Obtaining of a food ingredient from coffee pulp

Coffee pulp is the first by-product generated during wet coffee processing and represents a major source of pollution and an environmental threat. Reducing this risk becomes imperative for the coffee industry. Thus, this work aimed to develop an artisanal culinary ingredient from coffee pulp that could be produced at low cost by the same coffee-growing families, while also reducing the environmental impact. An experimental study was conducted, involving the design of a protocol for the collection and drying of coffee pulp and the production of a food ingredient that met the microbiological criteria set by Resolution 1407 of the Ministry of Health and Social Protection of Colombia. A fine flour with low residuality, mycotoxins, and an important contribution of fiber and protein was obtained from the microbiologically harmless coffee pulp. Because of its caffeine content, the recommended daily intake of the flour is limited to 23 g/d. Due to these characteristics, this coffee pulp-derived byproduct shows great potential for use in the nutrition of coffee-growing families, contributing to their food sovereignty and security.