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TRANSCRIPT
Kenya Agricultural & Livestock Research Organization (KALRO)
Coffee Quality Management
Dr. Cecilia Kathurima
ConsumerCoffee which gives maximum pleasure
Coffee dealers Coffee that gives maximum profit
ProducersCoffee whose sale leads to higher income
Definition of Quality
COFFEE QUALITY MANAGEMENT AT PRODUCTION LEVEL
Choice of planting materials
Establishment
Soil fertility management
Canopy Management
Crop protection
Coffee Berry Disease Coffee Leaf Rust
Bacterial Blight of coffee Fusarium Root Disease
Dry processing
Post-harvest techniques influence the quality of
coffee
Wet processing HarvestingPulpingFermentationSoaking Washing Parchment dryingParchment conditioning
HullingGrading
QUALITY MANAGEMENT POSTHARVEST
QUALITY ASSESSMENTFarm related defects
Processing related defectsAMBERS
PUL
PER
DA
MA
GE
D
BLACK BEANSSTINKERS
RA
GG
ED
BE
AN
S
INSE
CT
DA
MA
GE
D
0
100
200
300
400
500
AA AB C E PB T TT MH ML
141
120
103
215
128
45
92 80 54
458
364
255 29
0 329
202 25
0
165
115
283
237
208 25
9
230
129 19
4
111
102
Pric
e of
50k
g ba
g in
USD
GRADES
MIN MAX AVG
GRADE Vs PRICES PER 50 KG BAG 2014/2015
Quality differentiates a product and commands premiums.
Growers should strive to raise value of their coffee by improving quality
CONCLUSION
Thank you for listening