The potential benefits of on-site nitrogen generation for coffee producers were first realized by the coffee industry in Ethiopia in the early 10th century. However, it was not until the second half of the twentieth century that serious coffee profters realized the potential benefits of on-site nitrogen generation for their prized product. Natural nitrogen is essential in preserving the flavor and texture of coffee. Without nitrogen, coffee will quickly become old and sour; a problem that no coffee producer wants to deal with.
Nitrogen is one of the main components of milk protein and is an absolutely necessary element in creating food products such as cheese, yogurt, and ice cream. In addition, the presence of nitrogen in food packaging helps protect the freshness and taste of the food. In fact, without nitrogen, the shelf life of food packaging can easily be shortened by as much as a day or more. For example, milk that has been stored in an air-tight container for one day releases ammonia gas when opened, which can impart a tangy and acidic flavor to the milk that is released from the air-tight bottle. The advantage of using on-site nitrogen generation for your coffee or tea plants goes far beyond the benefit to the quality of the final product: Nitrogen also has a positive effect on the plant’s root structure, the health of the plant and its yield, the purity of the final product and its distribution, and the safety of the coffee or tea growing process itself.
Coffee beans produced by small independent farmers around the world are often the freshest and best tasting on the market today. Coffee producers are now starting to use on-site nitrogen gas generators to promote the freshness of their coffee and tea products. Coffee producers should start applying on-site nitrogen gas generators at the same time as they are applying biological filtration to improve the taste of their coffee and tea. When coffee producers buy or make their own coffee, they can be confident that their product will have the same freshness as coffee that has been picked at the local grocery store. In fact, many local coffee producers in America and Europe have long embraced the use of on-site nitrogen generators as part of their overall organic food packaging practices.
