International Journal of Horticulture, 2024, Vol.14, No.6, 381-393 http://hortherbpublisher.com/index.php/ijh 390 Environmental management recommendations include the establishment of monitoring systems to track the impact of climate change on hop cultivation and the effectiveness of adaptation strategies. Collaboration between researchers, farmers, and industry stakeholders is essential to share knowledge and best practices. In regions like Brazil, where hop cultivation is emerging, the development of new technologies and practices tailored to local conditions is critical for sustainable growth (Jastrombek et al., 2022). In conclusion, the sustainable cultivation and environmental impact of hops require a multifaceted approach that integrates organic production, IPM, low-input farming, climate change adaptation, and supportive policies. By adopting these strategies, the hop industry can ensure its long-term viability and contribute to the broader goals of environmental sustainability and climate resilience. 9 Concluding Remarks Hops (Humulus lupulus L.) are dioecious perennial climbing plants primarily known for their use in the brewing industry, where the female inflorescences, or cones, are utilized for their resins and essential oils that impart bitterness and aroma to beer. Historically, hops were first valued for their medicinal properties, being used to treat various ailments such as insomnia, menopausal symptoms, and even cancer. The global expansion of hops has seen them introduced to new regions beyond their native northern hemisphere, including South America, South Africa, New Zealand, and Australia. This expansion has been driven by the growing craft beer industry, which has increased demand for diverse hop varieties and cultivation in non-traditional areas. The historical evolution of hops in brewing is marked by their transition from medicinal use to a staple ingredient in beer production. The development of hop cultivation practices and the identification of specific hop varieties have been crucial in enhancing the quality and consistency of beer. The genetic study of hops has revealed significant insights into the biosynthesis of compounds responsible for aroma and bitterness, which are essential for brewing. Breeding with new genomic technologies to enhance the flavor compounds and biotransformation precursors will lead to the development of hops with unique features for new product innovation. Despite the advancements, there remains a gap in basic agronomic research, particularly in new growing regions where knowledge and expertise are still developing. Future research on hops should focus on several key areas to further enhance their agricultural and commercial potential. In agricultural technology, there is a need for more comprehensive studies on hop agronomy, especially in new cultivation regions. This includes developing best practices for both conventional and organic farming to optimize yield and quality. Market development research should explore the economic impacts of expanding hop cultivation to new regions and the potential for new hop varieties to meet the demands of the craft beer industry. Functional compound studies should delve deeper into the phytochemistry and bioactivity of hops, identifying new compounds with potential health benefits and applications beyond brewing. Sustainable development is another critical area, where research should aim to improve the environmental footprint of hop cultivation through innovative farming techniques and resource management. Additionally, the development of disease-resistant hop varieties through genetic research could significantly reduce the need for chemical inputs, promoting more sustainable agricultural practices. Acknowledgments We express our gratitude to the two anonymous reviewers for their thorough evaluation and constructive suggestions for our manuscript. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest.
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