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Furthering the Idea of Coffee Entrepreneurship in Rajasthan

机译：在拉贾斯坦邦进一步了解咖啡创业的想法

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Conhnuing its locus on promotingconsumption in non-south regions of the country, the Coffee Board organized a training programme in Coffee Entrepreneurship in Jaipur (Rajasthan) during 7-9 April 2017.entrepreneurship andThis training programme, organized in partnership with the Coffee Board-supported Centre for Innovation and Entrepreneurship at Indian Institute of Plantation Management Bengaluru, was conducted at the Ch. Charan Singh National Institute of AgriculturalMarketing (CCS NI AM), an autonomous organization of the Ministry of Agriculture and Farmers Welfare, Govt, of India. 14 potential and nascent entrepreneurs based in Rajasthan, Andhra Pradesh, Madhya Pradesh, Odisha and Uttar Pradesh participated in theprogramme. Dr. Ashwini Kumar BJ, Coffee Board Research Chair, and Ms. Akanksha Gupta, Founder, BerryCo, were the resource persons of the programme.The programme began with an introduction to the opportunities for coffee entrepreneurship in India and Rajasthan, with an emphasis on coffee roasting, coffeeshops and exporting businesses. This session was followed by a discussion on concepts of coffee quality including physical evaluation and sensory evaluation. This was followed by a demonstration of coffee roasting during which participants learnt about the various stages and outputs of roasting. The roasted beans were also ground in modern grindersto train the participants in the crucial topics of grind size and blending. Subsequently, participants tasted various samples of coffeeto appreciate the nuances of coffees of different species (Arabica, Robusta), grades and blends.
机译：咖啡邮件在全国非南部地区的促进范围内的促进轨迹，于2017年4月7日至9日在斋浦尔（Rajasthan）组织了培训计划。培训计划，与咖啡板支持合作在印度种植园管理班加罗尔镇的创新和创业中心，在CH中进行。 Charan Singh国家农业贸易研究所（CCS NI AM）是一个农业和农民福利，印度政府的自治组织。基于Rajasthan，Andhra Pradesh，Madhya Pradesh，Otisha和Uttar Pradesh的14个潜在和新生企业家参加了TheProgramme。 Ashwini Kumar BJ博士，咖啡板研究椅和Akanksha Gupta女士Berryco是程序员的资源人员。该计划开始介绍印度和拉贾斯坦邦的咖啡创业机会，重点咖啡烘焙，咖啡店和出口业务。本届会议随后讨论了咖啡质量概念，包括物理评估和感官评估。随后是咖啡烘焙的演示，在此期间参与者了解烘焙的各个阶段和产出。烤豆也在现代格林斯托培训参与者的研磨尺寸和混合的关键主题。随后，参与者品尝各种咖啡样本欣赏不同物种（阿拉比卡，Robusta），成绩和混合物的咖啡的细微差别。

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