The natural toxic contaminant ochratoxin A (OTA) poses an ongoing threat to the marketability and value of coffee at every step of its journey to market. For growers and exporters in major coffee- producing regions, this risk literally comes with the territory. The tropical and subtropical climate zones that favor cultivation of the two dominant coffee varieties, Arabica and Robusta, also encourage the growth of several species of Aspergillus molds that produce this potent mycotoxin. This white paper details the regulatory and marketplace challenges related to mycotoxin contamination in coffee as well as the detection methodologies available to test for the presence of these natural toxins.
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vicam-whitepaper-ochratoxin-a-coffee_new | 149.92kB |