Achieving sustainable cultivation of coffee

Covers recent research on coffee genetics, physiology and genetic diversity

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 traits10.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;