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Coffee is one of the important plantation crops. In India, two varieties, Arabica and
Robusta, are commonly grown. People around the world relish the beverage. Here are few facts about coffee from cultivation to nutrition and taste.
Infinite care is taken to cultivate coffee from the time the seed is sown till the bushes are ready for yielding. The crop has to be protected against bad weather, insects and diseases. Constant care is demanded at every stage of growing, harvesting and processing coffee. It takes nearly 3-4 years for the bush to yield; an average tree (bush) gives 300-500g of coffee seed.
Two methods are followed in processing coffee.
The mature red fruit or 'cherry' is either
de-pulped, fermented, washed and dried as such
to give 'parchment' or 'plantation' coffee, or
it may be dried before dehusking to give
'cherry' coffee. Parchment costs a little more
than cherry coffee and is also better in cup
quality. |
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Features of various coffee types are given below:
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| Variety |
Type |
Characteristics |
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Arabica |
Plantation |
Long beans, greenish or bluish in colour |
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Cherry |
Dull coloured or brown |
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Robusta |
Plantation |
Broad beans, smaller in size than Arabica, greenish in colour. |
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Cherry |
Dull coloured |
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Blends: Each variety and type of coffee has its brewing characteristics. Individual preferences do exist. A plantation coffee is generally considered superior to cherry; so also Arabica to Robusta.
However judicious blending of Robusta with Arabica gives a coffee of fairly good quality. Combinations suited to individual tastes can be ascertained by trials. Through blending one can effect economy without sacrificing the quality, “Blend the way one likes,” is the motto.
Adulteration: On account of the high price of coffee many adulterants and substitutes have come into use. Roasted peas and cereals, Cassia tora (chakunda, panevar), tamarind seeds and shell, tapioca skin and chips, date seeds and coffee husk are among the materials commonly used.
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Chicory root is one of the permissible coffee adjuncts. Coffee containing roasted chicory is called French Coffee. Chicory can be blended up to 49 percent. This is permitted by law, provided a declaration to this effect is made. Chicory contains more water soluble matter (extractives) than coffee, hence French Coffee gives a stronger decoction.
Roasted date seed is being used as adulterant to a very large extent in this country. It would be of interest to point out that unlike chicory, date seed contains less extractives than coffee.
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Nutrition: The milk used in coffee adds to its nutrition. Besides, a cup of coffee gives about 1 mg niacin which is one of the important water-soluble vitamins required by the human system. Coffee also helps in the digestion of food especially in the case of individuals with a poor acid secretion.
The following vitamins are present in coffee besides niacin: riboflavin, pantothenic acid, chloline, folic acid, vitamin B6 and vitamin B12. These are present in measurable amounts although from dietary point of view the level is low except in the case of niacin. Moderate levels of extractable calcium and iron and low levels of sodium and fluorine are present in roasted coffee.
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On the basis of 3 cups of coffee a day (one cup contains 180 ml coffee decoction and 60 ml fluid milk), the supplies of calories, proteins vitamin A and niacin respectively are 12.5, 9.8, 6.1 and 25 percendt of the daily requirements.
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N.G.WAGLE
(Courtesy:Keemat)
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