By Joshua Kato
Coffee is as valuable as gold once it leaves your farm. According to a stakeholder in the sector, a kilogramme of ready-to-drink coffee can yield about 80 cups in a top European coffee house, each fetching $2 (sh8,000).
This translates to a revenue of around $160 or sh550,000 per kg for the restaurant, compared to sh13,000 for parchment coffee or sh4,000 for raw beans (kiboko). It takes 2kg of unprocessed coffee to produce 1kg of finely refined coffee.
This underscores the importance of value addition. In reality, farmers often sell over 90% of their agricultural products in raw form, missing out on significant potential earnings.
Value addition does not begin with processing alone; it starts right from planting. Selecting the best breeds or varieties is the initial step towards adding value.
Throughout the farming cycle, management practices play a crucial role in either enhancing or diminishing the product’s value.
For instance, the use of banned or harmful chemicals can devalue the product. Employing only recommended farm chemicals in correct doses ensures standards.
During harvesting and post-harvest stages, adhering to proper practices prevents product damage or contamination, such as by aflatoxins.
Overall, farmers need support to grasp the concept of value addition, beginning with awareness and extending to the provision of necessary equipment.
