Cacao Source: An Emerging Sustainable Chocolate Landscape PDF Download
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Author: Alain M. D'Aboville
Publisher:
ISBN: 9781734004007
Category : Cooking
Languages : en
Pages : 136
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Book Description
Written by a "Bean to bar" chocolate maker based in the Caribbean and a certified professional taster, CacaoSource draws the curent scene of fine chocolate makers and their supply chain. Interviews of farmers and chocolate makers from countries as diverse as Madagascar, Colombia, the Philippines and Myanmar provide a human face this landscape.
Author: Alain M. D'Aboville
Publisher:
ISBN: 9781734004007
Category : Cooking
Languages : en
Pages : 136
Get Book Here
Book Description
Written by a "Bean to bar" chocolate maker based in the Caribbean and a certified professional taster, CacaoSource draws the curent scene of fine chocolate makers and their supply chain. Interviews of farmers and chocolate makers from countries as diverse as Madagascar, Colombia, the Philippines and Myanmar provide a human face this landscape.
Author: Alain M. D'Aboville
Publisher: Choco
ISBN: 9781734004021
Category : Social Science
Languages : en
Pages : 136
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Book Description
What is happening with chocolate?The seemingly endless expansion of the chocolate shelves at your local food store is only the visible side of the deep metamorphosis happening to the aging chocolate industry. Written by a small bean to bar maker based in the Caribbean, in association with a certified taster from the International Chocolate Awards, the book includes a dozen interviews of farmers and new chocolate makers from countries as diverse as Madagascar, Colombia, the Philippines and even Myanmar. Approximately five million tropical farmers, mostly in West Africa, produce over four and half million tons of cacao beans that are converted into an eighty-three-Billion-dollar industry run by two dozen multinational companies. Since the 1980's' the "shareholder's value" and profits of many of these businesses have multiplied, in some cases by a factor of thirty and even more while the amount paid to the farmers has been divided by a factor of up to three. Concurrently, global warming has made cacao farming more difficult and hazardous, diminishing further its appeal to the next generations. The alternative to this clearly un-sustainable status quo remains to be found. In today's financialized world, one can only hope that consumers' behavior will have an impact meaningful enough to save the cacao planet. The book introduces the main factors involved in cacao farming and chocolate making and details how young "Chocolate hobbyist" and "bean to bar" makers, in the consuming regions as well as in the cacao producing ones, are trying to team-up with small farmers, mostly in South America and the Caribbean, to initiate a new and sustainable cacao industry. This burgeoning movement is trying to transform quality chocolate making into a specialty cottage industry. At the same time, some major industrial producers and International Aid organizations which have been supporting farmers for decades without producing the needed outcome, seem to be adopting different tactics to reverse the negative price trend. This book provides a thorough view of this new chocolate scene, focusing on the fine and specialty chocolate makers and their supply chain.
Author: Charis M. Galanakis
Publisher: Springer Nature
ISBN: 3030901696
Category : Technology & Engineering
Languages : en
Pages : 369
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Book Description
Chocolate is consumed by people of all ages in all segments of society throughout the world. However, recent changes in legislative frameworks, environmental concerns and increasing attention towards sustainability have stimulated the chocolate industry to reconsider their management policy. Current books in the market cover chocolate manufacture without taking into account sustainable practices of production, consumption and market aspects. Trends in Sustainable Chocolate Production fills this knowledge gap by covering all the important aspects of chocolate industry (manufacture, functionality, sustainability of the supply chain, commercialization aspects and market characteristics) in one reference. Starting with the health outcomes of chocolate and an overview of its manufacture, the book explores techniques to improve the functionality, flavor and microstructure of chocolate, as well as its environmental impact through sustainable practices and supply chains. By connecting research to industry and consumer interests, this text aims to support members of the scientific community, professionals and enterprises working to develop a sustainable chocolate sector.
Author: Peter Aikpokpodion
Publisher: BoD – Books on Demand
ISBN: 1839627328
Category : Nature
Languages : en
Pages : 166
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Book Description
Almost five million tonnes of cocoa produced annually drives the US$100 billion global chocolate industry. To sustain the industry, cacao planting materials (seeds and clones) have been successfully moved from the Amazon forests in America to the humid tropical forests of Africa, Asia, and Australia. In more than 150 years of commercial cacao cultivation, smallholder farmers that supply the bulk of cocoa beans still face several production constraints that impede their efficiency. Scientific technologies have therefore been deployed to remove these constraints by ensuring a continuous supply of good quality cocoa beans to meet growing global demand. This book provides insight into these scientific advances to address these current and emerging problems and to assure the sustainability of the global cocoa industry.
Author: Karl S. Zimmerer
Publisher: MIT Press
ISBN: 0262549697
Category : Science
Languages : en
Pages : 403
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Book Description
Experts discuss the challenges faced in agrobiodiversity and conservation, integrating disciplines that range from plant and biological sciences to economics and political science. Wide-ranging environmental phenomena—including climate change, extreme weather events, and soil and water availability—combine with such socioeconomic factors as food policies, dietary preferences, and market forces to affect agriculture and food production systems on local, national, and global scales. The increasing simplification of food systems, the continuing decline of plant species, and the ongoing spread of pests and disease threaten biodiversity in agriculture as well as the sustainability of food resources. Complicating the situation further, the multiple systems involved—cultural, economic, environmental, institutional, and technological—are driven by human decision making, which is inevitably informed by diverse knowledge systems. The interactions and linkages that emerge necessitate an integrated assessment if we are to make progress toward sustainable agriculture and food systems. This volume in the Strüngmann Forum Reports series offers insights into the challenges faced in agrobiodiversity and sustainability and proposes an integrative framework to guide future research, scholarship, policy, and practice. The contributors offer perspectives from a range of disciplines, including plant and biological sciences, food systems and nutrition, ecology, economics, plant and animal breeding, anthropology, political science, geography, law, and sociology. Topics covered include evolutionary ecology, food and human health, the governance of agrobiodiversity, and the interactions between agrobiodiversity and climate and demographic change.
Author: Peter McMahon
Publisher: Cambridge Scholars Publishing
ISBN: 144380472X
Category : Technology & Engineering
Languages : en
Pages : 567
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Book Description
This second edition includes an updated bibliography.Astley's signature is a highly allusive, layered and self-conscious prose style, non-linear and open-ended (Gillian Whitlock, JASAL: Journal of Association for the Study of Australian Literature, 6, 2007, p. 154.)The essays offer insights into issues of language, art, gender and religion ... as well as Astley's evolving body of writing and the historical and literary context of her work (Lyn Jacobs, Australian Literary Studies v.23, n.3, 2008, p.358).
Author: Richard Asare
Publisher:
ISBN: 9788779034570
Category : Cacao
Languages : en
Pages : 103
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Book Description
Author: Sarah Moss
Publisher: Reaktion Books
ISBN: 1861897030
Category : Cooking
Languages : en
Pages : 138
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Book Description
Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, addictive, and powerful beyond anything that can be explained by its ingredients, and in Chocolate Sarah Moss and Alec Badenoch explore the origins and growth of this almost universal obsession. Moss and Badenoch recount the history of chocolate, which from ancient times has been associated with sexuality, sin, blood, and sacrifice. The first Spanish accounts claim that the Aztecs and Mayans used chocolate as a substitute for blood in sacrificial rituals and as a currency to replace gold. In the eighteenth century chocolate became regarded as an aphrodisiac—the first step on the road to today’s boxes of Valentine delights. Chocolate also looks at today’s mass-production of chocolate, with brands such as Hershey’s, Lindt, and Cadbury dominating our supermarket shelves. Packed with tempting images and decadent descriptions of chocolate throughout the ages, Chocolate will be as irresistible as the tasty treats it describes.
Author: Anna Laven
Publisher: Kit Pub
ISBN: 9789460221033
Category : Agriculture and state
Languages : en
Pages : 0
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Book Description
"Royal Tropical Institute, KIT Development Policy & Practice."
Author: Kristy Leissle
Publisher: John Wiley & Sons
ISBN: 1509513205
Category : Political Science
Languages : en
Pages : 240
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Book Description
Chocolate has long been a favorite indulgence. But behind every chocolate bar we unwrap, there is a world of power struggles and political maneuvering over its most important ingredient: cocoa. In this incisive book, Kristy Leissle reveals how cocoa, which brings pleasure and wealth to relatively few, depends upon an extensive global trade system that exploits the labor of five million growers, as well as countless other workers and vulnerable groups. The reality of this dramatic inequity, she explains, is often masked by the social, cultural, emotional, and economic values humans have placed upon cocoa from its earliest cultivation in Mesoamerica to the present day. Tracing the cocoa value chain from farms in Africa, Asia, Latin America, and the Caribbean, through to chocolate factories in Europe and North America, Leissle shows how cocoa has been used as a political tool to wield power over others. Cocoa's politicization is not, however, limitless: it happens within botanical parameters set by the crop itself, and the material reality of its transport, storage, and manufacture into chocolate. As calls for justice in the industry have grown louder, Leissle reveals the possibilities for and constraints upon realizing a truly sustainable and fulfilling livelihood for cocoa growers, and for keeping the world full of chocolate.
