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Developing varieties of Arabica coffee

Code: 9781838793760
Herbert A. M. van der Vossen, Coffee Breeding Consultant, The Netherlands

Chapter synopsis: About 60% of the annual world coffee production is harvested from Arabica (Coffea arabica) coffee, with the remainder harvested from Robusta (C. canephora) coffee. The former is superior in beverage quality, but more expensive to cultivate. The demand for quality coffees is steadily increasing, but anticipated climate change may jeopardize the sustainability of Arabica coffee production. This chapter reviews the achievements of several coffee research centres in conserving and evaluating genetic resources and variety development in Arabica coffee. It then discusses the main preconditions for successful next-generation variety development. These are related to genetic variation, disease and pest resistances, tolerance to abiotic stress factors, beverage quality and cost-effective mass propagation of hybrid cultivars. Breeders will have to combine classic selection methods with advanced genetic and genomic technologies in order to meet the challenge of developing resilient (hybrid) cultivars for sustainable, climate-change-tolerant Arabica coffee production.

DOI: 10.19103/AS.2017.0022.05
Table of contents 1 Introduction 2 Genetic resources 3 Breeding strategies 4 Major Arabica coffee-breeding programmes 5 Preconditions to successful next-generation cultivars of Arabica coffee: genetic variation and resistance to diseases and pests 6 Preconditions to successful next-generation cultivars of Arabica coffee: further issues 7 Conclusions 8 Where to look for further information 9 Abbreviations 10 References

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