Read e-book online Coffee: Botany, Biochemistry and Production of Beans and PDF

By M. N. Clifford, K. C. Willson

ISBN-10: 1461566592

ISBN-13: 9781461566595

This e-book can be of curiosity to curiosity to these concerned with botany, foodstuff technology and know-how, agriculture and biochemistry.

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Extra resources for Coffee: Botany, Biochemistry and Production of Beans and Beverage

Sample text

Important collections of C. arabica with material of the Ethiopian centre of genetic diversity are present at Jimma (Ethiopia), Turrialba (Costa Rica), Campinas (Brazil), Chinchina (Colombia), Lyamungu (Tanzania), Ruiru (Kenya), Foumbot (Cameroon), Man (Ivory Coast) and Ilaka-Est (Madagascar). There is a unique collection of species of the section Mascarocoffea at Kianjavato (Madagascar). 6). At the same time the working collections of C. arabica and C. canephora maintained in India, Cameroon, Togo, Angola and other countries also contain very valuable material.

Cytogenetic Evidence for the Origin of Coffea arabica C. arabica, the only tetraploid species in the genus Coffea, is indigenous to the highlands of south-western Ethiopia and south-eastern Sudan. The diploid meiotic behaviour and the fact that its centre of genetic diversity is situated outside the area of distribution of the diploid coffee species, indicate an allotetraploid origin (Carvalho, 1952). According to Grassias and Kammacher (1975), c. arabica has to be considered as a segmental allotetraploid.

9 - the following main conclusions can be drawn as regards the genetic differentiation of the diploid coffee species (1) Absolute crossing barriers appear to be absent within the genus Coffea, although considerable variation in the degree of successful hybridisation exists between species of different taxa. (2) Exact quantitative information on the genetic relation of species is difficult to obtain due to the influence of genotype, crossing techniques and environment on the rate of success of interspecific hybridisation.

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Coffee: Botany, Biochemistry and Production of Beans and Beverage by M. N. Clifford, K. C. Willson

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