Morphological Characterization and Identification of Existing Coffee Types at CSU Lal-lo Valena Site

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Research Paper 04/12/2022
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Morphological Characterization and Identification of Existing Coffee Types at CSU Lal-lo Valena Site

Maribel L. Fernandez PhD, Florante Victor M. Balatico PhD, Roje Marie A. Clemente, Larry J. Julian, Boyet C. Pattung
Int. J. Biosci.21( 6), 53-58, December 2022.
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The research was conducted at Cagayan State University Lal-lo, Cagayan from April 2021 to June 2022, to morphologically characterize and identify the existing coffee types in the valena site. Descriptive statistical design was applied. Finding reveals that Robusta, Excelsa and Liberica coffee obtained significant differences in physical and morphological characteristics such as formation, height, roots, leaves, flowers and berries. Thus, Robusta coffee has shallow roots, thin, curly, elliptical shapes with wavy margins leaves, white with five petals flowers, berries borne in heavy clusters, small and roundish and had a thin pulp. Trees are umbrella-shaped and grows 4.5-5 meters. For Excelsa coffee, root is deep, leaves are wide, shiny and bronze-violet, thick but thinner, smoother and more rounded than Liberica, has large white flowers with 6-7 petals. Berries borne in heavy cluster, pulp and parchment are thicker than Liberica and trees reaches 3-4 meters. As to Liberica coffee, root is also deep, leaves are thicker than Excelsa, sideways, lanceolate shaped, white flowers with 6-7 petals, produced the biggest berries among the three coffee types, borne singly or in small clusters, dark red when ripe, pulp is thick, and parchment is woody and have a protruding nipple. Trees are upright, straight trunks and grows 9-10 meters. Moreover, morphological characterization and identification are important for determining the identity of the three coffee types which are already 50-60 years old. Furthermore, rejuvenation, economic valuation and observation of the different life stages are highly recommended to provide readily available data for future coffee studies.


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