| Other Handling Charges, 1922 | |
| Cents per bag (132 lbs.) | |
| Drawing samples, each 10 lbs | 17 to 20 |
| Grading for variation | 4 |
| Matching in | 12 |
| Reducing or evening off slack | 9 |
| Transferring to new bag | 10 |
| Trucking to weigher in store | 3 |
| Collecting and preparing sweepings | 25 |
| Delivering sample below Canal Street | 75 |
| Each additional sample | 10 to 15 |
| New bags | 15 |
| Old bags | 6 |
Unloading Coffee with Modern Conveyor, New Orleans
A plan intended to cut down handling costs in New York, and to expedite deliveries, was inaugurated by the National Coffee Roasters Association at the beginning of 1920. The Association formed a freight-forwarding bureau, and invited members to have their coffee shipments handled through the bureau. The charges for forwarding direct importations are two cents per bag. Cartage charges vary from six to eighteen cents per hundred pounds. Claims are handled without charge.
The Seven Stages of Transportation
The foregoing story has taken the reader through the seven most direct routes that lead from the plantation to the roaster: first, from the patio to the railroad or river; then to the city of export; into the warehouses there; then into the steamers; out of them, and upon the wharf at the port of destination; from the wharf into the warehouses; and, finally, from the warehouses to the roasting rooms. It will be understood that in some instances where the plantation is hidden away in the mountains, it is necessary to relay the coffee; and again, at this end, the coffee is very often transhipped. In such cases, more handlings are required.
