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Traditional food uses of coffee by-products

ID: 210224

Type: Challenge (This is a Challenge; the Solver will need to submit a written proposal to be evaluated by the Seeker with a goal of establishing a collaborative partnership.)

Award: Co-authorship for substantial contributors

Deadline: 2021-12-30

Overview: The production of coffee generates considerable quantities of by-products such as cherry husks (cascara), cherry pulps, mucilage, leaves, parchment, silver skin, and various other materials. Due to the considerably decreased coffee price, it might be beneficial for coffee farmers and the coffee industry to put these by-products into the value chain instead of wasting them as in the current practice. On overview of coffee by-products and their regulatory status has been recently provided by Klingel et al.  Foods 2020, 9(5), 665 (https://doi.org/10.3390/foods9050665).
The question for this CHALLENGES crowdsourcing project would be to gather "evidence of traditional food uses of coffee by-products". This evidence would be important for determining the novel food status of such products and possibly provide a history of safe use of these products.
Such information is very difficult to find in scientific databases as it is mostly contained in the gray literature, historical literature and local, foreign language literature not typically accessible by google or international researchers.
For example, there might be documents to prove that coffee leave tea from India was exported to England on a large scale towards the end of the 19th century, and even manufacturers for processing plants are said to have existed on the island at that time. But it is still difficult to find suitable evidence for human consumption to a significant degree of coffee leave tea during the 19th century.
Therefore we would like to ask coffee researchers and other scientists including historians, but also practicians such as coffee farmers and industry to contribute in such a crowd project to identify evidence regarding worldwide past and/or current food use of coffee by-products or their derivatives (such as alcoholic beverages prepared from coffee pulp products, or bakery products containing coffee by-products as ingredients).
Contributing researchers would be asked to provide an English translation and summarization of their evidence suitable for publication in a scientific journal (either providing suitable references or documentation of own evidence/observations).
The combined evidence will be compiled into a review article in CHALLENGES, for which all contributors would be invited to be listed as co-authors (see https://www.mdpi.com/ethics#1 for authorship requirements and https://www.mdpi.com/ethics#10 for declaration of conflicts of interest).

The principal investigators for this project are:

Steffen Schwarz, Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany

Dirk W. Lachenmeier, Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany

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Citations

1. Klingel, T.; Kremer, J.; Gottstein, V.; Rajcic de Rezende, T.; Schwarz, S.; Lachenmeier, D. A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union. Foods 2020, 9, 665; doi:10.3390/foods9050665

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Group information

Created by: CHALLENGES Platform
Created on: 23 March 2021

Full group description

ID: 210224

Type: Challenge (This is a Challenge; the Solver will need to submit a written proposal to be evaluated by the Seeker with a goal of establishing a collaborative partnership.)

Award: Co-authorship for substantial contributors

Deadline: 2021-12-30

Overview: The production of coffee generates considerable quantities of by-products such as cherry husks (cascara), cherry pulps, mucilage, leaves, parchment, silver skin, and various other materials. Due to the considerably decreased coffee price, it might be beneficial for coffee farmers and the coffee industry to put these by-products into the value chain instead of wasting them as in the current practice. On overview of coffee by-products and their regulatory status has been recently provided by Klingel et al.  Foods 2020, 9(5), 665 (https://doi.org/10.3390/foods9050665).
The question for this CHALLENGES crowdsourcing project would be to gather "evidence of traditional food uses of coffee by-products". This evidence would be important for determining the novel food status of such products and possibly provide a history of safe use of these products.
Such information is very difficult to find in scientific databases as it is mostly contained in the gray literature, historical literature and local, foreign language literature not typically accessible by google or international researchers.
For example, there might be documents to prove that coffee leave tea from India was exported to England on a large scale towards the end of the 19th century, and even manufacturers for processing plants are said to have existed on the island at that time. But it is still difficult to find suitable evidence for human consumption to a significant degree of coffee leave tea during the 19th century.
Therefore we would like to ask coffee researchers and other scientists including historians, but also practicians such as coffee farmers and industry to contribute in such a crowd project to identify evidence regarding worldwide past and/or current food use of coffee by-products or their derivatives (such as alcoholic beverages prepared from coffee pulp products, or bakery products containing coffee by-products as ingredients).
Contributing researchers would be asked to provide an English translation and summarization of their evidence suitable for publication in a scientific journal (either providing suitable references or documentation of own evidence/observations).
The combined evidence will be compiled into a review article in CHALLENGES, for which all contributors would be invited to be listed as co-authors (see https://www.mdpi.com/ethics#1 for authorship requirements and https://www.mdpi.com/ethics#10 for declaration of conflicts of interest).

The principal investigators for this project are:

Steffen Schwarz, Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany

Dirk W. Lachenmeier, Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany

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