GENDER EQUITY

The study aimed to investigate the effect of different altitudes on the qualitative and quantitative attributes of green coffee beans (Coffea arabica) in Nepal. The authors collected samples from three different altitudes (1200 m, 1400 m, and 1600 m) and analyzed them for various parameters such as moisture content, caffeine content, and sensory attributes.
The study found that altitude had a significant effect on the quality of green coffee beans. Specifically, coffee beans grown at higher altitudes had higher acidity and a better aroma profile compared to those grown at lower altitudes. The study also found that caffeine content decreased with increasing altitude.
In terms of quantitative attributes, the study found that coffee beans grown at higher altitudes had a lower yield compared to those grown at lower altitudes. However, the authors note that the lower yield was compensated financially by the higher quality of the coffee beans.
Overall, the study suggests that altitude has a significant effect on the qualitative and quantitative attributes of green coffee beans in Nepal. The authors recommend that coffee farmers in Nepal should consider altitude as an important factor when selecting sites for coffee cultivation, and prioritize quality over quantity to improve their economic returns.