Growers.
Internal Collectors and
Traders. Extension officers.
Farm Group Leaders.
Co-operative
Personnel.
Hullery managers.
Purchasing Officers.
Quality Controllers
and Inspectors.
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Show how to assess coffee quality
visually and how to check moisture. Demonstrate the importance of: separating
good and poor quality; on-farm sorting and removal of obvious defects; and
proper packing and storage. Show the link between these and
quality/price.
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; and group
lectures; aided by simple quality control lessons like tasting 'good' and 'bad'
coffee; and an introduction to 'defects in coffee'.
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During harvest and dry hulling
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.
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Better appreciation of coffee quality
and its link with and meaning of price differentials. Better appreciation of the
consequences of specific problems arising from unsanitary handling, over-drying
or under-drying, mixing good and poor quality, etc. Improved ability to
demonstrate how to judge coffee quality visually.
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.
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