Research Article
Influence of Biochar and Variety on Growth, Yield and Quality of Onion (Allium cepa L.) at Abaya Wereda, West Guji Zone
Issue:
Volume 12, Issue 6, December 2024
Pages:
117-125
Received:
1 September 2024
Accepted:
23 September 2024
Published:
20 November 2024
DOI:
10.11648/j.sr.20241206.11
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Abstract: A field experiment was carried out at Guji zone Abaya wereda during the 2022/23 cropping season. Onion is much needed almost in all Ethiopian daily dishes. However, the potential of onion production is found at Gololcha village of Abaya wereda, onion is imported from Batu (Ziway) and Shashemene to Sidama, Gedeo and Guji zone. This is happened due to lack of research output for the potential area for production of onion. Rather than improving productivity of a crop at an area through using inorganic fertilizer, it is better to use improved varieties and organic fertilizer to save the environment. Therefore, the first approach to mitigate this gap is to evaluate the best performing varieties and organic farming practice to the area. Thus, an experiment was conducted to evaluate for best performing Onion variety and biochar application rate in the study area. Treatments consisted of six onion varieties (Adama red, Bombay red, Nafis, Nasik red. robaf and Local Variety) and four biochar application rate (0, 5, 10, 15 tha-1). The results of the study showed that Nafis and 10 tha-1 significantly (p<0.05) increased in growth and yield compared to other Variety and biochar application rate. As results from the study revealed, 10 tha-1 could be successfully used to obtain better growth, yield and quality of onion. However, further testing is required in different locations on different season.
Abstract: A field experiment was carried out at Guji zone Abaya wereda during the 2022/23 cropping season. Onion is much needed almost in all Ethiopian daily dishes. However, the potential of onion production is found at Gololcha village of Abaya wereda, onion is imported from Batu (Ziway) and Shashemene to Sidama, Gedeo and Guji zone. This is happened due t...
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Review Article
Evolving Processing Methods Effect on Quality in Coffee Production; Cases of Animal Poop Coffee; Review
Mohammedsani Zakir Shehasen*
Issue:
Volume 12, Issue 6, December 2024
Pages:
126-134
Received:
2 October 2024
Accepted:
30 October 2024
Published:
22 November 2024
DOI:
10.11648/j.sr.20241206.12
Downloads:
Views:
Abstract: This paper explores the intricate dynamics and evolving methodologies surrounding coffee bean and beverage quality, which are crucial determinants of market pricing. The quality of coffee is shaped by an intricate interplay of genetic, environmental, postharvest processing factors, which collectively account for up to 60% of its final quality. Postharvest processing methods including traditional and contemporary approaches like honey processing, anaerobic fermentation, and digestion methods or animal poop that involving animal interactions exhibit diverse impacts on the aromatic profile and sensory attributes of coffee. Among the most intriguing innovations are methods involving animal assistance, notably the production of Kopi Luwak, Black Ivory coffee, and other animal derived coffee variants, which leverage the unique fermentation processes occurring within the digestive tracts of animals such as civets, elephants, monkeys, bats, birds and Coati. The fermentation of beans in these novel methods influences not only the flavor and aroma but also raises ethical and sustainability concerns related to animal welfare. This review synthesizes recent findings on the impact of various processing techniques on coffee quality, highlights the potential for enhancing sensory characteristics through evolving methods, and underscores the importance of ethical sourcing practices in the face of consumer demand for unique, high-quality coffee. By advancing understanding in these areas, the paper aims to contribute to the continued innovation and improvement in coffee processing, with a focus on balancing quality, sustainability, and ethical considerations.
Abstract: This paper explores the intricate dynamics and evolving methodologies surrounding coffee bean and beverage quality, which are crucial determinants of market pricing. The quality of coffee is shaped by an intricate interplay of genetic, environmental, postharvest processing factors, which collectively account for up to 60% of its final quality. Post...
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