World demand for cacao and the requirements for quality beans have increased every year.
Research studies have developed standards for aspects of cacao quality that meet industrial …

This is the first book to focus on the scientific principles underlying the fermentation
processes of cocoa and coffee beans and their impact on product quality and safety. The text …

Morphological variability of four wild species, one semi-cultivated and one cultivated species
of Theobroma L., indigenous to Brazil and introduced in the Bahian cocoa-growing region …

The cacao tree, Theobroma cacao L., is cultivated in the tropics, mainly in agroforestry
systems, to produce seeds, the valuable raw material for the chocolate industry. Thus, the …

The suboptimal productivity in cocoa farmers' fields, particularly those of small-holders who
produce over 80% of the global supply, and the demand for cocoa that meets stringent …

Cocoa quality is affected by genetic variability and conditions in the region of origin that
impact the physicochemical, functional and sensory characteristics of the cocoa bean. For …

Guiana is a little-known and endemic variety of cocoa (Theobroma cacao L.), native to
French Guiana. No data were available regarding its chemical composition and biological …

Cash crops are grown for cash generation rather than for sustenance. The commodities are
produced and consumed as fruits, flowers, foliage, stems, roots, latex, or any plant parts that …

Cacao originates from the rainforests of South America, the centre of diversity being the
Upper Amazon region. However, present-day cultivation extends through the humid tropics …

Due to the attack of cacao (Theobroma cacao L.) plants by the fungus Moniliophthora
perniciosa which caused witches' broom disease in the state of Bahia, Brazil, resistant clonal …