Preserving Peanut Quality Under Hermetic Storage
Peanuts travel long distances and often remain in storage for extended periods. During that time, quality loss is a persistent concern. Rising free fatty acids, flavour deterioration and mould risks
Coffea arabica & Coffea canephora
(raw) Coffee
Raw coffee quality is defined long before roasting. From origin to roastery, green beans are exposed to moisture, heat and insects that can silently degrade aroma, stability and value during storage and transport.
Green coffee beans, both Arabica and Robusta, require stable conditions to preserve their sensory and physical properties. Ideally stored at around 60% relative humidity and moderate temperatures, they are highly sensitive to environmental fluctuations. Traditional jute bags offer little protection against moisture exchange, oxygen exposure or infestation, often leading to off-odors, condensation, mold risk or insect damage. Chemical treatments may address infestations temporarily, but they compromise organic integrity and do not prevent re-infestation. For producers, exporters and traders, protecting green coffee quality across long supply chains remains a constant challenge.
Challenges in (raw) coffee storage
Quality under pressure
Green coffee faces multiple risks from harvest to destination, especially during long storage and overseas transport. Moisture migration can trigger condensation inside bags, while oxygen accelerates aging and flavor loss. Insect infestation and cross-contamination are common in warm regions and port environments. Heat and sunlight further increase the risk of quality decay. Maintaining stable conditions without chemicals is essential to preserve origin character, cup quality and market value.
- Moisture fluctuations
- Insect infestation
- Oxidation and aging
- Heat and sunlight
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The VacQPack solution for (raw) coffee
Controlled atmosphere
VacQPack protects raw coffee using bulk-sized Modified Atmosphere Packaging (MAP) combined with high-barrier liners. By removing oxygen and replacing it with nitrogen or COâ‚‚, VacQPack creates a stable, insect-lethal environment without chemicals or residues. The gas barrier prevents moisture exchange, condensation and evaporation, preserving bean integrity and aroma. Proven field tests, including long-term trials in Peru, show consistent quality retention over extended storage periods. In addition, VacQPack optimizes container loading efficiency, allowing more cargo per shipment while ensuring green coffee arrives clean, stable and ready for roasting.
- Consistent product quality and taste
- Reduced food loss and waste
- Full control over product safety
- Optimized total cost of ownership (TCO)
- Non-chemical, organic treatment
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Best practice
Learn how customers across different commodities use VacQPack as a best practice for quality protection. By applying natural MAP, they prevent insects, control moisture, and safeguard product value throughout storage and transport.
Particularly on humid and hot areas, problems like condensation, variation of moisture content, oxidation and in some cases insect infestation, are common on the difficult task of keeping the quality of soybean seeds during storage.
The refrigeration is the conventional technique for preservation, but it requires a great deal of investment on infrastructures and implies significant expenditures on energy. Besides, once the seed leaves the refrigeration mode, gets again vulnerable and enters in a rapid degradation process.
Infisght from our research expert
Marie-José
Research Expert
m.vanlitsenburg@vacqpack.com
Our research Expert Marie-José translates scientific studies into practical MAP insights, helping producers safeguard quality from origin to arrival.
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