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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.

Cacao. --- Cocoa. --- Plant products --- Cooking (Cocoa) --- Chocolate tree --- Cocoa tree --- Theobroma cacao --- Theobroma --- Botany & plant sciences

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Respectueux de l'environnement et garantissant une sécurité alimentaire soutenue par la diversification des productions et des revenus qu'ils procurent, les systèmes agroforestiers apparaissent comme un modèle prometteur d'agriculture durable dans les pays du Sud les plus vulnérables aux changements globaux. Cependant, ces systèmes agroforestiers ne peuvent être optimisés qu'à condition de mieux comprendre et de mieux maîtriser les facteurs de leurs productions. L'ouvrage présente un ensemble de connaissances récentes sur les mécanismes biophysiques et socio-économiques qui sous-tendent le fonctionnement et la dynamique des systèmes agroforestiers. Il concerne, d'une part les systèmes agroforestiers à base de cultures pérennes, telles que cacaoyers et caféiers, de régions tropicales humides en Amérique du Sud, en Afrique de l'Est et du Centre, d'autre part les parcs arborés et arbustifs à base de cultures vivrières, principalement de céréales, de la région semi-aride subsaharienne d'Afrique de l'Ouest. Il synthétise les dernières avancées acquises grâce à plusieurs projets associant le Cirad, l'IRD et leurs partenaires du Sud qui ont été conduits entre 2012 et 2016 dans ces régions. L'ensemble de ces projets s'articulent autour des dynamiques des systèmes agroforestiers et des compromis entre les services de production et les autres services socio-écosystémiques que ces systèmes fournissent.

Tropical agriculture: practice & techniques --- Afrique --- agriculture --- Amérique Latine --- cacao --- café --- développement durable --- développement économique --- économie --- environnement --- forêt

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From the botanical structure and chemical makeup of Theobroma cacao and methods of identifying it in the archaeological record, to the importance of cacao during the Classic period in Mesoamerica, to the impact of European arrival on the production and use of cacao, to contemporary uses in the Americas, this volume provides a richly informed account of the history and cultural significance of chocolate.

Ethnopharmacology --- Plant remains (Archaeology) --- Drinking customs --- Cacao --- Chocolate --- Mayas --- Indigenous peoples --- Ethnoscience --- Pharmacology --- Traditional medicine --- Archaeobotanical assemblages --- Archaeobotanical material --- Archaeobotanical remains --- Archaeobotany --- Archaeological plant remains --- Archaeology, Botanical --- Assemblages, Archaeobotanical --- Botanical archaeology --- Botany in archaeology --- Material, Archaeobotanical --- Phytoarchaeology --- Remains, Archaeobotanical --- Remains, Plant (Archaeology) --- Remains, Vegetal (Archaeology) --- Vegetal remains (Archaeology) --- Archaeology --- Paleobotany --- Anthracology --- Manners and customs --- Chocolate tree --- Cocoa tree --- Theobroma cacao --- Theobroma --- Cocoa products --- Cooking (Chocolate) --- Maya Indians --- Mayans --- Indians of Central America --- Indians of Mexico --- History. --- Agriculture. --- Ethnobotany. --- Food. --- Methodology --- Latin America --- Antiquities. --- Cocoa --- Chocolat --- Boissons --- Restes de plantes (Archéologie) --- Ethnopharmacologie --- Alimentation --- Ethnobotanique --- Agriculture --- Histoire --- Fonctions sociales --- Amérique latine --- Antiquités

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This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in

Cocoa butter --- Cocoa --- Chocolate processing --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Analysis --- Microbiology --- Biotechnology --- Chocolate processing. --- Analysis. --- Microbiology. --- Biotechnology. --- Engineering --- Food Science and Technology --- Chocolate --- Butter, Cocoa --- Cacao butter --- Cocoa products --- Oils and fats, Edible --- Cooking (Cocoa) --- Processing --- cocoa butter --- Confectionery --- chocolate --- Cocoa industry --- Chemical composition

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In Chocolate Islands: Cocoa, Slavery, and Colonial Africa, Catherine Higgs traces the early-twentieth-century journey of the Englishman Joseph Burtt to the Portuguese colony of São Tomé and Príncipe-the chocolate islands-through Angola and Mozambique, and finally to British Southern Africa. Burtt had been hired by the chocolate firm Cadbury Brothers Limited to determine if the cocoa it was buying from the islands had been harvested by slave laborers forcibly recruited from Angola, an allegation that became one of the grand scandals of the early colonial era. Burtt spent six months on São Tomé

Forced labor --- Slavery --- Cacao --- Cacao growers --- History. --- Harvesting --- Moral and ethical aspects. --- Burtt, Joseph, --- Cadbury, William A. --- Travel --- Cadbury Brothers --- Portugal --- Colonies --- Administration. --- Cocoa farmers --- Growers, Cacao --- Chocolate tree --- Cocoa tree --- Theobroma cacao --- Abolition of slavery --- Antislavery --- Enslavement --- Mui tsai --- Ownership of slaves --- Servitude --- Slave keeping --- Slave system --- Slaveholding --- Thralldom --- Compulsory labor --- Conscript labor --- Labor, Compulsory --- Labor, Forced --- Cadbury, W. A. --- Cadbury's (Firm) --- Portugalii︠a︡ --- República Portuguesa --- Portugalia --- Portogalia --- Portogallo --- Portugali --- Sefarad --- Lusitania (Portugal) --- Farmers --- Theobroma --- Crimes against humanity --- Serfdom --- Slaveholders --- Slaves --- Employees --- Cadbury (Firm) --- Portuguese Republic --- البرتغال --- al-Burtughāl --- برتغال --- Burtughāl --- الجمهورية البرتغالية --- al-Jumhūrīyah al-Burtughālīyah --- جمهورية البرتغالية --- Jumhūrīyah al-Burtughālīyah --- 葡萄牙 --- Putaoya --- 葡萄牙共和国 --- Putaoya Gongheguo --- Portugalsko --- Portugalská republika --- République portugaise --- Portugiesische Republik --- Portugál Köztársaság --- Repubblica Portoghese --- ポルトガル共和国 --- Porutogaru Kyōwakoku --- 포르투갈 --- P'orŭt'ugal --- 포르투갈공화국 --- P'orŭt'ugal Konghwaguk --- پرتغال --- Purtughāl --- جمهوري پرتغال --- Jumhūrī-i Purtughāl --- Republika Portugalska --- Португалия --- Португальская Республика --- Portugalʹskai︠a︡ Respublika --- Portekiz --- Portekiz Cumhuriyeti --- Republica Portugheză --- ポルトガル --- Porutogaru --- פורטוגל --- British Cocoa and Chocolate Company. --- Cadbury Group Limited. --- Enslaved persons