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How did coffee become an Italian trade?

A coffee trade has long been a staple of the Italian food and drink culture.

The coffee industry in Italy is a huge one, but the trade is also a global one.

The trade in coffee, which is made from the beans of the coffee tree, was the basis of the global economy for many centuries, before the coffee trees became an export commodity.

Today, coffee exports to Italy account for around 40% of the world’s coffee consumption, and around 20% of all coffee exported to the world.

The country’s coffee industry was largely founded in the mid-19th century and has been around for almost a millennium, although in recent years there has been an explosion in the trade, with the number of coffee farms increasing by more than 10 times.

This is largely due to the increased availability of fresh, local coffee.

The world’s best coffee is grown and sold in Italy, and there are currently more than 1,000 coffee farms, of which more than 200 are producing specialty coffee.

It is estimated that around 60% of Italian coffee is exported to Europe, with more than 30% being imported.

It’s also important to note that the Italian coffee industry is not only one of the most famous, but it’s also a highly regulated one.

A lot of the rules and regulations surrounding the trade are aimed at protecting the health of the growers and the environment, as well as protecting the environment itself.

This has led to a very strict system of monitoring, monitoring and reporting.

There are three major types of monitoring: water testing, the quality of the soil and the use of pesticides.

Water testing is conducted on farms by means of a water meter, which records the amount of water that is used in each year and provides information about the amount and type of fertiliser used, the use by the farmers of pesticides, the amount that is recycled, and so on.

This monitoring system is highly regulated and regulated very well, and it has a very high level of security.

The use of pesticide, also known as herbicide-treated coffee, is a very different matter.

In Italy, the farmers and their associations are legally responsible for the use and maintenance of pesticides on their farms.

The amount of use of a pesticide is the number that the farmer is required to report on their application form, and this is how much it is used.

The number on the application form is not recorded, and the farmer must be given the opportunity to prove that the use is not being carried out for a specific purpose.

There is no requirement for farmers to use pesticides in the cultivation of their coffee beans.

This does not mean that they are not doing so, but that there is a limit to the amount used.

If the farmers do not apply for permits to use a pesticide, they are then given a warning.

Farmers can then ask the government to grant a permit, or to refuse it.

In this way, there is no need to take action if they don’t use the necessary permits.

The level of risk in this regard is very low, as most pesticides are not used on coffee crops.

However, there are some types of pesticides that can be toxic to the environment.

In particular, there’s a certain type of chemical called chlorpyrifos, which has been linked to a number of health effects.

It can cause breathing problems, and in some cases, death.

There’s also the chemical known as methylchloroform, which can be carcinogenic to the lungs.

It was banned in Italy in 2000 and the Italian government has been trying to find a way of removing it from the country.

One of the main problems with this, as is the case with many other pesticides, is that it is difficult to identify it and it can be difficult to monitor and measure its effects on the environment in real time.

The farmers who use these pesticides are then forced to carry out chemical tests on their crops, and, as a result, there has always been a risk of contamination of the ground water.

This was especially true in the 1980s, when the Italian Government began to introduce restrictions on the use, as it was thought that some of the pesticides could be toxic.

In 2013, a ban was put in place for the pesticide chlorpyrsifos in the coffee industry, which made it much more difficult to remove the chemical.

This came after a series of studies, which showed that the amount in the water of the plants that were tested was much higher than that of the farmers’ plants.

This meant that the water from the farmers was being tested more frequently than the water used by the farms.

This caused an increase in the levels of chlorpriesifos.

In 2014, the Italian Parliament adopted a law that banned the use on coffee farms of any pesticide that could have harmful effects on groundwater, including chlorprysofos.

Since then, there have been attempts to bring back the use ban for chlorprysifos on coffee, but this was put on hold