Local Specialty Research Articles

Nutrient content and ultra-performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and Lithocarpus pachylepis.

China possesses abundant species resources in genus Lithocarpus Blume, commonly known as "acorns." These nuts are traditional foods in China, holding significant potential for local specialty food and rural economic development. To explore their edible value, we compared the nutritional components and metabolites between the fruits of Lithocarpus corneus (YD) and Lithocarpus pachylepis (HL), which are cultivated widely in south of China. Non-targeted metabolomics analysis of YD and HL was performed using ultra-performance liquid chromatography tandem mass spectrometry technology. A total of eight classes of differential metabolites (DAMs) were detected: alkaloids, amino acids and peptides, carbohydrates, fatty acids, polyketides, shikimates and phenylpropanoids, terpenoids, and other metabolites. In the positive ion mode, 225 DAMs were identified, whereas in the negative ion mode, 116 DAMs were identified. KEGG pathway enrichment analysis showed that the differentially abundant metabolites were generally enriched in three pathways: aminoacyl-tRNA biosynthesis, alanine, aspartate, and glutamate metabolism, and ABC transporters. The nutritional content of YD has higher moisture, fructose, and total flavonoid levels, but lower starch, protein, fat, glucose, sucrose, and total sugar content than HL. Additionally, YD contains more Ca, K, P, and Fe, but less Mg and Zn compared to HL. Analyses indicate that YD is nutrient-rich and beneficial, making it suitable for further development. Two species of Lithocarpus contain nandrolone, suggesting a new direction for specialty food development. The unique chemical composition and rich nutritional content of Lithocarpus fruits provide a theoretical basis for their development and application as food resources. PRACTICAL APPLICATION: L. corneus and L. pachylepis are traditional Chinese nuts, rich in starch, minerals, and flavonoids, making them suitable for consumption or use as food constituents. Their fruits contain various unique natural chemical compounds, indicating high application value and development potential.

Growth and Quality of Four Zinnia Cultivars Grown in Eastern South Dakota

Over the past two decades, interest in local specialty cut flower production in eastern South Dakota has grown, with several new flower farms being established across the region. However, there is currently no local, research-based information available to support growers in this new wave of interest. The purpose of this study was to assess the production and quality of four zinnia cultivars grown in eastern South Dakota to support local specialty cut flower growers in their operations. A randomized complete block design was used to evaluate four zinnia cultivars (Zinderella Peach, Oklahoma Ivory, Queen Red Lime, and Benary’s Giant Purple) grown in 2022 and 2023. Zinnias were started by seed in the greenhouse and transplanted into the field in early summer each season. Harvest began each year when flowers reached maturity (July), with one harvest event taking place each week until the first frost. Harvested flowers were rated as marketable or nonmarketable based on categories of stem length (≥18-inch-long, 13- to 17.99-inch-long, 8- to 12.99-inch-long, and <8-inch-long stems), as well as nonmarketable due to defects (curved stems, insect damage, and other damage). ‘Benary’s Giant Purple’ produced high numbers of marketable long stems and had the largest bloom size, whereas ‘Queen Red Lime’ and ‘Oklahoma Ivory’ produced high numbers of marketable medium-length stems and had lower amounts of insect damage. ‘Zinderella Peach’ produced the shortest and most insect-damaged stems and also produced lower numbers of curved stems compared with the other three cultivars. All four cultivars produced high numbers of marketable flowers and would be suitable choices for specialty cut flower growers in eastern South Dakota.

2253 Establishing a national network of trainee representatives in geriatric medicine higher specialty training

Abstract Introduction This study demonstrates how a network of geriatric medicine trainee representatives was established across the UK. The intention of the network was threefold: accurately represent the interests of trainees by gathering national feedback, develop a job description of deanery trainee representatives and create a community of practice between representatives. Method Deanery trainee representatives were identified through TPDs then contacted to participate in an online questionnaire which also consented for whatsapp group invitation. Results: Deanery representatives were identified for 12 out of 13 deaneries, the final post was vacant. The survey response rate was 83% and all respondents gave permission to be added to the whatsapp group. We gathered information regarding eligibility, appointment and the role of deanery trainee representatives. Results Most deaneries (73%) do not require representatives to be a minimum grade whereas 27% required representatives to be ST4 or above. Over half (55%) were appointed following an expression of interest without an election, 27% required an election and 9% were approach and appointed directly either by the TPD or current representative. Once appointed 82% had no fixed term whilst 18% would have a term limited to two years. Once appointed the role entails an invitation to the local higher specialty training committee for 73% of respondents and 73% also reported a role in organising regional training. Conclusions The aim of this project to create a network between deanery representatives has been achieved and produced an engaged network of representatives facilitating accurate representation of trainees at a national level. Further applications include collaboration between trainees to share training practices. In a period of training recovery following the Covid-19 pandemic and a new geriatric medicine curriculum a community of practice between trainee representatives has enormous potential to improve training quality and experiences for geriatric medicine trainees in the UK.

Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing

Pickled bamboo shoots represent a type of fermented bamboo shoot product. In China, pickled bamboo shoots are regarded as the soul of Luosifen, which is a local specialty food in Liuzhou (Guangxi Zhuang Autonomous Region, China). To exemplify the uniqueness of the pickled bamboo shoots, we analyzed the pickled bamboo shoots within 10 pre-packaged Chinese Luosifen to determine the composition of volatiles and bacteria, and subsequently examined the correlation between them. The volatiles were identified using gas chromatography–mass spectrometry (GC–MS) and gas chromatography-ion mobility spectrometry (GC-IMS). Meanwhile, high-throughput sequencing technology was employed to investigate the bacterial composition. The results indicated that the pH values of the samples exhibited minimal variance (ranging from 3.71 to 4.53), while the total acid (measured as g lactic acid /L) varied (from 4.65 to 10.3 g lactic acid /L). Lactic acid, acetic acid, and succinic acid were the predominant organic acids. 50 volatiles were detected by HS-GC-MIS, and 108 volatiles were identified by HS-SPME-GC–MS. p-Cresol (76,541.67 < OAV < 248,166.67), acetic acid (482.31 < OAV < 1164.62), and hexanoic acid (108.33 < OAV < 1333.33) were the common distinctive volatiles among the 10 samples. Proteobacteria and Firmicutes, as the dominant phyla, were positively and negatively related to 1-butanol (R = 0.66, − 0.66), respectively. Industrial relevanceIn China, Luosifen, as a local delicacy, enjoys popularity among the public for its sour, smelly, spicy, fresh, and oily features. Among them, pickled bamboo shoots are highly sought after for their distinctive sour and refreshing flavor. Nevertheless, some individuals cannot tolerate the sour smell of pickled bamboo shoots yet still have a desire to consume Luosifen. To address this issue, it is crucial to determine what constitutes the pungent odor in pickled bamboo shoots and subsequently regulate it to meet the requirements of diverse consumers and enhance the economic benefits of the Luosifen industry. This study disclosed the stimulant flavor substances of pickled bamboo shoots in 10 pre-packaged Luosifen detected by GC–MS and GC-IMS, offering a theoretical foundation for subsequent regulation.

A - 40 The Impact of Early Access on Sports-Related Concussions in Youth Hockey Players

Abstract Purpose Sports-related concussions are the most common setting for adolescents to sustain a concussion. Delayed access to care is a risk factor for recovery and youth athletes have limited access to early intervention often due to lack of athletic trainer coverage. The purpose of this study was to evaluate the effect of early access on sports-related concussions in youth hockey players. Method Participants (n = 67) included youth athletes from hockey organizations who partnered with a local specialty concussion clinic. Athletes presented to clinic for care (median = 2 days) after sustaining a concussion. We examined whether the number of days since injury to initial exam (DSI) significantly predicted recovery time while controlling for common injury modifiers, such as symptom severity, anxiety sensitivity, and age. Recovery was measured in number of days since injury to the date of medical clearance. Results Multivariate general linear analyses indicated that DSI (M = 4.96, SD = 8.90), significantly predicted the number of recovery days (M = 12.85, SD = 9.47), with each day earlier to initial exam predicting almost one day faster recovery (B = 0.92; p &amp;lt; 0.001; ηp2 = 0.813). Variables of age (M = 13.78, SD = 2.59), anxiety sensitivity (M = 8.91, SD = 9.69), and concussion severity (M = 19.22, SD = 8.90), were not predictive recovery. Conclusions Early access resulted in faster medical clearance. This sample of youth hockey players do not have access to an athletic trainer to provide early intervention. Our results suggest that the ability to have early intervention through a specialty concussion clinic partnership resulted in faster recovery, highlighting the importance of continuing to explore and cultivate these relationships with youth sports.

STRATEGI PEMASARAN USAHA MIKRO KECIL MENENGAH DALAM MENINGKATKAN DAYA SAING (STUDI KASUS WARUNG KOPI DOTTORO JALAN TINUMBU MAKASSAR)

Marketing strategies are essential to apply in all areas related to business. Without marketing, the business you run will not develop rapidly. This research aims to determine the marketing strategy carried out by the Dottoro coffee shop business to increase sales. This research is descriptive research using a qualitative approach. The informant was chosen deliberately, namely the owner of the Dottoro coffee shop. Data collection procedures used in research include observation, interviews, and documentation. The data obtained was analyzed using SWOT analysis. Based on the research results, show that the strategy implemented by the Dottoro coffee shop business in Jalan Tinumbu Makassar, South Sulawesi Province is in quadrant one, namely Aggressive (growth-oriented strategy), which is a very profitable situation with implementation through Marketing Strategy. The coordinates of point x are the IFAS strategy coordinates with a coordinate point obtained, namely 3.45. In contrast, the coordinates of point y are the coordinates of the EFAS strategy with a coordinate point obtained, namely 3.06. The strategy that needs to be improved in the coffee shop business is to maintain the reputation of the Dottoro coffee shop by serving local specialty coffee. The availability of raw materials will make it easier for the Dottoro Coffee Shop business to expand locations in strategic places. Keywords: Coffee shop, marketing strategy, SWOT analysis, MSMEs

Based on the Design of Regional Cultural Symbols under the Rural Revitalization Policy

The study of design translation of regional cultural symbols based on rural revitalization policy aims to explore how regional cultural symbols can be effectively translated and applied to rural revitalization practice through design means. The study analyzes and excavates local cultural resources and uses modern design concepts and technologies to transform traditional cultural symbols into design works with contemporary value and significance. In this way, it not only enhances rural cultural confidence and promotes cultural inheritance and innovation but also enhances the development of rural tourism and cultural industries, ultimately achieving sustainable revitalization and economic growth in the countryside. China has rich resources of "local specialties," which have cultural and historical value and great market potential. In the background of rural revitalization strategy, this paper analyzes the design ideas of Malu grapes, a local specialty of Shanghai, and explores how to design cultural and creative products combining unique regional culture and local specialties. Tapping and developing these local specialties can effectively promote regional economic development and rural industrial revitalization. Through the creative design around the local specialties, it increases the added value of the products, inherits and carries forward the local culture, creates brand influence, enhances product recognition, strengthens the competitiveness of the products, enriches the consumption experience, and promotes the image and quality of the local specialties.

Introduksi Teknik Seduh serta Miksologi Kopidi Desa Donowarih, Kecamatan Karangploso, Kabupaten Malang

Donowarih Village is a village located in Karangploso District, Malang Regency which produces local specialty coffee and is located ina strategic position. The aim of this program was to introduce coffee brewing techniques and coffee mixology to representatives of the Donowarih Village community, in order to support creative economic development. The methods involved preparation, training, Focus Group Discussion (FGD), as well as technology introduction and technical supervision. The technology introduced was manual brewing techniques such as French press, V-60, Kalita wave, Vietnam drip,and mokapot. In coffee mixology, an introduction is given to the participants on topics such as ingredient selection, quality, hygiene, foodsafety, as well as techniques for mixing various ingredients. The training went smoothly, attended by 5 participants from Donowarih Village. The result showed an increase of participants' understanding on manual brewing techniques and coffee mixology in order to increase enjoyment, sensation, and consumer acceptance

Analisis Faktor-Faktor Yang Mempengaruhi Retensi Karyawan

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction

Hubungan Komitmen Organisasi Terhadap Prestasi Guru Di Sekolah

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction

Pengaruh Motivasi Belajar Terhadap Mata Kuliah Metodologi Penulisan Ilmiah

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction

Pengaruh Kualitas Pelayanan terhadap Kepuasan Pelanggan di Restoran Dapur Sumba

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction.

The Effect of the Selection Attributes of Local Specialty Festivals on the Regional Loyalty and Urban Attitude: Targeting the Jochiwon Peach Festival

The Effect of the Selection Attributes of Local Specialty Festivals on the Regional Loyalty and Urban Attitude: Targeting the Jochiwon Peach Festival

Analysis of the contribution of Liuzhou's local specialty food (Liuzhou Luosifen) policy to regional economic development

Analysis of the contribution of Liuzhou's local specialty food (Liuzhou Luosifen) policy to regional economic development

Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS

As a local specialty of Tibet, Qingke baijiu (QB) is made from highland barley, and is referred to as the manufacturing process of light-aroma baijiu. Using highland barley in the Qu-making and the high-temperature stacking process of sauce-aroma baijiu results in a novel Qingke baijiu (NQB). This study analyzed two kinds of NQBs by GC-MS, GC×GC-MS, and GC-O-MS, and compared them with QB, light-aroma, strong-aroma, and sauce-aroma baijiu. A total of 346 volatile compounds and 60 aroma-active compounds were detected in NQB. There were 14 compounds with FD≥27 and OAVs ≥1. Although NQB and QB shared 39 volatile compounds, NQB has more than three times the overall concentration of volatile compounds than QB. In contrast to QB, NQB exhibited a richer flavor profile and a more intense fruity, floral, and acidic aroma. Meanwhile, the distilled grains and sorghum aroma were comparatively diminished.

Penerapan Lima Pilar Program Penanganan Stunting melalui Program Dapur Sehat Atasi Stunting (DAHSAT) dengan Pemanfaatan Keberlimpahan Pangan Lokal Keong Sawah

The prevalence of stunting in NTB is 35%. This community service activity aims to find solutions for problems faced by the kader of Jelantik Village in improving healh degree, by making various processed products based on local food (snails). Snails products found in Rice Field of Jelantik Village are very abundant. Kader of Jelantik village do not know how to process rice field snails into nutritious food, then it is necessary to provide snails processing skills to the community in Jelantik Village so that it is expected to increase knowledge and skills that can used to improve the health. Methods used in this activities, are: Providing training material modules to be implemented; The presentation of the material is in accordance with the contents of the recipe book plus material on food nutrition, hygiene and sanitation, kitchen management, and product packaging related to the posyandu business to be run. The output target of the activity is that participants can increase their knowledge and skills in producing various snails; participants are able to organize and manage the posyandu business properly and sustainably; the presence of a variety of local food-based specialty preparations which can be used as PMT for toddlers.

STRATEGI BAURAN PEMASARAN KOPI GUNUNG ARCA PADA KELOMPOK TANI MEKARWANGI JAYA

Mekarwangi Jaya Farmers Group is a coffee farmer group in Sukawangi Village, Bogor Regency which markets local specialty Bogor coffee in the form of dry beans and ready-to-brew coffee powder, but faces obstacles in marketing these coffee products. The purpose of this research is to determine the implementation of the 4P marketing mix for Gunung Arca Coffee, determine consumer assessments of the marketing of Gunung Arca Coffee and determine the priority marketing mix strategy for Gunung Arca Coffee in the Mekarwangi Jaya Farmer Group. This research uses primary and secondary data sources. Descriptive methods were used and Analysis Hierarchy Process (AHP) was used in this research to answer the research objectives. Based on the results of the analysis, it is known that the Mekarwangi Jaya Farmers Group has implemented the 4P marketing mix, namely product, price, promotion and distribution. Consumers feel that the quality of Gunung Arca Coffee is guaranteed, the price of Gunung Arca Coffee is affordable, media locations or promotional activities carried out by the Mekarwangi Jaya Farmers Group are easy to find, and the sales location for Gunung Arca Coffee is not strategic. The main priority marketing objective is to improve the business image with the first ranking marketing mix, namely product.

Formulation of Tengger herbal coffee: Effect of coffee type and fennel seed powder

The Bromo Tengger Semeru National Park (or Taman Nasional Bromo Tengger Semeru/TNBTS) is a popular tourist destination in Indonesia, and the local authorities encourage the development of new local specialty products. One locally available commodity is coffee. This study investigated the best formula for Tengger herbal coffee. The randomized block design (RBD) consisted of two factors, including the coffee types (i.e., Arabica, Robusta, and Arabica:Robusta (50:50)) and the proportion of coffee:fennel seed powders (i.e., 92:8, 90:10, and 88:12). Physicochemical and organoleptic quality parameters were analyzed. In all coffee types, the addition of fennel seed powder at different concentrations significantly affects the sensory attribute (i.e., color, taste, and aroma) and the physicochemical characteristics of Tengger herbal coffee. The blending of coffee with fennel seed powder improved the taste and aroma of the herbal coffee. The best formulation was obtained from A3B3, a mixture of 44% Arabica coffee: 44% Robusta coffee: 12% fennel seed powder. This formula resulted in Tengger herbal coffee with pH 4.9, 16.6 color lightness, 0.64% total insoluble solids (TIS), 0.07% caffeine content, 47.2 mg GAE/g total phenol, 0.49 ppm antioxidant activity (IC50), and 0.58% reducing sugar. The findings confirmed that Tengger herbal coffee offers health benefits from its antioxidant activity, alongside the potential as a traditional beverage product.

Product Differentiation of Colenak Jam as a Local Specialty of Tasikmalaya

This study aims to make jam products with colenak flavor as a Tasikmalaya specialty. Another purpose of this study is to preserve colenak as a traditional West Javanese specialty that are now rarely found. In addition, this study also aims to raise public awareness about colenak which is currently not very well known. This research is also expected to increase the interest of the community in colenak and can be enjoyed by people in all generations. This study used an experimental method by experimenting three different recipe formulations, namely the use of colenak 35% of the total ingredients and mashed peanut (SC 1), the use of colenak 50% of the total ingredients and coarsely chopped peanut (SC2), the use of colenak 75% of the total ingredients and very coarsely chopped peanut (SC 3). The method used in this study is an experimental by conducting organoleptic tests and consumer acceptability tests. Organoleptic tests were carried out on 10 trained panelists and consumer acceptability tests were carried out on 40 consumer panelists. The results of organoleptic tests showed that the colenak jam recipe formulation SC3 was the most preferred product with an average value of 3.53. Then the results of the consumer acceptability test showed an average value of 4.15 from a value scale of 1-5 which means that respondents or consumer panelists of the product agreed if the product could be accepted by consumers. Thus it can be concluded that colenak jam products with SC3 recipe formulations can be promoted as Tasikmalaya specialty that can be accepted by the public.

Risky Business: Modeling the Future of Jamaica’s Coffee Production in a Changing Climate

Jamaica produces one of the most expensive coffees on the global market. The local specialty coffee industry plays a significant role in the island’s economy and also contributes to the livelihood of smallholders—the majority of whom operate the industry’s coffee farms. While climate model projections suggest that Jamaica will continue to experience a warming and drying trend, no study has assessed the future impacts of changing climatic patterns on local coffee-growing areas. This research developed a number of geospatial processing models within the ArcMap software platform to model current coffee suitability and future crop suitability across three Shared Socioeconomic Pathways (SSP1-2.6, SSP2-4.5, and SSP5-8.5) and three future time periods (2021–2040, 2041–2060, and 2081–2100). The results validated current locations of coffee production and revealed that there was an observable decrease in coffee suitability across the island, across all SSP scenarios and time periods under study. Most growing regions were projected to experience declines in production suitability of at least 10%, with the most severe changes occurring in non-Blue Mountain regions under the SSP5-8.5 scenario. Implications of this projected suitability change range from decreased production volumes, increased price volatility, and disruption to market operations and livelihood incomes. The paper’s findings offer stakeholders within Jamaica’s coffee industry the opportunity to develop targeted adaptation planning initiatives, and point to the need for concrete decisions concerning future investment pathways for the industry. It also provides insight into other tropical coffee-growing regions around the world that are facing the challenges associated with climate change.