<div>Background: Cultural practices and environment may affect the physical, chemical, microbiological and nutritional qualities of the raw beans. With the advent of nutritional labelling regulations (FDA, 1973), many coffee bean processors have incorporated nutrition information on their products for label declaration. The current field experiment aimed to study to know the influence of nutrient management practices, irrigation and shade pattern on nutrient status of green coffee beans and yield of robusta coffee.&nbsp; 
 
Methods: This field-laboratory experiment was carried out at nine selected robusta coffee estates located at Western Ghats of India, i.e., Koppa region of Chikkamagaluru District, situated in the south western part of Karnataka State. The experiment was laid out in randomized block design (RBD) with 25 plants per treatment (plot size- 112 m2) with four replications. Representative coffee fruits from the experimental blocks were collected during harvesting period (February-March). After harvesting of the fruits they were wet processed to remove pulp and mucilage from the fruits. Further, they were sun dried up to 10 percent moisture level and stored using standard methods. 
 
Result: The green coffee bean N and P concentration remained higher (3.1 and 0.37%) in INM mode of nutrition compared to that of exclusive organics (3.0 and 0.36%). Within organic mode of nutrition, the shade pattern and irrigation schedule imparted difference in N assimilation. The bean K content did not vary between the INM and organic nutrition modes as depicted by similar (1.8%) values. However, within organic mode of nutrition, the shade pattern and irrigation schedule imparted difference in K assimilation. The average bean yield remained higher (1230 kg ha-1) in INM mode of nutrition compared to that of exclusive organics (1101 kg ha-1).</div>

Nutritional Composition of Green Robusta Coffee (Coffea canephora) Beans under Organic and Integrated Nutrition with Varying Shade and Irrigation Management Practices in Western Ghats of India

Background: Compost made from coffee husk and pulp residues could serve as a sustainable alternative to chemical fertilizers for fertilizing coffee fields. 
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Methods: This study was conducted to determine the agronomic value of seven compost formulations based on coffee residues [Husk residues+chicken manure (3:1); Husk residues+chicken manure (2:1); Husk residues+chicken manure (1:1); Husk residues+pig slurry (3:1); husk residues+pig slurry (2:1); pulp residues+chicken manure (3:1); and husk residues+pig slurry (1:1)] mixed in equal proportion with potting soil on the vegetative growth of coffee seedlings in the nursery. The experimental design employed was a completely randomized design with one factor. 
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Result: Six months after planting, the compost based on husk residues+chicken manure (3:1) and the compost based on husk residues+pig slurry (3:1) were found to be more effective. The former led to rapid growth in plant height (46.85 cm compared to 27.1 cm) and diameter. It is followed in terms of effectiveness on height growth&nbsp; by the compost based on husk residues+Pig slurry in proportion (3:1). These composts also had a positive impact on the fresh and dry biomass (aboveground and root) of coffee plants. This can be explained by the high content of organic matter, nitrogen, potassium, calcium and phosphorus in these composts. These two composts mixed in equal proportion with potting soil are recommended for coffee plant production in the nursery. Furthermore, field experimentation would confirm their effectiveness. 
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Nutritional Composition of Green Robusta Coffee (Coffea canephora) Beans under Organic and Integrated Nutrition with Varying Shade and Irrigation Management Practices in Western Ghats of India

Coffee Pulp and Husk Residue Compost Improve the Growth of Robusta Coffee (Coffea canephora) Seedlings in the Nursery