PRODUTION TECHNOLOGY OF COFFEE

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1. SPC 201 PRODUCTION TECHNOLOGY OF PLANTATION CROPS TOPIC : PRODUTION TECHNOLOGY OF COFFEE COURSE TEACHER : Prof . Dr. M.S MARICHAMY PRESENTED BY, K.BALA MURUGAN 16UHR006

2. PRODUCTION TECHNOLOGY OF COFFEE

3. Botanical name : C offea arabica L. : C.canephora Linden Family : Rubiaceae Origin : Ethiopia coffee

4. A View of Coffee Growing Hills

5. Karnataka, Tamil nadu , Andhra Pradesh, Kerala & I n a limited extent in North Eastern States. COFFEE MAJOR PRODUSING STATES

6. Production and productivity Total Producing AREA = 2,43,117 ha. Arabica = 49.41 % Robusta = 50.59 % Total Production = 1,75,000 tonnes . This plantation employs = 3,71,655 workers.

7. Coffee Board The Coffee Board of India is an organisation managed by the Ministry of Commerce and Industry of the government of India to promote coffee production in India.

8. Botany C. arabica (Arabica coffee) C. canephora (Robusta coffee) Extensive Cultivated. C. liberica (Tree coffee). Coffee is a short day plant . In south India Flower initiation takes place between September – March .

9. Coffea arabica - 90 % of world's trade in coffee. Coffea arabica has the best flavor. C . arabica is a self-compatible polyploid . Coffea canephora - 9%. C . liberica - 1%. Coffea canephora and C. liberica are self-incompatible diploids . TYPES OF COFFEE

10. Tree coffee

11. Arabica Estate

12. Robusta Estate

13. Morphology of Coffee Plant

14. Soil -plenty of humus and of slightly acidic nature (pH – 4.5 to 6.5) Soil and climate

15. Varieties Elevation (m) Rainfall (mm) Distribution Robusta 500 – 1000 1000 - 2000 Blossom shower – February - March Arabica 1000 - 1500 1600 - 2500 Blossom shower – March - April Rainfall

16. varieties Arabica coffee S.795 Sln.7 Sln.8 Sln.9 Sln.10 Cauvery

17. Propagation Generally propagation is through seeds . In late of Robusta, clonal propagation through R ooted cuttings G rafting is also being practiced.

18. Vegetative propagation Cuttings : Robusta coffee is propagated using single node green semi hard wood cutting of 10 cm length with leaf clipped & 3-6 months are planted in poly bags, filled with Forest soil, sand and cattle manure in 6:3:1 ratio.

19. Grafting : Seedlings uprooted from nursery are planted in polythene bags and cleft grafted using scions collected from suckers . Usually Robusta is taken as the root stock and Arabica as the scion .

20. Nursery practices Soil – Light loamy Soil . Form raised beds of 15 cm height , 1m width & at conventional length. In heavy soils, it is necessary to add coarse sand for drainage and aeration .

21. Nursery practices in coffee Preparation of seeds : Healthy& well developed fully ripened berries are harvested from specially identified plants are used as seed bearers. Prior to planting, the seeds are treated with Agrosan or any Organomercurial compound to prevent fungal infection .

22. Coffee Seedlings

23. Sowing Pre-sowing seed treatment with Azospirillum & P hosphobacterium can be done. S eeds are sown in December - January in the bed 1.25 – 2.25 cm apart with the flat side down wards in regular rows. Covered with thin layer of fine soil & a layer of paddy straw.

24. training Coffee is trained in two systems; Single stem system . Multiple stem system.

25. Tropical Horticulture - Texas A&M University Single Stem Training (Central leader) Cut back orthotropic stem Repeat for 3-5 years Rejuvenate after 3-5 years

26. Tropical Horticulture - Texas A&M University Multiple Stem Training (Modified Central Leader) Leave 2-8 orthotropic stems Pruning

27. pruning

28. Handling Thinning out the flush or young shoots after the rains . A ny time but usually after the main rains . Replace mature secondaries with young shoots

29. Removal of unwanted suckers – done any time. Every three to four months . Do not allow suckers to grow unless for change of cycle or to replace a broken head Desuckering

30. digging trenching mulching weed control soil acidity and liming irrigation Soil management

31. Shade Coffee: An Environmental Solution The coffee plant evolved in Africa under the rainforest canopy and grows best in the shade . A traditional coffee farm can provide habitat to varied birds, mammals, reptiles and amphibians,insects , trees and flowering plants. About 200 different species of birds are known as neotropical migrants

32. Shade Coffee Plantations Recently Planted 7-8 Years Old (2-3 years)

33. Species Pre- Blossom March N:P2O5:K2O Post – blossom May N:P2O5:K2O Mid monsoon August N:P2O5:K2O Post- monsoon October N:P2O5:K2O Total Arabica Young coffee 1st year after planting 15:10:15 15:10:15 --- 15:10:15 45:30:45 2nd and 3rd year 20:10:20 20:10:20 --- 20:15:20 60:45:60 4th year 30:20:30 20:20:20 --- 30:20:30 80:60:80 Bearing coffee 5 years and above for less than one tonne /ha crop 40:30:40 40:30:40 --- 40:30:40 140:90:120 For one tonne / ha and above 40:30:40 40:30:40 40:30:40 40:30:40 160:120:160 Robusta For less than one tonne / ha crop 40:30:40 --- --- 40:30:40 80:60:80 For 1 tonne /ha and above 40:30:40 40:30:40 --- 40:30:40 120:90:120

34. Harvesting N ewly established coffee take between 2 - 3yrs depending on the variety. Already established coffee have two picking season ; Early crop between April-May . L ate crop between September to January .

35. Coffee Processing Bean Processing done on the Farm

36. Tropical Horticulture - Texas A&M University Wet Method Start on Harvest Day Separate trash and defective berries by flotation Good berries are depulped same day Fermentation Only to remove mucilaginous covering Excessive heat destroys flavor

37. Tropical Horticulture - Texas A&M University Dry Method (Most traditional and least expensive) Remove pericarp Mortar and pestle or machine Chaff removed via winnowing and picking Sorted by size, shape, density and color Packed in 60 kg bags for processing

38. Industrial Processing (Usually by importing company) Grading process Redry and clean the parchment beans before using Remove testa (hulling and polishing ) Roasting (370°F to 540°F) Removes moisture Light roast lose 3-5% moisture Dark roast lose 8-14% moisture Time (up to 30 min) determines flavor Decreasing the amount of Chlorogenic acid Trigonelline Grinding

39. Various Roasts

40. Roasting the Beans

41. PLANT PROTECTION White stem borer Berry borer Shot hole borer beetle Green scales M ealy bug s . PESTS

42. Rust Black rot Collar rot Brown eye spot. DISEASES

43. 750 - 1000 kg dry parchment /ha Yield