LEADER 04755nam 2200709 450 001 9910136779903321 005 20230911122305.0 010 $a1-118-91377-9 010 $a1-78785-100-1 010 $a1-118-91376-0 035 $a(CKB)3710000000636168 035 $a(EBL)4500608 035 $a(SSID)ssj0001646870 035 $a(PQKBManifestationID)16416497 035 $a(PQKBTitleCode)TC0001646870 035 $a(PQKBWorkID)14971384 035 $a(PQKB)11055555 035 $a(PQKBManifestationID)16422339 035 $a(PQKB)21182548 035 $a(DLC) 2015047700 035 $a(Au-PeEL)EBL4500608 035 $a(CaPaEBR)ebr11202189 035 $a(CaONFJC)MIL913567 035 $a(OCoLC)931227006 035 $a(MiAaPQ)EBC4500608 035 $a(EXLCZ)993710000000636168 100 $a20160420h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aChocolate science and technology /$fEmmanuel Ohene Afoakwa 205 $aSecond edition. 210 1$aChichester, England :$cWiley Blackwell,$d2016. 210 4$dİ2016 215 $a1 online resource (550 p.) 225 1 $aTHEi Wiley ebooks 311 $a1-118-91375-2 311 $a1-118-91378-7 320 $aIncludes index. 320 $aIncludes bibliographical references and index. 327 $aCover; 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 327 $a2.5 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 327 $a2.11 The organic cocoa in chocolate confectionery industry2.11.1 The 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 327 $a3.4 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 327 $a4.3.1 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 327 $a5.4.1 Changes in biochemistry of the bean during flavour precursor formation in cocoa fermentation 410 0$aTHEi Wiley ebooks. 606 $aCocoa 606 $aChocolate 615 0$aCocoa. 615 0$aChocolate. 676 $a664/.5 700 $aAfoakwa$b Emmanuel Ohene$0911427 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910136779903321 996 $aChocolate science and technology$92041129 997 $aUNINA