Flavor isn’t just a sensory experience – it’s a force that shapes what we buy, what we crave and how food and beverage trends take off. Yet the mystery behind it remains irresistible. Where does flavor truly begin, and why do some people swoon over bitter coffee while others chase fruity seltzers or fiery hot [&#8230;]

Flavor isn’t just a sensory experience – it’s a force that shapes what we buy, what we crave and how food and beverage trends take off. Yet the mystery behind it remains irresistible.
Where does flavor truly begin, and why do some people swoon over bitter coffee while others chase fruity seltzers or fiery hot sauce?
Those questions are sparking a pilgrimage to Orlando in March, where food and beverage innovators, scientists, students and flavor-obsessed professionals will meet for a dynamic flavor conference.
To <a href="https://conference.ifas.ufl.edu/flavorsummit/registration-form.php">attend the biennial summit, which is March 16-18 at the Holiday Inn Orlando – Disney Springs, you can register here</a>. Regular registration rates (and the host-hotel group rate) are available through Feb. 20.
<figure id="attachment_60379" aria-describedby="caption-attachment-60379" style="width: 300px" class="wp-caption alignleft"><img fetchpriority="high" decoding="async" class="wp-image-60379 size-medium lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="A scientist photographed in her laboratory. Courtesy, UF/IFAS photography." width="300" height="200" data-src="https://blogs.ifas.ufl.edu/news/files/2026/02/FLAVOR-SUMMIT-112018-2-300x200.jpg"><figcaption id="caption-attachment-60379" class="wp-caption-text">Yu Wang photographed in her laboratory. Courtesy, Tyler Jones, UF/IFAS photography.</figcaption></figure>
&nbsp;
The 4th International Flavor Summit: A Gathering of Industry Perspectives connects science and real-world product development challenges, said <a href="https://crec.ifas.ufl.edu/people/faculty/yu-wang/">Yu Wang</a>, an associate professor of food science and human nutrition at the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS).
Wang, a faculty member at the UF/IFAS <a href="https://crec.ifas.ufl.edu/">Citrus Research and Education Center</a>, will host and speak at the summit. During her presentation, she’ll bring artificial intelligence (AI) into the flavor equation.
Smells and tastes come from molecules. To figure out which molecule is which, scientists traditionally compare the sample to a known “reference” chemical (also known as a standard), she said.
“It’s kind of like matching a fingerprint to a card in a library,” Wang said.
The problem is that some reference chemicals are hard to buy, very expensive or not sold, unless someone makes them in a lab, which can take a long time.
That’s where artificial intelligence (AI) enters Wang’s flavor research.
“AI can help us identify molecules faster by learning patterns from large sets of measurements, so we can get good answers with fewer reference chemicals, saving time and cost,” she said. “We also use AI to help design food and beverage formulas that match what consumers want, which helps teams develop products faster, reduce trial-and-error and lower development cost.”
If you attend the summit, you’ll hear leaders from Coca-Cola, PepsiCo, Givaudan, IFF, Symrise and others and meet peers across flavor houses.
Topics at the conference include the latest trends and discoveries in the generation and science of flavor, consumer preferences and natural products as sources of novel flavor compounds.
The program features internationally known decision makers and scientists from industry, government and academic institutions. In addition to learning sessions, the summit will include exhibits, academic posters and an off-site farm tour.
&nbsp;
<a href="https://blogs.ifas.ufl.edu/news/2026/02/12/descifrando-el-misterio-del-sabor-expertos-se-reunen-en-orlando/">Para accesar a este contenido en español, por favor utilice este enlace. </a>
###
ABOUT UF/IFAS 
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents.

Flavor isn’t just a sensory experience – it’s a force that shapes what we buy, what we crave and how food and beverage trends take off. Yet the mystery behind it remains irresistible.
Where does flavor truly begin, and why do some people swoon over bitter coffee while others chase fruity seltzers or fiery hot sauce?
Those questions are sparking a pilgrimage to Orlando in March, where food and beverage innovators, scientists, students and flavor-obsessed professionals will meet for a dynamic flavor conference.
To attend the biennial summit, which is March 16-18 at the Holiday Inn Orlando – Disney Springs, you can register here. Regular registration rates (and the host-hotel group rate) are available through Feb. 20.
Yu Wang photographed in her laboratory. Courtesy, Tyler Jones, UF/IFAS photography.
 
The 4th International Flavor Summit: A Gathering of Industry Perspectives connects science and real-world product development challenges, said Yu Wang, an associate professor of food science and human nutrition at the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS).
Wang, a faculty member at the UF/IFAS Citrus Research and Education Center, will host and speak at the summit. During her presentation, she’ll bring artificial intelligence (AI) into the flavor equation.
Smells and tastes come from molecules. To figure out which molecule is which, scientists traditionally compare the sample to a known “reference” chemical (also known as a standard), she said.
“It’s kind of like matching a fingerprint to a card in a library,” Wang said.
The problem is that some reference chemicals are hard to buy, very expensive or not sold, unless someone makes them in a lab, which can take a long time.
That’s where artificial intelligence (AI) enters Wang’s flavor research.
“AI can help us identify molecules faster by learning patterns from large sets of measurements, so we can get good answers with fewer reference chemicals, saving time and cost,” she said. “We also use AI to help design food and beverage formulas that match what consumers want, which helps teams develop products faster, reduce trial-and-error and lower development cost.”
If you attend the summit, you’ll hear leaders from Coca-Cola, PepsiCo, Givaudan, IFF, Symrise and others and meet peers across flavor houses.
Topics at the conference include the latest trends and discoveries in the generation and science of flavor, consumer preferences and natural products as sources of novel flavor compounds.
The program features internationally known decision makers and scientists from industry, government and academic institutions. In addition to learning sessions, the summit will include exhibits, academic posters and an off-site farm tour.
 
Para accesar a este contenido en español, por favor utilice este enlace. 
###
ABOUT UF/IFAS
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents.

Flavor isn’t just a sensory experience – it’s a force that shapes what we buy, what we crave and how food and beverage trends take off. Yet the mystery behind it remains irresistible. Where does flavor truly begin, and why do some people swoon over bitter coffee while others chase fruity seltzers or fiery hot […]

Unlocking the mystery of taste: Flavor experts converge in Orlando

    How UF/IFAS Is Reimagining Coffee for Florida Can coffee be reimagined as a viable crop for Florida growers? It is a seemingly simple question posed by UF/IFAS researchers, as Florida agriculture searches for resilient, high-value alternatives as they navigate new environmental stressors and adapting markets. Seeking to answer this question, Dr. Felipe Ferrão, [&#8230;]

<div class="mceTemp"> </div>
<div class="mceTemp"> </div>
<figure id="attachment_2991" aria-describedby="caption-attachment-2991" style="width: 306px" class="wp-caption alignleft"><a href="https://blogs.ifas.ufl.edu/hosdept/files/2026/01/DPB02116-2.jpg"><img decoding="async" class=" wp-image-2991" src="https://blogs.ifas.ufl.edu/hosdept/files/2026/01/DPB02116-2.jpg" alt="Felipe Ferrao in a UF/IFAS blue polo crouching over coffee plants." width="306" height="471" /></a><figcaption id="caption-attachment-2991" class="wp-caption-text">Dr. Felipe Ferrão [left].</figcaption></figure>
<h3>How UF/IFAS Is Reimagining Coffee for Florida</h3>
Can coffee be reimagined as a viable crop for Florida growers? It is a seemingly simple question posed by UF/IFAS researchers, as Florida agriculture searches for resilient, high-value alternatives as they navigate new environmental stressors and adapting markets.
Seeking to answer this question, <a href="https://lfelipe-ferrao.github.io/">Dr. Felipe Ferrão</a>, a research assistant scientist working in the<a href="https://www.blueberrybreeding.com/"> Blueberry Breeding and Genomics Lab</a>, is focusing his research less on introducing a quick new commodity and more on addressing what the global coffee chain urgently lacks: innovation.
Compared with other crops<a href="https://blogs.ifas.ufl.edu/news/2024/07/25/uf-scientists-study-how-to-bring-you-climate-smart-coffee/">, coffee breeding programs</a> have been slower to adopt modern genomic tools and data-driven selection, despite coffee’s enormous global footprint, with more than 2.2 billion cups consumed daily and over 100 million farmers worldwide depending on the crop. In blueberry breeding, for example, genomic DNA information is routinely used to guide selection decisions and accelerate genetic progress. In coffee, many comparable molecular tools already exist, but they have not yet been widely implemented at scale in active breeding programs. “Our goal is to help close that gap by integrating molecular tools that can assist breeding decisions and support biological discovery about gene control of key agronomic and quality traits,” clarified Dr. Ferrão.
Traditionally, coffee has been grown only within the “coffee belt” of the tropics (between the Tropic of Cancer and the Tropic of Capricorn), where temperatures remain relatively stable between 60–80°F and environmental stress is relatively low. These regions, primarily in parts of South Asia, Latin America, and East Africa, are often highland or upland areas where cooler nights slow bean development and good drainage and airflow support plant health. Florida’s warmer, more humid climate presents additional challenges, underscoring the need for adapted varieties and thoughtful management strategies.
<h3> Building a foundation for coffee in Florida: Research and Production</h3>
To build a foundation for long-term progress, Dr. Ferrão’s team is pursuing two complementary goals: advancing fundamental coffee research while evaluating pathways toward viable production. On the research side, the team is leading international collaborations with established coffee breeding programs in Brazil, France, and Africa, drawing on Dr. Ferrão’s background in coffee research in Brazil. This work brings together scientists from multiple institutions to better understand coffee diversity, the genetic mechanisms that influence yield and quality, and how the plant adapts to different environments.
At the same time, Florida is being used as a living laboratory to push the boundaries of coffee production outside the tropics. Coffea arabica and Coffea canephora plants are being tested across contrasting environments and management systems, from South Central to North Florida, including both field and high-tunnel production. By evaluating the same genetic backgrounds under different soils, climates, and management protocols, the team can examine genotype-by-environment interactions and identify which combinations of genetics and practices show the most promise for Florida growers.
Data emerging from these trials is already shaping management recommendations and breeding priorities, clarifying which coffee types may be workable for local production, which hold value as breeding parents, and which are poorly aligned with Florida’s conditions. This step-by-step approach is building the evidence base needed to eventually develop coffee cultivars adapted to Florida’s soils, climate, and production realities.
Genomics supports both the science behind coffee research and its potential use in production systems. Dr. Ferrão is particularly interested in using genomic tools to accelerate breeding, identify genes linked to traits such as cold tolerance, vigor, and flavor, and support evidence-based selection rather than relying solely on long, field-based evaluation cycles. This work is supported through a partnership with <a href="https://www.netafoundation.org/">the Neta Foundation,</a> a hybrid funding model designed to invest in long-term, impact-driven agricultural research, with support from The Severin Hacker Vision Fund through a <a href="https://prod.daf.netafoundation.org/grantvestments/University%20of%20Florida%20-%20American%20Coffee?id=60">GrantVestment</a>.
Reflecting on its support of the program, Neta stated that “this initiative was a strong fit because it’s translational by design—it doesn’t stop at discovery. The project integrates varietal development with regional field validation, quality and market testing, and clear economic projections for growers. This end-to-end approach perfectly aligns with our mission at Neta. We’re also grateful to Severin Hacker for funding the work and bringing a founder’s lens and deep passion for the future of coffee to this effort.”
<figure id="attachment_2995" aria-describedby="caption-attachment-2995" style="width: 772px" class="wp-caption aligncenter"><a href="https://blogs.ifas.ufl.edu/hosdept/files/2026/01/WhatsApp-Image-2025-12-16-at-8.44.11-AM-2.jpeg"><img decoding="async" class="wp-image-2995 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt=" effort.”

The image shows a large outdoor research plot filled with rows of green coffee plants. The plants are growing in neat lines on black ground cover, with irrigation tubing running between them. Above the plants is a wide shade structure made of dark mesh fabric" width="772" height="434" data-src="https://blogs.ifas.ufl.edu/hosdept/files/2026/01/WhatsApp-Image-2025-12-16-at-8.44.11-AM-2.jpeg"></a><figcaption id="caption-attachment-2995" class="wp-caption-text">Coffee plants grow under shade netting, where researchers are evaluating performance across different production systems.</figcaption></figure>
&nbsp;
<h3>Exploring pathways for growers</h3>
Interest in coffee research has come from a wide range of stakeholders across Florida, reflecting multiple potential pathways for the crop. Some producers are exploring specialty and farm-to-table models that emphasize quality, agritourism, and local branding. Others see coffee as an ornamental or small-scale addition that adds diversity to existing operations. A smaller but growing group is watching to see whether coffee could one day support larger-scale diversification, particularly in regions heavily affected by citrus decline.
At this stage, the research is focused on understanding which of these pathways is most realistic. Rather than promoting a single outcome, the project aims to generate data that helps growers make informed decisions based on their goals, resources, and risk tolerance.
Based on current engagement with growers, the strongest interest is emerging from farm-to-table and agritourism-oriented producers. These stakeholders are less focused on volume and more on the experiential side of coffee. The vision invites consumers to see the plants, participate in harvest, and engage with on-site processing and roasting. In these systems, flavor still matters, but plant reliability, vigor, and consistency under Florida conditions often rank higher. For now, this segment represents the most near-term fit for coffee production.
&nbsp;
<h3>Measuring success beyond a single cultivar</h3>
By 2029, the long-term goal is to identify strong candidate coffee cultivars adapted to Florida conditions. However, success is defined by more than a single release. According to Dr. Ferrão, releasing a cultivar adapted to Florida is the final product, “but what will really define success is how much knowledge and how many new tools we can bring to the coffee community to support breeding in Florida and beyond.”
Apart from cultivar development, the program is working to advance breeding tools, generate new biological insight, train researchers and stakeholders, and ultimately establish a foundation for continued innovation in coffee research and production.
&nbsp;
<div class="mceTemp"> </div>

Dr. Felipe Ferrão [left].
How UF/IFAS Is Reimagining Coffee for Florida

Can coffee be reimagined as a viable crop for Florida growers? It is a seemingly simple question posed by UF/IFAS researchers, as Florida agriculture searches for resilient, high-value alternatives as they navigate new environmental stressors and adapting markets.

Seeking to answer this question, Dr. Felipe Ferrão, a research assistant scientist working in the Blueberry Breeding and Genomics Lab, is focusing his research less on introducing a quick new commodity and more on addressing what the global coffee chain urgently lacks: innovation.

Compared with other crops, coffee breeding programs have been slower to adopt modern genomic tools and data-driven selection, despite coffee’s enormous global footprint, with more than 2.2 billion cups consumed daily and over 100 million farmers worldwide depending on the crop. In blueberry breeding, for example, genomic DNA information is routinely used to guide selection decisions and accelerate genetic progress. In coffee, many comparable molecular tools already exist, but they have not yet been widely implemented at scale in active breeding programs. “Our goal is to help close that gap by integrating molecular tools that can assist breeding decisions and support biological discovery about gene control of key agronomic and quality traits,” clarified Dr. Ferrão.

Traditionally, coffee has been grown only within the “coffee belt” of the tropics (between the Tropic of Cancer and the Tropic of Capricorn), where temperatures remain relatively stable between 60–80°F and environmental stress is relatively low. These regions, primarily in parts of South Asia, Latin America, and East Africa, are often highland or upland areas where cooler nights slow bean development and good drainage and airflow support plant health. Florida’s warmer, more humid climate presents additional challenges, underscoring the need for adapted varieties and thoughtful management strategies.


Building a foundation for coffee in Florida: Research and Production

To build a foundation for long-term progress, Dr. Ferrão’s team is pursuing two complementary goals: advancing fundamental coffee research while evaluating pathways toward viable production. On the research side, the team is leading international collaborations with established coffee breeding programs in Brazil, France, and Africa, drawing on Dr. Ferrão’s background in coffee research in Brazil. This work brings together scientists from multiple institutions to better understand coffee diversity, the genetic mechanisms that influence yield and quality, and how the plant adapts to different environments.

At the same time, Florida is being used as a living laboratory to push the boundaries of coffee production outside the tropics. Coffea arabica and Coffea canephora plants are being tested across contrasting environments and management systems, from South Central to North Florida, including both field and high-tunnel production. By evaluating the same genetic backgrounds under different soils, climates, and management protocols, the team can examine genotype-by-environment interactions and identify which combinations of genetics and practices show the most promise for Florida growers.

Data emerging from these trials is already shaping management recommendations and breeding priorities, clarifying which coffee types may be workable for local production, which hold value as breeding parents, and which are poorly aligned with Florida’s conditions. This step-by-step approach is building the evidence base needed to eventually develop coffee cultivars adapted to Florida’s soils, climate, and production realities.

Genomics supports both the science behind coffee research and its potential use in production systems. Dr. Ferrão is particularly interested in using genomic tools to accelerate breeding, identify genes linked to traits such as cold tolerance, vigor, and flavor, and support evidence-based selection rather than relying solely on long, field-based evaluation cycles. This work is supported through a partnership with the Neta Foundation, a hybrid funding model designed to invest in long-term, impact-driven agricultural research, with support from The Severin Hacker Vision Fund through a GrantVestment.

Reflecting on its support of the program, Neta stated that “this initiative was a strong fit because it’s translational by design—it doesn’t stop at discovery. The project integrates varietal development with regional field validation, quality and market testing, and clear economic projections for growers. This end-to-end approach perfectly aligns with our mission at Neta. We’re also grateful to Severin Hacker for funding the work and bringing a founder’s lens and deep passion for the future of coffee to this effort.”

<img decoding="async" class="wp-image-2995 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt=" effort.”

The image shows a large outdoor research plot filled with rows of green coffee plants. The plants are growing in neat lines on black ground cover, with irrigation tubing running between them. Above the plants is a wide shade structure made of dark mesh fabric" width="772" height="434" data-src="https://blogs.ifas.ufl.edu/hosdept/files/2026/01/WhatsApp-Image-2025-12-16-at-8.44.11-AM-2.jpeg">Coffee plants grow under shade netting, where researchers are evaluating performance across different production systems.
 

Exploring pathways for growers

Interest in coffee research has come from a wide range of stakeholders across Florida, reflecting multiple potential pathways for the crop. Some producers are exploring specialty and farm-to-table models that emphasize quality, agritourism, and local branding. Others see coffee as an ornamental or small-scale addition that adds diversity to existing operations. A smaller but growing group is watching to see whether coffee could one day support larger-scale diversification, particularly in regions heavily affected by citrus decline.

At this stage, the research is focused on understanding which of these pathways is most realistic. Rather than promoting a single outcome, the project aims to generate data that helps growers make informed decisions based on their goals, resources, and risk tolerance.

Based on current engagement with growers, the strongest interest is emerging from farm-to-table and agritourism-oriented producers. These stakeholders are less focused on volume and more on the experiential side of coffee. The vision invites consumers to see the plants, participate in harvest, and engage with on-site processing and roasting. In these systems, flavor still matters, but plant reliability, vigor, and consistency under Florida conditions often rank higher. For now, this segment represents the most near-term fit for coffee production.

 

Measuring success beyond a single cultivar

By 2029, the long-term goal is to identify strong candidate coffee cultivars adapted to Florida conditions. However, success is defined by more than a single release.
According to Dr. Ferrão, releasing a cultivar adapted to Florida is the final product, “but what will really define success is how much knowledge and how many new tools we can bring to the coffee community to support breeding in Florida and beyond.”

Apart from cultivar development, the program is working to advance breeding tools, generate new biological insight, train researchers and stakeholders, and ultimately establish a foundation for continued innovation in coffee research and production.

How UF/IFAS Is Reimagining Coffee for Florida Can coffee be reimagined as a viable crop for Florida growers? It is a seemingly simple question posed by UF/IFAS researchers, as Florida agriculture searches for resilient, high-value alternatives as they navigate new environmental stressors and adapting markets. Seeking to answer this question, Dr. Felipe Ferrão, […]

Brewing Innovation: Developing Coffee as a Viable Florida Crop

In this installment of the UF/IFAS TREC’s Research Report, you’ll learn about Dr. Jonathan Crane’s myriad of projects in the tropical fruit horticulture lab. Dr. Jonathan Crane conducts an applied research program in tropical fruit production and extends the results to the tropical fruit industry which includes producers, industry representatives, and Extension agents. The results [&#8230;]

In this installment of the UF/IFAS TREC’s Research Report, you’ll learn about Dr. Jonathan Crane’s myriad of projects in the tropical fruit horticulture lab. Dr. Jonathan Crane conducts an applied research program in tropical fruit production and extends the results to the tropical fruit industry which includes producers, industry representatives, and Extension agents. The results of his research come in the form of electronic multi-media material including but not limited to fact sheets, bulletins, videos, and web-based material on tropical fruit culture in south Florida.
<figure id="attachment_1995" aria-describedby="caption-attachment-1995" style="width: 200px" class="wp-caption alignright"><img loading="lazy" decoding="async" class="size-medium wp-image-1995 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Dr. Jonathan Crane showing off an avocado." width="200" height="300" data-src="https://blogs.ifas.ufl.edu/trec/files/2025/01/JonathanCraneTREC009-200x300.jpg"><figcaption id="caption-attachment-1995" class="wp-caption-text">Dr. Jonathan Crane at the UF/IFAS Tropical Research and Education Center (TREC).</figcaption></figure>
<h2>Grant for continued research on avocados</h2>
A trans-disciplinary research team of 12 UF scientists from around the state (Dr. Jeff Rollins is the project director), including Dr. Crane, have secured a $5 million grant from the U.S. Department of Agriculture-NIFA to combat laurel wilt and the redbay ambrosia beetles responsible for it. <a href="https://news.ufl.edu/2024/12/avocado-grant/">You can read more about the scope of the grant here.</a>
As a part of the grant, Dr. Crane participated in an introductory seminar so growers, interested investors, and researchers from around the world could learn more about the grant’s scope and the future of avocado farming in Florida. The virtual seminar took place on Thursday, December 19. Hereafter, Dr. Crane will continue working with Drs. Gazis and Carrillo on their ongoing field trials at TREC.
<h2>Newsworthy crops: Coffee</h2>
If you follow the Center’s social media accounts, you may have noticed that <a href="https://wsvn.com/news/7spotlight/can-we-grow-coffee-in-florida-successfully-uf-researchers-set-to-harvest-beans-from-plants-in-redlands/">Dr. Crane was recently interviewed</a> regarding Florida’s potential to grow coffee commercially; Dr. Felipe Ferrao is the project director of this statewide effort. Due to the success of the first experimental coffee trial evaluated at UF, an additional 350 coffee plants were recently planted in south Florida. The plantings at TREC are just one of the four coffee plantings around the state. The coffee plants in south Florida have produced beans in as little as 12-13 months and Dr. Ferraro is confident that the trials will have nice results. Dr. Crane suggests that a successful coffee industry in Florida could result in a niche alternative crop for growers.
<h2>Additional collaborative projects</h2>
Dr. Crane’s collaborative research also extends to <a href="https://edis.ifas.ufl.edu/publication/PP355">dragon fruit</a> (with Drs. Shouan Zhang, Romina Gazis, and Pamela Dutra), finger limes (with Dr. Dutt), passionfruit (with Dr. Sarkhosh) and sugar apple (Dr. Carrillo). For sugar apple specifically, researchers (and Doctor of Plant Medicine intern, Adam Pitcher) were interested to find the distance from which the pollinating Nitidulid beetles could be attracted to the plant with specific pheromones. The result? Thirty feet. A lore could be placed up to 30 feet away from a sugar apple tree and potentially attract the beetle responsible for pollinating the plant. Stay tuned to <a href="https://edis.ifas.ufl.edu/experts/jhcr">Dr. Crane’s publications on EDIS</a> for the latest news you can use related to growing tropical fruits in south Florida.

In this installment of the UF/IFAS TREC’s Research Report, you’ll learn about Dr. Jonathan Crane’s myriad of projects in the tropical fruit horticulture lab. Dr. Jonathan Crane conducts an applied research program in tropical fruit production and extends the results to the tropical fruit industry which includes producers, industry representatives, and Extension agents. The results of his research come in the form of electronic multi-media material including but not limited to fact sheets, bulletins, videos, and web-based material on tropical fruit culture in south Florida.
Dr. Jonathan Crane at the UF/IFAS Tropical Research and Education Center (TREC).
Grant for continued research on avocados
A trans-disciplinary research team of 12 UF scientists from around the state (Dr. Jeff Rollins is the project director), including Dr. Crane, have secured a $5 million grant from the U.S. Department of Agriculture-NIFA to combat laurel wilt and the redbay ambrosia beetles responsible for it. You can read more about the scope of the grant here.
As a part of the grant, Dr. Crane participated in an introductory seminar so growers, interested investors, and researchers from around the world could learn more about the grant’s scope and the future of avocado farming in Florida. The virtual seminar took place on Thursday, December 19. Hereafter, Dr. Crane will continue working with Drs. Gazis and Carrillo on their ongoing field trials at TREC.
Newsworthy crops: Coffee
If you follow the Center’s social media accounts, you may have noticed that Dr. Crane was recently interviewed regarding Florida’s potential to grow coffee commercially; Dr. Felipe Ferrao is the project director of this statewide effort. Due to the success of the first experimental coffee trial evaluated at UF, an additional 350 coffee plants were recently planted in south Florida. The plantings at TREC are just one of the four coffee plantings around the state. The coffee plants in south Florida have produced beans in as little as 12-13 months and Dr. Ferraro is confident that the trials will have nice results. Dr. Crane suggests that a successful coffee industry in Florida could result in a niche alternative crop for growers.
Additional collaborative projects
Dr. Crane’s collaborative research also extends to dragon fruit (with Drs. Shouan Zhang, Romina Gazis, and Pamela Dutra), finger limes (with Dr. Dutt), passionfruit (with Dr. Sarkhosh) and sugar apple (Dr. Carrillo). For sugar apple specifically, researchers (and Doctor of Plant Medicine intern, Adam Pitcher) were interested to find the distance from which the pollinating Nitidulid beetles could be attracted to the plant with specific pheromones. The result? Thirty feet. A lore could be placed up to 30 feet away from a sugar apple tree and potentially attract the beetle responsible for pollinating the plant. Stay tuned to Dr. Crane’s publications on EDIS for the latest news you can use related to growing tropical fruits in south Florida.

In this installment of the UF/IFAS TREC’s Research Report, you’ll learn about Dr. Jonathan Crane’s myriad of projects in the tropical fruit horticulture lab. Dr. Jonathan Crane conducts an applied research program in tropical fruit production and extends the results to the tropical fruit industry which includes producers, industry representatives, and Extension agents. The results […]

Research Post: Dr. Jonathan Crane

Woody perennial plants without a well defined main stem

Shrubs

Arbustos

Rubiaceae (coffee or madder family)

Plant Products

Productos de plantas 

Coffea, produces coffee beans, makes coffee (beverage)
&nbsp;

Coffee

Narrower Topics

Wild Coffee

Publications

Coffee Growing in the Florida Home Landscape

Why is your cup of coffee so expensive? Because of a tiny bark beetle!

Coffea arabica: Coffee

Evaluating Certified Coffee Programs

Unlocking the mystery of taste: Flavor experts converge in Orlando

Brewing Innovation: Developing Coffee as a Viable Florida Crop

Research Post: Dr. Jonathan Crane