Many of us have gotten into the habit of getting coffee from a nearby café, especially during a work day, but what do we need to know about how it really impacts us aside from being a caffeine fix?
The first reliable records of coffee consumption in its current form can be traced back to Yemen during the 15th century, specifically within the Sufi religious sites.
Currently, more than 2.25 billion cups of coffee are consumed worldwide daily. While coffee is grown in more than 70 countries, 75 percent of the world’s harvest comes from the top five producing countries, namely Brazil, Vietnam, Colombia, Indonesia and Ethiopia.
A coffee plant matures and bears fruit within three to four years, after which the 10-step process of harvesting, fermenting, milling, grading, roasting and others can begin.
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Aside from the caffeine kick we all enjoy, our daily coffee has other benefits. Studies have shown that Asians who are predisposed to Parkinson’s disease can reduce their risk of the condition with caffeine. Two cups of traditional Singaporean kopi, which has a relatively high caffeine content, or four cups of freshly brewed coffee is said to be able to lower the risk by four to eight times in individuals.
There are major unsolved environmental and ethical issues in the coffee supply chain, however, including deforestation and labour exploitation.
Ethics and the environment
Despite Fairtrade coffee and similar ethical initiatives enhancing oversight of coffee industry labour conditions, the Fairtrade Foundation still cannot guarantee that every worker receives a living wage. And they aren’t the only ones in this conundrum. Other accreditation schemes such as Rainforest Alliance, UTZ, Proudly Made in Africa, organic certified and Direct Trade cannot guarantee a minimum price for suppliers nor the rights of workers.
Shade-grown coffee beans, despite having slower ripening times and lower yields, typically benefit the environment more than sun-grown coffee. Among other benefits, shade-grown coffee contributes to a balanced ecosystem, reduces soil erosion and increases soil fertility. Yet in the commercial race, many plantations opt for sun-grown coffee, which can only be cultivated by clearing massive areas of forested land.
To counter deforestation associated with growing coffee, a research lab in Finland is developing coffee cells in a bioreactor through cellular agriculture.
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