Effect of Temperature and Relative Humidity during Transportation on Green Coffee Bean Moisture Content and Ochratoxin A Production

Abstract

Changes in temperature, relative humidity, and moisture content of green coffee beans were monitored during transportation of coffee from Brazil to Italy. Six containers (three conventional and three prototype) were stowed in three different places (hold, first floor, and deck) on the ship. Each prototype was located next to a conventional container. The moisture content of the coffee in the container located on the first floor was less affected by environmental variations (0.7%) than that in the hold and on the deck. Coffee located in the hold showed the highest variation in moisture content (3%); in addition, the container showed visible condensation. Coffee transported on the deck showed an intermediary variation in moisture (2%), and there was no visible condensation. The variation in coffee moisture content of the prototype containers was similar to that of the conventional ones, especially in the top layers of coffee bags (2 to 3%), while the increase in water activity was 0.70. This suggests that diffusion of moisture occurs very slowly inside the cargo and that there are thus sufficient time and conditions for fungal growth. The regions of the container near the wall and ceiling are susceptible to condensation since they are close to the headspace with its high relative humidity. Ochratoxin A production occurred in coffee located at the top of the container on the deck and in the wet bags from the hold (those found to be wet on opening the containers at the final destination).

Challenges in Specialty Coffee Processing and Quality Assurance

“…Palacios-Cabrera [81] investigated OTA production during transportation and verified that the temperature inside coffee containers changed drastically during the travel from a coffee exporting country such as Brazil in summer to an importing country such as Italy in winter. Condensation can occur during raw coffee transportation to the consuming countries and lead to mould growth.…”

Controlling risks in sea transportation of cocoa beans

“…In an attempt to understand and challenge the conventional containers used to transport coffee across the sea, Palacios-Cabrera et al (2007) analyzed the effects of temperature and relative humidity on coffee beans during their journey from Brazil to Italy including rail transport within Italy. Coffee beans are a product similar in nature to cocoa and require protocols almost the same as those for cocoa.…”

Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities

“…Some European countries have rejected coffee beans from Brazil due to the presence of OTA. To understand which factors during coffee transportation contributed to fungal growth and OTA production, a maritime voyage from Brazil to Italy was undertaken to monitor coffee containers located in different parts of a ship [29]. On maritime routes between regions of tropical climate such as Brazil and those of temperate climate such as Italy, a common destination for coffee, temperature oscillations during transport can cause moisture transfer inside non-hermetic systems such as containers used for coffee transportation.…”

“…Some factors are out of the control of both producers and exporters. Several recommendations were made by this study in order to reduce OTA production during coffee transportation [29].…”