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Coffee Course Outline

This document outlines a course on coffee and tea production and processing. The course covers the history, botany, ecology, cultivation, pests/diseases, harvesting, and processing of coffee and tea over 14 weeks. Students will learn through lectures, practical sessions at coffee and tea plantations, and laboratory experiments processing coffee and tea. Assessment includes assignments, lab reports, tests, participation, and a final exam. The goal is for students to understand how to produce, manage, and market coffee and tea.

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101 views4 pages

Coffee Course Outline

This document outlines a course on coffee and tea production and processing. The course covers the history, botany, ecology, cultivation, pests/diseases, harvesting, and processing of coffee and tea over 14 weeks. Students will learn through lectures, practical sessions at coffee and tea plantations, and laboratory experiments processing coffee and tea. Assessment includes assignments, lab reports, tests, participation, and a final exam. The goal is for students to understand how to produce, manage, and market coffee and tea.

Uploaded by

endalkachew
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Coffee course outline

Course Title: Coffee and Tea Production and Processing

Course Code: Plsc411 ECTS Credits (CP): 2 (1+1)

Workload per Lecture Tutor Lab/practical Home study Total


semester 24 0 24 32 80
Year/Semester Year IV, Semester I

Pre-requisite Plant Physiology


Course description
History, utilization and production of coffee and tea; botany and classification of coffee and
tea; ecology, physiology, growth and reproduction of coffee and tea; propagation, nursery
management; coffee and tea; field planting and maintenance of coffee and tea; major pests
and disease of economic importance of coffee and tea; harvesting and processing of coffee
and tea.

Course objectives

At the end of the course, the students will be able to:

 understand the history, origin, production and consumption of coffee and tea
 become familiar with botany, morphology, physiology and ecology of coffee
and tea;
 develop technical knowledge and skills to produce, manage, process, maintain
quality, and market coffee and teas;
 identify major production and processing constraints of coffee and tea and
their respective possible solutions; and
 realize the importance of training, research and extension interventions for the
improvement of production, productivity and quality of coffee and tea.
CHAPTER 1: (1 hrs.)
INTRODUCTION: HISTORY,
1.5 World Coffee Production
UTILIZATION AND PRODUCTION
1.6. Coffee Production in Ethiopia
1.1 The Birth 1.6.1. Coffee producing regions in Ethiopia
1.6.2. Coffee production systems in Ethiopia
1.2 Origin of Coffee and History of 1.6. 3. Problems of Coffee production in
Coffee Ethiopia
1.7 Economic importance of coffee in the
1.3 Distribution of Coffee world and in Ethiopia
1.4 Use and Utilization of coffee

CHAPTER 3: ECOLOGY,
PHYSIOLOGY, GROWTH AND
REPRODUCTION OF COFFEE ((2hrs)
CHAPTER 2: BOTANY AND
3.1 Environmental and Edaphic Factors Affecting Coffee
CLASSIFICATION OF COFFEE (2hrs)
Production
3.1 Taxonomy of coffee
3.1.1 Climatic requirements
3.2 Morphology coffee tree
3.1.2 Soil requirements
3.3 Coffee genetics
3.2 Photosynthesis and Assimilation
3.3 Growth and Reproduction

CHAPTER 5: Field planting


AND MANAGEMENT (4hrs)
CHAPTER 4: PROPAGATION AND
5.1. Field Planting
NURSERY MANAGEMENT OF
5.1.1. Site selection for coffee plantation
COFFEE (4hrs)
5.1.2 Land preparation
4.1 Coffee propagation methods
5.1.3 Soil and water conservation
4.1.1 Vegetative propagation
5.1.4 Coffee planting
4.1.2 Propagation by seed
5.2 Management of coffee tree
4.2 Coffee nursery establishment and its
5.2.1 Coffee pruning
management
5.2.2 Coffee shade
4.2.1 Coffee nursery site selection and
5.2.3 Fertilization of coffee plant
seedbed preparation
5.2.4 Irrigation of coffee plantation
4.2.2 Raising coffee seedlings
5.2.6 Replanting of coffee trees
4.3 Coffee nursery management
4.3.1 Constructing nursery shade 6. COFFEE WEEDS, DISEASES AND INSECT PESTS
4.3.2 Care of coffee seedlings ( 2hrs)
4.3.3 Hardening of coffee seedlings 6.1 Coffee Weeds and their Management
6.2 Coffee Diseases and their Management
6.3 Coffee Insect Pests and their Management
CHAPTER 7: HARVESTING AND
PROCESSING OF COFFEE (4hrs)
7.1 Maturity of coffee fruits PART II: Tea Production and Processing
7.2 Harvesting of coffee
7.3 Coffee processing CHAPTER 1: Introduction
7.3.1 Dry processing method 1.1 History of tea
7.3.2 Wet processing method
7.4 Operations common to dry and wet 1.2 Origin and distribution of tea
processing methods
1.3. Tea production in Ethiopia
7.5 Quality control system of coffee in
Ethiopia 1.3 Botanical classification
CHAPTER 3: TEA CULTURE,
2. BOTANY AND ECOLOGY ( 2 hrs)
PREPARATION AND SERVING
(1hr) 2.1 Taxonomy and Morphology of Tea
3.1 Cultures of tea drinking
3.2 Preparation and additives of tea 2.2 Edaphic and Climatic Factors Affecting Tea Production

4. FIELD MANAGEMENT, PLUCKING AND


Chapter 3: PROPAGATION, NURSERY PROCESSING OF TEA (2hrs)
MANAGEMENT AND FIELD PLANTING 4.1(2hrs)
Field Management
3.1 Propagation of tea plant 4.2 Plucking and Processing of Tea
3.1.1. Propagation by seed 5. TEA CULTURE, PREPARATION AND
3.1.2 Propagation by cutting SERVING (1hr)
3.2 Tea Nursery Management 5.1 Cultures of Tea Drinking
5.2 Preparation and Additives of Tea

Schedule of Practical/Laboratory

Due date for


Wee
Practical work Tasks submission of report
k
(in weeks)
3rd Study of morphology of the coffee plant Report writing 4th
Field visit
5th Propagation of the coffee plant 6th
Report writing
Preparation of coffee nursery and raising Field exercises
7th 9th
seedlings Report writing
Establishing coffee plantation
Field exercises
9th Field preparation for planting coffee 11th
Report writing
Planting coffee seedlings
Practical work and
11th Pruning (and stumping) coffee trees (shrubs) 12th
Report writing
12th Coffee processing Field visit 13th
identification and testing different blends of Lab exercises
13th 14th
tea Report writing

Assessment Methods
Assessment methods Allotted marks in %
1. Assignment 15%
2. Lab report 10%
3. Tests 15%
4. Class participation/
5%
reflections/attendance
5. Quizzes 10%
6.Final Exam 45%
Total 100%

Required references
1. Cambrony H.R. 1992. Coffee Growing (Tropical Agriculturist). The Macmilan Press Ltd.
London
2. Clarke, R.J., Macrae, R. 1987. Coffee- Technology, Elsevier Applied Science, Essex,
London
3. Clifford M.N. and Wilson K.C. 1985. Coffee: Botany, Biochemistry and Production of Beans and
Beverage. Croom Helm Ltd. USA
4. Eden, T. 1976. Tea, Longman Group, London
5. Coste, Rene. Coffee: The Plant and the Product. MacMillan, 1992.
6. Gosh, H.N. 2001. Tea Cultivation: Comprehensive Treatise, International Book Distributing
Company, Lucknow, India.
7. Gregory, D. and Nina, L. 1999. Coffee Book. The New Press, New York, U.SA.
8. Wrigly G. 1988. Coffee (Tropical Agriculture series). Longman Scientific and Technical
Publishers, UK
Bibliography
1. Banks, Mary M. The World Encyclopedia of Coffee. Anness, 1999.
2. Calvert, Catherine. Coffee: The Essential Guide to the Essential Bean. Hearst, 1994.
3. Dicum, Gregory, and Nina Luttinger. The Coffee Book: Anatomy of an Industry from Crop to the
Last Drop. New Press, 1999.
4. Pendergrast, Mark. Uncommon Grounds: The History of Coffee and How It Transformed Our
World. Basic, 1999.
5. Schapira, Joel; David Schapira; and Karl Schapira. The Book of Coffee & Tea: A Guide to the
Appreciation of Fine Coffees, Teas, and Herbal Beverages. 2nd rev. ed. St. Martin's, 1996.
6. Chow, Kit, and Ione Kramer. All the Tea in China. China Books, 1990. Tea as a plant, drink, and
institution.
7. Perry, Sara. The Book of Herbal Teas: A Guide to Gathering, Brewing, and Drinking.
Chronicle, 1997.
8. Rosen, Diana. The Book of Green Tea. Storey, 1998. Traditional and modern uses for green tea as a
beverage and remedy
9. Schapira, Joel; David Schapira; and Karl Schapira. The Book of Coffee & Tea: A Guide to the
Appreciation of Fine Coffees, Teas, and Herbal Beverages. 2nd rev. ed. St. Martin's, 1996.
Differences between various coffees and teas and a comprehensive catalog of herbal teas, mail-order
sources, and recipes.
10. Kochhar S.L.1981. Economic Botany in the Tropics. Macmillan India Limited. New Delhi

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