A Research Paper On Animal Abuse In The Food Industry Being Green to the Last Ground Through Sustainable Coffee By-Products

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Being Green to the Last Ground Through Sustainable Coffee By-Products

The by-products of coffee processing are mainly coffee pulp, parchment husks and coffee husks. Major environmentally sustainable alternative uses include soil conditioner, fertilizer, mulch, animal feed, alcohol, biogas, charcoal, heat energy, wax and acids.

Coffee grounds from coffee roasting and spent coffee grounds from coffee production can also be used as CO2-neutral fuels. Spent coffee grounds from the production of instant coffee can be burned as a renewable fuel that replaces or reduces the use of fossil fuels for other stages of production.

Four common sustainable coffee byproducts include the following,

Composting

  • Coffee pulp is a rich source of nutrients: 0.5% nitrogen; 0.15% phosphorus and 0.5% potassium.
  • Coffee pulp can be treated and used as organic fertilizer.
  • Coffee grounds are usually placed in piles and left to compost for about 3 to 12 months.
  • During this time, the coffee grounds turn into rich, black humus, great for composting.
  • The use of organic fertilizers improves soil conditions and increases agricultural yield.
  • Farmers save money otherwise wasted by buying inorganic fertilizers.

Soil for planting mushrooms

  • Coffee pulp can also be used as a seeding soil for mushroom production.
  • When used for this purpose, the coffee grounds are fermented for about two days.
  • The coffee grounds are then pasteurized with hot water, drained, dried and mixed with mushroom spores.
  • The mixture is then placed in perforated plastic bags where the mushrooms develop for about 3 to 4 weeks.
  • When mushrooms grow from the holes, they are collected.
  • One bag allows for about 2 to 3 harvests of mushrooms.
  • Fresh mushrooms are for table consumption or can be dried for sale.
  • The income from growing mushrooms can be significant for farmers who do it.

Animal feed supplement

  • Coffee pulp is very rich in nutrients.
  • The coffee pulp can be dried and used in animal feed.
  • The pulp should be treated as soon as possible to prevent the development of fungi.
  • Usually, the coffee pulp is treated with calcium hydroxide and dried under pressure.
  • Another way to dry the pulp, in the absence of industrial equipment, is to mix the coffee pulp with sugarcane molasses or other inorganic substances before storing the mixture in silos.
  • The resulting silage is available for use after 3 weeks and can be stored for up to 18 months.
  • The use of coffee pulp for this by-product appears to offer limited value because the cost of processing the pulp may exceed the profit derived from its use.
  • Research into the effects of caffeine, potassium and other natural chemicals in the pulp on animal health is ongoing and will be influential for the future of this by-product.

Power source for heat exchangers of coffee dryers

  • The most energy-consuming step in coffee processing is drying.
  • Sun drying is very common and offers many benefits, but it also has disadvantages.
  • Solar drying conserves energy, minimizes the use of fossil fuels and reduces costs.
  • However, parchment paper can become contaminated with dust and dirt during the sun-drying process.
  • Rainstorms occur without warning and are a challenge for farmers to prevent re-wetting of beans, which can promote bacterial infections and mold growth.
  • Because drying in the sun takes a long time, many coffee processors opt for mechanical drying. The downside is that the operating cost of mechanical dryers is high and can reduce margins.
  • Using coffee parchment husks as an energy source for the burners for the heat exchangers of the coffee dryers is an excellent waste recycling and environmentally friendly energy saving solution.

With changing international markets and growing economic pressures everywhere, crops like coffee require innovative thinking to improve efficiency, cost-effectiveness, quality and competitiveness. Sustainable development of coffee by-products will continue to be a rapidly growing and important research area.

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