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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: Maricel E. Presilla
Publisher: Random House Digital, Inc.
ISBN: 158008950X
Category : Cooking
Languages : en
Pages : 258
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Book Description
Updated with new chapters on the environmental and geopolitical impact of cacao production and the latest health findings, a visual reference incorporates new photography and 30 original or revised recipes for chocolate foods ranging from the sweet to the savory.
Author: Pamela Sue Williams
Publisher: Wilmor Publishing Corporation
ISBN: 9780969192121
Category : Chocolate
Languages : en
Pages : 0
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Book Description
“Just give me all your chocolate and no one gets hurt!” Billions of us worldwide understand what it means to scream those words. We feel lost—even unhinged—without chocolate’s pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony—the richest, most complex form in the chocolate universe. The most important movement in that symphony’s centuries-old existence is now beginning. And that future is . . . what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's The Omnivore’s Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar—genetics, farming, manufacturing, and bonbons—the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. Part One Seeds of Change: Genetics and Flavor The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative that seeks to connect flavor to genetics to the work being done on the ground to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. Part Two From the Ground Up: Farmers, Farming, and Flavor Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered. Part Three To Market, To Market: Craftsmanship, Customer Education and Flavor Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren’t what they seem…. Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate. Part Four Performing Flavor: The Art of the Chocolatier Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the world’s fine flavor chocolatiers are all deeply aware of the “stage” they work on and the importance of taste in every performance. The future of their creations—the most flavorful and beautiful bonbons and confections in the world—are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future.
Author: Arthur O. Tucker
Publisher: Springer Nature
ISBN: 303046959X
Category : Science
Languages : en
Pages : 332
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Book Description
In 1929, Charles Upson Clark (1875-1960), a history Professor at Columbia University carrying out bibliographic research on the early history of the Americas in the Vatican Library, came across a remarkable illustrated Latin manuscript entitled Libellus de Medicinalibus Indorum Herbis (Little Book of Indian Medicinal Herbs) completed in 1552. The manuscript now known as the Codex Cruz-Badianus (CCB) contained 185 illustrations (phytomorphs) of plants with text that described their medicinal uses. This manuscript spread new light on botanical and medicinal knowledge of the indigenous peoples of Mexico known today as the Nahuas or Aztecs. It was to have major repercussions on our knowledge of Aztec culture and the history of New Spain in the 16th century. CCB was produced at the Colegio of Imperial de Santa Cruz at Tlatelolco established in 1536 to train sons of the Aztec nobility for the clergy. The authors were two indigenous faculty members, Martin (Martinus in Latin) de la Cruz and Juan Badiano (Juannes Badianus in Latin) whose Spanish names were conferred upon their baptism. Martin de la Cruz was the Colegio’s indigenous doctor who gave instruction in medicine and Juan Badiano, a Latin teacher and former student translated the book into Latin. The herbal dedicated to the Viceroy Francisco de Mendoza was sent to Spain as a gift to King Carlos I soon after its completion in 1552. The original ended up in the Vatican Library until 1990 when John Paul II returned it to Mexico. In 1931, the Mayanist scholar, William Gates, and the biologist Emily Walcott Emmart became aware of the manuscript and independently translated it to English. In 2009, Martin Clayton, Luigi Guerrini, and Alejandro de Avila identified plants of the CCB based on Emmart’s book and a 17th century copy found in the Windsor library. Of the 185 phytomophs, Gates identified 85 on the generic level, Emmart 9, and Clayton et al. 126. However most of these identifications disagree. In the present work, 183 of 185 phytomorphs are systematically re-evaluated and identified on the generic, as well as specific level, along with their botanical descriptions, previous identifications, putative identification, distribution, names, and uses.
Author: Benjamin Keen
Publisher: Routledge
ISBN: 9780367156299
Category :
Languages : en
Pages : 426
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Book Description
This book focuses on recent developments in Latin American politics and society. The major new selection made in the book are the Church's role in the Nicaraguan revolution, the Malvinas/Falklands war, the struggle for democracy in Argentina and Brazil, and women's liberation in Cuba.
Author: Megan Giller
Publisher: Storey Publishing
ISBN: 1612128211
Category : Cooking
Languages : en
Pages : 241
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Book Description
Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.
Author: Götz Schroth
Publisher: Island Press
ISBN: 1597267449
Category : Nature
Languages : en
Pages : 537
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Book Description
Agroforestry -- the practice of integrating trees and other large woody perennials on farms and throughout the agricultural landscape -- is increasingly recognized as a useful and promising strategy that diversifies production for greater social, economic, and environmental benefits. Agroforestry and BiodiversityConservation in Tropical Landscapes brings together 46 scientists and practitioners from 13 countries with decades of field experience in tropical regions to explore how agroforestry practices can help promote biodiversity conservation in human-dominated landscapes, to synthesize the current state of knowledge in the field, and to identify areas where further research is needed. Agroforestry and Biodiversity Conservation in Tropical Landscapes is the first comprehensive synthesis of the role of agroforestry systems in conserving biodiversity in tropical landscapes, and contains in-depth review chapters of most agroforestry systems, with examples from many different countries. It is a valuable source of information for scientists, researchers, professors, and students in the fields of conservation biology, resource management, tropical ecology, rural development, agroforestry, and agroecology.
Author:
Publisher:
ISBN:
Category : Community development
Languages : en
Pages : 80
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Book Description
Author: R.K.
Publisher: 大賢者外語
ISBN:
Category : House & Home
Languages : en
Pages : 38
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Book Description
You Deserve The Lawn Of Your Dreams! Be The Envy Of Your Friends And Neighbours, Save Time, Effort & Money When You Discover How To Create The Perfect Lawn. 'Your Perfect Lawn' is an amazing book, many of those must do jobs you've been putting off will seem much less daunting and will take far less time. You'll refer back to it again and again as you build towards 'the green of your dreams'.
