Comparative analysis of processing methods in Robusta coffee in Uganda

Authors

  • S Nakendo National Coffee Research Institute (NaCORI), P.O Box 185, Mukono-Uganda Author
  • P C Musoli National Coffee Research Institute (NaCORI), P.O Box 185, Mukono-Uganda Author
  • E Kananura Uganda Coffee Development Authority (UCDA), P.O Box 7084, Kampala- Uganda Author
  • W W Wagoire National Coffee Research Institute (NaCORI), P.O Box 185, Mukono-Uganda Author

Keywords:

Coffee, Robusta, Processing, Uganda

Abstract

Quality is a big factor in the retail structure at the international coffee stage. And, optimum postharvest handling, cherry processing inclusive, is vital in  ensuring the desired bean physical quality out. Here, Robusta cherries derived from different processing methods (naturals, pulped naturals and fully  washed coffees) were appraised for bean physical quality. The result in this trial indicates that complete wet processing method (fully washed  Robustas) had the highest moisture content retention, least bean borer infestation besides, least labour intensive at drying to 12% moisture and with  the least projections in US$ losses per 60kg bag of green bean.  

References

Knopp, S. E., Bytof. G and D. Selmar. 2006. Influence of processing on the content of sugars in green Arabica coffee beans. Food Research Technology, 223: 195-201.

Selmar, D., Bytof. G and S. E. Knopp. 2008. The storage of green coffee (Coffea arabica): Decrease of viability and changes of potential aroma precursors. Annals of Botany, 101: 31-38.

Specialty Coffee Association of America, 2009. Protocols for Cupping specialty coffee, USA, 8pp.

Published

2018-05-30

How to Cite

Nakendo, S., Musoli, P.C., Kananura, E., & Wagoire, W.W. (2018). Comparative analysis of processing methods in Robusta coffee in Uganda . Journal of Postharvest Technology, 6(3), 80–82. Retrieved from https://acspublisher.com/journals/index.php/jpht/article/view/15639