تأثير العوامل الزراعية البيئية على مكونات البن الكيميائية و جودة البن اليمني

الملخص EN

For studying the quality of Yemeni green coffee and the impact of environemental and cultural condations, seventeen samples of coffee fruits have been sampled from main regions of coffee productions.

Green coffee has been evaluated for chemical characterizations such as water content, caffeine, trigonellin, chlorogenic acids, fat, and sucrose contents …etc.

These analysis were conducted in the Chemical Technology Laboratory of CIRAD (Centre de Coopération International en Recherche Agronomique pour le Développement), Montpellier– France.

Areas of production influencing the quality of coffee and non-irrigated coffee in marginal rainfall areas usually show the greatest seasonal quality on coffee quality.

The best quality is obtained from selective picking in which only red ripe cherries are gathered, by hand in successive picking rounds until most of the crop has been harvested.

High variations of chemical composition of coffee have been observed between samples collected from different regions of coffee production, which reflect the high effects of cultural, post harvesting treatments and climate conditions of coffee growing area on coffee quality.

The principal result’s of these analysis are presented and discussed in relation to the origins of samples and the effect of cultural, environmental and possessing conditions on coffee quality.

Recommendations and actions to be undertaken in different level of coffee production for preserving and improving coffee quality in Yemen were discussed