Progress 10/01/12 to 09/30/13
Outputs
Target Audience: Coffee growers and processors. Macadamia nut growers. Cacao and chocolate growers and processors. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Attended Hawaii Coffee Association 2013 Annual Conference and provided information to coffee producers on coffee bearer borer mitigation, drying, pulping, hulling and roasting. Worked with coffee processor to complete trailer mounted wet mill. Designed and made follow up visit to see completed small (45 kg) dehumidifier drying facility for grower. Consulted with macadamia producer on in field husking and bank out trucks. How have the results been disseminated to communities of interest? Information on coffee berry borer treatment for green bean coffee has been dissimenated at the Hawaii Coffee Association Annual Conference and provided to Hawaii Department of Agriculture. A coffee grower/processor is working to get the process approved for interisland quarantine compliance. personal communication with individual growers and processors are frequent for assistance with equipment design, modification, or repair. What do you plan to do during the next reporting period to accomplish the goals? Project terminated September 30, 2013.
Impacts
What was accomplished under these goals?
A demonstration heat treatment facility at Kona Experiment Station. Recommendation to treat green bean coffee at 50 °C for 20 minutes for quarantine compliance of coffee berry borer (Hypothenemus hampei). A mathematical model of the mortality of coffee berry borer given time at temperature of recirculating air to maintain bean quality.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
2012. Gautz, L.D. and A.J. Bowles. Determining effects of time, temperature, and humidity on mortality of coffee berry borer (Hypothenemus hampei). Proceedings of ASIC international Conference, Nov 11-15, 2012, San Jose, Costa Rica
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Progress 10/01/08 to 09/30/13
Outputs
Target Audience: Coffee growers and processors Macadamia nut growers Cacao and chocolate growers and processors Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Provided data for field day in Kona and established rapport with growers and processors for H. hampei control measures in the field through quarantine treatment. Reported results of time at temperature on coffee berry borer (CBB) mortality to Hawaii coffee industry at the annual Hawaii Coffee Association Conference all five years. Visited growers and processors with CBB infestation problems andconveyed alternatives to them on sampling and control of CBB in post-harvest coffee. Presented the results of the CBB mortality experiments and model developed for predicting the probability of mortality given time at a given temperature at the Association for Information and Science on Coffee (ASIC) at the international conference in Costa Rica, November 2012. Provided information to coffee producers on coffee bearer borer mitigation, drying, pulping, hulling and roasting. Worked with coffee processor to complete trailer mounted wet mill. Designed and made follow up visit to see completed small (45 kg) dehumidifier drying facility for grower. Consulted with macadamia producer on in field husking and bank out trucks. Isotope verification of geographic origin has been reported to interested companies and to growers and processors at conferences. How have the results been disseminated to communities of interest? Information on coffee berry borer treatment for green bean coffee has been disseminated at the Hawaii Coffee Association Annual Conference and provided to Hawaii Department of Agriculture. A coffee grower/processor is working to get the process approved for interisland quarantine compliance. Personal communication with individual growers and processors are frequent for assistance with equipment design, modification, or repair. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Isotope analysis was shown to have great potential for determining geographic region green bean coffee was grown. Counterfeiting coffee as produced in regions that command high values has been a problem. Attempts to commercialize this important finding are in progress. Dryer technology using dehumidifiers has been adopted by a few growers. Where they are producing electricity by photovoltaic panels savings are substantial. Other sites have eliminated spoilage and energy costs. Heat treatment for coffee berry borer (Hampei hypothenumus) has attracted the attention of small direct marketers. This technology is cost effective for small lots of green bean coffee shipped to Honolulu for specialty roasters. Cacao growers have instituted measures, insulated structures, added heat, etc., to raise the temperature of fermenters with excellent results. Microfermentors are being used to evaluate cacao varieties and location differences.
Publications
- Type:
Other
Status:
Published
Year Published:
2009
Citation:
Bittenbender, H.C and Kling, E. (2009) Making chocolate from scratch. University of Hawaii, Cooperative Extension Service. Food Safety and Technology, FST-33, 2009 [PDF: 517 KB]posted February 24 2009 on www.worldcocoafoundation.org
- Type:
Journal Articles
Status:
Published
Year Published:
2011
Citation:
Rodrigues, C., Brunner, M., Steiman, S., Bowen, G., Nogueira, J., Gautz, L., Prohaska, T., and Maguas, C. (2011). Isotopes as Tracers of the Hawaiian Coffee-Producing Regions. Journal of Agricultural and Food Chemistry: 59(18).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Gautz, L.D. and Bowles, A.J. (2012) Determining effects of time, temperature, and humidity on mortality of coffee berry borer (Hypothenemus hampei). Proceedings of ASIC international Conference, Nov 11-15, 2012, San Jose, Costa Rica
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Pan, L., Jiao, S., Gautz, L., Tu, K., and Wang, S. (2012) Coffee bean heating uniformity and quality as influenced by radio frequency treatments for post-harvest disinfestations. Transactions of the ASABE 55(6).
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Progress 10/01/11 to 09/30/12
Outputs
OUTPUTS: Reported results of time at temperature on coffee berry borer (CBB) mortality to Hawaii coffee industry at the annual Hawaii Coffee Association Conference 2012. Visited growers and processors with CBB infestation problems and conveyed alternatives to them on sampling and control of CBB in post harvest coffee. Presented the results of the CBB mortality experiments and model developed for predicting the probability of mortality given time at a given temperature at the Association for Information and Science on Coffee (ASIC) at the international conference in Costa Rica, November 2012. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: We continue to target the growers and processors in Hawaii growing coffee, cacao, and other crops. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
A model to predict probability of coffee berry borer (CBB) mortality given time at a given temperature was developed. This model is used to determine the time and temperature required to treat green bean coffee with heat and controlled humidity. A device to treat 100 lb bags or less of green bean coffee has been constructed and is in testing for use on small shipments of Kona and Kaʻu green bean coffee to areas in Hawaii outside these two regions which are under quarantine restrictions for CBB.
Publications
- Gautz, L. and Bowles, A. 2012. Determining effects of time, temperature, and humidity on mortality of coffee berry borer (Hypothenemus hampei). Proceedings of 23rd Conference Association for Science and Information on Coffee (ASIC), November 11-16, 2012, San Jose, Costa Rica.
- Pan, L., Jiao, S., Gautz, L., Tu, K., and Wang, S. 2012. "Coffee bean heating uniformity and quality as influenced by radio frequency treatments for postharvest disinfestations." Transactions of the ASABE 55(6)
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Progress 10/01/10 to 09/30/11
Outputs
OUTPUTS: Added 37 coffee green bean spectra with documented origin in Hawaii to database. Database extended to isotope analysis through collaboration with University of Lisbon, Portugal and Oritain, Inc., New Zealand. Found time temperature relationship to kill coffee berry borer, H. hampei, in green bean coffee well within cupping quality preservation region. Established that adult beetles were most resistant to temperature of all life stages. Provided data for field day in Kona and established rapport with growers and processors for H. hampei control measures in the field through quarantine treatment. PARTICIPANTS: Loren D. Gautz, Assoc. Researcher, MBBE CTAHR UManoa - general project management; experiment design; engineering design; analysis of data; communication with farmers. H. C. Bittenbender, Horticultural Specialist, TPSS CTAHR UHManoa - communication with farmers. Partner Organizations: University of Lisbon, Science Faculty, Center for Environmental Biology; Oritain Global Ltd., Dunedin, NZ; Coffea Consulting, Honolulu, HI, USA; and Greenwell Farms, Capt. Cook, Kona, Hawaii. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Published article on use of isotope ratios to authenticate coffee growing area for roasted and green bean has established the feasibility of this method for commercial use. Heat treatment methods for quarantine treatment allows Kona and Kau growers to use a non-chemical treatment for shipping coffee green beans and pulp outside of the quarantine area. This is especially helpful for small and/or organic producers of green bean coffee. This data has been provided to the growers and processors through workshops and personal communications. The treat parameters have also been shared with the Hawaii Department of Agriculture.
Publications
- Rodrigues, C., Brunner, M., Steiman, S., Bowen, G., Nogueira, J., Gautz, L., Prohaska, T., and Maguas, C. (2011). "Isotopes as Tracers of the Hawaiian Coffee-Producing Regions." Journal of Agricultural and Food Chemistry: 59(18).
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Progress 10/01/09 to 09/30/10
Outputs
OUTPUTS: Added 46 coffee green bean spectra with documented origin in Hawaii to database. Database extended to isotope analysis through collaboration with University of Lisbon, Portugal and Oritain, Inc., New Zealand. Used micro-scale fermentation methodology to ferment wet cacao seed with known concentrations of identified microbial species. Found a limit of 10^4 cells per kg for inoculum. Fermentations started at less than 35C did not progress. PARTICIPANTS: Loren D. Gautz, Assoc. Researcher, MBBE CTAHR UManoa - general project management; experiment design; engineering design; analysis of data; communication with farmers. H. C. Bittenbender, Horticultural Specialist, TPSS CTAHR UHManoa - selected pods by variety and maturity; conducted fermentation; analysis of data; communication with farmers. Partner Organizations: University of Lisbon, Science Faculty, Center for Environmental Biology; Oritain Global Ltd., Dunedin, NZ; Coffea Consulting, Honolulu, HI, USA. TARGET AUDIENCES: Persons involved in coffee production in Hawaii; Persons fermenting cacao beans in Hawaii. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Farms in Hawaii are using heat to bring fermenters to closer to 35C rather than ambient (20-25C) and having more successful fermentations.
Publications
- No publications reported this period
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Progress 10/01/08 to 09/30/09
Outputs
OUTPUTS: Added 40 coffee green bean spectra with documented origin in Hawaii to database. Database extended to isotope analysis through collaboration with University of Lisbon, Portugal. Isolated 5 yeast species from cacao fermentations at 4 locations in State of Hawaii. Two species were found at two different locations. From these same fermentations isolated 2 lactobacillilae species and 1 acetobacter. Developed micro-scale fermentation methodology to ferment from 1.5 kg to as little as 100 g of wet cacao seed. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Micro-scale fermentation methodology to ferment from 1.5 kg to as little as 100 g of wet cacao seed (beans). Impact is yet to be realized but should advance cacao fermentation research at many locations around the world including Mars, Inc.
Publications
- Making chocolate from scratch. University of Hawaii, Cooperative Extension Service. Food Safety and Technology, FST-33, 2009 by H.C. Bittenbender and E. Kling [PDF: 517 KB]posted February 24 2009 on www.worldcocoafoundation.org
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