MANUAL FOR SUSTAINABLE COFFEE PRODUCTION

Ibero (Uganda) Limited

November 2005

Table of Contents

1.0 2.0

Agricultural Sustainability Flow Chart for Smallholder Coffee Farmers Improved Agricultural Methods
2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 Planting Weeding Pruning Mulching Erosion Control and Rainwater Harvesting Shade Tree Planting - Agro-Forestry Approach Composting and Manuring Fertilizing

3.0

Harvesting and Post-Harvesting

3.1 3.2 Picking and Drying Coffee Storage

4.0

Agricultural Sustainability
4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 Chemicals and Safety Measures Storage of Chemical Products Deforestation Hygiene and Cleanliness Water Human Rights and Workers Rights Farmer Grouping Diversification Record Keeping 4.9.1 Farm Activity record 4.9.2 Farm Sales / Income Record 4.9.3 Gross Margin Calculation

Annexes
Emergency Procedures in case of Pesticide Poisoning Coffee Wilt Banana Wilt HIV/AIDS Awareness and Prevention Various Definitions of Sustainability

1.0 Agricultural Sustainability Flow Chart for Smallholder Coffee Farmers

Respect of Human and Workers Rights

Improved Agricultural Methods

Protection of the Environment and of Natural Resources

Improved Productivity

Farmer Grouping

Improved Quality

Bulk Marketing
More to Sell Premium

Increased Income

Better Nutrition Better Health Better Safety Better Education

Improved Living Conditions Sustainable Agricultural Development

2.0 Improved Agricultural Methods

2.1 Planting

Throughout the coffee producing areas in Uganda, a vast number of coffee trees have been lost mainly as a result of Coffee Wilt disease but also due to mismanagement and neglect. It is estimated that about 100 million trees have died since 1993. It is therefore important for farmers to plant new trees to recuperate the lost production. When deciding to plant seedlings or clonal cuttings, farmers should ensure that the planting material originates from registered and approved nurseries. The planting holes should be dug about 3 months before planting and filled with a mix of soil and manure. Planting will then be carried out just at the onset of the rainy season. It is important to keep the young seedlings shaded and protected from the hot sun especially at mid-day. During dry spells it is important that they are watered every couple of days.

Farmers should buy their seedlings from registered and approved nurseries

This seedling was planted under a shade tree to protect it from the hot sun. The mulch around it will keep the soil moist

2.2

Weeding

Weeds compete with coffee for nutrients and water especially during the dry season and therefore farms should be kept weed free. Weed control can be done physically through slashing and digging or chemically using a herbicide. Mulching is also very effective because the mulching material helps suppress weed growth.

2.3

Pruning

Coffee pruning is one of the most critical factors for good production. Its contribution to total yield has been rated at about 30%. It is a vital agricultural practice that rejuvenates the plant through the removal of unproductive wood and through the promotion of new suckers which will develop into new stems. It is important to limit the number of stems on each tree to a maximum of 3-4 because a higher number will result in lower productivity due to increased competition for nutrients. De-suckering should be carried out several times a year whereby well positioned suckers are promoted and the rest are eliminated. It is also important to remove most of the inside primaries to encourage the stems to lean out in order to let light in for the development of the new suckers. When production on the bearing branches at the top of the stems is no longer significant, it becomes necessary to prune the tree and to remove the unproductive stems. Pruning should be carried out at the end of the main crop after the harvest, at which point the tree is exhausted having carried a crop for 9 month. A pruning saw is the most effective tool to use for pruning and as it leaves a clean cut and allows the plant to recuperate 30% faster than if pruning was carried out with a panga.

Stems Primaries

Suckers

Properly positioned suckers are promoted

A pruning saw is the best tool for pruning

Good pruning 4 productive stems

Bad pruning many unproductive stems

The removal of the inside primaries causes the stems to lean out. This allows light to reach the suckers

2.4

Mulching

Mulching is a practice by which the soil is covered with vegetative material. Any dry grass or crop residue including banana leaves and stems can be used as mulching material. Mulching is very beneficial for the coffee trees because it: Preserves moisture in the soil during the dry months Slows down runoff, improves rainwater penetration and reduces soil erosion Suppresses weed growth Nutrients are returned to the soil when the mulch decomposes It is important that the mulching material does not touch the trunk of the tree to avoid any possibility of infections and rotting. The best time for mulching is at the beginning of the rainy season.

A properly mulched field

2.5

Erosion Control and Rainwater Harvesting

Water is the most critical element for the survival of coffee and therefore farmers should carry out any techniques that will maximise the availability of water to their coffee trees. Whenever the land is sloping and water flows over the field, the farmer has to put measures in place to reduce or stop runoff. Apart from protecting the top soil from being washed away, holding rainwater on the land is also very beneficial because the more water that infiltrates into the soil, the longer the soil will stay moist during the dry periods. The benefits of water harvesting are of course enhanced if the field is also mulched. Various soil conservation measures can be adopted to reduce runoff such as digging trenches and growing bands of grasses across the slope.

A trench is dug to stop runoff and to collect water.

A water channel collects rain water and directs it into the field

If proper rain water harvesting techniques are in place, most of the water requirements of the coffee trees will be met and they will also be protected during dry periods. When cultivating on slopes, the farmers have to ensure to plant across the slope (along contours). This will slow down any runoff and protect the land against erosion. Terracing is a very effective cultivation technique to hold water on the land.

Planting across the slope protects the slope from being eroded.

Never dig into the slope.

2.6

Shade Tree Planting - Agro-Forestry Approach

Planting shade trees contributes to the conservation of biodiversity. Integrating tree growing with crop production helps to improve agricultural production, environmental degradation, availability of firewood and availability of fodder for animals. Shade for coffee trees is important because: It reduces moisture loss from the soil It reduces the temperature and air flow around the coffee trees and as a result reduces transpiration from the leaves It improves the quality of the coffee through a slower ripening process Shade trees provide natural mulching material when the leaves fall to the ground Nutrients are returned back to the soil when the fallen leaves decompose It can provide additional benefits to the farmers such as fruit for consumption, fodder for animals, timber, firewood, etc It is important to plant shade trees that do not compete with the coffee trees for nutrients. Examples of compatible shade trees are: Ficus: enhances soil fertility and increases coffee yields, provides firewood, bark-cloth Leucaena: fast growing, nitrogen fixing, rich animal feed, good biomass Calliandra: fast growing, good firewood, good fodder crop, nitrogen fixing, heavy leaf litter Albizia: improves soil fertility, nitrogen fixing, biomass Gravellia: very good for timber and firewood, wind break on boundaries Sesbania provides green manure, nitrogen fixing

Example of a Coffee Agro-forestry Setup with Shade Trees

GREVILLEA

IN THE FIELD
COFFEE BANANAS (MATOOKE) FICUS LEUCAENA
CALLIANDRA CALLIANDRA CALLIANDRA HEDGE GREVILLEA SESBANIA CALLIANDRA

GREVILLEA

SESBANIA

SESBANIA

ALBIZIA

CALLIANDRA HEDGE

CALLIANDRA HEDGE GREVILLEA

GREVILLEA

AROUND THE FIELD BOUNDRY

Calliandra Hedge

Ficus

Grevillea

Leucaena

Albizia Sesbania

2.7

Composting and Manuring

Composting and Manuring are very effective organic methods of improving soil fertility. They increase the organic matter content of the soil, improve the soil structure and improve the water holding capacity which helps maintain the soils moist during dry periods. There are various methods of producing compost however some methods like Pit Composting are advisable as they are effective, cheap and easy to set up for the farmers. Three pits are enough to go through a 45 day composting cycle and the composting material is passed from one pit to the other every 15 days. From the third pit it will then be ready to be used in the field. Its appearance and texture would have changed to look like a dark brown soil. When filling the first pit, the farmer should layer the material in such a way that the more difficult materials to decompose (woody material and crop stalks) are at the bottom, and the easiest materials to decompose (soft vegetables and fruit peels) at the top. Some animal manure and a little top soil which already contains decomposing material should also be added to provide the microorganisms that will start the decomposition process. Once all the material has been layered in the first pit, it should be covered with leaves (banana leaves for example, as they are readily available) to reduce moisture loss. If the materials placed in the pit are very dry, then the farmer may need to add some water to increase the moisture in the pit.

Three newly dug compost pits. Leaves are placed on top of the composting material to reduce moisture loss.

Compost that is ready has been heaped on the field before being applied to the coffee trees.

2.8

Fertilizing

It is normal for soils, after years of cultivation, to start becoming exhausted and deficient in certain important elements that support high productivity. Fertilization is the process by which deficient elements are returned to the soil and thereby made available again for plant uptake. Fertilization can be organic through the use of manure and compost, or inorganic through the application of chemicals products such as NPK, DAP and Urea. It is recommended that farmers start utilizing chemical fertilizers only after having employed organic methods which are cheaper, available at farm level, safer to use and, if properly carried out, very effective. Chemical fertilizers are more complicated to utilize because the timing and the rates of application have to be carefully respected otherwise undesirable results may be obtained. For example, applying fertilizers at the wrong time can result in excessive vegetative growth (stem, branch and leaf formation) and no cherry development. Before starting to use chemical fertilizers, the farmers should seek advice and training to properly understand the different types available, application rates and correct timing for application. Generally fertilizers are applied twice a year during the rainy seasons. Coffee trees need good nutrition especially during the berry expansion stage which is usually 2 to 3 months after flowering.

Excessive vegetative growth as a result of wrong timing of Urea application

Coffee tree showing symptoms of Nitrogen deficiencies

3.0 Harvesting and Post-Harvesting

3.1 Picking and Drying

The final quality of the coffee depends a lot on how well the coffee has been picked and dried. When picking the farmers should carry out selective picking which means that they have to be careful to only pick the mature red cherries leaving the green ones on the trees to ripen further. The farmers should also take care not to pick any cherries off the ground as these have been in contact with the soil.

Good picking. The farmer takes care not to get the cherries in contact with the soil by using a harvesting sheet. Farmers must ensure that harvesting containers and any other equipment used for picking have been thoroughly cleaned and that there is no risk of contamination with any other products.

Properly picked coffee should be spread out to dry on a tarpaulin.

Bad picking. The farmer has picked green cherries and black cherries from the ground.

Correct drying is important because it determines the final quality of the Kiboko (dry cherries). It is very important that farmers do not dry their coffee directly on the soil because this encourages the formation of mould and contamination with impurities. Drying on tarpaulins or on concrete surfaces keeps the coffee clean and free from contamination.

Drying cherries on a tarpaulin is the correct method for a better quality coffee.

Drying the coffee directly on the soil is bad practice. The quality will be poor.

White mould has formed on the Kiboko as a result of being directly in contact with the soil.

Clean Kiboko, properly dried on a tarpaulin.

During the drying stage, farmers must ensure that the Kiboko is protected from rain, night humidity and morning dew. The coffee should be brought indoors every night, and spread out again the following morning.

The Kiboko must not get wet. In case of rain it must be moved to a dry area.

Kiboko should be dried until it has reached the correct moisture content of 11.5% before it is ready for sale. The moisture content is carefully checked by the buyers at the time of buying. A good approximate indication for the farmers is obtained by shaking the Kiboko and hearing that the beans have become loose inside the shell.

Picture: a moisture meter is used during buying to check that the coffee has reached the correct moisture content.

3.2

Coffee Storage

Bags containing dry coffee should be stored correctly until the time of sale. The store should be dry, ventilated and rain proof. It is important that the bags are stored off the ground (on wood) and that they do not touch any walls.

Bad storage of coffee bags

Correctly stored bags

4.0 Agricultural Sustainability

4.1 Chemicals and Safety Measures

Because chemicals are a serious health hazard to both humans and to the environment, they should only be utilized if absolutely necessary and the required result should be achieved with the appropriate minimum amount of product. Great care has to be taken not to contaminate any natural resources such as streams, swamps and ponds. Before starting to use a chemical product, it is very important to read and understand the label on the container. The label is the main source of information for the safe and effective use of a product. Chemical containers must always be labelled and farmers must not purchase crop protection products which are not in their original packaging. Learning about the toxicity of a product is very important. Words and symbols on the labels indicate the level of toxicity of the products. Words such as danger and poison indicate that the chemicals are a serious health hazard in case of ingestion or physical contact. Symbols such as the skull and crossbones indicate high toxicity. Chemicals may also have physical hazards apart from being toxic; they may be flammable, explosive or corrosive. It is therefore important for the farmers to understand, look out for and identify these symbols:

Flammable

Explosive

Toxic

Corrosive

In case of poisoning it is very important to show the doctor the label on the chemical product container. If farmers have any problems in understanding the labels, they must seek assistance from an extension officer or chemical expert. The labels usually indicate the following additional information: The crop or situation which may be treated Dosage and the application rate Maximum number of treatments or maximum total dose What protective gear the operator should wear Latest time of application before harvest Re-entry interval Environmental protection requirements

Farmer must respect the re-entry interval which is the period of time, following the application of the crop protection product, during which it is unsafe to re-enter in the field. A warning sign has to be displayed to indicate to others that the field has been treated and that access into the field is temporarily prohibited. For example a red flag can be placed at the entrance of the field. This signal must be displayed for the whole duration of the re-entry interval.

The red flag indicates that the field has been treated and that it is dangerous to enter at this time Any surplus mix or rinsate, from rinsing empty chemical containers and from washing knapsack sprayer tanks, should be applied back to the treated field as long as the recommended dose is not exceeded. Farmers must only use approved and registered chemical products and must ensure that the products have not expired. Farmers must ensure that all application equipment such as knapsack sprayers are maintained in good working condition and verified annually. Leaking knapsack sprayers and faulty nozzles are dangerous because they increase the risk of coming into contact with the chemical. Farmers must be trained on the safe handling of chemicals before starting to use such hazardous products. If farmers employ workers to carry hazardous work such as chemical applications, they have to ensure that the workers are trained otherwise training has to be provided.

It is very important that all chemical applications are recorded and that records include the following information: date of application, field, name of product, reason for application, quantity applied, method of application, who carried out the application and the re-entry interval. At all times, when handling and applying chemicals, protective clothing should be worn. This protects the farmer from accidental contamination. The most important protective items are boots, an overall, gloves and a mask.

The farmer is safe as he is protected from coming into contact with the product.

The farmer is exposed and has a high chance of coming into contact with the chemical solution.

Safe application of fertilizers

The farmer is applying fertilizer with his bare hands. Chemical contact with the skin is dangerous.

4.2

Storage of Chemical Products

For health and safety reasons farmers must never keep any chemicals and application equipment such as knapsack sprayers in their homes. Crop protection products and fertilizers should be stored in special stores which are detached from all living areas. These special stores must be rainproof, well ventilated, well lit and lockable. Signs, warning of potential dangers, have to be displayed on access doors. Only authorised and trained people should have access to the stores and children should never be allowed in them. Crop protection products must be stored in their original packaging and an inventory of all the products in the store must be maintained. Emergency and first aid procedures should always be displayed in or near the store. Coffee and other crops, as well as seeds for planting, must never be stored together with chemicals such as crop protection products and fertilizers.

Very bad and messy storage. Chemicals can contaminate crops through contact and through smell.

A farmer takes his chemicals to the central store for storage and the chemical expert places them inside the store on shelves.

Empty chemical containers are a health hazard for humans and for animals and therefore must not be reused or discarded in fields or on road sides.

Farmers should not reuse empty chemical containers. It is a health hazard.

It is dangerous to discard empty chemical containers in the fields. Children and animals may come in contact with the poisonous chemical residues.

Empty containers must be taken to a collection point that will ensure proper disposal.

Bin for empty chemical containers

4.3

Deforestation

Farmers should not destroy the ecosystem by cutting down forests. Forests help to preserve animal and plant life and to keep the soils fertile and productive. Farmers should plant trees on their farms for the production of timber, firewood and shade.

Photo showing a hill that has been excessively deforested. At this stage the land is very susceptible to soil erosion, to washing away of the top soil and, as a result, to loss in soil fertility.

4.4

Hygiene and Cleanliness

Farmers should keep their farms, including the areas around their houses, clean. This will result in a more hygienic environment and will reduce the presence of pests such as rats and cockroaches which spread diseases. Keeping the area clean also reduces the chances of people injuring themselves on discarded items such as broken glass, sharp metal, etc. All farms should have a waste pit for garbage disposal and collection.

A clean and tidy farmyard is a healthier place.

A dirty yard will encourage the spread of diseases and will result in a hazardous environment especially for children.

4.5

Water

Many illnesses and diseases result from drinking unsafe water. Waterborne diseases such as typhoid and dysentery are common due to the presence of germs (bacteria and viruses) in the water. To avoid these problems, farmers should get their water from boreholes, which is cleaner and more hygienic than water from swamps or ponds. Boiling water or using water purification products will make it safer for drinking.

Water from a borehole is much safer.

Avoid using unsafe water for drinking and cooking.

4.6

Human Rights and Workers Rights

Children of schooling age must go to school and farmers may not force children to work on the farms. It is their right to go to school to get an education. If children help out on the farms during school holidays, farmers must ensure that they do no carry out dangerous and hazardous activities. Children should be accompanied in the field by an adult.

Children that are forced to work on the farm are deprived of their right to an education.

Children going to school to learn for a better future.

Farmers must respect workers rights and may not discriminate on grounds of tribe, gender, religion, ethnic origin etc. Wages and working hours must comply with national laws and international regulations. Workers must have freedom of association and collective bargaining. If farmers employ workers that live in, they have to provide them with clean eating, sleeping and washing facilities, as well as with clean toilets. For daily workers, farmers must provide access to clean drinking water and clean toilets. Basic health services (first aid facilities) must be available on the farm or nearby. All forms of bonded and forced labour are not acceptable and workers must always be free to negotiate working conditions and salary.

Workers are getting paid after a days work. The farmer keeps a record of the field activities and of all the workers.

Prisoners forced to work against their will. Such forms of forced labour are not acceptable.

4.7

Farmer Grouping

Farmer Empowerment

Individual farmers have limited resources and therefore it is important for them to build strength by working collectively and by achieving economic cooperation. Some of the main advantages of being grouped are: Bulk Marketing (coffee and other crops) to establish a direct link to the market, thereby by-passing the middlemen Bulk discounts on the purchase of farm inputs Facilitated access to loans and credit facilities Information sharing and working collectively to meet international sustainability standards Therefore grouping increases the negotiating and bargaining powers of small scale farmers and facilitates access to markets.

Bulk Marketing

Middleman

Middleman

Direct link to the market (Exporter) Premium for bulk quantity Applicable to all crops

4.8

Diversification

Farmers should not rely solely on one cash crop for their income. As with all agricultural commodities, also in coffee there are uncertainties which are usually related to production or to the market. Low yields due to unfavorable weather conditions and low prices are just two examples of how incomes could be affected. It is therefore important for farmers to grow at least one other cash crop to protect themselves from such undesirable events. There are several other crops that can be considered such as Vanilla, Cardamom, Artemisia, Soya, etc. Fruit production is also an option.

Vanilla

Pineapples

4.9

Record Keeping

It is very important for farmers to keep records of all their field operations, expenditures and incomes. Such records will allow them to assess the profitability of their activities and will help them in programming & planning for their future.

4.9.1
Date Plot / Field Activity

Farm Activity Record

Method No. of Workers Material Cost Labour Cost Outcome / Comments

This table is an example and can be utilized to record any activities such as: Land Preparation Planting Weeding Mulching Fertilizing Crop Protection Pruning Harvesting

4.9.2
Item Sold / Service Rendered

Farm Sales/Income Record

Date

Quantity

Unit Price

Income

Buyer / Employer

Comments

This table is an example and can be utilized to record all income generating activities such as: Sales of Coffee Sales of Other Crops Sales of Animals Sales of Handicrafts Working as Hired Labour Other Services

4.9.3
Coffee Sales Quality Kiboko FAQ Total

Gross Margin Calculation for Coffee Farming Activity

Quantity Kg

Price per Kg

Total Income / Ushs

A
Quantity Unit Cost Total Cost / Ushs

Material Inputs Input Mulching Material Manure/Compost Inorganic Fertilizers Crop Protection Prod. Other Total Labour and Other Services Activity Land Preparation Planting Weeding Pruning Mulching Composting/Manuring Spraying Fertilizing Harvesting Hiring of Equipment Kiboko Hulling Transport Other Total

B
Quantity Unit Cost Total Cost / Ushs

C
Total Cost of Labour / Services Gross Margin

Gross Margin Calculation

Total Income from Coffee Sales Total Cost of Material Inputs

C
Unit Cost

A-B-C
Total Cost / Ushs

Expenditures on Tools and other Items Item Number of Pieces Panga Hoe Pruning Saw Wheelbarrow Knapsack Sprayer Harvesting Sheet Harvesting Containers Tarpaulin Storage Bags Protective Clothing Other .. Total

Guidelines for Emergency Measures in case of Pesticide Poisoning

Always read the label and get advice using a pesticide

Prevent accidents: avoid all possible contact with pesticides

Be prepared for accidents: keep emergency equipment handy

Stay calm: take time to think, identify the trouble

Decontamination, prevent poisoning! Remove patient from spillage site

Treat patient according to priorities. Attend to breathing first.

Eyes are second priority. Other problems third

For artificial respiration tilt head back to open patients air passages

Place an unconscious patient on his side, tilt the head back

Remove contaminated clothing quickly and remember to seek medical advice

Wear boots and gloves while undressing a patient and then wash pesticides away

Keep patient comfortable, apply water to control overheating

If necessary induce vomiting by tickling the throat in the upright position

Do not allow the patient to smoke or drink alcohol

Seek medical assistance as soon as possible

WHAT WENT WRONG? Study a case of to poisoning to prevent recurrences

This medical information is, at best, of a general nature and cannot substitute for the advice of a medical professional

Reproduced from a CropLife International publication

WATCH OUT!
B A N A N A B A C T E R I A L W I LT

How to recognise the disease

Practical Methods to Control Banana Bacterial Wilt

Premature ripening and staining of fruits

Break off the male bud

Dont move farm tools and infected plant parts Leaves turn yellow

Cut, heap or bury infected plants Pus-like liquid flows out when stem is cut Flame farm tools in the fire or clean tools with Jik The male bud dries
All banana types can be affected. If you see this disease report to your nearest agricultural office

For further information contact: Nearest Agricultural Extension Officer, The Commissioner for Crop Protection Ministry of Agriculture Animal Industry and Fisheries P Box 102 Entebbe Tel: 041 - 320 115 or The coordinator for BBW Control Initiative Kawanda Agricultural Research Institute P Box 7065 Kampala Tel: 041 - 567 158 .O. .O.

If am HIV positive what can I do to protect others from infection?

With no cure for HIV, the only weapon against it is Prevention!

Abstain from sex If you cant abstain use a condom correctly and consistently every time you have sex Keep razors or toothbrushes for your own use only and dont use someone elses razor or toothbrush. Dont donate blood Tell people you have had sex with that you are HIV positive so that they can also get help.

For further information please contact the Business PART Project at:

Dr. Peter Cowley or Dr. Milly Kaggwa Plot 2 Ibis Vale, Kampala Uganda P. O. Box 27659, Kampala Phone: 256-41-230080, 232-905 Fax: 256-41-258-678 Email: pcowley@psiu.co.ug, mkaggwa@psiu.co.ug

Prevention of HIV/AIDS infection

HIV/AIDS is a reality that many of us have encountered. Many people can say that they know someone who is living with HIV/ AIDS. Although this is a disturbing fact, it is important to remember that HIV is preventable. Everyone has the ability to protect themselves and each of us can help one another to stay healthy and stop HIV from spreading. How do I know I have HIV? The only way to determine whether you are infected is to be tested for HIV infection. You cannot base on symptoms to know whether or not you are infected with HIV. Many people who are infected with HIV dont have any symptoms at all for many years.

How is HIV transmitted? HIV can be transmitted from an infected person to another through: Blood (including menstrual blood) Semen Vaginal fluids Breast milk

How do I protect myself from infection?

Here are some of the things you could do: Abstain from sex if you are not married Use a condom correctly and consistently every time you have sex Be faithful to one uninfected partner who should also be faithful to you. How HIV is NOT transmitted Talk to your partner about testing for HIV if he/she hasnt tested yet. Do not share razors or toothbrushes with anyone Avoid touching anyones blood. In cases of accidents at work, use gloves. Talk to your supervisor about providing gloves at the workplace. If you are pregnant or intend to get pregnant and you are HIV positive, visit an Antenatal clinic near you and know how you can protect your baby against HIV infection.

Activities that allow HIV Transmission Unprotected sex (without use of a condom) with an infected person Direct blood contact through blood transfusions, accidents. Through sharing sharp instruments like razor blades, injection needles, safety pins, toothbrushes. Mother can infect baby before and during birth as well as through breast milk.

Sustainability as defined by some of the major Sustainability Platforms

Utz Kapeh

Utz Kapeh ("good coffee" in a Maya language) sets the standard for responsible coffee production and sourcing. Utz Kapeh is about shared responsibility for a healthy coffee sector: - Utz Kapeh-certified coffee growers take responsibility for good practices in coffee production by complying with the Utz Kapeh Code of Conduct. - Coffee roasters and brands incorporate responsible business practices by buying Utz Kapeh- certified coffee. The Utz Kapeh Code of Conduct is an internationally recognized set of criteria for socially and environmentally appropriate coffee growing practices and efficient farm management. It includes elements such as: - Responsible use of agrochemicals - Protection of labour rights - Worker health and safety - Access to health care and education - Protection of natural flora and fauna - Record keeping Coffee producers are Utz Kapeh-certified when an independent certifier approved by Utz Kapeh determines that the coffee grower is in compliance with the requirements of the Utz Kapeh Code of Conduct. This inspection is repeated annually. With an Utz Kapeh certification, coffee growers of all sizes and origins can demonstrate good agricultural practices and efficient farming. The Utz Kapeh program helps cooperatives, producer groups, and estate farms to be more professional and competitive in production and selling.

Sustainable Agriculture Initiative

Sustainable agriculture (SA) is a productive, competitive and efficient way to produce agricultural raw materials, while at the same time protecting and improving the natural environment as well as the socio-economic conditions of local communities.

Neumann Kaffee Gruppe (NKG) Index

New methods of production, processing and commercialization of coffee that foster the purpose of economic, social and environmental sustainability in the coffee industry. To apply an approach of integrated management in coffee production, to avoid inadequate use of natural resources, to guarantee a respectful and supportive treatment of permanent employees and temporary workers, to act in a responsible way on all the different levels of operation on the basis of national and international law.

Common Code for the Coffee Community

Coffee production can only be sustainable if it allows for decent working and living conditions for farmers and their families as well as employees. This includes respect for human rights and labour standards as well as achieving a decent standard of living. Protecting the environment such as primary forest and conserving natural resources such as water, soil, biodiversity and energy are core elements of sustainable coffee production and post-harvest processing. Economic viability is the basis for social and environmental sustainability. It includes reasonable earnings for all in the coffee chain, free access to markets and sustainable livelihoods.