SMALLHOLDER COFFEE PRODUCTION IN

PAPUA NEW GUINEA – FARMER TRAINING GUIDE

UNIT 1: BECOMING A COFFEE FARMER

MODULE 1:
KNOWING YOUR COFFEE TREE

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 1
Curry G, Tilden G, and Aroga L (2023)
Smallholder coffee production in Papua New
Guinea: A training package for extension officers
and farmers, ACIAR Monograph No. 220,
Australian Centre for International Agricultural
Research, Canberra.

ACIAR Monograph Series No. 220 (MN220)

© Australian Centre for International Agricultural
Research 2023

This work is copyright. Apart from any use as

permitted under the Copyright Act 1968, no
part may be reproduced by any process without
prior written permission from ACIAR, GPO Box
1571, Canberra ACT 2601, [email protected]

Cover photos by Bob Kora

SMALLHOLDER COFFEE PRODUCTION IN
PAPUA NEW GUINEA – FARMER TRAINING GUIDE
UNIT 1: BECOMING A COFFEE FARMER

MODULE 1:
KNOWING YOUR COFFEE TREE
The Smallholder Coffee Production in ACIAR Resource
Papua New Guinea Training Program
MonographMN220SmallholderCoaeeProductionin
The training program contains modules prepared Papua New Guinea: a training package for extension
in partnership with Australian Centre for obcersandfarmers.Thispackagecontainsthe
International Agricultural Research (ACIAR) and by modulesforboththeextensionobcertrainingguide
CARE-International. and the farmer training guide. The ACIAR monograph
is available online from www.aciar.gov.au
ThestructuresoftheExtensionObcerTraining
Program and the Farmer Training Program are shown Hard copies of the ACIAR training package may be
in the table below. availablebycontactingACIARortheCoaeeIndustry
Corporation (CIC)
Some modules also contain references to additional
training that learners are encouraged to complete as CARE Resources
part of their training. Organisational Strengthening Training
CARE Family Money Management Training

The CARE modules are available online from https://

pngcdwstandard.com/resources-for-use-by-
cdws-working-with-wards-communities-groups-
and-smes

Hard copies of the CARE modules may be available

by contacting the CIC or CARE-International.

Extension Officer Training Program

Title Module reference

IntroductiontosmallholdercoaeeproductionACIAR
in SmallholderCoaeeProductioninPapuaNewGuinea
Papua New Guinea Training Package
Extension Principles
IntroductiontotheCoaeeExtensionObcerand ACIARExtensionObcerTrainingGuide
Farmer Training Guides Unit 1 Module 1
ACIARExtensionObcerTrainingGuide
Theextensionobcer-rolesandeaectiveness
Unit 1 Module 2
Knowing Your Farmers
ACIARExtensionObcerTrainingGuide
Gettingtoknowourcoaeesmallholders
Unit 2 Module 1
ACIARExtensionObcerTrainingGuide
Whatfactorsaaectsmallholdercoaeeproduction?
Unit 2 Module 2
Strongim grup: course facilitator guide CARE Organisational Strengthening Training

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

ii FARMER TRAINING GUIDE
Farmer Training Program

Title Module reference

BecomingaCoaeeFarmer
ACIAR Farmer Training Guide
Knowingyourcoaeetree
Unit 1 Module 1
ACIAR Farmer Training Guide
Coaeenurserydevelopment
Unit 1 Module 2
ACIAR Farmer Training Guide
Establishinganewcoaeegarden
Unit 1 Module 3
ManagingYourCoaeeGarden
ACIAR Farmer Training Guide
Weed control
Unit 2 Module 1
ACIAR Farmer Training Guide
Maintenance pruning and rehabilitation
Unit 2 Module 2
ACIAR Farmer Training Guide
Shade management
Unit 2 Module 3
ACIAR Farmer Training Guide
Drainage
Unit 2 Module 4
ACIAR Farmer Training Guide
Pest and disease management
Unit 2 Module 5
ACIAR Farmer Training Guide
Coaeeberryborermanagement
Unit 2 Module 6
ACIAR Farmer Training Guide
Soil fertility and nutrient maintenance
Unit 2 Module 7
ACIAR Farmer Training Guide
Intercroppinginyourcoaeegarden
Unit 2 Module 8
HarvestingandProcessingCoaee
ACIAR Farmer Training Guide
Coaeeharvestingandprocessing
Unit 3 Module 1
ACIAR Farmer Training Guide
Coaeegradingsystemsandpricing
Unit 3 Module 2
ACIAR Farmer Training Guide
Establishing a mini wet factory
Unit 3 Module 3
CoaeeMarketing
ACIAR Farmer Training Guide
Understandingthedomesticcoaeemarket
Unit 4 Module 1
Kamapim ol praioriti CARE Organisational Strengthening Training
Kamapim ol eksen plen CARE Organisational Strengthening Training
Setim gutpela kastom bilong ronim grup CARE Organisational Strengthening Training
Wok bilong meneja na memba na lida CARE Organisational Strengthening Training
ACIAR Farmer Training Guide
Coaeecertification
Unit 4 Module 2
ACIAR Farmer Training Guide
Fairtradecertification
Unit 4 Module 3
Family money management CARE Family Money Management Training

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 iii
 SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA
iv FARMER TRAINING GUIDE
CONTENTS

CONTRIBUTING AUTHORS 3

ACKNOWLEDGEMENTS 3

INTRODUCTION 4

Aim 4

Learning outcomes 4

Lesson plan 4

List of symbols 5

Teaching aids 5

Pre-training activities 5

Preliminary activities 6

MODULE TOPICS

1.1 SPREAD OF COFFEE GLOBALLY AND IN PNG 7

Coaeeglobally 7

CoaeeinPNG 9

1.2 COFFEE VARIETIES 11

CommercialcoaeevarietiesinPNG 1

Somefactorstoconsiderwhenchoosingcoaeevarieties 12

Exercise1:Coaeevarieties 14

1.3 STRUCTURE OF THE COFFEE TREE 15

Whyisitimportanttoknowaboutthestructureofthecoaeetree? 15

The root system 16

Maintaining healthy roots 17

Theshootsystem 19

Competition and the importance of maintaining a healthy shoot and root system 22

Exercise2:Partsofacoaeetree 23

Exercise 3: The importance of maintaining healthy roots and shoots 23

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 1
1.4 Y DEVLOPMNTFCHR 24

1.5 KEYMSAG 30

1.6 QUIZ 31

1.7 TION HERFMASOUC 36

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

2 FARMER TRAINING GUIDE
CONTRIBUTING AUTHORS
George Curry, Geraldine Tilden, Leo Aroga, Mike Webb, Tom Kukhang
and Tim Sharp

ACKNOWLEDGEMENTS
Thismoduleispartofaseriesofmodulesdevelopedspecificallyasaresource
forextensionobcersfortrainingsmallholderfarmergroupsandthetrain
ofjuniorextensionobcers.Mostoftheinformationprovidedinthismoduleis
fromthefindingsofACIARprojectImprovinglivelihoodsofsmallholderfami
throughincreasedproductivityofcoaee-basedfarmingsystemsinthehighland
ofPapuaNewGuinea(ASEM/208/36)andThePapuaNewGuineaCoaee
Handbook(2ndEdition),CoaeeIndustryCorporationLtd.

The knowledge of the following contributors has been invaluable in the

development and writing of this module:

Coffee Industry Corporation Ltd

Samson Jack, Kingsten Okka, Michelle Bafeo, Rauke Buimeng, Linda Bina,
Matilda Hamago, Jenny Bekio, Jonah Aranka, Emma Kiup, Michael Kaugam,
Matei Labun, Reuben Sengere and Bob Kora (illustrations and photographs)

Curtin University
Sarah Mandich

Commonwealth Scientific and Industrial Research Organisation

Industry Partner
John Leahy

Australian Centre for International Agricultural Research

The development of this module was supported by the following
ACIAR-funded projects:
Improving livelihoods of smallholder families through increased productivity
ofcoaee-basedfarmingsystemsinthehighlandsofPapuaNewGuinea
(ASEM/2008/036)

ImprovingLivelihoodsofSmallholderCoaeeCommunitiesinPapuaNewGuinea
(ASEM/2016/100)

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 3
INTRODUCTION

Tohaveahighlyproductivecoaeegardenitisimportanttofirstlyplantthe
Aim of Module: correctvarietyofcoaeeforyourcircumstances,understandtheimportant
The aim of this module is to functionsofeachpartofthecoaeetreeandthesequenceofeventsfrom
provide information about floweringthroughtoharvestofgoodqualitycherry.
coaeeandthecoaeetree:

1. The main varieties of LEARNING OUTCOMES:

Arabicacoaee
By the end of this module you will:
2. Their physical features
3. The environment most KnowthehistoryofcoaeegloballyandinPNG
suitable for each variety
BeabletoidentifythesuitabilityofdiaerentvarietiesofArabicacoaee
4. The development of forPNG’sdiaerentenvironmentssoastomaximiseproduction
coaeecherryfrom
floweringthroughto Understandthestructureofacoaeetreeandthefunctionsofitsroot
overripe berries and shoot systems

Understandthedevelopmentofthecoaeecherryfromflowering
through to the ripe cherry

LESSON PLAN:
The module has four parts:

Section1. SpreadofcoaeegloballyandinPNG

Section1.2 Arabicacoaeevarieties

Section1.3 Structureofacoaeetree

Section1.4 Developmentofcoaeecherry

TIME REQUIRED TO COMPLETE THIS

MODULE: 3 DAYS

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

4 FARMER TRAINING GUIDE
LIST OF SYMBOLS: TEACHING AIDS:
• Farmer notes
Additional • Mapoftheworldshowingcoaeeexportingandimportingcountries
information for
the extension • MapofPNGshowingArabicacoaeeproductionbyprovince
obcer
• CICCoaeevarietiesposter
• Coaeeseedlinginapolybag
Information • A12montholdcoaeetreeremovedfromthegroundtoshowthediaerent
relating to parts of the shoot and root systems
CBB
• Animation showing the process of photosynthesis
• CIC post-harvest cherry chart (for correct colour of cherry for harvest)
• Posterofcoaeebeandevelopmentfromfloweringtoredcherryreadyfor
Farmer notes,
harvest
brochures &
factsheets • Accesstoacoaeegardenwhichhascherriesreadyforharvesting
• Diagram of a fully developed cherry with no labels
Information • Identifyacoaeetreebranchinthecoaeegardenwithprogressivecoloursof
for farmers berries to point out those that are ready for harvesting
that must be
taken very • To demonstrate progression of cherry development, use four bowls of berries
seriously atdiaerentstagesofdevelopment/colourfromlightgreenthroughtobrown
or overripe (light green, yellow-orange, bright red and brown). This is to show
the change in colour during development and to illustrate when the cherry
For the is at its highest value. If berries are not available, use the CIC cherry chart
Extension whichshowsthecolourofberriesatthediaerentstagesofdevelopment
Obcer
• Branchofacoaeetreewithbrightredcherries
• Thecoaeecalendarandstickers
• Videoofcherrydevelopmentonthecoaeetree
• Aidsforexcercisesandquiz–butchers’paperandmarkerpen

PRE-TRAINING ACTIVITIES:
• ArrangewiththeCICnurserytohaveapolybagcoaeeseedling
for use at the time of presentation of the module
• Arrangeaccesstoacoaeegardenthathasmature,brightredcherries.
This garden should also have berries that are immature through to overripe
that can be used for the cherry development demonstration
• Sourceanddigupaoneyearoldcoaeetreetoshowshoot
and root systems

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 5
 PRELIMINARY ACTIVITIES
The farmers will complete two exercises prior to undertaking the module topics.
Theseincludethecoaeecalendarandthequiz.Thepurposeoftheseexercises
isfortheextensionobcertoassessthelevelofknowledge rmers
offainthe
group prior to completing the module.

The Coffee Calendar

Thecoaeecalendarliststhemainactivitiesundertakenduring
annual
ancycle
ofcoaeeproduction.Thefirstitemonthecalendariscoaeeberrydevelopment.
Allotheractivitiesarelinkedtothestageofdevelopmentofcoaeeberriesfrom
floweringthroughtooverripecherry.

The annual coffee production cycle

1. Flowering and berry development

2. Harvestingcoaee
3. Pulpinganddryingcoaee
4. Maintenance–weeding,pruning,mulching,shademanagement,digging
and maintaining drains, maintaining fencing.
5. CBB control measures
6. Sucker selection
• Working with the farmer group attach stickers to complete each row of
thecoaeecalendar
• Beginbyattachingtheprogressivestagesofcoaeeberrydevelopment
fromfloweringthroughtobrightredcherryatitshighestvalue,andto
overripe cherry
• Attach a CBB sticker on the cherry development row to indicate where
berries can begin to become susceptible to CBB (when the beans begin
to form)
• Completetheremainingsectionslinkingeachactivitywiththediaerent
stages of berry development
Quiz
Beforebeginningthemoduletopics,havethefarmerscompletethequizatthe
endofthismodule.Thequizwillthenberepeatedoncompletionofthemodule
topics.

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

6 FARMER TRAINING GUIDE
 1.1 SPREAD OF COFFEE GLOBALLY AND IN PNG

1.1 SPREAD OF COFFEE GLOBALLY

AND IN PNG

Coffee globally
• Coaeehasbeenconsumedworldwideforhundredsofyears
• ItoriginatesfromEthiopiabutthecultivationandtradeofcoaeefirstbegan
in Arabia in the 1400s
• Traders introduced it into Europe in the 1600s, then European nations
establishedcoaeeplantationsintheircoloniesinthetropicsincluding
inSouthAmerica,Africa,AsiaandthePacific
• Internationaltradesawdemandforcoaeeincreasearoundtheworld.
It is now one of the world’s most traded commodities and engages
over 100 million people in all aspects of its production
• Coaeeisaprimaryexportcommodityandearnerofforeignexchangefor
many countries
• World production in 2020 was 170 million (60 kg) bags of green bean, or 10
milliontonnes.BrazilisthelargestproducerfollowedbyVietnam,Colombia
and Indonesia
• Worldstocksofcoaeefluctuateduetounpredictablesupply.Thisisdueto
extremesofweathersuchasfrostoroutbreaksofdiseasessuchasCoaee
Leaf Rust (CLR)
• In 2020, PNG was the 17th largest producer, producing 683,000 bags or
41,000 tonnes of green bean. This is less than 1% of the world’s production

Importing
countries

Exporting
countries

Themaincoaeeexportingandimportingcountries

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 7
 1.1 SPREAD OF COFFEE GLOBALLY AND IN PNG

PNG Indonesia Colombia Vietnam Brazil

Thenumberofbagsofgreenbeanthe4topcoaeeproducingcountriesproducetoeverysinglebagproduced
byPNG(ICO,20coaeeyearproduction).

Some key points

• ForeverybagofcoaeethatPNGproduces,Vietnamproduces42bagsand
Brazil93bags
• PNGisasmallproducersorisesandfallsinPNGproductionhavenoeaect
on world price
• WhenBrazilhasafrost,theworldsupplyofcoaeefalls;thepriceofcoaee
worldwideincreasesandPNGfarmersbenefit

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

8 FARMER TRAINING GUIDE
 1.1 SPREAD OF COFFEE GLOBALLY AND IN PNG

Coffee in PNG
• CoaeewasintroducedintoPNGinthelate180sbythecolonial
administrations and missionaries. It was initially grown in lowland provinces
including Central, Morobe, Oro, East New Britain and Bougainville
Arabicacoaee( Coffea arabica)
Robustacoaee( Coffea • Coaeeproductionexpandedsignificantlyinthe1950swiththeintroduction
canephora var. robusta) ofArabicavarietiesinthehighlands.Arabicacoaeewasgrowninthisregion
as the soil, altitude and climatic conditions were more suitable for Arabica
varieties
• ArabicacoaeealwaysfetchedahigherpricethanRobustasoproductionof
ArabicaexpandedsignificantlymorethanRobusta
as a result
• Robustagrowsbestinhot,humid,low-altitudeareas.Itisofpoorerquality
than Arabica and hence commands a lower price
• 95%ofPNGcoaeeisArabica
• The highlands region became and still remains the main production area
forcoaeeinPNG.TheprovincesproducingmostofthecoaeeareEastern
Highlands, Western Highlands, Jiwaka, Morobe and Simbu

ThemaincoaeeproducingprovincesinPNG(CIC,2018).(ANUOnlinemaps)

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 9
 1.1 SPREAD OF COFFEE GLOBALLY AND IN PNG

• Intheearly1950sproductioninthehighlandswasmostlyonplantationsbut
bythelate1950stherewasalargeexpansionofsmallholdercoaee.This
occurred as a result of increased extension training, an opportunity to earn
cashincome,highcoaeepricesandthebuildingoftheHighlands Highway.
The plantations provided advice and a market link for smallholders
Smallholder production of
coaeefollowsalow-input • Theplantationswentintodeclineinthe1980sandmostwerereturnedto
system. Extension should be customary land owners and were subdivided to become smallholdings
directed towards low-cost,
minimal-labour input • Currentlyabout90%ofPNG’sproductioncomesfromsmallholders
production strategies
• ThemainconsumersofPNGcoaeearetheUSAandGermany

Coaeeproductionbysmallholdersandplantationsfrom1960/61to1989/90
(Source: Data from Sengere 2016: 83-84)

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

10 FARMER TRAINING GUIDE
 1.1 COFFEE VARIETIES

1.2 COFFEE VARIETIES

Commercial coffee varieties in PNG

AnumberofcommercialvarietiesofArabicacoaeearegrowninPNG.
The common varieties include:

1) Typica (or Blue Mountain var. Typica)

ItisfromJamaicaandistheworld’soldestcoaeevarietyandthefirst
UsethelargeCICcoaee identifiedvarietygrowninPNG
varieties poster when
describing the common 2) Bourbon
varieties grown in PNG
It is from East Africa and is also one of the original varieties grown in PNG

3) Arusha
A selection from Bourbon that yields well in PNG

4) Mundo Novo
A cross between Typica and Bourbon

5) Caturra
A naturally occurring mutation, or change in the genes, of Bourbon,
discoveredonaplantationinBrazil.Themutationcausestheplanttoremain
small and compact making it a dwarf variety

6) Catimor
A hybrid or cross between Arabica and Robusta

• Eachvarietyhasdiaerentcharacteristicsintermsofhardiness,tolerance
ofpestsanddiseasesandrequiredlabourinputs.Thesecharacteristicsare
considered in relation to the environment in which they will be grown
• Farmersshouldconsiderverycarefullytherequirementsofeachcoaee
variety,especiallythelabourinputsrequiredtomaintainhealthyand
productive trees

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 11
 1.2 COFFEE VARIETIES

Some factors to consider when choosing

coffee varieties
• Drought resistant varieties (e.g. Typica) should be considered in areas having
Under the low-input long dry seasons
conditions of most • Coaeeleafrustresilientvarieties(e.g.Catimor)shouldbegrowninareas
smallholders, yields that can
where this disease is prevalent but should be planted at low density under
be attained in plantations are
unlikely to be met. shade
• Somevarieties(e.g.CaturraandCatimor)requirehighinputsoflabourand
fertiliser and so are more suited to plantation production, or for smallholders
following methods of high input farming
Note: Adequateshadelevels
will protect all varieties from • The varieties are either tall or dwarf but smallholders tend to prefer the tall
theeaectsofdrought.
varieties as they are hardier and more robust, and more tolerant of lower
levels of farm management
• Taller varieties are easier to harvest. There is more space around the trees
and harvesters do not need to bend over to harvest because they bend the
branches downward to pick them
• Taller varieties with greater spacing are easier to maintain which is a very
important consideration for CBB sanitation

Dwarfcoaeevariety-‘Caturra’ Tallcoaeevariety-‘Typica’

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

12 FARMER TRAINING GUIDE
 Arabica coffee varieties
Variety Height Colour of young Hardiness Pest & disease Ideal altitude Labour Input Drought Other considerations
leaves/growing tips susceptibility (masl) requirements Resistant

Typica: Tall Brown Hardy Susceptible to 800-1700 Low Yes One of the preferred
CLR varieties for smallholders
in areas where CLR is
not prevalent. Level of
management inputs
required:Low-Medium
1.1

Bourbon: Tall Green Not as hardy Susceptible to 800-1700 Medium Level of management
as Typica CLR inputsrequired:Medium

Arusha: Tall Bronze Not as hardy 800-1700 Medium Yes Level of management
COFFEE VARIETIES

as Typica inputsrequired:Medium

Mundo Novo: Tall Green Not as hardy Susceptible to 800-1700 Medium One of the preferred
as Typica CLR and Pink varieties for smallholders
disease in areas where CLR is not
prevalent. Smaller bean
size.Levelofmanagement
inputsrequired:Medium

Caturra: Dwarf Green Not hardy Not resistant to 400-1500 High Not recommended in
CLR areas where CLR is a
serious problem.
Level of management
inputsrequired:High

Catimor: Semi Dwarf BronzeandGreen Not hardy CLR tolerant 400-1500 High Recommended in areas
where CLR is a

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1

KNOWING YOUR COFFEE TREE
serious problem.
Level of management
inputsrequired:High

13
 1.2 COFFEE VARIETIES

Objective:
To brainstorm different
EXERCISE 1
coffee varieties and their
suitability to the local Coffee varieties
environment.

You will need: Step 1:

CIC coffee varieties CompareanddiscusswithfarmersthediaerentvarietiesofArabica
poster. coaeecultivatedinPNG.

Step 2:
Identifythecoaeevarietiescommonlycultivatedbysmallholders
in
coaeegardensinthelocalarea.

Step 3:
Discussthesuitabilityofcoaeevarietiesinthearea.Refertothecoaee
varietiestableaboveandtheCICposterofcoaeevarieties.

You may consider factors such as the following:

• Levelofmanagementinputsrequired
• Hardiness, resistance to drought, pests and diseases

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

14 FARMER TRAINING GUIDE
 1.3 STRUCTURE OF THE COFFEE TREE

1.3 STRUCTURE OF THE COFFEE TREE

Why is it important to know about the

structure of the coffee tree?
Understanding the structure of the tree and how it grows will help
farmers to:
Morphology of the tree is
the study of its structure and • Assess the health of trees
growth behaviour
• Prune and care for trees correctly
• Identify productive and non-productive branches
• Know when is the best time to harvest

• Ultimatelyproducemoreandbetterqualitycoaee
Thecoaeetreecanbedividedintotwomainparts:
Structureofthecoaeetree
1. The shoot system
2. The root system

Shoot system
The parts of the
tree above the
ground.

Root system
The parts of the
tree below the
ground.

Thecoaeetreeshootandrootsystem

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 15
 1.3 STRUCTURE OF THE COFFEE TREE

The root system

The root system has three main functions:

1. To hold the tree in place in the ground

Useayoungcoaeetree
with the roots exposed to 2. Take up water and nutrients from the soil
demonstrate the structure of
3. Storage and transport of water and nutrients up to the shoot system
the root system
Thethreemaintypesofrootsonacoaeetreearetaproot, the axial roots and
lateral roots. From these grow feeder bearers and feeders. Root hairs grow
on the feeders. Most (80%) of the roots are located in the top 30 cm of soil.

Leafliter

psoiTo l

Nutrient rich
feederzone Feeder
Bearer
Feeder
Root
Taproot

30 cm
Lateral
Root
Subsoil
Root
Hairs

Axial
Root

Coaeetreerootsystem

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

16 FARMER TRAINING GUIDE
 1.3 STRUCTURE OF THE COFFEE TREE

The Taproot is the main thick root that grows in a downward direction and
holdsthecoaeetreeinplace.Thetaprootgrowsabout60cmdeepandcan
sometimes separate into multiple taproots. From the taproot the smaller axial
and lateral roots grow.

Coaeetreerootsystem Axial Roots comeoathetaprootinahorizontaldirectionandthengrowina

downward direction penetrating up to 1 m deep. There are usually around
4-8 axial roots.

Lateral Rootsgrowinahorizontaldirectionoutofthetaprootsometimesas
far as 1.8 m. Coffee trees can be much wider below the ground than they
are above the ground. Most lateral roots are near the surface where the soil is
nutrient rich (topsoil), although, they can grow at deeper levels where they tend
to grow in a more downward direction.

Feeder Bearers grow out of the tap, axial, and lateral roots usually at about a
25 mm spacing. Near the surface of the soil, where there are more nutrients,
they become shorter and are in greater number.

Feedersgrowoathefeederbearerroots.Mostarenearthesoilsurfacebut
they can be found at all depths. Root hairs are found on the feeder roots.

Root hairs grow from the feeder roots. They are found at all depths but are
concentratedaroundthesoilsurface.Mostofthecoaeeplant’snutritionis
provided by the root hairs. Root hairs are very delicate and easily damaged by
foraging pigs.

Maintaining healthy roots

• Healthyrootsareessentialformaximisingproductionfromyourcoaeetrees
• Avoidplantingcoaeeseedlingswithbenttaprootsbecausewhenthey
mature they have less capacity to take up nutrients, shortening their
productive lifespan
• Avoidtoomuchdisturbanceofthesoilasthiscanaaecttheuptakeof
nutrients by the roots
• The root mass near the surface is sensitive to weather variations
Note: Mulching is not (temperature and moisture). Mulch can be used as protection to maintain
necessaryifthereissubcient humidityaswellasprovidenutrientstothecoaeeplant.Mulchalso
leaf litter provided by shade improves the soil structure, enabling the roots to take up nutrients into the
trees, such as Yar
coaeeplant.Itcanbeplacedaroundthetreeouttothedriplinebutmustnot
touch the tree stem, otherwise it will damage/burn the bark

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 17
 1.3 STRUCTURE OF THE COFFEE TREE

PREVENTING DAMAGE TO COFFEE

TREE ROOTS
Foraging pigs should be kept
outofthecoaeegardento
preventdamagetothecoaee Most of the roots of a coffee tree develop in the upper
tree roots 30 cm of the soil
Pigsdiggingincoaeegrardenscancausealotofrootdamageand
reduce production.

Ifgrowingintercrops,plantthemfarenoughawayfromthecoaee
trees so that:

1. Youdonotdamagethecoaeetreerootswhendiggingtoplant
seedlings or when harvesting food crops.
2. Theintercropdoesn’tpreventdevelopmentofastrongcoaeetree
root system.

Do not intercrop kaukau, tapiok, taro or yam as these will damage the
coaeetreerootsandmayintroducepests.

Pigsdigginganddamagingcoaeetreeroots

Summary
• Mostofthecoaeetree’srootsareinthenutrientrichtopsoil
• Itismostlyfromthisnutrientrichlayerthatthecoaeetreeobtainsmoisture
andmanyofthenutrientsrequiredforplantgrowthandcherrydevelopment
• Therootscanspreadwellbeyondthedriplineofthecoaeetreesocaremust
betakennottodamagetherootswhendigginginthecoaeegarden
• Applymulcharoundthecoaeetreeouttothedriplinetoimprovethesoil
structure and keep the roots healthy. If the roots are healthy they can
access moisture and nutrients from the soil and move them up into the
tree.Applicationofmulchisnotnecessaryifshadetreesprovidesubcient
leaf litter

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

18 FARMER TRAINING GUIDE
 1.3 STRUCTURE OF THE COFFEE TREE

The shoot system

The shoot system is made up of the stem, branches, leaves, flowers and fruit
(or berries). Stems and branches provide the framework for the tree and are the
mainstructuresfromwhichleaves,flowers,andfruitgrow.
Usethepolybagcoaee
seedling and the one year
The stem,ortrunk,isthemainstructuralsupportorskeletonofthecoaeetree
oldcoaeetreetoshowthe
structure of the shoot system arising vertically above ground. It supports all of the branches.

Branches contain nodesfromwhichleaves,buds,morebranchesandflowers

emerge.Branchescanbeerect(e.g.MundoNovo)orhorizontal(e.g.Typica)in
form.

Typica(horizontalbranching) Mundo Novo (erect branching)

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 19
 1.3 STRUCTURE OF THE COFFEE TREE

Internodes are the spaces between the nodes. The length of internodes can
varydependingonthecoaeevarietyandtheamountofshadecover.Themore
shade cover the greater the length of the internodes.

In the young seedling, pairs of opposite leaves grow on the main stem from
Photosynthesis occurs in the nodes. Axillary buds form in the axils of the leaves. Primary branches grow
leaves. By absorbing light from the top most axillary buds. The remaining buds
energy from the sun the tree
converts carbon dioxide (from stay dormant or develop into suckers.
the air) and water (from the
soil) into carbohydrates which Buds,foundintheleafaxilsonprimarybranches,developwers,
intoflo
are essential for plant growth leaves & secondary branches.

Fruit or berriesdevelopfromfertilisedflowers.Eachfruitusuallycontains
two seeds or beans.

Leaves are like solar panels collecting energy from the sun. This powers the
plant to produce its own food by the process of photosynthesis. The leaves
varyinsize,shapeandcolourdependingonthevariety.Thesizeandcolour
isalsoinfluencedbyage,locationontheplant,theseason,nutritionand
level of shade.

Use PowerPoint animation of

photosynthesis

Credit: Paul Nelson

Suckers grow only on the main stem. They should be removed so that they
don’t take valuable nutrients from the tree. When the primary branches age they
will be cut down and productive suckers will be left to grow and replace the old
primary branches. This is called recycle pruning (Refer to the Farmer Training
Guide Unit 2 Module 2: Maintenance, pruning and rehabilitation for further
information).

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

20 FARMER TRAINING GUIDE
 1.3 STRUCTURE OF THE COFFEE TREE

Axillary buds

Tertiary branch (kru)

Secondary branch (kru)
Primary branch (han)

New leaf
Coaeecherry
Mainstem (diwai)

Old leaf
Sucker

The shoot system of a young

coaeeseedling Theshootsystemofacoaeetree

Cherries Nodes

Coaeetreeshootsystem

Occasionally, only a single

seeddevelopsinthefruit;
this is known as a pea berry.
Pea berries command a Flowers
Internode
higher price

INTERNODES
Thelengthofinternodesdiaersbetweenvarieties,butitisalso
influencedbyenvironmentalconditionslikeshadelevels.

Trees with shorter internodes and therefore more nodes on each

branch tend to produce more cherries.
BUT
Treeswithtightlybunchednodescanalsobemoredibcultto
harvest. This can be a problem with dwarf varieties.

Tall varieties with optimum shade cover will have internodes at a

distance which makes harvesting easier compared with dwarf
varieties with short internodes.

EasierharvestingenablesmoreeaectivecontrolofCBB

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 21
 1.3 STRUCTURE OF THE COFFEE TREE

Summary
• The shoot system is made up of the stems, branches, leaves,
flowersandfruit
• The stem provides structural support for the tree, and the primary
branches produce the buds which develop into secondary branches,
leaves,flowersandfruit
• Thepowerhouseofthecoaeetreeisintheleavesasthisiswherethe
plant makes its own food
• It is very important to keep the shoot system healthy so that the tree can
make its own food and move the food around the tree. The food helps the
treegrowandproducemanyflowersandfruit
• Manyflowersandfruitmeanmoremoney

Competition and the importance of

maintaining a healthy shoot and root system
Therootsystem,orthepartsofthecoaeetreebelowtheground,competewith
other plants for moisture, nutrients and space. Likewise, the shoot system, or
the parts of the tree above the ground, compete for light
and space.

Competition,bothbelowandaboveground,canbewithothercoaeetrees,
weeds, shade trees or intercrops.

It is important to minimise competition in order to maintain healthy

growthofallcoaeetreesinthecoaeegarden.Thiscanbeachievedby
the following:

• Plantcoaeevarietiesrecommendedforsmallholdersinyourarea
• Usetherecommendedcoaeetreeandshadetreespacingsforsmallholders
• Minimise weed growth
- Whenthecoaeetreesareyoungapplymulch,suchascoaeepulp
- As they mature, appropriate permanent shade trees, planted at the
correct spacing, will provide shade and leaf litter to suppress weeds
• Usedeeprooted,nitrogenfixingshadetreespecies.Therootsoftheshade
treeswillgrowdeeperintothesoilthanthoseofthecoaeetreessowillhave
littleimpactoncoaeetreerootgrowth.Nutrientsandmoistureclosertothe
soilsurfacewillremainavailableforthecoaeetreesandtheshadetrees
will have the added advantage of providing supplementary nitrogen for the
coaeetrees.Shadetreesmustbewellmaintainedtoensurethecoaeetrees
haveaccesstosubcientlight
• Intercropscanbegrownbetweenthecoaeetrees,particularlywhenthe
coaeetreesareyoung.Growonlycropsthatwillnotcompetewiththecoaee
trees for space, light, moisture and nutrients (see the Farmer Training Guide
Unit 2 Module 8: Intercropping in your coffee garden for more information)

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

22 FARMER TRAINING GUIDE
 1.3 STRUCTURE OF THE COFFEE TREE

Objective:
To observe, identify and
EXERCISE 2
discuss the functions of
various parts of a coffee Parts of a coffee tree
tree with farmers in a
coffee garden.
• Identifypartsofthecoaeetree
• Discuss the functions of each part
You will need:
• Discuss:
To be in a coffee garden
1. Whereflowersemergeonthetree
(or have a diagram of
a coffee tree). After 2. Where suckers emerge on the tree
discussing the parts of 3. Thediaerenttypesofrootsandtheirfunctions
the shoot system, dig up a
small tree and discuss the
parts of the root system.

Objective:
To discuss the main
factors that contribute to
EXERCISE 3
producing and maintaining
a healthy shoot and root The importance of maintaining healthy
system. roots and shoots.

• Discussplantspacingofcoaeetreesandshadetreesinrelation
to competition for space, moisture, nutrients and light.
• Whyisitimportanttocontrolweeds?Howcantheybe
controlled?Discusstheuseofshadetreesandmulch.
• Itisimportanttoplantdeeprootedshadetreesthatfixnitrogen
(e.g.YarandMarmar).Why?

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 23
 1.4 DEVELOPMENT OF COFFEE CHERRY

1.4 DEVELOPMENT OF COFFEE CHERRY

Flowering to harvest
• Coaeecherrytakesninetotenmonthstodevelopfromfloweringthroughto
when the bright red cherries are ready to harvest

Overripe cherry and old raisins • Rainfollowingadryperiodwillstimulateflowering,soin

ost
PNGflowering
m
can contain a lot of CBB occurs at the start of the wet season
• Shadepruningjustbeforefloweringwillincreaseflowerproduction
• Theflowerswillmostlyself-pollinateandthenthefertilised
budwill
flower
stay at the pinhead stage for almost 2 months before it begins a rapid
growth phase producing the berry. During this time the beans will also begin
to form
• Thebeansincreaseinsizeandweightoverthenext3months
• Both the beans and berry ripen over the last 6 weeks and will then be ready
for harvest
• Inthefinalripeningperiodtheberrychangescolour.Atfirstitisgreen,then
gradually changes to yellow-orange and then to bright red cherry. It gets
heavier and sweeter as it ripens and will be at its maximum weight and value
when bright red. This is the best time to harvest to
maximiseprofit
• If the cherry is left on the tree for too long and over-ripens it turns brown and
is then too old and sour, and loses value
• The average annual yield of cherry from a typical smallholder tree is 1 kg.
Themaximumyieldfromacoaeetreeinaverywellmanagedplantation,
with fertiliser applied, is 6 kg per tree

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

24 FARMER TRAINING GUIDE
 1.4 DEVELOPMENT OF COFFEE CHERRY

Development of coffee cherry from flowering to harvest:

Flower buds form in the leaf axils. A dry

period followed by rain and pruning of
shadetreesstimulatesthetreetoflower
1-5 weeks
Berrieswillnotdevelopfromallflowers.
Lack of rain, excessive sun or rain, pests/
Flowers
diseasesandnutrientdeficienciescan open
reducefloweringorcauseflowerdeath

Thefertilisedflowerbudthatlookslikea
pinheadsitsinsidetheflower.Thereislittle + 7 weeks
changeinsizeorweightduringthisstage Pinhead
dormancy
enGr

Tissue inside the berry expands + 10 weeks

The amount by which the berry expands is enGr Rapid berry
dependent on the environmental conditions.
Adequatemoisture,sunlightandnutrientsare
development
requiredforlargebeanstodevelop

From when the beans begin

to form the berry becomes
+ 6 weeks susceptible to CBB. CBB will
The tissue inside the berry is consumed by
the developing beans Bean attackfromthefirst6-9weeks
of bean development if there
formation
is no red cherry available. Red
cherry is the preferred food
source for CBB

At the end of bean formation the remaining

tissue inside the berry becomes the silver skin
around each bean
+ 12 weeks
The beans gain weight using a large amount Bean weight
of energy produced by the tree. The tree will gain
not grow during this phase as it is using all of
its energy and nutrients to produce berries
enGr

The berry ripens, changing from green to

yellow-orange, then to bright red cherry low- Ye
Orange
+ 6 weeks
Final
ripening

Bright
Red

As the berry over-ripens it will turn purple

and eventually brown. Overripe berries are Purple
often heavily infested with CBB and must Berry
beremovedfromthecoaeetreetoprevent over-ripens
further infestation of other berries in the
coaeegarden.
ownBr

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 25
 1.4 DEVELOPMENT OF COFFEE CHERRY

When to harvest cherry

• Cherriesareatpeakweight,qualityandvaluewhen
bright red
• Moreweightandbetterqualitymeansmoremoney
Cherry Development

1. Usethecoaeebean
development poster
2. Showabranchofacoaee
tree with progressive
colours of ripening berries.
Point out the ripe, bright
red cherry that is the most
valuable
3. Use 4 bowls of berries
with each bowl containing
berriesatdiaerentstages
of development, Including
green, yellow-orange,
bright red and brown

Bright red cherries ready for harvest

• A measure used to control CBB when harvesting is to pick all red, black and
overripe berries every 1-2 weeks. Only green, yellow and orange berries
shouldbeleftonthecoaeetrees

Berries that should be picked during a normal harvesting round in a

CBB environment (Source: Big Island Coffee Roasters).

• Atthefinalharvestallberriesshouldberemoved.Alternatively,
farmers wanting to harvest year round, or for extended seasons can leave
green berries on the trees and strip pick all other berries

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

26 FARMER TRAINING GUIDE
1.4 DEVELOPMENT OF COFFEE CHERRY

ALL-YEAR FLOWERING AND CBB

• Furtherfloweringafterthemainfloweringperiodiscommondueto
intermittent dry and rainy periods, and also too little shade
• All-yearfloweringhasthepotentialtoencourageCBB.Havingflowers
constantly present means berries are always forming on the tree.
These are hosts for CBB providing the pest with a continuous food
supply and a place to breed
• Avoidingall-yearfloweringbyprovidingappropriateshadeand
removingoa-seasonflowerswillhelpbreakthepest’slifecycle
• Maintenance pruning will remove unwanted secondary branches and
reduce competition for space, light and nutrients. This will also mean
there are less sites for CBB infestation (see the Farmer Training Guide
Unit 2 Module 2: Maintenance, pruning and rehabilitation for more
information)
• ShadecanbeusedtoregulatefloweringandCBBinfestationlevels.
Whenshadelevelsareoptimum,floweringandfruitingaremore
synchronised.Thismeansmoretreesarelikelytoflowerandfruitat
a similar time making the control period for CBB more manageable
(see the Farmer Training Guide Unit 2 Module 3: Shade management
for further information)
• Iffloweringismoresynchronised,strippickingattheendofharvest
willbemoreeaectiveasaCBBcontrolmeasure.Fewberrieswillbe
present throughout the remainder of the year
• Ifappropriateshadeisnotappliedandall-yearfloweringoccurs,
continualharvestingofberrieswillberequiredthroughouttheyearto
control CBB

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 27
 1.4 DEVELOPMENT OF COFFEE CHERRY

Parts of the fully developed coffee cherry

When the fruit or cherry is fully developed the beans are surrounded by
a number of layers. While still on-farm and prior to sending to the mill,
Thefullydevelopedcoaee
cherry the skin, pulp and mucilage are removed from the cherry. At the mill the
parchment and silver skin are removed with the end product being the
naked beans.

ON-FARM PROCESSING MILL PROCESSING

5. Parchment
1. Skin Covers the silver
Removed by pulper skin & is removed
by hulling.

2. Pulp 6. Silver skin

Removed by pulper Is a membrane
surrounding the
bean. Removed by
3. Mucilage hulling & polishing.
Is the greasy layer
surrounding the parchment.
It is removed by fermentation 7. Bean
& washing or by a mechanical
demucilager

4. Stalk

A fully developed Cherry

Summary
G Whenrainfallsafteranextendeddryperiod,thecoaeetreeswillflower
Note: Now that you and a pinhead will form which is the beginning of the development of
understand the structure
a berry
ofthecoaeetreeandits
development,theCoaee
Calendar can be used to plan G After about 12 weeks the berries will begin a rapid phase of expansion
your activities in line with the and during this time the beans will begin to form
coaeecycle.Thiswillenable
you to achieve high yields from
yourcoaeetrees. G It is during
It isthe phase
during theofphase
bean formation that the cherries
of bean formation become
that the berries
susceptible
becometo CBB
susceptible to CBB

G Thegrowthoflarge,healthyberriesisdependentonadequate
moisture, sunlight and nutrients

G As the berries mature they will change in colour from green to

yellow-orangeandfinallytobrightredcherry.Thisiswhenthey
are most valuable

G The cherry will be processed on the farm and at the mill to produce
the end product for sale to consumers which are the naked beans

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

28 FARMER TRAINING GUIDE
 1.4 DEVELOPMENT OF COFFEE CHERRY

Objective: EXERCISE 4
To discuss cherry
development and
observe the different
Cherry development
phases of development Coaeecherrytakes9-10monthstodevelopfromfloweringthroughto
when the bright red berries are ready to harvest.
You will need:
4 bowls of berries at • Discuss with farmers how they harvest. Ask them about the type
different stages of of berries they pick. Most often the berries picked are a mixture of
development (green, semi ripe to fully ripe
yellow-orange, bright • Explain that in a CBB environment it is important to harvest all
red, brown) berries, except green, yellow and orange. Overripe berries can be
separated when processing
• Displaybowlsofberriesshowingthediaerentstagesofripening.
Have the farmers point out those that are most valuable. Compare
the weight of the bright red ripe cherries with those that are under
or overripe

Objective: EXERCISE 5
Identify the parts of a fully
developed coffee cherry Parts of the coffee cherry
and describe how each
part is removed. Label each part of the cherry

You will need: Discuss:

The diagram displayed.
a. Which parts are removed during on-farm
processing and how they are removed
b. Which parts are removed during processing
at the mill and how they are removed

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 29
 1.5 KEY MESSAGES

1.5 KEY MESSAGES

What are the important messages

for the farmer?
• PNGproduces1%ofworldcoaee.CoaeepricesinPNGaredependent
onworldcoaeeprices
• 95%ofcoaeeproducedinPNGisArabica.Thehighlandsisthemain
production area and the producers are mostly smallholder farmers
• The main varieties grown by smallholders are the tall varieties: Typica,
Bourbon, Arusha and Mundo Novo
• Local environmental conditions, hardiness, tolerance of pests and diseases
andrequiredlabourinputsarecharacteristicstobeconsideredwhen
choosingasuitablecoaeevarietytogrowinyourcoaeegarden
• Therootsystemofthecoaeetreeprovidessupportforthetreeandabsorbs
water and nutrients from the soil which it then transports up to the shoots.
Most roots are in the top 30 cm of the soil so they must be protected from
damage by digging or foraging pigs
• The shoot system is made up of the stems and branches from where the
leaves,flowersandberriesgrow.Theleavesareveryimportantcomponents
ofthecoaeetreeasthisiswherethetreemakesitsownfood.Thefoodis
transported around the tree in a transport system similar to how our food is
transported around our bodies in blood vessels
• Coaeecherrydevelopmentbeginswithflowering.Whentheberriesbeginto
expand,thecoaeetreeusesalotofenergyandnutrientstoproducelarge,
bright red, healthy cherries. It is when the cherries are bright red that they are
at their highest value
• All-yearfloweringcreatesidealconditionsforCBB.Theriskofinfestationor
spreadofCBBcanbereducedbyremovingalloa-
seasonflowers,maintenancepruningandprovidingoptimumshade
• Itisimportanttokeepthecoaeetreeroots,shootsandberries
healthyinordertomaximiseincomefromyourcoaeegarden

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

30 FARMER TRAINING GUIDE
 1.6 QUIZ

1.6 QUIZ

Place an ‘ ’ in the correct box.

1. Who sets the coffee price?

a. United Nations
A

b. CIC
B

c. PNG government
C

d. Coaeeexporters
D

Ee. Worldmarketbasedonthequantityforsaleandthelevelofdemand

2. Which is a common variety of Arabica coffee grown by

smallholder farmers in PNG?
f.
A Typica
g. Arusha
B
h. Bourbon
C

i.
D Mundo Novo
Ej. All of the above

3. Choose the two coffee varieties that require high

inputs of labour.
a. Catimor
A

b. Typica
B

c. Mundo Novo
C

d. Caturra
D

4. What are the three main functions of the coffee

tree root system? (Tick all 3 that apply)
e. Makefoodforthecoaeetree
A

f.
B Take up water and nutrients from the soil
C
g. Producecoaeecherry
D
h. Store and transport water and nutrients up to the shoot system
Ei. Produce primary branches
Fj. Hold the tree in place

f. Hold the tree in place

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 31
 1.6 QUIZ

5. Draw lines from the list of root types to the appropriate

location on the diagram of the coffee tree root system.
a. Taproot
b. Lateral root
c. Feeder bearer
d. Feeder root
e. Root hairs

Leaf litter

Topsoil

Subsoil

6. Photosynthesis is the process whereby the coffee tree makes

its own food using carbon dioxide from the air, water and
sunlight. In which part of the tree does this take place?
Aa. Stem

Bb. Roots

Cc. Cherries

Dd. Leaves

Ee. Flowers

7. Approximately how many months does it take for a coffee

flower to develop into a bright red cherry ready for harvesting?
Af. 2 months
Bg. 6 months

Ch. 9months

Di. 24 months

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

32 FARMER TRAINING GUIDE
 1.6 QUIZ

8. Label the diagram below drawing lines from the following list
of plant parts to the appropriate location on the diagram of
the coffee tree shoot system.
a. Main stem
b. Primary branch
c. Secondary branch
d. Leaf
e. Berries
f. Sucker

9. CBB may become a problem in coffee berries from as early

as when the berries are green and the beans are beginning
to form. At which stage of development would a berry be
likely to contain the most CBB?
A
a. Pinhead
B
b. Green berry
C
c. Orange-yellow berry
D
d. Red cherry
E
e. Brown berry

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 33
 1.6 QUIZ

10. Label the following on the coffee branch below.

a. Node
b. Internode
c. Coaeecherries

11. Label the following on the diagram of the fully

developed coffee cherry below.
a. Skin
b. Pulp
c. Mucilage
d. Parchment
e. Silver skin
f. Bean

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

34 FARMER TRAINING GUIDE
 1.6 QUIZ

12. True or false. True False

a. Tallvarietiesofcoaeewiththerightamountofshadeareeasiertomanagethan
dwarfvarietiesofcoaee.

b. Allowingpigstodiginthecoaeegardenisgoodfortherootsofthecoaeetrees.

c. Mostoftherootsystemofacoaeetreeisfoundinthetop30cmofthesoil.

d. Coaeetreeswithshortinternodesonthebranchesareeasiertoharvestthanthosewith
long internodes.

e. Furtherfloweringafterthemainfloweringperiodiscommonduetointermittent
dryand rainy periods, as well as too little shade.

f. Shade cover makes internodes longer.

g. CBB only attacks the berries when they are bright red.

h. Allcoaeeberriesshouldberemovedfromthecoaeegardenatthefinalharvesttohelp
prevent or control infestations of CBB. Underripe berries should only be left on the trees if
farmers want to continue harvesting all-year or for extended seasons.

KNOWING YOUR COFFEE TREE

UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 35
 1.7 SOURCES OF FURTHER INFORMATION

1.7 SOURCES OF FURTHER INFORMATION

Aristizabal,L.F,Bustillo,A.E.andArthurs,S.P.(2016).IntegratedPest
ManagementofCoaeeBerryBorer:StrategiesfromLatinAmericathat
CouldBeUsefulforCoaeeFarmersinHawaii. Insects, 7(1):6

CIC (2016) The Papua New Guinea Coffee Handbook (2nd Edition)

Curry,G.N.,Webb,M.,Koczberski,G.,Pakatul,J.,Inu,S.M.,Kiup,E.,Hamago,
M.R., Aroga, L., Kenny, M., Kukhang, T., Tilden, G. and Ryan, S. (2017).
Improving Livelihoods of Smallholder Families through Increased Productivity of
Coffee-based Farming Systems in the Highlands of PNG. Project Final Report
FR2017-8forACIARprojectASEM/208/36.ISBN:978-16320.
Availableat:https://espace.curtin.edu.au/handle/20.51937/541

InternationalCoaeeOrganisation,www.ico.org

PapuaNewGuineaCoaeeIndustryCorporation,www.cic.org.pg

Sengere, R.W. (2016). The rise, fall and revival of the Papua New Guinea coffee
industry. PhD Thesis, Curtin University. Available at: https://espace.curtin.edu.
au/handle/20.51937/5412

Wintgens,J.N.(209).TheCoaeePlant.InWintgens,J.N.(ed.) Coffee: Growing,

Processing, Sustainable Production. Wiley, Weinheim, Germany.

WorldCoaeeResearch,https://worldcoaeeresearch.org

SMALLHOLDER COFFEE PRODUCTION IN PAPUA NEW GUINEA

36 FARMER TRAINING GUIDE
 KNOWING YOUR COFFEE TREE
UNIT 1: BECOMING A COFFEE FARMER I MODULE 1 37