Determinants of coffee production in major coffee-producing provinces of Papua New Guinea: Challenge
Coherent Identifier About this item: 20.500.12592/2904wq

Determinants of coffee production in major coffee-producing provinces of Papua New Guinea: Challenge

31 October 2022

Summary

The OLS results showed that the most important factors influencing the quantity of coffee produced include the location of coffee plot, labour type, coffee production scale and access to productive partnership in agriculture project, educational level, awareness of the productive age of coffee tree and participation in coffee production training. [...] Findings from the FARM ATTRIBUTES model show that the coefficients associated with coffee tree age, number of times of pruning of a coffee tree each year, presence of Arabica coffee variety in the coffee plot, coffee planted in the Highlands region of PNG, scale of coffee production and the coffee plot that benefits from PPAP were positive and statistically significant. [...] It imply that an increase in the coefficient associated with tree age, an increase of number of pruning of coffee tree, presence of Arabica in the coffee plot, coffee plot located in the Highlands region, an increase in the scale of coffee production and the implementation of PPAP result in an increase in the quantity of coffee produced. [...] In terms of modeling farm attributes (characteristics) that determine the quantity of coffee produced by a coffee grower, we found that an increase in coffee tree age, an increase in the number of pruning of a coffee tree, the use of Arabica coffee variety, the growing of coffee in the Highlands region of PNG, an increase in the scale of coffee production and the implementation of PPAP in a coffee. [...] In terms of farmer’s characteristics that determine the quantity of coffee produced, we found that an increase in income, attainment of at least a high school education, awareness of the economic productive age of a coffee tree, an increase in the number of years of being involved in coffee production, membership of a cooperative society and participation in coffee production training increases th.

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