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Table of Contents

2. World Coffee Production and Trade

2.1 Introduction
2.2 International Coffee Organisation (ICO).
2.3 World Coffee Production
2.4 Coffee Production in Africa Countries.

3. Post Harvest Handling and Processing of Green Coffee in African Countries.

3.1 Introduction
3.2 Post-Harvest Handling and Processing Practices in African Countries.
3.3 Major Factors Affecting Coffee Quality in African Countries.
3.4 Main Defects of Green Coffee.
3.5 Coffee Tastes.

4. Ochratoxin A (OTA) in Coffee

5. Conclusions and Recommendations

5.1 Ecological Factors
5.2 Nutritional Factors
5.3 Insect and Fungus attacks
5.4 Effect of Pesticides and Fertilisers
5.5 Harvest Quality
5.6 Primary Coffee Preparation
5.7 Re-drying
5.8 Cleaning
5.9 Hulling
5.10 Bean Size sorting
5.11 Density sorting
5.12 Electronic colour sorting
5.13 Storage
5.14 Handling

6.0 References

Annexes: