Influence of Various Factors on Caffeine Content in Coffee Brews
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Multiple Resistance to Bacterial Halo Blight and Bacterial Leaf Spot In
PLANT PATHOLOGY / SCIENTIFIC ARTICLE DOI: 10.1590/1808‑1657000632018 Multiple resistance to bacterial halo blight and bacterial leaf spot in Coffea spp.* Resistência múltipla à mancha aureolada e à mancha foliar bacteriana em Coffea spp. Lucas Mateus Rivero Rodrigues1,2** , Suzete Aparecida Lanza Destéfano2,3 , Irene Maria Gatti de Almeida3***, Luís Otávio Saggion Beriam3 , Masako Toma Braghini1 , Oliveiro Guerreiro Filho1,4 ABSTRACT: Breeding for genetic resistance is an important RESUMO: O melhoramento de plantas para resistência genética method of crop disease management, due to the numerous é um método importante para o manejo de doenças, pelos inú- benefits and low cost of establishment. In this study, progenies meros benefícios e baixo custo de implementação. No presente of 11 Coffea species and 16 wild C. arabica accessions were estudo, progênies de 11 espécies de Coffea e 16 acessos selvagens de tested for their response to Pseudomonas syringae pv. garcae, the C. arabica foram testados quanto à resposta a Pseudomonas syringae causal agent of bacterial halo blight, a widespread disease in pv. garcae, agente causal da mancha aureolada, doença disseminada the main coffee-producing regions of Brazil and considered a nas principais regiões produtoras de café do Brasil e considerada limiting factor for cultivation in pathogen-favorable areas; and fator limitante para o cultivo em áreas favoráveis a patógenos; e also to P. syringae pv. tabaci, causal agent of bacterial leaf spot, também para P. syringae pv. tabaci, agente causal da mancha foliar a highly aggressive disease recently detected in Brazil. Separate bacteriana, doença altamente agressiva detectada recentemente no experiments for each disease were carried out in a greenhouse, Brasil. -
Topic 09 Secondary Metabolites
4/9/2013 Topic 09 Secondary Metabolites Raven Chap. 2 (pp. 30‐35) Bring pre-washed white t-shirt to lab this week! I. Plant Secondary Metabolites A. Definitions 1))y Secondary Metabolism- 1a) Metabolite- 1 4/9/2013 I. Plant Secondary Metabolites B. Examples Compound Example Source Human Use ALKALOIDS Codeine Opium poppy Narcotic pain relief; cough suppressant Nicotine Tobacco Narcotic; stimulant Quinine Quinine tree Used to treat malaria; tonic Cocaine Coca Narcotic, tea, anesthetic, stimulant PHENOLICS Lignin Woody plants Hardwood furniture & baseball bats Tannin Leaves, bark, acorns Leather tanning, astringents Salicin Willows Aspirin precursor Tetrahydrocannabinol Cannabis Treatment for glaucoma & nausea TERPENOIDS Camphor Camphor tree Component of medicinal oils, disinfectants Menthol Mints & eucalyptus Strong aroma; cough medicines I. Plant Secondary Metabolites C. Ecology Steppuhn et al. 2004. PLoS Biology 2: 1074-1080. 2 4/9/2013 I. Plant Secondary Metabolites C. Ecology Nicotine negatively affects function of herbivores. Nicotine is a neurotoxin. Nicotine is made in roots and transported to shoots via xylem. Tobacco (Nicotiana tabacum) 3 4/9/2013 Most potential herbivores cannot deal with nicotine. The tobacco hornworm (a moth larva) can sequester and secrete nicotine, with some energetic cost. Tobacco (Nicotiana tabacum) Baldwin, IT. 2001. Plant Physiology 127: 1449-1458. 4 4/9/2013 Leaf Nicotine Content Unattacked Attacked Plants Plants Mechanism 1. Herbivory induces jasmonic acid (JA) production. 2. JA to roots, stimulates nicotine synthesis. 3. Nicotine to shoots 5 4/9/2013 I. Plant Secondary Metabolites C. Ecology I. Plant Secondary Metabolites C. Ecology Jasminum 6 4/9/2013 I. Plant Secondary Metabolites D. -
Coffee and Its Effect on Digestion
Expert report Coffee and its effect on digestion By Dr. Carlo La Vecchia, Professor of Medical Statistics and Epidemiology, Dept. of Clinical Sciences and Community Health, Università degli Studi di Milano, Italy. Contents 1 Overview 2 2 Coffee, a diet staple for millions 3 3 What effect can coffee have on the stomach? 4 4 Can coffee trigger heartburn or GORD? 5 5 Is coffee associated with the development of gastric or duodenal ulcers? 6 6 Can coffee help gallbladder or pancreatic function? 7 7 Does coffee consumption have an impact on the lower digestive tract? 8 8 Coffee and gut microbiota — an emerging area of research 9 9 About ISIC 10 10 References 11 www.coffeeandhealth.org May 2020 1 Expert report Coffee and its effect on digestion Overview There have been a number of studies published on coffee and its effect on different areas of digestion; some reporting favourable effects, while other studies report fewer positive effects. This report provides an overview of this body of research, highlighting a number of interesting findings that have emerged to date. Digestion is the breakdown of food and drink, which occurs through the synchronised function of several organs. It is coordinated by the nervous system and a number of different hormones, and can be impacted by a number of external factors. Coffee has been suggested as a trigger for some common digestive complaints from stomach ache and heartburn, through to bowel problems. Research suggests that coffee consumption can stimulate gastric, bile and pancreatic secretions, all of which play important roles in the overall process of digestion1–6. -
Niche Markets for Coffee Specialty, Environment and Social Aspects
TECHNICAL PAPER NICHE MARKETS FOR COFFEE SPECIALTY, ENVIRONMENT AND SOCIAL ASPECTS StreetStreet Streetaddress address address P: +41P: +41P: 22 +41 73022 73022 0111 730 0111 0111 PostalPostal Poaddressstal address address InternationalInternationalInternational Trade Trade CentreTrade Centre Centre F: +41F: +41F: 22 +41 73322 73322 4439 733 4439 4439 InternationalInternationalInternational Trade Trade CentreTrade Centre Centre 54-5654-56 Rue54-56 Rue de Rue Montbrillantde deMontbrillant Montbrillant E: [email protected]: [email protected]: [email protected] PalaisPalais Padeslais des Nations des Nations Nations 12021202 Geneva,1202 Geneva, Geneva, Switzerland Switzerland Switzerland www.intracen.orgwww.intracen.orgwww.intracen.org 12111211 Geneva1211 Geneva Geneva 10, 10,Switzerland 10,Switzerland Switzerland The International Trade Centre (ITC) is the joint agency of the World Trade Organization and the United Nations. NICHE MARKETS FOR COFFEE SPECIALTY, ENVIRONMENT AND SOCIAL ASPECTS NICHE MARKETS FOR COFFEE: SPECIALTY, ENVIRONMENT AND SOCIAL ASPECTS Abstract for trade information services ID= 42960 2012 SITC-071 NIC International Trade Centre (ITC) Niche Markets for Coffee: Specialty, Environment and Social Aspects Geneva: ITC, 2012. x, 39 pages (Technical paper) Doc. No. SC-12-224.E Paper focusing on environmental and social aspects of the international coffee trade targeted at producers, exporters and others involved in the promotion of higher quality and sustainable coffee – describes the scope and trends for specialty coffee in the United States, Japan, and Northern and Southern Europe; discusses the challenges in the production and export of organic coffee; features a detailed comparison of the leading sustainability schemes; provides insights into the use of trademarks and geographical indications to market coffee; describes the role of women in the coffee sectors; annexes include an overview of The Coffee Exporter's Guide (2011), and sample answers from the Coffee Guide Website's Questions & Answers service (www.thecoffeeguide.org). -
University of Florida Thesis Or Dissertation Formatting
COFFEE ROASTING: COLOR AND AROMA-ACTIVE SULFUR COMPOUNDS By ALBERTO MONTEIRO CORDEIRO DE AZEREDO A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2011 1 © 2011 Alberto Monteiro Cordeiro de Azeredo 2 To God, for giving me the most caring wife, the most precious daughter, and the most supportive parents and family, who helped me in achieving this honorable milestone 3 ACKNOWLEDGMENTS I would like to give my deepest thanks to my advisors Dr. Balaban and Dr. Marshall for giving me this opportunity to pursue my PhD degree, and for their support, advice and friendship throughout this experience. Thanks to Dr. Rouseff for his invaluable help, assistance and time for my research, thanks for letting me be part of his lab. I also want to thank my other committee members, Dr. Sims and Dr. Welt, for all their expertise and help. I acknowledge all the assistance provided to me from the University of Florida, the Institute of Food and Agricultural Sciences, and the department of Food Science and Human Nutrition. I would also like to give my special thanks to Dr. Susan Percival for her continuous encouragement to pursue a PhD. I would like to thank Mr. Washington Rodrigues and Mr. Edgard Bressani from Ipanema Coffees, located in southern Minas Gerais, Brazil, for kindly providing green coffee beans for this research. I would like to thank my lab mates Milena and Maria for all their help and suggestions, and would like to extend my special thanks to Dr. -
Brochure (PDF)
COFFEE ROASTERS & TEA BLENDERS INTRODUCTION Tudor Tea & Coffee Ltd was established in 1984 as a Tea Company. Introducing the facility to roast its ‘own’ coffee just 6 years later, it now boasts a ‘State of the Art’ Coffee Roasting plant. Being one of the few companies today employing its ‘own’ team of fully trained engineers, it is able to produce a product and offer a service to the people in the UK Food Service Market that other companies strive to emulate! Tudor Tea & Coffee Ltd achieved awards from the Tea Council for barista training can be carried out. Tudor Coffee, on behalf of INDEX the consistent high quality Tea that is produced and maintained. the client, can create their own coffee blend, and roast and Coffee Roasting Page 3 Tudor import, blend and produce Leaf Tea and Tea bags of personalise the product and can be tasted from our Sample Single Origin Coffee Page 4 various sizes for the UK Food Service Market. A complete range Roaster (by prior arrangement). Coffee Bean Pricing Page 5 of superior products such as the Masterpiece range of pure Tudor Tea & Coffee Ltd has over many years established an Tudor Tea Page 6 specialist string and tagged teabags to offer a comprehensive enviable reputation within the Food Service Industry, with all Tudor Tea Catering Range Page 7 and highly successful product range, guaranteed by our own of its engineers being fully employed by the company and we experienced tea tasters. Rainforest Alliance Product Range Page 8 ensure all are fully trained by the manufacturers directly. -
Jonathan A. Gehrig
2011 Association of American Geographers Annual Meeting April 12 to April 16, 2011-- Seattle, Washington Boutique Coffee Consumption and Shifting Coffee Cultivation Jonathan A. Gehrig Geography and the Environment, The University of Texas at Austin [email protected] Introduction Fair Trade/Organic The Fair Trade and Organic coffee movements have emerged over Pros: the past several decades to incorporate the goals of social justice and Fair Trade Versus Direct Trade Guarantees minimum price even during price collapse environmental sustainability into coffee production. While these two Consumer Preference Cycle movements are distinct from one another, producers generally Focus on cooperative production strengthens community choose to participate in both value added markets together. According to Transfair USA, Fair Trade guarantees a minimum price Promotes sustainable production practices for green coffee of $1.40 per pound plus a $0.30 premium for organic production. Certification costs however, are at the expense of Cons: the producer who must pay for certification and foot the cost of the Third party certification costs lies on producer; 3-year time for organic three year organic certification period. Due to these initial high costs, certification production for the elite market is prohibitive as farmers tend to cultivate varieties with the highest yields. Recently, a ‘Third Wave’ Only certifies medium size farms and coops of coffee justice is emerging with the Direct Trade model. This Direct Trade model seeks to provide the a boutique quality cup of coffee in Pros: addition to achieving the goals of social and environmental justice Gives producers immediate entry into market with no certification cost demanded by the consumer. -
Country Coffee Profile Italy Icc-120-6 1
INTERNATIONAL COFFEE ORGANIZATION COUNTRY COFFEE PROFILE ITALY ICC-120-6 1 COUNTRY COFFEE PROFILE ITALY ICO Coffee Profile Italy 2 ICC-120-6 CONTENTS Preface .................................................................................................................................... 3 Foreword ................................................................................................................................. 4 1. Background ................................................................................................................. 5 1.1 Geographical setting ....................................................................................... 5 1.2 Economic setting in Italy .................................................................................. 6 1.3 History of coffee in Italy .................................................................................. 6 2. Coffee imports from 2000 to 2016 ............................................................................. 8 2.1 Volume of imports .......................................................................................... 8 2.2 Value and unit value of imports ..................................................................... 14 2.3 Italian Customs – Import of green coffee ...................................................... 15 3. Re-exports from 2000 to 2016 ................................................................................... 16 3.1 Total volume of coffee re-exports by type and form ................................... -
Identification of Characterizing Aroma Components of Roasted Chicory
Article Cite This: J. Agric. Food Chem. XXXX, XXX, XXX−XXX pubs.acs.org/JAFC Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews Tiandan Wu and Keith R. Cadwallader* Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States *S Supporting Information ABSTRACT: The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography−olfactometry (GC−O), aroma extract dilution analysis (AEDA), and gas chromatography−mass spectrometry (GC−MS). A total of 46 compounds were quantitated by stable isotope dilution analysis (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated. On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, additional predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3- dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5- dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and “chicory-like” note was also detected in five different commercial ground roasted chicory products. -
Comparison of Economic Efficiency Between in Vitro and Field Methods for Vegetative Propagation of Coffea Canephora
Australian Journal of Basic and Applied Sciences, 9(20) June 2015, Pages: 1-7 ISSN:1991-8178 Australian Journal of Basic and Applied Sciences Journal home page: www.ajbasweb.com Comparison of Economic Efficiency between in Vitro and Field Methods for Vegetative Propagation of Coffea Canephora 1Mauricio Reginaldo Alves dos Santos, 2Carolina Augusto de Souza, 3Josilene Felix da Rocha, 4Leonardo Ventura de Araujo and 5Marcelo Curitiba Espindula 1,2,4,5 Embrapa Rondonia, Box.127. Porto Velho. Brazil. 76815-800 3Universidade Federal de Lavras, Box.3037. Lavras. Brazil. 37200-000 ARTICLE INFO ABSTRACT Article history: Background: Coffea canephora is a rustic species of coffee which is drought tolerant Received 16 April 2015 and resistant to diseases that commonly affect C. arabica. It contributes to about 35% of Accepted 12 June 2015 the world coffee production and is advantageous for the soluble coffee industry. Available online 1 July 2015 Propagation of C. canephora by seeds is undesirable because this method results in high heterozygosity and great genetic variability among populations. Its vegetative Keywords: propagation is an alternative to avoid this issue and has been successfully achieved by Coffee, Somatic embryogenesis, both in vitro and field methods, mainly by somatic embryogenesis and rooting of Rooting of cuttings, Production cost. cuttings, respectively. Objective: The objective of this study was to approach the viability of the two forms of propagation, comparing cost and time for the production of new plantlets and number of plantlets produced in each propagation system. Results: The final cost of a plantlet produced under in vitro conditions is US$ 0.23, while under field conditions is US$ 0.12, human resources being the highest cost in both systems. -
A Chapter in the History of Coffee: a Critical Edition and Translation of Murtad}A> Az-Zabīdī's Epistle on Coffee
A Chapter in the History of Coffee: A Critical Edition and Translation of Murtad}a> az-Zabīdī’s Epistle on Coffee Presented in Partial Fulfillment of the Requirements for the Degree Master of Arts in the Graduate School of The Ohio State University By Heather Marie Sweetser, B.A. Graduate Program in Near Eastern Languages and Cultures The Ohio State University 2012 Thesis Committee: Dr. Georges Tamer, Advisor Dr. Joseph Zeidan Copyright by Heather Marie Sweetser 2012 Abstract What follows is an edition and translation of an Arabic manuscript written by Murtad}a> az-Zabīdī in 1171/1758 in defense of coffee as per Islamic legality. He cites the main objections to coffee drinking and refutes them systematically using examples from Islamic jurisprudence to back up his points. The author also includes lines of poetry in his epistle in order to defend coffee’s legality. This particular manuscript is important due to its illustrious author as well as to its content, as few documents describing the legal issues surrounding coffee at such a late date have been properly explored by coffee historians. The dictionary Ta>j al-ʿAru>s, authored by Murtad}a> az-Zabīdī himself, as well as Edward Lane’s dictionary, were used to translate the manuscript, which was first edited. Unfortunately, I was only able to acquire one complete and one incomplete manuscript; other known manuscripts were unavailable. Arabic mistakes in the original have been corrected and the translation is annotated to provide appropriate background to the epistle’s commentary. A brief introduction to the history of coffee, a sample of the debate surrounding the legality of coffee in Islam, and a biography of the author is provided. -
Managing Shade Coffee
ManagingManaging ShadeShade Caribbean Area CoffeeCoffee Fact Sheet November 2012 An Agroforestry System Shade coffee production in Puerto Rico has experi- enced a resurgence in growth during recent years, after undergoing a dramatic period of deforestation to convert to coffee production under full sun. The re- vival of shade coffee production utilizes a combina- tion of coffee shrubs and shade trees that form a sec- ondary forest. Shade coffee production has been proven to provide environmental benefits such as soil erosion control, water quality and quantity improve- ment, and wildlife habitat. Shade coffee production also provides socioeconomic benefits such as the opportunity to develop other sustainable forest prod- Coffee fruits in process of ripening. ucts, and the reintroduction of traditional jobs and cultural activities for local coffee pickers. are achieved by planting coffee in locations with the most suitable environmental conditions. In Puerto The coffee growing zone in Puerto Rico is located Rico, not all coffee plantations may be located in are- mostly in the humid mountains of the west-central as that are ecologically suitable for coffee growth. section of the “Cordillera Central.” This area is char- Therefore, recreating favorable coffee growing condi- acterized by steep, mountainous topography and a tions may be beneficial for both coffee production cool climate in the humid and wet subtropical forest. and for the environment. The coffee tree or shrub originated in Ethiopia. The For example, the optimum growth temperature for most common species grown in Puerto Rico are the arabica coffee varies from 60° to 65° F. With these Coffea arabica and C.