VALUE ADDITION TO COFFEE IN INDIA'

1
VALUE ADDITION TO COFFEE IN INDIA.

• Salomey Yeboah.
• INTAG 602.
• March 8, 2005.

2
Outline.

• Brief historical background of coffee
• Coffee production
• Operational steps in adding value to coffee
• Challenges.

3
Brief historical background of coffee

• Introduced in the year 1600
• Commercial plantations set up during 1820s by
  British
• Early plantations featured mostly Arabica.
• Robusta introduced at the end of the C19th for
  planting in estates at lower altitude
• Over 80 of coffee produced for export

4
Coffee production

• India accounts for about 4.5 of world coffee
  production
• The industry provides employment to 0.6 million
  people.
• Of the domestic coffee production, 70 are
  shipped via Suez canal.
• Major Indian coffee importing countries include
  Italy, Germany, Russian federation, Spain,
  Belgium, Slovenia, U S, Japan, Greece,
  Netherlands and France.
• Indias domestic coffee market is estimated at
  around 55,000 tones.

5
Coffee production (contd)

• There are three major coffee producing states in
  southern India
• Karnataka ( 53)
• Kerala ( 28)
• Tamil Nadu ( 11)

6
Coffee processing

• Dry ( natural) processing
• Sun drying
• Wet ( fermented washed) processing
• In most cases, wet processing is regarded as
  producing a higher quality product.
• However, some areas prefer dry processed coffee
  for its fuller flavor

7
Why value addition?

• Coffee producers earn 10 of total coffee sales
• Coffee processing and roasting accounts for 20
  and 29, respectively.
• Therefore India should invest more resources in
  value added technology for coffee.

8
Operational steps in adding value to
coffee1.cleaning and blending

• involves cleaning
• removal of defective beans.
• Blending of different types and size to ensure
  best flavor

9
Operational steps in adding value to coffee2.
Roasting and blending.

• Roasting through either batch or continuous
  roasters.
• Roasted coffee reduced in grinding to suitable
  size.

10
Operational steps in adding value to coffee
3 . Extraction

• This involves extraction of ground materials
  through a continuous jacketed pressure with hot
  water.

11

Operational steps in adding value to coffee

• 4. Aroma recovery
• The extracted coffee liquor is passed through the
  aroma recovery plant.
• In the plant the volatile aroma is stripped off
  from the coffee before it enters the evaporator.
• The flavor is returned just prior to the spray
  dryer.

12
Operational steps in adding value to coffee

• 5. Concentration
• Is concentration of the extract through
  multi-effect evaporators with TVR system.

13
Operational steps in adding value to coffee

• 6. Spray Drying
• Conversion of concentrate to instant coffee
  powder by spray drying.
• Drying is done under controlled conditions to
  protect and preserve aroma and flavor.

14
Operational steps in adding value to coffee

• 7. Packing and filling
• Bins are emptied in the filling machine silos for
  filling into tins/ jars.
• Vacuum operated filling system is used.
• For filling into sachets a form fill sealing
  machine is used.
• The filled containers or flexible packing are
  packed in the shipping cartons and sent for
  dispatch to the finished goods warehouse.

15
Challenges.

• Indian coffees are under represented in the
  coffee market they are good balanced, mild
  coffees .
• Immature harvesting this is the most serious
  problem with coffee harvesting.
• Under ripe coffee cherries are very difficult to
  process and low quality product is produced.
• One of the main causes of immature harvesting is
  the fear of theft. If the farmer picks it in an
  immature state, it prevents the thief stealing
  it.

16
Thank you