eeyrak coffee project
TRANSCRIPT
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Simply Coffee-licious
3.1 Picture of Coffea arabica
Figure 1, reference 1. Picture of Coffea arabica
3.3 Taxonomy
Scientific name: Coffea Arabica
Common name: Arabica coffee
Family: Rubiaceae
3.4 Meaning of the name
Coffea Arabicais a species of genus Coffeawhich is originally native to the
mountains of Yemen in the Arabian Peninsula; hence it was named as Coffea
arabica. It is also from the South-western highlands of Ethiopia and South-eastern
Sudan.
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3.5 Origin of Coffea Arabica
Coffea arabica was originated from the mountains of Yemen in the Arabian
Peninsula.
3.6 Global distribution of Coffea arabica
Figure 2, reference 4: Global distribution of Coffea arabica
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3.7 Morphology and Anatomy of Coffea arabica
Figure 3, reference 5: Morphology of Coffea arabica
Ripen red
fruits
Leaves with opposite
leaf arrangement
Fragrant small
white flowers
Stem
Green fruit
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Leaves:
Evergreen
Lanceolate/ lance-shaped
Opposite leaf arrangement
3 to 6 in length
Have very short petioles which are united with the short interpetiolar stipules at
the base.
Thin, but of firm texture and slightly leathery.
Upper leaf surface is very dark green in colour but much lighter at the underside
leaf.
Leaf margin of the leaf is entire and wavy.
Flowers:
Small, white, and very fragrant.
Have a delicate characteristic odour
Bear in the axils of the leaves in clusters
tubular, the tube of the corolla dividing into five white segments
Self-pollination
Fruit:
Cherry
Only produced in the new tissue
Colour turn from green to red when ripen
Site for cell division to occur
Seed:
Figure 3, reference 6: Seed of Coffea arabica
3
The one in dotted circle shows the seed for Coffea arabica.
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Figure 4, reference 7: Coffea arabica: Process of seed germination
Figure 5, reference 8: Coffee (Coffea arabica). I is the Cross-section of berry,
natural size; Pkrefers to the outer pericarp; Mkrefers to endocarp; Ekrefers to
spermoderm; Sarefers to hard endosperm; Sp refers to soft endosperm. II is the
longitudinal section of berry, natural size; Disrefers to bordered disk; Serefers
to the remains of sepals; Emrefers to embryo. III is the image of theEmbryo,
enlarged; cotrefers to cotyledon; radrefers to radicle.
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Coffee Bean Development
1. Pinhead Stage
Cell Division occurs in Arabica Coffee
eight weeks after the flowers are self-
pollinated.
2. Pinhead Stage
Little change in size or weight
occurs during this time.
3. Rapid Expansion Stage
After 10 weeks the locules that contain
the ovaries, swell with the rapid cell
expansion of the integument.
The integument is a cavity that will later
be filled by the embryo (coffee bean).
4. Rapid Expansion Stage
The size to which the integument
swells depends on the moisture
present in the soil.
A drought will limit the size of the
integument and therefore the size of
the final bean.
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5. Endosperm growth
The endosperm (the coffee bean) will
consume and replace the integument.
6. Endosperm Growth
The endosperm (the coffee bean)
will consume and replace the
integument.
A layer of integument will remain
and will surround the bean. This is
the silverskin.
At this stage the bean is jelly like,
but will gain dry matter over the
following months.
7. Cherry Ripening
For the next 10 or 11 weeks the cherry
pulp continues to grow and the
endosperm (beans) will absorb 70% of
the total photosynthesates produced by
the coffee tree. This will typically stall the
growth of the tree.
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.
Picture 3 indicates the
change in skin colour of
the skin, but not the
actual coffee pulp which
remains a light pink
colour.
1 2
4 3
5
8. Cherry Ripening
About 5 weeks after the beans are fully formed the fruit will change from a green
to yellow to a bright red glossy colour. At this stage the coffee is ready for
harvesting.
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3.8 Propagation methods
Seeds:
o Viability of the seeds is comparatively short, depending upon conditions
o It is advisable to plant within 2 months of harvesting.
o The older the seeds, the longer germination required and may lose its viability.
o Can be planted with the parchment attached but germination is quicker when it is
removed.
o A more successful seeding method is to raise seedlings in shaded nurseries; at
6-12 months, seedlings are planted out to the field.
Successful Vegetative propagation:
Rooting
Layering
Marcotting
Budding
Single leaf-bud cutting (commonly used for rooting of coffee cuttings)
3.9 Cultural Practices / Nursery Practices (Agronomy)
3.9.1. Planting
Optimal growing conditions for Coffea arabica
1. The subtropical regions, at high altitudes of 16-24. Rainy and dry seasons must
be well defined, and altitude must be between 1800-3600 feet. These conditions
result in one coffee growing season and one maturation season, usually in the
coldest part of autumn. Mexico, Jamaica, the S. Paulo and Minas Gerais regions
in Brazil, and Zimbabwe are examples of areas with these climate conditions.
2. The equatorial regions at latitudes lower than 10 and altitudes of 3600-6300
feet. Frequent rainfall causes almost continuous flowering, which results in two
coffee harvesting seasons. The period of highest rainfall determines the main
harvesting period, while the period of least rainfall determines the second harvest
season. Because rainfall is too frequent for patio drying to occur, artificial drying
with mechanical dryers is performed in this type of coffee growing environment.
Examples of countries that have this climate are Kenya, Colombia, and Ethiopia.
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3.9.2. Irrigation
Coffeashould be watered thoroughly but then allowed to dry out almost completely
before re-watering. In the rest period (winter) they should only be watered when the
soil is almost dust dry. When growing begins in the spring they should be given
phostrogen feed once a week, to encourage new growth.
3.9.3. Nutrition
As the coffee hullls and pulp are known to be rich in nutrients, many people often
use coffee grounds as fertilizer. One 60 kg bag of coffee contains 1,026 g of
nitrogen, 60 g of phosphorous, 918 g of potassium, 162 g of calcium, 90 g of
magnesium, 72 g of sulfur, 0.96 g of boron, 0.80 g of copper, 3.6 g of iron, 1.2 g of
manganese, 0.002 g of molybdenum, and 0.72 g of zinc. The pulp resulting from
processing contains 1,068 g of nitrogen, 84 g of phosphorous, 2,250 g of potassium,
246 g of calcium, 78 g of magnesium, 90 g of sulfur, 2.04 g of boron, 1.08 g of
copper, 9.0 g of iron, 1.80 g of Manganese, 0.004 g of Molybdenum, and 4.20 g of
Zinc
3.9.4. Pruning
Coffea arabicacan grow up till 10 metres in height if not pruned but producing
countries will maintain the coffee plant at a height reasonable for easy harvesting.
3.9.5. Training
Coffea Arabica is a tree type plant. The Arabica coffee plant drives a straight up
trunk with branches paired off outward and lower branches tend to droop downward.
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3.9.6. Pest Control
Prone to insect pests like red spider mite, scale insect, white fly and greenfly. Thus,
the best solution is to wash your plant with soapy water every few days to cut down
the insect numbers, or simply give it a good hose down.
Coffee Rust Disease is spread by wind and rain from spores from lesions on the
underside of the plant. Coffee Rust disease in coffee is prevented by spraying with
copper-based fungicides at 3-5 kg/ha at 4-6 week intervals during the rainy season.
Coffee Berry Disease caused by the virulent strain of Colletotrichum coffeanum. The
fungus lives in the bark of the coffee tree and produces spores which attack the
coffee cherries. The initial symptom is brown, sunken lesions on green cherries.
Spore-producing bodies appear as very small black dots in the lesions. The lesions
grow, covering the green cherry and causing it to shrivel and blacken, destroying the
bean. The dried, shrivelled cherries may drop or hang on the tree. These are not the
dried cherries that occur with overbearing dieback. Flowers can also be infected.
Spraying has been determined to be the best way to avoid the coffee berry
disease. Captafol and copper-based fungicides have been effective.
Bacterial Blight of coffee (Pseudomanas syringae pv. garcae) is a disease that
occur where wet and cold conditions prevail and also causes loss of coffeacrops.
The disease causes damage mainly to young tissues, where the bacteria induce
dark necrotic lesions, with yellow halo, and dieback of vegetative shoots. The dark
necrotic lesions with yellow halo are more frequent along the leaf margins, where the
infection is facilitated by mechanical damages. On the branches, the disease
provokes dieback with necrosis from the tip to the base. The infection in flowers andyoung fruits promotes necrosis. Young coffee plants are more affected, with
defoliation, dieback, and excess of shoots and reduced plant development. In
nurseries, infected seedlings loose leaves, the tip dies and can result in plant death.
Best method to control is by using resistant coffee cultivars.
Most common species of root-knot coffee nematodes are Meloidogyne exigua, M.
incognita, M. coffeicola, Pratylenchus brachyurus, and P. All arabica coffee varietals
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are susceptible to nematodes, which are among the most harmful coffee diseases
and pests. Control of nematodes could be by using nematicides.
The coffee leaf miner (Perileucoptera cofeella) occurs mainly in Brazil. The coffee
leaves that are attacked by the caterpillars of the leaf miner moth, this results in
death of the coffee leaf. This affects the crop of the coffee tree as it will lead to a
decrease in crop yield and the quality of the coffee beans will be much reduced. The
tree will not be able to live as long either due to pest problem. Control of coffee leaf
miner is by using insecticides but is not the best efficient method as it may lead to
secondary outbreaks and the coffee leaf miners could have also developed a level of
resistance against the insecticides used for controlling them.
3.9.7. Harvest
Each year coffee is harvested during the dry season when the coffee cherries are
bright red, glossy, and firm.
Ripe cherries are either harvested by hand, stripped from the tree with both unripe
and overripe beans, or all the coffee beans are collected using a harvesting machine.
These processes are called selective picking, stripping, and mechanical harvesting,
respectively. To maximize the amount of ripe coffee harvested, it is necessary to
selectively pick the ripe coffee beans from the tree by hand and leave behind unripe,
green beans to be harvested at a later time.
3.9.8. Post-harvest
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References:
1. http://upload.wikimedia.org/wikipedia/commons/8/80/Coffea_arabica.png
2. http://www.servinghistory.com/topics/Coffea_arabica
3. http://www.worldagroforestrycentre.org/sea/Products/AFDbases/af/asp/SpeciesIn
fo.asp?SpID=547
4. http://www.kupajoe.com/espressocafe/img/coffee.worldc.gif
5. http://www.swsbm.com/Images/New10-2003/Coffea_arabica-5.jpg
6. http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-
04202006000100011
7. https://reader009.{domain}/reader009/html5/0514/5af8c962359aa/5af8c96d41b46.jpg
8. http://www.web-books.com/Classics/ON/B0/B701/21MB701.html
9. http://www.hintsandthings.co.uk/garden/coffea_arabica.htm
10.http://www.coffeeresearch.org/agriculture/beandevel.htm
11.http://www.sbmp.org.br/cbab/siscbab/uploads/bd6b9df0-13e5-dbd2.pdf
12.http://www.ctahr.hawaii.edu/fb/coffee/coffee_diseases.html
13.http://www.coffee-tea.co.uk/leafminer.php
14.http://www.kupajoe.com/espressocafe/plants.htm(for training of tree)
15.
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