Analysis of the agroindustry processing of wet and dry arabic coffee, in the western region of honduras

Abstract

This research arose from the academy, with the purpose of making scientific contributions to the country's coffee sector, and determining the yield of processed coffee by studying yields, in two compact ecological milling centers in Honduras, in Matazano, Pinabetal, Talgua Lempira and El Pinal, San Juan de Opoa,,Copán. In addition, to know the volume and/or measure when receiving cherry or grape coffee, and in order to produce coffee that has a moisture percentage between (11 - 12) %. Obtaining the following results for a dry parchment coffee, samples from a standard plant < 900 masl 19% yield, Composition of the High Grown coffee bean "900-1200 masl" with 21% and Composition of the Stricty High Grown coffee bean > 1200 masl, averaging for all altitudinal floors of 21% CPS, yields for producer gold yield averages of 18% for standard plant, High Grown coffee 18% and Strictly High Grown coffee 19%. Respectively for gold exportable according to cupping laboratory analysis 15% average weight in the three different altitudinal floors. Likewise, the samples of the different altitudinal floors were sensory evaluated, with the purpose of determining the quality of the coffee, finding scores of 82.5% in the standard central coffee, 84.5% in High Grown coffee and 89.5% Stricty High Grown coffee, likewise in accordance with a systematization process found in the compact ecological process, the document characterized wet and dry processing throughout the coffee supply chain. Finally, in the measurement of the yields of the green bean, it was determined by analysis of variance and Duncan's separation test that there are significant differences between the three types of altitudinal floors (masl) evaluated, and each evaluated height has different yields of dry where a directly proportional relationship between height and coffee weight yield is denoted.