16:20 The challenges of managing green inventory during uncertainty. No matter the size of the coffee roastery, having control and understanding of your green coffee inventory is extremely important.
21:18 Using Locations in Cropster to have a handle over coffees that are not always present in your roastery but are contracted, expected to arrive, etc.
33:00 Using Production Reports to understand which coffees are being roasted the most and the least to evaluate how coffees are performing in the market.
35:22 When planning roasting sessions, roast schedules in Cropster can help roasteries operate more efficiently during roast days and understand the coffees that are available and ready to roast.
38:29 Managing orders via Cropster Order to roast features to understand the movement of your green coffee until fulfillment.
49:03 Using and analyzing the Cropster's Between Batch Protocol to understand the effect in between batches has on each roast of coffee.
