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Among the most sought-after high-value Agri products, impacts more than 25 million farmers’ families across the globe the majority of which are small-holder.Â Nepal produces Arabica coffee to be used for commercial use in the last 3 decades.Â According to the 2019-2020 statistics of the Coffee Development Board and National Tea,Â 26,719 Nepalese small-scale farmers were able to produce 296.5 tons of beans across 2,360 acres.Â Kavrepalanchok district had the highest production with 34 tonnes and was then followed by Lalitpur and Gulmi districts, which produced 18 tonnes and 24 tonnes, respectively.
Peels of coffee cherries that have been used
Despite the rise in the production of coffee exports to the international market. Farmers haven’t been able to get maximum value from coffee cherry peels that are being sold and used as tea on the market.Â But, the flesh of the cherries being disposed of or used for compost in Nepal is a good idea to offer in the form of tea cascara.Â In Sindhupalchok farms, farmers have begun to prepare cascara-based products for consumption at home.Â Through an exchange trip to Peru which was facilitated by Practical Action, the farmers of Sindhupalchok were exposed to and experienced the techniques of preparation of cascara.Â Practical Action engaged with coffee growers and pulper operators, as well as the DCCU, Nepal coffee growers’ associations, and other stakeholders to encourage the use of cascara tea.
Cascara, also known as coffee cherry peels are used for over 1000 years in Ethiopia the place of birth of coffee. They have also been used for centuries across Kenya, Yemen, and Bolivia according to Joel Jelderks, co-founder and CEO.Â From Caskai which is a cascara production company.Â Based drinks.
Also known as cascara in Spanish. The pods are consumed and sold as Sultana in Bolivia and ishara, Qishr and Ethiopia in Yemen.Â After the coffee beans are removed and cherry peels, are dried and pulped in the sunlight.Â They are packed and distributed to consumers across the globe.Â In the countries in these regions, the dried cherries of coffee are typically steeped in spices like nutmeg and ginger honey, cinnamon, and honey.Â In recent years coffee farmers in Latin America have brewed tea using coffee.
Cascara tea appears like loose tea, however, the remaining cherries are larger.Â It has a flavor that is similar to tea and coffee.Â Even though it comes from the tree that produces coffee but it does not taste as coffee-like as the beans it grows alongside.Â Because it is less expensive, the cascara tea is consumed more than the coffee of Yemen.Â It’s also getting more popular across the globe due to lower levels of caffeine than coffee.Â Cascara tea that is dark brewed contains 111.4 milligrams per liter of caffeine, whereas coffee has 400-800mg per Liter of caffeine.Â The cascara’s potency and quality drink are greatly dependent on the type of cleaning drying, packaging, and delivery.Â Cascara tea is prepared and consumed in accordance with a person’s requirements and preferences.Â It is served chilled or hot, with various flavors and add-ons.
Apart from the drink that is made with cascara. Dried cascara may be crushed into a high-quality powder.Â It can be used in a variety of products, including muffins, nut bars, cookies fruit desserts like chocolates, bread as well as ice cream and sauces, as well as soda in various amounts.Â It is mixed with other kinds of flour in a ratio between 10 and 25 100.Â It is based on the preferences of the consumers.Â Since it’s loaded with antioxidants, its shelf time is much longer than other items.
Cascara has chlorogenic acid, which may help lower your blood pressure.Â Chlorogenic acid can be described as a phenolic substance that is found in many fruits and in vegetables as well as tea and coffee.Â Chlorogenic acid curbs cravings, decreases calories in daily consumption, and causes weight loss through thermogenesis.Â The pulp is rich in antioxidants, fibers, minerals, and vitamins, and helps to reduce inflammation throughout the body.Â It is believed that it is in a position to regulate the blood sugar level.Â Additionally it may aid in weight loss, and aid in improving mental and mood as well as protect against infections.
The health, economic, as well as environmental advantages of the coffee cascara are well-known to a certain extent.Â However it is in Nepal it is understood and is less researched.Â Since the consumption of coffee cascara is still in its early stages in Nepal There is still a lot to do, which includes research to improve the quality and to identify quality indicators in the Nepalese environment.Â If there is a viable market for the cascara and goods farmers can earn an additional income and also be encouraged to expand their areas of coffee.Â The longer-term this could encourage the utilization of areas that are left uncultivated in the region that is hilly.