This book provides overviews of up-to-date scientific and technical
explanations of the technologies and approaches to modern cocoa pro
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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
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ity of high-quality cocoa beans for the global confectionery industry.