The red color is prepared naturally from the "shorea robusta" (sal tree).
In robusta, antibody staining reveals that the mitotic spindle forms symmetrically until metaphase and stems from two biastral centrosomes.
Mature coffee contains free amino acids (4.0 mg amino acid/g robusta coffee and up to 4.5 mg amino acid/g arabica coffee).
The island produces both "arabica" and "robusta" beans, with most production coming from small family farms.
Arabica was farmed on plantations at higher elevations, while robusta was grown at lower elevations.
The unripe cherries are one reason that robusta coffee tastes bitter.
Robusta strains also contain about 4050% more caffeine than arabica.
The primary objective of this station is to develop appropriate technologies to suit the region where robusta is the dominant crop.
