SCA 2019: Genetic Improvements of Cup Quality: Latest Developments
Update to Breeding for Coffee Quality
Hanna Neuschwander's April 2019 talk on the latest developments of genetic improvements of cup quality is now available on the SCA Podcast! Neuschwander discussed new innovations and shared some lessons learned, including the latest results deriving from these methods and advances on the molecular basis of cup quality.
From the SCA website:
World Coffee Research is working to
improve the genetic potential of coffee cup quality. To start this task,
you first need to define the meaning of “quality.” WCR believes it is a
market-driven definition and organized new protocols to assess quality
from the perspective of the coffee industry. With experts and partners,
WCR produced the coffee lexicon that allows an objective analytic
description of coffee quality attributes. In their presentation, Hanna
Neuschwander discussed these innovations and shared some lessons
learned, including the latest results deriving from these methods and
advances on the molecular basis of cup quality. In particular, Hanna
highlights the burgeoning importance of some specific volatile compounds
like Limonene. These results are not an end but a beginning; an
opportunity for further studies to find out the molecular markers or
genes related to cup quality in general.