Cocoa Production
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Author | : Emmanuel Ohene Afoakwa |
Publisher | : CRC Press |
Total Pages | : 376 |
Release | : 2014-02-21 |
Genre | : Science |
ISBN | : 1466598239 |
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 employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.
Author | : Emmanuel Ohene Afoakwa |
Publisher | : CRC Press |
Total Pages | : 374 |
Release | : 2014-02-21 |
Genre | : Science |
ISBN | : 1466598247 |
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
Author | : Edoh Adabe, K. |
Publisher | : CTA |
Total Pages | : 44 |
Release | : 2014-09-04 |
Genre | : Technology & Engineering |
ISBN | : 9290815663 |
A highly nutritious crop, cocoa constitutes a significant source of income for small-scale producers. Attractively presented, with full-colour illustrations, tables and step-by-step guides, the text clearly sets out the procedure to start growing cocoa. In addition to recommending a technical schedule for the production of cocoa plants, the guide stresses the importance of phytosanitary protection and post-harvest operations. Useful advice and economic information on the sector is also given in later chapters.
Author | : G. A. R. Wood |
Publisher | : Wiley-Blackwell |
Total Pages | : 620 |
Release | : 2001-07-05 |
Genre | : Technology & Engineering |
ISBN | : 9780632063987 |
The fourth edition of this highly regarded book has been considerably enlarged to cover all aspects of cocoa production. Higher prices for cocoa have led to much new knowledge about the plant and changes to its methods of production. These are discussed, along with new problems that have occurred and the fresh research projects that have been needed.
Author | : International Cocoa Organization |
Publisher | : |
Total Pages | : 242 |
Release | : 1975 |
Genre | : Cocoa |
ISBN | : |
Author | : G. A. R. Wood |
Publisher | : John Wiley & Sons |
Total Pages | : 620 |
Release | : 2008-04-30 |
Genre | : Technology & Engineering |
ISBN | : 047069842X |
The fourth edition of this highly regarded book has been considerably enlarged to cover all aspects of cocoa production. Higher prices for cocoa have led to much new knowledge about the plant and changes to its methods of production. These are discussed, along with new problems that have occurred and the fresh research projects that have been needed.
Author | : Kristy Leissle |
Publisher | : John Wiley & Sons |
Total Pages | : 240 |
Release | : 2018-02-12 |
Genre | : Political Science |
ISBN | : 1509513205 |
Chocolate has long been a favorite indulgence. But behind every chocolate bar we unwrap, there is a world of power struggles and political maneuvering over its most important ingredient: cocoa. In this incisive book, Kristy Leissle reveals how cocoa, which brings pleasure and wealth to relatively few, depends upon an extensive global trade system that exploits the labor of five million growers, as well as countless other workers and vulnerable groups. The reality of this dramatic inequity, she explains, is often masked by the social, cultural, emotional, and economic values humans have placed upon cocoa from its earliest cultivation in Mesoamerica to the present day. Tracing the cocoa value chain from farms in Africa, Asia, Latin America, and the Caribbean, through to chocolate factories in Europe and North America, Leissle shows how cocoa has been used as a political tool to wield power over others. Cocoa's politicization is not, however, limitless: it happens within botanical parameters set by the crop itself, and the material reality of its transport, storage, and manufacture into chocolate. As calls for justice in the industry have grown louder, Leissle reveals the possibilities for and constraints upon realizing a truly sustainable and fulfilling livelihood for cocoa growers, and for keeping the world full of chocolate.
Author | : Robin Dand |
Publisher | : Elsevier |
Total Pages | : 663 |
Release | : 2010-12-07 |
Genre | : Technology & Engineering |
ISBN | : 0857091263 |
‘An overview of the history of cocoa, the factors affecting its production and consumption as well as how the trade is conducted, various risks mitigated, and by whom. ...The International Cocoa Trade is a work designed to inform all on the subject of cocoa and an essential guide for those involved in its trade.’ Dr J. Vingerhoets, Executive Director, ICCO Cocoa is a valuable commodity, and the cocoa trade involves many different parties from growers and exporters through dealers and factories to those trading futures and options and the banks they deal with. The International Cocoa Trade provides an authoritative and comprehensive review of the cocoa trade at the beginning of the twenty-first century, and the main factors that drive and affect that business. The opening chapter of the third edition examines the history and origins of the international cocoa trade, and its recent developments. The agronomics of cocoa production are discussed in chapter two whilst chapter three deals with the environmental and practical factors affecting cocoa production. Chapters four, five and six cover issues around the export and trading of physical cocoa, including the actuals market, the physical contracts used and the futures and options markets. In chapter seven, the international consumption and stocks of cocoa are reviewed with chapter eight discussing the issue of quality assessment of cocoa beans for international trade. Finally, chapter nine focuses on the end product, examining the processing of cocoa beans and the manufacture of chocolate. Updated appendices provide copies of some of the most important documents used in the cocoa trade, including contracts, sale rules and world production statistics. This comprehensively updated third edition of The International Cocoa Trade ensures its continued status as the standard reference for all those involved in the production consumption and international trading of cocoa. Provides an authoritative and comprehensive review of the cocoa trade at the beginning of the twenty-first century, and the main factors that drive and affect that business Examines the history and origins of the international cocoa trade, and its recent developments featuring a discussion of environmental and practical factors affecting cocoa production Explores issues concerning the export and trading of physical cocoa, including the actuals market, the physical contracts used and the futures and options markets
Author | : François Ruf |
Publisher | : Elsevier |
Total Pages | : 399 |
Release | : 1995-06-30 |
Genre | : Technology & Engineering |
ISBN | : 1845698975 |
The cyclical boom-to-recession nature of the economics of cocoa supply is a major problem for the international cocoa industry - and especially for countries whose economies depend on cocoa exports. Only through an understanding of the dynamics of cocoa cycles can policy decisions be made through the various phases of supply cycles. Based on a major international cocoa conference, this book presents seventeen edited papers from leading experts, making a major contribution to that understanding. It explains the powerful economic, social and political factors which impact on the cocoa economy. It shows the laws of cocoa supply are closely linked to environmental, ecological and institutional factors.
Author | : R. A. Lass |
Publisher | : |
Total Pages | : 124 |
Release | : 1985 |
Genre | : Business & Economics |
ISBN | : |
Cocoa is produced almost exclusively by developing nations in the tropics. Although it is in many ways a suitable crop for small farmers, yields are seriously reduced by several major pests and diseases. This paper identifies the major constraints, summarizes the present state of knowledge, and suggests priorities for research that would be expected to have the greatest impact at the farm level. Financial constraints and thus lack of continuity in research have hindered progress. The botany, historical development, social aspects, and environmental requirements of cocoa are covered. The agronomy section deals with rehabilitating old cocoa, the role of cocoa in farming systems, and the general husbandry of the crop. This is followed by discussion of cocoa physiology, and the relation of shade and nutritional requirements. There are both economic and social constraints to the adoption of more sophisticated farming systems by small farmers. Research is required to improve current chemical and phytosanitary control measures. While breeding for resistance is the ideal long-term solution, there are many difficulties. Pest management in cocoa is generally inadequate.