[ RadSafe ] Radioactive coffee? .....NORM ?

[Wright, Will (CDPH-PSB)]

Any data on Columbian and Kona types?

-----Original Message-----
From: radsafe-bounces at radlab.nl [mailto:radsafe-bounces at radlab.nl] On
Behalf Of Jaro
Sent: Thursday, September 27, 2007 3:30 PM
To: RADSAFE
Subject: [ RadSafe ] Radioactive coffee? .....NORM ?

Would anyone happen to know what NORM there might be in coffee beans, to
increase their GM count rate to several times background ? .....such is
the result obtained by a friend with various coffees, in different
towns.

As you can see in these photos (links from a Google search), the coffee
beans are typically sun-dried, following harvesting....

http://www.zihuatanejo.com.mx/cafecosta/dryingcoffee.jpg 

http://wave.wefc.org.sg/ainaro/images/stories/photos/coffee_harvest.jpg 

http://www.usaid.gov/press/frontlines/fl_julaug05/images/qualitycontrol.
jpg 

http://www.traveljournals.net/pictures/l/5/51031-women-and-their-6-8-kid
s-in-tow-picking-coffee-beans-during-harvest-season-antigua-guatemala.jp
g

Could wood ash fertilizer be responsible ? (plant uptake or soil
contamination of beans ?)
Or perhaps Brazil's Monazite ?

Thanks in advance.


Jaro 
^^^^^^^^^^^^^^^^^^^^ 


http://www.dccoffeeproducts.com/beanbasics.html 
Bean Basics 
Harvesting is usually done by hand so that only ripe coffee cherries are
selected. 
After harvesting, coffee is primarily processed using one of two methods
to prepare the beans for export and roasting. Wet processing relies on
fermentation to separate the coffee beans from their ripe red husk. Most
African as well as most Central and South American coffees are wet
processed. After soaking in water for several days, the husks are
removed and the beans are sun-dried on large brick, cement, or mahogany
patios for up to six weeks. The coffee is continually raked by day, and
moved into covered buildings by night until the beans are completely
dry. 
The second method is the dry process. The primary difference is that the
husk is left to dry around the coffee beans instead of being removed
immediately after harvesting. Many Indonesian coffees such as Sumatra,
as well as some African coffees, are dry processed. This method imparts
more nutrients and fruit-like flavors to the coffee. Once dry, the husks
are removed from the beans. 
Finally, the green coffee is sorted by size, color, density, and flavor
to prepare it for auction and export. Before roasting, green coffee can
be stored for two years if handled properly.









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