Supporting Cameroonian Coffee Industry and Protecting the Environment

Understanding the impact of coffee consumption on the environment.

Due to the high consumption of coffee, both producers and consumers may face health risks from pesticides in coffee, so the safety of coffee should be taken seriously. A recent study showed that exposure to pesticides increases the risk of death in patients with Parkinson’s disease (28). However, other circumstances must be considered to explain why. Another detailed investigation in Tanzania found that acute pesticide poisoning (APP) poses a health risk, resulting in increased mortality among those exposed to pesticides (29). Exposure to pesticides is one of the factors demonstrating a link between hormone exposure risk and Parkinson’s disease risk in postmenopausal women. That is, women who are farmers or live near farms where pesticides are used have higher rates of Parkinson’s disease compared with control cases (30). Preclinical evidence suggests that certain pesticides increase the risk of Parkinson’s disease. Dieldrin is an organochlorine commonly used as a pesticide. This pesticide is associated with neuronal apoptosis (31). Rotenone also acts as a neurotoxin. Furthermore, the negative effects of pesticides are not limited to farmers or consumers, but also affect the future of coffee wastewater (CWW). A recent critical review suggests that the use of CWW after appropriate treatment may be economically and environmentally beneficial, except in cases where pesticide residues that threaten aquatic life even in trace amounts are present (32). This has been confirmed in early studies on phytotoxicity and cytogenotoxicity in coffee wastewater (33), as trials and trials for the removal of these pesticides started in 2013, but the results were unsatisfactory (34). Using coffee grounds could be a way for coffee farmers to generate additional income and help them offset production costs. The latter requires the use of pesticides. The recent concern over the dependence of 80% of Ethiopia’s population on agriculture with uncontrolled pesticide use has led to the initiation of numerous studies highlighting the health and environmental risks associated with pesticides. To assess risks and develop solutions, an electronic database-based study was recently conducted specifically on the direct use of dichlorodiphenyltrichloroethane (DDT). Data show that DDT has been detected in soil, surface water and human milk, indicating the direct use of DDT in food crops. Additionally, it is a sign of long-term health risks to the public, harming fish, bees, soil life and wildlife. Therefore, misuse of pesticides may lead to disruption of the entire life cycle (35). This study calls for increased awareness to reduce the risks posed by the misuse of pesticides [1].

August 2018 – A new guide highlights how coffee-growing countries in Africa and beyond can best take advantage of new Global Environment Facility (GEF) funding opportunities to improve coffee productivity and quality and position their coffee sectors in the face of climate change A growing threat to the industry[3].

Responsible Coffee Sourcing: Choose sustainable coffee beans using environmentally friendly methods and appropriate production resources. By sourcing coffee from farms committed to ethical and sustainable practices, you promote environmental protection and support local communities[5].

This systematic scoping review provides evidence from 52 primary research articles demonstrating the beneficial and sustainable use of coffee in personal care products. Natural ingredients containing bioactive compounds that support healthy personal care and can protect and improve the appearance and condition of skin and hair are currently being identified and evaluated. Demand for natural and sustainable ingredients in beauty and personal care products is driving growth in a market worth more than $500 billion. Coffee is one of the most popular beverages in the world and has been extensively studied for its inherent benefits. However, external benefits are less well known. This article examines the potential of coffee and its by-products as ingredients in cosmetic and personal care formulations. Various applications of a range of bioactive compounds from coffee beans, leaves and by-products are demonstrated. The study will assess the economic and environmental issues facing the coffee industry. Many of the 25 million small-scale coffee farmers live in poverty and new markets could boost their economic health. Coffee by-products are another industry-wide problem, producing 8 million tons of residual waste annually. Still, these by-products are a rich source of chemical compounds. Our discussion focuses on phenolic compounds, triacylglycerols, and caffeine used in cosmetics. The use of coffee in personal care products can benefit consumers and industry stakeholders by supporting the sustainability of the coffee production chain by providing natural, non-toxic ingredients as well as economical alternatives and environmental solutions. Database searches yielded 772 articles. Of the included studies (k = 52), a minority (k = 10; N = 309) mentioned clinical trials and participant studies. Classify applications using the Personal Care Products and Ingredient Classification (PERSOC). Assessing sustainability potential using the Coffee Product Sustainability (COPS) model. The overall goals of the systematic scoping review were to (1) expand the literature and highlight the evidence for the use of coffee ingredients in topical personal care products and (2) critically evaluate the results in light of sustainability issues [6].

If the coffee industry is to tackle this problem, it needs to address the increasing need for long-term sustainable coffee sourcing. By doing so, we can support more socially and environmentally-friendly coffee production, as well as empowering smallholder farmers to improve their socioeconomic livelihoods and grow more climate-resilient coffee in the future[4].

Tips for sustainable coffee consumption.

Source Coffee Responsibly: Opt for sustainable coffee beans that use environmentally friendly methods and suitable production means. By sourcing coffee from farms that advocate ethical and sustainable practices, you promote environmental conservation and support local communities[5].

This systematic scoping review presents evidence from 52 primary research articles for the beneficial, and sustainable, use of coffee in personal care products. The identification and evaluation of natural ingredients that harbor bioactive compounds capable of supporting healthy personal care and protecting and improving the appearance and condition of skin and hair is topical. Demand for natural and sustainable ingredients in beauty and personal care products is driving growth in a market valued at over $500 billion. Coffee, as one of the world’s favorite beverages, is widely studied for its internal benefits. External benefits, however, are less known. Here the potential of coffee and its by-products as ingredients in cosmetic and personal care formulations is explored. Diverse applications of a range of bioactive compounds from the coffee bean, leaves, and by-products, are revealed. Research is evaluated in light of economic and environmental issues facing the coffee industry. Many of the 25 million smallholder coffee farmers live in poverty and new markets may assist their economic health. Coffee by-products are another industry-wide problem, accounting for 8 million tons of residual waste per year. Yet these by-products can be a rich source of compounds. Our discussion highlights phenolic compounds, triacylglycerols, and caffeine for cosmetic product use. The use of coffee in personal care products can benefit consumers and industry players by providing natural, non-toxic ingredients and economic alternatives and environmental solutions to support sustainability within the coffee production chain. Database searches identified 772 articles. Of those included (k = 52), a minority (k = 10; N = 309) related to clinical trials and participant studies. Applications were classified, using the PERSOnal Care products and ingredients classification (PERSOC). Sustainability potential was evaluated with the Coffea Products Sustainability (COPS) model. Overall objectives of the systematic scoping review were to: (1) scope the literature to highlight evidence for the use of coffee constituents in externally applied personal care products, and (2) critically evaluate findings in view of sustainability concerns[6].

The Unique Characteristics of Cameroon’s Coffee

Cameroon’s coffee is known for its unique characteristics. It has a full-bodied and fragrant aroma, as well as an intense flavor that some describe as “earthy” or “rounded”. The notes are complemented by sweet nuances of dried fruits and spices like cinnamon, clove, almond, vanilla, and cocoa. Its acidity level is medium to low with no bitterness at all. Cameroonian coffees also tend to have slightly lower caffeine content than other types of coffees from around the world which makes it gentler on the stomach while still providing plenty of energy-boosting potential. When roasted properly, these beans produce drinks with rich crema (foam) when brewed through espresso machines along with highly soluble oils producing amazing blends that make great cappuccinos! it has an intense and strong flavor with notes of dark cherries, cocoa, spices and sweetness that linger on the palate. Secondly, its medium body allows for various brewing methods such as filter or pour over styles to draw out some of the more subtle flavors in contrast to espresso machines which would overpower them. Lastly, Cameroonian coffees are special because they have an element of complexity due to their different processing techniques like traditional wet process (washed) beans and naturally processed varieties – both of which express distinct tiers of aroma and taste grounded in terroir-related characteristics from soil fertility or climate conditions reflective of specific origin regions within the country itself.

Impact of Geographic Location on Coffee Quality

The quality of coffee can vary significantly depending on its production process and the geographical area in which it is produced. Factors that influence geographic location may include altitude, soil composition, average humidity levels throughout the year, local climate conditions, topography of surrounding area (mountainous regions or flat planes), water sources used for processing beans prior to roasting and weather events such as long periods of dryness that shift from season to season. Each region has unique characteristics and growing methods which create distinct caffeine flavors contained within each cup. For instance coffees grown at higher altitudes tend to have a more acidic taste while low-altitude countries tend to produce richer flavor profile because their soils are typically nitrogen rich with more moisture than high-altitude locations. The temperature swings between night & day greatly affect photosynthesis processes happening in plants, allowing sugars found naturally in bean oils be developed over several months gradually developing fuller body aromas & tastes; this allows farms located close together but affected by these different temperatures yield drastically different products.. Additionally winding mountain roads with various climates facilitate bottlenecks times when spring freshens hit hotter layers below creating turbulence like updrafts made bakers chocolate notes soar compared side valley areas where vintage port cherries remain prevalent despite heavy rains every other sprout cycle . Also special processing techniques based off manual labor so key factors since machines cannot easily operate rough terrain combine multiple microclimates resulting small batch lots complex phenolic/ethiolic esters resonate through liquid extraction ritual darker roast adherents find impossible mimic elsewhere globe

The Global Market for Cameroon’s Coffee

Cameroon’s  coffee is mainly exported to Europe, particularly France and Italy, where it makes up just over one-third of all their exports. In the United States demand for this particular form of bean has steadily increased because specialty roasters prefer its taste characteristics and spicy aroma. The growing popularity in North America has fuelled export growth from regions such as Vietnam and India – which now account for almost two-fifths of world production between them compared with less than a fifth previously. This increase presents a challenge to traditional producing countries like Cameroon who have seen market shares erode due to competition from other markets gaining traction in terms of quality control measurements that take into consideration green grading , cup analysis and yield percentage . Of course there is undeniable potential for further development given the rising interest amongst consumers within high-growth areas such as China, Japan, South Korea Hong Kong & Singapore – although currently most remains underutilised by African producers so far likely hindered by complex regulations regarding importing certificatesas well as taxation issues related to fumigation requirements among others . Going forward continued investments in improving production standardsboth at farm level through innovative agronomic practicesadopting larger scale commercial farming concepts may prove necessary if this industry wishes to remain competitive

Arabica Coffee from NW Cameroon

Arabica coffee is one of the most popular and sought-after varieties of coffee in the world. Its attractiveness stems from the high quality beans obtained from the high mountains of the North West region of Cameroon. Arabica coffee, a predominantly African genus that comprises 124 species, is widely cultivated and used in the production of coffee. The North West region of Cameroon is known for its production of high-quality Arabica coffee, which is grown in the mountainous areas.## Significance of Arabica Coffee The high quality Arabica coffee from the high mountains of the North West region of Cameroon holds immense significance in the global coffee market. Not only is Arabica coffee the most prevalent and extensively cultivated variety in the world, accounting for 70% of the total coffee production, but it also dominates the world market, representing 90% of coffee sales.
This preference for Arabica coffee is due not only to its botanical, chemical, and sensory characteristics but also to its higher commercial value. More importantly, Arabica coffee achieves market prices that are 20-25% higher than Robusta coffee, making it a more lucrative option for growers. Furthermore, Arabica coffee is valued for its distinct flavor profile, which is often described as smooth, aromatic, and nuanced with hints of fruitiness and chocolaty undertones.

Northwest Cameroon: The Arabica Coffee Source

The high quality Arabica coffee from the high mountains of the North West region of Cameroon is a result of its unique geographical and climatic conditions. The North West region of Cameroon is known for its mountainous terrain and high altitudes, which provide the ideal conditions for growing Arabica coffee. The North West region of Cameroon, with its fertile volcanic soils and cool temperatures, creates the perfect environment for Arabica coffee cultivation. The region’s high altitudes, between 1,000 to 2,000 meters above sea level, contribute to the slow ripening of the coffee cherries, allowing the beans to develop their complex flavors and aromas. Furthermore, the region’s abundant rainfall and rich biodiversity create a unique ecological balance that enhances the quality of the coffee beans. ## Genetic Diversity and Improvement of Arabica Coffee The genetic diversity of Arabica coffee plays a crucial role in its improvement and breeding programs. Ethiopia, the homeland and center of genetic diversity of Arabica coffee, is of particular importance in this regard(Review on Genetic Diversity of Coffee (Coffea Arabica .L) in Ethiopia, 2017). The wild populations of Arabica coffee in the afromontane rainforests of Ethiopia have genetic diversity and desirable traits that can be used to enhance the cultivated varieties of Arabica coffee. By studying and preserving the genetic diversity of Arabica coffee in Ethiopia and other regions, scientists and breeders can develop new varieties that are more resistant to diseases, pests, and climate change, while maintaining the unique flavors and qualities that Arabica coffee is known for.
The importance of genetic diversity in Arabica coffee cannot be underestimated, as it provides the raw materials for breeding programs aimed at improving productivity and disease resistance. Ethiopian C. arabica accessions have been used as parents in breeding programs, resulting in hybrid varieties with higher productivity, particularly in full sun