Coffee Grains Research Articles

Heavy metal and mycotoxin-producing fungi contamination of coffee consumed in Saudi Arabia

In the current study, the presence of some essential and toxic elements, such as chromium (Cr), cobalt (Co), lead (Pb), manganese (Mn), nickel (Ni) and silver (Ag) was checked in the coffee grains from the Harari Loneberry Coffee, Harari Shurberry Coffee, Harari Mocha Coffee, Laqmati Coffee, Wild Coffee, Khawlani Sokia Coffee, and Khawlani Matareia Coffee. Mn, Co, Pb, Ni, Cr, and Ag concentration ranges were found to be 6.75 to 3.76, 0.065 to 0.042, 0.832 to 0.521, 0.102 to 0.017, 0.167 to 0.054, and 0.961 to 0.192 g g-1, respectively, and all the elements were found to be within the range of intake. The existence of contaminating toxigenic fungi, as well as aflatoxin and ochratoxin, is also studied. Using TLC chromatography, 27 toxigenic isolates from the genera Aspergillus and Pencillium were taken from these samples and examined for the synthesis of the toxins ochratoxin (OTA) and aflatoxin B (AFB). Five different Aspergillus isolates, seven different Penicillium isolates, and four different Fusarium isolates all produced AFB1, according to the research. Four samples of coffee beans were discovered to be naturally tainted using HPLC. Aflatoxin B1′s quantification ranged from 2.11 to 121.38 g kg-1, while ochratoxin A's ranged from 1.12 to 21.32 g kg-1. This suggests that when coffee, the most consumed beverage in Saudi Arabia, is stored or presented in less hygienic circumstances, it is highly contaminated with toxins.

Study of the factor influence on the uniformity of coffee grain grinding by methods of statistical analysis

In order to assess the impact of each of the factors that affect the quality and uniformity of grinding coffee beans and to compare the impact of these factors, it is worth establishing a quantitative indicator of this impact. To solve this problem, dispersion analysis was used as a method of organizing sample data according to possible sources of dispersion. The chosen method made it possible to decompose the total dispersion into components caused by the influence of factor levels. Grinding time, geometric dimensions of the grain, moisture content of the grain, speed of rotation of the motor shaft were selected as factors influencing the homogeneity of grinding. The justification and assessment of the reliability of statistical conclusions about the informational significance of indicators affecting the homogeneity of coffee grinding was carried out to ensure the highest possible probability of the obtained result.

Effect of physical characteristics of coffee grain (Coffea arabica L.) cultivated in Temascaltepec, state of Mexico, on the roasting process

The Finca the Illusion produces coffee that earned second place in the 2018 and fourth place in the 2019 and 2021 “Cup of Excellence Mexico” competitions (represented by technician Federico Barrueta). Due to the scarce physicochemical and organoleptic information on coffee from the southern region of the State of Mexico, the objective of this study was to evaluate the physical and sensory characteristics of coffee (Coffea arabica L. var. Caturra Rojo) grown at Finca the Illusion in Temascaltepec, State of Mexico. A completely randomized design was established with two treatments (Finca the Illusion and Finca Soconusco) and three repetitions (350 g each). The variables analyzed in the coffee were defects, percentage of defect-free grain, density, moisture, water activity, and sensory evaluation of the beverage. At Finca the Illusion, the main defect was fungal damage, which can be prevented with proper practices during the collection of coffee cherry and classification of green coffee. The moisture (10.1%), density (0.69 kg/L), and water activity value (0.51) were within the optimal range. The roasting was medium-light, and the cupping score was 86, corresponding to an Excellent Specialty Origin coffee.

Identification of microorganisms in wet coffee fermentation Coffea arabica Var Catimor and Castillo in Jardín, Antioquia-Colombia, using culture-dependent methods

Background: Mild Colombian coffees are recognized worldwide for their high-quality coffee cup. However, there have been some failures in post-harvest practices, such as coffee grain fermentation. These failures could occasionally lead to defects and inconsistencies in quality products and economic losses for coffee farmers. In Colombia, one of the fermentation methods most used by coffee growers is wet fermentation, conducted by submerging the de-pulped coffee beans for enough time in water tanks to remove the mucilage. Objectives: We evaluated the effect of the water (g)/de-pulped coffee (g) ratio (I: 0/25, II: 10/25, III: 20/25) and final fermentation time (24, 48, and 72 hours) on the total number of microbial groups. We also identified microorganisms of interest as starter cultures. Methods: We used a completely randomized experimental design with two factors; the effect of the water (g)/de-pulped coffee (g) ratio (I: 0/25, II: 10/25, III: 20/25) and final fermentation time (24, 48, and 72 hours), for 9 treatments with two replicates. During the coffee fermentation (1,950 g), the pH and °Brix were monitored. Total counts of different microbial groups (mesophiles, coliforms, lactic-acid bacteria, acetic-acid bacteria, and yeasts) were performed. Various isolates of microorganisms of interest as starter cultures (lactic-acid bacteria and yeasts) were identified using molecular sequencing techniques. Results: 21 lactic-acid bacteria (LAB) isolates and 22 yeasts were obtained from the different mini-batch fermentation systems. The most abundant lactic-acid bacteria species found were Lactiplantibacillus plantarum (46%) and Levilactobacillus brevis (31%). Pichia kluivery (39%) and Torulaspora delbrueckii (22%) were the most abundant yeast species. Conclusion The studied factors did not have effect over the microorganism’s development. The identified bacterial and yeasts species have potential as starter cultures for better-quality coffees and in fermentation-related applications.

APPLIED ASPECTS OF USING THE SIMPLIFIED MODEL OF FACTOR INFLUENCE ON THE HOMOGENITY OF COFFEE GRAIN GRINDING

The article examines the results of experimental determination using the designed information and measurement system based on the Arduino Nano 3.0 platform of coffee grinding time values, motor shaft rotation speed, and motor stator temperature. A Mahlkönig EK 43 coffee grinder was used to grind coffee beans. The structural and functional diagram and electrical connection diagram of the elements of the measuring system are presented. A simplified model of factor influence on the homogeneity of coffee grain grinding is proposed. On the basis of the conducted dispersion analysis of the simplified model of factor influence, the values of the amount of information on each of the parameters affecting the homogeneity of the grinding, taking into account theirmutual influence, were obtained. It was established that the time of grinding gives the greatest amount of information and is the main factor that significantly affects the homogeneity of grinding.

High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage.

Cold brew coffee (CBC) has gained in popularity due to its distinct sensory experience. However, CBC can pose a risk for bacterial pathogens if not stored properly. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety of CBC while maintaining its quality. In this study, CBC made from ground roasted coffee grains was processed at 600 MPa for 3 min and stored at 4 or 23 °C for 90 days. The microbiological quality indicators remained stable throughout the study period. Physicochemical and quality parameters, such as pH, total dissolved solids, titratable acidity, color, total phenolic compounds and antioxidant activity, were not significantly affected by HPP. Both unprocessed and HPP CBC samples showed changes in pH, titratable acidity and color stability after 60 days at 23 °C. Unprocessed CBC samples spiked with Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica showed decreased counts, but the pathogens were still detectable after 60 days at 4 °C and after 90 days at 23 °C. HPP achieved a >6-log10 reduction in the species tested, with non-detectable levels for at least 90 days at both storage temperatures. These findings suggest that HPP can effectively control vegetative pathogens and spoilage microorganisms in CBC while preserving its quality attributes.

Fuel-flexible biomass off-gassing: The impact of antioxidant spent coffee grains on emissions of CO2, CO, CH4, and VOCs, physical deposits, and combustion in wood pellets

The surging global demand for sustainable energy has propelled the solid biofuel industry, particularly wood pellets. However, the industry grapples with persistent challenges involving off-gassing during storage and transportation. This study introduces an alternative: harnessing a biogenic extract from spent coffee grains (SCG) to manage emissions of carbon monoxide (CO), carbon dioxide (CO2), methane (CH4), and volatile organic compounds (VOCs). Our approach involves applying SCG extract to pinewood sawdust pellets in controlled volumes (0.1 L) and concentrations (0.05 %, 0.1 %, 0.2 %, and 0.4 employing an airbrush compressor for even distribution. To assess emissions, triplicate 0.1 kg samples were placed in gastight chambers at regulated temperatures (25, 35, and 50 °C) and humidity levels (30 %, 60 %, and 90 %). They were measured at five-day intervals over six months. Pellets with the antioxidant additive at 0.05 % exhibited approximately 18,269 ppm of gases (CO2, CO, CH4, and VOCs), compared to 21,039 ppm in untreated pellets, indicating a consistent 13.2 % reduction in total off-gassing. Specifically, CO concentrations in treated and untreated pellets were 3795 ppm and 5012 ppm, respectively, translating into a 24.3 % reduction. Significant reductions were also observed in CO2 (12.95 %), CH4 (19.35 %), and VOCs (5.45 %). Environmental factors, particularly humidity levels above 60% and elevated temperatures within the range of 35–50 °C, were identified as influencing factors in these emissions. This insight was elucidated through a conditional inference tree (CIT) analysis. Stakeholders can leverage these findings to optimize pellet storage and transportation practices, aligning with the global commitment to advancing sustainable energy solutions.

A facile procedure to improve the performance of food-waste-derived carbons in sodium-ion batteries

The anode of Na-ion batteries under development is dominated by carbon materials, especially hard carbons with poorly organized structures. The production of carbon materials by pyrolysis of food waste is less expensive and more environmentally friendly than from pure organic compounds. In this work, the sulfuric acid pre-treatment of ground coffee grains before carbonization is evaluated as a simple but efficient tool to improve the electrochemical performance of the resulting carbon for the anode of sustainable Na-ion batteries. The carbon product shows a significant reduction in inorganic impurities and a decrease in crystallinity, which results in a reversible capacity close to 33 % higher, enhanced first-cycle efficiency, and better kinetic response than the non-pre-treated materials. Thus, reversible capacities at C/10 increase from ca. 150 mAhg−1 to 200 mAhg−1 after acid treatment, and the capacity of the non-acid-treated samples falls to negligible values at 2C kinetics, in contrast with significant retention of the acid-treated one.

The Transdisciplinarity for Sustainable Development: Incorporating Organic Waste into Bread-Making

This research proposes to take advantage of waste generated in the kitchen to be added into bread-making. The main findings were as follows: 1) family members of the population studied (more than 80%) had diabetes or cancer, their diet is based on high glycemic index foods, including bread. It is necessary to modify its characteristics through fiber and bioactive compounds. 2) Bread added with wastes showed changes in the color (L*a*b*). Those that presented the highest difference with respect to (control) were coriander (30.5), cabbage (30.8) and parsley (22.1) breads; followed by tomato bread (19.6). The porosity increased with the addition of waste, presenting the highest in the breads added with parsley and coffee grain. The bread with lowest hardness after control was the tomato bread, and this was also the of highest sensory acceptance. 3) Bronfenbrenner model was proposed for the evaluation of impacts and self-change to use waste.

Sustainable Materials from Waste Paper: Thermal and Acoustical Characterization

A growing research interest currently exists in the use of paper as a building material. This work aims to present the results of a measurement campaign developed on innovative waste paper-based building components. The research was carried out in Southern Italy and used some local by-product aggregates. Three different mixture designs were developed in the laboratory by adding three kinds of biomass to a pulp paper blend: fava bean residues (FB), sawdust powder (SP) and coffee grains (CG) extracted from exhausted chaffs. A physical characterization was carried out measuring the bulk density and bulk porosity. Scanning Electron Microscopy (SEM) analysis of the single aggregates was followed by a microstructure analysis of the final components. Bulk density evaluation showed a range between 200 and 348 kg·m−3. Furthermore, thermal performances were measured; the thermal conductivity of the experimented samples ranged from 0.071 to 0.093 W·m−1·K−1, thus it is possible to classify the tested materials as thermal insulators. Moreover, the acoustic properties were evaluated and tested. The normal incidence sound absorption coefficient was measured by the impedance tube on cylindrical specimens. In general, a different behavior was observed between the upper and lower base of each specimen due to the manufacturing process and the shrinkage caused by the different interactions occurring between the aggregates and the pulp paper waste; for example, the presence of sawdust reduced shrinkage in the final specimens, with consequent smaller physical variations among the two faces. The correlation existing between the manufacturing process and the microstructural properties was also investigated by the estimation of the non-acoustical parameters using the inverse method and taking into account the JCA (Johnson, Champoux and Allard) model as a reference.

Preliminary Analysis of Unsaturated Fatty Acid Profiles of Coffea arabica L., in Samples with a Denomination of Origin and Speciality of Oaxaca, Mexico.

In February 2020, Coffea arabica L. grown on the coast and in the Southern Sierra Madre of the state of Oaxaca, Mexico obtained the denomination of origin. Which does not have data on color and chemical composition, the first associated with the degree of roasting and the second with lipids (17-18%), as the group of compounds responsible, in part, for flavor, consistency, and may contribute to health benefits. In the present work, color was determined on the CIE L*a*b* scale and the unsaturated fatty acids by Nuclear Magnetic Resonance (NMR) of 1H and 13C in samples of medium roasted specialty coffee from the "Pluma" coffee-growing region, Oaxaca, Mexico. The average value of L* luminosity in ground coffee was 42.1 ± 0.1 reported for a light roast. Unsaturated fatty acids were quantified from the lipid fraction of the gr1 ound grain by NMR 1H and 13C, obtaining on average the highest abundance of linoleic (41.7 ± 0.5 by 1 H and 41.24 ± 0.5 by 13C), followed by oleic (9.2 ± 0.2 by 1H and 7.4 ± 0.2 by 13C) and linolenic (1.5 ± 0.1 by H and 1.1 ± 0.2 by 13C). This study indicates that 1H and 13C NMR spectroscopy is a useful tool for the quantification of linolenic, linoleic, and oleic fatty acids by the method of key signal shifts of these acids found in lipid samples in roasted coffee grains.

ARABICA COFFEE PROCESSED PRODUCT DEVELOPMENT STRATEGY IN CENTRAL ACEH DISTRICT

Gayo coffee is quite famous in the world because it has a distinctive aroma and enjoyment and if it is cupped or taste tested . Aspects of coffee marketing can be viewed in terms of the type of commodity, actors, supply and demand. In general, the types of coffee marketing products are: (a) coffee grain /labui; (b) arabica coffee beans; (c) coffee grounds, and (d) other processed products. Central Aceh Regency generally produces coffee in the form of Arabica coffee beans (Green bean) while nowadays, the conditions of competition are getting tighter where each country develops their coffee processed products. The strategy for developing Arabica coffee commodities today is expected to be no longer how to increase production, but how a commodity can be processed so that added value is obtained from the processing process. The development of added value in coffee commodities is expected to produce diversified processed coffee products, such as roasted coffee, instant coffee, coffee mix, decaffeinated coffee, soluble coffee, coffee beer (coffee beer), ice coffee which has an important meaning, because it can become a leading commodity that have high competitiveness in the international market. This research was conducted in Central Aceh District. This is because Central Aceh Regency is the main location for processing coffee products in Aceh Province . The research method used is descriptive quantitative research method. The data collection method used was in-depth interviews with several key persons, namely: the trade department, the agriculture office, coffee expert staff, Gayo arabica coffee farmers and four coffee agroindustry green been and coffee powder which has the largest export quota in Bener Meriah Regency, namely KBQB Baburrayyan, Cooperative Oro Coffee, and PT Olam Coffee. The data analysis method used to calculate the added value is the Hayami method. This research resulted in TKT 1 with the output target in the form of (1) scientific publications in index international research journals crossreff with the status accepted, (2) HKI research reports with the status granted, (3) publication of activities in print or online media.

Removal of Dye (Methylene Blue) from Wastewater Using Bio-Char Derived from Agricultural Residues in Palestine: Performance and Isotherm Analysis

The main aim of this study was to perform a parametric study for treating a model dye containing wastewater (i.e., methylene blue, MB) using locally available biomass wastes in Palestine as the adsorbent. Eight different types of biomasses were investigated in batch adsorption tests, including coffee grains, almond shells, pistachio shells, date pits, jute sticks, sunflower shells, peanut shells, and grapevine sticks. The experiments were conducted on three different phases of processing for these materials: as natural adsorbents, biochar, and activated carbon. The biochar was prepared by pyrolysis, while ZnCl2 was used to chemically activate the materials for obtaining activated carbon. The influences of pH, initial MB concentration, and adsorbent dosage on the adsorption capacity and kinetics were investigated for activated carbon obtained from sunflower shells. The results indicate that the adsorption efficiency of natural adsorbents and biochar is highly dependent on the biomass type. As a natural adsorbent, peanut hulls demonstrated the maximum efficiency (>95%) for removing MB, whereas date pits showed the lowest efficiency (20%). In terms of biochar, jute sticks provide the highest removal efficiency. After activation with ZnCl2, a considerable increase in their adsorption efficiency (>95%) was obtained for most of the adsorbents, with sunflower shells being the most efficient adsorbent. The results confirm the technical feasibility of the adsorption technology to treat dye containing wastewater using locally available biomass wastes.

Coffee-Yield Estimation Using High-Resolution Time-Series Satellite Images and Machine Learning

Coffee has high relevance in the Brazilian agricultural scenario, as Brazil is the largest producer and exporter of coffee in the world. Strategies to advance the production of coffee grains involve better understanding its spatial variability along fields. The objectives of this study were to adjust yield-prediction models based on a time series of satellite images and high-density yield data, and to indicate the best phenological stage of coffee crop to obtain satellite images for this purpose. The study was conducted during three seasons (2019, 2020 and 2021) in a commercial area (10.24 ha), located in the state of Minas Gerais, Brazil. Data were obtained using a harvester equipped with a yield monitor that measures the volume of coffee harvested with 3.0 m of spatial resolution. Satellite images from the PlanetScope (PS) platform were used. Random forest (RF) regression and multiple linear regression (MLR) models were fitted to different datasets composed of coffee yield and time series of satellite-image data ((1) Spectral bands—red, green, blue and near-infrared; (2) Normalized difference vegetation index (NDVI); or (3) Green normalized difference vegetation index (GNDVI)). Whether using RF or MLR, the spectral bands, NDVI and GNDVI reproduced the spatial variability of yield maps one year before harvest. This information can be of critical importance for management decisions across the season. For yield quantification, the RF model using spectral bands showed the best results, reaching R2 of 0.93 for the validation set, and the lowest errors of prediction. The most appropriate phenological stage for satellite-image data acquisition was the dormancy phase, observed during the dry season months of July and August. These findings can help to monitor the spatial and temporal variability of the fields and guide management practices based on the premises of precision agriculture.

Productivity and grain size of coffee grown in different weed management systems

Intensive weed management is one of the most common practices in coffee cultivation areas. Consequently, some problems, such as soil degradation and the selection of herbicide resistant weed, have increased over time, but, if properly managed, weeds at coffee planting inter-rows can offer benefits of erosion control, nutrient recycling and crop sustainability. The aim of this study is to evaluate the effect of different weed management strategies on the productivity and coffee grain size, i.e., quality. The experiment is installed onto a resprouting Coffea arabica L. site, four years after it was established. Treatments are implanted at planting inter-row Urochloa ruziziensis, Pueraria phaseoloides, and spontaneous vegetation maintained by mowing, herbicides, and weeding. To measure dry matter accumulation, samples are taken with a 0.25 m2 square template at plots maintained by mowing and herbicide application. To evaluate the yield and granulometry, coffee fruits are harvested, processed and classified in a set of 14 sieves (grouped in flat or “moca” shapes). The methods of controlling herbicide and weeding show significance in relation to grain production, with the production of grains having a higher market value standing out, when compared with the other treatments. The accumulation of dry matter above soil, in treatments with herbicides and spontaneous vegetation positively influenced the early coffee productivity (2018), and with U. ruziziensis and spontaneous vegetation, positively influenced the productivity of late harvest (2019). The accumulation of dry matter on the soil tends to be positively linked to coffee productivity, especially in periods when there is a shortage of rain in the region under study; however, it cannot be stated that this influence relationship (causality) has a direct positive effect between dry matter mass production and productivity of future coffee plantations.

Valorization of Liquor Waste Derived Spent Coffee Grains for the Development of Injection-Molded Polylactide Pieces of Interest as Disposable Food Packaging and Serving Materials.

The present work puts the Circular Bioeconomy’s concept into action, originally valorizing residues of spent coffee grains from the beverage liquor coffee industry to develop green composite pieces of polylactide (PLA). The as-received spent coffee grains were first milled to obtain the so-called spent coffee grounds (SCGs) that were, thereafter, incorporated at 20 wt.% into PLA by extrusion. Finally, the resultant green composite pellets were shaped into pieces by injection molding. Moreover, two oligomers of lactic acid (OLAs), namely OLA2 and OLA2mal, the latter being functionalized with maleic anhydride (MAH), were added with SCGs during the extrusion process at 10 wt.%. The results show that, opposite to most claims published in the literature of green composites of PLA, the incorporation of the liquor waste derived SCGs increased the ductility of the pieces by approximately 280% mainly due to their high lipid content. Moreover, the simultaneous addition of OLA2 and OLA2mal further contributed to improve the tensile strength of the green composite pieces by nearly 36% and 60%, respectively. The higher performance of OLA2mal was ascribed to the chemical interaction achieved between the biopolyester and the lignocellulosic fillers by the MAH groups. The resultant green composite pieces are very promising as disposable food-serving utensils and tableware.

Using recycled coffee grounds for the synthesis of ZIF-8@BC to remove Congo red in water

Around 6.6 million tons of spent coffee is produced per year, resulting in resources loss and potential environmental risks. Hence, a green technique is required to reuse the spent coffee grains. In this study, coffee grounds were burnt at 900 °C to generate the biochar (BC) for the synthesis of the porous adsorbent (ZIF-8 @BC) by growing ZIF-8 on the surface of BC. We applied the well-prepared ZIF-8 @BC to remove Congo red (CR) in water. The maximum adsorption capacity of ZIF-8 @BC on Congo red in water was up to 1080.4 mg/g, which was significantly higher than that of many different types of BCs reported in previous studies. The reasons for its highly efficient adsorption of CR probably was attributed to metal ions and coordinatively unsaturated sites in the material. Also, BC enabled the less aggregation of ZIF-8 to provide sufficient specific surface area for CR adsorption. From the analysis of the pseudo-second-order kinetic model and Langmuir model, the adsorption of ZIF-8 @BC on CR was a homogeneously chemical adsorption process regulated by electrostatic interaction, π-π stacking and metal coordination.

Conilon coffee outturn index: a precise alternative for estimating grain yield

Coffee outturn can be defined as the ratio between the harvested coffee and its respective processed grains. This character is greatly influenced by genotypic and environmental effects, and in breeding programs your analysis is costly and time-consuming. In this sense, the use of an outturn index to estimate coffee yield on experimental plots is a desirable measure aiming at reducing resources and time in postharvest evaluations. Thus, the present study aimed to evaluate the accuracy of the use of an outturn index equal to 4.0, in the estimation of Conilon coffee grains production. This index indicates that four kilograms of harvested fruit would be needed to obtain one kilogram of processed grains. Based on the average of 157 genotypes conducted in three trials and four harvests, we evaluated the relationship between harvested fruits and processed grains (FcBe), the observed (OGY), and the estimated grain yield per plant (EGY) based on FcBe equal to 4.0 (an outturn index). Descriptive statistics, adequation test for EGY, and the coincidence of occurrence of genotypes observations relating to the top 20% of all observations of OGY and EGY. In the estimation of grain yield in Conilon, the use of FcBe equal to 4.0 showed high precision in the average of the analyzed trials. However, further studies should be conducted to elucidate the effects of climate variables on the yield of Conilon coffee, especially in atypical crop years. Thus, the use of an outturn index becomes interesting in cases where the number of genotypes to be evaluated is very large and a screening of the promising ones is desirable.

A Bioelectrochemical System for Waste Degradation and Energy Recovery From Industrial Coffee Wastewater

The primary production of coffee involves the extensive use of water resources, since it is not only used for irrigation of coffee plantations, but it is also required in large volumes for the processing of the coffee berry to obtain high quality green beans. It is calculated that for every kg of dry coffee grain produced, up to 40 L of water are consumed, and its disposal represents a significant environmental problem, since most coffee growers are small producers with no access to efficient technologies for wastewater treatment. This situation leads to these liquid wastes to be discarded untreated in natural water sources, generating environmental pollution and public health problems. Bioelectrochemical Systems (BES) have been proposed as an alternative to conventional wastewater treatments, either as a primary bioremediation strategy or for secondary wastewater treatment systems. Among BES, microbial fuel cells (MFCs) are designed to exploit the metabolic capability of andophilic microorganisms to degrade the organic matter present in the waste. Anodophilic microorganisms use electrodes as terminal electron acceptors, generating a flow of electrons that can be used in the generation of electricity. In this work, we evaluated the ability of native microbial communities to degrade the organic matter present in wastewater from the coffee agroindustry and its electrogenic potential for the co-generation of electricity was evaluated using an MFC device developed by the authors. Wastewater samples obtained at different stages of the coffee wet process were used as inoculum and feedstocks. The system was operated in fed-batch, in both open and closed-circuit conditions, for 60 days. The degree of decontamination or bioremediation of the wastewater was assessed by measurements of physicochemical parameters. For the characterization of the native microbial community, microscopic and molecular techniques were used and the electrogenic potential was established by assessing the electrochemical performance of the system. With the proposed bioelectrochemical system, a reduction of up to 70% of the initial content of organic matter of the residual water from the coffee benefit was achieved, and open circuit voltages of up to 400 mV were recorded, comparable to those reported for conventional air breathing cathode MFC.

Trade Competitiveness and Trend Pattern of Plantation Crop Exports in India

The foremost focus of this study is to scan the export performance of plantation sector in India for the years 1987-2019 using the CGAR, Cuddy-Della Valle instability index and index number. The analysis mainly draws conclusion on the selected major plantation crop tea, coffee, and cocoa. The analysis of growth trends of plantation crop exports during the overall period registered positive growth rate for export quantity and export unit value. The high growth rates of cocoa products together with high instability indices in the export revealed the prospects for Indian plantation sector in the global market during the post liberalization period. Incase of tea and coffee showed annual growth rate at minimum and instability indicating low to medium range during the overall period. While the trend analysis with the help of index number showed fluctuations in export quantity and export value throughout the study period which may be due to changing policies and its execution at different periods of time. The result indicated that India must give much effort to increase the export share of plantation crop and other value-added plantation products like green tea, toasted coffee grain, cocoa paste etc. to augment the foreign earnings.