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  • 14.5.1-TRAINING AND THE COFFEE INDUSTRY-HARVESTING AND DRYING

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  • Harvesting and drying

     
     

     

     

     

    Harvesting/drying 

    Objective  and method 

    When, where, how…  

    Expected result  

    Growers.
    Internal Collectors and Traders. Extension officers.
    Farm Group Leaders.
    Co-operative Personnel.
     

    Show how to harvest correctly; understand the effects of improper harvesting, drying and storage, including the risk of mould and OTA occurring. Provide simple guidelines for visual checking of moisture content. Introduction to sustainability issues. 

    Pro-active sessions: Identify local constraints, including gender issues, and discuss potential solutions. 

    Through: on the job training; and group lectures, aided by simple quality control lessons like tasting 'good' and 'bad' coffee and an introduction to 'defects in coffee' 

    During harvest season. 

    Locally and/or at area or regional centres by local trainers, using standard teaching modules, as well as actual examples of 'right' and 'wrong'. 

      

    Approach: mix of technical or hands-on, and presentations. 

    Improved appreciation and understanding of the link between poor harvesting and drying practices and the quality and value of the end product. Better appreciation of the consequences of specific bad practices such as picking under-ripe or over-ripe cherries, drying on bare earth. 

    Better informed about end user wishes and concerns, including sustainability issues. 

    Possibly: identification of constraints and their potential solutions.