1st Edition
Sustainable Cacao Cultivation in Latin America
Part I: Introduction
Chapter 1. Cacao agribusiness in a global context: an overview
Luz Cecilia García, Edgar Zambrano, Naga Raju Maddela, Michelle Sanchez Garcia,Carolina Aguilar, and Freddy Zambrano Gavilanez
Chapter 2. History, origin, cultivars, and cacao research in Ecuador
Freddy Amores
PART II: Agroforestry system
Chapter 3. Cacao: shade and nutrition effects under Amazonian conditions
Santiago C. Vásquez, Mirian Capa-Morocho, Marlene Molina-Müller, and Fernando Granja
Chapter 4. Social benefits and human development implications of organic cacao producers in Calceta - Ecuador
Marlon Arturo Cedeño Álava, David Giband, and Luz Cecilia Garcia Cruzatty
Chapter 5. Analyzing cacao agroforestry complexity in Manabí, a biodiverse coastal province of Ecuador
Romina Fossati, Anne-Gaël Bilhaut, Ezequiel Zamora-Ledezma, Andrés González-González, Armelle Mazé, and Juan Fernandez-Manjarrés
Chapter 6. Resilience of cacao-based agroforestry systems to climate change: Latin American experiences
Carlos A. Salas-Macías, Fernando Sánchez-Mora, Karime Montes Escobar, Javier de la Hoz-M, Ricardo Limongi-Andrade, Raul V. Mora-Yela, and Felipe R. Garcés-Fiallos
Chapter 7. Vulnerability of small cacao producers in Manabí, Ecuador, to climate change from the exposure dimension
Jose Ricardo Macias Barberan
PART III: Pests and disease management
Chapter 8. Cacao diseases in Latin American agrosystems caused by fungi and fungi-like
Felipe R. Garcés-Fiallos, Anthony A. Moreira-Morrillo, Danilo I. Vera-Coello, Zoila K. Solís-Hidalgo, Ángel V. Cedeño-Moreira, and Hayron F. Canchignia-Martínez
Chapter 9. Sustainable pest management of cacao in the Neotropics: challenges and opportunities
Patricia Morán, Rossana Castro, Dorys T. Chirinos, Luz Cecilia García, Jessenia Castro, and Takumasa Kondo
PART IV: Industrialization and by-product valorization
Chapter 10. Cacao post-harvest processing: from tradition to modernization and its role to quality diversification
Zoi Papalexandratou, Manuel Kirchmayr, Eugenia Lugo- Cervantes, Dulce Velásquez-Reyes, and Anne Gschaedler
Chapter 11. Novel approaches in processing of cacao byproducts and their applications for a sustainable future
R. Suganthi, R. Saravanan, A. Brundha, T. Bowya, A. Lakshmi, P. Abirami, and M. Ashwini
Chapter 12. Multiple factors influencing Theobroma cacao and their impact on the chocolate market worldwide
Jyoti Sarwan, Mithila V. Nair, Shruti Bhargav, Shivam Kumar, Robin Singh, Komal Mittal, Pankajjaglan, Nazim Uddin, and Jagadeesh Chandra Bose K.
Chapter 13. Post-harvest quality of cacao (Theobroma cacao L.) for the chocolate industry
Frank Intriago Flor, Kerly Alvarado Vásquez, Jaime Vera Chang, Luis Vásquez Cortez, Solanyi Tigselema Zambrano, and Cristhian Verduga López
Chapter 14. Potential use of by-products of cacao industrialization
Freddy Zambrano Gavilanes, Viviana Suárez Navarrete, Marina García, Roberto Bravo Zamora, Soraya Peñarrieta Bravo, Rolando Leon Aguilar, and Patricia Zambrano Gavilanes
Biography
Luz Cecilia García is a Professor at the Faculty of Agronomic Engineering of the Technical University of Manabí, Ecuador.
Naga Raju Maddela is a Professor at the Faculty of Health Sciences of the Technical University of Manabí, Ecuador.
Freddy Zambrano Gavilanes is a Professor at the Faculty of Agronomic Engineering of the Technical University of Manabí, Ecuador.
Carolina Aguilar Duarte is the Cocoa Director of the MOCCA (Maximizing Opportunities for Coffee and Cocoa in the Americas) program funded by Lutheran World Relief and the USDA.
