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Understanding congo's coffee ; the RDC coffee county profile

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Kambale Kisumba Kamungele
Kambale Kisumba Kamungele

The Democratic Republic of Congo has ideal conditions for coffee production, including diverse landscapes and a tropical climate. It is believed to be the origin of Robusta coffee. While the DRC has many strengths like good quality coffee varieties and suitable soil conditions, its coffee sector also faces challenges such as low yields, aging infrastructure, and political instability. With increased support for farmers and investment in processing facilities, the DRC's coffee industry has potential to grow and benefit farmers, businesses, and consumers.

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B y Kambale Kisumba Kamungele THE DRC COFFEE COUNTRY PROFILE 1 0 t h Af r i c a n F i n e C o f f e e C o n f e r e n c e & E x h i b i t i o n K a m p a l a , U g a n d a 1 4 t h F e b r u a r y 2 0 1 3 Understanding Congo Coffee
Bienvenue en Republique Democratique du Congo L o c a t e d i n t h e h e a r t o f A f r i c a , w i t h a t r o p i c a l c l i m a t e , h u g e r a i n f o r e s t , & a d i v e r s i f i e d l a n d s c a p e , t h e D e m o c a t i c R e p u b l i c o f C o n g o i s b e l i e v e d t o b e t h e b i r t h p l a c e o f R o b u s t a C o f f e e
DR Congo : Country Facts Area (km2) 2 345 410 Population (million) 67.76 Currency Congo Franc (CFD) Official Language French Capital city Kinshasa
DR Congo Coffee Facts (1) Type of coffee : Arabica and Robusta Producing Regions : Kivu, Oriental, Equateur, Bandundu, Bas-Congo Processing Method : Dry and Wet Harvest Period : October - September Marketing System : Direct Sale Port of Shipment : Matadi, Boma, Mombasa, Dars-es-Salaam Countries of Export : Italy, Switerland, Belgium,
DRC Congo Coffee Facts (2) Number of farmers : Approx. 500 000 Surface planted : Approx. 120 000 ha Production : 20000 MT Exports : 9000 MT Domestic Consumption : 1.2 MT
DRC Congo Coffee Facts (3): Production & Exports (1988 2009) Source: Strategie de Ralance de la Filiere Caf辿, Caf辿 Africa RDC
Congo Coffee Production Regions
DR Congo Coffee Value Chain Modified from: ITC/ECCAS/PACT II
Congo Coffee Classification (By Defects) Grade Physical Aspect Bean Size Defects Kivu 3 (K3) Green to Blueish flawless 54% Screen 17 20% Screen 16 Defects free Kivu 4 (K4) Greenish to Yellowish 54% Screen 17 20% Screen 16 No major Defects Some broken, immature and insect- damaged beans Kivu 5 (K5) Gray-Green to Green- Brownish 44% Screen 17 20% Screen 16 Free from very defective bean. Some broken, foxy, discolored, insect-damaged Kivu 6 (K6) Dull, Heterogeneous Numerous defective beans Kivu 7 (K7) Heterogeneous Heterogeneous waste WASHED SOURCE: Office National du Caf辿 Arabica
Congo Coffee Classification(by Defect) Grade Physical Aspect Bean Size Defects Hors Type Marchand Washed Moyen (HTM/W/M) Greenish to Yellowish Uniform 30%/45% Screen 17 40%/50% Screen 15 5.0% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish, 14% Blotchy, 0.2% Foreign Matter Hors Type Marchand Washed Inferieur (HTM/W/I) Greenish to Yellowish 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 15% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish, 14%blotchy, 0.2% Foreign Matter Hors Type Marchand Natural Moyen (HTM/N/M) Yellow to Browinsh Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 5.0% Insect-Damaged , 1.1% Crushed, 1.3%Fragments, 0.2% Grayish, 0.2% Foreign Matter, Some defective Hors Type Marchand Natural Inferieur (HTM/N/I) Yellow to Browinsh Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 15% Insect-Damaged , 1.1% Crushed, 1.3%Fragments, 0.4% Black, 3.0% Grayish, 0.2% Foreign Matter, Some defective beans Hors Type Courant Moyen (HTM/C/M) Yellowish, Greenish to Brownish Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 20% Insect-Damaged , 0.6% Crushed, 2.0% Fragments, 1.2% Black, 0.5%Greyish, 1.6% Brownish, 1.6% Blotchy, 1.7% Discolored, 0.2% Foreign Matter, Several defective beans Hors Type Courant Moyen (HTM/C/I) Yellowish, Greenish to Brownish Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 25% Insect-Damaged , 2.0% Crushed, 10% Fragments, 3.0% Black, 4.0%Greyish, 2.0% Brownish, 1.6% Blotchy, 3.0% Discolored, 0.4% Foreign Matter, Numerous defective beans WASHEDNATURAL SOURCE: Office National du Caf辿 Robusta
Congo Coffee Sector SWOT: STRENGTHS Product(Coffee), land, labor force, climate Quality soil favourable to coffee farming Good quality coffee (Arabica, Robusta Canephora & Kwilu) Existence of Agronomical Research Centers (INERA) Existence of Coffee Farmers Associations (SYDIP) Existence of Coffee Processing Factories and Exporters ( e t s . T s o n g o K a s e r e k a , P l a n o k i s p r l , S C A K s p r l , M a i s o n M b a n g a )
Congo Coffee Sector SWOT: WEAKNESSES Insufficient Agronomical Research Funding Insufficient inputs and low yields Low and aging transformation units Aging of plantations and farmers Inadequate & insufficient electrical power supply Inadequate infrastructure Underdeveloped Public-Private-Partnership
Congo Coffee Sector SWOT: OPPOTUNITIES Global Coffee Demand Availability of Good Coffee in the DRC Willingness of coffee stakeholders to revitalize the sector Possibility of developing internal market Possibility of enhancing FINE ROBUSTA Existence of a National Coffee Revitalization Strategy (C a f 辿 A f r i c a D R C )
Congo Coffee Sector SWOT: THREATS Over-Taxation and tracaceries Political instability Absence of a coherent National Coffee Policy Pests & Diseases (Coffee Wilt) Global Warming
Conclusion T h e D e m o c r a t i c R e p u b l i c o f C o n g o i s a g r e a t c o u n t r y o f f e r i n g e x c e p t i o n a l va r i e t i e s o f c o f f e e s n e e d e d f o r t h e e v e r - c h a n g i n g g l o b a l m a r k e t . C o n s u m e r s , r o a s t e r s , i m p o r t e r s , a n d t h e D R C S t a k e h o l d e r s n e e d t o k n o w, t r y, a n d e n g a g e i n C o n g o C o f f e e f o r t h e b e n e f i t o f t h e w h o l e va l u e c h a i n ( e s p e c i a l l y f o r t h a t o f t h e C o n g o l e s e F a r m e r ) *** The happier the farmer, the better the coffee
Merci ! Thank you for your attention Kambale Kisumba Kamungele E x p o r t D i re c t o r Ets. TSONGO KASEREKA 130, Avenue President de la Republique BP 95 Butembo, Nord-Kivu Republique Democtratique du Congo +243 998 471239 kamungele@gmail.com

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Understanding congo's coffee ; the RDC coffee county profile

  • 1. B y Kambale Kisumba Kamungele THE DRC COFFEE COUNTRY PROFILE 1 0 t h Af r i c a n F i n e C o f f e e C o n f e r e n c e & E x h i b i t i o n K a m p a l a , U g a n d a 1 4 t h F e b r u a r y 2 0 1 3 Understanding Congo Coffee
  • 2. Bienvenue en Republique Democratique du Congo L o c a t e d i n t h e h e a r t o f A f r i c a , w i t h a t r o p i c a l c l i m a t e , h u g e r a i n f o r e s t , & a d i v e r s i f i e d l a n d s c a p e , t h e D e m o c a t i c R e p u b l i c o f C o n g o i s b e l i e v e d t o b e t h e b i r t h p l a c e o f R o b u s t a C o f f e e
  • 3. DR Congo : Country Facts Area (km2) 2 345 410 Population (million) 67.76 Currency Congo Franc (CFD) Official Language French Capital city Kinshasa
  • 4. DR Congo Coffee Facts (1) Type of coffee : Arabica and Robusta Producing Regions : Kivu, Oriental, Equateur, Bandundu, Bas-Congo Processing Method : Dry and Wet Harvest Period : October - September Marketing System : Direct Sale Port of Shipment : Matadi, Boma, Mombasa, Dars-es-Salaam Countries of Export : Italy, Switerland, Belgium,
  • 5. DRC Congo Coffee Facts (2) Number of farmers : Approx. 500 000 Surface planted : Approx. 120 000 ha Production : 20000 MT Exports : 9000 MT Domestic Consumption : 1.2 MT
  • 6. DRC Congo Coffee Facts (3): Production & Exports (1988 2009) Source: Strategie de Ralance de la Filiere Caf辿, Caf辿 Africa RDC
  • 8. DR Congo Coffee Value Chain Modified from: ITC/ECCAS/PACT II
  • 9. Congo Coffee Classification (By Defects) Grade Physical Aspect Bean Size Defects Kivu 3 (K3) Green to Blueish flawless 54% Screen 17 20% Screen 16 Defects free Kivu 4 (K4) Greenish to Yellowish 54% Screen 17 20% Screen 16 No major Defects Some broken, immature and insect- damaged beans Kivu 5 (K5) Gray-Green to Green- Brownish 44% Screen 17 20% Screen 16 Free from very defective bean. Some broken, foxy, discolored, insect-damaged Kivu 6 (K6) Dull, Heterogeneous Numerous defective beans Kivu 7 (K7) Heterogeneous Heterogeneous waste WASHED SOURCE: Office National du Caf辿 Arabica
  • 10. Congo Coffee Classification(by Defect) Grade Physical Aspect Bean Size Defects Hors Type Marchand Washed Moyen (HTM/W/M) Greenish to Yellowish Uniform 30%/45% Screen 17 40%/50% Screen 15 5.0% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish, 14% Blotchy, 0.2% Foreign Matter Hors Type Marchand Washed Inferieur (HTM/W/I) Greenish to Yellowish 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 15% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish, 14%blotchy, 0.2% Foreign Matter Hors Type Marchand Natural Moyen (HTM/N/M) Yellow to Browinsh Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 5.0% Insect-Damaged , 1.1% Crushed, 1.3%Fragments, 0.2% Grayish, 0.2% Foreign Matter, Some defective Hors Type Marchand Natural Inferieur (HTM/N/I) Yellow to Browinsh Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 15% Insect-Damaged , 1.1% Crushed, 1.3%Fragments, 0.4% Black, 3.0% Grayish, 0.2% Foreign Matter, Some defective beans Hors Type Courant Moyen (HTM/C/M) Yellowish, Greenish to Brownish Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 20% Insect-Damaged , 0.6% Crushed, 2.0% Fragments, 1.2% Black, 0.5%Greyish, 1.6% Brownish, 1.6% Blotchy, 1.7% Discolored, 0.2% Foreign Matter, Several defective beans Hors Type Courant Moyen (HTM/C/I) Yellowish, Greenish to Brownish Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 25% Insect-Damaged , 2.0% Crushed, 10% Fragments, 3.0% Black, 4.0%Greyish, 2.0% Brownish, 1.6% Blotchy, 3.0% Discolored, 0.4% Foreign Matter, Numerous defective beans WASHEDNATURAL SOURCE: Office National du Caf辿 Robusta
  • 11. Congo Coffee Sector SWOT: STRENGTHS Product(Coffee), land, labor force, climate Quality soil favourable to coffee farming Good quality coffee (Arabica, Robusta Canephora & Kwilu) Existence of Agronomical Research Centers (INERA) Existence of Coffee Farmers Associations (SYDIP) Existence of Coffee Processing Factories and Exporters ( e t s . T s o n g o K a s e r e k a , P l a n o k i s p r l , S C A K s p r l , M a i s o n M b a n g a )
  • 12. Congo Coffee Sector SWOT: WEAKNESSES Insufficient Agronomical Research Funding Insufficient inputs and low yields Low and aging transformation units Aging of plantations and farmers Inadequate & insufficient electrical power supply Inadequate infrastructure Underdeveloped Public-Private-Partnership
  • 13. Congo Coffee Sector SWOT: OPPOTUNITIES Global Coffee Demand Availability of Good Coffee in the DRC Willingness of coffee stakeholders to revitalize the sector Possibility of developing internal market Possibility of enhancing FINE ROBUSTA Existence of a National Coffee Revitalization Strategy (C a f 辿 A f r i c a D R C )
  • 14. Congo Coffee Sector SWOT: THREATS Over-Taxation and tracaceries Political instability Absence of a coherent National Coffee Policy Pests & Diseases (Coffee Wilt) Global Warming
  • 15. Conclusion T h e D e m o c r a t i c R e p u b l i c o f C o n g o i s a g r e a t c o u n t r y o f f e r i n g e x c e p t i o n a l va r i e t i e s o f c o f f e e s n e e d e d f o r t h e e v e r - c h a n g i n g g l o b a l m a r k e t . C o n s u m e r s , r o a s t e r s , i m p o r t e r s , a n d t h e D R C S t a k e h o l d e r s n e e d t o k n o w, t r y, a n d e n g a g e i n C o n g o C o f f e e f o r t h e b e n e f i t o f t h e w h o l e va l u e c h a i n ( e s p e c i a l l y f o r t h a t o f t h e C o n g o l e s e F a r m e r ) *** The happier the farmer, the better the coffee
  • 16. Merci ! Thank you for your attention Kambale Kisumba Kamungele E x p o r t D i re c t o r Ets. TSONGO KASEREKA 130, Avenue President de la Republique BP 95 Butembo, Nord-Kivu Republique Democtratique du Congo +243 998 471239 kamungele@gmail.com