Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quali
Mixed Microbial Fermentations and Methodologies for Their Investigation. Botany and Production of Cocoa. Methods of Cocoa Fermentation and Drying. Microbial Activities during Cocoa Fermentation. Biochemistry of Cocoa Fermentation. Quality and Safety of Cocoa Beans. Cocoa Processing and Chocolate Technology. Agro-Industrial Uses of Cocoa By-Products. Botany and Production of Coffee. Methods of Coffee Fermentation and Drying. Microbial Activity during Coffee Fermentation. Metabolic Responses of Coffee Beans during Processing and Their Impact on Coffee Flavor. Quality of Coffee Beans. Toxigenic Fungi and Mycotoxins in Coffee. Management and Utilization of Wastes from Coffee Processing.