Theobroma Cacao Production Cultivation And Uses
Download Theobroma Cacao Production Cultivation And Uses full books in PDF, epub, and Kindle. Read online free Theobroma Cacao Production Cultivation And Uses ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author | : Miki Løvstrøm |
Publisher | : Nova Science Publishers |
Total Pages | : 138 |
Release | : 2020-08-31 |
Genre | : Cacao |
ISBN | : 9781536184648 |
The opening study in this compilation compares variations of the fatty acid profile from cocoa butter as a function of the harvest periods, extraction methods and roasting treatments. The cocoa butter extraction is performed using Soxhlet solvent extraction according to AOAC, 2000 and mechanical pressing following the procedure reported by Bernardini, 1981.Following this, the aroma compounds from fermented, dried and roasted beans from fine-flavored Criollo cocoas of Venezuela are studied. These compounds are associated with nice odoriferous notes.The authors also examine Cuban cacao, the closest relation to the original introduction in Cuba which is endangered by its progressive replacement by commercial clones.Additionally, the authors study some structural and physicochemical changes of cocoa beans fermented in plastic baskets covered with Musaceae leaves for five days in Barlovento, Miranda state, Venezuela.The origin of fine-flavored cocoa is discussed based on its requirements for optimal production of highly aromatic fruits as a function of growth requirements such as humid terrain, warm climate, recurrent rain and characteristic fauna and flora.The closing study focuses on control methods for cacao frosty pod rot, an aggressive disease responsible for great losses and the deterioration of raw material in Colombia for over two centuries.
Author | : Willy H. Verheye |
Publisher | : EOLSS Publications |
Total Pages | : 492 |
Release | : 2010-11-30 |
Genre | : |
ISBN | : 1848263694 |
Soils, Plant Growth and Crop Production is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty Encyclopedias. Plants, and crops in particular, grow and develop through the uptake of water and nutrients by the root system in soils and their transformation into biomass through processes governed by photosynthesis. The quality and amount of products harvested from this biomass depend largely on the intrinsic properties of the soil, i.e. the moisture and nutrients made available for uptake by the roots. These volumes describe in a synthetic form the impact of the most important soil properties on general agronomy, crop production, cultivation methods, and yields, including the specific management aspects which take away some production constraints. Changes in general agronomy as a result of plant breeding, climatic change and competition between newly introduced crops are discussed. The three volumes with contributions from distinguished experts in the field discusses about soils, plant growth and crop production in several related topics. These volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Author | : Peter Aikpokpodion |
Publisher | : BoD – Books on Demand |
Total Pages | : 166 |
Release | : 2019-11-06 |
Genre | : Nature |
ISBN | : 1839627328 |
Almost five million tonnes of cocoa produced annually drives the US$100 billion global chocolate industry. To sustain the industry, cacao planting materials (seeds and clones) have been successfully moved from the Amazon forests in America to the humid tropical forests of Africa, Asia, and Australia. In more than 150 years of commercial cacao cultivation, smallholder farmers that supply the bulk of cocoa beans still face several production constraints that impede their efficiency. Scientific technologies have therefore been deployed to remove these constraints by ensuring a continuous supply of good quality cocoa beans to meet growing global demand. This book provides insight into these scientific advances to address these current and emerging problems and to assure the sustainability of the global cocoa industry.
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 | : 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 | : B. G. D. Bartley |
Publisher | : CABI |
Total Pages | : 418 |
Release | : 2005 |
Genre | : Science |
ISBN | : 9781845930240 |
The cacao (Theobroma cacao) plant is an important Neo-Tropical species whose natural habitat is the Amazon basin. Over the last 30 years there has been a considerable geographical expansion in the availability of cacao genetic resources. As a result the plant has a rich genetic diversity that exists at two levels: that of the primitive populations in the area of original distribution of the species, and that of the derived cultivated populations. This book provides a comprehensive review of our current knowledge of the diversity of the species. It starts by examining the diversity and inheritance of the characteristics of primitive populations in the Amazonian and Caribbean regions. It then looks at the evolution of diversity within cultivated populations first in South America and around the Caribbean, and then beyond the Americas. The book describes the inter-relationships between populations based on morphological and molecular markers. It also examines the conservation of genetic resources and how these genetic resources can be utilized to produce new cultivars.
Author | : José Cuatrecasas |
Publisher | : |
Total Pages | : 254 |
Release | : 1964 |
Genre | : Sterculiaceae |
ISBN | : |
Author | : Pathmanathan Umaharan |
Publisher | : Burleigh Dodds Series in Agricultural Science |
Total Pages | : 0 |
Release | : 2018 |
Genre | : Technology & Engineering |
ISBN | : 9781786761682 |
Cocoa cultivation faces a number of significant challenges, including stagnating yields, a narrow genetic base, vulnerability to pests and diseases and environmental impact. This volume reviews how research is addressing these challenges in areas such as breeding and agronomy, understanding and managing the range of diseases affecting cocoa, as well as ways of measuring and improving the sustainability of cocoa cultivation.
Author | : Rocio Campos-Vega |
Publisher | : John Wiley & Sons |
Total Pages | : 476 |
Release | : 2020-02-03 |
Genre | : Technology & Engineering |
ISBN | : 1119534100 |
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
Author | : Samuel Ohikhena Agele |
Publisher | : BoD – Books on Demand |
Total Pages | : 218 |
Release | : 2024-01-24 |
Genre | : Technology & Engineering |
ISBN | : 1837683190 |
Cacao (Theobroma cacao L.) is a sacred tree and noble resource from South America. The Mayans and other early civilizations in Central America used cacao beans as tokens, which were subsequently transported to Europe to nurture monarchies and elites. Based on the discovery of cacao’s commercial potential and attributes, new cocoa plantations were established in other parts of the world, including Africa, Asia, and the Caribbean. Thus, cocoa has become an important cash crop in Africa, Central and South America, and Asia, where it is a major foreign exchange earner, industrial raw material, support for livelihood, and ecosystem services provision. Based on its global importance, there has been an increased need for the expansion of cultivation to meet the rising demand for cacao beans. Global environmental change, including climate change, variability, and weather extremes, has established new environmental boundaries with implications for area suitability for cocoa production and sustainability. Efforts to unlock the potentials of the established environmental boundaries may be built on the development and adoption of agrotechnological practices and integration of climate resilience for harnessing opportunities and potentials of the new environment, and thus, extension of the frontiers of cacao cultivation to meet the increasing global demand for cocoa beans. This book, “Shifting Frontiers of Theobroma Cacao - Opportunities and Challenges for Production” presents a comprehensive perspective of the interactions of changing environmental conditions, cocoa production, and sustainability. The book illuminates the challenges climate change presents for cocoa production and sustainability. It provides insights into the need for cocoa actors within the cocoa sector to strengthen climate mitigation and resilience building and to come to grips with the realities, magnitude, and inevitable persistence of climate challenges to cocoa production and sustainability.