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Ecological quality as a coffee quality enhancer. A review
As both coffee quality and sustainability become increasingly important, there is growing interest in understanding how ecological quality affects coffee quality. Here we analyze, for the first time, the state of evidence that ecological quality, in terms of biodiversity and ecosystem functions, imp...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer Paris
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9894527/ https://www.ncbi.nlm.nih.gov/pubmed/36748099 http://dx.doi.org/10.1007/s13593-023-00874-z |
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author | Torrez, Vania Benavides-Frias, Camila Jacobi, Johanna Speranza, Chinwe Ifejika |
author_facet | Torrez, Vania Benavides-Frias, Camila Jacobi, Johanna Speranza, Chinwe Ifejika |
author_sort | Torrez, Vania |
collection | PubMed |
description | As both coffee quality and sustainability become increasingly important, there is growing interest in understanding how ecological quality affects coffee quality. Here we analyze, for the first time, the state of evidence that ecological quality, in terms of biodiversity and ecosystem functions, impacts the quality of Coffea arabica and C. canephora, based on 78 studies. The following ecosystem functions were included: pollination; weed, disease, and pest control; water and soil fertility regulation. Biodiversity was described by the presence, percentage, and diversity of shade trees. Coffee quality was described by the green bean physical characteristics, biochemical compounds, and organoleptic characteristics. The presence and diversity of shade trees positively impacted bean size and weight and reduced the percentage of rejected beans, but these observations were not consistent over different altitudes. In fact, little is known about the diversity of shade trees and their influence on biochemical compounds. All biochemical compounds varied with the presence of shade, percentage of shade, and elevation. Coffee beans from more diverse tree shade plantations obtained higher scores for final total organoleptic quality than simplified tree shade and unshaded plantations. Decreasing ecological quality diminished ecosystem functions such as pollination, which in turn negatively affected bean quality. Shade affected pests and diseases in different ways, but weeds were reduced. High soil quality positively affected coffee quality. Shade improved the water use efficiency, such that coffee plants were not water stressed and coffee quality was improved. While knowledge on the influence of shade trees on overall coffee quality remains scarce, there is evidence that agroecosystem simplification is negatively correlated with coffee quality. Given global concerns about biodiversity and habitat loss, we recommend that the overall definition of coffee quality include measures of ecological quality, although these aspects are not always detectable in certain coffee quality characteristics or the final cup. |
format | Online Article Text |
id | pubmed-9894527 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Springer Paris |
record_format | MEDLINE/PubMed |
spelling | pubmed-98945272023-02-02 Ecological quality as a coffee quality enhancer. A review Torrez, Vania Benavides-Frias, Camila Jacobi, Johanna Speranza, Chinwe Ifejika Agron Sustain Dev Review Article As both coffee quality and sustainability become increasingly important, there is growing interest in understanding how ecological quality affects coffee quality. Here we analyze, for the first time, the state of evidence that ecological quality, in terms of biodiversity and ecosystem functions, impacts the quality of Coffea arabica and C. canephora, based on 78 studies. The following ecosystem functions were included: pollination; weed, disease, and pest control; water and soil fertility regulation. Biodiversity was described by the presence, percentage, and diversity of shade trees. Coffee quality was described by the green bean physical characteristics, biochemical compounds, and organoleptic characteristics. The presence and diversity of shade trees positively impacted bean size and weight and reduced the percentage of rejected beans, but these observations were not consistent over different altitudes. In fact, little is known about the diversity of shade trees and their influence on biochemical compounds. All biochemical compounds varied with the presence of shade, percentage of shade, and elevation. Coffee beans from more diverse tree shade plantations obtained higher scores for final total organoleptic quality than simplified tree shade and unshaded plantations. Decreasing ecological quality diminished ecosystem functions such as pollination, which in turn negatively affected bean quality. Shade affected pests and diseases in different ways, but weeds were reduced. High soil quality positively affected coffee quality. Shade improved the water use efficiency, such that coffee plants were not water stressed and coffee quality was improved. While knowledge on the influence of shade trees on overall coffee quality remains scarce, there is evidence that agroecosystem simplification is negatively correlated with coffee quality. Given global concerns about biodiversity and habitat loss, we recommend that the overall definition of coffee quality include measures of ecological quality, although these aspects are not always detectable in certain coffee quality characteristics or the final cup. Springer Paris 2023-02-02 2023 /pmc/articles/PMC9894527/ /pubmed/36748099 http://dx.doi.org/10.1007/s13593-023-00874-z Text en © INRAE and Springer-Verlag France SAS, part of Springer Nature 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. This article is made available via the PMC Open Access Subset for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source. These permissions are granted for the duration of the World Health Organization (WHO) declaration of COVID-19 as a global pandemic. |
spellingShingle | Review Article Torrez, Vania Benavides-Frias, Camila Jacobi, Johanna Speranza, Chinwe Ifejika Ecological quality as a coffee quality enhancer. A review |
title | Ecological quality as a coffee quality enhancer. A review |
title_full | Ecological quality as a coffee quality enhancer. A review |
title_fullStr | Ecological quality as a coffee quality enhancer. A review |
title_full_unstemmed | Ecological quality as a coffee quality enhancer. A review |
title_short | Ecological quality as a coffee quality enhancer. A review |
title_sort | ecological quality as a coffee quality enhancer. a review |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9894527/ https://www.ncbi.nlm.nih.gov/pubmed/36748099 http://dx.doi.org/10.1007/s13593-023-00874-z |
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