SYNTHESIS PAPER Chicory in Coffee Honey-Bee in Coffee Plantation Production and Operations Management-I (POM-I): The Field Operations Submitted to Dr. V.G.DHANAKUMAR Director and Professor, IIPM Submitted by Prit Ranjan Jha I.D. - C07DPM029 PGD-ABPM 2007-2008 Prit Ranjan Jha 1
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SYNTHESIS PAPER Chicory in Coffee
Honey-Bee in Coffee Plantation
Production and Operations Management-I (POM-I):
The Field Operations
Submitted to
Dr. V.G.DHANAKUMAR
Director and Professor, IIPM
Submitted by
Prit Ranjan Jha
I.D. - C07DPM029
PGD-ABPM 2007-2008
INDIAN INSTITUTE OF PLANTATION MANAGEMENT
BANGLORE-560056
Prit Ranjan Jha
1
ACKNOWLEDGEMENT
I am very grateful to my course faculties, Dr. V. G. Dhanakumar and Mr.
Narendran who continuously endeavored to enhance our learning. They
continuously gave valuable guidance and support for completion of this
synthesis paper. By giving this opportunity of INDIVIDUAL WORK for
the Course Requirements, they have motivated us to learn beyond the
classroom sessions and develop our individual analytical and understanding
power. The assignment has also enhanced our Presentation Skill.
I am also thankful to staffs of computer section and library.
Finally I thank my class mates who cooperated to make every student an
important active member of our one ‘Quality Circle’.
Prit Ranjan Jha
C07DPM029
PGD-ABPM
Prit Ranjan Jha
2
CONTENTS
Ch. No. Title Page No.
1 Introduction: 1
2 Chicory in our coffee 1What is chicory? 1
Bitter tonic 4
Plant6
Distribution& Ecology 7
Cultivation7
Biotic Factors 8
Harvesting8
Yields and Economics9
Food Uses 10
Extract from the 72nd report… Rajya Sabha…. 10
3 Honey Bee in Coffee Plantation 12
Pollination and Fertilization12
Assets created by apiculture 13
4 Conclusion 13
5 References 14
6 Appendices 15An Indian Enterprise in Chicory 15Pictures 16
Prit Ranjan Jha
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Introduction:
If we look at the content on the sachet or packs of commonly available
Coffee-brands in India, we will find that there is a mixture of Coffee and
Chicory. I too at first discovery of this fact was surprised to not find the pure
coffee, and developed curiosity about Chicory. In fact many of us are not
aware about the chicory, which has become an important component of
Coffee beverage. So in the present assignment I tried to discover different
facts about Chicory.
We all will appreciate the role played by Honey Bees in pollination of
different crops. So, here I liked to present the facts about the beneficial role
of honey bees in Coffee plantation.
Chicory in our coffee
It's more than just a blend for coffee. It's also healthy
In India, most people associate chicory with coffee and the fact that it is used
in a coffee blend. 90% of coffee consumed in India as beverage contains
chicory. Pure coffee habit is almost dead except for small pockets.
What is chicory?
The plant belongs to the family Compositae asteraceae. Chicory is referred to
as ‘Kasni’ in Sanskrit and Hindi. The Cichorium intybus genus gives us
salad plants such as wild chicory, radicchio, red leaf chicory and endives.
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But more than anything, it gives us chicory. Cichorium intybus (chicory) is a
blue-flowered herb with a long white root. Chicory is a perennial herb with a
long tap root. Chicory is a native to the Mediterranean region or possibly
eastern India. The perennial grows to five feet and has a hairy stem with
oblong leaves. This tuber looks much like a carrot. Each part of the plant has
its uses — extracts from the seeds and flowers are used in traditional
medicine and modern drug formulation. The leaves are used as a salad
vegetable and the root, when processed, roasted and ground, is extensively
used for blending in coffee. It is brewed in the same manner as coffee.
Interestingly, the coffee - chicory mixture (usually 60:40) is more prevalent
in South India, where it is almost a ritual to go to the coffee seed shop, have
fresh coffee seeds roasted and ground in your presence, the requisite amount
of chicory powder added, the mixture brought home and filtered using
boiling water, and drank with freshly boiled milk. Some instant coffee
manufacturers add chicory in their product so as to cater to the taste of the
fast-life, no-time South Indian. Food historians of India would surely know
when coffee came to India, and how chicory got added to it. The fact it is
more popular in the South and not in North India may perhaps be explained
as due to the French influence in Pondicherry, and Peninsular India. Among
the Europeans it is the French who use chicory in their coffee. (Professor H.
Y. Mohan Ram, the distinguished botanist and scholar from Delhi, tells that
while chicory is a Mediterranean herb, it occurs on the wild in Kashmir; he
has found it growing lush on the roadside, on the way from the airport to the
city of Srinagar). It can be cultivated through out India.
There are two cultivated species, and four to six wild species.
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Common chicory (Cichorium intybus) is a bushy perennial herb with blue
or lavender flowers. Originating from Europe, it was naturalized in North
America, where it has become a roadside weed. The roots are baked, ground,
and used as a coffee substitute and additive in the plant's Mediterranean
region of origin, although its use as a coffee additive is still very popular in
the American South, particularly in New Orleans. It is a staple in Cajun-style
red-eye gravy. Common chicory is also known as blue sailors, succory, and
coffeeweed. The plant is cultivated and used as endive under the common
names radicchio, Belgian endive, French endive, or witloof. It is grown in
complete darkness to keep new leaves tender and pale.
True endive (Cichorium endivia) is a species of chicory which is specially
grown and used as a salad green. It has a slightly bitter taste and has been
attributed with herbal properties. Curly endive and the broad-leafed escarole
are true endives.
Cichorium is used as a food plant by the larvae of some Lepidoptera species
including Setaceous Hebrew Character and Turnip Moth.
Root chicory (Cichorium intybus var. sativum) has been in cultivation in
Europe as a coffee substitute for a long time. Root-chicory, established in
Europe during, the Napoleanic blockade, is cultivated for roots used as a
coffee substitute. When blended with ground coffee, they enhance the flavor
and aroma of the brew.
Around 1970 it was found that the root contains up to 20% inulin. Since
then, new strains have been created, giving root chicory an inulin content
comparable to that of sugar beet (around 600 dt/ha). Inulin is mainly present
in the plant family Asteraceae as a storage carbohydrate (for example
Jerusalem artichoke, dahlia, etc.). It is used as a sweetener in the food
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industry (with a sweetening power 30% higher than that of sucrose). Inulin
can be converted to fructose and glucose through hydrolysis.
Chicory, with sugar beet and rye was used as an ingredient of the East
German Mischkaffee (mixed coffee), introduced during the 'coffee crisis' of
1976-9.
Chicory’s first known reference was found in an Egyptian papyrus dating
back to 400 BC, making it one of the oldest plants known to man. From
Egypt chicory spread to Asia, Africa and the European continent. Chicory
was cultivated as early as 5000 years ago by Egyptians as a medicinal plant.
Ancient Greeks and Romans used chicory as a vegetable and in salads.
Early 19th century French chefs and writers believed chicory to be a ‘contra
—stimulate’, that is, the sedative effects were a perfect complement to the
stimulating effects of the caffeine in coffee.
Chicory's leaves are still used today in typical Roman recipes: it's common
in Roman restaurants to eat dishes with boiled chicory leaves, olive oil and
lemon juice (fried with garlic and red pepper). The plant is very common in
the Roman countryside and is often picked up by farmers; recently
greengrocers introduced a cultivated variety of the plant, which is bigger and
has longer leaves. Today, the main growing countries are Belgium, France,
Holland, and Germany and also in southern regions of the US.
Bitter tonic
The key components of chicory are hydrooxycoumarins, flavonoids, inulin,
sesquiterpene lactones, vitamins and minerals. It also contains four to six per
cent protein and a small quantity of fibre. Chicory leaves are good sources of
vitamins A and C, potassium, calcium, and phosphorus. It contains no
caffeine.
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Chicory has many health benefits. Studies have shown that it encourages the
growth of beneficial bifido bacteria and lacto bacilli in the gut which
promotes nutrient absorption, supports immune function and optimises
digestion. It helps reduce kidney inflammation and increases urine output.
In traditional medicine, the plant is used as a bitter tonic to stimulate the
liver and digestive tract and cleanse the urinary tract. In Ayurveda, it is said
to pacify kapha and pitha, and it is used to treat disorders of the
gastrointestinal system such as vomiting, diarrhoea, liver and spleen
enlargement, dysmenorhoea and amenorrhoea.
Chicory comprises mainly of compound sugars, which during the roasting
process, is converted into d-fructose (fruit sugar) and caramalised. It also
contains between four to six percent protein and a small quantity of fibre.
Chicory-root is essentially a concentrated combination of three sugars
(pentose, levulose and dextrose) and taraxarcine (the bitter principle of
dandelion). It is especially important as source of levulose. Roots are used in
seasoning soups, sauces and gravies, and to impart a rich deep color. Dried
chicory roots, as crumbs, are used as horse feed, being a good oat substitute
(4.85% protein, 0.85% fat, 4.35% sugar).
A powder of chicory root in milk helps counter general debility and infusion
of seeds is used to treat insomnia or anxiety. A strong tea of the boiled roots,
flowers and leaves is supposed to make a good wash for skin irritations,
including athlete's foot.
A paste of the leaves can be used as an external application in inflammation,
headache, urticaria, gout and burning sensation. Chicory infusion exhibits
laxative properties and is harmless.
The consumption of chicory in addition to a healthy diet and regular exercise
is said to be effective in checking cholesterol. Chicory has been mentioned
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as a special skin nourisher by ancient herbalists. A tea made from the pale
blue flowers of this plant was said to give glowing skin. It is one of the
richest source of Vitamin A which is very useful for the eyes. This herb is
also used for the treatment of Anemia, Liver complaints, respiratory
disorders and Obstructed Menstruation.
Inulin or chicory saccharide is a good example of a functional food or
nutraceutical.
Chicory with all its health benefits is available to consumers in the form of
coffee blends.
Plant:
Chicory is a stout, deep-rooted perennial, 3 to 6 feet tall. It is a practically
leafless herb, branching and diffuse when in bloom. The seeds are planted in
the spring, and the roots are dug in the fall, stored, and replanted toward
spring for foliage harvest. The plant is most noticeable in the mornings when
its azure-blue flowers are open. Chicory is self-incompatible, fertilization
occurs both within and between heads as a result of insect activity like honey
bees. Chicory is a good source of pollen and nectar for honey bees and that
the bees produce from chicory a yellowish-green honey.
Distribution& Ecology:
Native to Europe, central Russia and western Asia, and cultivated widely
through Europe in early times. Presently cultivated in most temperate
regions, where it has escaped and become naturalized as a serious weed in
many areas.
Chicory grows on any type of soil, but, when cultivated grows best on
mellow, deeply tilled, fertile soil or sandy loam. A cool weather crop, it
tolerates only moderate summer temperatures, and requires well-distributed
rainfall, with good drainage, or some irrigation in drier areas. Chicory roots
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grow deeply in relatively short time; soil too wet for beans and small grains
is not suitable. To insure proper root-growth, lime or marl should be applied
to acid soil to neutralize acidity. Chicory is reported to tolerate pH of 4.5 to
8.3, an annual rainfall of 30 to 400 cm, and annual mean biotemperature of
6° to 27°C.
Cultivation:
Cultural practices for this root crop are the same as those for sugar beet. Soil
should be plowed to a depth of 17 to 25 cm to permit root development.
Seed should be planted, or drilled, in a firm, fine-textured seed bed, at a
depth of not more than 0.6 cm in rows spaced 45-60 cm apart, at a rate of
2.25 kg/ha. Germination is slow. Since development is slow, excessive hand
labor to control weeds may be avoided by planting chicory following
another crop such as beans or corn. Cultivation should begin as soon as
possible. When plants reach the 4-leaf stage they are thinned to stand 20-25
cm apart in the row. First cultivation may be fairly deep, but subsequent
cultivation should be shallow and not close to the plants, to avoid damaging
the taproot. Likewise, thinning should not be too late, as thinning may
disturb roots of remaining plants. Chicory is a heavy feeder. Manure should
be applied above the bed instead of beneath the roots, as bottom heat forces
too rapid growth of the shoots. In some areas seeds are broadcast over the
seed bed, and seedlings thinned to stand about 25 cm apart each way
Biotic Factors
Serious market diseases of chicory are bacterial soft rot and watery soft rot,
caused by Erwinia carotovora and Pseudomonas cichorii. Brown heat
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cancer is caused by boron deficiency. Fuligo septica causes a slime mold.
Fungi known to attack chicory are: Alternaria cichorii, A. tenuis, Ascochyta