Soil Microorganisms and Quality of the Coffee Beverage

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.