Why could the coffee crop endure climate change and global warming to a greater extent than previously estimated?

Fábio M. DaMatta (), Eric Rahn, Peter Läderach, Raquel Ghini and José C. Ramalho
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Fábio M. DaMatta: Universidade Federal Viçosa
Eric Rahn: Climate Change, Agriculture and Food Security (CCAFS), International Center for Tropical Agriculture (CIAT)
Peter Läderach: Climate Change, Agriculture and Food Security (CCAFS), International Center for Tropical Agriculture (CIAT)
Raquel Ghini: Embrapa Meio Ambiente
José C. Ramalho: Universidade de Lisboa (ULisboa)

Climatic Change, 2019, vol. 152, issue 1, No 10, 167-178

Abstract: Abstract Coffee, one of the most heavily globally traded agricultural commodities, has been categorized as a highly sensitive plant species to progressive climatic change. Here, we summarize recent insights on the coffee plant’s physiological performance at elevated atmospheric carbon dioxide concentration [CO2]. We specifically (i) provide new data of crop yields obtained under free-air CO2 enrichment conditions, (ii) discuss predictions on the future of the coffee crop as based on rising temperature and (iii) emphasize the role of [CO2] as a key player for mitigating harmful effects of supra-optimal temperatures on coffee physiology and bean quality. We conclude that the effects of global warming on the climatic suitability of coffee may be lower than previously assumed. We highlight perspectives and priorities for further research to improve our understanding on how the coffee plant will respond to present and progressive climate change.

Keywords: Coffea spp.; Coffee; Crop yield; Elevated [CO2]; Global warming; Heat; Photosynthesis (search for similar items in EconPapers)
Date: 2019
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Citations: View citations in EconPapers (7)

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DOI: 10.1007/s10584-018-2346-4

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