3. INTRODUCTION
•Origin: Ethiopia around 800 A.D
•Two species: Robusta and Arabica
•Robusta more bitter, less flavor, more Caffeine (40-50%) than
Arabica
•Introduced in India: 400 yrs ago (around 1500 A.D) at
Chadragiri Hills (Karnataka)
•Brazil is the largest coffee producer
•India accounts for 4.5% of global coffee produce
•70% of Indian Coffee exported to Europe (Italy,
Germany)
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4. PRODUCTION PROCESS
-Bean Production
•Cultivation of Coffee Beans on Coffee plants
•Picking of Beans from plants
–Bean Post-Production Process
•Processing
•Milling
•Aging
•Storage
•Roasting
•Crushing
•Packaging
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5. COFFEE GROWING REGIONS
Traditional areas representing the southern
states of Karnataka, Kerala and Tamil Nadu.
Non-traditional areas comprising Andhra
Pradesh and Orissa in the Eastern Ghats of the
country.
The North Eastern region comprising the ’Seven
Sister’ states of
Assam, Manipur, Meghalaya, Mizoram, Tripura,
Nagaland and Arunachal Pradesh.
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9. Good weather and bush condition and continued stable
prices encouraged better husbandry practices have helped
to regain production in Karnataka Zones. Accounting
this, the crop forecast for Karnataka is placed at 79,925 MT
of arabica and 139,700 MT of robusta totaling 219,625
MT. Overall, there is 6.77% increase over the previous
season’s production in Karnataka with a break up of 8.89%
in arabica and 5.59% in robusta.
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10. Kerala coffee zones also have received adequate and
timely blossom and backing showers. There was no adverse
effect on crop was reported in coffee growing districts of
Kerala. Accounting this the post blossom estimates for the
2010-11 is placed at 65,775 MT, which is an increase of
11% (6,525 MT) over the previous 2009-10 post monsoon
forecast.
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11. SPECIALTY COFFEES
Specialty coffees are high quality coffees that differ from
normal coffee with relevance to visual quality or cup or both.
Specialty Coffees are getting increasingly popular in the
world coffee market
Specialty coffees are broadly classified into five categories based on
their unique features
1. Decaffeinated Coffee
2. Organic Coffees
3. High Grown coffees
4. Estate Coffee (Single Origin Coffees)
5. Variety Coffee
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12. TYPES OF SPECIALTY COFFEE
1. Decaffeinated Coffee
Coffees with caffeine removed artificially are known as decaffeinated
coffees. There is a prominent segment of consumers preferring decaf
coffees owing to health consciousness.
2. Organic Coffees
The coffee grown with out using chemicals and pesticides are in great
demand in the developed countries because of increasing awareness on
health of consumers and protection of environment.
3. High Grown coffees
The coffees grown at higher elevations i.e. 4000 ft and above are known
to possess a distinct flavor and acidity in cup due to slower development
of beans. The coffees are of high quality with dense beans.
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13. CONT…
4. Estate Coffee (Single Origin Coffees)
Production of good quality coffee by highlighting the special
features of the estate can be classified as estate branded coffees.
This may be elevation, variety, cultural practices, and special
processing techniques.
Estate coffees are those that originate on single form with
common soils and with the distinct identity in terms of flavour and
aroma characteristics. Estate coffees are generally more
expensive and actually define the specialty coffee market.
5. Variety Coffee
Some of the varieties are known to possess good inherent quality
due to the genetic make up of the plant. Separate processing of
these varieties help in processing their intrinsic quality.
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14. PROCESSING OF SPECIALTY COFFEES
Utmost attention is paid while preparing majority of
the specialty coffees both at primary and secondary
processing level.
Primary processing:
Selective harvesting is done with special attention to
careful hand picking of just ripened berries. Natural
fermentation is a must for flavor development and a
high standard of quality. Soaking the washed beans
under fresh water over night is essential for the
development of color and flavor in the bean. Slow
drying is absolutely necessary under natural lights
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15. CONT…
Secondary processing:
Grading of coffee beans at curing level involving
separation of beans according to size, shape and
density followed by meticulous garbling improves
the quality
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16. COFFEE BOARD OF INDIA
The Coffee Board of India is an autonomous
body, functioning under the Ministry of
Commerce and Industry, Government of India.
The Board focuses on
research, development, extension, quality up
gradation, market information, and the domestic
and external promotion of Coffees of India.
Till 1995, the Coffee Board had a monopolistic
control over the marketing of coffee in India.
Since 1995, marketing of coffee is strictly a
private sector activity.
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20. CLEARANCES REQUIRED
•EXPORT REGISTRATION & ISSUE OF REGISTRATION -CUM -
MEMBERSHIP CERTIFICATE (RCMC)
– An exporter may, on application, register with Coffee Board as
one of the members of Registered exporter of Coffee. On being
registered, the applicant shall be granted a certificate of
Registration & on request RCMC shall be issued which will be
valid for 5 years ending 31st March of the licensing year, unless
otherwise specified.
•ISSUE OF EXPORT PERMITS & CERTIFICATE OF ORIGIN
- Coffee Board issues Export permits under Rule 44(2) Coffee Act
1942 amended from time to time along with Certificate of Origins
to the registered exporter of coffee against application, for coffee
export
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21. • FURNISHING POST-SHIPMENT DOCUMENTS
– The registered exporter shall submit the post-shipment
documents on export of coffee against each export
permits obtained by them. The post-shipment
documents viz., copies of export permits, bill of lading
with on Board Date Seal and certificate of origin duly
endorsed by the concerned Customs
Authorities, along with other details viz FOB value
etc, shall be submitted to the Coffee Board within 45
days from the date of issue of export permits.
•INTIMATION REGARDING CHANGE IN
CONSTITUTION
– In case of change in ownership, constitution, name or
address of an exporter shall be intimated voluntarily
within one month from the date of such change.
(Source: Coffee Board of India)
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22. EXPORTING DESTINATIONS - INDIA
India exports to more than 50 destinations
EU - 65-70%
Major importer for Indian Coffee– Italy
USA - 1.7%
African nations - 7-10%
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23. Exports of Coffee from India by Countries FY 2008/2009
Quantity (In Unit Value
Sl No Destination % to Total
MT) Rs/Tonne
1 ITALY 50802 25.85 108431
RUSSIAN
2 16123 8.20 122337
FEDERATION
3 GERMANY 14649 7.45 123290
4 BELGIUM 9673 4.92 105832
5 SPAIN 8556 4.35 97231
6 UKRAINE 5445 2.77 139936
7 FINLAND 5292 2.69 130752
8 JORDAN 5187 2.64 112351
9 CROATIA 4819 2.45 96869
10 SLOVANIA 4715 2.40 95455
11 GREECE 4614 2.35 97514
12 SWITZERLAND 3813 1.94 130654
13 FRANCE 3784 1.93 111941
14 MALAYSIA 3730 1.90 103402
15 KUWAIT 3536 1.80 128257
16 AUSTRALIA 3140 1.60 117913
17 PORTUGAL 2898 1.47
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27. India
ISSUES
1. There is a need to promote the
consumption of coffee in producing
countries of the region including China and
India in particular, which are potentially
large markets. Also, countries such as
Russia are large potential markets for
coffee.
2. It is suggested that a consortium of
Asian/Pacific countries be developed to
share knowledge, technologies and coffee
planting materials.
3. India supports the idea to reduce costs
of Organic coffee certification via a regional
mechanism for supporting in-country
certification. A set of international standards
need to be developed specifically for
Organic coffee.
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28. 4. There is a need for technical assistance
aimed at sustainable coffee production in
India.
5. India needs to address the issues of
environmental controls of coffee wastes
arising from processing and develop
practical measure to address the problem.
6. There is a need to evaluate the semi-
washed Robustas and Arabicas with a view
to improving quality and reducing
environmental problems associated with
wastes and water.
7. There is a need for more cupping
laboratories to help focus research and
production on cup quality in coffee varieties
and processing and handling methods
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31. RECOMMENDATIONS
Establishment of Export Promotion Council for
Coffee
Government Regulation in Quality Testing and
Processing
Duty Free Import for Processing Equipments
Extensive Marketing and Promotional Activities
Sponsoring Trade Fairs and Global Coffee
Summits
Attractive and Durable packaging
Regular Market Survey for Customer
Satisfaction and Preferences
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