POST HARVEST HANDLING AND PROCESSING OF
COFFEE IN AFRICAN COUNTRIES

 

By

Joackim Mutua
Young Professional Officer
FAO, AGSI.
December 2000.


Copyright

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Table of Contents

1. Introduction

2. World Coffee Production and Trade

2.1 Introduction
2.2 International Coffee Organisation (ICO).
2.3 World Coffee Production
2.4 Coffee Production in Africa Countries.

3. Post Harvest Handling and Processing of Green Coffee in African Countries.

3.1 Introduction
3.2 Post-Harvest Handling and Processing Practices in African Countries.
3.3 Major Factors Affecting Coffee Quality in African Countries.
3.4 Main Defects of Green Coffee.
3.5 Coffee Tastes.

4. Ochratoxin A (OTA) in Coffee

5. Conclusions and Recommendations

5.1 Ecological Factors
5.2 Nutritional Factors
5.3 Insect and Fungus attacks
5.4 Effect of Pesticides and Fertilisers
5.5 Harvest Quality
5.6 Primary Coffee Preparation
5.7 Re-drying
5.8 Cleaning
5.9 Hulling
5.10 Bean Size sorting
5.11 Density sorting
5.12 Electronic colour sorting
5.13 Storage
5.14 Handling

6.0 References

Annexes:

  1. Total Coffee Production of Exporting Countries crop years 1994/95 to 1999/2000
  2. Coffee Export Statistics for Selected African Countries for years 1988 to 1998.
  3. International Coffee Organisation (ICO), Indicator Prices, Monthly and Annual averages for 1998 to 2000 (US cents per lb).
  4. Africa Coffee Producing Countries Profiles
  5. Coffee Post Harvest Handling and processing in Kenya
  6. Coffee Growing in Ethiopia
  7. Green Coffee Classification and Grading
  8. Glossary of Terms Used by the International Coffee Organisation
  9. Comparison of traditional and mechanised Post-Harvest Operations
  10. Pictures and Figures.

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