1. COFFEE ROBUSTA IN COTE DIVOIREVITORIA, June 2012By Dr KOFFI NGoran

2. Innovation and technology transfer in Cte dIvoire INTRODUCTION RESEARCH AND INNOVATION TECHNOLOGY TRANSFER CONCLUSION 3. INTRODUCTION Cte dIvoire in West Africa 322 462 Km2 20.8 million inhabitants Economic lung of West Africa : 40 % of GDP 4. INTRODUCTIONCoffee cultivation was introduced in the localityof Alima (south-Eastern) in 1890 with two plantvarieties known as Indeni and Kouilou. Butthese varieties were destroyed in the 1940s dueto coffee wilt disease (tracheomycosis).Replantation by more disease resistantvarieties of Robusta took place in the 1950sThe distribution of seeds and plant materialswas then carried out by the African FarmersUnion and colonial farmers. 5. Innovation and technology transfer in Cte dIvoire Identification of Coffee growing zone Coffee growing zoneFirstZone 6. Innovation and technology transfer in Cte dIvoirePRODUCTION STATUSAreas covered by coffee between 1930 and1960: In 1934, 30.000 Ha including:- 24.000 ha by European farmers, representing80%- 6.000 ha by African farmers, representing 20% In 1960, 500.000 ha were cultivated, including:- 485.000 ha by African farmers, 97%- 15.000 ha by the Europeans, (3%) 7. Innovation and technology transfer in Cte dIvoirePRODUCTION STATUSWith the strong support of the Governmentfarmers expanded coffee planted areas to 1.2million hectares.400.000 farmers developed their coffee farms ofa small size: 25% of their coffee farms are less than 2 ha, 70% are between 2 and 10 ha, 5% are above 10 ha. 8. Innovation and technology transfer in Cte dIvoire Graph 1: Coffee production and exports by Cte dIvoire 7,000 6,000 5,000Thousand 60kg bags 4,000 Production Exportations 3,000 2,000 1,0000 1965/66 1970/71 1975/76 1980/81 1985/86 1990/91 1995/96 2000/01 2005/06 2010/11 Source: ICO 9. Innovation and technology transfer in Cte dIvoireAverage production was between 3 and 5million 60-kg bags per crop year from 1960/61 to1999/2000,Production is essentially exported as greenbeans without processing; Local processing isweak, less than 20%. Coffee represented more than 40% of thecountry total export revenues in the 1960s andin the 70s,The downward trend of coffee production inCote dIvoire is attributable to a number offactors including: 10. Innovation and technology transfer in Cte dIvoireThe liberalization of the filiere and the reformfrom 1998; Very low levels of international price, less thanUS cents 40/lb from 2000 to 2004 due mainly to anoversupply in international market,Increasing interest of coffee farmers foralternative crops such as cocoa, palm oil, rubber, Ageing coffee trees, Socio-political crisis between 2002 and 2011. 11. Innovation and technology transfer in Cte dIvoireDespite the current downward trend of productionthere are still potentials for maintaining productionat reasonable levels: The national governing body has beenrestructed; creation of Coffee & Cocoa Council in2011, The National Agronomic Research Centre (CNRA) The extension services provider, the NationalAgency for Rural Development support (ANADER),The three main pillars will contribute to revitalizeRobusta coffee sector in the country. 12. Research and Innovation in Cte dIvoireSince 1960, technologies have been developed byCNRA. The mission of coffee programme: To breed high yielding coffee varieties, resistant todiseases and pests, with high quality beans, To develop appropriate cultural techniques for plantingand upkeepping coffee, To develop integrated management methods for thecontrol of pests and diseases, To provide farmers with improved planting materials, To train extension agents, farmers and otherstakeholders on good agricultural practices forsustainable coffee production 13. Research and Innovation in Cte dIvoire1. Plant materials: From 1960 to 1984 7 Clones (distributed as cuttings) Earliness (2 years) High yielding 2.5 t/year Bean size: 13 g for 100 beans Caffeine content: 3 % 13 hybrids (distributed as seeds) High yielding 1.6 t/year Bean size: 14 g for 100 beans 14. Research and Innovation in Cte dIvoireSince 1984, the hybrid vigour was observed between two genetic pools (Guinean and Congolese) available in an important coffee germplasm collection in Cte dIvoire . This vigour was exploited.Guinean pool GuineanCongolese poolGuineaCB SG2Source: Centrafriqan Rep. UgandaGenetic diversityCameroonof C. canephora.(Berthaud, 1986 ; Cte dIvoire GabonMontagnon etCongoDRCal, 1992 ; Dussertet al, 1999)SG1Angola 15. Research and Innovation in Cte dIvoire 12 Hybrids (distributed as seeds) Earliness (1 year) High yielding 3-3.5 t/year Bean size: 15 g for 100 beans Caffeine content: 2 %Early and High yielding variety (Source: CNRA) 16. Research and Innovation in Cte dIvoire2. Cultural techniquesN fertilizer such as Urea at 100 kg N/ha gave a yield increase of 40% more than the control. To minimize the cost of Urea application, legume trees were intercropped with coffee trees.9,80 a10 8,56 b7,93 b 9 Good effects 8 on coffee yieldProduction (T cmd/ha) 75,60 c 30 % more than 6 the control 5 4 3 2 1 TmoinGliricidiaAlbizzia Ure 17. Research and Innovation in Cte dIvoire Legume trees contribute to coffee productivityand soil improvement, Legume trees improve quality and nutritionalvalue of the beans by increasing totalacidity, proteins, potassium and sugarscontent. 18. Research and Innovation in Cte dIvoire In small size coffee plantations food crops canbe associated for intercropping during the firsttwo years after planting. In the framework of diversification coffee canbe associated with rubber.Coffee treesintercroppedwith Ruber trees 19. Research and Innovation in Cte dIvoire3. Sensorial qualityIntroduction of terroirs concept in coffeesector in Cte dIvoire through a pilot projectfinanced and sponsored by CFC, ICO, IACO andCNRA in 2005.Linking the environment with ROBUSTA beanand liquor qualities is:an answer for quality management, traceabilityand improvement of coffee farmers income. 20. Research and Innovation in Cte dIvoireThe Terroirs concept consist of identifying pedology , type of soils andclimate of different regions. Cup tasting4135 2* 21. Research and Innovation in Cte dIvoire Identification of coffee liquor from different geographical areasIntensit odeur3,000prference qualit aromatique2,5002,000 fermentcorps1,5001,000divo0,500 brlacidit aboisso0,000 abengourouMan terreux amertumevertastringence apre fruit 22. Research and Innovation in Cte dIvoireAlso to diferentiate Terroirs according to the chemical contents of coffeebeans and soils analyses 23. Presentation of terroirs Terroir 4Results of the Pilot Project Good aromatic quality Good taste Lacs Terroir 3 1 Rioted Bitter body Terroir 1 Green and astringent taste Bitter body Moyen Como Terroir 2 Slighty acid Good aromatic quality Fruity taste 24. Research and Innovation in Cte dIvoireConcept of terroirs, Coffee tasting, effectivemeans of: Training farmers for good post harvestpractices, Collecting coffee, packaging and labelling byorigin, Directing Robusta coffees to specific nichemarkets. 25. Technology transfer in Cte dIvoireTechnology transfer requires the following: Institutional framework: Research, Developmentand organizing farmers, Availability of research output: improved varietyand coffee agronomic practices, Well trained and organized extension servicesproviders and efficient transmission mechanisms, Farmers well organized and trained in goodagricultural practices. 26. Technology transfer in Cte dIvoire1. From 1960 to 1994:Extension services were provided by a state owncompany known as SATMACI, in charge oforganizing farmers, the provision of plantmaterials and advices to farmers,Availing technologies to farmers with specificapproach by officers that mastered the varioustopics of extension services,Other services were provided to farmers:agricultural input subsidies, support of localauthorities. 27. Technology transfer in Cte dIvoire2. From 1994: Creation of ANADER,Diffusion of technologies through participativeapproach with research and farmers organization,Objective = reaching the maximum of producers,Strategy: Associating farmers to the choice of innovation; implicating them in identifying their constraints, 28. Technology transfer in Cte dIvoire2. From 1994 (contd): Suggesting solutions to address theseconstraints by the research, or elaboratingtopics on these constraints, Strengthening producers building capacitythrough training and visit of contact groups ondemonstration farms, Elaboration of technical itinerary to support thetransference of research results,Results: Farmers capcity is still limited to adoptand implement the good practices. 29. Technology transfer in Cte dIvoire3. Farmer Field School :Experience successfully carried out from 2003through the STCP pilot project on cocoa farms:fight against insects anddiseases, rehabilitation, quality improvementand fertilization.This approach has not yet been used in thediffusion of technologies of coffee farming. Participative approach in the search forsolutions to the challenges of farmers, 30. Technology transfer in Cte dIvoire The use of Facilitators among farmers trainedto takeover the role of agricultural advisers, Permanentexchange betweenfarmers, evaluation of activities, Progressivedevelopment ofextensionservices within the farmers organizations,This mechanism can give good results incoffee technology transfer to achieve adoptionof recommended practices. 31. CONCLUSIONAlthough its exports represent less than 2% ofworld exports compared to 5% recorded in the1980s, Robusta coffee continues to be animportant economical and social factor in CtedIvoire.Moreover, some capacities already available canrevive the coffee sector: Strong scientific coffee institution for improvingproductivity and quality, increasing value chain ofcoffee from Cte dIvoire through terroirs concept 32. CONCLUSION Extension system for improving andstrengthening the mechanisms of technologytransfer, National coffee development plan including:- facilitating input supply, incentives to farmersand credit services,- the market price,- and strategies for local processing andincreasing domestic consumption. 33. Innovation and technology transfer in Cte dIvoire THANKS to the Authority ofRobusta Coffee in BrazilTHANK YOU FORYOUR ATTENTION