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THE UNIVERSITY OF NEW ENGLAND SCHOOL OF ENVIRONMENTAL AND RURAL SCIENCE UNIT ORGANIC AGRICULTURE: Principles and Practices TOPIC GLOBAL ORGANIC COFFEE PRODUCTION Student name: Van Long Nguyen Student number: 220119137 Teacher: Paul Kristiansen Words count: 3,049 words Contents 1. Introduction 1 2. The benefit of organic coffee production 1 2.1.Environmental benefits 1 2.2. Health benefits 2 2.3. Farmer benefits 2 3. Global organic coffee production 3 3.1.The production and current size organic coffee 3 3.2. Global market of organic coffee 4 4. Certifications and standard regulations of organic coffee 5 5. Price of organic coffee. 7 6. Organic coffee practices 8 6.1.Using biological control of coffee berry borer 8 6.2. Shade coffee 9 7. Conclusion 10 References Tables and figures Figure 1: The development of global organic coffee areas 3 Figure 2: Land coffee under organic management worldwide 4 Figure 3: exports of organic coffee by exports countries from 2005 to 2012 5 Table 1: FLO Fairtrade minimu price and Fairtrade premium for coffee per pound 7 Acronyms EU Europe FLO Fairtrade Labelling Organizations International Ha Hectares ITC International Trade Center ICO International Center Organization IFOAM International Federation of Organic Agriculture Movements JAS The Japan Agricultural Standard 1 1. Introduction Coffee plantation is the permanent crop that has been contributing to the eco-social development of many countries, especially developing nations. It is also the most traded tropical agricultural worldwide commodity. Currently, there are two main coffee species in global coffee market: Arabica is the better beans, account for about 70 percent of global coffee, 30% is of Robusta coffee. Between 2009 and 2010, global coffee exports of both Arabica and Robusta was 93.4 million bags (60kg/bag), bringing in an estimated US$15.4 billion. Brazil and Vietnam are the two largest exporters with 2.7 and 2.0 million bags (ICO, 2014); however, Europe has the biggest coffee consumption in the world. In 2008, coffee accounted for 31% of worldwide consumption followed by United States (17%) and Japan (6%). These figures consist of both organic and non-organic coffee. Meanwhile, organic coffee accounts for 6.6% of total coffee export, is approximately 6.1 million bags and it is projected to significant increase in the future (ICO, 2014). International Trade Center (ITC) (2011) stated that ‘organic coffee is grown as part of an intensive, holistic agricultural production management system that includes the composting of organic materials, mulching, shade regulation and biological pest control’. This research will discus benefits of organic coffee, provide general information about the development of global organic coffee, and certification of organic coffee as well as organic coffee practices in order to understand organic coffee production. 2. The benefits of organic coffee 2.1. Environmental benefits Friendly environment is one of the principles in organic coffee production. There are free of synthetic fertilizers and pesticides, so the soil is probably clear of toxic chemicals that cause soil pollution. Moreover, organic coffee production will contribute to protect and develop forestry. Deforestation cannot occur in organic coffee production, because most coffee is planted under shade of forest (EthicalCoffee.net, n.d.). Additionally, diversity of vegetation and birds will provide nutrients, keep water, control pest and insects; especially make good conditions for coffee development. A good ecosystem can supply adequate nutrient for plants, resulting in reduction of demand for chemicals (Campbell, 2013). Furthermore, shade trees provide homes for native birds 2 and local wildlife. Birds help farmers control insects and pests (EthicalCoffee.net, n.d.). On the other hand, deforestation may occur in conventional practices that will damage ecosystem and biodiversity. This results in disappearing nutrients, reducing predators of coffee pests. Perfecto (2005, p.436) has emphasized that ‘in these traditional plantations, coffee is grown under a structurally and floristically diverse canopy of shade trees, which provide habitat for a high diversity of associated flora and fauna’. Therefore, shaded coffee has strong relationship with biodiversity including birds and arthropods as well as creating habitat for biodiversity. In addition, growers plant permanent sod cover between rows in order to encourage biological habitat, enrich soil organic matter and most importantly prevent erosion (Dill, 2009). Furthermore, consumers are aware of environmental issues, so they are concerned about the negative effects of chemicals on the environment. As a result, products that causes harmful for environment will be ignored. 2.2. Health Benefits The difference between conventional and organic production is input materials. While conventional practices use synthetic materials such as fertilizers, pesticides to produce products, organic practices produce natural products without chemicals. Therefore, organic foods are free of chemical residue (ITC, 2011). The quality of coffee depends mostly on process which is worked at coffee farms, so farmers also contact with all inputs. For this reason, buyers not only worry that the beverages that they drink will damage health, but also are concerned about farmers who have to work with chemicals. According to Campbell (2013), the percentage of insecticides, herbicides and fungicides with 30%, 60% and 90% respectively are carcinogenic, causing cancer. The nervous and reproductive systems are damaged by pesticides and conventional farming chemicals. However, currently there is no evidence to prove chemical residue on coffee product, but drinking organic coffee can minimize the health risks compared to drinking non-organic coffee. 2.3. Farmer Benefits Small organic growers have to compete with the large conventional producers both in price and productivity. Organic coffee is produced under organic practices, so that the yield is not as high as modern methods. Consequently, organic farmers always get less than their production costs. This can result in bankrupt organic products (Campbell, 2013; ITC, 2011). Campbell, 3 (2013) pointed out that Fair trade cooperatives must pay higher and guaranteed price to farmers to maintain organic coffee products as well as the livelihood of organic growers. As a result, in 2008, the coffee market paid about an extra 15 cents per pound premium for the organic coffee bean and growers are paid $1.41 fee per pound if they had a certified organic coffee. Overall, farmers benefit from their income and health in organic coffee production. 3. Global organic coffee 3.1. The production and current size organic coffee As many organic products, organic coffee growth is sustainable. The Figure 1 shows that there is a significant increase in global organic coffee land from 176,139 hectares (Ha) in 2004 to 695,959 Ha in 2012. Organic coffee land occupied nearly 2% of total 37.5 million ha organic farming worldwide and 6.6% of the world’s harvested coffee area (Willer, Helga and Lernoud, 2014). Three countries that have high organic area sharing were Sao Tome and Principle (98.8%), Bolivia (46.5%) and Nepal (45.9%). Brazil is the largest producers with 2.1 million ha, following by Indonesia with 1.2 million Ha, Colombia and Mexico 0.7 million Ha for each and Vietnam has only 0.5 million Ha (IOC, 2014). However, Mexico is the largest organic coffee land in the world with about 243,000 ha, Ethiopia 147,000 Ha. Figure 1: The development of global organic coffee areas Note: Reproduced from The world organic agriculture by Willer, Helga & Lernoud, (2014) 176,139 311,469 399,464 546,541 463,859 545,902 626,547 627,333 695,959 - 100,000 200,000 300,000 400,000 500,000 600,000 700,000 800,000 2004 2005 2006 2007 2008 2009 2010 2011 2012 Hectares Year 4 According to ICO (2014), the global outbreak of coffee planting and drinking began in the Horn of Africa. The most coffee is grown in Latin America and Africa. They also have the largest area of organic coffee with 62% of total worldwide organic coffee (Figure 2), the second place is Africa with 28%. Figure 2: Land coffee under organic management worldwide Note: Reproduced from The world organic agriculture by Willer, Helga and Lernoud, (2014) Although organic coffee area continues to significantly increase, the ratio of organic to no- organic coffee is low (6.6%). This is caused by four key reasons including: (1) the organic coffee yield is lower than others; (2) the price of organic products is quite higher; (3) growers are very hard to achieve organic certification and (4) the competition between organic and nonorganic is intense. 3.2. Global market of organic coffee The global consumption of organic coffee was sustained increase rates in many high income countries. Natural food stores in Europe sold most organic coffee, while mainstream supermarkets are places selling organic coffee in Germany, Switzerland (Ponte, 2004). In 2006, global imports of organic coffee that achieved 67,000 tonnes, was 15,00 and 25,000 tonnes higher than in 2005 and 2003 (Liu, 2008). Lui (2008) stated that 30,700 of tonnes organic coffee in 2006 were imported by North America, occupied 46% of worldwide imports. Meanwhile, over 85% 28% 8% 62% 2% Africa Asia Latin America Oceania 5 organic coffee, in North America, were consumed in the United States. Currently, there are two kinds of organic coffee. The most organic Arabica market is in United States, whereas Robusta coffee is sold mostly in European markets. Likewise, the number of organic coffee exports has grown considerably. According to ICO (2013), amount of organic coffee export in 2012 tripled 2005 (Figure 3) and is predicted that continue to increase in the future. Three nations with highest exports are Honduras with 18,196 tonnes, accounting for 29.5% of total global organic coffee; Ethiopia and Indonesia with 9,495 tonnes (15.4%) and 8,465 tonnes (13.7%) respectively (ICO, 2013). Figure 3: Exports of organic coffee by exports countries from 2005 to 2012 (in tonnes) Note: Reproduced from Exports of organic coffee and differentiated coffees Calendar years 2005 to 2012 by ICO (2013) 4. Certifications and standard regulations of organic coffee The certification of organic coffee appeared in the 1980s. Organic coffee production, a part of organic agriculture, is a production management system encouraging and increasing both biodiversity and soil activity. It aims to minimize use of chemical inputs, promote natural management in order to remain, protect and enhance ecological system (Ponte, 2004). Ponte (2004) stated that organic producers may be certified by private or public certification company, if they follow standards and procedures including (1) no synthetic agro-chemicals on coffee farm at least three years prior to certificate; (2) details, methods and materials that applied in coffee production, 21,862 24,536 29,300 36,890 37,706 42,646 52,303 61,741 - 10,000 20,000 30,000 40,000 50,000 60,000 70,000 2005 2006 2007 2008 2009 2010 2011 2012 Tonnes Year 6 have to be recorded by producers or farmers; (3) third party certifier inspects annually all methods and materials. Figure 4: Official Organic seals in European Union, United States, Japan (ITC, 2011) Figure 5: Several worldwide organic coffee certifications (Coffeeathomeguide.com, 2013) Nevertheless, organic coffee certification has some trouble. Although, standards for organic agriculture were set up by the International Federation of Organic Agriculture Movements (IFOAM), currently, different rules have been applied in different countries. Organic coffee importation and sale need to follow the legal regulations of the importing countries. ICO (2013) showed that there are more than 21 organic coffee certifiers around the world and each individual market requires different standards and regulations. For instance, the regulation of the market for certified organic food in the European Union is regulated by Council Regulation No 834/2007 and subsequent amendments. However, all imported products in Japan must follow The Japan Agricultural Standard (JAS). According to Ponte (2004,p.17), approval of imports has three different systems: ‘approval of country, importer derogation, and approval of a certification 7 organization’. Sometimes the systems are not harmonized. Therefore, an organic product may be accepted by a market but rejected by another markets. The cost for achieving organic coffee certification is quite high. In terms of organic coffee exports, inspection and certification have to apply all steps including processing, the storage and handling and delivering. ITC (2011) emphasized that the cost of inspection and certification are not to exceed 3-4% of sales value, but some growers and organizations have to pay more than this. Importantly, local certifiers also are not cheaper than international organizations. Consequently, organic coffee producers not only bear the inspection and certification costs, but also have to face with low yield. Furthermore, growers find it very hard to get organic coffee certification, because they have to prove both products and soil are free fertilizers and chemical residue (Ponte, 2004). This process takes a long time as at least three year period. 5. Price of organic coffee The price of organic coffee is always higher than conventional coffee. Organic coffee certification is an expensive process and a huge money costs for annual inspections, but growers and organizations will get large benefit when they achieve organic coffee certification through price premium. To illustrate this, in 2008 the FLO (Fairtrade Labelling Organizations International) systems has a guarantee the prices of organic coffee product. Table 1 shows that depending on kind of coffee, Fairtrade minimum is ranging from 1.01 to US$1.70 per pound. Additionally, in order to improve social, economic, environmental conditions, what workers and farmers received from Fairtrade premium is US$0.20 per pound. Table 1: FLO Fairtrade minimu price and Fairtrade premium for coffee per pound (US$) Variety Quality Characteristics Fairtrade Minimum price Fairtrade premium Arabica Conventional Washed 1.40 0.20 Non-washed 1.35 0.20 Organic Washed 1.70 0.20 Non-washed 1.70 0.20 Robusta Conventional Washed 1.05 0.20 Non-washed 1.01 0.20 Organic Washed 1.35 0.20 Non-washed 1.35 0.20 Note: Reproduced from Fairtrade minimum price and fairtrade premium by FLO (2012) . certified organic coffee. Overall, farmers benefit from their income and health in organic coffee production. 3. Global organic coffee 3.1. The production and current size organic coffee As many organic. market of organic coffee 4 4. Certifications and standard regulations of organic coffee 5 5. Price of organic coffee. 7 6. Organic coffee practices 8 6.1.Using biological control of coffee berry. of organic coffee, provide general information about the development of global organic coffee, and certification of organic coffee as well as organic coffee practices in order to understand organic