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Record Nr. |
UNINA9910136779903321 |
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Autore |
Afoakwa Emmanuel Ohene |
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Titolo |
Chocolate science and technology / / Emmanuel Ohene Afoakwa |
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Pubbl/distr/stampa |
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Chichester, England : , : Wiley Blackwell, , 2016 |
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©2016 |
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ISBN |
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1-118-91377-9 |
1-78785-100-1 |
1-118-91376-0 |
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Edizione |
[Second edition.] |
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Descrizione fisica |
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1 online resource (550 p.) |
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Collana |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes index. |
Includes bibliographical references and index. |
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Nota di contenuto |
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Cover; Title Page; Copyright; Dedication; Contents; Preface; Acknowledgements; About the author; Chapter 1 History, origin and taxonomy of cocoa; 1.1 Introduction; 1.2 History of cocoa; 1.3 Taxonomy of cocoa; 1.4 Morphological and varietal characteristics of cocoa; 1.4.1 The cocoa plant; 1.5 Varietal effects on cocoa bean flavour; 1.6 The concept of this book; Chapter 2 World cocoa production, processing and chocolate consumption pattern; 2.1 Introduction; 2.2 World production of cocoa; 2.3 Major changes in world cocoa trade; 2.4 Cocoa yield in producing countries |
2.5 World cocoa grindings trends between 2005-2006 and 2014-20152.6 World stocks of cocoa beans; 2.7 International cocoa price developments; 2.8 Cocoa processing trends; 2.9 Cocoa and chocolate consumption; 2.9.1 Apparent cocoa consumption; 2.9.2 World chocolate consumption; 2.9.3 World consumption of chocolate products; 2.9.4 World consumption of premium chocolate products; 2.10 Fairtrade cocoa and chocolate in the modern confectionery industry; 2.10.1 Sustainable fairtrade cocoa production; 2.10.2 Future of the fairtrade cocoa and confectionery industry |
2.11 The organic cocoa in chocolate confectionery industry2.11.1 The |
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global organic food industry; 2.11.2 The organic cocoa industry; 2.11.3 Consumption patterns of organic cocoa; 2.11.4 Certification and market for organic cocoa; 2.12 The changing chocolate market; Chapter 3 Traditional and modern cocoa cultivation practices; 3.1 Introduction; 3.2 Environmental requirements for cocoa cultivation; 3.2.1 Temperature; 3.2.2 Rainfall; 3.2.3 Soils and nutrition; 3.3 Traditional cocoa cultivation practices; 3.3.1 Growth and propagation |
3.4 Modern cocoa cultivation practices using vegetative propagation3.5 Establishment and shade; 3.6 Flowering and pod development; 3.7 Harvesting of cocoa pods; 3.8 Pod breaking; 3.9 The cocoa pod; 3.10 Good agricultural practices in cocoa cultivation; 3.10.1 Quality improvement practices; 3.10.2 Weed control; 3.10.3 Pruning; Chapter 4 Cocoa diseases and pests and their effects on chocolate quality; 4.1 Introduction; 4.2 Major cocoa diseases; 4.2.1 Cocoa swollen shoot virus disease (CSSVD); 4.2.2 Black pod disease; 4.2.3 Witches broom disease; 4.3 Cocoa pests |
4.3.1 Pod borers (capsids, cocoa thrips and mealy bugs)4.4 Cocoa crop protection; Chapter 5 Cocoa bean composition and chocolate flavour development; 5.1 Introduction; 5.2 Bean composition and flavour precursor formation; 5.2.1 Physical structure and chemical composition of the cocoa bean; 5.2.2 Cocoa pulp: the fermentation substrate; 5.2.3 Polyphenols and chocolate flavour quality; 5.2.4 Effects of proteins and sugars on flavour precursor formation; 5.3 Effects of genotype on cocoa bean flavour; 5.4 Flavour development during post-harvest treatments of cocoa |
5.4.1 Changes in biochemistry of the bean during flavour precursor formation in cocoa fermentation |
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