Author: Publisher: INIAP Archivo Historico
ISBN:
Category :
Languages : en
Pages : 396
Book Description
Author: Publisher: INIAP Archivo Historico
ISBN:
Category :
Languages : en
Pages : 396
Book Description
Handbook of Tropical and Sub-tropical Horticulture
Author: Ernest MortensenPublisher:
ISBN:
Category : Horticulture
Languages : en
Pages : 200
Book Description
Handbook of Tropical and Subtropical Horticulture
Author: Ernest MortensenPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 204
Book Description
Handbook of Tropical and Subtropical Horticulture
Author: United States. International Development AgencyPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 272
Book Description
Cocoa Productivity, Quality, Profitability, Human Health and the Environment
Author: Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 264
Book Description
Cocoa
Author: G. A. R. WoodPublisher: John Wiley & Sons
ISBN: 047069842X
Category : Technology & Engineering
Languages : en
Pages : 620
Book Description
The fourth edition of this highly regarded book has been considerably enlarged to cover all aspects of cocoa production. Higher prices for cocoa have led to much new knowledge about the plant and changes to its methods of production. These are discussed, along with new problems that have occurred and the fresh research projects that have been needed.
Cacao Varieties Resistant to Phytophthora Palmivora
Author: Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 64
Book Description
Handbook of Food Processing
Author: Theodoros VarzakasPublisher: CRC Press
ISBN: 1498721788
Category : Technology & Engineering
Languages : en
Pages : 666
Book Description
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
The Economics of Chocolate
Author: Mara P. SquicciariniPublisher: Oxford University Press
ISBN: 0198726449
Category : Business & Economics
Languages : en
Pages : 505
Book Description
This book, written by global experts, provides a comprehensive and topical analysis on the economics of chocolate. While the main approach is economic analysis, there are important contributions from other disciplines, including psychology, history, government, nutrition, and geography. The chapters are organized around several themes, including the history of cocoa and chocolate -- from cocoa drinks in the Maya empire to the growing sales of Belgian chocolates in China; how governments have used cocoa and chocolate as a source of tax revenue and have regulated chocolate (and defined it by law) to protect consumers' health from fraud and industries from competition; how the poor cocoa producers in developing countries are linked through trade and multinational companies with rich consumers in industrialized countries; and how the rise of consumption in emerging markets (China, India, and Africa) is causing a major boom in global demand and prices, and a potential shortage of the world's chocolate.
Chocolate and Health
Author: Philip K. WilsonPublisher: Royal Society of Chemistry
ISBN: 1849739129
Category : Medical
Languages : en
Pages : 260
Book Description
Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections, taking the reader through various aspects of the nutritional and health aspects of cacoa. The first section covers the cultivation, chemistry and genome analysis of cacao. The second section discusses the biochemistry and nutritional components of cacao in relation to health, covering bioavailabilty and the metabolism and metabolomics of cacao. The final section provides an overview of the potential use of chocolate in health and medical care. Each section is written and prepared by experts within each field, providing a global perspective of the current and ongoing research in this area. This text provides the reader with a complete overview of the field and is of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate.
