understanding congo's coffee ; the rdc coffee county profile
TRANSCRIPT
B yKambale K isumba Kamungele
THE DRC COFFEE COUNTRY PROFILE1 0 t h A f r i c a n F i n e C o f f e e C o n f e r e n c e & E x h i b i t i o nK a m p a l a , U g a n d a
1 4 t h F e b r u a r y 2 0 1 3
Understanding Congo Coffee
Bienvenue en
Republique Democratique du Congo
L o c a t e d i n t h e h e a r t o f A f r i c a , w i t h a t r o p i c a l c l i m a t e , h u g e r a i n f o r e s t , & a d i v e r s i fi e d l a n d s c a p e , t h e D e m o c a t i c R e p u b l i c o f C o n g o i s b e l i e v e d t o b e t h e b i r t h p l a c e o f R o b u s t a C o ff e e
DR Congo : Country Facts
Area (km2) 2 345 410
Population (million)
67.76
Currency Congo Franc (CFD)
Official Language French
Capital city Kinshasa
DR Congo Coffee Facts (1)
Type of coffee : Arabica and RobustaProducing Regions
: Kivu, Oriental, Equateur, Bandundu, Bas-Congo
Processing Method
: Dry and Wet
Harvest Period : October - SeptemberMarketing System
: Direct Sale
Port of Shipment : Matadi, Boma, Mombasa, Dars-es-Salaam
Countries of Export
: Italy, Switerland, Belgium, …
DRC Congo Coffee Facts (2)
Number of farmers : Approx. 500 000 Surface planted : Approx. 120 000 ha
Production : 20’000 MTExports : 9’000 MTDomestic Consumption : 1.2 MT
DRC Congo Coffee Facts (3):Production & Exports (1988 – 2009)
Source: Strategie de Ralance de la Filiere Café, Café Africa RDC
Congo CoffeeProduction
Regions
DR Congo Coffee Value Chain
Modified from: ITC/ECCAS/PACT II
Congo Coffee Classification(By Defects)
Grade Physical Aspect
Bean Size Defects
Kivu 3 (K3)
Green to Blueishflawless
54% Screen 1720% Screen 16
Defects free
Kivu 4 (K4)
Greenish to Yellowish
54% Screen 1720% Screen 16
No major DefectsSome broken, immature and insect-damaged beans
Kivu 5 (K5)
Gray-Green to Green-Brownish
44% Screen 1720% Screen 16
Free from very defective bean.Some broken, foxy, discolored, insect-damaged
Kivu 6 (K6)
Dull, Heterogeneous Numerous defective beans
Kivu 7 (K7)
Heterogeneous Heterogeneous waste
WASHED
SOURCE: Office National du Café
Arabica
Congo Coffee Classification (by Defect)Grade Physical Aspect Bean Size Defects
Hors Type Marchand
Washed Moyen(HTM/W/M)
Greenish to Yellowish Uniform
30%/45% Screen 1740%/50% Screen 15
5.0% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish,14% Blotchy, 0.2% Foreign Matter
Hors Type Marchand
Washed Inferieur(HTM/W/I)
Greenish to Yellowish
30%/45% Screen 1740%/50% Screen 15Remainder Scr. 15
15% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish, 14%blotchy, 0.2% Foreign Matter
Hors Type Marchand
Natural Moyen(HTM/N/M)
Yellow to BrowinshHeterogeneous
30%/45% Screen 17
40%/50% Screen 15
Remainder Scr. 15
5.0% Insect-Damaged , 1.1% Crushed, 1.3%Fragments, 0.2% Grayish, 0.2% Foreign Matter, Some defective
Hors Type Marchand
Natural Inferieur(HTM/N/I)
Yellow to BrowinshHeterogeneous
30%/45% Screen 17
40%/50% Screen 15
Remainder Scr. 15
15% Insect-Damaged , 1.1% Crushed, 1.3%Fragments, 0.4% Black, 3.0% Grayish, 0.2% Foreign Matter, Some defective beans
Hors Type Courant Moyen(HTM/C/M)
Yellowish, Greenish to Brownish
Heterogeneous
30%/45% Screen 17
40%/50% Screen 15
Remainder Scr. 15
20% Insect-Damaged , 0.6% Crushed, 2.0% Fragments, 1.2% Black, 0.5%Greyish, 1.6% Brownish, 1.6% Blotchy, 1.7% Discolored, 0.2% Foreign Matter, Several defective beans
Hors Type Courant Moyen(HTM/C/I)
Yellowish, Greenish to Brownish
Heterogeneous
30%/45% Screen 17
40%/50% Screen 15
Remainder Scr. 15
25% Insect-Damaged , 2.0% Crushed, 10% Fragments, 3.0% Black, 4.0%Greyish, 2.0% Brownish, 1.6% Blotchy, 3.0% Discolored, 0.4% Foreign Matter, Numerous defective beans
WASHED
NATURAL
SOURCE: Office National du Café
Robusta
Congo Coffee Sector SWOT:
STRENGTHS
•Produ c t (Coff ee ) , l and , l abor fo rce , c l imate•Qua l i t y so i l f a vou rab le t o coffee fa rming•Good qua l i t y coffee (Arab ica , Robu s ta Canephora & Kwi lu )•Ex i s ten ce o f Agronomica l Res earch Cen ters ( INERA)•Ex i s ten ce o f Coff ee Farmers Assoc ia t i ons (SYDIP )•Ex i s ten ce o f Coff ee P rocess in g Fac tor i es an d Ex por ter s ( e t s . T s o n g o K a s e r e k a , P l a n o k i s p r l , S C A K s p r l , M a i s o n M b a n g a … )
Congo Coffee Sector SWOT:
WEAKNESSES
•Insuffic ient Agronomica l Research Funding•Insuffic ient inputs and low y ie lds•Low and aging t ransformat ion uni ts•Aging o f p lanta t ions and farmers•Inadequate & insuffic ient e lectr ica l power supply•Inadequate in frastructure•Underdeve loped Publ ic -Pr ivate -Par tnership
Congo Coffee Sector SWOT:
OPPOTUNITIES
•Globa l Coff ee Deman d•Ava i lab i l i t y o f Good Coff ee in th e DRC•Wi l l in gn ess o f coffee s t akeho lders t o rev i t a l i ze the sec tor•Poss ib i l i t y o f deve lop in g in tern a l marke t•Poss ib i l i t y o f enh anc ing F INE ROBUSTA •Ex i s ten ce o f a Nat iona l Coffee Rev i t a l i za t i on S t ra tegy ( C a f é A f r i c a D R C )
Congo Coffee Sector SWOT:
THREATS
•Over-Taxation and “tracaceries” •Pol it ical instabi l i ty•Absence of a coherent National Coffee Pol icy•Pests & Diseases (Coffee Wilt)•Global Warming
Conclusion
T h e D e m o c r a t i c R e p u b l i c o f C o n g o i s a g r e a t c o u n t r y o ff e r i n g e x c e p t i o n a l v a r i e t i e s o f c o ff e e s n e e d e d
f o r t h e e v e r - c h a n g i n g g l o b a l m a r k e t .
C o n s u m e r s , r o a s t e r s , i m p o r t e r s , a n d t h e D R C S t a k e h o l d e r s n e e d t o k n o w, t r y, a n d e n g a g e i n C o n g o C o ff e e f o r t h e b e n e fi t o f t h e
w h o l e v a l u e c h a i n ( e s p e c i a l l y f o r t h a t o f t h e C o n g o l e s e Fa r m e r )
***The happier the farmer, the better the coffee
Merci !
Thank you for your attention
Kambale Kisumba KamungeleE x p o r t D i r e c t o r
Ets. TSONGO KASEREKA130, Avenue Pres ident de la Republ ique
BP 95 Butembo, Nord-KivuRepubl ique Democtrat ique du Congo
+243 998 471239kamungele@gmai l .com