Economic Sustainability for Farmers in Coffee and Tea

This chapter provides an in-depth analysis of the economic sustainability in the tea and coffee industries. A primary focus of this chapter presents the data from research with coffee and tea farmers and presents their perspectives. Key insights from these farmers point to the essential role of institutions and certification programs in improving both short-term and long-term economic sustainability. The goal of this chapter is to define and outline the foundational aspects of economic sustainability and to provide specific examples of how this is operationalized from the farmers' experiences. This chapter outlines the foundational aspects of economic sustainability and provides specific examples of how this is operationalized from the farmers' experiences. It also provides an in-depth analysis of the economic sustainability in the tea and coffee industries. In Huehuetenango, this process usually begins in January as the coffee cherries grow and ripen. Once the coffee cherries are mature, they turn either a deep yellow or red, depending on the type of tree. While extensive research has been conducted on environmental sustainability, less focus has been paid to economic and social sustainability, two concepts that are inherently linked. Autonomy and diversification are two central indicators, beyond income, that overlap with social sustainability and characterize vital aspects of economic sustainability and long-term viability at the farm level. Institutional support has been very important for improving farmers' economic sustainability.