Achieving sustainable cultivation of coffee

Breeding and quality traits

Nonfiction, Food & Drink, Beverages, Coffee & Tea, Science & Nature, Technology, Agriculture & Animal Husbandry

• Author: 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
• ISBN: 9781786761545
• Publisher: Burleigh Dodds Science Publishing
• Publication: January 9, 2018
• Imprint: Burleigh Dodds Science Publishing
• Language: English

• Covers recent research on coffee genetics, physiology and genetic diversity 
• Reviews the latest developments in breeding new varieties 
• Assesses advances in measuring and understanding the chemical composition, sensory and nutraceutical properties of coffee