Table of Contents
Biotechnology Research International
Volume 2012, Article ID 580857, 17 pages
Review Article

Recent Advances in the Genetic Transformation of Coffee

1Central Coffee Research Institute, Coffee Research Station, Chikmagalur, Karnataka 577117, India
2The Biomolecular Technology Group, Faculty of Health and Life Sciences, De Montfort University, Gateway, Leicester LE1 9BH, UK

Received 13 March 2012; Revised 18 June 2012; Accepted 28 June 2012

Academic Editor: Shengwu Ma

Copyright © 2012 M. K. Mishra and A. Slater. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Coffee is one of the most important plantation crops, grown in about 80 countries across the world. The genus Coffea comprises approximately 100 species of which only two species, that is, Coffea arabica (commonly known as arabica coffee) and Coffea canephora (known as robusta coffee), are commercially cultivated. Genetic improvement of coffee through traditional breeding is slow due to the perennial nature of the plant. Genetic transformation has tremendous potential in developing improved coffee varieties with desired agronomic traits, which are otherwise difficult to achieve through traditional breeding. During the last twenty years, significant progress has been made in coffee biotechnology, particularly in the area of transgenic technology. This paper provides a detailed account of the advances made in the genetic transformation of coffee and their potential applications.