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I read many comments on my previous post, and I hope this can provide context. Uganda is steadily exiting the old trap of exporting raw produce and importing back value. Coffee is showing us the way. From farming communities across Uganda, green Arabica and Robusta are sourced directly, assessed...

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Odrek Rwabwogo

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23,687 görüntüleme • 6 ay önce •via X (Twitter)

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I met a delegation from Nonda Coffee Park led by Mr. Tonny Miiro Kibuuka, who briefed me on their plans to establish a coffee processing and value addition facility. I welcome this investment because it is exactly what we have always been advocating for. Uganda should not continue exporting raw coffee. We must add value before export so that we create jobs, increase household incomes and earn more foreign exchange. The government will support this initiative and mobilise our coffee farmers to produce more in preparation for the increased demand. I congratulate them and wish them good luck.
0:47

I met a delegation from Nonda Coffee Park led by Mr. Tonny Miiro Kibuuka, who briefed me on their plans to establish a coffee processing and value addition facility. I welcome this investment because it is exactly what we have always been advocating for. Uganda should not continue exporting raw coffee. We must add value before export so that we create jobs, increase household incomes and earn more foreign exchange. The government will support this initiative and mobilise our coffee farmers to produce more in preparation for the increased demand. I congratulate them and wish them good luck.

Yoweri K Museveni

129,825 görüntüleme • 1 ay önce

This Week in Ugandan Coffee Day Four & Five It took me coming to Geneva to learn a business model that has been hiding in plain sight back home in Uganda. I call this The Alchemist Effect. After the book by Brazilian writer, Paulo Coelho. The point he makes in the book is that we travel long distances in search of answers that are within us. This I learnt from listening to my colleagues James Muhangi and Pison Kukundakwe who manage huge and hugely successful coffee cooperatives in south western Uganda. It turns out that Rubanga Coffee Rubanga Co-operative Society Ltd and Ankole Coffee have the business model that delivers value to the boards majority of the coffee sector players-the farmer and leaves something for the trader as well. There is one thing I need to make abundantly clear. The Ugandan farmer who is the producer and owner of the coffee has only one opportunity to extract the most value-at the farm gate. This is it. At this point the farmer receives the financial value of their produce. If they are to command higher value that is further downstream means they have to invest in aggregation, processing, packaging, marketing and distribution. This requires immense upfront financial outlays long before the value can be recouped. What this means is that the only factors a farmer can control are the on his farm. It is here that they can determine the kind of product and quantity they can bring to market. This therefore means that the farmer has to understand the market for which they should produce. Enter the James/Pison lightbulb moment from yesterday and the training about specialty coffee at International Trade Centre (ITC). When you are at the farm and dealing with local traders, they are at once the buyer and the market. But they don’t need to be. It turns out that the two cooperatives have gone out of their way to craft a production process and do their own local aggregation with a view to selling in the lucrative specialty market. Listening to them and to our facilitator about this unique market I reached a conclusion about what producers like me in Uganda need to do in order to get more value for their effort. We need to decide which market we are producing for. To do so, we must know exactly what they want. So if you are looking at the speciality market, quality and unique ways of crafting the profile of the beans is central. If however you choose the commercial volumes route, then you put your money where you are going to get more quantity out of the trees. These deliberate choices puts the coffee farmer in a stronger bargaining position. It is what we should focus on. The support we would need is agronomy, working capital and market access initiatives. This is where higher authorities should invest public funds and time if the coffee is to benefit the many and the country. The rest is distractive noise
2:45

This Week in Ugandan Coffee Day Four & Five It took me coming to Geneva to learn a business model that has been hiding in plain sight back home in Uganda. I call this The Alchemist Effect. After the book by Brazilian writer, Paulo Coelho. The point he makes in the book is that we travel long distances in search of answers that are within us. This I learnt from listening to my colleagues James Muhangi and Pison Kukundakwe who manage huge and hugely successful coffee cooperatives in south western Uganda. It turns out that Rubanga Coffee Rubanga Co-operative Society Ltd and Ankole Coffee have the business model that delivers value to the boards majority of the coffee sector players-the farmer and leaves something for the trader as well. There is one thing I need to make abundantly clear. The Ugandan farmer who is the producer and owner of the coffee has only one opportunity to extract the most value-at the farm gate. This is it. At this point the farmer receives the financial value of their produce. If they are to command higher value that is further downstream means they have to invest in aggregation, processing, packaging, marketing and distribution. This requires immense upfront financial outlays long before the value can be recouped. What this means is that the only factors a farmer can control are the on his farm. It is here that they can determine the kind of product and quantity they can bring to market. This therefore means that the farmer has to understand the market for which they should produce. Enter the James/Pison lightbulb moment from yesterday and the training about specialty coffee at International Trade Centre (ITC). When you are at the farm and dealing with local traders, they are at once the buyer and the market. But they don’t need to be. It turns out that the two cooperatives have gone out of their way to craft a production process and do their own local aggregation with a view to selling in the lucrative specialty market. Listening to them and to our facilitator about this unique market I reached a conclusion about what producers like me in Uganda need to do in order to get more value for their effort. We need to decide which market we are producing for. To do so, we must know exactly what they want. So if you are looking at the speciality market, quality and unique ways of crafting the profile of the beans is central. If however you choose the commercial volumes route, then you put your money where you are going to get more quantity out of the trees. These deliberate choices puts the coffee farmer in a stronger bargaining position. It is what we should focus on. The support we would need is agronomy, working capital and market access initiatives. This is where higher authorities should invest public funds and time if the coffee is to benefit the many and the country. The rest is distractive noise

Snr. Cde. Robert Kabushenga

14,233 görüntüleme • 6 ay önce

Uganda’s first Uganda Connect Hub in Serbia, opened by H.E. Yoweri K Museveni, was conceived as more than a promotional space. It was a practical way of putting Uganda in the market, visible to buyers, investors, tourists and partners. Today, Serbia has four Uganda Connect Hubs, and the country has increasingly become a gateway for Uganda into the wider Balkan region. These hubs serve as market and information platforms: showcasing Ugandan products, connecting businesses with potential buyers, promoting investment opportunities, and telling the wider story of Uganda, including our magnificent tourism destinations. The impact is increasingly visible in trade. In May last year, Uganda shipped its first consignment of locally roasted coffee to Serbia. The market has also received Ugandan shea butter, fruits and vegetables, vanilla, leather and crafts, Uganda Waragi, among other products. This is the thinking behind Uganda Connect: presence creates visibility, visibility creates connections, and connections can create trade. Uganda must continue putting its products and its story directly in front of the world. Bratislav Stoiljković, MBA Odrek Rwabwogo
2:26

Uganda’s first Uganda Connect Hub in Serbia, opened by H.E. Yoweri K Museveni, was conceived as more than a promotional space. It was a practical way of putting Uganda in the market, visible to buyers, investors, tourists and partners. Today, Serbia has four Uganda Connect Hubs, and the country has increasingly become a gateway for Uganda into the wider Balkan region. These hubs serve as market and information platforms: showcasing Ugandan products, connecting businesses with potential buyers, promoting investment opportunities, and telling the wider story of Uganda, including our magnificent tourism destinations. The impact is increasingly visible in trade. In May last year, Uganda shipped its first consignment of locally roasted coffee to Serbia. The market has also received Ugandan shea butter, fruits and vegetables, vanilla, leather and crafts, Uganda Waragi, among other products. This is the thinking behind Uganda Connect: presence creates visibility, visibility creates connections, and connections can create trade. Uganda must continue putting its products and its story directly in front of the world. Bratislav Stoiljković, MBA Odrek Rwabwogo

PACEID

323,900 görüntüleme • 3 gün önce

American is shopping for coffee at Costco and notifies something strange. The Starbucks coffee isn’t actually Starbucks, it’s Nestlé All the “Starbucks” bags of coffee very clearly say “Nestlé uses Starbucks trademark under license” This is incredibly dishonest, In Starbucks coffeehouses, the coffee is sourced and roasted by Starbucks, not Nestlé. The in-cafe beans (e.g., Pike Place Roast) are 100% Starbucks-controlled and not produced by Nestlé. Nestlé and Starbucks have a Global Coffee Alliance, established in 2018, where Nestlé acquired perpetual rights to market Starbucks’ consumer packaged goods, but the coffee IS NOT STARBUCKS The coffee is crafted to have what they say is “a similar taste” but it’s not the same beans from the same locations
0:58

American is shopping for coffee at Costco and notifies something strange. The Starbucks coffee isn’t actually Starbucks, it’s Nestlé All the “Starbucks” bags of coffee very clearly say “Nestlé uses Starbucks trademark under license” This is incredibly dishonest, In Starbucks coffeehouses, the coffee is sourced and roasted by Starbucks, not Nestlé. The in-cafe beans (e.g., Pike Place Roast) are 100% Starbucks-controlled and not produced by Nestlé. Nestlé and Starbucks have a Global Coffee Alliance, established in 2018, where Nestlé acquired perpetual rights to market Starbucks’ consumer packaged goods, but the coffee IS NOT STARBUCKS The coffee is crafted to have what they say is “a similar taste” but it’s not the same beans from the same locations

Wall Street Apes

4,338,872 görüntüleme • 1 yıl önce

Kabushenga’s Thoughts A Coffee Marketing Conundrum Folks: Kabushenga, have you seen the new Rwanda coffee campaign with Aston Villa FC? Me:(rushes to check on social media) Yes Folks: What do you think? Me: See below I have talked about this a lot in the last couple of weeks. I described in detail what has been done to position Uganda’s coffee in the world market. I return to it because of yet another significant step has been to take Ugandan coffee to the market. If in Brussels we put our best foot forward, in 2027 we are going to show off in Kampala. At Speke Resort on Tuesday July 14th evening everyone who is anyone in the Ugandan coffee sector turned up for the launch of the 23rd African Fine Coffees Conference & Exhibition and the 4th African Coffee Week organised by the Coffee Production Department of MAAIF 🇺🇬 and African Fine Coffees Association. It will happen between February 17-19th and bring over 1000 international coffee players. Proverbially, the mountain is coming to Mohamed. This is validation of Uganda as a coffee origin on a grand scale. Why is this important? Because it builds on the recent positioning of Uganda by MAAIF as a reliable origin of high quality coffees and consistently significant quantities. We are now the largest African exporter making US$2.5 bn in the process. MAAIF has published the geographical profiles of the different coffees produced in Uganda. This is compelling market information. And now as a sector, we also have a national brand identity. It is a mark of quality. The plan, as Hon. Desire Muhooza , Agriculture State Minister explained her speech at the launch, is to reimagine Robusta Coffee which originates from Kibaale National Park in Western Uganda. It is a forest crop as distinct from Arabica which is referred to as a garden crop. Over 80% of our coffee production and exports is robusta. Until now, it has disappeared in other people’s coffees as a blender to improve their taste because it is a premium variety. But it was deliberately undersold to make it cheap. It is why it has never found its own identity in the consumer market. That will change. At the conference we will be talking about fine robusta and how to position it to final consumers. There is another reason why I have faith in the plans. The Chairman of AFCA is Jeremy Mpalampa AKA Jeremy Mpalampa one of the finest Ugandan minds in international coffee markets who runs Kyagalanyi Coffee, a leading exporter. The organising committee is headed by Kenneth Barigye, the man who recently sold a microlot of his mountain.harvest Rwenzori Arabica Coffee for a whopping $350 per kilo. A combined effort of these guys and the MAAIF Coffee Production & Development Dept team, it will work. Let me just finish by saying that our next challenge as coffee people will be to meet demand. The market is now aware of what we have. I am sure you know that inline there are many ways to get attention. You don’t have to do what your neighbour does, just do it your own authentic way. The key is to act and finally there is action in the right direction. Take heart.
1:28

Kabushenga’s Thoughts A Coffee Marketing Conundrum Folks: Kabushenga, have you seen the new Rwanda coffee campaign with Aston Villa FC? Me:(rushes to check on social media) Yes Folks: What do you think? Me: See below I have talked about this a lot in the last couple of weeks. I described in detail what has been done to position Uganda’s coffee in the world market. I return to it because of yet another significant step has been to take Ugandan coffee to the market. If in Brussels we put our best foot forward, in 2027 we are going to show off in Kampala. At Speke Resort on Tuesday July 14th evening everyone who is anyone in the Ugandan coffee sector turned up for the launch of the 23rd African Fine Coffees Conference & Exhibition and the 4th African Coffee Week organised by the Coffee Production Department of MAAIF 🇺🇬 and African Fine Coffees Association. It will happen between February 17-19th and bring over 1000 international coffee players. Proverbially, the mountain is coming to Mohamed. This is validation of Uganda as a coffee origin on a grand scale. Why is this important? Because it builds on the recent positioning of Uganda by MAAIF as a reliable origin of high quality coffees and consistently significant quantities. We are now the largest African exporter making US$2.5 bn in the process. MAAIF has published the geographical profiles of the different coffees produced in Uganda. This is compelling market information. And now as a sector, we also have a national brand identity. It is a mark of quality. The plan, as Hon. Desire Muhooza , Agriculture State Minister explained her speech at the launch, is to reimagine Robusta Coffee which originates from Kibaale National Park in Western Uganda. It is a forest crop as distinct from Arabica which is referred to as a garden crop. Over 80% of our coffee production and exports is robusta. Until now, it has disappeared in other people’s coffees as a blender to improve their taste because it is a premium variety. But it was deliberately undersold to make it cheap. It is why it has never found its own identity in the consumer market. That will change. At the conference we will be talking about fine robusta and how to position it to final consumers. There is another reason why I have faith in the plans. The Chairman of AFCA is Jeremy Mpalampa AKA Jeremy Mpalampa one of the finest Ugandan minds in international coffee markets who runs Kyagalanyi Coffee, a leading exporter. The organising committee is headed by Kenneth Barigye, the man who recently sold a microlot of his mountain.harvest Rwenzori Arabica Coffee for a whopping $350 per kilo. A combined effort of these guys and the MAAIF Coffee Production & Development Dept team, it will work. Let me just finish by saying that our next challenge as coffee people will be to meet demand. The market is now aware of what we have. I am sure you know that inline there are many ways to get attention. You don’t have to do what your neighbour does, just do it your own authentic way. The key is to act and finally there is action in the right direction. Take heart.

Snr. Cde. Robert Kabushenga

20,564 görüntüleme • 1 ay önce

"Building markets. Raising standards. Creating opportunity" From Kampala to Washington, D.C., Uganda is taking deliberate steps to grow exports, attract investment, and position our country as a reliable global trading partner. Through the four–pillar model of markets, standards and compliance, infrastructure, and financing, we are opening doors for Ugandan businesses and entrepreneurs. The United States & other developed markets of the West are great tools for Uganda to learn how to compete in a difficult and rapidly changing protectionist world. With one of the largest consumer markets in the world and trillions of dollars in annual imports, access to the USA creates unmatched opportunities for our farmers, manufacturers, and innovators. Presence in this market is not optional. It is essential for real economic transformation. This journey is about strategy, partnerships, and long-term impact. It is about turning Uganda’s agricultural strength, creativity, and innovation into real economic value. Uganda is open for business. And the USA is a critical bridge to our global future. 👀
12:04

"Building markets. Raising standards. Creating opportunity" From Kampala to Washington, D.C., Uganda is taking deliberate steps to grow exports, attract investment, and position our country as a reliable global trading partner. Through the four–pillar model of markets, standards and compliance, infrastructure, and financing, we are opening doors for Ugandan businesses and entrepreneurs. The United States & other developed markets of the West are great tools for Uganda to learn how to compete in a difficult and rapidly changing protectionist world. With one of the largest consumer markets in the world and trillions of dollars in annual imports, access to the USA creates unmatched opportunities for our farmers, manufacturers, and innovators. Presence in this market is not optional. It is essential for real economic transformation. This journey is about strategy, partnerships, and long-term impact. It is about turning Uganda’s agricultural strength, creativity, and innovation into real economic value. Uganda is open for business. And the USA is a critical bridge to our global future. 👀

Odrek Rwabwogo

14,449 görüntüleme • 7 ay önce

At State House Entebbe, I met Mr. Nick Checker, the Senior Bureau Official in the U.S. Department of State’s Bureau of African Affairs, who is representing President Donald Trump at tomorrow’s swearing-in ceremony, together with his delegation. I emphasized the need for value addition and industrialisation across Africa. We cannot continue exporting raw materials such as coffee, oil and minerals without processing them. Value addition is crucial for expanding Africa’s GDP, creating jobs and increasing the purchasing power of our people. I welcome him to Uganda and wish him a fruitful stay.
1:28

At State House Entebbe, I met Mr. Nick Checker, the Senior Bureau Official in the U.S. Department of State’s Bureau of African Affairs, who is representing President Donald Trump at tomorrow’s swearing-in ceremony, together with his delegation. I emphasized the need for value addition and industrialisation across Africa. We cannot continue exporting raw materials such as coffee, oil and minerals without processing them. Value addition is crucial for expanding Africa’s GDP, creating jobs and increasing the purchasing power of our people. I welcome him to Uganda and wish him a fruitful stay.

Yoweri K Museveni

219,731 görüntüleme • 3 ay önce

Thank you, Uganda, for believing in us and for being patient. The wait is finally over. There were moments when this dream seemed impossible, but I never stopped believing because millions of our farmers deserved better. Today, seeing @InspireAfrica_ products on the world stage and now beginning to fill shelves across Uganda, starting with Kampala, reminds me that every sacrifice was worth it. To every coffee farmer, every mother, every father whose sweat has built this nation this victory belongs to you. This is only the beginning. I am deeply grateful to President Yoweri K Museveni for believing in this vision from the very start. Your support made it possible for us to prove that Uganda can build world-class coffee brands. Now our focus shifts where it has always belonged: back to the farmer. Let us produce more, add more value here at home, and ensure that every kilogram of Ugandan coffee creates greater prosperity for the hands that grew it. The wait was worth it. Now, let's build the future our farmers deserve.
2:38

Thank you, Uganda, for believing in us and for being patient. The wait is finally over. There were moments when this dream seemed impossible, but I never stopped believing because millions of our farmers deserved better. Today, seeing @InspireAfrica_ products on the world stage and now beginning to fill shelves across Uganda, starting with Kampala, reminds me that every sacrifice was worth it. To every coffee farmer, every mother, every father whose sweat has built this nation this victory belongs to you. This is only the beginning. I am deeply grateful to President Yoweri K Museveni for believing in this vision from the very start. Your support made it possible for us to prove that Uganda can build world-class coffee brands. Now our focus shifts where it has always belonged: back to the farmer. Let us produce more, add more value here at home, and ensure that every kilogram of Ugandan coffee creates greater prosperity for the hands that grew it. The wait was worth it. Now, let's build the future our farmers deserve.

Dr. Tugume Nelson O

36,994 görüntüleme • 1 ay önce

This is my second year running In Uganda 🇺🇬The experience of running the streets of Kasese and spending time with the people of Uganda is one of the things I’m most grateful for ♥️ Running is something I’d never trade for anything and being blessed enough to do it around the world is something I count twice when I count my blessings ♥️ Thank you @rwenzorimarathon . Thank you Uganda High Commission Dar-es-Salaam , thank you Uganda and thank you to each and everyone of you that comes with me along this journey and cheer me on ♥️ Na khensa
2:10

This is my second year running In Uganda 🇺🇬The experience of running the streets of Kasese and spending time with the people of Uganda is one of the things I’m most grateful for ♥️ Running is something I’d never trade for anything and being blessed enough to do it around the world is something I count twice when I count my blessings ♥️ Thank you @rwenzorimarathon . Thank you Uganda High Commission Dar-es-Salaam , thank you Uganda and thank you to each and everyone of you that comes with me along this journey and cheer me on ♥️ Na khensa

Sipho_Marima

23,699 görüntüleme • 9 gün önce

Coffee in the Saudi desert 🇸🇦 Explore Saudi Arabia: In Saudi Arabia, Arabic coffee, known as qahwa, is closely tied to hospitality and daily life. The beans are usually lightly roasted, which gives the coffee a pale color and a gentle bitterness. It is traditionally brewed in a dallah and poured slowly as a sign of respect for the guest. The drink is served in small cups, often accompanied by dates. Today, the ritual can include modern tools like digital scales, showing how tradition and precision exist side by side. Credits: ابو مزنه
0:36

Coffee in the Saudi desert 🇸🇦 Explore Saudi Arabia: In Saudi Arabia, Arabic coffee, known as qahwa, is closely tied to hospitality and daily life. The beans are usually lightly roasted, which gives the coffee a pale color and a gentle bitterness. It is traditionally brewed in a dallah and poured slowly as a sign of respect for the guest. The drink is served in small cups, often accompanied by dates. Today, the ritual can include modern tools like digital scales, showing how tradition and precision exist side by side. Credits: ابو مزنه

TasteAtlas

15,845 görüntüleme • 7 ay önce

The 4th Global Digital Trade Expo is being held in Hangzhou from Sept 25 to 29. Uganda's Third Deputy Prime Minister, Lukia Isanga Nakadama, visiting the city and the Expo for the first time, described the innovations as "as if it is going to a new world". She said Uganda's coffee exports to China and Chinese investment in infrastructure, ICT and hydropower, and said digital technology can help attract investors and strengthen cooperation between the two countries.Rt Hon Rukia Nakadama 3rd Deputy Prime Minister Parliament of Uganda Ministry of Foreign Affairs - Uganda 🇺🇬 Government of Uganda Chinese Embassy in Uganda
4:51

The 4th Global Digital Trade Expo is being held in Hangzhou from Sept 25 to 29. Uganda's Third Deputy Prime Minister, Lukia Isanga Nakadama, visiting the city and the Expo for the first time, described the innovations as "as if it is going to a new world". She said Uganda's coffee exports to China and Chinese investment in infrastructure, ICT and hydropower, and said digital technology can help attract investors and strengthen cooperation between the two countries.Rt Hon Rukia Nakadama 3rd Deputy Prime Minister Parliament of Uganda Ministry of Foreign Affairs - Uganda 🇺🇬 Government of Uganda Chinese Embassy in Uganda

In Zhejiang

114,446 görüntüleme • 11 ay önce

The ONLY reason I wish I was an MP at this moment is so I can stand up and call our Speaker a disgrace to parliament and to the nation then walk out of Parliament of Uganda, never to return.
0:45

The ONLY reason I wish I was an MP at this moment is so I can stand up and call our Speaker a disgrace to parliament and to the nation then walk out of Parliament of Uganda, never to return.

Anthony Natif

32,527 görüntüleme • 2 yıl önce

This evening, I joined staff in Office of the Prime Minister - Uganda for our twice-a-month physical exercise at the Nakasero Primary School playground. This physical exercise programme follows a Cabinet directive requiring Ministries, Departments and Agencies to conduct physical exercise sessions for their staff to combat lifestyle diseases. I commend the staff for embracing this programme and encourage them to continue. Exercise is therapy & only healthy people can do the work effectively. Government of Uganda Parliament of Uganda Ministry of Education and Sports - Uganda Ministry of Health- Uganda
4:13

This evening, I joined staff in Office of the Prime Minister - Uganda for our twice-a-month physical exercise at the Nakasero Primary School playground. This physical exercise programme follows a Cabinet directive requiring Ministries, Departments and Agencies to conduct physical exercise sessions for their staff to combat lifestyle diseases. I commend the staff for embracing this programme and encourage them to continue. Exercise is therapy & only healthy people can do the work effectively. Government of Uganda Parliament of Uganda Ministry of Education and Sports - Uganda Ministry of Health- Uganda

NABBANJA ROBINAH

115,903 görüntüleme • 2 ay önce

“I’m traveling to Russia from India, and this is what I take for my family. A lot of my Indian friends get surprised when I tell them what I pack in my suitcase. Let me show you! So, this is for my niece, then love you colour. the last two color Indian gods and goddesses. Singular region artisan chocolates of India are amazing, and I’m bringing a lot of coffee! Gone are the days when Ethiopian coffee was considered the best; for me, Indian coffee is the best coffee, and my family agrees. This is for my mom: it’s a block of jaggery. She said that she can never find jaggery in its original form as a block in Russia, and she is going to be over the moon.”
1:41

“I’m traveling to Russia from India, and this is what I take for my family. A lot of my Indian friends get surprised when I tell them what I pack in my suitcase. Let me show you! So, this is for my niece, then love you colour. the last two color Indian gods and goddesses. Singular region artisan chocolates of India are amazing, and I’m bringing a lot of coffee! Gone are the days when Ethiopian coffee was considered the best; for me, Indian coffee is the best coffee, and my family agrees. This is for my mom: it’s a block of jaggery. She said that she can never find jaggery in its original form as a block in Russia, and she is going to be over the moon.”

JIX5A

61,249 görüntüleme • 8 ay önce

Congratulations, Your Excellency Yoweri K Museveni, on your inauguration and continued leadership of the Republic of Uganda. This moment is a reaffirmation of Uganda's journey of resilience, stability, and transformation. As Ugandans at home and across the world look toward the future, we do so with hope and pride. From the Uganda Consulate General in Guangzhou, China, and on behalf of the Ugandan community across the People's Republic of China we extend our warmest congratulations and heartfelt best wishes. May this new chapter bring continued prosperity, unity, and strength to our beloved Uganda. For God and My Country🇺🇬
1:06

Congratulations, Your Excellency Yoweri K Museveni, on your inauguration and continued leadership of the Republic of Uganda. This moment is a reaffirmation of Uganda's journey of resilience, stability, and transformation. As Ugandans at home and across the world look toward the future, we do so with hope and pride. From the Uganda Consulate General in Guangzhou, China, and on behalf of the Ugandan community across the People's Republic of China we extend our warmest congratulations and heartfelt best wishes. May this new chapter bring continued prosperity, unity, and strength to our beloved Uganda. For God and My Country🇺🇬

Ambassador Juju Nsababera

65,994 görüntüleme • 3 ay önce

Bank of Uganda does not fix or directly control the exchange rate. Uganda operates a floating exchange rate system, meaning the value of the Uganda Shilling is mainly determined by demand and supply for foreign currencies like the US Dollar. BoU may occasionally buy or sell foreign currency - not to force the shilling to a specific value, but to reduce excessive volatility and maintain stability in the market. Read the full MPS May 2026: Watch the full press conference:
0:51

Bank of Uganda does not fix or directly control the exchange rate. Uganda operates a floating exchange rate system, meaning the value of the Uganda Shilling is mainly determined by demand and supply for foreign currencies like the US Dollar. BoU may occasionally buy or sell foreign currency - not to force the shilling to a specific value, but to reduce excessive volatility and maintain stability in the market. Read the full MPS May 2026: Watch the full press conference:

Bank of Uganda

40,234 görüntüleme • 3 ay önce

I am definitely saving this recipe for when I move down south to serve to my new neighbors. I would do it in a different order. I would make the custard first then the bananas and then the puff pastry in the glass. I don't need the coffee with chocolate. Is this a recipe you would use? It looks delicious!.
1:47

I am definitely saving this recipe for when I move down south to serve to my new neighbors. I would do it in a different order. I would make the custard first then the bananas and then the puff pastry in the glass. I don't need the coffee with chocolate. Is this a recipe you would use? It looks delicious!.

Linda

23,902 görüntüleme • 4 ay önce

Coffee Roasting at Caffe Verdi 📍Kyoto, Japan 🇯🇵 Explore more: Every coffee bean begins its journey green, dense, and almost odorless. Roasting is the stage where heat transforms those raw beans into the rich aromas and flavors we associate with coffee. By carefully controlling temperature and time, roasters decide whether a bean develops bright fruity notes, balanced sweetness, or deep chocolate and caramel characteristics. This roast features beans from several renowned coffee-growing regions. Ethiopian beans 🇪🇹 contribute floral aromas and lively acidity, Brazilian beans 🇧🇷 add body and nutty chocolate notes, Guatemalan beans 🇬🇹 provide a balanced profile with hints of cocoa and citrus, while Rwandan Bourbon Honey beans 🇷🇼 bring natural sweetness through the honey processing method, where part of the fruit is left on the bean during drying. Although roasting usually lasts only around 8 to 15 minutes, even a difference of a few seconds can noticeably change the final cup. It is one of the most important steps in coffee production, shaping the flavor long before the beans are ground and brewed. Credits: caffe.verdi
0:48

Coffee Roasting at Caffe Verdi 📍Kyoto, Japan 🇯🇵 Explore more: Every coffee bean begins its journey green, dense, and almost odorless. Roasting is the stage where heat transforms those raw beans into the rich aromas and flavors we associate with coffee. By carefully controlling temperature and time, roasters decide whether a bean develops bright fruity notes, balanced sweetness, or deep chocolate and caramel characteristics. This roast features beans from several renowned coffee-growing regions. Ethiopian beans 🇪🇹 contribute floral aromas and lively acidity, Brazilian beans 🇧🇷 add body and nutty chocolate notes, Guatemalan beans 🇬🇹 provide a balanced profile with hints of cocoa and citrus, while Rwandan Bourbon Honey beans 🇷🇼 bring natural sweetness through the honey processing method, where part of the fruit is left on the bean during drying. Although roasting usually lasts only around 8 to 15 minutes, even a difference of a few seconds can noticeably change the final cup. It is one of the most important steps in coffee production, shaping the flavor long before the beans are ground and brewed. Credits: caffe.verdi

TasteAtlas

12,726 görüntüleme • 1 ay önce

One cup of coffee before 4 pm? - total blunder. I do not know why so many people follow this guy on Instagram. Half his content is lame jokes featuring two imaginary people named Saravana Kumar and Arockiasamy and the rest of it is poorly researched, vaguely discussed medical content that misleads & misinforms and in many videos he just randomly throws jargons like "gut health" and "fasting." See this video for instance. Dr. Pal says coffee is not good for the liver because there is no "good evidence" for it. And talks about polysaccharides in coffee that gets converted to short chain fatty acids that improve gut health. He then finally suggests that one cup of coffee before 4PM is good enough and prevents "further adverse effects of coffee." This man is dangerously peddling misinformation on a well studied and documented dietary intervention that spans decades - and in the form of large scale epidemiological studies and metanalysis of such studies, featuring more than 600,000 patients across the world. First, coffee related polysaccharides DOES NOT improve "gut health" - this has been shown in multiple studies from 2007 to 2018. The change of polysaccharides in coffee to short chain fatty acids is negligible and the effect of that on gut bacteria is also not signficant. "The growth of bifidobacteria and lactobacilli (good bacteria) was not stimulated by coffee - "However, caffeine and chlorogenic acid partially improved the disrupted short-chain fatty acid profile in mice, although coffee had no effects." - It is not polysaccharides, but the polyenols in coffee that is beneficial for the liver. This is independent of caffeine content and hence decaff is also healthy option for the liver. See here: In 2016 and 2017 the Institute for Scientific Information on Coffee in association with the British Liver Trust published a report that concluded that: - Regularly drinking moderate amounts of coffee may prevent liver cancer – which was reviewed by WHO and confirmed this reduced risk after reviewing more than 1,000 studies in humans - Coffee also lowers the risk of other liver conditions including fibrosis (scar tissue that builds up within the liver) and cirrhosis - Drinking coffee can slow the progression of liver disease in some patients - Beneficial effects have been found however the coffee is prepared – filtered, instant and espresso See here: In 2021, A large epidemiological study based on data from the UK Biobank in 384,818 people showed that all coffee types decrease the risk of adverse clinical outcomes in chronic liver disease. See here: In 2022, a nationally representative study from the USA showed in 4510 subjects, 20 years and older showed that coffee intake was associated with lower liver stiffness (scarring). See here: In 2023, the Canadian Liver Foundation noted in their release that one cup of black coffee a day could lower the risk of chronic liver disease by 15 per cent. About three to four cups a day can reduce the risk to 71 per cent - so the recommendation is at least 3 cups of black coffee without sugar & milk daily. The experts said that: “The great thing is it doesn’t really matter what way the coffee’s prepared. It can be decaf; it can be caffeinated. It can also be drip, French press, espresso, filtered, (and) instant. All the ways (show) that black coffee is effective for liver health.” See here: The American Liver Foundation advises including coffee in your diet to improve clinical outcomes in patients with fatty liver disease. See here: To avoid reductions in total sleep time, the last cup of coffee (the third cup, ideally 150ml in Indian standard) should be consumed at least 8 hours prior to bedtime. See here: These are just scratching the surface of evidence on benefits of coffee on the liver. And there is lack of evidence? What the mind does not know, the eyes cannot see. One cup of coffee before 4 PM? So lame. What is worse than pseudoscientific garbage like Homeopathy? - Legit doctors without a scientific temperament who misinform consistently. A legit bigger pain in the a** than Ayurveda and Homeopathy. Disclosure: I do not own stocks in any coffee company and have no involvement with the coffee industry and do not receive payments or honorarium from coffee industry stakeholders.
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One cup of coffee before 4 pm? - total blunder. I do not know why so many people follow this guy on Instagram. Half his content is lame jokes featuring two imaginary people named Saravana Kumar and Arockiasamy and the rest of it is poorly researched, vaguely discussed medical content that misleads & misinforms and in many videos he just randomly throws jargons like "gut health" and "fasting." See this video for instance. Dr. Pal says coffee is not good for the liver because there is no "good evidence" for it. And talks about polysaccharides in coffee that gets converted to short chain fatty acids that improve gut health. He then finally suggests that one cup of coffee before 4PM is good enough and prevents "further adverse effects of coffee." This man is dangerously peddling misinformation on a well studied and documented dietary intervention that spans decades - and in the form of large scale epidemiological studies and metanalysis of such studies, featuring more than 600,000 patients across the world. First, coffee related polysaccharides DOES NOT improve "gut health" - this has been shown in multiple studies from 2007 to 2018. The change of polysaccharides in coffee to short chain fatty acids is negligible and the effect of that on gut bacteria is also not signficant. "The growth of bifidobacteria and lactobacilli (good bacteria) was not stimulated by coffee - "However, caffeine and chlorogenic acid partially improved the disrupted short-chain fatty acid profile in mice, although coffee had no effects." - It is not polysaccharides, but the polyenols in coffee that is beneficial for the liver. This is independent of caffeine content and hence decaff is also healthy option for the liver. See here: In 2016 and 2017 the Institute for Scientific Information on Coffee in association with the British Liver Trust published a report that concluded that: - Regularly drinking moderate amounts of coffee may prevent liver cancer – which was reviewed by WHO and confirmed this reduced risk after reviewing more than 1,000 studies in humans - Coffee also lowers the risk of other liver conditions including fibrosis (scar tissue that builds up within the liver) and cirrhosis - Drinking coffee can slow the progression of liver disease in some patients - Beneficial effects have been found however the coffee is prepared – filtered, instant and espresso See here: In 2021, A large epidemiological study based on data from the UK Biobank in 384,818 people showed that all coffee types decrease the risk of adverse clinical outcomes in chronic liver disease. See here: In 2022, a nationally representative study from the USA showed in 4510 subjects, 20 years and older showed that coffee intake was associated with lower liver stiffness (scarring). See here: In 2023, the Canadian Liver Foundation noted in their release that one cup of black coffee a day could lower the risk of chronic liver disease by 15 per cent. About three to four cups a day can reduce the risk to 71 per cent - so the recommendation is at least 3 cups of black coffee without sugar & milk daily. The experts said that: “The great thing is it doesn’t really matter what way the coffee’s prepared. It can be decaf; it can be caffeinated. It can also be drip, French press, espresso, filtered, (and) instant. All the ways (show) that black coffee is effective for liver health.” See here: The American Liver Foundation advises including coffee in your diet to improve clinical outcomes in patients with fatty liver disease. See here: To avoid reductions in total sleep time, the last cup of coffee (the third cup, ideally 150ml in Indian standard) should be consumed at least 8 hours prior to bedtime. See here: These are just scratching the surface of evidence on benefits of coffee on the liver. And there is lack of evidence? What the mind does not know, the eyes cannot see. One cup of coffee before 4 PM? So lame. What is worse than pseudoscientific garbage like Homeopathy? - Legit doctors without a scientific temperament who misinform consistently. A legit bigger pain in the a** than Ayurveda and Homeopathy. Disclosure: I do not own stocks in any coffee company and have no involvement with the coffee industry and do not receive payments or honorarium from coffee industry stakeholders.

TheLiverDoc™

668,423 görüntüleme • 2 yıl önce

The moka pot has become a symbol of coffee culture, especially for people who enjoy a rich and traditional way of preparing their coffee. Many love the strong flavor and the ritual of making it at home. But the big question is whether it should be called espresso. A moka pot creates a concentrated coffee with pressure, but it is different from the high-pressure extraction used by an espresso machine. Coffee traditions are full of passion and personal preferences. In the end, the best coffee is often the one that brings you the most enjoyment. Do you consider moka pot coffee a type of espresso or its own category?
4:44

The moka pot has become a symbol of coffee culture, especially for people who enjoy a rich and traditional way of preparing their coffee. Many love the strong flavor and the ritual of making it at home. But the big question is whether it should be called espresso. A moka pot creates a concentrated coffee with pressure, but it is different from the high-pressure extraction used by an espresso machine. Coffee traditions are full of passion and personal preferences. In the end, the best coffee is often the one that brings you the most enjoyment. Do you consider moka pot coffee a type of espresso or its own category?

Dr. CZ

65,475 görüntüleme • 2 ay önce