Chocolate science and technology

550 Pages·2016·22.209 MB·English

by  Afoakwa, Emmanuel Ohene

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Chocolate Science and Technology
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Chocolate Science
and Technology
Emmanuel Ohene Afoakwa
UniversityofGhana,Legon-Accra,Ghana
FormerlyofNestléProductTechnologyCentre,York,UK
SECOND EDITION
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Thiseditionfirstpublished2016©2016JohnWiley&Sons,Ltd.
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LibraryofCongressCataloging-in-PublicationData
Afoakwa,EmmanuelOhene.
Chocolatescienceandtechnology/EmmanuelOheneAfoakwa.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN978-1-1189-1378-9(hardback:alk.paper)1.Cocoa.2.Chocolate.I.Title.
TP640.A362010
664_.5–dc22
2009046211
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Coverimagecredit:Getty/LarisaBozhikova
Typesetin9.5/13ptMeridienLTStdbySPiGlobal,Chennai,India
1 2016
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Thisbookisdedicatedtomydearwife,Ellen,andourthreelovelychildren,
NanaAfra,MaameAgyeiwaaandKwabenaOhene-Afoakwa(Jr),whose
wisdom,prayersandsupporthavehelpedmeachievegreatsuccessinmy
lifeandprofessionalcareer.
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Contents
Preface,xix
Acknowledgements,xxi
Abouttheauthor,xxiii
1 History,originandtaxonomyofcocoa,1
1.1 Introduction,1
1.2 Historyofcocoa,2
1.3 Taxonomyofcocoa,5
1.4 Morphologicalandvarietalcharacteristicsofcocoa,6
1.4.1 Thecocoaplant,6
1.5 Varietaleffectsoncocoabeanflavour,10
1.6 Theconceptofthisbook,15
(cid:2) 2 Worldcocoaproduction,processingandchocolateconsumptionpattern,17 (cid:2)
2.1 Introduction,17
2.2 Worldproductionofcocoa,17
2.3 Majorchangesinworldcocoatrade,20
2.4 Cocoayieldinproducingcountries,22
2.5 Worldcocoagrindingstrendsbetween2005–2006and
2014–2015,23
2.6 Worldstocksofcocoabeans,26
2.7 Internationalcocoapricedevelopments,26
2.8 Cocoaprocessingtrends,31
2.9 Cocoaandchocolateconsumption,33
2.9.1 Apparentcocoaconsumption,33
2.9.2 Worldchocolateconsumption,34
2.9.3 Worldconsumptionofchocolateproducts,35
2.9.4 Worldconsumptionofpremiumchocolateproducts,38
2.10 Fairtradecocoaandchocolateinthemodernconfectionery
industry,39
2.10.1 Sustainablefairtradecocoaproduction,39
2.10.2 Futureofthefairtradecocoaandconfectioneryindustry,41
2.11 Theorganiccocoainchocolateconfectioneryindustry,42
2.11.1 Theglobalorganicfoodindustry,42
vii
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viii Contents
2.11.2 Theorganiccocoaindustry,43
2.11.3 Consumptionpatternsoforganiccocoa,44
2.11.4 Certificationandmarketfororganiccocoa,45
2.12 Thechangingchocolatemarket,48
3 Traditionalandmoderncocoacultivationpractices,49
3.1 Introduction,49
3.2 Environmentalrequirementsforcocoacultivation,51
3.2.1 Temperature,51
3.2.2 Rainfall,52
3.2.3 Soilsandnutrition,52
3.3 Traditionalcocoacultivationpractices,53
3.3.1 Growthandpropagation,53
3.4 Moderncocoacultivationpracticesusingvegetativepropagation,54
3.5 Establishmentandshade,54
3.6 Floweringandpoddevelopment,60
3.7 Harvestingofcocoapods,64
3.8 Podbreaking,67
3.9 Thecocoapod,68
3.10 Goodagriculturalpracticesincocoacultivation,69
(cid:2) 3.10.1 Qualityimprovementpractices,69 (cid:2)
3.10.2 Weedcontrol,71
3.10.3 Pruning,71
4 Cocoadiseasesandpestsandtheireffectsonchocolatequality,73
4.1 Introduction,73
4.2 Majorcocoadiseases,73
4.2.1 Cocoaswollenshootvirusdisease(CSSVD),73
4.2.2 Blackpoddisease,74
4.2.3 Witchesbroomdisease,76
4.3 Cocoapests,77
4.3.1 Podborers(capsids,cocoathripsandmealybugs),77
4.4 Cocoacropprotection,79
5 Cocoabeancompositionandchocolateflavourdevelopment,80
5.1 Introduction,80
5.2 Beancompositionandflavourprecursorformation,81
5.2.1 Physicalstructureandchemicalcompositionofthe
cocoabean,81
5.2.2 Cocoapulp:thefermentationsubstrate,83
5.2.3 Polyphenolsandchocolateflavourquality,85
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