Sitharaman exhorted the Coffee Board on Friday to take up aggressive branding and promotion of Indian coffees.
“It’s the age of branding. You need to brand everything. You need to have high profile marketing for everything to reach even the lower end of the pyramid,” she said.
The Minister was speaking at an event where she distributed soil health cards to growers and launched a web portal — a Coffee Board initiative towards soil fertility appraisal and soil health monitoring in traditional growing regions.
Citing the recent example of Araku Valley coffee making its presence felt in Paris with the support of industry, Sitharaman called upon the Board to “break the usual trodden path” in branding and marketing of Indian coffee. “If Araku on its own can go to Paris, Coffee Board should have pushed itself and said — I will market Coorg coffee. We should brand it,” she said. Branding ensures the market is sustained, she added.
Noting that countries such as Cambodia, Vietnam, Laos and even Myanmar have made long strides in packaging, value addition, presenting and marketing of coffee, the Commerce Minister said: “The Coffee Board obviously is now going to have to be on its toes.”
Sitharaman further said newer areas such as Uttarakhand and Himachal are attempting to grow arabica coffee. “The new growing areas have a great deal of enthusiasm and the energy they have is fantastic,” she remarked while expressing confidence that there will be expansion in area under coffee.
The Commerce Minister also indicated that the ambit of the Pradhan Mantri Krishi Sinchayee Yojana will be expanded to even small coffee growers, who have been facing the brunt of erratic rainfall pattern in recent years.
About 98 per cent of India’s coffee holdings are less than 10 hectares and held by small growers.
The Central Coffee Research Institute (CCRI), in collaboration with the National Bureau of Soil Survey and Land Use Policy, has started creating a database on the soil health in major growing regions and rendering site specific nutrient recommendations through soil health cards.
“The card is designed to present information on soil health indicators like pH, electrical conductivity, organic carbon and micro nutrient content, among others. It will enable judicious use of fertilisers and correct nutrient deficiencies,” said Y Raghuramulu, Director, CCRI.
Coffee flavoured stamp
After coming out with sandalwood, rose and jasmine flavoured stamps, the Postal Department will launch a stamp that will have coffee flavour.
Telecom Minister Manoj Sinha will be releasing the stamp in Bengaluru on Sunday that will be a collector’s version, Sitharaman said. The coffee flavoured stamp will be priced at ₹100. “There is a lot of interest in Government of India in promotion of coffee. The coffee flavoured stamp is going to induce a lot of people to taste coffee,” she added.
source: http://www.thehindubusinessline.com / Business Line / Home> Markets> Commodities / by The Hindu Bureau / April 21st, 2017
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