CSIR-CFTRI develops beverage from coffee leaves
The CSIR-CFTRI (Central Food Technology Research Institute) has created a coffee leaf beverage. The transfer of technology is currently underway, and several food processing industries have expressed interest. According to the institute, the product contains less caffeine, is high in polyphenols, and acts as an antioxidant.
Since a decade, the CSIR-CFTRI in Mysuru has been working on coffee valorisation. A few research papers on the use of coffee pulp, coffee cherry husk, silver skin parchment husk, and spent waste have been published.
"We developed a zero-waste bio-actives from green coffee technology." We wrote a review paper on the use of coffee by-products for sustainability in 2012, and we received an award from Elsevier journal in 2019 for being the best 30 papers in 30 years. Dr Pushpa Murthy, Principal Scientist and Professor, AcSIR, Department of Spice & Flavour Science, CSIR-CFTRI, told FnB News, "We extracted anthocyanin from coffee pulp and obtained polyphenols and other biomolecules from coffee wastes."
"The process development know-how is ready, and we will release the technology into the public domain very soon." Few industries are already waiting for the process to be released." This two-year project, which will run from 2019 to 2021, was funded by the Ministry of Food Processing in 2019 as part of the development of value-added products from coffee leaves.
The five-person research team for this two-year project included a scientist, research scholar, technical officer, and project assistant. "The technology was developed in the first year, but due to Covid pandemic travel restrictions in the state, we were unable to explore more coffee varieties and regions." "However, we're now in full swing to scout for more varieties," she added.
"We surveyed primarily Arabica and Robusta from all coffee growing regions in India, including Kodagu, Chikmagalur, Tamil Nadu, and Kerala, as well as a few North-East states." "We're also interested in specific subspecies of Arabica," she explained.
Dr. Murthy said that there are some similar products on the market, including Arku coffee leaf tea, which is sold on Amazon. Globally, there are a few developments, such as Kutti tea and Kahwa daun from Ethiopia and Indonesia, but the preparation methods differ from the institute.
"We are working on innovative coffee processing methods like honey coffee process, carbon maceration and pre treatments for improvement coffee," Dr Murthy said of CSIR-future CFTRI's developments. We've developed starter cultures for coffee processing in order to obtain high-quality coffees, and we'd like to make them available to coffee farmers."