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Coffee is one of the most widely-traded commodities in the world. This volume summarises research addressing key challenges in coffee cultivation, including genetic diversity and breeding improved varieties. Other chapters discuss how to measure and improve quality traits.
"Coffee is one of the most widely traded commodities in the world. Coffee cultivation faces a number of challenges including over reliance on a relatively small number of varieties vulnerable to a range of abiotic and biotic stresses as well as increasing expectations of quality amongst consumers. These challenges are addressed by this volume. Part 1 looks at advances in understanding plant physiology and ensuring genetic diversity. These provide the basis for summarising developments in breeding improved varieties of Arabica and Robusta coffee. The second part of the book reviews our understanding of the chemical composition, sensory properties and potential nutraceutical benefits of coffee. With its distinguished editor and international range of expert authors, this volume will be a standard reference for coffee scientists, growers and processors."--Provided by publisher.
Coffee, as a commodity and through its global value chains, is the focus of much interest to achieve fair trade and equitable outcomes for producers, processors and consumers. It has iconic cultural and economic significance for Colombia, which is one of the world's major coffee producers for the global market. This book examines sustainable coffee production in Colombia, specifically the initiatives of Nestlé to create shared value. It describes the transformation of the coffee landscape by the development of economically, socially and environmentally viable and dedicated supply chains. Suppliers have been encouraged to shift production and quality paradigms, in order to develop long-term and sustainable strategies for higher value and premium quality products. This has been partially achieved by establishing a robust partnership with the Coffee Growers Federation and other public, private and social actors, thereby taking control of the institutional architecture and knowledge base that exists in the country. The book provides an important lesson of corporate social responsibility and the creation of shared value for the benefit of farmers, corporations and consumers.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.
Coffee is one of the most widely traded commodities in the world. Coffee cultivation faces a number of challenges including over reliance on a relatively small number of varieties vulnerable to a range of abiotic and biotic stresses as well as increasing expectations of quality amongst consumers. These challenges are addressed by this volume. Part 1 looks at advances in understanding plant physiology and ensuring genetic diversity. These provide the basis for summarising developments in breeding improved varieties of Arabica and Robusta coffee. The second part of the book reviews our understanding of the chemical composition, sensory properties and potential nutraceutical benefits of coffee. With its distinguished editor and international range of expert authors, this volume will be a standard reference for coffee scientists, growers and processors.
Coffee cultivation faces a number of crucial challenges, including increasing biotic and abiotic stresses related to climate change, concern about its environmental impact and the vulnerability of many smallholder coffee farmers. Climate-smart production of coffee: Improving social and environmental sustainability addresses the need for more resilient and sustainable methods of cultivation which produce high-quality products with minimum environmental impact while still protecting smallholder livelihoods. The book considers ways of assessing and improving social sustainability, including the role of speciality coffees in improving smallholder incomes, as well as ways coffee production can be optimised throughout the value chain, from breeding through to postharvest. Coffee is extremely susceptible to a range of pests and diseases such as soil-borne and other insect pests, nematodes and diseases such as coffee leaf rust. This new book reviews recent advances in sustainable crop protection methods on coffee farms and plantations around the world, with a particular focus on integrated pest and disease management programmes. With contributions from a wide range of internationally-renowned experts, the book shows how coffee production can be made more economically, environmentally and socially sustainable in the face of climate change.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry breeding and nutrition. The first part of the book reviews how advances in genetics have impacted developments in breeding. Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production. Chapters review the use of feedstuffs and ingredients such as amino acids, enzymes and probiotics as well as feed formulation and safety. Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry health and welfare.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have also never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry health and welfare. Part 1 begins by reviewing the range of diseases and other health issues affecting poultry. It then goes on to discuss ways of preventing and managing disease such as breeding, and means of attenuating the immune system. The second part of the book discusses welfare issues such as management of breeding flocks, housing, transport and humane slaughter techniques. Achieving sustainable production of poultry meat Volume 3: Health and welfare will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry breeding and nutrition.
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.
Based on principles of the conservation and optimization of biodiversity and of equity and sustainability, this book focuses on the ecology of the coffee agroecosystem as a model for a sustainable agricultural ecosystem. It draws on the authors' own research conducted over the last twenty years as well as incorporating the vast literature that has been generated on coffee agroecosystems from around the world. The book uses an integrated approach that weaves together various lines of research to understand the ecology of a very diverse tropical agroforestry system. Key concepts explored include biodiversity patterns, metapopulation dynamics and ecological networks. These are all set in a socioeconomic and political framework which relates them to the realities of farmers' livelihoods. The authors provide a novel synthesis that will generate new understanding and can be applied to other examples of sustainable agriculture and food production. This synthesis also explains the ecosystem services provided by the approach, including the economic, fair trade and political aspects surrounding this all-important global commodity.