Influence of Storage of Wet Arabica Parchment Prior to Wet Hulling on Moulds Development, OchratoxinA Contamination, and Cup Quality of Mandheling Coffee

Mandheling coffee has been a well known specialty coffees for decades and the demand for this coffee is currently increasing. This coffee is characterised by low acidity, heavy-complex body, spicy-little earthy and fruity flavor. Mandheling coffee is produced by smallholder farmers in the highland surrounding Lake TobaNorth Sumatra in an unique way i.e. following de-pulping and 1–2 days sundrying, wet parchment is stored for varying periods up to a few weeks, the parchments are then de-hulled when still wet (40–45% moisture content) then the beans sundried. The handling procedure presumably contributes to the unique cup character of Mandheling coffee. On the other hand the storage of wet pachments may cause mould growth and mycotoxin contamination. This trial was designed to study the influence of storage of wet parchments prior to wet hulling on mould development, OTA contamination and cup Mandheling characteristic of the coffee product. The normal wet process, drying of parchment thoroughly to 12% moisture content was used as the control. Parchment coffees (6 lots) used for this trial were drawn from farmers and collectors in the region. The wet parchments (41.74–53.96% moisture content) were stored for 1 (D1), 7 (D7) and 14 (D14) days in PE sacks in a warehouse in the region. During the storage period, when there was visible mould growth, the parchments were spread on a plastic sheet inside the warehouse, as per common practice to suppress the mould growth. Following storage, the wet parchment was de-hulled and then sun-dried to a moisture content of 12% (MC12%) or dried to a moisture content of 17%, and held in storage for 3 weeks prior to final drying to 12% mc. The ‘normal wet process\u27 i.e. fresh-non stored parchments dried thoroughly to 12%, were used as the control. Parameters measured were visual evaluation, mould infestation, a w, moisture content (MC) on the stored parchment; while for dried beans mould infestation, OTA content and the Mandheling cup character evaluation (done by 4 panelists who were familiar to the coffee) were determined. Some mould species grew during the storage course, with black Aspergillus was the dominant species found in the beans, while A. ochraceusan OTA producer, was found in some samples with low infection rate (0–15.3%). Spreading of coffee inside the warehouse during the day could suppress moulds growth. OTA was found in only 5 samples out of 42 samples with range of 0.17–2.24 ppb, very less than European Union limit. There was no clear trend of storage period on the mould infection rates, OTA content, and the Mandheling cup characters. The high variability of the outcome was likely due to the inhomogenity of parchments used for this trial. The best Mandheling was found in the sample of D1-MC12%-coffee source of lot 1

Performance of a Horizontal Double Cylinder Type of Fresh Coffee Cherries Pulping Machine

Pulping is one important step in wet coffee processing method. Usually, pulping process uses a machine which constructed using wood or metal materials. A horizontal single cylinder type coffee pulping machine is the most popular machine in coffee processor and market. One of the weakness of a horizontal single cylinder type coffee pulping machine is high of broken beans. Broken beans is one of major aspect in defect system that result in low quality. Indonesian Coffee and Cocoa Research Institute has designed and tested a horizontal double cylinder type coffee pulping machine. Material tested is Robusta cherry, mature, 60—65% (wet basis) moisture content, which size compostition of coffee cherries was 50.8% more than 15 mm diameter, 32% more than 10 mm diameter, and 16.6% to get through 10 mm hole diameter; 690—695 kg/m3 bulk density, and clean from methal and foreign materials. The result showed that this machine has 420 kg/h optimal capacity in operational conditions, 1400 rpm rotor rotation speed for unsorted coffee cherries with composition 53.08% whole parchment coffee, 16.92% broken beans, and 30% beans in the wet skin. For small size coffee cherries, 603 kg/h optimal capacity in operational conditions, 1600 rpm rotor rotation speed with composition 51.30% whole parchment coffee, 12.59% broken beans, and 36.1% beans in the wet skin. Finally, for medium size coffee cherries, 564 kg/h optimal capacity in operational conditions, 1800 rpm rotor rotation speed with composition 48.64% whole parchment coffee, 18.5% broken beans, and 32.86% beans in the wet skin

Dynamic of Arabica Coffee Marketing Organization in Ngada District:Progress Upon Implementing of Geographical Indication

Farmer organization has important role on coffee agribusiness development. Organization was positioned as a driving force on farmer economic activities, especially in strengthening partnership networks. Realizing the importance of organization, the aim of this research was to identify the coffee market structure in the scheme of Geographical Indication; to analyze the dynamic of coffee marketing organization at farmers level; and to analyze added value of wet parchment bean sales at the farmers organization. This research was conducted in Ngada District which includes Bajawa, Golewa and West Golewa Sub-district. Respondents in this study were 100 farmers which determined by using simple random samplingmethod. The primary data was based on questionnaire and secondary data was from journals, articles, and internal reports. Data were analyzed with descriptivequalitativeapproach and Hayami method. The results showed that coffee market structure in Ngada District lead to imperfect competition market (monopsonyoligopsony). The dynamic of farmers organization worked in progress which shown through ease access to market information and networking. Vertically organizational relationship between farmers and other market cooperatives has been established. Added value at UPHs/cooperative in the coffee supply chain was 15,35% of output valu

Performance of Roasted Cocoa Bean Winnower for Small Holder Chocolate Producers

Cocoa bean winnowing has a function to separate cocoa nibs from shell after roasting process of dry bean. Nibs are further processed into fine cocoa liquor by refining process. The aim of this experiment was to evaluate working performance of a home-scale winnower to separate shell from nibs with minimum shell parchment content in cocoa nibs. This experiment was conducted in Postharvest Laboratory at the Indonesian Coffee and Cocoa Research Institute using roasted cocoa bean grade A according to standard of SNI 2323:2008/ Amd1:2010 with shell content of 15% originated from Forastero cocoa. Working performance of the home-scale winnower was evaluated based on shell parchment content in the output, its capacity, energy consumption and power transfer efficiency value by several air suction rates as variable. Data were analyzed using regression and variance analysis to evaluate the influence of the rate and to determine the optimum machine operation. Results of regression and variance analysis from winnowing experiment with air suction rate of 0.54 m/s; 0.63 m/s; 0.72 m/s and 0.90 m/s indicated that shell parchment content in cocoa nibs and power transfer efficiency value were affected by the rate. The optimum machine performance was obtained on 0.72 m/s of air suction rate with total winnowing capacity was 2.615 kg/hour, energy consumption of 132 Watt, power transfer efficiency value of 61.01% and shell parchment content was 1.06%. Shell parchment content in cocoa nibs was appropriate regarding to the SNI standard with maximum content of 1.75%

PRIVATIZING MARKETS FOR HETEROGENEOUS, EXPERIENCE GOODS: COFFEE IN NORTHWEST CAMEROON

Reform and privatization of administratively controlled marketing parastatals is always a thorny issue. Reform of public coffee parastatals is one of the most fascinating-and trickiest-exercises in free-market development. Coffee, a heterogenous, experience good, undergoes several processing stages with imperfect quality control, leading to agency problems. Successful privatization must address these problems. This paper analyzes the reform and partial privatization of the North West Cooperative Association (NWCA) parastatal in Cameroon. A conceptual, principal-agent framework informs the analysis. In an interesting twist, the reforms structured the marketing chain so that farmers are the residual claimants to profits from international sales, in effect making them the principals. As is suggested by the conceptual framework, empirical work confirms that farmers as principals have reinvested in coffee quality. However, the evidence also shows that agency problems still exist at later stages of the marketing chain. This is consistent with the principal-agent framework, since incentive-compatible contracts are not used in this marketing chain. The paper concludes by drawing more general lessons about how incomplete information and incentive structure issues arising from imperfect markets might be handled within the context of market liberalization.Marketing,

PRIVATIZING MARKETS FOR HETEROGENOUS, EXPERIENCE GOODS: COFFEE IN NORTHWEST CAMEROON

Reform and privatization of administratively controlled marketing parastatals is always a thorny issue. Reform of public coffee parastatals is one of the most fascinating and trickiest exercises in free-market development. Coffee, a heterogenous, experience good, undergoes several processing stages with imperfect quality control, leading to agency problems. Successful privatization must address these problems. This paper analyzes the reform and partial privatization of the North West Cooperative Association (NWCA) parastatal in Cameroon. A conceptual, principal-agent framework informs the analysis. In an interesting twist, the reforms structured the marketing chain so that farmers are the residual claimants to profits from international sales, in effect making them the principals. As is suggested by the conceptual framework, empirical work confirms that farmers as principals have reinvested in coffee quality. However, the evidence also shows that agency problems still exist at later stages of the marketing chain. This is consistent with the principal-agent framework, since incentive-compatible contracts are not used in this marketing chain. The paper concludes by drawing more general lessons about how incomplete information and incentive structure issues arising from imperfect markets might be handled within the context of market liberalization.Marketing,

Brocap trap to control the coffee berry borer in Indonesia

The coffee berry borer (CBB, Hypothenemus hampei Ferr.) is the most serious insect pest on coffee in Indonesia. It causes significant yield losses in terms of coffee production, but also reduces coffee bean quality, resulting in low productivity and the poor quality of Indonesian coffee. On average, CBB infestation on Indonesian coffee is more than 20%, and it results in yield losses of more than 10%. Using traps is the new CBB control method and the Brocap trap, developed by CIRAD and PROCAFE in El Salvador, is specially designed for Hypothenemus hampei. The trap is considered as a useful addition to IPM for CBB control in Indonesia. (Résumé d'auteur