Coffee Cultivation How to improve the rooting and development of seedlings 

What better way to start the day than with a hot cup of coffee? 

Nowadays, coffee is one of the 2 most consumed natural drinks in the world, the first being tea.

The Coffee plant, a shrub, is a tropical plant that simultaneously sprouts and bears fruits of varying degrees of maturity.

The fruits are known as “coffee cherries” due to their appearance,

and the seeds are the well-known coffee beans.

 Among some of the unexpected benefits of coffee is that it improves short-term memory, relieves headaches, neck and shoulder pain, facilitates weight loss, and helps fight premature aging.

We have had numerous experiences in coffee cultivation,

and we want to share the results of one of the latest trials carried out in Nicaragua,

with Mycogel in Robusta coffee seedlings. 

There are over 80 species of coffee, the species used in this trial, Robusta, contains twice as much caffeine as Arabic coffee, but it is less aromatic.

It is also more resistant to heat, diseases, and parasites.

The results observed, showed a clear connection between the effect of Mycogel and the condition of the plants.

The Robusta plants treated with MYCOGEL, 22 days after its application, had larger roots (greater length and increased dry weight), and a greater number of leaves, although the seedlings were slightly smaller in height.

This could be explained by the higher investment on behalf of the plant in the development of roots a 256% increase thanks to the treatment with MYCOGEL

16 weeks after the application, the seedlings treated with MYCOGEL visually showed greater development in the aerial portion and roots.

Therefore, Mycogel strengthens and increases vigor in coffee seedlings.

  In conclusion, the results observed were:

Increase in the length and dry weight of the roots, a higher number of leaves and greater vigor in seedlings, and improved adaptation after the transplant.