Name: コーヒー、気候変動と絶滅。キューのアーロン・デイビス博士との会話 (Coffee, Climate Change & Extinction: A conversation with Dr Aaron Davis at Kew)
Uploaded: 2021-01-14T09:49:43.000Z
Duration: 27 min 43 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

scientists are warning that more than half of the world's wild coffee species are at risk of extinction.

But scientists right here in the UK are ringing the alarm about climate change and how it could put your morning cup of coffee at risk.

様態の副詞

Climate change is going to negatively impact the quality of coffee in the future.

At the start of this year, paper was published titled Hi Extinction.

Risk for Wild Coffee Species Implications.

It was picked up by a number of news outlets.

They all covered it a little bit, but I wanted to know more.

So I traveled down to the Royal Botanic Gardens at Kew to speak to the lead author, Dr Aaron Davis.

I'd met Aaron previously at a symposium event we had given a fantastic talk on.

We'd stayed in touch since you might recognize him as the author of The Coffee Atlas of Ethiopia.

The gardens at Kew are open to the public on our fascinating and beautiful, but I was excited that I could meet Aaron in herbarium, its cues collection of plant species over seven million samples collected from around the world, and we sat in an alcove and discussed the paper and its implications and coffee in genetics and so much more for an hour or so.

Here's that conversation, which I hope you enjoy.

I head up the plant resources team, but I am a coffee specialist.

Are suppose I'm a coffee biologist, but by trading, I am a botanist.

At what point in your career did you begin to specialize in coffee?

A post doctoral study in Madagascar on part of the project was to investigate the wild coffees of Madagascar.

It was purely by chance that I ended up working on coffee, but within within a short period became fascinated by the other three organism.

You know, there's only days I didn't really connect it with the beverage or the industry of the second right, Right?

I think it was incredibly exciting for me to meet someone who who seemed outside of my industry.

You know, we seem to have our fixed experts and then you appeared on Dhe knew so much about coffee and this whole other sense than than anyone else had really spoken to more than just this one species.

That is my day to day life and most people's relationship with coffee Arabica, right?

Like you, you opened my mind to the idea of the sheer volume of species that are out there, which is what I want to talk about quickly.

So so most people watching this will probably know a rabbit care.

They're pulling over buster, a zits trade name, so to speak.

They may be heard off something light like America, and that's three off 124 124 stations.

And I had no idea that there were this many going back to where it started.

What fascinated me was here was he was a crop plant off global significance globally, important commodity.

And we didn't know how many species that were very much really about some of the world's species.

And that's what I did for at least 10 years.

In fact, in fact, still doing today, so the process is is of just what we call describing new species.

It has been going on for many centuries and essentially or looking for plants that differ from other plants.

We can't deal cataloguing the diversity of the the coffee genius.

Some of them were discovered in the sense that we were in the walking in the forest, and we found them for the very first time.

Others were found here in herbarium that had been collected maybe 100 years ago, but it languished, sort of undiscovered to scientists, every say in terms of the other species out there.

I think, you know, if you if you read your coffee history, you might have come across new generators the parent, one of the parents of Arabica and you might have come across, I think Yukos wrote about Stenner filler.

But he he got the idea from somebody else when you know it's been copied back through history s so I think it's a French, a French scientist or a French coffee specialist who first said that.

But it was better than than Arabica always goes over Africa.

I think that these sort of species are really the beginning of the wider story that your paper is telling, right?

Like the paper you published instead of this year gonna be difficult, I'd have a go myself.

Can you give a very brief summary of the paper?

I'll make sure it's linked below here so people can read it.

Can I still again, Back back all those years ago when I first started with coffee because one of things that came became very apparent very quickly was a lot of these species were incredibly rare and threaten the world on at that point that we needed to start to gather data to make a genius wider coffee, white assessment so lost.

Here we have the opportunity, uh, to actually do that properly through the U CN.

So that's a very stringent system where you assess the threat status, extinction status of any plant.

So we did that for coffee, and what we found was that actually, 60% of those 124 coffee species are threatened with extinction, including arabica.

But it gets a little bit worse than that because if you look at the material that's in seed collection's living collections, what we call journalism collections it's no, really probably conserved.

It's not enough species Ripper sensation.

There's not enough representation of wild populations, including our keep every species.

What's that mean beyond just It's nice to have lots of species because it's nice to species.

What's the bigger plan for those potential species in the future?

So that's one of things were really saying in the papers that we need the species for the long term sustainability of the sector.

Now that might seem a bit fanciful, a bit science fiction.

But in fact, if you look back at the history of coffee cultivation, that's exactly what we've done.

Were taken new species such as very Buster.

We're taking different plants from different populations with particular attributes that have helped the industry sustained production where that's disease, pest resistance, climate tolerance except except with called on those resources time and time again to sustain coffee production.

Does climate change explain why we're interested in other species again when we hadn't been, it seems, for quite a long time your paper references, I think some work from the twenties late fifties early sixties that shows interest in other species.

And there's this seeming gap where we're not particularly, I think I think the reason is re buster or the main reason here we are with this.

This new plant came along, um, really got going in early 20th century, 19 twenties, 19 thirties and there wasn't really much need to look at this.

What was the point in developing other species when we had is a drop of two species that were actually fulfilled?

No, You in the paper, you categorize that these species in two different ways firstly, you by how endangered there are critically through.

To counter that, the language you use at the other end of like not not particularly endangered city at least concerned leave.

What percentage of species were critically endangered on DDE?

Here is this They could go in the next 5 10 years.

You know, action, but in terms of coffee system.

Uh, there was high number of critically endangered species in the group.

That would be the priority for looking at the development, which was the other way You divided in the world world.

So you divided those into three groups, which was a kind of prioritization based on proximity to Arabica.

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コーヒー、気候変動と絶滅。キューのアーロン・デイビス博士との会話 (Coffee, Climate Change & Extinction: A conversation with Dr Aaron Davis at Kew)

sort

potential

absolutely

incredibly