{"id":408,"date":"2023-08-30T08:37:35","date_gmt":"2023-08-30T08:37:35","guid":{"rendered":"https:\/\/webtest.nagaland.gov.in\/landresource\/?p=408"},"modified":"2023-08-30T09:27:47","modified_gmt":"2023-08-30T09:27:47","slug":"training-on-coffee-harvest-slna","status":"publish","type":"post","link":"https:\/\/landresources.nagaland.gov.in\/index.php\/training-on-coffee-harvest-slna\/","title":{"rendered":"Training on Coffee Harvest SLNA"},"content":{"rendered":"\n

TRAINING REPORT<\/strong><\/p>\n\n\n\n

Title of the Training<\/strong><\/td>Training on Coffee Harvest<\/strong><\/td><\/tr>
Date of the training<\/strong><\/td>9th<\/sup>-19th<\/sup> January 2023<\/strong><\/td><\/tr>
Venue<\/strong><\/td>Resource Centre, Ruzaphema<\/strong><\/td><\/tr>
No of Batches<\/strong><\/td>3 Batches<\/strong><\/td><\/tr>
Duration of the training per Batch<\/strong><\/td>3 days<\/strong><\/td><\/tr>
Profile of the participants<\/strong><\/td>District Project Officers, Asst. Project Officers, Asst. Inspectors, WDTs, and Coffee Growers<\/strong><\/td><\/tr>
No of Participants<\/strong><\/td>95 Trainees<\/strong> 29 (Batch 1), 33 (Batch 2), 33 (Batch 3) (ANNEXURE 1)<\/td><\/tr>
Name of the trainer<\/strong><\/td>Ms. Nathalie Manac\u2019h,<\/strong> CEO & founder NAT Coffee, Mandalay, Myanmar<\/td><\/tr>
Topics Covered<\/strong><\/td>Specialty Coffee production<\/strong>Introduction to Natural process <\/strong>Quality Assessment<\/strong>Processing:  from picking to drying and storing<\/strong>Reducing quality risk in processing<\/strong>Climate-neutral processing and the importance of exporting coffee<\/strong>Creating Naga standard procedure for a trainer to a farmer<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

DAY-1: Specialty Coffee production, Introduction to Natural process, Quality Assessment<\/strong><\/strong><\/p>\n\n\n\n

Thetraining started with a self-introduction to avoid formality and maintain a cordial atmosphere. On the first day, participants were introduced to the core idea of Specialty Coffee, its importance, and how it is produced. The trainer has also imparted knowledge to process coffee in three processing methods.<\/p>\n\n\n\n

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  • Natural-dried coffee:<\/em> With this method, the coffee cherries are harvested when they are ripe and laid out on large raised drying stations.<\/li>\n\n\n\n
  • Fully-washed Coffee:<\/em> In this method, the flesh of the fruit is removed before the beans are dried. <\/li>\n\n\n\n
  • Honey-processed Coffee:<\/em>  The cherries are de-pulped but are set to leave a specific amount of flesh on the beans. After de-pulping, the beans go straight to the drying tables to dry with a small amount of intact flesh. <\/li>\n<\/ul>\n\n\n\n

    A subject on ‘Specialty and Commercial grades’<\/em> was also discussed through a PowerPoint presentation where each participant was made to identify the two grades through pictures. The trainer also further clarified the distinctions between Specialty and Commercial coffee and that one of the noticeable differences lay in the packaging. Brands that produce specialty coffee always try to provide all the information about their product, unlike commercial coffee which contains limited information.<\/p>\n\n\n