There has been considerable interest in applying biotechnology to coffee through both conventional breeding using tissue culture techniques and molecular markers and through the application of genetic modification technology.
Biotechnology mean that using engineering, biochemistry and microbiology to achieve the technological application of the capabilities of microorganisms, cultivated tissues cells and parts thereof.
Plant biotechnologies can be defined as the procedures for manipulations in artificial media set up with the intention of identifying/preserving and propagating as well as modifying plants to improve their use for mankind.
Coffee improvement though biotechnology can focus on three different areas of applications: agronomy, processing industry and consumers.
Coffee farmers face many challenges in reducing an abundant and high quality crop. Biotic stress, especially from insects and fungal pathogens, are particular problems.
Coffee is plagued by a varied spectrum of pests and disease: among the most important in Africa is coffee berry disease, which is caused by a fungus.
Biotechnology will undoubtedly play a progressively more important role in assuring quality by reducing defects resulting from contamination by microorganisms and insects.
Application of Biotechnology on Coffee
