Coffee wilt disease

In the early 20th century, coffee wilt disease (CWD) caused by the vascular wilt pathogen, Fusarium xylarioides, spread across Africa destroying coffee trees, reducing yields and significantly impacting producer livelihoods. Through systematic sanitation and establishment of breeding programmes in affected countries, CWD appeared to decline. However, the disease re-emerged and increased to epidemic proportions in the 1990s affecting robusta coffee in DRC, Uganda and Tanzania and arabica coffee in Ethiopia. In 1999, 14.5 million robusta coffee trees were estimated to have been destroyed in Uganda alone. This chapter discusses the history, impact, symptoms, cause and spread of CWD. A summary of the Regional Coffee Wilt Programme (RCWP) which examined many aspects of the disease and its management is also provided. . Future research trends include host specificity, underlying resistance mechanisms and the role of alternative hosts. Investigation of pathogen ecology is needed to allow greater focus on agroecological management practices.

Improvement of Robusta Coffee Aroma with L-leucine Powder

L-leucine powder (LP) were added to improve the aroma of Robusta coffee beans. Treatment was a short soaking (M1) or spraying procedure (M2), then LP was added at varying levels up to 3% (w/w). All samples were roasted (240 °C/15 min) and extracted using an espresso machine. Volatile compounds were analysed by solid-phase microextraction−gas chromatography−mass selective detection. Thirty volatile compounds (6 pyrroles, 8 pyrazines, 3 phenols, 9 furans, 2 ketones, 2 aldehydes) were analysed. In 15 coffee samples, the levels of total volatile compounds (based on peak area ratios) ranged from 8.9 (M1-1) to 15.5 (non-treated Robusta: NTR). Robusta coffee has lower levels of bitter aroma compounds when pre-treated with LP. The sum of bitter volatiles (phenols, pyrroles, pyrazines) was lowest in M1-5 (3% LP), M2-1 (1% LP; both dried at 50 °C/15 min) and M2-7 (3% LP, dried at 70 °C/15 min) compared with NTR (p < 0.05).

Respons bibit kopi Liberika hasil sambung pucuk dengan kopi Robusta pada berbagai panjang entres dan inokulasi mikoriza

Grafting bibit kopi memiliki tujuan menghasilkan tanaman dengan karakteristik terbaik dari dua varietas kopi yang disambungkan. Kopi robusta digunakan sebagai batang bawah, karena lebih tahan terhadap kondisi yang tidak menguntungkan di lahan gambut. Upaya peningkatan ketahanan batang bawah dapat memanfaatkan mikoriza dan disambungkan dengan kopi liberika sebagai batang atas. Penelitian ini bertujuan untuk mendapatkan bibit kopi Liberika unggul hasil grafting dengan kopi Robusta bermikoriza serta mendapatkan panjang entres kopi Liberika yang mampu meningkatkan pertumbuhan bibit kopi Liberika hasil sambung pucuk. Percobaan ini menggunakan Rancangan Acak Lengkap faktorial dengan dua faktor dan empat ulangan. Faktor pertama adalah inokulasi mikoriza (tanpa aplikasi mikoriza dan aplikasi mikoriza gabungan Glomus sp-1a dan Glomus sp-3c) dan faktor kedua berupa panjang entres (10, 15, 20 dan 25 cm). Parameter yang diamati adalah persentase keberhasilan sambungan, waktu pecah tunas, pertambahan tinggi bibit, pertambahan jumlah daun, jumlah tunas, bobot kering tunas, dan infeksi mikoriza. Hasil penelitian menunjukkan respons bibit kopi Liberika hasil grafting dengan bibit kopi Robusta bermikoriza terbaik diperoleh pada panjang entres 15 cm, sedangkan yang disambungkan dengan Robusta tidak bermikoriza diperoleh pada panjang entres 25 cm. Pertumbuhan bibit kopi Liberika hasil grafting dengan bibit kopi Robusta terbaik pada berbagai panjang entres diperoleh pada kopi Robusta bermikoriza.” The main goal of coffee grafting is to create a crop with the best characteristic of two coffee varieties in one plant. Robusta coffee is used as the rootstock, which is more resistant to constraints and unfavorable conditions in the peatland. The effort to increase rootstock resistance is inoculated by mycorrhizae and grafted with Liberica coffee as the scion. This study aimed to obtain the best scion length in order to increase the growth of Liberica coffee with Robusta coffee as the inoculated rootstock. The experiment used factorial completely randomized design with the first factor was mycorrhizae inoculation (without inoculation and inoculation of Glomus sp-1a and Glomus sp-3c combination) and the second factor was the length of scion (10, 15, 20 and 25 cm). The variables observed were the percentage of success grafted plants, shoot break time, growth (plant height, number of leave, number of shoots, and shoot dry weight) and mycorrhizae infection. The results showed that the plant inoculated by mycorrhizae and scion lenght of 15 cm gave the best percentage of the success graft, shoot break time, and growth of scion. While, the root stock without inoculation showed the best result with the scion length 25 cm. The best growth of grafted plant was obtained in all scion length with mycorrhizae inoculation.

Kajian Mutu Kimia Bubuk Kopi Espresso Aceh Berdasarkan Rasio Pencampuran Varietas Kopi Arabika dan Robusta dan Teknik Penyangraian

Generally there are two coffee varietes cultivated in Indonesia, known as Arabica and Robusta coffee. Arabica distinctively known for its distinctive quality but limited quantity compared to robusta which is commonly use for commercial coffee production due to its robust productivity. Nowadays, global market demand encourages a huge variety of coffee product, based on coffee such as espresso. The quality of espresso is influence by many factors such as roasting technique and ratio blending of coffee ground. This study aims to determine the influence of blending ratio and roasting techniqus to the chemical compounds of coffee ground and its espresso brewed. This research used Factorial Random Design, consists of 2 factors. First factor is ratio of blending Arabica and Robusta with three levels ratio; B1=70:30; B2=80:20; and B3=90:10). The second factor is roasting technique, consisting of 2 levels of conventional roasting(P1) and torrefacto (P2). Each treatment was repeated 3 replications to obtain 18 units of experiment. Measured parameters are pH of brewed espresso and moisture (%), ash (%), protein (%), lipid (%) and caffeine (%) contents of coffee ground. The results showed that the blending ratio was highly significant (P≤0,01) to the moisture and protein contents of coffee grounds and pH of resulted espresso. The best treatment was obtained from combination of B1P1 treatment (combination blending ratio (70%:30%) and conventional roasting) with 2.00% moisture content, 4.83% ash, 13.04% protein, 10.41% fat, 81.17% carbohydrate and caffeine 1.49%.

Near-Infrared Spectroscopy Applied to the Detection of Multiple Adulterants in Roasted and Ground Arabica Coffee

Roasted coffee has been the target of increasingly complex adulterations. Sensitive, non-destructive, rapid and multicomponent techniques for their detection are sought after. This work proposes the detection of several common adulterants (corn, barley, soybean, rice, coffee husks and robusta coffee) in roasted ground arabica coffee (from different geographic regions), combining near-infrared (NIR) spectroscopy and chemometrics (Principal Component Analysis—PCA). Adulterated samples were composed of one to six adulterants, ranging from 0.25 to 80% (w/w). The results showed that NIR spectroscopy was able to discriminate pure arabica coffee samples from adulterated ones (for all the concentrations tested), including robusta coffees or coffee husks, and independently of being single or multiple adulterations. The identification of the adulterant in the sample was only feasible for single or double adulterations and in concentrations ≥10%. NIR spectroscopy also showed potential for the geographical discrimination of arabica coffees (South and Central America).

KARAKTERISTIK LAHAN DAN KOMPOSISI JENIS TANAMAN PENYUSUN AGROFORESTRY DI KECAMATAN SESEAN KABUPATEN TORAJA UTARA

Agroforestry system recently developed by the community to meet their needs. But many people’s don’t understand yet to select suitability plants on the agroforestry land. This study aims to determine the land characteristics and components of agroforestry in District Sesean, Toraja District. This research caried out in the way comparethe requireiment of plants and charactristic at land. Plants in research location are robusta coffee, cocoa, banana, mangosteen, buangin (pine mountain), aren, bamboo betung, and uru. The result of research indicated land suitability of plants are moderately suitable (S2) to marginal suitable (S3). Limitation factors that limit plant growth is predominantly rainfall and also temperature, but both of these limiting factors are difficult and can not be repaired. Keywords :Agroforestry, Land characteristics, Plants

Arjuna Coffee Organoleptic Test

The organoleptic test of coffee grown in the Toyomarto area aims to determine consumer preferences for coffee grown on the slopes of Mount Arjuna. The two types of coffee that are most in demand in the global market are Arabica and Robusta. When viewed from the level of consumption, around 70% of the world's population are consumers of Arabica coffee, which has a mild and aromatic taste. Meanwhile, the remaining 30% of the world's population are consumers of Robusta coffee, which has a bitter taste and 50% higher caffeine content than Arabica coffee. There is another type that is grown in Toyomarto, namely the Liberica type. Toyomarto Village, which is located in Singosari District, Malang Regency, is located at an altitude of 700-1200 masl. has a fertile soil that makes a specific and unique taste in the coffee that grows around it. Organoleptic testing has been carried out at 2 different locations. The panelists really liked the sour taste of Arabica coffee and the bitter taste of Robusta coffee. Meanwhile, Liberica coffee was less liked by the panelists.

Implementasi Metode Weighted Moving Average Untuk Sistem Peramalan Penjualan Markas Coffee

Headquarters Coffee is one of the businesses engaged in the culinary field of coffee drinks. The problem that occurs at the Coffee Headquarters is that business activities are still carried out manually. In addition, determining sales in the next period only refers to the sales data of the previous period, resulting in owners often experiencing shortages or excess stocks of coffee to be sold due to uncertain sales. Therefore we need a forecasting method (Forecasting) that is appropriate and can be applied to an Information System in the form of a Website. The purpose of making this forecasting information system is to assist companies in recording sales to make it more practical by applying the Weighted Moving Average (WMA) method. From the results of the calculation of the WMA method, the level of accuracy will then be calculated using the Mean Absolute Percentage Error (MAPE) method. The results of forecasting by applying the WMA method and MAPE calculations on weights 3, 4 and 5 show that the Robusta coffee on the Robusta menu which has the smallest MAPE is weight 3 with a calculation result of 19.2499 and the Robusta Milk menu which has the smallest MAPE is weight 4 with the calculation result is 15.21879166 and Excelsa coffee on the excelsa menu which has the smallest MAPE is weight 3 with a calculation result of 19.1538 and the Excelsa Susu menu which has the smallest MAPE is weight 5 with a calculation of 17.27650182 while for Arabica coffee on the Arabica menu which has the smallest MAPE is weight 4 with a calculation result of 18.1735 and the Arabica Susu menu which has the smallest MAPE is weight 5 with a calculation result of 16.24012072. Where the Mape value produced by each type of coffee is still below 20%, which means the forecasting results can be categorized as good.

Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia

Robusta coffee (C. canephora) covers 36% of world coffee production and has strategic relevance as a beverage that it is produced by thousands of small-scale producers around the world. Although mainly grown in Africa and Asia as opposed to Latin America, this situation is changing. Colombia is recognized as a producer of high-quality Arabica (C. arabica L.) coffee, however we argue that Robusta represents a great economic opportunity for small scale producers, for the industrialization of new products and for emerging coffee chains. Therefore, the objective of this review is to outline the agronomic value of Robusta coffee as a “new crop” in Colombia. As background we compare the better-known Arabica to the Robusta coffees from a Latin American perspective. Robusta shows differences in geographical distribution, genetics, originating species, physiology and phenology. Robusta and Arabica also differ in their chemistry, sensory attributes, industrial use, segments of market and price. Despite the marked differences between the two coffees, the popularity and consumption of Robusta has been on the increase due to the expansion of markets in emerging economies and in developed markers for home espresso preparation where it is used in high quality coffee blends. Robusta is currently replacing areas of other coffees due to hotter temperatures to which it is adapted. Although Robusta is still new to Colombia, this species has potential adaptation in lowland areas considered “non-traditional” for Colombian coffee cultivation and as a valuable component of agro-ecological production systems. Robusta is a novel crop option for certain regions that is needed for the future of coffee in Latin America and for growth of coffee production and consumption in Colombia.