THE EFFECT OF AQUATIC EXTRACT FROM SALIX SPP GALL ON MULTIPLICATION AND RHIZOGENESIS OF THE SALIX ALBA EXPLANTS

A study was conducted at Panchkhal Village Development Committee (VDC) in Kavre district to compare and analyze two processing methods (dry and wet methods) with respect to quality and benefit cost ratio. A total of 30 respondents (farmers, processors, traders and consumers) were selected during survey whereas 7 coffee chain actors (except a local roaster) out of 30 respondents were chosen for in depth case studies. Results showed that there was significant difference in quality of coffee based on cup taste test (at 5% significance level, p=0.001). The average moisture content of coffee bean taken from different lots from dry processing method was found to be 12.83% which was higher than the standard commercial moisture range (9-12%) recommended by the International Coffee Organization (ICO). Moisture content (2.66) and flavour (2.3) are the major determinants of coffee quality according to quality attribute importance index. Depulping and fermentation was the most important coffee processing step followed by cherry sorting and grading determining the coffee quality. Knowledge and training was the major influencing factor for quality coffee production followed by supply of quality input. Benefit cost ratio for dry method was found to be higher (1.4) than wet method (1.2). Similarly, 40% respondents considered that inaccessibility to credit is the main reasoning factor behind adoption of two processing methods among farmers. These results could also be helpful in implementing the programs and formulating policies based on farmers need and capacity in order to improve the quality of coffee for export market.