Afoakwa, Emmanuel Ohene Primary Author mixed material bibliography NEW YORK CRC Press 2014 en English

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This book provides overviews of up-to-date scientific and technical explanations of the technologies and approaches to modern cocoa pro - duction practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. Principally, it provides detailed information on the origin, history and taxonomy of cocoa, as well as fairtrade and organic cocoa industries and their influence on the livelihoods and cultural practices of smallholder farmers. Other important aspects cover factors that promote production, sustainability and traceabil - ity of high-quality cocoa beans for the global confectionery industry. EBOOK COCOA NONE 9781466598249 e-BOOK UPT Perpustakaan Instiper Yogyakarta Cocoa_Production_and_Processing_Technology.jpg.jpg 534 2019-07-08 13:41:32 2019-07-08 13:41:50 machine generated