A selection of chapters in this collection:
Advances in research on coffee flavour compounds: Roberto Buffo, National University of Tucumán, Argentina
Beneficial compounds from coffee leaves: Claudine Campa, UMR IPME, France; and Arnaud Petitvallet, Wize Monkey, Canada
Bioactive compounds in coffee beans with beneficial health properties: Ningjian Liang, Kaiwen Mu and David Kitts, University of British Columbia, Canada
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
Chemical composition of coffee beans: an overview: Michael N. Clifford, University of Surrey, UK; Iziar A. Ludwig, Universitat de Lleida, Spain; and Alan Crozier, University of California Davis, USA
Coffee tree growth and environmental acclimation: Fábio M. DaMatta, Universidade Federal de Viçosa, Brazil
Developing varieties of Arabica coffee: Herbert A. M. van der Vossen, Coffee Breeding Consultant, The Netherlands
Developing varieties of Robusta coffee: N. Surya Prakash, Central Coffee Research Institute, India
Developments in molecular breeding techniques in Robusta coffee: Alan Carvalho Andrade, Embrapa Café/Inovacafé, Brazil
Disseminating improved coffee varieties for sustainable production: Charles Lambot and Juan Carlos Herrera, Nestlé R&D Center, France
