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By Kambale Kisumba Kamungele THE DRC COFFEE COUNTRY PROFILE 10 th African Fine Coffee Conference & Exhibition Kampala, Uganda 14 th February 2013 Understanding.

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Presentation on theme: "By Kambale Kisumba Kamungele THE DRC COFFEE COUNTRY PROFILE 10 th African Fine Coffee Conference & Exhibition Kampala, Uganda 14 th February 2013 Understanding."— Presentation transcript:

1 By Kambale Kisumba Kamungele THE DRC COFFEE COUNTRY PROFILE 10 th African Fine Coffee Conference & Exhibition Kampala, Uganda 14 th February 2013 Understanding Congo Coffee

2 Bienvenue en Republique Democratique du Congo Located in the heart of Africa, with a tropical climate, huge rain forest,& a diversified landscape, the Democatic Republic of Congo is believed to be the birth place of Robusta Coffee

3 DR Congo : Country Facts Area (km 2 ) Population (million)67.76 CurrencyCongo Franc (CFD) Official LanguageFrench Capital cityKinshasa

4 DR Congo Coffee Facts (1) Type of coffee: Arabica and Robusta Producing Regions: Kivu, Oriental, Equateur, Bandundu, Bas-Congo Processing Method: Dry and Wet Harvest Period: October - September Marketing System: Direct Sale Port of Shipment: Matadi, Boma, Mombasa, Dars-es-Salaam Countries of Export: Italy, Switerland, Belgium, …

5 DRC Congo Coffee Facts (2) Number of farmers: Approx Surface planted: Approx ha Production: MT Exports: 9000 MT Domestic Consumption: 1.2 MT

6 DRC Congo Coffee Facts (3): Production & Exports (1988 – 2009) Source: Strategie de Ralance de la Filiere Café, Café Africa RDC

7 Congo Coffee Production Regions

8 DR Congo Coffee Value Chain Modified from: ITC/ECCAS/PACT II

9 Congo Coffee Classification (By Defects) Grade Physical Aspect Bean SizeDefects Kivu 3 (K3) Green to Blueish flawless 54% Screen 17 20% Screen 16 Defects free Kivu 4 (K4) Greenish to Yellowish54% Screen 17 20% Screen 16 No major Defects Some broken, immature and insect- damaged beans Kivu 5 (K5) Gray-Green to Green- Brownish 44% Screen 17 20% Screen 16 Free from very defective bean. Some broken, foxy, discolored, insect-damaged Kivu 6 (K6) Dull, HeterogeneousNumerous defective beans Kivu 7 (K7) HeterogeneousHeterogeneous waste WASHED SOURCE: Office National du Café Arabica

10 Congo Coffee Classification (by Defect) GradePhysical Aspect Bean SizeDefects Hors Type Marchand Washed Moyen (HTM/W/M) Greenish to Yellowish Uniform 30%/45% Screen 17 40%/50% Screen % 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 Yellowish30%/45% Screen 17 40%/50% Screen 15 Remainder Scr % 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 Browinsh Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr % 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 Browinsh Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr % 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 % 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 % 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

11 Congo Coffee Sector SWOT: STRENGTHS Product(Coffee), land, labor force, climate Quality soil favourable to coffee farming Good quality coffee (Arabica, Robusta Canephora & Kwilu) Existence of Agronomical Research Centers (INERA) Existence of Coffee Farmers Associations (SYDIP) Existence of Coffee Processing Factories and Exporters (ets. Tsongo Kasereka, Planoki sprl, SCAK sprl, Maison Mbanga …)

12 Congo Coffee Sector SWOT: WEAKNESSES Insufficient Agronomical Research Funding Insufficient inputs and low yields Low and aging transformation units Aging of plantations and farmers Inadequate & insufficient electrical power supply Inadequate infrastructure Underdeveloped Public-Private-Partnership

13 Congo Coffee Sector SWOT: OPPOTUNITIES Global Coffee Demand Availability of Good Coffee in the DRC Willingness of coffee stakeholders to revitalize the sector Possibility of developing internal market Possibility of enhancing FINE ROBUSTA Existence of a National Coffee Revitalization Strategy ( Café Africa DRC )

14 Congo Coffee Sector SWOT: THREATS Over-Taxation and tracaceries Political instability Absence of a coherent National Coffee Policy Pests & Diseases (Coffee Wilt) Global Warming

15 Conclusion The Democratic Republic of Congo is a great country offering exceptional varieties of coffees needed for the ever-changing global market. Consumers, roasters, importers, and the DRC Stakeholders need to know, try, and engage in Congo Coffee for the benefit of the whole value chain (especially for that of the Congolese Farmer) *** The happier the farmer, the better the coffee

16 Merci ! Thank you for your attention Kambale Kisumba Kamungele Export Director Ets. TSONGO KASEREKA 130, Avenue President de la Republique BP 95 Butembo, Nord-Kivu Republique Democtratique du Congo


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