• Archana C J
• Ashwini P Pattar
• Madhu KR
• Niranjan S J
• Nishma K

Present unpredictable climatic condition and huge demand for labours have made the harvesting and processing of different spices much more arduous. Traditional way of harvesting and processing of spices is cost effective, time-consuming and requires large labour force. Traditional way do not pave a way in maintaining physiological and physiochemical characteristics of coffee beans such as colour, flavour and taste of coffee brew. Artificial drying and segregation of coffee seeds is a conventional method, which can minimize the cost and labour force required for coffee production. By using the conventional method of processing, it is possible to meet the industrial standards of coffee production. Due to lack of standards and quality, plantation owners are facing huge crisis in the market for their products. Understanding the problems faced by the plantation owners all over the world, this paper aims at designing an artificial drying and segregation of coffee seeds to this issue.

Coffee Processing, Artificial drying, segregation.

"ARTIFICIAL DRYING AND SEGREGATION OF COFFEE SEEDS ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 5, page no.239-243, May-2020, Available :http://www.jetir.org/papers/JETIR2005173.pdf

"ARTIFICIAL DRYING AND SEGREGATION OF COFFEE SEEDS ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 5, page no. pp239-243, May-2020, Available at : http://www.jetir.org/papers/JETIR2005173.pdf