Grainpro, Inc.
Companywww.grainpro.com
29
MENTIONS
4
EPISODES
3
PODCASTS
Search complete. 29 mentions across 4 episodes found for "Grainpro, Inc.".
Oct 26, 2026
Lucia SolisHOST
So I think it's worth experimenting with.
James HarperHOST
Lucia, Ty specifically here is using GrainPro, which we're going to talk about in a moment why specifically you want to use this kind of plastic.
James HarperHOST
But just know for now that she's using a very special kind of plastic and not just any plastic.
Lucia SolisHOST
At this stage, the coffee is its most vulnerable.
8 MINS LATER
James HarperHOST
So here's the thing.
James HarperHOST
There are many different types of plastics and different plastics are good at different things.
James HarperHOST
And to learn more about that, when I was in the Philippines, I went to one of GrainPro's factories in Subic Bay, just outside of Manila.
James HarperHOST
And while I was there, I had a great conversation with Marvin
James HarperHOST
Now, mold to grow needs both moisture and oxygen.
Lucia SolisHOST
So if your coffee is stored in a GrainPro bag, the oxygen gets used up and the mold can't grow.
James HarperHOST
The fact is, after your coffee leaves your farm, it's going to experience high temperatures and a lot of moisture.
James HarperHOST
If your coffee isn't grain pro, it's going to be protected from all these things.
speaker_6ADVERTISER
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James HarperHOST
on the ocean.
James HarperHOST
When I was with the GrainPro team, they mentioned that when a container is on the ocean, the container can get extremely hot, you know, sitting under the tropical sun, and it can get very cold at night.
Marvin TalaSOUNDBITE_SPEAKER
Our concern on that temperature variation is the condensation during shipments.
Lucia SolisHOST
Each episode features best practices from leading coffee farmers and experts and presents it in a way that's practical and easy to act on.
James HarperHOST
And this series is made possible by our partner sponsors, The Coffee Quest, Pinhellenzi, GrainPro, Novenesis, BWT, DeskMX, and InterAmerican.
James HarperHOST
We're launching it first in English.
James HarperHOST
A Spanish version is on the way.
20 MINS LATER
Lucia SolisHOST
And as long as the seed is alive and you have moisture, you're breaking down carbohydrates, you can create more sugars, you can have more flavor.
Lucia SolisHOST
So I think it's worth experimenting with.
James HarperHOST
And Lucia, Tai specifically here is using GrainPro, which we're going to talk about in a moment why specifically you want to use this kind of plastic.
James HarperHOST
But just know for now that she's using a very special kind of plastic and not just any plastic.
Andrew SalisburyGUEST
Th-there's a lot of areas that mycotoxins develop in the coffee.
Andrew SalisburyGUEST
I mean, uh, I went to one industrial coffee location in Brazil, and there was a big sort of like pile of, of, of green coffee, and it was ready to be transported and put into, uh, to GrainPro bags and that sort of thing.
Andrew SalisburyGUEST
And there was a, a worker who was just spraying in, what I thought was cleaning the coffee, spraying the coffee down with water.
Andrew SalisburyGUEST
And I'm like, "Well, this is really interesting.
Andrew SalisburyGUEST
Like, is this like a, a step that I didn't realize you, you know, you were doing? Why are you spraying the coffee?" And they explained to me, "Well, the legal allowable limit is a certain amount of moisture in the coffee.
Andrew SalisburyGUEST
So if we spray the coffee, it absorbs the moisture, and that means right up to that limit, we can charge more for the coffee because of the weight, and then it's shipped for months in GrainPro bags across, you know, the, the ocean." So it develops in lots of different ways, both on the processing and the picking of the coffee.
Andrew SalisburyGUEST
Even something as simple as when the cherries are picked, when they leave it in, in bags on the top of the road for the truck to pick it up, they can leave it for days.
Andrew SalisburyGUEST
And that obviously is a, like a ripe cherry that hasn't been processed, and that's where you're gonna get the mold mycos-toxins develop, you know.