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Taiwanese researchers unveil lab-produced civet coffee

Taiwanese researchers unveil lab-produced civet coffee

Taipei, April 21 (CNA) A professor and some of his students at National Pingtung University of Science and Technology unveiled Tuesday civet coffee they developed using bacteria collected from civet feces. The coffee, which took six years to develop, is touted as being rich in texture with 47 different layers of flavor, including caramel, almond, milk and chocolate -- 16 more than traditional civet coffee -- according to Hsieh Pao-chuan, the professor of food science who led the research. Moreover, the new civet coffee contains less than half the amount of caffeine of most other coffee products on the market, Hsieh said. Hsieh and his students anaylyzed feces collected from civets in Indonesia and selected 16 of the 136 strains of bacteria in the feces to create an environment fit for fermentation to create the coffee. Hsish said he and his team developed the gourmet coffee, which they sell for NT$8,888 (US$285.6) per kilogram at the school -- less than half the price of traditional civet coffee -- so that more people in Taiwan can afford the scarce and pricey drink. Moreover, Hsieh said, his coffee addresses hygiene concerns that many people have about traditional civet coffee that has passed through the animal's digestive tract and been excreted. (By Kuo Chu-chen and Scully Hsiao)


Updated : 2021-09-19 01:43 GMT+08:00