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.

Sample content

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Despite its popularity as a beverage and its economic importance, coffee has been considered as an orphan crop. This book on the recent advances in coffee research will help to meet the current challenges facing sustainable coffee production. It is edited by a senior IRD researcher (Dr P. Lashermes) with a long experience on coffee genetics. This book is the most up-to-date synthesis on major advances in coffee science, written by a large panel of researchers involved in international coffee research projects, in collaboration with the coffee industry worldwide. This book will be useful for scientists from universities, research institutes and industry in coffee-producing and coffee-consuming countries.
Emeritus Professor Andre Charrier, Montpellier SupAgro, FrancePart 1 Plant physiology and breeding
1.Diversity and genome evolution in coffee:Philippe Lashermes anlC!