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Cross-pollination at Origin Government policies have been instrumental in
this transformation, promoting traditional commod-
Eric Rukwaya’s journey in the Rwandan coffee ity exports and providing platforms for internation-
and tea industries is a testament to dedication, inno- al recognition through certifications like Fair Trade
vation, and the relentless pursuit of quality. With and Organic. “The numbers speak for themselves,”
nearly two decades of experience, Eric has become a Eric says, pointing to the National Agricultural Ex-
key figure in the East African coffee sector, champi- port Development Board (NAEB) report, which
oning sustainable business practices and market access highlights a 13.1% increase in tea production and a
for coffee farmers. His career began in the Department remarkable 32.14% rise in coffee export volumes
of Food Science and Technology, where an internship from the previous fiscal year.
at a tea factory ignited his passion for agricultural Collaboration is a cornerstone of Rwanda’s ag-
exports. Since 2005, he has devoted himself to enhanc- ricultural strategy. Both coffee and tea industries,
ing coffee quality, implementing best practices, and regulated under the Division of Traditional Commod-
fostering collaboration across the value chain to uplift ities at NAEB, benefit from shared agricultural prac-
coffee farmers’ livelihoods. tices and sustainability initiatives. “Cross-learning
“Rwanda’s unique geography, with its high altitudes between the sectors, particularly in areas like pest The question is how will tea
and fertile volcanic soil, creates the perfect conditions for control, soil management, and climate adaptation, is
cultivating exceptional Arabica coffee and premium tea,” crucial,” notes Eric.
Eric explains. This combination of factors has propelled Quality standards are upheld through rigorous and coffee shape the landscape
Rwanda to the forefront of the coffee and tea industries, grading systems, farmer training, and quality control
with significant advancements in quality and production laboratories. Programs from NGOs and government of modern beverages.
methods over the past decade. The evolution from home- bodies provide technical assistance, infrastructure
based processing to sophisticated techniques like natural, improvements, and support for standards compli-
honey, and anaerobic processing has transformed the ance. Initiatives like the USADF grants, Sustainable
landscape. Rwanda now boasts around 318 coffee washing Growers’ agricultural practices, and the EU’s MARK-
stations and 18 tea factories, supported by comprehensive UP II program focus on enhancing production qual-
capacity-building programs for farmers. ity and market access.

Environmental challenges, including climate management and soil conservation methods from tea
change, soil erosion, and water scarcity, are met with farming are now employed in coffee cultivation. Eth-
sustainable agricultural practices such as shade-grown ical practices and welfare policies from the tea sector
coffee, contour planting, and organic fertilizers. Re- have influenced the coffee industry, ensuring better
forestation projects and water conservation efforts are labor practices and worker conditions.
also underway. Eric highlights the role of internation- Eric’s insights highlight the remarkable potential
al collaborations in addressing these challenges: “Cof- for cross-industry learning, particularly at the origin
fee washing stations are now installing used water level. His emphasis on the mutual benefits of shared
treatment plants and providing farmers with shade and agricultural practices and sustainability initiatives be-
fruit trees.” tween the coffee and tea sectors underscores the impor-
Adapting to consumer preferences is a dynamic tance of collaboration. Techniques such as integrated
aspect of Rwandan coffee and tea production. Produc- pest management and soil conservation from tea farming
ers are increasingly focusing on specialty coffee, sin- have positively influenced coffee cultivation, demon-
gle-origin offerings, and artisanal tea blends to cater strating how industries can adopt and adapt successful
to discerning consumers. “The shift towards natural, strategies to improve overall quality and sustainability.
honey, and anaerobic processed coffees is a response Eric’s observations reinforce the idea that by
to evolving tastes,” says Eric. Health-conscious trends learning from each other, especially at the grassroots
are driving the move from black to green tea, while level, coffee and tea producers can drive innovation,
convenience demands have led to the introduction of enhance productivity, and ensure more sustainable and
tea bags and soluble roasted coffee. ethical practices. This collaborative approach not only
The cross-pollination of techniques between tea uplifts individual farmers but also strengthens the
and coffee farming has also borne fruit. Integrated pest entire agricultural ecosystem in Rwanda.

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