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Commercial scale decaffeination of coffee and tea using supercritical CO2

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Book cover Extraction of Natural Products Using Near-Critical Solvents

Abstract

Coffee and tea both contain caffeine and are the most widely used stimulants in our society. They are valued all over the world either as day-to-day drinks or as semi-luxury beverages. In consequence, raw green coffee and tea together constitute, after wheat, the world’s second largest cultivated crop. In 1990, for example, the world production for green coffee was about 5.5 million tons, the most important cultivation areas being in South America and Africa. About 70% of this production was exported to Europe (2.5 millions tons) and North America (1.5 million tons). The market in Asia is much smaller, but is increasing particularly in Japan. Agreements regulating the international coffee trade are described by McClumpha [1]. These are designed to stabilise the market which can suffer from periods of oversupply and then shortage brought about, for example, by frost or drought damage in a major producing area.

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Authors
  1. E. Lack
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  2. H. Seidlitz
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Editor information

Editors and Affiliations

  1. School of Chemical Engineering, University of Birmingham, UK

    M. B. King  & T. R. Bott  & 

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© 1993 Springer Science+Business Media Dordrecht

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Lack, E., Seidlitz, H. (1993). Commercial scale decaffeination of coffee and tea using supercritical CO2 . In: King, M.B., Bott, T.R. (eds) Extraction of Natural Products Using Near-Critical Solvents. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-2138-5_5

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  • DOI: https://doi.org/10.1007/978-94-011-2138-5_5

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-4947-4

  • Online ISBN: 978-94-011-2138-5

  • eBook Packages: Springer Book Archive

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