Radio Cadena Agramonte emisiora de Camagüey
Camagüey, August 8.- In collaboration with national institutions and international partners, the Center for Genetic Engineering and Biotechnology (CIGB, for its acronym in Spanish) in Camagüey is participating in a project to improve the quality of coffee, primarily the Robusta variety.
Rafael Marcos Pimentel, a member of the scientific institution's Development Group, explained that the study focuses on changing sensory profiles to obtain better-quality coffee by cultivating specific microorganisms during the fermentation process.
The use of this procedure has shown favourable results, and as a novelty, it includes artificial intelligence for predictive purposes before the trials.
According to the specialist, although Robusta coffee has fewer sensory possibilities than Arabica, the effort to improve it is due to its greater resilience to climate change. (Yamylé Fernández Rodríguez/Radio Reloj correspondent) (Photo: Taken from the Internet)
