Table of Contents

Foreword. Preface. Introduction. Acknowledgement. Contributors. PART I: GROWING. 1. The Coffee Plant (J. Wintgens). 2. Botany and Genetics of Coffee (A. Charrier & A. Eskes). 3. Coffee Selection and Breeding (A. Eskes & T. Leroy). 4. Coffee Propagation (J. Wintgens & A. Zamarripa). 5. Biotechnology Applied to Coffee (A. Zamarripa & V. Petiard). 6. Environmental Factors Suitable for Coffee Cultivation (F. Descroix & J. Snoeck). 7. Establishing a Coffee Plantation (F. Descroix & J. Wintgens). 8. Crop Maintenance (J. Snoeck & C. Lambot). 9. Vermicomposting in Coffee Cultivation (E. Aranda, et al.). 10. Organic Coffee (L. Soca, et al.). 11. Frost in Coffee Crops: Frost Characteristics, Damaging Effects on Coffee and Alleviation Options (A. Paes de Camargo & M. B. Paes de Camargo). 12. Importance of Organic Matter and Biological Fertility in Coffee Soils (D. Snoeck & P. Vaast). 13. Sustainable Coffee Production (M. Saito). 14. Shade Management and its Effect on Coffee Growth and Quality (R. Muschler). PART II: PESTS & DISEASES. 1. Coffee Pests in Africa (T. Crowe). 2. Major Pests of Coffee in Asia Pacific Region (C. Lan & J. Wintgens). 3. Nematodes in Coffee (G. Castillo & J. Wintgens). 4. Coffee Diseases (R. Muller, et al.). 5. Viral Diseases in Coffee (E. Kitajima & C. Chagas). 6. Resistance to Coffee Leaf Rust and Coffee Berry Disease (C. Rodrigues & A. Eskes). 7. Spraying Equipment for Coffee (H. Pfalzer). 8. Quarantine for Coffee (D. Bieysse). PART III: HARVESTING & PROCESSING. 1. Yield Estimation and Harvest Period (C. Cilas & F. Descroix). 2. Harvesting and Green Coffee Processing (C. Brando). 3. Ecological Processing of Coffee and Use of Byproducts (R. Cleves). PART IV: STORAGE, SHIPMENT, QUALITY. 1. Green Coffee Storage (J. Rojas). 2. Shipment of Green Coffee (E. Blank). 3. Green Coffee Defects (J. Wintgens). 4. Factors Influencing the Quality of Green Coffee (J. Wintgens). 5. Coffee Bean Quality Assessment (J. Wintgens). PART V: ECONOMICS. 1. Economical Aspects in Coffee Production (B. Rodriguez & M. Vasquez). 2. Technology Transfer (F. Martinez, et al.). PART VI: DATA & INFORMATION. 1. Units and Conversion Tables (J. Wintgens & H. Waldburger). 2. Infomation Source (C. Fardeau). 3. Data on Coffee (J. Wintgens). 4. Acronyms and Terms Used in Coffee Production (S. Bonnet Evans). Index.

About the Author

Jean Nicolas Wintgens is an agronomist who has worked throughout the coffee belt. He is now an independent consultant, previously working for Nestle. His practical experience in the field, combined with the conviction that sustainable agriculture is the only way to secure the future of the world s coffee industry, inspired him to dedicate several years to compiling this book so as to meet the real needs of coffee professionals.

Reviews

"This book is unmatched as a current information source for anyone involved in coffee production or research, from farmers to tropical agronomy students." (E STREAMS, February 2006) " an excellent and welcome addition to the coffee literature." (The Quarterly Review of Biology, December 2005) This comprehensive and practical book covers the cultivation, processing and sustainable production of coffee (Food Science & Technology Abstracts, Vol. 37 (7), 2005) provides a good understanding of the technologies which have been responsible for increasing coffee yields (CAB Abstracts, 2005)