Growers.
Internal Collectors and
Traders. Extension officers.
Farm Group Leaders.
Co-operative
Personnel.
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Show how to harvest correctly;
understand the effects of improper harvesting, drying and storage, including the
risk of mould and OTA occurring. Provide simple guidelines for visual checking
of moisture content. Introduction to sustainability issues.
Pro-active sessions: Identify local
constraints, including gender issues, and discuss potential
solutions.
Through: on the job training; and group
lectures, aided by simple quality control lessons like tasting 'good' and 'bad'
coffee and an introduction to 'defects in coffee'
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During harvest season.
Locally and/or at area or regional
centres by local trainers, using standard teaching modules, as well as actual
examples of 'right' and 'wrong'.
Approach: mix of technical or hands-on,
and presentations.
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Improved appreciation and understanding
of the link between poor harvesting and drying practices and the quality and
value of the end product. Better appreciation of the consequences of specific
bad practices such as picking under-ripe or over-ripe cherries, drying on bare
earth.
Better informed about end user wishes
and concerns, including sustainability issues.
Possibly: identification of constraints
and their potential solutions.
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