Post-Harvest Management of Coffee Growers in Western District of Tabuk City, Kalinga

Republic of the Philippines
Kalinga State University

College of Engineering and Information Technology
Bachelor of Science in Agricultural and Biosystems Engineering
Purok 6, Bulanao, Tabuk City, Kalinga
Post-harvest Management of Coffee Growers in Western District of
Tabuk City, Kalinga
An Undergraduate Thesis Presented to the Faculty of
COLLEGE OF ENGINEERING AND INFORMATION TECHNOLOGY
KALINGA STATE UNIVERSITY
Bulanao, Tabuk City, Kalinga
In Partial Fulfillment
of the Requirements for the Degree
BACHELOR OF SCIENCE IN AGRICULTURAL
AND BIOSYSTEMS ENGINEERING
Researchers:
Bundalon, Raiza Mae A.
Busiley, Annie Grace A.

APPROVAL SHEET
The undergraduate thesis entitled “Postharvest

Management of Coffee Growers in Western District of Tabuk
City, Kalinga”, prepared and submitted by Raiza Mae A.
Bundalon and Annie Grace A. Busiley in partial
fulfillment of the requirements for the degree
Has been examined and is recommended for
acceptance and approval for ORAL PRESENTATION.
BACHELOR OF SCIENCE IN AGRICULTURAL AND BIOSYSTEMS
ENGINEERING
ENGR.GERLIE T. SORIANO
Adviser………………
APPROVED by the MEMBERS OF DEFENSE COMMITTEE:
Engr. SOLOMON P. LAO-ATEN

Chairman
ENGR. VENUS B. ELVEÑA ENGR. CHERIE

P. MALAGGAY
Member
Member
Oral Presentation: ____________ Rating:

________
Accepted and approved as partial fulfillment of the
requirements for the degree BACHELOR OF SCIENCE IN
AGRICULTURAL AND BIOSYSTEMS ENGINEERING
ENGR. RHONJHON R. GARMING, MECE

Dean, CEIT
EDUARDO T. BAGTANG, CPA, DBM
KSU President
POSTHARVEST MANAGEMENT OF COFFEE
GROWERS IN WESTERN DISTRICT OF TABUK CITY, KALINGA
(Thesis Abstract)
By:
Raiza Mae A. Bundalon
Annie Grace A. Busiley
Adviser: Engr. Gerlie T. Soriano
The study aimed to evaluate the postharvest management of coffee
growers in Western District of Tabuk City, Kalinga. In terms of
postharvest operations, this study focuses only on the preference
of the coffee growers during harvesting, drying and depulping.
For this study, quantitative survey was the primary method of
data collection. The respondents of the study were composed of
people in Western District of Tabuk City, Kalinga. Respondents
were selected through total population sampling. This sampling
method was conducted where the whole population becomes of the
sample. The survey questionnaire was the main research instrument
used in gathering the data from the set respondents. The data
gathered was analyzed and tabulated through the use
of frequency and percentage distribution. According to the survey
result, majority of farmers use stripping method during
harvesting, which is the common cropping practiced by coffee
farmers in the study area, most farmers use manually operated
during depulping, and majority of the farmers use sun-dry method
of coffee processing. The result indicated that, coffee quality
is declining from time to time due to several improper
postharvest management practices. Therefore, coffee growers in
Western District of Tabuk City should attend seminars,
orientations and trainings that are related to postharvest
handling of coffee production to have more knowledge about it.
ACKNOWLEDGEMENT
The researchers wish to extend their profound
thanks, gratitude and deepest appreciation to all those who
extended their helps and assistance in the preparation and
completion of this work. Without them, this study would not have
been finished.
First, to our Almighty God for the gift of life and love He
gave us and the wisdom and knowledge he bestowed upon us.
To Engr. Gerlie T. Soriano, adviser; for her patience,
dedication in helping and contributing her knowledge that
benefited toward the success and completion of this study.
To Engr. Solomon B. Lao-aten, program chairman; Engr. Cherie
P. Malaggay, and Engr. Venus C. Elvena, panel members; for their
valuable comments and suggestions to improve their Thesis.
To Ma’am Erica Vane B. Buco, English Critic, for her
patience in editing this masterpiece.
To Ma’am Cecile B. Amon, Statistical Consultant, for sharing
her knowledge.
To the respondents who have patiently answered the survey
questionnaire given to them and for those who helped in
distributing the questionnaire.

To our beloved parents, families and loved ones
who had given their moral and financial support and who
encourages us to push through in our endeavor.
To our friends, classmates and other people who shared their
ideas and opinions, comments and suggestions in making this
project; and
Thank you so much. We appreciate every little help and words
of encouragement you gave us.
The Researchers
DEDICATION
We wholeheartedly dedicate this masterpiece to our
parents, who have been our motivation and support system whenever
problems cross our way.
To our brothers, sisters, relatives, teachers and friends
who shared their pieces of advice to finish this study.
Above all, to the Almighty God; who made all things
possible. Without him, this study would be in vain.
The Researchers
CHAPTER I
INTRODUCTION
Background of the study
Coffee, which is made from the Coffea plant, is one of
the most commercialized products in the Philippines. The
Philippines is one of the few countries producing economically
viable Arabica, Robusta, Liberica, and Excelsa coffee varietals.
Locally called as Barako/Baraco, Philippine Liberica is a coffee
bean that creates a very robust and potent cup.
In the Cordillera Region, the most common species introduced
are Robusta and Arabica. Robusta accounts for 86% of CAR’s coffee
production, while Arabica accounts for 95 and the remaining
percent is accounted for by other varieties. According to the
study of Baluyan (2015), a total production area of 6,695
hectares was occupied for coffee plantation in the region with
the largest coffee producing areas in 2013: Benguet, Mountain
Province, Kalinga, and Ifugao, resulting in a total production of
5,673 metric tons. Robusta coffee is the most widely grown
variety, with 5,845 hectares planted, followed by Arabica (215
hectares), and Liberica (16 hectares).
Kalinga cultivates and grows coffee varieties, Robusta and
Arabica. The province was previously a major coffee producer of

coffee across the country. According to an article
authored by (Domoguen, 2017), the province ranked seventh in
terms of production in 2012 and is still primary source of coffee
beans, contributing 69 percent of the Cordillera’s annual 6,000
average produce. Arabica grew well in the province’s highlands,
whereas Robusta thrived in the lowlands and warmer climates.
A total of 1,295.23 hectares of Robusta coffee plantation
was recorded by the City Agriculturist Office of Tabuk as of
2019. From this production area, a total of 539,911.50 metric
tons was produced from the same year. Out of the total 42
barangays from the city, only 23 barangays are active producers
of the said product. Barangay Bantay was the leading producer
with a total of 200 hectares; 90 farmers and a 90, 000 metric
tons annual production total. Next in line was Nambucayan with an
area of 150 hectares; 80 farmers and 67, 500 metric tons of
production. The third was barangay Dupag with a production area
of 152 hectares; 57 farmers with 60,800 annual produce. Barangay
Bagumbayan on the other hand which landed on the fifth spot
produces 42,000 metric tons of coffee and a total of 105 hectares
production area. The least producer was barangay Lanna with only
a hectare of production area; 6 numbers of farmers and 300 metric
tons of produced products.

However, reports show that coffee production in
Kalinga seemed to have dropped due to several factors. As a
result, farmers abandon their coffee plantations and focus more
on producing other cash crops such as rice and corn. They are
discouraged to maintain their coffee areas and develop potential
areas to increase coffee harvests. (E. Taquio, 2018)
Therefore, there is a need to revitalize and revive the
coffee industry. In which, coffee growers must learn best
practices in coffee farming to increase production and upgrade
coffee quality. They need also to understand its crop
recommendations like post-harvest handling and processing
management.
To improve the quality of their coffee (and subsequently
earn a higher price for their crop), producers may seek to change
practices on their farm. Unfortunately, some do not know where to
start. Quality is influenced by a nearly limitless number of
factors throughout production, including genetics, climate, and
soil health. However, one aspect of the production process that
can be controlled is what is known as “post-harvest”. These
compromise the practices that take place once the coffee has been
picked. (I. Petrich, 2021)

From the presentation of Karl Obispo (2016),
postharvest handling specifically involves the movement and the
operations that commodities undergo from harvest to the time
immediately before meal preparation. Its main concern is to keep
commodities in an acceptable state from harvest until it reaches
the consumer since most commodities are transported in their
perishable state.
Postharvest management is handling of produces from farm to
fork. The primary role is to ensure that the harvested product
reaches the consumer, while fulfilling market/consumer
expectations in terms of volume, quality, and other product and
transaction attributes, including nutrition, food security, and
product safety.
Moreover, postharvest loss is an important threat to food
security and loss in farmer income. Thus, post harvest handling
aims to minimize losses at the least possible cost. The existing
postharvest environment requires appropriate technologies to
maintain quality of commodities. Poor handling of agricultural
commodities can result in quality deterioration and losses.
Regarding the above, it is necessary to know the extent of
post-harvest management that has been carried out by farmers so
that appropriate corrective measures can be taken.

The researchers are aware that coffee is a number
one product of Kalinga province, so they come up with the thesis
title postharvest management of coffee growers’ in Western
District of Tabuk city. This study aims to validate if the coffee
growers/farmers are adapting good postharvest technologies or
practices.
Conceptual framework of the study
The concept used in this study is Input-Process-Output
model.
Input Process Output
-Structured Evaluation of
Coffee Growers
survey Post-harvest
questionnaire Management of
Coffee Growers
-Collection of
in Western
gathered data
District of
-Data analysis Tabuk City,
and Kalinga
interpretation
Objectives of the Study

The main objective of the study aimed to evaluate
the post-harvest management of coffee growers in Western District
of Tabuk City, Kalinga.
Specifically, the study sought to answer the following:
1. Determine the demographic profile of coffee growers/farmers
2. Determine the preference of the farmers during harvesting.
3. Determine the preference of the farmers during depulping.
4. Determine the preference of the farmers during drying.
Significance of the Study
Postharvest management specifically the drying practices of
agricultural product is always crucial or at critical state
resulting to a large agricultural production losses. Therefore,
the study may be very useful to the following:
Coffee Growers/ Farmers
The result of this study can help the coffee growers/farmers
of Tabuk City, Kalinga to adopt appropriate
post-harvest facilities and practices to ensure the quality of
their coffee produce.
Students
The result of this study can serve as a reference
for student’s researches and studies related to post-harvest and
processing management of coffee growers.
Scope and delimitation of the Study
The scope of the study was limited on the evaluation of
postharvest management of Coffee Growers in Western District of
Tabuk City, Kalinga. In terms of postharvest operations, this
study focuses only on the preference of coffee growers during
harvesting, drying and depulping. For this study, quantitative
survey was the primary method of data collection.
Time and Place of the Study
The study place was conducted at Western District of Tabuk
City, and Kalinga from February to May 2022.
Definition of Terms
Postharvest Technology. It is inter-disciplinary “science and
technique” applied to horticultural/agricultural produce after
harvest for its protection, conservation, processing, packaging,
distribution, marketing, and utilization to meet the food and

nutritional requirements of the people in relation
to their needs.
Harvest. It is a specific and single deliberate action to
separate the food stuff with or without non edible portion from
its growth medium.
Postharvest. All the succeeding action after harvest is defined
as postharvest technique. From this period of time all action
enters the process of preparation for final consumption.
Postharvest Management. It is a system of handling, storing, and
transporting agricultural commodities after harvest.
Postharvest Losses. A measurable quantitative and qualitative
loss in a given product
Depulping. Operation in the wet processing of coffee which
removes the pulp (exocarp) and as much as possible the mucilage
(mesocarp) through mechanical means. A portion of the
mucilaginous mesocarp usually remains adhering to the parchment
(endocarp). This is also referred to as “pulping”.
Drying. Method of dehydration of food products which means
reducing the moisture content from the food to improve its shelf
life by preventing bacterial growth.
Processing. The application of techniques to prevent losses
through preservation, processing, packaging, storage, and
distribution.
Perishable. Food crops whose food value is
maintained over a short period of time after harvest
Coffee. It is a tropical plant that grows between the latitudes
of 25◦N and 25◦S but requires very specific environmental
conditions for commercial cultivation. Temperature, rainfall
sunlight, wind, and soils are all important, but requirements
vary according to the varieties grown.
Grower. The person responsible for the management of the primary
production and primary processing of coffee.
Arabica. This is considered to be the best in other countries
because of its excellent flavor and aroma. It is known locally
“kapeng tagalong”. The shrub of this variety is smaller than
Liberica and Robusta, with lateral branches in opposite
arrangement, horizontal and in pairs. It leaves are fragrant,
with creamy in color. Beans are oblong-ellipsoid they are green
in color, and later turn in yellow when ripe. The size of seeds
range from 8.5 to 12.7cm long. This variety is early. Two years
after transplanting, it produces berries.
Robusta. Known for its umbrella-shaped growth. The Robusta plants
produces berries four years after transplanting. A well tended
one hectare field can yield about 1200kg per year of coffee green
beans. Leaves are thinner than Excelsa and the edge
is scalloped. Its flowers are also white with 5 to 6 petals. The
bearers are smaller than Arabica, closely clustered and blood
when ripe with thin pulp and parchment.
Liberica. This variety is locally known as kapeng barako. Trees
are upright straight trunks, weedy and grow to height of about
nine meters. This variety is tolerant to tolerant to drought and
can grow to wider soil types. It starts bearing four to five
years after transplanting. A one hectare farm planted can yield
about 1000 kg per year.
Excelsa. This has wide leaves that are thicker than Robusta, but
thinner, smoother and more rounded than Liberica. This variety is
resistant to drought. Bearing starts four to five years after
transplanting. It yields approximately 1000kg of clean dry coffee
beans per hectare.

Chapter II
Review of Related Literature
This chapter deals with the literature, which serves as
guide and stepping stone to the researchers in the post-harvest
management of coffee growers in Western District of Tabuk City,
Kalinga.
Post-harvest management is one of the most important aspects
of maintaining crop quality, yet it is often neglected.
Post-harvest management is a set of post-production
practices that includes: cleaning, washing, selection, grading,
disinfection, drying, packing and storage. These eliminate
undesirable elements and improve product appearance, as well as
ensuring that the product complies with established quality
standards for fresh and processed products. Postharvest practices
include the management and control of variables such as
temperature and relative humidity, the selection and use of
packaging, and the application of such supplementary treatments
as fungicides (FAO, 2009).
The most important goals of postharvest handling are keeping
the product cool, to avoid moisture loss and slow down
undesirable chemical changes, and avoiding physical damage such

as bruising, to delay spoilage. Sanitation is also
an important factor, to reduce the possibility of pathogens that
could be carried by fresh produce, for example, as residue from
contaminated washing water. After the field, postharvest
processing is usually continued in packing house. This can be a
simple shed, providing shade and running water, or a large-scale,
sophisticated mechanized facility, with conveyer belts, automated
sorting and packing stations, walk-in coolers and the like. In
mechanized harvesting, processing may also begin as part of the
actual harvest process, with initial cleaning and sorting
performed by the harvesting machinery (Simson and Straus, 2010)
Moreover, post-harvest management allows the effective
planning of how to sustainably manage finite resources for the
future. In other words, through effective post-harvest
management, action can be done now so that the environment can
sustain future generations.
During the post-harvest period, handlers and producers focus
on preserving quality, quantity, and the safety of the
commodities. This means having to ensure that moisture,
contaminants, and insects will not affect the quality of the
commodities.
Post-harvest practices are employed to attain a
stable and edible coffee product. The coffee cherries are
processed under two basic systems: a.) the dry processing system
which produces what is called natural coffee or dried coffee
cherry (the seed is enclosed in the whole fruit), and b.) the wet
processing system, which generates what, is called parchment
coffee, where the seed is enclosed in the inner integument or
endocarp.
The drying operation is one of the most important steps in
the coffee post-harvest processing that influences the final
quality of the coffee. Drying is a process which entails moisture
reduction (Mwangi, 2010)from about 20% wet basis (w.b) as the
desired moisture content at a recommended drying temperature
ranging from 30-40◦C to achieve a stable product. Depending on
the processing method employed, the whole or pulped fruit,
parchment (beans enclosed by the inner integument), or naked
beans may be dried. The process of drying is a key stage that
influences coffee quality.
According to (Cirovelasquez, Abudcano and Perezelagrias
(2009), drying is one of the part of the post-harvest process
that is responsible for the removal of excess moisture to a level

that is safe for long time storage without any
impact to aroma or taste of the final beverage.
On the other hand, Depulping is one also of the post-harvest
operations of coffee which the main difference between the dry
and the wet method and is usually done through the aid of a
machine which squeezes the cherries between surfaces. Depulping
operation should also be carried out immediately after harvesting
to avoid any deterioration of the cherries which later on might
affect the quality of the beans. Because the depulping is done by
mechanical means, it normally leaves some residual flesh as well
as sticky mucilage that adhere to the parchment surrounding the
beans. This has to be completely removed to avoid contamination
of the coffee beans by products resulting from the degradation of
the mucilage.
Similarly, as stated by R.O. Morawicki, T. Hager, in
encyclopedia of Agriculture and Food Systems (2014), Post-harvest
processing of coffee berries have two phases of processing, the
coffee cherries undergo a dry or wet process (Gonzales-Rios et
al., 2007; Mussato et al., 2011). Arabica (Coffea Arabica) beans
are processed via both the wet and dry method, depending on the
harvesting region, whereas robusta (Coffea canephora) beans are
primarily processed by the dry method (ICO, 2013). The dry

milling method is the simplest and typically
involves solar drying the whole cherry to the desired moisture
content (11-12%), although mechanical dryers can also be used to
facilitate the process (Viere and Schaltegger, 2007. For the wet
method, the exterior layers-skin and pulp- of the cherry are
mechanically removed with water and the remnant pulp, mucilage,
is via fermentation (Mussatto et al., 2011) or machine (Gonzales-
Rios et al., 2007). The beans are subsequently dried to obtain
the proper moisture content. This process may involve sun-drying,
the use of standard rotary drum dryers, or solar-powered dryers
(Turbey, 2004). The final step of wet and dry milling is
dehulling to remove the final layer-the parchment-and produce the
green bean that is ready for roasting (ICO, 2013).
In addition, the coffee quality is associated with pre-
harvest management activities. Each step starting from selecting
the best coffee variety for plantation until the final coffee
drink preparation determines the cupping quality. The overall
coffee quality is influenced by the factors which involve changes
in the physicochemical properties and sensorial attributes,
including the post-harvest operations. The post-harvest
processing activities contribute about 60% of the quality of
green coffee beans. The post-harvest operations include pulping,

processing, drying, hulling, cleaning, sorting,
grading, storage, roasting, grinding, and cupping. (M.Haile and
W.H. Kang, 2019)
There are other coffee processing alternatives, or even
experimental, but there are three common process. Coffee is
traditionally processed in three ways: washed, natural, and
honey. A natural or honey processed coffee requires a flavorful
coffee cherry. Washed coffees depend almost 100% on the bean
having absorbed enough natural sugars and nutrients during its
growing cycle. The varietal, soil, weather, ripeness,
fermentation, washing, and drying are key. Furthermore, producers
are now dedicating a lot of time and attention to post-harvest
processing. These techniques help develop intense flavors in the
coffee, if roasted properly. So, the next set of fundamental
knowledge should focus on the processing systems used for the
coffee. Coffee beans can go through natural (sun or solar-dry
method), washed (wet method), semi-washed (honey, pulped,
natural), and mixed processing. Knowing the actual information on
the processing is a bonus. The idea is to understand that even if
coffee beans are from one variety; their flavors will vary with
the use of different processes. Thus, the price of coffee will

also vary based on the post-harvest process used.
(R. Francisco, 2018)
Generally, post-harvest operation determines the quality of
green and/ or roasted coffee beans. However, each process of the
post-harvest operations can cause a significant quality loss and
lead to a lower market price (M. Haile and W.H. Kang, 2019)
Therefore, it is also essential to learn the ways to
implement better handling of post-harvest operations. Proper
management of post-harvest can serve as a major help in resolving
various agricultural, social and economic issues. That’s why; the
importance of post-harvest management of coffee in the world
economy is clear because it is one of the most valuable primary
products in world trade. Its cultivation, processing, trading,
transportation and marketing provide employment for millions of
people worldwide.
Chapter III
Methodology
This chapter reveals the methods of research to be employed
by the researchers in conducting the study which includes the
research design, population of the study, research instrument and
its development establishing its validity and reliability, data
gathering procedures, and the appropriate statistical treatment
of data.
Research Design
In this study, descriptive survey method was employed in
collecting data. Best and Kahn (2017) defined descriptive survey
design that it is method of research which concern itself with
the present phenomena in terms of conditions, practices, beliefs
process, relationships, or trends.
According to Dr. Y.P. Aggarwal (2010) research design is
not simply tabulating data but includes proper analysis,
interpretation of statistical data by arriving at generalization
prediction.
The Respondents of the Study
The Respondents of the study was composed of people in
Western District of Tabuk City, Kalinga. One of the vital
processes is to keep this study successful. Respondents were
selected through total population sampling. This sampling method
was conducted where the whole population becomes of the sample.
The chosen respondents are containing the total enumeration
from selected barangay in Tabuk City. Western District was chosen
by the researchers because they are the leading producer of
coffee products.
Research Instrument
The survey questionnaire was the main research instrument
used in gathering the data from the set respondents. A four part
questionnaire shall be used. The first part is about demographic
profile of coffee growers/farmers. Second is the preference of
the farmers during harvesting. Another is the preference of the
farmers during depulping, and lastly is about preference of the
farmers during drying. Following the approval of the letter, the
researchers were personally distributing the questionnaire to the
respondents in order to ensure that all instructions are explain.
The questionnaire was revised and adapted from Teshome et. al.
(2019).Assessment of pre and post-harvest management practices on

coffee (Coffee Arabica L.) quality determining
factors in Gedeo zone, Southern Ethiopia.
Data Gathering Procedure
After establishing the validity and reliability on how
gather-data, formulating questions for the study and all doing
necessary modification to the chosen respondent. Copies of
questionnaires distributed were successfully completed and
returned. Thus the corresponding answer to the questions was kept
in accordance with the agreement of the respondents and the
researchers.
The data gathered was organized and tabulated according to
the result of the statistical treatment done. In this stage, the
service of statistical consultant is needed.
Statistical Treatment of the Data
Quantitative data collected from the field through structure
questionnaires. To analyze and interpret the data, the
researchers were employing the following treatment. The frequency
and percentage distribution were used to analyze the quantitative
data.
Percentage
The percentage and distribution were employed for
the preferences of the postharvest operations variables of coffee
growers: Demographic profile of coffee growers/ farmers,
Preference of farmers during harvesting, Preferences of farmers
during depulping, and preference of farmers during drying. As
explained by Brown (2014) like fractions, percents are a way to
represent parts of an entire. However, in percent one whole is
always considered to be 100%. According to Young (2019) frequency
distribution is the portrayal of the numbers of surveys within a
given interval. Frequency depends on the data being analyzed and
the objectives of the researchers.
F
Formula: % = ×100
N
% is the percentage
F is the Frequency
N is the total number of respondents

Chapter IV
RESULTS AND DISCUSSIONS
This chapter presents the result and discussion of the
study.
Table 1: Demographic profile of coffee growers/farmers

Variable Frequency Percentage
1. Gender Female 129 41.88
Male 179 58.12
Total 308 100
2. Age 18-25 1 0.32
26-35 29 9.42
36-50 116 37.66
>50 162 52.60
Total 308 100

3. Family members 1-5 187 60.71
6-10 117 37.99
11-15 4 1.30
Total 308 100
4. Educational status Under graduate 74 24.03
Elementary graduate 87 28.25
Secondary graduate 94 30.52
College graduate 53 17.21
Total 308 100
Table 1 presents the demographic profile of coffee growers
in Western District of Tabuk City, Kalinga. Out of the total 15
barangays from Western District of Tabuk City, only 11 barangays
are active coffee growers. Barangay Guilayon has the most coffee
growers with 43, followed by Magnao with 41, and Nambucayan with
38 coffee growers based in the results of the data gathered
(Refer to Appendices A for the detailed results). These leading
Barangays were funded under the Philippine Rural Development
Program of the Department of Agriculture (DA) farm to market road
with fund counterpart from the local government of Tabuk City.
The road project will boost coffee production in the villages

where a 39-hectare coffee plantation is located (J.
Maguiya, 2020). Since it was a total enumeration, therefore, the
total sample size of coffee growers handled during survey was
308. Of the total sample respondents, 179 were male-headed
households and 129 were female-headed in Western District of
Tabuk City. Totally, 58.12% were males and 41.88% were females in
the survey areas. This means that majority of the male-headed
households have more access to coffee farming than female-headed
households because women are often excluded from decision-making
and leadership roles and less likely to have access to resources
such as training, income and land. Thus, it shows that male-
headed household have better than female-headed on improving and
maintaining coffee farming.
According to International Coffee Organization, women
contribute significantly to the global coffee sector. Between 20%
and 30% of coffee farms are female-operated and up to 70% of
labour in coffee production is provided by women. However, the
empirical evidence presented in this study shows that women have
lower access to coffee farming than men.
From the survey areas, majority of coffee farmers were found
in the age category of greater than 50 years. Probably, most
began coffee farming in their youth. The reason why younger
generations aren’t choosing coffee farming isn’t that they are

not interested but because as most of their coffee
plantations are located along the mountains and forest areas, it
will also be a lot harder for farmers to tend to their coffee
plantations due to lack of good access roads. As a result,
farmers in Western District particularly in Magnao, Guilayon and
Nambucayan convert their coffee plantations to other cash crops
such as rice and corn because it provides them faster and better
income, the lack of accessible roads from the mountains to the
market, and the decreased productivity of coffee trees due to old
age, and poor farming practices.
Additionally, most of the farmers from Magnao at the age
category of 18 up to 50 years old turn their coffee plantations
into corn production because it may have given them a better
income. Based on the article of Ace Alegre, Tabuk City
Administrator Laurence Bayongan singled out Magnao village which
used to be one of the leading coffee producers in the city. It
has since lost that distinction due to corn production. Also,
Bayongan warned as he urged farmers in the city to plant new
coffee trees because inroads of corn production is not only
killing the coffee industry but aggravating and inviting
environmental disasters, too. Magnao resident Peter Gonayon
which is at age category 36 to 50 years old said that the
economic returns of corn is much better than that of rice and

coffee, but it led to the clearing of even
mountaintops which used to be spared from kaingin practice in the
village composed of 99-percent kaingineros. The phenomenon of
coffeland and forestlands turning into cornlands is also true for
other villagers especially in Cudal and Calaccad, the main corn
producers of the city.
With regards to educational status, majority of respondents
were secondary graduate which is 30.52 %. Most gathered answers
from the farmers said that they only finished secondary level due
to lack of financial supports and low-income family.
However, the finding of several studies revealed that the
level of education is a strong and important determinant of
farmers’ adoption of improved agricultural technologies (Zemudu,
2004). Besides, as reported by Deressa et al. (2009), years of
schooling positively influenced farmers’ adoption decision on
improved agricultural techniques. Therefore, education is crucial
for the farmers to understand and interpret the information
coming from any direction to them.

Table 2: Preference of the farmers during harvesting

1. Harvesting Selective 75 24.35

practice
Strip 233 75.65
Others 0 0
Total 308 100
2. Harvesting stage Red berries 75 24.35
Green berries 0 0
Mixed (maturity 233 75.65

stage and red
berries)
Total 308 100

3. Conditions during Availability of time 268 87.01
harvesting
Availability of 1 0.32
laborers
Money to pay for 39 12.66

laborer
Others 0 0
Total 308 100
4. Who harvest Family members 268 87.01
Hired laborers 40 12.99
Total 308 100
One of the main factors affecting quality of coffee is
harvesting method. According to the survey, stripping (75.65%)
has the majority of the respondents similarly to harvesting
stage, which means that most of the respondents used stripping
method as a harvesting practices. This implies that the stripping
method is customary to the farmers who want to save time, can be
performed 24 hours a day, requires less workforce, faster and
economic harvesting but results in damage to the coffee trees and
different maturation stage of harvested cherries.

Various activities practiced by Kalinga coffee
growers include pruning, irrigation, and pest and diseases
management. Coffee rejuvenation is also practiced to increase the
yield of century-old coffee trees. In Kalinga, the stripping
method or one-time harvesting is usually done but can result to
damages of coffee trees and the inclusion of unripe berries that
can affect the overall quality of the harvest (Department of
Agriculture)
Whereas, 24.35 percent has practice selective method
commonly used by coffee growers and at the same time a coffee
processors. To summarize the data gathered from the different
respondents from different barangay in Western District; Antuza
Refalda –manager of Kalinga Brew, Froilan Albert Pullan-coffee
grower and processor in Gawidan, Virginia Sacki- owner of
Shavcer’s farm in Bantay and Cooperative members of Guilayon said
that the advantage of selective harvesting is that to reach the
good quality of coffee, it is essential that the cherries are
perfectly mature when they are picked. This shows that harvesting
only the ripe fruit results in better coffee and higher process
for producers’.
The result of this study runs parallel to the study of
Ameyu et al. (2017), wherein selective method of harvesting was
better in producing superior quality beans in all parameters.

Additionally, hand picking only red berries is one
means for accomplishing high quality of the produce.
However, not all the time, it’s beneficial. It has its own
downside also. In other cases, there are exemptions to this. In
other words, those who can afford are sometimes the ones that can
highly pay off to this. Selective picking is more expensive than
you think due to the intensive labor involved. One major
disadvantage is that it requires a lot of work, forcing people
that can only work for minimum wage. Thus, it takes quite some
time to do.
In terms of conditions during harvesting practice, it
revealed that this variable has a relationship with regard to
people who harvest as presented in Table 2. This denotes that
many farmers prefer to harvest their coffee with their own family
members during their availability of time in considering costs,
especially to those who have small coffee plantation. However,
other farmers hire laborers, particularly those up to 50 years
old who can no longer harvest and have a large coffee plantation.
Table 3: Preference of the farmers during depulping

1. Method of Washed process 19 6.17

coffee
Natural process 289 93.83
depulping
Others(specify) 0 0
Total 308 100
2. Power source Manually operated 308 100
Mechanically operated 0 0
Total 308 100
As presented in Table 3, the majority (93.83%) of the
farmers in the study area during depulping is natural processing
method. For the most part of Western District of Tabuk City, they
commonly use pavement, raised beds and nylon netting. out of 11
active coffee growers, 4 barangay were still applying wet
processing method which is Naneng with 50%, Nambucayan with
23.68%, Bantay with 10.34%, Bagumbayan with 4.35%, Magnao with
2.44%; and the rest were majority of using a natural processing
or dry processing method (Refer to Appendices A for the detailed
results). This means that most likely coffee growers prefer the
common ways or more traditional method of processing since some
growers say that the natural process is better because it is more
natural, it simply means that there’s no water or machines used
to remove the fruit from the seed.

In agreement with this, Alemseged and Yeabsira
(2014) mentioned dry processing as the age-old method of
processing coffee, and are still used in many barangay in Kalinga
where water resources are limited. Furthermore, Kalinga coffee
grower’s usually sun-dry coffee berries on pavements and plastic
nets or canvass materials/ tarpaulins for an average of 14 days.
However, Sir Froilan Albert- a coffee grower at the same
time a coffee processor from Gawidan, Western District of Tabuk
City, choose the washed process such as flotation to remove the
leaves/stems and defective or not good berries/cherries. Since it
requires lots of water, he used their swimming pool as floatation
area. This indicates that wet processing is a good practice or
method for coffee depulping especially when you are a coffee
processor to maintain good quality of coffee and it generally
guarantees a cleaner and more consistent flavor of the bean as
well as the roasting outcome.
As stated by Musebe et al. (2007), wet processing method
resulted in high mean values for good cup quality (attributes
like acidity, body and flavor) and bean physical quality
(attributes like odor) as compared to the dry processing method.
It can be concluded that wet processing method is the best
approach to obtain fine and typical quality flavor in the cup

that attract consumers according to their preference
in the international market.
Regards to power source, all active coffee growers in
Western District of Tabuk City use manually operated (100%) than
mechanically operated depulper machine, even though some of them
fortunately received machines from the Department of Agriculture-
Province to maintain coffee quality in particular. This means
that the farmer’s apprehension in adopting modern technologies
was a challenge and lack of training/seminars, and lack of
mechanically operated machine is the reason why the improvement
of coffee commodity production has been slowed down.
According to the study of Erwin S. Embuscado (2010), the
manual coffee pulper is made of locally available materials. It
is portable because pulping operation is done at the farm. It is
easy to set up these systems. So, there is no intense training
required for coffee growers. It has a capacity of 40 to 50kg/hr
and can be operated by one person. “It is also gender-friendly,
because women can also operate the technology” said by Rodelio G.
Idalgo-PHilMech researcher. Furthermore, Sir Albert said “nu
usarem ngamin jay mechanically operated nga depulper ket
apektaran na jay aroma or jay quality ti kape tapos natrabaho
metlang ken maexpose jay kape napaspas pay nga aginvite ti

bacteria isunga haanko kayat idepulp (when a
mechanically operated depulper is used, the aroma of the coffee
is affected, and it is also time-consuming to use. The coffee can
be exposed and it will quickly invite bacteria” he added, that’s
why they prefer the manual over the mechanically operated
machine.
Table 4: Preference of the farmers drying

1. Types of Arabica 11 3.57

coffee grow
Robusta 297 96.43
Liberica 0 0
Excelsa 0 0
Total 308 100
2. Method of Sun drying 308 100

drying Coffee Mechanical drying 0 0
Others(specify) 0 0
Total 308 100
3. Time before 1 hour 0 0

processing
1-2 days 9 2.92
storage
3-5 days 41 13.31
For 1 week 76 24.68
It depends if needed 182 59.1
Total 308 100
Table 4 reveals the results of the preference of the farmers
during drying; it appears that the most common variety grown in
Western District of Tabuk City is Robusta, which accounted for
96.43 percent and 3.57 percent of Arabica, whereas; no one in
Western District planted Excelsa and Liberica coffee variety. It
implies that robusta is most likely the coffee variety that suits
the weather and soil conditions of Western District, particularly
in Bantay because of its humus-laden soils, and Guilayon,
Nambucayan, and Magnao due to their lower elevations in the
mountain range.
According to the article of Domoguen (2017),
Robusta are mostly grown in the region’s lowland and warmer
areas. Arabica flourished in the highland areas of the region
like Benguet which said to be the best Arabica grown in the
Philippines and at par with world’s known Arabica. Today, both
Robusta and Arabica coffees are planted and grown well in
Kalinga’s varied geographical terrain. Perhaps, this is the
reason why many of the best blends of both coffee beans are found
in Tabuk City, the capital town of Kalinga Province. While,
Excelsa coffee commonly grows in the mountains of Batangas,
Quezon, Sorsogon, and Bicol region. Liberica thrives in humid
climate such as Batangas and Cavite.
Moreover, the table indicates that the study was 100% of the
respondents prefer the sun drying method for drying coffee. It
shows that sun drying is a low-cost method used widely by
smallholder farmers than mechanical drying. However, weather
conditions can sharply limit the effectiveness and safety of open
sun drying. It is true that mechanical drying reduces the drying
time, allows improved moisture control, and avoids losses
associated with drying in open air, but many remote farm
producers lack access to mechanical drying technology (Institute
for the Prevention of Postharvest Loss; University of Illinois).

CHAPTER V
SUMMARY, CONCLUSION AND RECOMMENDATION

This Chapter presents the summary, conclusion, and
recommendation of the study.
Summary:
The study was conducted at Western District of Tabuk City,
Kalinga from February to May 2022.
The study aimed to determine and evaluate the postharvest
management of coffee growers in Western District of Tabuk City,
Kalinga specifically the preference of the farmers during
harvesting, preference of the farmers during depulping, and
preference of the farmers during drying.
The results of the study in terms of preference of farmers
during harvesting is stripping (75.65%), which has the majority
of the respondents similarly to harvesting stage, it means that
most of the respondents used stripping method as a harvesting
practices. This implies that the stripping method is customary to
the farmers who want to save time, requires less workforce,
faster and economic harvesting. Whereas, 24.35 percent has
practice selective method commonly used by coffee growers and at
the same time a coffee processors. This shows that harvesting
only the ripe fruit results in better coffee and higher process
for producers’. As regards of conditions during
harvesting practice, it revealed that this variable has a
relationship with regard to people who harvest. This denotes that
many farmers prefer to harvest their coffee with their own family
members during their availability of time in considering costs,
especially to those who have small coffee plantation.
As with preference of farmers during depulping, natural
processing method exhibited the highest frequency of coffee
growers with a percentage of 93.83. This means that most likely
coffee growers prefer the common ways or more traditional method
of processing since some growers say that the natural process is
better because it is more natural, it simply means that there’s
no water or machines used to remove the fruit from the seed. In
terms of power source, it was found out that all active coffee
growers in Tabuk city’s Western District use manually operated
depulper (100%). This means that the farmer’s apprehension in
adopting modern technologies was a challenge and lack of
training/seminars, and lack of mechanically operated machine from
the Department of Agriculture is the reason why the improvement
of coffee commodity production has been slowed down.
On the preference of farmers during drying, it appears that
the most common variety grown in Western District of Tabuk City

is Robusta, which accounted for 96.43 percent and
3.57 percent of Arabica, whereas; no one in Western District
planted Excelsa and Liberica coffee variety. It implies that
robusta is most likely the coffee variety that suits the weather,
soil conditions and due to lower elevations in the mountain range
of Western District of Tabuk City. On the other hand, it appears
that the result of the study was 100% of the respondents prefer
the sun drying method for drying coffee. It shows that sun drying
is a low-cost method used widely by coffee farmers than
mechanical drying. However, weather conditions can sharply limit
the effectiveness and safety of open sun drying. It is true that
mechanical drying reduces the drying time, allows improved
moisture control, and avoids losses associated with drying in
open air, but many remote farm producers lack access to
mechanical drying technology.
Conclusions:
Based from the result of the study, the following statements
were concluded:
1. Most coffee growers in Western District were male-
headed household which obtained of 58.12% while 41.88% were
females. Thus, it shows that male-headed household have better
than female-headed on improving and maintaining coffee farming.
However, some related studies reveal that 70% of labor in coffee
production is provided by women, and they contribute much of the
labor on farms, playing a central role in the cultivation and
processing of the coffee especially in achieving higher yields
and farm profits.
2. In terms of preference of farmers during harvesting, stripping
(75.65%) has the majority of the respondents similarly to
harvesting stage, which shows that most of the respondents in the
survey areas used stripping method as a harvesting practices. It
more likely that the advantage of strip harvesting is that it
requires less time, it will reduce the harvest cost and labor to
complete. Though, varying levels of maturation are produced and
as much unripe fruit is harvested, it goes to waste, reducing the
quality and quantity of the final product, often meaningless
profit for producers.
3. As regard to preference of farmers during depulping, most of the
coffee growers preferred natural processing which has 93.83%
which only signifies that this is the usual or as age-old method
of processing coffee. Whereas, none of them used mechanically

operated depulper, probably lack of extension
service from the Department of Agriculture or lack of trainings
and seminars about power source.
4. Finally, it reveals that the result of the preference of the
farmers during drying is 100% of the respondents prefer the sun
drying method for drying coffee since it is a low-cost method
used widely. However, risks of coffee drying in the sun include
uncontrolled fermentation, animal contamination, improper manual
drying, and bad weather conditions, all of which can have a major
impact on coffee quality.
These results may help the coffee growers in Western District
of Tabuk City, Kalinga for improving their practices on
postharvest and also empowering them with skills and resources to
improve their postharvest operations. These findings also
highlight the need to help farmers perceived the benefits of
engaging or attending a variety of coffee-related trainings and
seminars.
Recommendations:
Based on the conclusion, the following are recommended:

1. Female-headed household should also participate
and allow them advocate their ideas and decision-making
throughout the production of coffee.
2. Coffee growers should attend training programs or seminars on
coffee specifically when it comes to harvesting because the
training aims to educate them on the proper way of harvesting the
berries instead of the stripping method. Attending seminars also
help them to enhance their capability and skills, incomes and to
improve their coffee farm productivity.
3. They should educate themselves about the advantage and
disadvantage of washed and natural processing, as well as learn
about postharvest operations by attending seminars or
orientations on coffee depulping, so that they will understand
and appreciate the importance of using a depulping machine to
improve coffee quality, even though they usually use the manual
depulper. Visit also the Department of Agriculture’s good office
to inquire about the coffee-related issues and concerns,
technical know-how and lack of postharvest equipment and
facilities.
4. Coffee growers, especially those who also process coffee,
should learn about the benefits of machine drying. They should

also apply/register to the DA’s High Value Crops
Development Program (HVCDP) which provides support technical
services, market development, extension support, education and
training, equipment and facilities support in coffee production.
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Republic of the Philippines

Kalinga State University

Post-harvest Management of Coffee Growers in Western District of

Tabuk City, Kalinga

An Undergraduate Thesis Presented to the Faculty of

COLLEGE OF ENGINEERING AND INFORMATION TECHNOLOGY

KALINGA STATE UNIVERSITY

Bulanao, Tabuk City, Kalinga

of the Requirements for the Degree

BACHELOR OF SCIENCE IN AGRICULTURAL

AND BIOSYSTEMS ENGINEERING

Bundalon, Raiza Mae A.

Busiley, Annie Grace A.

The undergraduate thesis entitled “Postharvest

Engr. SOLOMON P. LAO-ATEN

ENGR. VENUS B. ELVEÑA ENGR. CHERIE

Oral Presentation: ____________ Rating:

ENGR. RHONJHON R. GARMING, MECE

EDUARDO T. BAGTANG, CPA, DBM

GROWERS IN WESTERN DISTRICT OF TABUK CITY, KALINGA

Raiza Mae A. Bundalon

Annie Grace A. Busiley

Adviser: Engr. Gerlie T. Soriano

The study aimed to evaluate the postharvest management of coffee

growers in Western District of Tabuk City, Kalinga. In terms of

postharvest operations, this study focuses only on the preference

of the coffee growers during harvesting, drying and depulping.

For this study, quantitative survey was the primary method of

data collection. The respondents of the study were composed of

people in Western District of Tabuk City, Kalinga. Respondents

were selected through total population sampling. This sampling

method was conducted where the whole population becomes of the

sample. The survey questionnaire was the main research instrument

of frequency and percentage distribution. According to the survey

result, majority of farmers use stripping method during

harvesting, which is the common cropping practiced by coffee

farmers in the study area, most farmers use manually operated

during depulping, and majority of the farmers use sun-dry method

of coffee processing. The result indicated that, coffee quality

is declining from time to time due to several improper

postharvest management practices. Therefore, coffee growers in

Western District of Tabuk City should attend seminars,

orientations and trainings that are related to postharvest

handling of coffee production to have more knowledge about it.

thanks, gratitude and deepest appreciation to all those who

extended their helps and assistance in the preparation and

gave us and the wisdom and knowledge he bestowed upon us.

To Engr. Gerlie T. Soriano, adviser; for her patience,

dedication in helping and contributing her knowledge that

benefited toward the success and completion of this study.

To Engr. Solomon B. Lao-aten, program chairman; Engr. Cherie

P. Malaggay, and Engr. Venus C. Elvena, panel members; for their

valuable comments and suggestions to improve their Thesis.

To Ma’am Erica Vane B. Buco, English Critic, for her

patience in editing this masterpiece.

To Ma’am Cecile B. Amon, Statistical Consultant, for sharing

To the respondents who have patiently answered the survey

questionnaire given to them and for those who helped in

distributing the questionnaire.