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Soil Microorganisms and Quality of the Coffee Beverage

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Quality Determinants In Coffee Production

Part of the book series: Food Engineering Series ((FSES))

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Abstract

The food production must grow 70% until 2050 to solve the world food demand which is growing fast, reaching the number of 7.7 bilious people in 2019 (FAO 2009). In order to fit this reality, the agricultural sector requires technological innovations to increase productivity, income distribution and to reduce the environmental impact of important monocultures, for instance, the crop coffee. In addition to increasing the production using social and environmental low-cost, is also important that production be cheap and healthy. In this context, one way of innovations in this sector is taking into account the biological component, since it is closely interrelated with physical and chemical components. These three components together will influence the productivity and sustainability of agricultural systems. The focus should not be only in increasing production and productivity, but recognize the role of technological activity aiming to produce better and favoring the quality the health, sovereignty and food security.

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Authors and Affiliations

  1. Department of Microbiology, Federal University of Viçosa, Viçosa, MG, Brazil

    Paulo Prates Júnior, Tomás Gomes Reis Veloso, Marliane de Cássia Soares da Silva, José Maria Rodrigues da Luz, Sabrina Feliciano Oliveira & Maria Catarina Megumi Kasuya

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  1. Coffee Analysis and Research Laboratory, Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil

    Lucas Louzada Pereira

  2. Department of Forest and Wood Science, Federal University of Espirito Santo, Jerônimo Monteiro, Espírito Santo, Brazil

    Taís Rizzo Moreira

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Prates Júnior, P., Veloso, T.G.R., de Cássia Soares da Silva, M., da Luz, J.M.R., Oliveira, S.F., Kasuya, M.C.M. (2021). Soil Microorganisms and Quality of the Coffee Beverage. In: Louzada Pereira, L., Rizzo Moreira, T. (eds) Quality Determinants In Coffee Production. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-54437-9_3

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