Coffee is a popular beverage across the world. But, medical practitioners have repeatedly raised concerns about its effects on the body. Caffeine is not good news for people with anxiety or sleep issues. Now, researchers are trying to develop coffee beans that are naturally decaf.
The Instituto Agronomico de Campinas (IAC) in Brazil has entered the crucial phase of a two-decade project to develop naturally decaffeinated varieties of arabica coffee. The researchers believe that this breakthrough could have substantial commercial potential.
Julio Cesar Mistro, the overseeing researcher at IAC, expressed optimism, stating, "The results we have achieved thus far appear promising."
The IAC, a leading coffee research centre known for providing high-yield coffee plants, has contributed significantly to Brazil's dominant position in the global coffee market, accounting for over a third of the trade. Scientists have now initiated regional field trials for the coffee varieties they have been cultivating for several years. These varieties are created through the crossing of different coffee plants that naturally possess extremely low caffeine levels, utilising the germplasm bank at the research centre.
Currently, decaf coffee is produced via chemical processes.
If IAC's efforts are successful, new coffee varieties could find a niche market in large consumer regions such as Europe and the United States, where consumers may prefer them over currently available chemically or industrially decaffeinated brands. Companies selling decaffeinated coffee could also benefit from cost reductions as they would no longer require industrial processes to remove caffeine from regular coffee varieties.
Some of the clones developed at the research centre are currently being cultivated in various regions of Brazil. Coffee trees typically take two to three years to bear fruit, meaning there are still several years before the researchers can harvest and evaluate the coffee.
In the United States, decaffeinated coffee accounts for roughly 10% of the market. While many people consume coffee specifically for the caffeine-induced energy boost, some individuals are intolerant to caffeine or prefer decaffeinated options later in the day to avoid potential sleep disturbances.
The United States National Library of Medicine explains that caffeine stimulates the central nervous system, promoting alertness and increased energy. However, it also triggers the production of stomach acid, leading to occasional stomach discomfort or heartburn. Furthermore, it may hinder calcium absorption and elevate blood pressure. A typical 8-ounce cup of brewed coffee contains approximately 95 mg of caffeine. The Dietary Guidelines for Americans define a moderate coffee intake as 3-5 cups per day, which corresponds to an average caffeine consumption of 400 mg.