COFFEE: TERROIRS AND QUALITIES

Coffee : terroirs and qualities is a new, revised and enhanced version of the book Cafés : terroirs et qualités published in French in 2003. It is a book of meetings. Meetings between men and women who study coffee growing from different angles : from the viewpoint of human societies who practise it and the landscapes it shapes, taking a geographical and socio-economic approach ; in terms of the plant itself, its cultivation and processing, taking an agronomic and technological approach. This is the meeting between the MOCA group, from the University of Toulouse-Le Mirail, and the CIRAD, a meeting that led to the idea of a book in which those points of view and experiences could be compared, gain mutual enrichment and provide food for thought. Taking concrete examples, it analyses the relation between terroirs and qualities, examines the role of quality in coffee sector revival programmes and examines how the coffee supply chains perform in the face of market realities. It is intended for a broad readership : researchers, students, managers in the coffee supply chain, representatives from producer groups, policy-makers and manufacturers.