I International Symposium on Beverage Crops

Global beverage sales are estimated at >2 trillion litres per year. Beverages and beverage crops have a massive impact on our world population in terms of employment, income, nutrition and lifestyle and for their therapeutic (relaxation) and social role. They provide an important source of income for the rural population in many developing and developed countries.

Major crops from which beverages are made include coffee, tea, cacao, fruits, vegetables, cereals, legumes, herbs, and hops. Many other minor plant species are used and have been used throughout the history of mankind. Horticultural plants comprise a major portion of the ingredients for beverages such as coffee, tea, chocolate, wine, beer, ciders, fruit, vegetable and herbal drinks.

This symposium is the first ISHS (International Society for Horticultural Science) symposium on beverage crops. We invite all involved in the beverage supply chain to come and be involved in presentations, workshops, discussions and exhibition of products.


Symposium sessions include beverage crops used to produce:

  1. Tea
  2. Coffee
  3. Cacao
  4. Fruit Juices
  5. Vegetable Juices
  6. Wine
  7. Beer
  8. Herbal Drinks
  9. Other non-alcoholic drinks
  10. Other alcoholic beverages
  11. Beverages and Human Health
  12. Health-promoting components and properties of beverage crops


Image of Professor Dr Roderick DrewProfessor Emeritus
Roderick Drew

has performed many leadership roles in both professional and voluntary organisations.

His research has focused on Tropical Fruits and he has worked on collaborative projects in many tropical countries.

He has been a member of ISHS since the early 1970s. He has initiated new working groups, convened new and established symposia (commencing with the “International Symposium on Biotechnology of Tropical and Subtropical Species” in Brisbane in 1997), and served as a council member for Australia. Read more…

Image of Professor Renato PaivaProfessor Renato Paiva

has a Master’s in Agronomy at the Mississippi State University (USA) and PhD also in Agronomy at the University of Illinois (USA).

Nowadays, he is a Full Professor of Plant Physiology at the Federal University of Lavras (UFLA). He teaches courses, advise undergraduate and graduate students, and perform research related to the micropropagation and in vitro conservation of native Brazilian fruit species. Read more…

Desjardins, Yves 2014Professor Yves Desjardins

was born in Montreal, Canada in 1959. He graduated from the University of Guelph with BS in 1982 and a M.Sc. in 1984. He received a Ph.D. from Laval University in 1990 and has been professor at Laval University since 1991.

He is now Director of Academic and International Affairs at the Institute for Nutraceutical and Functional Food (INAF). He is the lead scientist of one of the research axis (Characterization of bioactive compounds) at INAF, but also for INAQ, the “Institut de Nutrition Aquitaine-Quebec”, a new international institute devoted to nutrition research. He is also director of the RIHoD, the Quebec sustainable horticulture innovation network, an organization aimed at linking researchers and growers association together and driving open-innovation and research projects.  Read more…

Image of Prof. Linus OparaProfessor Linus Opara

is a Distinguished Professor at Stellenbosch University, South Africa, where holds the DST-NRF South African Research Chair in Postharvest Technology.

He is a member of the Academy of Science of South Africa, Honorary Vice President of the International Commission of Agricultural and Biosystems Engineering and member of the Executive Committee of the International Society for Horticultural Science. Read more…


  • Amin Ismail, Malaysia
  • Estelle Bonnin, France
  • Ferdinando Branca, Sicily
  • Cao Aocheng, China
  • Fedele Colantuono, Italy
  • Yan Diczbalis, Australia
  • Margarida Fortes, Portugal
  • Rafael Gutierrez, Venezuela
  • Maria Soledad Hernandez, Colombia
  • Baudilio Herrero, Spain
  • Kim Hummer, USA
  • Panos Kalaitzis, Cyprus
  • Sarada Krishnan, USA
  • Marc Lahaye, France
  • Prof. Luis Iannamico, Argentina
  • Dianna Liu, Australia
  • Dam Sao Mai, Vietnam
  • Margit Olle, Estonia
  • Sunil Pareek, India
  • Encarna Gomez Plaza, Spain
  • María Serrano, Spain
  • Mulugheta Solomon,   Italy
  • Carmen Mihaela Topala, Romania
  • Juan Pablo Fernández Trujillo, Spain
  • Astha Tuladhar, Nepal
  • Eivind Vangdal, Norway
  • Dapeng Zhang, USA


No. Title Author
1 Basil (Occimum basilicum) genetic variability for beverage assessment Dr. David O. Ojo
2 Novel cultivation of Norweigan hops (Humulus lupulus) Dr. Mette Goul Thomsen
3 Growing apples for the cider industry in the U.S. northern climate of Vermont: does the math add up? Dr. Terence Bradshaw
4 Characteristics of the Cold-Climate Winegrape Industry in Vermont, U.S.A Dr. Terence Bradshaw
5 Genetic authentication of cacao and tea using nanofluidic array of Single Nucleotide Polymorphism (SNP) markers Dapeng Zhang
6 Recent advances on kava quality control, the traditional beverage of the Pacific Islands Dr. Vincent Lebot
7 Perry: American Renaissance of an Ancient Beverage Dr. Kim Hummer
8 Effect of Humulus lupulus cultivar on first-year growth and strobile yield utilizing a tall-trellis production system in Florida, United States Dr. Brian Pearson
9 Global Conservation Strategy for Coffee Genetic Resources Dr. Sarada Krishnan
10 Using tangential microfiltration to produce a beverage from asaí (Euterpe precatoria) Dr. Maria Soledad Hernandez
11 Functional beverages made from Amazonian fruits Dr. Maria Soledad Hernandez
12 Use of a response surface method for the enzymatic treatment of Copoazú pulp (Theobroma grandiflorum) Prof. Dr. Rafael Humberto Gutierrez Bravo
13 Ciders produced from Norwegian fresh consumption apple cultivars Dr. Eivind Vangdal
14 Juniper Berries, Fructus juniperi, as Raw-Material for the Production of the “Borovička” – Alcoholic Beverage Dr. Ivan Salamon
1 Apple Cultivar Evaluations for Cider Making in Vermont, U.S.A Dr. Terence Bradshaw
2 Horticultural Performance and Juice Quality of Cold-Climate Grapes in Vermont, U.S.A Dr. Terence Bradshaw
3 Disease Susceptibility of Cold-Climate Grapes in Vermont, U.S.A Dr. Terence Bradshaw
4 Characterization of Different Lycium barbarum and Lycium chinense Genotypes in Romanian Ecological Conditions Assoc. Prof. Adrian Asanica
5 Comparative study between isolated yeast strains from Oprisor area in order to valorize the red wine by-products Prof. Dr. Razvan Teodorescu
6 Diversity of theasinensin A and its relationship with EGCG in different fermented tea Assist. Prof. Shu-Yen Lin
7 Herbal Teas from Different Origin and their Essential Oil Composition Dr. Ivan Salamon


International Symposia on Tropical and Temperate Horticulture