Coffee In Vietnam

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Coffee is drunk worldwide, particularly in Scandinavia, where people there drink more coffee than anywhere else in the world. It originated from Ethiopia, where its native beans were cultivated by the native highlanders at least since the ninth century. Many years after that the Arab world discovered coffee and began expanding the trade of coffee beans, particularly the Mocha coffee style from its base in Yemen. During the eighteenth century coffee was exported to the Indian and the European markets, where it soon became very popular. Coffee was introduced to Vietnam in 1857 by the French and slowly grew as the major producer of coffee in Asia. The height of coffee production occurred in the early 20th Century as small scale production shifted towards plantations. The war in Vietnam interrupted production and export of coffee but re-emerged in the early 1980s. By 2000, coffee production grew to 900,000 tons, but it has since dropped to around 600,000 tons. The production of coffee was disrupted during the 1970s in the Buon Ma Thuot region (just north of Da Lat and west of Nha Trang), the plateau on which the coffee industry was centred. Although seldom involved in fighting during the war, the area was a crossroads between the north and south of Vietnam and was largely depopulated during the war. Later the new government repopulated the plateau to resume coffee production. By the late 1990s, Vietnam had become the world's largest coffee producer after Brazil, but their production was largely focused on poor-quality beans for export as a commodity. The re-introduction of private enterprise into the industry resulted in a return to earlier coffee quality standards. Cooperation between growers, producers and the government resulted in branding fine quality coffees and exporting them for retail. Since the turn of the 21st century, Vietnam has also become a

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