Browsing by Author "Mutaawe, Mourice"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Effect of drying techniques on quality of arabica coffee in Elgon region.
    (Busitema University, 2026) Mutaawe, Mourice
    Coffee remains the key agricultural product in Uganda's economy and continues to be the primary export item. Even with its economic significance, the crop's productivity and quality remain quite limited. Inadequate post-harvest handling methods significantly lead to a reduction in coffee quality. Nevertheless, insufficient data regarding the impact of drying on quality requires an in-depth investigation. The purpose of the study was to evaluate the influence of different drying techniques on the physical and cup quality attributes of Arabica for improved household income within Elgon region with two specific objectives; i) To assess the effect of various drying techniques on the physical quality attributes of Arabica coffee and ii) to determine the effect of different drying techniques on the cup quality attributes of Arabica coffee. Therefore, this experiment was carried out to determine the effects of drying techniques on quality of Arabica coffee in Bududa district- Elgon region. Accordingly, on-farm processing experiments were conducted at UBORA SPECIALITY CROPS LIMITED laboratory located in Mbale City and Bushika Integrated Area Cooperative in Bududa district from September, 2025 to June, 2026. The study design was completely randomized design CRD with three drying techniques (sun drying, solar drying and mechanical) replicated 3 times giving a total of 9 experimental units. The study indicated that drying technique significantly affected (P < 0.001) the physical and cup quality attributes of Arabica coffee beans. Among the evaluated methods, solar drying produced the best overall physical quality, with higher bean weight (17.4g), better green color (4.6) and improved raw quality (85.5%) compared with sun drying and mechanical drying. The study concludes that solar drying enhanced cup quality by improving acidity, aroma, flavor, body, and overall sensory acceptability, resulting in the highest overall total cup quality score (88. 9%).Thus, promotion and adoption of solar drying technologies among Arabica coffee farmers; coffee farmers and stakeholders because they produced superior physical and cup quality attributes compared with sun drying and mechanical drying.