Yet another type of bean defect…too moist and too dry…

There is a specific set of standards for every commodity. Size, shape, color, taste, weight and overall appearance. Strictness vary on every company and on who the quality control officer is.

What is defect? It is an item or set of items which never conform with the standard. If the specified color is yellow, then all the incoming material should be yellow. Weigh 90 to 100 grams, then all must weigh equal to or more than 90 grams but not more than 100 grams. All unconformities are detected by human perception or by machine means. Such are removed to achieved the set specification.

What if there is no set criteria for a specific property? Then varying value means nothing. It doesn’t matter whether it is too high or too low. Quality control officer would never mind checking it.

The coffee moisture content. According to sweetmarias, green coffee beans is best stored and roasted at 12% moisture. Then if all the coffee producers will follow, all coffee having moisture content less than 12% and more than are defective.

A little explanation. If a set of green beans is too moist, it requires a longer roasting time for a specified temperature. There is an extra time required for fending off extra moist. On the other hand, if too dry, shorter roasting time is necessary. Following the standard time and temperature pattern is likely to render the batch burnt.

What should be done? On part of coffee farmers and green coffee middlemen, having the ability to check beans moisture content during and after drying period is good. Too much dried beans are lighter and means getting a lower paid value. Moist beans are heavier but dealers and roasters are unlikely to pay for it.

On part of coffee processors. Check coffee moisture content before roasting or before accepting the beans. Ask the dealer to do moisture correction or do it yourself.

Invest in an expensive moisture meter or a lower cost grain moisture meter. Or guess, guess, just guess the moisture.

Please Identify This Cassava Defect, brown to black varicose like veins

For the sake of quality control, all items in a batch should have same appearances. Any with properties that differ from the norm will be deemed as reject. Imposition strictness depends on purpose.

I was peeling cassava. Size did not matter as long as it’s young, not woody and white in appearance. I discarded one piece, it had several root attachments, hard too peel and might be too hard to eat. There was no yellowish cassava. Based from my experience, yellowish color is sign of too old crop, more than years. Its texture is hard, too hard to eat.

I rejected this cassava too. It has brown to black varicose like veins on surface and deep down the flesh. Perhaps it is a crop disease. No pictures found on net. Do you know what it is?

Note: The narrow spiral incision around is a knife made cut. I stored it in refrigerator for more than 12 hours before taking pictures. The spiral cut got wider after refrigeration.

varicose vein cassava onevaricose vein cassava threevaricose vein cassava two