Emmanuel Ohene Afoakwa

Cocoa Production and Processing Technology

• Gebundenes Buch

Produktbeschreibung

This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes 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. It covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments, genotypic variations, fermentation techniques, drying, storage and transportation.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 374
• Erscheinungstermin: 21. Februar 2014
• Englisch
• Abmessung: 238mm x 161mm x 30mm
• Gewicht: 668g
• ISBN-13: 9781466598232
• ISBN-10: 1466598239
• Artikelnr.: 39616391

Autorenporträt

Emmanuel Ohene Afoakwa, PhD, is an associate professor in food science in the Department of Nutrition and Food Science, University of Ghana. He holds a PhD in food science from the University of Strathclyde, Glasgow, UK. He has vast relevant experience in food science and technology and international food laws and regulations, and he is an expert in cocoa and chocolate technology. Dr. Afoakwa has authored and co-authored 160 publications (including 70 peer-reviewed journal publications, 4 books, 4 book chapters, 2 encyclopaedia chapters and 80 conference presentations with published abstracts) in food science and technology, food and nutrition security and school feeding programmes.

Inhaltsangabe

Introduction to the World Cocoa Economy. History and Taxonomy of Cocoa.
World Production, Grinding and Consumption Trends of Cocoa. World
Production, Grinding and Consumption Trends of Cocoa. Fairtrade Cocoa
Industry. Organic Cocoa Industry. Traditional and Modern Cocoa Cultivation
Practices. Pests and Diseases of Cocoa. Post-Harvest Treatments and
Technologies of Cocoa. Changes during Fermentation of Cocoa Beans. Drying
Techniques, Storage Practices and Trading Systems. Ochratoxin A (OTA),
Pesticides and Heavy Metals Contamination in Cocoa. Cocoa Processing
Technology. Chocolate Manufacturing and Processing Technology. Chocolate
Quality and Defects. Fermentation and Extended Pod Storage on Cocoa Bean
Quality. Fermentation and Reduced Pod Storage on Cocoa Pulp and Cocoa Bean
Quality.