- 374 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Cocoa Production and Processing Technology
About this book
One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market-raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employe
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Yes, you can access Cocoa Production and Processing Technology by Emmanuel Ohene Afoakwa in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biology. We have over one million books available in our catalogue for you to explore.
Information
8
Cocoa
Production
and
Processing
Technology
It
is
my
vision
that
this
book
will
inspire
all
bulk
cocoa-producing
countries
across
the
world
to
strive
at
producing
high-quality
cocoa
beans,
similar
to
those
of
Ghana
beans,
for
the
global
cocoa
market
and
as
well
inspire
many
local
and
multinational
cocoa-processing
industries
in
their
quest
for
adding
value
to
the
many
raw
materials
that
are
pro-
duced
within
these
countries,
especially
the
magic
beans
from
the
golden
pod,
cocoa.
Table of contents
- Front Cover
- Contents
- Preface
- Acknowledgements
- About the Author
- Chapter 1: Introduction to the World Cocoa Economy
- Chapter 2: History and Taxonomy of Cocoa
- Chapter 3: World Production, Grinding and Consumption Trends of Cocoa
- Chapter 4: Fairtrade Cocoa Industry
- Chapter 5: Organic Cocoa Industry
- Chapter 6: Traditional and Modern Cocoa Cultivation Practices
- Chapter 7: Pests and Diseases of Cocoa
- Chapter 8: Post-Harvest Treatments and Technologies of Cocoa
- Chapter 9: Changes during Fermentation of Cocoa Beans
- Chapter 10: Drying Techniques, Storage Practices and Trading Systems
- Chapter 11: Ochratoxin A (OTA), Pesticides and Heavy Metals Contamination in Cocoa
- Chapter 12: Cocoa Processing Technology
- Chapter 13: Chocolate Manufacturing and Processing Technology
- Chapter 14: Chocolate Quality and Defects
- Chapter 15: Effects of Fermentation and Extended Pod Storage on Cocoa Bean Quality
- Chapter 16: Effects of Fermentation and Reduced Pod Storage on Cocoa Pulp and Cocoa Bean Quality
- Appendix A: Abbreviations and Acronyms
- Appendix B: Websites
- Appendix C: Glossary
- References
- Back Cover