Minimising pesticide residue in food is therefore crucial in ensuring consumer safety. “A decrease in soil arthropods can lead to a reduction in overall biodiversity, and upset the soil’s natural balance,” said Dr Ir Dadang, a professor at the Department of Plant Protection, IPB University. They can also harm or disrupt the ecosystem of microorganisms and non-target organisms within the soil, or life forms that are not intentionally targeted by the pesticide.įor instance, pesticides used in cruciferous vegetables have been linked to a decline in soil arthropods – organisms that play an important role as decomposers and predators of pests. Pesticides also threaten plants, animals, insects and can contaminate waterways, directly affecting fish or reducing their food sources.
However, pesticide residue can contaminate the ground and coffee beans and may cause rashes, nausea and other diseases in the long term including cancer and reproductive harm. To maintain yield and quality, farmers often use chemicals such as pesticides to protect coffee plants from insects, pests, and weeds. As the world’s third-largest producer of coffee beans and a major exporter, Indonesia’s coffee industry helps create employment, generate income, and alleviate poverty, especially for rural communities in the country.
Many people enjoy a hot cup of coffee to start their day or to relax during the weekends, making coffee one of the most heavily traded commodities in the world.
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