Coffee Crop Details for Exam

Coffee is a brewed beverage made from coffee beans, which are the seeds of berries produced by specific flowering plants belonging to the Coffea genus. Unroasted green coffee is produced by separating the coffee fruit’s seeds, which results in a stable, uncooked product. After being roasted, the seeds are crushed into tiny particles and used to make roasted coffee, which is commonly steeped in hot water prior to getting filtered out to create a cup of coffee. Due mostly to the caffeine it contains, coffee is dark in colour, bitter, slightly acidic, and has a stimulating impact on people. It is among the most consumed beverages worldwide and can be made and served in a variety of ways. Clinical studies show that in healthy adults, moderate coffee use is benign or modestly beneficial as a stimulant. However, further studies are needed to determine whether long-term consumption has benefits or detrimental effects. Although coffee is now a common item worldwide, it has a long history that is strongly related to regional culinary customs around the Red Sea. The earliest reliable documentation of coffee used as a contemporary beverage dates to the middle of the 15th century at Sufi shrines in present-day Yemen. At that time, coffee seeds were initially roasted and brewed using techniques that are still used today.

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About Coffee

C. arabica and C. robusta are the two varieties of coffee beans that are most frequently cultivated. The majority of the tropical regions of the Americas, Southeast Asia, the Indian subcontinent, and Africa are where coffee plants are grown. Over 70 countries worldwide grow coffee. Brazil produced 35% of the world’s coffee beans as of 2018, making it the top producer. Since it is the most popular legal agricultural export for many nations, coffee is a significant export item. It is one of the most expensive commodities that developing nations export. The most traded agricultural product is green, unroasted coffee, which is also one of the two most traded commodities overall after crude oil. Despite coffee’s billion-dollar sales, a disproportionate number of those who grow the beans live in poverty.

History of Coffee

The accounts of Ahmed al-Ghaffar in Yemen from the middle of the 15th century include the oldest reliable evidence of coffee use or knowledge of the coffee tree. In Arabia, coffee was first roasted and brewed in a manner similar to how it is done today. Sufi communities drank coffee to keep awake throughout their religious rites. The remainder of the Middle East, Persia, Turkey, and northern Africa gained access to coffee by the 16th century. Sufi Baba Budan transported the first coffee seeds from Yemen to the Indian subcontinent at that time through the Middle East. Prior to that, every coffee that was exported was boiled or otherwise sterilised. The remainder of the Middle East, Persia, Turkey, as well as northern Africa gained access to coffee by the 16th century.

Sufi Baba Budan smuggled the first coffee seeds from Yemen to the Indian subcontinent at that time through the Middle East. Prior to that, every coffee that was exported was boiled or otherwise sterilised. The first company to import coffee in substantial quantities was the Dutch East India Company. Later, the crop was grown by the Dutch in Java and Ceylon. In 1711, Java saw the first shipments of Indonesian coffee to the Netherlands. For many underdeveloped nations, coffee has developed into a crucial economic crop. In underdeveloped nations, coffee has become the main source of income for more than 100 million people. For several Central American nations as well as numerous African nations including Uganda, Burundi, Rwanda, and Ethiopia, it has evolved into their main export and economic pillar.

Coffee Climate Requirements

The Arabica variety of coffee does best in climates with temperatures between 73 and 82 °F (23 and 28 °C) with rainfall incidence between 60 and 80 inches (1.5 and 2.0 m), followed by a dry period of two to three months. Coffee cannot be grown in colder temperatures that are near to freezing. It is crucial to provide irrigation infrastructure where the annual rainfall is less than 40 inches (1.0 m). Due to the tropical climate of the south Indian highlands, numerous coffee plantations are able to develop there. Robusta has a relative humidity range of 80 to 90% while Arabica has a range of 70 to 80%.

Coffee Soil Requirements

Coffee plants can be cultivated on a variety of soil types. The shallow soils (sandy loam) on steep mountain slopes or almost level ground, with adequate organic matter content, are ideal for its production. You must take into account the soil’s water balance because it might be quite important to the growth of coffee. Farmers who cultivate coffee for a living should get their soil tested. Before beginning a coffee garden, any soil nutrient deficits should be corrected. The pH of the soil should ideally be between 5.0 and 6.0 for excellent yields and high-quality crops.

Coffee Farming Techniques

Cuttings and seeds are used to propagate the coffee crop. When growing coffee, choosing high-quality seeds is crucial. The seeds should be hefty, broad, and boat-shaped. Hand cleaning of the seeds is done to remove any pulp, and then the seeds are rubbed with ash to prevent sticking. It is best to let coffee seeds dry in the shade. To cover a hectare of land, 4000 to 5000 coffee seeds are typically needed. These seeds should be planted 2.5 cm apart, as advised. Following sowing in the field or nursery beds, germination takes place in about 30 to 40 days. These coffee seedlings should be dug out and moved into nursery beds or polythene bags with a 25 cm spacing.

1. Seed Propagation in Coffee Growing: Because coffee Arabica trees self-pollinate, propagating Arabica cultivars from seeds typically results in plants that are true to type. Azospirillum and phosphobacterium are two organisms that can be used to treat seeds prior to sowing.
2. Vegetative Propagation in Coffee Growing: To ensure a successful propagation, cuttings of high yield and good health should be chosen. It is suggested to a lways choose leaf rust disease-resistant vegetative cuttings when taking cuttings from plants. Make sure to select reputable and high-quality nurseries to purchase planting material for coffee.

Coffee Physiology

In nature, coffee is an evergreen (plants that don’t lose their leaves during a certain season) and perennial (plants that exist for many years) species. It features a prominent vertical stem from which horizontal primary branches emerge in an opposite decussate fashion (two leaves or branches are positioned opposed to one another and at right angles to one another at each node). From every primary branch, a number of secondaries develop laterally, producing a number of tertiary and quarternary branches. These are also known to as sub-laterals as a whole. The lateral branches of every plant stretch out at right angles to the main stem and have a growth habit that is either erect, semi-erect, or drooping.

The primary stem also produces a number of vertical shoots with upright development in addition to the lateral branches. These are referred to as “suckers,” and since they grow vertically like the main stem, they are helpful for vegetative multiplication. Taproot system is present in coffee plants. Robusta coffee, in particular, has feeder roots concentrated very close to the earth’s surface, while Arabica coffee develops the majority of the feeder roots in somewhat deeper soil. In general, coffee has a shallow root system. The type of soil and cultural traditions have an impact on how far the roots spread.

Coffee Crop Harvesting

After being transplanted in the field, coffee beans and cherries begin to bear fruit in the third year. The fifth year offers the healthiest and highest yield. The coffee plantation continues to produce for up to 50 to 55 years, which is the nicest part.

1. Fly picking: From October through February, ripe coffee berries are available for picking. This is typically a small-scale picking.
2. Main picking: It is advised to harvest well-formed, matured coffee berries and beans in December. This is how coffee berries are typically harvested (used for bulk yields).
3. Stripping: This technique is used to harvest all of the berries still on the plant, regardless of their level of ripeness.
4. Cleanings: The fruits that have fallen while harvesting are collected using this technique.

Coffee Crop Diseases

In India, fungal development is one of the most frequent illnesses that affect coffee plants. This fungus is known as Hemileia vastatrix, and it is an endophytous that grows within the substance of the leaf; no effective treatment for it has yet been established. Another common disease is called coffee rot, and it can seriously harm crops, especially those in Karnataka, during the rainy season. This rot, often known as rust, is known by the scientific name Pellicularia koleroga and causes the leaves to turn black and develop a slimy gelatinous layer. Ceratobasidium noxium is the current classification. As a result, the coffee berries and leaf clusters fall to the ground. In Indian coffee plantations, snakes like cobras are a nuisance and a potential menace to the employees.

Coffee Growing Environments

In India, coffee is always grown in the shade, frequently with two tiers of shade. The intercropping, storage, and handling processes give the coffees their fragrant qualities. They are frequently intercropped with spices including cardamom, cinnamon, clove, and nutmeg. For Arabica (premier coffee), the growing altitudes range from 1,000 m (3,300 ft) to 1,500 m (4,900 ft), and for Robusta, from 500 m (1,600 ft) to 1,000 m (3,300 ft) (though of inferior quality, it is robust to environment conditions). Ideally, soils with good drainage, lots of organic matter, and a pH between 6.0 and 6.5 are used to plant both Arabica and Robusta. India’s coffees, however, often have a mild acidity, which can either produce a balanced and sweet flavour or a listless and inert one. While Robusta slopes are generally mild to level, Arabica slopes are typically mild to moderate. While Robusta slopes are generally mild to level, Arabica slopes are typically mild to moderate.

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Coffee Economy

Coffee is a well-known beverage and a valuable commodity. Millions of tiny farmers in underdeveloped nations make a living off of the coffee they plant. Every day, more than 2.25 billion cups of coffee are drank worldwide, or 2.5 cups per person on average. While the majority of coffee consumption occurs in advanced economies, over 90% of coffee is produced in poor nations, mostly in South America. Around the world, 25 million small farmers depend on the sale of coffee to make a living. At least 20 to 25 million families worldwide depend on cultivating coffee for a living. The year 2018 saw a global harvest of 10.3 million tonnes of green coffee. Global coffee exports were $19.4 billion in the year 2016.

Top 10 Coffee Producing Countries

1. Brazil
2. Vietnam
3. Indonesia
4. Colombia
5. India
6. Ethiopia
7. Peru
8. Honduras
9. Mexico
10. Guatemala

Top Coffee Producing States in India

While Karnataka has historically been the largest coffee-producing state in India, other south Indian states are giving it a touch competition..

1. Karnataka
2. Kerala
3. Tamil Nadu
4. Andhra Pradesh
5. Odisha
6. Mizoram,
7.  Manipur,
8.  Meghalaya,
9. Nagaland,
10. Arunachal Pradesh,

Major Coffee Producing States in India

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Indian Coffee Growing Zones

Coffee as a Food

Due mostly to the caffeine it contains, coffee is dark in colour, bitter, slightly acidic, and has a stimulating impact on people. One of the most consumed beverages worldwide, it can be made and served in a variety of ways (such as espresso, French press, caffè latte, or freshly brewed canned coffee). Even though cooled or iced coffee is widespread, it is often served hot. It’s common practise to use sugar, sugar substitutes, milk, or cream to mask or improve the bitterness of food. It could be paired with doughnuts or another sweet dessert, such coffee cake. A coffeehouse or coffee shop is a place of business that sells prepared coffee beverages. Indian coffee is world famous as the best shade grown coffee.

Coffee Nutritional Information

40 mg of caffeine are present in 100 grammes of brewed coffee made from standard grounds and tap water, and no substantial amount of important elements are present.  However, espresso contains 212 mg of caffeine per 100 grammes of grounds, large amounts of magnesium, the B vitamins niacin and riboflavin, and other nutrients that are likely present because of the higher amount of suspended particulates in espresso. Other nutritional details depend upon the ways the beverage is made and the other complimentory stuffs used.

Coffee Health Effects

According to a 2017 assessment of scientific research, consuming 3 or 4 cups of coffee per day is typically safe at usual levels of intake and is more likely to improve health outcomes than to have negative effects. The only exceptions are women who may be at increased risk for bone fractures and pregnant women who may be at increased risk for foetal loss or low birth weight. Coffee does not cause indigestion, although in some people it may encourage gastric reflux. According to the National Institutes of Health-AARP Diet and Health Study, individuals who drank any coffee lived longer than those who did not, and increasing coffee intake was linked to a lower risk of mortality. According to a 2014 meta-analysis, coffee consumption (4 cups per day) was inversely related to mortality from all causes (16 percent lower risk), as well as mortality from cardiovascular disease specifically (21% lower risk from drinking 3 cups per day), but not cancer mortality, with the exception of oral cancer mortality.

Coronary heart disease is not a risk factor for moderate coffee consumption. According to a 2019 review, consuming one to two cups per day had no impact on the risk of hypertension, but consuming three or more cups daily decreased the risk. Avoiding coffee may help you feel less anxious, according to the UK National Health Service. The primary active component of coffee, caffeine, is linked to anxiety. A subclass of substance- or medication-induced anxiety disorders is caffeine-induced anxiety disorder. Long-term coffee drinking has repeatedly been linked to a lower risk of Parkinson’s disease, according to meta-analyses. An additional cup of caffeinated or decaffeinated coffee per day was linked to a 9 percent or a 6 percent decreased incidence of type 2 diabetes in a systematic review and meta-analysis of 28 prospective observational studies with more than one million individuals. Although the potential mechanisms for such a benefit are yet unknown, preliminary data suggests that drinking coffee may be preventive against the advancement of liver disease.

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