Exposure To Climate Risk: A Case Study For Coffee Farming In The Region Of Alta Mogiana, São Paulo

Abstract

Studies around the world show an increase in global average temperatures, with a consequent increase in extreme events and changes in the distribution of precipitation, causing a decrease in agricultural production and changes in planting areas. This study analyzed the exposure to climate risk that the coffee crop in the region of Alta Mogiana/SP, Brazil has been presenting in the past thirty years . Time series of daily data of maximum and minimum temperature and precipitation were used. By the statistical tests we observed a trend of increase in maximum temperatures daily of approximately 1.4°C and minimum daily of 0.8°C in the municipalities of the region and a trend towards a decrease in precipitation of 0.9 mm daily, indicating greater exposure of the coffee crop in the region to climate risk and increased vulnerability for the coffee producer. In view of these analyses, a literature review was carried out, suggesting agroforestry systems and mechanical irrigation as the most promising strategies to manage climate risk in coffee plantations. In addition, drought-resistant cultivars, training courses for farmers, increased rural insurance, and nutritional control of the plants can also be considered efficient options for climate exposure in coffee plantations from Alta Mogiana.

Microstructure and Elemental Composition of <i>Coffea arabica</i> L. Roasted Medium of Specialty and with “Pluma” Denomination of Origin

“…However, the images of the interior longitudinal cut indicate that through this analysis of this part of the bean all the samples are different. Previous studies indicate that the physical characteristics of coffee beans depend on certain factors, such as the geographic location of the coffee growing areas, geographic characteristics and the chemical composition of the bean [28][29][30][31] as well as the roasting to which the kernels are subjected, which influences the integrity of the cell membranes of the kernels [18]. These results are consistent with the fact that the analysis of cellular ultrastructures of coffee beans can be related to quality loss during bean processing [31] since in roasting water gradually evaporates as heat is transferred to the bean and the internal cell structure is dislocated and irreversibly damaged, exposing certain chemical components and when these are added in the coffee plant they influence the final quality of Coffea arabica L. beans as well as the beverage [32].…”

Influence of meteorological factors on the relative water content of coffee plants in the field

“…Several studies throughout the world (Assad & Pinto, 2008;Silva et al, 2012;Torres et al, 2022) have pointed out the possible consequences that climate alterations could cause in various agricultural crops. According to the Intergovernmental Panel for Climate Change (IPCC), tropical regions will show a reduction in rainfall, prejudicing agricultural areas.…”