Scientists improve Vietnam’s coffee with enzyme technology

 vietnamnet – Last update 08:10 | 24/03/2017

VietNamNet Bridge – Dry processed coffee has low quality, but wet processing needs a large volume of water, causing pollution. What is the solution? 

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A technology for wet processing using enzymes can improve quality and reduce water usage.

There are two major methods – wet and dry processing – to process harvested coffee beans. In the traditional method of dry processing, coffee beans are cleaned and dried under the sun for 7-10 days before they are husked.

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