Title: CAFFEINE

Figure 1: Trinidad, Picking Coffee (A picture of laborers picking coffee beans, two of which are on ladders
to reach the high branches of the trees.)

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Table of Contents

Contents
Abstract ...................................................................................................................................... 2
Main body .................................................................................................................................. 3
Conclusion ................................................................................................................................ 13
References .................................................................................. Error! Bookmark not defined.

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Abstract/Summary

Caffiene

In the methylxanthine class of stimulants, caffeine is a central nervous system stimulant. As a

cognitive enhancer that improves alertness and attention needed performance, it is primarily
used recreationally. This stimulant is found within coffee beans, cacao and even energy drinks
and wastewater. Caffeine is also used within the medical facility to treat headaches and athlete
performance etc. This presentation will discuss the cultivation, identification, toxicology, roles
in risk management of human fatigue, overall processing, incorporation, the local position of
caffeine compared to that of the global caffeine market.

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Introduction

Many of us can't imagine starting our day without coffee or ending it with something sweet like
chocolate. One reason may be that it allows us with a helping of caffeine, because it gently
stimulates your system which rapidly increases alertness and energy levels. Of course, coffee
isn't the only caffeinated drink. Several plant parts contain the methylanthine alkaloid known as
caffeine (beans, nuts, seeds, and leaves). It is a substance that is either entirely eliminated from
or included in a range of goods intended for use or consumption. Caffeine is naturally found in
the fruit, leaves, and beans of coffee, cacao, and guarana plants. It is also added to beverages
and supplements. Trinidad’s most popular cash crop product containing caffeine was first
produced was known as cacao in 1525 in a crop form which was traded at a high price, being
firstly planted by the Spaniards which contributed to the very socio-economic development of
Trinidad.

In the 1830’s Trinidad became one of the largest producers of this caffeine infused crop.
However, due to many events such as the great depression etc that transpired over the course
of time. The labor shortage in the agriculture sector had grown to be a significant problem by
the 1970s. Trinidad and Tobago had experienced a steady decline in cocoa production, exports,
acres under cultivation, and farmer participation over the past three decades.

Main body

Originally, Christopher Columbus claimed the island of Trinidad and Tobago as a Spanish colony
in the 1400s. The Spaniards found the elevation of the northern mountains to be where the
island was located. Ideal for growing coffee, but it is often preferred over sugar and cocoa
which are the main cash crops on the island. It has been claimed that the Criollo (native) variety
was first planted in Trinidad by the Spaniards in 1525, that cacao plants were brought to the
colony for commercial use from Venezuela around 1678, and that the cocoa trade began to
operate in the colony at the start of the 18th century. A "blast" in 1727 nearly completely
destroyed the industry (a hurricane or Ceratocystis wilt or bark canker, a Phytophthora
infection).

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As a result, inbreeding between the Forastero (exotic) cacao introduced from Venezuela in
1757 and the remaining Criollo led to the creation of Trinitario, a hybrid cacao variety. After the
Spanish Cedula of Population was introduced in 1783, cacao cultivation and cocoa production
really took off. This expansion was caused by the subsequent influx of French immigrants who
were given access to agricultural lands, and it was solidified by the Negro Code of 1789. Land
grants, slave labor, and export prices thus governed the economics of cocoa during this time.
Under the circumstances in place, the plantation system of agriculture was successful. Trinitario
cacao is a hybrid variety.

A program called Crown Lands Utilization distributed Crown lands at a discount following the
abolishment of the slave trade in 1807. Due to squatter's rights, these lands were inhabited by
numerous freed slaves. Cacao was grown on the majority of the Crown lands that were used in
this way. As a result, a sizable class of marginal cacao farmers emerged. Between 1840 and
1866, the cocoa industry enjoyed a mediocre degree of prosperity. However, due to the high
price at which cocoa was traded at the time (Shepherd, 1932; 1937), it saw a tremendous boom
between 1866.

However, in modern day civilization caffeine can be removed from cacao beans to be added to
other products by a method that involves extracting water and crushed cocoa beans at a high
temperature to remove the extraction filtrates and theobromine and caffeine from the coffee
beans. Caffeine enriched drinks ad products can be identified with their respective quantity
weighed in milligram (mg) usually labeled at the back of the product, listing all the nutritional
information and sometimes an occasional fact about the product.

Caffeine can be identified by using the Isolation and detection of active principles using the
caffeine from tea dust.

1. The tea leaves (coarse powder) are extracted with boiling water.
2. In this hot state, the aqueous extract is then filtered.
3. A warm extract sample is then treated with lead acetate to precipitate the tannin
compounds.
4. Using diluted H2SO4 precipitates with excess lead acetate in the sample.
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 5. The colorant is removed by, boiling the filtered sample over charcoal and allowing the
sample to be filtered again to remove the charcoal.
6. The filtered sample is re-extracted, de-stained sample using chloroform.
7. After evaporation, the chloroform extracts is combined to produce caffeine as a white
dye, which is again recrystallized by using alcohol.
8. Then the coursely ground tea leaves were extracted with ethanol using a Soxhlet
extractor.
9. The extracted sample would contain caffeine, which is adsorbed on MgO.
10. Caffeine is absorbed after 10 percent (%) H2SO4 treatment.
11. Finally, the sample is then extracted with chloroform and recrystallized.

The caffeine detection test is also called the Murexide test, the caffeine is processed by placing
HNO3 crystals (3-4 drops) in a porcelain bowl and evaporating to dryness. Then 2 drops of NaOH
solution is added to the residue which gives a purple color.

Many argue with the ease in availability of caffeine infused products and drinks as being seen as
a negative or positive effect on communities at large. With caffeine being added to many easily
accessible beverages and products and being sold at many groceries or beverage stores and
due to caffeine’s weak basicity and pKa of 14 at 25°C, caffeine is rapidly and completely (i.e.
99%) absorbed from the small intestine after oral administration to humans, and non-existent
in more basic environments. The ionized state is preferred. Compared to the acidic
environment of the stomach, it is more ionized and less ionized in the intestine, where it can be
more easily distributed in the lipid bilayer of cells. Absorption may be slower than when taken
alone. However, for beverage-based studies assessing the rate of absorption of caffeine, such
studies are ruled out given the inability to control the amount of beverage prepared. Some
have criticized it, although the overall level of absorption generally remains constant.

Caffeine can interact with different medications. This can cause your body to break down the
drug too quickly, making it less effective. It can cause dangerously fast heart rate and high
blood pressure if taken with other stimulant drugs. Sometimes a medication can slow down the
metabolism of caffeine in the body, which can increase the risk of stress and irritability,

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especially if a person tends to drink a lot of caffeinated beverages during the day. If you drink
caffeinated beverages daily, discuss potential interactions with your doctor when starting a new
medication.

In general, toxicological symptoms often begin at concentrations above 15 mg/L (i.e., generally
milder psychological side effects such as irritability and nervousness, but tachycardia, nausea,
tremors, and sweating). , possibly with paresthesia). 50 mg/L is considered "toxic" and
concentrations above 80 mg/L are considered lethal. Although the minimum lethal
concentration of 80 mg/L is currently well supported, there is evidence that there may be
susceptible individuals who experience severe toxicity and lethality at concentrations below 80
mg/L. There are several. For example, some individuals with pre-existing cardiovascular disease
appeared to be lethal at levels below 50 mg/L.

Nevertheless, if consumed in a healthy balance caffeine is known to have well-known benefits

of moderate consumption which includes: improved physical endurance, cognitive function,
especially alertness and alertness, mood and perception of fatigue. On the other hand, it is
feared that overeating will increase the risk of dehydration, anxiety, headaches, and sleep
disturbances. Caffeine can also negatively impact pregnancy, fertility, blood sugar control, and
other aspects of health.

When caffeine becomes a problem, that's when it disrupts your life in a negative way, but you
can't stop consuming it. Or you consume it in amounts that could jeopardize your health
knowing that it could harm you mentally or physically. Addiction is not only related to
consuming too much caffeine but also the dependence on this stimulant to better cope with life
despite the negative effects you may experience.

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To determine if you may have an addiction, it is helpful to:

 Evaluate your consumption and calculate how much caffeine you consume in a typical
day.
 Keep in mind that gourmet espressos, lattes, and cappuccinos typically contain more
caffeine than drip or instant coffee, carbonated soft drinks, and other common
caffeinated foods and beverages (Therefore, this must be taken into account when
determining your normal intake)
 Pay attention to how you feel by writing down any side effects you experience after
consuming caffeine.
 Also write down any side effects you experience if you reduce your normal intake or
avoid caffeine altogether.
 Pay attention to the mental and physical effects to get a fuller picture of how you are
affected by using it.

At first, consuming caffeine can improve your mood and reaction time, as well as your physical
performance. However, in the same way that people can develop a tolerance to alcohol, people
who regularly consume caffeine will develop a tolerance to it. Therefore, consuming the same
amount of caffeine will not produce the same positive effects over time, and consuming more
coffee to try and reap its positive effects can negatively affect your sleep.

Additionally, consuming caffeine regularly for just three days is enough to trigger withdrawal
symptoms when you stop consuming it. Caffeine withdrawal is marked by headaches,
decreased alertness, and feelings of fatigue.

Caffeine is obtained by soaking the plant product in liquids, and a process is known as an
infusion to produce these beverages. The most common methods of decaffeination today using
these various methods that can extract pure caffeine from coffee/coffee beans, including
caffeine extraction using the HPLC method direct organic solvent extraction, water treatment,
and supercritical carbon dioxide extraction.

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Caffeine extraction using the HPLC method

The validation characteristics considered for these studies were linearity, range, limit of
detection (LOQ), limit of quantification (LOD), repeatability, and recovery. Five standard
caffeine solutions ranging from 2 to 10 ppm were used to evaluate the signal histogram as a
function of the analyte concentration. For accuracy, intraday and interday repeatability was
performed and a 10 ppm standard solution for 6 determinations was performed. LOQ and LOD
were determined by recording the signal-to-noise ratio by comparing the measured signal of
the samples with known concentrations. Signal-to-noise ratio between 3:1 and 10:1 was
considered for LOD and LOQ. Recovery was checked by adding blanks (decaffeinated tea) with
different standard caffeine concentrations and analyzing their content.

Direct extraction with organic solvents

A common method for extracting caffeine from coffee beans is organic solvent extraction,
which uses an organic solvent to wash the beans. First, moisten or spray the peas in a spinning
barrel for at least 30 minutes to open the pores, then rinse several times over several hours
with dichloromethane (methylene chloride) or acetate.

Caffeine saturates the solvent, so you can get rid of it. At this point, the caffeine extracted from
the beans is now dissolved in the solvent, not the beans. After washing, you steam the beans a
second time so that the solvent evaporates, leaving the caffeine in the form of a white powder.
The granules are then dried in a vacuum. This method can also extract caffeine from liquid
coffee. Coffee is mostly water, so dichloromethane works because it is a solvent that cannot be
mixed with water. When dichloromethane and water mix, they separate into two layers,
allowing for the easy extraction of caffeine.

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Water treatment method

In the water treatment method, you put coffee beans in water and heat it to a boil. This
removes the caffeine from the beans, but it also removes any flavor. You treat the mixture with
a solvent, which will absorb and evaporate the caffeine. Finally, you put the beans back into the
mix so that the beans absorb the flavor they lost earlier in the cooking process.

Supercritical carbon dioxide extraction

Another way to extract pure caffeine from coffee beans is to use carbon dioxide. Carbon
dioxide is a gas at atmospheric pressure and temperature, but if you increase the pressure and
temperature, the gas turns into a supercritical fluid (like a cross between a liquid and a gas). In
carbon dioxide extraction, you can wash away the particles with supercritical liquid carbon
dioxide. You should then filter the supercritical fluid to remove the extracted caffeine and
recycle it for reuse.

Caffeine is a stimulant and the most widely abused drug in the world. Every day, millions of
people consume it to boost alertness, reduce fatigue, and improve concentration and
attention. Caffeine is not only found in foods and beverages, but also in various medications. It
is often added to pain relievers (pain relievers) to help relieve pain and headaches faster and
more effectively. Headache or migraine accompanied by enlargement of inflamed blood
vessels; Caffeine has the opposite effect of reducing inflammation and narrowing blood vessels,
which can reduce pain.

People often use caffeine for mental alertness, headaches, migraines, athletic performance,
memory, and obesity. It is also used for asthma, gallbladder disease, attention deficit
hyperactivity disorder, low blood pressure, depression, and many other conditions, but there is
no solid scientific evidence to support most uses.

Another important use of caffeine is as an analgesic aid in drug formulations for the treatment
of headaches and pain associated with postpartum, post-operative and dental surgery, and it is

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used in the treatment of epilepsy. Migraine headaches associated with other medicines such as
aspirin, paracetamol, and tramadol.

According to the literature, adding coffee to pain relievers can reduce the effectiveness of the
drug by 40%. This added pain-relieving power allows you to take less of the drug and reduces
the risk of addiction to the drug, especially if it contains an opioid ingredient. Caffeine can also
be used in the treatment of apnea in premature infants and in the prevention and treatment of
bronchopulmonary dysplasia (BPD) is a breathing disorder where an infant’s lungs becomes
irritated and does not develop normally compared to the standard lungs of most premature
infants.

Other uses of caffeine include treating migraines and postdural headaches and improving
athletic performance, especially in endurance sports. Caffeine is associated with a reduction in
all-cause mortality. It is also being studied for its effectiveness in treating depression and
neurocognitive decline, such as those seen in Alzheimer's and Parkinson's disease.

Over the past three decades, cocoa production, exports, acreage and farmer participation in
Trinidad and Tobago have steadily declined, In terms of cacao production, due to the world’s
cacao production increasing with a decline in the price of the cacao this led to Trinidad’s
abandonment of many of the cacao estates even with the ministries intervention leading to a
drop in cacao production. However in 1945, the Cacao board of Trinidad and Tobago was
established which played a major role in the rehabilitation of the cacao production within the
Caribbean but more importantly Trinidad and Tobago. Production seems to have stabilized at
1.2-2.3 million kg (3-5 million lbs) per year.

Currently, there are an estimated 3,500 cocoa and coffee farmers locally. Without appropriate
intervention, cocoa production in Trinidad and Tobago could fall further. The development of
the local cocoa industry is essential because there is a ready market for all the cocoa that the
country can produce due to its high quality and no limited quota. At all levels of the industry
there is agreement that Trinidad and Tobago should not lose sight of the benefits of "a crop
well adapted to its soil and climate". The world cocoa production has reached about 5 million
tons or 5 billion kilograms in the 2021/2022 crop year. It should be noted that the world
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5,000,000,000 kg of caffeine is produced annually; While Trinidad produces 1.2-1.3 million kg
per year. Furthermore, based on these data values, the global market produces approximately
416 times more cocoa than Trinidad in the cocoa crop alone.

This is expected given that the global production of cocoa is far greater than that of the
Caribbean, specifically Trinidad and Tobago. This can be caused due to a great number in
working force in other countries, a larger surface area in terms of a country’s size (for e.g. the
United States compared to Trinidad) to grow cocoa crops on which allows for a increase in
production and with an increase in production it allows for an increase in production which
allows for an increase in products and an increase in consistency and an ease in availability of
the cocoa products which attracts more consumers due to the consistent supply of products.

The coffee production in Trinidad and Tobago in 1985 was 2,361 tons; by 1999 it dropped to
less than 1,000 tons. Later, in 2019, Trinidad and Tobago exported 19 tons of coffee. In 2019
alone, the demand for coffee from Trinidad and Tobago (processed variety) decreased, with a
fluctuation of -13,636 percent compared to 2018.

From 2017 to 2019, coffee exports increased by 26.67 percent, brought this country 0.21 USD
for 2019 compared to the global caffeine market was valued at USD 14,879.9 million in 2019
and is expected to register a Compound annual growth rate, (CAGR, is the mean annual growth
rate of an investment over a specified period of time longer than one year) of 7.4 (%) percent
during the forecast period (2020-2027). The production of coffee in Trinidad and Tobago was 92
tons in 2019 and is projected to change by an average of 0 (%) percent. The country had an
estimated 628.00 hectares under coffee cultivation.

In 2021, coffee production for Trinidad and Tobago was 591 tonnes. Before coffee production
of Trinidad and Tobago started to increase to reach a level of 591 tonnes in 2021, it went
through a trough reaching a low of 31 tonnes in 2015.

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(Graph 1: Trinidad and Tobago coffee export values over the years of 2010-2020)

Conclusion

To conclude, caffeine has been a part of Trinidad’s culture from as early as the year of 1525,
and has seen its fluctuation in demand and socio-economic impacts. Those cash crop products
enabled for terrible events in history to take place such as slavery and genocide which lead to
racism, generational trauma and fluctuations in the respective country’s finances. Like other
colonial slaves, Trinidad and Tobago slaves lived in poor conditions. Which included hard work,
malnutrition; disease and a cruel master were the order of the day. Despite all this, the slaves
managed to establish some kind of semblance of a family or community life and preserve their
culture. However, it has been noted if in-taken too much it can be lethal or have life
threatening properties such as causing an increase in overeating, an increase in the risk of
dehydration, anxiety, headaches, and sleep disturbances. Caffeine can also negatively impact
pregnancy, fertility, blood sugar control, and other aspects of health, if ingested more than it is
recommended. It has also aided the medical and sports facility as well as the mental health
sector. Nevertheless, the caffeine market and cocoa market within Trinidad and Tobago is
largely put at a disadvantage compared to that of the global market.

This is to be expected, as the world's cocoa production, which is 417 times greater, is much
higher than that of the Caribbean countries, especially Trinidad and Tobago. This is due to the
presence of large numbers of workers in other countries that also has larger areas in terms of

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country size and field sizes (such as the United States compared to Trinidad) to grow cocoa
crops capable of an increase in the production. With an increase in production it allows for an
increase in products, increased products allows for more consistency and easier availability of
cocoa products, and a consistent supply of products attracts more consumers.

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