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  1. 2016-07-11 Companion planting is a form of intercropping, typically practiced in small-scale gardens, in which two or more species of plants are grown near each other for shared benefit. For example, shade-loving vegetables like lettuce can be grown under taller crops like maize or sunflower. Mixed...  
  2. 2016-04-08 A report from Roland Bunch regarding his efforts to promote green manures and cover crops in Africa.  
  3. 2016-11-20 The 2:4 maize–double cowpea system consists of a repeating sequence of 4 rows of cowpea alternated with 2 rows of maize. Maize and cowpea are planted on the same day. The second cowpea crop is planted after the first has been harvested (about 60 days after planting).1The objective of this trial...  
  4. 2016-10-15 This article is from ECHO Asia Note #29 Processing methods for coffee can drastically change the quality and taste of the final product, for better or for worse. By choosing a method that positively impacts quality, flavor, and cost, a coffee producer can optimize the coffee’s potential, at the...  
  5. 2016-10-18 While doing legume intercropping research in South Africa (2010-2015), ECHO staff members learned about a system of cereal/cowpea production developed in Nigeria through research by IITA (International Institute of Tropical Agriculture) and national partners (Ajeigbe et al. 2010a, Ajeigbe et al....  
  6. 2016-11-30 In this session, Zach introduces the basis for evaluation and grading for Arabica green coffees. Additionally he shares the SCAA Grading Standards for physical evaluation of green coffees.  
  7. 2016-11-29 In this opening session, Zach gives an introduction to coffee and the many harvesting and processing methods in practice today.  
  8. 2016-11-30 In this session, Zach discusses the critical quality control operations for coffee quality. These critical quality control points includeharvesting/cherry separation, fermentation, and drying.  
  9. 2016-11-30 In this session, Zach discusses the natural processing technique and the challenge of caring for the coffee cherries in such a way that you are encouraging optimum flavour without losing the cherry to bacteria or mold.  
  10. 2016-11-30 This form can be used during a coffee cupping to evaluate the coffee on a number of factors.