Introduction to the World Cocoa Economy
History and Taxonomy of Cocoa
World Production, Grinding and Consumption Trends of Cocoa
Fairtrade Cocoa Industry
Organic Cocoa Industry
Traditional and Modern Cocoa Cultivation Practices
Pests and Diseases of Cocoa
Post-Harvest Treatments and Technologies of Cocoa
Changes during Fermentation of Cocoa Beans
Drying Techniques, Storage Practices and Trading Systems
Ochratoxin A (OTA), Pesticides and Heavy Metals Contamination in Cocoa
Cocoa Processing Technology
Chocolate Manufacturing and Processing Technology
Chocolate Quality and Defects
Fermentation and Extended Pod Storage on Cocoa Bean Quality
Fermentation and Reduced Pod Storage on Cocoa Pulp and Cocoa Bean Quality
Biography
Emmanuel Ohene Afoakwa, PhD, is an associate professor in food science in the Department of Nutrition and Food Science, University of Ghana. He holds a PhD in food science from the University of Strathclyde, Glasgow, UK. He has vast relevant experience in food science and technology and international food laws and regulations, and he is an expert in cocoa and chocolate technology. Dr. Afoakwa has authored and co-authored 160 publications (including 70 peer-reviewed journal publications, 4 books, 4 book chapters, 2 encyclopaedia chapters and 80 conference presentations with published abstracts) in food science and technology, food and nutrition security and school feeding programmes.
