Coffee production in the Philippines

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The production and export of coffee was once a major industry in the Philippines, which 200 years ago was the fourth largest coffee producing
nation. Today, however, the Philippines produces only .012% of the world's coffee supply. Efforts are being undertaken to revive the industry
however, with the majority of coffee produced in the mountain areas of Batangas, Bukidnon, Benguet, Cavite, Kalinga, Apayao, Davao, and
Claveria.

This article is about the beverage, which comes in many forms. For the seed from which it is made, see Coffee bean. For other uses, see Coffee
(disambiguation).

Coffee

A cup of black coffee

Type Hot or cold (usually hot)

Country of origin Ethiopia

IntroducedApprox. 15th century (beverage)

Colour Dark brown, beige, black, light brown

Coffee is a brewed beverage with a strong flavor prepared from the roasted seeds of the coffea plant. The beans are found in coffee "cherries",
which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, South Asia and Africa. Green
(unroasted) coffee is one of the most traded agricultural commodities in the world.[1] Coffee is slightly acidic (5.0-5.1 pH[2]) and can have a
stimulating effect on humans due to its caffeine content. It is one of the most-consumed beverages in the world.[3]

Wild coffee's energizing effect was likely first discovered in the northeast region of Ethiopia. Coffee cultivation first took place in southern
Arabia;[4] the earliest credible evidence of coffee drinking appears in the middle of the 15th century in the Sufi shrines of Yemen.[4] From the
Muslim world, coffee consumption and cultivation spread to India,[5] to Italy, and on to the rest of Europe, Indonesia and the Americas.[6]

In East Africa and Yemen, coffee was used in native religious ceremonies that competed with the Christian Church. As a result, the Ethiopian
Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia.[7] The beverage was also banned in Ottoman Turkey
during the 17th century for political reasons[8] and was associated with rebellious political activities in Europe.

Coffee berries, which contain the coffee seeds or "beans", are produced by several species of small evergreen bush of the genus Coffea. The
two most commonly grown are the highly regarded Coffeaarabica, and the "robusta" form of the hardier Coffeacanephora. The latter is
resistant to the devastating coffee leaf rust (Hemileiavastatrix). Once ripe, coffee berries are picked, processed, and dried. The seeds are then
roasted to varying degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and
presented in a variety of ways.

An important export commodity, coffee was the top agricultural export for twelve countries in 2004,[9] and it was the world's seventh-largest
legal agricultural export by value in 2005.[10] Some controversy is associated with coffee cultivation and its impact on the environment.
Consequently, organic coffee is an expanding market.

Many studies have examined the health effects of coffee, and whether the overall effects of coffee consumption are positive or negative has
been widely disputed.[11] The method of brewing coffee has been found to be important to its health effects. For instance, preparing coffee in
a French press leaves more oils in the drink compared with coffee prepared with paper coffee filter. This might raise the drinker's level of "bad
cholesterol." [12]

What Are The Benefits Of Organic Coffee Soap

Posted September 29, 2010 By Rhonda Keen

What are the benefits of your soap vs Organic Coffee soap?

Did you know that the soap you may be using in the shower is harmful?  Harmful ingredients like alcohol, AHA’s, aluminum, animal fats, 
collagen, DEA, dioxin and fluorocarbons are just a few of the things that make up the soap you use everyday.  Make sure your soap is
made with healthy organic coffee  and other natural ingredients.

Is Coffee Soap Good For You?

It is said that the caffeinated soaps are absorbs through your skin during your morning shower.  Therefore, I would recommend an Organic
Coffee Soap.  One of the benefits is reducing the risk of skin cancer.  A study done on groups of hairless mice shows that, after severe exposure
to ultraviolet radiation for twenty days, the mice that had caffeine applied to their bodies had less than half the number of tumors on the skin, as
opposed to the mice that didn’t get caffeine doses.  The study showed that caffeine actually killed the abnormal cells that can cause skin cancer.

What else should you know about coffee soap.

Keep a bar close to your kitchen sink.  It will remove odors from your hands.  Onions, garlic and even the heat from hot peppers or even fish
smells will be removed from your hands.  If you don’t have coffee soap around use some of the grounds from your morning coffee pot.  The
coffee soap will help the smells of your garbage disposal disappear as well.

Can Coffee Soap Help with Cellulite?

Caffeine is present in almost all types of diet supplements and cellulite reducing products on the market.  The caffeine helps blood flow to the
skin and acts like a diuretic.  Coffee soap should contain coffee grounds which helps exfoliating and the massaging process.  By massaging and
rubbing the needed areas this help breaks up the fat cells and decreases the lumps and bumps ever faster.

What else can coffee soap do?

Using the coffee soap on your face  can help get rid of small lines and wrinkles and also if you have rosacea, it helps by constricting the blood
vessels thus keeping the flush of the cheeks at ease.  If you don’t have some coffee soap on hand you can use your morning coffee grinds. 
However the soap seems to work much better and helps add moisture to the skin with the Natural Glycerin and Organic Goats Milk, and fresh
roasted Keens Beans Organic Coffee.

History of coffee

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A coffee bearer, from the Ottoman quarters in Cairo, Egypt, in the year 1857

The history of coffee goes at least as far back as the thirteenth century. The story of Kaldi, the 9th-century Ethiopian goat herder who discovered
coffee, did not appear in writing until 1671 and is probably apocryphal.[1] From Ethiopia, coffee was said to have spread to Egypt and Yemen.[2]
The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi
monasteries of Yemen.[1] By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa. Coffee then spread
to Balkans, Italy, and to the rest of Europe, to Indonesia, and to the Americas.[3]
Etymology

The word "coffee" entered English in 1598 via Dutch koffie,[4] borrowed from Turkish kahve, in turn borrowed from Arabic qahwa, a truncation
of qahhwat al-bun 'wine of the bean'. A possible origin of the name is the Kingdom of Kaffa in Ethiopia, where the coffee plant originated; its
name there is bunn or bunna.

First uses

There are several legendary accounts of the origin of the drink itself. One account involves the Yemenite Sufi mystic Ghothul Akbar Nooruddin
Abu al-Hasan al-Shadhili.[5] When traveling in Ethiopia, the legend goes, he observed birds of unusual vitality, and, upon trying the berries that
the birds had been eating, experienced the same vitality.

Other accounts attribute the discovery of coffee to Sheik Abou'l Hasan Schadheli's disciple, Omar. According to the ancient chronicle (preserved
in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha to a desert
cave near Ousab. Starving, Omar chewed berries from nearby shrubery, but found them to be bitter. He tried roasting the beans to improve the
flavor, but they became hard. He then tried boiling them to soften the bean, which resulted in a fragrant brown liquid. Upon drinking the liquid
Omar was revitalized and sustained for days. As stories of this "miracle drug" reached Mocha, Omar was asked to return and was made a saint. [6]

Another story involves a goat-herd, Kaldi, who, noticing the energizing effects when his flock nibbled on the bright red berries of a certain bush,
chewed on the fruit himself. His exhilaration prompted him to bring the berries to a Muslim holy man in a nearby monastery. But the holy man
disapproved of their use and threw them into the fire, from which an enticing aroma billowed and the holy men came. The roasted beans were
quickly raked from the embers, ground up, and dissolved in hot water, yielding the world's first cup of coffee. The Ethiopian ancestors of today's
Oromo ethnic group, were the first to have recognized the energizing effect of the native coffee plant. [1] Studies of genetic diversity have been
performed on Coffea arabica varieties, found to be of low diversity but which retained some residual heterozygosity from ancestral materials, and
closely related diploid species Coffea canephora and C. liberica;[7] however, no direct evidence has ever been found indicating where in Africa
coffee grew or who among the natives might have used it as a stimulant, or known about it there earlier than the seventeenth century. [1]

Arab world and spread to Europe

The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi
monasteries of the Yemen in southern Arabia.[1] From Mocha, coffee spread to Egypt and North Africa,[2] and by the 16th century, it had reached
the rest of the Middle East, Persia and Turkey. From the Muslim world, coffee drinking spread to Italy, then to the rest of Europe, and coffee
plants were transported by the Dutch to the East Indies and to the Americas.[3]

Syrian Bedouin from a beehive village in Aleppo, Syria, sipping the traditional murra (bitter) coffee, 1930Palestinian women grinding coffee,
1905

The earliest mention of coffee noted by the literary coffee merchant Philippe Sylvestre Dufour [8] is a reference to bunchum in the works of the
10th century CE Persian physician Muhammad ibn Zakariya al-Razi, known as Rhazes in the West,[9] but more definite information on the
preparation of a beverage from the roasted coffee berries dates from several centuries later.

The most important of the early writers on coffee was Abd al-Qadir al-Jaziri, who in 1587 compiled a work tracing the history and legal
controversies of coffee entitled Umdat al safwa fi hill al-qahwa.[10] He reported that one Sheikh, Jamal-al-Din al-Dhabhani (d. 1470), mufti of
Aden, was the first to adopt the use of coffee (circa 1454).

He found that among its properties was that it drove away fatigue and lethargy, and brought to the body a certain sprightliness and vigour.

Sufis used it to keep themselves alert during their nighttime devotions. A translation[11] traces the spread of coffee from Arabia Felix (the present
day Yemen) northward to Mecca and Medina, and then to the larger cities of Cairo, Damascus, Baghdad, and Istanbul.

Coffee beans were first exported from Ethiopia to Yemen. Yemeni traders brought coffee back to their homeland and began to cultivate the bean.
[12]
The first coffeehouse opened in Istanbul in 1554.[13] In 1511, it was forbidden for its stimulating effect by conservative, orthodox imams at a
theological court in Mecca[citation needed]. However, these bans to be overturned in 1524 by an order of the Ottoman Turkish Sultan Selim I, with
Grand Mufti Mehmet Ebussuud el-İmadi issuing a fatwa allowing the consumption of coffee.[14] In Cairo, Egypt, a similar ban was instituted in
1532, and the coffeehouses and warehouses containing coffee beans were sacked.[15]

Similarly, coffee was banned by the Ethiopian Orthodox Church some time before the 18th century.[16] However, in the second half of the 19th
century, Ethiopian attitudes softened towards coffee drinking, and its consumption spread rapidly between 1880 and 1886; according to Richard
Pankhurst, "this was largely due to [Emperor] Menilek, who himself drank it, and to Abuna Matewos who did much to dispel the belief of the
clergy that it was a Muslim drink."[17]
Supplies Needed to Make Coffee Soap

 Pam cooking spray

 8 oz soybean oil

 8 oz coconut oil (on sale in your nearest health food store)

 8 oz olive oil (do not use extra-virgin, use the low-grade, cheap stuff)

 2.25 oz lye

 7 oz of double-strength coffee. (The coffee doesn't have to taste good, so you can reuse grounds, or mix different types)

 2 tablespoons extra coffee grounds in case you want to add them later

 1 oz Coffee Fragrance Oil for soap and candles **Optional** (You can buy coffee-scented oil over the internet)

 2 medium-sized enamel or stainless steel pots (never use aluminum)

 Soap molds (store bought molds, shoe box lined with freezer paper, a small pan, small plastic containers, or a capped pvc pipe)

 Cooking thermometer

 Blender

 Saran wrap

 Old Blanket or insulated pouch

 Yellow kitchen gloves

 Safety glasses

 A long sleeve shirt

Start off with at least 14 oz of distilled or filtered water (try not to use tap water as the minerals may affect the soap chemistry). Make the coffee
by any method (vac pot or drip coffee works well.) When the coffee is done, place it in the refrigerator to chill. Expect some water evaporation.
Grease the mold(s) by spraying Pam cooking spray liberally over the entire surface.

Change into your lye working clothes: put on a long-sleeve shirt, safety glasses, and yellow gloves. Lye is very dangerous stuff and should only
be handled with caution, in a very well ventilated location. Keep your long-sleeve shirt on, and the gloves and safety glasses handy until the soap
mixture is in the molds. Getting this mixture on the skin irratates the skin and can cause a burning sensation, along with welts on the skin. If this
happens, follow the instructions for handling emergencies provided on the container of lye.

Lye Protection

Measure exactly 2.25 oz of lye; no more, no less.

In a well ventilated area, pour the chilled coffee into a medium-sized bowl. Slowly pour in the lye. The lye will get very hot and will emit caustic
fumes that should not be inhaled if it can be avoided. Set the lye aside in an area that is safely away from children and pets.

In a medium-sized bowl, pour in the soybean and olive oils, then scoop in the coconut oil. Slowly heat the oils to between 100 and 110 degrees.
All of the oil should be in a liquid state by this point. Remove the oil from heat.

Check to ensure that the lye/coffee mixture has cooled to between 100 and 110 degrees, or lower. You must be wearing your protective clothing
for this stage. Pour the lye mixture into the oil mixture, being careful not to splatter.

Lye and oils mixed

Stir, then Blend

Stir this mixture continuously for a few minutes. At this point, you may decide to put the mixture in a blender. This is not a mandatory step.
Blending the soap in the blender will help the mixture get to the "trace" stage quicker (in 15 minutes instead of 2.5 hours), but it is not inherently
better soap. Make sure not to splatter the mixture in the process of transferring to the blender. Cover the blender with a lid and an extra towel to
ensure that none of this very potent mixture gets out. Blend at the lowest settings only and expect the mixture to burp, meaning that air will get
caught and a bubble will form and burst. You don't want the mixture to burp in your eyes or face, so be very cautious how you handle this
mixture and continue wearing protective clothing.

Lye and coffee mixed

Do not keep the blender on continuously. Turn it off and on (on for one minute, off for 2, or so.) You want the soap mixture to cool slowly. Too
much blending defeats the purpose by heating up the mixture.
If you are blending by hand, you don't have to blend continuously for 2.5 hours. Stir the mixture for about a minute in 15-20 minute intervals.

Tracing

There is a stage in soap making called the "trace" stage. This stage is when the mixture thickens enough that you can take a spoonful of mixture
and drip it onto a bowl and it will stay thick enough to leave a trace where it was dripped along the bowl. Soaps generally trace sometime
between 15 minutes and 3 hours. When I did not use the blender, this particular soap recipe reached trace stage in about 2.5 hours. When I used
the blender, the soap traced within 20 minutes.

Adding Fragrance

If you want to add fragrance or coffee grounds, you can add them at the trace stage, either by blending or stirring them in. I used 1 ounce of
coffee candle and soap fragrance oil. If you want to change the color of your soap you can add about a quarter of a brown Crayola crayon. The
crayon has to be made with steric acid; most crayons are made this way. Since I didn't add any color, but the coffee added some color, the soap at
this stage is a light caramel color.

Pouring the soap

Pour the soap into the soap molds. You may also decide to add stuff at this point in the soap making process. In one soap mold, I added some
coffee grounds to what would become the bottom of a bar of soap. After you fill the molds, place saran wrap over the top of the molds. Lift up the
molds, then gently tap each soap reservoir to make sure there are no air bubbles.

Insulate

You don't want your soap to cool off too quickly. Place the wrapped soap molds in an insulated container or wrap them with a big blanket. Don't
disturb the soap for 1 to 2 days.

Insulate the soap

After a couple of days, you can pop the soap out of the mold. If you need to cut the soap into individual pieces, this is the time to do it because it
will be too hard to do later. Place the soap on a paper plate and set it in a cool, dry, dark place for 3 weeks.

Pop the soap!

After 3 weeks, the soap will be ready to use. This soap produces a fairly rich lather.

Coffee Soaps by Linda Banning

FAQ

Why does it have to be in a cool, dark, dry place for 3 weeks?

It takes three weeks for the water to evaporate.

If I use freshly brewed coffee, will the soap smell more like coffee without the addition of the oil?

No, I don't think that has an affect. The actual coffee doesn't scent the soap - - only the oil scents the soap. The coffee will make the soap a
caramel color, and if you add coffee grounds at the trace stage the coffee will make the soap a heavy-duty soap. However, if you want a darker
brown color to the soap you'll need to use the crayon.

And finally, would you feel safe in giving it as a gift even with the lye in it? Could it hurt someone? Should there be special instructions enclosed
with the gift?

ALL hard soaps are made with lye. That's how soap is made. According to Merin at Soap-Junkie.com (MAY 2011: site down), the saponification
process (neutralization of the lye and turning the oils/lye combo into soap) takes 72 hours. During this time, contact with the skin should be
avoided. After this amount of time, the soap is safe. However, the soap needs three weeks to fully harden; if the soap is too moist when it is used,
it will dissolve away in no time.

Thank you to Linda Banning for the updated photos. http://lindabdesign.etsy.com

Phl makes Top 10 list of fastest growing economies

By Prinz Magtulis (The Philippine Star) Updated August 22, 2012 12:00 AM Comments (97)

MANILA, Philippines - The Philippines will be one of the fastest growing economies in the world in the next 40 years as developing markets in
the region become prime sources of global growth by 2050, a new report showed.

Once tagged as Asia’s laggard, the Philippines is expected to post an average of 7.3 percent growth until 2050, making it the 6th fastest economy
in the world, Knight Frank and Citi Private Wealth’s 2012 Wealth Report showed.

Among the top 10 economies, the country’s growth rate will be faster than that of Mongolia (6.9 percent), Indonesia (6.8 percent), Sri Lanka (6.6
percent) and Egypt (6.4 percent).

Nigeria tops the list with growth expected to hit 8.5 percent in the next four decades.

While Asian economies except two occupy top 10 countries by 2050, developed nations in debt-stricken Europe are predicted to post
significantly slower growth during the period.

“Many poor economies have opened up and reached the modicum of institutional quality and political stability that are needed for fast growth and
rapid catch-up,” Citi chief economist Willem Buiter was quoted as saying in the report.

“This, in turn, will mean an end to Western hegemony in terms of output,” he added.

Developing Asia’s share of total economic output, in particular, is expected to reach 49 percent by 2050 from the present 27 percent, the report
showed.

This, as the combined share of North America and Europe dips to just 18 percent from 41 percent currently.

Buiter said Philippines will be one of the “global growth generators” or “future drivers of growth and investment potential” around the globe.

“Citi research shows that while China and India are likely to grow rapidly over the next 40 years, there are other key countries with promising
chances for growth that do not necessarily match the traditional assumptions about where future growth will emanate from,” the report said.

“For example, Russia and Brazil, which make up the so-called BRIC nations alongside China and India, do not make it to Citi’s list of Global
Growth Generators or ‘3G’ countries. Instead, Citi includes countries such as Bangladesh, Egypt, Indonesia, Iraq, Mongolia, Nigeria, the
Philippines, Sri Lanka and Vietnam on this list,” it added.
The report added that India is expected to become the world’s largest economy by 2050, overtaking China at No. 2 and the United States at No. 3.

Singapore, on the other hand, will remain as host to the wealthiest people on Earth by 2050, the report said.

The Philippines, which is batting for a six to seven percent growth rate this year, is off to a good start when it posted 6.4 percent expansion in the
first quarter, the third fastest in the region next only to China and Sri Lanka.

Second quarter growth figures will be released by Aug. 31 and officials are hoping it would exceed the first quarter result.

The Aquino administration has targeted a growth of up to 8.5 percent at the end of its term by 2016.

Skin Discoloration in Filipinos

By Cristina Puno, eHow Contributor

Skin ailments can occur in any individual. People of some ethnic backgrounds are more susceptible than others to particular skin problems. For
Filipinos, a common ailment is skin discoloration, which is often linked to sun damage.

Read more: Skin Discoloration in Filipinos | eHow.com http://www.ehow.com/facts_7281414_skin-discoloration-filipinos.html#ixzz25gB4oqGL

1. Predisposition
o Being naturally dark-skinned, Filipinos are predisposed to hyperpigmentation and melanogenesis, the production of the
skin pigment melanin. Skin discoloration occurs when the cells that contain melanin becomes damaged or overstimulated,
producing either more melanin or too little and causing uneven skin color.

Causes

o For most Filipinos, overexposure to the sun is the common cause of skin discoloration. Damage brought about by too much
sun often causes dark spots. Pollution also plays a part, as skin affected by dust and air pollution may react with
hyperpigmentation.
o

Treatments

o Treatments include the application of hydroquinone, a chemical lightening agent, to even out the darker spots. Azelaic
acid, another lightening agent, is also prescribed, especially for individuals who are
o

o unable to tolerate the effects of hydroquinone. Exfoliation and chemical peels may also be done, to gradually remove the
affected layer of skin.

Coffea is a genus of flowering plants whose seeds, called coffee beans, are used to make coffee. It is a member of the
Rubiaceae family. They are shrubs or small trees native to tropical and southern Africa and tropical Asia. Coffee ranks as
one of the world's most valuable and widely traded commodity crops and is an important export product of several countries.
The leaves and the outer part of the fruit are also sometimes eaten Coffea canephora.

Health effects of coffee

From Wikipedia, the free encyclopedia

Jump to: navigation, search

The health effects of coffee have been studied to determine how coffee drinking affects humans. Coffee contains several compounds which are
known to affect human body chemistry. The coffee bean itself contains chemicals which are mild psychotropics for humans as a defense
mechanism of the Coffee plant. These chemicals are toxic in large doses, or even in their normal amount when consumed by many creatures
which may otherwise have threatened the beans in the wild. Coffee contains caffeine, which acts as a stimulant.

Recent research has uncovered additional stimulating effects of coffee which are not related to its caffeine content. Coffee contains a currently
unknown chemical agent which stimulates the production of cortisone and adrenaline, two stimulating hormones.[1][not in citation given]

A May 2012 study by the New England Journal of Medicine found that, during the course of their study, coffee drinkers "who drank at least two
or three cups a day were about 10 percent or 15 percent less likely to die for any reason during the 13 years of the study." [2] The researchers who
conducted the study said that this doesn't necessarily provide a cause-and-effect relationship, but will help point other researchers in the right
direction.[3]

For occasions when one wants to enjoy the flavor of coffee with only low stimulation, decaffeinated coffee (also called decaf) is available. This is
coffee from which most of the caffeine has been removed, by the Swiss water process (which involves the soaking of raw beans to remove the
caffeine) or the use of a chemical solvent such as trichloroethylene ("tri"), or the more popular methylene chloride, in a similar process. Another
solvent used is ethyl acetate; the resultant decaffeinated coffee is marketed as "natural decaf" because ethyl acetate is naturally present in fruit.
Extraction with supercritical carbon dioxide has also been employed.

Decaffeinated coffee usually loses some flavor compared to normal coffee. There are also coffee alternatives that resemble coffee in taste but
contain no caffeine. These are available both in ground form for brewing and in instant form.

Benefits

All-cause mortality

In women, coffee consumption significantly decreases all-cause mortality, apparently decreasing somewhat linearly to a relative risk of
approximately 0.85 for those drinking 3 cups per day compared to those who consume no coffee, but the relative risk then remains almost the
same for up to 6 cups per day, according to a large prospective cohort study.[4] In men, these beneficial effects were not as great, in fact with an
increased risk for those drinking approximately one cup every other day compared to those drinking none, but yet having a significant trend
towards less mortality for those who drink more than 2 cups per day compared to those who drink none.[4] Results were similar for decaffeinated
coffee.[4]

Reduced risk of Alzheimer's disease and Dementia

Several studies comparing moderate coffee drinkers (defined as 3–5 cups per day) with light coffee drinkers (defined as 0–2 cups per day) found
that those who drank more coffee were significantly less likely to develop Alzheimer's disease later in life.[5][6] A longitudinal study in 2009 found
that moderate coffee drinkers had reduced risk of developing dementia in addition to Alzheimer's disease.[7]

Reduced risk of gallstone disease

Drinking caffeinated coffee has been correlated with a lower incidence of gallstones and gallbladder disease in both men[8] and women[9] in two
studies performed by the Harvard School of Public Health. A lessened risk was not seen in those who drank decaffeinated coffee.

Reduced risk of Parkinson's disease

A study comparing heavy coffee drinkers (3.5 cups a day) with non-drinkers found that the coffee drinkers were significantly less likely to
develop Parkinson's disease later in life.[10] Likewise, a second study found an inverse relationship between the amount of coffee regularly drunk
and the likelihood of developing Parkinson's disease.[11]

Cognitive performance

Many people drink coffee for its ability to increase short term recall.[12]

Likewise, in tests of simple reaction time, choice reaction time, incidental verbal memory, and visuospatial reasoning, participants who regularly
drank coffee were found to perform better on all tests, with a positive relationship between test scores and the amount of coffee regularly drunk.
Elderly participants were found to have the largest effect associated with regular coffee drinking. [13] Another study found that women over the age
of 80 performed significantly better on cognitive tests if they had regularly drunk coffee over their lifetimes. [14] A recent study showed that roast
coffee protected primary neuronal cells against hydrogen peroxide-induced cell death.[15]
Caffeine and analgesics

Coffee contains caffeine, which may increase the effectiveness of gastrointestinal uptake of some pain killers, especially in patients with migraine
and headache medications.[16] For this reason, many over-the-counter headache drugs include caffeine in their formula. Caffeine itself does not
have analgesic properties. In some patients with migraine, caffeine can alleviate pain by acting on the cerebral blood vessels.

Antidiabetic

Coffee intake may reduce one's risk of diabetes mellitus type 2 by up to half. While this was originally noticed in patients who consumed high
amounts (7 cups a day), the relationship was later shown to be linear.[17][18]

Liver protection

Coffee can also reduce the incidence of cirrhosis of the liver[19] and has been linked to a reduced risk of hepatocellular carcinoma, a primary liver
cancer that usually arises in patients with preexisting cirrhosis. [20] The exact mechanism and the amount of coffee needed to achieve a beneficial
effect have long been unclear.[21] The cytokine transforming growth factor (TGF) beta has long been recognized for promoting fibrosis ability
acting through the Smad family of transcription factors. In a report published in the Journal of Hepatology, Gressner and colleagues provide the
first mechanistic context for the epidemiological studies on coffee drinkers by showing that caffeine may have potent anti-fibrotic capabilities
through its ability to antagonize the Smad pathway.[22]

Cancer

Coffee consumption is also correlated in Africa to a reduced risk of oral, esophageal, and pharyngeal cancer.[23][24] In ovarian cancer, no benefit
was found.[25] In the Nurses' Health Study, a modest reduction in breast cancer was observed in postmenopausal women only, which was not
confirmed in decaffeinated coffee,[26] and a reduction in endometrial cancer was observed in people who drank either caffeinated or decaffeinated
coffee.[27] According to one study, coffee protects the liver from cancer.[28] Another preliminary study found a correlation between coffee
consumption and a lower risk of aggressive prostate cancer.[29]

Cardioprotective

Coffee moderately reduces the incidence of dying from cardiovascular disease, according to a large prospective cohort study published in 2008.[30]
A 2009 prospective study in Japan following nearly 77,000 individuals aged 40 to 79 found that coffee consumption, along with caffeine intake,
was associated with a reduced risk of dying from cardiovascular disease.[31]

Laxative/diuretic

Coffee is also a powerful stimulant for peristalsis and is sometimes considered to prevent constipation. However, coffee can also cause
excessively loose bowel movements. The stimulative effect of coffee consumption on the colon is found in both caffeinated and decaffeinated
coffee.[32][33]

Contrary to popular belief, caffeine does not act as a diuretic when consumed in moderation (less than five cups a day or 500 to 600 milligrams),
and does not lead to dehydration or to a water-electrolyte imbalance; current evidence suggests that caffeinated beverages contribute to the body's
daily fluid requirements no differently from pure water.[34][35][36][37]

Antioxidant

Coffee contains polyphenols such as flavan-3-ols (monomers and procyanidins), hydroxycinnamic acids, flavonols and anthocyanidins. [38] These
compounds have antioxidative effect and potentially reduce oxidative cell damage. One particular substance with putative anticancerogenic effect
is methylpyridinium. This compound is not present in significant amounts in other foods. Methylpyridinium is not present in raw coffee beans but
is formed during the roasting process from trigonelline, which is common in raw coffee beans. It is present in both caffeinated and decaffeinated
coffee, and even in instant coffee.[39] Research funded by Kraft shows that roast coffee contains more lipophilic antioxidants and chlorogenic acid
lactones and is more protective against hydrogen peroxide-induced cell death in primary neuronal cells than green coffee. [15] The espresso method
of extraction yields higher antioxidant activity than other brewing methods.[40]

Prevention of dental caries

The tannins in coffee may reduce the cariogenic potential of foods. In vitro experiments have shown that these polyphenolic compounds may
interfere with glucosyltransferase activity of mutans streptococci, which may reduce plaque formation.[41]
Gout

Coffee consumption decreased risk of gout in men over age 40. In a large study of over 45,000 men over a 12-year period, the risk for developing
gout in men over 40 was inversely proportional with the amount of coffee consumed.[42]

Blood pressure

A 2011 study showed that moderate (≥4 cups per day) coffee consumption was inversely associated with high blood pressure and high
triglyceride level in Japanese men.[43] However, the study showed no significant association between coffee consumption and prevalence of
metabolic syndrome for Japanese women.[43]

Risks

Caffeine dependency
Main article: Health effects of caffeine

Cancer

Over 1,000 chemicals have been reported in roasted coffee, and 19 are known rodent carcinogens;[44] however, most substances cited as rodent
carcinogens occur naturally and should not be assumed to be carcinogenic in humans at exposure levels typically experienced in day-to-day life.
[44]

Gastrointestinal problems

Coffee can damage the lining of the gastrointestinal organs, causing gastritis and ulcers. The consumption of coffee is therefore not recommended
for people with gastritis, colitis, and ulcers.[45]

Psychological effects and sleep changes

Many coffee drinkers are familiar with "coffee jitters", a nervous condition that occurs when one has had too much caffeine. It can also cause
anxiety and irritability, in some with excessive coffee consumption, and some as a withdrawal symptom.[46]. Coffee can also cause insomnia in
some. In others it can cause narcolepsy.[47]

Caffeine, a major component of coffee, has various psychological effects[48]

Cholesterol

A 2007 study by the Baylor College of Medicine indicates that the diterpene molecules cafestol and kahweol, found only in coffee beans, may
raise levels of low-density lipoprotein or LDL in humans.[49] This increase in LDL levels is an indicator that coffee raises cholesterol. The Baylor
study suggests a possible link between cafestol, kahweol and higher levels of cholesterol in the body.

Paper coffee filters have a property that binds to lipid-like compounds which allows the filter to remove most of the cafestol and kahweol found
in coffee. Brew methods which do not use a paper filter, such as the use of a press pot, do not remove cafestol and kahweol from the final brewed
product.[50][51]

Blood pressure

Caffeine has previously been implicated in increasing the risk of high blood pressure; however, recent studies have not confirmed any
association. In a 12-year study of 155,000 female nurses, large amounts of coffee did not induce a "risky rise in blood pressure" [52] .[53] Previous
studies had already shown statistically insignificant associations between coffee drinking and clinical hypertension. Effect of coffee on morbidity
and mortality due to its effect on blood pressure is too weak, and has not been studied. Other positive and negative effects of coffee on health
would be difficult confounding factors.[1]

Effects on pregnancy

Caffeine molecules are small enough to penetrate the placenta and slip into the baby's blood circulation. Unlike adults, organs and systems in
fetuses are not full-fledged, therefore not capable of fully metabolizing caffeine and excreting it. The stimulant tends to linger in the fetus's blood
ten times longer than in adults. High levels of caffeine are bound to accumulate in the baby's body with frequent maternal consumption of
caffeine. Just like what it does to adults, caffeine could also send the baby's pulse and breathing rate racing and affect its sleep pattern for an
extended duration.[54]

A February 2003 Danish study of 18,478 women linked heavy coffee consumption during pregnancy to significantly increased risk of stillbirths
(but no significantly increased risk of infant death in the first year). "The results seem to indicate a threshold effect around four to seven cups per
day," the study reported. Those who drank eight or more cups a day (64 U.S. fl oz or 1.89 L) were at 220% increased risk compared with
nondrinkers. This study has not yet been repeated, but has caused some doctors to caution against excessive coffee consumption during
pregnancy.[55]

Decaffeinated coffee is also regarded as a potential health risk to pregnant women when chemical solvents are used to extract the caffeine instead
of other less invasive processes. The impact of these chemicals is debated, however, as the solvents in question evaporate at 80–90 °C, and coffee
beans are decaffeinated before roasting, which occurs at approximately 200 °C. As such, these chemicals, namely trichloroethane and methylene
chloride, are present in trace amounts at most, and may not pose a significant threat to embryos and fetuses. [citation needed]

Iron deficiency anemia

Coffee consumption can lead to iron deficiency anemia in mothers and infants.[56] Coffee also interferes with the absorption of supplemental iron.
[57]

Coronary artery disease

A 2004 study tried to discover why the beneficial and detrimental effects of coffee conflict. The study concluded that consumption of coffee is
associated with significant elevations in biochemical markers of inflammation. This is a detrimental effect of coffee on the cardiovascular system,
which may explain why coffee has so far only been shown to help the heart at levels of four cups (24 fl oz or 600 mL) or fewer per day. [58]

The health risks of decaffeinated coffee have been studied, with varying results. One variable is the type of decaffeination process used; while
some involve the use of organic solvents which may leave residual traces, others rely on steam.[citation needed]

A study has shown that cafestol, a substance which is present in boiled coffee drinks, increases serum cholesterol levels, especially in women.
Filtered coffee contains only trace amounts of cafestol.

Polymorphisms in the CYP1A2 gene may lead to a slower metabolism of caffeine. In patients with a slow version of the enzyme the risk for
myocardial infarction (heart attack) is increased by a third (2–3 cups) to two thirds (>4 cups). The risk was more marked in people under the age
of 59.[59]

A Harvard study conducted over the course of 20 years of 128,000 people published in 2006 concluded that there was no evidence to support the
claim that coffee consumption itself increases the risk of coronary heart disease. The study did, however, show a correlation between heavy
consumption of coffee and higher degrees of exposure to other coronary heart disease risk factors such as smoking, greater alcohol consumption,
and lack of physical exercise.[60] The results apply only to coffee filtered through paper filters, which excludes boiled coffee and espresso, for
example. Additionally, the lead researcher on this study acknowledged that subsets of the larger group may be at risk for heart attack when
drinking multiple cups of coffee a day due to genetic differences in metabolizing caffeine.[citation needed]

The Iowa Women's Health Study showed that women who consumed coffee actually had fewer cardiovascular disease incidents and lower cancer
rates than the general population. For women who drank 6 or more cups, the benefit was even greater. However, this study excluded 35% of its
original participants who already had cardiovascular disease and other chronic diseases when the study began. Since participants were all over the
age of 55, no good conclusion can be drawn about the long term effect of coffee drinking on heart disease from this study. [61]

Interactions with medications

Caffeine with Tylenol (Paracetamol, acetaminophen ) may damage liver.[62]

Acne

Abstinence from coffee leading to cessation of acne has been reported by individuals[63] but does not appear to have been scientifically researched.

See also
Oh, coffee. The a.m. savior, dispenser of energy and the reason why many of us are able to get through the first parts of our days without looking
like zombies.

But studies show that we may be benefitting from more than just the energy-boosting caffeine in coffee -- we might also be reaping its cancer-
preventing and depression-lowering effects, just to name a couple.

Of course, as with all good things, moderation is key -- excessive coffee consumption is associated with cardiovascular problems, including an
increased heart rate or blood pressure and irregular heartbeats, Harvard Health Publications reports. And all that caffeine can become addictive.
Experts tend to agree that the good largely outweighs the bad for most people, but remember to consume in moderation (and skip calorie-heavy
add-ins like sugar and cream)

Why is there resistance to the idea that coffee benefits your health?

Here’s why.

Almost thirty years ago researchers at Harvard University announced a connection between coffee consumption and cancer.

A few years later they retracted the study and recognized that the findings were flawed.

However, since that first study and the media frenzy that followed, coffee has been labeled with the stigma of being unhealthy.

In fact, nothing could be further from the truth.

As you can see from the links to other pages at the end of this page, coffee can help in the prevention and treatment of diseases and illnesses as
varied as Alzheimer's disease, diabetes, liver disease, skin cancer, Parkinsons's disease and more.

Consider this news item...

Coffee Health Risks: For the moderate drinker, coffee is safe says Harvard Women’s Health Watch.

Despite 20 years of reassuring research, many people still avoid caffeinated coffee because they worry about its health effects. However, current
research reveals that in moderation—a few cups a day—coffee is a safe beverage that may even offer some health benefits.

The latest research has not only confirmed that moderate coffee consumption doesn't cause harm, it's also uncovered possible benefits. Coffee
may reduce the risk of developing gallstones, discourage the development of colon cancer, improve cognitive function, reduce the risk of liver
damage in people at high risk for liver disease, and reduce the risk of Parkinson's disease. Coffee has also been shown to improve endurance
performance in long-duration physical activities.

Source: Harvard Health Publications, Harvard Medical School, 2006.

And they say there are no coffee benefits when it comes to health?

There is a great deal of research that shows drinking a few cups of coffee a day can be good for you. It not only protects you against a variety of
serious diseases, but can also bring a lot of pleasure into your life.

In fact, if coffee were discovered today, it would likely be applauded as the greatest health elixir of all time. It not only tastes good, perks us up
and sharpens our minds...but it also protects us against some of the most feared of today’s diseases.

Browse through the various pages below. You'll be amazed by the number of ways in which coffee can benefit your health.

Other options for health-conscious coffee lovers

You can buy various coffee beverages which are coffee based, but also include other ingredients. For example, the CafeCeps instant organic
coffee beverage is an instant coffee that also includes a full-spectrum blend of micronized cordyceps & reishi mushrooms.

Coffee production in the Philippines

From Wikipedia, the free encyclopedia
Jump to: navigation, search

An iced coffee in tetra pack.

The production and export of coffee was once a major industry in the Philippines, which 200 years ago was the fourth largest coffee producing
nation. Today, however, the Philippines produces only .012% of the world's coffee supply. Efforts are being undertaken to revive the industry
however, with the majority of coffee produced in the mountain areas of Batangas, Bukidnon, Benguet, Cavite, Kalinga, Apayao, Davao, and
Claveria.

Coffee Production (Philippines)

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Coffee is one of the most important crops not only in the Philippines but also in other countries. It is said that water maybe the essential liquid for
Earth’s life forms, but coffee really gets the body’s motor going. Each day, millions stagger to the kitchen coffee pot. It is among the top ten
agricultural crops in terms of value (Agriculture Magazine). No wonder why coffee occupies an important role in the economy. In world trade,
coffee ranks first among the enjoyment goods, surpassing alcohol drinks, tea and tobacco.

It has chronicled historical records that date back to as far as 1200 A.D when coffee became a very important crop in the economy of many
nations. Most authorities agree that is originated in the forests of tropical Africa and the name coffee is possibly derived from Kaffa, province of
Abyssinia in East Africa. Then from Abyssinia, coffee was introduced to Arabia before the 15th century. In 1615 the French and Dutch introduced
coffee cultivation in the tropics of Asia and Western Hemisphere.

In the Philippines, the coffee industry began in 1740 during the Spanish regime and was once a flourishing industry until the coffee rust disease
almost wiped it out during the last quarter of the 19th century. Coffee registered a total production of 123, 934 metric tons valued at P6818, 18
million in 1995.

Regarding its health benefits, findings show that coffee is healthy (Milan, DPA) and can actually help protect the liver from certain pathologies.
Researchers attending a meeting in Milan also said drinking a few cups of coffee a day can even reduce the occurrence of some kinds of tumors.
Pregnant women have no reason to be concerned as no relationship between coffee drinking and fetus under development or premature birth has
been found. According to D’ Amicis, coffee is rich in antioxidant properties and acts as a mild stimulant. It can even help people lose weight.

I. AGRONOMIC CHARACTERISTICS

Coffea is the botanical generic name for coffee. The genus coffea belongs to and is the most important genus of the family Rubiaceae. The genus
includes a large number of species that are both cultivated and growing wild.

Coffee trees vary greatly in size, from dwarf trees to thick-trunked forest giants twenty feet or more in tropic. Generally they are restricted to
areas with a medium average annual temperature of 700F, not lower than 550F and much above 800F.
II. VARIETIES

A. Arabica

Characterized by waxy leaf margin, light green leaf color, thin leaves, pulp and parchment, and known as “Kapeng Tagalog” Yields 500-1000kg
of clean, dry coffee beans per hectare. It could be grown productively in cooler places with an elevation ranging from 1200 to 1800 meters above
sea level and 1000 to 3000 feet above the sea level in the tropics. It starts flowering one to two years after transplanting. The plants flower from
December to January and harvesting is done from November to March.

Arabica thrived in Batangas before it was wiped out by coffee rust at the turn of the 19th century. Arabica beans are considered the coffee of the
world market because of their superior flavor and aroma.

B. Robusta

Characterized by large umbrella shaped growth with thinner leaves which have more waxy margins and known by its local name as “Kapeng
Robusta”. The leaves are thinner and have more waxy margins than excelsa coffee. Its leaf axils flowers only once, unlike other variety, may
flower every year or every other year. The berries are borne on heavy cluster with the pulp and parchment. Robusta is harder and yields more
than the Arabica but has the poorest flavor and aroma among the four varieties.

Robusta yields 1200kg of clean dry coffee beans per hectare. It could grow in areas with elevation ranging from 600- 1200 meters above the sea
level. This belongs to species Coffea robusta and Coffee canephora. A more popular variety among growers, it is widely cultivated in the
highlands of Cavite. The plants start to flower in two to three years after transplant.

C. Excelsa

Have wide leaves with smooth edge that are thicker than Robusta but thinner, smoother and more rounded than Liberica. Belongs to the species
of Coffea excelsa and locally known as “Kapeng Excelsa”. Young leaves are usually shiny with bronze violet color. The berries are borne in
heavy cluster, varying in size and usually bigger than Arabica but smaller than Liberica. The pulps and parchment of Excelsa is thicker than the
Arabica and Robusta but thinner than Liberica.

Excelsa yields 1000kg of clean dry coffee bean per ha. It could be grown from sea level to 600 meters above sea level. This variety is more
tolerant to drought, nematodes and rust than other varieties. Excelsa has better flavor and aroma than Robusta and Liberica. The plant starts
bearing 4 to 5 years from transplanting. It flowers from March to July and harvesting is done from January to April.

D. Liberica

It is locally known as “Kapeng Barako” or “Kapeng Amerikano” because it produces the biggest berry. This variety belongs to the species of
Coffea Liberica. It is rounded and borne singly or in a small clusters, has thicker leaves than Excelsa and twice as long as Arabica. The pulp is
thick and the parchment is woody. Liberica also characterized a very strong pharmocopial taste and flavor. It is tolerant to drought, quite resistant
to nematodes and grows in a wider type of soil. It begins to bear fruits 4 to 5 years from transplanting. Yields 1000kg of clean dry coffee beans
per ha.

II. SOIL AND CLIMATIC REQUIREMENTS

A. Soil

Coffee thrives on a variety of soil types, soils that are deep, well drained and rich in organic matter. What is important to coffee is the presence of
humus which can overcome the handicaps of soil type.

The ideal soil type pH for coffee should be neutral or slightly acid. Coffee usually grows very well on forest soils.

B. Climate

The ideal climate for growth of Arabica is one which has sharply defined wet and dry season. The best coffee grown with this climate is in areas
having an altitude of 1200 to 1700 meters, where the annual rainfall is 2000 to 3000 mm and the mean temperature is 16o to 22oCelsius. Coffea
canephora grows at lower altitudes, in wet and in humid regions. It has been observed that the best Robusta coffee in Tanganyika is grown at an
elevation of 1200 meters with an annual rainfall of about 3000 mm evenly distributed through out the year and with 17o to 27oC temperatures
during the year.

Strong typhoons cause considerable damage to coffee plantations. In Luzon and Visayas, where strong typhoons occur occasionally, coffee
should be planted in areas protected from typhoons.
IV. SEED PREPARATION AND VEGETABLES PROPAGATION

A. Seed preparation

1. Coffee is grown from seeds.

2. Gather seeds from disease and pest-free, high yielding trees.

3. Grow coffee plants in the nursery to produce better seedlings. The nursery must be located in the plantation or nearby and accessible to water
supply.

4. Three-fourth kg (750 g) of quality seeds is enough to plant a hectare.

5. A 50% allowance of seeds must be considered for ungerminated seeds, poor seedlings and for replanting.

6. Select viable seeds, stir berries on a bucket of water and remove floaters. Those that sink are good ones.

7. Remove pulp by hand or pulping machine, then soak beans in water for 24 hours to hasten the removal of mucilage.

8. Wash beans and discard floaters. Air dry on well-ventilated room for at least 4 days.

9. Keep dried parchment in cool dry place or mix with charcoal to preserve its viability.

10. Germination bed must be 1 meter wide and of convenient length to avoid flooding, raise bed 15cm from ground level.

11. A 1x 20m plot can accommodate one ganta of seeds.

12. Sow seeds on shallow rows at ¾ inch deep and cover with fine soil.

13. Water the seedbed regularly but not too wet and partially shade plants from sunlight.

14. This out and prick seedlings (transplant to another seedbed bag plastic bags) or when 2-3 pairs of leaves have developed.

B. Vegetable propagation

1. Coffee can also be propagated asexually.

2. Clone is use for coffee propagation. It is a part of a plant that is made to reproduce an offspring which carries all the qualities of its parents.

3. Split lengthwise into two halves of a finger sized vertical shoots of about one foot with 4-6 nodes to produce a clone. Partially cut leaves before
splitting.

4. Set modal cutting in germination box 1-2 inches apart and 1 inch deep, then place boxes in germination chamber. Nodal cuttings will produce
roots and shoots within 45 days.

5. Prick seedlings into individual plastic bags with soil. Full grown seedling with 4 – 6 pairs of leaves could be attained within 6-8months.

6. Coffee plants raised from nodal cuttings bear fruits 18months after transplanting, earlier than plants grow from seeds.

V. ESTABLISHMENTS OF PLANTATION

1. Land Preparation

Intensive clearing is necessary for newly opened area (forest area). Plow and harrow twice the open field to check weed growth. Mark places
where holes are to be dug.
In many areas of the country, cogon lands have been used for coffee plantations. In such areas, however, cogon grass should first be eliminated
before coffee is planted.

To attain this, cogon land should be plowed several times, and then planted to a heavy legumes cover one year before the coffee seedlings are
transplanted.

In other areas of the country, forest areas and timber lands are used for coffee planting. In preparing the land in such areas for intensive coffee
cultivation, the trees are cut down as in kaingin, and then the trees, branches and leaves are burned in summer. The area is then planted to upland
rice. Coffee seedlings are planted at the start of the rainy season. The farmer could continue planting rice for two or more season as the coffee
trees grow in size up to 3 to 4 years.

1. Lay-out

Planting distance depends on a combination of factors such as variety, topography, soil fertility and management. Varieties with big plant
characteristics grown on good soil and favorable climate require wide spacing between plants. The usual distancing of the different varieties are
Arabica, 2x3 meters; Robusta, 3 x 3 meters; Excelsa and Liberica, 4.5 x 4.5 meters. Regular pruning has to be done when using this distances.
According to other reference like the one which is recommended by Department of Agriculture, spacing are: Arabica 3x 1 to 3x2 meters and
2x2x2x3 m in double row; Robusta 3x1.5 to 3x3 m and 2x2x2x4 m in double row; Liberica and excelsa 4x5 to 5x5.5m.

Straight row planting with an east-west orientation is the recommended layout. Hedge planting in single, double or triple row may also be used,
depending on the ease of management and personal preference, the distancing of the plants within the hedge is closer than usual but distance
between hedges is also wider. Hedge planting offers the following advantages: it minimizes erosion and allows mechanical operation and faster
and cheaper operation in weeding, spraying, fertilization and harvesting.

In step slopes, contour planting or terraced planting should be done across the slope. Single hedge is very appropriate in steep slope.

TRANSPLANTING

Coffee seedlings are ready for transplant when 6 pairs of leaves have been fully developed and with no lateral branches yet. Dig holes and
transplant in the field at the start of the rainy season. This will give sufficient time for young plants to establish roots before dry season sets in.
Dig hole wide and deep enough to accommodate ball of earth with roots intact. Return topsoil in the hole, then add tablespoons phosphorus
fertilizer and mix thoroughly.

VI. CARE OF PLANTATION

1. Clean Culture

Weeding should be done regularly around the plants. Shallow cultivation is a good method to follow in flat coffee areas in order to suppress
weeds. In sloping areas, where cultivation is not advisable, cutting of weeds regularly should be practiced.

1. Mulching

Practice mulching in areas where mulching materials are plenty. The mulch should be spread around the coffee trees. This enriches the soil,
conserves moisture, minimizes soil erosion, improves soil textures and control weeds.

1. Covercropping

Covercropping with legumes controls weeds, prevents soil erosion and improves soil texture and fertility. The common cover crops are
Centrosema, Calopogonium, Pueuraria and Crotolaria. Some plantation operators use siratro as cover crop. Ring weeding around the coffee plants
should be done regularly if cover cropping is being practiced. Climbing cover plants, however, that may overcome the coffee plants should be
watched. During dry season, take extra precautions to prevent fires that may start from the material of dried leaves of cover crops.

1. Fertilization

The general recommendation for non-bearing trees in the absence of soil and tissue analysis, is an equal amount of NPK and ammonium sulfate
or urea from 250-300 grams per tree per year, and for bearing trees (7 years and above) 1 kilo of 14-14-14 per year plus urea side dressed at the
rate of 300 grams per tree per year.

Non bearing trees (1-3 years old) make shallow canal, furrow 5cm deep around the plant, and place recommended fertilizer in continuous band
and cover with soil.
Bearing trees (7 years old) localized placement is recommended for sloping land. Apply fertilizer in holes or trenches made around trees between
outside of the crown and one half meter from the base. Broadcast the fertilizer 0.5m for level land.

Coffee plant ranks among the tropical crops with the highest nutrient demands. The kind and amount of fertilizer would vary depending on the
type and initial fertility of soil, climate, age of the plant, and cost and availability of fertilizer on a few representative plants.

The best time to apply fertilizer is at the start of rainy season (after blooming) and at the end of the rainy season (after harvesting).

CATCHCROPPING AND INTERCROPPING

Under the trees other crops may be grown. Banana and coffee may be intercropped. Some varieties of ginger are lovers of practical shade and
may become productive when partially shaded under fruit trees. Suitable crops for hillside farming include coffee, guava, rambutan, lanzones,
bananas, coconut, bamboo, guyabano etc.

Soil management for these crops should however be strictly observed to maintain fertility for a long time. This can only be done with organic
fertilizer.

When this program of hillside farming is made successful, the land reform program will also succeed. During the first few years, catchcrops
could be planted between coffee rows. Crops like banana, papaya, pineapple and the other fruit crops could be planted between rows of coffee.
Ornamental plants could be grown also. Coffee may also be intercropped with coconuts, black pepper and castor beans.

The choice of catch crops or intercrops depends on local demand for the catch crop and their suitability to soil and climate. Legumes are favored
as catch crops because of their ability to fix nitrogen in the soil. Catch cropping with coffee may be continued so long as it does not affect the
productivity of coffee plants.

PRUNING AND REJUVENATION

To control the size and shade of the trees and to ensure better yield and to make harvesting and management easy, pruning should be done
regularly. By pruning, more lateral branches are stimulated to grow. Because coffee berries are borne at the nodes of lateral branches are
produced.

Rejuvenative pruning used using the single stem is done by cutting the trunk. For rejuvenation, three vigorous shoots are allowed to growth.
Pruning and rejuvenation are usually done after the harvest season. After pruning and rejuvenation, apply fertilizer.

VII. PESTS AND DISEASES AND THEIR CONTROL

A. PESTS

1. Berry Borer or Broca (Stephanoderes hampee)

This is the most destructive and hardest to control. Attack all the stages of fruit after berries become mungo size. Infested young berries turn from
normal green color to yellow orange and shortly afterwards, fruit falls prematurely. Presence of empty or partially filled fruits underneath tree is a
sure sign of infestation.

CONTROL: the plantation should not be top shaded and trees should be well-thinned of water sprouts. In infected plantations, waste pulp should
be composted. All berries in the tree should be totally harvested to break the cycle of breeding. Chemical control by spraying should be started
once a mass of adults appears but before they lay eggs. Spraying should be done every 2 weeks, 2-3 times during the season.

2. Coffee Stemborer (Zeuzera Coffee Nietner)

This is the carpenter moth. The larva bores into twigs or the main stem of coffee and feeds on the tissue, causing the terminal position either to
break off or wilt and die. Before braking off or wilting, an attacked branch may be detected because of the fecal pellets that issue out through the
entrance hole of the larva.

CONTROL: gather all the infected twigs and split them open to destroy the insects inside. The larva may also be killed by fumigating; plugging
the hole with a piece of cloth or waste cotton after the fumigant is introduced into the tunnel.

3. a. Scale Insects
They usually attack new foliage especially during the dry season causing serious weakening of the young trees and reduction of yield in the more
mature leaves.

b. Green Scale

They suck plant sap. They attack plants in nursery and in the field. The pest becomes abundant during the dry months.

CONTROL: natural enemies usually keep the green scales in check. Spray insecticides every 2-3 weeks interval.

4. Mealy Bugs

They infest the leaves, the young stem, the cluster of berries or flower buds, or the sucker tips, where they suck the sap. Affected portions are
covered with spots of sticky transparent honey dew or covered with crust of sooty mold growing on the honeydew. Mealy bugs become most
abundant during the dry months. Heavily infested berry trees lose their vigor and become stunted, often causing the failure of the berries to
mature properly.

CONTROL: unwanted sucker growth should be removed promptly.

5. Coffee Leaf Folder

Larvae feed on leaves and sometimes attack the flowers and fruits. Adult is a small moth with light brown forewings. The eggs are laid in cluster
on leaves. Development period is 5-6 weeks.

CONTROL: collect the infested berries before and after harvest. Pick up all berries, including those that fall on the ground to eliminate breeding
and feeding sites of insects. Spray endosulfan at recommended rates at 14-21 days interval or to 4-5 times spraying the fruiting season. The first
spraying should be done when the berries attain the size of mungbean seed.

B.DISEASES

1. Rust

the most prevalent and destructive disease of coffee not only in the Philippines but also in most coffee areas in the Eastern Hemisphere especially
in Asia, Africa, the Near East, India and Pacific Islands. It is also called oriental leaf disease and caused by Hemileia vastatrix B and Br. The
outbreak of this disease in 1891 almost wiped out the flourishing coffee industry in the Philippines.

- its symptoms are small, yellowish spots appear on lower surface of leaves (3-10 mm in diameter) from a few to as many as 50 spots may be
found on each leaf. On the yellow spots, bright orange powders like spores are produced. Young lesions appear as yellow discolored areas on
both surfaces of the leaves becoming larger and more pronounced in color as they grow older. In advance stages, infected leaves turn yellow;
later, they become brown and die. Browning starts from the site of the lesion. The leaves then dry and fall off. Repeated defoliation weakens the
trees and often kills many plants.

CONTROL: thorough screening and quarantining of imported of introduced varieties, selection of suitable resistant varieties or strains, good
cultivation and proper fertilization. Before any symptom of the disease is observed, spray at 15-20 day intervals esp. before and during the rainy
season at the rate of 1-1 and ½ kilos of Vitigram Blue per 100 gal of water.

2. Brown Eye Spot

This is caused by fungus Cercospora coffeicola Br. and Cke. The fungus causes small spots on the leaf, usually with reddish brown margins and
eventually turning gray in the center. The fungus also causes mummification of infected coffee berries. It is particularly prevalent among young
trees esp. in the nursery and among trees growing in strong sunlight, more than on shaded adult trees. When the leaves are severely infected, they
turn yellow, then brown, and finally fall, leaving only a few of the young leaves on a long bare stem.

CONTROL: a particular way of reducing the occurrence of the disease is to develop a canopy of shade over the plantation. Proper attention to
soil protection and maintaining adequate moisture content seen to have good effects. Even before any symptom of the disease is noticed, spray
every 15-20 days before and during the rainy season at the rate of 1-1 and ½ kg. Vitigram blue per 100 gal of water.

3. Pink Disease

This is caused by a fungus Corticum samonicolor B and Br, infection is first noticed by the cracking of the trunk and lower branches of the tree.
The fungus within the bark gradually spreads and penetrates into the living tissues immediately under the bark.
CONTROL: If the diseased portion completely encircles the trunk and the limbs, the plants are often killed.

4. Die Back

This is characterized by drying of the branches and twigs from top and downwards. Appearance of spots with concentric lines on both surfaces of
seedlings twigs and berries. If severe affected, leaves fall, twigs and branches dry.

CONTROL: maintain vigor of trees by fertilizing with the right kind and amount of nutrients of proper time, regulate plant growth to prevent
overbearing by pruning and or shade.

VIII. HARVESTING, PROCESSING AND STORING

Maturity of berries is 6-8 months after blooming but varies on the environmental factors from region to region. In Mindanao, Arabica flowers in
January to May and berries are harvested in August to December. In Luzon, coffee trees bloom just after the first heavy rains in May and June.
Arabica and Robusta berries are harvested in late December to March, Excelsa and Liberica later.

Harvest only ripe berries because immature or overripe ones produce inferior beans which cannot be improved by processing. The three types of
ripeness which can be included in one harvest are green- ripe, soft-ripe, and hard-ripe.

For best quality coffee beans, harvest hard-ripe (mature, red in color) and soft-ripe (mature, red to dark) berries. For picking the equipment
needed are the baskets for the individual picker, holding hooks for bringing branches into the position for picking, ladders and containers for
transport of harvested berries to the processing area.

Basket may be made of bamboo or buri leaves which may fasten around the picker’s waist or suspended from the shoulder during the picking
operation. Holding hooks may be made of bamboo stick about a meter long to each of which a string is attached. The length of the string is
adjusted to the picker’s height. Loop the string around the picker’s feet on the steps to free his hands in picking the berries. Use ladders when
picking berries from the branches that are too high to be reached with the aid of holding hooks. The use of ladders may be avoided by pruning to
keep the trees conveniently low for pickers when the situation is not possible, a combination of ladder and hook will facilitate picking.

PROCESSING AND FERMENTING

The coffee berries must be pulped on the same day they are harvested to minimize causes of deterioration of the quality of the beans. Farmers
commonly dry their coffee beans under the sun for approximately 13% moisture content. Then they undergo the process known as “dry
processing” where they (beans) are passed through a huller to remove the dried pulp, parchment and silver skin. It is practiced in areas where
pulping machines are not available.

In big commercial coffee plantations, wet method is followed where pulp is removed, mucilaginous material on the parchment skin is being
fermented and washing prior to drying.

Pulping machines that could be used are either hand-operated or motor-drives. Homemade pulpers are used in small farms. Planters sort the
berries according to size before pulping and pulp one-size groups at a time. This can prevent crushing of the coffee beans during the pulping
operation, beans and the pulps are rejected at the opposite sides of the pulper.

Pulped beans are now placed in the large rectangular vats which are the fermentation tank-size of these depends on the quantity of the pulped
beans fermented at one time. If tanks are rectangular, each tank should be constructed with rounded corners so that the beans will not stick in the
corners. The bottom should be constructed with rounded corners so that the beans will not stick in the corners. The bottom should slope slightly
towards the outlet end so that the water can be easily drained. The water can be manage to flow continuously or may be retained, in which case,
the beans have to be washed periodically. The beans may have to be fermented for 8-18 hours depending on the temperature, altitude and degree
of ripeness of the beans when harvested. Coffee should not be in the fermenting tank longer than necessary, otherwise it will develop a vinegar-
like flavor if over-fermented.

The purpose of fermentation is to remove the sticky and slippery mucilage which adheres to the parchment coat of the seed so as to quicken the
fermentation process, the mass of beans should be thick enough to generate the most heat in fermentation. The tank should not be full of water
but there should be enough water only to make the beans a sticky mass. When fermentation is already complete, the beans are washed thoroughly.

DRYING PARCHMENT COFFEE

Beans are washed, leaving the parchment hull on. About 50% of the weight if coffee after washing is watery; this has to be reduced to a moisture
content of 13-15% by drying. It can be done by either sun drying or by mechanical hot air drying.
Sun drying is cheap and makes a slightly higher-quality product but it requires much labor, space and time. The parchment coffee must be laid
2.5 cm thick and turned periodically.

The used of a hot-air drier may necessitate the drying of the beans for a few hours initially under the sun, and then drying is contributed by
artificial dryer at gradually increasing temperatures to a maximum of 60%. The beans are dry enough when their parchment can be removed by
rubbing a few beans between the palms. The parchment coffee should be cooled immediately after drying.

The beans are ready for curing which involves hulling or peeling the parchment layer off, polishing away the silver skins and then grading foreign
materials are finally picked out by hand.

The color of first-class raw beans is bluish-green to grayish-green.

BIBLIOGRAPHY

Asis, Consuelo. Plants of the Philippines. Vol. 1 and 2. 1971. M and L Licudine Enterprises. Pp. 123-124.

__________”Coffee is Healthy, Researches Claim!”. Manila Bulletin (Foreign Bulletin 4). Vol.386. No. 9. 74 pages. February 9,2005.

Dagoon, Jesse D. Farm Crop Production and Agro-forestry. First Ed. 2000. rex Printing Company INC. Quezon City. Pp. 326-336.

Department of Agriculture. Papaya. www.da.gov.ph

Hartmann, Hudson T., Dale E. Kester and Fred T. Davies Sr. Plant Propagation: Principles, Practices. 5th ed. 1990. Prentice Hall International Ed.

_________”Stopping the Coffee Berry Borer from Boring Into Profits” Agriculture Magazine: Pointsettia Lady of Bacolod issue. Pp. 56-57,
December 2004.

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