Impact of coffee post-harvest management on household income in Kayunga district, Uganda
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The study assessed the impact of coffee post-harvest management on household income in Kayunga district, with main objective of understanding the impact of coffee management practices on the income of smaller holder farmers in Kayunga district. The study deployed a descriptive survey method in which information and data obtained from 40 coffee farmers selected randomly, different sub-counties in Kayunga district. In the majority of the study area coffee is prepared using a dry processing (natural sundried) system. However, other researches indicated that wet processing method has high mean values for good cup quality (attributes like acidity, body and flavor) and bean physical quality (attributes like odor) as compared to the dry processing method. In addition, Storage facilities should be clean, cool, shaded, dry and well ventilated. On the other hand, genetic origin (species and genotype), farmers’ perception and adaption of technology also greatly influence coffee quality. In pre harvest processes, use of decomposed coffee husk, pruning practice, shade, control of common diseases and weeds etc. are important roles in quality of coffee. Many coffee farmers in Kayunga do not use fertilizers, limited pruning and other practices promoting quality. Shade also improves the appearance of green and roasted coffee beans as well as the acidity and body of the brew. In the other hand the Pests and diseases attacks and weed is found to be a serious problem which reduces the productivity and quality of coffee in most areas. Maturity also has a strong influence on coffee quality. Overripe cherries and under rip cherries are not recommended for harvesting, therefore attention should be given to pre and post-harvest practices in order to promote coffee production, quality and quantity thus improving house hold income.