A field practice report on processing of arabica coffee (Coffea arabica L.) at Coffee for Peace, Matina, Davao City, Philippines with focus on storage and roasting

Date

12-2015

Degree

Bachelor of Science in Agricultural and Biosystems Engineering

Major Course

Major in Agricultural and Bio-Process Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Ma. Cristine Concepcion D. Ignacio

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

One cause of the lack of coffee supply in the country is the high losses occured in the postharvest operations especially in storage and roasting processes. Storage is a technique in such a way to keep the product for a long period of time without a significant decrease in quality. The "time" factor involved in storage operation provides an opportunity for microbiological and chemical processes to lead to quality deterioration. On the other hand, roasting is a method used to transform the chemical and physical properties of green coffee beans into roasted coffee products. It is a process of cooking the green beans to make them edible and to prepare them from grinding. This report evaluates the storage and roasting operations of coffee as part of the field practice of the author in Coffee For Peace (CFP), Matina, Davao City from June 15 2015 to July 17 2015. The specific processes that are inspected are as follows receiving, packaging for export market, weighing, labeling, storage, roasting, grinding, packaging for local market and transport. The storage facility was assessed based on its location and physical structure, green beans storage conditions, environmental conditions, and pest control. The three main storage parameters namely moisture content of the green beans, temperature, and relative humidity were determined and were compared to the Codex Alimentarius Standards. Whereas, the roasting facility was evaluated based on its roaster efficiency, mass balance and energy balance in a roasting machine and roasted beans quality. This report also discusses the problems encountered in the warehouse. The main problem of the storage area is that the temperature and relative humidity are not maintained and the area lacks on equipment such as racks and trolley. In the roasting area, the roasted coffee beans inside the roaster chamber take long to remove from the machine which often results to overcooked beans. In line with this, the storage green beans and environmental conditions must be achieved and monitored for optimum and safe storage. In addition to, the roasting drum should have diagonal lines instead of straight lines to release the roasted beans faster. Overall, this report can help the coffee producers in determining the proper storage conditions and roasting operation. For engineers, this will help in improving the design of equipment and tools for post-harvest handling and processing of coffee as well as developing more efficient storage and roasting facilities.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993 2015 A2 /M53

Document Type

Thesis

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