Alves, Rita C.Rodrigues, FranciscaNunes, M. AntóniaFerreira da Vinha, AnaOliveira, M. Beatriz P.P.2021-04-262021-04-262017Alves, R.C, Rodrigues, F., Nunes, M.A., Vinha, A.F., Oliveira, M.B.P.P. 2017. State of the art in coffee processing by-products. In: Handbook of Coffee Processing By-products: Sustainable Applications. Charis M. Galanakis (ed.), Academic Press - Elsevier; pp. 1 - 26. Doi: 10.1016/b978-0-12-811290-8.00001-3978-0-12-4-811290-8http://hdl.handle.net/10284/9796This chapter describes the steps involved in coffee processing from the field to the cup and the respective generation of by-products along the chain. The chemical composition of coffee husks, pulp, immature, and defective beans, coffee silverskin, and spent coffee grounds is detailed and methods for the sustainable management of these by-products are addressed, as well as legislative frameworks and policy recommendations. Although coffee by-products have a high potential of application in different fields, more integrated strategies with the involvement of coffee producers, industries, academic institutions, governmental and nongovernmental organizations are still needed to convert coffee by-products into really profitable substrates.engCoffee productionProcessingWasteBy-productsValorizationInnovationFrameworksbook part10.1016/b978-0-12-811290-8.00001-3