BIOTECHNOLOGICAL MANAGEMENT OF COFFEE PULP

Agro-industrial residues/wastes are generated in large quantities throughout the world. Their non-utilization resuhs in loss of valuable nutrients and envirorunental pollution (Zuluaga. 1989). Their bener utilization by biotechnological means assumes social, economic and industrial importance. Considering these facts, üRSTüM parlicipated into a scientific collaboration with Universidad Autonoma Metropolitana (UAM), Mexico. for the development of biotechnological processes for bener utilization of agro-industrial byproducts/wastes, especially the coffee pulp (Viniegra el al, 1991). CoITee pulp. generated to the extent of 40 % in the fermentation of coffee berries (Zuluaga, 1989), poses many problems in the coffee producing tropical countries. Its disposai in nature, without any trealment, causes severe envirorunental pollution, due to putrefaction of organic maner (Zuluaga, 1989). Hence, the possibility of utilizing coffee pulp in the biotechnological processes for production of different metabolites was investigated thorought by Roussos el al (1993). Corree pulp is the main byproduct on coffee explotation industr)'. Two tons of green coITee produces one ton of coffee pulp (dry matter). Ils production on world scale rised 2.400.000 tons (two million four hundred thausand tons) in the harvest cycle from 1986 to 1987. Coffee pulp is essentially composed of carbohydrates, proteins, aminoacids, mineraI salts. tannins, poly phenols and caffeine. The last {WO compounds are reported to he antiphysiological factors on animal feed. Hence. coffee pulp has to follow a preliminary treatment before is used. Moreover, this byproduct can occurs in the nature and spoiling hardly the environmenl. Researcb on this field is been canied out to study its further utilization in biotechnological processes. Several alternatives were founded and developed these decades to avoid and minimized the environmental impact due to coffee pulp. Previous assays of yeast culture on coffee pulp were realized by The Colombian Research Center CENICAFE in 195\. conducte