Coffee Processing Technology: Impact on Coffee Quality: A study on comparative analysis of dry and wet processing method of coffee in terms of quality in Kavre district, Nepal

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This book gives an insight on different coffee processing techniques adopted by the coffee processers of Kavre district, Nepal and how these techniques affect on coffee quality which has ultimate impact on its exportability. Coffee is a high value cash crop grown in Nepal with an altitude range of 800-1600 m above sea level providing on-farm employment for rural poor smallholder farmers. This book further explores how variation in coffee quality occurs along with different processing method. The main objective of this book is to compare and analyze two processing methods (dry and wet) with respect to quality and tries to recommend one with best that ensures good quality for the export market. This book further analyzes and discusses the different coffee quality attributes and criteria for export market, critical control points at different coffee processing steps, benefit-cost ratio, advantages, disadvantages and problems related to dry and wet processing techniques. Due to its multidisciplinary nature, this book is useful for scholars, students, quality managers, post harvest technologists and horticulturists as well as policy makers working on high value agricultural crops.

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