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Postharvest and physio-chemical properties of excelsa and liberica coffee in Cavite / by Marieflor S. Eligue

By:

Eligue, Marieflor S [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2003. Cavite State University- Main Campus,Description: xii, 73 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.73 El4 2003

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: ELIGUE, MARIEFLOR S. Postharvest and Physico-Chemical Properties of Excelsa and Liberica Coffee in Cavite. Undergraduate Thesis. Bachelor of Science and in Food Technology. Cavite State University, Indang, Cavite. April 2003. Adviser: Prof. Fe N. Dimero. The study “Physico-Chemical Properties of Excelsa and Liberica Coffee in Cavite, was conducted at the Institute of Food Science and Technology Laboratory from January to February 2003. Specifically, it aimed to characterize Excelsa and Liberica coffee in Cavite is referred to as Cavite barako, in terms of postharvest and physical properties such as bulk density, bean color, defects and bean size. The study also determines the caffeine, sugar and moisture content of Cavite barako. Such physical-chemical properties were used as bases for grading the coffee samples using the Speciality of Coffee Association of America (SCAA) Green Coffee Classification and Grading Procedure. The Cavite barako samples were also compared to Batangas barako in terms of physical and chemical properties. Cavite barako coffee samples, which are mixtures of Excelsa and Liberica green coffee from five municipalities of Cavite, were used as representative samples. Results of physical analysis show that green Barako coffee beans from Cavite differed in terms of bulk density, color, defects and bean size. The study also revealed that based on the SCAA grading system Cavite barako was below standard due to varying bean size and presence of significant number of defects. Batangas barako was likewise, found to be below standard. Significant differences were observed among Cavite barako samples in terms of moisture, sugar and caffeine content. Among the postharvest practices identified, harvesting, trimming and sorting were considered potential factors which could have affected the physical properties and quality grade of the Cavite barako green coffee beans.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	633.73 El4 2003 (Browse shelf(Opens below))		Link to resource	Room use only	T-2509		00002904

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

ELIGUE, MARIEFLOR S. Postharvest and Physico-Chemical Properties of Excelsa and Liberica Coffee in Cavite. Undergraduate Thesis. Bachelor of Science and in Food Technology. Cavite State University, Indang, Cavite. April 2003. Adviser: Prof. Fe N. Dimero.

The study “Physico-Chemical Properties of Excelsa and Liberica Coffee in Cavite, was conducted at the Institute of Food Science and Technology Laboratory from January to February 2003. Specifically, it aimed to characterize Excelsa and Liberica
coffee in Cavite is referred to as Cavite barako, in terms of postharvest and physical properties such as bulk density, bean color, defects and bean size. The study also determines the caffeine, sugar and moisture content of Cavite barako. Such physical-chemical properties were used as bases for grading the coffee samples using the

Speciality of Coffee Association of America (SCAA) Green Coffee Classification and Grading Procedure. The Cavite barako samples were also compared to Batangas barako in terms of physical and chemical properties. Cavite barako coffee samples, which are mixtures of Excelsa and Liberica green coffee from five municipalities of Cavite, were used as representative samples.

Results of physical analysis show that green Barako coffee beans from Cavite differed in terms of bulk density, color, defects and bean size. The study also revealed that based on the SCAA grading system Cavite barako was below standard due to varying bean size and presence of significant number of defects. Batangas barako was likewise, found to be below standard. Significant differences were observed among Cavite barako samples in terms of moisture, sugar and caffeine content.

Among the postharvest practices identified, harvesting, trimming and sorting were considered potential factors which could have affected the physical properties and quality grade of the Cavite barako green coffee beans.

Submitted to the University Library 04/28/2003 T-2509