Finito World caught up with Dr. Ana Claudia Araujo of the Natural History Museum to ask her about possible careers in the coffee sector
I was really surprised when I went to the exhibition last year to see what a big climate impact the coffee sector makes. Can you explain to our young readers why we need to take coffee seriously if we’re serious about climate change and biodiversity?
I believe the starting point is to understand how plants work and how they interact within the ecosystem (or vegetation) to which they belong and have evolved, alongside other organisms. It is also paramount to bear in mind that living organisms are always evolving!
Plants interact in many ways with other plants, animals, fungi and bacteria. They exchange favours in order to survive. When we extract portions of a natural ecosystem, we are not only putting at risk the future of the species directly affected, we are jeopardizing the system that they have built over millions of years, which works well because it is balanced.
At first, we won’t notice the difference much because nature is resilient, it tries to reinvent itself, cure itself, forms a scar. However, in nature everything is linked, like in an engine, and once we remove one key player the rest may fall apart. Imagine if you built a tower of flats and right in the middle someone decides to make an open space in their flat removing an entire wall? If several people decide to do similar thing then at some point the building will collapse.
Humans clear vast areas of the planet for crops. In doing so it is eliminating the system that regulates the ecological functions of the area. It is not just the ‘green’ that is disappearing, it is everything else that we cannot name because we don’t see or even know it exists or how it functions and affects our ecological ‘engine’.
We know plants purify the air while producing ‘sugars’ (energy), capturing carbon dioxide and returning oxygen. Plants also breathe and transpire. In performing these processes of photosynthesis, respiration and transpiration, plants bring water from the soil to the air, which accumulates, travels and falls as rain elsewhere. But water is becoming scarce. Forests are a mass of plants, of different sizes and shapes, each producing a network of roots that act like a sponge when it is the rainy season.
Branches delay the fall of rain to the soil, roots above the ground trap water and roots below ground help the plant to absorb water efficiently and the excess travels to the water table. Saturated with water, plants transpire and the cycle is maintained. But in the dry season the plants have the reserve of a full water table. In this process plants help regulate the weather over the short term and the climate over the long term. Also important is the nutrient level of the soil, which comes from bark, leaves, flowers and fruits falling to the ground and being decomposed by fungi, worms and bacteria.
Now, coffee like any other crop needs to have natural vegetation cleared to create the space for it to be grown – that is the first issue. Because it is a small tree, like other trees such as avocados and almond, coffee demands large areas of rich soil and regular rainfall. Here the issue gets worse.
The biodiverse area that previously had many species was supplanted by a crop that demands too much of what the area can no longer provide. To start with the coffee grows well, but the more coffee we plant, the poorer the soil becomes, and the poorer the soil is, the greater the need to advance into areas where remnants of forest still stand, and thus more forest is felled. Eventually there will be nowhere suitable to plant coffee.
What are the current obstacles to reform of the coffee sector?
Coffee is the world’s second largest traded commodity by volume after petroleum. But the plant takes about five years to bear its first full crop of beans and will be productive for only fifteen years. Harvest is picking by hand because this is selective. Between collecting and preparing the ground coffee there is a long process: the wet method requires reliable pulping equipment and adequate supply of clean water – that is another issue; the dry method involves freshly harvested fruits being spread on clean drying yards and ridged once every hour, which takes 12–15 days under bright weather conditions – and the weather pattern is changing.
So, the nature of this crop makes it an expensive one. It needs financial investment in certain areas to protect the industry. But the fear is that for the industry this investment will be wrongly read as ‘losing’ money, instead of investing. The price of producing coffee would be higher and will be sent straight to consumers instead of the increase being shared between producers, the industry and consumers. So, in my view, the major obstacle is changing perceptions within the industry. I might be wrong; I hope I am and find there is someone out there trying to make the necessary changes.
What does the coffee sector need to do to change?
Invest in creating and maintaining prime natural vegetation in an untouched state, particularly where the wild species of the genus Coffea (Rubiaceae) are found. Wild varieties can be a source of new cultivars that can produce crops quicker, demanding less resources. I am not advocating that the industry should own natural vegetation for their own advantage but support the maintenance of existent protected areas and advocate for new ones to be created.
Support local communities alongside local scientists to supervise the collection of surplus seeds from natural vegetation and try to re-create or boost natural vegetation in areas that have long been deprived of it. Again, I am not suggesting planting coffee trees in forest remnants but rather to let the forest retake the areas of crop and try to keep both at bay.
Invest in scientific research that focuses on alternatives, and plant conservation work such as the Plants Under Pressure program of the Natural History Museum.
Can you talk about your research, how it came about and how it’s funded and what you hope the end results to be?
I am a plant scientist that has dedicated most of my professional life to teaching and researching taxonomy (the science of what things are) and systematics (how they are related to one another). I worked in universities and organizations keeping an herbarium, so for a long period my taxonomic knowledge was invested curating plants specimens. Currently, I apply this knowledge to identify plants at risk of extinction, where they are, what threatens them and what this means to the vegetation where they are found, to the local community and also the effects of climate change on such losses.
This is to help policy makers know where, how, and when to act. I work on the Plants Under Pressure program, with a team currently comprising 11 people: four members of staff, four volunteers and three Master’s students. This program runs almost entirely on short-term grants, from research-funding bodies or from charities, and three of our four staff members are temporary researchers, including myself.
Part of my time is dedicated to finding new funding opportunities to keep the research programme active. I am forever grateful to our volunteers that give part of their time to our research for free because they believe in what we are doing. Of course, it would be far better if we were a bigger team able to employ scientists for much longer and have more time to dedicate entirely to the work we are trying to do!
The long-term aim of our research is to provide the scientific basis of what plants are more at risk of extinction, where and why, and what can be done to help preserve them. This information helps to inform international agreements such as the UN Convention on Biological Diversity which sets targets to achieve not only a reduction in biodiversity loss but also its restoration, something that also helps society to withstand the impact of future climate change.
What would you advise young people who are interested in going into the coffee sector but also mindful of the environment?
Get involved! Have an open mind. Do your research. Maintain a healthy scepticism: don’t take everything at face value. The 21st century gives the young mind the privilege of global communication, so use it wisely. Also, you may be in the crop production industry or hospitality sector or be a farmer and became a volunteer for a scientific group like ours or become a ranger in a protected area or national park that you know of.
Give yourself the opportunity to hear what the ‘other side’ has to say, try to have empathy, listen to a different opinion – you don’t have to accept it but give yourself the opportunity to improve/boost your knowledge on the subject. Knowledge is power. When you know the different sides of the same truth you are closer to finding a reasonable solution. It is all about knowledge and compromise.
To visit the Natural History website go to:
https://www.nhm.ac.uk/our-science/our-work/biodiversity/plants-under-pressure.html