Arabica Coffee Storage Conditions at Tepi Coffee State Farms.
1995
Woldemichael Woelore | Fekadu Tefera | Hirut Abebe
To study the storage problem, an experiment was launched to investigate the problem of coffee storage conditions between 1991/92 and 1992/93 at Tepi coffee state farms. Duration of storage, rainfall, temperature, and stack layerage among others were found to effect storability of parchment coffee. Under extreme conditions moisture content above 14 percent or below 9 percent was recorded in the storage. Significant and negative correlation (at P = 0.05) was observed between minimum temperature of store and moisture content. Recommendation on depletion process of transit stores and means of controling the parchment coffee storage is given.
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