• Dry primary processing





    Dry primary processing 

    Objective and method 

    When, where, how… 

    Expected result 

    Internal Collectors and Traders. Extension officers.
    Farm Group Leaders.
    Co-operative Personnel.
    Hullery managers.
    Purchasing Officers.
    Quality Controllers and Inspectors.

    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'. 

    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. 

    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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