THE Negros Occidental Coffee Association (Noca) is optimistic that farmers and producers in the province will be able to finally produce the “Negros Coffee” next year, its official said.
Noca Vice President Emilio Hilado III said one of the reasons they formed the association is to produce a local brand of coffee like that of Sagada and Benguet.
Hilado stressed that to further boost the province’s coffee industry; it has to improve first the product’s traceability.
“We were able to achieve our dream to gather all farmers and producers in one association. Now, it is the main vision of the body to produce and introduce to the market our own brand of coffee,” he added.
The association cited the active participation of the government in the forming of the coffee association, which is currently composed of more than 80 small groups.
The government, through various agencies like the Department of Trade and Industry (DTI), Department of Agriculture (DA) and Department of Environment and Natural Resources, among others, had recognized the need to uplift the coffee industry in the province.
This is manifested in the efforts to push and support the farmers and producers through the association, it added.
However, in order to achieve the target of producing the “Negros Coffee” next year, Hilado said they still need assistance from the government, particularly in equipping them with the knowledge and skills in identifying coffee varieties.
Hilado pointed out there are still many local farmer-producers who are challenged in identifying varieties.
“In order to produce the best and pure coffee, we have to identify and segregate them according to variety,” he added.
The Office of the Provincial Agriculturist had earlier said the province currently has almost 1,417 hectares of coffee plantation.
Of which, about 80 percent are planted with Robusta coffee, which is known for its strong flavor.
Other varieties found in the province are the good-smelling Arabica, Liberica or the “barako,” and Excelsa, among others, it added.
Noca further said it will tap agencies like DTI and DA for possible trainings in identifying coffee varieties, initially for association leaders.
These leaders will then echo the knowledge and skills to their members, Hilado said.
“Only a few have expertise in identifying coffee varieties thus, we have to spread it out in all production areas,” he added.
