Traceability of wild-growing coffee from Ethiopian rainforest by genetic fingerprinting.

摘要

Wild coffee produced in the rainforest in the Bonga region of Ethiopia is of high sensory quality. A genetic fingerprinting method for testing authenticity and ensuring traceability of this coffee is described. Trials on Bonga coffees and other coffees showed that this method allowed Bonga coffees (even those harvested at different times and from different locations within the Bonga region) to be differentiated from other coffees. This method is also applicable to other foods.