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Journals / Toros University Journal of Food Nutrition and Gastronomy / 2026 / Cilt: 5 Sayı: 1

Proposal for the Sustainable Assessment of Waste Generated in Coffee Bean Production and Processing

Kahve Çekirdeği Üretimi ve İşlenmesinde Ortaya Çıkan Atıklarının Sürdürülebilirlik Kapsamında Değerlendirilmesi Önerisi

Şehriban Gül Bağırsakcı(Antalya Belek Üniversitesi)0000-0002-8034-6698
Pages
59–78
Publication Date
2026-07-01
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This research, conducted using a literature review, aims to reveal the potential for creating economic and environmental value through the utilization of these by-products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Coffee is an important agricultural product with origins spanning over a thousand years and stands out today for its high commercial value and widespread consumption.
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Key Findings & Data:Belonging to the Coffea genus of the Rubiaceae family, coffee has approximately 80 species, but production is largely concentrated in the Coffea arabica (Arabica) and Coffea canephora (Robusta) species.
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Conclusion & Impact:This research, conducted using a literature review, aims to reveal the potential for creating economic and environmental value through the utilization of these by-products.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Kahve · Atık · Sürdürülebilirlik

Abstract

Coffee is an important agricultural product with origins spanning over a thousand years and stands out today for its high commercial value and widespread consumption. Belonging to the Coffea genus of the Rubiaceae family, coffee has approximately 80 species, but production is largely concentrated in the Coffea arabica (Arabica) and Coffea canephora (Robusta) species. The roasting process of coffee beans produces significant amounts of byproducts such as hulls, pulp, and coffee skins. These byproducts account for more than half of the coffee fruit and generate millions of tons of waste each year. Furthermore, the solid residues left after the preparation of coffee beverages also constitute a significant amount of waste. This waste causes serious environmental problems, increases greenhouse gas emissions, and leads to the waste of natural resources. Therefore, the recovery and recycling of coffee byproducts is an important strategy for environmental sustainability. Research shows that coffee byproducts can be utilized in many ways, including as a source of dietary fiber and antioxidants in functional food production, in biofuel production in the energy sector, as an organic fertilizer in agriculture, as an alternative raw material in the construction sector, and as a moisturizing additive in cosmetics. Thus, coffee waste can be transformed from an environmental burden into an economic asset. This study presents a compilation of studies demonstrating the successful utilization of coffee process waste in various sectors. This research, conducted using a literature review, aims to reveal the potential for creating economic and environmental value through the utilization of these by-products.

Özet

Kahve, kökeni bin yılı aşan ve günümüzde hem yüksek ticari değeri hem de yaygın tüketimiyle öne çıkan önemli bir tarımsal üründür. Rubiaceae familyasının Coffea cinsine ait olan kahvenin yaklaşık 80 türü bulunmakla birlikte, üretim büyük ölçüde Coffea arabica (Arabika) ve Coffea canephora (Robusta) türlerinde yoğunlaşmaktadır. Kahve meyvesinin kavrulmuş çekirdeğe işlenmesi sürecinde kabuk, pulp, kahve zarı gibi önemli miktarda yan ürünler açığa çıkmaktadır. Bu yan ürünlerin kahve meyvesinin yarısından fazlasını oluşturduğu ve her yıl milyonlarca ton atık meydana getirdiği belirtilmektedir. Ayrıca kahve içeceğinin hazırlanmasının ardından geriye kalan katı kalıntılar da yine önemli miktarda atık oluşturmaktadır. Ortaya çıkan bu atıklar, çevresel açıdan ciddi sorunlara neden olmakta; sera gazı emisyonlarını artırmakta ve doğal kaynak israfına yol açmaktadır. Bu nedenle kahve yan ürünlerinin geri kazanımı ve yeniden değerlendirilmesi, çevresel sürdürülebilirlik açısından önemli bir strateji olarak öne çıkmaktadır. Araştırmalar, kahve yan ürünlerinin fonksiyonel gıda üretiminde diyet lifi ve antioksidan kaynağı olarak, enerji sektöründe biyoyakıt üretiminde, tarımda organik gübre olarak, inşaat sektöründe alternatif hammadde olarak ve kozmetikte nemlendirici katkı maddesi şeklinde birçok farklı şekilde değerlendirilebileceğini göstermektedir. Böylece kahve atıkları, çevresel yük olmaktan çıkarak ekonomik değere dönüştürülebilmektedir. Bu çalışma ile kahve proses atıklarının farklı sektörlerde başarılı şekilde değerlendirilebileceğine dair yürütülmüş çalışmalar derleme olarak sunulmaktadır. Literatür taraması yöntemiyle gerçekleştirilen bu araştırmada, söz konusu yan ürünlerin değerlendirilmesiyle ekonomik ve çevresel değer yaratma olanaklarını ortaya koymayı hedeflemektedir.

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Cite This Article

Bağırsakcı, Ş. G. (2026). Proposal for the Sustainable Assessment of Waste Generated in Coffee Bean Production and Processing. Toros University Journal of Food Nutrition and Gastronomy, Cilt: 5 Sayı: 1, 59–78. https://doi.org/10.58625/jfng-3299

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