Replay Room 2 - Wednesday 30 June
CET (Central European Time)
Oral Parallel Sessions (2 virtual rooms)
16:00-17:30
Session 5: Sustainability, climate change & labels
Virtual Room 2
Chairs: Piet van Asten & Bruno Rapidel
16:00-16:30
S5-O-01 - Sustainability projects - sustaining old governance structures?
Aske Skovmand Bosselmann (Department of Food and Resource Economics, University of Copenhagen, Frederiksberg C, Denmark)- S1-O-05 - Enhancing the adoption worldwide of Arabica hybrids through implementation of on-farm trials, transfer of propagation techniques and stakeholder dialog platforms
Hervé Etienne (CoffeeAdapt team, UMR DIADE, BIOS department, CIRAD, Montpellier, France)
16:30-16:45
- Questions / Answers
16:45-17:15
- S5-O-02 - Learnings of 15 years of coffee Cup of Excellence competition in 15 countries: Specific insight on the importance of varieties
Christophe Montagnon (RD2 Vision, Valflaunes, France) - S5-O-03 - Gorongosa Coffee: Sustainable coffee production in the Gorongosa National Park in the context of deforestation, climate change and food security
Ana I. Ribeiro-Barros (Forest Research Center, University of Lisbon, School of Agriculture, Lisbon, Portugal) - S5-O-04 - The Tanzanian smallholder coffee growers investment decisions in coffee production
Leonard Kiwelu (Special Project Unit, Tanzania Coffee Research Institution (TaCRI), Moshi, Kilimanjaro, Moshi, Tanzania)
17:15-17:30
- Questions / Answers
17:30-17:45
Break
Poster presentations (3 virtual rooms)
17:45-18:45
Session 4: Green coffee processing
Session 6: Biochemistry & biotechnology & composition of green coffee
Virtual Room 2
Chairs: Marino Petracco & Noël Durand
17:45-18:00
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S4-PO-01 - The influence of microorganism succession at different coffee drying stages in beverage quality
Aldir Teixeira (Experimental Agricola do Brasil, São Paulo, SP, Brazil) - S4-PO-03 - La Cumplida Refinada: sustainable coffee fermentation
Frederic Mestdagh (Green Coffee Quality and Development, Nestlé Nespresso, Romont, Switzerland) - S6-PO-09 - Deep-dive into the role of coffee microorganisms on flavor generation during post-harvest processing
Cyril Moccand (Department of Biology, Nestlé Research, Lausanne, Switzerland)
18:00-18:15
- Questions / Answers
18:15-18:30
- S6-PO-10 - Transcriptome and biochemical analyses of diterpene synthases from Coffea arabica L.
Suzana T. Ivamoto-Suzuki (Laboratório de Ecofisiologia e Biotecnologia Agrícola, Universidade Estadual de Londrina, Londrina, Paraná, Brazil) - S6-PO-11 - Changes in the sensory and volatile characteristics of coffee quality during storage in modified atmospheres
Oscar González-Ríos (UNIDA/Tecnología del Café, Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Veracruz, Veracruz, México) - S6-PO-12 - Quality comparison of Arabusta and Robusta grown in French Guiana
Cécile Abdallah (UMR DIADE, Univ. Montpellier, IRD, CIRAD, Montpellier, France) - S6-PO-13 - Genomics, lipidomics and metabolomics profiling of Coffea canephora L. cultivated and conserved in South-western Nigeria
Chinyere Anagbogu (Plant Breeding, Cocoa Research Institute of Nigeria, Ibadan, Oyo, Nigeria)
18:30-18:45
- Questions / Answers