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: 826

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

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: 627

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.

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: 119

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.

Chocolate Science and Technology

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry.

Chocolate Science and Technology

Author: Emmanuel Ohene Afoakwa

Publisher: John Wiley & Sons

ISBN: 1118913760

Page: 536

View: 451

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on 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 as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended 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 agriculture, food science and nutrition is studied and researched.

5 Years of Agricultural Research 1981 1986

Total 0.6 0.4 Postharvest Technology 0.2 0 1981 82 83 84 85 Smallholders
Estate A simple coffee seed drier designed to ... varieties and cultural practices
and processing techniques , and raise smallholder incomes from cocoa
production .

5 Years of Agricultural Research  1981 1986

Author:

Publisher:

ISBN:

Page: 115

View: 498

Ghana

... production of cocoa butter ( than in cocoa cake ) which can be produced by the
less capital- and technology - intensive expeller technique ( and which sells at
roughly the same price as cocoa butter produced by the processing technique ) .

Ghana

Author:

Publisher:

ISBN:

Page: 99

View: 100

Cocoa

The fourth edition of this highly regarded book has been considerably enlarged to cover all aspects of cocoa production. Higher prices for cocoa have led to much new knowledge about the plant and changes to its methods of production.

Cocoa

Author: G. A. R. Wood

Publisher: John Wiley & Sons

ISBN: 047069842X

Page: 620

View: 571

The fourth edition of this highly regarded book has been considerably enlarged to cover all aspects of cocoa production. Higher prices for cocoa have led to much new knowledge about the plant and changes to its methods of production. These are discussed, along with new problems that have occurred and the fresh research projects that have been needed.

Manufacturing Confectioner

Schokinag opens new cocoa production plant reconJOC . edhe veyor belts . the
company — TOR Cm biz . Ammeraal and Verseidag Beltech groups merge In
January 2001 , Ammeraal ConJames G. veyor Belting B.V. and Verseidag
Ekedahl , formerly ... The organization has subpresident of Schokinag has
opened their new sidiaries and agencies in more than Ammeraal Belcocoa -
processing facility .

Manufacturing Confectioner

Author:

Publisher:

ISBN:

Page:

View: 736

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: 846

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.

VITA News

The project thus has for VITA two auxiliary goals : it continues VITA's long -
standing commitment to technology transfer and income ... Belize Cocoa A three -
year project to demonstrate new cocoa production methods in Belize will get
underway in September . ... in the use of improved seedlings and processing
technology Hershey Foods has developed the new processing methods , which
will produce ...

VITA News

Author:

Publisher:

ISBN:

Page:

View: 517

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: 255

FAO Plant Production and Protection Papers

Table 3 Bulk cocoa seed production from 1983 to 1987 . ... be the extension of
production technology in order to increase production significantly and of
processing technology for increasing the quality of the produce of smallholder
farmers .

FAO Plant Production and Protection Papers

Author:

Publisher:

ISBN:

Page:

View: 977