About Coffee in Nepal
Coffee is the most important non-alcoholic beverage in the world. The use of coffee has evolved from the original chewing of leaves and beans of the plant to relieve pain, hunger and fatigue to the present sophisticated uses such as decaffeinated coffee (Njoroge et.al.1993). From the center of origin in Ethiopia, Arabica coffee was introduced in Yemen between 15th and 16th century. Thereafter the species spread to the Malabar Coast of India and Ceylon in the last decade of 17th century. Commercial cultivation was established in 1820s following British investment (Poon, 2006).
Food produced through intensive agriculture with application of chemical fertilizer and pesticides have been contaminated with toxic chemicals that are hazardous to human health and caused irreversible damage to soil and environment. The demand for organically grown food products is growing rapidly in the global market. Certified organic coffees are known to fetch attractive premiums in the international market and are in good demand in Europe, US and Japan (CCRI, 2000).
In 1938, coffee was introduced here in Nepal. Until early 2000, coffee producers were not very sure of coffee being a source of income or income generating crop due to the market problem. However, after the year 2002, substantial increase in export and also increase in domestic market consumption to some extent motivated producers to consider that coffee as a major income generating crop. Nepal offers a great scope for production of organic coffee as the conditions in this country are much more favorable. Nepalese coffee is readily accepted as a specialty coffee in specific international market. (Shrestha, 2006).
The area of cultivation under coffee is increasing each year. The total area and production during 2003/04 are 925 ha and 217.6 mt., respectively (NTCDB, 2004). The coffee processing plants located in different parts of the country are running far below their capacity due to inadequate supply of coffee beans. Due to lack of trained manpower, the productivity of coffee in Nepal is low (300 kg. ha-1) as compared to other countries. Lack of research and unavailability of high quality saplings of known origin have become major constraints to increase the productivity and quality of coffee (Shrestha, 2004). Non-availability of information on production technology as well as lack of dissemination of knowledge among the general planting community about organic production are some of the impediments to popularize the concept in our coffee growing regions.
Keeping these points in view Sustainable Agriculture Development Project (SADP) is searching for a donor for the necessary funds to research and develop organic coffee farming at the Middle Mountains of Nepal.
