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Moisture content is a key quality parameter as far as green coffee is concerned, both from a safety perspective and the quality of the beverage achievable from the beans. Coffee beans when harvested have a high moisture content (typically 45-60%), which must be reduced to prevent fermentation and off-flavours from a quality perspective and stop the growth of mould and the risk of contamination by mycotoxins from a safety perspective. The maximum level of moisture generally permitted for internationally traded green coffee beans is 12.5%, as above this level mould formation is not controlled. The lower acceptable limit is 8%, as below this level the beans appear shrunken and are not aesthetically acceptable. The commonly accepted preferred range is 10-12%. The moisture content also affects the roasting process, so for all these reasons accurate analysis of moisture levels in green coffee is essential to ensure the safety and consistent flavour of the final product.
Coffee is enjoying a growing worldwide demand, as developing countries are beginning to develop a taste for the foodstuff. As a result the global coffee supply chain is under pressure to satisfy this large scale demand. This can lead to low quality stock being used, with a larger risk of contaminants such as mycotoxins being present. As a result it is imperative for labs to use proficient testing procedures across a large amount of analytes and mycotoxins.
Coffee is a well-known globally produced foodstuff. Manufacturers make use of the small differences in the global supply to produce various designed blends for consumers. This creates a large amount of challenges for manufactures to store their products over a long time period where mycotoxin contamination can occur.
Fapas quality control materials can be used to address testing quality issues such as standardisation improvements, through staff training and instrumentation verification applications. This reduces unconscious bias and gives your results improved credibility by offering more repeatable testing results for your customers to enjoy.
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