Author: Robin Dand Publisher: Elsevier ISBN: 0857091263 Category : Technology & Engineering Languages : en Pages : 663
Book Description
'An overview of the history of cocoa, the factors affecting its production and consumption as well as how the trade is conducted, various risks mitigated, and by whom. ...The International Cocoa Trade is a work designed to inform all on the subject of cocoa and an essential guide for those involved in its trade.'Dr J. Vingerhoets, Executive Director, ICCOCocoa is a valuable commodity, and the cocoa trade involves many different parties from growers and exporters through dealers and factories to those trading futures and options and the banks they deal with. The International Cocoa Trade provides an authoritative and comprehensive review of the cocoa trade at the beginning of the twenty-first century, and the main factors that drive and affect that business.The opening chapter of the third edition examines the history and origins of the international cocoa trade, and its recent developments. The agronomics of cocoa production are discussed in chapter two whilst chapter three deals with the environmental and practical factors affecting cocoa production. Chapters four, five and six cover issues around the export and trading of physical cocoa, including the actuals market, the physical contracts used and the futures and options markets. In chapter seven, the international consumption and stocks of cocoa are reviewed with chapter eight discussing the issue of quality assessment of cocoa beans for international trade. Finally, chapter nine focuses on the end product, examining the processing of cocoa beans and the manufacture of chocolate. Updated appendices provide copies of some of the most important documents used in the cocoa trade, including contracts, sale rules and world production statistics.This comprehensively updated third edition of The International Cocoa Trade ensures its continued status as the standard reference for all those involved in the production consumption and international trading of cocoa. - Provides an authoritative and comprehensive review of the cocoa trade at the beginning of the twenty-first century, and the main factors that drive and affect that business - Examines the history and origins of the international cocoa trade, and its recent developments featuring a discussion of environmental and practical factors affecting cocoa production - Explores issues concerning the export and trading of physical cocoa, including the actuals market, the physical contracts used and the futures and options markets
Author: Emmanuel Ohene Afoakwa Publisher: CRC Press ISBN: 1466598239 Category : Science Languages : en Pages : 376
Book Description
One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.
Author: Alasdair I. MacBean Publisher: Taylor & Francis ISBN: 1003846831 Category : Business & Economics Languages : en Pages : 461
Book Description
Originally published in 1987, this book discusses the key issues concerned with primary commodity trade worldwide. Primary commodities are crucially important for many developing countries because very often exports in just one or two primary commodities form the sole source of income for a developing country. Developing countries need above all stability in primary commodities trade to guarantee their future development. This book examines patterns of trade, changing demand and the effects of fluctuations in spot and futures markets. It analyses theories put forward to explain the problems and it reviews the research of the many international organisations which are concerned with the problems. It examines the international agreements and bodies which have been set up to stabilise trade and assesses the performance of these agreements and organisations.
Author: Lindsay Whitfield Publisher: Cambridge University Press ISBN: 1107105315 Category : Business & Economics Languages : en Pages : 357
Book Description
This book engages in the debate on growth versus economic transformation and the importance of industrial policy, presenting a comprehensive framework for explaining the politics of industrial policy. Using comparative research to theorize about the politics of industrial policy in countries in the early stages of capitalist transformation that also experience the pressures of elections due to democratization, this book provides four in-depth African country studies that illustrate the challenges to economic transformation and the politics of implementing industrial policies.
Author: Mara P. Squicciarini Publisher: Oxford University Press ISBN: 019103990X Category : Social Science Languages : en Pages : 505
Book Description
This book, written by global experts, provides a comprehensive and topical analysis on the economics of chocolate. While the main approach is economic analysis, there are important contributions from other disciplines, including psychology, history, government, nutrition, and geography. The chapters are organized around several themes, including the history of cocoa and chocolate — from cocoa drinks in the Maya empire to the growing sales of Belgian chocolates in China; how governments have used cocoa and chocolate as a source of tax revenue and have regulated chocolate (and defined it by law) to protect consumers' health from fraud and industries from competition; how the poor cocoa producers in developing countries are linked through trade and multinational companies with rich consumers in industrialized countries; and how the rise of consumption in emerging markets (China, India, and Africa) is causing a major boom in global demand and prices, and a potential shortage of the world's chocolate.
Author: United States. Congress. Joint Economic Committee. Subcommittee on International Economics Publisher: ISBN: Category : Export controls Languages : en Pages : 140
Author: Gilad James, PhD Publisher: Gilad James Mystery School ISBN: 7980110900 Category : Body, Mind & Spirit Languages : en Pages : 86
Book Description
The Democratic Republic of Congo, commonly known as Congo, is a central African country that is rich in natural resources such as coal, cobalt, and copper. It is a country that has been ravaged by colonialism, civil wars, and resource exploitation. It is home to over 80 million people, and despite being one of the most resource-rich countries in the world, the majority of the population lives in poverty. Congo is the second-largest country in Africa, and it shares borders with nine other African countries. Its history is complex, and it has seen colonization by the Belgians, which lasted for over 75 years, and multiple civil wars that have resulted in the loss of millions of lives. Today, the country is still struggling with political instability, corruption, and a struggling economy. However, it has also seen some progress in recent years, with peaceful transitions of power and a growing economy. The challenges in Congo are numerous, but there is also hope that the country can overcome them and fulfill its potential.
Author: Emmanuel Ohene Afoakwa Publisher: John Wiley & Sons ISBN: 1444357336 Category : Technology & Engineering Languages : en Pages : 350
Book Description
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.
Author: Robin Dand
Author: United Nations Conference on Trade and Development. Secretariat
Author: Emmanuel Ohene Afoakwa
Author: Alasdair I. MacBean
Author: Lindsay Whitfield
Author: Mara P. Squicciarini
Author: United States Tariff Commission
Author: United States. Congress. Joint Economic Committee. Subcommittee on International Economics
Author: Gilad James, PhD
Author: Emmanuel Ohene Afoakwa