PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
1 
 FOREWORD  1 
 2 
This Code of Good Agricultural Practices (GAP) was developed in response to the request of 3 
the Philippine Council for Agriculture and Fishery (PCAF) Committee on Commercial Crops 4 
to develop Good Agriculture Practice (GAP) for Coffee. This Code aims to ensure food safety 5 
and sustainability of coffee production. The Bureau of Agr iculture and Fisheries Product 6 
Standards (BAFPS) developed the Philippine National Standard (PNS): Green Coffee Beans 7 
– Specifications (PNS/BAFPS 01:2003) in 2003 and revised the said standard in 2012 8 
(PNS/BAFPS 01:2012). This Code, therefore, supplements those contained in the 9 
PNS/BAFPS 01:2012 or its latest revision and should be read in conjunction with it.  10 
 11 
A Technical Working Group (TWG) for the development of the Code of GAP for Coffee was 12 
organized and represented by the government sector such as the  Bureau of Plant Industry 13 
(BPI) and the Department of Agriculture – High Value Crops Development Program 14 
(HVCDP); academic institutions particularly University of the Philippines Los Baños (UPLB) 15 
Cavite State University (CaVSU), and Benguet State Universit y (BSU); private industry 16 
organizations including Philippine Chamber of Food Manufacturers and Philippine Coffee 17 
Alliance; and, Philippine Council for Agriculture and Fisheries (PCAF) Committee on 18 
Commercial Crops . 19 
 20 
The Bureau of Agriculture and Fisheries Standards in collaboration with the members of 21 
the TWG conducted a series of technical reviews for the drafting of the standard and public 22 
consultations in  Regions  XII (General Santos), X (Cagayan de Oro) and IVA (Cavite). 23 
Comments gathered from the consul tations with the stakeholders were considered , 24 
deliberated  and incorporated  during  the finalization of the standard.  25 
  26 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
2 
 INTRODUCTION  27 
 28 
 Based on 2013 Philippine Statistics Authority (PSA) - Bureau of Agricultural Statistics 29 
(BAS) data , the top coffee producing provinces in the Philippines are Sultan Kudarat 30 
followed by Sulu, Davao del Sur, Bukidnon and Cavite (PSA -BAS, 2014). The same data 31 
showed that the land area planted to coffee gradually decreased by 4% from 121,399 32 
hectares in th e period of 2010 to 116,459 hectares in 2013.  This downtrend is also 33 
reflected on the coffee production data for the two (2) types of Philippine coffee, which are 34 
robusta and arabica.  These data provide one of the major considerations in reviving the 35 
coffee industry by strengthening market linkage, supporting the coffee growers, and 36 
encouraging more people to engage in coffee production.  Enhancing industry 37 
competitiveness will be achieved through the support of standards.  38 
 39 
Food safety and quality is one  of the most prominent concerns worldwide  and f oodborne 40 
disease outbreaks  continue to be a public health challenge.   Since consumers deserved to 41 
be protected from hazards occurring along the entire food chain , food safety has  to be 42 
ensured following the farm-to-table -continuum. Supporting this objective is the 43 
development of standards.  44 
 45 
The standard particularly that  of Good Agricultural Practices (GAP),  provide s guidance to 46 
farmers  and other  relevant  stakeholders  through principle -based practices from pre- 47 
planting operations up to postharvest handling.  These  practices  are focused on ensuring 48 
food safety, produce quality, workers welfare and environmental management.  To support 49 
the coffee industry , the Bureau of Agriculture and Fisheries Standards (BAF S) in 50 
collaboration with the experts of the Technical Working Group (TWG ), developed the Code 51 
of Good Agricultural Practices (GAP) for Coffee.  52 
 53 
This GAP for Coffee addresses the essential principles of food safety applicable to primary 54 
production through p rimary processing and packing of green coffee beans.  It encompasses  55 
relevant provisions of Good Hygienic Practices (GHP) and Good Manufacturing Practices 56 
(GMP) , as far as applicable, which  will help minimize microbiological, chemical and 57 
physical hazards associated with all stag es of production to processing.  58 
 59 
SECTION 1 - OBJECTIVE  60 
 61 
This Code addresses Good Agricultural Practices (GAP) that will provide guidance to 62 
farmers in minimizing the occurrence of microbial, chemical and physical hazards 63 
associated  with primary production and primary processing through packing of dried 64 
green coffee beans supplied to processors /end users  meant for human consumption; and 65 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
3 
 in maintaining product quality during transportation  and storage .  Additional guidance 66 
takes into account the relevant practices pertaining to Good Manufacturing Practices 67 
(GMP) , as far as practicable . 68 
 69 
The development of GAP for Coffee aims to assist farmers/growers to provide assurance on 70 
safety and quality of harvested and/or processed green coffee beans .  It also aspires to  be 71 
used as basis for the provision of appropriate assistance and technical support to increase 72 
productivity, improve quality and use of natural resources, and comply with at least 73 
minimum sustainability, leading to improved farme r income and making coffee farming 74 
attractive to future generations of coffee farmers/growers.  75 
 76 
SECTION 2 - SCOPE  77 
 78 
This Code covers relevant practices during primary production, primary processing (i.e. 79 
wet and dry), and storage and transport of green coffee beans to ensure food safety and 80 
sustainability of coffee production. This Code concentrates on addressing microbial and 81 
chemical hazards and addresses physical hazards only in so far as these relates to GAPs and 82 
GMPs , and provides specific guidance on how to minimize these hazards.  This Code, 83 
however, does not provide recommendations on food safety practices for the processing of 84 
green coffee beans into its ground, blended, or ready -to-drink form; or its subsequent 85 
storage, transport and handling pr actices at wholesale, retail and food service or at home.  86 
  87 
This Code takes into consideration the relevant practices in the Philippine National 88 
Standard (PNS) Code of Good Agricultural Practices (GAP) for Fresh Fruits and Vegetables 89 
(PNS/BAFPS 49:2011) (i .e. pesticide management).  90 
 91 
SECTION 3 – DEFINITIONS 92 
For the purposes of this Code, the following definitions apply:  93 
 94 
Agricultural inputs  95 
Any incoming material (e.g. seeds, fertilizers, water, agricultural chemicals, biological 96 
control agents, botanical pesticides, and  the like.) used for the primary production of coffee . 97 
 98 
Biological control agent  99 
Active ingredients that are naturally occurring in organisms in any form intended to kill or 100 
control pests or control the behaviour or physiology of pests during production or storage 101 
of crops . 102 
  103 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
4 
 Cleaning  104 
The removal of soil, dirt, grease or other foreign matter . 105 
 106 
Clean water  107 
Water that does not compromise food safety in the circumstances of its use .  108 
 109 
Coffee  110 
General term for the fruits and seed of plants of the ge nus Coffea , generally cultivated 111 
species, as well as products from these fruits and seed in different stages of processing and 112 
use, intended for consumption . 113 
 114 
Coffee cherry   115 
Fresh , complete fruit of the coffee tree (see Figure 1) .  This is also referred to as “coffee 116 
berry ”. 117 
 118 
Coffee bean / green coffee beans  119 
Commercial term designating the dried seed of the coffee plant, disengaged from their 120 
external envelopes . 121 
 122 
Composting  123 
Natural process of 'rotting' or decomposition of organic m atter such as crop residues, 124 
animal wastes, food garbage, some municipal wastes and suitable industrial wastes by 125 
microorganisms under controlled conditions . 126 
 127 
Contaminant  128 
Any substance not intentionally added to food which is present in such food as a result of 129 
the production (including operations carried out in crop industry, animal husbandry and 130 
veterinary medicine) post -harvest handling, manufacturing, processing, preparation, 131 
treatment, packing, packaging, transport or holding of such food as a resu lt of 132 
environmental contamination.  133 
 134 
Contamination  135 
Food safety context:  136 
The introduction or transfer of a food safety hazard to produce or to the inputs that contact 137 
produce, such as soil, water, chemicals, equipment and people . 138 
 139 
Environmental context:  140 
The introduction or occurrence of a hazard into the environment . 141 
  142 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
5 
 Control Measures  143 
Any action and activity that can be used to prevent or eliminate food safety hazard or to 144 
reduce it to an acceptable level . 145 
 146 
Dehulling (or hulling)  147 
Primary processing step to s eparate the dried pericarp (in dry method) or the dried 148 
parchment and silver skin (in wet method) from the green coffee beans . 149 
 150 
Depulper  151 
Machine used to remove and separate the soft pulp of ripe coffee cherry without causing 152 
any damage to the parchment coffee . This is also referred to as “pulper ”. 153 
 154 
Depulping  155 
operation in the wet process ing of coffee which  remove s the pulp (exocarp) and as much as 156 
possible the mucilage (mesocarp) through  mechanical means. A portion of the 157 
mucilaginous mesocarp usually re mains adhering to the parchment (endocarp) . This is also 158 
referred to as “pulping ”. 159 
 160 
Dry process  161 
Treatment of coffee cherry consisting of drying to give husk coffee, followed by mechanical 162 
removal of the dried pericarp to produce green coffee  bean . 163 
 164 
Endocarp  165 
Scientific term for “parchment.” The tough integument tightly pressed to the seed when 166 
fresh but from which the seed shrinks during drying . 167 
 168 
Epicarp or Exocarp  169 
Scientific word designating the skin of the fruit, a mono -cellular layer covered with a  waxy 170 
substance ensuring protection of the fruit . 171 
 172 
Farm  173 
Any premise or establishment in which coffee is grown and harvested and the 174 
surroundings under the control of the same management . 175 
 176 
Fertilizer  177 
Includes any substance – solid or liquid – or any nutrien t element or elements – organic or 178 
inorganic – used singly or in combination with other materials, applied directly to the 179 
soil/leaves for the purpose of promoting plant growth, increasing crop yield or improving 180 
their quality . 181 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
6 
 Fermentation  182 
Treatment inten ded to digest the mucilaginous mesocarp adhering to the parchment of the 183 
pulped coffee , thereby,  allowing its elimination by washing. The fermentation process can 184 
be replaced by a mechanical demucilaging system to remove the mucilage by friction . 185 
 186 
Food safety hazard  187 
Any chemical, biological or physical substance or property that can cause coffee to become 188 
an unacceptable health risk to consumers . 189 
 190 
Grower  191 
The person responsible for the management of the primary production  and primary 192 
processing  of coffee . 193 
 194 
Hazard  195 
A biological, chemical or physical agent in, or condition of, food with the potential to cause 196 
an adverse health and environmental effect/s . 197 
 198 
Manure  199 
Animal  excrement which may be mixed with litter or other material, and which may be 200 
fermented or otherwise treated . 201 
 202 
Mesocarp  203 
Intermediate layer of tissues between the epicarp and the endocarp (parchment). It 204 
consists mainly of pectinacious mucilage and pulp . 205 
 206 
Microorganisms  207 
Include yeasts, mould, bacteria, viruses and parasites.  When used as an adjective, the term 208 
“microbial ” is used . 209 
 210 
Moisture Content  211 
Quantity of free water in a specified material; expressed either as a decimal ratio or as a 212 
percentage.  213 
 214 
Muci lage  215 
Common word to describe the slimy layer found between the pulp and adhering to the 216 
parchment inside a coffee cherry, but not removed by pulping. Not present in unripe and 217 
overripe coffee . 218 
  219 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
7 
 Pest  220 
An unwanted animal, plant or microorganisms that affect  the production, quality and safety 221 
of coffee – for example, insects, pathogens, weeds and rodents . 222 
 223 
Pesticide  224 
Any substance or product, or mixture thereof, including active ingredients, adjuvants and 225 
pesticide formulations, intended to control, prevent, de stroy, repel or mitigate directly or 226 
indirectly, any pest.  The term shall be understood to include insecticide, fungicide, 227 
bactericide, nematicide, herbicide, molluscicide, avicide, rodenticide, plant regulator, 228 
defoliant, desiccant and the like . 229 
 230 
Potable  water  231 
Water that is suitable for human consumption as approved by the World Health 232 
Organization ( WHO ) or equivalent regulation . 233 
 234 
Primary production  235 
Those steps involved in the growing and harvesting of coffee such as planting, water 236 
management, nutrient management, pest management and shade management . 237 
 238 
Primary processing  239 
The preparation and/or transformation of a raw material for further processing, e.g. dry 240 
and wet methods . 241 
 242 
Pulp  243 
part of the coffee cherry composed of the external exocarp and most of the  internal 244 
mesocarp (mucilaginous tissue) . 245 
 246 
Risk  247 
The chance of something happening that will impact upon a hazard (for example, food 248 
safety).  It is usually measured in terms of likelihood and consequences . 249 
 250 
Sanitize  251 
Reducing the level of microorganisms thr ough using chemicals, heat and other methods . 252 
 253 
Site  254 
A defined area on the property – for example, a production site . 255 
 256 
  257 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
8 
 Traceability  258 
The ability to follow the movement of produce through the specified stages of production 259 
and distribution . 260 
 261 
Wet process  262 
Treatment of coffee cherry, consisting of mechanical removal of the exocarp in the 263 
presence of water, removal of all the mesocarp by fermentation or other methods, and 264 
washing followed by drying to expose parchment which is subsequently removed from the 265 
seed/bean to produce green coffee beans . 266 
 267 
Winnowing  268 
Process of removing the shell/husk /parchment/silver skin  from the coffee bean using a 269 
mechanical winnower, a large winnowing pan or by using a fan/blower to blow away the 270 
shells/husks  and the like . 271 
 272 
SECTION  4 - PRIMARY PRODUCTION  273 
 274 
4.1 Location of Production Site  275 
 276 
For each primary production area and method of production, it is necessary to consider 277 
particular agricultural practices as provided for in Package of Technologies (POT) that will 278 
ensure the level o f food safety of green coffee beans supplied to processors for human 279 
consumption. Procedures associated with primary production should be carried out under 280 
hygienic conditions to minimize contamination and potential sources of contamination of 281 
green coffee  beans.  282 
 283 
Potential sources of contamination from the environment should be identified. Primary 284 
production should not be carried out in areas where there are potentially harmful 285 
substances that may contaminate coffee during its growing stage, harvest and po stharvest 286 
handling. The grower should implement measures that will minimize the presence of 287 
domestic and wild animals (i.e. installing fences, planting buffer plants, or confining 288 
animals to a designated area for livestock and poultry production).  289 
  290 
In ord er to further promote environmental management, another important consideration 291 
in managing the production site is to ensure that the existing natural ecosystem is 292 
protected.  As such it is essential that all aquatic and terrestrial ecosystems are identifi ed so 293 
that they can be protected and preserved/restored. Before expanding a farm, the 294 
ecosystems on the farm and the areas around the farm are checked. It is also important to 295 
make sure that threatened or endangered plants and animal species are conserved . 296 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
9 
 As far as practicable, the areas that need to be protected should be identified in the location 297 
map, including:  298 
 Forest, woods, bush  299 
 Housing areas  300 
 Roads  301 
 Water sources  302 
 Other infrastructure  303 
 Other natural resources  304 
 305 
When new production areas are established, this should be suitable for coffee production. 306 
Likewise, this should not be established in places where there could be extreme negative 307 
effects on public or private biological conservation areas. The site must als o be accessible 308 
to transportation facilities. Summarized in Annex A are important parameters to be 309 
considered in site selection . 310 
 311 
4.2 Farm Sanitation  312 
 313 
Growers and agricultural workers should remove diseased or damaged plants to prevent 314 
the further spread o f the disease  in the production site . Removal of infested or infected  315 
plant parts (e.g. cherry ) from the tree and the soil  is recommended. Consequently,  burning  316 
of the infested or infected plant parts  in designated proper area is also encouraged .  317 
 318 
4.2.2 Waste management  319 
 320 
Waste should not be allowed to accumulate in the coffee processing area. It should be 321 
further managed by keeping the storage area for waste  water  clean and dry.   Reuse of 322 
water as well as recycling of coffee pulp , coffee hull /husk  and rej ected beans  are 323 
encouraged .  These waste materials and by -products can be utilized as raw materials in the 324 
production of feeds, compost, and for other industrial uses (e.g. coffee pulp to silage and as 325 
a compost, coffee husk as a fuel and coffee waste wate r to biogas).  326 
 327 
4.3 Selection of planting materials   328 
 329 
Planting materials or seedlings should be free from pests and diseases . For the 330 
establishment of new farms, planting materials /varieties  registered at the  Bureau of Plant 331 
Industry (BPI) - National Seed Industry Council (NSIC) are recommended . Likewise, q uality 332 
planting materials /seedlings is recommended to  be sourced  from the BPI certified plant 333 
material/seedlings coming from the accredited plant nursery op erators.  Records of the 334 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
10 
 source of planting materials shall be kept.  The list of accredited nursery operators  is 335 
attached in Annex B of this Code.   336 
 337 
For coffee plantations that are already established, the source of planting materials should 338 
be recorded.  339 
 340 
4.4 Land Preparation  341 
 342 
It is recommended that the area for planting coffee should have deep , fertile, friable  and 343 
well -drained soil but has sufficient water holding capacity.  During transplanting, the hole 344 
should be sufficiently wide and deep  to avoid  breaking or bending the tap root as possible. 345 
When necessary , shade trees shall be planted to meet the appropriate sunshine 346 
requirements.  347 
 348 
4.5 Soil Conservation  349 
 350 
For areas with steep slope (above 18%) , coffee plantations should  implement erosion 351 
control measures which include contouring, silt pits, mulching, cover cropping and planting 352 
crops against the slope .  In planting coffee trees  along the contour, the rows of coffee 353 
should run at right angle to the direction of the slope. Meanwhile,  other anti -erosion 354 
measures such as contour ridges, contour bunds, contour ditches and vegetative measures  355 
that are designed to disrupt the downward flow of rainfall run -off, collect , and convey the 356 
run-off to major waterways and then to a drainage channe l should also run along the 357 
contour between the coffee rows. The examination of the contour map and the preparation 358 
of outline plans for  selected erosion control measures will determine the contour interval 359 
at which the rows of coffee are to be planted.  360 
 361 
4.6 Fertilization  362 
 363 
Agricultural inputs (water, fertilizer, agricultural chemicals, organic inputs, and the like) 364 
should not contain microbial or chemical contaminants (e.g. heavy metals such as 365 
cadmium, mercury, lead and nickel) as defined under the Genera l Principles of Food Hygiene 366 
(CAC/RCP 1 -1969) and at levels that may adversely affect the safety of coffee beans. The 367 
competent authority regulate s agricultural inputs used in coffee production.  368 
 369 
The use of fertilizers particularly natural fertilizers or commercial organic fertilizers in 370 
coffee production should be managed to limit its potential as source of microbial and 371 
chemical contamination.  If found to be contaminated with heavy metals or other chemicals 372 
at levels that may affect safety, these inputs  should not be used.   373 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
11 
 Growers or agricultural workers must not use untreated solid nor liquid manure because 374 
pathogenic microorganisms can persist in soils for long periods of time.  In cases when the 375 
farm produces its own organic inputs (e.g. compost), p roper treatment procedures should 376 
be adopted to reduce or eliminate the pathogens present in the raw material and to 377 
minimize the probability of contaminating the product.  A record of treatment procedures, 378 
including the raw materials used should be kept.  The location of the composting site 379 
should also consider the slope and its proximity to production areas in order to prevent 380 
cross contamination from run -off or leaching. Composting area should be located at the 381 
lowest part of the production area.  382 
 383 
Record s of agricultural inputs should include  origin and composition of fertilizers, date, 384 
frequency and location of application. Human manure and urine are not allowed.  385 
 386 
In order to optimize yield, considerations like crop demand and available nutrients from 387 
the soil, farm manure and other crop residues  may be useful in deciding the appropriate 388 
kind of fertilizer or amount  of application . Soil analysis is highly recommended as basis for 389 
the application of fertilizer.  In the absence of soil analysis, sample comp utation of the 390 
recommended rate of fertilizer application per tree is shown in Annex B. If organic fertilizer 391 
is preferred, this should be equivalently computed according to the sample computation in 392 
Annex B.  393 
Growers should use only registered agricultural  chemicals and should use these for its 394 
intended purpose and according to manufacturer’s instructions. All organic and inorganic 395 
fertilizers are to be used appropriately, optimizing yield and minimizing negative impacts 396 
on human health, the environment and  the quality of the coffee. Fertilizers must be clearly 397 
labeled and should be stored in a way that does not contaminate the environment.  398 
 399 
4.7 Water Management  400 
 401 
If coffee plantations are rainfed, plantings should be done at the onset of rainy season. 402 
Other wise, irrigation is recommended for planting during dry months.  Care should be 403 
taken to ensure that soil around the coffee tree is not dried out after planting and that the 404 
moisture is maintained.  Furthermore, w ater use should be managed to ensure 405 
sustai nability.  406 
 407 
4.8 Pruning  408 
 409 
Pruning will increase, maximize and improve yield , as such is a necessary activity for the 410 
growers .  Pruning is recommended to maintain the correct balance between leaf area and 411 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
12 
 crop, thus, prevent ing overbearing and dieback, maint aining good tree shape, reduc ing 412 
biennial bearing and providing a supply a good growth  the next season’s crop.  413 
 414 
Detopping of tall trees and rejuvenation of old trees are recommended to facilitate farm 415 
operations , attain desired height of coffee trees and obtain maximum yield .   416 
 417 
4.8.1  Detopping or Topping  418 
Detopping or topping is described as cutting back shoots of coffee tree s to keep it at  less 419 
than 1 to 1.5 meters high.  This  operation  is done to newly planted or newly rejuvenated 420 
coffee trees.  Detoppe d coffee trees give dwarf appearance , encourage elongation of 421 
branches and production of more twigs , ultimately leading to high er yield.    422 
 423 
4.8.2  Rejuvenation  424 
 425 
Coffee rejuvenation is the cutting of vertical stems or trunks of old coffee trees to induce 426 
growth of new sprouts.  Rejuvenation brings back 100% of the coffee green bean yield and 427 
reduces labor cost  up to 50%.   Rejuvenation is generally recommended when coffee trees 428 
are ten (10 ) years  old.  Grafting may be employed to improve coffee productivity.  429 
 430 
4.9 Pest  and Disease  Management  431 
 432 
In order to control infestation  and diseases such as coffee stem borers, coffee berry borer, 433 
coffee rust and berry rot, the grower should regularly inspect and monitor  the production 434 
site for the presence of pests and dise ases .  Once observed, the infected tree(s) should be 435 
tagged and recorded for further observations.  The results of the inspection and monitoring 436 
will be used as basis for deciding the best management strategy (i.e. management or 437 
control) and implement ing interventions to treat the affected area (s), thus,  eradicat ing 438 
pests and/or diseases. Aside from the production area, other facilities are also checked for 439 
presence and population density of pests, and the damages it has caused.  440 
 441 
Integrated Pest Manageme nt (IPM) is an effective and environment -friendly approach to 442 
pest management to control and minimize pest damages. IPM combines the use of current 443 
and comprehensive information on the life cycles of pests; their interaction with the 444 
environment and the av ailable pest control methods, e.g. varietal selection biological, 445 
cultural, physical, mechanical and chemical controls.  Use of chemicals should be on a need 446 
basis.  447 
  448 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
13 
 4.9.1 Use of  Biological control  agents  449 
 450 
Environmental and consumer safety should be consi dered when using competing biological 451 
organisms and/or their metabolites to control pests, mites, plant pathogens and spoilage 452 
organisms in coffee production. Growers should only use biological control  agents, which  453 
are authorized for the cultivation of co ffee and should use them  for its intended purpose 454 
and according to the manufacturer’s instructions.  455 
Registration of biological control agents is based on existing national standards  and 456 
regulations  of BAFS.  457 
 458 
4.9.2 Use of pesticides  459 
 460 
The harvested coffee cherries are usually protected us ing chemical crop protection 461 
products .  Pesticides that are target -specific  and have  minimal negative effect /impact  on 462 
the agro -ecosystem and environment should be used. Choice of crop protection strategies 463 
should be approp riate to the pests and diseases being controlled . Growers should use 464 
agricultural chemicals that are FPA -registered  for coffee cultivation and/or  approved in the 465 
country where the produce is to be traded.   466 
 467 
These should be  procured from licensed suppliers .  Such agricultural chemicals must be 468 
used according to its intended purpose, approved label instructions  and applied at 469 
approved dosages to prevent levels exceeding the maximum residue limits (MRLs).   470 
Growers who apply agricultural chemicals should be tr ained on proper application.  471 
 472 
Pesticides must be always clearly labeled and stored in original container. They should be 473 
stored in a designated and secured area away from the main production area. Pesticides 474 
and other agrochemicals must be stored separatel y in an elevated area using pallets or 475 
similar material.  476 
 477 
4.10 Harvesting operations  478 
 479 
Normally, coffee cherries  are harvested  according to maturity indices to ensure  good 480 
quality coffee. The harvesting is usually done by selective picking of ripe coffee cherries , 481 
which are ready for harvest within 7 to 14 months after flowering depending  on the species 482 
and location.    483 
 484 
In general, harvesting is done by any of the two (2) basic systems such as : stripping - where 485 
cherries harvested are predominantly ripe , and selective picking (hand picking)  - where 486 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
14 
 only ripe cherries are harvested. Of the two (2) systems, selective picking of ripe cherries  is 487 
highly recommended.  488 
 489 
During harvesting, coffee cherries should be placed in clean harvesting containers prior to 490 
segregation or selection o perations .  Harvested cherries should not be placed in direct 491 
contact with the ground. Furthermore, n ewly harvested cherries should not be mixed with 492 
any of the fermented part of previously  harvested cherries (e.g. from the previo us day) as 493 
this will contaminate the  current batch  of coffee cherries and may result to deterioration of 494 
the entire batch.   495 
 496 
Harvested cherries  that are heavily bruised, damaged, diseased, or over -ripe should be 497 
segregated.  Those that cannot be made safe by further processing should be disposed of 498 
properly to avoid contamination.  499 
 500 
Containers (e.g. basket and plastic containers) used for harvesti ng should be made from 501 
non -toxic materials.  The se containers  should be designed and constructed to ensure that, 502 
these can be cleaned, disinfected and maintained  in working condition  to avoid 503 
contamination.  When using reusable harvesting containers and to ols, a cleaning and 504 
disinfection schedule should be in place to prevent contamination.  A record of cleaning 505 
should be available.  Containers that are damaged and can no longer be kept in a hygienic 506 
condition should be discarded.  507 
 508 
As far as practicable, ha rvesting containers should only be used to contain harvested 509 
produce.  If these containers are used for other purposes,  these must be cleaned and 510 
disinfected as necessary prior to use. Containers of agrochemicals shall not be used as 511 
harvesting container.  512 
 513 
SECTION 5 - POSTHARVEST PRACTICES  514 
 515 
This section applies hygienic recommendations for the primary processing of harvested 516 
ripe  coffee  cherries, which  will then be supplied to processors  for further processing .  It 517 
provides recommendations on the application of relevant Good Manufacturing Practices 518 
(GMPs) principles for all stages of primary processing of coffee beans.  519 
 520 
Overly -dried green coffee beans are brittle and mishandling can lead to increased 521 
percentag e of broken beans during hulling (broken beans are considered defective beans). 522 
On the other hand, beans  that have not been dried sufficiently have higher moisture 523 
content and are more prone to rapid deterioration caused by the attack of fungi, bacteria 524 
and other pests.  525 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
15 
 5.1 Types of Coffee Processing  526 
 527 
Once the ripe cherries are harvested, the beans can be extracted by using either the dry or 528 
the wet method (Figure 1).  529 
 530 
5.1.1  Dry method  531 
The dry method also known as the traditional method is the oldest and simplest  process 532 
that  requires appropriate machinery. The method involves drying the whole cherry.  533 
 534 
The harvested cherries are usually sorted to segregate unripe, overripe and damaged 535 
cherries; remove dirt, soil, twigs and leaves; and  are then  subsequentl y cleaned.  The ripe 536 
cherries can also be separated by flotation in washing channels, which  are installed close to 537 
the drying areas.  538 
 539 
The coffee cherries are normally dried under the sun, either on large concrete or brick 540 
patios or on matting raised to wa ist height wire mesh tables.   To ensure product quality, 541 
the use of ‘all weather drier’ (Figure 2) is, however, recommended. As the cherries dry, they 542 
are raked or turned to ensure even drying. This process may take up to 4 weeks before the 543 
cherries are d ried to the optimum moisture content of 11-12 percent .  The length or period 544 
of drying is dependent  on the weather conditions. In larger plantations, mechanical dryer is 545 
sometimes used to speed up the process after the coffee has been pre -dried in the sun for a 546 
few days.  547 
 548 
5.1.2 Wet method  549 
 550 
Only ripe cherries are recommended to be processed using the wet method. This method 551 
requires the use of specific equipment such as depulper  and just enough quantities of water 552 
to facilitate the flow of coffee cherries . When properly done, the qualities of the coffee 553 
beans are better preserved.  This produces a green coffee which is homogeneous and has 554 
fewer defective beans. Hence, the coffee produced by this method is usually regarded as 555 
better in quality and commands hi gher prices.  556 
 557 
As in the dry method, preliminary sorting and cleaning of the cherries is necessary and is 558 
carried out  immediately after harvesting  operations . This operation can be done by 559 
washing the cherries in tanks filled with clean water. Screens may a lso be used to facilitate  560 
separation of large and smal l cherries .  Other strategies may include  manual sorting of ripe 561 
and rejected cherries . 562 
 563 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
16 
 Depulping is the main difference between the dry and the wet method  and is usually done 564 
through the aid of a  machine which squeezes the cherries between surfaces.  Depulping 565 
operation should also be carried out immediately after harvesting to avoid any 566 
deterioration of the cherries which  later on  might affect the quality of the beans. Because 567 
the depulping is do ne by mechanical means , it normally leaves some residual flesh as well 568 
as sticky  mucilage that adhere  to the parchment surrounding the beans. This has to be 569 
completely removed to avoid contamination of the coffee beans by products resulting from 570 
the degrad ation of the mucilage.  571 
 572 
Fermentation is very critical in terms of final coffee quality. The newly depulped beans are 573 
placed in large fermentation tanks filled with clean water .  At this step, the mucilage is 574 
broken down by natural enzymes and this can be easily washed away. The fermentation 575 
process has  to be carefully monitored  since the coffee can acquire undesirable  and sour 576 
flavours. For most coffee, mucilage removal takes between 12 and 24 hours depending on 577 
the temperature, thickness of the mucilage layer and concentration of the enzymes. The 578 
end of the fermentation is assessed by feel, as the parchment surrounding th e beans loses 579 
its slimy texture and acquires a rougher "pebbly" feel.  When the fermentation is complete, 580 
the coffee is thoroughly washed with clean water.  581 
 582 
To reduce the moisture content to a maximum of 12 percent, the parchment coffee is dried 583 
either in the sun, in a mechanical dryer, or by a combination of the two. The sun drying is 584 
preferably done on elevated tables made of fine mesh netting to encourage proper air 585 
circulation and ventilation. Sun drying normally take s from eight (8) to ten (10) days, 586 
depending on the temperature and humidity. Coffee dries more quickly if raised on tables 587 
because of the upward draught of warm air. The use of hot -air drying machines or 588 
mechanical dryer (figure 3) becomes necessary t o speed up the process in large plantations 589 
especially during the peak of the harvesting period  wherein the volume vis -à-vis the 590 
available space is insufficient.  However, the mechanical -drying process must be carefully 591 
controlled  and monitored  to achieve s atisfactory and economical drying without any 592 
damage to quality.  593 
 594 
5.2 Packaging  595 
 596 
The dried cherry and/or parchment coffee are packed in bulk in special silos or in bags 597 
until they are sent to the mill where dehulling, sorting, grading and bagging take place. 598 
Green coffee beans should be packed and sealed in bags made of food grade or non -toxic 599 
materials such as jute sacks. The sacks  or bag  should have a label imprinted on it indicating 600 
the production batch number and date, the cooperative/farmer/area pr esented in codes. 601 
Bags that were  used to store chemicals, fertilizers and feed s must not be reused.  602 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
17 
 5.3 Storage  603 
 604 
If storage is necessary, the bagged green coffee beans must be placed in pallets or similar 605 
material  so that it will not be in direct contact w ith the ground ;  and in storage sheds that 606 
are weather -proof, well ventilated, free from moisture and insect pests and located away 607 
from  sources of  smoke and other odours that may contaminate the coffee. Storage facilities 608 
should be designed to minimize da mage to the coffee. Moisture  content  of the green coffee 609 
beans should be  monitored regularly during storage and  maintained at a maximum of 12 610 
percent . Storage area should be kept clean  to avoid pest infestation .  611 
 612 
5.4 Maintenance of Post -Harvest Equipment  613 
 614 
All utensils, equipment and machineries should be cleaned and sanitized before and after 615 
use. Cleaning and sanitizing should be conducted in a manner that protects the coffee 616 
against possible contamination. Cleaning agents should be used, stored and label ed in 617 
accordance with the manufacturer’s instructions and relevant regulations.  618 
 619 
Postharvest equipment should conform to applicable standard (s) indicating the 620 
manufacturing and performance requirements.  621 
 622 
SECTION 6 – ESTABLISHMENT - DESIGN AND FACILITIES  623 
 624 
Refer to General Principles of Food Hygiene .   625 
 626 
SECTION 7 – CONTROL OF OPERATION  627 
 628 
7.1 Control of food hazards  629 
 630 
Refer to General Principles of Food Hygiene .   631 
 632 
7.2 Management and supervision  633 
 634 
Refer to General Principles of Food Hygiene .   635 
 636 
7.3 Documentation and record keeping  637 
 638 
Records of production, processing and distribution should be kept to facilitate traceability. 639 
Farmers should keep up -to-date comprehensive records of all farming activities. Records 640 
should be kept are as follows:  641 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
18 
  types, species and sour ces of planting materials;  642 
 types of pesticides and fertilizer and usage;  643 
 production site with lot codes;  644 
 suppliers of agricultural inputs;  645 
 soil and water management practices;  646 
 use of agricultural chemicals;  647 
 water quality and safety;  648 
 processing including t he date, method and final volume of processed cherries; and  649 
 pest control and cleaning schedules of premises, facil ities, equipment and 650 
containers;  651 
 related trainings ; 652 
 volume of production , and;  653 
 cost of production . 654 
 655 
SECTION 8 – WORKERS’ WELFARE, HEALTH AND H YGIENE  656 
 657 
8.1 Labor conditions  658 
 659 
All workers should be 18 years of age and above or should follow the minimum working 660 
age defined by the applicable local law. Workers that are below 18 years of age may be 661 
allowed to help in the farm under strict conditions  that includes considerations on: 662 
appropriateness of assigned work versus the age and physical condition  of the worker , 663 
duration of work ing hours, working condition, and availability of supervision and guidance 664 
during operations.  665 
 666 
There should be no cases of forced labor and forced eviction. There should be no 667 
prohibition on membership or representation by labor union. Where provided by an 668 
employer, living quarters should be suitable for human habitation and contain basic 669 
services and facilities.  670 
 671 
8.2 Personal hygiene and sanitary facilities  672 
 673 
All agricultural workers including contractors or visitors should act in accordance with the 674 
appropriate sections of the Recommended International Code of Practice – General Principles 675 
of Food Hygiene (CAC/RCP 1 – 1969)  to maintain an appropriate degree of personal 676 
cleanliness; operate in an appropriate manner and to ensure that those who come directly 677 
in contact with coffee during or after harvesting will not likely contaminate the 678 
produce/product . 679 
 680 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
19 
 In particular, attention should be given to availability of hand -washing facilities with 681 
provisions of  soap and clean running water during harvesting and postharvest handling 682 
operations.  When gloves are used in the operation, there should be a proper and regular 683 
cleanin g and sanitation.  If disposable gloves are used, they should be discarded when 684 
torn ed, soiled, or otherwise contaminated.  685 
 686 
8.3 Trainings  687 
 688 
Training  on hygiene instructions  should be conducted annually.  Evidence on the conduct 689 
of training should be kept.  Moreover, the farm should keep track of evidence that hygiene 690 
instructions are followed.  691 
 692 
Regular environmental and personnel hygiene assessment as well as sanitary inspec tion of 693 
facilities should be conducted to serve as basis for corrective and preventive actions.   694 
 695 
Subcontractors and visitors are made aware of relevant procedures on personal safety and 696 
hygiene (e.g. relevant instructions and signages are in visible plac e where all visitors or 697 
subcontractors can read them).  698 
 699 
SECTION 9 – PRODUCT INFORMATION AND CONSUMER AWARENESS  700 
Refer to the General Principles of Food Hygiene  and the Philippine National Standard for 701 
Green Coffee Beans (PNS/BAFPS 01:2012) . The following in formation is required for 702 
packaging green coffee beans:  703 
 704 
 Name of product;  705 
 Species and variety ; 706 
 Grade;  707 
 Net mass;  708 
 Name and address of producer/trader/exporter or Country Code/Exporter’s 709 
Code/Parcel No; and  710 
 Product of the Philippines  711 
  712 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
20 
 REFERENCES:  713 
 714 
Benguet State University. 2000. Arabica Coffee Production an d Postharvest Processing 715 
Techno guide.   716 
 717 
Bureau of Agriculture and Fisheries Product Standard. Code of Good Agricultural Practices 718 
for Fresh Fruits and Vegetables  (PNS/BAFPS 49:2011)  719 
 720 
Bureau of Ag riculture and Fisheries Product Standard. Green Coffee Beans – Specifications. 721 
(PNS/BAFPS 01:2012)  722 
 723 
Cavite State University: National Coffee Research, Development and Extension Center. 724 
2011. Coffee production guide.  725 
 726 
Codex Alimentarius Commission. Code of  Hygienic Practice for Fresh Fruits and Vegetables 727 
(CAC/RCP 53 -2003)  728 
 729 
Codex Alimentarius Commission. Code of Hygienic Practice for the Transport of Food in 730 
Bulk and Semi -Packed Food (CAC/RCP 47 -2001).  731 
 732 
Codex Alimentarius Commission. Code of Practice for Pa ckaging and Transport of Fresh 733 
Fruit and Vegetables (CAC/RCP 44 -1995)  734 
 735 
Codex Alimentarius Commission. Code of Practice for the Prevention and Reduction of 736 
Ochratoxin A Contamination in Coffee (CAC/RCP 69 -2009)  737 
 738 
Mutua, J. 2000. Postharvest Handling and Processing of Coffee in African Countries. Food 739 
and Agriculture Organization of the United Nations: Agriculture and Consumer Protection 740 
Department.  741 
 742 
Nestle Philippines, Inc. 2014.  Nescafe Better Farming Practices Coffee Farmers Handbook  , 743 
1st ed. National  Capital Region: Makati City.  744 
 745 
Nestle Philippines, Inc. 2011. Philippine robusta green coffee standard GC – R. National 746 
Capital Region: Makati City.  747 
 748 
Nestle Philippines, Inc. 1988. Gabay sa pagtatanim ng kape. National Capital Region: Makati 749 
City.  750 
 751 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
21 
 Nestle Philippines, Inc. and National Convergence Initiative. 2012. A Guide to Investing in 752 
Coffee – Philippine Coffee Investors Forum  753 
 754 
Nestle Philippines, Inc. and National Convergence Initiative. 2013. Nescafe Plan Investors 755 
Toolkit for Coffee Growing. National  Capital Region: Makati City.  756 
 757 
Philippine Agricultural Engineering Standard. Agricultural Machinery – Coffee Pulper – 758 
Specifications (PNS/PAES 252:2011).  759 
  760 
Philippine Statistics Authority. 2014. Major crops statistics of the Philippines 2009 -2013.  761 
 762 
Republi c of South Africa: Department of Agriculture, Forestry and Fisheries. 2012. 763 
Production Guideline: Coffee.  764 
 765 
http://www.fao.org/docrep/003/x6939e/x6939e01.htm  766 
 767 
http://www.ico.org/documents/ed1967e.pdf   768 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
22 
 
 769 
 770 
 771 
 772 
 773 
 774 
 775 
 776 
 777 
 778 
 779 
 780 
 781 
 782 
 783 
 784 
 785 
 786 
 787 
 788 
 789 
 790 
 791 
 792 
 793 
 794 
 795 
   796 
        797 
 798 
       799 
 800 
Figure  1. Coffee Cherry  (Source:  CAC/RCP 69 -2009)  801 
  802 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
23 
 
 803 
 804 
 805 
 806 
 807 
 808 
 809 
 810 
 811 
 812 
 813 
 814 
 815 
 816 
 817 
   818 
 819 
 820 
 821 
 822 
 823 
 824 
 825 
 826 
 827 
 828 
Figure 2. All -weather Dryer  (Source: Philippine Center for Postharvest 829 
Development and Mechanization ) 830 
 831 
 832 
 833 
834 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
24 
 ANNEX A  835 
 836 
General Recommendations on Selection of Produc tion Site  837 
 838 
*Table 1.  Factors to consider in the selection of production site  839 
 Coffee Varieties  
Considerations  Liberica  Excelsa  Robusta  Arabica  
Elevation (MASL)  
- depending on the 
cultivar and available 
technology   less than 900  less than 900   less than 900   less than 
1800  
Temperature, oC  15-30 15-30 15-30 15-25 
Sunshine requirements  Full Full Full Partial shade 
/ Full  
Annual Rainfall  (mm)  1000 -2000  1000 -2000  1000 -2000  1500 -2000  
Soil pH  5.6-6.5 5.6-6.5 5.6-6.5 5.6 – 6.5 
Soil depth, m  ≅1.5  ≅1.5  ≅1.5  ≅1.5  
Organic matter  (OM)  Rich in OM  Rich in OM  Rich in OM  Rich in OM  
*The values and specifications cited on the table are just recommendations and should not 840 
be used as reference in the issuance of non -compliances of any applicable certification 841 
regulations . 842 
  843 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
25 
 ANNEX B  844 
List  of Accredited  and Re -accredited Nursery Operators for Coffee  845 
 846 
 NAME OF 
OPERATORS  REGISTERED  
BUSINESS NAME  BUSINESS ADDRESS 
AND CONTACT NO.  DATE OF 
EXPIRATION  
 
2013   
1.  
Gerardo A. Magsino  Popoy's Plant Nursery  Brgy. Ulat, Silang 
Cavite  9/17/2015  
2.  
    Brgy. Ambulong, 
Tanauan City, Batangas    
3.  Fernando C. 
Simborio  Green Seeds Garden 
and Plantrees Depot  Brgy. Buco, Talisay, 
Batangas  9/23/2015  
4.  William C. 
Coronado  Coronado's Farm Plant 
Nursery  Brgy. San Vicente/San 
Ignacio, San Pablo City  10/7/2015  
5.  
Angelita E. Amat  Angelita Amat Plant 
Nursery Agri -Trading  Brgy. Bungoy, Dolores, 
Quezon  10/13/2015  
6.  
Manolito A. 
Mendoza  M. A. Mendoza Plant 
Nursery  Brgy. Bañapero, 
Ambulog, Tanauan, 
Batangas  12/16/2015  
7.  Reymundo M. 
Mendoza  Green Heights Garden  Brgy. Balas, Ambulong, 
Talisay, Batangas  12/16/2015  
8.  
Artemio M. Umali  Greenworld Agri -Farm 
Center  Malinta, Sampaloc 2, 
Dasmarinas, Cavite  12/26/2015  
9.  Caramay Coffee 
Plantes Multi -   Caramay, Roxas, 
Palawan  11/24/2015  
10.  
Fely L. Tatoy  FLT Agri Trading  Brgy. Aquilino, Roxas, 
Oriental Mindoro  12/16/2015  
11.  
Vicente L. Ramirez  Ramirez Integrated 
Farm  Brgy. Bagongbong, 
Lambunao, Iloilo  9/15/2015  
 
 2014  
12.  Albert Paul B. 
Dimas  Macnut Phils. Inc.  Pinsao Proper, Baguio 
City  4/20/2017  
13.  
Johny D. Juanino  Juanino's Plant  
Nursery  Bugnay, Diadi, Nueva 
Vizcaya  8/7/2017  
14.  
Virgilda M. Austria  Virgilda M. Austria 
Plant Nursery  Brgy. Sampaloc/Sta. 
Maria, Talisay, 
Batangas  3/20/2017  
15.  
Danilo M. Abello  D.M. Abello 
Enterprises  Brgy. Tumaway, 
Talisay, Batangas  3/20/2017  
16.  Limmeo O. Buno  Berdie's Agri -Trading  Brgy. Balas, Talisay, 10/2/2017  PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
26 
 Batangas  
17.  
Jesus M. Dimapilis  JMD Plant Nursery & 
Concrete Products  Little Tanauan, Roxas, 
Oriental Mindoro  5/18/2017  
18.  
Ulysses L. Valdez  Ulysses L. Valdez Farm  Rizal St., Barotac, Viejo, 
Iloilo City  5/22/2017  
19.  Proferio A. 
Necesario, Jr.  J & P Fruit Nursery  Bacuyong, Pinan, 
Zamboanga del Norte  5/19/2017  
20.  
Nestle Phils. Inc.  Bukidnon Integrated 
Coffee Center (BICC)  New Ilocos, Brgy. 
Dalwagan, Malaybalay 
City, Bukidnon  4/20/2017  
21.  
Emma B. Dayot  Dayot Plant Nursery  Km. 10, Catalunan, 
Pequeno, Tolomo 
District, Davao  8/13/2017  
22.  
Hermina G. Jangcan  Linan Nursery  National Highway, 
Poblacion, Tupi South 
Cotabato  8/28/2017  
 
2015   
23.  Augusta S. 
Castaneda  Ambuclao Coffee 
Growers Association  Bangao, Ambuclao, 
Bokod, Benguet  7/19/2018  
24.  
Nestle Phils. Inc.  Quirino Integrated 
Coffee Center  Dungo, Aglipay, 
Quirino  7/19/2018  
25.  
Julius B. Gonzales  GMG Agri -Farm 
Products  Brgy. Tala, Orani, 
Bataan  3/23/2018  
26.  Bonifacio B. 
Vergara  B.B. Vergara Plant 
Nursery  Brgy. Buco, Talisay, 
Batangas  3/29/2018  
27.  Antonio M. 
Dimailig, Jr.  Golden Leaf Nursery  Brgy. Balas, Talisay, 
Batangas  6/28/2018  
28.  
Gerardo A. Magsino  Popoy's Plant Nursery  Brgy. Leynes, Talisay, 
Batangas  6/28/2018  
29.  Mohammad I. 
Yusoph  M. Yusoph Plant 
Nursery  Brgy. Balas/Sta. Maria, 
Talisay, Batangas  7/19/2018  
30.  
Lilwayway A. Amat  Liwayway Amat Agri -
Trading  Brgy. Bungoy, Dolores, 
Quezon  8/2/2018  
31.  
Aurelio B. Escala  Aurelio B. Escala Plant 
Nursery  San Isidro, Victoria, 
Oriental Mindoro  1/27/2018  
32.  
Rufino D. Lumbres  Corrines's Garden  Little Tanauan, 
Oriental Mindoro  3/19/2018  
33.  
Rufino D. Lumbres  Corrine's Garden  Little Tanauan, 
Oriental Mindoro  6/16/2018  
34.  
Rufino D. Lumbres  Corrine's Garden  Purok 1, Brgy. Kuya 
Maramag, Bukidnon  1/25/2018  
35.  Cresta Surta Suerta 
R. Mahilum  La Suerta's Fruit Tree 
Nursery  Purok 10, 
Sinangguyan, Don 8/6/2018  PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
27 
 Carlos, Bukidnon  
36.  
Nestle Phils. Inc.  Nestle Coffee Plantlet 
Production and 
Training  Purok 2, Brgy. 
Magdum, Tagum City, 
Davao  7/19/2018  
37.  
Jose A. Palad, Jr.  Green Palm Agro -
Forest Nursery  116 Kidapawan City, 
Cotabato  4/9/2018  
(Source: Bureau of Plant Industry)  847 
  848 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
28 
 ANNEX C  849 
Sample Computation  850 
 851 
Generally, the table below shows a sample computation of the recommended rate of 852 
fertilizer application per tree.  853 
 854 
Table 2. Sample combination of fertilizer materials to satisfy the fertilizer recommendation 855 
(120 -120 -60) for non -bearing coffee trees . 856 
Year 1 (Non Bearing)  Schedule Every 3 -months  
TYPE OF FERTILIZER  1st 
Application  2nd 
Application  3rd 
Application  4th 
Application  
1) Granular (commercial)  grams/tree  grams/tree  grams/tree  grams/tree  
Diammonium phosphate (18 -
46-0) 15 30 50 60 
Urea (46 -0-0) 9 18 30 36 
Muriate of Potash (0 -0-60) 6 12 20 24 
Total granular fertilizer per 
tree  30 60 100  120  
2) Organic Fertilizer (as 
defined  by the PNS)  
application per tree  At least 
1kg/tree  At least 
1kg/tree  At least 
1kg/tree  at least 
1kg/tree  
3) Foliar Fertilizer  based on product label recommendations  and soil 
analysis  
 857 
Table 3. Sample combination of fertilizer materials to satisfy the fertilizer recommendation 858 
(120 -60-120) for bearing coffee trees . 859 
Year 2 -10 (Bearing)  Schedule Every 4 -months  
TYPE OF FERTILIZER  1st Application  2nd Application  3rd Application  
4) Granular (commercial)  grams/tree  grams/tree  grams/tree  
Diammonium phosphate (18-
46-0) 29 29 34 
Urea (46 -0-0) 38 38 43 
Muriate of Potash (0 -0-60) 38 38 43 
Total granular fertilizer per tree  105  105  120  
5) Organic Fertilizer 
application per tree  At least 
1kg/tree  at least 1kg/tree  At least  
1kg/tree  
6) Foliar Fertilizer  based on product label recommendations  and soil 
analysis  
860 PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2015  
Code of Good Agricultural Practices (GAP) for Coffee  
 
29 
 TECHNICAL WORKING GROUP (TWG) FOR THE DEVELOPMENT OF THE PHILIPPINE 861 
NATIONAL STANDARD (PNS) CODE OF GOOD AGRICULTURAL PRACTICES (GAP) FOR 862 
COFFEE  863 
 864 
Chairperson:   
Ms. Karen Kristine A. Roscom  
OIC Executive Director  
Bureau of Agriculture and Fisheries Standards (BAFS)  
  
Members:   
Dr. Andrea  B.  Inocencio  
 Bureau of Plant Industry (BPI)  
Ms. Jennifer E. Remoquillo  High Value Crops Development Program 
(HVCDP)  
 
Prof . Bong  M. Salazar  University of the Philippines Los Baños 
(UPLB)  
 
Prof.  Valentino L. Macanes  Benguet State University (BSU)  
 
Dr. Alejandro DC. Mojica  Sr. Cavite State University (CavSU)  
 
Dr. Arthur R. Baria  Philippine Chamber of Food Manufacturers  
 
Ms. Alvira  C. Reyes  Philippine Coffee Alliance  
 
Mr. David T. Santos  Philippine Council for Agriculture and 
Fishery Committee on Commercial Crops  
 
Mr. Jorge H. Disuanco  Philippine Council for Agriculture and 
Fishery Committee on Commercial Crops  
 
  
BAFS Secretariat:   
Ms. Mary Grace R. Mandigma / Ms. Lara V. Navarro  
Ms. Katrina L. Maminta / Ms. Farlash D. Pancho  
 865 
 866