Coffee is second in importance only to oil in world commodity trade, providing the basic income to some 20 million workers in over 80 countries. Wrigley covers the history of the crop from early legends and its use as a beverage from the 14th c. to the present. Examines the cultivation, nutrition, preparation, and marketing of coffee, as well as its botany, and the pests and diseases that attack it. Explains the genetic resources and breeding systems under consideration for increasing yields and improving disease resistance. The most recent botanical classifications are illustrated, and the different coffees from around the world are described. The bibliography is extensive, the index large and detailed. A worthy challenger (at much less cost) to the Clarke and Macrae set. Annotation copyrighted by Book News, Inc., Portland, OR
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Harvesting and preparation
Consumption of coffee
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