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  1. 2016-01-20 Moringa is known for its ability to grow in a wide range of soils. We hypothesized, however, that moringa leaf production can be increased by applying fertility inputs at the base of the trees. We wanted to know: Do moringa trees benefit from fertility inputs? If so, how many grams of nitrogen...  
  2. 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...  
  3. 2016-04-08 In November 2015, ECHO staff member Dr. Tim Motis attended the First International Moringa Symposium in Manila, Philippines. There he met Dr. Basra, who has studied and promoted moringa extensively and who presented a talk with valuable information on moringa leaf extract. Basra’s research on the...  
  4. 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.  
  5. 2016-11-29 In this opening session, Zach gives an introduction to coffee and the many harvesting and processing methods in practice today.  
  6. 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.  
  7. 2016-11-17 Are you curious about how moringa seeds can remove 90-99% of the impurities from dirty water? Come and see it in action! While we are thrilled with what moringa seeds can do on their own, we are working to develop an even better process utilizing functionalized sand (a combination of crushed...  
  8. 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.  
  9. 2016-11-30 This form can be used during a coffee cupping to evaluate the coffee on a number of factors.  
  10. 2016-11-30 This form can be used to grade the green coffee, evaluating for defects in both category 1 and 2.