Workshop on Harvest and Post- harvest processing, Quality and Cupping of Coffee; Block chain concept in Coffee , Use of software Technology in Agriculture and Revised Fairtrade SPO Standard
A 02 day workshop was conducted by Network of Asia and Pacific Producers (NAPP) for training Fairtrade coffee cooperatives on:
- Harvest and post- harvest processing, quality and cupping of Coffee
- Block chain concept and Use of software Technology in Agriculture and;
- Revised Fairtrade SPO Standard
The Program was attended by 08 Fairtrade Coffee Small Producer Organizations (SPOs) from Kerala and Karnataka, South India.
Mr. Venkatesh K (Ex- Technical Officer of Coffee Board ) conducted a session to provide insights on harvest, post- harvest technique in Arabica and Robusta Coffee (Production of Cherry coffee and parchment coffee).
Mr. Venkata Reddy (current Technical Officer of Coffee Board) provided training on concept of block chain . He also discussed on various schemes available through Coffee Board and New initiatives (IVR system) by Coffee Board for the benefit of Coffee producers across Karnataka and Kerala (South India). The training would support in building linkages and partnership with Coffee board for benefits of Fairtrade Coffee SPOs.
The session was followed by presentation and demonstration on the use of latest software technology (Mobile Application) for better production and traceability by the Regional Sales Manager, Cropin Technologies, Bangalore.
Training on Revised SPO Standards by NAPP Producer Support Representative.
A practical training on Physical Coffee Quality assessment and sensory evaluation (Coffee Cupping) was also organised at NAPP Central Office in Bangalore, India. This would aid the producers in understanding the specialty coffee parameters and adopting processing techniques to meet the specialty quality requirement.
Outcome/ Impact:
The producers were able to understand the importance of practising the right method of harvesting and post-harvest processing of Arabica and Robusta (harvesting and processing of matured and unmatured coffee berries separately)
The producers were able to understand the specialty coffee parameters and gave the assurance to follow quality method of processing at each and every stage of harvesting and post-harvest processing (Especially at Pulping, Washing and drying stage), in order to meet the specialty quality requirement.
Participants understood the Coffee Cupping methods and techniques involved to test the quality of the quality and grade of coffee beans.
One of the participant- SPO (WOFA) expressed their interest to establish a coffee testing and cupping Lab and to adopt the software technology. A second demo would be organised by CROPIN for the Management of WOFA to take further decision.
Producers were able to understand the revised Fairtrade SPO standard and prepare themselves accordingly for the next audit.
