Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Road Chatuchak, Bangkok 10900, Thailand
Title: Simulating Elephant Colon Fermentation to Enhance Coffee Quality
Names: Krittitee Thongnok1 , Chanin Suwanpibun1 and, Prakit Sukyai1, 2
1Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Road Chatuchak, Bangkok 10900, Thailand
2Center for Advanced Studies of Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand
Elephant dung coffee is globally recognized for its distinctive flavor profile and high antioxidant content, making it one of the most expensive coffees in the world. However, the traditional production method—requiring elephants to consume and digest coffee cherries—presents significant ethical and technical challenges, including low production efficiency and concerns regarding animal welfare. This study aims to replicate the fermentation process that naturally occurs in the elephant gastrointestinal tract, providing an ethical and sustainable alternative that enhances coffee quality without reliance on animals. In this research, coffee cherries were fermented under conditions simulating the elephant digestive system, with two experimental treatments: fermentation with and without the addition of elephant dung. The cherries were washed and mixed with a modified fermentation medium at a 1:2 ratio, supplemented with 10% starter culture. Anaerobic fermentation was conducted in 25-liter tanks at 39°C and pH 6 for 12 and 24 hours. Samples were collected for chemical and microbiological analysis. After fermentation, cherries were de-pulped, dried at 45°C to a final moisture content of 11–12%, and roasted at 121°C. Biochemical analysis indicated substantial changes in the fermentation broth, including decreased reducing sugar levels, confirming effective fermentation. Sensory evaluation was conducted to assess aroma, flavor characteristics, and overall coffee quality, and antioxidant activity was analyzed to determine functional properties.. Overall, this study demonstrates the potential of biotechnology to mimic natural digestive fermentation, enabling the production of premium coffee with sensory and biochemical characteristics comparable to traditional elephant dung coffee. The proposed method reduces ethical concerns, minimizes environmental impact, and improves product quality, representing a promising innovation for the specialty coffee industry.
Biography of the presenting author
Mr. Krittitee Thongnok earned his Bachelor’s and Master’s degrees in Biotechnology from the Faculty of Agro-Industry, Kasetsart University, which he completed by the age of 26. His research interests include biotechnology and value-added agricultural products. He is currently a Ph.D. candidate.
Presenting author details
Full name: Krittitee Thongnok
Contact number: +66 863882025
Email: krittitee.tho@ku.th
Session name/ number: Environmental Biotechnology
Category: Oral presentation