4th International (Asia) Academic Conference on Cocoa, Coffee and Tea Opens in Hefei

At a Glance (China Coffee Network): HEFEI, Oct. 17 — The 4th International (Asia) Academic Conference on Cocoa, Coffee and Tea opened in Hefei, Anhui Province, running from October 16 to 19. It was hosted by Anhui A…

HEFEI, Oct. 17 — The 4th International (Asia) Academic Conference on Cocoa, Coffee and Tea opened in Hefei, Anhui Province, running from October 16 to 19. It was hosted by Anhui Agricultural University and organised by the State Key Laboratory of Tea Germplasm Innovation and Resource Utilisation.

The conference is a series of international academic meetings held in Asia, having previously taken place in China, Azerbaijan and Thailand. It aims to provide a platform for scientists working on cocoa, coffee and tea to exchange research and present frontier results, and to promote the cross-fertilisation of science and technology across the world’s three major beverage crops.

The academic programme was built around four core themes: physiology, ecology and germplasm innovation of the three beverage crops; secondary metabolism and quality chemistry; health functions and mechanisms; and quality safety, processing and utilisation. It covered frontier directions including germplasm-resource exploration, molecular breeding, regulation of secondary metabolism, processing innovation, and the discovery of functional compounds and product development.

Experts and scholars from China, the United States, Germany and Ethiopia shared their latest research findings at the conference.

During the conference, the State Key Laboratory of Tea Germplasm Innovation and Resource Utilisation signed international cooperation memoranda with research institutions in Thailand, Azerbaijan and Poland, agreeing to build stable cooperation in tea-science research, academic exchanges, joint talent training and the sharing of results and information.

Wan Xiaochun, director of the laboratory, said the conference would be used as an opportunity to advance preparations for the International Tea Alliance, deepen global collaboration in tea science and technology, and contribute scientific strength to the high-quality development of the tea industry.

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