E-BOOK

Cocoa production and processing technology

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This book provides overviews of up-to-date scientific and technical
explanations of the technologies and approaches to modern cocoa pro
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duction practices, global production and consumption trends as well as
principles of cocoa processing and chocolate manufacture. Principally, it
provides detailed information on the origin, history and taxonomy of cocoa,
as well as fairtrade and organic cocoa industries and their influence on the livelihoods and cultural practices of smallholder farmers. Other important
aspects cover factors that promote production, sustainability and traceabil
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ity of high-quality cocoa beans for the global confectionery industry.

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Ketersediaan

EBOOK00280INST-LIB

Perpustakaan Instiper

Tersedia

Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

New York : CRC Press., 2014

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

978-1-4665-9824-9

Klasifikasi

NONE

Tipe Isi

text

Tipe Media

E-BOOK

Tipe Pembawa

online resource

Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

Afoakwa, Emmanuel Ohene

Versi lain/terkait

Lampiran Berkas

Komentar

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