E3S Web Conf.
Volume 306, 2021The First International Conference on Assessment and Development of Agricultural Innovation (1st ICADAI 2021)
|Number of page(s)||9|
|Section||Agricultural Social Economics and Policy|
|Published online||24 September 2021|
Technical risk control system of sustainable vanilli cultivation in Indonesia
Indonesian Spice and Medicinal Crops Research Institute, Jl. Tentara Pelajar 3 Bogor, West Java, Indonesia
* Corresponding author: email@example.com
Vanilla is a high-value spice product and is used as a flavoring ingredient for food and beverages, pharmaceuticals and cosmetics. Indonesia is a major producer of vanilla in the world, however the production has declined since 2017, due to the high risk in vanilla cultivation, like economic risks (fluctuations of vanilla prices), technical risks (high attack of vanilla stem rot disease) and social risks (threats of vanilla fruit theft). Hence, vanilla cultivation has a low level of sustainability. This review aims to analyze risk control systems in vanilla cultivation to improve the sustainability of vanilla production. Given that the main risk in vanilla cultivation is the risk of attacks of vanilla stem rot disease, the risk control system uses it as a reference factor, while other factors as supporting factors. The hierarchy of risk control in the vanilla cultivation system when connected with its sustainability level follows reverse pyramids of vanilla cultivation systems in open land, shade houses and greenhouses. In its implementation, to increase the continued cultivation of vanilla in Indonesia is required cultivation with the highest risk control system, although there are consequences of increased investment costs but the opportunity to achieve high productivity will be better.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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