SYNTHESIS PAPER Chicory in Coffee

Honey-Bee in Coffee Plantation

Production and Operations Management-I (POM-I):

The Field Operations

Submitted to

Dr. V.G.DHANAKUMAR

Director and Professor, IIPM

  Submitted by

Prit Ranjan Jha

I.D. - C07DPM029

PGD-ABPM 2007-2008

INDIAN INSTITUTE OF PLANTATION MANAGEMENT

BANGLORE-560056

Prit Ranjan Jha

1

ACKNOWLEDGEMENT

I am very grateful to my course faculties, Dr. V. G. Dhanakumar and Mr.

Narendran who continuously endeavored to enhance our learning. They

continuously gave valuable guidance and support for completion of this

synthesis paper. By giving this opportunity of INDIVIDUAL WORK for

the Course Requirements, they have motivated us to learn beyond the

classroom sessions and develop our individual analytical and understanding

power. The assignment has also enhanced our Presentation Skill.

I am also thankful to staffs of computer section and library.

Finally I thank my class mates who cooperated to make every student an

important active member of our one ‘Quality Circle’.

Prit Ranjan Jha

C07DPM029

PGD-ABPM

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CONTENTS

Ch. No. Title Page No.

1 Introduction: 1

2 Chicory in our coffee 1What is chicory? 1

Bitter tonic 4

Plant6

Distribution& Ecology 7

Cultivation7

Biotic Factors 8

Harvesting8

Yields and Economics9

Food Uses 10

Extract from the 72nd report… Rajya Sabha…. 10

3 Honey Bee in Coffee Plantation 12

Pollination and Fertilization12

Assets created by apiculture 13

4 Conclusion 13

5 References 14

6 Appendices 15An Indian Enterprise in Chicory 15Pictures 16

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Introduction:

If we look at the content on the sachet or packs of commonly available

Coffee-brands in India, we will find that there is a mixture of Coffee and

Chicory. I too at first discovery of this fact was surprised to not find the pure

coffee, and developed curiosity about Chicory. In fact many of us are not

aware about the chicory, which has become an important component of

Coffee beverage. So in the present assignment I tried to discover different

facts about Chicory.

We all will appreciate the role played by Honey Bees in pollination of

different crops. So, here I liked to present the facts about the beneficial role

of honey bees in Coffee plantation.

Chicory in our coffee

It's more than just a blend for coffee. It's also healthy

In India, most people associate chicory with coffee and the fact that it is used

in a coffee blend. 90% of coffee consumed in India as beverage contains

chicory. Pure coffee habit is almost dead except for small pockets.

What is chicory?

The plant belongs to the family Compositae asteraceae. Chicory is referred to

as ‘Kasni’ in Sanskrit and Hindi. The Cichorium intybus genus gives us

salad plants such as wild chicory, radicchio, red leaf chicory and endives.

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But more than anything, it gives us chicory. Cichorium intybus (chicory) is a

blue-flowered herb with a long white root. Chicory is a perennial herb with a

long tap root. Chicory is a native to the Mediterranean region or possibly

eastern India. The perennial grows to five feet and has a hairy stem with

oblong leaves. This tuber looks much like a carrot. Each part of the plant has

its uses — extracts from the seeds and flowers are used in traditional

medicine and modern drug formulation. The leaves are used as a salad

vegetable and the root, when processed, roasted and ground, is extensively

used for blending in coffee. It is brewed in the same manner as coffee.

Interestingly, the coffee - chicory mixture (usually 60:40) is more prevalent

in South India, where it is almost a ritual to go to the coffee seed shop, have

fresh coffee seeds roasted and ground in your presence, the requisite amount

of chicory powder added, the mixture brought home and filtered using

boiling water, and drank with freshly boiled milk. Some instant coffee

manufacturers add chicory in their product so as to cater to the taste of the

fast-life, no-time South Indian. Food historians of India would surely know

when coffee came to India, and how chicory got added to it. The fact it is

more popular in the South and not in North India may perhaps be explained

as due to the French influence in Pondicherry, and Peninsular India. Among

the Europeans it is the French who use chicory in their coffee. (Professor H.

Y. Mohan Ram, the distinguished botanist and scholar from Delhi, tells that

while chicory is a Mediterranean herb, it occurs on the wild in Kashmir; he

has found it growing lush on the roadside, on the way from the airport to the

city of Srinagar). It can be cultivated through out India.

There are two cultivated species, and four to six wild species.

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Common chicory (Cichorium intybus) is a bushy perennial herb with blue

or lavender flowers. Originating from Europe, it was naturalized in North

America, where it has become a roadside weed. The roots are baked, ground,

and used as a coffee substitute and additive in the plant's Mediterranean

region of origin, although its use as a coffee additive is still very popular in

the American South, particularly in New Orleans. It is a staple in Cajun-style

red-eye gravy. Common chicory is also known as blue sailors, succory, and

coffeeweed. The plant is cultivated and used as endive under the common

names radicchio, Belgian endive, French endive, or witloof. It is grown in

complete darkness to keep new leaves tender and pale.

True endive (Cichorium endivia) is a species of chicory which is specially

grown and used as a salad green. It has a slightly bitter taste and has been

attributed with herbal properties. Curly endive and the broad-leafed escarole

are true endives.

Cichorium is used as a food plant by the larvae of some Lepidoptera species

including Setaceous Hebrew Character and Turnip Moth.

Root chicory (Cichorium intybus var. sativum) has been in cultivation in

Europe as a coffee substitute for a long time. Root-chicory, established in

Europe during, the Napoleanic blockade, is cultivated for roots used as a

coffee substitute. When blended with ground coffee, they enhance the flavor

and aroma of the brew.

Around 1970 it was found that the root contains up to 20% inulin. Since

then, new strains have been created, giving root chicory an inulin content

comparable to that of sugar beet (around 600 dt/ha). Inulin is mainly present

in the plant family Asteraceae as a storage carbohydrate (for example

Jerusalem artichoke, dahlia, etc.). It is used as a sweetener in the food

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industry (with a sweetening power 30% higher than that of sucrose). Inulin

can be converted to fructose and glucose through hydrolysis.

Chicory, with sugar beet and rye was used as an ingredient of the East

German Mischkaffee (mixed coffee), introduced during the 'coffee crisis' of

1976-9.

Chicory’s first known reference was found in an Egyptian papyrus dating

back to 400 BC, making it one of the oldest plants known to man. From

Egypt chicory spread to Asia, Africa and the European continent. Chicory

was cultivated as early as 5000 years ago by Egyptians as a medicinal plant.

Ancient Greeks and Romans used chicory as a vegetable and in salads.

Early 19th century French chefs and writers believed chicory to be a ‘contra

—stimulate’, that is, the sedative effects were a perfect complement to the

stimulating effects of the caffeine in coffee.

Chicory's leaves are still used today in typical Roman recipes: it's common

in Roman restaurants to eat dishes with boiled chicory leaves, olive oil and

lemon juice (fried with garlic and red pepper). The plant is very common in

the Roman countryside and is often picked up by farmers; recently

greengrocers introduced a cultivated variety of the plant, which is bigger and

has longer leaves. Today, the main growing countries are Belgium, France,

Holland, and Germany and also in southern regions of the US.

Bitter tonic

The key components of chicory are hydrooxycoumarins, flavonoids, inulin,

sesquiterpene lactones, vitamins and minerals. It also contains four to six per

cent protein and a small quantity of fibre. Chicory leaves are good sources of

vitamins A and C, potassium, calcium, and phosphorus. It contains no

caffeine.

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Chicory has many health benefits. Studies have shown that it encourages the

growth of beneficial bifido bacteria and lacto bacilli in the gut which

promotes nutrient absorption, supports immune function and optimises

digestion. It helps reduce kidney inflammation and increases urine output.

In traditional medicine, the plant is used as a bitter tonic to stimulate the

liver and digestive tract and cleanse the urinary tract. In Ayurveda, it is said

to pacify kapha and pitha, and it is used to treat disorders of the

gastrointestinal system such as vomiting, diarrhoea, liver and spleen

enlargement, dysmenorhoea and amenorrhoea.

Chicory comprises mainly of compound sugars, which during the roasting

process, is converted into d-fructose (fruit sugar) and caramalised. It also

contains between four to six percent protein and a small quantity of fibre.

Chicory-root is essentially a concentrated combination of three sugars

(pentose, levulose and dextrose) and taraxarcine (the bitter principle of

dandelion). It is especially important as source of levulose. Roots are used in

seasoning soups, sauces and gravies, and to impart a rich deep color. Dried

chicory roots, as crumbs, are used as horse feed, being a good oat substitute

(4.85% protein, 0.85% fat, 4.35% sugar).

A powder of chicory root in milk helps counter general debility and infusion

of seeds is used to treat insomnia or anxiety. A strong tea of the boiled roots,

flowers and leaves is supposed to make a good wash for skin irritations,

including athlete's foot.

A paste of the leaves can be used as an external application in inflammation,

headache, urticaria, gout and burning sensation. Chicory infusion exhibits

laxative properties and is harmless.

The consumption of chicory in addition to a healthy diet and regular exercise

is said to be effective in checking cholesterol. Chicory has been mentioned

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as a special skin nourisher by ancient herbalists. A tea made from the pale

blue flowers of this plant was said to give glowing skin. It is one of the

richest source of Vitamin A which is very useful for the eyes. This herb is

also used for the treatment of Anemia, Liver complaints, respiratory

disorders and Obstructed Menstruation.

Inulin or chicory saccharide is a good example of a functional food or

nutraceutical.

Chicory with all its health benefits is available to consumers in the form of

coffee blends.

Plant:

Chicory is a stout, deep-rooted perennial, 3 to 6 feet tall. It is a practically

leafless herb, branching and diffuse when in bloom. The seeds are planted in

the spring, and the roots are dug in the fall, stored, and replanted toward

spring for foliage harvest. The plant is most noticeable in the mornings when

its azure-blue flowers are open. Chicory is self-incompatible, fertilization

occurs both within and between heads as a result of insect activity like honey

bees. Chicory is a good source of pollen and nectar for honey bees and that

the bees produce from chicory a yellowish-green honey.

Distribution& Ecology:

Native to Europe, central Russia and western Asia, and cultivated widely

through Europe in early times. Presently cultivated in most temperate

regions, where it has escaped and become naturalized as a serious weed in

many areas.

Chicory grows on any type of soil, but, when cultivated grows best on

mellow, deeply tilled, fertile soil or sandy loam. A cool weather crop, it

tolerates only moderate summer temperatures, and requires well-distributed

rainfall, with good drainage, or some irrigation in drier areas. Chicory roots

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grow deeply in relatively short time; soil too wet for beans and small grains

is not suitable. To insure proper root-growth, lime or marl should be applied

to acid soil to neutralize acidity. Chicory is reported to tolerate pH of 4.5 to

8.3, an annual rainfall of 30 to 400 cm, and annual mean biotemperature of

6° to 27°C.

Cultivation:

Cultural practices for this root crop are the same as those for sugar beet. Soil

should be plowed to a depth of 17 to 25 cm to permit root development.

Seed should be planted, or drilled, in a firm, fine-textured seed bed, at a

depth of not more than 0.6 cm in rows spaced 45-60 cm apart, at a rate of

2.25 kg/ha. Germination is slow. Since development is slow, excessive hand

labor to control weeds may be avoided by planting chicory following

another crop such as beans or corn. Cultivation should begin as soon as

possible. When plants reach the 4-leaf stage they are thinned to stand 20-25

cm apart in the row. First cultivation may be fairly deep, but subsequent

cultivation should be shallow and not close to the plants, to avoid damaging

the taproot. Likewise, thinning should not be too late, as thinning may

disturb roots of remaining plants. Chicory is a heavy feeder. Manure should

be applied above the bed instead of beneath the roots, as bottom heat forces

too rapid growth of the shoots. In some areas seeds are broadcast over the

seed bed, and seedlings thinned to stand about 25 cm apart each way

Biotic Factors

Serious market diseases of chicory are bacterial soft rot and watery soft rot,

caused by Erwinia carotovora and Pseudomonas cichorii. Brown heat

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cancer is caused by boron deficiency. Fuligo septica causes a slime mold.

Fungi known to attack chicory are: Alternaria cichorii, A. tenuis, Ascochyta

cichorii, Aspergillus ostianus, Botrytis cinerea, Bremia lactucae (Downy

mildew), Centrospora acerina, Cercospora cichorii, Didymosphaeria

exigua, Erysiphe cichoracearum, Fuligo septica (slime mold),

Leptosphaeria ogilviensis, Macrosporium commune, Marssonian

panattoniana, Mycosphaerella compositarum, M. tassiana, Phoma

cichoracearum, Phymatotrichum omnivorum, Pleospora herbarum, Puccinis

cichorii, P. hieracii, P. junci, P. littoralis, Ramularia cichorii, R. lampsanae,

Sclerotinia sclerotiorum, Sclerotium rolfsii, Septoria endiviae, S. intybi,

Sphaerotheca fuligines, S. humuli, Stagonospora vexata, Thielaviopsis

basicola, Verticillium dahliae, Pythium debaryanum, Corticium vagum.

Viruses which are known to attack chicory are: Argentine subflower,

Cucumber mosaic, Spotted wilt, and Yellows virus. The parasitic plants,

Cuscuta epithymum and C. pentagona, also attack chicory. The following

nematodes have been isolated from chicory plants: Ditylenchus dipsaci, H.

scliachtii, Meloidogyne arenaria, M. hapla, M. javanica, M. sp.,

Pratylenchus penetrans, P. pratensis, Paratylenchus macrodorus, and

Tylenchus sp.

Harvesting

Harvesting should take place as late in the season as possible as there is

usually a marked increase in size and weight of roots during cool weather.

Care should be taken to remove all remaining pieces of roots as they become

established as weeds. Tops are cut off with a heavy knife, and left on the

ground to decay as green manure, or fed to livestock. The roots may be piled

in the field for a while, or taken directly to a factory to be processed for root-

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chicory. At the factory, roots are washed, sliced into cubes about 2.5 cm

square, and dried over fire. Dried chicory may be stored indefinitely. Final

process consists of roasting the dried chicory, grinding it to a fineness

suitable for blending with ground coffee. Ground chicory is usually packed

in bulk in waterproof barrels or sacks, or in smaller packages for household

use.

For greens, chicory is harvested when the root is small and early young

leaves are tender. For forced chicory, the roots are loosened with a beet lifter

and pulled by hand about the end of October. For immediate use they are

stored in pits and covered with leaves. Others are trimmed to a length of 20-

22 cm and placed upright in prepared trenches, hot beds or similar area,

where a constant temperature of 15-21°C may be maintained. Plants are

arranged so crowns are about the same height, and then covered with 17-20

cm of dry loose soil. In 12 to 20 days marketable heads or chicons are

produced, the most desirable heads being 10-15 cm in diameter, weighing,

0.06-0.09 kg (Reed, 1976).

Yields and Economics:

An average yield of chicory-root is about 11.25 MT/ha, although yields up

to 27 MT/ha have been recorded. In 1943 United States production of

chicory roots was 200,000 tons, at a price of about $16/T: price for the local

crops was $.12/kg. Net returns are comparable/hg to sugar beets. In 1963

chicory prices varied for a 1-1/9 bu. crate from $1.20 to $3.34, wholesale.

Food Uses:

Very young chicory leaves are added raw to salads, or included in cooked

recipes. They cook in 10-15 minutes. Wild chicory leaves taste like

commercial chicory, but they can become bitter soon after emerging. The

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older leaves should be boiled in one or more changes of water, to reduce the

bitterness. We can make a caffeine-free coffee-like beverage from chicory

roots, by first scrubbing the roots, then roasting it in a 300 degree F oven

until dark brown, brittle, and fragrant. Then it is grinded, and used like a

regular coffee, 1-1/2 tsp. per cup of water.

Chicory has many uses in cooking—especially in deepening the flavour of

dishes like stews, sauces, breads and desserts.

Chicory is a natural flavour enhancer and its slight sweetness and caramel—

like undertone makes it the perfect companion to coffee, producing a brew

of deeper colour, extra smoothness and added body. Its natural sweetness

counteracts the bitterness of coffee, making it much smoother.

Extract from the seventy-second report on problems of coffee growers,

presented to the Rajya Sabha on the 3 rd August, 2005 by department

related Parliamentary Standing committee on Commerce. :

“67.       Regarding mixing of chicory with Coffee, during 1980s, it was

estimated that chicory powder consumption was between 20,000-25,000

tonnes and at present, it is approximately 35,000-40,000 tonnes.  The major

chicory consuming States were Andhra Pradesh, Tamilnadu, Karnataka, and

Kerala, which are also the major Coffee consuming States.

68.       Chicory is a tuber crop grown mostly in the western parts of India.  It

is permitted to be mixed as an additive to the Coffee powder as per the PFA

Act, 1954, with maximum limit prescribed as 49%. Apart from the use as

Coffee-Chicory powder mixture, chicory is also permitted to be added in the

soluble Coffee-Chicory powder, under the PFA Act.         The addition of

Chicory increases the thickness and the mouth feel of Coffee, because it is

having higher amounts of soluble solids.  It is also having lots of acidic

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compounds responsible for sourish taste in the Coffee blend and adds

strength and acidic property to the final product.  The traders use chicory in

their blends mainly because it is cheaper than Coffee and by blending it with

Coffee, the product becomes cost effective.  Also, some segments of

consumers, because of their long association with consumption of Chicory

blended coffees, have developed a distinct taste preference for such product.

69.       As on date, there is no direct method of estimating the percentage of

chicory in the Coffee-Chicory mixture.  However, in order to

regulate/monitor the Chicory content in the Coffee-Chicory mixture, the

PFA standards have prescribed certain indirect parameters like the minimum

caffeine content (not less than 0.6%) and maximum water soluble extract

(not exceeding 50%).  The Committee recommend that whenever chicory is

mixed in the coffee powder, the product should be labeled, clearly indicating

the percentage of Coffee and chicory in the mixture. ”

Honey Bee in Coffee Plantation:

In India, area under coffee is 2,43,117 hectares of which Arabica (Coffea

arabica) accounts for 49.41 percent and Robusta (Coffea canephora) 50.59

percent.

Arabica is self pollinated and self–fertile, whereas Robusta is Cross

pollinated and Self-sterile. Coffee is short day plant and in South India,

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flower initiation takes place between September to March. Shade grown

Indian Plantations have a 50: 50 balance of Arabica and Robusta.

Pollination and Fertilization

Honey bees and butterflies are the primary pollinators. Wind and moisture

also helps to a certain extent. Pollination takes place within five to seven

hours after flower opening. Fertilization is completed within 48 hours after

pollination.

C. arabica is self-fertile, yet at times some insect pollination occurs but it is

not necessary. Pollen tubes from foreign pollen grow faster than self pollen,

thus insuring crossing. It is recommended that honey bee colonies be

placed every 100 m in the coffee grove just before flowering starts. The

coffee specialist might be agreeably surprised to discover the increase

derived from a large-scale community-type honey bee pollination program.

The other two important species, C. canephora and C. Iiberica, are self-

sterile, and they would appear to be greatly benefited by bee pollination.

Considering the recent increased importance of the self-sterile African C.

canephora in the production of instant coffee, the use of bees in its

pollination would appear to be highly profitable. Many planters accepted

that pollination of coffee by bees raised their coffee yields by 25-30% and

they can sell honey. “Coffee honey”, which the bees make from pollen from

coffee flowers, is perceived to be very sweet.

Assets created by apiculture

While products from bees such as honey and beeswax are well known, the

main service provided by bees, pollination, remains poorly appreciated and

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underestimated in most countries. In the United States, scientists have

attempted to measure the value of the increased yield and quality of crops

achieved by honey bee pollination: during 2000, in the United States, this

was estimated at US$14.6 billion. In June 2002, data were published about

the beneficial effect of honey bees for coffee pollination: in Panama, coffee

bean production increased by 50 percent. Other assets created by apiculture

such as honey and beeswax are far more tangible, but their value must be far

less than the wealth created by the optimal pollination of plants. But today

with chemical inputs, the honey bee population has drastically come down

and has affected the pollination prospects of not only coffee but of various

flowering species.

Conclusion

About, ‘Chicory in coffee’ we can conclude that the Indian palate is for a

chicory mixture. They like its strong body. In the earlier years use of chicory

in judicious quantities helped increase overall coffee consumption as it

enlarged the consumption base. It is not merely price reducers. However use

of chicory in coffee has become indiscriminate. The only silver lining on the

horizon is the emergence of the coffee parlours - Coffee day, Barista etc.

who are reintroducing pure coffee to the Indian consumer.

Having Apiary in coffee plantation will increase the yield of coffee and will

also provide Honey to the Planter. Natural or wild honey colony should also

be preserved. This will maintain ecological balance, both in the plantation

and the adjoining forest ecology.

References:

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o http://rajyasabha.nic.in/book2/reports/commerce/72ndreport.htm

o http://www.hinduonnet.com/

o http://en.wikipedia.org/

o http://www.motherherbs.com

o http://indiacoffee.org/

o http://www.tatatea.com/tata_coffee.htm

o http://www.hort.purdue.edu/newcrop/

o http://www.wildmanstevebrill.com/Plants.Folder/

o http://www.missouriplants.com/Bluealt/

Blue_flowers_alternate_page1.html

o http://www.newfarm.org/international/guatemala

o http://www.ineedcoffee.com/04/flowering

o http://www.fao.org/docrep/005/y4640e/y4640e00.HTM

o http://www.sweetmarias.com

o Spices, Plantation crops, Medicinal and aromatic Plants- Drs.

N.Kumar, JBM.Md.Abdul Khader, P.Rangaswami and I Irulappan.

Appendices:

An Indian Enterprise in Chicory:

PIONEER CHICORY (INDIA) PRIVATE LIMITED

ROASTED CHICORY PRODUCTS/ GRANULES

Business Type : Manufacturer

Year Established : 1998

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Products Manufacturing : ROASTED CHICORY

PRODUCTS/GRANULES

CONTACT DETAILS:

ANAND-LAMBHVEL MAIN ROAD, LAMBHVEL, ANAND - 387310, GUJARAT,

INDIA

Phone:91-2692-258138

Fax:91-2692-258897

Key Personnel

MR. PNR PAGLAKUMAR (DIRECTOR)

Mobile:+919824001104

Pictures

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1. Map of Lettuce and chicory production.2. Chicory.3.Chicory root.4. Roasted

chicory root.5. Honey bee pollinating coffee flower.

Looking at the Contents of the sachet /Pack of common Indian Coffee

Brands:

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