COFFEE AS SUSTAINABLE COMMODITY: A STUDY TO BETTER UNDERSTAND THE FACTORS MARKING COFFEE QUALITY ALONG THE VALUE CHAIN.

This paper explores the correlation between quality, organoleptic properties, taste and certifications, discussing the main relations around the sustainability of this commodity. The data reported herein are part of an initial research on different Italian brands of coffee ground for moka. For the chemical composition assessment, the brewed coffees have been analyzed with respect to their caffeine and polyphenolic antioxidants content, evaluated by an HPLC/DAD method. The chemical analyses and the information stated on the label (e.g. ethical and environmental certifications) have been discussed, also taking into account any additional information on the labelling, as the indication of origin of the product. On the whole, social, economic, and environmental issues have been evaluated in order to define the quality of the product, taking into consideration all the phases of the value chain.