Coffee production in India

Almost 80% of Indian coffee is exported;[3] 70% is bound for Germany, Russia, Spain, Belgium, Libya, Poland, Jordan, Malaysia, U.S.A, Slovenia and Austria.

The first variety that was introduced in the Baba Budan Giri hill ranges in Chikmagalur district of Karnataka state in the 17th century[6] was marketed over the years under the brand names of Kent and S.795.

The earliest history is traced to 875 AD according to the Bibliotheque Nationale in Paris, and the original source to Ethiopia (Abyssinia) from where it was brought to Arabia in the 15th century.

With British colonial presence taking strong roots in India in the mid 19th century, coffee plantations flourished for export.

[10] From 1991, economic liberalisation took place in India, and the industry took full advantage of this and cheaper labour costs of production.

[2] This was further amended in 1994 when the Free Sale Quota (FSQ) permitted large and small scale growers to sell between 70% and 100% of their coffee either domestically or internationally.

[2] A final amendment in September 1996 saw the liberalisation of coffee for all growers in the country and a freedom to sell their produce wherever they wished.

[2] As in Ceylon, coffee production in India declined rapidly from the 1870s and was massively outgrown by the emerging tea industry.

In the period 1910–12, the area under coffee plantation was reported to be 203,134 acres (82,205 ha) in the southern states, and was mostly exported to England.

The most commonly used coffee beans are Arabica and Robusta grown in the hills of Karnataka (Kodagu, Chikkamagaluru and Hassan), Kerala (Malabar region) and Tamil Nadu (Nilgiris District, Yercaud and Kodaikanal).

According to published statistics for 2001–2002, the total area under coffee in India was 346,995 hectares (857,440 acres) with small holdings of 175,475 accounting for 71.2%.

[2][16] Ideally, both Arabica and Robusta are planted in well-drained soil conditions that favour rich organic matter that is slightly acidic (pH 6.0–6.5).

[16] However, India's coffees tend to be moderately acidic which can lead to either a balanced and sweet taste, or a listless and inert one.

In the tropical region of the south Indian hills, these conditions prevail leading to coffee plantations flourishing in large numbers.

This fungus is called the Hemileia vastatrix, an endophytous that grows within the matter of the leaf; an effective remedy has not yet been discovered to eliminate it.

Another prevalent disease is known as coffee rot, which can cause severe damage during the rainy season, particularly to plantations in Karnataka.

Pellicularia koleroga is the name given to this rot or rust, which turns the leaves a black color with a slimy gelatinous film.

[28] Probably the most commonly planted Arabica in India and Southeast Asia is S.795,[29] known for its balanced cup and subtle flavour notes of mocca.

[16] The dwarf and semi-dwarf hybrids of San Ramon and Caturra were developed to meet the demands for high density plantings.

[32] Regional logos and brands include: Anamalais, Araku valley, Bababudangiris, Biligiris, Brahmaputra, Chikmagalur, Coorg, Manjarabad, Nilgiris, Pulneys, Sheveroys, Travancore, and Wayanad.

There are also several specialty brands such as Monsooned Malabar AA, Mysore Nuggets Extra Bold, and Robusta Kaapi Royale.

It is under the control of the Coffee Board of India, an autonomous body, under the Ministry of Commerce and Industry, Government of India, which was set up under an Act of the Parliament with the objective of promoting "research, development, extension, quality up gradation, market information, and the domestic and external promotion of Indian coffee".

Set up under an Act of the Parliament of India in the year 1942, the Board focuses on research, development, extension, quality up gradation, market information, and the domestic and external promotion of Indian coffee.

The research farm has a well established network of check dams that provides a regulated water source to the plantations which offer a wide range of shade tree species under which coffee is grown, and germplasm and exotic material from all the coffee growing countries including Ethiopia which is known as the home land of Arabica.

[34] In addition, a Plant Tissue Culture & Biotechnology division, established in Mysore, is carrying out exclusive research in bio-technology and molecular biology to supplement/complement the conventional breeding programs in developing high yielding, pest and disease resistant varieties.

However, the discharged employees then took over the branches, under the leadership of the then communist leader A. K. Gopalan and renamed the network as Indian Coffee House.

Gradually, the Indian Coffee House chain expanded across the country, with branches in Pondicherry, Thrissur, Lucknow, Nagpur, Jabalpur, Mumbai, Kolkata, Tellicherry and Pune Tamil Nadu by the end of 1958.

These coffee houses in the country are run by 13 cooperative societies, which are governed by managing committees elected from the employees.