COFFEE PRODUCTION KIT
COFFEE PRODUCTION KIT 
Introduction.
A coffee plant is a shrub, evergreen and grows up to (5) meters tall when unprunned.
Introduction.Coffee is the most important cash crop of Uganda interms of foreign exchange earnings and employment creation. The Ugandan Coffee sub-sector is currently operating below it's full potential hence it is critical to enhance the production and productivity of farmers in a sustainable way that addresses the social, ecological and economic dimensions.
Some of the gaps identified in coffee sub-sector have been lack of up-to-date technical resource materials to guide the production of coffee to meet the global market standards.This material has been developed to empower coffee farming communities and agricultural students with coffee production knowledge to enhance productivity of coffee in a sustainable manner focused to expand coffee sub-sector to create employment opportunities and enhance economic livelihoods of communities.
Facts about coffee production.
Coffee is the world second most traded good after oil.
Brazil is the largest coffee producer, producing 38% of world coffee total.
Finland is the top consuming country per Capita with 6.9kg per person.
USA is the largest coffee consumer and exporter in terms of volumes, with 65% of Americans reported to drink a cup of coffee daily.
Arabica coffee was discovered by Kaldi, a legend goat herder in Ethiopia, hence Ethiopia is refered to as the birth place of Arabica coffee.
Robusta coffee was discovered in Uganda hence Uganda is referred to as the birthplace of Robusta coffee.
Starbucks is the largest coffee chain in the world followed by Costa Coffee and Dunkin Donuts.
Nescafe is the largest coffee brand of all.
History of Coffee.
Coffee is believed to have originated in Ethiopia, specifically the Kaffa region, around the 9th Century.
Arabica coffee was discovered Kaldi, a legend goat herder who noticed his goats become usually energizer after eating the coffee berries.
Arab traders spread coffee from Ethiopia to Yemen and then to the Arabian peninsula and eventually to Europe and then America.
Coffee cultivation and trade began in Yemen, by the 17th Century, coffee had reached Europe and was becoming popular.
The demand of coffee led to the rise of coffee plantation in Asia in the 17th Century.
In the 18th Century, a young coffee tree was gifted to King Louis XIV of France by the Major of Amsterdam, symbolizing the growing popularity of coffee.
In the 19th Century, Coffee became one of the most sought after commodities in the world by the traders, missionaries and colonists. Carrying coffee seeds and taste of the beverage across the globe.
GLOBAL COFFEE MARKET TRENDS.
The global coffee market is experiencing a robust growth driven by increasing global demand and consumption. The market is projected to reach USD 166 billion by 2029, with Compound Annual Growth Rate (CAGR) of 4.72%. the key global coffee economic trends are categorized into; growing market trends, rising consumption, impact of price fluctuation, demand of quality and sustainable produced coffee, demand of organic coffee, regional variations and changing consumer preference.
1. Growing market size.
The global coffee market is estimated to be a vast and dynamic sector, with a significant increase in market size and value over the past years.
Market value and consumption of coffee is driven by both traditional coffee drinking regions and emerging markets with an increasing consumption global volume of 400 billion cups annually.
South America is a major producer of coffee. Middle East and Africa are emerging with increasing coffee consumption, driven by urbanization and the growing popularity of coffee culture.
2. Rising consumption
Coffee consumption continues to increase globally with an estimated 2.5 billion cups consumed daily.
The United States is a significant coffee consumer, with Americans drinking over 400 million cups of coffee per day.
Asia - Pacific region is experiencing a rapid growth in coffee consumption particularly in countries like China, Japan and India. With Japan the fifth importer of coffee globally.
3. Impact of price fluctuation.
International coffee price have shown a recent upward trend, influenced by factors like limited supplies from certain regions and adverse weather conditions in producing countries.
A drought in Vietnam significantly reduced Robusta coffee production in 2023/24 crop year. Other factors include economic growth in developing countries particularly in Asia increased coffee consumption, boosting demand and potentially pushing up price.
4. Demand for sustainability and quality coffee.
Consumers are increasingly seeking ethically sourced and sustainably produced coffee with the desire and ability to pay for significantly higher prices. The increasing demand has led to specialty coffees and certifications like Fair trade and Rainforest Alliance.
Specialty coffee market focus to evolve consumer preferences and heighten awareness of high quality coffee estimated at USD 102 billion in 2024 growing at a CAGR of 10.4%.
5. Organic coffee demand.
The organic coffee market is experiencing significant growth driven by rising health and environmental concerns among consumers.
Organic coffee market is projected to grow at a CAGR of 7.4% from 2024-2030. Consumers are looking for goods that are viewed as healthier and more sustainable as a result of rising health and environmental concerns. These issues are addressed by organic coffee which is produced without synthetic pesticides and fertilizers. Consumers are increasingly conscious of their environmental impact of their choices. Organic coffee typical involves more environmentally friendly practices resulting in their increased demand.
6. Regional variations.
While North America and Europe remain major coffee market, emerging markets like Asia are recording rapid growth in coffee consumption, with 60% of the world's population and a median age of (31) years, Asia presents significant growth opportunities countries like Indonesia, India, Philippines, Thailand and Vietnam are notable consumers and producers of coffee.
7. Changing consumer preference.
Consumers are looking for new unique coffee experiences including specialty brewing methods and innovative flavors.
North America leans towards single-origin and sustainable sourced coffee
Europe emphasizes café culture and artisanal production.
Asia shows rapid growth in specialty coffee markets driven by younger demographics.
Latin America, Middle East and Africa are experiencing a rise in local interest in specialty products and traditional brewing.
COFFEE VARIETIES.
There are two primary coffee varieties which account for over 99% of commercial coffee production world wide.
1. Arabica coffee.
Known for it's delicate and complex flavour profile, often described as sweety, fruity and aromatic with hints of chocolate, caramel or nuts
Arabica coffee consist generally lower caffeine content than Robusta coffee about 1.9 milligrams per bean
Arabica coffee thrive best in a cool sub-tropics climate, specifically tropical highland climate. It prefers temperatures between (15-27)⁰C, with an optimal range of (20-22)⁰C. With evenly distributed rainfall, typically (1500-3000)mm annually.
Arabica coffee thrive best in higher altitude with superior quality produced at (1500-2000) meters
Arabica coffee thrives in fertile well drained soils, ideally volcanic red soils, rich in minerals and provides excellent drainage as well as deep sandy loams, well drained with a good soil structure to provide sufficient root aeration essential for healthy coffee growth
Arabica coffee prefer slightly acidic soils with a pH between (5-6).
Examples of Arabica coffee cultivars include Java, Typica, Geisha, Bourbon, Caturra, SL28, Ethiopian Heirloom, Pacamara, Maragogipe.
2. Robusta Coffee.
Characterized by a bold, full-bodied flavor. Often described as bitter, strong and nutty.
Contain higher caffeine than Arabica coffee of about 2.9 milligrams per bean.
Robusta coffee can thrive in a wide range of climate and altitude. Thriving best in tropical and equatorial climate with high humidity of about (60-80)%, temperature range if (18-26)⁰C and can tolerate higher temperatures of upto 28⁰C.
Robusta coffee can thrive at lower altitude between (600-1400) meters. This is a contrast to Arabica coffee which prefer higher altitude.
Robusta coffee thrive in deep, well drained fertile soil rich in organic matter and potassium like loam soil and sandy loam soil. It's crucial to avoid heavy clay poorly drained soils as coffee is sensitive to water logging.
Soil pH between (5.5-6.0) is generally considered the optimum suitable range for Robusta coffee.
Rainfall range of (1200-1500)mm per year, well distributed for at least (9) months favours growth of Robusta coffee.
Robusta coffee flowers irregularly about (10-11) months for cherries to ripen depending on the rain distribution.
Robusta is less susceptible to pests and diseases thus needs less fungicides than Arabica coffee.
Robusta coffee production has a higher crop yeild per tree compared to Arabica coffee.
Examples of Robusta coffee cultivars include Nganda, Kouilou, Erecta and BP series.
3. Liberica
It's a distinct species of coffee with larger and irregular shaped beans than Arabica and Robusta coffee.
They have a bold, earthy flavour with smoky and woody notes often hints of dark fruit and floral undertones. Liberica coffee can be grown in various elevation.
Examples of Liberica coffee cultivars include Barakocoffee, Excelsa, Abeokutae, Aruwimiensis and Arnoldiana. These variations are based on their growth location.
Liberica are less common and accounts for about (1-2)% of the global coffee production.
Top global coffee producing countries.
With reference to Foreign Agricultural Service US Department. Ranks the top ten coffee producing countries showing their percentage global production and total production of the production year (2024/25)
Brazil is ranked number one, with a global coffee production of 38%. Producing 66.4 million, 60kg bags.
Vietnam is ranked second, with a global coffee production of 17%, producing 30.1million, 60kg bags.
Colombia ranked third, with a global coffee production of 7%, produce 12.9 million, 60kg bags.
Indonesia ranked fourth, with a global coffee production of 6%, producing 10.9 million, 60kg bags.
Ethiopia ranked fifth, with a global coffee production of 5%, producing 8.36 million, 60kg bags.
Uganda ranked sixth, with a global coffee production of 4%, producing 6.4 million, 60kg bags.
India ranked seventh, with a global coffee production of 4%, producing 6.2 million, 60kg bags.
Honduras ranked eighth, with a global coffee production of 3%, producing 5.3 million, 60kg bags.
Peru ranked ninth, with a global coffee production of 2%, producing 4.35 million, 60kg bags.
Mexico ranked tenth, with a global coffee production of 2%, producing 3.87 million, 60kg bags.
Coffee production in Uganda.
In Uganda, coffee is a critical part of the economy and it's sub-sector is growing. Over 1.8 million households grow coffee. Coffee nearly contribute to a third of the Uganda's export earnings paying for critical infrastructural development like roads, hospitals and schools.
Uganda is primarily known for Robusta coffee production. Through numerous interventions and technologies, the country is eager to increase the overall production and quality of coffee in order to boost global demand and global production coffee market share. The country has an ambitious goal to quadruple coffee production.
Pests and diseases particularly Coffee Berry Bores and Coffee Wilt Disease have been a challenge in the coffee production industry of Uganda. However the National Agriculture Research Organization has introduced Coffee Wilt Disease resistant varieties to combat the pressing need of coffee growers.
Morphological description of coffee plant.
A coffee plant is a shrub, evergreen and grows up to (5) meters tall when unprunned.It has compound leaves glossy and waxy on surface. Often dark green but can also have yellow tinges.
Has white, sweety scented flowers, grow in dense clusters in the axils of the leaves. The flowers have star-shaped five petals.
The coffee fruit is a drupe that matures to red/purple. It contains two seeds known as "coffee beans".
The seed are rounded, oblong and have a flat face with a length wise groove.
The stem is woody and can be pruned to encourage lateral branching.
GROWTH AND DEVELOPMENT STAGES OF COFFEE.
The growth and development stages of a coffee plant include; germination stage, vegetative stage, blooming stage and fruiting stage. Each stage has specific nutritional needs, growth duration and agronomic practices.
1. Germination stage.
Coffee seeds undergoes Epigeal germination. The germination process takes (6-8) weeks. Though soaking for (48) hours, intiates the imbibition process hence speeding up the germination process. The germination process consist of imbibition, radicle development, hypocotyl development, cotyledon opening and this ends the germination process and initiates the vegetative development stages.
Imbibition is the initial germination stage, where dry seeds absorb water and rehydrates. The uptake of water raptures the seed coat and initiates metabolic processes, hydrolysis of stored food and enzyme activity, ultimately leading to germination. Respiration increases and the seed begins to utilize stored food allowing the embryo to develop.
The radicle, begins to elongate and push through the seed coat driven by cell division and cell expansion utilizing stored seed food. As the radicle emerges, a root cap forms at it's tip, protecting the delicate root tip cells. The emerging radicle begins to absorb water and nutrients from the surrounding environment, fueling further growth. Hence the need for mix compost to supply diverse nutrients and aid in water rentation by binding soil particles. Radicle length is used as a measure for seed viability, vigor and uniformity.
Hypocotyl emerges (20-25) days after the radicle. The hypocotyl growth and arching pull the cotyledon above the ground and then straightens to push the cotyledon further up. Loosening the soil and breaking the capped layer promotes uniform hypocotyl growth. Hypocotyl growth is driven by cell division and cell elongation.
Once the parchment layer detaches, the two cotyledon leaves unfolds, revealing round leaf like structures. The cotyledon absorbs nutrients from the endosperm, gradually depleting it and becoming more green. When exposed to light, it bends towards sunlight to photosynthesize. Eventually the cotyledon gives way for the first true leaves intimating the vegetative stage.
2. Vegetative stage.
The vegetative stage of coffee lasts for (2) years. This period is crucial for the plant to develop strong shoot and root system, build bio-mass before flowering stage begins.
During the vegetative growth, the coffee plant produces more leaves to enhance photosynthetic rate, food storage and accumulation of biomass to strengthen it's stem.
Application of liquid nitrogenous fertilizers fuels, rapid growth of the vegetative stage.
Regular watering and mulching modify soil temperature, enhance absorption of soil nutrient, essential for proper root growth.
Sunlight duration of (6-12)hours per day, humidity levels of about (75-85)% and environmental temperature of about (15-24)⁰C promotes vegetative growth in coffee.
3. Blooming stage.
Coffee plant unfolds two distinct phases these include bud formation and flowering phase.
Blooming usually occur after a period of dry season followed by significant rainfall stimulated by vernalization "exposure to low temperatures decrease the vegetative period and cause the plant to flower".
Coffee bud formation is a crucial stage for berries development. It begins with development of small green buds in clusters along the branches specifically in the axils of leaves on lateral (secondary) branches. These buds then elongate, become white and resembling candles as they approach the "candle stage".
After the candle stage, the buds may enter dormant phase (latency). A change in temperature breaks this dormancy leading to final maturation of the flower (pre-anthesis).
Flowering stage typically lasts for (2-3) months. White flowers having a jasmine-like scent and appear in clusters.
Nutrients application especially phosphorus, Nitrogen and micro-nutrients like Zinc, Boran and Molybdenum promotes flowering. Some fan leaves can be removed during early flowering to improve airflow and light penetration.
4. Fruiting stage.
Pollination of flowers led to fruit development. Coffee is capable of self pollination with wind however research shows significant increase in yeilds, improved fruit quality and genetic diversity benefits due to cross pollination by insects (bees).
Fruit development takes a duration of (6-9) months. This period consist of pin development where the fruit is small and green, perisperm development, endosperm development associated with accumulation and storage proteins, sucrose.
Temperature ranges of (20-24)⁰, humidity range of (60-80), evenly distributed rainfall of about (1200-1500)mm annually and availability of soil nutrients favour high quality and quantity of crop yield.
Advantages of coffee production.
Coffee production provides employment opportunities for millions of people along the coffee production value chain
Coffee cultivation is a source of income to numerous small-scale growers
Coffee production promotes foreign exchange through international trade.
Coffee production promotes diversification of nations economy creating broad ranges of economic opportunities including farming, exporting, roaster and processing industries.
Coffee production is a source of government revenue obtained through taxes
Coffee production promotes infrastructure development like roads, processing industries and schools.
Coffee production promotes bio-diversity and forest conservation through practices like shade grown coffee.
Sustainable coffee production can help sequester Carbon and reduce green house gas emissions.
Sustainable coffee farming practices can improve soil health, reduce erosion and enhance nutrient cycling.
Coffee plantation adds value to wastelands.
Coffee plantation have a high longevity suitable for generational wealth investment.
Coffee plantation have low maintenance production cost after reaching maturity.
Nutritional Benefits of Coffee Beans
Contains chlorogenic acid an antioxidant with an anti-inflammatory and anti-diabetic effect.
Contains caffeine, a stimulant that can improve focus, alertness and physical performance.
Consist of Vitamin B2 (Riboflavin) essential for energy production, growth and cell metabolism. Also Riboflavin is involved in the production of Red blood cells which are essential for carrying oxygen throughout the body.
Constitutes of Vitamin B3 (Niacin) which plays a vital role to maintain heart and blood vessel health, decrease bad cholesterol and fat in blood.
Constitutes of Vitamin B5 (Pantothenic acid) which promotes healthy skin and hair, boosts metabolism and support energy production.
Contain Potassium crucial for heart functioning by regulating blood pressure. Plays a vital role in skeletal development and smooth muscle contraction.
Contain Manganese which promote bone health, boost immune system, enhance energy metabolism, aids in wound healing and improves brain functioning.
Contains Magnesium which regulates blood pressure, blood sugar levels and heart rhythm while also being vital for energy production and proper digestion.
Consist of polyphenols antioxidant which reduces risk of chronic diseases like Cardiovascular diseases, cancer and diabetes.
Consist of Trigonelline bioactive compounds that convert into Vitamin B3
COFFEE PRODUCTION SYSTEMS.
Coffee production systems are classified into; forest coffee production system, semi-forest coffee production system, Agro forestry coffee production system, garden coffee production system and plantation coffee production system. These are classified according to the ecological environment conditions, level investment and agronomic management practices.
1. Forest coffee production system.
Forest coffee production involves harvesting naturally grown coffee in forests without human cultivation.
Coffee production relies on natural forest conditions and minimal human intervention like pruning of shrubs to create suitable growing environment.
On the slopes of mountain Elgon in Uganda, wild coffee trees are still in existence where local community harvest coffee along with other forest products.
Merits of forest coffee production system.
Promotes bio-diversity by supporting a wide range of flora and fauna including pollinators and natural predators.
Promotes natural processes with minimal land clearing hence more sustainable and environmental friendly
The natural growing conditions and shade leads to improved high quality coffee yeilds due to slower ripening enhancing flavour profile.
Promotes preservation of coffee genetic diversity.
Provides a livelihood for local communities who rely on forest resources.
Demerits of forest coffee production system.
Inter-plant competition for resources reduces coffee yeild.
Increased risk for forset deforestation and encroachment to expand coffee production to satisfy the unlimited man's needs.
2. Semi-forest coffee production system.
Refers to a farming methods where coffee trees are cultivated within existing forest ecosystems. This approach mimics the natural environment in which coffee shrubs were originally found. It's a more environmental friendly production system.
It's characterized with less intensive management practices including fewer intervention to alter natural environment, shade is provided naturally by existing trees in the forest, supports higher levels of diversity compared to plantation coffee system.
Merits of semi-forest coffee production system.
Reduces deforestation and promotes forest conservation.
Promotes bio-diversity, supporting a wider range of plant and animal life.
Forest environments can help to regulate pests and diseases growth rate naturally.
Natural forest ecosystem contributes to healthy soil structure and fertility by recycling of leached minerals.
Demerits of Semi-forest coffee production system.
Inter-plant competition for resources, especially soil nutrients sunlight and soil moisture leads to reduced crop yeilds.
Associated with management complexity to maintain the right balance of shade tree density.
High risk of pests and diseases issues, Incase of dense shades which create favourable humid conditions for pests and diseases reproduction and growth.
Associated with increased labour and management requirements hence increased production costs.
3. Agro-forestry coffee production system.
Agro forestry coffee production system, strategically intergrates different types of trees with in coffee, creating a micro-climate within coffee plantation. This micro-climate promotes increased bio-diversity and soil enrichment, fosters increased carbon storage and modifies temperature.
Agro-forestry coffee production system is adapted by mono-culture coffee farms to buffer coffee production risks and uncertainties.
Common agro-forestry trees include Albizia conaria, Cordia africana, Grevillea robusta, Artocarpus heterophyllus (jackfruit), Persea americana (ovacado), Mangifera indica (mango).
Agro forestry tselection criteria prioritize trees that are fast growing, have broad canopies and provide multiple benefits beyond just shade such as herbal medicine, fodder, timber, firewood and fruits.
Merits of Agro forestry coffee production system.
Agro-forestry leads to increased bio-diversity
Agro-forestry restores soil health and productivity, deep root network retrieve and recycle leached minerals.
Provides a canopy which protect the soil from soil erosion agents.
Shade grown coffee beans are often larger and heavier and have a rich more balanced flavour compared to sun grown coffee.
Shade canopy provides natural barriers against pest and diseases hence reduce need of agro chemicals.
Well suited trees act as wind breaks.
Modifies soil and air temperatures suitable for root growth and fruit ripening.
Agro-forestry diversify farmers income sources.
Fruit trees in agro-forestry coffee production provide added benefits of food security.
Agro-forestry coffee production creates more production resilience to weather changes.
Demerits of Agro forestry coffee production system.
Reduced productivity due to inter-plant competition for space, light, soil nutrients and water.
Increased labour and labour costs due to the management complexity of the system.
Makes coffee harvesting difficult and time consuming.
It comes with a short term trade-off on coffee profits.
Can sometimes create conditions that favour the growth and reproduction of pests that harm coffee plants.
4. Garden coffee production system.
A garden coffee production system involves growing coffee on small plots near homes or residences. Coffee is often inter-cropped with food crops to ensure household food security and improves socio-economic livelihood.
This is prevalent in Uganda, with small scale coffee farmers contributing a significant portion of the annual country's coffee production. In Uganda coffee is mainly inter-cropped with Matooke (banana).
Garden coffee production system is characterized with small scale production, inter-cropping, intensive management, reduced shade, improved varieties, adoption of good agronomic practices and proper post-harvest handling.
Merits of Garden coffee production.
Increase overall land productivity when inter-cropped with food crops.
Inter-cropping improves soil fertility and creates a micro climate favourable for coffee growth.
When inter-cropped with food crops, it promotes food security and improved economic livelihoods of households.
A mix of tree species enhance bio-diversity of flora and fauna.
Enhance climate change resilience in coffee. Intercrops especially multi-purpose trees protect coffee plants from extreme temperatures and rainfall.
Creates multiple income sources in form of fruits, timber, fodder and firewood.
Demerits of Garden coffee production system.
Small scale coffee producers have difficult to access markets with fair prices for their coffee products.
It's associated with higher labour costs with lower yeilds compared to large scale production.
Reduced genetic diversity of coffee hence susceptible to diseases.
Lack of specialized management and access to numerous extension services as large scale plantations.
Expanding coffee production into garden setting can contribute to deforestation.
Pesticides and fertilizers runoff contribute to water pollution.
Note.
In the first two years, coffee can be inter-cropped with annual crops especially legumes and cover crops to improve soil fertility, protect soil from soil erosion, control weeds and trade off costs of coffee production. These crops include beans, ground nuts, pumpkins, watermelon and soya beans. After harvest crop residues can be used as mulches.
Banana may be permanently inter-cropped with coffee as long as the banana : coffee ratio doesn't exceed 1:3 respectively, with a spacing of (3 by3) meters resulting to a total plant population of 1111plants, equivalent to 278 banana plant and 833 coffee plants per hectare.
5. Plantation coffee production system.
Plantation coffee production involves cultivation of coffee plant on a large scale, typically in cleared forestlands, aiming for high yields and efficient post harvesting handling.
It is characterized by rows of coffee plants spaced at a density of (1200-1800)plants per hectare. Seedlings or cuttings raised in nurseries are planted at the beginning of the rainy season. With intensive management practices like pruning, pests and disease control, fertilizer application, irrigation and soil water conservation measures.
Merits of plantation coffee production system.
Increase productivity per unit area due to advanced technologies and production techniques.
Increase production efficiency due to advanced technologies used.
Provide job opportunities for local communities contributing to economic stability.
Increased access to ready markets with fair prices.
Promotes specialization and increased access to agricultural extension services.
Demerits of plantation coffee production system.
Reduced bio-diversity of flora and fauna.
Increased deforestation to obtain cultivation land.
Intensive mono-culture leads to soil degradation exposing topsoil to erosion agents.
Intensive use of agro-chemicals leads to water pollution.
Monocrops are more susceptible to pests and diseases
Associated with labour issues including strikes for fair wages and healthy working conditions.
Requires high investment capital.
COFFEE SEEDLING MANAGEMENT PRACTICES.
Coffee seedling nursery management involves seed selection, nursery seed bed preparation, nursery bed management, hardening off, transplanting and post-transplanting care.
Seed selection.
Obtain seeds from a reputable source to ensure good germination and genetic purity.
Soak seeds in water for (48) hours to soften the seed coat, promote hydrolysis and enzymes breakdown of stored food to promote faster germination.
Nursery seedbed preparation.
Use a well draining potting mixture of (2:1:1) ratio of forest soil, compost and sand respectively.
Sow seeds in individual polybags, water the polybag seedbeds, keep the soil moist but not water logged during germination.
Nursery bed management.
Provide adequate shade using simple structure frame, straw, leaves, wood chips or water proof sheets to protect seedlings from intense scorching sun, high environmental temperatures, rain, hailstone and lower soil temperatures and soil water evaporation.
However excessive shading lead to weak elongated stems, reduced root growth, yellowing of leaves, increased risk of lodging, reduced growth rate and accumulation of plant dry matter due to reduced photosynthesis as a result of insufficient sunlight.
Ensure proper spacing in the nursery to allow adequate air circulation to mitigate risk of pests and diseases growth and spread due to high humidity which favours growth of pests and diseases.
Apply adequate liquid water soluble nitrogenous fertilizers to enhance vigor vegetative development.
Protect seedlings from pests and diseases by proper spacing, removal and proper disposal of infected seedlings, fungicides like copper oxychloride on leaves.
Monitor for pests and diseases and take appropriate actions.
Ensure regular watering of seedlings, especially in dry periods, maintaining a morning or evening routine to promote tissue development cell division and cell elongation.
Hardening off.
At (4-6) months of age, seedlings are hardened off typically (2) months before the final planting date.
Hardening off period for coffee involves gradually acclimatization "the process of gradually adapting young plants, particularly those grown in controlled environments, to the harsh environmental conditions". Seedlings are gradually exposed to more sunlight, wind, increasing temperatures. Starting with short periods and increasing the duration overtime.
Hardening off ensures seedlings develop stronger stems and leaves making them more resilient to changing environmental temperature, wind and humidity.
Transplanting
Coffee seedlings are transplanted at (6) month of age or at a height of (40)cm.
Transplanting seedlings involves careful removal of young plants from their initial growing medium and transferring them to a permanent, larger spaced, main seedbed.
To transplant coffee seedlings, prepare the site, dig holes and mix compost to the dug holes to supply essential nutrients to the seedlings.
During transplanting gently remove the seedling from the polybags, plant them upright in the prepared holes with loose secondary roots and a straight taproot ensuring the crown is above the ground.
Precautions of transplanting
Water the seedling thoroughly before transplanting to maintain the roots moist and facilitate easy sliding out of the root system from the polybags.
Remove gently the polybags before planting and properly dispose them off.
Avoid twisting or damaging the tap root to reduce risk of diseases and wilting of seedlings.
Loosen the soil around the roots with hands to prevent root damage and promote easy root development.
Don't burry the crown, to mitigate risk of rot.
Transplant during the onset of the rainy season to promote uniform growth and utilize of splashing nitrogen.
Transplant during cool days or in the evening to minimize transpiration stress.
Post-transplanting care.
Water the newly planted seedlings and mulch the soil around the seedling to retain soil moisture and suppress weed growth.
Continue to add fertilizers to the coffee crops to promote their vegetative growth and development stage.
Ensure proper shade management to protect seedlings from intense scorching sunlight and heat by inter-cropping and agro-forestry management practices.
Gap fill spaces with unhealthy, diseased or dead seedlings to maintain the plant population for optimum yeild production.
AGRONOMIC PRACTICES OF ROBUSTA COFFEE.
Robusta coffee (coffea canephora) is the most important cash crop in Uganda. Uganda is considered the birthplace of Robusta coffee, commercial production of Robusta coffee began in the early 1920's. Extensive production was undertaken in 1950's. By 1960's coffee production had risen to about 2 million bags.
The major Robusta coffee producing areas in Uganda are districts in the Lake Victoria basin. Robusta coffee is also produced in Bunyoro, Bushenyi, Mbarara, Kabarole and Rukungiri. The following are the agronomic practices for producing high quality Robusta coffee.
Land selection.
Robusta coffee is a vigorous plant which grows on a variety of soils. However the best soils are the average loams of good texture and rich in organic matter. The soil should be deep, well drained, fertile with pH range of (5.5-6.0)
Land should be free from troublesome weed such as couch grass and armillaria root rot disease.
The land should be suited in the location that receives well distributed rainfall of about (1200-1500)mm per year, lying in altitude between (600-1500) meters.
Land preparation
Land should be prepared at least (6) months in advance before planting. Carryout primary cultivation clearing troublesome weeds and removal tree stumps that may be agents of armillaria root rot disease.
Carryout secondary cultivation to loosen the soil structure and immediately plant the field with annual legumes crops or cover crops to mitigate risk of soil erosion and trade off costs of coffee production.
Planting holes should be dug about (3) months before planting of about (2 by 2 by 2) ft. When digging the hole , topsoil and subsoil must be piled separately. The subsoil is mixed with (1) tin of well decomposed manure compost, some triple super phosphate may also be added to the mixture to boost nutrients availability essential for root and shoot systems development.
Maintain a spacing of (3 by 3) meters for Banana-coffee intercrops and (2 by 2.5) m for monoculture Robusta coffee
Seed seedlings have a tap root therefore the need for a deeper hole whereas clonal vegetative seedlings lack a tap root and depends on adventitious feeder roots hence a wider hole is recommended.
Selection of planting materials.
Coffee can be propagated from seed seedlings or asexually using vegetative tissues (clonal seedlings).
"Coffee seed seedlings" are raised from coffee seeds "beans". Seeds germinate slowly taking about (50-90) days to emerge depending on the temperature. Seedlings are often grown in shaded nurseries before being transplanted at (6) months. Coffee seed seedlings have a tap root hence more resistant to prolonged drought.
Merits of seed seedlings to growers.
Seeds are generally cost effective, cheap and easier to transport.
Seed propagation is relatively cheap, simple and quick process for establishing coffee seedlings using readily available resources.
Seed propagation promotes genetic diversity essential to build disease resistance.
It's flexible seedling can be grown diverse environment by small scale farmers.
Seeds are a budget friendly way to start a coffee enterprise.
It a satisfying "Do It Yourself" experience.
Require straight forward care procedures like watering, fertilizer application.
Demerits of coffee seed seedlings to growers.
Seedlings require often several years to reach maturity of about (3) years.
Seed germination vigor, viability and ability decreases with storage.
High risk of genetic diversity which may be undesirable for commercial purpose.
High potential of transmitting seed borne diseases
"Clonal seedlings" are raised or multiple vegetatively from a parent plant tissues.
Cuttings from old coffee that is allowed to form roots and shoots. To produce clonal seedlings, cutting are put in a suitable medium conducive for roots and shoots growth and development in a nursery. The cutting are maintained in a nursery and nurtured to grow to a point where they can be planted in the field.
Clonal seedlings have adventitious roots and lack a tap root hence susceptible to prolonged drought.
Coffee has a dimorphic type of branching, consist of orthopedic, vertical branches include the main stem and branches that arise from the axillary buds that are used for vegetative propagation.
Lateral branches arise from vertical branches and grow horizontally these bear flowers and berries. If used for vegetative propagation, the plant will simply grow horizontally along the ground.
Merits of clonal vegetative coffee seedling.
Early fruiting as early as (18) months after planting.
Maintain desired traits and disease resistance of parent plant.
Maintains genetics of parent plant.
Fetch higher profits due to it's superior advantage of early fruiting.
Demerits of clonal vegetative coffee seedlings.
Clonal seedlings are susceptible to prolonged drought due to the absence of tap roots.
Requires specialized personal with knowledge to manage clonal seedling nursery.
Cuttings are bulky hence cost ineffective for transportation.
High risks of diseases spread to cuttings for direct and indirect contact with numerous surfaces.
Note
Mixing of different coffee clonal coffee promotes genetic diversity, boost yield production and resistance to diseases and pests.
Planting in the field.
Coffee should be planted at the onset of rains and when the soil has enough moisture. Transplanted at (6) months of age or (40) cm in height.
Soil should be gently placed in hole and pressed gently for firm compaction of the soil and facilitate easy binding of roots to soil particles to optimize nutrient absorption.
Seedlings should be protected from direct sunlight using dry banana leaves, tree branches, palm leaves to reduce rate of transpiration from both the leaves and green stem.
Weeding.
The planting field should be kept weed free. Weeds harbour pests and compete with coffee for soil water and soil nutrients.
Weeds may be controlled by slashing, hoeing, use of herbicides (round up). Which ever method used, maintain a diameter of (40)cm from the coffee crops weed free to mitigate effects weeds.
However sustainable measures like inter-cropping with legume and cover crops improves soil fertility, soil structure, protects the soil from soil erosion agents and suppress weed growth. Inter-cropping enhance profitability and trade off costs in maintaining the coffee field.
Mulching
Alternatively coffee fields may be mulched to suppress weed growth especially in the dry season, using annual inter-crop residues as mulches.
For young coffee especially clonal seedling mulching around the seedling is essential to modify the soil temperature and conserve soil moisture.
Clonal seedlings are susceptible to prolonged drought due to lack of a tap root hence mulching is essential to boost plant resistance to prolonged drought.
Ensure mulching materials don't touch the base of the young plants because plants may develop collar rot.
Merits of mulching.
Regulates soil moisture and improve soil water rentation and infiltration.
Mulches reduces water requirements hence minimize costs of mulching.
Protects the soil from soil erosion agents hence maintains soil fertility.
Encourages more vigorous top growth and productivity building the growth of additional surface roots.
Conserves fertilizer applied due to reduced surface water run off.
Modify soil temperature hence enhance soil microbial activities resulting to increased supply and availability of soil nutrients.
Mulches suppress weed growth reducing maintenance costs.
Mulches decompose to form organic matter that improves soil structures, soil fertility and soil chemical properties.
Mulching promotes increased plant uptake of potassium.
Demerits of mulching.
Mulching is costly with regard to additional labour requirement.
Mulches harbour pest especially termites and leaf miners.
Mulches increase risk of fire outbreak.
Mulching may led to reduced plant uptake of Zinc and Magnesium
Improper mulching can lead to collar rot.
Prolonged use of mulches alters soil pH due to increased humic-acid accumulation altering physical and chemical soil properties.
Inter-cropping
Coffee banana inter-crop is the most common permanent intercrop system adopted in Uganda to promote household food security and improved economic livelihoods of households.
Other adopted permanent intercrops include multi-purpose trees and fruits used to mimic conditions for forest coffee production as well as diversify sources of income.
In the first two years, coffee can be inter-cropped with annual crops like beans, ground nuts, soya beans to protect the field from soil erosion agents, suppress weed growth and trade off costs of coffee production.
Fertilizer application.
Fertilizer application especially inorganic fertilizer should be used to supplement the inadequate soil nutrients after a soil test to enhance cost effectiveness and efficiency of the fertilizer.
Emphasis on the plant nutrient requirement at each growth development is essential to enhance effectiveness of the fertilizer to the plant.
In acidic soil, Nitrogen should be added as CAN while in alkaline soil, it should be added as Ammonium sulphate.
Potassium and phosphorus may be added but after a soil analysis has been approved, to determine amounts required.
Merits of organic fertilizers.
Green gas release to the atmosphere is lower.
Stabilizes soil pH and buffers the soil against rapid changes in soil alkalinity or acidity.
Increases soil aeration, infiltration, nutrients retention and supplies due to improved microbial activities.
Improves soil structures, decreasing soil compacted and crusting by additional of organic matter.
Nutrients in organic matter are released slowly hence difficult to over fertilize and harm the plant.
Increases the ability to hold water and reduce soil erosion by binding soil particles.
Organic fertilizers are free from chemicals, hence foods are free from noxious chemicals.
Organic fertilizers are less concentrated than chemical inorganic fertilizers hence less likely to burn tender seedlings.
Can be obtained at low costs and easily made by farmers hence cost effective.
Demerits of organic fertilizers.
Concentration of nutrients varies strongly with the origin of products and way of storage.
Concentration of nutrients is much less and don't contain all nutrients required for coffee growth.
The nutrient release process is slowly dependant on microbial activity, soil temperature and soil moisture content.
It's labour intensive, pilling up and collecting compost decomposing materials.
Organic fertilizers require larger quantities hence cost ineffective on a large scale
Organic fertilizers application is tendious and requires more labour.
Merits of inorganic fertilizers.
They are fast acting, dissolve quickly and are immediately available for plant uptake.
Predictable and reliable with formulations blended with accuracy to fit different growth and development phases of coffee plant.
Nutrients percentages are listed on label hence easy to use, supplying exact nutrient requirements of coffee plant.
Inorganic fertilizer are less bulky, convient and require less labour.
Inorganic fertilizer are cost effective on a large scale.
Inorganic fertilizer have higher nutrients concentration than organic fertilizer.
Demerits of inorganic fertilizer.
Most inorganic fertilizers don't contain micro-nutrients.
Inorganic fertilizer don't support soil microbial growth hence alters the soil structure and reduces soil microbial percentage.
Inorganic fertilizer don't add organic matter to the soil hence altering the soil structure and soil chemical properties.
Inorganic fertilizer may contain toxic chemicals leading respiratory and disease hazzards.
Inorganic fertilizer toxify food products with noxious chemicals.
Inorganic fertilizer are subjected to leaching and erosion hence lowering fertilizer effectiveness.
Dissolution and erosion of inorganic fertilizer contribute to water pollution.
Inorganic fertilizer building up in the soil alters soil fertility, soil pH and soil chemical properties.
Wind breaks
Clonal coffee are prone to strong winds, since they lack a tap root. It's advisable to plant multi-purpose trees at the edges and leguminous shrubs every after (4) coffee rows. These protect the crop against excessive sunlight, strong wind and also improves soil fertility and creates a micro-climate suitable for proper ripening of coffee berries.
Training.
Training is the modification of natural growing habits of the coffee to suit conditions under which they are grown. Training aims to improve productivity and facilitate easy harvesting of coffee. There are two training systems, single stem training and multiple stem training.
Single stem training; this is also known as single-leader training. It's a pruning technique that encourages a plant to develop a single central stem. The core principle is to remove any side shoots that emerge from the main shoot, these shoots compete for resources and can hinder productivity of the crop.
Multiple stem training; this has two specialized techniques. In the first technique, the terminal part of the shoot is removed to stimulate growth of axillary branches when the coffee plant is (0.5)meters tall. Only (2) strong and healthy axillary branches bare allowed to grow and the rest are removed. The second technique, the young tree is bent and pegged on the ground nusing pegs and ropes. This stimulates suckers to develop. Of these (2-3) suckers are allowed to grow beginning with one (30)cm from the base and the second on the next node. When the suckers are about (30)cm tall, the pegs are removed.
Gap filling
Gap filling aims to maintain an optimum plant population, by replacing the unhealthy and dead seedlings to optimize field crop yeild.
Incase gaps are created due to wilt disease, the diseased plant materials should be burnt to mitigate risk of disease spread and the gap should be filled with a fruit or multi-purpose trees.
Desuckering.
Desuckering is the removal of unwanted axillary branches called suckers. This should be done regularly to maintain a good leaf area on the plant but also minimize competition for nutrients with developing fruits and suckers.
If desuckering is not carried out, too many berries in the following season leads to excessive nutrients intra-crop competition, leaf defoliation, over bearing, die-back (death of lateral branches from the tips) and sometimes plant death.
Coffee pruning
Coffee pruning is very important to rejuvenate old coffee trees by pruning unproductive branches and stems to promote re-growth of new, health and productive branches and stems.
Pruning should be done at the end of the main crop harvest season, before the plant begins to flower again. Coffee pruning is classified into; main pruning, tipping, secondary pruning and stumping.
Main pruning; after a period of (4-5) years, the number and spacing of primary branches is regulated to a maximum of (3) to enhance productivity due to the reduced intra-crop competition for nutrients and light, this also promotes proper ventilation and opens up the coffee plant for easy control of pests and diseases.
Pruning involves cutting back old unproductive branches and removal of suckers using a panga.
Tipping; this is the removal of the growing tip at the height of (2-2.5) meters to keep the base of the tree stronger and facilitate easy coffee berries picking at harvest.
Tipping stimulates the growth of new health stems that may replace the older unproductive ones to enhance productivity.
Secondary pruning; coffee beans are produced on secondary branches (lateral branches). Each lateral branch should be prunned for every after (2) production seasons using a pruner.
This encourages new lateral branches higher up the tree each year.
It is also important to prune most of the inside lateral branches to let light into the coffee canopy to promote ripening of coffee berries and encourage rapid drying of leaves to reduce risk of fungal infection.
Secondary pruning also encourages the stem to bend outwards and promote growth of new and strong suckers to replace aging stems.
Stumping; is a practice where old long and unproductive stems are cut about (30) cm from the ground level using a pruning saw. A pruning saw leaves a clean cut and allows the plant to heal faster.
Stumping encourage fresh, stronger and more productive stems.
Harvesting
Clonal seedlings will begin fruiting at (18) months whereas seed seedlings at (3) years.
To produce high quality global competing coffee, farmers are recommended to hand pick only ripe berries red or purple in colour. At the end of the harvest season, all the remaining berries should be stripped off and dried separately to minimize incidence of pests and diseases.
Post harvest handling
Post harvest handling practices for coffee berries majorly depend on two techniques sun drying technique and wet fermentation technique.
Sun dry technique.
The harvested berries are spread out to dry under the sun. The drying area must be clean, it's recommended to dry coffee on cemented floors, mats raised structures with wire mesh. The berries must be spread out thinly for proper uniform drying.
Storage conditions should ensure that coffee never gets wet. Wet conditions encourage fungal growth on beans reducing coffee product quality and flavour. Dried coffee should be stored on stacking wooden rakes and a place with proper dry air ventilation to mitigate risk of fungal growth.
It's recommended to use gunny bags, traditionally made from sisal fibre for packing dried coffee seeds.
Pulping process ensures removal of the outer dry seed coat to expose the beans aiming to add value and enhance coffee bean life span.
Wet fermentation technique
This is currently adopted by coffee farming communities due to it's unique benefits. Aims to maintain coffee quality and minimize post harvest loses. Wet fermentation process include pulping, fermentation, washing, drying and storage.
Coffee berries are pulped using a pulper machine, to separate the beans and remove most of the mucilage from the beans.
The pulped beans are placed in a stainless steel water tank to dissolve the remaining mucilage, naturally occurring yeasts and bacteria breakdown the mucilage into simpler molecules. The fermentation process proceeds for (48) hours in a sealed tank to enhance coffee flavour.
After fermentation, the beans are washed to remove the broken down mucilage.
The beans are dried, typically using sunlight, untill they reach the desired moisture content of (10)%.
Benefits of wet fermentation technique.
Produces cleaner taste coffee with a more pronounced acidity compared to dry processed coffee.
It fetches higher profits due to it's unique advantage.
Fermentation creates a more consistent flavour profile.
Aids in grading and sorting of unripe or over ripe cherries that float during the initial water soaking hence maintain quality.
The shorter fermentation period of (48) hours makes it efficient for large scale processing.
MANAGEMENT OF COFFEE PESTS.
The major Robusta coffee pests include black coffee twig borer, coffee leaf miner, coffee mealybug, coffee leaf skeletonizer, aphids, termites, green coffee scale and tailed caterpillar.
1. Black Coffee Twig Borer.
Also known as Ambrosia beetle, the beetle borers into the coffee twigs and also soft stems below (2)cm in diameter.
It doesn't feed on the plant tissues but uses the plant as medium to grow Ambrosia fungus on which it feeds hence the name Ambrosia beetle. Ambrosia fungus infect the plant tissues and the boring of twig blocks the translocation of water and food material resulting to wilting and drying of the branches.
Ambrosia fungus infection increases in the dry season. The Ambrosia beetle multiples more under shade conditions and resultant damage is higher in dry season leading to economic crop losses.
Integrate cultural, biological, physical and chemical measures for greater prevention impact.
Chemical control measure may be used Incase of high infestation by application of Imidacloprid, Imax or Kohinor systemic pesticides to kill the pest.
2. Coffee leaf miner
Also known as "Washbourn", the larvae bore into the leaf and feeds on the leaf tissues between the lower and upper surface. If the mines are opened, the larvae can be seen.
Recognized by the presence of tunneling trails on the surface of the leaves. Rubbing or Bending the leaf across the trailing spots, separating the upper and lower epidermis exposes a small white leaf miners. Mined leaves are usually shed prematurely reducing the photosynthetic surface area.
Chemical control measures include spraying with Fenitrothion or Pyrinex pesticides. It's cost effective when a population of (30) moths or mined leaves per tree is sited.
Incase if repeated outbreak, suspend use of mulches in the garden.
3. Coffee mealybugs.
Mealybugs are small sucking insects that appear on the coffee leaves in form of white mass often accompanied by a sooty mould. Root mealybugs form white mass on coffee roots and collar of the stem. Mealybugs are more of a problem in the dry season. They feed by sucking sap from young shoots, leaves, flowers, bud, roots and berries resulting to leaf defoliation, reduced growth rate, stunted growth, chlorosis and reduced crop yeild. While sucking they produce honey dew "excreta" which attracts black fungal mouldy reducing photosynthetic surface area.
Chemical control is fairly effective, particularly with insecticides such as Imidacloprid and Chloropyrifous ethyl.
Root mealybugs can be controlled by drenching with Dursban.
4. Coffee leaf skeletonizer.
More common in coffee nurseries but less serious outbreak may occur in coffee farms close to natural forests and coffee nurseries.
The larvae feed on leaf tissue usually close to the midrib, resulting to irregular patched windows on the leaves.
Cultural control measures include, opening up the canopy by pruning, reduction of shade in the nursery.
Chemical control measures include use of Fenitrothion .
5. Coffee Aphids.
Coffee seedlings are susceptible to coffee aphids. Aphids occur in large numbers on the new coffee shoots in the coffee nurseries especially in the rainy season.
They concentrate their feeding activities on sucking sap from young shoots causing stunted growth. Infected shoots are often associated with black sooty mould.
Aphids can be controlled by physically by picking and crushing and chemically by spraying with Cypermethrin.
6. Termites
In coffee nurseries termites are attracted by saw dust used in rooting medium. By the aid of their strong mandibles the cut and chew plant tissues causing high mortality in coffee nurseries.
The first sign of termites invasion is wilting, followed by plant drying or fall over. Confirmation of termites presence is made by pulling out affected plants and examining roots and lower stem for tunneling cuts and live termites.
Cultural control measures including planting coffee in clean well prepared rooting medium free from dead plant debris, avoid use of fresh saw dust as rooting medium, regular watering discourage termites attack since termites are sensitive to moisture content.
Chemical control involves use of Dursban dust, dusted around the nursery.
7. Green Coffee scale.
These are sap sucking bugs. A serious problem in coffee seedlings which led to stunted growth and unhealthy seedlings.
The adult scale are pale green with black internal markings that are visible through the body wall. It has a flattish elongated, oval domed shade and nymphs are yellowish green in colour.
Green coffee scale reduces the plant growth vigor, stunted growth, chlorosis and defoliation of leaves and buds. They also produce a honey dew excretes which favour growth of mould black fungus which turns leaves and stem black reducing photosynthetic surface area.
Green coffee scales are transported to new areas by infected seedlings materials, therefore planting materials should be inspected for scales before transplanting.
8. Tailed caterpillar
Tailed caterpillar occur occasionally in large number and can cause defoliation of coffee plants.
The larvae have a large head with strong mandibles to cut and chew leaf tissue. It's characterized with tail like appendage on the rear, hence the name "tailed caterpillar".
The larvae feed on leaf lamina underneath the leaf surface. In severe attack the coffee leaves are completely eaten leaving only a network of veins or the midrib.
Cultural control is possible on small-scale where pupae are collected and destroyed.
Chemical control measures include use of Fenitrothion or Pyrinex.
9. Coffee Berry Borer.
The coffee berry borer, is the most devastating insect pest in coffee throughout the world. The feed on immature and mature coffee berries and don't damage any other vegetative coffee part.
The female tunnel into the green berries about (8) weeks after flowering. It stays in the tunnel until the beans hardens to lay it's eggs. Immature berries shed off prematurely and this reduces quality and quantity of coffee crop yeilds.
Coffee berry borers use alternative tree species for feeding however these plant species cannot support the lifecycle of this insect. These trees include Hibiscus, Tephrosia, Rubis and Vitis.
Chemical control measures include use of Fenitrothion, Cypermethrin, Deltamethin, Pyrethroids and Chloropyrifous ethyl pesticides.
Brocca trap a composition of transparent bottle, with a smaller pharmaceutical bottle attached to coffee plant by a string. It's used to trap, drown and kill adults beetles.
MANAGEMENT OF COFFEE DISEASES.
1. Damping off disease.
It is caused by a complex of soil-inhabiting fungi called Pythium spp.
Factors that predispose coffee to damping off disease include over watering, over shading, acidic soil. Damping off disease is severe in coffee nurseries.
Damping off disease leads to the rotting of stems and roots below the soil surface, common in seed seedlings. There is no cure for damping off disease.
However cultural prevention measures include use of sterilized rooting medium, reduced overhead watering of seedlings in the nursery, proper seedling spacing with a row spacing of about (4) inches, never water seedlings past noon and maintain an evening or morning watering routine.
Damping off disease can be controlled by the use of chemicals such as Mancozeb, Copper oxy-chloride, Metalaxyl and Srisomer.
2. Brown Eyespot disease.
Also known as Cercospora leaf spot. A fungual disease that often affect coffee seedlings.
Brown Eyespot disease occurs when the soil is too wet, too much shading, lack of air movement and plant nutrients deficiency especially Nitrogen and Potassium favours rapid spread of Brown Eyespot disease.
Signs of infection include the appearance of brown spot on the leaves. The spot gradually expands with reddish-brown margins appearing on both sides of leaf and in severe scenarios they are too many and the leaves appear to have been burnt.
Cultural control measures include maintaining a (50)% shade cover, proper fertilizer application, avoid over watering.
Chemical control measures include the use of copper based sprays for prevention of further spread. Incase of infection use fungicides such as Mancozeb, Carbenduzium and Metalaxyl.
3. Coffee Wilt Disease.
Caused by Fusarium xylariodies fungus. It a devastating coffee disease that caused a significant coffee production decline in Uganda in the 1990's.
Coffee Wilt Disease is spread through infected planting materials, farm tools, water and soil. The Uganda Coffee Research Institute and National Agriculture Research Organization have introduced Coffee Wilt Disease resistant varieties to boost coffee production.
Coffee Wilt Disease symptoms include wilting, chlorosis of leaves, dark discolouration, branch death, swollen barks with cracks.
Cultural control measures include proper sanitation and disposal of infected plant materials, disinfection of farm tools after operation, use of CWD resistant varieties and use of disease free planting materials.
4. Red Blister Disease.
Red Blister Disease is a serious and widespread berry disease affecting traditional seedlings, occuring mostly in East African region. The disease has been recorded only in Uganda and Bukoba area in Tanzania.
Small red and slightly raised spots appear on both green and ripening berries. The spots enlarges and join forming unslightly red blisters. The center of the lesions dry up and turn black. Infected dry berries don't pulp properly reducing coffee quality.
Effective control is achieved through use of tolerant and resistant varieties. Additional of NPK or organic fertilizer to the soil, proper pruning to ensure ventilation, proper spacing, proper disposal of infected berries, shade-coffee growing. Chemical control is not necessary needed.
COFFEE SUSTAINABLE PRACTICES.
Sustainability has 3 main pillars. These pillars are informally refered to as people, planet and profits categorized into
1. Economic sustainability; coffee production must be profitable to be sustainable. Farmers should be mobilized and empowered to access markets offering a fair price for their products.
2. Social sustainability; it's people centered focused to align production with sociological perspective, culture, values, norms and needs. These builds ownership, enhance participation of the community hence creates sustainable coffee production.
3. Environment sustainability; Focused on saving and conserving the planet natural resources using production methods that have reduced on biodiversity and environmental degradation.
Women equity strategies to enhance coffee sustainable production.
Promote labour and time saving techniques.
Creating an enabling environment ensuring policies and actions are gender responsive at all levels of the coffee value chain.
Pay equal remuneration including benefits to both women and men for work of equal value to foster mutual respect and build women self-esteem.
Create a health, safe working environment free from discrimination to boost women participation in coffee production.
Providing disaggregated facilities, amenities to serve the different interests of both women and men.
Support equitable distribution of production resources and activities with in farming households to empower women with practical skills.
Promotes participatory intra-household decision making in which spouses consult each other and decide together on resource utilization to foster ownership.
Increased women participation and membership in farmer groups focused to build women leadership skills, basic numerical accounting skills and writing skills.
Dissemination of coffee production information via communication channels accessible and frequently used by women.
Foster formation of women associations and support them to access financial services, business linkages and building their capacity and confidence.
Work with financial services providers to develop suitable products with alternative collateral requirements that meet women needs.
Provide opportunities for women to benefit from coffee quality and standards training related programmes to equip women with knowledge and bridge the knowledge gap.
Combine technical coffee farming trainings with nutrition and reproductive health to encourage women participation.
Build the capacity of extension agents to equitably provide services to men and women.
Coffee production sustainable strategies for youth participation.
Policy advocacy focusing on youth engagement in coffee production.
Develop financial products tailored to the needs of youths.
Develop modals on coffee production and business for rural youth.
Create awareness on importance of coffee family farming and niche production filling.
Capacity building by providing appropriate coffee production training and exposure through education, mentoring, coaching to equip youths with coffee production knowledge and skills.
Organize youth saving associations, to financially support their coffee production farms.
Enhance accessibility of coffee production resources (land) and services (trainings, financial, transport) to youth's.
Expose youths to advanced new technologies in coffee production.
Equip youths farmers with business and accounting skills.
Provide other opportunities in coffee production value chain to suit youth interests like drivers, barista, application developers other than farming.
Develop a group of youth extension club to understand needs of youth coffee farmers
Help youth coffee farmers to access financial services
Support farmer organization to give space to youth farmers to enhance their participation and interesting coffee production.
Strengthen youth cooperation groups, to boost their potential and impact in coffee production.
Support youth business organizations and offer voice to young farmers.
Comments
Post a Comment