2.3.2 Evolution of coffee's
quality in Rwanda
Rwandan coffee is among the top rated coffees in the US,
European and the Asian coffee markets. This coffee is raising the coffee
industry's profile in its awareness creation campaigns. The taste of Rwandan
coffees has outperformed many of the coffees that are delivered to different
international coffee events because of its balanced flavor, aroma and fruity
tastes (www.naeb.gov.rw).
This positive rating has boosted the industry's ongoing
branding efforts and has ultimately raised demand for Rwandan coffee as
consumers increase their uptake. However, the biggest part of Rwandan coffee
usually go to blenders who mix it with the produce from other countries before
the final product is bought by the consumer. Rwandan coffee can still obtain a
high intrinsic value as a single origin for the end users and branding it for
the country can provide an opportunity to penetrate various niche markets
(www.naeb.gov.rw).
The coffee buyers from all over the world recognize Rwanda for
the ability to provide the type of beans they require to make their coffee
businesses a success.
- Arabica coffee: Arabica coffee represents more than 98
percent of all the coffees produced from Rwanda.
- Robusta beans: The Robusta market represents less than two
percent of all coffee produced in Rwanda.
- Value added coffees: These are coffees that are roasted and
packaged. Approximately 2% of the total coffee produced is sold in a value
added form.
The quality of coffee depends on the maintenance of coffee
trees in the cultivation stage. Other problems include inefficient systems of
quality control in processing, insufficient price differentiation in relation
to quality and excessive competition among factories and exporters (PSTA,
2004). The methods used by farmers in processing are traditional (depulping by
stone) and were quite adequate when the quantity was low. However, with
increasing quantity the traditional system failed and quality deteriorated.
There were only a few washing stations which also lacked the appropriate
equipment.
To meet the above challenges, since 1998 the Government,
through OCIR Café, has undertaken a promotional programme of investing
in coffee production. The changing trends include the replacement of old
varieties by more performing varieties, improving the general plantations'
condition (weeding, mulching, pruning), using inputs (fertiliser, pesticides
against diseases and pests), as well as the restructuring of the producers'
environment (establishment and support given to producers' associations) in
order to progressively take care of all the activities pertaining to output's
increase (MINAGRI, 2006).
The coffee quality is also being improved through making
growers sensitive to producing high-quality coffee, strengthening the
cooperative spirit within coffee producers' associations for the establishment
of washing stations and encouraging private entrepreneurs to invest in the
sector (MINAGRI, 2006).
Results have started to show as the overall coffee production
is now being revitalized in the different coffee producing regions of the
country.
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