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Production and quality of community coffee (Coffea arabica) in the three locations in the Jipijapa canton

Abstract:

Ecuadorian coffee farming has economic and social importance due to the generation of foreign currency and jobs for 67, 500 families. The total planted area was 149, 411 hectares, of which 35% of the coffee area is in the hands of small producers from Manabí, who have been able to add value to their crops by obtaining a product that is sold in the community. However, unfortunately they lack technical es that validate the quality of the coffee obtained. The sensory quality of the coffee was evaluated and quantitative tests for ochratoxin (5 ppb) were performed. In addition, microbiological tests were carried out. The results showed that the coffee sample (M5) complies the established standards. In respect of the coffee samples produced by the community, they presented the following levels of Ochratoxin: Cascabel (4.7 ppb); La Naranja (3.6 ppb), P. La Unión A (4.7 ppb), and P. La Unión B (6.8 ppb). Only one of the communities did not meet the parameters established in the NTE INEN 1123 standard. It is necessary that these entrepreneurial initiatives, generated in the communities, be accompanied by a plan for Good Manufacturing Practices (GMP) and Good Agricultural Practices (BPA), with the purpose of helping these groups to obtain a quality product.