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Waste Products

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Coffee

Abstract

The green coffee bean of international commerce constitutes only 50–55% of the dry matter of the ripe cherry (18% on a fresh weight basis). The remaining material is diverted into a variety of low- or negative- value by-products depending on the processing technique used. Here we describe these by-products and the various schemes that have been proposed for their utilisation or disposal, and attempt a critical evaluation of their feasibility. Aspects of this subject have been discussed previously by several authors.1 – 6

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Authors and Affiliations

  1. Department of Microbiology, University of Surrey, Guildford, UK

    M. R. Adams

  2. Tropical Development and Research Institute, London, UK

    J. Dougan

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  1. M. R. Adams
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  2. J. Dougan
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Editors and Affiliations

  1. Formerly of General Foods Ltd, Banbury, UK

    R. J. Clarke

  2. Department of Food Science, University of Reading, UK

    R. Macrae

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Adams, M.R., Dougan, J. (1987). Waste Products. In: Clarke, R.J., Macrae, R. (eds) Coffee. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3417-7_9

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  • DOI: https://doi.org/10.1007/978-94-009-3417-7_9

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