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The Problem

Mycotoxins
What are they?
Why are they important?
Ochratoxin A (OTA)
What is it?
Why is OTA important and what can it do?
OTA in foodstuffs and associated regulations
Emergence of OTA contamination in coffee

OTA-producers in coffee
What organisms are involved in the production of OTA in coffee?
OTA-producing fungi in the lab
Mould growth in coffee in the field
Controlling mould growth through moisture management in the marketing chain

The Project

Background
Methodologies
Aims and objectives
Activities
Component I
Component II
Component III

Constraints

Coffee Production and Trade

Coffee botany and ecology
Botany
Key differences between arabica and robusta coffee
Ecology and cultivation

Coffee harvesting
Coffee processing
Introduction
Wet processing
Dry processing
Coffee drying

Coffee storage
Introduction to the coffee market
Hygiene considerations in coffee production and processing
Physical properties of coffee
Selected bibliography and references

Prevention Strategies

Harvesting
Processing
Drying
Storage and transportation

Training Tool 'GHPs along the coffee chain'

Internet Links and Documents

Links
Documents

FAQs

Contact Us

Project Partners

Glossary

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