Authors
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Herve Bertrand Yakan
Socio-Economics Research Programme, Multipurpose Agricultural Research Stattion Nko’olong, Institute of Agricultural Research for Development Cameroon (IRAD), P.O. Box 219, Kribi, Cameroon
Author
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Ehabe Eugene
Department of Scientific Research, Institute of Agricultural Research for Development Cameroon (IRAD). P.O. Box. 2123, Yaoundé, Cameroon
Author
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Vanisa Yenwo Nonzienwo
Faculty of Economics and Management, University of Yaounde II, P.O. Box 18, Soa, Cameroon
Author
Abstract
Coffee is a popular beverage that is consumed worldwide. Flavor is an important aspect of excellent coffee. Fermentation was applied in the wash coffee processing to degrade the mucilage layer and to improve the flavor quality. Fermentation in non-washed gayo arabica coffee processing has not been widely reported. This study aims to analyze the effect of anaerobic fermentation on non-washed Gayo arabica coffee processing to obtain coffee with the highest sensorial score. Coffee fruit were processed and fermented for 0-48 hours. Sensorial score, volatile, and non-volatil compounds were observed at roasted bean. A significant increase in sensory test scores was obtained in the Pulped Natural (PN) process which was fermented with a score of 85.58 ± 1.01. Concentrations of citric, malic, succinic, lactic, and acetic acids are varied between the treatments. Volatile analysis using SPME-GCMS produced 20 compounds with an Odor Active Value OAV> 1 consisting of aldehydes, furans, ketones, phenols, pyrazines, and terpenes. β-Damascenone was a compound that has the highest OAV values with honey-like, fruity, apple, and rose aroma characteristics that dominate PN and Black Honey (BH). Fermentation for 48 h in the PN process is suitable for use in Gayo with humid conditions and high altitudes.
Keywords: Coffea arabica, SPME-GCMS, Volatile compounds, HPLC, Non-volatile components, Coffee processing.
Author Biography
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Herve Bertrand Yakan, Socio-Economics Research Programme, Multipurpose Agricultural Research Stattion Nko’olong, Institute of Agricultural Research for Development Cameroon (IRAD), P.O. Box 219, Kribi, Cameroon
Cameroon is the fifth largest cocoa producer in the world with approximately
220,000 tons of cocoa produced annually. Many factors account for this
productivity, amongst which are ageing farms and personal characteristics of
farmers. The study follows a hypothetico-deductive methodology through which
a random sampling technique was adopted and relevant primary data was gathered with the aid of a structured questionnaire administered to 150 cocoa farmers from 5 villages; Talba, Biakoa, Goura II, Mbangassina, and Bilomo. Correlation analysis and ordinary least squares regression were used to examine the relationship and effects between socio-economic variables and cocoa yields. Findings showed a positive correlation between the socio-economic variables and cocoa yields, socioeconomic factors such as experience in cocoa farming, number of farms, source of labour, farm size, income were statistically significant at p = 1%, 5%, and 10%. Personal characteristics such as farm size, farming experience, percentage of income from cocoa farming, source of labour, number of farms per cocoa farmer, and cocoa price had a significant impact on cocoa yields. However, personal characteristics such as age, sex, marital status and household size did not show any significant impact on cocoa yields. Thus, professionalizing cocoa farmers and training of farmers in good cocoa business practices can go a long way to improve cocoa productivity.
