Barriers and Opportunities for Valorizing Coffee Pulp as a Functional Food Ingredient in the Dominican Republic: Results from a National Producer Survey

Coffee pulp is a bioactive agro-industrial by-product representing approximately 43.2% of the fresh fruit weight. It constitutes a matrix rich in dietary fiber (18–32%), caffeine, and polyphenols, particularly hydroxycinnamic acids, exhibiting high intestinal bioaccessibility (>80%) and significant antioxidant potential. However, its incorporation into food systems requires technical knowledge, stabilization technologies, and producer participation in circular value chains. This study evaluated coffee pulp management, technical barriers, and opportunities for valorization as a food-grade ingredient. A national cross-sectional survey was conducted using a structured digital questionnaire administered to 361 coffee producers from 25 coffee-growing provinces. Descriptive statistics summarized management practices, knowledge, barriers, and willingness indicators. Cochran’s Q tests compared multiple-response categorical variables related to pulp destinations and perceived barriers. Chi-square tests assessed associations between training, knowledge of food applications, and research participation willingness. Coffee pulp management was concentrated in low-value uses, including direct soil disposal (52.1%), fresh organic fertilizer (47.1%), and composting (27.7%), whereas drying pulp for tea was only 0.6%. Cochran’s Q showed significant differences among pulp destinations (Q = 688.25; p < 0.001). Knowledge gaps were evident: 44.0% of producers were unaware of food applications, and only 6.1% had consumed infusions. The main barriers were lack of technical information (29.9%) and processing equipment (23.5%) (Q = 227.88; p < 0.001). Nevertheless, 80.1% of producers were interested in training and 76.7% were willing to market dried pulp. Previous training was associated with knowledge of food applications (p = 0.0249), which in turn drove interest in functional food research (p = 0.0102). Coffee pulp remains an underutilized functional resource. Strengthening technical knowledge and food-grade stabilization is essential to support its transition from waste disposal to a circular functional food value chain.