Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders and Researchers

Overview

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 ...
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Paperback (2nd, Revised Edition)
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Overview

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.
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Editorial Reviews

From the Publisher
"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)

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Product Details

  • ISBN-13: 9783527332533
  • Publisher: Wiley
  • Publication date: 11/20/2012
  • Edition description: 2nd, Revised Edition
  • Edition number: 2
  • Pages: 1040
  • Product dimensions: 6.80 (w) x 9.50 (h) x 1.80 (d)

Meet the Author

Jean-Nicolas Wintgens, a Belgian-born agronomist, has worked troughout the coffee belt of Africa, South and Central America, and Asia. Before his retirement, he held the post of world-wide advisor for coffee and cocoa production and supply at Nestle, based in Vevey (Switzerland). He is currently a frequent traveler between Mexico and Switzerland, doing consultancy work, mostly on coffee.

He received two awards:
- PANAMANIAN award
Condecoracion de la "Orden de Manuel Amador Guerrero" con el grado de gran Comendador - 31.Mayo 1979. Decorated in appreciation of special services to the country in the field of agriculture.

- French award: L'ETOILE DU BIEN ET DU MÉRITE Mars 2009. Pour actions humanitaires rendues en Afrique (Zaire) au cours de la rébellion 1964-65. Rare distinction honorifique, symbole de la reconnaissance pour les actions civiques et sociales, le dévouement bénévole, se veut d'etre un témoignage de gratitude pour les actions exemplaires.

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Table of Contents

Part I: Growing
The Coffee Plant
Botany, Genetics and Genomics of Coffee
Coffee Selection and Breeding
Coffee Propagation
Biotechnologies Applied to Coffee
Environmental Factors Suitable for Coffee Cultivation
Establishing a Coffee Plantation
Crop Maintenance
Vermicomposting in Coffee Cultivation
Organic Coffee
Frost in Coffee Crops: Frost Characteristics, Damaging Effects on Coffee and Alleviation Options
Importance of Organic Matter and Biological Fertility in Coffee Soils
Sustainable Coffee Production
Shade Management and its Effect on Coffee Growth and Quality
Part II: Pests & Diseases
Coffee Pests in Africa
Major Pests of Coffee in the Asia-Pacific Region
Nematodes in Coffee
Coffee Diseases
Viral Diseases in Coffee
Resistance to Coffee Leaf Rust and Coffee Berry Disease
Spraying Equipment for Coffee
Quarantine for Coffee
Part III: Harvesting & Processing
Yield Estimation and Harvest Period
Harvesting and Green Coffee Processing
Ecological Processing of Coffee and Use of Byproducts
Part IV: Storage, Shipment, Quality
Green Coffee Storage
Shipment of Green Coffee
Green Coffee Defects
Factors Influencing the Quality of Green Coffee
Coffee Bean Quality Assessment
Part V: Economics
Economic Aspects of Coffee Production
Technology Transfer
Part VI: Data & Information
Units and Conversion Tables
Information Sources
Data on Coffee
Acronyms and Terms used in Coffee Production
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