Page 11 - Vol.38-No.1

CROP PROTECTION

idues can be broken down by natural Mechanics of dry
enzyme action (fermentation), after processing
which they are washed away. There • Dry processing is an altogether
is speculation that fermentation may simpler and more basic method and
actually improve the final flavour of claimed to be the traditional and nat-
manufactured coffee but by the same ural way of processing coffee cherries
token too long in the tank may result and beans on-farm. After the prelimi-
in unwanted sour flavours. nary stage of sorting and cleaning, as
• Washing and drying – In these final described for wet-processing but also
steps the coffee beans are first washed carried out by hand, the ripe coffee
thoroughly with clean water in tanks or cherry is exposed to an extended peri-
specialised coffee washing machines to od of sun-drying. Ripe coffee cherry is In contrast to most other crops, the
produce wet-processed or wet-parch- laid out in the sun on a concrete drying real hard-work for coffee comes after
ment coffee. Last but not least these patio or platform for a period of around the harvest (Picture courtesy Omex
‘wet’ beans are dried to 12.5% w/w three weeks. The now thoroughly dried Agrifluids)
moisture content by sun drying, me- coffee cherries and beans are mechan-
chanical drying or a combination of the ically hulled to remove the husks and entailing cleaning and sorting. Sorting
two. Net result is ‘dry parchment coffee’ produce the so-called ‘unwashed green aims to remove any physically dam-
which is lightly hulled to remove the coffee’. aged, insect damaged or otherwise
remaining thin integument (parchment Green coffee beans whether pro- imperfect beans and to sort ‘good’
or hull) to produce so called ‘washed duced by wet or dry processing is now beans into grades according to size
green coffee’. ready for roasting,
ready for factory processing and first
Circle 9 on enquiry card
FAO AND WAGENINGEN UNIVERSITY AND RESEARCH

STEP UP JOINT EFFORTS TO ADVANCE INNOVATIVE

AND STRATEGIC APPROACHES FOR HEALTHY AGRI-

FOOD SYSTEMS AND A HEALTHY PLANET

The Food and Agriculture Organiza- tainable, to nourish people, nurture cus on zoonoses research which has
tion of the United Nations (FAO) and the the planet and ensure equitable live- become crucial due to the COVID-19
Netherlands’ Wageningen University & lihoods,” Qu said. pandemic. The Early Recognition and
Research (WUR) have enhanced their “A focused and strengthened frame- Rapid Action in Zoonotic Emergencies
cooperation on innovative approaches work between FAO and Wageningen is a new ambitious WUR wide research
to improve lives while safeguarding University and Research will allow our and investment framework which
natural resources in line with the 2030 partnership to better align efforts and builds a solid scientific foundation on
Agenda for Sustainable Development. resources for greater impact in meet- animal-human interactions under the
The new agreement covers a wide ing the 2030 Agenda for Sustainable One Health approach. FAO looks to en-
range of activities including improving Development Goals,” he added. gage in the initiative to assist its Mem-
agrifood economics; ensuring sustain- “This Memorandum of Understanding bers in preventing future pandemics
able animal production and health, as builds on the long-standing relation- and mitigating their impact.
well as sustainable fisheries and aqua- ship between FAO and Wageningen Another key area for cooperation is
culture; mitigating the impacts of the University and Research. We are excit- aquaculture. FAO and WUR are begin-
climate crisis; safeguarding biodiversi- ed to see a strengthening and acceler- ning collaborations on the sustainable
ty and the environment; improving food ation of the collaboration between us, development of fisheries and aquacul-
security and nutrition; and strengthen- that aims to tackle the challenges that ture value chains. For example, in the
ing agrifood systems and food safety. the world is currently facing. By joining African, Caribbean and Pacific States
The two parties committed to forces, WUR and FAO will be able to under the project FISH4ACP, the collab-
strengthening capacity building, fa- facilitate the science-policy dialogue oration is providing expertise on multi-
cilitating knowledge exchange, and and, where feasible, to create impact stakeholder partnerships, contributing
providing resources to advance com- for sustainable development at both to food security and increased nutrition,
mon goals. national and global level,” Fresco said. economic prosperity and job creation.
“Science and innovation, technology FAO and WUR will work to strength- In continuation of inland fisheries
and application are needed to deliver en dialogue on science, including by work in Africa, WUR and FAO are
on common goals of better production, developing knowledge and expertise developing a document on balanced
better nutrition, a better environment and bringing to bear the foremost sci- harvesting management of inland
and a better life for all by transforming ence-based evidence on emerging fisheries, as well as a new project to
agrifood systems to make them more technologies for agrifood systems. enhance species recognition and spec-
efficient, inclusive, resilient and sus- The joint efforts will specifically fo- imen measurement of fish in the Nile
Basin using artificial intelligence.
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