Potato defect in the coffee industry refers to a specific type of coffee bean defect that is characterized by a starchy or potato-like smell and taste. This defect is caused by a fungus called Fusarium, which infects the coffee cherry and causes the beans to develop a starchy smell and taste.
The fungus infects the coffee cherry while it is still on the tree, which causes the bean to absorb the starchy smell and taste, which will be present in the final product. The infected beans can be easily identified by their starchy smell and taste and by the discolouration of the bean.
Potato defect is considered to be a severe defect and it can severely affect the quality and the flavour of the coffee. It is considered to be a major problem in the coffee industry, and it can have a significant impact on the price and the marketability of the coffee beans.
Potato defect is caused by a combination of factors, including poor agricultural practices, such as overuse of fertilizers, and inadequate management of pests and diseases. It can also be caused by environmental factors such as high humidity and rainfall.
To avoid potato defect in coffee, farmers must use good agricultural practices, such as crop rotation, adequate fertilization, and proper pest and disease management. They should also use the right variety of coffee, which is resistant to the fungus, and they should harvest the coffee at the right time. Additionally, it is important to properly dry the coffee beans to avoid any moisture that could contribute to the development of the fungus.
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