1. DESAFÍOS Y PERSPECTIVAS DE LA MEJORA GENÉTICA DEL CAFÉ (Coffe sp.) EN EL SUR DE MANABÍ.
- Author
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Gabriel Ortega, Julio, Indacochea Ganchozo, Blanca, Castro Piguave, Carlos, Valverde Lucio, Alfredo, and Ayón Villao, Fernando
- Abstract
The objective of this review work was to present the state of the art of methodologies and advances in coffee genetic improvement over time. Coffee (Coffe sp.) Is a highly valued crop for its consumption as a beverage. There are about 130 species of coffee, and the most cultivated are: Coffe arabica, C. canephora and C. liberica. The different levels of ploidy in the genus Coffea hinder the introduction of agronomic and quality characteristics from diploid species to tetraploid species. Therefore, the genetic improvement of coffee based on conventional methodologies is a long and tedious process, which can last up to more than 30 years. However, in recent decades biotechnological techniques have been developed that may well contribute to introducing the desired characteristics and accelerating genetic improvement processes. These methods are described in this article, to finally discuss the challenges and prospects for improvement. coffee genetics in the South of Manabí. [ABSTRACT FROM AUTHOR]
- Published
- 2021