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Environment Pollutants During Coffee Processing and Its Valorization

  • Nivas M. Desai
  • E. Varun
  • Siddhi Patil
  • Vaibhavi Pimpley
  • Pushpa S. MurthyEmail author
Living reference work entry
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Abstract

Coffee is one of the worlds favorite beverages and more essential in our daily routine. The coffee market is significantly growing at a compound annual growth rate (CAGR) of 5.5% during forecast period 2019–2024. The coffee processing at various levels like primary processing, roasting, and brewing releases by-products which are harmful to the environment if not managed properly. The release of coffee wastewater during wet processing and by-products like coffee husk, pulp, coffee spent, and acrylamide produced during instant coffee preparation are factors that cause pollution, which may affect the health of humans and animals. The reduction of effluent volume followed by treatment, integrating the infrastructures, sustainable utilization, eco-friendly disposal, recycling and utilization of the by-product will protect the environment for today and future generations. Its prevention through eco-friendly processes could significantly reduce the risks of environmental pollution. A brief note on coffee and its environmental impacts and implications is addressed in this chapter.

Keywords

Coffee Pollution Waste Byproducts Valorisation Recycle 

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Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Nivas M. Desai
    • 1
  • E. Varun
    • 1
  • Siddhi Patil
    • 1
  • Vaibhavi Pimpley
    • 1
  • Pushpa S. Murthy
    • 1
    Email author
  1. 1.Department of Spice & Flavour ScienceCSIR- Central Food Technological Research InstituteMysuruIndia

Section editors and affiliations

  • Chaudhery Mustansar Hussain
    • 1
  1. 1.Department of Chemistry and Environmental ScienceNew Jersey Institute of TechnologyNewarkUSA

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