Abstract
Coffee is one of the most important beverages of the world. The crop is cultivated in several countries in Latin America, Asia and Africa among which Brazil is the largest producer. At different stages from harvesting to the processing and consumption, several residues such as coffee pulp/husk, leaves and spent-ground are generated in more than two millions tons quantity yearly (Soccol, 1995; Fan et al. 1999a, b; Pandey and Soccol, 2000). In Brazil coffee cherries are generally processed by the dry method (ICO, 1998). Coffee husk is rich in organic nature and nutrients but also contains compounds such as caffeine, tannins, and polyphenols, which result in toxic nature of the husk. Coffee leaves are mostly collected during harvesting in large volume. Their disposal also difficulties in crop management as they could facilitates epidemic of pathogens and pests. Coffee spent-ground is obtained during the processing of raw coffee powder to prepare ‘instant coffee’. It also shows toxic nature as contains caffeine and tannins, although in less quantities when compared with husk. Presence of caffeine, tannins and polyphenols has affected utilization of these residues beneficially and their disposal in the environment poses serious pollution concerns (Fan et al. 1999a, b, c, Pandey and Soccol, 2000).
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Leifa, F., Soccol, C.R., Pandey, A. (2000). Production of Mushrooms on Brazilian Coffee Industry Residues. 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_40
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DOI: https://doi.org/10.1007/978-94-017-1068-8_40
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