Coffee: Production, Quality and Chemistry
CHAPTER 3: Breeding Strategies
Published:11 Jan 2019
This chapter discusses botanical and genetic aspects relevant to the main cultivated Coffea species for coffee production, fruit development and cup quality, which lead to breeding strategies. We discuss the importance to protect natural genetic resources in ex situ collections, and describe several known wild-type varieties and their use by breeding programs. Finally, we exemplify the use of natural genetic variability as a source of novel agronomical traits, such as caffeine-free and high-oil seeds, and potential compounds for the development of coffee by-products.