This is how green coffee is contaminated
There are various details linked to the production and storage of the green coffee, which if not taken into account, could affect the entire crop. For example, humidity, oxygen or simply an inadequate bag. They will cause the grains to be contaminated and the only thing that producers and merchants will get will be lost time.
Taking care of these factors will help reduce these types of situations. Even as consumers, we must also pay special attention to the storage of our grains. To prevent it from becoming rancid and losing its organoleptic properties within a few hours after contact with air. The trick will always be to keep them in a cool, dimly lit place.
If this topic about the contamination of grains in the middle of the production and marketing process has aroused some curiosity in you. Then we invite you to continue reading. This way you can discover how dangerous it can be and how it is possible to avoid this coffee tragedy.
Why are grains contaminated?
Before getting into the matter. It is important to explain that pollution is capable of altering something in a harmful way through chemical or physical agents, according to the Royal Spanish Academy (RAE). In the case of coffee, it is contaminated by external factors (mold, humidity, external aromas, to name a few).
As we have pointed out on other occasions, coffee is hygroscopic. Which means that like other foods, it is capable of absorbing everything around it. This is what makes it more prone to contamination from moisture or any chemicals.
That is why, since Incapto Coffee, we insist that it is very important to properly store the green coffee. Otherwise it will become contaminated and result in a low quality drink. And besides, the grains will not be safe for health.
These are some of the contaminating factors
If you are dedicated to the coffee industry. It is important that you know in depth what contaminating elements are that put the quality of the cup, the flavor and the consumer's health at risk.
So, below, we will name each of them:
Mold
Incredible as it may seem, mold is a derivative of two fungi called Penicillium and Aspergillus the most common contaminants. And it affects not only green coffee, but also most foods.
What produces it? It arises naturally specifically in those foods whose storage has not been appropriate, generally in a place with sufficient humidity. Through several studies on green coffee, it was discovered that in a large part of the producing countries The fungal species that cause mold are natural and frequent contaminants.
Just by looking at the grains we can tell if they are infected with mold. Since they change their appearance and because you can smell a very peculiar smell.
However, if green coffee is not stored correctly and at the same time exposed to humidity, mold will soon appear. Harming its quality and being quite dangerous for health.
Animals
According to Stephane Cuchet, co-owner of a company in charge of offering solutions packaging for agricultural industries in Guatemala, called Soluagro, Contamination of green coffee by animals is another common factor when it is stored.
Despite the fact that, normally, it is said that the largest animals are the ones that affect the grains when they have physical contact with them. Actually the real culprits are the rodents.
The specialist affirms that the warehouse where the coffee will be must be carefully evaluated. Sometimes there are mice on the site that could harm the grains through urine. Green coffee is a sponge, so it is capable of absorbing everything around it, such as undesirable odors.
The Oils
Those products derived from oil from forklifts, gasoline or diesel (very common in warehouses). If they are absorbed by the grains, they could pose a risk to the consumer. This without overlooking the steam from the vehicles, thus multiplying their danger.
Experts believe that if green coffee beans are not stored properly. These could absorb smoke, gas, aroma, considerably affecting the entire product.
Chemicals
As in the previous case, chemical factors are other very common contaminants.
Normally, warehouses also tend to store pesticides and agricultural equipment that, although they do not have direct contact with green coffee, could contaminate them if a protective bar is not used between them. Otherwise it could affect its quality.
Another chemical contaminant that you should be very alert about is hydrocarbons, which according to a FAO report, this is produced by jute bags.
We know you're wondering: How do these bags contaminate grains? The answer lies in the oils used to soften the jute fibers before spinning. There are some cases in which they have been used contaminated engine oil. Cuchet states that not all natural fibers, in this case jute bags, are food grade, when materials suitable for extensive contact with green coffee or any other product are used.
It should be noted that there are some materials and fibers in the bags that are not food grade due to the type of oil that was used to treat them.
Oxygen
It is perhaps one of the best known. In fact, many studies confirm that once grains come into contact with oxygen, they automatically begin to oxidize. Although it does not put the consumer at risk, it does compromise the quality of the drink and its flavor.
Some of these studies reveal that, if green coffee is stored for a long time, its quality could decrease and this is where the well-known 'negative notes' appear (caused by the oxidation of lipids) and a flattening of the cup.
In short, poor storage of coffee, either in inadequate packaging or due to direct contact with elements such as hydrocarbons or oils, would end up contaminating green coffee. Therefore, we recommend paying special attention to these types of factors so as not to harm the grains, much less the health of the consumer. Evaluate that the warehouse is free of humidity and clean, remove pesticides, fertilizers, as well as the presence of pests on the site, and you will see how production will be 100% healthy.
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