PH3 Fumigation

roasting & roastery operations

PH3 Fumigation

Postby Andrew Hetzel on Tue Dec 27, 2011 3:26 pm

Does anyone have knowledge of PH3 (phosphine) fumigation and why it may be better or worse than methyl bromide for use on green coffee?

I've found studies that claim PH3 is "safe" for grains and other food (specifically listing coffee as being o.k.), but I was wondering if anyone in the specialty community has practical experience with the stuff and whether or not any resulting residue affects taste, roasting, etc.

Any help is appreciated!
Andrew Hetzel
Cafemakers, LLC
Andrew Hetzel
 
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