Coffee: growing, processing, sustainable production: a guidebook for growers, processors, traders, and researchers
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| Format: | Book |
| Language: | English |
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Weinheim
Wiley-VCH-Verlag
2015
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| Edition: | 2., updated edition |
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| Online Access: | Inhaltstext Inhaltsverzeichnis |
| Item Description: | Literaturangaben |
| Physical Description: | LV, 983 S. Ill., graph. Darst. 24 cm |
| ISBN: | 9783527332533 3527332537 |
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| 245 | 1 | 0 | |a Coffee: growing, processing, sustainable production |b a guidebook for growers, processors, traders, and researchers |c ed. by Jean Nicolas Wintgens |
| 250 | |a 2., updated edition | ||
| 264 | 1 | |a Weinheim |b Wiley-VCH-Verlag |c 2015 | |
| 300 | |a LV, 983 S. |b Ill., graph. Darst. |c 24 cm | ||
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IMAGE 1
OUTLINE
PART I: GROWING
1 THE COFFEE PLANT 3
2 BOTANY, GENETICS AND GENOMICS O F COFFEE 25
3 COFFEE SELECTION AND BREEDING 61
4 COFFEE PROPAGATION 91
5 BIOTECHNOLOGIES APPLIED TO COFFEE 141
6 ENVIRONMENTAL FACTORS SUITABLE FOR COFFEE CULTIVATION 168 7
ESTABLISHING A COFFEE PLANTATION 182
8 CROP MAINTENANCE 250
9 VERMICOMPOSTING IN COFFEE CULTIVATION 328 10 ORGANIC COFFEE 343
11 FROST IN COFFEE CROPS: FROST CHARACTERISTICS, DAMAGING EFFECTS ON
COFFEE AND ALLEVIATION OPTIONS 359 12 IMPORTANCE O F ORGANIC MATTER AND
BIOLOGICAL FERTILITY IN COFFEE SOILS 375 13 SUSTAINABLE COFFEE
PRODUCTION 388
14 SHADE MANAGEMENT AND ITS EFFECT ON COFFEE GROWTH AND QUALITY 395
PART II: PESTS & D I S E A S E S
1 COFFEE PESTS IN AFRICA 425
2 MAJOR PESTS O F COFFEE IN T H E ASIA-PACIFIC REGION 463
3 NEMATODES IN COFFEE 478
4 COFFEE DISEASES 495
5 VIRAL DISEASES IN COFFEE 550
6 RESISTANCE TO COFFEE LEAF RUST AND COFFEE BERRY DISEASE 557
7 SPRAYING EQUIPMENT FOR COFFEE 571
8 QUARANTINE FOR COFFEE 597
HTTP://D-NB.INFO/1023698226
IMAGE 2
XXVIII | OUTLINE
P A R T III: HARVESTING & PROCESSING
1 YIELD ESTIMATION AND HARVEST PERIOD 601
2 HARVESTING AND CREEN COFFEE PROCESSING 610
3 ECOLOGICAL PROCESSING O F COFFEE AND USE O F BYPRODUCTS 724
PART IV: STORAGE, S H I P M E N T , QUALITY
1 CREEN COFFEE STORAGE 741
2 SHIPMENT O F CREEN COFFEE 759
3 CREEN COFFEE DEFECTS 766
4 FACTORS INFLUENCING THE QUALITY O F CREEN COFFEE 797
5 COFFEE BEAN QUALITY ASSESSMENT 818
PART V: ECONOMICS
1 ECONOMIC ASPECTS O F COFFEE PRODUCTION 831
2 TECHNOLOGY TRANSFER 843
PART VI: DATA & INFORMATION
1 UNITS AND CONVERSION TABLES 859
2 INFORMATION SOURCES 904
3 DATA ON COFFEE 925
4 ACRONYMS AND TERMS USED IN COFFEE PRODUCTION 937
INDEX 965
IMAGE 3
CONTENTS
FOREWORD VII
PREFACE IX
INTRODUCTION X I I I
ACKNOWLEDGEMENT X V
CONTRIBUTORS X V I I
PART I: CROWING
1 THE COFFEE PLANT 3
J. N. WINTGENS
1.1 TAXONOMY 3
1.2 ORIGINS 3
1.3 AREAS O F CULTIVATION 3
1.4 BOTANY 4
1.4.1 SEED A N D G E R M I N A T I O N 4
1.4.2 ROOT SYSTEM 7
1.4.3 FRAMEWORK O F T H E TREE 9
1.4.4 LEAVES 10
1.4.5 FRUIT FORMATION 11
1.4.5.1 THE FLOWER 1 1
1.4.5.2 THE FLOWERING PROCESS 12 1.4.5.3 POLLINATION 15 1.4.5.4 T H E
FRUIT 15
1.5 HARVESTING STRATEGIES A N D CROP M A N A G E M E N T
1.6 PHOTOSYNTHESIS 19
1.6.1 THE BIENNIAL PATTERN 20
1.6.2 THE LEAF AREA INDEX (LAI) 20
IMAGE 4
XXX | CONTENTS
1.7 ABNORMALITIES I N BEANS 20
1.7.1 POLYEMBRYONY (ELEPHANT BEANS) 20
1.7.2 M O N O S P E R M Y - PEABERRY O R CARACOLI 21
1.7.3 POLYSPERMY 22
1.7.4 E M P T Y BEANS (VANOS) 23
1.7.5 M I S S H A P E N BEANS 23
1.7.6 B E A N SIZE 23
2 BOTANY, GENETICS AND GENOMICS O F COFFEE 25
A. CHARRIER, P. LASHERMES AND A. B. ESKES 2.1 I N T R O D U C T I O N 25
2.2 BOTANICAL DESCRIPTION A N D TAXONOMY 25
2.2.1 BOTANY 25
2.2.2 BOTANICAL I N F O R M A T I O N 26
2.2.2.1 H E R B A R I A 26
2.2.2.2 RECENT COLLECTING MISSIONS 29 2.2.3 TAXONOMY 29
2.3 GENETIC DIVERSITY A N D PHYLOGENY 33
2.3.1 GENETIC DIVERSITY 33
2.3.2 PHYLOGENIES 34
2.3.3 ORIGIN O F C. ARABICA 36
2.4 COFFEE G E N O M E 36
2.4.1 CYTOTAXONOMY 36
2.4.2 GENETIC M A P S 3 7
2.4.3 G E N O M I C RESOURCES 38
2.5 CULTIVATED COFFEE POPULATIONS 38
2.5.1 CULTIVATED SPECIES 38
2.5.2 C. ARABICA POPULATIONS 39
2.5.2.1 S P O N T A N E O U S A N D S U B S P O N T A N E O U S
ACCESSIONS 39 2.5.2.2 ACCESSIONS F R O M Y E M E N 42 2.5.2.3 GENETIC
STRUCTURE 42
2.5.2.4 M U T A N T S O F C O M M E R C I A L INTEREST 43 2.5.2.5
NATURAL CROSSES W I T H DIPLOID SPECIES 45
2.5.3 C. CANEPHORA POPULATIONS 45
2.5.3.1 S P O N T A N E O U S POPULATIONS 46 2.5.3.2 TRADITIONALLY
CULTIVATED POPULATIONS 50 2.5.3.3 NATURAL CROSSES W I T H DIPLOID
SPECIES 50 2.6 CONSERVATION 51
2.6.1 COFFEE G E N E BANKS 51
2.6.2 IN VITRO TECHNIQUES A N D CRYOPRESERVATION 53 2.6.3 IN SITU
CONSERVATION 55
2.7 F U T U R E OUTLOOK 55
2.8 A C K N O W L E D G M E N T S 56
IMAGE 5
CONTENTS J XXXI
3 COFFEE SELECTION AND BREEDING 61
A B. ESKES AND TH. LEROY 3.1 INTRODUCTION 61
3.1.1 GENERAL CONTEXT 61
3.1.2 CHARACTERISTICS O F COFFEE SPECIES RELATED TO BREEDING 62
3.2 HISTORY O F COFFEE SELECTION 62
3.2.1 C. ARABICA 62 V
3.2.2 DIPLOID COFFEE SPECIES 63
3.2.3 INTERSPECIFIC CROSSES 64
3.3 SELECTION CRITERIA 65
3.3.1 AGRONOMIC TRAITS 65
3.3.1.1 YIELD 65
3.3.1.2 VIGOR 65 3.3.1.3 VISUAL BREEDERS SCORE 65 3.3.1.4 GROWTH HABIT
65 3.3.1.5 YIELD STABILITY 66
3.3.2 RESISTANCES 66
3.3.2.1 FUNGAL DISEASES 66 3.3.2.2 PHYSIOLOGICAL DISORDERS 66 3.3.2.3
RESISTANCE TO N E M A T O D E S 66 3.3.2.4 RESISTANCE TO INSECTS 67
3.3.3 QUALITY 67
3.3.3.1 TECHNOLOGICAL FEATURES 67 3.3.3.2 FLAVOR FEATURES 68
3.4 BREEDING METHODS A N D TECHNIQUES 68
3.4.1 GENERALITIES 68
3.4.2 SELECTION METHODS APPLIED TO C. ARABICA 69
3.4.2.1 YIELD 70 3.4.2.2 DISEASE RESISTANCE 70 3.4.2.3 NEMATODE
RESISTANCE 70 3.4.2.4 INSECT RESISTANCE 71
3.4.3 SELECTION METHODS APPLIED TO C. CANEPHORA 71 3.4.3.1 CONVENTIONAL
HYBRID SELECTION 71
3.4.3.2 CONVENTIONAL CLONE SELECTION 73 3.4.3.3 RECIPROCAL RECURRENT
SELECTION 73 3.4.3.4 INTERSPECIFIC HYBRIDIZATION 74 3.4.4 BREEDING
TECHNIQUES A N D TOOLS 74 3.5 VARIETY TRIALS 76
3.5.1 STATISTICAL LAYOUT 76
3.5.2 OBSERVATIONS TO B E CARRIED O U T 77
3.5.3 STATISTICAL ANALYSES 77
3.6 DESCRIPTION O F M A I N CULTIVATED VARIETIES 78
3.6.1 SELECTED C. ARABICA VARIETIES 78 3.6.1.1 TYPICA-TYPE VARIETIES 78
3.6.1.2 BOURBON-TYPE VARIETIES 78
IMAGE 6
XXXII | CONTENTS
3.6.1.3 S795 VARIETY 78
3.6.1.4 JAVA VARIETY 79 3.6.1.5 MARAGOGIPE 79 3.6.1.6 CATURRA 79
3.6.1.7 M U N D O NOVO 79
3.6.1.8 CATUAI 80
3.6.1.9 CATIMOR- A N D SARCHIMOR-TYPE VARIETIES 80 3.6.1.10 ICATU 81
3.6.1.11 R U I R U 11 81
3.6.1.12 ROOT-STOCK VARIETIES FOR N E M A T O D E RESISTANCE 81
3.6.2 SELECTED C. CANEPHORA VARIETIES 82 3.7 MULTIPLICATION O F SELECTED
VARIETIES 82
3.8 CONCLUSIONS A N D PERSPECTIVES 83
4 COFFEE PROPAGATION 91
J. N. WINTGENS A N D A. ZAMARRIPA C. 4.1 BACKGROUND 91
4.1.1 PRODUCTIVITY 91
4.1.2 COFFEE QUALITY 91
4.1.3 PRODUCTION COSTS 91
4.2 PROPAGATION METHODS 92
4.3 T H E CHOICE O F A PROPAGATION SYSTEM 92
4.3.1 ARABICA 92
4.3.2 COFFEA CANEPHORA (ROBUSTA, CONILLON)
A N D OTHER ALLOGAMIC SPECIES (EXCELSA, LIBERICA) 92 4.4 PROPAGATION BY
SEEDS 93
4.4.1 T H E SELECTION A N D PREPARATION O F SEEDS 93
4.4.2 SOWING DIRECTLY I N T H E FIELD 95
4.4.3 SOWING I N NURSERIES 95
4.4.3.1 T H E NURSERY SITE 95
4.4.3.2 LAYOUT O F T H E NURSERY 96
4.5 VEGETATIVE PROPAGATION 106
4.5.1 GRAFTING 106
4.5.1.1 SPLICE O R A P P R O A C H GRAFTING (INGLES SIMPLE) 107 4.5.1.2
WEDGE GRAFTING O R REYNA M E T H O D (INJERTO D E I N C R U S T A T I O
N ) 107 4.5.1.3 GRAFTING TRANSPLANTED SEEDLINGS 1 1 1
4.5.1.4 HYPOCOTYLEDONARY GRAFTING W I T H SOMATIC EMBRYOS A N D
MICROCUTTINGS 111 4.5.1.5 COFFEE REHABILITATION 1 1 2 4.5.1.6 NECESSARY
PRECAUTIONS T O B E T A K E N W H E N GRAFTING O R B U D D I N G 115
4.5.1.7 ADVANTAGES O F GRAFTING ARABICA O N C A N E P H O R A 119
4.5.1.8 DISADVANTAGES O F GRAFTING 119 4.5.2 HORTICULTURAL C U T T I N G
119
4.5.2.1 C H O O S I N G T H E SITE FOR A PROPAGATION CENTRE 119 4.5.2.2
T H E ROOT-STOCK O R C H A R D 119
IMAGE 7
CONTENTS | XXXIII
4.6 CONDITIONS FOR SUCCESSFUL GRAFTING A N D HORTICULTURAL C U T T I N G
130
4.6.1 T H E INFLUENCE O F T H E VEGETAL MATERIAL 130
4.6.2 ENVIRONMENTAL CONDITIONS 130 4.7 IN VITRO PROPAGATION 131
4.7.1 MICROCUTTINGS 131
4.7.2 SOMATIC EMBRYOGENESIS 133
4.8 TRANSFER O F IN VITRO PRODUCED MATERIAL 133
4.8.1 FROZEN O R DEHYDRATED CELLULAR MASS (CALLUSES) 133 4.8.2 FROZEN O
R DEHYDRATED EMBRYOS 134 4.8.3 STERILE MICROPLANTS 134
4.8.4 ROOTED MICROPLANTS (NON-STERILE) 134 4.8.5 "BARE-ROOT" MICROPLANTS
(NON-STERILE) 134 4.9 T H E COST O F PROPAGATION MATERIAL 134
4.10 T H E CHOICE O F A PROPAGATION M E T H O D 136
4.10.1 THE PROS A N D C O N S O F DIFFERENT VARIETIES O F COFFEE 136
4.10.2 THE SUPPLY O F CLONAL MATERIAL 136 4.10.3 REQUIREMENTS INFLUENCE
T H E ALTERNATIVE CHOICES 137 4.11 H O W TO PLANT CLONES 137
4.12 EXPRESSION O F T H E POTENTIAL O F P L A N T I N G MATERIAL 139
S BIOTECHNOLOGIES APPLIED T O COFFEE 141
A. ZAMARRIPA C. A N D V. PETIARD 5.1 DEFINITION A N D BIOLOGICAL BASES
141
5.2 MARKERS FOR IDENTIFICATION/GENETIC MAPPING/SELECTION 142 5.2.1
INTRODUCTION 142
5.2.2 TECHNIQUES 143
5.2.2.1 ISOZYMES 143
5.2.2.2 RAPD 143 5.2.2.3 RFLP 144
5.2.2.4 SSRS 144 5.2.3 APPLICATIONS TO COFFEE 146 5.3 CRYOPRESERVATION
148
5.3.1 INTRODUCTION 148
5.3.2 METHODS 149
5.3.2.1 CONVENTIONAL CRYOCONSERVATION 149 5.3.2.2 SIMPLIFIED M E T H O D
149 5.3.2.3 PRE-DRYING/FREEZING 149
5.3.3 APPLICATIONS TO COFFEE 149 5.4 HAPLOMETHODS 150
5.4.1 INTRODUCTION 150
5.4.2 METHODS 151
5.4.3 APPLICATIONS TO COFFEE 152 5.5 SOMATIC EMBRYOGENESIS 152
5.5.1 INTRODUCTION 153
5.5.2 METHODS 153
IMAGE 8
XXXIV CONTENTS
5.5.2.1 I N D U C T I O N 154
5.5.2.2 MULTIPLICATION 255 5.5.2.3 EXPRESSION: P R O D U C T I O N O F
SOMATIC EMBRYOS 155
5.5.2.4 MATURATION: D E V E L O P M E N T U P TO T H E G R E E N STAGE
156 5.5.2.5 ACCLIMATIZATION TO E X VITRO CONDITIONS 256 5.5.3
APPLICATIONS TO COFFEE 157
5.6 SOMACLONAL VARIATION 158
5.6.1 I N T R O D U C T I O N 158
5.6.2 M E T H O D S 158
5.6.3 APPLICATIONS TO COFFEE 159
5.7 GENETIC E N G I N E E R I N G 159
5.7.1 I N T R O D U C T I O N 159
5.7.2 M E T H O D S 160
5.7.2.1 G E N E O F INTEREST 160
5.7.2.2 I N T R O D U C T I O N O F T H E G E N E O F INTEREST:
TRANSFORMATION 161
5.7.2.3 REGENERATION O F T R A N S F O R M E D PLANTS 162 5.7.2.4
APPLICATIONS TO COFFEE 162
5.8 CONCLUSIONS 163
6 ENVIRONMENTAL FACTORS SUITABLE FOR COFFEE CULTIVATION 168 F. DESCROIX
A N D J. SNOECK 6.1 T E M P E R A T U R E 168
6.1.1 ARABICA 168
6.1.2 ROBUSTA 269
6.2 WATER AVAILABILITY 269
6.2.1 RAINFALL 269
6.2.2 A T M O S P H E R I C H U M I D I T Y 270
6.3 SUNLIGHT A N D S H A D I N G 271
6.4 W I N D 171
6.5 SOIL CHARACTERISTICS 272
6.6 TOPOGRAPHY 276
7 ESTABLISHING A COFFEE PLANTATION 182
J. N. WINTGENS AND F. DESCROIX 7.1 CHOICE O F SITE 182
7.1.1 GENERAL CONSIDERATIONS 182
7.1.2 ENVIRONMENTAL A N D PHYSICAL FACTORS 182
7.1.2.1 MACROCLIMATIC FEATURES 182
7.1.2.2 TOPOGRAPHIC FEATURES 183
7.1.2.3 IDENTIFICATION O F SITES FOR M O R E DETAILED STUDY 183 7.1.2.4
DETAILED STUDIES O F SELECTED SITES 185
7.1.3 T H E SOCIOECONOMIC E N V I R O N M E N T 187 7.2 P L A N N I N G
T H E PLANTATION INFRASTRUCTURE 189
7.2.1 OVERALL LAYOUT O F T H E PLANTATION 189
7.2.2 H O U S I N G A N D SOCIAL INFRASTRUCTURE 189
IMAGE 9
CONTENTS J XXXV
7.2.3 OFFICE A C C O M M O D A T I O N 190
7.2.4 PROCESSING A N D STORAGE FACILITIES 190 7.2.5 WORKSHOPS A N D
MACHINERY SHEDS 190 7.2.6 OTHER SPECIAL P U R P O S E LAND AREAS 190
1 2 1 PREPARATION O F PLANTATION A R E A M A P 191
7.3 LAND DEVELOPMENT 192
7.3.1 LAND CLEARANCE 192
7.3.2 LAND I M P R O V E M E N T MEASURES 194 7.3.3 LAND PREPARATION
BEFORE PLANTING T H E COFFEE 196 7.3.3.1 SOIL CONSERVATION NEEDS 196
7.3.3.2 CONTOUR PLANTING 197 7.3.3.3 TRANSVERSAL PLANTING 202 7.3.3.4
MEASURES TO CONTROL REMOVAL O F RAINFALL R U N - O F F 202 7.3.3.5
LIMITATION O F TOPSOIL REMOVAL B Y ABSORPTION PITS 205
7.3.3.6 OTHER SOIL CONSERVATION MEASURES 205 7.4 THE INTERPLANTING O F
COFFEE 208
7.4.1 THE USE O F COVER PLANTS I N COFFEE 208
7.4.2 STRIP CROPPING FOR EROSION CONTROL 212
7.4.3 SHADE TREES I N COFFEE 214
7.4.3.1 ADVANTAGES A N D DISADVANTAGES O F S H A D E A N D S H A D E
TREES 214 7.4.3.2 CHOICE O F SHADE TREES 2 1 6
7.4.3.3 TREE SPECIES U S E D AS S H A D E TREES 216
7.4.3.4 TEMPORARY SHADE 219 7.4.3.5 OTHER TYPES O F S H A D E TREES 220
7.4.4 WIND BREAKS I N COFFEE 221
7.4.4.1 T H E NEED FOR W I N D BREAKS 221 7.4.4.2 THE DESIGN O F W I N D
BREAKS 222
7.4.4.3 PLANT SPECIES FOR U S E AS W I N D BREAKS 223 7.4.5
INTERCROPPING I N COFFEE 224
7.4.5.1 TEMPORARY INTERCROPPING O R CATCH C R O P P I N G 224
7.4.5.2 PERMANENT INTERCROPPING 225 7.5 PLANTING PRACTICES 229
7.5.1 DENSITY, LAYOUT A N D SPACING 229 7.5.1.1 GENERAL CONSIDERATIONS
229 7.5.1.2 ROBUSTA 229 7.5.1.3 ARABICA WITH N O R M A L G R O W T H H A
B I T 229 7.5.1.4 DWARF ARABICA 230
7.5.1.5 OTHER LAYOUTS 231 7.5.1.6 CALCULATION O F PLANTING DENSITY 231
7.5.2 STAKING, HOLING, REFILLING, PLANTING 232 7.5.2.1 STAKING O U T
PLANTING SITES 232 7.5.2.2 HOLING A N D REFILLING 233 7.5.2.3
FERTILIZATION A T PLANTING 233
7.5.2.4 PLANTING O U T 234
7.5.2.5 PLANTING MATERIALS A N D P L A N T I N G M E T H O D S 235
IMAGE 10
XXXVI I CONTENTS
7.6 M U L C H I N G AS A POST-PLANTING SOIL M A N A G E M E N T TOOL 241
7.6.1 FUNCTIONS O F M U L C H I N G 241
7.6.2 M U L C H I N G AS A N EROSION CONTROL M E A S U R E 241
7.6.3 M U L C H I N G AS A SOIL MOISTURE CONSERVATION M E A S U R E 242
7.6.4 M U L C H I N G AS A WEED CONTROL M E A S U R E 242
7.6.5 SOURCES O F M U L C H I N G MATERIALS 243
7.6.6 MULTI-PURPOSE PLANTS U S E D FOR T H E P R O D U C T I O N O F M U
L C H 245
7.7 CONCLUSIONS A N D PROSPECTS 248
8 CROP MAINTENANCE 250
8.1 FERTILIZATION 250
J. SNOECK A N D CH. LAMBOT 8.1.1 GUIDELINES A N D TARGETS 250
8.1.2 INTERACTION W I T H O T H E R CULTIVATION PRACTICES 251
8.1.3 FERTILIZATION: ORGANIC FERTILIZATION 251 8.1.4 FERTILIZATION:
MINERAL FERTILIZATION 252 8.1.4.1 R E Q U I R E M E N T S O F COFFEE
TREES 252 8.1.4.2 DEPLETION O F N U T R I E N T S 252
8.1.4.3 T H E FERTILIZATION P R O G R A M 254
8.1.4.4 PRACTICAL INDICATIONS FOR APPLYING FERTILIZERS 260 8.1.5
CONCLUSIONS 262
8.1.6 ANNEXES 263
8.1.6.1 PHYSICAL SOIL C O M P O S I T I O N 263 8.1.6.2 T H E SOIL AS A
RESERVOIR O F N U T R I E N T S 264
8.1.6.3 T H E C:N RATIO 266
8.1.6.4 PROCEDURES FOR LEAF A N D SOIL S A M P L I N G 267 8.1.6.5
MIXING FERTILIZERS 268 8.1.6.6 MINERAL DEFICIENCY S Y M P T O M S O N
COFFEE LEAVES 269 8.2 SOIL PROTECTION 274
CH. LAMBERT A N D P. BONHARMONT 8.2.1 I N T R O D U C T I O N 274
8.2.2 WEED CONTROL 274
8.2.2.1 PRINCIPLES A N D OBJECTIVES 274 8.2.2.2 G R O U N D COVER
VEGETATION 275 8.2.2.3 M U L C H I N G 277
8.2.2.4 PLASTIC SHEETS 280
8.2.2.5 M A N U A L SOIL M A I N T E N A N C E 280 8.2.2.6 M E C H A N I
Z E D SOIL M A I N T E N A N C E 281 8.2.2.7 CHEMICAL SOIL M A I N T E N
A N C E - HERBICIDES 281
8.2.3 S H A D E TREES 282
8.2.3.1 GOALS 282
8.2.3.2 CHOICE O F S H A D E TREES 283
8.2.3.3 M A I N T E N A N C E O F S H A D E TREES 284 8.2.3.4 TEMPORARY
S H A D E A N D T H E PRODUCTION O F T I M B E R 285 8.2.3.5 I M P A C T
O N QUALITY 285
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CONTENTS | XXXVII
8.2.4 WIND BREAKS 285
8.2.5 INFILLING 286
8.2.6 CONCLUSIONS A N D F U T U R E O P T I O N S 287
8.3 P R U N I N G 288
CH. LAMBERT AND P. BONHARMONT 8.3.1 INTRODUCTION 288
8.3.2 P R U N I N G SYSTEMS 291
8.3.2.1 P R U N I N G O F FREELY GROWING COFFEE TREES 292 8.3.2.2 P R U
N I N G SYSTEM W I T H C A P P I N G 295 8.3.3 T H E REJUVENATION O F
COFFEE TREES 299
8.3.3.1 PRINCIPLES A N D OBJECTIVES 299 8.3.3.2 REJUVENATION O F FREELY
G R O W I N G COFFEE TREES 299 8.3.3.3 REJUVENATION O F C A P P E D
COFFEE TREES 305 8.3.3.4 CRITERIA FOR REJUVENATION 309
8.3.4 METHODS A N D TOOLS 310
8.3.5 H O W P R U N I N G INFLUENCES COFFEE QUALITY 310
8.3.6 CONCLUSIONS 310
8.4 IRRIGATION 312
R. GOODYEAR
8.4.1 SOME CLIMATIC CHARACTERISTICS O F COFFEE-GROWING C O U N T R I E S
312
8.4.2 EFFECTIVE RAINFALL 312
8.4.3 COFFEE CULTIVATION PRACTICES TO MAXIMIZE EFFECTIVE RAINFALL 314
8.4.3.1 INTRODUCTION 314 8.4.3.2 SOIL A N D WATER CONSERVATION MEASURES
314 8.4.3.3 USE O F ARTIFICIAL G R O U N D COVER 315 8.4.3.4 USE O F
NATURAL ORGANIC MULCHES 315 8.4.3.5 USE O F STONES AS A G R O U N D
COVER 316
8.4.4 COFFEE WATER U S E 316
8.4.5 THE NEED FOR IRRIGATION I N SELECTED COFFEE-GROWING COUNTRIES 317
8.4.6 FACTORS AFFECTING IRRIGATION WATER M A N A G E M E N T 318 8.4.6.1
THE SOIL WATER RESERVOIR 318 8.4.6.2 SOIL MOISTURE-HOLDING
CHARACTERISTICS 319 8.4.6.3 IRRIGATION A N D T H E P R O D U C T I O N
CYCLE 319 8.4.6.4 IRRIGATION WATER D E M A N D 321 8.4.6.5 IRRIGATION
WATER QUALITY 323 8.4.7 METHODS O F IRRIGATION 323
8.4.7.1 SURFACE IRRIGATION 323 8.4.7.2 OVERHEAD IRRIGATION 324 8.4.7.3
GROUND-LEVEL IRRIGATION 325 8.4.8 CONCLUSION 327
9 VERMICOMPOSTING IN COFFEE CULTIVATION 328 E. ARANDA D., L. DURAN O.
AND E. ESCAMILLA P. 9.1 INTRODUCTION 328
9.2 VERMICOMPOSTING STUDIES O N COFFEE PULP 329
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XXXVIII CONTENTS
9.2.1 IN VITRO EARTHWORM STUDIES 329
9.2.2 COMPARATIVE V E R M I C O M P O S T I N G D E V E L O P M E N T
329 9.2.3 VERMICOMPOSTING AS A PLANT G R O W T H M E D I U M 330
9.2.4 T H E EFFECT O F COFFEE PULP V E R M I C O M P O S T O N COFFEE
PLANTS 333
9.2.5 T H E EFFECT O F COFFEE PULP V E R M I C O M P O S T O N O T H E R
PLANTS 333
9.3 T H E HISTORY O F V E R M I C O M P O S T I N G 333
9.3.1 V E R M I C O M P O S T I N G T H R O U G H O U T T H E WORLD 333
9.3.2 VERMICOMPOSTING I N MEXICO 334
9.3.2.1 E A R T H W O R M S 334 9.3.2.2 SUBSTRATES 335
9.3.2.3 CONCEPTS 335
9.3.2.4 E Q U I P M E N T 336
9.3.2.5 H U M A N RESOURCES 336
9.3.2.6 OPERATIONAL M E T H O D S 337 9.3.2.7 P U L P - V E R M I C O M
P O S T CONVERSION 338 9.3.2.8 V E R M I C O M P O S T HARVESTING 338
9.4 V E R M I C O M P O S T QUALITIES 339
9.4.1 E A R T H W O R M FERTILIZER 339
9.4.2 ORGANIC C O M P O S T S O R FERTILIZERS 339
9.5 PERSPECTIVES 340
10 ORGANIC COFFEE 343
L. SOSA M., E. ESCAMILLA P. A N D S. DIAZ C. 10.1 INTRODUCTION 343
10.1.1 ORGANIC AGRICULTURE 343 10.1.2 REGULATIONS 344
10.1.3 QUALITY O F PRODUCTS 344
10.1.4 YIELD A N D PRODUCTION COSTS 344
10.1.5 ENVIRONMENTAL C O N T A M I N A T I O N 344 10.2 ORGANIC COFFEE P
R O D U C T I O N 344
10.2.1 I N T R O D U C T I O N 344
10.2.2 MARKET POTENTIAL 345
10.2.3 INTERPLANTING COFFEE AS A PARALLEL SOURCE O F I N C O M E 347
10.2.4 CERTIFICATION, PRODUCTION A N D C O N S U M P T I O N 347 10.2.5
CERTIFICATION O F ORGANIC COFFEE I N MEXICO 348 10.2.5.1 GENERAL
PROCEDURES REQUIRED 348
10.2.5.2 MEXICAN CERTIFICATION SYSTEM 349 10.2.5.3 P R O B L E M S W I T
H FOREIGN CERTIFIERS 349 10.2.5.4 DOMESTIC INSPECTION A N D
CERTIFICATION 350
10.2.5.5 ADVANTAGES O F DOMESTIC INSPECTION A N D CERTIFICATION 350
10.2.5.6 I M P O R T A N T I T E M S TO B E I N C L U D E D I N ORGANIC
COFFEE PROJECTS 350 10.2.6 A G R O N O M I C ASPECTS 351 10.2.6.1 SOIL
CONSERVATION PRACTICES 351
10.2.6.2 PLANTING MATERIALS 352 10.2.6.3 PEST A N D DISEASE CONTROL 352
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CONTENTS XXXIX
10.2.6.4 THE U S E O F FERTILIZERS 353
10.2.6.5 SHADING 354 10.2.6.6 WEEDING 356 10.2.7 POSITIVE ASPECTS O F
ORGANIC COFFEE G R O W I N G 356 10.2.8 PROBLEMS ASSOCIATED W I T H O R
G A N I C COFFEE 356
10.2.9 SOLIDARITY MARKET 357 10.3 CONCLUSIONS 357
11 FROST IN COFFEE CROPS: FROST CHARACTERISTICS,
DAMAGING EFFECTS ON COFFEE AND ALLEVIATION OPTIONS 359 A PAES DE CAMARGO
A N D M. B. PAES DE CAMARGO 11.1 INTRODUCTION 359
11.2 RADIATION FROST F O R M A T I O N 359
11.2.1 T H E H E A T BALANCE A N D RADIATION FROST 359 11.2.2 EFFECT O F
W I N D 360
11.2.3 SHORT-TERM PREDICTION O F FROST I N C A L M CONDITIONS 360 11.3
TYPES O F FROST 362
11.4 TYPES O F RADIATION FROST 363
11.5 FACTORS CONDUCIVE T O T H E F O R M A T I O N O F RADIATION FROST
364
11.5.1 MACROCLIMATIC FACTORS 364 11.5.2 MICROCLIMATIC FACTORS 365
11.5.3 TOPOGRAPHIC INFLUENCES O N T H E MICROCLIMATE 366 11.5.4
INCIDENCE O F TOPOGRAPHY A N D LAND COVER O N FROST 366 11.6 DESTRUCTION
O F T H E PLANT TISSUES 368
11.7 HEAT-STROKE A N D FROST D A M A G E 369
11.8 PROTECTION AGAINST FROST 369
11.8.1 PREVENTIVE PROTECTION 369 11.8.1.1 CHOICE O F SITE A N D
FROST-PREVENTION P L A N N I N G CRITERIA 369 11.8.1.2 CROP H U S B A N
D R Y PRACTICES A N D FROST PROTECTION 370 11.8.2 DIRECT PROTECTION 370
11.8.2.1 FOGGING 370 11.8.2.2 OVERHEAD IRRIGATION 370 11.8.2.3 FROST
PREVENTION B Y M E A S U R E S I N F L U E N C I N G AIR CIRCULATION 371
11.8.2.4 FROST PREVENTION B Y PROVIDING H E A T SOURCES 372
11.8.2.5 SMOKE AS A FROST-PREVENTION M E A S U R E 371 11.8.2.6 COFFEE H
U S B A N D R Y PRACTICES D E S I G N E D TO M I N I M I Z E FROST D A M
A G E 372 11.9 PREDICTION O F FROST OCCURRENCE 372
11.10 TREATMENT O F T H E COFFEE TREES AFTER FROST D A M A G E 373
12 IMPORTANCE O F ORGANIC MATTER AND BIOLOGICAL FERTILITY IN COFFEE
SOILS 375 D. SNOECK AND P. VAAST 12.1 INTRODUCTION 375
12.2 THE IMPORTANCE O F T H E SOIL O M 376
12.2.1 DESCRIPTION 376 12.2.2 PHYSICAL PROPERTIES 376
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XL CONTENTS
12.2.3 CHEMICAL PROPERTIES 377
12.2.4 BIOLOGICAL PROPERTIES 377 12.2.5 CULTURAL PRACTICES TO I M P R O
V E O M I N COFFEE SOILS 377
12.3 BIOLOGICAL NITROGEN FIXATION (BNF) I N COFFEE SOILS 379 12.3.1 I M
P O R T A N C E O F BNF 379
12.3.2 T H E EFFECT O F L E G U M I N O U S PLANTS O N PEST A N D
DISEASE TOLERANCE 382 12.4 MYCORRHIZAL SYMBIOSIS 382
12.4.1 DESCRIPTION A N D I M P O R T A N C E 382
12.4.2 T H E EFFECTS O F MYCORRHIZAE O N COFFEE TOLERANCE TO ROOT PESTS
A N D DISEASES 383 12.5 O T H E R MICROORGANISMS T H A T H A V E A
BENEFICIAL EFFECT O N COFFEE ROOTS 384
12.6 CONCLUSIONS 384
13 SUSTAINABLE COFFEE PRODUCTION 388
MOEKO SAITO
13.1 BACKGROUND 388
13.1.1 ECONOMIC CRISIS 388
13.1.2 ENVIRONMENTAL CRISIS 388 13.1.3 SOCIAL CRISIS 389
13.2 SUSTAINABLE COFFEE 389
13.3 A C O M P A R I S O N : SUSTAINABLE COFFEE G R O W I N G PRACTICES
V E R S U S INTENSIFIED "MODERN" PRACTICES 389
13.4 I M P O R T A N C E O F SUSTAINABLE COFFEE 390
13.4.1 ENVIRONMENTAL BENEFITS 390 13.4.2 ECONOMIC BENEFITS 390
13.4.3 SOCIAL BENEFITS 391
13.5 C U R R E N T ISSUES W H I C H INFLUENCE T H E D E V E L O P M E N
T O F
SUSTAINABLE COFFEE-GROWING PRACTICES 391 13.5.1 T H E MARKET FOR
SUSTAINABLE COFFEE 391 13.5.2 QUALITY R E Q U I R E M E N T S 392
13.5.3 CERTIFICATION 392
13.6 POTENTIAL RISKS 393
13.7 SUGGESTIONS A N D R E C O M M E N D A T I O N S 393
14 SHADE MANAGEMENT AND ITS EFFECT ON COFFEE GROWTH AND QUALITY 395
REINHOLD C. MUSCHLER 14.1 I N T R O D U C T I O N 395
14.2 EARLY S H A D E M A N A G E M E N T : TRADITIONAL COFFEE F A R M S
396 14.3 , "INTENSIFICATION" O F COFFEE PRODUCTION: R E D U C E D S H A
D E LEVELS 397 14.4 T H E EFFECTS O F SHADE: H O W M U C H S H A D E IS
BEST? 399
14.4.1 EFFECTS O F TREES A N D S H A D E O N T H E ECOSYSTEM 400
14.4.1.1 BIODIVERSITY 401 14.4.1.2 SOIL A N D WATER 402 14.4.2 EFFECTS O
F TREES A N D S H A D E O N COFFEE 403
14.4.2.1 COFFEE PRODUCTIVITY 403
14.4.2.2 MICROCLIMATE A N D COFFEE PHYSIOLOGY 407
IMAGE 15
14.4.2.3 PLANT VIGOR A N D NUTRITION 409
14.4.2.4 PESTS, DISEASES A N D WEEDS 411 14.4.3 EFFECTS O F TREES A N D
S H A D E O N COFFEE QUALITY 414 14.4.3.1 FRUIT WEIGHT 414 14.4.3.2
FRUIT TO B E A N CONVERSION FACTORS 415
14.4.3.3 BEAN SIZE 415 14.4.3.4 VISUAL APPEARANCE A N D ORGANOLEPTIC
ATTRIBUTES 416 14.5 H O W TO DESIGN T H E IDEAL S H A D E 418
14.6 CONCLUSIONS A N D RESEARCH R E C O M M E N D A T I O N S 419
PART II: PESTS & D I S E A S E S
1 COFFEE PESTS IN AFRICA 425
T. J. CROWE
1.1 INTRODUCTION 425
1.2 GRASSHOPPERS A N D CRICKETS 426
1.3 TERMITES 427
1.4 APHIDS 428
1.5 SCALE INSECTS A N D MEALYBUGS 429
1.6 SUCKING BUGS 433
1.7 THRIPS 437
1.8 WOOD-BORING BEETLES 438
1.9 COFFEE BERRY BORER 443
1.10 LEAF-EATING BEETLES 444
1.11 FRUIT FLIES 445
1.12 LEPIDOPTEROUS LEAF M I N E R S 447
1.13 BERRY-BORING LEPIDOPTERA 450 1.14 LEAF-EATING CATERPILLARS 453
1.15 ANTS 457
1.16 MITES 459
1.17 STORAGE PESTS 460
1.18 VERTEBRATES 461
1.18.1 AMPHIBIA 461 1.18.2 REPTILIA 461 1.18.3 AVES 461
1.18.4 MAMMALIA 461 1.19 FUTURE TRENDS I N PEST CONTROL 461
2 MAJOR PESTS O F COFFEE IN T H E ASIA-PACIFIC REGION 463
C. C. LAN AND J. N. WINTGENS 2.1 INTRODUCTION 463
2.2 INTEGRATED M A N A G E M E N T O F INSECT PESTS 463
2.3 MAJOR COFFEE PESTS 464
2.3.1 COFFEE W H I T E S T E M BORER 464
2.3.2 COFFEE BROWN BEETLE 467
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XLII CONTENTS
2.3.3 RED B R A N C H BORER 469
2.3.4 SHOT-HOLE BORER, TWIG BORER 470
2.3.5 COFFEE BERRY BORER 471
2.3.6 MEALYBUGS 474
2.3.7 G R E E N SCALE 477
3 NEMATODES IN COFFEE 478
C. CASTILLO P., J. N. WINTGENS A N D J. W. KIMENJU 3.1 T H E PARASITES
478
3.1.1 ROOT LESION N E M A T O D E S (PRATYLENCHUS SPP.) 478 3.1.2
ROOT-KNOT N E M A T O D E S (MELOIDOGYNE SPP.) 478 3.2 GEOGRAPHICAL
DISTRIBUTION 479
3.3 I M P O R T A N C E A N D ECONOMIC D A M A G E 480
3.4 S Y M P T O M S A N D D A M A G E 481
3.4.1 N E M A T O D E S I N SEEDBEDS A N D NURSERIES 481
3.4.2 N E M A T O D E S I N PLANTATIONS 482
3.5 ASSOCIATION W I T H FUNGI 484
3.6 LOSS ESTIMATION 485
3.7 ESTIMATION O F ROOT INFESTATION 486
3.7.1 MONITORING 486
3.8 PRACTICES FOR N E M A T O D E CONTROL 489
3.8.1 SOIL DISINFECTING 489
3.8.2 WEED CONTROL 489
3.8.3 P R U N I N G 489
3.8.4 REMOVAL O F D E A D PLANTS 489
3.8.5 ORGANIC FERTILIZATION 489
3.8.6 GENETIC RESISTANCE 490
3.8.7 GRAFTING 491
3.8.8 CHEMICAL CONTROL 491
3.8.9 BIOLOGICAL CONTROL 492
3.8.10 ANTAGONISTIC PLANTS 492
3.8.11 INTEGRATED M A N A G E M E N T 492 3.9 CONCLUSIONS 492
4 COFFEE DISEASES 495
R. A. MULLER, D. BERRY, J. AVELINO, AND D. BIEYSSE 4.1 INTRODUCTION 495
4.1.1 GENERAL C O M M E N T S 495
4.1.2 CHEMICAL CONTROL 496
4.1.2.1 PESTICIDES 496
4.1.2.2 PRODUCTIVITY 497 4.1.2.3 EPIDEMIOLOGY 497
4.1.2.4 T R E A T M E N T M E T H O D S 498 4.1.2.5 APPLICATION RATES
499 4.1.2.6 A S S E S S M E N T O F D A M A G E RELATED TO T H E
EFFICIENCY O F T H E T R E A T M E N T 499 4.1.3 GENETIC CONTROL 500
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CONTENTS | XLIII
4.1.3.1 T H E BENEFITS O F GENETIC ENGINEERING 500
4.1.3.2 PROGRESS O F RESEARCH O N T H E COFFEE PLANT 500 4.1.4
BIOLOGICAL A N D AGRONOMICAL CONTROL 501
4.1.4.1 PROPHYLACTIC MEASURES 501 4.1.4.2 AGRICULTURAL PRACTICES 501
4.1.4.3 BIOLOGICAL CONTROL 502 4.1.4.4 ESCAPE STRATEGIES 502
4.1.5 ERADICATION MEASURES 502
4.1.6 INTERNATIONAL EXCHANGE 504 4.2 CRYPTOGAMIC DISEASES 504
4.2.1 NURSERY DISEASES 504
4.2.1.1 DAMPING O F F 504 4.2.1.2 SEEDLING BLIGHT 505 4.2.2 ROOT
DISEASES 506
4.2.2.1 ROOT ROT DISEASES 506 4.2.2.2 MEALYBUG ROOT DISEASE O R
PHTIRIOSIS 510 4.2.3 DISEASES O F AERIAL O R G A N S 510
4.2.3.1 COFFEE WILT DISEASE 510 4.2.3.2 CANKER O R "MACHETE DISEASE" 513
4.2.3.3 PHLOEM NECROSIS 513 4.2.3.4 LEAF R U S T DISEASES 513 4.2.3.5
AMERICAN LEAF SPOT 525 4.2.3.6 BLISTER SPOT 527
4.2.3.7 BROWN EYE SPOT O R CERCOSPORA BLOTCH 528 4.2.3.8 OTHER S M U D G
Y FOLIAR DISEASES 528 4.2.3.9 THREAD BLIGHT DISEASES 529 4.2.3.10
DIE-BACK 531
4.2.3.11 PINK DISEASE 532 4.2.3.12 BURN OR BLIGHT 533
4.2.4 BERRY DISEASES 534
4.2.4.1 COFFEE BERRY DISEASE (CBD) 534 4.3 BACTERIAL DISEASES 545
4.3.1 ELGON DIE-BACK O R BACTERIAL BLIGHT 545 4.4 PHYSIOLOGICAL DISEASES
546
4.4.1 HOT A N D COLD DISEASE 546
5 VIRAL DISEASES IN COFFEE 550
E. W. KITAJIMA AND C. M. CHAGAS 5.1 INTRODUCTION 550
5.2 COFFEE RINGSPOT VIRUS 550
5.2.1 HISTORY 550
5.2.2 SYMPTOMS 550
5.2.3 NATURE O F T H E CAUSAL A G E N T A N D T R A N S M I S S I O N
550
5.2.4 GEOGRAPHICAL DISTRIBUTION 554 5.2.5 ECONOMIC I M P O R T A N C E
554
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XLIV CONTENTS
5.2.6 CONTROL 554
6 RESISTANCE TO COFFEE LEAF RUST AND COFFEE BERRY DISEASE 557
C. J. RODRIGUES J R A N D A. B. ESKES 6.1 INTRODUCTION 557
6.2 COFFEE LEAF R U S T 557
6.2.1 HISTORY 557
6.2.2 RACES O F CLR A N D RESISTANCE G E N E S 559
6.2.2.1 RACES O F CLR 559
6.2.2.2 DIFFERENTIAL RESISTANCE G R O U P S O F COFFEE A N D RESISTANCE
G E N E S 560 6.2.3 EVALUATION O F RESISTANCE 561
6.2.3.1 RESISTANCE TESTS 561 6.2.3.2 RECORDING O F RESISTANCE REACTIONS
561 6.2.4 RESISTANT VARIETIES 562
6.2.4.1 RESISTANCE F R O M C. ARABICA 562 6.2.4.2 RESISTANCE F R O M C.
LIBERICA 563 6.2.4.3 RESISTANCE F R O M C. CANEPHORA 563 6.2.5 PROSPECTS
563
6.3 COFFEE BERRY DISEASE 564
6.3.1 HISTORY 564
6.3.2 RESISTANCE TESTS 565
6.3.3 BREEDING FOR RESISTANCE 566 T
6.3.4 F U N G U S RACES 567
6.3.5 PROSPECTS 567
6.4 INTERNATIONAL COOPERATION 568
7 SPRAYING EQUIPMENT FOR COFFEE 571
H. PFALZER
7.1 INTRODUCTION 571
7.1.1 T I M I N G O F T H E T R E A T M E N T 571
7.1.2 SPRAY COVERAGE 572
7.1.3 P R O D U C T DOSAGE 573
7.1.4 SAFETY 573
7.2 APPLICATION E Q U I P M E N T 573
7.2.1 T H E LEVER-OPERATED KNAPSACK SPRAYER 573 7.2.2 C O M P R E S S I
O N SPRAYER 574
7.2.3 POWER-OPERATED SPRAY G U N 576
7.2.4 MOTORIZED KNAPSACK MISTBLOWER 576 7.2.5 TRACTOR-MOUNTED O R -DRAWN
MISTBLOWERS 577 7.2.6 CANON-TYPE MISTBLOWER 579
7.2.7 O T H E R APPLICATION E Q U I P M E N T 580
7.2.7.1 REDUCED-VOLUME SPRAYERS, ALSO K N O W N A S
CONTROLLED DROPLET APPLICATION (CDA) 580 7.2.7.2 ELECTROSTATIC SPRAYING
580
7.2.7.3 FOGGING E Q U I P M E N T U S I N G S H E A R FORCE FOR DROPLET
P R O D U C T I O N 582
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7.2.7.4 G R A N U L E APPLICATORS 582
7.3 CALIBRATING T H E APPLICATION E Q U I P M E N T 583
7.4 P R E P A R I N G FOR SPRAYING 584
7.4.1 P R O D U C T M E A S U R E M E N T A N D MIXING 584
7.4.1.1 PORTABLE E Q U I P M E N T 584 7.4.1.2 TRACTOR-DRAWN E Q U I P M
E N T 584
7.5 SPRAYING 584
7.5.1 GENERAL POINTS T O B E OBSERVED W H E N SPRAYING COFFEE TREES 584
7.5.2 SPRAY VOLUMES 585
7.5.3 SPRAY DEPOSIT MONITORING W I T H WATER-SENSITIVE PAPERS 586 7.5.4
T H E SPRAY NOZZLE 586
7.5.4.1 NOZZLE TYPES A N D PARTS 586 7.5.5 NOZZLE MATERIAL 589
7.6 T H E SPRAY DROPLETS 589
7.7 OPERATOR SAFETY 590
7.7.1 EXPOSURE 590
7.7.2 CLASSIFICATION O F PESTICIDES BY H A Z A R D 591 7.7.3 NECESSARY
PRECAUTIONS W H E N H A N D L I N G C P P S 592 7.7.4 FACTORS W H I C H
I N F L U E N C E T H E D E R M A L ABSORPTION O F C P P S 592
7.7.5 PREVENTION O F ADVERSE H E A L T H EFFECTS 592
7.7.5.1 EDUCATION 592 7.7.5.2 PROTECTIVE PRACTICES 592 7.7.5.3
PROTECTIVE DEVICES 594 7.7.5.4 SUBSTITUTION 595
7.7.5.5 SPECIFICITY 595 7.8 CONCLUSIONS 595
8 QUARANTINE FOR COFFEE 597
D. BIEYSSE
8.1 T H E REASONS B E H I N D Q U A R A N T I N E M E A S U R E S 597
8.2 GENERAL R E C O M M E N D A T I O N S FOR T H E TRANSFER O F P L A N
T MATERIAL 597
8.3 TYPE O F P L A N T MATERIAL 598
8.3.1 RIPE O R R I P E N I N G FRUIT 598
8.3.2 GRAFTS A N D SHOOTS 598
8.3.3 SHOOTS A N D PLANTS WITH ROOTS 598
8.4 TRANSFER 598
PART III: HARVESTING & PROCESSING
1 YIELD ESTIMATION AND HARVEST PERIOD 603
CH. CILAS AND F. DESCROIX 1.1 INTRODUCTION 601
1.2 DIFFERENT APPROACHES TO HARVEST ESTIMATES 601
1.3 PRESENTATION O F T H E M E T H O D 602
1.3.1 PRINCIPLES 602
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XLVI | CONTENT S
1.3.2 EXAMPLE O F C O U N T I N G A N D S A M P L I N G M E T H O D S
603
1.3.3 I M P R O V I N G T H E S A M P L I N G TECHNIQUE 603
1.4 APPLICATION O F T H E M E T H O D I N B U R U N D I 604
1.5 CONCLUSION 606
2 HARVESTING AND GREEN COFFEE PROCESSING 610
CARLOS H. J. BRANDO 2.1 GENERAL PRINCIPLES O F COFFEE PROCESSING 610
2.2 HARVESTING 611
2.2.1 OBJECTIVE 6 1 1
2.2.2 PRINCIPLE 614
2.2.3 TECHNIQUES A N D E Q U I P M E N T 614
2.2.3.1 M A N U A L HARVESTING 614
2.2.3.2 MECHANICAL HARVESTING 6 1 6 2.2.3.3 E Q U I P M E N T T O PICK
COFFEE F R O M T H E G R O U N D 619
2.2.3.4 W I N N O W E R S 620 2.2.3.5 POST-HARVEST QUALITY CORRECTIONS
621 2.2.4 P R O B L E M S A N D I M P A C T O N QUALITY 621
2.2.5 C O M M E N T S 622
2.3 DRY, SEMI-DRY A N D WET PROCESSING 623
2.3.1 DRY PROCESSING 623
2.3.1.1 OBJECTIVE 623 2.3.1.2 PRINCIPLE 623
2.3.1.3 TECHNIQUES A N D E Q U I P M E N T 623 2.3.1.4 P R O B L E M S A
N D I M P A C T O N QUALITY 627
2.3.1.5 C O M M E N T S 628
2.3.2 SEMI-DRY (PULPED NATURAL) PROCESSING 629 2.3.2.1 OBJECTIVE 629
2.3.2.2 PRINCIPLE 630
2.3.2.3 TECHNIQUES A N D E Q U I P M E N T 630 2.3.2.4 P R O B L E M S A
N D I M P A C T O N QUALITY 633
2.3.2.5 C O M M E N T S 634
2.3.3 W E T PROCESSING 634
2.3.3.1 P U L P I N G 637
2.3.3.2 MUCILAGE REMOVAL 645 2.3.3.3 DESIGN O F WET MILLS 653
2.4 DRYING 662
2.4.1 OBJECTIVE 662
2.4.2 PRINCIPLE 662
2.4.3 TECHNIQUES A N D E Q U I P M E N T 665
2.4.3.1 NATURAL O R S U N DRYING 666
2.4.3.2 ARTIFICIAL O R MECHANICAL DRYERS 669 2.4.3.3 S U N DRYING VERSUS
ARTIFICIAL DRYING 678 2.4.3.4 H E A T I N G SYSTEMS 679
2.4.3.5 FUELS 680
IMAGE 21
CONTENTS J XLVII
2.4.4 PROBLEMS A N D I M P A C T O N QUALITY 681
2.4.5 C O M M E N T S 682
2.5 CLEANING 683
2.5.1 OBJECTIVE 683
2.5.2 PRINCIPLE 683
2.5.3 TECHNIQUES A N D E Q U I P M E N T 683
2.5.4 PROBLEMS A N D I M P A C T O N QUALITY 684
2.5.5 C O M M E N T S 685
2.5.5.1 MAGNETS 685 2.6 DESTONING 685
2.6.1 OBJECTIVE 685
2.6.2 PRINCIPLE 685
2.6.3 TECHNIQUES A N D E Q U I P M E N T 685
2.6.4 PROBLEMS A N D I M P A C T O N QUALITY 686
2.6.5 C O M M E N T S 687
2.7 HULLING A N D POLISHING 687
2.7.1 OBJECTIVE 687
2.7.2 PRINCIPLE 687
2.7.3 TECHNIQUES A N D E Q U I P M E N T 687
2.7.3.1 HULLERS/POLISHERS W I T H SCREW ROTORS A N D RIBS 688 2.7.3.2
DOUBLE-COMPARTMENT HULLERS/POLISHERS 689 2.7.3.3 HULLERS/POLISHERS W I T
H CYLINDERS W I T H CLEATS A N D KNIVES 690 2.7.3.4 CROSS-BEATER HULLERS
691 2.7.3.5 COMBINED CLEANING, H U L L I N G A N D SEPARATION U N I T S
694
2.7.4 PROBLEMS A N D I M P A C T O N QUALITY 694
2.7.5 C O M M E N T S 696
2.8 SIZE GRADING 696
2.8.1 OBJECTIVE 696
2.8.2 PRINCIPLE 697
2.8.3 TECHNIQUES A N D E Q U I P M E N T 697
2.8.3.1 FLAT-SCREEN GRADERS 697 2.8.3.2 ROTARY GRADERS 698 2.8.4
PROBLEMS A N D I M P A C T O N QUALITY 699
2.8.5 C O M M E N T S 699
2.9 GRAVITY SEPARATION 699
2.9.1 OBJECTIVE 699
2.9.2 PRINCIPLE 699
2.9.3 TECHNIQUES A N D E Q U I P M E N T 699 2.9.3.1 CATADORS 700
2.9.3.2 GRAVITY SEPARATORS 701 2.9.4 PROBLEMS A N D I M P A C T O N
QUALITY 703
2.9.5 C O M M E N T S 703
2.10 COLOR SORTING 704
2.10.1 OBJECTIVE 704 2.10.2 PRINCIPLE 704 2.10.3 TECHNIQUES A N D E Q U
I P M E N T 705
IMAGE 22
XLVIII | CONTENTS
2.10.3.1 BEAN TRANSPORT TECHNOLOGY 705
2.10.3.2 COLOR-SORTING TECHNOLOGY 707
2.10.4 P R O B L E M S A N D I M P A C T O N QUALITY 708
2.10.5 C O M M E N T S 708
2.11 BLENDING A N D BULKING 709
2.11.1 OBJECTIVE 709
2.11.2 PRINCIPLE 709
2.11.3 TECHNIQUES A N D E Q U I P M E N T 709 2.11.3.1 FEEDING SYSTEMS
709 2.11.3.2 MIXING SYSTEMS 709 2.11.4 P R O B L E M S A N D I M P A C T
O N QUALITY 710
2.11.5 C O M M E N T S 710
2.12 WEIGHING, BAGGING A N D BULK C O N T A I N E R LOADING 710
2.12.1 OBJECTIVE 710
2.12.2 PRINCIPLE 710
2.12.3 TECHNIQUES A N D E Q U I P M E N T 711
2.12.3.1 WEIGHING A N D BAGGING 711 2.12.3.2 BULK C O N T A I N E R
LOADING 712 2.12.4 P R O B L E M S A N D I M P A C T O N QUALITY 713
2.12.5 C O M M E N T S 714
2.13 T H E I M P A C T S O F PROCESSING O N COFFEE QUALITY A N D T H E E
N V I R O N M E N T 714
2.14 T H E ORGANIZATION O F COFFEE-PROCESSING ACTIVITIES 715 2.15 T H E
S H A P E O F T H I N G S TO C O M E 718
2.15.1 HARVESTING 718
2.15.2 WET MILLING 719
2.15.3 DRYING 720
2.15.4 DRY MILLING 720
2.16 A C K N O W L E D G M E N T S 722
3 ECOLOGICAL PROCESSING O F COFFEE AND USE O F BYPRODUCTS 724
R. CLEVES S .
3.1 INTRODUCTION 724
3.2 COFFEE C O M P O N E N T S 724
3.2.1 BALANCE O F C O M P O N E N T S 724
3.2.2 T H E C O M P O S I T I O N O F COFFEE PULP 725
3.3 DRY PROCESSING VERSUS WET PROCESSING O F COFFEE 726
3.3.1 HARVESTING 726
3.3.2 DRYING A N D PROCESSING 726
3.4 ECOLOGICAL COFFEE-PROCESSING M E T H O D S 727
3.4.1 HARVESTING N O R M S 727
3.4.2 P U L P I N G 727
3.4.3 T H E SEPARATION O F I M M A T U R E CHERRIES 728
3.4.4 P U L P I N G W I T H O U T WATER 728
3.4.5 MODIFICATION O F T H E PULPERS 729
3.4.6 P U L P I N G A N D MECHANICAL MUCILAGE REMOVAL 730
IMAGE 23
3.4.7 NATURAL FERMENTATION VERSUS MECHANICAL MUCILAGE R E M O V I N G
3.4.8 THE DISADVANTAGES O F NATURAL F E R M E N T A T I O N 732 3.5
TREATMENT O F RESIDUAL WATER 733
3.6 TREATMENT SYSTEMS FOR RESIDUAL WATER 733
3.6.1 TREATMENT O F T H E RESIDUAL WATER I N ANAEROBIC P O N D S 734
3.6.2 RECENT TECHNOLOGY I N ANAEROBIC BIODIGESTORS 734 3.6.3
DISADVANTAGES O F T H E ANAEROBIC SYSTEMS 735 3.7 OPTIONS FOR T H E T R
E A T M E N T O F RESIDUAL WATER 735
3.8 INTEGRAL U S E O F T H E BYPRODUCTS O F COFFEE 735
3.9 KEY WORDS 735
PART IV: STORAGE, S H I P M E N T , QUALITY
1 GREEN COFFEE STORAGE 741
J. ROJAS
1.1 INTRODUCTION 741
1.2 BEAN PHYSIOLOGY A N D ENVIRONMENTAL INFLUENCES 742
1.2.1 INTRINSIC PHYSIOLOGY 742
1.2.2 VIABILITY 744
1.2.3 MOISTURE C O N T E N T A N D R H 744
1.2.4 TEMPERATURE 745
1.2.5 ATMOSPHERIC C O M P O S I T I O N 746 1.2.6 ALTITUDE 746
1.2.7 DURATION 746
1.2.8 OTHER FACTORS 746
1.3 MAIN STORAGE P R O B L E M S 747
1.3.1 PESTS 748
1.3.1.1 COFFEE BERRY BORER 748 1.3.1.2 KHAPRA BEETLE 748
1.3.1.3 COFFEE BEAN WEEVIL 748 1.3.1.4 OTHERS 748 1.3.2 FUNGI 749
1.3.3 BACTERIA 749
1.3.4 RATS, MICE A N D BIRDS 749
1.4 DAMAGE A S S E S S M E N T 749
1.5 PEST CONTROL 750
1.6 QUALITY I M P A C T 751
1.6.1 CUP 751
1.6.2 COLOR 751
1.6.3 DEFECTS OR IMPERFECTIONS 751 1.7 GREEN COFFEE STORAGE 752
1.7.1 BAGS 752
1.7.1.1 GENERAL R E C O M M E N D A T I O N S A N D A CHECKLIST FOR W A
R E H O U S E S 1.7.2 BIG BAGS 754
IMAGE 24
L CONTENTS
1.7.3 SILOS 754
1.7.4 CONTAINERS 756
1.7.5 CONTROLLED-MODIFIED A T M O S P H E R E STORAGE 756
1.8 CONCLUSIONS 757
2 SHIPMENT O F GREEN COFFEE 759
E. BLANK
2.1 INTRODUCTION 759
2.2 PARTICULARITIES 759
2.3 BAGGING 759
2.4 CONVENTIONAL S H I P P I N G PRACTICES 760
2.5 CONTAINERS 760
2.5.1 VENTILATED CONTAINERS 760
2.5.2 STANDARD, DRY CONTAINERS 760
2.6 BULK S H I P M E N T 762
2.6.1 LOOSE COFFEE I N BULK VESSELS 762
2.6.2 G E N U I N E BULK C O N T A I N E R S 762
2.6.3 STANDARD DRY C O N T A I N E R S W I T H LINER BAGS 763
3 GREEN COFFEE DEFECTS 766
J. N. WINTGENS
3.1 INTRODUCTION 766
3.2 TERMINOLOGY 767
3.3 G R E E N COFFEE B E A N DEFECTS O N ARABICA 768
3.3.1 F FIELD D A M A G E D BEANS 768
3.3.2 FP FIELD O R PROCESS D A M A G E D BEANS 774
3.3.3 P PROCESS D A M A G E D BEANS 777
3.3.4 PS PROCESS O R STORAGE D A M A G E D BEANS 783
3.3.5 S STORAGE D A M A G E D BEANS 785
3.3.6 D P DRIED PARTS O F T H E COFFEE FRUIT 789
3.4 REFERENCE BEANS 791
3.4.1 ARABICA 791
3.4.2 ROBUSTA 791
3.5 MICROPHOTOGRAPHS O F COFFEE BEANS 792
3.5.1 ARABICA W A S H E D - FAIR QUALITY BEANS: REF. A(W) 792
3.5.2 I M M A T U R E ARABICA BEAN, REF. F 12 793
3.5.3 ARABICA "CARDENILLO" BEAN: REF. PS 1 794
3.5.4 ARABICA BLACK BEANS: REF. F P 1 795
3.6 MICROORGANISMS W H I C H ATTACK COFFEE BEANS 795
4 FACTORS INFLUENCING T H E QUALITY O F GREEN COFFEE 797
J. N. WINTGENS
4.1 T H E INTERACTIONS B E T W E E N MARKET SITUATION A N D QUALITY 797
4.2 INFLUENCE O F T H E GENOTYPE 797
4.2.1 SIZE A N D S H A P E O F T H E BEANS 797
IMAGE 25
CONTENTS
4.2.2 COLOR 799
4.2.3 CHEMICAL C O M P O S I T I O N 799 4.2.4 FLAVOR 799
4.3 INFLUENCE O F ENVIRONMENTAL FACTORS 801
4.3.1 CLIMATE 801
4.3.2 ALTITUDE 802
4.3.3 WATER AVAILABILITY 802 4.3.4 SOILS 802
4.3.5 FROST A N D HAIL 803
4.4 INFLUENCE O F CULTIVATION PRACTICES 803
4.4.1 FERTILIZATION 803
4.4.2 SHADE 804
4.4.3 CROP M A N A G E M E N T 805
4.4.4 USE O F RIPENING H O R M O N E S 805
4.4.5 PEST A N D DISEASES 805
4.4.6 PHYSIOLOGICAL D A M A G E 806 4.4.7 HARVEST 806
4.5 INFLUENCE O F POST-HARVEST T R E A T M E N T 807
4.5.1 PULPING 807
4.5.2 MUCILAGE REMOVAL 807
4.5.3 WASHING, GRADING A N D SOAKING 809
4.5.4 DRYING 809
4.5.5 HULLING, H U S K I N G A N D SORTING 8 1 1
4.6 STORAGE 811
4.7 S U M M A R Y O F FACTORS AFFECTING T H E QUALITY O F G R E E N
COFFEE 813
4.7.1 GENOTYPE 813
4.7.2 ENVIRONMENT 813
4.7.3 CULTIVATION PRACTICES 814 4.7.4 POST-HARVEST T R E A T M E N T 815
4.7.5 STORAGE 815
4.8 CONCLUSIONS 816
5 COFFEE BEAN QUALITY ASSESSMENT 818
J. N. WINTGENS
5.1 INTRODUCTION 818
5.2 GREEN COFFEE G R A D I N G 818
5.3 DETERMINATION O F DEFECTIVE BEANS 819
5.4 GREEN BEAN COLOR 821
5.5 CUP TASTING 821
5.6 ANALYTICAL TECHNIQUES 822
5.7 PROFILES O F S O M E COFFEES 823
5.7.1 BRAZIL 823
5.7.2 COLOMBIA 824
5.7.3 COSTA RICA 824
5.7.4 GUATEMALA 824
IMAGE 26
LLL CONTENTS
5.7.5 D O M I N I C A N REPUBLIC A N D HAITI 825
5.7.6 MEXICO 825
5.7.7 JAMAICA 825
5.7.8 P A N A M A 825
5.7.9 KENYA 825
5.7.10 ETHIOPIA 826
5.7.11 TANZANIA 826
5.7.12 KIVU, R W A N D A A N D B U R U N D I 826
5.7.13 I N D I A 826
5.7.14 I N D O N E S I A 826
5.7.15 P A P U A N E W G U I N E A (PNG) 827
5.7.16 HAWAII 827
5.7.17 Y E M E N 827
5.8 STORAGE DETERIORATION 827
5.9 CONCLUSIONS 827
PART V: ECONOMICS
1 ECONOMIC ASPECTS O F COFFEE PRODUCTION 831
B. RODRIGUEZ P. A N D M. VASQUEZ M . 1.1 INTRODUCTION 831
1.2 ECONOMIC CONCEPTS 831
1.3 PRODUCTION SYSTEMS 832
1.4 SET-UP A N D D E V E L O P M E N T COSTS 834
1.5 A N N U A L PRODUCTION COSTS 835
1.6 ECONOMIC INDICATORS 836
1.7 SENSITIVITY ANALYSIS 837
1.8 R E C O M M E N D A T I O N S 837
2 TECHNOLOGY TRANSFER 843
F. MARTINEZ, J. ROJAS, AND C. CASTILLO F. 2.1 INTRODUCTION 843
2.2 A B R I E F HISTORY O F T H E D E V E L O P M E N T O F COFFEE
GROWING 845
2.2.1 T H E ORIGINS O F COFFEE G R O W I N G 845
2.2.2 T H E EXPANSION O F COFFEE D U R I N G T H E COLONIAL PERIOD 845
2.2.3 T H E N E W O R D E R 845
2.2.4 T H E INSTITUTIONAL ERA 846
2.2.5 T H E GLOBALIZATION ERA 846
2.3 EXISTING S C H E M E S FOR T R A N S M I T T I N G N E W
TECHNOLOGIES A N D DEVELOPMENTS 847
2.3.1 INTRODUCTION 847
2.3.2 TECHNOLOGICAL TRANSFER G R O U P S (TTG) 847 2.3.3 T & V SYSTEM
848
2.3.4 C O M M U N I T Y S C H E M E T O S U P P O R T TECHNOLOGY
TRANSFER (MOCATT) 848 2.3.5 FARMERS PARTICIPATORY M E T H O D (FPM) 849
IMAGE 27
CONTENTS | LI 1 1
2.3.6 NESTLE INTEGRATED MODEL (NIM) 849
2.4 MAIN ASPECTS O F TECHNOLOGY TRANSFER T O FARMERS 851
2.4.1 FINANCIAL A N D ENTREPRENEURIAL ASPECTS 851 2.4.2 PRODUCER NEEDS
851
2.4.3 SUSTAINABLE PRODUCTION SYSTEMS 852 2.4.4 INFLUENCE O F T H E LOCAL
SITUATION O N CHOICE O F TECHNOLOGIES 852
2.4.5 PRACTICAL LEARNING (PRODUCERS A N D CONSULTANTS) 852 2.4.6
RESPONSES TO PRICE FLUCTUATIONS 853
2.4.7 INTERACTION A N D DYNAMICS 854
2.4.8 INITIATIVE A N D P E R F O R M A N C E 854
2.5 CONCLUSIONS 854
PART VI: DATA & INFORMATION
1 UNITS AND CONVERSION TABLES 859
J. N. WINTGENS AND H. WALDBURGER 1.1 INTRODUCTION 859
1.1.1 PRESENTATION O F U N I T S 859
1.1.2 SYMBOLS A N D ABBREVIATIONS 860 1.2 METRIC UNITS O F MEASURES 862
1.2.1 PREFIXES, SYMBOLS A N D POWERS O F 10 862
1.2.2 LENGTH 863
1.2.3 AREA 863
1.2.4 VOLUME A N D CAPACITY 864
1.2.5 WEIGHT 864
1.3 UK A N D US UNITS O F MEASURES 865
1.3.1 LENGTH 865
1.3.2 AREA 865
1.3.3 VOLUME A N D CAPACITY 866
1.3.4 WEIGHT (AVOIRDUPOIS) 866 1.4 UNITS O F MEASURES F R O M A R O U N
D T H E WORLD 867
1.4.1 LENGTH 867
1.4.2 AREA 871
1.4.3 VOLUME A N D CAPACITY 875
1.4.4 WEIGHT 880
1.5 CONVERSIONS 887
1.5.1 CONVERSIONS O F U K A N D U S U N I T S TO METRIC U N I T S 887
1.5.1.1 DECIMAL A N D METRIC EQUIVALENTS O F FRACTIONS O F 1 I N 887
1.5.1.2 LENGTH 889 1.5.1.3 AREA 889
1.5.1.4 VOLUME A N D CAPACITY 889 1.5.1.5 WEIGHT (AVOIRDUPOIS) 889
1.5.1.6 HOUSEHOLD MEASURES 890 1.5.2 VOLUME P E R AREA 890
IMAGE 28
CONTENTS
1.5.3 WEIGHT P E R AREA 890
1.5.3.1 APPLICATION RATE A N D YIELD 890 1.5.3.2 DOUBLE CONVERSION 891
1.5.4 VOLUME P E R VOLUME (CONCENTRATION O R DILUTION) 891 1.5.5 WEIGHT
P E R VOLUME 892
1.5.6 CONCENTRATIONS P E R PARTS 892
1.5.7 T E M P E R A T U R E 892
1.5.7.1 T E M P E R A T U R E CONVERSION F O R M U L A S 892 1.5.7.2
EXAMPLES O F T E M P E R A T U R E CONVERSION 893 1.5.7.3 SCALE C O M P
A R I S O N 893 1.5.7.4 BOILING TEMPERATURES O F WATER A N D BAROMETRIC
P R E S S U R E S
A T VARIOUS ALTITUDES 893 1.5.8 P R E S S U R E 893
1.5.9 ENERGY 894
1.5.9.1 U N I T S O F W O R K 894
1.5.9.2 U N I T S O F POWER 894
1.5.10 W I N D (BEAUFORT SCALE) 894 1.5.11 SPEED 895
1.5.12 FUEL C O N S U M P T I O N 895
1.5.13 PRECIPITATION A N D IRRIGATION 895
1.5.14 FLOW RATES 896
1.5.15 FLOW RATE CALCULATION 896 1.5.16 WATER ANALYSIS EQUIVALENTS O F
(CAC0 3) 896 1.5.17 SOIL CHEMISTRY: C O M M O N SOIL-RELATED CONVERSIONS
897
1.5.18 DRY SOIL 898
1.5.19 SLOPE DATA 898
1.5.19.1 DEGREES TO PERCENT A N D PERCENT TO DEGREES 898 1.5.19.2
NATURAL T A N G E N T TO DEGREES 900 1.5.20 MAPS 900
1.5.21 COFFEE CLASSIFICATION 901 1.5.21.1 B E A N SIZING 901 1.5.21.2
FLAT B E A N SEPARATION 901 1.5.21.3 P E A B E A N SEPARATION 901 1.5.22
N E T WEIGHT P E R BAG U S E D I N P R O D U C I N G C O U N T R I E S /
R E G I O N S 902
2 INFORMATION SOURCES 904
C. FARDEAU
2.1 LIST O F COFFEE MACHINERY SUPPLIERS 904
2.2 SHADE, FOREST A N D COVER PLANT SEED SOURCES 906
2.3 COFFEE BOOKS, M A N U A L S A N D REPORTS 918
2.4 COFFEE PERIODICALS 921
2.5 COFFEE ASSOCIATIONS, ORGANIZATIONS A N D TEACHING CENTERS 922
2.6 COFFEE EVENTS 922
2.7 I M P O R T A N T COFFEE RESEARCH ORGANIZATIONS 923
IMAGE 29
CONTENTS | LV
3 DATA ON COFFEE 925
J. N. WINTGENS
3.1 ENVIRONMENT FOR GROWING COFFEE 925
3.2 CHARACTERISTICS O F COFFEE BY VARIETY 926
3.3 C O M M O N CHARACTERISTICS O F T H E COFFEE PLANT 927
3.4 LABOR R E Q U I R E M E N T S FOR COFFEE OPERATIONS 928
3.5 COFFEE POST-HARVEST T R E A T M E N T 929
3.6 PULPING A N D DRYING 929
3.7 C O N S U M P T I O N O F WATER FOR COFFEE PREPARATION 930
3.8 O U T T U R N O F COFFEE 930
3.9 STORAGE 932
3.10 COMPOSITION O F T H E COFFEE FRUIT 933
3.11 WEIGHT O F COFFEE BEANS (AVERAGE WEIGHT (G) O F 1000 C U R E D FLAT
BEANS) 934 3.12 COFFEE EXTRACTION RATE 934
3.13 CAFFEINE C O N T E N T I N DIFFERENT BREWS 935
3.14 COFFEE BY QUALITY G R O U P 935
3.15 BASIC CRITERIA FOR COFFEE QUALITY EVALUATION 935 3.16 C O M M E N T
936
4 ACRONYMS AND TERMS USED IN COFFEE PRODUCTION 937
S. BONNET-EVANS
4.1 TERMS U S E D I N COFFEE P R O D U C T I O N 937
4.2 TERMS RELATED TO G R E E N A N D ROASTED COFFEE 952
4.3 TERMS RELATED TO COFFEE LIQUOR 956
4.4 ACRONYMS 959
4.5 ABBREVIATIONS 964
INDEX 965 |
| any_adam_object | 1 |
| author2 | Wintgens, Jean N. |
| author2_role | edt |
| author2_variant | j n w jn jnw |
| author_facet | Wintgens, Jean N. |
| building | Verbundindex |
| bvnumber | BV041073925 |
| ctrlnum | (OCoLC)809373457 (DE-599)DNB1023698226 |
| dewey-full | 633.73 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 633 - Field and plantation crops |
| dewey-raw | 633.73 |
| dewey-search | 633.73 |
| dewey-sort | 3633.73 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 2., updated edition |
| format | Book |
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| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV041073925 |
| illustrated | Illustrated |
| indexdate | 2024-08-03T00:42:21Z |
| institution | BVB |
| isbn | 9783527332533 3527332537 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-026050835 |
| oclc_num | 809373457 |
| open_access_boolean | |
| owner | DE-355 DE-BY-UBR DE-Eb1 DE-11 DE-210 |
| owner_facet | DE-355 DE-BY-UBR DE-Eb1 DE-11 DE-210 |
| physical | LV, 983 S. Ill., graph. Darst. 24 cm |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Wiley-VCH-Verlag |
| record_format | marc |
| spelling | Coffee: growing, processing, sustainable production a guidebook for growers, processors, traders, and researchers ed. by Jean Nicolas Wintgens 2., updated edition Weinheim Wiley-VCH-Verlag 2015 LV, 983 S. Ill., graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier Literaturangaben Kaffeeproduktion (DE-588)4485648-9 gnd rswk-swf Kaffeeanbau (DE-588)4162995-4 gnd rswk-swf Nachhaltigkeit (DE-588)4326464-5 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Kaffeeanbau (DE-588)4162995-4 s Kaffeeproduktion (DE-588)4485648-9 s Nachhaltigkeit (DE-588)4326464-5 s DE-604 Wintgens, Jean N. edt X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=4066314&prov=M&dok_var=1&dok_ext=htm Inhaltstext DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026050835&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Coffee: growing, processing, sustainable production a guidebook for growers, processors, traders, and researchers Kaffeeproduktion (DE-588)4485648-9 gnd Kaffeeanbau (DE-588)4162995-4 gnd Nachhaltigkeit (DE-588)4326464-5 gnd |
| subject_GND | (DE-588)4485648-9 (DE-588)4162995-4 (DE-588)4326464-5 (DE-588)4143413-4 |
| title | Coffee: growing, processing, sustainable production a guidebook for growers, processors, traders, and researchers |
| title_auth | Coffee: growing, processing, sustainable production a guidebook for growers, processors, traders, and researchers |
| title_exact_search | Coffee: growing, processing, sustainable production a guidebook for growers, processors, traders, and researchers |
| title_full | Coffee: growing, processing, sustainable production a guidebook for growers, processors, traders, and researchers ed. by Jean Nicolas Wintgens |
| title_fullStr | Coffee: growing, processing, sustainable production a guidebook for growers, processors, traders, and researchers ed. by Jean Nicolas Wintgens |
| title_full_unstemmed | Coffee: growing, processing, sustainable production a guidebook for growers, processors, traders, and researchers ed. by Jean Nicolas Wintgens |
| title_short | Coffee: growing, processing, sustainable production |
| title_sort | coffee growing processing sustainable production a guidebook for growers processors traders and researchers |
| title_sub | a guidebook for growers, processors, traders, and researchers |
| topic | Kaffeeproduktion (DE-588)4485648-9 gnd Kaffeeanbau (DE-588)4162995-4 gnd Nachhaltigkeit (DE-588)4326464-5 gnd |
| topic_facet | Kaffeeproduktion Kaffeeanbau Nachhaltigkeit Aufsatzsammlung |
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