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Assisted Harvest: optimize work and reduce coffee harvesting costs Cosecha Asistida: Optimice mano de obra y reduzca costos de recolección de café

How to Cite
Sanz, J. R. (2020). Assisted Harvest: optimize work and reduce coffee harvesting costs. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71129. https://doi.org/10.38141/10795/71129
PDF (Spanish) FLIP YouTube (Spanish)

Published: December 1, 2020

https://doi.org/10.38141/10795/71129
Keywords
Retención de pases de cosecha

cosecha manual

cosecha semi-mecanizada

lonas

cosecha selectiva

Retenção de passes de colheita

colheita manual

colheita semi;mecanizada

lonas

colheita seletiva

Harvest pass retention

manual harvest

semi-mechanized harvest

tarps

selective harvest

Numero
Vol. 71 (2020)
Sectión
Post-harvest
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Juan Rodrigo Sanz
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0001-9875-9426

Summary

The concept of Assisted Harvesting in coffee picking in Colombia involves three practices: pass retention, manual coffee harvesting with tarps and semi-mechanized harvesting with the Derribadora DSC18. The first practice consists of extending the harvest passes for a longer time in order to increase the supply of ripe fruits on the trees. Harvesting with tarps, which requires the practice of retention of passes for better performance, consists of detaching the ripe fruits and letting them fall on tarps that are spread on the ground, which reduces the harvesting times to the point that significant increases are achieved. Harvesting with the Derribadora DSC18, which must also be used with the previous practices, consists of using the machine to loosen the ripe fruits on the trees. Field tests indicate that the increase in harvestable coffee mass due to retention, plus the reduction of movements to detach the fruits from the tree when using the tarps, can increase the harvesting efficiency by 40%, and that the use of the DSC- 18 machine can increase that efficiency by 180% on average. The quality of the harvest is acceptable.
Author biography (See)

Juan Rodrigo Sanz, Centro Nacional de Investigaciones de Café

Investigador Científico III, Poscosecha

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Keywords