Plantation Crops

Methods of pruning

1. Light pruning
• In coffee trained on single stem regular light pruning is desirable.

Time of pruning
Starts after the harvest of coffee ( December to February) and continues till the onset of monsoon. However, it is better to prune after few summer showers.
• NOTE: Bushes suffering from exhaustion /die back are to be pruned only when there is sufficient soil moisture.
• It also includes periodical handling i.e., periodical removal of suckers. However, it is better to prune after few summer showers.
• Parts pruned during light pruning in coffee:

  1) Old branches

  2) Unproductive branches

  3) Criss-cross branches

  4) Lean and lanky growth

  5) Whippy wood

  6) Dead and broaken/damaged branches

  7) Disease and pest affected parts

  8) Suckers

  9) Branches touching ground

2. Medium to severe pruning
Periodicity of medium to severe pruning: It is done once in four years usually to replace the laterals.

Rejuvenation of coffee bushes
Stumping / Collar pruning: To rejuvenate badly damaged bushes during shade regulation or due to irregular pruning.
Height of stumping: 30 cm from ground level.
Angle of cut slope: Cut has to be made at 45 degree sloping angle facing towards East or North- Eastern direction.
Season of stumping: After the receipt of summer showers i.e., April- May
A vigorous growing sucker from 1 “ below the cut surface is trained on single stem.
Note: Cut surface is pasted with Bordeaux mixture paste to (10 %) prevents rotting and drying of cut surface.