Coffee: Wastes, Byproducts, and Utilization

Coffee, a valuable product, is widely cultivated, traded, and consumed across the globe and generates a huge number of byproducts from the farm level to the consumption end. The coffee cherry husks, coffee pulp, silver skin, spent grounds, and pulp are the main residues of coffee production. The mismanagement of such waste/residues of coffee results decisively to the environment and biodiversity. Mostly, coffee residues are rich in valuable phytochemical compounds and can be utilized in food, pharmaceutical, and biochemical areas. The phytochemicals in coffee byproducts can help in novel functional food formulations. The biofertilizer and biodiesel production from the coffee husk and pulp are diversified sources to meet the upcoming challenge for a healthy and safe environment. This chapter will focus on the types of coffee waste and their application in different areas of life.