Due to its low flavour and high bitterness, Robust coffee (Coffee canephor),produced in African lowlands, is less appreciated by consumers than Arabic. An improvement of its cup quality will increase its price and then lowland coffee growers' incomes. Coffee flavour is the result of very complex reactions which occur during roasting. Sucrose and trigonelline give positive flavour coumpounds, where as chlorogenic acids and caffeine increase bitterness. This project focuses on the development of Marker Assisted Selection (MAS) for improvement of Robust coffee organoleptic quality. Markers linked to genes involved in the metabolism of taste and aroma precursors will be looked for in order to carry out early selection in progenies .
Funding SchemeCSC - Cost-sharing contracts