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Coffee pp 257-291 | Cite as

Waste Products

  • M. R. Adams
  • J. Dougan
Chapter

Abstract

The green coffee bean of international commerce constitutes only 50–55% of the dry matter of the ripe cherry (18% on a fresh weight basis). The remaining material is diverted into a variety of low- or negative- value by-products depending on the processing technique used. Here we describe these by-products and the various schemes that have been proposed for their utilisation or disposal, and attempt a critical evaluation of their feasibility. Aspects of this subject have been discussed previously by several authors.1 – 6

Keywords

Chemical Oxygen Demand Anaerobic Digestion Biological Oxygen Demand Instant Coffee Rotate Biological Contactor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishers LTD 1987

Authors and Affiliations

  • M. R. Adams
    • 1
  • J. Dougan
    • 2
  1. 1.Department of MicrobiologyUniversity of SurreyGuildfordUK
  2. 2.Tropical Development and Research InstituteLondonUK

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