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dc.contributor.authorTechnical Centre for Agricultural and Rural Cooperation
dc.date.accessioned2014-10-02T13:13:09Z
dc.date.available2014-10-02T13:13:09Z
dc.date.issued1986
dc.identifier.citationCTA. 1986. Coffee. Spore 3. CTA, Wageningen, The Netherlands.
dc.identifier.issn1011-0054
dc.identifier.urihttp://hdl.handle.net/10568/44482
dc.descriptionAlthough coffee is the world's largest-traded agricultural commodity, it has received less attention in print than other commodities, with no comprehensive textbook dealing with all its different aspects. This book, containing contributions from 13 coffee specialists, fills that gap. Subject areas covered are: a history of coffee, its botanical classification, coffee selection and breedinq. Climate and soil, physiology of the coffee crop, mineral nutrition and fertiliser needs, cultural methods, pest control, control of coffee diseases, green coffee processing, world trade, the microscopic structure of the coffee bean, chemical and physical aspects of green coffee and coffee products, the technology of converting beans into beverage and finally the physiological effects of coffee consumption. The chapters on pest and disease control are likely to be of particular interest in view of the damage that can be caused to the growing coffee plant. R. Bardner points out that over 900 species of pest are known to infest the crop. Coffee pests are best dealt with by integrated pest management which seeks to utilise and coordinate appropriate methods of chemical, cultural and biological control to keep pest populations in check. Different methods of control are considered, together with suggestions for the best approach to take when faced with particular problems. Most coffee beans are roasted or turned into instant granules or powder in western countries, although Brazil is one producing country that has stepped up its own manufacture and so increased the economic contribution that coffee makes to the economy. The chapter on processing technologies will tell ministers and officials just exactly what is involved. Coffee: Botany. Biochemistry and Production of Beans and Beverage. Edited by M.N. Clifford and K.C. Wilson, 457 pages. Croom Helm. £35 (UK only)
dc.description.abstractCoffee: Botany. Biochemistry and Production of Beans and Beverage. Edited by M.N. Clifford and K.C. Wilson, 457 pages. Croom Helm. £35 (UK only)
dc.language.isoen
dc.publisherCTA
dc.relation.ispartofseriesSpore, Spore 3
dc.sourceSpore
dc.titleCoffee
dc.typeNews Item
cg.subject.ctaCROP PRODUCTION AND PROTECTION
cg.identifier.statusOpen Access
cg.contributor.affiliationTechnical Centre for Agricultural and Rural Cooperation
cg.fulltextstatusFormally Published
cg.identifier.urlhttp://collections.infocollections.org/ukedu/en/d/Jcta03e/
cg.placeWageningen, The Netherlands


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