COFFEE Lecture_2024.pdf

CS 352 – PLANTATION AND INDUSTRIAL CROPS PRODUCTION BEVERAGE CROPS: COFFEE Course Lecturer: Dr. Isaac Osei-Bonsu 1 COFFEE (Coffea spp.) 2  COFFEE BACKGROUND It is a tropical crop and has spread to sub-tropics of the worl...

CS 352 – PLANTATION AND INDUSTRIAL CROPS PRODUCTION BEVERAGE CROPS: COFFEE Course Lecturer: Dr. Isaac Osei-Bonsu 1 COFFEE (Coffea spp.) 2  COFFEE BACKGROUND It is a tropical crop and has spread to sub-tropics of the world. Arabica coffee originated from Ethiopia where it occurs naturally at high elevations from where it was introduced to Arabia and other countries. Subsequently, production from these introductions was spread widely throughout the Caribbean and Central and South America. Robusta coffee originated from Western and Central sub-Saharan Africa and is mostly grown in areas where Arabica cannot grow well. 3  COFFEE BACKGROUND Ghanaian coffee production is still comparatively small compared to others in the sub-region. Until recently, it lacked governmental support. Activities largely unregulated. The quality of seedlings supplied by various local entities appears to be doubtful due to the overall lack of monitoring. Men dominate the coffee value chain but women play important roles in producing and processing coffee beans. Coffee farmers in Ghana form various farmer co- operatives to support each other, negotiate for good pricing, etc. 4 TOP PRODUCING COUNTRIES Important producing countries (2022) include: 1 Brazil (2.99 million MT) 2 Vietnam 3 Indonesia 4 Columbia 5 Ethiopia 6 Honduras 7 Uganda 8 Peru 9 India 10 Guatemala Other top producers in Africa include… Ivory Coast Tanzania Kenya DR Congo 5 CONSUMING/IMPORTING COUNTRIES USA Germany France Italy Canada Japan Netherlands Spain United Kingdom Switzerland 6  IMPORTANT ECONOMIC SPECIES Coffea arabica (Arabica coffee): Produces about 75 – 80% of the world’s coffee. It is grown on upland or high elevations 1000- 1500 m above sea level where conditions are much cooler. It is usually grown at 5-8° N and S of the equator and produces the best quality coffee. The caffeine content ranges from 0.5-1.9% of the dry matter of seed. 7  IMPORTANT ECONOMIC SPECIES Coffea canephora var. robusta (Robusta coffee): It was first found in the Democratic Republic of Congo (Zaire) and is sometimes called Congo coffee. It is the form preferred by the manufacturers of instant coffee. It is grown mainly in West Africa and the lowland areas of East Africa. It is more vigorous than Arabica. The trees are bigger, leaves are leathery thick and large and has wavy leaf margins. Robusta coffee plants are easier to grow and have a higher yield on average. It produces about 20% of the world’s coffee. 8 IMPORTANT ECONOMIC SPECIES 9  IMPORTANT ECONOMIC SPECIES Coffea liberica It is found in the lowlands of Guinea, Liberia, Nigeria, Ivory Coast, Ghana, and Gabon. The leaves are larger than the others, Leathery, very vigorous, and tree-like. Resistant to many coffee diseases It produces less than 1% of the world’s coffee. Others not cultivated widely: 1. Coffea stenophylla 2. Coffea excelsa 10  BOTANY of COFFEE Family: Rubiaceae Species are evergreen plants so photosynthesis and respiration continue throughout the year. It is a normal dicot plant with deep root system. Has main stem and side branches. Leaves are opposite, dark green when mature, with short petioles and pointed tip, and leaf margin is entire. 11  BOTANY of COFFEE Fragrant white flowers are produced in clusters on the side branches ( primary and secondary). The flowers form the berries or the fruits / cherries which are usually greenish. Immature fruits are green ripening into pink, violet or crimson red. Dried fruits turn black. The exocarp is very tough. The berry contains two (2) seeds occasionally one. 12  BOTANY of COFFEE Parts of a coffee fruit 13  GROWTH REQUIREMENT Topography Depends on the species. Grows between latitude 0 and 11o N and S but areas of intense cultivation between 5 - 8o N and S. Arabica does better under high elevations Robusta does well in lowland areas 14  GROWTH REQUIREMENT Rainfall Minimum – 1500 mm Optimum – 1800 mm Maximum – 2300 mm Short dry spell lasting 2-4 months is required to stimulate flowering Robusta adapts better than Arabica when rainfall exceeds 2000 Temperature Minimum – 15 oC Optimum – 21 oC Maximum – 24 oC Day length – Not very sensitive to day length variation. 15 GROWTH REQUIREMENT Light It is controlled by various management practices. High light intensities encourage the development of generative growth Low light encourages vegetative growth 16 GROWTH REQUIREMENT Soil Wide range of soil with good physical and chemical properties. Prefers deep loamy soils with high organic matter content. pH Slightly acidic – 6.5 - 7 17  PROPAGATION Cultivar selection High yielding , disease and pest tolerant types should be planted Cultivation method depends on the cultivar Seed and clonal (stem cutting, grafting) propagation are possible Fruits are depulped through fermentation and mashing. Seeds are nursed and germination takes about 3-5 weeks Transplanting is usually done at the 6-leaf stage that is after 6 - 10 NB: Cultivation in Ghana in months in nursery. recent times is mostly via clonal plants provided by CRIG 18  PROPAGATION Land preparation Land clearing is normally total, though line weeding can be done. 19  PROPAGATION Lining and pegging Line and peg at recommended spacing Dig holes and plant at the beginning of the rains Spacing depends on the species, age of the seedlings, pruning system, climate and soil type Normal spacing is 3-5 m 20  AFTER PLANTING OPERATIONS Filling of vacancies. Weed control. Intercropping: Cassava, plantain, maize, jackbean. Mulching – very important in coffee cultivation. It is done to cool the soil, reduce moisture loss, and control weed growth. Shading – is essential for young trees, but not advisable to leave permanent shade trees. Fertilization – respond to both organic and inorganic fertilizers. N is very essential for root, leaf, stem and fruit development. Apply 0.45 – 1 kg NPK / tree/ year for the first 4 years. Organic manure and compost can also be applied 21  AFTER PLANTING OPERATIONS Disease and Pest control Brown eye leaf spot – shows brown spots on leaves with reddish brown margins. Fruit spot, blackberry disease of coffee – brown sunken spots on fruits. Coffee dieback - a physiological disease where the tips of fruiting branches die and lose leaves due to overbearing. Dieback is particularly common in young trees. Bacterial blight Damping off and leaf rust can also be serious diseases. Important pests are crickets, grasshoppers, red ants, termites, and stem and berry borers. Apply recommended chemicals in all cases. 22  AFTER PLANTING OPERATIONS Pruning Very important and is generally done with the main objective of controlling shape and height of the tree. 23  AFTER PLANTING OPERATIONS Reasons for Pruning To allow air and light to penetrate the foliage – creates less favourable microclimate for certain pests and diseases To facilitate picking of berries It makes spraying more efficient To improve yield by encouraging the development of lateral branches To control fruiting – coffee trees have the tendency to bear biennially It maintains a balance between leaf area and crop 24  AFTER PLANTING OPERATIONS Types of Pruning 1. Annual pruning – this is done after harvest to remove old branches, dead or dying leaves or any diseased branch. These are collected and burnt. 2. Selective pruning – done to control natural development of the crop and to encourage lateral shoots. The choice of method depends on variety, soil fertility, and the micro environment i.e. temperature, etc. a. Single system – this consists of retaining the original seedling stem and keeping it topped at a height of 1.5 – 2 m and allow only one branch which will then form lateral branches b. Multiple stem system – about the same height but leaving two or more branches to develop. 25  HARVESTING Fruiting period depends on whether clonal seedlings or cutting materials are used for propagation. Trees usually come into bearing 3-4 years after planting and 6-8 years for full bearing Fruits mature 7-8 months after flowering depending on climatic conditions. Flowers are borne in clusters, pollinations take place and later produce the berries. The berry is usually green and changes to yellow, to purplish(crimson) to brown to black as it ripens. 26  HARVESTING The best stage to harvest is the deep crimson / purplish stage. Harvesting is normally done on a 10 -14 day cycle. Usually, many people are employed for harvesting. Plastic materials are spread on the ground, and trees are shaken vigorous to drop ripe fruits. Avoid overripe fruits, diseased fruits and mixed colours. Selective picking of ripped fruits will produce the highest quality. 27  PROCESSING Task 1 - Watch the video on growing, harvesting and processing coffee on YouTube. Time: 9.52 mins https://youtu.be/L7ahUGlB8S0?si=n6QJTp9b4ulkjW Ve 28  YIELD Varies depending on cultivar, season, cultural practices and farm maintenance level, and environmental conditions. Yields vary from 500 to 1500 kg / ha. 29  PROCESSING 1. Dry method 2. Wet method 30  PROCESSING CONT’D Dry method Whole berries are spread thinly on mats in the sun or on elevated platforms as in cocoa until they are dried Protect berries from rain and pick out foreign materials. The drying takes between 15 to 25 days The berries are then hulled Hulling can be done manually (pounding) or mechanically to remove the husks. 31  PROCESSING CONT’D Wet method Berries are washed and de-pulped through fermentation De-pulping removes the exocarp and part of the fleshy mesocarp. Berries are then squeezed and the seeds come out to be washed and dried Drying normally takes 5-7 days under favourable conditions. Dried beans are kept for conditioning to develop the flavor. 32  PROCESSING CONT’D At the factory Raw and dried beans: They are roasted / heated It is important to control the degree of roasting. Roasted beans Roasted beans are ground and blended to get the desired type and packaged. Coffee contains about 1-2% of the alkaloids caffeine which gives the stimulating properties and Caffeol (10- 18%) which gives the flavour. 33  PROCESSING CONT’D Harvesting and processing coffee videos Time: 2:30 mins https://www.youtube.com/watch?v=HCx6FEvjIng Time 10:19 mins https://youtu.be/wNh8aNyKWDg?si=y7eid5_wegcLdeOf 34  STORAGE The dried beans are stored in sacks on pallets 35  MARKETING Marketing of coffee is similar to cocoa in Ghana by COCOBOD via CMC and PBCs. QCC is responsible for the quality aspects. Other companies- Kuapa Kokoo, Cashpro, Goldcrest, etc. are also involved in coffee marketing Internal and external agencies also regulate the production and the quality of the crop. International Coffee Organization (ICO) agrees on quotas in terms of production and pricing. 36  GENERAL USES Beans for beverage Medicinal purposes Husks for soap 37  GENERAL USES Fruit pulp for drinks 38  CONSTRAINTS Harvesting is a major challenge to farmers – ants and lack of mechanisation. Roasting and processing of coffee is still not greatly developed in Ghana and is only done locally in some instances. The main reason behind the lack of local processing the unstable market price. Seasonality as a challenge affecting access to finance Coffee has low and unstable market prices and unlike cocoa, coffee does not have local buyers in the production zones. The constraint of harvest method, cost of pruning, etc. 39  FUTURE Coffee (French/US) and tea (English) are the most favourable beverages Ghana coffee is not a significant contributor to the overall economy but potential exists, especially with the local consumption increasing. Strong competition between tea and coffee but it appears that most people root for coffee and so the future is bright. Coffee production is one cause of deforestation. Agroforestry systems should be implemented as a mitigation measure, especially since climate change may have negative impact on suitable coffee growing regions. 40 END OF COFFEE LECTURE!