value addition through eco-labelling of unique synergistic ... · 26.10.15 6 research approach •...
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Value addition through Eco-labelling of unique synergistic attributes of Indian coffee
appreciated by the citizens of Swiss / EU
26.10.15 1 Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
26.10.15 2
Collaboration of • University of Agricultural and Horticultural
Sciences, Shivamogga, India
• University of Agricultural Sciences, Bangalore, India
• Zurich University of Applied Sciences, Wädenswil, Switzerland
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
Promoting Indian coffee in Switzerland by improved quality, labeling and positioning for
the socio economic betterment of coffee farmers in Karnataka, India
26.10.15 3 Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
Linking Kodagu and Swiss landscape and culture
26.10.15 4
Largest producing region…
Largest importer of coffee!!!
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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specific objectives • Analyze the unique features of Indian coffee ecosystem
• Review objectively the quality of Indian coffee from different ecosystems
• Analyze the economics, demand and market situation in Switzerland for positive claims, labels and positioning of Indian coffee
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Research approach • Selection of the farms, ecological importance thereof (diversity
of trees, shade, etc)
• Coffee sampling design
• Standards and farm suitability from Swiss` point of the view, coffee quality, sample collection at the farm
• Sample processing at ZHAW (sorting, roasting, grinding, coffee extraction)
• Sample analysis with HS (SPME) GC/MS
• Sensory evaluation by expert panel Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Selection of coffee farms in India
Source: Coffee Board of India Source: unpublished Nanaya K
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Forest
Coffee
Rice Palm
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Ecological importance of the farms
• Biodiversity hotspot of the world • High diversity of many taxa recorded • Close proximity to endangered wildlife • 100 per cent shade grown • Cultural landscape
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Possible questions tried to answered
• Overall quality of Indian robusta coffee. • Physical, chemical and sensory
• Effect of early and late coffee harvesting • Effect of organic and normal coffee. • Effect of varieties.- Possible?
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Farmer sample name Remarks Arun-I
Test quality based on time of harvest Arun-II
Ashok Jaya
Karun Kashi I
Test quality based on time of harvest Kashi II
Kushalappa-Normal Test quality between organic
and normal coffee Kushalappa-Organic
Prathap I Test quality based on time of harvest Prathap II
Sampath Shakila
Suji
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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0
5
10
15
20
25
30
35
40
0 10 20 30 40 50 60
Spec
ies
Rich
ness
Individuals
Shade tree species in selected farms
0
50
100
150
200
250
0 50 100 150 200 250
Spec
ies
Rich
ness
Samples
Shade tree species at landscape level
Ecological importance of the farms: Comparison of study area with the
landscape
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Sample collection and processing
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
Analyse unique features of Indian coffee ecosytems
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Analyse unique features of Indian coffee ecosytems
• Standards and farm suitability from Swiss` point of the view
• analytical and sensorial analysis of coffee quality
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Standards and farm suitability from Swiss` point of the view
• sustainability assessment: SAFA-Guidelines FAO (2013) - environmental integrity - social well-being - economic resilience
• Standards: Bio-Suisse and Fairtrade
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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How sustainable do the farmers produce?
Ø 85% (3.4 Points)
Ø 63% (2.5 Points)
Ø 58% (2.3 Points)
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Performance of 10 farms
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Compliance to Labels
75% achieved! 67% achieved!
• high performance in environmental sustainability and cultural diversity
• weaker in social and economic sustainability (except one farm)
• for both labels: lack of traceability Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Analytical and sensorial analysis of coffee quality
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Samples stored at ZHAW (Dry Process)
Roasting to medium degree R1
R2
R3
Mixed
R1
HS-SPME-GCMS
Roasting to medium degree
R1
R2
R3
HS-GCMS Sensory
Size Grading
Wet Process
R2 R3
Grinding Extraction
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Size grading according to Indian robusta standards
Robusta Cherry AAA Robusta Cherry AA Robusta Cherry A
Robusta Cherry AB Robusta Cherry C
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Analysis with HS (SPME) GC/MS
Two methods were applied: 1. Aroma analysis above roast and ground powder
4 g of ground powder filled in nitrogen atmosphere: HS GC/MS analysis
2. Aroma analysis above coffee brew 15 g of ground powder, 250 mL water @ 92°C, 4 min extraction time: 10 mL for HS SPME GC/MS analysis
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
Tej_
Rob
_Pan
chan
t_3
Tej_
Rob
_Pan
chan
t_4
Tej_
Rob
_Pan
chan
t_1
Tej_
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_Pan
chan
t_2
Nel
likad
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ellik
ad_2
Nel
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_3As
hok_
4As
hok_
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nic_
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Kush
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Arun
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Suji_
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4Sa
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th_3
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path
_4Ja
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_3Ka
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orm
al_1
Shak
ila_1
Prat
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_4Sh
akila
_2Ku
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_Nor
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_3Sh
akila
_3Ku
shal
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mal
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akila
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ellik
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Arun
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_4Su
ji_1
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orm
al_2
Prat
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atha
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05
1020
30
HS GC/MS on powder
hclust (*, "complete")matrix_dist
Dis
tanz
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HS GC/MS
• Different coffees more similar than replicates of one coffee • Wet processed more homogenous
How similar are the coffees?
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Results: GC/MS analysis General: • Samples were rather similar • Replicates of coffees more different than coffees • Due to heterogenity of with in samples? • Wet processed samples were more homogenous
No direct conclusions possible: • early vs. late harvest • organic vs. normal
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Sensory evaluation
- Acidity - Body - Bitterness - Sweetness/ smoothness
Expert panel Three persons evaluated in triplicate
- Cereal/ bread-like - Fruity - Earthy - Neutral
8 attributes
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Sensory specialties • Samples were similar • High in sweetness • Low in earthy • Smoothness
wet processed vs. dried cherries • no loss of sweetness • even less earthy • smoothness enhanced
evaluation done by Nanaya, Samo and Alexia, no expert panel!
results: Sensory evaluation
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Conclusions
• samples are rather similar • sorting could make them more homogenous • wet processed led to more homogenity of
samples • special sensory properties: sweetness,
smoothness, low in earthy • wet processing maintained sensory specialties
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
Recommendations
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Farming practices • Sorting cherries at the farm gate to increase
homogeneity of coffee
• Cup the coffee for quality assessment
• maintain tree diversity
• wet processing to increase coffee quality without losing special positive sensory properties (long term)
Recommendations to Coffee Farmers (1)
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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trading / marketing
• unique selling points: - special sensory properties - high biodiversity, forest coffee - story telling: sacred groves
• build “farmer’s circle” as contact point for Swiss roasters
• offer a diversity of products: coffee, honey, pepper, cascara tea… which Swiss roasters can sell as well (as part of the story telling)
Recommendations to Coffee Farmers (2)
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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• potential of promoting Coorg Forest Coffee to roasters • build up quality reputation (with implementing quality
measures first) • diversification of products (honey, husk-tea, pepper) • Indian Robusta: high demand and market growth but • lack of market knowledge and market access • coffee growing = core competence, not marketing
own label for Coorg farmers?
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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research • undertake additional GC-MS research to define cup
profiles of the farmers continuously along the quality improving steps
• analyze effect of sustainable coffee growing under shade trees on coffee quality (chemical composition of the green bean, coffee aroma, …)
• analyze impact of coffee quality improvement on livelihood of farmers
Recommendations to Swiss partners (1)
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Recommendations to Swiss partners (2) interaction with Swiss roasters • enhance the visibility and awareness of coffee from
Kodagu in Swiss markets based on ecological and quality attributes via
- visit of Swiss roasters to India - Workshops - Social media and web
• explore new marketing mechanisms like Landscape Labelling
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
Outlook / further perspectives
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Outlook / further perspective (1) • present standards and directives to coffee farmers for
improving coffee quality
• follow the quality improvements - by chemical and sensory analysis - by assessing the improvement of farmer’s livelihood
• continue working together and exchanging research results
• work together with local coffee organizations
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Outlook / further perspective (2) • enhance the visibility and awareness of coffee from
Kodagu in Swiss markets
• build up a direct trade of Indian coffee to Swiss roasters
- farmer circle in India - roaster circle in Switzerland - platform for collaboration
http://www.thecoffeegateway.org/
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss
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Possible funding for next steps
• Nestle Nespresso was contacted to assess possible avenues for collaboration in India.
• The India coffee board was contacted to explore common interest and funding possibilities.
• SNSF programs are being explored as possible sources for funding
Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss