A Guidebook for Growers, Processors, Traders, and Researchers!

Coffee professionals around the world will find the specific information they need in this lavishly illustrated and practical work designed to answer all their questions about the coffee plant and how it is grown, harvested, processed and refined.

Specialists and experienced professionals were consulted and some 40 renowned international experts have contributed their specific knowledge and expertise to this comprehensive handbook, covering such topics as:

• Growing
• Pests, diseases, and their control
• Harvesting and processing
• Storage, shipment, quality
• The latest economical and technological aspects

In addition, special indexes demystify such confusing data as information sources, conversion tables and other technicalities. With its 40 chapters, over 600 pages and more than 800 superb and mainly color illustrations, this is a universally reliable manual, providing basic guidelines and recommendations applicable everywhere, and not geared to any specific country.

Contents

Part 1: Growing

1. The coffee plant
2. Botany, genetics and genomics of coffee
3. Coffee selection and breeding
4. Coffee propagation
5. Biotechnologies applied to coffee
6. Environmental factors suitable for coffee cultivation
7. Establishing a coffee plantation
8. Crop maintenance
9. Vermicomposting in coffee cultivation
10. Organic coffee
11. Frost in coffee crops: frost characteristics, damaging effects on coffee and alleviation options
12. Importance of organic matter and biological fertility in coffee soils
13. Sustainable coffee production
14. Shade management and its effect on coffee growth and quality

Part 2: Pests and Diseases

1. Coffee pests in Africa
2. Major pests of coffee in Asia & Pacific Region
3. Nematodes in coffee
4. Coffee diseases
5. Viral diseases in coffee
6. Resistance to Coffee Leaf Rust and Coffee Berry Disease
7. Spraying equipment for coffee
8. Quarantine for coffee

Part 3: Harvesting and Processing

1. Yield estimation and harvest periods
2. Harvesting and green coffee processing
3. Ecological processing and use of coffee waste

Part 4: Storage, Shipment, Quality

1. Green coffee storage
2. Shipment of green coffee
3. Green coffee defects
4. Factors influencing the quality of green coffee
5. Coffee bean quality assessment

Part 5: Economics

1. Economical aspects in coffee production
2. Technology transfer

Part 6: Data and Information

1. Units and conversion tables
2. Infomation sources
3. Data on coffee
4. Acronyms and terms used in coffee production

Index

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