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20201126093000.0 |
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141021s2014 flu eng |
| 020 |
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|a 1466598239
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| 020 |
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|a 1466598247 (e-book)
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| 020 |
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|a 9781466598232
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| 020 |
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|a 9781466598249 (e-book)
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| 050 |
0 |
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|a TP640
|b .A36 2014
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| 090 |
0 |
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|a TP640
|b .A36 2014
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| 100 |
1 |
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|a Afoakwa, Emmanuel Ohene ,
|e author
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| 245 |
1 |
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|a Cocoa production and processing technology [
|h electronic resource]
|c Emmanuel Ohene Afoakwa
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| 260 |
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|a Boca Raton, Florida :
|b CRC Press ,
|c c2014
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| 300 |
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|a 1 online resource (xxiv, 350 p.) :
|b ill
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction to the world cocoa economy -- 2. History and taxonomy of cocoa -- 3. World production, grinding and consumption trends of cocoa -- 4. Fairtrade cocoa industry -- 5. Organic cocoa industry -- 6. Traditional and modern cocoa cultivation practices -- 7. Pests and diseases of cocoa -- 8. Post-harvest treatments and technologies of cocoa -- 9. Changes during fermentation of cocoa beans -- 10. Drying techniques, storage practices and trading -- 11. Ochratoxin A (OTA), pesticides and heavy metals contamination in cocoa -- 12. Cocoa processing technology -- 13. Chocolate manufacturing and processing technology -- 14. Chocolate quality and defects -- 15. Effects of fermentation and extended pod storage on cocoa bean quality -- 16. Effects of fermentation and reduced pod storage on cocoa pulp and cocoa bean quality
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| 520 |
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|a 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
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| 650 |
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|a Cocoa processing
|x Technological innovations
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| 650 |
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0 |
|a Cocoa trade
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| 856 |
4 |
0 |
|3 Crcnetbase
|u http://www.crcnetbase.com/isbn/978-1-4665-9823-2
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| 999 |
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|a 1000163551
|b Electronic Book
|c Electronic Resource
|e Gong Badak Campus
|