Occurence, Pathogenicity of Pseudomonas Syringae Van Hall, The Casual Agent of Bacterial Blight of Coffee (BBC) and Effect of Foliar Fertilizer Formulations on the Pathogen Ice Nucleation Activity

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Roy B. mugiira
The coffee plant was first introduced in Kenya in 1896 from the island of Reunion by missionaries from Tanzania, (McDonald, 1937). Immediately after introduction, European settlers, mostly around Nairobi, increased the acreage under coffee and the crop became of considerable commercial importance to the colony prior to the Second World War in 1914, (Acland, 1971). Kenya coffee is mainly Arabica with a little Robusta produced on the western slopes of Mt. Elgon. Varieties grown include; Bourbon, French mission, SL28, SL34, K7, Blue mountain, Kents and hybrids such as Ruiru (Mwangi, 1983). Coffee is grown in areas with well distributed rainfall, between 900 and 1000mm and deep well drained acidic (pH=5.3-6.0) soils. The coffee plant grows well in volcanic soils with a high nutrient status. The altitude at which coffee is grown in Kenya varies depending on whether the area is East or West of the rift valley, (Acland, 1971, Mwangi, 1983). To the East of the rift valley, coffee is grown at an altitude of between 1400 and 2000m. West of the rift valley, coffee is grown at an altitude of2100m.