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Cocoa Production and Processing Technology (Paperback) (ISBN-13: 9781138033825)
Vendor:
Emmanuel Ohene Afoakwa
Product type:
Books
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Description
xThis 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.
Author: Emmanuel Ohene Afoakwa
ISBN-10: 1138033820
ISBN-13: 9781138033825
Publisher: CRC Press
Language: English
Published: 10/19/2016
Pages: 374
Format: Paperback
Weight: 1.16lbs
Size: 9.21h x 6.14w x 0.78d
By Emmanuel Ohene Afoakwa
xEmmanuel 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.
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