Coffee, in the provinces of San Ignacio and Jaén, in the Cajamarca region, is the most economically important crop. The objective of this research was to identify the fungi associated with parchment coffee beans, green gold beans and roasted beans. From the warehouses of three exporting companies (Organización Agraria Cafetalera El Diamante, Cooperativa Agraria Cafetalera CASIL LTD and Cooperativa Agraria y de Servicios Unión de Cafetaleros Ecológicos-UNICAFEC). The samples were probability samples of 20 kg of parchment coffee. From these samples, subsamples of 1.0 kg of parchment coffee, 1.0 kg of green gold coffee and 1.0 kg of roasted coffee were selected for fungal isolation. The fungi Aspergillus niger, A. flavus, A. oryzae, A. tamarii, A. fumigatus and Penicillium citrinum were isolated. A. niger had the highest incidence with 76.6 % to 91.2 % in parchment coffee beans and 80 %...

In recent years, the world market has become more demanding in terms of safety, since concentrations that exceed the maximum permissible limits (MPL) cause the rejection of coffee for export. The objective of this research was to quantify the concentration of ochratoxin A (OTA) at different stages of post-harvest processing of coffee. Samples of parchment coffee beans were collected from warehouses of the companies Organización Agraria Cafetalera El Diamante, Jaén; Cooperativa Agraria Cafetalera CASIL LTD, San Ignacio and Cooperativa Agraria y de Servicios Unión de Cafetaleros Ecológicos-UNICAFEC, San Ignacio, in the Cajamarca region of Peru. OTA was quantified by ELISA (enzyme-linked immunosorbent assay) in husk, green gold coffee beans, roasted coffee beans, ground roasted coffee and coffee essence. ANOVA (p=0.05) showed significant differences in the different stages of coffee pro...