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Author : Walter Baker & Company
Publisher : Unknown
Page : 48 pages
File Size : 46,9 Mb
Release : 1890
Category : Cacao
ISBN : HARVARD:32044106384936
Author : Ellen H Richards
Publisher : READ BOOKS
Page : 40 pages
File Size : 50,7 Mb
Release : 2011-04
Category : Electronic
ISBN : 1447403703
Author : Walter Baker &. Company
Publisher : Sagwan Press
Page : 46 pages
File Size : 41,9 Mb
Release : 2018-02-05
Category : History
ISBN : 1376753308
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Company Walter Baker
Publisher : Unknown
Page : 128 pages
File Size : 47,5 Mb
Release : 2019
Category : Electronic
ISBN : 0259685496
Author : Walter Baker Company
Publisher : Forgotten Books
Page : 44 pages
File Size : 50,9 Mb
Release : 2017-10-20
Category : Cooking
ISBN : 026654245X
Excerpt from The Chocolate-Plant (Theobroma Cacao) And Its Products On the floor, near the vase, is seen one of the chocolate-stirrers described on page 10. At the outset the manufacture of chocolate in Europe was carried on with substantially the same appliances as those used by the natives. A curious indication of this is afforded by the engraving, which shows that the Portuguese mill was to all in tents modelled after that used by the Mexicans. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Walter Baker and Company
Publisher : Trieste Publishing
Page : 52 pages
File Size : 45,8 Mb
Release : 2017-07-05
Category : Electronic
ISBN : 0649739345
Trieste Publishing has a massive catalogue of classic book titles. Our aim is to provide readers with the highest quality reproductions of fiction and non-fiction literature that has stood the test of time. The many thousands of books in our collection have been sourced from libraries and private collections around the world.The titles that Trieste Publishing has chosen to be part of the collection have been scanned to simulate the original. Our readers see the books the same way that their first readers did decades or a hundred or more years ago. Books from that period are often spoiled by imperfections that did not exist in the original. Imperfections could be in the form of blurred text, photographs, or missing pages. It is highly unlikely that this would occur with one of our books. Our extensive quality control ensures that the readers of Trieste Publishing's books will be delighted with their purchase. Our staff has thoroughly reviewed every page of all the books in the collection, repairing, or if necessary, rejecting titles that are not of the highest quality. This process ensures that the reader of one of Trieste Publishing's titles receives a volume that faithfully reproduces the original, and to the maximum degree possible, gives them the experience of owning the original work.We pride ourselves on not only creating a pathway to an extensive reservoir of books of the finest quality, but also providing value to every one of our readers. Generally, Trieste books are purchased singly - on demand, however they may also be purchased in bulk. Readers interested in bulk purchases are invited to contact us directly to enquire about our tailored bulk rates.
Author : Trieste Publishing Pty Limited,Various
Publisher : Unknown
Page : 52 pages
File Size : 46,6 Mb
Release : 2017-08-15
Category : History
ISBN : 064919067X
Author : Arthur William Knapp
Publisher : DigiCat
Page : 142 pages
File Size : 55,6 Mb
Release : 2022-09-16
Category : Fiction
ISBN : EAN:8596547348801
DigiCat Publishing presents to you this special edition of "Cocoa and Chocolate" (Their History from Plantation to Consumer) by Arthur William Knapp. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author : Anonim
Publisher : Unknown
Page : 60 pages
File Size : 43,9 Mb
Release : 1950
Category : Cacao
ISBN : IND:30000090123906
Author : Aisar Novita, S.P., M.P,Arie Hapsani Hasan Basri, SP, MP
Publisher : umsu press
Page : 128 pages
File Size : 49,7 Mb
Release : 2024-06-01
Category : Social Science
ISBN : 9786236888513
Cocoa (Theobroma cacao L.), is a plantation commodity with high economic value. Cocoa is a type of plantation crop that is very popular with its fruit processing. Chocolate is a product derived from cocoa beans. This plant, which is the raw material for chocolate, can bear fruit throughout the year. This plant is a tropical plant that is suitable for soil culture and climate in Indonesia. We have written this textbook for graduate students and researchers in field of agricultural, especially cocoa cultivation. This book was compiled as a form of learning reference book for the cultivation of cocoa (Theobroma cacao L.). In the literature, preference has been given to more recent publications. Nevertheless, representative examples of classical contributions are also cited in the various sections. Although this book is written by 2 persons, it is nevertheless the product of cooperation at various levels. Our interest in plant cultivation and integrated pest and disease control of plant.
Author : YOUNG ALLEN M
Publisher : Smithsonian Books (DC)
Page : 982 pages
File Size : 49,7 Mb
Release : 1994-09-17
Category : Cacao
ISBN : UVA:X002559528
The Chocolate Tree chronicles the natural and cultural history of Theobroma cacao and explores its ecological niche. Tracing cacao's "journey" out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests, Allen M. Young describes the production of this essential crop, explaining how the seeds are extracted from the large, colorful pods. He details the environmental price of Europeanized cultivation, and ways that current reclamation efforts for New World rain forests can improve the natural ecology of the cacao tree. Recounting more than a dozen years of ecological fieldwork in and around cacao plantations in Costa Rica, Young reviews his research into the problem of poor levels of natural pollination on plantations. He recalls encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves. Among these creatures Young discovered a tiny fly that provides a vital link between the chocolate tree and its original rain forest habitat. This discovery leads him to conclude that cacao trees in cultivation today may have lost their original insect pollinators due to the plants' long history of agricultural manipulation.
Author : Bonifacia Zayas Espinal
Publisher : Unknown
Page : 0 pages
File Size : 46,5 Mb
Release : 2018
Category : Cacao
ISBN : 1536132586
The Diversified Benefits of Cocoa and Chocolate begins with an analysis of Theobroma cacao L, a species that is cultivated for butter and chocolate production. This fruit is a drupe comprised of a husk, mucilage and seed, with the potential for each one of these parts to be used for different purposes. Next, a chapter is included which discusses the cocoa plant, contributing to clarifying its phytochemical function and chemical structure. The cocoa plant produces purine type alkaloids or methylxanthines, fatty acids, amines, polyamine and derivates, and polyphenols, each one of them having a specific function in the plant. A separate chapter discusses probiotics, live microorganisms; which when administered in adequate amounts confer health benefit to the host. Probiotics are available in the form of foods, drugs, and dietary supplements. The authors discuss the definition and properties of probiotics, their survival factors, as well as the potential health effect of probiotic strains. The authors go on to highlight the versatility, nutritional and culinary practices of cacao, chocolate and copulate, as well as the use of both products as elements in the sweet and savory cuisine. The authors go on to maintain that due to their versatility, byproducts prepared with Theobroma cacao and grandiflorum are traditional, contemporary in a variety of beautiful and fancy dishes in the gourmet cuisine. Couverture, powder, liquor, nibs, and butter are essential in the preparation of gourmet food. The versatility, nutritional and culinary practices of cacao, chocolate and copulate are highlighted, in addition to the use of both products as elements in the sweet and savory cuisine. Later, the different available methodologies for analysis, quantification, isolation, purification, and structure elucidation of polyphenols in cocoa and cocoa-derived products are reviewed. Taking into account that there is evidence that demonstrates that the bioactivity of flavanols is significantly influenced by their stereochemical configuration, enantioselective methods have also been included such as chiral capillary electrophoresis, micellar electrokinetic chromatography and ultra-performance liquid chromatography. The authors state that about forty million people die annually as a consequence of noncommunicable diseases accounting for approximately 70% of all death globally. Therefore, the current research concerning the benefits of dark chocolate regarding noncommunicable diseases and the associated risk factors is examined. Following this, a study carried out in the Fako division is presented. The principal objective of this work was to evaluate the floristic diversity and biomass quantity of three different categories of cocoa agro forest, and the plot or quadrate method was used to collect the floristic data. A subsequent chapter introduces chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The potential health benefits of cocoa and dark chocolate are discussed. It is clearly demonstrated that cocoa components have an important antioxidant, anti-inflammatory and photo-protective role in pathologies, including: cognitive impairment, inflammatory bowel disease, dental health, skin photo-protection and cancer. Another study is included with the objective of exploring the potential of NIR usage for monitoring the cocoa powder and sugar mixtures composition. Based on the obtained results, NIRs analysis in combination with the PCA and the PLS has proved to be an adequate, fast and non-invasive method for the cocoa powder drink mix composition prediction. A separate study attempts to confirm the relationship between increased pollinator abundance and higher yields of cocoa pods at one locality in Costa Rica. While cocoa pollination can depend upon a diverse array of ceratopogonid midges, in this study, one species Forcipomyia youngii, dominated the samples. Research is included with the aim of assessing the proteins contents, digestibility, and amino acid profile of the milled cocoa bean husks from the roasted cocoa, and to propose it as an ingredient for PKU food formulations. The authors determine that Cocoa can be used as a raw material in products destined for special regimes, after verification of its microbiological safety. The final study examined and compared the content of total polyphenols, minerals (potassium, calcium, magnesium, iron, zinc, copper, manganese), total dietary fiber and soluble dietary fiber in in different chocolate products collected from the market.
Author : Walter Baker & Company
Publisher : Unknown
Page : 80 pages
File Size : 48,6 Mb
Release : 1891
Category : Cacao
ISBN : HARVARD:HB10LF
Author : Peter Aikpokpodion
Publisher : BoD – Books on Demand
Page : 166 pages
File Size : 53,5 Mb
Release : 2019-11-06
Category : Nature
ISBN : 9781839627323
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 : Charles Hewett
Publisher : Unknown
Page : 246 pages
File Size : 53,7 Mb
Release : 1864
Category : Chocolate
ISBN : UIUC:30112070078859