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CTA. 1988. Coffee. Spore 16. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/44905
Clarke, R.J. and R Macrae (eds.). 1985. Coffee. Volume 4 - Agronomy, Elsevier Applied Science. London and New York ISBN 1 85166 132 8
Coffee is becoming more important as a beverage in all its forms. Producers and researchers are aware of this and are constantly seeking ways to Improve the crop as the various individually written chapters show in Coffee. Chapters cover the chemistry, technology, physiology, agronomy, and commercial production of coffee as a beverage derived from two species, Coffee arabica and C. canephora.. Emphasis has been given to genetic resource studies The opening chapter deals with the discovery of wild coffee species and the availability of novel genetic material as a result of recent coffee-collecting missions in Africa. All aspects of coffee production are dealt with in sufficient detail to make the book useful reading for the scientist or the person working in the field to produce the crop. Chapters deal with cultivation and harvesting, the breeding of Arabica for resistance to rust, other diseases and biotechnology. Although described as a book on agronomy. it deals with much broader aspects of coffee production. It includes a chapter on the biosynthesis of some important coffee constituents of particular interest to the food-production scientist. Much of the content of this book has been written by international experts, each specializing in his own particular field and, as a result, this information is not easily located elsewhere. Each chapter concludes with a comprehensive list of references. Clarke, R.J. and R Macrae (eds.). 1985. Coffee. Volume 4 - Agronomy, Elsevier Applied Science. London and New York ISBN 1 85166 132 8