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Scientists Sequence Coffee Genome, Ponder Genetic Modification

Posted by Soulskill on from the can-you-modify-it-so-it-doesn't-taste-like-coffee dept.

nbauman sends word that researchers have completed a project to sequence the genome of Coffea canephora, a species of plant responsible for roughly 30% of the world's coffee production. In the course of their genetic mapping, the researchers "pinpointed genetic attributes that could help in the development of new coffee varieties better able to endure drought, disease and pests, with the added benefit of enhancing flavor and caffeine levels." They also discovered a broad range of genes that contribute to the production of flavor-related compounds and caffeine. Plant genomist Victor Albert said, "For any agricultural plant, having a genome is a prerequisite for any sort of high technology breeding or molecular modification. Without a genome, we couldn't do any real advanced research on coffee that would allow us to improve it — not in this day and age."

3 of 167 comments (clear)

  1. Glow in the dark coffee by sideslash · · Score: 3, Insightful

    Let's do it for science.

  2. Re: Coffea canephora = robusta = less important by Anonymous Coward · · Score: 2, Insightful

    I have a feeling that they will try. There is something troubling about all the world's good coffee being a genetic monoculture, especially given that Arabica is a rather sensitive plant. Robusta gets its name not for the kind of coffee it produces, but because it's just hardier and less fussy to grow. If I could help direct the research, I would say that they figure out what is responsible for the pleasing flavor of Arabica, and get Robusta to taste like that.

  3. Decaffeinated coffee by Anonymous Coward · · Score: 2, Insightful

    Genetic modification is probably the only way to make decaffeinated coffee that's still tasty. Breeding for low caffeine content produces sickly, unproductive strains, and decaffeination ruins the taste. There's a huge market for decaffeinated coffee that tastes less bad:

      http://www.economist.com/node/1858921

    It's a problem. Snobby espresso shops usually refuse to even make decaf. Also decaffeinated coffee isn't really caffeine-free, so this could be improved. It's about 0.1x as much caffeine as regular coffee:

      http://www.webmd.com/diet/news/20061011/decaf-coffee-isnt-caffeine-free

    Breeding methods probably won't do better than that, but proper genetic engineering might.

    I realize you personally may like as much caffeine as possible in your coffee, but that doesn't mean there isn't a huge untapped market for better decaf.