Question: What can coffee extracts hinder?
About the article "Coffee", section "Health benefits".

Candidate passages:
Initial trade volumes were estimates because no agency, including the certifiers themselves, accurately tracked them at the time.
The first thorough assessment and the first concise definition appeared in research documents commissioned by several organizations in 2001.
The Summit Foundation, the Nature Conservancy, the Commission for Environmental Cooperation, the Specialty Coffee Association of America, and the World Bank combined to fund and publish the first large-scale assessment of the markets, the value and the volumes for these coffees (a statistically significant random sample across North America of 1558 retailers, 570 roasters, 312 wholesalers, 120 distributors, and 94 importers).
The resulting "Sustainable Coffee Survey of the North American Specialty Coffee Industry".
indicated the availability of four primary certified sustainable coffees(in order of importance then): Organic, Fair Trade, Bird Friendly (Smithsonian Institution Migratory Bird Center), and Rainforest Alliance.
During the nadir of the recent coffee crisis (2001–2003), prices reached record low levels (49 US cents/lb according to the ICO indicator price, April 2001) and left many producers in very difficult conditions.
By 2003, the idea of sustainable coffee was starting to become a common topic at conferences, in research, and in policy discussions.
"The State of Sustainable Coffee" published by the International Coffee Organization and the International Institute for Sustainable Development (IISD) in 2003 noted that sustainable coffees provide new opportunities to coffee producers who face difficult prices and production conditions that otherwise keep them in poverty.
The book was the first dedicated to the topic of sustainable coffee and outlines the development of evolving concepts for sustainability in coffee and was also the first to identify the market channels, market conditions and volumes for sustainable coffees in European markets and Japan.
David Hallam, the Food and Agriculture Organization of the United Nations' (FAO) commodity chief, in 2003 notes that “…organic and fair trade products can also command a premium price.” However, these premiums were somewhat limited.
By 2004, a World Bank report, “Coffee Markets: New Paradigms in Global Supply and Demand” substantiated that structural shifts in the global industry of coffee will likely hinder significant advances for many producing nations to more equitably participate in what is the world’s most valuable agricultural trade product.
It also confirmed coffee's importance in more than 50 countries and its value in a number of producer countries as a primary, and sometimes only, source of cash income for many farmers.
It noted that “differentiated segments”, in which certified coffees such as organic and fair trade are included, “can provide producers with competitive advantages and added value.” It further suggested that these are “important because of their growth rates and their potential to provide better social, economic, or environmental benefits for farmers”.
By this point, in mid-decade, the category of sustainable coffees was firmly established as one of the emerging paradigms in the global production and trade of coffee.
The same World Bank report identified that the production of such sustainable coffees had expanded beyond mostly Latin American origins to include modest exports from Africa and Asia. 
In 1988, the National Standards Authority of Ireland published Irish Standard I.S.
417: Irish Coffee.
Although whiskey, coffee and cream are the basic ingredients in all Irish coffee, variations in preparation exist.
The choice of coffee and the methods used for brewing it differ significantly.
The use of espresso machines or fully automatic coffee brewers is now typical: the coffee is either a caffè americano (espresso diluted with hot water) or some kind of filter coffee, often made using a coffee capsule.
The cream used by some bars to make what is sold as "Irish coffee" is sometimes sprayed from a can.
Some bartenders gently shake fresh cream to achieve a smooth layer atop the coffee.
In Spain, Irish Coffee ("café irlandés") is sometimes served with a bottom layer of whiskey, a separate coffee layer, and a layer of cream on top; special devices are sold for making it.
Some bars in Southeast Asia serve a cocktail of iced coffee and whiskey, sometimes without cream, under the name "Irish Coffee.
"Many drinks of hot coffee with a distilled spirit, and cream floated on top—liqueur coffees—are given names derived from Irish coffee, although the names are not standardised; Jamaican coffee would be expected to be made with rum, Highland coffee with Scotch whisky, and so on. 
White coffee can refer to any of a number of coffee or coffee substitutes worldwide. 
Allergenic extracts, hormones and vaccines can also cause serum sickness. 
The first step in dry milling is the removal of what is left of the fruit from the bean, whether it is the crumbly parchment skin of wet-processed coffee, the parchment skin and dried mucilage of semi-dry-processed coffee, or the entire dry, leathery fruit covering of the dry-processed coffee.
Hulling is done with the help of machines, which can range from simple millstones to sophisticated machines that gently whack at the coffee.