Abstract
In the coffee industry, several by-products are generated during the production and consumption of coffee and represent an important waste from an environmental viewpoint. For improving the knowledge about this issue, a laboratory vermicomposting study of coffee silverskin (CS) and spent coffee grounds (SCG) spiked with mature horse manure (HM) in different proportions and using earthworm Eisenia andrei was carried out. The 60-day study focused on biological parameters such as total biomass gain, growth rate, cocoon production, and mortality. This study also investigated whether the vermicompost obtained could be useful and lacked toxicity through a seed germination test using hybrid wheat seeds. Results showed a disparity depending on the type of residue and the mixture used. Best options were those treatments with a medium–low amount of residue; 25% for SCG and 25% or 50% for CS. In addition, lack of toxicity was confirmed in all treatments. In conclusion, it is possible to carry out a vermicomposting of SCG and CS with some specific features.
Highlights
Coffee is one of the most popular and consumed beverages all over the world
The growth and reproduction of the earthworm species used for vermicomposting of organic waste materials are considered as a good sign of the effective vermicomposting process [34]
The growth and reproduction of the earthworm E. andrei was assessed in terms of total biomass gain (TBG), GR, production ratio (PR), and mortality at the end of the vermicomposting period in different treatments
Summary
Coffee is one of the most popular and consumed beverages all over the world. The coffee brew is preferred due to its taste, aroma, and stimulating properties. Coffee is the second largest traded commodity after petroleum [1]. CS and SCG are the main coffee industry residues obtained during bean roasting and the process to prepare “instant and espresso coffee”, respectively [1]. CS, known as “coffee chaff”, is a thin tegument that directly covers the coffee seed. Coffee beans expand, and this thin layer is detached, becoming the main by-product of coffee roasting industries. SCG are the waste product from brewing coffee [2]
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