Recycling of Water. m 3 /t cherries PEICCE (1994) 1 Whole wet process Location Authors Process description. Pulping Full washing
|
|
- Jeffrey Norris
- 6 years ago
- Views:
Transcription
1 Recycling of Water Background: Traditional wet processing, when properly managed, leads to a high quality product but also requires large volumes of water. Improper treatment of this waste processing water can cause contamination of waterways. Various modifications of the process have been introduced with a view to reducing contamination and also to limiting water consumption. Dry pulping followed by mechanical mucilage removal has been developed in Latin America with the Penagos technology. Recycling of water during the process is also one of the possible solutions to meet both objectives. Water consumption in selected coffee processing systems: Location Authors Process description Central America Colombia Kenya m 3 /t cherries PEICCE (1994) 1 Whole wet process Zambrano & Zuluaga (1993) 2 Pulping Full washing Mburu et al. Whole process (1994) 3 Kenya* Finney (1989) 4 Pulping Colombia Merchán & Henao (1976) 5 Pulp discharge Pre-washing/grading Transportation to tanks Washing-Grading Soaking (*) Plant cleaning Total One-stage pulping Full washing Proyecto energético delistmo centroamericano (PEICCE) Por un café limpio: guía para el uso del beneficiador de café. Comisión Europea. 2 Zambrano, F. & Zuluaga, V Balance de materia en un processo de beneficio húmedo del café. 44(2) : Cenicafé, Colombia. 3 Mburu, J.K., Thuo, J.T. & Marder, R.C The characterization of waste water from coffee processing factories in Kenya. Kenya Coffee 59(690): Finney Technologie du traitement du café arabica "fully washed": 2- Technologie de dépulpage,fermentation, et lavage. Café, Cacao, Thé 23 (2): Merchán, V. & Henao, U Normas para el diseño de beneficiaderos de café. Avances Técnicos 58. Cenicafé, Colombia. * In this process, there is a first fermentation (dry) for 12 to 36 hours followed by a fermentation (under water) for hours, with a washing between these two steps. Page 1 of 7
2 Schematically, considering the recycling of water, wet processing can be divided in two broad steps: A pre-fermentation step which includes receiving, washing, pulping, pre-washing/grading, transport to fermentation tanks and water from pulp discharge; A post-fermentation step which includes washing/grading, occasionally soaking and transport to pre-drying/drying tables. These intermediate steps refer to traditional wet processing and, more especially, to Kenyan processing. It is clear that some of these may not be relevant in some applications. Main considerations in water recycling: Design and operation of coffee processing plants involving water recycling must take into account the following considerations: It must comply with all water quality requirements It is easier to deal with solid by-products than waste-water Prolonged contact between water and solids increase the organic load in waste water which makes the treatment more difficult Two types of recycling systems have been utilised: Partial recycling of water from pulping only Full recycling of water from both pulping and final washing Recycling of water at the pre-fermentation stage: Often, cherries are washed on receipt. Zuluaga & Zambrano 6 (1993), discourage the re-use of water which contains substantial quantities of soil dust. Nevertheless, water from pulping, pre-washing of parchment and transportation to tanks can be re-used. Criteria used to determine if recycled water is suitable for processing are more or less empirical and are generally based on clearness of water. During the first steps of the process, water in contact with parchment is loaded with organic matter, sugars, enzymes, thus the parchment is contaminated. When the parchment is heaped (e.g. fermentation tanks, drying tables), fermentation will start and then give off-flavours and brownish beans due to increase of temperature during fermentation. Presence of enzymes speeds up the beginning of fermentation. Water must be separated from coffee and pulp through grids at the outlet of pulpers, washing channels or fermentation tanks. 6 Zuluaga, V. & Zambrano, F Manejo deagua en elprocesso de beneficio húmedo del café para elcontrol de la contaminación. Avances Técnicos 187. Cenicafé, Colombia. Page 2 of 7
3 Figure 1: Diagrams of a pulp drainer and screen separator. Water is then directed to sedimentation tanks which are also supplied with fresh water, the flow of which being adjusted to optimize residence time of reusable water. Meanwhile, water consumption is reduced by using dry pulping and endless screws for transportation of parchment and pulp. Vásquez 7 (1994) in Costa Rica experimented pulping with recycled water on the most common varieties grown in the country. Water from pulping was recycled for different periods, up to 3 days for Caturra and up to 4 days for Catuai (the quantities of pulp and mucilage being different). The organoleptic analyses of coffee did not show any off-flavours, and best samples came from two days recycled water. In this paper, Vásquez does not give an equivalent in tons of cherries which were processed in the stated periods. Finney (1989) considers that recycling of water from pulping operations must not exceed 5 or 6 hours, which might correspond to processing 20 to 25 tonnes of cherry. After this period, the water is directed to sedimentation ponds for treatment, prior to disposal. There are some unsubstantiated reports that recycling of water from pulping gives an advantage because the water is loaded with enzymes which allow a faster fermentation. 7 Vásquez, M Influencia deldesmucilaginado mecánica del café de diferentes períodos de espera al secado sobre lacalidad. Revista del Instituto del Café 6 (64): 3-5. Page 3 of 7
4 Recycling of water at post-fermentation stage: At this stage, the parchment is washed and sent for drying and thus it must not be recontaminated by organic matter which can later cause unexpected fermentation during drying. Finney (1989) recommends using waste water from the previous washing and soaking. During the first five minutes of washing the water is heavily loaded with organic matter and must be channelled to sedimentation tanks. Mencia et al. 8 (1994) reiterate that water be recycled cautiously from washing, and water from the second washing be used only once, and then only for carrying out the first washing. Final washing must be done with clean water. This generally involves only a visual assessment. Three schematic diagrams of water re-cycling systems used in coffee processing, showing water and coffee flows, are provided at the end of this document: Diagram 1: Coffee flow and recycling of water, from Finney (1989) Figure 2: Schematic plan, according to Bending (Costa Rica) Figure 3: Schematic plan, according to PEICCE (1994) Conclusion: According to the findings of various investigations, water from pre-fermentation stage can possibly be recycled for few hours but some fresh water must be added in the process. Water from post-fermentation can be used cautiously and only once. Sedimentation tanks or ponds, for a plantation producing 200 t of green coffee might be sized at 1000 to 1500 m 3 capacity (Finney 1989). Systems of water recycling require considerable investments for pipes, pumps, screen separators, pulp drainers and ponds, especially in mountainous countries. These costs can be prohibitive - particularly when world coffee prices are low. However, in order to protect the environment many countries implement policies to reduce water use and water recycling is one approach. Equipment innovations such as dry pulping and the Penagos systems also address this need. 8 Mencia, A. et al Recirculación de las aguas del lavado en el tren húmedo del beneficaido del café y su influencia enlacalidad. IICA-PROMECAFE/IHCAFE, Seminario regional sobre el mejoramiento de la calidad del café. San Pedro Sula, 1993, Tegulcigalpa, Honduras. Page 4 of 7
5 Diagram 1: Coffee flow and water recycling in the fully washed process Source: Finney (1989) Reception of cherries Sedimentation pond Fresh water Pulping and pre-grading Recycled water Water / Pulp separation Fermentation and washing Sedimentation pond Washing and grading Sun drying of lights Soaking of heavy parchment Recycling of water from last washing Transportation of wet parchment Recycling of water from soaking pre-drying on table or mechanical Sun drying on table Page 5 of 7
6 Figure 2: Schematic plan of wet processing unit with water recycling Source: Bending (Costa Rica). Page 6 of 7
7 Figure 3: Schematic plan of wet processing unit with water recycling Source: PEICCE (1994). Page 7 of 7
Criteria for Design of Facilities for Coffee Processing by the Wet Method in Colombia
Criteria for Design of Facilities for Coffee Processing by the Wet Method in Colombia By: Gloria Inés Puerta Quintero, CENICAFE 1 Facilities for coffee processing on farms in Colombia are called beneficiaderos.
More informationSIGMA The results count
SIGMA The results count Designing the future since 1918 Operating efficiently producing quality SIGMA Purchasing a wine press is one of the most important decisions for your business to make. You are going
More informationSlaughterhouses / Food Industry
Slaughterhouses / Food Industry Customized solutions from one source Longtime experience in industrial wastewater treatment Well-proven products A worldwide presence The Quality Company Worldwide In cooperation
More informationThe delicate art of wine making. Alfa Laval Foodec decanter centrifuges in the wine industry
The delicate art of wine making Alfa Laval Foodec decanter centrifuges in the wine industry Wine making is both a huge growth industry and a delicate, specialist art. It takes versatility to provide technology
More informationfredag 19. oktober 12
Transparent (direct) trading in Burundi/Rwanda About ETHIOPIA 7,5MILL BAGS 60% DOMESTIC CONSUMPTION RWANDA 300 000 BAGS 25% FULLY WASHED UGANDA 3,2 MILL BAGS 20% ARABICA KENYA 600 000 BAGS > Two small
More informationProductivity. Farm management. Third
History of the Nespresso AAA Sustainable Quality Program The Nespresso AAA is the unique Nespresso sourcing approach, developed to secure the highest quality green coffee required to produce the Nespresso
More informationConditions and application for Food Stall Holders operating in Waverley
Conditions and application for Food Stall Holders operating in Waverley Schedule of conditions for food stall holders operating in Waverley The following measures must be complied with: 1. Preparation,
More informationYEDENT AGRO GROUP OF COMPANIES PROCESSING OF SOY BASED PRODUCTS FOR HUMAN FOODS AND POULTRY FEEDS
YEDENT AGRO GROUP OF COMPANIES PROCESSING OF SOY BASED PRODUCTS FOR HUMAN FOODS AND POULTRY FEEDS 1. SOYA EXTRUSION AND PRESSING PROCESS EQUIPMENT 1. The Pre Cleaner 2. The Course Mill 3. The Extruder
More informationJUICE EXTRACTION AND FILTRATION JUICE EXTRACTION METHOD AND EQUIPMENT
College of Agricultural Engineering and Technology Dept. of Agricultural Processing and Food Engineering Course : Dairy and Food Engineering Chapter 11 JUICE EXTRACTION AND FILTRATION (Juice extraction
More informationDesign Issues: Pulping Equipment
Design Issues: Pulping Equipment In pulping equipment designed for coffee there are two traditional approaches: the disk pulper and the drum pulper, the latter of which can be oriented either vertically
More informationLiquids Handling in Bakeries.
Liquids Handling in Bakeries. Competence from grain to bread. Ingredient handling from a single source. Raw materials preparation by Bühler. Liquids handling with maximum hygiene. Process solutions supplied
More informationAWRI Refrigeration Demand Calculator
AWRI Refrigeration Demand Calculator Resources and expertise are readily available to wine producers to manage efficient refrigeration supply and plant capacity. However, efficient management of winery
More information2009 Australian & New Zealand Winemakers P/L
2009 Australian & New Zealand Winemakers P/L TECHNICAL ARTICLE Seital Centrifuge: Supreme Clarification For Today s Environment The Seital range of centrifuges represents over 20 years of development and
More informationFor Beer with Character
Yeast technology For Beer with Character Yeast technology Fresh yeast for Beer with Character The raw material yeast plays a crucial role in breweries. A wide range of flavors can be produced in beer using
More informationSIGMA It s the result that counts
The future since 1918 SIGMA It s the result that counts Advantage comes in the form of the patented SIGMA pressing principle: hermetically sealed, pressing in the filling position, vertical juice extraction,
More informationProcessing of Pasteurized Market Milk
Processing of Pasteurized Market Milk Depending on legislations and regulations, the design of the process line for pasteurized market milk varies a great deal from country to country and even from dairy
More informationCODEX STANDARD FOR PINEAPPLES (CODEX STAN )
CODEX STAN 182 Page 1 of 5 1. DEFINITION OF PRODUCE CODEX STANDARD FOR PINEAPPLES (CODEX STAN 182-1993) This Standard applies to commercial varieties of pineapples grown from Ananas comosus (L.) Merr.,
More informationFAIRTRADE COFFEE IN LATIN AMERICA AND THE CARIBBEAN
FAIRTRADE COFFEE IN LATIN AMERICA AND THE CARIBBEAN COFFEE NETWORK The Coffee Network groups together Fairtrade coffee organizations, members of CLAC, in Latin America and the Caribbean. The network was
More informationCHAPTER 2: THE PROCESS OF COFFEE PRODUCTION From coffee seed to cup
CHAPTER 2: THE PROCESS OF COFFEE PRODUCTION From coffee seed to cup The process of creating coffee, beginning with a seed and arriving in a cup to be consumed by a customer, consists of a typical series
More informationPost Harvest Processing
Best practices at wet processing pay financial benefits to farmers and processors different processing techniques. The expression semi-washed is mainly used for coffees which are pulped and then left for
More informationBOKELA BACKFLUSH FILTER
BOKELA BACKFLUSH FILTER BOKELA Ingenieurgesellschaft für Mechanische Verfahrenstechnik mbh 76131 Karlsruhe Germany Phone +49 (721) 9 64 56-0 Fax -10 e-mail: bokela@bokela.com Iwww.bokela.com 3 / 2009 e
More informationReport on Kalahari Melon Seeds Survey - North Central Regions. By: Padelia Phillipus and Festus Kapembe, July 2009
Report on Kalahari Melon Seeds Survey - North Central Regions By: Padelia Phillipus and Festus Kapembe, July 2009 Methods for Extracting Melon Seeds: Case studies in Omuthiya, Ongha, Oshitayi and Onheleiwa
More informationAchievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:
Unit Summary This Unit is about preparing for mixing and mixing a range of fermented and non fermented dough in a non automated bakery production environment. Fermented dough typically include bread and
More informationCODEX STANDARD FOR LIMES (CODEX STAN , AMD )
CODEX STAN 213 Page 1 of 5 1. DEFINITION OF PRODUCE CODEX STANDARD FOR LIMES (CODEX STAN 213-1999, AMD. 3-2005) This Standard applies to commercial varieties of limes grown from Citrus latifolia Tanaka
More informationSubj: EVALUATION OF PROCESSING GREEN CELL STARCH-BASED ORGANIC PACKING MATERIAL IN THE NAVY LARGE PULPER
9593 Ser 635/103 NSWCCD-63-TR-2004/42 1-6350-564 From: Commander, Naval Surface Warfare Center, Carderock Division, Philadelphia Site, Philadelphia, PA 19112-1403 To: Commander, Naval Inventory Control
More informationUNIVERSITY OF PLYMOUTH SUSTAINABLE FOOD PLAN
UNIVERSITY OF PLYMOUTH SUSTAINABLE FOOD PLAN 2014 2020 Date Section Page Issue Modifications Approved (Print name) 28/03/2011 Issued. 1 First issue Procurement 09/07/2014 All All 2 Updated from original
More informationWE SEE TEA DIFFERENTLY.
WE SEE TEA DIFFERENTLY. OUR MANIFESTO Producing tea and getting it to people s homes from crop to cup takes a lot of hard work and is a journey that takes thousands of miles to complete. And yet it s the
More informationDecolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics
International Journal of Sciences Research Article (ISSN 235-3925) Volume 1, Issue Oct 212 http://www.ijsciences.com Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using
More informationConsumer Education VCO Processing Methods (Dry & Wet Methods)
Consumer Education VCO Processing Methods (Dry & Wet Methods) Premium ANH-VCO (100% Absolute No Heat Process) Consumer Education on VCO Learn what to look for in good quality VCO. Learn basic processes
More informationD i e U n t e r n e h m e n d e r H e l l e n b r a n d G m b H
Ve r a n t w o r t u n g Ve r t r a u e n P a r t n e r s c h a f t D i e U n t e r n e h m e n d e r H e l l e n b r a n d G m b H 1994 founding of engineering office for efficient individualised stock
More informationSmartCraft. Pure malt turns into precious drops. Innovations for a better world.
SmartCraft. Pure malt turns into precious drops. Innovations for a better world. Grain & Malt Handling Cleaning Grinding Transport Customer Service Grist 2 SmartCraft. Pure malt turns into precious drops.
More informationInstruction Manual Coffee Grinder. Kaffeemühle / Coffee grinder CM 70 Serie
Instruction Manual Coffee Grinder Kaffeemühle / Coffee grinder CM 70 Serie Table of content Safety Instructions... 3 Before the first use... 4 Unpacking... 5 Requirements for the installation location...
More informationTECHNOLOGIES DEMONSTRATED AT ECHO: BRIQUETTE PRESSES FOR ALTERNATE FUEL USE
Copyright 2001 TECHNOLOGIES DEMONSTRATED AT ECHO: BRIQUETTE PRESSES FOR ALTERNATE FUEL USE BY JASON DAHLMAN WITH CHARLIE FORST Published 2001 AN ECHO TECHNICAL NOTE INTRODUCTION Briquettes made from materials
More informationMaking Organics Collection Successful at Lunch
Making Organics Collection Successful at Lunch Food Service Perspective: Organics Success Through Packaging GLEN RITTER, FOOD SERVICE DIRECTOR SOUTH ST. PAUL PUBLIC SCHOOLS INVER GROVE HEIGHTS COMMUNITY
More informationUnited Nations Conference on Trade and Development. TRADE AND DEVELOPMENT BOARD (62nd session)
United Nations Conference on Trade and Development TRADE AND DEVELOPMENT BOARD (62nd session) Geneva, 14-25 September 2015 Item 6: Evolution of the international trading system and its trends from a development
More informationProduce Specification
Washed Loose and Prepack With fresh, bright colour; tops trimmed; minimal remaining stalk (
More informationWastewater characteristics from Greek wineries and distilleries
Wastewater characteristics from Greek wineries and distilleries A.G. Vlyssides 1, E.M. Barampouti 2 and S. Mai 3 Chemical Engineering Department, National Technical University of Athens, 9 Heroon Polytechniou
More informationBrazil Milk Cow Numbers and Milk Production per Cow,
TABLE OF CONTENTS 1. Brazil 1.1. Brazil Milk Market Introduction 1.1.1. Brazil Cow Milk Market Production and Fluid Milk Consumption by Volume, 1.1.2. Brazil Milk Cow Numbers and Milk Production per Cow,
More informationCOUNTY OF SONOMA PERMIT AND RESOURCE MANAGEMENT DEPARTMENT 2550 Ventura Avenue, Santa Rosa, CA (707) FAX (707)
COUNTY OF SONOMA PERMIT AND RESOURCE MANAGEMENT DEPARTMENT 2550 Ventura Avenue, Santa Rosa, CA 95403-2829 (707) 565-1900 FAX (707) 565-8358 NOTICE OF PREPARATION OF A DRAFT ENVIRONMENTAL IMPACT REPORT
More informationEWWR good practices and case studies
EWWR good practices and case studies Details of Action: Ewwr Organiser: Waste Agency Of Catalonia Country/Region: Spain/Catalonia Name Of Nominated Project Developer: Codorniu Group Name Of Nominated Action:
More informationSTART YOUR OWN COFFEE AND COFFEE PROCESSING COFFEE
START YOUR OWN COFFEE AND COFFEE PROCESSING COFFEE Climate Soil Varieties Old chiks Coorgs Kents Robusta Nursery Raising and Planting Seed and sowing Collection and preparation of seed Site Seed bed Sowing
More informationSTALLHOLDER APPLICATION FORM
STALLHOLDER APPLICATION FORM Fraser Coast Opportunities is proud to present the 2014 Relish Fraser Coast Food and Wine Festival. Relish is a delightful combination of all the ingredients that make the
More informationFrom Waste Stream To Protein! Closed Loop Mushroom Production on 100% Waste Stream Substrate
From Waste Stream To Protein! Closed Loop Mushroom Production on 100% Waste Stream Substrate OBJECTIVES OF THE STUDY To develop substrate formulations that utilize readily available waste stream products
More informationMarketplace Alternatives
Marketplace Alternatives Plastic Straws: Product alternative Paper straws Various brands of paper straws are entirely recyclable and/ or compostable. We are currently carrying out tests on their strength,
More informationFACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE
12 November 1953 FACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE The present paper is the first in a series which will offer analyses of the factors that account for the imports into the United States
More informationINDEPENDENT, TRADITIONAL, AND INNOVATIVE Flottweg Separators for Craft Breweries
INDEPENDENT, TRADITIONAL, AND INNOVATIVE Flottweg Separators for Craft Breweries LATEST TECHNOLOGY MEETS TRADITION Separators for Craft Brewers Tradition and the modern are no contradiction at Flottweg.
More informationGRAPE TANNINS - Saving of forest exploitation for obtaining of tanning extracts through valorisation of wine waste LIFE04 ENV/ES/000237
GRAPE TANNINS - Saving of forest exploitation for obtaining of tanning extracts through valorisation of wine waste LIFE04 ENV/ES/000237 Project description Environmental issues Beneficiaries Administrative
More informationNovozymes & Gusmer Enterprises WINE ENZYMES SOLUTIONS
Novozymes & Gusmer Enterprises WINE ENZYMES SOLUTIONS Flotation and VinoClear Classic Presented by Adam Vart and Bill Merz 3 What is Flotation Originally developed for Water treatment 1st applications
More informationEnergy efficient recycled fiber processing latest pulping developments Volker Maier (Valmet)
Energy efficient recycled fiber processing latest pulping developments Volker Maier (Valmet) PAPERmatters 2018! The Presentations Volker Meier Valmet Product Sales Manager StockPreparation (Metso/Valmet;
More informationLEHUI MICRO BREWERY EQUIPMENT 2009/ 8
LEHUI MICRO BREWERY EQUIPMENT 2009/ 8 Layout One of the Best Manufacturers o f Brewery Equipment in the World CATALOG SYSTEM BRIEF INTRODUCTION 1 RAW MATERIAL HANDLING SYSTEM 7 BREWHOUSE SYSTEM 8 FERMENTATION
More informationThe new improver time
26 Backtechnik-europe The new improver time The Polish bakery goods manufacturer Inter Europol produces large volumes of starter doughs for wheat and rye bakery products using equipment supplied by Daxner
More informationSOLUTIONS IN BRIX MEASUREMENT
SOLUTIONS IN BRIX MEASUREMENT APPLICATIONS OF DT301-TOUCHÉ IN SUGAR & ALCOHOL INDUSTRIES I ABSTRACT: Based on the success of the product, concentration and density transmitter SMAR, DT301- Touché, close
More informationBeer. in a Box. The future for draft beer distribution
Beer in a Box The future for draft beer distribution Carbonate Solutions Ltd is a UK Technology company specialising in carbonating drinks at the point of dispense. Incorporating 20 years research and
More informationWP Board 1035/07. 3 August 2007 Original: English. Projects/Common Fund
WP Board 1035/07 International Coffee Organization Organización Internacional del Café Organização Internacional do Café Organisation Internationale du Café 3 August 2007 Original: English Projects/Common
More informationWhere has globalisation occurred?
Student activities: Which countries produce coffee? 1. Use Table 1 to locate and mark onto a blank political map of the world, the coffee producing countries. 2. Draw proportional flow lines to show the
More informationIntroduction to coffee A TRAINING GUIDE
Introduction to coffee A TRAINING GUIDE SPECIES & VARIETY Just as the many grape varieties give us different styles of wine, coffee has many varieties and flavours. The two key species of coffee that
More informationProductive Partnerships in Agriculture Project Coffee Component COFFEE INDUSTRY CORPORATION TERMS OF REFERENCE
Productive Partnerships in Agriculture Project Coffee Component COFFEE INDUSTRY CORPORATION TERMS OF REFERENCE IC.19: EVALUATION OF COFFEE GRADES AND STANDARDS 1. BACKGROUND OF THE PROJECT Introduction
More informationECOBULK WINE-STORE-AGE HIGHEST FOOD SAFETY AND COST-EFFECTIVENESS IN WINE PRODUCTION
ECOBULK WINE-STORE-AGE HIGHEST FOOD SAFETY AND COST-EFFECTIVENESS IN WINE PRODUCTION Discover the new way of getting perfect results with your wine. Storage containers and technology have always been a
More informationSTANDARD FOR PASSION FRUITS CODEX STAN
STANDARD FOR PASSION FRUITS CODEX STAN 316-2014 CODEX STAN 316-2014 2 1. DEFINITION OF PRODUCE This Standard applies to commercial varieties of passion fruit from the species golden passion fruit / sweet
More informationLETTER FROM THE EXECUTIVE DIRECTOR COFFEE MARKET REPORT. November 2004
International Coffee Organization Organización Internacional del Café Organização Internacional do Café Organisation Internationale du Café E LETTER FROM THE EXECUTIVE DIRECTOR COFFEE MARKET REPORT November
More informationHONEY. Food and Agriculture Organization of the United Nations
HONEY Food and Agriculture Organization of the United Nations HONEY 1.- Honey General Information Honey has a fluid, crystallized (total or partially) consistence. Present a high viscosity and density
More informationWINE ON TAP. Draft Guide
WINE ON TAP Draft Guide WHY WINE-ON-TAP? BETTER FOR BUSINESS. BETTER FOR THE ENVIRONMENT. PROFITABILITY See a return on investment within 6 months. SPEED No corks to pull or bottles to stock. More time
More informationGEA Wine Decanter. Make every grape count
GEA Wine Decanter Make every grape count 3 Give your winery a boost Make every harvested grape count by adding a GEA Wine Decanter this season. You'll see the payback year after year. More wine produced
More informationFLOTTWEG CENTRIFUGES FOR WINE PRODUCTION Maximum Purity, Improved Quality, Higher Yields
FLOTTWEG CENTRIFUGES FOR WINE PRODUCTION Maximum Purity, Improved Quality, Higher Yields FLOTTWEG DECANTER CENTRIFUGES AND DISC STACK CENTRIFUGES FOR THE WINE INDUSTRY Optimum Yield, Improved Product Quality
More informationCook Chill. Advantages of traditional Cook chill and Automated Extended Shelf Life technology
Cook Chill Advantages of traditional Cook chill and Automated Extended Shelf Life technology Cook chill is a catering system that is based on cooking food till it is just done followed by rapid blast chilling
More informationBuying Filberts On a Sample Basis
E 55 m ^7q Buying Filberts On a Sample Basis Special Report 279 September 1969 Cooperative Extension Service c, 789/0 ite IP") 0, i mi 1910 S R e, `g,,ttsoliktill:torvti EARs srin ITQ, E,6
More informationHow to Choose the Best Coffee Solutions for Your Office
How to Choose the Best Coffee Solutions for Your Office Small office? Big office? Coffee aficionados? Find the best coffee solutions for your office, from single serve pods to gourmet bean-to-cup machines.
More informationOMATO. Cold and Hot Break Tomato Paste Lines
OMATO Cold and Hot Break Tomato Paste Lines The Group and the History CFT (Catelli Food Technology), resulting from the merger of two historical brands in the field of food processing, Rossi & Catelli
More informationGrape Product Guide 2009
Grape Product Guide 2009 When your crop is down, your demand is up, you re just starting out, or on the market for accessible quality product M&M Wine Grape Co. is your source for quality product including
More informationSCHEME OF TESTING AND INSPECTION FOR CERTIFICATION OF TABLE WINES ACCORDING TO IS 7058:2005 (Second Revision)
SCHEME OF TESTING AND INSPECTION FOR CERTIFICATION OF TABLE WINES ACCORDING TO IS 7058:2005 (Second Revision) 1. LABORATORY- A laboratory shall be maintained which shall be suitably equipped and staffed
More informationWE SEE TEA DIFFERENTLY.
WE SEE TEA DIFFERENTLY. OUR MANIFESTO Producing tea and getting it to people s homes from crop to cup takes a lot of hard work and is a journey that takes thousands of miles to complete. And yet it s the
More informationCRUSHING & SCREENING SYSTEMS
CRUSHING & SCREENING SYSTEMS PORTAFILL 2000CT... 04 PORTAFILL 3000ST... 06 PORTAFILL 4000W... 08 PORTAFILL 4000T... 10 PORTAFILL 5000CT... 12 PORTAFILL 7000IC... 14 PORTAFILL WASH SYSTEM... 16 PORTAFILL
More informationSustainable Procurement: Plastic and Catering Consumables
Sustainable Procurement: Plastic and Catering Consumables Claire Guerin Sector Manager Sustainable Procurement zerowastescotland.org.uk @zerowastescot We help suppliers SERVICE FUND NETWORK We help buyers
More informationNotes on pressure fermentation
Notes on pressure fermentation Geoff Dye During World War II the fermenting room at Coopers Brewery, Southampton, received a direct hit which put it completely out of action, but left the brewhouse (wort
More informationSOFTDOUGH & COOKIES cat_softdough_rev12gea.indd 1 22/07/
SOFTDOUGH & COOKIES The basic ingredient. We know how. Ever since we first started, in 1962, we have always felt ourselves to be part of our customers recipies. This is why we have always given them our
More informationCalifornia Wine Community Sustainability Report Chapter 10 WINERY WATER CONSERVATION AND WATER QUALITY
California Wine Community Sustainability Report 2004 Chapter 10 WINERY WATER CONSERVATION AND WATER QUALITY Background Acritical element to the sustainability of the wine community is the ability to affordably
More informationC.A.F.E. Practices. C.A.F.E. Practices - Terms & Conditions - v3.3 (Effective January 15th 2015)
C.A.F.E. Practices C.A.F.E. Practices C.A.F.E. Practices - Terms & Conditions - v3.3 (Effective January 15th 2015) Applicants seeking a valid C.A.F.E. Practices status must meet Starbucks quality and economic
More informationEAST AFRICAN STANDARD
DEAS 130: 2019 ICS 67.140.20 HS 0901.11.00 EAST AFRICAN STANDARD Green coffee beans Specification EAST AFRICAN COMMUNITY EAC 2019 Second Edition 2019 DEAS 130:2019 Copyright notice This EAC document is
More informationCODEX STANDARD FOR QUICK FROZEN WHOLE KERNEL CORN CODEX STAN
CODEX STAN 32 Page of 6. SCOPE CODEX STANDARD FOR QUICK FROZEN WHOLE KERNEL CORN CODEX STAN 32-98 This standard shall apply to quick frozen whole kernel sweet corn of the species Zea mays L. convar. saccharata
More informationCODEX STANDARD FOR RICE CODEX STAN
CODEX STAN 198 Page 1 of 10 CODEX STANDARD FOR RICE CODEX STAN 198-1995 The Annex to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions
More informationUnit Summary. Achievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:
Unit Summary This Unit is about oven baking a range of dough based bakery products in a non automated bakery production environment. Dough products typically include bread and roll doughs, plain and fruited
More informationREGIONAL STANDARD FOR LUCUMA (CODEX STAN 305R )
CODEX STAN 305R Page 1 of 5 1. DEFINITION OF PRODUCE REGIONAL STANDARD FOR LUCUMA (CODEX STAN 305R - 2011) This Standard applies to the fruit of commercial varieties of lucuma grown from the Pouteria lucuma
More informationMonteBrujas ava 100% Colombian Coffee
MonteBrujas ava 100% Colombian Coffee MonteBrujas ava A Coffee Brand that Captivates your Senses Montebrujas Káva Coffee is the result of a family-based Company that has more than 25 years of experience
More informationSummary of Phylloxera Movement Conditions
Summary of Phylloxera Movement Conditions DESTINATION / Victoria SOURCE 1 Interstate 2 3 /AFC 4 Refer to table 1 for detailed movement conditions Refer to table 2 for detailed movement conditions Refer
More informationSubject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation
Amendment 0: January 2000 Page: 1 V I S C New Zealand Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation Reference Nos: VISC 1 Date issued: 27 January 2000
More informationGW Fasertechnik Efficient Stock Preparation and Hellenbrand Reject Handling Introduction
GW Fasertechnik Efficient Stock Preparation and Hellenbrand Reject Handling Introduction GW Fasertechnik delivers new stock preparations and optimisations for existing lines for over 20 years. All machines
More informationCut the cost of coffee in an instant
Case Study Cut the cost of coffee in an instant If you produce instant coffee you could cut packaging costs by more than 20% by moving to Best in Class packaging weights. That s the conclusion of WRAP
More informationSUNFLOWER OIL & MEAL. WORLDWIDE SOFT COMMERCIAL OFFER. Montreux, Switzerland,
SUNFLOWER OIL & MEAL. WORLDWIDE SOFT COMMERCIAL OFFER Montreux, Switzerland, 2016 www.sunprogroup.ch 1 CONTENT PRODUCTS PRODUCTION MARKETING WHO WE ARE 3 SUNFLOWER OIL SPECIFICATIONS 4 SUNFLOWER MEAL SPECIFICATIONS
More informationPHILIPPINE NATIONAL STANDARD Baby corn - Grading and classification
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 Foreword The Philippine National Standard (PNS) for Baby corn Grading and classification is a modified adoption of the CODEX STAN 188-1993 Standard for Baby
More informationmeans any vehicle or container in which bulk sunflower seed is transported or stored;
REGULATIONS RELATING TO THE GRADING, PACKING AND MARKING OF SUNFLOWER SEED INTENDED FOR SALE IN THE REPUBLIC OF SOUTH AFRICA ARE REGULATED BY THE AGRICULTURE PRODUCT STANDARD ACT 1990 (ACT 119 OF 1990)
More informationInspector s Guidebook for Certification PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) June 2015 Pages: Cover + 8
Inspector s Guidebook for Certification PUBLISHED BY THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA) June 2015 Pages: Cover + 8 Purpose To be completed by an SCAA Lab Inspector to determine whether
More informationANDRITZ Pump solutions for the starch industry
ANDRITZ Pump solutions for the starch industry www.andritz.com/pumps ANDRITZ Pump solutions for the starch industry Decades of experience in hydraulic machine manufacturing and comprehensive process know-how
More informationChile. Tree Nuts Annual. Almonds and Walnuts Annual Report
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: GAIN Report
More informationVariations in the Test of Separator Cream.
Variations in the Test of Separator Cream. One of the greatest problems that has presented itself to the creamery patrons and managers of the West-Central states for the past few years is that of the cause
More informationTAPPI KRAFT RECOVERY SHORT COURSE RECAUSTICIZING CHAPTER PRINCIPLES AND PRACTICE BY DALE SANCHEZ VECTOR PROCESS EQUIPMENT INC.
TAPPI KRAFT RECOVERY SHORT COURSE RECAUSTICIZING CHAPTER 2.1 - PRINCIPLES AND PRACTICE BY DALE SANCHEZ VECTOR PROCESS EQUIPMENT INC. TOPICS BASIC CHEMISTRY FLOWSHEET OPTIONS GREEN LIQUOR PREPARATION WHITE
More informationAugust 18, BY U.S. Mail and to scott,petersonsstgb,org
HORWOOD MARCUS & BERK David A. Fruchtman Direct Dial: (312)281-1111 Direct Fax: (312) 261-9926 Direct e-mail: dfruchtman@hmblaw.com Attorneys at Law 180 North LaSalle Street Suite 3700 Chicago, Illinois
More informationThe new improver time
The new improver time The Polish bakery goods manufacturer Inter Europol produces large volumes of starter doughs for wheat and rye bakery products using equipment supplied by Daxner An important success
More informationAttention is drawn to the following places, which may be of interest for search:
CPC - A23N - 2017.08 A23N MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING
More informationThe hedonic price of pair trade coffee for the Italian consumer
The hedonic price of pair trade coffee for the Italian consumer Maietta O.W. in Mattas K. (ed.), Tsakiridou E. (ed.). Food quality products in the advent of the 21st century: production, demand and public
More informationImpacto de la roya sobre la cadena del café. Renaud Cuchet Managing Director Efico Central America
Impacto de la roya sobre la cadena del café Renaud Cuchet Managing Director Efico Central America TOPICS 1. THE SITUATION IN LATIN AMERICA 2. HOW COFFEE BUYERS PERCEIVE THE RUST CRISIS ü Question # 1:
More information