Washing Station Managers, Supervisors
and Technicians.
Extension officers.
Co-operative Personnel. Regional
Supervisors.
Quality Controllers and Inspectors.
|
Show how to receive, sort, store and
pulp cherry correctly; how to ferment, wash, grade and dry parchment.
Demonstrate the consequences of improper harvesting; of processing errors like
over or under fermentation; the incorrect separation of floaters; allowing
excessive amounts of coffee skins; using polluted water; over and under-drying;
mixing of good and poor quality, etc. Demonstrate proper equipment settings and
how to measure station performance in terms of yield and quality.
Introduction to sustainability and food
safety issues.
Introduction to price risk insurance
issues.
Pro-active sessions: Identify local
constraints, including gender issues, and discuss potential
solutions.
Through: on the job training; through
group lectures; and fairly extensive quality control demonstrations providing a
good overview of 'coffee quality' and 'coffee quality problems'
|
Staggered programme: partly before and
partly during the wet processing season.
Locally and at area or regional centres
by local trainers, using standard teaching modules, as well as actual examples
of 'right' and 'wrong'. Possible intervention by international
personnel.
Approach: mix of technical or hands-on,
and presentations.
|
Better understanding of coffee quality,
coffee liquoring, coffee markets and how quality translates into price
differentials. Good appreciation of the link between wet processing and
quality/price., and the need to be pro-active in all matters pertaining to
quality and yield during the processing season.
Better informed about end user wishes
and concerns, including sustainability and food safety issues.
Better informed about price risk and how
insurance might help.
Possibly: identification of constraints
and their potential solutions.
|