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Organic Coffee Assessment Report Ranchonyo District

Organic Coffee Assessment Report Ranchonyo District. Presentation By Agri Pro Focus Coffee Group: [KOAN UFADHILI TRUST&KCPA] Kenya. Picture. Introduction. KCPA Recruitment Drive Ufadhili Trust Management Support Concern for Livelihood support thro Coffee Othaya Coffee society Visit.

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Organic Coffee Assessment Report Ranchonyo District

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  1. Organic Coffee Assessment ReportRanchonyo District Presentation By Agri Pro Focus Coffee Group: [KOAN UFADHILI TRUST&KCPA] Kenya

  2. Picture

  3. Introduction • KCPA Recruitment Drive • Ufadhili Trust Management Support • Concern for Livelihood support thro Coffee • Othaya Coffee society Visit. • High Cost Production and Low cost approach • To Give support to the MP initiative • “What they saw impressed them”

  4. Objectives • To present the findings of an evaluation carried out in the five coop societies on the possibility of growing organic coffee • To give an analysis of the major weaknesses in the societies and their possible solutions • To revitalize the local coffee industry by introducing new thinking to increase farmers’ income

  5. Visits • 5 FCS ltd visited : Farm, Factory and the Committee • Ayoro FCS ltd • Oriende FCS ltd • Ogera FCS ltd • Kabondo FCS ltd • Pala FCS ltd And DCO : Ranchonyo South District.

  6. The team in one of the society

  7. The findings Agro ecological Conditions • Rainfall • Soils • Temperature • Altitude Farming System Maize Bean intercrop Predominant(food security) Sweet potatoes( current cash crop),Bananas/ Cassava, Coffee. Livestock system: traditional 2-3 animals Biodiversity Varied and Interesting Agro forestry trees common on farms

  8. Coffee Production • Varieties: All grown, Ruiru 11 predominant • Yields: 2-3kg per Tree • Number of trees per Farmer: average 300trees

  9. Coffee Production Agronomy • Limited chemical use: Expensive • Limited fertilizer use: Expensive • limited Pruning: trees too bushy, “Hakuna Makasi hapa shambani” • Common usage of manure .

  10. Farm visit

  11. Coffee Production: Quality • Large, • Fat, • bright red • Cherry beans “ I have never seen anything like this even in central Kenya”

  12. Good quality coffee

  13. A farmer shows his coffee

  14. Wet Milling and Processing Machinery • Old ,descript and traditional. • Malfunctioning: Pre grader, disc, pulpers • Diesel operated “ go buy the diesel, we have some coffee to process • Expensive maintenance and repairs. • High costs of operations: water circulation • Ad Hoc Operations

  15. Picture of Machinery

  16. Machinery

  17. Coffee Processing facilities Houses, machinery housing, stores, drying shades, processing materials etc. • Neglected • leaking floors • cracked walls • Blown off by the wind • “Need a new coat of paint” “There used be good time once”

  18. Cracked fermentation tank

  19. Improper pulping

  20. The Results • Poor coffee grading • High percentage of berry skins with parchment coffee • Cracked beans • Low machinery throughput • Low efficiency • Long processing time.

  21. Coffee Process Flow • Critical process: Quality coffee and cup quality • Labor: • Inadequate , low skilled, low knowledge on coffee processing. • Management have low knowledge on the GMP for good coffee “ please wait for the factory manager to come and explain” • Coffee fermentation process is inadequate. • Lack of GMP Noted: Lack of water, incomplete process is over, delay in start of the fermentation process, incomplete drying “ coffee in the soak pit”

  22. Clean coffee in the soak pit (Loss)

  23. Picture showing improper fermentation

  24. Results of the Process Flow • Compromised on the quality of coffee • Quality > cup quality> Final payment(Low) • Increased in costs: Labor and operations • Reduced the volumes of coffee processed • Discouraged farmers. • Ad hoc “operations” styles.

  25. Management assessment • Historical “ cold war” among the FCS ltd • Varied “ Economics of scale” Very small and very large. • Declining membership./acreages/incomes • Uneconomical to operates • Capacity and style Varied • “Resilient” management Determined to succeed at all odds. • Need to join together: huge resistance

  26. Picture of the management

  27. Dilemma Good Coffee brought in by Farmers Bad Coffee brought out by the factories

  28. Dilemma Quality coffee delivered Wasted coffee in the soak pit

  29. Organic Potential • Small farms outside the traditional coffee zones • Low risk to organic production • Varied Biodiversity • Organic, fair trade and bird friendly coffee • The Motivator “ Cash cow “ • Low cost approach

  30. The Way forward • Organic Market is small and attractive • Organic Fair-trade and bird friendly: Premium • Guaranteed Market: Start small and grow • Certification is expensive but possible • Strategize on how to plant the current seedlings in the nursery • Decide if interested in taking up the challenge

  31. Thank you and Good day Hero Kamano

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