Cocoa Production and Processing Technology

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 ...

Cocoa Production and Processing Technology

Author: Emmanuel Ohene Afoakwa

Publisher: CRC Press

ISBN: 1466598239

Page: 374

View: 652

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.

Cocoa Production and Processing Technology

This book 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 ...

Cocoa Production and Processing Technology

Author: Raj Patil

Publisher:

ISBN: 9781681170299

Page: 329

View: 99

This book 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. Cocoa trees resemble English apple trees. They grow best under the canopy of tropical rainforests, seldom reaching more than 7.5 metres (25 feet) high. To flourish they need to be shaded from direct sun and wind, particularly in the early growth stages.

Cocoa

Attractively presented, with full-colour illustrations, tables and step-by-step guides, the text clearly sets out the procedure to start growing cocoa.

Cocoa

Author: Edoh Adabe, K.

Publisher: CTA

ISBN: 9290815663

Page:

View: 157

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.

Horizons

Training small farmers engaged in cocoa production and Belize government
extension service personnel in the use of improved cocoa seedlings and
processing technology lies at the heart of the $ 1.8 million project . Hershey
Foods has ...

Horizons

Author:

Publisher:

ISBN:

Page:

View: 673

Drying Atlas

[21] M.N. Clifford, Coffee: Botany, Biochemistry and Production of Beans and
Beverage, Croom Helm Publisher, London (UK), 1985. [22] E.O. Afoakwa, Cocoa
Production and Processing Technology, CRC Press, Boca Raton FL (USA), 2014
.

Drying Atlas

Author: Werner Muhlbauer

Publisher: Woodhead Publishing

ISBN: 012818163X

Page: 446

View: 400

Drying Atlas: Drying Kinetics and Quality of Agricultural Products provides, in a condensed and systematic way, specific insights on the drying-relevant properties and coefficients of over 40 agricultural products. It also presents information about the production methods that influence the drying process, the quality of the dried product, the official quality standards of the products, and the design principles and operating characteristics of drying systems that are widely used in the postharvest processing and food industry. Available books on drying technology mainly focus on drying theory and simulation of drying processes. This book offers systematic information on the impact of other important parameters, such as relative humidity, air flow rate, mechanical, thermal and chemical pre-treatment, and drying mode for specific products. It is a unique and valuable reference for scientists and engineers who want to focus on industrial drying applications and dryers, as well as graduate and post-graduate students in postharvest technology and drying. Explores the production methods that influence the drying process and quality of the dried product Outlines the official quality standards of the products, the design principles, and the operating characteristics of drying systems that are used in postharvest processing Features 41 chapters that are (each for an agricultural product) presented in a condensed and systematic way

Chocolate Science and Technology

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption.

Chocolate Science and Technology

Author: Emmanuel Ohene Afoakwa

Publisher: John Wiley & Sons

ISBN: 1444357336

Page: 296

View: 537

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.

Chocolate Cocoa and Confectionery Science and Technology

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations.

Chocolate  Cocoa and Confectionery  Science and Technology

Author: Bernard W. Minifie

Publisher: Springer Science & Business Media

ISBN: 9780834213012

Page: 904

View: 576

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

Industry and Development

The copper - processing industry , which is now experiencing greater sales and
profits , provides a good example of the benefits gained by ... In some cases ,
such as petrochemicals , the production of lower - technology chemicals would
also be more suited to production in developing countries . ... Some examples of
the industries involved are cocoa processing , seafood processing and
petrochemicals .

Industry and Development

Author:

Publisher:

ISBN:

Page:

View: 832

Food Technology

To create the desired finished , product manufacturers need to know about cocoa
( the raw material ) , how it is made into chocolate and the correct processing
techniques . Cocoa Production Cocoa comes from the beans of the tropical
cocoa ...

Food Technology

Author: Jill Robinson

Publisher: Nelson Thornes

ISBN: 9780748760848

Page: 168

View: 428

This text has been revised to cover 2001 GCSE specifications for the National Curriculum. It has increased emphasis on CAD-CAM, ICT, industrial practice and environmental issues.

Negotiating a World Cocoa Agreement

Technological changes - Technological change is another important factor that
influences the production of cocoa . The best nutritional requirements for cocoa ,
the choice of varieties , the adoption of planting systems and processing methods
 ...

Negotiating a World Cocoa Agreement

Author: Wayne A. Schutjer

Publisher:

ISBN:

Page: 53

View: 917

Impact of Structural Adjustment and Adoption of Technology on Competitiveness of Major Cocoa Producing Countries

Liberalisation harmed the processing industry even more , as the companies
could not afford to compete with cocoa ... Brazil Cocoa production in Brazil is
concentrated primarily in Bahia , which is responsible for 85 - 90 per cent of
output .

Impact of Structural Adjustment and Adoption of Technology on Competitiveness of Major Cocoa Producing Countries

Author: E. M. Bloomfield

Publisher:

ISBN:

Page: 90

View: 195

All the world's cocoa is grown in developing countries -- more than half in West Africa -- essentially for export. Except in Brazil, Malaysia and Indonesia, it is grown by smallholders. In the international cocoa market, prices rose steeply in 1977 but have been in almost constant decline since and production surpluses have persisted. For producers, the impact of the structural adjustment and liberalisation process has been mixed. While prices have remained low on the international market, producers have generally received a higher share of the international market price. On the other hand, input prices have increased and subsidies for fertiliser or improved planting material have either been reduced or eliminated. Under these conditions, poor producers then use even fewer purchased inputs. Structural adjustment has had a negative impact on cocoa research, particularly in public research institutions in Brazil and in Africa. In Malaysia the situation is different as the ...

Integrating Environmental Considerations Into Economic Policy Making Processes Institutional arrangements and mechanisms at sector level country studies on the agriculture sector in Malaysia the mining sector in Papua New Guinea and the tea sector in SriLanka

The technical externalities in each stage of cocoa production , from planting to
primary processing , are found in Khalid ... forces , the availability of new
technology for the management of the crop , the results of scientific research and
, finally ...

Integrating Environmental Considerations Into Economic Policy Making Processes  Institutional arrangements and mechanisms at sector level   country studies on the agriculture sector in Malaysia  the mining sector in Papua New Guinea  and the tea sector in SriLanka

Author: United Nations. Economic and Social Commission for Asia and the Pacific

Publisher:

ISBN:

Page: 277

View: 876

Bulletin

Technological changes - Technological change is another important factor that
influences the production of cocoa . The best nutritional requirements for cocoa ,
the choice of varieties , the adoption of planting systems and processing methods
 ...

Bulletin

Author:

Publisher:

ISBN:

Page:

View: 772

Information Malaysia Yearbook

Cocoa , Coconut – The major problems faced by the local cocoa industry are
those of low productivity especially among ... Research undertaken is aimed at
development of appropriate and efficient production and processing technologies
 ...

Information Malaysia     Yearbook

Author:

Publisher:

ISBN:

Page:

View: 466