Spotlight on: Agobadia Technique
Filed under Coffee Glossary
We have just returned from El Salvador, where we were exposed to a method of pruning and tree rejuvenation management that we had not seen before: the Agobahia Technique
This is a a traditional method often used in El Salvador on Bourbon trees (and sometimes Pacamara) to encourage multiple stem growth.
The method involves bending the principal stem past 45 degrees (so that is nearly horizontal) and fixing it into the soil using rope, wire or an old branch shaped as a hook. From the upper side of the newly bent stem new branches grow and one or several are selected for development.
The major benefit of this method is, unlike stumping which dramatically effects yield as entire branches must be cut off, the Agobadia technique ensures a more stable and consistent yield from the tree year in year out.
This technique also increases the yield of the plant. The implication is of course that a lower density of trees planted because the footprint of each plant is much bigger. More fertilizer is also required as each tree requires more nutrients to support its larger production. This method also dramatically increases the lifespan of the plant; many surviving up to 90 years in age.