Professional Documents
Culture Documents
Chicory in Coffee
Honey-Bee in Coffee Plantation
Submitted to
Dr. V.G.DHANAKUMAR
Submitted by
Prit Ranjan Jha
I.D. - C07DPM029
PGD-ABPM 2007-2008
BANGLORE-560056
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ACKNOWLEDGEMENT
sessions and develop our individual analytical and understanding power. The
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CONTENTS
4 Conclusion 13
5 References 14
6 Appendices 15
An Indian Enterprise in Chicory 15
Pictures 16
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Introduction:
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?
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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
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.
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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.
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.
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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
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
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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
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
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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
cancer is caused by boron deficiency. Fuligo septica causes a slime mold.
Fungi known to attack chicory are: Alternaria cichorii, A. tenuis, Ascochyta
cichorii, Aspergillus ostianus, Botrytis cinerea, Bremia lactucae (Downy
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mildew), Centrospora acerina, Cercospora cichorii, Didymosphaeria
exigua, Erysiphe cichoracearum, Fuligo septica (slime mold),
Leptosphaeria ogilviensis, Macrosporium commune, Marssonian
panattoniana, Mycosphaerella compositarum, M. tassiana, Phoma
cichoracearum, Phymatotrichum omnivorum, Pleospora herbarum,
Puccinis cichorii, P. hieracii, P. junci, P. littoralis, Ramularia cichorii, R.
lampsanae, Sclerotinia sclerotiorum, Sclerotium rolfsii, Septoria endiviae, S.
intybi, Sphaerotheca fuligines, S. humuli, Stagonospora vexata,
Thielaviopsis basicola, Verticillium dahliae, Pythium debaryanum,
Corticium vagum. Viruses which are known to attack chicory are: Argentine
subflower, Cucumber mosaic, Spotted wilt, and Yellows virus. The parasitic
plants, Cuscuta epithymum and C. pentagona, also attack chicory. The
following nematodes have been isolated from chicory plants: Ditylenchus
dipsaci, H. scliachtii, Meloidogyne arenaria, M. hapla, M. javanica, M. sp.,
Pratylenchus penetrans, P. pratensis, Paratylenchus macrodorus, and
Tylenchus sp.
Harvesting
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Coffee, the product becomes cost effective. Also, some segments of
consumers, because of their long association with consumption of Chicory
blended coffees, have developed a distinct taste preference for such product.
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Pollination and Fertilization
Honey bees and butterflies are the primary pollinators. Wind and moisture
also helps to a certain extent. Pollination takes place within five to seven
hours after flower opening. Fertilization is completed within 48 hours after
pollination.
While products from bees such as honey and beeswax are well known, the
main service provided by bees, pollination, remains poorly appreciated and
underestimated in most countries. In the United States, scientists have
attempted to measure the value of the increased yield and quality of crops
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achieved by honey bee pollination: during 2000, in the United States, this
was estimated at US$14.6 billion. In June 2002, data were published about
the beneficial effect of honey bees for coffee pollination: in Panama, coffee
bean production increased by 50 percent. Other assets created by apiculture
such as honey and beeswax are far more tangible, but their value must be far
less than the wealth created by the optimal pollination of plants. But today
with chemical inputs, the honey bee population has drastically come down
and has affected the pollination prospects of not only coffee but of various
flowering species.
Conclusion
About, ‘Chicory in coffee’ we can conclude that the Indian palate is for a
chicory mixture. They like its strong body. In the earlier years use of chicory
in judicious quantities helped increase overall coffee consumption as it
enlarged the consumption base. It is not merely price reducers. However use
of chicory in coffee has become indiscriminate. The only silver lining on the
horizon is the emergence of the coffee parlours - Coffee day, Barista etc.
who are reintroducing pure coffee to the Indian consumer.
Having Apiary in coffee plantation will increase the yield of coffee and will
also provide Honey to the Planter. Natural or wild honey colony should also
be preserved. This will maintain ecological balance, both in the plantation
and the adjoining forest ecology.
References:
o http://rajyasabha.nic.in/book2/reports/commerce/72ndreport.htm
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o http://www.hinduonnet.com/
o http://en.wikipedia.org/
o http://www.motherherbs.com
o http://indiacoffee.org/
o http://www.tatatea.com/tata_coffee.htm
o http://www.hort.purdue.edu/newcrop/
o http://www.wildmanstevebrill.com/Plants.Folder/
o http://www.missouriplants.com/Bluealt/Blue_flowers_alternate_page1
.html
o http://www.newfarm.org/international/guatemala
o http://www.ineedcoffee.com/04/flowering
o http://www.fao.org/docrep/005/y4640e/y4640e00.HTM
o http://www.sweetmarias.com
o Spices, Plantation crops, Medicinal and aromatic Plants- Drs.
N.Kumar, JBM.Md.Abdul Khader, P.Rangaswami and I Irulappan.
Appendices:
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ANAND-LAMBHVEL MAIN ROAD, LAMBHVEL, ANAND - 387310, GUJARAT,
INDIA
Phone:91-2692-258138
Fax:91-2692-258897
Key Personnel
MR. PNR PAGLAKUMAR (DIRECTOR)
Mobile:+919824001104
Pictures
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1. Map of Lettuce and chicory production.2. Chicory.3.Chicory root.4. Roasted
chicory root.5. Honey bee pollinating coffee flower.
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