Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-24T22:49:35.495Z Has data issue: false hasContentIssue false

THE CUP QUALITY OF DISEASE-RESISTANT CULTIVARS OF ARABICA COFFEE (Coffea arabica)

Published online by Cambridge University Press:  01 July 2009

H. A. M. VAN DER VOSSEN*
Affiliation:
Consultant Plant Breeding and Agronomy, 1606 CA 18 Venhuizen, the Netherlands
*

Summary

Traditional cultivars of arabica coffee (Coffea arabica) are susceptible to coffee leaf rust (CLR, Hemileia vastatrix) and coffee berry disease (CBD, Colletotrichum kahawae). CLR is of worldwide importance, while CBD is still restricted to Africa. Host resistances present in C. canephora to both destructive diseases have been successfully introgressed into C. arabica, after several decades of breeding and selection notably in Brazil, Colombia, India and for CBD resistance in East Africa. CLR resistant cultivars have since been grown on hundreds of thousands of hectares in Latin America and elsewhere, while CBD (and CLR) resistant cultivars are now increasingly being planted in East and South Eastern Africa. They contribute to ecologically sustainable coffee production and to considerable socio-economic benefits for the coffee growers. Nevertheless, some representatives of the international coffee trade continue to be sceptical about the cup quality of these modern cultivars. This paper presents an overview of the considerable amount of scientific evidence accumulated over the years showing that, with all environmental factors at optimum level, disease-resistant cultivars can produce quality coffees as good as those from the best traditional varieties.

Type
Research Article
Copyright
Copyright © Cambridge University Press 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Alvaredo, G. A., Puerta, Q. G. I., González, E. M., Montoya Restrepo, C. and Alarcón, S. R. (2008). Atributos de calidad en taza de las variedades Castillo. Revista Cenicafé (in press).Google Scholar
Avelino, J., Barboza, B., Araya, J. C., Fonseca, C., Davrieux, F., Guyot, B. and Cilas, C. (2005). Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota. Journal of the Science of Food and Agriculture 85:18691876.Google Scholar
Avelino, J., Barboza, B., Davrieux, F. and Guyot, B. (2007). Shade effect on sensory and chemical characteristics of coffee from very high altitude plantations in Costa Rica. Second International Symposium on Multi-strata Agroforestry Systems with Perennial Crops, 17–21 September 2007, CATIE, Turrialba, Costa Rica.Google Scholar
Barel, M. and Jacquet, M. (1994). La qualité du café: ses causes, son appréciation, son amélioration. Plantations, Recherche, Développement 1:513.Google Scholar
Bellachew, B. (1997). Arabica coffee breeding in Ethiopia: a review. Proceedings of the 16th ASIC International Coffee Conference, Nairobi, Kenya, 406–414.Google Scholar
Bertrand, B., Aguilar, G., Santacreo, R., Anthony, F., Etienne, H., Eskes, A. B. and Charrier, A. (1997) Comportement d'hybrides F1 de Coffea arabica pour la vigueur, la production et la fertilité en Amérique Centrale. Proceedings 17th International Scientific Colloquium on Coffee, Nairobi, Kenya. ASIC, Paris, France, pp. 415–423.Google Scholar
Bertrand, B., Guyot, B., Anthony, F. and Lashermes, Ph. (2003). Impact of the Coffea canephora gene introgression on beverage quality of C. arabica. Theoretical and Applied Genetics 107:387394.Google Scholar
Bertrand, B., Etienne, H., Lashermes, Ph., Guyot, B. and Davrieux, F. (2005). Can near-infrared reflectance of green coffee be used to detect introgression in Coffea arabica cultivars ? Journal of the Science of Food and Agriculture 85:955962.Google Scholar
Bertrand, B., Vaast, Ph., Alpizar, E., Etienne, H., Davrieux, F. and Charmetant, P. (2006). Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiology 26:12391248.Google Scholar
Bettencourt, A. J. and Rodrigues, C. J. (1988). Principles and practice of coffee plant breeding for resistance to rust and other diseases. Coffee Volume 4 – Agronomy, 199234. (Eds Clarke, R. J. and Macrae, R.).London: Elsevier Applied Science.Google Scholar
Bonnländer, B., Eggers, R., Engelhardt, U. H. and Maier, H. G. (2005). Roasting. In Espresso Coffee. The Science of Quality, 2nd edition, 179214 (Eds Illy, A. and Viani, R.). Amsterdam: Elsevier Academic Press.CrossRefGoogle Scholar
Carvalho, A. (1988). Principles and practice of coffee plant breeding for productivity and quality factors: Coffea arabica. Coffee Volume 4 – Agronomy, 129165. (Eds Clarke, R. J. and Macrae, R.).London: Elsevier Applied Science.Google Scholar
Clifford, M. N. (1985). Chemical and physical aspects of green coffee and coffee products. In Coffee: Botany, Biochemistry and Production of Beans and Beverage. (Eds Clifford, M. N. and Willson, K. C.). Croom Helm, London, New York and Sydney. pp. 305374.Google Scholar
Decazy, F., Avelino, J., Guyot, B., Perriot, J. J., Pineda, C. and Cilas, C. (2003). Quality of different Honduran coffees in relation to several environments. Journal of Food Science 68:23562361.CrossRefGoogle Scholar
Farah, A., Monteiro, M. C., Calado, V., Franca, A. S. and Trugo, L. C. (2006). Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chemistry 98:373380.Google Scholar
Gonzales-Rios, O., Suarez-Quiroz, M. L., Boulanger, R., Barel, M., Guyot, B., Guiraud, J-P. and Schorr-Galindo, S. (2007). Impact of ‘ecological’ post-harvest processing on the volatile fraction of coffee beans: I Green coffee. Journal of Food Composition and Analysis 20:289296.Google Scholar
Gonzales-Rios, O., Suarez-Quiroz, M. L., Boulanger, R., Barel, M., Guyot, B., Guiraud, J-P. and Schorr-Galindo, S. (2007). Impact of ‘ecological’ post-harvest processing on the volatile fraction of coffee beans: II Roasted coffee. Journal of Food Composition and Analysis 20:297307.Google Scholar
Guyot, B., Gueule, D., Manez, J. C., Perriot, J. J., Giron, J. and Villain, L. (1996). Influence de l'altitude et de l'ombrage sur la qualité des cafés Arabica. Plantations, recherche, développement 3:272280.Google Scholar
Illy, E. (2001). The factors of quality in green coffee beans. The First Asian Regional Round-table on Sustainable, Organic and Speciality Coffee Production, Processing and Marketing, Chiang Mai 26–28 February 2001, Thailand. www.fao.org/DOCREP/003/X6938E/X6938E00.htmGoogle Scholar
Illy, A and Viani, R. (eds). (2005). Espresso Coffee: the Science of Quality, 2nd edition. Elsevier Academic Press, Amsterdam, London, New York.Google Scholar
ITC (2002). Coffee: an Exporter's Guide. ITC product and market development, UNCTAD/WTO, Geneva, Switzerland.Google Scholar
Karanja, A. M. (1993). Ruiru 11, adoption and performance in the estate sector in Kanya. Kenya Coffee 58:15331543.Google Scholar
Krug, C. A. and Carvalho, A. (1951). The genetics of Coffea. Advances of Genetics 4:127158.CrossRefGoogle ScholarPubMed
Krug, C. A. and De Poerck, R. A. (1968). Portuguese Timor, In World Coffee Survey. FAO, Rome, Agricultural Studies no.76, 408410.Google Scholar
Leroy, T., Ribeyre, F., Bertrand, B., Charmetant, P., Dufour, M., Montagnon, C., Maraccini, P. and Pot, D. (2006). Genetics of coffee quality. Brazilian Journal of Plant Physiology 18:229242.Google Scholar
Marsh, A. (2001). The Specialty Coffee Industry of East Timor. The First Asian Regional Round-table on Sustainable, Organic and Speciality Coffee Production, Processing and Marketing, Chiang Mai 26–28 February 2001, Thailand. www.fao.org/DOCREP/003/X6938E/X6938e05Google Scholar
Moreno, G., Moreno, E and Cadena, G. (1995). Bean characteristics and cup quality of the Colombia variety (Coffea arabica) as judged by international tasting panels. Proceedings of the 16th International Scientific Coffee Conference, Kyoto, Japan. ASIC, Paris, France, 574–578.Google Scholar
Muschler, R. G. (2001). Shade improves coffee quality in a sub-optimal coffee-zone of Costa Rica. Agroforestry Systems 85:131139.Google Scholar
Njoroge, S. M., Morales, A. F., Kari, P. E. and Owuor, J. B. O. (1990). Comparative evaluation of the flavour qualities of Ruiru 11 and SL28 cultivars of Kenya arabica coffee. Kenya Coffee, 55:843849.Google Scholar
Omondi, C. O. (2008). Coffee quality assessment: the case of two Kenyan cultivars, Ruiru 11 and SL28. In Proceedings of the 22nd ASIC International Coffee Conference, Campinas, Brasil, Lausanne, Switzerland, 1307–1311.Google Scholar
Rodrigues, C. J. Jr., Bettencourt, A. J. and Rijo, L. (1975). Races of the pathogen and resistance to coffee rust. Annual Review of Phytopathology 13:4970.CrossRefGoogle Scholar
Sweet Maria's (2008). Coffee cupping reviews. www.sweetmarias.com/coffee.africa.kenya.phpGoogle Scholar
TaCRI (2005). Tanzania Coffee Research Institute Annual Report 2005. Lyamungu, Moshi, Tanzania.Google Scholar
Teri, J. M., Kilambo, D., Mtenga, D., Nyange, N. E., Nzallawahe, T. S., Chipungahelo, G. S., Kipokola, T. P. and Kullaya, I. K. (2004). Improved arabica varieties for the benefit of Tanzanian coffee growers. Proceedings of the 20th ASIC International Coffee Conference, Bangalore, India. ASIC, Paris, France, 1187–1191.Google Scholar
Vaast, Ph., Bertrand, B., Perriot, J.-J., Guyot, B. and Génard, M. (2006). Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L) under optimal conditions. Journal of the Science of Food and Agriculture 86:197204.Google Scholar
Van der Vossen, H. A. M. and Walyaro, D. J. (1981). The coffee breeding programme in Kenya: a review of progress made since 1971 and plan of action for the coming years. Kenya Coffee 46:113130.Google Scholar
Van der Vossen, H. A. M. (1985). Coffee selection and breeding. In Coffee: botany, biochemistry and production of beans and beverage, 4896 (Eds Clifford, M. N. and Willson, K. C.). London: Croom Helm.Google Scholar
Van der Vossen, H. A. M. (2001). Coffee breeding practices. In Coffee: Recent Developments, 184200 (Eds Clarke, R. J. and Vitzthum, O. G.). Oxford: Blackwell Science Ltd.Google Scholar
Van der Vossen, H. A. M.., Nono-Womdin, R. and Messiaen, C.-M. (2004). Lycopersicon esculentum. In Plant Resources of Tropical Africa 2. Vegetables, 373379 (Eds Grubben, G. J. H. and Denton, O. A.). PROTA Foundation, Wageningen/Backhuys Publishers, Leiden, Netherlands.Google Scholar
Viani, R. (2000). Global perspectives in coffee quality improvement. Proceedings of the International Scientific Symposium on Coffee, 4 December 2000, Bangalore, CCRI – CBI, India, 120–127.Google Scholar
Wintgens, J. N. (ed). (2004). Coffee: Growing, Processing, Sustainable Production. A Guidebook for Growers, Processors, Traders and Researchers. Wiley–VCH Verlag GmbH and Co KGaH, Weinheim, Germany.CrossRefGoogle Scholar