Prevention Strategies

Processing

• Locate processing facilities in a dry area, if at all possible;
• Dispose of pulp after wet processing away from clean dry coffee and compost it well before using it as a mulch;
• Ensure all equipment and facilities are kept clean, and avoid residual waste or dust build-up;
• Separate out 'floaters';
• Remove as many defects as possible (e.g. husks, un-hulled cherries or mouldy beans);
• Control water quality and sanitation of equipment during washing;
• Ensure coffee husk (which has a high OTA contamination) is fully removed and disposed of safely.