Climate change threatens coffee: Even Robusta can’t cope with temperature rise – Culinary

The study, published in Global Change Biology, based on ten years of yield study on almost eight hundred plantations in Southeast Asia. This shows that the optimal temperature range for robusta is 20.5 degrees Celsius, significantly lower than the previously considered optimal temperatures. For every 1 degree increase above this new optimal range, the return drops by 14 percent.

Arabica coffee, which coffee connoisseurs prefer because of its finer taste, is even more sensitive to temperature fluctuations

“Our results show that Robusta coffee is much more temperature sensitive than previously thought,” the authors write. “Production could fall significantly if temperatures rise due to climate change. This puts the coffee industry at risk in the billions of dollars and thus the income of millions of farmers.”

Scientists from the International Center for Tropical Agriculture (CIAT), the Alliance of Bioversity International and the University of Southern Queensland (USQ) conducted the research on farms in Vietnam and Indonesia. These two countries produce about half of the world’s robust companies.

Historical estimates

The results of the study contrast with existing estimates, which are still based on historical botanical data recorded in Central Africa and based on higher temperature tolerance.

“This allows us to assess our options, such as switching from Arabica to Robusta as the climate warms,” says Jarrod Kath of the University of Southern Queensland.

The results of the study are in contrast to existing estimates, which are still based on historical botanical data.

Arabica coffee, which coffee connoisseurs prefer because of its finer taste, is even more sensitive to temperature fluctuations. Coffee farmers at lower elevations in the tropics have therefore already replaced their Arabica plants with Robusta plants, while Arabica plants are looking for higher soil to maintain production. (Ips)

The study, published in Global Change Biology, is based on a decades-long yield study of nearly eight hundred plantations in Southeast Asia. This shows that the optimal temperature range for robusta is 20.5 degrees Celsius, significantly lower than the previously considered optimal temperatures. For each increase of 1 degree above this new optimal range, the yield decreases by 14 percent.” Our results show that Robusta coffee is much more temperature sensitive than previously thought,” the authors write. “Production could fall significantly if temperatures rise due to climate change. This puts the coffee industry at risk in the billions of dollars and thus the income of millions of farmers.” Scientists from the International Center for Tropical Agriculture (CIAT), the Alliance of Bioversity International and the University of Southern Queensland (USQ) have unadented the research on farms in Vietnam and Indonesia. These two countries produce about half of the world’s robust companies. The results of the study are in contrast to existing estimates, which are still based on historical botanical data recorded in Central Africa and based on higher temperature tolerance.” This interferes with our options, such as switching from Arabica to Robusta as the climate warms,” says Jarrod Kath of the University of Southern Queensland. Arabica coffee is preferred by coffee connoisseurs because of its finer taste. is even more sensitive to temperature fluctuations. Coffee farmers at lower elevations in the tropics have therefore already replaced their Arabica plants with Robusta plants, while Arabica plants are looking for higher soil to maintain production. (IPS)