scope:

Coffee is one of the most widely traded commodities in the world, with Coffea arabica and C. canephora together accounting for 99% of the global coffee bean production. Despite its popularity as a beverage and its economic importance, sustainable coffee production currently faces a number of challenges. This is primarily due to an over reliance on a relatively small number of varieties vulnerable to a range of abiotic and biotic stresses, as well as the increasing expectations of quality amongst consumers. These challenges are addressed in Achieving sustainable cultivation of coffee.

Part 1 focuses on advances in understanding plant physiology and ensuring genetic diversity. These advances provide the basis for chapters summarizing developments in breeding improved varieties of Arabica and Robusta coffee. Part 2 reviews our understanding of the chemical composition, sensory properties and the potential nutraceutical benefits of coffee. Chapters also look at wider quality and sustainability issues.