BOOK
Achieving sustainable cultivation of coffee
Dr Philippe Lashermes | Dr Philippe Lashermes | Marie-Christine Coombes | Prof. Fábio M. DaMatta | Dr Thierry Joët | Stéphane Dussert | Dr Sarada Krishnan | Dr Herbert A.M. van der Vossen | Dr N. Surya Prakash | Dr Alan Carvalho Andrade | Dr Chifumi Nagai | Jean-Jacques Rakotomalala | Dr Charles Lambot | Juan Carlos Herrera | Michael N. Clifford | Iziar A. Ludwig | Prof. Alan Crozier | Ningjian Liang | Kaiwen Mu | Dr David Kitts | Dr Claudine Campa | Arnaud Petitvallet | Prof. Adriana Farah | Dr Robert Buffo | Dr Noël Durand | Angélique Fontana | Dr Mario R. Fernández-Alduenda | Sastia P. Putri | Prof. Eiichiro Fukusaki | Dr Louis Bockel | Laure-Sophie Schiettecatte
(2018)
Additional Information
Book Details
Abstract
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.
“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, France
Sample content
Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book. Alternatively, watch our informative video introduction.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
| Section Title | Page | Action | Price |
|---|---|---|---|
| Contents | v | ||
| Series list | xi | ||
| Introduction | xv | ||
| Part 1 Plant physiology and breeding | xv | ||
| Part 2 Quality traits | xvii | ||
| Part 1 Plant physiology and breeding | 1 | ||
| Chapter 1 Diversity and genome evolution in coffee | 3 | ||
| 1 Introduction | 3 | ||
| 2 Coffee diversity | 4 | ||
| 3 Reproduction biology | 8 | ||
| 4 Genome organization and evolution | 10 | ||
| 5 Arabica origin and diversification | 12 | ||
| 6 Future trends and conclusion | 16 | ||
| 7 Where to look for further information | 17 | ||
| 8 References | 17 | ||
| Chapter 2 Coffee tree growth and environmental acclimation | 21 | ||
| 1 Introduction | 21 | ||
| 2 The coffee tree at work: root growth, shoot growth and flowering | 22 | ||
| 3 The coffee tree at work: fruiting and competition between vegetative and reproductive growth | 26 | ||
| 4 Acclimation to environmental factors: irradiance | 28 | ||
| 5 Acclimation to environmental factors: water | 33 | ||
| 6 Acclimation to environmental factors: temperature | 38 | ||
| 7 Conclusions | 39 | ||
| 8 Where to look for further information | 40 | ||
| 9 Abbreviations | 41 | ||
| 10 References | 41 | ||
| Chapter 3 Environmental and genetic effects on coffee seed biochemical composition and quality | 49 | ||
| 1 Introduction | 49 | ||
| 2 Seed chemical composition and coffee quality | 50 | ||
| 3 Biosynthetic genes and metabolic pathways | 51 | ||
| 4 Genetic variation for seed chemical composition | 53 | ||
| 5 Chemometric discrimination of Arabica and Robusta | 55 | ||
| 6 Environmental effects | 55 | ||
| 7 Environmental influence on transcriptional regulations | 57 | ||
| 8 Chemometrics for coffee origin authentication | 60 | ||
| 9 Case study: coffee Bourbon Pointu of La Réunion Island | 60 | ||
| 10 Future trends and conclusion | 61 | ||
| 11 Where to look for further information | 61 | ||
| 12 References | 61 | ||
| Chapter 4 Ensuring the genetic diversity of coffee | 69 | ||
| 1 Introduction | 69 | ||
| 2 Coffee genetic resources | 70 | ||
| 3 Case study: conservation of wild Coffea spp. in Madagascar | 73 | ||
| 4 Future trends and conclusion | 75 | ||
| 5 Where to look for further information | 78 | ||
| 6 References | 79 | ||
| Chapter 5 Developing varieties of Arabica coffee | 83 | ||
| 1 Introduction | 83 | ||
| 2 Genetic resources | 84 | ||
| 3 Breeding strategies | 89 | ||
| 4 Major Arabica coffee-breeding programmes | 89 | ||
| 5 Preconditions to successful next-generation cultivars of Arabica coffee: genetic variation and resistance to diseases and pests | 97 | ||
| 6 Preconditions to successful next-generation cultivars of Arabica coffee: further issues | 100 | ||
| 7 Conclusions | 104 | ||
| 8 Where to look for further information | 105 | ||
| 9 Abbreviations | 105 | ||
| 10 References | 106 | ||
| Chapter 6 Developing varieties of Robusta coffee | 115 | ||
| 1 Introduction | 115 | ||
| 2 Coffee species and their commercial development | 116 | ||
| 3 Growth habits and agronomical characteristics of Robusta coffee | 117 | ||
| 4 Breeding behaviour of C. canephora | 117 | ||
| 5 Genetic resources and diversity of C. canephora | 118 | ||
| 6 Cultivation of C. canephora: historical perspective | 121 | ||
| 7 Genetic structure of base populations and phenotypic variability | 122 | ||
| 8 Development of improved varieties in Robusta: initial efforts | 123 | ||
| 9 Breeding methods followed and Robusta varieties developed | 123 | ||
| 10 Limiting factors to sustained breeding initiatives | 128 | ||
| 11 Breeding priorities: a rapidly-changing situation | 128 | ||
| 12 Developing new varieties of Robusta: scope, limitations and pragmatic strategies | 130 | ||
| 13 Future trends and conclusion | 133 | ||
| 14 Where to look for further information | 134 | ||
| 15 Acknowledgements | 134 | ||
| 16 References | 134 | ||
| Chapter 7 Developments in molecular breeding techniques in Robusta coffee | 139 | ||
| 1 Introduction | 139 | ||
| 2 Molecular markers | 141 | ||
| 3 Genetic diversity | 143 | ||
| 4 Candidate genes and QTLs | 145 | ||
| 5 Molecular breeding | 148 | ||
| 6 Future trends and conclusion | 150 | ||
| 7 Where to look for further information | 150 | ||
| 8 References | 151 | ||
| Chapter 8 Breeding caffeine-free coffee beans | 159 | ||
| 1 Introduction | 159 | ||
| 2 Caffeine levels among coffee species | 161 | ||
| 3 Low- and non-caffeine coffee varieties: \nproduction and characteristics | 163 | ||
| 4 Challenges of large-scale cultivation | 166 | ||
| 5 Summary and future trends | 168 | ||
| 6 Where to look for further information | 169 | ||
| 7 Acknowledgements | 169 | ||
| 8 References | 170 | ||
| Chapter 9 Disseminating improved coffee varieties for sustainable production | 173 | ||
| 1 Introduction | 173 | ||
| 2 General strategy for validation of varieties | 175 | ||
| 3 Physiological and organizational constraints | 178 | ||
| 4 Statistical methods for multi-location and farmer trials | 179 | ||
| 5 Case studies | 180 | ||
| 6 Propagation methods | 184 | ||
| 7 Legal aspects | 186 | ||
| 8 Conclusion | 187 | ||
| 9 Future trends | 188 | ||
| 10 Where to look for further information | 189 | ||
| 11 References | 189 | ||
| Part 2 Quality traits | 193 | ||
| Chapter 10 Chemical composition of \ncoffee beans: an overview | 195 | ||
| 1 Introduction | 195 | ||
| 2 Overall composition of green coffee | 196 | ||
| 3 Roasting and associated transformations | 197 | ||
| 4 Chlorogenic acids in green coffee beans | 197 | ||
| 5 Chlorogenic acids in roasted coffee beans, instant coffee and beverage | 201 | ||
| 6 Caffeine | 205 | ||
| 7 Trigonelline | 205 | ||
| 8 Diterpenes | 206 | ||
| 9 Melanoidins | 207 | ||
| 10 Production of volatiles | 208 | ||
| 11 Conclusion and future trends | 209 | ||
| 12 Where to look for further information | 210 | ||
| 13 References | 210 | ||
| Chapter 11 Bioactive compounds in coffee beans with beneficial health properties | 215 | ||
| 1 Introduction | 215 | ||
| 2 Health benefits of caffeine | 218 | ||
| 3 Health benefits of phenolics | 220 | ||
| 4 Coffee Maillard reaction products | 222 | ||
| 5 Health benefits of trigonelline | 225 | ||
| 6 Health benefits of cafestol and kahweol | 225 | ||
| 7 Clinical studies on effects of coffee consumption on human health | 226 | ||
| 8 Conclusion and future trends | 229 | ||
| 9 References | 230 | ||
| Chapter 12 Beneficial compounds from coffee leaves | 237 | ||
| 1 Introduction | 237 | ||
| 2 Characterization of leaf metabolites in cultivated coffee plants | 238 | ||
| 3 Beneficial compounds for coffee plants | 243 | ||
| 4 Beneficial compounds for humans | 246 | ||
| 5 Case study: Wize Monkey | 248 | ||
| 6 Conclusion | 249 | ||
| 7 Future trends | 250 | ||
| 8 Where to look for further information | 251 | ||
| 9 References | 251 | ||
| Chapter 13 Nutritional and health effects of coffee | 259 | ||
| 1 Introduction | 259 | ||
| 2 Nutrients and bioactive compounds of coffee | 260 | ||
| 3 Main beneficial health effects of coffee | 271 | ||
| 4 Potential side effects of coffee drinking | 278 | ||
| 5 Final considerations | 280 | ||
| 6 Acknowledgements | 280 | ||
| 7 Where to look for further information | 281 | ||
| 8 References | 282 | ||
| Chapter 14 Advances in research on coffee flavour compounds | 291 | ||
| 1 Introduction | 291 | ||
| 2 Chemical composition of green coffee beans | 292 | ||
| 3 The roasting process | 295 | ||
| 4 Chemical composition of roasted coffee | 295 | ||
| 5 Brewing and incidental constituents of coffee | 300 | ||
| 6 Coffee processing and its impact on aroma profile | 301 | ||
| 7 Determination of key volatile aroma compounds \nin coffee | 303 | ||
| 8 Conclusions | 306 | ||
| 9 References | 306 | ||
| Chapter 15 Harmful compounds in coffee | 311 | ||
| 1 Introduction | 311 | ||
| 2 Pesticide residues | 312 | ||
| 3 Ochratoxin A | 313 | ||
| 4 Polycyclic aromatic hydrocarbons | 315 | ||
| 5 Acrylamide | 316 | ||
| 6 Conclusion | 318 | ||
| 7 References | 318 | ||
| Chapter 16 Flavour as the common thread for coffee quality along the value chain | 323 | ||
| 1 Introduction | 323 | ||
| 2 The evolution of cupping over the last 15 years | 324 | ||
| 3 The SCAA Cupping Protocol | 327 | ||
| 4 Cupping as a tool for quality-based decisions | 329 | ||
| 5 Other meaningful quality parameters in coffee processing | 332 | ||
| 6 Conclusion | 334 | ||
| 7 Where to look for further information | 334 | ||
| 8 References | 334 | ||
| Chapter 17 Metabolomics as a powerful tool for coffee authentication | 337 | ||
| 1 Introduction | 337 | ||
| 2 Quality and authenticity evaluation of food and agricultural products | 338 | ||
| 3 The power of metabolomics for discriminating food products | 339 | ||
| 4 The metabolomics approach for coffee authentication | 340 | ||
| 5 Case study: applying GC/MS- and GC/FID-based metabolomics to authenticate Asian palm civet coffee | 342 | ||
| 6 Future trends and conclusion | 354 | ||
| 7 Where to look for further information | 355 | ||
| 8 References | 356 | ||
| Chapter 18 Life cycle analysis and the carbon footprint of coffee value chains | 359 | ||
| 1 Introduction | 359 | ||
| 2 Life cycle analysis | 361 | ||
| 3 Valuing coffee quality and sustainability | 367 | ||
| 4 Coffee value chain carbon footprint performance | 368 | ||
| 5 Using carbon footprint performances to upgrade coffee value chains | 373 | ||
| 6 Case study: green coffee in Haiti | 375 | ||
| 7 Carbon footprint and green labelling | 377 | ||
| 8 Conclusion | 378 | ||
| 9 Where to look for further information | 379 | ||
| 10 References | 379 | ||
| Index | 383 |