Value addition through Eco-labelling of unique synergistic ... · 26.10.15 6 Research approach •...

Value addition through Eco-labelling of unique synergistic attributes of Indian coffee

appreciated by the citizens of Swiss / EU

26.10.15 1 Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss

26.10.15 2

Collaboration of •  University of Agricultural and Horticultural

Sciences, Shivamogga, India

•  University of Agricultural Sciences, Bangalore, India

•  Zurich University of Applied Sciences, Wädenswil, Switzerland

Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss

Promoting Indian coffee in Switzerland by improved quality, labeling and positioning for

the socio economic betterment of coffee farmers in Karnataka, India

26.10.15 3 Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss

Linking Kodagu and Swiss landscape and culture

26.10.15 4

Largest producing region…

Largest importer of coffee!!!


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specific objectives •  Analyze the unique features of Indian coffee ecosystem

•  Review objectively the quality of Indian coffee from different ecosystems

•  Analyze the economics, demand and market situation in Switzerland for positive claims, labels and positioning of Indian coffee


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Research approach •  Selection of the farms, ecological importance thereof (diversity

of trees, shade, etc)

•  Coffee sampling design

•  Standards and farm suitability from Swiss` point of the view, coffee quality, sample collection at the farm

•  Sample processing at ZHAW (sorting, roasting, grinding, coffee extraction)

•  Sample analysis with HS (SPME) GC/MS

•  Sensory evaluation by expert panel Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss

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Selection of coffee farms in India

Source: Coffee Board of India Source: unpublished Nanaya K


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Forest

Coffee

Rice Palm


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Ecological importance of the farms

•  Biodiversity hotspot of the world • High diversity of many taxa recorded • Close proximity to endangered wildlife •  100 per cent shade grown • Cultural landscape


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Possible questions tried to answered

•  Overall quality of Indian robusta coffee. •  Physical, chemical and sensory

•  Effect of early and late coffee harvesting •  Effect of organic and normal coffee. •  Effect of varieties.- Possible?


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Farmer sample name Remarks Arun-I

Test quality based on time of harvest Arun-II

Ashok Jaya

Karun Kashi I

Test quality based on time of harvest Kashi II

Kushalappa-Normal Test quality between organic

and normal coffee Kushalappa-Organic

Prathap I Test quality based on time of harvest Prathap II

Sampath Shakila

Suji


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0

5

10

15

20

25

30

35

40

0 10 20 30 40 50 60

Spec

ies

Rich

ness

Individuals

Shade tree species in selected farms

0

50

100

150

200

250

0 50 100 150 200 250

Spec

ies

Rich

ness

Samples

Shade tree species at landscape level

Ecological importance of the farms: Comparison of study area with the

landscape


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Sample collection and processing


Analyse unique features of Indian coffee ecosytems

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Analyse unique features of Indian coffee ecosytems

•  Standards and farm suitability from Swiss` point of the view

•  analytical and sensorial analysis of coffee quality


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Standards and farm suitability from Swiss` point of the view

•  sustainability assessment: SAFA-Guidelines FAO (2013) -  environmental integrity -  social well-being -  economic resilience

•  Standards: Bio-Suisse and Fairtrade


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How sustainable do the farmers produce?

Ø 85% (3.4 Points)

Ø 63% (2.5 Points)

Ø 58% (2.3 Points)


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Performance of 10 farms


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Compliance to Labels

75% achieved! 67% achieved!

•  high performance in environmental sustainability and cultural diversity

•  weaker in social and economic sustainability (except one farm)

•  for both labels: lack of traceability Prof. Dr. Ch. Kushalappa – Dr. A. N. Glöss

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Analytical and sensorial analysis of coffee quality


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Samples stored at ZHAW (Dry Process)

Roasting to medium degree R1

R2

R3

Mixed

R1

HS-SPME-GCMS

Roasting to medium degree

R1

R2

R3

HS-GCMS Sensory

Size Grading

Wet Process

R2 R3

Grinding Extraction


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0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Size grading according to Indian robusta standards

Robusta Cherry AAA Robusta Cherry AA Robusta Cherry A

Robusta Cherry AB Robusta Cherry C


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Analysis with HS (SPME) GC/MS

Two methods were applied: 1.  Aroma analysis above roast and ground powder

4 g of ground powder filled in nitrogen atmosphere: HS GC/MS analysis

2.  Aroma analysis above coffee brew 15 g of ground powder, 250 mL water @ 92°C, 4 min extraction time: 10 mL for HS SPME GC/MS analysis


Tej_

Rob

_Pan

chan

t_3

Tej_

Rob

_Pan

chan

t_4

Tej_

Rob

_Pan

chan

t_1

Tej_

Rob

_Pan

chan

t_2

Nel

likad

_4N

ellik

ad_2

Nel

likad

_3As

hok_

4As

hok_

2As

hok_

3Ka

shi1

_3Ka

shi1

_4Ku

shal

appa

orga

nic_

1Ar

un1_

1Ku

shal

appa

orga

nic_

2Ku

shal

appa

orga

nic_

3Ar

un1_

2Ar

un1_

4Ka

shi1

_1Ka

shi1

_2As

hok_

1Ar

un2_

1N

ellik

ad_P

SD_1

Kush

alap

paor

gani

c_4

Arun

1_3

Kash

i2_3

Kash

i2_4

Suji_

2Su

ji_3

Suji_

4Sa

mpa

th_3

Sam

path

_4Ja

ya_2

Jaya

_3Ka

run_

2Ka

run_

3Ja

ya_4

Karu

n_4

Kush

alla

pa_N

orm

al_1

Shak

ila_1

Prat

hap1

_4Sh

akila

_2Ku

shal

lapa

_Nor

mal

_3Sh

akila

_3Ku

shal

lapa

_Nor

mal

_4Sh

akila

_4N

ellik

ad_1

Kash

i2_1

Kash

i2_2

Prat

hap2

_2Pr

atha

p2_3

Arun

2_2

Arun

2_3

Nel

likad

_PSD

_2N

ellik

ad_P

SD_3

Nel

likad

_PSD

_4Su

ji_1

Kush

alla

pa_N

orm

al_2

Prat

hap2

_4Ar

un2_

4Pr

atha

p1_2

Prat

hap1

_3Pr

atha

p2_1

Prat

hap1

_1Ka

run_

1Ja

ya_1

Sam

path

_1Sa

mpa

th_2

05

1020

30

HS GC/MS on powder

hclust (*, "complete")matrix_dist

Dis

tanz

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HS GC/MS

•  Different coffees more similar than replicates of one coffee •  Wet processed more homogenous

How similar are the coffees?


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Results: GC/MS analysis General: •  Samples were rather similar •  Replicates of coffees more different than coffees •  Due to heterogenity of with in samples? •  Wet processed samples were more homogenous

No direct conclusions possible: •  early vs. late harvest •  organic vs. normal


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Sensory evaluation

-  Acidity -  Body -  Bitterness -  Sweetness/ smoothness

Expert panel Three persons evaluated in triplicate

-  Cereal/ bread-like -  Fruity -  Earthy -  Neutral

8 attributes


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Sensory specialties •  Samples were similar •  High in sweetness •  Low in earthy •  Smoothness

wet processed vs. dried cherries •  no loss of sweetness •  even less earthy •  smoothness enhanced

evaluation done by Nanaya, Samo and Alexia, no expert panel!

results: Sensory evaluation


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Conclusions

•  samples are rather similar •  sorting could make them more homogenous •  wet processed led to more homogenity of

samples •  special sensory properties: sweetness,

smoothness, low in earthy •  wet processing maintained sensory specialties


Recommendations

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Farming practices •  Sorting cherries at the farm gate to increase

homogeneity of coffee

•  Cup the coffee for quality assessment

•  maintain tree diversity

•  wet processing to increase coffee quality without losing special positive sensory properties (long term)

Recommendations to Coffee Farmers (1)


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trading / marketing

•  unique selling points: -  special sensory properties -  high biodiversity, forest coffee -  story telling: sacred groves

•  build “farmer’s circle” as contact point for Swiss roasters

•  offer a diversity of products: coffee, honey, pepper, cascara tea… which Swiss roasters can sell as well (as part of the story telling)

Recommendations to Coffee Farmers (2)


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•  potential of promoting Coorg Forest Coffee to roasters •  build up quality reputation (with implementing quality

measures first) •  diversification of products (honey, husk-tea, pepper) •  Indian Robusta: high demand and market growth but •  lack of market knowledge and market access •  coffee growing = core competence, not marketing

own label for Coorg farmers?


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research •  undertake additional GC-MS research to define cup

profiles of the farmers continuously along the quality improving steps

•  analyze effect of sustainable coffee growing under shade trees on coffee quality (chemical composition of the green bean, coffee aroma, …)

•  analyze impact of coffee quality improvement on livelihood of farmers

Recommendations to Swiss partners (1)


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Recommendations to Swiss partners (2) interaction with Swiss roasters •  enhance the visibility and awareness of coffee from

Kodagu in Swiss markets based on ecological and quality attributes via

-  visit of Swiss roasters to India -  Workshops -  Social media and web

•  explore new marketing mechanisms like Landscape Labelling


Outlook / further perspectives

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Outlook / further perspective (1) •  present standards and directives to coffee farmers for

improving coffee quality

•  follow the quality improvements -  by chemical and sensory analysis -  by assessing the improvement of farmer’s livelihood

•  continue working together and exchanging research results

•  work together with local coffee organizations


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Outlook / further perspective (2) •  enhance the visibility and awareness of coffee from

Kodagu in Swiss markets

•  build up a direct trade of Indian coffee to Swiss roasters

-  farmer circle in India -  roaster circle in Switzerland -  platform for collaboration

http://www.thecoffeegateway.org/


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Possible funding for next steps

•  Nestle Nespresso was contacted to assess possible avenues for collaboration in India.

•  The India coffee board was contacted to explore common interest and funding possibilities.

•  SNSF programs are being explored as possible sources for funding


Value addition through Eco-labelling of unique synergistic ... · 26.10.15 6 Research approach •...

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