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    Quality Assessment of Green Coffee Beans in Cavite

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    Hannah Jane Reyes

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    Quality Assessment of Green Coffee Beans in Cavite

    Uploaded by

    Hannah Jane Reyes
    18 views14 pages

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    Download as pptx, pdf, or txt
    18 views14 pages

    Quality Assessment of Green Coffee Beans in Cavite

    Uploaded by

    Hannah Jane Reyes

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
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    QUALITY ASSESSMENT OF

    GREEN COFFEE BEANS IN


    CAVITE
    HANNAH JANE V. REYES
    MASTER OF SCIENCE IN FOOD SCIENCE
    INTRODUCTION

    • Green Coffee is unroasted coffee beans from Coffea fruits

    • The difference between green coffee beans and regular coffee beans is

    simple: coffee beans are naturally green, and turn brown when they

    are roasted.
    • Despite being known as coffee capital of the Philippines, Cavite green

    coffee beans still doesn’t have reliable data of its quality profile as

    reliable source of information as of date. The study can help business

    improvement in market competence. This can also be a good basis for

    market potential and sourcing information for commercial and

    specialized markets.
    OBJECTIVES OF THE STUDY

    1. To assess conformance of green coffee beans in Cavite based on the Philippine

    National Standard for Green Coffee Beans (PNS/BAFPS 01:2012)

    2. Compare the primary production, harvesting and processing methods/postharvest

    practices of the small-scale coffee producers and processors in Cavite to the standard

    GAP (Good Agricultural Practices), GHP (Good Handling Practices) and GMP (Good

    Manufacturing Practices)
    EXPERIMENTAL DESIGN

    • Descriptive Research Design

    • The descriptive research method primarily focuses on describing the nature of a

    demographic segment
    PROCUREMENT OF MATERIALS

    Amadeo Indang Alfonso Silang


    • Café Amadeo • Cavite State • Delfa’s • Gourmet Farms
    • The Coffee University
    Estate (Aguinaldo
    • Kaffe Belardo Blend
    • Allan Gatdula
    MOISTURE CONTENT
    DEFECT INSPECTION REPORT
    SIZE CLASSIFICATION
    SENSORY EVALUATION
    SURVEY QUESTIONNAIRE

    • A Survey Questionnaire will be given to Coffee Processors to assess their compliance to GAP, GHP
    and GMP of Coffee Processors:
    STATISTICAL ANALYSIS

    • The results of Green Coffee Beans Assessment will be analyzed for its Standard
    Deviation
    REFERENCES

    • Statista. (2022, February 23). Global coffee consumption 2012/13-2020/21

    • Malicdem, E. (2021, January 20). The Amadeo Coffee Capital Avenue. Schadow1

    • Expeditions.https://www.s1expeditions.com/2021/01/237-amadeo-coffee- avenue.htmlArya,M.,&Rao, L. J.M. (2007). An


    impression of coffee carbohydrates. Critical Reviews in Food Science and Nutrition., 51–67.~

    • A. (2019, February 11). COFFEE CAPITAL PERKS UP – Philippine Coffee Board

    • J.S. Rosa, O. Freitas-Silva, R.L.O. Godoy, C.M. Rezende. (2016) Roasting effects on nutritional and antinutritional compounds in
    coffee. Amit K. Jaiswal (Ed.), Food processing technologies: impact on products attributes, CRC Press, pp. 48-76

    • Boot, W. (2021, November 26). Moisture of green coffee beans. Giesen Coffee Roasters. https://www.giesen.com/moisture-of-
    green-coffee-beans/

    • Correlation between the composition of green Arabica coffee beans and the sensory quality of coffeebrews.
    (2019,September15).ScienceDirect.https://www.sciencedirect.com/science/article/pii/S0308814619307356#b0160
    THANK YOU!

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