Production of Coffee Cherry Spirits from Coffea arabica Varieties

Effective reduction of carbon-containing pollutants in coffee cherry pulping wastewater using natural polysaccharide from Tamarindus indica L. seeds

The wastewater produced during coffee cherry pulping is known for containing harmful pollutants, particularly organic compounds containing carbon, which pose significant risks to the environment and human health. This research aimed to evaluate the effectiveness of Tamarindus indica L. seed polysaccharides in treating coffee effluent. Varying doses (ranging from 0.05 to 0.30 g) of the isolated polysaccharides were added to samples of the effluent to determine their ability to remove contaminants, especially those of organic carbon origin. Notably, a dosage of 0.10 g demonstrated optimal efficacy, resulting in a 55% decrease in total dissolved solids and an 80% decrease in chemical oxygen demand. Additionally, Fourier-transform infrared and zeta potential analysis of both the polysaccharides and the treated effluent samples revealed the presence of functional groups potentially pivotal for the pollutant removal activity of the isolated polysaccharides. This provides insights into the coagulation mechanism of Tamarindus indica L. seed polysaccharides in eliminating organic carbon-based pollutants. These findings highlight the potential of Tamarindus polysaccharides as a sustainable alternative to chemical agents for removing pollutants, thus promoting environmental sustainability and human well-being.

The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel

This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.

Coffee Yield Stability as a Factor of Food Security

Yield fluctuation is a major risk in all agricultural sectors, and it influences Goal 2 (food security) of the UN SDGs. Yield fluctuations are expected due to climate change, risking stable coffee supplies, and compromising coffee-exporting countries' ability to earn revenue to pay for food imports. Technology minimizing yield fluctuations is crucial for food security and for coffee farmers to earn a stable income. Fluctuations are small if yields remain close to the mean yield trends. In this study, the coffee yields of major producers are analyzed, together with zonal temperature data, to see where coffee is grown with stable technology under rising temperatures; thus, we demonstrate the advantages of the Yield Stability Index (YSI) over traditional stability measurements in guiding policy formulation and managerial decisions. The Yield Stability Index (YSI) is applied for 1961-1994 and 1995-2020, for the world's 12 major coffee-producing countries. The YSI indicates that of the 12 countries, only Indonesia, Honduras, and Mexico maintain stable yield levels, while Brazil and Vietnam considerably improve their yield stability, which traditional stability measures cannot grasp. Country-wise differences exist in environmental vulnerability and adaptability, with implications for food security. The novelty is the application of the YSI, and the connection between yield stability, climate change, and food security.