Behind every cup of coffee there is a farmer to produce it. But usually the economics don't work in the farmers' favor. Coffee is the world's second most valuable market commodity after petroleum, and U.S. consumers drink one fourth of the beans traded in the global market. Coffee is a significant source of foreign exchange for many Latin American countries and has played a major role in the political histories of nations such as Mexico, Colombia, Guatemala, and Brazil. It was traditionally developed as a colonial cash crop, planted and harvested by serfs or wage laborers on large plantations, then exported to imperial countries.
Organic coffee drinkers are growing in figures each geezerhoods. There are as many different grounds for the determination to imbibe organic coffee as there are those people who imbibe organic coffee exclusively. The truth is that the beginning of organic coffee was born of a demand to nourish crops, control weeds, and protect crops from infestations and a desire to do so without the employment of chemical substances.
Contrary to popular belief, organic farming isn’t conducted on a wing and a prayer but rather years of study and scientific reasoning. Crop rotation worked well in years past as far as preventing the precious materials and nourishing properties in the soil. This type of farming does not offer any protection against the ravishes that insects and some plant blights can bring. The secret is in using the information that science has taught us in order to introduce healthy bacteria, beneficial insects, and other animals that introduce the proper pollinating material to the land around the plants.
Science is a wonderful thing when it comes to farming and there is no exception when it comes to the significant impact that science has held over the exponential growth of organic coffee production and sales. As people become more and more concerned over what we are putting into their mouths and introducing to our bodies, we are also more and more likely to choose options that have had limited if any exposure to unnecessary chemicals. This includes not only fertilization and pesticides; it extends to the refining process as well.
The biggest problem in the past hasn’t been finding drinkers for this particular type of coffee but farmers who were willing to go through the long process required for organic certification. The certification takes years and a substantial investment of time, labor, and love on behalf of the farmers and landowners and most of them find the profit differences between traditional coffee crops per pound and organic coffee crops per pound to be marginal and hardly worth the effort.
There are some forward thinking farmers who not only see the growing demand for organic coffee but the health and wellness benefits to themselves, their families, and their employees of using organic means in which to fertilize, protect, and process their coffee crops. By going organic they are not only affecting the health and wellness of the end users of their products but their own families and communities. For these farmers, the rewards lie in doing the right thing for the environment much more than building a larger income.
Most consumers will notice a larger price tag when it comes to purchasing coffee in the grocery store for most products however, this doesn’t produce a significant hardship. Many organic products require less of the product for use than traditionally grown and processed products. This means that the same amount of coffee, sugar, dog food, etc. will last much longer which will quite possibly increase the overall value of the product. In other words, the added cost is often less than it would seem at first glance because you are actually using less of the product. This is a good news for consumers and the environment as well as the farmers and producers of organic coffee. The key of course, is to find the flavor of organic coffee that you like best just as it is with traditional coffee.
Article Source: http://www.articlenorth.com
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