Package of Practicesfor

Organic Coffee

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Package of Practices forOrganic Coffee

Central Coffee Research InstituteCentral Coffee Research InstituteCentral Coffee Research InstituteCentral Coffee Research InstituteCentral Coffee Research InstituteCoffee Research Station-577117Coffee Research Station-577117Coffee Research Station-577117Coffee Research Station-577117Coffee Research Station-577117

Chikmagalur DistrictChikmagalur DistrictChikmagalur DistrictChikmagalur DistrictChikmagalur DistrictKarnataka,Karnataka,Karnataka,Karnataka,Karnataka,INDIAINDIAINDIAINDIAINDIA

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Published byDr. Jayarama, Director of Research, Central Coffee Research Institute

Prepared by

Dr. Y. Raghuramulu, Head, Division of Agronomy, Central Coffee Research Institute

S. Kamala Bai, Res. Asst., Division of Agronomy, Central Coffee Research Institute

First Edition : November, 2000

Second Revised Edition : September, 2006

Printed at

Omkar Offset Printers Bangalore - 560 002.e-mail: omkaroffset@gmail.comWebsite: www.omkarprinters.com

No part of this report should be reproduced in any form by any process, exceptfor brief quotations for review articles, without the written permission of theDirector of Research.

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1. Introduction 5-15

1.1. World sustainable coffee scenario 5

1.2. Organic coffee scenario in India 12

2. Establishment and maintenance of new organic coffee plantations 16-20

2.1. Selection of site 162.2. Choice of varieties 162.3. Raising of nursery 162.4. Land preparation 172.5. Soil Conservation 172.6. Preparations for planting

2.6.1. Line marking 172.6.2. Pits for planting 17

2.7. Planting of shade trees 17

2.8. Planting of coffee 18

2.9. After care of young plantations 18

2.10. Maintenance of new plantations

2.10.1. Green manuring for soil enrichment 18

2.10.2. Nutrition Management 18

2.10.3. Weed Control 18

2.10.4. Plant training and pruning 19

2.10.5. Pest management 20

2.10.6. Disease management 20

2.11. Intercropping 20

3. Conversion of established plantations 21-29

3.1. Conversion plan 21

3.2. Conversion period 21

3.3. Choice of varieties 22

3.4. Soil Conservation measures 223.5. Shade management 22

CONTENTSPage No.

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3.6. Composting of on-farm organic wastes 233.7. Nutrition management 233.8. Weed management 233.9. Pruning 243.10. Handling, centering and desuckering 243.11. Crop protection

3.11.1. White stem borer 253.11.2. Coffee berry borer 263.11.3. Shot hole borer 263.11.4. Mealy bugs 273.11.5. Nematodes 273.11.6. Leaf rust 273.11.7. Black rot 273.11.8. Root diseases 273.11.9. Coffee trunk canker 28

3.12. Mixed cropping and diversified farming 294. Harvesting and processing 30-324.1. Processing at estate level 30

4.1.1. Wet method of processing 314.1.2. Dry method of processing 31

4.2. Processing at curing factories 325. Storage and Transport 33AppendicesAppendix I : Estimated consumption of organic coffee

in 2002-03 in major consumer countries 34Appendix II : List of products for use in

fertilising and soil conditioning 35-38Appendix III : List of products for pest and disease control 39-41Appendix IV : Biodynamic manure preparations 42-46Appendix V : Preparation for pest and disease

management in orgasnic coffee 47-49Appendix VI : Biological control agents for pest/

disease control in organic coffee estates 50-52Appendix VII : Different methods of composting 53-57Appendix VIII : Calendar of operations for organic coffee 58-62Appendix IX : IFOAM Guidelines on coffee, cocoa and tea 63-65Appendix X : Definition of terms 66-72

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1.1. World Sustainable Coffee Scenario

The coffee world has changeddramatically in the last decade and half.There is no doubt that coffee economyis suffering under structural conditionsthat are unsustainable. In this crucialsituation, striking emergence ofdynamic markets for sustainable coffeesmay firmly place the coffee industry atthe forefront in developing innovativeresponse relevant to the difficultiesfaced by the coffee growers world over.The types of coffees collectively thatcould be grouped under sustainable areorganic, fair trade and eco - friendlycoffees.

Sustainability means meeting theneeds of the present withoutcompromising the ability of futuregenerations to meet their environment,social, and economic needs.

Organic coffee

Coffee cultivated and processed in asustainable and viable agro-ecosystemwithout using any synthetic chemicalsis generally referred to as organiccoffee. Further, it has to be certified toclaim as organic. Organic coffee is beingproduced by about 20 countries in theworld such as Bolivia, Brazil,Cameroon, Costa Rica, Colombia,

1. INTRODUCTION

Dominican Republic, East Timor,EL Salvador, Ethiopia, Guatemala,India, Indonesia, Madagascar, Mexico,Nicaragua, Papua New Guinea, Peru,Tanzania, Uganda and Vietnam, withthe major production share comingfrom Mexico, Nicaragua, Brazil andPapua New Guinea. Recently manycountries like India, Kenya, Ugandaetc., have taken major initiatives inpromoting organic coffee productionfor exports.

Mexico is the largest producer oforganic coffee in the world with one-thirds of its total production beingcertified as organic. In this country,majority of organic coffee is grown bysmall holder groups. The largest groupshave around 5000 members. It isroughly estimated that some 1,00,000coffee producers are involved in organiccoffee production. The first organiccoffee cultivation was recorded at theFinca Irelanda in Chiapas, Mexico in1967, and the first organic coffee to beimported in to Europe from smallfarmers Cooperative came from theUCIRI cooperative in Oaxaca, Mexicoin 1985.

Major consumers of organic coffeeare USA, Japan and Europeancountries. The estimated consumptionof organic coffee in major consumingcountries is estimated as 700, 000 bags(Appendix-I)

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Fair Trade coffee

Fair Trade coffee is purchaseddirectly from co-operatives of smallfarmers that are guaranteed aminimum pre – set contract price.

Eco - friendly or shade coffee

Eco - friendly or shade coffee iscertified to be grown in shaded forestsettings in a manner that is good forbio-diversity, bird habitat etc.,Organizations like Rainforest Allianceand Smithsonian Migratory BirdCenter are involved in certification ofthese coffees.

In recent times, the sustainablecoffees have been receiving substantialremuneration in the global coffeemarket and it is likely to showsignificant growth. However, in theexport market as well as the consumersoften do not perceive different types ofsustainable coffees as separate entitiesand they closely associate all thesecoffees without drawing anydistinction. Among sustainable coffees,particularly organic and fair tradeshave accumulated credibility andgoodwill among the consumers whoprefer not to make a choice betweenthem. At times, request made is to havedouble certified coffees with bothcertifications of organic and fair trade.

A brief look at the recent exportsmarket potential, trends & premiumsfor the sustainable coffees in theEurope and Japan is as follows.

European market for sustainablecoffees

In Europe, organic coffee constitutesthe most significant component ofoverall sustainable market growth andhas been estimated that it can growmore than 80% in volume between1999-2004. The European sustainablecoffee market is expected to grow from55 % in 1999 to 65% by 2004. Theincrease in demand for these coffees inEurope is mainly due to wider socialinterests such as health, food safety, theenvironment and social accountability.During 2001, it was observed thatGermany, Sweden and Denmark aretop three consumers of organic coffee.

Germany is both the dominantcoffee consumer in Europe and also themost important consumer ofsustainable coffees. The Netherlandsalso has considerable sales and itscompany’s play an important role inshipping the sustainable coffees toother European countries. The UnitedKingdom stands third in consumingthese coffees. Sustainable coffees havethe highest market share inSwitzerland and Denmark and are alsostrong in Sweden, Finland andNorway, while in Italy and France themarkets are growing. Japan hasbecome the second largest consumer oforganic coffees.

Sustainable Coffee in Belgium

Organic coffee was first introducedin Belgium in 1986-87, while fair tradein 1991. Among the sustainable coffees,

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fair trade coffee constituted the largestsegment with 730 tonnes, while organiccoffee accounted for 495 tonnesincluding double certified coffeesduring 2001. The premium for organicgreen coffee ranged from US cents 18to 30 per pound, while the fair-tradepremium is around 70 cents per poundfor milds (2002). Mexico and Peru aremajor suppliers of sustainable coffees,followed by Guatemala, Nicaragua andCosta Rica.

Sustainable coffee in Denmark

Denmark is known to have stronghold for sustainable coffee for long time.In its market of organic products,organic coffee got an early startfollowed by fair trade coffees and mostof them are double certified. In 2001,the market for organic coffee reachedabout 2.9% and fair trade 1.7% and hasbeen stabilized. Organic premiumcommonly ranged between US cents 15to 21 per pound in 2002 with a lowpoint of 10 cents and high point of 35cents per pound. The Industry forecaststhat there would be modest growth fororganic coffee over the next few years,while fair trade and double certifiedcoffees may decline for next few years.Mexico and Peru dominate as suppliersof these coffees, followed byGuatemala.

Sustainable coffee in Finland

Coffee is a National beverage inFinland. Fins have topped the world inconsumption of coffee. The per capita

consumption ranged between 11 to12kg/year. The markets for organic andfair trade are at infant stage. In termsof volume, the Finnish populationconsumes the smaller amount ofsustainable coffee of the Europeanshares. Market for sustainable greencoffees in 2001 constitutes 6 tonnes fordouble certified, 97 tonnes for organiccoffee and 110 tonnes for fair tradecoffees. The Finnish sustainable marketrepresents a small percentage of only0.4% in 2001 and 0.5% being projectedin 2004. Organic coffee has a very smallmarket share of 0.2% and fair trade hasless. It is learnt that the premium in2002 for organic and fair-trade coffeeswas reasonable and may not change fornext few years. Mexico and Peru are theleading suppliers followed by Colombiaand Guatemala.

Sustainable coffee in France

In 2001, the market for fair trade wasmeasured at 1,185 tonnes which isequivalent to 0.35% of the market andnearly 38% of these fair trade coffeeswas certified as organic. The size of theorganic coffee market is estimated at850 tonnes or nearly 0.26% of themarket and about 2/3rds of this coffeeis also fair trade. Of the 2001 sales, 85%of the sustainable coffees are fair trade,45% have organic certification andtherefore 40 % are double certified. Fairtrade sales are growing very stronglyand its sales volume has more or lessdoubled ever since 1999. The prices forthese sustainable coffees are about

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15 to 20% higher than the conventionalproducts. Double certified coffees areonly approximately 25% more. It isbelieved that these premiums will notsignificantly diminish in the next fewyears. A considerable majority of theFrench coffee traders and roasters donot import sustainable coffees directlyfrom producer countries. They have ahistory of sourcing their sustainablecoffees via traders in other Europeancountries like the Netherlands andBelgium.

Sustainable coffee in Germany

The market for coffee is believed tobe unique for the presence of aconsiderable number of healthconcerns. With the outbreak of BSE(Bovine Spongiform Encephalopathycommonly known as mad cow disease)and foot and mouth disease “organic -conscious “ arouse. In fact, Germanywas one of the first countries, whereorganic coffees was introducedoriginally from Finca Irlanda inMexico’s Chiapas region. The Germanorganic coffee market is estimated at3900 tonnes in 2001, which is about thesame size as the fair trade segment, androughly equivalent to 0.7 % of the totalmarket. The market for sustainablegreen coffees in 2001 was 1838 tonnesfor organic, 2059 tonnes for fair tradeand 2048 tonnes for double certifiedcoffees. The premium quoted fororganic coffees are 10 to 25 US centsper pound on green coffee with amedian of 15 cents per pound and a

high of 70 cents per pound. Regardingthe fair trade premiums, all buyersfollow official Fair Trade LabelOrganization (FLO) - regulations onprices, while some pay additional smallpremium on top of this. Mexico is themost popular origin for both organicand fair-trade coffee. Guatemala rankssecond followed by Peru.

Sustainable coffee in Italy

The sustainable coffee market in Italyis very much in its infant stage. Organiccoffee in Italy is known as “Caffebiologico” or “Caffe bio”, while fairtrade coffees is referred as “Caffe equosolidate”. Both categories of thesesustainable coffees have approximatelythe same size, while a significantportion is double certified. The shareof sustainable coffees in the form ofgreen during 2001 was 385 tonnes fororganic, followed by 305 tonnes for fairtrade. The retail prices for thesesustainable coffees vary from US$ 10.20to US$ 14.95 per kg for fair trade coffeesand from US$12.20 to US$16.40 per kgorganic coffees. Similar qualityconventional coffee cost from US$9.00to US$ 16.00 per kg, which shows thatfair trade coffees start at about 15 %more than conventional coffee. Organichowever starts at 35 percent more thanconventional coffee.

The Italian market tends to sourcebetter quality robustas from Africa,South East Asia and Brazil. Fair tradeand double certified coffees are beingimported (in order of importance) from

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Mexico, Nicaragua, Guatemala, CostaRica, Dominican Republic, Hondurasand Colombia. Organic coffees are beingimported from Mexico, Guatemala,Bolivia, Peru, Indonesia, Sri Lanka,Thailand, Colombia, Brazil,Madagascar and Uganda.

Sustainable coffee in Netherlands

The Netherlands is one of thepioneering countries for fair tradecoffee. Organic coffee was firstintroduced to the Netherlands 1985.The Dutch organic coffee market isestimated at 825 tonnes of green coffeein 2001 which corresponds to 0.6% ofthe total coffee market. About half ofthis is also fair trade certified i.e., doublecertified. The premium paid for organicis between US cents 15 to 35 per pound.The over all median value is 24 centsper pound. As for as the fair tradepremiums are considered, the buyersfollow the official Fair Trade LabelingOrganization Regulations (FLO).Currently the fair trade premium isaround US cents 70 per pound for mildcoffees.

Mexico is the most popular supplierof sustainable coffees, followed veryclosely by Peru and Bolivia.

Sustainable coffee in Norway

Norway is small market (population4.5 million), which has consumed about40,000 tonnes of coffee in 2001. Thesustainable coffees representedapproximately 1.1% of totalconsumption, while organic coffee

amounts to less than 0.5% of the totalmarket in 2001. Premiums paid fororganic green beans range from UScents 10 to 35 per pound, with 25 centsas median price. Fair trade buyers paythe minimum price defined in the FairTrade Labeling Organizationstandards. In the current market, thisrepresents approximately 50% morethan conventional coffee.

The primary suppliers are Mexico,Peru, Guatemala, Brazil and PapuaNew Guinea.

Sustainable coffee in Sweden

Sweden is the leading Nordic coffeenation in terms of volume. Organiccoffee dominates market withapproximately 1500 tonnes of greencoffees sold in 2001. Though fair tradestarted in the 1990, it is now growingat faster pace than organic coffees. Itsvolume was only slightly above 300tonnes of green coffee in 2001, all ofwhich was double certified. Sustainablecoffees hold 1.9 per cent of the totalmarket for coffee in Sweden. Organiccoffees hold an equal share of 1.6 percent of which 0.4 percent is also fairtrade certified (double certified). Thepremium quoted for organic greenbeans range from a low of US cents 20to a high of 80 cents per pound with anaverage of approximately 30 cents perpound. For fair trade coffees, standardminimum prices are paid as defined byFair Trade Labeling Organization.

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Peru is the dominant supplier ofsustainable coffees, followed byGuatemala, Mexico, Bolivia, Costa Ricaand Uganda.

Sustainable coffee in Switzerland

The sustainable coffee market inSwitzerland has been particularly activeand successful in the last decade. Thetotal market share of sustainable coffeewas at 2.8 per cent in 2001, one of thehighest markets shares in Europe. Fairtrade is by far dominant type inSwitzerland. About 1/4th of thesustainable coffees are certified organic.While nearly all of the organic coffeesare fair trade certified. The retail pricesfor fair-trade is found to be 10 per centmore. Organic and double certifiedcoffee ranged up to 25 percent morethan conventional coffees.

The major suppliers of doublecertified, fair trade and organic coffeesare Mexico, Colombia and Venezuela.

Sustainable coffee in UnitedKingdom

The U.K market is unique in theWestern Europe for its predominanceof instant coffee. The overall Britishmarket for sustainable coffee hasincreased rapidly from 1.0 per cent in1999 to 1.7 per cent in 2001. DuringOctober 2002, organic bean premiumsvaried from a low of 10 US cents perpound to a high of 80 US cents perpound. The median premium was 15cents per pound. Premium is often arespect of better quality. For fair trade

coffee, all buyers pay at least the officialFair Trade Labeling organization (FLO)minimum prices. With current marketprices, the FLO premium price isaround 70 cents per pound for mildcoffees.

Mexico, Peru and Colombia are themost popular suppliers of these coffees,followed by Uganda and Costa Rica.

Sustainable coffee in Japan

Japan is the largest Asian market fororganic products and especially forcoffee. During 1991, both organic andfair-trade coffees made a head way inthe Japanese market. The volume ofmajor sustainable coffee in the form ofgreen during the year 2002 was 320tonnes of fair trade coffee, 4550 tonnesof organic coffee and 102 tonnes ofdouble certified coffee.

The premium paid by the Japanesetraders is 20 percent or more for averageto good quality organics and more ifquality is exceptional. While for fairtrade the premiums paid areuncomfortable.

To date Colombia, Brazil andGuatemala are largest organic suppliersto Japan.

Summary

Sustainable coffees collectively referto organic, fair trade and Eco friendlycoffees. These coffees are in dynamiccontinuum and can be perceived as anongoing process rather than a static

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achievement in the export market.These coffees not only provide directeconomic benefit through premiumprice but also provide additionalsuperior benefits that help producersimprove their sustainability byproviding distinct environment andsocial advantage at the producer levelin the field. They include:

1. Improved natural resourcemanagement and biodiversityconservation.

2. Crop resilence to weather andclimatic risk.

3. On- farm diversification and fewerexternal input costs reducefinancial exposure.

4. Community or organizationaldevelopment and increased use ofrural labour

5. Fewer healths risks due to less orno use of agrochemicals.

The business for these coffees hasrecently grown quite robust at all levelsof the supply chain. Sustainable coffeesnow involve 32 producer countries,many hundreds of producerorganization, dozens of specializedtraders, more than 20 consumingcountries, hundreds of roasters andbrand owners and thousands ofretailers. In some countries between 10and 20 percent of households areregular buyers of these coffees.

The marketing of coffees assustainable is a relatively new idea forthe coffee industry. For less than twodecades they have been typicallyavailable in very small quantities froma handful of countries. In the past thesecoffees were inconsistent in both theirquality and their availability. In the lastfew years this has begun to changedramatically and these coffees are nowat crossroads with many opportunitiesin new, high volume distributionchannels.

Reference:

Daniele Giovannucci and Freek Jan Koekoeck, 2003, The State of SustainableCoffee: A Study of twelve major markets. Published by -Feriva.S.ACali-Colombia, 199pp.

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About the coffee industry

The coffee industry has a prime placeamong the plantation crops in India. Atpresent, coffee is mainly cultivated inthe traditional states of Karnataka,Kerala and Tamil Nadu and to a smallextent in non-traditional areas such asAndhra Pradesh, Orissa, and sevenNorth Eastern States. It is only in Indiathat both the commercially importantspecies viz., arabica and robusta arecultivated in almost equal proportions.At present (2005 - 06), arabica coffee iscultivated in an areas of 1. 70 lakh hawith a production of 1.03 lakh tonneswhile robusta is grown in 1.85 lakh hawith a production of 1.72 lakh tonnes.

Indian coffee industry ischaracterised by marked culturaldualism between subsistence orientedsmall growers and market orientedlarge and corporate producers. Smallgrowers with less than 10 ha landaccount for 98.4% of the1,75,475 number of holdings coveringapprox. 71.84% of land under coffeeand contribute around 60% towards thecountry’s production. Indian coffeeindustry provides direct employment tonearly four lakh workers in theplantations, besides providing indirectemployment to thousands of people inprocessing and trade. India exports

nearly 70% of its coffee to destinationsall over the world, and the remainingquantity is consumed in the domesticmarket. During 2005-06 India exported1.57 lakh tonnes of coffee worthRs.1147 crores.

Relevance of organic farming incoffee in India

In high value plantationcommodities like coffee, tea and spicesthere is a very good scope for switchingover to organic farming. Because, manyof these commodities are exported, it ispossible to realise higher returns fromunit quantity exported, when producedby organic means. Secondly, as thesecrops are generally grown inecologically sensitive hilly tracts,adopting organic farming methodswould entail not only protection of theenvironment but also in preventingcontamination of rivers that originatefrom these hills.

Scope for organic coffeeproduction in India

Even though 70% of the country’sproduction is meant for exports, India’sshare in global market is hardly 3.5%.In the absence of assured quotas andwith liberalization of market, there is anincreasing need for production of highquality coffees, in order to make theIndian coffee competitive in the

1.2. Organic Coffee Scenario in India

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International trade. Some of the Indianspecialties like Monsooned Malabar,Mysore Nuggets EB and Robusta KaapiRoyale have already made their markin the International market. Organiccoffee, which fetches a premium in theworld market, could be one of theIndia’s best options for competing inthe global market as well as forboosting the export earnings.

Coffee cultivation in India offers agreat scope for production of organiccoffee, as the conditions are far morefavourable than in any other coffeeproducing country. Some of the naturaladvantages in India are;

i) Coffee is mainly cultivated in deepfertile jungle soils under a two tiermixed shade canopy comprising ofevergreen leguminous and non-leguminous shade trees. Growingunder shade has severaladvantages. Shade trees providea natural habitat for vastpopulation of birds and naturalenemies of insect pests/diseases,help in reducing the soil erosion,contribute towards the fertility ofcoffee soils by recycling nutrientsfrom deep soil in the form of leaflitter and finally protect the coffeebushes from vagaries of changingweather conditions.

ii) Traditional farming practices suchas use of cattle manure,composting, manual weeding etc.,are in vogue in vast majority ofsmall holdings.

iii) Availability of sufficient skilledmanpower for labour intensiveoperations like manual weeding,shade regulation and soilconservation measures etc.

iv) The horticultural practicesfollowed in Indian coffeeplantations are considered as oneof the best in the world, in whichemphasis is mainly towardsmanipulation of microclimate andplant health, so as to reduceexcessive dependence on agro-chemical inputs.

Apart from these naturaladvantages, the Indian coffee industryis characterised by predominantly smallholdings. Majority of these smallholdings especially in the Idukki zoneof Kerala, Bodinayakanur zone ofTamil Nadu regions and all the tribalholdings in Andhra Pradesh and theNorth-Eastern states are basicallyorganic by default. These small andtribal coffee growers do not usechemical fertilizers and plant protectionchemicals due to their poor economicstatus and due to their belief in naturalfarming. Consequently the yields arelow and are only at subsistence levels.Thus, there exists a good scope forconverting these small and tribalholdings into certified organic withoutmuch change in the existing cultivationpractices.

Characteristics of a typical organicfarm

For production of organic coffees, ahigh level of technology is not required,

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but a commitment to improve thecultivation and the ability to implementthe system is necessary. In organiccoffee estates, agronomic practices likesoil conservation, composting, manualweeding, recycling of organic wastes,shade regulation etc., form the essentialrequirements, which demands greateramount of labour. As the demand foranimal manure is high, appropriatemeasures like maintenance of pasturesand sufficient live stock is essentialwhich again demands more labour.Thus manual labour is an importantinvestment in organic coffee estates. Atthe same time, it is important in case ofbig plantations to provide appropriatehousing, food, education, transport andhealth facilities to the workers.

In a case study conducted inMexico, it is reported that in OrganicCoffee estates, 82% of total productioncosts are towards the labour as against85% in case of traditional estates and44% in case of intensively cultivatedcoffee estates. The net return for theorganic farm is approximately 10 percent lower compared to intensivelycultivated estates and approximately80 per cent higher than in traditionalcoffee growing.

Although there is a good potentialfor production of organic coffee inIndia, the concept is yet to catch upamong the growers. This is basicallydue to several bottlenecks such as highcost involved in certification, long

conversion period and lack of adequatemarketing arrangements for organiccoffees.

About The National Programmefor Organic Production (NPOP)

To provide a focused on well anddirected development of organicagriculture in the country, the Ministryof Commerce and Industry, Govt. ofIndia launched the NationalProgramme on Organic Production(NPOP) in the year 2000, which wasformally notified in October 2001 underthe Foreign Trade & Development Act(FTDA). The NPOP provides for aninstitutional mechanism forimplementation of National Standardson Organic Production (NSOP)through a National AccreditationPolicy and Programme. The aims of theNPOP include the following:

a) To provide the means of evaluationof certification programmes fororganic agriculture and productsas per approved criteria,

b) To accredit certificationprogrammes,

c) To facilitate certification of organicproducts in conformity to theNational Standards for organicproduction and

d) To encourage the development oforganic farming and organicprocessing

The NPOP is implemented by Govt.of India through the Ministry ofCommerce and Industry as the Apex

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Body. The Ministry constituted aNational Steering Committee onOrganic Production (NSCOP) bydrawing members from the Ministry ofAgriculture, Ministry of Commerce &Industry, APEDA, Coffee Board, TeaBoard, Spices Board and otherGovernment and Private Organisationsassociated with organic movement. TheNational Steering Committeeformulates the National AccreditationPolicy and Programmes and draws upnational standards for organicproduction as well as regulations for useof National Organic Certification Mark.

The National Steering Committeealso acts as a National AccreditationBody (NAB) which will define thepolicy and programmes for theaccreditation of certification bodies. ATechnical Committee advises the NABon periodical review of accreditationprogramme and organic standards.The work of the NAB includes;

i) Drawing up of procedures forevaluation and accreditation ofcertification programmes, and

ii) Accreditation of Inspection andCertification Agencies

An Evaluation Committee appointedby the National Accreditation Body isresponsible for conducting theevaluation of Inspection andCertification Agencies. The EvaluationCommittee submit its recommendationsto the NAB for consideration ofaccreditation of the Inspection andcertification Agencies. Based on therecommendations of the EvaluationCommittee, the inspection andcertification agencies will be accreditedby NAB.

The National Programme forOrganic Production (NPOP) of Govt. ofIndia has been accorded the status ofequivalence by the European Union forits Organic Regulation EC 2092/91 aswell as by the United States Departmentof Agriculture for the National OrganicProgramme (NOP) of USA. Theaccredited inspection and certificationagencies will be authorised to certify theorganic status of the products andoperations as per the NationalStandards of Organic Production(NSOP) as well as other InternationalStandards like Regulation EC 2092/91of the European Union and NationalOrganic Programme (NOP) of USAetc.,

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While establishing new coffeeplantations under organic productionsystem, attention has to be paid tocertain aspects so that the basicrequirements of certified organicfarming could be achieved. This chapterdescribes the steps involved inestablishment of new plantations andtheir management under organicproduction systems.

2.1. Selection of site

In choosing a site for a newplantation due consideration should begiven to the altitude, aspect, rainfall,exposure to wind, slope of land, sourcesof water and approach etc. Arabicacoffee grows well at an elevation of1000-1500 m MSL, while robusta coffeecomes up well at lower altitudes of 500-1000 m MSL. Locations with gentle tomoderate slopes covered with a goodcanopy of evergreen trees are to bepreferred. Southern and westernaspects should be avoided especially atlower elevations. Incase unavoidable,such areas should be provided withmore shade to protect coffee fromafternoon sun. In wind prone areas,wind belts consisting of tall trees likesilver oak, tree coffee etc. should be

raised.

2. ESTABLISHMENT AND MAINTENANCE OF NEWORGANIC COFFEE PLANTATIONS

The site selected for planting of

organic coffee should be provided withappropriate isolation distance (it variesfrom 3-10 mts) or buffer zone which isdecided by the Inspector dependingupon the probability of contaminationfrom the conventional estates/ blocks,to prevent contamination withchemicals.

2.2. Choice of varieties

The varieties selected for organiccoffee production must be well adaptedto local conditions and tolerant/resistant to pests/diseases. In case ofArabica, varieties with wideradaptability such as S.795, Sln.5-B,Sln.6 and Sln.9 may be preferred, whilein case of robustas improved varietieslike S.274 and CxR may be selected.

2.3. Raising a nursery

Seeds for raising nursery should becollected from organic estates/ blocksonly. However, if not available, seedsfrom conventional estates/ blocks nottreated with any chemicals can be used.The organic nursery should be clearlyseparated from conventional nursery,if both the activities are carried out inthe same estate.

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2.4. Land preparation

Clean felling of trees is notadvocated when land is prepared forplanting coffee. Selective retention ofevergreen trees providing filter shadeat a spacing of 30-40 ft is desirable. Theland should be divided into blocks ofconvenient size by laying out footpathsand roads in between. The ground levelbushy growth should be cleared byuprooting and in situ burning. Landpreparation should be completed wellahead of commencement ofSouth - West monsoon (June).

2.5. Soil conservation

The loss of top soil is negligible whenthe land is covered by a two tier shadecanopy comprising of lower tier oftemporary shade trees like dadap(Erythrina lithosperma) and top canopyof permanent shade trees. The soilerosion attains serious dimension onsteep slopes without proper shadecoverage. In such fields, appropriatesoil conservation measures like contourplanting and terracing should bepracticed.

2.6. Preparations for planting

2.6.1. Line marking

In each block, the spots for plantingof coffee and shade trees should bemarked at recommended spacing soonafter land preparation. The followingspacing is suggested for different coffeevarieties.

Arabica - (Tall varieties) –6’x6’ / 6’x7’ / 7’x7’

Robusta - S.274 - 10’x10’

- CxR - 8’x8’

2.6.2. Pits for planting

Pits of size 45 cu. cm. (L x B x D) areto be opened during the months of April- May and exposed to sun for about afortnight to kill soil pests likecockchafers (root grubs), nematodesetc. Later, they should be filled with topfertile soil and well-decomposedfarmyard manure or compost (1-2 kg/pit) prepared on the estate.

2.7. Planting of shade trees

It is advisable to plant temporaryshade trees like dadap at closer spacinginitially, for providing optimum shadeto young coffee plants. In large openspaces, evergreen permanent shadetrees such as Ficus sp., Albizzia sp.,Artocarpus etc. should be planted atsuitable intervals. The recommendedspacing for shade trees is as follows.

Temporary shade trees -15’-20’ apart

Permanent shade trees -30’-40’ apart

For planting shade trees, pits shouldbe taken out during pre-monsoonperiod and filled with top soil afterexposing for about a fortnight. Plantingof shade trees should preferably becompleted before onset ofSouth - West monsoon.

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2.8. Planting of coffee

Planting of coffee seedlings shouldbe taken up during August-Septembertowards the end of heavy monsoonrains. At the time of planting, it isadvisable to add about 50g of rockphosphate to each pit, for encouragingroot growth and better establishmentof plants. In cockchafer infested fields,neem cake @ 250g per pit is advocated.

2.9. After care of young plantations

During the year of planting, thefollowing operations help in betterestablishment of coffee and shade plants

* After planting, the coffee seedlingsshould be provided with stakingand mulching to protect againstwind damage and to conserve soilmoisture for the ensuing dryperiod.

* Towards the commencement ofdry period, the young plants inopen area should be protected byerecting temporary shade huts withjungle tree twigs.

* Stems of young dadap plantsshould be coated with lime solutionto prevent sun scorching.

2.10. Maintenance of new plantations

2.10.1. Green manuring for soil enrichment

In newly planted fields, greenmanure crops like cow pea and horsegram could be cultivated for two or

three years to build up soil fertility.These crops should be grown duringkharif season (June-September), so as toprevent competition for soil moisture.These green manure crops contributearound 6-10 tonnes of dry matter/haand also effectively suppress weedgrowth in the early years. As most ofthese crops are leguminous in nature,they fix nitrogen from atmosphere. Thegreen manure crops should be cutbefore flowering and incorporated intosoil to improve soil fertility.

2.10.2. Nutrition management

The following practices would beessential for meeting the nutrientrequirement of young coffee holdings.

* Correction of soil pH usingagricultural lime or dolomite,based on soil test values, at leastonce in 2-3 years.

* Application of farmyard manure orcompost prepared on the farm @500 kg/acre per year.

* Deficiency in nutrient supply canbe met by using other permittedproducts like rock phosphate, bonemeal, wood ash etc.(see Appendix II).

* Use of bio-fertilizers may also beresorted to, in a restricted manner,to improve nutrient use efficiency.

2.10.3. Weed control

Weeds pose a serious problemespecially in new coffee clearings.Grasses need to be controlled in theinitial years itself. The followingmeasures are suggested for controllingweeds.

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* In new clearings, cultural practicessuch as cover digging (12 inchesdeep) during the year of plantingand scuffling (4 to 6 inches) for thenext two to three years carried outduring post-monsoon season,would not only bring down theweed growth but also help inconservation of soil moisture.However, in sloping terrain, avoidsoil digging to prevent soil erosion.In such areas, adopt only slashweeding.

* Cultivation of green manurecrops/ cover crops and mulchingwith weed slashings and shade treeleaf litter etc. would also help insmothering of weeds. Once thecoffee bushes cover up, the weedgrowth would naturally getsuppressed and manual slashweeding alone would be sufficient.

* Use of any kind of herbicides isstrictly prohibited.

2.10.4. Plant training and pruning

The young coffee plants should betrained to provide proper shape to thebushes and to improve efficiency ofoperations like spraying, harvesting etcat later stages. Generally, single stemsystem of training is recommended forcoffee grown under shade. In thissystem, the plant height is restricted bytopping (capping) at prescribedheights. The tall arabica varieties are

topped at two stages (two-tier system)while the dwarf arabicas as well as therobustas are capped at single level(single tier system). The prescribedtopping heights for different coffeevarieties are:

Tall arabicas - 1st topping at 2.5feet.

2nd topping at 4.5feet to 5 feet (secondtopping is doneafter harvesting 4-5crops, when thespread of lowercanopy is complete)

Dwarf arabicas - Single toppingat 3 feet to 5 feetdepending on soilfertility, windproneness etc.

Robustas - Single toppingat 4.5 feet to 5 feet

In topping operation, the terminalportion of main stem is decapitated atthe prescribed height, by providing aslant cut. In case of arabicas, one of thetop most primary branches is also cutnear to the base so as to prevent splittingof main stem due to crop load. Aftertopping, all the new suckers producedon the main stem are to be removedperiodically. Apart from periodicremoval of suckers, the young plantsrequire very little pruning.

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2.10.5. Pest management

No serious pest attack is observed inyoung coffee plantations except forsporadic incidence of some foliar andsoil borne pests.

The damage by sucking pests likemealy bug, green scale and foliar pestslike leaf miner and grasshoppers couldbe avoided by spraying neem kernelextract, other plant based extracts andother permitted products (seeAppendix III).

Application of neem cake @ 250g/plant can be effective against soil bornepests like cockchafers (root grubs) andnematodes.

2.10.6. Disease management

Young coffee plants are usually freefrom major diseases. However, inexposed areas, brown eye spot diseasemay cause defoliation. Providingadequate shade against exposure,mulching to conserve moisture andspraying with 1% Bordeaux mixture cantake care of this minor disease.

2.11. Inter cropping

Cultivation of short durationvegetables and fruit crops like ginger,elephant foot yam, pineapple, banana,papaya etc can be adopted to augmentincome during the pre-bearing stage ofcoffee.

****

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When an existing coffee plantationis proposed for conversion to organic,it is essential to know about theconsequences and requirements.Traditionally cultivated plantationswith low to medium yield levels(i.e.,100-250kg/acre) can be easilybrought under organic farming withoutany significant yield reduction.However, when the intensivelymanaged estates with higher yieldlevels (i.e., above 500 kg/acre) areconverted, there will be a substantialreduction in yield upto 30% in the first3 to 4 years after conversion. However,if managed systematically theseplantations would reach original highproductivity levels within 6-7 years.

The requirements for conversion ofexisting plantations into organicholdings are as follows.

3.1. Conversion plan

• Preferably, the entire farm unitshould be converted to organic ina phased manner and the operator(grower) should present aconversion plan to the certificationbody when applying forcertification.

• In case of conversion of a portionof existing coffee plantation into

3. CONVERSION OF ESTABLISHED PLANTATIONS

organic, adequate buffer zoneshould be maintained betweenorganic plots and conventionalblocks, so to preventcontamination with chemicals. Thebuffer zone may vary from 3 to 10meters depending upon slope,nature of adjoining blocks etc. Theinspector visiting the farm wouldprescribe the suitable buffer zonebased on site specifications.

• In case of small and marginalholdings, maintaining a bufferzone would be very difficult as itwould drastically bring down thenet area under organic cultivation.In view of this, a communityapproach is suggested for a groupof contiguous farms forming alarge belt or zone. The smallgrowers within this large belt orzone may form a co-operative or aself-help group and adopt groupcertification to reduce cost ofcertification. Formation of groupswould also facilitate for sharing ofcommon processing and storagefacilities.

3.2. Conversion period

• For existing plantations, aminimum period of three years isrequired as conversion period to

22

qualify for organic certification.During conversion period, theyield from such blocks could belabelled as “Organic - Inconversion”

• For newly planted or replantedarea, the first yield itself could beconsidered as organic, as the coffeehas a pre-bearing period of 3-4years.

3.3. Choice of varieties

The choice of selecting plant varietiesdoes not arise incase of establishedplantations. However, it is advisable toreplant blocks having susceptible plantmaterial with recommended varieties ina phased manner during the conversionperiod. In case of arabica, varieties withwider adaptability such as S.795, Sln.5B,Sln.6 and Sln.9 may be preferred. Incase of robusta, the need for replantingwill not arise except in case of very old,senile plantations with very lowproductivity. However, the off-typerobusta plants may be rejuvenated bytop working with S.274 or CxR varietiesto increase productivity.

3.4. Soil conservation measures

As coffee is usually grown in hillyslopes, there is a need to prevent theerosion of top fertile soil. In establishedplantations, opening of cradle pits (20inches wide, 10-12 inches deep) acrossthe slope in between the coffee rows ina staggered manner, would not onlyhelp in prevention of soil erosion but

also in better harvesting of rain waterand conservation of soil moisture for drymonths. These pits also act as in situcompost pits for leaf litter, weedbiomass and shade tree loppings. Thesepits are to be renovated every year justbefore the onset of South - Westmonsoon.

3.5. Shade management

Shade plays a vital role inmaintaining the ecosystem and requiredmicro-climate in coffee plantations. Atwo-tier mixed shade canopy consistingof a lower canopy of temporary shadetrees like dadap (Erythrina lithosperma)and a top canopy of permanent shadetrees belonging to Ficus sps. and Albizziasps. is recommended for coffee. Theoptimum shade requirement would be50% for arabica coffee and 30% forrobusta coffee. By maintaining optimumshade, the incidence of pests such aswhite stem borer and green scale anddiseases such as leaf rust and black rotcould be brought down substantially inarabica coffee. Similarly, the shot holeborer incidence in robusta could beminimized by maintaining optimumshade.

Temporary shade plants like dadapshould be lopped just before onset ofSouth West monsoon to facilitate betterlight penetration and aeration duringmonsoon season. The newly sproutedbranches should be thinned outtowards the end of South West

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monsoon to retain an umbrella shapedframe for providing shade during post-monsoon period. The canopy ofpermanent shade trees should beregulated once in two to three years toprovide optimum shade.

3.6. Composting of on-farm organic wastes

The by-products of coffee processingnamely coffee pulp and cherry husk arerated higher than cattle manure interms of their manurial value and soilconditioning properties. It is estimatedthat for every tonne of clean coffeeproduced on the estate, around onetonne of dry pulp or cherry husk isproduced. These by-products whencomposted and recycled wouldcontribute approximately 17 kg ofnitrogen, 1.0 kg of phosphorus, 52 kgof potassium, 1.0 kg of sulphur and5.0 kg of magnesium. Thus themicronutrient requirement of coffee isalso taken care of. The coffee processingby-products should be composted alongwith weed biomass, within the estateby following aerobic “Heap method”(see Appendix-VII).

3.7. Nutrition management

Regulations on organic productionstipulate that the fertility and biologicalactivity of the soil must be maintainedor increased by using natural and asmuch as possible local resources andorganic by-products.

In India, the coffee soils are fairlydeep (0.7 - 4.6m), well drained, rich inorganic matter content (1.64 to 2.81%)and medium in available ‘P’ and ‘K’status. Also, the mixed canopy of shadetrees contribute substantial amounts ofleaf litter (ca. 10 tons/ha) every year,which not only contributes to thehumus content of soil but also help inrecycling of nutrients from deeperlayers. The coffee soils are also rich inthe beneficial soil microflora. Thesefavourable conditions alone cansupport a sustainable crop level of 150to 200 kg clean coffee/acre. However,in order to support regular crops, thefollowing measures may be adopted.

• Correction of soil pH usingagricultural lime or dolomite basedon soil test values once in two tothree years.

• Application of farmyard manure orcompost prepared on the farm @1000 kg/acre per year in two splits.

• Deficiency in nutrient supply canbe met out by application ofpermitted products like rockphosphate, bone meal, wood ashetc., (Appendix -II).

• Bio-fertilizers may also be used forimproving the use efficiency ofapplied nutrients.

3.8. Weed management

Weeds should be controlled bymanual (slashing) weeding or by

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scuffling. However, in slopes only handweeding should be followed. Mulchingwith weed slashings and shade tree leaflitter etc. would also be beneficial insuppressing the weed growth especiallythe grasses. Cultivation of cover cropslike cowpea, horse gram etc., in vacantspots would help in suppression ofweed growth also. Use of all kinds ofherbicides is prohibited.

3.9. Pruning

Coffee being an evergreen plantrequires regular annual pruning, inorder to create a balance between thevegetative and cropping wood. Thecoffee plants trained on a capped singlestem system require regular pruningonce in a year especially in case ofarabica coffee. Pruning should be doneimmediately after harvesting of thecrop. Only in case of die- back affectedbushes, pruning should be delayed tillreceipt of few showers and recovery ofplants with new vegetative growth.

In pruning operation, the followingcriterion is recommended.

* Never cut primary branches totheir base, as they can notregenerate and the lost primariescan not be replaced easily,

* The primary branches which haveexhausted all cropping nodes,should be cut back by leaving somenodes from the base,

* Remove the secondaries andtertiaries, which have producedtwo to three crops to encouragenew branches,

* Remove all the criss-crossbranches, and those growingupwards (gormandisers),downwards and inwards towardsmain stem,

* Remove all the suckers,

* Remove all the diseased, damagedand lean and lanky branches.

In case of robusta, it has a self-pruning habit by shedding of lateralsafter 3 to 4 crops. Also, it exhibits moredetermined growth habit in which theproduction of secondaries and tertiariesare pre-determined. Hence, regularpruning is not required. However,removal of shot hole borer affectedtwigs, gormandisers, suckers etc. shouldbe carried out three to four times a year.In irrigated fields, light pruning everyyear after harvest is suggested toregulate the cropping wood.

3.10. Handling, centering and desuckering

Handling is thinning out of youngflush that arises after main pruning.Handling should be carried out at leastonce or twice in a year depending onthe growth characteristics of varieties.The first round of handling is doneduring June-July and in case required a

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second round during September. Inhandling operation the followingcriterion is suggested.

• Retain one healthy young flush oneach side of the node on primarybranch and remove the remainingflushes. In essence, each primarybranch should have four to sixsecondaries.

• Remove all the new growth arisingon primary branches within sixinches radius of the main stem(centering), to allow aeration of themain stem,

• The suckers should be removed allthe time, at least three to four timesa year.

3.11. Crop protection

International regulations stipulatethat pests and diseases should beprimarily tackled by use of tolerant/resistant cultivars; manipulation ofmicroclimate through shade regulationand pruning etc.; use of eco-friendlyapproaches like biological control. Onlyin exceptional cases should otherpermitted compounds be used (seeAppendix III). Some of the approachesfor pest and disease management inorganic coffee estates would be asfollows;

3.11.1. White stem borer(Xylotrechus quadripes)

White stem borer is the most seriouspest of arabica coffee in India. This pest

is prevalent in all the arabica zones inthe country and its effect is visible whenthe population build up reaches to highlevels under favourable conditions.

However, the economic damage canbe avoided by adopting followingintegrated measures viz.,i) Maintenance of optimum shade;ii) tracing the infested plants prior toflight periods (i.e., in March andSeptember) every year by looking forridges on the main stem and thickprimaries; rejuvenating the infestedplants by collar pruning, if theinfestation has not reached root zone;Uprooting and destruction of theinfested plant, if the borer has enteredthe root system. The uprooted stems alsocould be immersed in water for about10 days to kill the pest stages.Subsequently, such stumps could beused for fuel wood purposes on theestate. iii) Removing the loose scalybark of the main stem and thickprimaries of healthy plants using coirgloves or coconut husk during thebeginning of the flight period i.e., byApril and September will be beneficialin avoiding egg laying and also killingthe first stage larvae. iv) Repeatedsprays of neem oil on the main stem andthick primaries at higher concentrations(2-5%) at short intervals of 10-15 daysduring the flight period (April –Mayand October –December) is effectiveagainst the pest. v) Alternativelyapplication of lime solution @ 10% on

26

the main stem and thick primariesduring April and October is alsoeffective. vi) Seedlings should beplanted in place of uprooted plants inthe same season to maintain the plantpopulation and to avoid patchformation. vii) Planting of temporaryshade trees like dadap should be takenup in exposed patches, if any,developed on the estate. All thesemeasures should be adopted on acommunity approach within a villageor zone for efficient control of thisdreaded pest.

3.11.2. Coffee berry borer (Hypothenemus hampei )

This pest attacks berries of botharabica and robusta coffee. This pestcould be effectively tackled by adoptingthe following integrated measuresinvolving cultural, phytosanitary andbiological measures.

Cultural Measures: Maintain optimumshade and good drainage; timelyharvesting; thorough and clean harvest.

Phytosanitary measures: i) Use gunnybags/picking mats/polythene sheetson the ground while harvesting tominimise the gleanings. ii) Collect thegleanings and subject to hot watertreatment(dipping for two minutes)ifinfestation is noticed. iii) If gleaningscould not be collected, they may beswept along with the mulch and buriedin the soil. iv) Ensure complete andtimely harvest of all coffee from treecoffee species. v) Dry the coffee to the

prescribed moisture level (arabica/robusta parchment 10% i.e., 15.5 kg/forlit, Arabica cherry 10.5% i.e., 16 kg/forlit and robusta cherry11% i.e., 18kg/forlit) to avoid further spread of pestduring storage. vi) Removal of off-season, infested and left over berries.vii) In drying yard, cover the harvestedcoffee heap with the oil smearedpolythene sheet to trap the beetles. viii) Maintenance of trap plants arounddrying yard, followed by clean harvestfrom the trap plants and treating theberries in boiling water, to avoid furtherspread of pest.

Biological measures: Timely spray ofentomopathogenic fungus Beauveriabassiana as bio-pesticide immediatelyafter the cessation of monsoon whenbeetles are waiting near the navelregion. The parasitoid, Cephalonomiastephanoderis could be released duringthe post harvest period to reduce thepest innoculum in any left over fruits.

Mass trapping: Installation of berryborer traps during the post harvestperiod (from February to May-June) totrap the adult beetles.

Fumigate the coffee during store andtransport using permitted products(Appendix-III).

3.11.3. Shot hole borer (Xylosandrus compactus)

A major pest on robusta coffee. Theincidence could be minimised by

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providing optimum thin shade, gooddrainage, regular pruning and burningof affected twigs and suckers, especiallyduring April- May and Sept. –December. Desuckering should bedone regularly to avoid theestablishment of the pest.

3.11.4. Mealy bugs (Planococcus citri; P. lilacinus)

Mealy bug is an endemic pest on botharabica and robusta. The pest incidenceis generally seen in exposed areas andin irrigated blocks.

The pest can be effectively controlledby providing optimum shade andrelease of exotic parasitoid Leptomastix

dactylopii as a biocontrol agent. Sometimes root mealy bugs may pose aproblem in young coffee. Drenching thesoil around the root zone with neem oilsolution may be helpful to control rootmealy bugs. Spraying neem oil (3%)emulsion will also be effective againstmealybugs and other sucking pests.

3.11.5. Nematodes

Incidence of root lesion nematodes(Pratylenchus coffeae) is noticed only incertain endemic patches on arabicacoffee.

The best way of tackling thenematode problem is by uprooting andburning the affected coffee plants,digging and exposing the uprootedpatches to sunlight for one year beforeplanting, planting of arabica grafted on

to tolerant rootstocks like robusta,excelsa, abeokutae and arnoldiana andapplication of well decomposedfarmyard manure or compost @2-3 kg/plant or neem cake @200-250g/plant.

3.11.6. Leaf rust (Hemileia vastatrix)

Coffee leaf rust, caused by Hemileiavastatrix is a major disease of arabicacoffee with great economic significance.This disease could be effectivelycontrolled by adopting integratedmeasures like maintaining optimumshade; judicious pruning and sprayingof 0.5% Bordeaux mixture as pre-monsoon, mid-monsoon and post-monsoon applications. In die-backaffected blocks, an additional spray ofBordeaux mixture during pre-blossomperiod may also be necessary.

3.11.7. Black rot (Koleroga noxia)

Black rot disease occurs only inendemic patches in valleys underthickly shaded conditions on botharabica and robusta during the rainyseason. This disease can be effectivelychecked by adopting preventivemeasures like thinning out the shade,regular pruning, handling, centering(opening up the center of the bush)followed by prophylactic sprays with1% Bordeaux mixture in the endemicblocks.

3.11.8. Root diseases

Four types of root diseases viz.,Brown, Red, Black and Santavery root

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disease occur in endemic patches only.Of these the first three diseases attackboth arabica and robusta, while thelatter is specific to arabica coffee only.Generally, the decaying stumps of shadetrees harbour the disease causingpathogens, which later spread tonearby coffee bushes.

The following measures aresuggested to prevent the spread of rootdiseases to neighbouring areas and torecover the infected areas.

* Uprooting of shade tree stumpsafter timber extraction

* Uprooting and burning of affectedcoffee bushes

* Making an isolation trench aroundthe affected plants by including aring of surrounding healthy plants

* Application of 1-2 kg ofagricultural lime to the uprootedpit and exposing the spot foratleast six months beforereplanting.

* Application of 5 to10 kg/plant ofwell-decomposed farmyardmanure/compost fortified withbiocontrol agent Trichoderma to thesurrounding healthy plants.

3.11.9 Coffee trunk Canker (Coffeestem disease)

The disease caused by fungusCeratocystis fimbriata, was first noticed

in endemic patches in North Coorgduring the year 1996. The plantssubjected to mechanical injury, madeeither during stem borer tracing or barkscrubbing, were most commonlyaffected by this disease. The symptomsinclude gradual yellowing of leaves,brown & black discoloration spreadingboth horizontally & vertically, on thebark of the affected plants, wilting ofbranches and finally leading to deathof whole plants.

The following interim controlmeasures may be followed to check thespread of the disease.

* Provide optimum shade

* Uproot and burn affected coffeeplants

* The plants which are not affectedfrom ground level may be collarpruned and rejuvenated. The cutsurface should be treated withBordeaux paste.

* In endemic areas avoid injury tothe main stem while performingbark scrubbing, tracing for whitestem borer, pruning, shaderegulation etc.

* Uproot and burn the dead shadetrees, which are affected byscolytid beetles (pinholes).

* As a prophylactic measure applyBordeaux paste (75g, CuSO4 and150g CaO (spray lime) in one litre

29

of water) to the cut ends andwounds.

3.12. Mixed cropping and diversified farming

Planting of compatible crops likepepper and orange in the coffee blocksat 20 feet -30 feet distance and associatecrops like cardamom, arecanut etc., invalleys is a common feature amongmajority of coffee estates in India. Oflate, high value crops like vanilla aregaining popularity in coffee areas.Under such a situation, due attentionshould be paid for cultivation of all suchmixed crops in an organic way. Thenutritional requirement of coffee and its’associate crops should be met by properrecycling of all the by-productsavailable within the farm. For thispurpose, all the produce from variouscrops should be processed within thefarm and the crop residues should be

recycled after composting, so as tominimise the net loss of nutrients fromthe farm.

It is also advisable to go fordiversification, by maintainingsubsidiary activities like apiculture,dairy farming etc. For maintaining dairycattle, appropriate area should bedemarcated for pastures especially inslopes and marginal lands, which aregenerally not very ideal for coffee.Similarly, areas unsuitable for coffeeplanting such as scrubby, rocky junglemay be left out undisturbed as a naturalhabitat for birds and natural enemiesof pests.

This approach of mixed croppingand diversified farming not only enablesadditional income to the grower butalso minimises economic lossesassociated with crop failures andmarket fluctuations.

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Organic coffee is a specialty coffeetargeted especially for select consumerswho are quality conscious. Hence, it isessential to adopt good agricultural andmanufacturing practices to maintainquality standards at all levels. Despitepracticing good cultivation practices,the quality of final produce may beadversely affected if proper care is notbestowed during processing stage.

4.1. Processing at estate level

Coffee fruits can be processed by wetmethod and dry/natural method.Generally, arabica is processed by wetmethod to obtain parchment/plantation coffee while robusta isprocessed by dry method to obtaincherry coffee. The plantation coffeeproduced by wet method of processingis preferred in the export market. But,this method requires elaborateinfrastructural facilities like pulpers,washers and pollution abatementsystems. While, this method ofprocessing may suit well for largeholdings, the small coffee holdings maynot be in a position to have all thesefacilities for economic reasons. In viewof this, it is better for the small growersto organise themselves into co-operatives or self-help groups forestablishing and sharing common

4. HARVESTING AND PROCESSING

processing and pollution abatementsystems economically. This would alsofacilitate common inspection by thecertifying agency.

For processing of organic coffee atestate level the following guidelinesmay be adopted.

* In case of holdings having bothconventional and organic farmingactivities, the processing, dryingand storage facilities should bedistinctly separate for each kind ofcoffee.

* Only mechanical and physicalprocesses with naturalfermentation should be adoptedfor processing.

* The by-products like coffee pulp,cherry husk should be recycled tothe field after composting.

* When wet method of processing isfollowed, appropriate effluenttreatment measures should beimplemented as per therequirements of State PollutionControl Board regulations.

The following steps are suggested forimproving the processing quality ofcoffee by both wet and dry methods ofprocessing.

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4.1.1. Wet method of Processing

* Harvest only just ripe fruits forprocessing.

* Use mats during harvesting toprevent gleanings.

* Sort out over ripe and green fruitsbefore pulping.

* Pulping should preferably be donesoon after harvesting.

* Wherever possible follow naturalfermentation and manual washingfor removing mucilage.

* In case of shortage of fresh water,machine washing using aquawashers may be adopted.

* Use clean water for washing ofparchment.

* Soaking of washed parchmentunder water for 4-6 hours wouldhelp in upgrading the quality ofbeans.

* Sort out unpulped fruits, fruit skinand other extraneous matter beforedrying of parchment.

* Drying of wet parchment initiallyon wire mesh trays for 1 to 2 daysand then on tiled/concrete yardsshould be adopted for maintainingthe quality.

* In small holdings where puccadrying yards are not available,polythene sheets or tarpaulins maybe used for drying of coffee.

* Do not dry the coffee on mud/ cowdung plastered surfaces.

* Dry the parchment slowly byspreading upto desired thickness.

* Follow frequent raking ofparchment to facilitate uniformdrying.

* Cover the parchment during nighthours to prevent rehydration.

* Dry the parchment coffee upto amoisture level of 10.5% and thenpack in clean gunny/ IJIRA bags.

* Do not store the parchment coffeefor long duration at the estate levelas it may lead to rehydration ofparchment, which wouldencourage mould growth.

4.1.2. Dry method of processing

* Use mats during harvesting toprevent gleanings.

* Do not heap the fresh fruits beforedrying.

* Sort out the greens and over ripefruits from the normal fruits anddry them separately.

* Do not dry the coffee on mud/ cowdung plastered surfaces.

* Dry the fruits on tiled or concreteyard upto a moisture level of 11.0%and pack them in clean gunny/IJIRA bags. Cherry coffee can bestored at estate level for upto threemonths without any perceptibledecline in quality.

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* In small holdings where puccadrying yards are not available,polythene sheets or tarpaulins maybe used for drying of coffee.

4.2. Processing at curing factories

Once the produce is dried at estatelevel, the same is cured at curingfactories to obtain clean, marketablecoffee. As far as possible, the curingfactories should be separate forprocessing the organic coffee. In casesuch an exclusive arrangement is notpossible, the processing of organiccoffee should take place separately from

the conventional coffees. The curingfactories processing organic coffeeshould be certified by an accreditedcertifying agency. In the curing works,there should be a provision for separatedrying, handling and storage of organiccoffee. In case of small organic coffeeproducers, it would be worthwhile tohave common curing and storagefacilities of a smaller capacity, if theyare interested in holding their coffee forbetter returns. This would also facilitatecommon inspection by the certifyingagency.

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Apart from cultivation and

processing, the subsequent steps in the

production chain like on - farm storage

and transport, will have to be certified

for qualifying as organic.

The following measures have to be

followed to get the storage and

transport sector to be certified as

organic.

* New clean gunny bags / IJIRA

bags should be used for packing/

storing green coffee both at estate

and at curing factories.

* Contact of organic coffee with

conventionally produced coffee

must be completely avoided. In

case where only part of estate is

under organic, the organic coffee

should be stored and handled

separately from conventional

coffee. In order to maintain the

identity, the storage structures andtransport containers should be

5. STORAGE & TRANSPORT

clearly labelled for ‘organic’ and‘conventional’ products.

* Spraying or fumigation with toxicagents is not permitted and specialmeasures must be taken to preventcontact with areas wherefumigation has taken place.However, storage structures andtransport containers carryingorganic coffee may be cleanedusing methods and materialspermitted in organic production.

* Adequate records are to be kept ofincoming and out going coffee sothat the entire product flow can bedocumented and accounted for.

* All the steps in production,processing, storage & transportchain should be documented andadministered for easy trace back ofthe origin of the product and toensure no contamination withconventional coffee has takenplace.

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Appendix- I

Table 1- Estimated consumption of organic coffee in 2002-03 in major consumer countries.

Source- Coffee- An exporters guide-2002. Published by International Trade Centre UNCTAD/WTO, Geneva, 310pp.

Country consumption of Marketshare oforganic coffee (in Bags) organic coffee (%)

United States 200,000 1.1

Canada 27,000 1.1

Japan 33,000 0.5

Germany 110,000 1.2

France 49,000 0.9

Italy 48,000 0.9

United Kingdom 23,000 1.0

Denmark 22,000 2.8

Spain 22,000 2.8

Switzerland 18,000 2.3

Austria 15,000 2.0

Netherlands 15,000 0.8

Sweden 12,000 1.0

Finland 9,000 0.8

Belgium/Luxembourg 7,000 0.9

Norway 7,000 0.9

Other Europe* 33,000 0.4

Unspecified 20,000 -

Brazil 30,000 0.2

Total 700,000 -

* Including Eastern Europe

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Matter produced on an organic farm unit

• Farm yard & poultry manure, slurry, urine Permitted

• Crop residues and green manure Permitted

• Straw and other mulches Permitted

Matter produced outside theorganic farm unit

• Blood meal, meat meal, bone mealand feather meal without preservatives Restricted

• Compost made from anycarbon based residues(animal excrement including poultry) Restricted

• Farmyard manure, slurry, urine Restricted preferablyafter controlfermentation and /or appropriatedilution) "factory"farming sources notpermitted.

• Fish and fish products without preservatives Restricted

• Guano Restricted

Appendix- II

LIST OF PRODUCTS FOR USE IN FERTILISING ANDSOIL CONDITIONING

In the organic agriculture maintenance of soil fertility may be achieved throughrecycling of organic material whose nutrients are made available to crops throughthe action of soil micro - organisms.

Many of these inputs are restricted for use in organic production. In thisappendix “restricted” means that the conditions and the procedure for use shallbe set by the certification programme. Factors such as contamination, risk ofnutritional imbalances and depletion of natural resources shall be taken intoconsideration.

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• Human excrement Not allowed

• By-products from the food and textileindustries of biodegradablematerial of microbial, plant or animalorigin without any synthetic additives Restricted

• Peat without synthetic additives(prohibited for soil conditioning) Permitted

• Saw dust, wood shavings, wood providedit comes from untreated wood Permitted

• Sea weed and sea weed productsobtained by physical processes,extraction with water or aqueous acidand / or alkaline solution Restricted

• Sewage sludge and urban compostsfrom separated sources which aremonitored for contamination Restricted

• Straw Restricted

• Vermicasts Restricted

• Animal charcoal Restricted

• Compost and spent mushroomand vermiculate substances. Restricted

• Compost from organic house holdrefuse Restricted

• Compost from plant residues Permitted

• By product from oil palm, coconutand cocoa (including empty fruitbunch, palm oil mill effluent (pome),cocoa peat and empty cocoa pods). Restricted

37

• By products of industriesprocessing ingredientsfrom organic agriculture. Restricted

Minerals

• Basic slag Restricted

• Calcareous and magnesium rock Restricted

• Calcified sea weed Permitted

• Calcium chloride Permitted

• Calcium carbonate of networkorigin (chalk, limestone,gypsum and phosphate chalk) Permitted

• Mineral potassium with lowchlorine content (eg. Sulphateof potash, Kainite, sylvinite,patenkali) Restricted

• Natural phosphates(eg. Rock phosphate) Restricted

• Pulverised rock Restricted

• Sodium chloride Permitted

• Trace elements (Boron, Fe,Mn, Molybdenum, Zn) Restricted

• Wood ash from untreated wood Restricted

• Potassium sulphate Restricted

• Magnesium sulphate (Epsom salt) Permitted

• Gypsum (calcium sulphate) Permitted

• Stillage and stillage extract Permitted

• Aluminium calcium phosphate Restricted

• Sulphur Restricted

38

• Stone meal Restricted

• Clay (bentonite, perlite, zeolite) Permitted

Microbiological Preparations

• Bacterial preparations(bio-fertilisers) Permitted

• Biodynamic preparations Permitted

• Plant preparations andbotanical extracts Permitted

• Vermiculate Permitted

• Peat Permitted

'Factory farming' refers to industrial management systems that are heavilyreliant on veterinary and feed inputs not permitted in organic agriculture.

39

Appendix - III

I. Substance from plant and animal origin

• Azadiracta indica[ neem preparations(neem oil)] Restricted

• Preparations of rotenone fromDerris elliptica, Lonchocarpus,Thephrosia spp. Restricted

• Gelatin Permitted

• Propolis Restricted

• Plant based extracts [ e.g. neem,garlic, pongamia etc.,) Permitted

• Preparations on basis of pyrethrinsextracted from Chrysanthemumcinerariaefolium, containing possibly a synergist pyrethrum cinerafolium. Restricted

• Preparations from Quassia amara Restricted

• Release of parasites/predators ofinsect pests Restricted

• Preparation from Ryania species Restricted

• Tobacco tea Not allowed

• Lecithin Restricted

LIST OF PRODUCTS FOR PLANT PEST ANDDISEASE CONTROL

Certain products are allowed for use in organic agriculture for the control ofpests and diseases in plant production. Many of these products are restricted foruse in organic production. Such products should only be used when absolutelynecessary and should be chosen taking environmental impact into consideration.

In this appendix “restricted” means that the conditions and the procedure foruse shall be set by the certification programme.

40

• Casein ` Permitted

• Sea weeds, sea weed meal,sea weed extracts,sea salt and salty water Restricted

• Extract from mushroom(Shitake fungus) Permitted

• Extract from Chlorella Permitted

• Fermented product from Aspergillus Restricted

• Natural acids (vinegar) Restricted

II. Minerals

• Chloride of lime/ soda Restricted

• Clay (e.g. bentonite, perlite,vermiculite, zeolite) Permitted

• Copper salts / inorganic salts(Bordeaux mix, copper hydroxide,copper oxychloride) used as afungicide, maximum 8 kg per haper year depending upon the cropand under the supervision ofinspection and certification agency. Restricted

• Mineral powders(stone meal, silicates) Not allowed

• Diatomaceous earth Restricted

• Light mineral oils Restricted

• Permanganate of potash Restricted

• Lime sulphur (calcium polysulphide) Restricted

• Silicates ( sodium silicate, quartz) Restricted

• Sodium bi carbonate Permitted

• Sulphur ( as a fungicide ,acaricide, repellent) Restricted

41

III. Microorganisms / Biocontrol agents

• Viral preparations ( e.g. Granulosisviruses, Nuclear polyhydrosis Permitted viruses etc.)

• Fungal Preparations(e.g., Trichoderma species etc.) Permitted

• Bacterial Preparations(e.g., Bacillus species etc.) Permitted

• Parasites, predators andsterilised insects Permitted

IV. Others

• Carbon dioxide and nitrogen gas Restricted

• Soft soap (potassium soap) Permitted

• Ethyl alcohol Not allowed

• Homeopathic and Ayurvedic preparations Permitted

• Herbal and Biodynamic preparations Permitted

V. Traps

• Physical methods ( e.g., Chromatictraps, mechanical traps, light traps,sticky traps and pheromones) Permitted

• Mulches , nets Permitted

42

1. BIODYNAMIC PREPARATION 500 (Cow Horn Manure)

This preparation is made from fresh

cow dung of lactating cow. The dung

is packed in the cow horns and is

buried in the soil during autumn and

winter months. The cow horns can be

procured from slaughter houses or from

bone meal centers. Only cow horns

have to be used. These horns are

identified by being solid at the top and

have characteristic lactating rings at the

base. The dung inside the horn

undergoes a breakdown process due to

various microbial activities during the

autumn and winter months. The horns

containing dung are dug out in the

spring (Feb-March). The dung gets

totally transformed into sweet smelling

humus. Soon after removing the

manure from the horn, it must be

protected from drying out by storing

in suitable glass or ceramic vessel or

mud pot covered by wet peat or

sphagnum moss.

Application Rate:

One set (35g) of preparation 500 in

13.5 litres of water for 0.4 ha (one acre)

is the standard recommendation.

Appendix-IV

BIODYNAMIC MANURE PREPARATIONS

Stirring:

The recommended amount ofpreparation 500 (35g in 13.5 litres ofwater/0.4 ha) is stirred in a bucket ofcapacity 15 litres. For larger areasufficiently large barrels have to be used.

Stirring is done with the help of awooden stick, which is sufficiently longenough. The preparation 500 is put intothe recommended quantity of waterand is stirred in one direction until afunnel (vortex) is created in waterreaching the bottom of the container.Once such vortex is obtained, thedirection is abruptly changed. Again afunnel (vortex) is created and thedirection of the vortex is changed againand so on. Likewise stirring is carriedout for one hour.

Method of Preparation:

The solution after one hour stirringis highly energized and is sprayed onto the field with a knapsack sprayer orby hand application using a brush or abroom.

For small areas, hand application ofpreparation 500 with the help of awhiskbroom or hearth brush is a simpleand an efficient method. Drop the

43

brush into the stirred preparation 500and spread the liquid using an actionsimilar to a backhand tennis stroke withan upward movement as one walksalong. This will spread large dropletsover a width of about 9.14 meters.

Time of Application:

The best time to spray biodynamicpreparation 500 is during evening hourswhen the moon is in a descendingperiod according to the biodynamicplanting calendar.

Benefits of Preparation 500 Spray:

i) Increases earthworm and microbialactivity in soil.

ii) Develops a deeper rooting system.

iii) Increases availability of insolubleminerals.

iv) Improves soil structure andmoisture holding capacity.

v) Increase in plant quality.

2. BIODYNAMIC PREPARATION 501 (Horn Silica)

This preparation is made fromground quartz crystals. The quartz ispowdered by crushing it with apounding stone, a mortar and pestle andfinely ground in between glass plates.The quartz powder should be of talcumpowder consistency. The powder ismade into a slurry by adding water andpacked into the horns and buried

during the spring and summer months(March-April). The horns are dug outof the ground in Sep-Oct. and stored intransparent glass containers nearwindow sil.

Application Rate:

One set (one gram) of preparation501 in 13.5 litres of water for 0.4 ha (oneacre) is the standard recommendation.

Stirring:

The recommended amount ofpreparation 501 (one gram in 13.5 litresof water per 0.4 ha) is stirred in a bucketof capacity 15 litres. For larger areasufficiently large barrels has to be used.

Stirring is done with the help of awooden stick, which is sufficiently longenough. The preparation 501 is put intothe recommended quantity of waterand is stirred in one direction until afunnel (vortex) is created in waterreaching the bottom of the container.Once such vortex is obtained, thedirection is abruptly changed. Again afunnel (vortex) is created and thedirection of the vortex is changed againand so on. Likewise, stirring is carriedout for one hour. The solution issprayed above the crop (at least one-foot above) in a gentle mist by turningthe sprayer nozzle upwards.

Time of Spray:

The optimum time for the spray isduring the early morning hours, when

44

moon is in opposition to Saturn orduring the ascending period of themoon, according to the biodynamicplanting calendar. Never spray duringhot sunshine hours. It causes shock tothe plants and detrimental to cropgrowth. Hence, spray during the faintsunshine hours in early morning.

Benefits of Preparation 501 Spray:

i) Application of this preparationenhances the sunlight andphotosynthetic processes resultingin increased bulk of growth whenapplied to young plants andhastens maturity when sprayedlater in the plants’ development.

ii) Improves the nutritional quality.

iii) An increased resistance to a widerange of plant diseases.

3. LIQUID MANURES

Liquid manures are fermentedproducts obtained by activefermentation of plant or animal residueswith the aid of biodynamicpreparations. These are of two types:

a. Plant based liquid manures :

These are prepared from greenplants, tree leaves and tender stems ofplants.

• Green manure plants like Sunhemp,Daincha, Sesbania, Erythrina etc.and other leguminous plants can beused.

• Leaves from Neem, Pongamia,Subabool and leaves of other localmedicinal trees.

• Tender stems of Lantana, Calotropisand local plants

• Weeds such as Parthenium,Stinging nettle and other localweeds before flowering.

A mixture of different plants resultsin a good quality liquid manure.

b. Animal based liquid manures :

They comprise of cattle dung, sheepand goat droppings, chicken manure,fish manure etc.

Method of Preparation :

The basic principle is to allow thematerials to ferment over a certainperiod.

1. A non-corrosive drum of capacityof 200 litres or more of food orwater storage grade plastic istaken.

2. Based on availability of plantmaterials or animal residues, theyare chosen.

3. The plant materials are shreddedproperly and put into the drumoccupying approximately 1/3rd thearea. This would be about 10-15kg of materials or more dependingon the type of plant/animalresidues.

4. The drum is filled with good qualityof water up to the brim.

45

5. One set of biodynamicpreparations 502-507 is added.

6. Every week the mixture has to bestirred with a long stick to aidfermentation and extensivestabilization of odour.

7. In a month the liquid manure isready for use.

Application:

The liquid manure has to be dilutedwith water prior to application. Therule of thumb is diluting one part ofliquid manure to ten parts of water.

Advantages:

1. Act as tonic or stimulant to plants.

2. Can be used as insecticide andfungicide when Neem, Vitex,Calotropis, Stinging nettle areused as raw materials for liquidmanures.

3. Improves the nutrient utilization.

4. COW PAT PIT (CPP) MANURE PREPARATION

The manure from the cow pat pit isa useful vehicle or medium forspreading the influence of the compostpreparations 502-507 over a large areaof farmland, orchard or garden.

Method of Preparation:

Materials required:

1. Cow dung – 60 kg of fresh cowdung is collected from a lactating

cow, which is fed with goodquality fodder.

2. Crushed egg shells 100g as acalcium source.

3. Borewell soil/ Basalt rock/ Bluegranite dust 100g as they containsilicon dioxide (Si02) and minerals.

4. 2 sets (2g each) of biodynamicpreparations 502-506 and 20 ml of(4%) solution of preparation 507.

Method:

1. Dig a pit and line the four sides ofthe pit with baked bricks. The sizeof the pit with baked bricks liningshould be 3 feet x 2 feet x 1 feet(0.9 m x 0.6 m x 0.3 m) dimension.The bottom of the pit should notbe lined.

2. A site with good drainage and notprone to dry out should be chosen.A vegetable garden is ideal.

3. Sprinkle water to turn the cowdung into dough like consistency.

4. The above mentioned minerals andcrushed eggshells are sprinkledover the cow dung.

5. The brick lining is moistened withwater before placing the dungmixture.

6. Mix the dung for 10-15 minutesand place it in the pit to a heightof 15 cm. The dung should not betightly packed.

46

7. Insert two sets preparations 502-506 by making holes over the dunglayer. Two sets of preparation507 (20 ml of 4% solution) isstirred for 15 minutes in 2 litresof water and sprinkled over thecow dung from the top.

8. Place a wet jute sack over the cowpat pit to maintain moisture. Thepit should be in a well shaded andaerated area.

9. After one month the manure isgently aerated with a garden forkfor uniform mixing.

10. Cow Pat Pit (CPP), manurematures in 2-3 months.

Storage:

The Cow Pat Pit manure is storedin earthen pot placed in a dark room.Avoid the cow pat pit from drying.

Application:

Cow Pat Pit manure can be appliedalong with preparation 500. It requires15 minutes of stirring. The commonpractice is after 45 minutes of stirringof preparation 500 add 1 kg of CPP(per acre) to the solution and stir both500 and CPP for another 15 minutes.The spray solution is then sprayed.

Benefits:

1. Fastest way to get the influence ofall preparations to the soil.

2. An array of beneficial microbesbuild up which reduce many plantdiseases.

3. Provides nutrients and stimulatesplant growth.

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1. BORDEAUX MIXTURE (0.5%)

Dissolve 1 kg. Copper sulphate in 5l. of water. In another vessel slake 1 kgof spray lime by adding small quantityof water preferably warm water. If limeis not fresh, use around 1.50 kg of lime.When slaking is over add 5 l. of waterand stir well to get a uniform suspensionof lime. Take 190 l. of water in a barreland add 5 l. of lime solution followedby 5 l. of copper sulphate solution byconstant stirring with a wooden stirrer.The resultant sky blue coloured mixtureis the 0.5% Bordeaux mixture having apH range between 9 and 10.

Important points

1. For dissolving copper sulphate orpreparing Bordeaux mixture usecopper, wooden or earthenware orplastic pots or drums.

2. Use fresh quick lime.

3. Bordeaux mixture should befiltered using a sieve beforepouring to the spray mixturevessel.

4. Bordeaux mixture should be usedon the same day of preparation.

5. For spraying against Black rotdisease, use 1% Bordeaux mixture,

Appendix V

PREPARATIONS FOR PEST AND DISEASEMANAGEMENT IN ORGANIC COFFEE

which can be prepared using 2 kgCu SO4 and 2 kg spray lime perbarrel of water.

2. PLANT BASED PEST CONTROL PREPARATIONS

2.1. Neem products

Farmers in India are aware of theinsecticidal properties of neem(Azadirachta indica and Meliaazadirachta) even before the inventionof chemical pesticides. Neem leaves andseeds contain azadirachitin, miliantrioletc., having insecticidal properties.These constituents are more in seeds (inthe oil) than in other parts. Variousproducts with insecticidal activities areprepared using neem tree parts andseeds.

2.1.1. Neem decoction

For preparing one litre of decoction20 g kernel is required. This can beobtained from 30g dried seed. Well-crushed kernels are tied in a cottoncloth and kept soaked in water forabout 6-10 hours. After soaking thebundle is to be taken out and pressedto get the extract. The extract firstcoming out will resemble rice watermixed with turmeric powder. Theprocess is repeated many times till thecolour of extract is clear. The extractthus prepared can be sprayed on plantsas insecticide.

48

2.1.2. Neem oil

Neem oil mixed with any non-ionicwetting agent like Tween-80, Teepol etc.can also be used as a good insecticide.For preparing one litre of solution 20 mlneem oil is required. Take the requiredquantity of neem oil in a vesselcontaining water and wetting agent andmix thoroughly till a completesuspension is obtained.

2.1.3. Neem cake

Neem cake can be used forcontrolling nematodes and cockchafers.At the time of planting, apply 250gneem cake into the pits.

2.1.4. Neem leaf decoction

This can be prepared by boiling 100gneem leaves in 5 l. of water. Thedecoction after cooling can be sprayedas insecticide.

2.1.5. Neem seed kernel extract

Neem seed kernel extract can also beused against foliar pests. Soak 1 kg ofneem seed kernel in 5 l. of water forabout 12 hours. The final volume canbe made up to 20 l. by adding waterbefore use. Add any non-ionic wettingagent like Tween 80 or Teepol.

2.2. Acorus calamus

Rhizomes of this plant containcalamus, which has insecticidalproperties. Saponins and tannins arethe main active principles. Pest controlformulations are obtained by dryingand powdering the rhizomes andmaking an aqueous extract in solventssuch as petroleum ether or kerosene orethyl ether. The rhizomes that are cut

into small round slices and dried canbe kept with stored products (1:100) toward off storage pests.

2.3. Rotenone

The roots of Derris elliptica aleguminous plant, contain 4-11%Rotenone. The roots can be used eitherby drying and powdering or by mixingwith water. The spray liquid shouldcontain 0.002% to 0.004% activeingredient. It is useful against suckingpests, caterpillars and some beetles. Itacts as a contact and stomach poison.

2.4. Annona squamosa

The leaves and seeds of this plantcontain linoclain and anonaine havinginsecticidal properties. They are stableand have a long storage period. Theseeds are to be dried, powdered andmade into a solution by mixing withwater or alcohol for application. It isuseful against shoot borer, fruit borer,sucking pests, scale insects, hoppers.

2.5. Lantana camara

The flavanoids, triterpenoids andalkaloids such as lantanine are thesubstances having insecticidal action.The leaves and flowers after drying canbe extracted using acetone or methanoland used to control many insectsincluding aphids.

2.6. Ocimum basilicum

The plant contains alkaloids in stems,roots and leaves. The plant parts canbe dried and alkaloids extracted usingwater, ethanol or acetone. It is usefulto control flies, mosquitoes andnematodes.

49

2.7. Pyrethrum

It is extracted from the dried flowersof Crysanthemum cinerariafolium.Pyrethrum or pyrethroids is a mixtureof six different substances. Since theydo not have much persistence they getdegraded fast and the insecticidalproperty diminishes. The main activeprinciple is the alkaloid stachydrine.

It has the ability to paralyse pestswhen it comes into contact. Pyrethrumcan be effectively used to control bugs,ants, flies, cockroaches, mosquitoes,sucking pests like hoppers, thrips, scaleinsects, mealy bugs etc. It is also usefulagainst storage pests.

2.8. Artemisia extract

Collect Artemisia plants beforeflowering and cut the leaves and stemsinto small pieces. Take one kg of cutleaves and stems in a bucket, pour 10litres of water and keep for 16-24 hourstill fermentation starts. Then filterthrough muslin cloth or suitable sievesand get the clear liquid. This liquid maybe sprayed against common insectpests.

2.9. Garlic or Onion extract

Make a paste of garlic or onion andmix 100g of paste in 0.5 l. hot water(not boiling temperature) and keep for

3 hours. Filter to get the clear liquidand spray against fungal diseases.

2.10. Garlic-chilli extract

Cut 2 – 5 kg green chilli into smallpieces and soak in 3 – 8 l. of water for12 hours. Also soak 0.5 to 1 kg garlicin 100 to 200 ml kerosene for the sametime. Filter both these solutions andmix with 100g soap powder. It can beeither sprayed immediately afterdiluting with water or stored for 3 to 4days by mixing with cow urine.

2.11. Red chilli powder

Mix 250 –500g chilli powder in 40to 60 l. water and use against aphids.

3. ANIMAL BASED PEST CONTROL PREPARATIONS

3.1. Collect cow urine in iron containerand ferment for one week. Thenadd 6 times water, filter and sprayfor repelling insect pests.

3.2. Adathoda leaves, neem leaves andleaves of Euphorbia sp. are soakedin cow urine for three days. Theleaves are crushed and the clearliquid is taken out after a while.It is diluted with water 20 timesand sprayed against commoninsect pests.

50

1. PREDATORS AND PARASITES OF MEALY BUGS

Biological control of coffee mealybugs (Planococcus sp.) is practiced usingtwo introduced natural enemies viz.,predatory lady bird beetle (Cryptolaemusmontrouzeri) and the parasitoidLeptomastix dactylopii. Both these canbe easily multiplied at field level usingmealy bugs grown on pumpkins as feed.For this purpose wooden cages of size30x30x30 cm with sliding glass door onone side, cloth covering on theremaining three sides and zinc sheet atthe bottom are used. Cloth sleeves areprovided on either sides of the cage tohandle the multiplied predators/parasites. The cages are arranged in aroom where temperature is maintainedat 28+ 10C.

Mass production of parasites/predators

1. Select ripe, medium sizedpumpkins, wash them in waterand rinse with 0.1% Bavistin 50 WPsolution (1g/l) and allow forsurface drying.

2. Transfer few adults or egg massesof mealybug (P. citri) onto thepumpkins using a camel hairbrush.

Appendix VI

BIOLOGICAL CONTROL AGENTS FOR PEST/ DISEASECONTROL IN ORGANIC COFFEE ESTATES

3. Keep the pumpkins in woodencages in the culture room. Themealybugs multiply and cover theentire pumpkin in about a monthperiod.

4. At this stage, release around 200adults of parasitoid L. dactylopii or10 pairs of predator C. montrouzeriinto each cage.

5. The progeny of the parasitoid willstart emerging after about twoweeks and the predator after abouta month.

6. Collect the parasitoid byintroducing an aspirator into thecage through sleeve and transferthem into plastic jars having awire mesh window on the lid.

7. The predators can be collected byusing small plastic tubes and latertransferred to plastic jars.

8. In the collection jars small paperstrips or wood shavings are placedfor mobility of the predators/parasites. A little cotton soaked indiluted honey is placed inside thejars as a feed for parasites/predators.

9. The jars prepared as above can betransported long distances.

51

Field release of parasitoids/predators

1. The parasites / predators shouldbe released onto the mealybuginfested plants preferably duringevening hours.

2. The parasitoid L. dactylopii isspecific to P. citri species ofmealybug and the predator C.montrouzeri is effective on otherspecies of mealybug.

3. In case of parasitoids, about17,500-25,000 numbers should bereleased initially and followed byaugmentation with 5,000-7,500numbers during subsequent years.

4. In case of predators, around10,000 to 15,000 beetles should bereleased for effective control.

5. Apart from direct release into thefield, the parasites could bereleased in branches covered withcloth @ 25 branches/ha with apopulation of 100 predators perbranch.

2. Beauveria bassiana AGAINST COFFEE BERRY BORER

Beauveria bassiana is a fungalpathogen of the dreaded pest CoffeeBerry Borer. It is commonly used as oneof the components in the integratedmanagement of coffee berry borer inmany countries. In India, this fungushas shown promising results under field

conditions, with a success rate of 15-50% depending on the weatherconditions and timing of spray. Thisfungus can be easily mass multipliedunder field conditions.

Mass culturing of Beauveriabassiana

1. Soak rice in water for one hour anddrain out excess water for twohours.

2. Take 300g of this medium inpolypropylene bags of size 14"x10"and plug the mouth of the bag witha little non-absorbant cotton, usinga rubber band.

3. Sterilise the bags with medium ina pressure cooker/ autoclave for 30min. at 15 psi and allow them tocool.

4. Take 50g of one month old stockculture of B. bassiana and dilute in500 ml sterilised water containing0.5ml of wetting agent and 250mgof tetracycline.

5. Strain the suspension into asterilised bottle using a sterilisedmuslin cloth.

6. Inject 20ml of the suspension intoeach bag using a sterilised syringe,seal the hole with a cello tape andmix the contents well for uniformdistribution of spores.

52

7. The fungus culture will be ready foruse in about three weeks. A whitepowdery mass in abundanceshows good growth and sporeproduction.

Method of application

1. Mix 500 ml of groundnut oil with500 ml of any wetting agentthoroughly. Add this emulsion to200 l of water and mix well.

2. Take 1kg of medium containing B.bassiana culture and mixthoroughly in small quantity ofwater containing emulsion andstrain through muslin cloth. Repeatthis step for 3-4 times to extractmaximum number of fungal sporesinto the solution.

3. Add the spore suspension to theremaining quantity of water andmix thoroughly.

4. This solution should be sprayed onto the berries during Aug.-Sept.when the relative humidity is highand when beetles are waiting nearthe navel region.

3. TRICHODERMA FOR CONTROL OF ROOT DISEASES

Trichoderma sp. is a beneficial fungus,which shows antagonistic actionagainst soil borne pathogens and hasthe ability to suppress the activities ofthese pathogens. The mode of actionmay be antagonistic (competition),

antibiotic (viridin) or mycoparasitic(through enzyme action). Two speciesviz., Trichoderma viride or T. harzianumcan be mass multiplied in carrier mediasuch as cow dung, coffee husk, teawaste, neem cake, coir pith compostetc., for 30 to 45 days before application.

Method of application

1. Laboratory and preliminary fieldtrials have indicated theeffectiveness of Trichodermaagainst brown, red and Santaveryroot diseases in coffee.

2. Trichoderma should be appliedtwice during a year to the affectedplants once during April-May andagain during Sept.-Oct. when thereis adequate moisture in the soil.

3. Mix 500g of Trichoderma inoculamthoroughly with 30 kg welldecomposed farmyard manureand keep it covered for about aweek period in shade.

4. Apply 3kg of mixture to each rootdisease affected bush and thesurrounding healthy plants in acircular band of 15-20cm aroundthe main stem, by incorporatinginto the soil to a depth of 3-4 cm.

5. Trichoderma should preferably beapplied after correcting the soil pHby lime application.

6. Do not use fungicides fordrenching the soil whenTrichoderma is applied.

53

A) COMPOSTING OF COFFEE WASTES

In Coffee plantations, various bio-degradable farm wastes are availablein the form of shade tree leaf litter,prunings, weed biomass and coffeeprocessing wastes like coffee pulp andcherry husk. It is estimated that shadetrees alone contribute about 4 tonnesof bio-mass per acre every year. Besidesthis, for every tonne of clean coffeeprocessed, one tonne of fruit skin orcherry husk are produced. But in natureall the available biomass is noteffectively recycled and there will beslow decomposition and loss ofnutrients. Composting is an effectivemeans of recycling the available farmwastes for obtaining high value organiccompost in coffee plantations.

Composting is a process whereinlarger particles are broken down intosmaller ones by the action of soil microand macro fauna. The end product,which is friable, is called compost. Thecompost produced on the farm wouldbe useful in minimizing the dosage ofchemical fertilizers used for coffee.Besides, the application of compost hasseveral advantages such asimprovement in soil texture andstructure; minimizing soil erosion bybinding soil particles; increasing water

Appendix - VII

DIFFERENT METHODS OF COMPOSTING

holding capacity of soils; providingideal environment for growth ofbeneficial microorganisms in the soiland increasing the use efficiency ofapplied nutrients.

Methods of composting

Different methods of compostinglike aerobic (heap method), anaerobic(pit method) and vermicomposting canbe followed. The aerobic method (heapmethod) is simple and efficient forcomposting of organic materialavailable at farm level.

Material required for composting

Any biodegradable farm wastescould be composted. However, foreffective composting and also forobtaining good quality compostdifferent raw materials are required asindicated below.

• Farm wastes: Any farm wastes likecherry husk, coffee pulp and othercrop residues like straw etc. wouldform the basic raw material forcompost preparation.

• Animal wastes: Cattle shed wastescontaining dung and urine, goatdroppings, piggery and poultrywastes.

• Green material: Any green plantmaterial (preferably of legumes)like leaves, shade tree loppings,weed biomass etc.

54

Selection of site

It is better to take up compostingunder shelter of trees to prevent dryingof heaps and to preserve moisture.Avoid low lying areas prone to waterlogging conditions. There should beenough space so that turning may bedone conveniently.

Size of compost heap

The compost heaps shouldessentially have one-and-half to twometers width and about one to one andhalf meters height. They can of anyconvenient length depending upon theavailability of raw materials.

Preparation of the material

Although many materials can beused directly, some may need pre-treatment before composting, as givenbelow.

• Material containing high moisturecontent (eg. Coffee pulp) should beallowed to wither a little.

• Rough and coarse materials suchas stalks of maize, cotton, millets,etc. should be broken or choppedbefore use. The best way to breakthese materials is to spread themover cattle shed. It will also help incollecting the urine and dungproperly.

• Dry woody material like cherry/parchment husk, sugarcane trash,tree bark and sawdust should bemade moist before being added to

the heap, preferably drench themin water for several days.

Construction of heap

All materials may be gathered at atime or may be stored until sufficientmaterials are available to make one orseveral heaps. The compost heap needsto be made up layer by layer byspreading different raw material asdescribed below.

Before starting to build a heap, it isalways advisable to lay a lattice of oldbranches or fibrous material likecoconut shells etc. at the bottom forproviding aeration and preventingwater logging. Over the base layer,spread the farm wastes (like cherryhusk, coffee pulp, crop residues etc.),green matter (like leaves of shade trees;green manure crops like Diancha,sesbania; and weed slashings etc.) andanimal wastes (cattleshed wastes) layerby layer alternatively till the suggestedheight is reached. The thickness of eachlayer should be around 10-15 cm.Sprinkle cow dung slurry or biogasslurry between each layer to hasten thecomposting. Sprinkling of supernatantliquid from well-fermented curds is alsofound to be highly effective, especiallyfor composting coffee wastes like cherryhusk and coffee pulp.

Addition of small quantities of rockphosphate on each layer of farm wasteswould be advantageous as it not onlyhelp in hastening of composting butalso enrich the compost.

55

When the heap is 150 cm high,ventilation holes should be made in theheap by pushing pointed wooden polesvertically into the heap about 1 meterapart. When the heap is finished, it canbe covered with a layer of soil andstraw. The poles or stalks can beremoved on the next day. Temperaturewill begin to rise slowly. After 4-5 days,the holes should be plastered to avoidthe loss of heat and moisture.

Turning the heap

Turning of heaps is essential so thatthe material from edges, wheretemperature is lower, is moved to thecenter where it is warm, while centerof heap does not suffer fromoverheating. All materials in the heapshould be exposed to heat in order tokill germs, weed seeds, insects andspeed up decomposition. Turning alsoimproves aeration of the heap. Excesscarbon dioxide concentrated inside theheap is allowed to escape. Turning givesa chance to check the moisture contentof the material and if the material is toodry, it should be watered. Some un-decomposed patches can also be evenlymixed along with the material and goodquality compost is ensured.

The first turning should be doneafter 2-3 weeks of heaping, when thetemperature has started to drop afterreaching a peak. Materials are properlymixed, starting from one side of theheap ending towards another side.Sprinkle water, if necessary. The heapcan be turned again three weeks after

the first turning. Depending upon thetemperature and kind of residues,turning is done two to three times at aninterval of about three weeks. If theheap is prepared using residues havingdifferent C:N ratios with properaeration and moisture, only one turningafter 3-4 weeks would be sufficient.

Maturation of compost

The time required for the heap tomature and become good compost,depends on the local climatic conditionsand the materials used. If the weatheris warm, the heap is moist, well aeratedand good combination of materials isused for building the heap, the compostis ready in three months time. In colderor dryer conditions and dominance ofmaterials with high C:N ratio, heapusually takes six months to ripe. Whenthe compost is mature or ripe, exceptfor some small twigs, none of theoriginal components are recognizable.The material is converted from darkbrown to gray colour, gives an earthysmell and is coarse. The volume of themature heap is reduced to half of theoriginal.

Application of compost

In coffee, it is advisable to applycompost at least once in 2-3 years, atthe rate of 5-10 kg per plant for obtainingbenefits of organic nutrition.

B) VERMICOMPOSTING (PUSA VERMITECH)

It is an efficient method ofcomposting the organic wastes by

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employing earthworms. The compostthus produced is known asVermicompost and is superior to othercomposts. About, 4-5 kg of wastes canbe composted by 1000 worms(approximately 1 kg) in a day. Thecommonly used earthworms likeEudrilus sp., Perionyx sp., Eisenia sp. orany locally available surface feeding(epigeic) earthworms can be collectedfrom nearby moist soil and then usedfor vermicomposting.

Structures for Vermicomposting

Large quantity of wastes can bevermicomposted either in tanks orheaps. Brick tanks with dimension 2-3m in length, 1m in width and 0.5-0.75min height having a slight slope at thebottom leading to drainage holes areideally suited. To save costs, even heapscan be preferred for vermicomposting.The heaps should be of about 1m width,0.5 m height and of convenient lengthand should be arranged in the form of‘windrows’. In places where thepredators of earthworm like rats,lizards, pigs are major problemvermicomposting in tanks covered withwire mesh is advocated, to prevent lossof worms.

Vermicompost preparationsFor vermicompost preparations, the

following materials are used in layersas described below:

1st Layer (Basal Sand Layer): A layerof sand (2-3 cm thick) at the base oftank or heaps, to drain out excess water

and also to prevent the movement ofworms into deeper layers of soil,especially in heap method.

2nd Layer (Dung Layer): Over thebasal sand layer, one month old dungmanure is spread over a thickness of 3-5cm.

3rd Layer (Waste Layer): Allbiodegradable wastes are spread overthe dung layer. In case of Vermicompostbins/tanks the waste layer can be filledup to the brim. In Vermicompost heaps,(usually of 1 m width), wastes can beup to the height of 0.5 m over the dunglayer.

4th Layer (Soil layer): The wastes arethen covered with a thin layer (1 cm)of soil.

5th Layer (Dung Layer): Above thesoil layer, mature dung is uniformlyspread up to 3-5 cm thickness, whichwould be the top layer in a heap or atank.

The waste material should be predecomposed before using forvermicomposting, by heaping in layersfor about 7 days. After formation of thelayers, earthworms are inoculated atthe rate of 1000 worms (approx. 1 kgin weight) for every 100-150 kg ofwastes. The heaps or tanks are to bewatered regularly to maintain moisturelevel at around 30-40% for betteractivity of worms. Watering is done in

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such a way that the contents in the tankor in heap may not become too moist, asit results in the anaerobiosis ofearthworms causing mortality. Toprevent evaporation in summer months,gunny cloth or straw is spread over theheap or tank. For large scale composting,thatched roof can be erected for shade.

Collection of Vermicompost

When a thick layer of vermicompost,in the form of tiny pellets, is formed atthe top surface of the heap or tank, avoidwatering for 3-4 days, to reduce moistureat the top layer and force the worms tomove towards deeper layers. The

compost is collected gently by usinghands or a wooden raft, to avoidinjury to the worms. The compost isheaped under shade for a day or two,to collect worms from the compost,which will settle down at the base ofthe heap. After collecting the compost,the tank or heap can be refilled withwastes starting with a layer of maturedung. A thin layer of soil is used tocover the wastes and over the soil layerdung is spread. The contents aremoistened with water regularly. Theworms from the base come to the topand start feeding on the freshly addedwastes.

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Calendar of operations mentioned inthis appendix give an approximate ideato the growers about the schedule ofvarious operations. They are listedmonthwise for South-West monsoonareas and North-East monsoon areas.The plantation areas in Karnataka andKerala come under predominantlySouth-West monsoon influence, whilethose in Tamil Nadu, Andhra Pradesh,Orissa and North-East regionexperience North-East monsoon.

January

South-West monsoon areas

1. Continuation of harvesting andprocessing of arabica coffee.

2. Collection of gleanings anddisinfestation/ disposal ofgleanings infested with berry borer.

3. Commencement of robustaharvesting and processing.

4. Stripping off-season berries inberry borer-infested areas.

5. Pruning and handling of arabicacoffee.

6. Nursery: Preparation ofgermination beds and sowing ofseeds.

7. Watering of young coffee in newclearings, when necessary.

Appendix - VIII

CALENDAR OF OPERATIONS FOR ORGANIC COFFEE

North-East monsoon areas

1. All operations as above exceptitem 6.

February

South-West monsoon areas

1. Continuation of robusta harvestingand processing.

2. Stripping off-season berries in berryborer infested areas.

3. Collection of gleanings anddisinfestation/ disposal ofgleanings infested with berry borer.

4. Regulation of permanent shade.

5. Pruning and handling of arabica.

6. Pre-blossom spraying with 0.5%Bordeaux mixture against leaf rustand anthracnose (twig die-back).

7. Collection and destruction ofpupae of hairy caterpillars.

8. Cleaning of fire path.

9. Sprinkler irrigation for blossom inrobusta during the secondfortnight.

10. Watering of young coffee in newclearings, when necessary.

11. Nursery: Preparation of secondarybeds, filling, arranging baskets/bags and transplanting.

12. Preparation of land for newplanting.

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North-East Monsoon areas

1. Harvesting of arabica and robusta

2. Rest of the operations as above.

March

South-West monsoon areas

1. Completing of harvesting andprocessing of robusta.

2. Stripping off-season berries in berryborer infested areas.

3. Collection of gleanings anddisinfestation/ disposal of berryborer-infested gleanings.

4. Pruning and handling of arabicaand robusta.

5. Permanent shade regulation, whenneeded.

6. Pre-blossom spraying with 0.5%Bordeaux mixture, if not completedearlier.

7. Tracing and immediate disposal ofstem borer affected plants.

8. Collection and destruction ofpupae of hairy caterpillars

9. Control measures against root andshoot mealybugs and green scale,if necessary.

10. Install light traps immediately aftersummer showers to trap the adultbeetles of cockchafers

11. Fire path cleaning.

12. Installation of berry borer traps

13. Release of berry borer parasitoid

14. Sprinkler irrigation in robusta forbacking.

15. Watering of young coffee in newclearings, when necessary.

16. Nursery: Transplanting and after-care of seedlings.

North East Monsoon areas

1. Same as above

April

South-West monsoon areas

1. Collection of gleanings anddisinfestation/ disposal ofgleanings infested with berry borer.

2. Pruning of robusta.

3. Stem borer control. Tracing andimmediate disposal of stem boreraffected plants. Spraying the mainstem with neem formulations oncein 10 days or swabbing with 10%lime solution.

4. Control measures against root andshoot mealybugs and green scale,if necessary.

5. Installation of berry borer traps

6. Release of berry borer parasitoid

7. Application of bulk organicmanures/ composts.

8. Weeding and desuckering

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9. Line marking and opening of pitsin new clearings.

10. Maintenance of nursery

North-East monsoon areas

1. Same as above

May

South West monsoon areas

1. Spraying of 0.5% Bordeauxmixture for leaf rust as pre-monsoon application.

2. Stem borer tracing, spraying thestem and thick primaries withneem formulations or 10% limesolution.

3. Control measures against shootmealybugs and green scale, ifnecessary

4. Installation of berry borer traps

5. Release of berry borer parasitoid

6. Lopping of dadaps during secondfortnight when the monsoonweather sets in.

7. Clearing of drains, renovation ofcradle pits/ trenches.

8. Weeding and desuckering

9. Application of bulk organicmanures/ composts, is notcompleted earlier.

10. Application of lime for correctingsoil pH, wherever necessary.

11. If berry borer infestation is noticedin a few berries, remove anddestroy them.

12. Maintenance of nursery

13. Opening of planting pits in newclearings

North-East monsoon areas

1. Same as above except 3, 4 and 7.

June

South-West monsoon areas

1. Completion of dadap lopping

2. Supply planting with 18 monthsold seedlings in new clearings.

3. Weeding and desuckering.

4. Installation of light traps forcollection and destruction of mothsof hairy caterpillars.

5. Control measures against shoot-mealybugs and green scale, ifnecessary.

6. Pre-monsoon spraying of 0.5%Bordeaux mixture for leaf rust and1% Bordeaux mixture in black rotendemic areas.

7. Spraying of Beauveria bassiana, ifberry borer incidence is noticed.

8. Nursery: Thinning and removal ofoverhead pendal depending onweather and aftercare.

9. Closing of pits in new clearing

10. Planting of shade plants in newclearings.

North-East monsoon areas

1. Liming wherever necessary.

2. Rest of the operations as above,except item 1.

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July

South-West monsoon areas

1. Handling, centering anddesuckering

2. Removal and destruction of blackrot affected twigs, leaves etc. anddrenching spray with 1%Bordeaux mixture during break inthe rain.

3. Spraying of Beauveria bassianaagainst berry borer.

4. Weeding and desuckering

5. Supply planting of coffee in youngfields, if weather permitting

6. Removal and burning of shot-holeborer infested twigs

7. Nursery: Aftercare of seedlings

North-East monsoon areas

1. Lopping of dadaps

2. Planting of dadap stakes,permanent shade seedlings andcoffee depending on weatherconditions

3. Rest of the operations as above.

August

South-West monsoon areas

1. Weeding and desuckering

2. Planting, if weather permits

3. Removal and burning of shot-holeborer infested twigs.

4. Spraying against black rot andberry blotch (1% Bordeaux)

5. Spraying of Beauveria bassianaagainst berry borer.

North-East monsoon areas

1. Pre-monsoon spraying with 0.5%Bordeaux mixture against leaf rust.

September

South-West monsoon areas

1. Planting of coffee

2. Stem borer tracing and destructionof infested stems

3. Control measures againstcockchafers and hairy caterpillars,if necessary

4. Control measures against greenscale, if necessary

5. Spraying of Beauveria bassianaagainst berry borer.

6. Post-monsoon spray with 0.5%Bordeaux mixture against leaf rust

7. Weeding and desuckering.

8. Regulation of dadap shade

9. Handling, centering anddesuckering

10. Shot-hole borer tracing, removaland burning of infested twigs

11. Application of organic manures/composts

12. Maintenance of nursery

North-East monsoon areas

1. Same as above.

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October

South-West monsoon areas

1. Post-monsoon spraying with 0.5%Bordeaux mixture to be completed.

2. Stem borer control. Tracing andimmediate disposal of affectedplants. Spraying of neemformulations on the main stem at10 -15 days interval/ spraying 10%lime solution.

3. Spraying of Beauveria bassianaagainst berry borer.

4. Shot-hole borer tracing, removaland burning of infested twigs

5. Weeding and desuckering

6. Cover digging in new clearings andscuffling in older areas, if necessary

7. Opening of new cradle pits instaggered manner in slopes inestablished plantations

8. Thinning of permanent shade treesto remove hanging branches

9. Cleaning and preparation ofdrying yard, pulper site andequipment

10. Removal and burning of shot-holeborer infested twigs

11. Harvesting of borer infested berries,if present and treating them withhot water.

12. Application of F.Y.M. or compost@ 10 kg/plant once in the rootdisease affected patches.

North-East monsoon areas

1. Planting of coffee. Rest as above.

November

South-West monsoon areas

1. Weeding

2. Liming wherever necessary

3. Cover digging in young fields andscuffling in established plantationsto be completed.

4. Regulation of permanent shade.

5. Stem borer control. Tracing andimmediate disposal of affectedplants. Spraying of neemformulations on the main stem at10 -15 days interval.

6. Forking, mulching and huttingyoung plants in new clearings

7. Lime washing young dadap stems

8. Commencement of arabicaharvesting and processing

9. Shot-hole borer tracing, removaland burning of infested twigs

North-East monsoon areas1. Regulation of dadap shade

2. Post-monsoon spraying with 0.5%Bordeaux mixture against leaf rust.

3. Rest as above.

DecemberSouth-West monsoon areas1. Harvesting and processing of

arabica.

2. Stem borer control. Tracing andimmediate disposal of affectedplants. Spraying with neemformulations on the main stem at10 -15 days interval.

3. Mulching and shade hutting forplants in new clearings

4. Shot-hole borer tracing, removaland burning of infested twigs.

North-East monsoon1. Spraying with 0.5% Bordeaux

mixture to be completed.

2. Rest as above.

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Background

The aim of organic coffee, cocoa andtea cultivation includes components inthe field of;

• organic agricultural techniques,

• protection of the environment, and

• socio-economic aspects such as:

Organic coffee, cocoa and tea shouldbe produced within a sustainablefarming system. Soil fertility should bemaintained and improved by usingnatural, and as possible - local resourcesas well as organic by-products.

Drawbacks of coffee, cocoa and teaproduction and processing such aserosion and pollution are reduced to aminimum through the implementationof appropriate conservation principles.The use of fossil fuels and other non-renewable sources must be minimised.

It should aim at supplying residuefree products.

Together with the development oforganic agriculture within eachproduction system, socio-economicaspects should be improved.

Claims like “no fertilisers, nopesticides used” or “residue free” arenot enough to qualify production ofcoffee, cocoa or tea as organicallygrown.

Appendix IX

IFOAM GUIDELINES ON COFFEE, COCOA AND TEA

A crop may qualify as organic, whenall possible or required techniques areused like:

• clearance in a selective way thatdoes not affect the environmentand the local population,

• terracing, contour planting, soilcovers and mulching to preventerosion,

• increase of organic matter by usinglegumes or shade trees loppings,

• soil activation by correcting the pH,

• use of clones or seedlings resistantto pest and diseases,

• regulation of the micro-climate andimprovement of the ecologicaldiversity to control pest anddiseases,

• return of nutrients removed byusing mineral balance calculation,

• shade planting integrated in theorganic farm management.

Guidelines for production

1. Clones or seedlings must beadapted to the local climate. Theyshould be as tolerant or resistantas possible to endemic pests anddiseases as well as droughtresistant.

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2. Continuity of production isguaranteed by rejuvenating andor replanting programmes.

3. Erosion is prevented by propersoil conservation methods suchas,

— planting on terraces orcontours,

— by growing soil covers inempty spaces,

— by abolishing clean weedingand forking,

— and by making silt traps indrains.

4. All kinds of methods should beused to improve soil organicmatter and soil micro-organismsby growing legumes, by applyingorganic matters like compost,shade tree loppings, etc.

5. Soil activity may be optimised bycorrecting the pH.

6. Removed nutrients should bereplaced in order to maintainmineral balance.

7. To maintain or to increase thelong-term fertility of the soil,several activities should beundertaken. All available organicmaterial should be recycled.

8. The nutrient supply is assuredmainly by the regular lopping ofin situ (leguminous) low andmedium shade trees as well as bycompost and manure producedon the farm or estate itself. Adeficiency in nutrient supply has

to be solved by permitted inputs oflocal sources.

9. The demand for firewood must notlead to deforestation. Sufficientfirewood (or other energy sourceslike bio-gas) must be available fromsustainable sources.

10. Processing is only allowed withmechanical and physical processes,with natural fermentation only.

11. Any by-product like coffee andcocoa pulp and tea stalks, isrecycled to the fields aftercomposting.

12. As much as possible, processingand packing should be done in thecountry of origin.

13. The legal regulations regarding theliving standards and workingconditions for workers and smallholders must be assured. Thismeans appropriate housing, food,education, transport and healthfacilities, relative to the generalconditions of life in the region ofproduction.

14. Suitable areas for (organic) homegardens and / or animalhusbandry must be available toworkers.

Inspection and Certification

The following requirements must befulfilled.

1. The entire farm unit should beorganic.

2. At least once a year an inspectionis made during the growing

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season. The visit may beunannounced to the producer.Producers are visited at random,determined by the inspector asagreed with the certification body.Inspection is done by field visits, bychecking the organic growingtechniques and by a check of thebook keeping.

3. As far, as co-operatives of farmer’sgroups are concerned, an internalcontrol system has to be establishedwhich is also checked at random.

4. The conversion towards organiccultivation is planned by making aconversion plan (or project) whichis presented to the certificationbody when applying forcertification, or to the inspectorupon the first visit. Qualification asorganic depends on the fulfillmentof this conversion plan.

5. A contract has to be made betweenproducer or producer organisationand the certification body.

6. A farm documentation withgeneral data, a map of the farmand a list of registered fields mustbe made available.

7. Book keeping has to include farminputs, yields, flow of products inprocessing, storing, packing andsales.

8. Samples may be taken for residueanalysis.

9. A detailed list of farm inputs hasto be made available for approvalby the certification body.

10. At the beginning of the conversion,social parameters like housing,food and hygienic conditions areinventoried and a plan forimprovements is presented. Theseare implemented according to thetime frame agreed upon.

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ACCREDITATION:

Accreditation means Registration bythe National Accreditation Body forcertifying organic farms, products andprocesses as per the NationalStandards for Organic Products and asper the guidelines of the NationalAccreditation Policy and Programmefor organic products.

ACCREDITED PROGRAMME:

Means programme of accreditingInspection and Certification Agencieswhich have been accredited by theAccreditation Agency and which haveagreed to comply with theAccreditation contract.

ANNUAL REPORT:

Means the report on operators,products and processors submittedannually to the Accreditation Agencyby the accredited Inspection andCertification Agencies.

APPEAL:

Shall be the process by which anInspection and Certification Agencycan request reconsideration of adecision taken by the AccreditationAgency or an operator can requestreconsideration of a decision by theCertification Agency.

Appendix X

DEFINITION OF TERMS

APPLICANT:

Shall be the Inspection andCertification Agency that has appliedfor Accreditation to the AccreditationAgency.

AYURVEDA:

Ayurveda is a traditional naturopathsystem of medicines and health care ofIndia.

BUFFER ZONE:

A clearly defined and identifiableboundary area bordering an organicproduction site that is established to limitapplication of, or contact with,prohibited substances from an adjacentarea.

CERTIFICATE:

Would mean a document issued byan accredited agency declaring that theoperator is carrying out the activities orthe stated products have been producedin accordance with the specifiedrequirements in accordance with theNational Standards for OrganicProducts.

CERTIFICATE OF REGISTRATION:

Shall mean the document issued bythe Inspection and CertificationAgency, declaring that the operator islicensed to use the certificate onspecified products.

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CERTIFICATION:

Shall be the procedure by which awritten assurance is given by theCertification Agency that a clearlyidentified production or processingsystem has been methodically assessedand conforms to the specifiedrequirements.

CERTIFICATION MARK:

Shall mean certificationprogramme’s sign, symbol or logowhich identifies the products as beingcertified according to the NationalStandards for Organic Products.

CERTIFICATION PROGRAMME:

Shall mean the system operated byan Inspection and Certification Agencyin accordance with the criteria forcarrying out certification of conformityas laid down herein.

CERTIFICATION TRANSFERENCE:

The formal recognition by anInspection and Certification Agency ofanother certification programme orAgency or projects or products certifiedby that programme or Agency, for thepurpose of permitting its own certifiedoperators to trade or process under theprogramme’s own certification mark,the products which are certified by theother programme.

CHAIN OF CUSTODY:

All relevant steps in the productionchain including growing, harvesting,processing, handling and related

activities detailed in Section 4 of theaccreditation criteria that have beeninspected and certified, as appropriate.

COMPETENT AUTHORITY:

Shall mean the official governmentagency for accreditation.

CONTAMINATION:

Pollution of organic product or land;or contact with any material that wouldrender the product unsuitable fororganic certification.

CONSULTANCY:

Shall mean the advisory service fororganic operations, independent frominspection and certification procedures.

CONVENTIONAL:

Farming systems dependent on inputof artificial fertilizers and/or chemicalsand pesticides or which are not inconformity with the basic standards oforganic production.

CONVERSION:

The process of changing anagricultural farm from conventional toorganic farm. This is also calledtransition.

CONVERSION PERIOD:

The time between the start of organicmanagement, and the certification ofcrops as organic.

DECLARATION OF INTEREST:

Declaration of no personal /commercial conflict of interest by allconcerned involved in the process ofinspection and certification.

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DISINFECTANT:

A product that minimizes byphysical or accepted chemical means,the number of microorganisms in theenvironment, to a level that does notcompromise food safety and suitability.

EVALUATION:

Shall be the process of systematicexamination of the performance of anInspection and Certification Agency tomeet the specific requirements underthe National Accreditation Programme.

FARM UNIT:

An agricultural farm, area orproduction unit managed organically,by a farmer or a group of farmers.

FOOD ADDITIVE:

Food additive is an externalpermissible ingredient added toimprove the keeping quality,consistency, colour and other physicochemical, sensory properties,wholesomeness and safety of food

GENETIC DIVERSITY:

Genetic diversity means thevariability among living organisms fromagricultural, forest and aquaticecosystem. This includes diversitywithin species and between species.

GREEN MANURE:

Manure consisting of fresh greenplant matter, which is ploughed in orturned into the soil for the purpose ofsoil improvement.

GROUP CERTIFICATION:

Certification of an organized groupof producers, processors and exporterswith similar farming and productionsystems and which are in geographicalproximity.

GUIDELINES FOR ORGANICPRODUCTION AND PROCESSING:

Standards for organic productionand processing established by theAccreditation Agencies for specificcrops in accordance with the NationalStandards for Organic Products.

HABITAT:

The area in which a plant or animalspecies naturally exists.

HAZARD ANALYSIS CRITICALCONTROL POINT (HACCP):

A systematic process that identifiesfood safety hazards, critical controlpoints, critical limits, corrective actionsand documentation and integratesmonitoring procedures to ensure foodsafety.

(or)

The Hazard Analysis Critical ControlPoint (HACCP) system is a science basedon systematic approach to producingsafe food. Food safety managementsystems based on HACCP areinternationally recognized as the mosteffective way to ensure food safety andminimize the risks of food poisoning.

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HOMEOPATHY:

Homeopathy is a system of medicinebased on the principle of “Similia,Similibus, Curentur (let likes be treatedby likes)”.

HOMEOPATHIC TREATMENT:

Treatment of disease based onadministration of remedies preparedthrough successive dilution of asubstance that in larger amountsproduces symptoms in healthy subjectssimilar to those of the disease itself.

INGREDIENT:

Shall mean any substance, includinga food additive, used in themanufacture or preparation of a foodand present in the final productalthough possibly in a modified form.

INPUTS BANNED :

Those items, the use of which isprohibited in organic farming.

INPUT MANUFACTURING :

Shall mean the manufacturing oforganic production or processinginputs.

INPUTS PERMITTED:

Those items that can be used inorganic farming.

INPUTS RESTRICTED:

Those items that are allowed inorganic farming, in a restricted manner,

after a careful assessment ofcontamination risk, natural imbalanceand other factors arising out of their use.Farmers should consult the certifyingagency.

INSPECTION:

Shall include the site visit to verifythat the performance of an operation isin accordance with the production orprocessing standards.

INSPECTION AND CERTIFICATIONAGENCY:

Shall be the organization responsiblefor Inspection and Certification.

INSPECTION AGENCY:

Shall mean the agency that performsinspection services as per the NationalAccreditation Policy and Programme.

INSPECTOR:

Shall be the person appointed by theInspection and Certification Agency toundertake the inspection of an operator.

INTERNAL CONTROL SYSTEM:

A documented quality assurancesystem that allows the externalcertification body to delegate theinspection of individual group membersto a body identified from within theoperators of the group.

INTERNAL REVIEW:

Shall mean an assessment of theobjectives and performance of aprogramme by the Certification or theAccreditation Agency itself.

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IRRADIATION:

High energy emissions fromsubstances for the purpose ofcontrolling microbial, pathogens,parasites and pests in food, preservingthe food or inhibiting physiologicalprocesses such as sprouting or ripening.

LABELLING:

Means any written, printed orgraphic matter that is present on thelabel, accompanies the food, or isdisplayed near the food, including thatfor the purpose of promoting its sale ordisposal.

LICENCE:

Shall be the Accreditation contractthat grants a certifier the rightsassociated with its accredited status inline with the National Program forOrganic Production.

LIVESTOCK:

Shall mean any domestic ordomesticated animal including bovine(including buffalo and bison), bovine,porcine, caprine, equine, poultry andbees raised for food or in the productionof food. The products obtained byhunting or fishing of wild animals shallnot be considered as part of thisdefinition.

MARKETING:

Means holding for sale or displayingfor sale, offering for sale, selling,delivering or placing on the market inany other form.

MULTIPLICATION:

The growing of seed / stock / plantmaterial to supply for future production

NATIONAL ACCREDITATIONBODY (NAB):

Shall be the agency set up by theSteering Committee for NationalProgramme for Organic Production foraccrediting Inspection and CertificationAgencies.

NATURAL FIBRE :

A filament of plant or animal origin.

OPERATOR:

Shall mean an individual or abusiness enterprise practicing organicfarming or organic processing.

ORGANIC:

Refers to a particular farming systemas described in these standards and notto the term used in chemistry.

ORGANIC AGRICULTURE

It is a system of farm design andmanagement to create an eco system,which can achieve sustainableproductivity without the use of artificialexternal inputs such as chemicalfertilizers and pesticides.

ORGANIC PRODUCTION UNIT:

Shall mean a unit / holding or stockfarm complying with the rules of NPOPregulations.

ORGANICALLY-PRODUCEDFEEDING STUFFS / FEEDMATERIALS:

Shall mean feeding stuffs / feedmaterial produced in accordance with

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the rules of production laid down inNPOP regulations.

ORGANIC SEEDS AND PLANTINGMATERIAL:

Seed and planting materialproduced under certified organicsystem.

PACKAGE OF PRACTICES:

Guidelines for organic productionand processing established by theAccreditation Agencies for specificcrops, specific to the region.

PARALLEL PRODUCTION:

Shall mean any production wherethe same unit is growing, breeding,handling or processing the sameproducts both in a certified organic anda non-certified organic system. Similarlya situation with “organic” and “inconversion” production of the sameproduct is also parallel production.

PART CONVERSION:

Shall be when part of a conventionalfarm or unit has already beenconverted to organic production orprocessing and a part is in the processof conversion.

PLANT PROTECTION PRODUCT:

Shall mean any substance intendedfor preventing, destroying, attracting,repelling, or controlling any pest ordisease including unwanted species ofplants or animals during the

production, storage, transport,distribution and processing of food,agricultural commodities, or animalfeeds.

PREPARATION:

Shall mean the operations ofslaughtering, processing, preservingand packaging of agricultural andanimal products and also alterationsmade to the labeling concerning thepresentation of the organic productionmethod.

PROCESSING AIDS:

A substance or material notconsumed as a food ingredient by itselfbut used in the processing of rawmaterials, food or its ingredients to fulfila certain technological purpose duringtreatment or processing and which mayresult in unintentional but unavoidablepresence of residues or derivatives in thefinal product.

QUALITY SYSTEM:

Documented procedures, which areestablished, implemented, andperiodically audited to ensure thatproduction, processing, handling,management, certification,accreditation and other systems meetthe specified requirements andoutcomes by following standardizedprotocols.

RAW MATERIALS:

All ingredients other than foodadditives.

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SANITIZE:

To adequately treat the produce orfood-contact surfaces by a process thatis effective in destroying orsubstantially reducing the numbers ofvegetative cells of micro organisms ofpublic health concern, and otherundesirable micro organisms, butwithout adversely affecting the safetyand quality of the product.

SPLIT PRODUCTION:

Where only part of the farm orprocessing unit is certified as organic.The remainder of the property can be(a) non-organic, (b) in conversion or (c)organic but not certified. Also seeparallel production.

STANDARDS:

Shall mean the standards forNational Organic Products establishedby the Steering Committee for NationalProgramme for Organic Production.

SURVEILLANCE:

The measures undertaken to providemonitoring of an operator’s /

certification body’s compliance with thestandards / criteria for meeting thec e r t i f i c a t i o n / a c c r e d i t a t i o nrequirements.

TRANSACTION / IMPORTCERTIFICATE:

Document issued by a certificationbody declaring that the specified lot orconsignment of goods is derived fromproduction and / or processing systemthat has been certified.

GMOs AND GMO DERIVATIVES:

A plant, animal, microbe or theirderivatives that are transformedthrough genetic engineering.

VETERINARY DRUG:

Means any substance applied oradministered to any food-producinganimal, such as meat or milk-producinganimals, poultry, fish or bees, whetherused for therapeutic, prophylactic ordiagnostic purposes or for modificationof physiological functions or behaviour.