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• Coffee• Corn

Crop ManagementGuide

Coffee

COFFEE CROP MANAGEMENT GUIDE

All rights Reserved © 2016 by Hi-Pro Farm SuppliesNo part of this book may be reproduced or

transmitted in any form or by any means, graphic, electronic, or mechanical, including photocopying,

recording, taping without permission in writing from Hi-Pro Farm Supplies

For information contact:Hi-Pro Farm Supplies

White Marl, St. CatherineTel: (876) 984-7919-20

e-mail: [email protected]

Information contained in this publication is provided as general advice only. For application to specific circumstances,

professional advice should be sought.

We have taken all reasonable steps to ensure the information in this handbook is accurate at the time of publication. Any

inaccuracies or errors are inadvertent and regrettable.

ii

Contents

v Introductionvi Taxonomic Classification (Table)

1 Coffee Cultivation & Site Selection Recommended Variety In Jamaica

2 Environment: Site Selection

4 The Coffee Plant and its Management Structure of the Main Stem Growth Stages of the Coffee Plant

5 The Development Stages6 Aging to Senescence of the Coffee Plant

8 Nursery Practices1 Selection of the Variety2 Selection of the Seed

9 3 Selection of the Nursery Site4 Dimensions of the Nursery5 Shade6 Site Preparation

10 General Care of the Nursery1 Preparation of the Planting Material

11 2 Filling the Bags3 Select the Most Appropriate Bag Size4 Sowing the Coffee Seeds

12 5 Conditions of the Seed6 GerminationFigure 1: Stages in Coffee Seed Germination Process

13 7 Care of the Seedlings8 Pest and Disease Management

14 9 Duration in the Nursery10 Lifting and Dispatching11 Transportation12 Environmental Consideration

16 Field Management and Planting Seedlings

Land Preparation17 Fig. 2: Rectangular Lining Layout Showing

10 Feet x 5 Feet Spacing Fig. 3: Contour Lining on Steep Hillsides18 Establishing Shade Trees19 Irrigation Planting the Coffee Tree When to Plant Prepare the Holes Fig. 4: Hole Dimensions20 Choose the Plants Planting Procedure Fig. 5: Forked Root Fig. 6: Benched Root Fig. 7: A Good Root System with

One Main Root

21 Table 1: Chemicals Supplied by Fertilizers

Fertilizer Programme23 Table 2: Diamond R Nutritional

Blend 15-6-1424 Pruning & Tree Management Diagrams26 Table 3: Agronomic Activities

Corresponding to Crop Cycle for altitudes <900 metres above sea level

Table 4: Agronomic Activities Corresponding to Crop Cycle for altitudes >900 metres above sea level

29 Pests & Diseases Major Pests in Coffee Weeds

30 Coffee Berry Borer31 Coffee Leaf Rust33 Chemical Control Fig. 8: Rate of growth of the disease and

percent distribution on a coffee plant

34 Harvesting & Processing Managing the Harvest Collection and Transportation Processing

35 The Hi-Pro Coffee Portfolio35 Table 5: The Hi-Pro Coffee Programme36 Table 6: The Hi-Pro Programme

Cost Benefit Analysis37 Diamond R fertilizer and Opera fungicide

information 38 Coffee Plants Treated under the

Hi-Pro Programme

39 Glossary of Terms

40 Picture Gallery

42 References & Acknowledgement

iii

IntroductionSuccessful coffee cultivation is dependent on optimum plant quality and quantity, and good yields to provide the farmer with a profit. Jamaican coffee is widely acknowledged to be one of the best in the world, commanding top dollar on the international market.

With the right strategies and practices, Jamaican coffee farmers are in an excellent position to benefit financially based on the demand for their product and the price people are willing to pay. At Hi-Pro, it is our intention to help Jamaican coffee farmers increase production up to levels of 150-200 boxes per acre or more by improving cultivation and husbandry practices.

We have seen amazing results from farmers who are diligently following our Hi-Pro Coffee Program and we are committed to helping other farmers achieve similar yields to improve their profits.

Our team of agronomists are ready to assist coffee farmers with complete programs and technical advice. Through Hi-Pro Farm Supplies we provide everything from ground-based and foliar products to improve plant nutrition, Diamond R Fertilizers, GP and BASF products such as Opera Fungicide to combat leaf rust and disease.

If you are an existing coffee farmer or just starting a new operation, and need technical assistance or supplies, contact us and we will immediately refer you to one of our coffee experts.

v

KINGDOM FAMILY GENERA SPECIES

Plantae Rubiaceae Coffea Arabica, Canephora, Liberica

TAXONOMIC CLASSIFICATION

vi

Coffee Cultivation & Site Selection

Of approximately 100 coffee species identified worldwide, only two are recognized to be of any economic significance. These are:

1. Coffea Arabica Accounting for approximately 70% of world production. This species produces beans of the highest quality and has the following characteristics:

• Male and female reproductive structures making it a self-pollinating species (approxi-mately 90%)

• Approximately 10% cross pollination is possible among plants

2. Coffea Canephora Also called Robusta, this species accounts for approximately 30% of world production producing lower quality beans.

Varieties to Plant

The main varieties of Coffee Arabica are:

• Traditional Varieties of the Americas Typica Caturra Catuai

• Ethiopian Landraces Geisha Java

• Catimor (numbered varieties) T 5175

RECOMMENDED VARIETY IN JAMAICA

The recommended coffee variety for cultivation in Jamaica is Typica. Commonly called Arabica, this variety was the first to be established in Tropical America. It has the following features:

• Tall (Grows up to 8 feet)

• Cone-shaped

• New leaves have a bronze colour

• Branches coming from the main stem form an angle of 50°-70°.

• Leaf margins are undulated (wavy, curvy)

• Bean size is generally large

• Very good cup quality

1

Coffee Cultivation & Site Selection continued

ENVIRONMENT: SITE SELECTION As with any living organism, the coffee plant requires specific growing conditions in order to produce good quality coffee in a sustainable manner. These include:

Air TemperatureThe coffee plant is best suited to cool conditions away from direct sunlight for extended periods. Under local conditions an optimum temperature range of 15°C - 24°C has proven to be suitable for good sustainable coffee production.

Soil TemperatureSoil temperature directly affects the growth of coffee plants including processes like Photo-synthesis (Food Production), Respiration, and Absorption of water and nutrients, Transpira-tion, and Enzyme activity.

Low soil temperature can affect plant growth by reducing water absorption. High soil temperatures can cause excess transpiration thus causing dehydration of plant tissues and increased evaporation of surface water.

SoilSoils that are suitable for coffee cultivation should have the following characteristics:• Deep, to allow for good root growth• Good internal drainage• A pH range of 5.5 to 6.5 (slightly acid to neutral)• Fertile

Slope

FIG 1. SUITABLE SLOPE ANGLE

AspectThe selection of hillside lands for coffee cultivation should be guided by the direction of the slope or aspect.• North and south facing hillside lands are more suitable.• Avoid hillside lands facing the east as the sun tends to penetrate those areas for the

greater portion of the day.

Slope Gradients KEY

IMPORTANT: DO not plant coffee on slopes exceeding 35°

1 1:1 – 100% – 45º2 1:2 – 50% – 27º3 1:3 – 33% – 18º4 1:4 – 25% – 14º5 1:5 – 20% – 11º6 1:10 – 10% – 6º

501 2

3

40

30

20

10

0 10 20 30 40 50 60 70 80 90 100 m

RUN

RIS

E

45

6

Bad

Good

2

• Use east facing hillsides only if there are sufficient shade trees or cloud cover • Use timber trees or fruit trees to serve as wind-break to counter the effect of the north-

east trade winds.

RainfallWater is needed for plant development. Scarcity of water during long dry periods will affect the coffee plant’s development. Rainfall affects the production of coffee fruits in two ways:

1. The amount of fruit produced per acre2. Distribution of those fruits throughout the year

Insufficient rainfall can reduce bean size and negatively impact returns per tree per acre. Therefore, coffee cultivation requires a suitable amount of rainfall ranging from 60 to 70 inches (1524 to 1778 millimetres) throughout the year.

Relative Humidity Humidity is the amount of water present in the air in the form of vapour at a given tempera-ture. Humidity affects the rate of photosynthesis, defined as the process by which plants make food. A relative humidity level of 70-80% is regarded as suitable for a coffee plant.

Solar Radiation (Sunlight)Most of the sunlight reaching the earth is absorbed by plants for photosynthesis. As sunlight is critical for this process, the coffee plant’s ability to make food is regulated by:• The number of light hours- since more light means more production!• Intensity or quantity of light received by the plant surface over a set period• Quantity of visible wave lengths

3

The coffee plant consists of two systems, the root and the stem. The stem is above ground where it is exposed to light and air and produces food by means of photosynthesis. The Root develops underground where it absorbs nutrients and water while providing anchorage to the stem.

STRUCTURE OF THE MAIN STEMThe coffee plant is formed by a main stem which grows vertically. From the main stem grow lateral branches known as primaries and from those primaries grow other branches known as secondaries. This multiple branching scenario give the coffee plant a somewhat conical shape.

GROWTH STAGES OF THE COFFEE PLANT• An ever growing (perennial) plant• Has a commercial life span of up to 25 years• Starts to produce fruit on one year old branches • Maximum production attained between 6-8 years• Production continues thereafter but at a reduced level

The Coffee Plant & its Management

4

THE DEVELOPMENT STAGESThe coffee plant has two development stages:

1. The Vegetative Development stage which is regarded as the time from germination to the moment before first flowering appears.

The vegetative phase can be broken down as follows:

• Root formation (see Fig 3: The Coffee Root System below)• Branch formation• Formation of nodes• Formation of leaves

7ft

c

a

b

13ft

d

e

FIG 3. THE COFFEE ROOT SYSTEM

Diamond R blends with Sure TrxPurpose: Sure Trx technology stimulates production of root hairs, improving plant’s nutrient uptake; reduces bags required per acre

Application Rate: 270Kg/acre

Application Time: 14:28:14 at planting15:5:35 60 days after planting

Number of Applications: 1

The

Advantage

At full development the coffee plant consist of five types of roots:

a. Main root: sometimes appearing in multiples, reaching a depth of approximately 1 ½ - 3 ½ feet.

b. Axial roots: Approximately four to eight extensions that can grow to a depth of approximately 10 feet branching out in all directions

c. Lateral roots: Run in all directions parallel to the soil surface at a distance of approximately 4 - 6 feet from trunk of tree.

d. Feeder bearers: Grow at dif-ferent lengths and are located all along the root system

e. Root hairs: Grow from the feeder roots, and found at all depths but more so at the soil surface. These are the main absorbers of mineral nutrients for the coffee plant.

5

2. The Reproductive Development stage begins with the appearance of the first flower.

This phase can be influenced by the following factors:• Duration of sunlight• Season during which crop is planted• Temperature• Availability of water

This phase continues with fruit development and maturity.

The Vegetative and Reproductive Development stages take place in three phases:1. Germination to transplant in nursery (2 months)2. Seedling growth (5 to 6 months)3. Field transplant to first flowering (11 months)

After first flowering, vegetative and reproductive growth take place simultaneously for the remainder of the plant’s life.

AGING TO SENESCENCE OF THE COFFEE PLANTAfter reaching maximum productivity at 6-8 years, the coffee plant slowly declines to a level of minimal production. The rate of aging depends on:• Environmental stressors (eg. high temperature, drought)• Planting density• Production intensity• Nutrient availability• Pests and diseases

The organs of the plant complete their life cycles at different stages. For example:• Leaves – 300-350 days• Primary branches – Up to 25 years• A flower that opens – 3 days

The Coffee Plant & its Management continued

6

Expect More

AGCELENCE : AGRICULTURAL | EXCELLENCE –

THE PROCESS OF CHANGING THE OVERALL DEVELOPMENT OF A PLANT, IMPROVING PLANT HEALTH AND PRODUCTIVITY THEREBY INCREASING YIELDS PER ACRE.

Opera Fungicide gives the plant Agcelence which reduces the effects of Senescence while increasing and improving flowering potential. More flowers increase the likelihood of more berries. Opera fungicide is produced by BASF and distributed by Hi-Pro Farm Supplies.

The

Advantage

7

NurseryPractices

The first phase of the coffee plant’s vegetative growth takes place in the nursery. This is an important phase including development of the root, stem, and leaves which later give support to the reproductive organs that are significant for plant productivity.

A good start in the nursery will help the plant maintain maximum growth potential during the cultivation stages providing a basis for the success of this long term investment.

Below is an evaluation of the steps for the success of this operation.

1. Selection of the VarietyJamaica’s coffee is reputed for its high quality for which the gourmet market pays a high price. Typica is the recommended variety which is why we should continue to col-lect high quality Typica seeds to ensure the continuity of best quality Jamaican Coffee.

Although Coffee Leaf Rust (CLR) is a major concern, with the timely application of inputs such as fertilizer, organic manure, and appropriate fungicides such as Opera, the effects of the disease can be minimized.

2. Selection of the SeedThe quality of the seed determines the quality of seedling produced. The quality of the seed is determined by the following:

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✓ Viability (ability to germinate)✓ Free from disease-causing agents✓ Appearance (maturity, size, moisture content)

The coffee seed should not be stored for long periods. Seeds MUST therefore be selected as follows:

• From beans that have a high cup test quality• Seeds should be taken from Cherry ripe fruits only• From plants/fruits that are free of disease• Plants of good vegetative growth (multiple branches, lots of leaves) and high yields

3. Selection of the Nursery SiteProduction of seedlings requires the movement of persons and inputs. Therefore the following factors should be considered when selecting a site for the nursery:

a. Good Accessibility: This will help in the transfer of seedlings and other materials from nursery to field.

b. Availability of Water: Water should be sufficient for irrigation of seedlings during the dry season and other chemical applications.

c. Topography: A flat area with gentle slope of less than 10% is required.

Implement measures to ensure that the nursery area is protected from animals or unauthorized persons.

4. Dimensions of the NurseryArrangement of the bags are generally done at a width of ten bags and any convenient length depending on the area and quantity of seedlings to be potted. Each set of ten bags is considered a block. Between each block there should be a space of 40 to 50 centimetres (16 to 20 inches) for persons to move and provide care to the seedlings.

5. ShadeThis is proposed for the following purposes:

a. To avoid sun burning the seedlings

b. To conserve moisture and reduce ambient temperature on the inside of the nursery

c. To control pest population

Shade can be established artificially in the form of Saran cloth (60%) or in a natural form by use of trees. If this project is a long term one the aim should be to use durable structures.

6. Site PreparationThe area should be cleared and terraced to accommodate beds five feet wide or suit-able enough to hold the ten bags. The length of the bed is dependent on the available land and the amount of seedlings being produced. If the area is flat the beds should be raised or trenches established at intervals in order to facilitate drainage.

9

Nursery Practices continued

GENERAL CARE OF THE NURSERY

1. Preparation of Planting materialThis process has two basic steps: Composition or mixture of the substrate and treatment of the planting material.

a. Composition of Planting Material A key activity for maintaining healthy, vigorous plants with good root and vegetative growth. For traditional nurseries, we recommend you ensure the following:

• The availability of organic manure (e.g. chicken litter, cow manure, Lambert Germination Potting Mix available at Hi-Pro)

• The manure is properly broken down with suitably low ammonia content

• High fibre content in the manure which is important for improving and maintaining soil structure.

• The manure is free from pests and diseases that affect coffee

For potting mixture, ensure the following:

• Add approximately two thirds (2/3) soil to one third (1/3) organic manure.

• Soil structure should provide for good drainage.

• The soil and organic matter should be sifted separately through a one inch gauge sieve to remove stones, debris, and organic material that has not been fully decomposed.

• A balanced combination of nutrients to ensure proper growth and development of the seedlings.

• Slightly acidic, deep (6 to 12 inches), free from nematodes, root fungus and stony particles.

• Incorporate the Diamond R Special (15-6-14) Coffee Blend – a unique formulation specifically for Coffee Plants and available through Hi-Pro Farm Supplies (see Page 23 for more information). AND/OR:

• Incorporate Diamond R’s NPK Fertilizer (8:21:32) – available by special order at Hi-Pro Farm Supplies. Add to the mix at a ratio of half ounce per pot.

b. Treatment of the Substrate The planting material should be treated with a fumigant. Attention must be paid to the time lapse between treatment and sowing of the seeds. This lapse should not be less than fifteen (15) days. As with all products, read the label carefully and consult with your Hi-Pro agronomist if you have any questions or concerns.

The

Advantage

10

2. Filling the BagsThis is an activity that does not always receive adequate attention. The following should be taken into account when carrying out this activity:

i. The material should have just enough moisture to ensure it is neither dusty (powdery) or muddy. If the bag is filled with dry material, once wet, it will form layers throughout the bag, instead of forming as one single unit. When the seedlings are being moved this layering results in breakage of the roots thus affecting the growth of the seedlings.

If the material is too wet the bag will be difficult to handle and the root system will remain compressed together making it difficult for the plant to grow.

ii. At the time of filling compress the material sufficiently so as to prevent the problems identified above. Ensure that the bag is firmly squeezed in place before planting as this will prevent the loss of seedlings due to handling damage.

3. Select the Most Appropriate Bag SizeThe size of the bag will determine how long the seedlings can remain in the nursery.

Under all circumstances the bags should have a thickness of no less than 150 microns (0.15 millimetres) but the recommended thickness is 200 microns (0.2 millimetres). The size of the bag influences the cost of production since it determines the amount of planting material and fumigant used for treatment.

4. Sowing of Coffee Seeds Sowing can be done in bags or on a seed bed made especially for this activity. If seed-lings are sown on a bed, they should be transferred to bags at a later stage. The down side is that this process may further add to the cost of operation. The following instructions are applicable for both seed beds and bags:

i. Sowing seeds soon after drying gives the best chance of a high germination rate. Af-ter sowing, the beds or pots should be sprayed with a suitable insecticide to destroy insects which might harm the emerging plants.

ii. Plant seeds, flat side down, one to three seeds per pot. Excess plants will be trans-planted to other bags after germination, so that two seedlings will be left in each pot.

iii. Cover seeds with a thick layer of soil and mulch; then half an inch of coir waste or decomposed coffee pulp to reduce evaporation and soil crusting.

During the removal of the pulp from the bean, care must be taken to avoid damage to the embryo. As such, the de-pulping machine should be calibrated so as to prevent

TIME (MONTHS) BAG SIZE (inches)

6-8 6” x 9” OR 7” x 10”

9-10 8” x 11”

11-12 9” x 12”

11


damage to the beans. The removal of the mucilage should be done by fermentation; the beans should then be washed and dried in a cool, shaded area with good aer-eation. With mechanical drying, drier temperature should not exceed 37°C and the final bean humidity should have 11-12% moisture content. Mechanical mucilage removal can result in seedlings with forked roots.

5. Conditions of the SeedThe Coffee seed should be used as soon as possible; however, if the seeds are to be stored, ensure they are stored in room temperature conditions since extreme heat affects the embryo. At the same time conditions above 35° or below 11° reduce the germination power of the seeds by up to 60% after five (5) months.

The average life span of a coffee seed under adequate storage conditions is six (6) months. At the time of sowing seeds should be:✓ Free of fungus✓ Free of moisture✓ Generally healthy

6. Germination

• Coffee seeds germinate slowly with the new stems emerging from the soil at 50 to 60 days after sowing in the warmer months. During the colder months emergence may increase to 90 days.

• After germination, the coffee stems grow by absorbing the endosperm and turn green. The first seed parts to emerge from the soil are the new stems known as cotyledons.

• Three to four (3 to 4) weeks are required for the cotyledons to completely deplete the endosperm and be free from any of its residue.

3 Days 6 Days

During Germination After Germination

9 Days 9 Days 25 Days

FIGURE 1: STAGES IN COFFEE SEED GERMINATION PROCESS

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7. Care of the seedlings

• The young seedlings may be transplanted before the first pair of true leaves appear.

• This means that seeds may be sown very close in seedbeds and transplanted into bags at this stage.

• If more than two seeds have germinated in a bag the excess plants may be transplanted at this stage.

• After careful lifting, transplant the seedlings to pots where a hole large enough to accommodate the root has been made.

• Apply water gently to soil for more thorough coverage of young tender roots.

8. Pest and Disease Management

• Implement a spray programme early in the life of the seedlings with a repeat every fourteen (14) days in order to prevent or minimize the effects of pests and disease.

• The mixture should include an insecticide and a fungicide (see Hi-Pro Crop Programme featuring Flash insecticide and Zampro fungicide).

• At this early stage also take preventative actions against slugs and snails as they can be very harmful to seedlings in the nursery. Control by baiting with

13


one ounce of metaldehyde thoroughly mixed with 10 oz. cornmeal. Sprinkle at strategic locations throughout the nursery and thinly at the sides of each bed.

• A suitable nematicide may either be included in the potting mixture or nursery beds, or placed around the plants later.

9. Duration in the Nursery

• After germination, transplant seedlings at the two leaf (Soldier) stage; i.e. with parchment still on, as the plant is able to withstand more shock.

• Seedlings can remain in the nursery for six to ten (6-10) months at which stage they should be sent to the field.

10. Lifting and Dispatching

• Despite all seedlings receiving similar attention, not all seedlings will be suitable for field planting at the same time. Only those that have shown good plant development should be selected. Reject those with slug damage.

• Seedlings should be hardened (exposed to normal conditions) by gradual reduction of shade in the nursery beds. This process involves gradual exposure to increasing amounts of sunlight; it encourages the plant to become sturdier, and more able to withstand the stress of transplanting.

• Seedlings should be watered the day before they are to be removed. Never carry seedlings by holding the plants by the stems as this will disturb the roots system.

11. TransportationThe care and attention extended to the plant from germination should be continued during loading and transportation. Every effort should be made to prevent damage to the plant, including disturbance to the roots. Wind damage should be minimized by the provision of adequate protection for the plants during transportation.

12. Environmental Consideration

• Care should be taken in the use and disposal of agricultural chemicals in an environmentally conscious manner.

• Serious attention should also be paid to the disposal of potting materials and potting bags. There should also be extra care in the sourcing of potting soil and drainage from the nursery.


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Field Management andPlanting Seedlings

Once land selection is complete, it is time to plan the farm layout and establish the crop:

All farm development activities should help to conserve:• Soil• Water• The coffee plants• Forested areas

Once the natural vegetation is removed during the land clearing process, the natural equi-librium of that eco-system is broken. It is therefore necessary, from the point at which the crop is established, to employ measures that minimize the negative effect of clearing in a rational, economical, and sustainable manner.

LAND PREPARATION

Land Preparation involves:• Removal of unwanted vegetation (trees, weeds, etc)• Planting/leaving temporary shade (banana, plantain, fast growing nitrogen

fixing trees, etc)• Planting/leaving permanent shade (Inga Vera, Cedar, Mahogany, etc• Always leave an area of vegetation between the coffee crop and any water source

(buffer zone)

Roadways and Footpaths Depending on the size of the farm, roadways and footpaths make for efficient move-ment around the farm for distribution of inputs including fertilizers and chemicals. They also help with harvesting of cherry coffee.

These passage ways can provide additional support such as:1. Fire barriers2. Establishment of windbreaks3. Contour barriers across steep hillsides

Sub Dividing the Farm Dividing the farm into manageable sections allows for better management and re-cord keeping. The sub-sections should be mapped, measured, and coded to provide the following specifics:1. Section number or name2. Acreage3. Date of establishment4. Plants per acre (area)

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Planting Distance and Density (number of plants in an acre)These parameters refer to the number coffee plants per acre:1. Planting distance of 10 feet by 5 feet2. Approximately 872 plants per acre3. The number of plants will vary depending on the steepness of the hillside and the

presence of obstructions such as stones and large trees

Lining out the plotCoffee is a permanent crop therefore the placement of the plants in rows will help with:1. Management of the farm2. Carrying out farm activities3. Soil conservation4. Beautification of the farm

Place a stake at the point where the two distances meet. The stake will mark the centre of the hole when it is dug.

10 ft

5 ft

FIG 2. RECTANGULAR LINING LAYOUT SHOWING 10 FEET x 5 FEET SPACING

FIG 3. CONTOUR LINING ON

STEEP HILLSIDES

17

Field Management & Planting Seedlings continued

ESTABLISHING SHADE TREES

Protect the coffee plant from too much sunlight with the provision of shade.

Functions of Shade:1. Improves organic content in soil – as trees shed leaves which add organic matter to

the soil improving water retention.2. Lowers the rate of photosynthesis effectively reducing the nutrient requirements of

the plant

Without shade, the plant develops over-bearing stress, which becomes evident when the leaves and branches start to burn. However coffee grown without shade shows a higher rate of production than coffee grown with shade provided that its high nutrient requirements are met.

The following factors must be considered when establishing shade:• Plant density: If the trees are close together, less shade is required• Elevation: A high degree of cloud cover is found at high elevations; therefore, little or

no shade is required• Rainfall: In high rainfall areas, less shade is required• Relative humidity: This affects the rate of transpiration; therefore, where humidity

is high, less shade is necessary• Nutrient status of the soil: Coffee grown without shade requires a high level of

nutrition, especially nitrogen. Farmers can mitigate a lack of shade by amply fertil-izing their coffee crop with Diamond R Urea or Sulphate of Ammonia, which is an excellent source of nitrogen and does not evaporate easily.

Place shade trees so that every part of the field will be shaded at some time during the day to encourage uniform maturation of the crop.

The trees for shading should be:• Deep-rooted with few surface feeding roots to compete with the coffee for moisture

and nutrition• Tall and spreading with foliage that allows light to filter through branches• Immune to most pests and not host to any other pest that might affect the coffee

plant• Long-lived and sturdy enough to withstand strong winds • Soil improving, i.e. adding nitrogen to the soil• Quick to grow leaves. Since shade is sometimes removed after harvesting to allow

flower bud development, the leaves should grow back by Spring of the next year.

Shade types are either permanent or temporary.

Permanent ShadePermanent shade trees will protect the coffee plants for most of their productive life. Generally, a spacing of 40 x 40 feet within the coffee row is recommended.

18

The recommended shade trees are Albizzia Lebbeck (Woman’s Tongue) and Inga Vera (Cocoa Wood or Locust). These are leguminous plants which assist in soil fertility by fixation of atmospheric nitrogen. Inga Vera is preferred because of its adaptability and easy manipulation.

Temporary ShadePlantain and banana plants are recommended for temporary shade as they are quick-growing, short-lived, and provide income for the farmer while the coffee is ma-turing. A spacing of 10 x 12 feet between the coffee rows is recommended.

It is important to regulate shade during the development of the coffee to maintain a balance between reproductive and vegetative development.

IRRIGATION

The farm should have a source of water for domestic and agricultural purposes. If a dependable water supply does not exist, a storage tank should be constructed.

PLANTING THE COFFEE TREE

Preparation for planting should be made approximately 6 to 8 weeks before planting so that organic manure- derived from either chicken litter or coffee pulp- and fertilizer can breakdown before the seedlings are planted.

WHEN TO PLANT

Planting can begin when:

1. The holes have been properly soaked.2. The manure inside the holes has been properly broken down to the point where the

mounds have reduced in size3. Seedlings at least six months old are available for planting

PREPARE THE HOLES

The holes should be 2 feet wide x 2 feet long x 2 feet deep.

In digging the holes do the following:

• Remove the first fork length of soil – estimated at 12 inches- from the hole and place to the side of that hole

• If on a hillside place soil toward the top side of the hole

• Remove the second fork length- an additional12 inches- and place on the other side of the hole.

• Refill the hole with the first soil that was removed

1ft

Stake

1ft

FIG 4. HOLE DIMENSIONS

19

• Add 10lbs organic manure and mix with the top soil

• Add a half pound of Diamond R NPK coffee planting mix (6: 18: 27)

• Mix organic manure, soil and fertilizer thoroughly

• Use remaining soil to fill hole forming a mound

• Place a stake in the centre of the mound and allow to rest for about 4 weeks. The stakes are to indicate where mounds have been placed, and evaluate whether the rows are symmetrical in the field.

CHOOSE THE PLANTS

• Select coffee plants with a good root system as seen in Figure 9 below.

• Examine the tip of the seedling root by shaking off some of the soil to confirm that the tap root is still intact. Forked roots and benched roots will not give the plants good anchorage.

PLANTING PROCEDURE

• Remove the stake from the centre of the mound

• Use appropriate tool to make a hole in the mound deep and wide enough to accommodate the seedling and soil from the bag.

• Remove the seedling from the bag.

• Place seedling in the hole.

• Refill the hole with the soil removed

• Take care not to cause the main root to bend while filling

• Check plants regularly to ensure there is growth and development. Care given to growing coffee plants and the maturing crop greatly determine the yield at harvest.


FIG 5. Forked Root FIG 6. Benched Root FIG 7. A Good Root System with One Main Root

20

Field Management of Young TreesCare given to the growing tree and the maturing crop greatly determine the yield at harvest.

Plant NutritionCoffee trees need nourishment in order to thrive maintain high productivity. It is therefore necessary to supplement the available nutrients in the soil by applying fer-tilizer and organic manure. However, coffee plants should be fertilized based on soil and leaf tissue analysis report. The soil analysis report can be generated through your Hi-Pro technical representative following a field visit.

Organic Fertilizer• Supplement this by surface dressing after the tree is established

Inorganic Fertilizer• Manufactured by chemical processing• Supplies the principal nutrients needed by the plant, specifically nitrogen, phospho-

rous, and potassium.

FERTILIZER PROGRAMMEAny effective fertilizer programme should take into account the three (3) key growth stages and the nutrient requirements at each stage:

Stage 1: Vegetative Growth to Pre-floweringWhat is taking place?• Inflorescence period – the time the plant flowers which determines the

productivity of the crop, since more flowering means more beans. • Long internodes – the space between each node on the stem. Dependent on

altitude, type of coffee, and existing climatic conditions.

Nutrients Required:Nitrogen (N)Potassium (K)Calcium (Ca)Magnesium (Mg)Sulfur (S)Boron (B)Zinc (Zn)

NITROGEN supplied by PHOSPHORUS supplied by POTASSIUM supplied by

Urea Superphosphate Muriate of potash

Ammonium sulphate Diammonium phosphate

Ammonium nitrate Triple superphosphate

Sodium nitrate

TABLE 1: SOURCE OF NUTRIENTS SUPPLIED BY FERTILIZERS

21


Role of NutrientsNitrogen and Potassium - reactivate and promote early growth of new plant tissues.Calcium– aids in the retention of the flowers. If the plant is short of calcium, the flowers will fall off prematurely reducing the number of berries that mature. Also assists with root tip development.Magnesium– aids in the transfer of energy within developing tissues.Sulfur– which has two important roles. Reducing soil acidity and helps with nitrogen uptake.Boron & Zinc– to maximize flowering and good fruit set.

These trace nutrients are all available in products from the Hi-Pro Coffee portfolio including GP Soluble Fertilizers, and the Diamond R Nutritional Blend commonly known as Citri-Mix. These are all good sources for trace nutrients such as Calcium, Sulphur, Boron, Zinc and Magnesium.

Stage 2: Post Flowering to Fruit FormationWhat is taking place? • Petals wither and fall• Small fruits become visible• Slow fruit growth for first 4-8 weeks (ie. appearance of pinheads)

Nutrients Required:Nitrogen (N)Potassium (K)Calcium (Ca)Magnesium (Mg)Micronutrients

Role of NutrientsNitrogen and Potassium– maintain growth and enhance fruit setMagnesium– enhances chlorophyll activity and nitrogen uptakeCalcium– enhance growth of healthy tissuesMicronutrients– maintain growth and enhance fruit set

GP soluble NutritionPurpose: Foliar nutrition program

Application Rate: 1L

Application Time: Within the first 2 weeks of plant life or cutback

Number of Applications: 3

The

Advantage

22

Nutrients Required:Nitrogen (N)Potassium (K)Calcium (Ca)Micronutrients

These trace elements are all available in products from the Hi-Pro Coffee Portfolio (See Table 5). GP Soluble Fertilizers, and the Diamond R nutritional blend commonly known as Citri-Mix are an excellent source for trace nutrients including Calcium, Sulphur, Boron, Zinc, and Magnesium.

Role of NutrientsNitrogen & Potassium– to maintain plant growth and fill out of berries during this critical phaseCalcium– to maintain supply of nutrients to the fruit thus improving fruit integrity as it expands Micronutrients– where necessary to maintain growth

Stage 3: Fruit Expansion and Maturity What is taking place? • Rapid fruit growth• Full maturity reached at approximately 200 days• Fruits begin changing from green to yellow then to partial red• Around 240 days after flowering, fruits become completely red, which is when

they are ideal for harvesting.• Fruits start to become dark red and dry• Fruits either remain on plant or begin to fall off• Maturity process can last between 28-42 days

APPLICATION RATES & TIMING

4 APPLICATION PROGRAMME 3 APPLICATION PROGRAMME

Pre-Flowering300lb/acre

Pre-Flowering300lb/acre

1Qt./Acre R-Trx 1Qt./Acre R-Trx

Berry Formation250lb/acre

Berry Formation300lbs/acre

Berry Development250lb/acre

1Qt./Acre R-Trx 1Qt./Acre R-Trx

Berry Maturity100lb/acre

Berry Maturity100lb/acre

TABLE 2: DIAMOND R NUTRITIONAL BLEND 15-6-14

A unique formulation with Sulfur, Calcium, Zinc, Boron, and Magnesium- all key elements in Coffee production. This Coffee blend also contains three slow release sources of nitrogen along with a slow release calcium source which is critical for berry formation and development.

This blend is also Chloride Free reducing the risk of too much salt uptake by the plant.

23

Field Management & Planting Trees continued

Step 1Fertilize plants approximately one month before resuscitation

Step 2Remove all limbs from the main

stem before cutting the plant at a height of approximately 18

inches above ground.

Why “Cut Back”1. To recover from wind or fire damage2. To create multiple stems where the tree

only had one before.3. For more efficient management of the

coffee tree.

PRUNING AND TREE MANAGEMENT

Pruning of the coffee plant is a fundamental practice with management of this process determining the productivity of new vegetative growth.

24

Step 4Apply paint to cut surface ONLY. Ensure that the paint does not run down the side of the trunk.

Step 5SHOOT SELECTION• When shoots reach 6” remove

those nearest to the ground and the ones that are weak.

• Check for pest damage after 3-4 weeks.

• Remove unwanted shoots.• At final selection leave 3 or 4

healthy stems CARE AFTER “CUT-BACK”. • Remove main sections of cut branches from the field.

Keep leaves for “mulching”.• Lighten shade.• Remove unwanted plants.• Spray foliage with Opera Fungicide and/or a copper-based

fungicide like Sulcox (available at Hi-Pro Farm Supplies), to prevent Cercospora (Leaf Spot) disease.

• Apply Opera at 200ml/50 gallons of water and/or Sulcox at 4lbs/50 gallons of water twice per year.

Step 3“Cut Back” plants 15”-18” from the ground level by making an

angled cut at 45 degree with the powered or pruning saw.

25

Field Management & Planting Trees continued

Flowering Bean Formation and Filling Maturity

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

FLOWERING

Monitoring

Integrated Berry Borer Management

HARVESTING Peak Peak

Fertilizer App

Chemical App CBB/CBR

Reaping Technique

Shade Management

Resuscitation

Plant training

New Planting

TABLE 4: Agronomic Activities Corresponding to Crop Cycle for altitudes >900 metres above sea level

Flowering Bean Formation and Filling Maturity

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

FLOWERING

Monitoring

Integrated Berry Borer Management

HARVESTING Peak

Fertilizer App

Chemical App CLR CBB/CLR CLR

Reaping Technique

Shade Management

Resuscitation

Plant training

New Planting

TABLE 3: Agronomic Activities Corresponding to Crop Cycle for altitudes <900 metres above sea level

IMPORTANT: The time and rate of a coffee plant’s maturation can be affected by the growing zones based on differences in exposure to sunlight, altitude etc.

26


Available at Hi-Pro Farm Supplies and leading farm stores islandwide. • Telephone: 984-7918/619-1302

Contact Insecticide with stomach action; Disturbs the nervous system in insect such as Colorado Beetle, Fruit Borer,

Aphids, Thrips, Mites, Leafhoppers,Boilworm, Weevils, Leaf Rollers,

Fruit Moths & Codling Moths.

Protects:• Potato• Tomato• Hot Pepper• Onion

• Okra• Cotton• Peas

• Grapes• Apple

GROW WITHHI-PRO!

Always exercise caution and wear proper safety gear when handling, preparing, and using pesticides; keep out of reach of children. Refer to Product Instructions for correct usage.

SlightToxicity

Flash 5 EC INSECTICIDE

Pests &Diseases

MAJOR PESTS IN COFFEEIn coffee production we need to control animals, plants, weeds and micro-organisms that can destroy the plant or reduce its productive capacity. These pests compete with the plant for nutrients and space which the plant would ordinarily utilize to optimize productivity.

WEEDS A weed is a plant growing where it is not wanted. They are detrimental to coffee be-cause they compete for water, nutrients, sunlight and space which are essential for the plant’s development. Weeds make crop care difficult, ineffective and expensive, thus reducing the viability of coffee production.

Weed ControlWeed control measures in Jamaica are typically manual or chemical. Other measures such as mechanical weed control are suitable for large acreage coffee farms overseas.

1. Manual Control• Removal of weeds by cutting or uprooting. • “Brushing” may be done by a brush cutter or cutlass. • Do not hoe around the coffee plant, as it might damage the feeder roots and

remove enriched top soil.

2. Herbicides• Weeds may be destroyed by use of herbicides also called weedicides or weed

killers. • Herbicides may be selective- i.e. destructive to certain types of plants only- or

non-selective, which means that they destroy all plant life. • Herbicides act in three different ways:

1. Contact herbicides such as Gramozone ® kill all young soft green growing parts of the plant with which they come into contact. The tougher, woody, stems remain unaffected.

2. Systemic herbicides such as RoundUp Ultra ® are absorbed by the plant and travel through it to kill root stem and leaves.

3. Soil acting or residual herbicides are applied to the soil and taken up by the roots, then translocated within the plant. The chemical remains in the soil for some time after application.


Available at Hi-Pro Farm Supplies and leading farm stores islandwide. • Telephone: 984-7918/619-1302

Contact Insecticide with stomach action; Disturbs the nervous system in insect such as Colorado Beetle, Fruit Borer,

Aphids, Thrips, Mites, Leafhoppers,Boilworm, Weevils, Leaf Rollers,

Fruit Moths & Codling Moths.

Protects:• Potato• Tomato• Hot Pepper• Onion

• Okra• Cotton• Peas

• Grapes• Apple

GROW WITHHI-PRO!

Always exercise caution and wear proper safety gear when handling, preparing, and using pesticides; keep out of reach of children. Refer to Product Instructions for correct usage.

SlightToxicity

Flash 5 EC INSECTICIDE

29

Pests & Diseases continued

COFFEE BERRY BORER • The adult borers are

small, cylindrical and dark chestnut to black in colour. Females average 1.8mm in length and males 1.25mm.

• Damage is done principally by larvae feeding on the beans; their presence also increases the likelihood of disease-causing organisms. There also indirect losses through:

1. Premature dropping of damaged fruit.

2. Fragmenting of damaged seeds during the pulping process.

3. Reduction in quality of slightly damaged seeds.

• Where no control is practiced, loss can be as much as 70 -100%.

Symptoms • Typical cylindrical hole in the centre of the berry denoting the adult entrance hole.

The hole may very rarely be found at the side or stem end of the berry.• Internal tunneling in the seeds.

30

How to control Coffee Berry Borer • Remove all berries, bury or burn them after economical reaping is

completed in order to prevent re-infestation.• Place berry borer traps in the field at regular intervals – approximately 8 traps

per acre. • Check traps every other week to remove debris and check level of water and

attractant.• Record flowering as it occurs.• Approximately 120 days after flowering at the pimento berry stage, check berries

for CBB infestation.• Focus spray where infestation level is over 5%.• Continue to check infestation level throughout the field every two weeks.• Spray areas with over 5% infestation level with recommended chemicals like Flash

Insecticide.

COFFEE LEAF RUST Coffee Leaf Rust (CLR) is a fungus that infects the leaves of coffee plants at all stag-es of plant growth.

Symptoms and what CLR Looks Like • Yellow to orange colour.• Powdery consistency.• Found on the back of coffee plant leaves.

How CLR is Spread• The disease is spread through movement of its spores by wind, rain drops, humans,

or insects.

What conditions are ideal for the disease• A coffee plant that cannot withstand the disease.• The agent that causes the disease. • Favourable climatic conditions. • Poor agronomic practices (ie. Nutrition, plant training, weeds, inadequate shade etc).

CLR Infected Leaf

31

Pests & Diseases continued

Indications of the disease• The disease kills the section of the leaf on which it grows.• By attacking the leaves the disease reduces the plants ability to produce its

own food.• The plant’s ability to produce a lot of fruit is reduced.• High presence of the disease will lead to leaf fall.• High leaf fall will reduce the plant’s production and could even cause the plant

to die.

Management of the diseaseThe environment can be managed in order to reduce development of the disease. Measures include:

• Allowing adequate aeration within the field.• Regulate shade plants in order to allow a good balance of sunlight and shade within

the field.• Apply fertilizer at the right times and in the correct amount.• Keep weeds at low levels in order to reduce competition with the coffee plants for

nutrients and water.• During harvesting manage workers in order to prevent movements from areas with

the disease to areas without the disease.

These measures will slow the growth rate of the disease and prevent rapid spread throughout the field.

CHEMICAL CONTROL Types of Fungicides:Systemic Fungicides: These fungicides penetrate the leaf tissues and also have the possibility of moving across the leaf structure, that is, from the top of the leaf through to the underside of the leaf. These fungicides also have the ability

Coffee plant leaves free of rust after being treated with Opera and Break Thru

32

to move from the site of application to other parts of the plant. Since systemic fungicides are able to move within the plant they can move to parts of the plant where the disease is located thus having a greater impact on the disease. Systemic Fungicides with Curative and Preventative Properties: These fungicides are able to prevent the disease from getting established if it is not yet on the plant. They also have the ability to suppress the growth of the disease by stopping the growth either if applied directly or they can also move to other sites where the disease is located. Fungicide Products with Other Benefits to the Plant: Ideally coffee farmers should apply Opera fungicide with Agcelence benefits. In recent times studies have developed products like Opera which are formulated with two molecules or ingredients. One of these molecules has the capacity to control the disease while the other molecule benefits the crop aiding the vigour and productivity of the plant.

Copper Based Fungicides: These fungicides will prevent the spores of the disease from germinating and in some instances they will prevent the penetration of the spores in the leaves. For the use of these fungicides control must begin before the disease establishes itself on the leaves because these fungicides do not have the capacity to pass the leaf cuticle. These are basically protective fungicides.

The disease is measured in two ways, by incidence and severity• Disease Incidence: This is obtained by determining the amount of leaves with CLR on a

plant and eventually in the entire farm.• Disease Severity: This is obtained by determining the percentage of diseased area on

a leaf as seen in diagram below.

SPACE

Infection

Slow

Rapid

Maximum

CONTROL

First Cycles Poly CyclesHealthy

<5%

6-10%

11-25%

26-50%

>50%

TIME

6

5

4

3

2

1

FIG 8. Rate of growth of the disease and percent distribution on a coffee plant

33

Harvesting &Processing

MANAGING THE HARVEST • Reap only ripe berries including those from the highest part of the tree.• Ensure minimum damage is done to the tree. • Ensure that the berries reach the pulpery in the shortest possible time -

preferably within 24 hours.• Ensure measures are in place to safeguard beans.

COLLECTION AND TRANSPORTATION • Collect berries within a short time of reaping and transport to pulpery

without delay.• If collection is not possible on a daily basis, organize reaping to coincide with

collection.• A suitable storage facility may also be constructed if collection is not possible

on a daily basis. The berries may be stored in water for up to 24 hours without the quality being compromised.

PROCESSING

From Cherry to Wet Parchment• Cherry coffee is delivered to the pulpery by trucks and unloaded to a ramp. • From the ramp it goes to the pulper which removes the exocarp or red

outer skin. • The berries then go to the aquapulper which washes away the mesocarp, a

syrupy substance that surrounds the beans, which have now reached the wet parchment stage.

• The extracted beans are kept in water in storage tanks until they are to be transported.

• The water in the tanks must be frequently changed to prevent fermentation.

Final Processing • Wet parchment is then dried on barbecues. • Drying is completed when the moisture content is reduced to 12%. This is called

the dried or cured parchment.• The dried parchment is then allowed to rest in large wooden bins for

approximately two months.• Beans then go to mechanical hullers which remove the parchment and the silver

skin from the beans, which now have the characteristic green colour.• The beans are then moved to graders which sort the beans into dust, chips and

four sizes: 4, 3, 2 and 1.• The larger size 3 and 4 beans are marketed without further selection while the

smaller beans (ie. Size 1 and 2) go through a further selection process.

34

TABLE 5: THE HI-PRO COFFEE PROGRAMME

Products Purpose Applcation Rates

Application Time No. of Applictions

Opera 18.3 SC

Fungicide/Agcelence benefits

0.5L/acre Flowering time (<5%)30-45 dys after first30-45 dys after second

3

Break Thru SL

Adjuvant/penetrates

50ml / 50gal. Mix with every pesticide in the programme

3

DiamondR blends with sure trx

Sure trx technology stimulate uptake efficiency, reduces bags

270Kg/acre 14:28:14 at planting15:5:35 60 days after planting

1

DiamondR Nutritional blend

Promotes fruit set: B, Mn, S, Cu

6 lbs With each application of pesticides

2

Key Plex Jumpstart GP soluble Nutrition

Foliar nutrition program

1L Within the first 2 weeks of plant life or cutback

3

350 DP, Blossom Booster

Foliar nutrition program

1L 30 days before flowering 2

The Hi-Pro Coffee Portfolio

The Hi- Pro Coffee Program combines the latest technology in fungicide and plant nutrition products. The portfolio is designed to increase the quality and quantity of coffee berries produced while giving the plant curative and preventative fungal control against pests and disease. This program has been proven in Jamaica to boost coffee yields by over thirty percent (30%) to one hundred percent (100 %).

35

TABLE 6: THE HI-PRO PROGRAM COST BENEFIT ANALYSIS

The statistics shown above describe a yield boost of one hundred percent based on 50 % increase in direct cost.

Acre Regular Program

Hi-Pro Program Comparison change(Qty./$)

Comparison change (%)

Sell $/Box $12,000 $12,000 – –

Boxes/Acre 60 120 60 more boxes 100%

Sales $720,000 $1,440,000.00 $720,000 100%

Direct CostChem & Fertilizer

$47,641.73 $92,100.00 $44,458.27 93%

Gross Margin

$672,358.27 $1,347,900.00 $675,541.73 100%

GM% 93% 94% – –

Cost per box

$794.03 $767.50 -$26.53 -3%

The difference between Sure Trx treated plant root system vs. untreated.

The Hi-Pro Coffee Portfolio continued

36

Diamond R Sure Trx technology - The root system at the far right (previous page) has been treated with Sure Trx fertilizer. Sure Trx has the benefit of increasing the growth of the plant root system, specifically the root hairs. The more root hairs available, the faster the rate at which nutrients are absorbed by the plant.

Diagram Detailing The Composition Of Opera SE FungicideOpera SE is the cornerstone of the Hi - Pro coffee program. It consist of two active ingredients which actively guards against fungal infestations such as American Leaf Spot and Cercospora. Pyraclostrobin has the special effect of triggering agcellence, this describes an overall boost in the plant health which in turn promotes increased flowering and productivity.

37

Good Flowering

AFTER BEING TREATED WITH PRODUCTS FROM THE HI-PRO COFFEE PROGRAM, COFFEE PLANTS SHOW:

Good Bean Size and Uniformity

Good Internodal Space and Healthy Leaves; also good leaf/berry ratio

The Hi-Pro Coffee Portfolio continued

38

Glossaryof Terms

Adjuvant: Agricultural spray adjuvants are used to enhance the effectiveness of pesticides such as herbicides, insecticides, fungicides and other agents that control or eliminate unwanted pests.

Agcelence: A term coined by BASF – The Chemical Company – which means “Excellence in Agriculture”.

Germination: the process by which a plant grows from a seed.

Metaldehyde: An organic compound commonly used as a pesticide against slugs and snails.

Microessentials: A combination product of phosphate and sulphur, where the sulphur element has the special ability of reducing soil PH so the phosphate and other nutrients are more efficiently absorbed by the root of the plant. Independent studies have shown a 15-20% increase in plant uptake with Microessentials.

Mucilage: various gummy secretions or gelatinous substances present in plants.

NPK Fertilizer: Triple-component fertilizers providing nitrogen, phosphorus and potassium. NPK rating is a rating system describing the amount of NPK in a fertilizer.

Pesticide: Chemical crop protection products, help farmers control insects, weeds, fungi and other potentially harmful pests. The term pesticide encompasses a whole range of products including insecticides, fungicides, herbicides and rodenticides. “Cide” means “killer”.

Fungicide: Biocidal chemical compounds or biological organisms used to kill fungi or fungal spores.

Herbicide: also known as weed killers, are chemical substances used to control unwanted plants.

Insecticide: is a substance used to kill insects.

Senescence: the final stage in the life cycle of a plant leading to the death of part or all of the plant. Knowledge of plant senescence is important for farmers as it determines when they should harvest a crop in order to ensure beans are of the highest quality.

39

Picture Gallery –Coffee Plants Treated under Hi-Pro Programme

CO

NTR

OL

Dry Stems with

insufficient leaves

resulting in loss of

production.

Undernourished, poorly developed

beans

Leaves affected by rust spores

Rust spores are abundant

40

TREA

TED U

SIN

G H

I-PR

O C

OFFEE P

RO

GR

AM

Leaves show good photosynthesis with excellent leaf/stem ratio

Full bean development with good leaf/stem ratio.

Good leaves free of rust spores with good bearing pattern and berry size

Treated leaves free of rust spores

The

Advantage

41

References & Acknowledgement

REFERENCES

1. AGRIOS, G.N., 1997. Plant pathology. 4ta. ed. London: Academic press, 1997.

2. ARCILA, P.J. 2007. Densidad de siem-bra y productividad de los cafetales.

3. Baker, R.J., Hamilton, H., McPherson, G., Nielsen, K.F., 1992. Fertilizers for Coffee in Jamaica

4. BEER, J.W., MUSCHLER, R.G., KASS, D., SOMARRIBA, E., 1998. Shade manage-ment in coffee and cacao plantations. Agroforestry systems 38.

5. BRADY, N.C., WEIL, R.R., 1999. The nature and properties of soils. 12da. ed. New Jersey: Prentice Hall.

6. Bryan, G.C., 2011. Evaluation of Beauve-ria bassiana as a natural control agent of the coffee berry borer under two dif-ferent ecological conditions in Jamaica.

7. Budhal E. P., 1986: Growing Coffee in Jamaica.

8. CASTAÑO J., J., 1956. Muerte descen-dente (Die-Back) en cafetos de toda edad en varias regiones del departa-mento del Cauca. Revista cafetera de Colombia 12.

9. FARFÁN V. F., ARIAS H., J.J., RIAÑO H. N.M., 2003. Desarrollo de una metod-ología para medir sombrío en siste-mas agroforestales con café. Cenicafé 54.

10. HAVLIN, J.L., BEATON, J.D., TISDALE, S.L., NELSON, W.L., 1999. Soil fertility and fertilizers: An introduction to nutri-ent management. 6ta. ed. Upper Saddle River: Prentice Hall.

11. McCook, G.E., 2006. The capturing pat-tern of Hypothenemus hampei (Ferrari) (Coleptera: Scolytidae) in two different agro-ecological conditions in Jamaica using two types of traps.

12. MOSQUERA, S.L.P., RIAÑO, H.N.M.’ ARCILA, P.J., PONCE, D.C.A, 1999. Fo-tosíntesis, respiración y fotorespiración en hojas de café Coffea sp. Cenicafé. .

13. RIVILLAS, O.C.A.; LEGUIZAMÓN, C.J.E.; GIL, V.L.F.; DUQUE, Q.H., 2005. Recomendaciones para el manejo de la roya del cafeto en Colombia. 2da Edición. Boletín Técnico Cenicafé No 19.

14. SADEGHIAN K., S., 2010. Fertilización: Una práctica que determina la pro-ducción de los cafetales. Chinchiná : CENICAFÉ, (Avances Técnicos No. 391).

15. URIBE, H.A.; MESTRE, M.A., 1988. Efecto de la densidad de población y de la disposición de los árboles en la producción de café. Cenicafé.

16. VELÁSQUEZ, G.P., ARCILA P., J., ARIS-TIZÁBAL L., M., 2003. Relación entre el proceso de beneficio de la semilla de café Coffea arabica var. Colombia y el disturbio de la raíz bifurcada.

ACKNOWLEDGEMENT The very first edition of Hi-Pro’s Coffee Crop Management Guide is the result of a collab-oration between the team at Hi-Pro Farm Supplies, and Mr. Gusland McCook, coffee agronomist with extensive experience in the Jamaican and Central American Coffee Sectors.

Hi-Pro Farm Supplies extends special thanks to Technical Sales Agronomists Orville Roache and Garvin Abrahams who collec-tively applied their field expertise to make the information more current and relevant for readers; also, Conley Salmon and Tricia Jack-son (Facilitators), Denise Johnson (Editorial), Kristian Naylor (Photography & Illustrations), and Nicholas McClure of McMedia Graphics (Art Director & Graphic Designer).

We hope you find this publication clear, concise and entirely beneficial.

• SECATEURS• PRUNING SHEARS• PRUNING SAWS • PROTECTIVE EYEWEARWhite Marl (off Mandela Highway), St. CatherineTel: 984-7918 / 619-1302 • Fax: 984-5914Store hours: Monday - Friday 8:30am - 5:00pmSaturday 9:00am - 6:00pm / Closed Sundays

42

• SECATEURS• PRUNING SHEARS• PRUNING SAWS • PROTECTIVE EYEWEARWhite Marl (off Mandela Highway), St. CatherineTel: 984-7918 / 619-1302 • Fax: 984-5914Store hours: Monday - Friday 8:30am - 5:00pmSaturday 9:00am - 6:00pm / Closed Sundays

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