FW: fertilizer value of coffee grounds
- To: Sustainable Agriculture List <email@example.com>
- Subject: FW: fertilizer value of coffee grounds
- From: "Anton Doroszenko (TL, Fld Crp)" <A.DOROSZENKO@cabi.org>
- Date: Tue, 15 Apr 1997 12:05:00 -0700 (PDT)
Here are 3 papers from the CAB ABSTRACTS database that may be of interest.
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TI: Utilization of wastes from coffee production.
OT: Comment blanchir les residues du cafe noir?
AU: Pulgarin-C; Schwitzguebel-JP; Tabacchi-R
AD: Laboratoire de Genie Biologique, Ecole Polytechnique Federale de
Lausanne, 1015 Lausanne, Switzerland.
SO: Biofutur. 1991, No. 102, 43-46, 48-50; 13 ref.
AB: Each kg of fresh coffee berries yields only 58 g of coffee for drinking;
the remainder constitutes waste products. The different stages in coffee
processing are described, with the types and quantities of wastes produced
at each stage. The main waste product is pulp, the av. composition of which
is tabulated. Possible uses to which the different wastes may be put are
discussed: for example, the liquid and solid components of the pulp may be
separated, the solid component used for animal feed, as combustible material
or composted to produce fertilizer and the liquid component used as
substrate for single cell protein production; waste waters and coffee
grounds may be digested anaerobically to yield biogas; pectin may be
extracted from mesocarp material; and the endocarp may be burned.
TI: Urea-formaldehyde granular fertilizer.
AU: Ferguson-FE; Hughes-RR; Fersch-KE
CA: O. M. Scott and Sons Co..
AD: O.M. Scott and Sons Company, Marysville, Ohio, USA.
SO: United-States-Patent. 1981, 4,280,830, 6pp.; Issued July 28, 1981.
Applied Jan. 23, 1980.
AB: A free-flowing granular fertilizer composition is prepared using
expanded, substantially oil-free coffee grounds as a carrier. The coffee
grounds are the spent residue from the manufacture of instant coffee which
has been subjected to a solvent extraction process to remove the bulk of the
oil. Urea and formaldehyde are reacted in an alkaline solution in which the
urea:formaldehyde mole ratio is 1-3:1 to produce an aqueous solution of
methylol urea. The pH is 7-9.5 and the temperature maintained at 50-80 deg
C. This solution is sprayed evenly on the coffee grounds to cause swelling
and to coat and impregnate the expanded grounds. Mixing is continued until a
homogeneous, granular blend is achieved. The methylol urea is acidified to a
pH of 4.5-6.5 by spraying the mixture with sulfuric or phosphoric acid. The
granulated material is cured to effect final condensation of the methylol
urea and dried at 100-200 deg to a moisture content of < 2.5%. The
fertilizer composition has at least 15% of the total nitrogen content in
cold water insoluble form. The coffee grounds are 10-50 wt % of the total
composition wt. At least one other fertilizer ingredient selected from a
phosphorus nutrient, a potassium nutrient, ammonium sulfate, and ferrous
sulfate can be mixed with the coffee grounds prior to contact with the
methylol urea solution. [TVA]
TI: Induction of biological suppression of Pythium in soil by addition of
OT: Induction d'une resistance biologique aux Pythium dans les sols par
l'apport d'une matiere organique.
AD: Station de Recherches sur la Flore Pathogene dans le Sol, INRA, 17 rue
Sully, 21034 Dijon Cedex, France.
SO: Soil-Biology-and-Biochemistry. 1981, 13: 4, 269-274; 12 ref.
AB: Incorporation of a composted mixture of 50% coffee grounds, 25%
poppycake and 25% grape meal 4 days before sowing into a soil naturally
infested with Pythium sp. decreased damping-off of cucumber seedlings in
proportion to its application rate: at 20 g l-1 it reduced the disease by
70%, and at 60 g l-1 suppressed it almost completely. Survival of cucumber
seedlings was increased by 25%. Treating the organic matter by irradiation,
by heating, with antibiotics or with fungicides before its incorporation
into soil provided evidence that the suppression was caused by changes in
the fungal flora of the soil. The organic matter produced a proliferation of
soil fungi, especially Mucorales: destruction of the Mucorales reduced
>A grower here has access to coffee grounds from a commercial coffee brewing
>establishment. The fresh grounds will be delivered free of charge to the
>farm. The grower proposes to spead fresh (uncomposted) coffee grounds on
>his vegetable field, prior to planting, at the rate of 1 sq. yard per 1000
>The questions the grower has are:
>1. What is the nutrient value of fresh coffee grounds? N-P-K and
>micronutrient values would be greatly appreciated, if anyone has knows this
>2. Is there a reason why he should not apply fresh coffee grounds to soil
>which will be planted to vegetables? He is concerned about potential
>growth inhibition, or some otherwise unknown negative impacts.
> Carol A. Miles, Ph.D.
> Washington State University
> Extension Agricultural Systems
> 360 NW North Street
> Chehalis, WA 98532
> PHONE 360-740-1295 FAX 360-740-2792