Below, Khang Thinh introduces the model: “Technology of dripping irrigation with water fertilization” for coffee plants. This model uses application control of drip irrigation to stimulate flowering under the supervision of managers and technical experts. The bloom results of this coffee garden will open up a viewpoint of Israel’s drip irrigation technology for coffee production development in Dak Lak in particular and Vietnam in general.
With this technology, water before leading to the coffee plant has been “passed” through a “central system” with the main components including electric pumps, water flow meters, pressure gauges, filters. discs, fertilizer filling systems, exhaust valves and complete central control mounting accessories. Water flow meter is used to accurately monitor the amount of irrigation water, check the flow of the pump; water pressure gauges are responsible for checking the operation of the pump, the cleanliness of the filter core and water leakage in the pipeline; the filter disc is responsible for removing residue, creating a stable water flow, relatively quality water before supplying to coffee; Air release valve for the purpose of releasing air pockets that form during irrigation generated by pump operation, terrain slope or irrigating water pipes having a uniform slope but too long ( 500m). The release of these air bags helps the drip irrigation system after starting to achieve pressure uniformity in the shortest time, preventing pressure differences caused by vacuum in the pipeline. affects the speed of water flow. The magnifier is the main feeding device and tube, delivering nutrition directly to the root zone of the plant through a drip tape.
The system of main and branch pipes, when installed, is buried 30cm to 50cm deep. Using a drip wire with a thickness of 0.38mm, operating pressure from 0.4 bar to 1.8 bar, which means fluctuating in the height from 4m to 18m, the flow of each drip tip is still the same (1.6 liters of water /hours). The drip piping system is arranged parallel to the two sides of the coffee root, about 70 cm from the root, buried about 5-7 cm from the ground; Thus, each coffee stump carries 12 dripping points (50 cm / 1 point apart).