Theobroma Cacao Production Cultivation And Uses

Author : Miki Løvstrøm
Publisher : Nova Science Publishers
Page : 138 pages
File Size : 41,8 Mb
Release : 2020-08-31
Category : Cacao
ISBN : 1536184640

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Theobroma Cacao: Production, Cultivation and Uses by Miki Løvstrøm Pdf

The opening study in this compilation compares variations of the fatty acid profile from cocoa butter as a function of the harvest periods, extraction methods and roasting treatments. The cocoa butter extraction is performed using Soxhlet solvent extraction according to AOAC, 2000 and mechanical pressing following the procedure reported by Bernardini, 1981.Following this, the aroma compounds from fermented, dried and roasted beans from fine-flavored Criollo cocoas of Venezuela are studied. These compounds are associated with nice odoriferous notes.The authors also examine Cuban cacao, the closest relation to the original introduction in Cuba which is endangered by its progressive replacement by commercial clones.Additionally, the authors study some structural and physicochemical changes of cocoa beans fermented in plastic baskets covered with Musaceae leaves for five days in Barlovento, Miranda state, Venezuela.The origin of fine-flavored cocoa is discussed based on its requirements for optimal production of highly aromatic fruits as a function of growth requirements such as humid terrain, warm climate, recurrent rain and characteristic fauna and flora.The closing study focuses on control methods for cacao frosty pod rot, an aggressive disease responsible for great losses and the deterioration of raw material in Colombia for over two centuries.

Author : Herbert Wright
Publisher : Daya Books
Page : 308 pages
File Size : 46,8 Mb
Release : 1999
Category : Cacao
ISBN : STANFORD:36105025188058

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Cocoa, Or, Theobroma Cacao by Herbert Wright Pdf

Essentially A Tropical Cultivation And Comparatively An Old One Cacao Is A Forest Plant, Capable Of Being Cultivated In Association With Other Tree Forms, Especially Those Belonging To The Leguminosae And Numerous Rubber Producing Types. Of Considerable Reference Value To Researchers, Scientists As Well As Growers, This Compendium Of Information On Cacao Spreads Itself From The History And Cultivation Practices To The Control And Management Of The Serious Diseases Of The Cacao Plants. Enriched With Tables Of Scientific Data And A Number Of Illustrations, The Text Describes The Botanical Characteristics Of Cacao Plants, Physical And Chemical Characteristics Of Cacao Soils, Chemistry Of The Cacao Tree, And The Principles And Practices Involved In Plantation, Harvesting, Fermenting Washing And Polishing Of Cacao. Available Information On Cacao Manuring And Yields And Uses Of Cacao Has Also Been Compiled. Contents: Chapter 1: Notes On The History Of Cacao, Chapter 2: Climatic Conditions In Some Cacao-Growing Countries, Chapter 3: The Botanical Characters Of Cacao Plants, Chapter 4: Varieties Of Cacao And Seed Selection, Chapter 5: The Periodicities Of Parts Of The Cacao Tree, Chapter 6: The Cultivation Of Cacao Trees, Chapter 7: Cultivation Of Cacao With Other Products, Chapter 8: General Operations On A Cacao Plantation, Chapter 9: The Harvesting And Fermenting Of Cacao, Chapter 10: Washing, Curing And Polishing Of Cacao, Chapter 11: Physical And Chemical Characters Of Cacao Soils, Chapter 12: The Chemistry Of The Cacao Tree, Chapter 13: Cacao Manures And Manuring, Chapter 14: Yields Of Cacao, Chapter 15: Diseases Of Cacao Plants, Chapter 16: Exports, Imports And Uses Of Cacao.

Author : Aisar Novita, S.P., M.P,Arie Hapsani Hasan Basri, SP, MP
Publisher : umsu press
Page : 128 pages
File Size : 41,8 Mb
Release : 2024-06-30
Category : Social Science
ISBN : 9786236888513

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CULTIVATION OF COCOA by Aisar Novita, S.P., M.P,Arie Hapsani Hasan Basri, SP, MP Pdf

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 : Peter Aikpokpodion
Publisher : BoD – Books on Demand
Page : 166 pages
File Size : 52,7 Mb
Release : 2019-11-06
Category : Nature
ISBN : 9781839627323

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Theobroma Cacao by Peter Aikpokpodion Pdf

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 : Samuel Ohikhena Agele,Olufemi Ibiremo
Publisher : BoD – Books on Demand
Page : 218 pages
File Size : 43,8 Mb
Release : 2024-01-24
Category : Technology & Engineering
ISBN : 9781837683192

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Shifting Frontiers of Theobroma Cacao by Samuel Ohikhena Agele,Olufemi Ibiremo Pdf

Cacao (Theobroma cacao L.) is a sacred tree and noble resource from South America. The Mayans and other early civilizations in Central America used cacao beans as tokens, which were subsequently transported to Europe to nurture monarchies and elites. Based on the discovery of cacao’s commercial potential and attributes, new cocoa plantations were established in other parts of the world, including Africa, Asia, and the Caribbean. Thus, cocoa has become an important cash crop in Africa, Central and South America, and Asia, where it is a major foreign exchange earner, industrial raw material, support for livelihood, and ecosystem services provision. Based on its global importance, there has been an increased need for the expansion of cultivation to meet the rising demand for cacao beans. Global environmental change, including climate change, variability, and weather extremes, has established new environmental boundaries with implications for area suitability for cocoa production and sustainability. Efforts to unlock the potentials of the established environmental boundaries may be built on the development and adoption of agrotechnological practices and integration of climate resilience for harnessing opportunities and potentials of the new environment, and thus, extension of the frontiers of cacao cultivation to meet the increasing global demand for cocoa beans. This book, “Shifting Frontiers of Theobroma Cacao - Opportunities and Challenges for Production” presents a comprehensive perspective of the interactions of changing environmental conditions, cocoa production, and sustainability. The book illuminates the challenges climate change presents for cocoa production and sustainability. It provides insights into the need for cocoa actors within the cocoa sector to strengthen climate mitigation and resilience building and to come to grips with the realities, magnitude, and inevitable persistence of climate challenges to cocoa production and sustainability.

Author : Sir Daniel Morris
Publisher : Unknown
Page : 56 pages
File Size : 48,9 Mb
Release : 1882
Category : Cacao
ISBN : CHI:73627395

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Cacao by Sir Daniel Morris Pdf

Author : Herbert Wright
Publisher : Unknown
Page : 318 pages
File Size : 44,8 Mb
Release : 1907
Category : Cacao
ISBN : NYPL:33433006628188

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Theobroma Cacao, Or Cocoa by Herbert Wright Pdf

Author : Arthur William Knapp
Publisher : Good Press
Page : 142 pages
File Size : 40,5 Mb
Release : 2019-12-24
Category : Fiction
ISBN : EAN:4064066121907

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Cocoa and Chocolate by Arthur William Knapp Pdf

Cocoa and Chocolate is a work by Arthur William Knapp. It delves into the history of cocoa and chocolate from their origins in Central and South America to their widespread popularity in Europe and beyond. Knapp describes the cultivation and processing of cocoa, the various uses of chocolate in different cultures, and the social and economic impact of the chocolate industry.

Author : George Alan Roskruge Wood
Publisher : Longman Publishing Group
Page : 356 pages
File Size : 40,9 Mb
Release : 1975
Category : Technology & Engineering
ISBN : WISC:89031285430

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Cocoa by George Alan Roskruge Wood Pdf

The botany of cocoa. Climate. Soils. Planting material. Nueseries and vegetative propagation. Establiahment. Maintenance and rehabilitation. Shade and nutrition. Diseases. Insects and cocoa. Harvesting and preparation. Quality and inspection. Marketing. Production and consumption. Labour requirements and costs.

Author : John Hinchley Hart
Publisher : Forgotten Books
Page : 360 pages
File Size : 40,5 Mb
Release : 2017-11-21
Category : Business & Economics
ISBN : 0331575663

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Cacao by John Hinchley Hart Pdf

Excerpt from Cacao: A Manual on the Cultivation and Curing of Cacao Trees of Theobroma cacao grow, in some places, to 30 ft. Or even 40 ft. In height. The average may be taken at 15 it. To 25 it. In West Indian cultivation, but size is chiefly dependent on the fertility of the soil. 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 : John Hinchley Hart
Publisher : Alpha Edition
Page : 362 pages
File Size : 49,5 Mb
Release : 2020-03-16
Category : History
ISBN : 9354006116

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Cacao, a Manual on the Cultivation and Curing of Cacao by John Hinchley Hart Pdf

Author : Anonim
Publisher : Unknown
Page : 60 pages
File Size : 43,6 Mb
Release : 1950
Category : Cacao
ISBN : IND:30000090123906

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Cacao by Anonim Pdf

Author : William Henry Johnson
Publisher : Unknown
Page : 232 pages
File Size : 40,6 Mb
Release : 1912
Category : Cacao
ISBN : UCAL:$B345117

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Cocoa, Its Cultivation and Preparation by William Henry Johnson Pdf

Author : Allen M. Young
Publisher : Unknown
Page : 218 pages
File Size : 55,8 Mb
Release : 2007
Category : History
ISBN : 0813030447

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The Chocolate Tree by Allen M. Young Pdf

"Young's readers will thank him for making life a bit more pleasant, both by improving the production of chocolate and by providing such entertaining reading."--"The Sciences" "Informative, valuable, and original."--"Quarterly Review of Biology" "Young has new and important things to say about the ecology and biology of cacao."--"Times Higher Educational Supplement" "Engaging."--"Booklist" Young provides an overview of the fascinating natural and human history of one of the world's most intriguing commodities: chocolate. Cultivated for over 1,000 years in Latin America and the starting point for millions of tons of chocolate annually consumed worldwide, cacao beans have been used for beverages, as currency, and for regional trade. After the Spanish brought the delectable secret of the cacao tree back to Europe in the late 16th century, its seeds created and fed an insatiable worldwide appetite for chocolate. "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, Young describes the production of this essential crop, 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. Amid encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves, Young identifies 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 plant's long history of agricultural manipulation. In addition to basic natural history of the cacao tree and the relationship between cacao production systems and the preservation of the rain forest, Young also presents a history of the use of cacao, from the archaeological evidence of Mesoamerica to contemporary evidence of the relationship between chocolate consumption and mental and physical health. A rich concoction of cultural and natural history, archaeological evidence, botanical research, environmental activism, and lush descriptions of a contemporary adventurer's encounters with tropical wonders, "The Chocolate Tree" offers an appreciation of the plant and the environment that provide us with this Mayan "food of the gods."

Author : Willy H. Verheye
Publisher : EOLSS Publications
Page : 492 pages
File Size : 49,7 Mb
Release : 2010-11-30
Category : Electronic
ISBN : 9781848263697

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Soils, Plant Growth and Crop Production - Volume III by Willy H. Verheye Pdf

Soils, Plant Growth and Crop Production is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty Encyclopedias. Plants, and crops in particular, grow and develop through the uptake of water and nutrients by the root system in soils and their transformation into biomass through processes governed by photosynthesis. The quality and amount of products harvested from this biomass depend largely on the intrinsic properties of the soil, i.e. the moisture and nutrients made available for uptake by the roots. These volumes describe in a synthetic form the impact of the most important soil properties on general agronomy, crop production, cultivation methods, and yields, including the specific management aspects which take away some production constraints. Changes in general agronomy as a result of plant breeding, climatic change and competition between newly introduced crops are discussed. The three volumes with contributions from distinguished experts in the field discusses about soils, plant growth and crop production in several related topics. These volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.