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Harmful coffee beetles were detected in coffee beans imported from Laos

Published: 2026-06-06 Author: World Gafei

Last Updated: 2026/06/06, Recently, during the inspection of a batch of 3.06 tons of raw coffee beans from Laos, staff of the Animal and Plant Department of Xiamen Haicang Inspection and Quarantine Bureau detected quarantine pest coffee fruits for the first time in Fujian Province. Coffee bark beetle has been listed in the list of quarantine pests prohibited from entry in China. In order to prevent the spread of coffee fruit beetle in China, Haicang Bureau has responded to the above-mentioned regulations in accordance with the relevant regulations.

Recently, during the inspection of a batch of 3.06 tons of raw coffee beans from Laos, staff of the Animal and Plant Department of Xiamen Haicang Inspection and Quarantine Bureau detected quarantine pest coffee fruits for the first time in Fujian Province.

Coffee bark beetle has been listed in the list of quarantine pests prohibited from entry in China. In order to prevent the spread of coffee bark beetle in China, Haicang Bureau has strictly fumigated the above entry goods in accordance with the relevant regulations. Through the domestic consignee, the epidemic types carried by the imported coffee organisms will be fed back to the relevant foreign enterprises. According to statistics, since the beginning of this year, Xiamen Port has imported five batches of coffee beans, weighing 50.34 tons, and the main countries of origin are Colombia, Laos, Indonesia, Brazil and Vietnam.

According to the staff of Haicang Bureau, coffee bark beetle is an important detected substance in raw coffee beans, belonging to the family Coleoptera, which is native to Africa and mainly harms the fruits and seeds of coffee plants. Once damaged by the pest, the yield and quality of coffee beans will decrease significantly. When the epidemic is serious, the damage rate of mature fruit can reach 96%, and the harvest is greatly reduced by 73%. Even after disinfestation, the insect remains inside the coffee bean and is not easy to separate, resulting in a decline in the quality of coffee.

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