A bitter cup: the estimation of spatial distribution of carbon balance in Coffea spp. plantations reveals increased carbon footprint in tropical regions

Martins, Lima Deleon; Eugênio, Fernando Coelho; Rodrigues, Wagner Nunes; Brinate, Sebastião Vinícius Batista; Colodetti, Tafarel Victor; Amaral, J. F. T.; Júnior, W. C. Jesus; Ramalho, José C.; Santos, A. R. dos; Tomaz, Marcelo Antônio

doi:10.17221/602/2015-pse

Cited by 10 publications

(3 citation statements)

References 16 publications

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“…The main difference from the cited study is the inclusion of carbon sequestration, whose effect resulted in a reduction in global emissions. This quantification reduced the carbon footprint generated from coffee cultivation by approximately 92% [52]. Figure 3 shows the shared percentage impacts associated to each sub-stage of the product system of 1.0 kg of ground coffee for the three evaluated categories.…”

Section: Discussionmentioning

confidence: 99%

Environmental Impact Associated with the Supply Chain and Production of Grounding and Roasting Coffee through Life Cycle Analysis

et al. 2018

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Coffee is the beverage resulting from the infusion of roasted and ground seeds of the coffee fruit. It is one of the most commercialized products in the world and represents a high interest agro-industrial product in Mexico. The demand for this product has grown in great measure in the last decade, thus it is becoming more important to make environmental and energetic evaluations of its manufacturing process. In this sense, life cycle assessment (LCA) is a useful tool for the purposes of this study, as it quantifies the wake of environmental impacts associated to the production and supply chain from its inputs and outputs of the product system. Therefore, the impact categories studied were carbon, energetic, and water footprints. The cultivation phase led to global contributions between 61% and 67% in magnitude for energy and carbon footprints, respectively; meanwhile, the coffee benefit process was the phase with the most contributions to the water footprint (54%). The residual biomass from the product system used as the energy supply within the coffee drying sub-phase represented energy savings of around 41% in comparison to the use of conventional fossil fuels, thus reducing the global impact associated to the system’s product.

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Section: Discussionmentioning

confidence: 99%

Environmental Impact Associated with the Supply Chain and Production of Grounding and Roasting Coffee through Life Cycle Analysis

et al. 2018

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“…Por otro lado, Simapro brinda al usuario la oportunidad de seleccionar y aplicar la metodología de su elección de entre las disponibles en su base de datos, lo que le permite estimar diversos indicadores ambientales, incluyendo la HC. De acuerdo con lo reportado por los autores que emplearon los softwares (Van Rikxoor et al 2014;Martins et al 2015;Ortíz-Gonzalo et al 2017;Martins et al 2018;Trinh, Ku, Lan y Chen, 2019). Estas herramientas facilitan el proceso de cálculo y análisis de la HC al proporcionar una plataforma práctica y accesible para los investigadores y profesionales que deseen llevar a cabo evaluaciones de carbono de manera más eficiente y precisa.…”

Section: Metodologías Utilizadasunclassified

Café y Sostenibilidad: estudio de la Huella de Carbono en la producción y consumo de café

Lara-Delgado,

Marceleño-Flores,

Nájera-González

2024

Estudios Sociales

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Objetivo: conocer el estado actual de la investigación sobre la evaluación de Huella de Carbono (HC) del café y su cadena de valor. Metodología: se realizó una revisión sistematizada de literatura procedente de bases de datos bibliográficos internacionales, identificando cinco aspectos; 1) lugar de evaluación, 2) alcance de la evaluación, 3) metodología empleada, 4) resultado de la HC y 5) unidad funcional de medida considerada. Resultados: se revisaron 16 artículos de 16 países, evaluando distintos alcances de la cadena productiva del café. Se encontró la aplicación de seis diferentes metodologías, incluyendo normativas internacionales y softwares especializados. La HC calculada oscila entre los 0.12 kg/CO2eq y los 14.61 kg/CO2eq según alcance de la investigación en la cadena productiva del café. Limitaciones: escaso acervo de publicaciones obtenidas en el proceso de búsqueda sistematizada. Conclusiones: se puntualiza la necesidad de incrementar la investigación sobre el tema en zonas productoras de baja escala, ya que la mayoría de las metodologías y aplicaciones se enfocaron en áreas donde se concentra la producción y tecnificación del grano, dejando de lado a otras zonas productoras que requieren atención respecto a sus procesos productivos.

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“…bras., Brasília, v.53, n.9, p.1025-1037, Sept. 2018 DOI: 10.1590/S0100-204X2018000900006 factors to coffee production. In fact, recent modelling studies estimate that this crop will suffer significant changes in the agroclimatic zoning by loosing suitable areas of cultivation, which is mainly linked to rising temperatures above the optimum for C. arabica and C. canephora (Bunn et al, 2015;Martins et al, 2015;Rodrigues et al, 2016). Low-water availability and extreme temperatures (high and low) are expected to become more frequent as a result of climate change (Ramalho et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Impacts of water availability on macronutrients in fruit and leaves of conilon coffee

Covre

Partelli

Bonomo

et al. 2018

Pesq. agropec. bras.

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The objective of this work was to evaluate the concentrations and accumulation of macronutrients in conilon coffee (Coffea canephora) fruit, and their concentrations in leaves, over two years, in irrigated and nonirrigated coffee plants. Three-year-old conilon coffee plants of the cultivar Emcapa 8111 genotype 02 were used. An experimental design was carried out in randomized complete blocks, in a split-plot arrangement, with 14 replicates. The main plot factor was irrigation versus nonirrigation of coffee plants, and the split-plot factor was different fruit and leaf collection times. Collections began 10 days after the beginning of flowering and were performed on average every 28 days, until full fruit ripening. At each sampling date, five plants per treatment were picked out, by collecting one plagiotropic branch by plant, separated into fruit and leaves. Each part was dried, weighed, and subjected to the chemical analysis. Macronutrient accumulations and their accumulation rates were determined. According to the regression analysis of the data, fruit macronutrient accumulation curves fit best to sigmoidal equations. Irrigation affects the macronutrient dynamics in fruit and leaves during the fruiting phase of conilon coffee, and increases the accumulation of nutrients in the plant tissues. The macronutrients found in greater quantities are N, K, and Ca, in fruit and leaves, regardless of the irrigation treatment.

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A bitter cup: the estimation of spatial distribution of carbon balance in Coffea spp. plantations reveals increased carbon footprint in tropical regions

Cited by 10 publications

References 16 publications

Environmental Impact Associated with the Supply Chain and Production of Grounding and Roasting Coffee through Life Cycle Analysis

Environmental Impact Associated with the Supply Chain and Production of Grounding and Roasting Coffee through Life Cycle Analysis

Café y Sostenibilidad: estudio de la Huella de Carbono en la producción y consumo de café

Impacts of water availability on macronutrients in fruit and leaves of conilon coffee

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