Achieving Sustainable Cultivation of Coffee

Dr Lashermes is Director of Research at the Institut de Recherche pour le Développement (IRD), France. He co-led the international initiative that sequenced the coffee genome, and has published extensively on coffee genetics. Dr Lashermes is Director of Research at the Institut de Recherche pour le Développement (IRD), France. He co-led the international initiative that sequenced the coffee genome, and has published extensively on coffee genetics. Dr. Fabio M. DaMatta is Professor of Plant Physiology in the Plant Biology Department at the Federal University of Viçosa, Brazil. Dr. DaMatta is the author or co-author of more than 100 research articles and book chapters, most of which address the ecophysiology of the coffee tree. He served as a member of the Editorial Review Board of Tree Physiology (2004-2005) and was both the Editor-in-Chief of the Brazilian Journal of Plant Physiology (2006-2008) and the International Coordinator and Consulting Editor of the Advances in Plant Physiology series (Scientific Publishers). He is currently a consulting member of the Brazilian Consortium for Coffee Research and Development as well as other scientific agencies in the Brazilian government and abroad. Dr. DaMatta serves as an Associate Editor of Theoretical and Experimental Plant Physiology.

Part 1 Plant physiology and breeding
1.Diversity and genome evolution in coffee: Philippe Lashermes and Marie-Christine Combes, Institut de Recherche pour le Développement (IRD), France;
2.Coffee tree growth and environmental acclimation: Fabio M. DaMatta, Universidade Federal de Viçosa, Brazil;
3.Environmental and genetic effects on coffee seed biochemical composition and quality: Thierry Joët and Stéphane Dussert, Institut de Recherche pour le Développement (IRD), France;
4.Ensuring the genetic diversity of coffee: Sarada Krishnan, Denver Botanic Gardens, USA;
5.Developing varieties of Arabica coffee: Herbert A. M. van der Vossen, Coffee Breeding Consultant, The Netherlands;
6.Developing varieties of Robusta coffee: N. Surya Prakash, Central Coffee Research Institute, India;
7.Developments in molecular breeding techniques in Robusta coffee: Alan Carvalho Andrade, Embrapa Café/Inovacafé, Brazil;
8.Breeding caffeine-free coffee beans: Chifumi Nagai, Hawaii Agriculture Research Center, USA; and Jean-Jacques Rakotomalala, Centre National de la Recherche Appliquée au Développement Rural, Madagascar;
9.Disseminating improved coffee varieties for sustainable production: Charles Lambot and Juan Carlos Herrera, Nestlé R&D Center, France;

Part 2 Quality traits
10.Chemical composition of coffee beans: an overview: Michael N. Clifford, University of Surrey, UK; Iziar A. Ludwig, Universitat de Lleida, Spain; Alan Crozier, University of California, Davis, USA;
11.Bioactive compounds in coffee beans with beneficial health properties: Ningjian Liang, Kaiwen Mu and David Kitts, University of British Columbia, Canada;
12.Beneficial compounds from coffee leaves: Claudine Campa, UMR IPME, France; Arnaud Petitvallet, Wize Monkey, Canada;
13.Nutritional and health effects of coffee: Adriana Farah, Federal University of Rio de Janeiro, Brazil;
14.Advances in research on coffee flavour compounds: Roberto Buffo, National University of Tucumán, Argentina;
15.Harmful compounds in coffee: Noel Durand, CIRAD, France and Angélique Fontana, University of Montpellier, France;
16.Flavour as the common thread for coffee quality along the value chain: Mario R. Fernández-Alduenda, Coffee Quality Institute, USA;
17.Metabolomics as a powerful tool for coffee authentication: Sastia P. Putri and Eiichiro Fukusaki, Osaka University, Japan;
18.Life cycle analysis and the carbon footprint of coffee value chains: Louis Bockel and Laure-Sophie Schiettecatte, Food and Agriculture Organization (FAO) of the United Nations, Italy;