Abstract
Coffee is a universal drink with millions of tons consumed throughout the world. As a result of the brewing of coffee, only 6% by weight of the berry harvested in the coffee field ends up in the cups, leaving 94% as waste, which includes by-products from the process as well as water from the drying of the seeds (Zuluaga, 1989). Although a small amount of these wastes are utilized partially as described below, most of this causes environmental pollution. From 100 g of fresh berries, around 29% of the dry weight constitutes coffee pulp, 12% husk, 4% mucilage and 55% are the coffee seeds (Bressani, 1978). Some typical yields resulting from 100 kg ripe cherries of Canephora (robusta) coffee by different processing methods are: a) wet processing, 22 kg of traded coffee; b) dry processing, 40–45 kg dry berries, 22 kg traded coffee. The by-products include 56–60 kg fresh pulp or 12–15 kg dried pulp, 3–5 kg of parche and 20 kg husk. One hundred kilogram of ripe cherries from arabica coffee using wet process results in 39 kg fresh pulp or 16 kg of dry pulp, 22 kg mucilage, 39 kg wet coffee parche (at 20% moisture) or 20 kg of processed coffee. Whatever the treatment may be, the final yield of processed coffee is around 20% (Zuluaga, 1989, Coste, 1989).
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Perraud-Gaime, I., Saucedo-Castañeda, G., Augur, C., Roussos, S. (2000). Adding Value to Coffee Solid by-Products Through Biotechnology. In: Sera, T., Soccol, C.R., Pandey, A., Roussos, S. (eds) Coffee Biotechnology and Quality. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1068-8_41
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DOI: https://doi.org/10.1007/978-94-017-1068-8_41
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