QID 133491 Coffee Millers Mid Season Report

COFFEE MILLERS MID SEASON REPORT 2013/2014 SEASON

			OMB No. 0535-0039 Approval Expires: 6/30/2013 Project Code: 240 QID: 133491 SMetaKey: 3491
				NATIONAL AGRICULTURAL STATISTICS SERVICE

						Hawaii Field Office 1428 S. King Street Honolulu, HI 96814 Oahu: (808) 973-9588 Other islands: 1 (800) 804-9514 Fax: 808-973-2909 Email: [email protected]
Please make corrections to name, address and ZIP Code, if necessary.
Your operation was selected for our Coffee Millers survey. Your cooperation is needed to help us accurately estimate for this important sector of Hawaii’s agriculture. Information requested in this survey is used to prepare estimates of selected agricultural commodities. Under Title 7 of the U.S. Code and CIPSEA (Public Law 107-347), facts about your operation are kept confidential and used only for statistical purposes in combination with similar reports from other producers. Response is voluntary. Please complete and return this questionnaire by the indicated due date. Someone from our office may be in contact with you. If you have any concerns regarding this survey or are in need of any assistance in completing this form, you may contact Mark Hudson at (808) 973-9588 (Oahu) or toll free at 1 (800) 804-9514. Thank you very much for your cooperation. According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to respond to, a collection of information unless it displays a valid OMB control number. The valid OMB control number for this information collection is 0535-0039. The time required to complete this information collection is estimated to average 15 minutes per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information.

PART I: COFFEE PURCHASES

Report only the amounts purchased from gowers, do not include cherry, parchment, or green coffee bought from other millers. In reporting the total amount paid to growers, only the charges for hauling, processing, and selling should be deducted. Other charges, such as cost of sacks, fertilizer, etc., should not be deducted. Please report for season 2013 – 2014.

A. CHERRY COFFEE
1. How many pounds of cherry coffee were purchased or received from farmers since July 1, 2013?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	pounds	151
2. For the cherry coffee you purchased above (item A–1), what was the total dollar amount you paid to the farmers?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	dollars	152
3. For the remainder of the 2013 – 2014 coffee season, how many additional pounds of cherry coffee do you expect to purchase or receive from farmers?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	pounds	153

B. PARCHMENT COFFEE
1. How many pounds of parchment coffee were purchased or received from farmers since July 1, 2013?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	pounds	154
2. For the parchment coffee you purchased above (item B – 1), what was the total dollar amount you paid to the farmers?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	dollars	155
3. For the remainder of the 2013 – 2014 coffee season, how many additional pounds of parchment coffee do you expect to purchase or receive from farmers?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	pounds	159

PART II: OWN PRODUCTION
A. CHERRY COFFEE
1. How many pounds of cherry coffee were harvested and milled from the fields your operation owns since July 1, 2013?. . . . . . . . . . . . . . . . . . . . . . . . . . . . .	pounds	157
2. From the cherry coffee milled above (item A–1), what was the total estimated dollar value for your green coffee?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	dollars	160
3. For the remainder of the 2013 – 2014 coffee season, how many additional pounds of cherry coffee do you expect to harvest from your fields?. . . . . . . . . .	pounds	158

PART III: COFFEE MILLINGS
A. GREEN COFFEE
1. How many pounds of green coffee were produced from the total cherry and parchment purchases?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .					pounds	161
B. CONVERSION RATIOS
1. How many pounds of cherry coffee were required to produce 1 (one) pound of parchment coffee?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .					pounds	162
2. How many pounds of parchment coffee were required to produce 1 (one) pound of green coffee?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .					pounds	163
C. CUSTOM MILLING
Enter the amount of pounds from the 2012 – 2013 season crop that you processed for others but did not purchase. Enter each lot of milled coffee only once; (e.g., 1,000 pounds of cherry coffee that was first milled to parchment then to green should only be listed in the “cherry to green” column.
Customer’s Name		Type of Custom Milling Work Done
		Cherry to Parchment (pounds of cherry)	Cherry to Green (pounds of cherry)	Parchment to Green (pounds of parchment)
1.		011	012	013
2.		021	022	023
3.		031	032	033
4.		041	042	043
5.		051	052	053
6.		061	062	063
Totals		091	092	093

Comments: Please provide any comments concerning the 2013 – 2014 crop.

Person Completing This Report – Please Print
Name		Date
Telephone	Location of Mill (district name)
e-mail address

OFFICE USE ONLY

Response

Respondent

Mode

Enum.

Eval.

R. Unit

Change

Office Use for POID

1-Comp 2-R 3-Inac 4-Office Hold 5-R – Est 6-Inac – Est 7-Off Hold – Est 8-Known Zero

9901

1-Op/Mgr 2-Sp 3-Acct/Bkpr 4-Partner 9-Oth

9902

1-Mail 2-Tel 3-Face-to-Face 4-CATI 5-Web 6-e-mail 7-Fax 8-CAPI 19-Other

9903

0098

0100

0921

0785

0789 __ __ __ - __ __ __ - __ __ __

Optional/NOC Use

0407

0408

9906

9916

S/E Name