Instructions: In this task, you are given a text of many news articles seperated by special token "|||||". Your task is to summarize them.
Input: Photo credit: Greg Rannells Photography/StockFood 
  
 There may be something extra lurking in your morning cup of joe, and it’s not fairy dust. A new report reveals that due to recent coffee shortages, producers may be turning to finely ground fillers such as wood, husks, whole coffee berries, and even clumps of earth to compensate for the lost beans. 
  
 Once roasted and ground, these fillers resemble coffee, which makes it difficult to visually confirm a coffee blend’s contents. Even more troubling, ”normal people can’t taste [the difference],” research team leader Suzana Lucy Nixdorf told us via email. 
  
 Other common filler ingredients (detailed in the graphic below) include wheat, soybeans, and corn, the taste of which are even more difficult to detect. “Corn is very common because it tastes sweet, and people don’t perceive the added sugar. The same [goes] for brown sugar,” Nixdorf emailed. ”That is why we need a method [that’s] very sensible and not subjective [to determine] if the coffee is pure or not.” 
  
 Nixdorf has, in fact, developed such a method. In a press release, she said that the test, which relies on statistical tools and lab techniques, can correctly determine whether or not a coffee sample is pure 95 percent of the time. She’ll present her report at the American Chemical Society annual meeting in San Francisco. 
  
 "I hope the [coffee] industry will [use] this method to really guarantee quality without using fillers," Nixdorf wrote to us. Fingers crossed, dirt-infused coffee won’t ever become the norm. 
  
 Of course, if you’re worried, there’s always tea. 
  
 Photo credit: American Chemical Society |||||  
  
  
  
 Do you think your morning cup of joe — before you put the cream and sugar in, anyway — is pure unadulterated ground beans? Think again. 
  
 Coffee shortages caused by climate change have increased the likelihood that the coffee grounds we use have “fillers” in them like wheat, soybean, brown sugar, barley, corn, seeds, and even stick and twigs — which, in addition to being misleading could also cause allergic reactions in people who are sensitive to the undeclared fillers. When ground up and mixed with coffee, it can be difficult to tell there are foreign objects. 
  
 A team of Brazilian researchers is developing a process to detect counterfeit coffee, since some estimates have shown that 70% of the global coffee supply could run out by 2080, with Brazil losing out big time. According to the researchers, Brazil usually produces about 55 million bags of coffee every year, but projections for 2014 put them at only 45 million. 
  
 To identify fillers in coffee that may be added on purpose, the researchers use liquid chromatography, which sensitively separates components within a mixture for identification. Since coffee is made up of carbohydrates, the researchers believe they could create what they refer to as a “characteristic fingerprint,” which would identify what’s coffee, leaving behind the fake stuff. 
  
 “With our test, it is now possible to know with 95 percent accuracy if coffee is pure or has been tampered with,” said study author Suzana Lucy Nixdorf of State University of Londrina, in Brazil, in a statement. 
  
 The research is still under development, but the team is presenting their findings at the 248th National Meeting & Exposition of the American Chemical Society. |||||
Output:
Some things are better left unknown. Java lovers who prefer to buy their coffee pre-ground may be in for a shocker with the latest news out of Brazil: It might well be tainted. Amid recent coffee shortages, the ground variety has been found to contain anything from brown sugar, corn, wheat, soybeans, and seeds to wood, dirt, and twigs—which isn't merely unpalatable, but could be dangerous to those with allergies. "Corn is very common because it tastes sweet, and people don't perceive the added sugar. The same [goes] for brown sugar," a researcher tells Yahoo. Because the filler ingredients are hard to detect via taste and smell, a team of scientists in Brazil is developing a test that uses something called liquid chromatography, which can separate ingredients with extreme precision. With coffee being made of carbohydrates, the researchers say they should be able to create a fingerprint of the beans, and anything else would be spotted as the imposter, reports Time. "I hope the [coffee] industry will [use] this method to really guarantee quality without using fillers," says the researcher. Not convinced? The squeamish might shift to buying whole beans and grinding them at home. (Check out the fungus doing so much damage to coffee in Latin America.)