Coffee - Growing, Processing, Sustainable Production

An outstanding and currently the only comprehensive handbook for the coffee-professional. 40 authors from the leading coffee-growing countries present the most recent technologies applied to coffee husbandry. The book features 900 carefully selected illustrations, 300 of these in full color, which substantiate the written text. The handbook provides basic guidelines and recommendations which are applicable everywhere rather than referring to any specific country. Added to this, the reader will find numerous data tables and an overview of relevant information sources.Vom Kaffeepflanzer bis zum Studenten der tropischen Landwirtschaft reicht der Leserkreis, für den dieser Leitfaden geschrieben wurde. Vierzig Autoren aus den wichtigsten Kaffeeexportnationen besprechen alle Fragen des Anbaus von Kaffee aus pflanzenbiologischem und technologischem Blickwinkel und erläutern Gesichtspunkte der Vermarktung und des Welthandels. Der mit rund 900 Illustrationen (ein Drittel davon in Farbe) verschwenderisch ausgestattete Text wird sinnvoll ergänzt durch einen umfangreichen Datenanhang. Für diese zweite Auflage wurde das Werk komplett auf den neuesten Stand gebracht.

Part I: Growing

1 The Coffee Plant 3

2 Botany, Genetics and Genomics of Coffee 25

3 Coffee Selection and Breeding 61

4 Coffee Propagation 91

5 Biotechnologies Applied to Coffee 141

6 Environmental Factors Suitable for Coffee Cultivation 168

7 Establishing a Coffee Plantation 182

8 Crop Maintenance 250

9 Vermicomposting in Coffee Cultivation 328

10 Organic Coffee 343

11 Frost in Coffee Crops: Frost Characteristics, Damaging Effects on Coffee and Alleviation Options 359

12 Importance of Organic Matter and Biological Fertility in Coffee Soils 375

13 Sustainable Coffee Production 388

14 Shade Management and its Effect on Coffee Growth and Quality 395

Part II: Pests & Diseases

1 Coffee Pests in Africa 425

2 Major Pests of Coffee in the Asia–Pacific Region 463

3 Nematodes in Coffee 478

4 Coffee Diseases 495

5 Viral Diseases in Coffee 550

6 Resistance to Coffee Leaf Rust and Coffee Berry Disease 557

7 Spraying Equipment for Coffee 571

8 Quarantine for Coffee 597

Part III: Harvesting & Processing

1 Yield Estimation and Harvest Period 601

2 Harvesting and Green Coffee Processing 610

3 Ecological Processing of Coffee and Use of Byproducts 724

Part IV: Storage, Shipment, Quality

1 Green Coffee Storage 741

2 Shipment of Green Coffee 759

3 Green Coffee Defects 766

4 Factors Influencing the Quality of Green Coffee 797

5 Coffee Bean Quality Assessment 818

Part V: Economics

1 Economic Aspects of Coffee Production 831

2 Technology Transfer 843

Part VI: Data & Information

1 Units and Conversion Tables 859

2 Information Sources 904

3 Data on Coffee 925

4 Acronyms and Terms used in Coffee Production 937

Index 965

Jean-Nicolas Wintgens, a Belgian-born agronomist, has worked troughout the coffee belt of Africa, South and Central America, and Asia. Before his retirement, he held the post of world-wide advisor for coffee and cocoa production and supply at Nestle, based in Vevey (Switzerland). He is currently a frequent traveler between Mexico and Switzerland, doing consultancy work, mostly on coffee.

He received two awards:
- PANAMANIAN award
Condecoracion de la "Orden de Manuel Amador Guerrero" con el grado de gran Comendador - 31.Mayo 1979. Decorated in appreciation of special services to the country in the field of agriculture.

- French award: L'ETOILE DU BIEN ET DU MÉRITE Mars 2009. Pour actions humanitaires rendues en Afrique (Zaïre) au cours de la rébellion 1964-65. Rare distinction honorifique, symbole de la reconnaissance pour les actions civiques et sociales, le dévouement bénévole, se veut d'être un témoignage de gratitude pour les actions exemplaires. Coffee is, after wheat and sugar, the third most important food commodity - A business worth over 17 billion USD per year and employing some 125 million people worldwide. Written by the leading experts in the trade and endorsed by both the International Coffee Organisation and the Specialty Coffee Organization of America, this is the single most comprehensive, practice-oriented guidebook for coffee professionals, covering the entire value chain from grower to roaster.
Following on the success of its predecessor, this second edition now features the impact of coffee production on the environment, the botany, genetics and genomics of coffee and bean quality assessment. On 1,000 pages divided into three distinct parts, forty authors from the leading coffee-growing nations present the latest technologies applied to coffee husbandry, covering methods of coffee cultivation, harvesting, processing, storage, and economics. This scientific handbook is unique in incorporating recent research on the coffee plant, its pests and diseases, biotechnological methods for improving breeds as well as updated primary processing.

Last but not least, with more than 800 carefully selected, mainly color illustrations, 160 tables and a 100-page appendix packed with data, this is a universally reliable manual, providing basic guidelines and recommendations for coffee producers, traders and researchers everywhere.