Digested Civet Coffee Beans (Kopi Luwak)—An Unfortunate Trend in Specialty Coffee Caused by Mislabeling of Coffea liberica?

Lachenmeier, Dirk W.; Schwarz, Steffen

doi:10.3390/foods10061329

Cited by 13 publications

(9 citation statements)

References 6 publications

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“…Historic literature shows that the practice of using by-products as food was widely known in the 18th and 19th centuries (see review in [ 5 ]), but has been lost over the last 100 years when the focus on the bean as a commodity rather than as a food was shaped by international trade. Specifically, the fleshy fruit, which is suitable for consumption, as evidenced by some coffee-eating animal species [ 48 ], appears to be applicable for human nutrition as well, but also some of the other by-products such as parchment, silverskin, leaves or flowers.…”

Section: Discussionmentioning

confidence: 99%

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

Lachenmeier

Schwarz²,

Rieke-Zapp³

et al. 2021

Foods

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The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.

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Section: Discussionmentioning

confidence: 99%

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

Lachenmeier

Schwarz²,

Rieke-Zapp³

et al. 2021

Foods

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“…Most recently,h owever, Lachenmeier and Schwarz, highlighted the issue of misclassification and flawed sample selectionofprevious civet coffee research. In their 2021 paper, 42 the authors theorize that civets would likely consume Coffea liberica in the wild due to its higher sugar content than either robusta or arabica, and so caged production is unlikely to replicatethe wild product. The authors explain that the C. libercia doesi nf act possess au nique taste profile like that described for civet coffee, thus it is possible that the civet'sdigestion maynot be contributing to this process at all, even if the civet coffee were truly obtained via wild collectionmethods.…”

Section: Civet Coffee Authenticationmentioning

confidence: 99%

Technologies, Bodies and Faecal Matters: Embodied Empathy with Coffee Producing Civets

Hooper

Linna²,

Kassinen³

et al. 2022

TRANSPOSITIONES 2022 Vol. 1 Issue 2: Intraconnectedness and World-Making: Technologies, Bodies, Matters

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This research applies atransdisciplinaryand transnational approach between visual artists, anthrozoologists, and biological scientistst op roblematize the acclaimed status of civet coffee, both its methods of production and authentication. Firstly, attempting to gain an embodied perspectiveofanimal mechanization, we used our own bodies to 'become with' our civet informants. By adheringt ot he samep rocedure as civet coffee production, we created 80 gofhuman-digested coffee. Secondly, we followed ascientific protocolutilized for civet coffee authentication, in which we examineds amples of our product using scanning electron microscopy, the results of which we then comparedt op reviously published findings for civet coffee. Our results illustrate the complexities involved in multispecies world making whilst highlighting the significante thical issues surrounding digestedcoffee production and the flawed process of authentication.

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“…arabica accounts for around 60-75% of global production and grows in plantations at high altitudes of 600-2000 m, whereas C. canephora accounts for the remaining proportion and grows in plantations from 300-800 m [5,6]. For completeness, the species C. liberica and C. excelsa are still cultivated to a limited extent [5,7].…”

Section: Introductionmentioning

confidence: 99%

Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea

Tritsch

Steger

Segatz

et al. 2022

Foods

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Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2020 within the European Union (EU) according to its novel food regulation. This article reviews current knowledge on the safety of coffee leaf tea. From the various ingredients contained in coffee leaves, only two were highlighted as possibly hazardous to human health, namely, caffeine and epigallocatechin gallate (EGCG), with maximum limits implemented in EU legislation, which is why this article focuses on these two substances. While the caffeine content is comparable to that of roasted coffee beans and subject to strong fluctuations in relation to the age of the leaves, climate, coffee species, and variety, a maximum of 1–3 cups per day may be recommended. The EGCG content is typically absent or below the intake of 800 mg/day classified as hepatotoxic by the European Food Safety Authority (EFSA), so this compound is suggested as toxicologically uncritical. Depending on selection and processing (age of the leaves, drying, fermentation, roasting, etc.), coffee leaf tea may exhibit a wide variety of flavors, and its full potential is currently almost unexplored. As a coffee by-product, it is certainly interesting to increase the income of coffee farmers. Our review has shown that coffee leaf tea is not assumed to exhibit risks for the consumer, apart from the well-known risk of caffeine inherent to all coffee-related beverages. This conclusion is corroborated by the history of its safe use in several countries around the world.

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Digested Civet Coffee Beans (Kopi Luwak)—An Unfortunate Trend in Specialty Coffee Caused by Mislabeling of Coffea liberica?

Cited by 13 publications

References 6 publications

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

Technologies, Bodies and Faecal Matters: Embodied Empathy with Coffee Producing Civets

Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea

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