Coffee is one of the most widely traded commodities in the world. Coffee cultivation faces a number of challenges including over reliance on a relatively small number of varieties vulnerable to a range of abiotic and biotic stresses as well as increasing expectations of quality amongst consumers. These challenges are addressed by this volume. Part 1 looks at advances in understanding plant physiology and ensuring genetic diversity. These provide the basis for summarising developments in breeding improved varieties of Arabica and Robusta coffee. The second part of the book reviews our understanding of the chemical composition, sensory properties and potential nutraceutical benefits of coffee. With its distinguished editor and international range of expert authors, this volume will be a standard reference for coffee scientists, growers and processors.
Table of Contents
Part 1 Plant physiology and breeding1. Diversity and genome evolution in coffee: Philippe Lashermes and Marie-Christine Combes, Institut de Recherche pour le Développement (IRD), France;
2. Coffee tree growth and environmental acclimation: Fabio M. DaMatta, Universidade Federal de Viçosa, Brazil;
3. Environmental and genetic effects on coffee seed biochemical composition and quality: Thierry Joët and Stéphane Dussert, Institut de Recherche pour le Développement (IRD), France;
4. Ensuring the genetic diversity of coffee: Sarada Krishnan, Denver Botanic Gardens, USA;
5. Developing varieties of Arabica coffee: Herbert A. M. van der Vossen, Coffee Breeding Consultant, The Netherlands;
6. Developing varieties of Robusta coffee: N. Surya Prakash, Central Coffee Research Institute, India;
7. Developments in molecular breeding techniques in Robusta coffee: Alan Carvalho Andrade, Embrapa Café/Inovacafé, Brazil;
8. Breeding caffeine-free coffee beans: Chifumi Nagai, Hawaii Agriculture Research Center, USA; and Jean-Jacques Rakotomalala, Centre National de la Recherche Appliquée au Développement Rural, Madagascar;
9. Disseminating improved coffee varieties for sustainable production: Charles Lambot and Juan Carlos Herrera, Nestlé R&D Center, France;
Part 2 Quality traits
10. Chemical composition of coffee beans: an overview: Michael N. Clifford, University of Surrey, UK; Iziar A. Ludwig, Universitat de Lleida, Spain; Alan Crozier, University of California, Davis, USA;
11. Bioactive compounds in coffee beans with beneficial health properties: Ningjian Liang, Kaiwen Mu and David Kitts, University of British Columbia, Canada;
12. Beneficial compounds from coffee leaves: Claudine Campa, UMR IPME, France; Arnaud Petitvallet, Wize Monkey, Canada;
13. Nutritional and health effects of coffee: Adriana Farah, Federal University of Rio de Janeiro, Brazil;
14. Advances in research on coffee flavour compounds: Roberto Buffo, National University of Tucumán, Argentina;
15. Harmful compounds in coffee: Noel Durand, CIRAD, France and Angélique Fontana, University of Montpellier, France;
16. Flavour as the common thread for coffee quality along the value chain: Mario R. Fernández-Alduenda, Coffee Quality Institute, USA;
17. Metabolomics as a powerful tool for coffee authentication: Sastia P. Putri and Eiichiro Fukusaki, Osaka University, Japan;
18. Life cycle analysis and the carbon footprint of coffee value chains: Louis Bockel and Laure-Sophie Schiettecatte, Food and Agriculture Organization (FAO) of the United Nations, Italy;
