This book examines cacao cultivation with a view to improving the sustainable management and production of this crop. Theobroma cacao is an important species originating in the Ecuadorian Amazon and whose product chocolate is consumed worldwide. Cacao cultivation is an industry supporting over ten million people, and so it is vitally important, in this changing climate, that the species is properly and sustainably managed and cultivated. This book brings together a wide range of experts from across the globe to examine cacao cultivation, from the basic aspects of reproduction, genetic improvement, nutrition and pest management, to agroforestry, industrialisation and marketing in a global food system. Case studies are drawn from across Latin America, but the research reflects the nature of a crop that is cultivated in over sixty countries and processed, manufactured and consumed world-wide. This book will be of great interest to students and scholars of agronomy, sustainable agriculture and crop science--Provided by publisher.
This book examines cacao cultivation with a view to improving the sustainable management and production of this crop.
Theobroma cacao is an important species originating in the Ecuadorian Amazon and whose product chocolate is consumed worldwide. Cacao cultivation is an industry supporting over ten million people, and so it is vitally important, in this changing climate, that the species is properly and sustainably managed and cultivated. This book brings together a wide range of experts from across the globe to examine cacao cultivation, from the basic aspects of reproduction, genetic improvement, nutrition and pest management, to agroforestry, industrialisation and marketing in a global food system. Case studies are drawn from across Latin America, but the research reflects the nature of a crop that is cultivated in over sixty countries and processed, manufactured and consumed world-wide.
This book will be of great interest to students and scholars of agronomy, sustainable agriculture and crop science.
This book examines cacao cultivation with a view to improving the sustainable management and production of this crop.
List of figures
List of tables
List of contributors
Preface
Foreword
Acknowledgements
Part I: Introduction
Chapter
1. Cacao Agribusiness in a Global Context an Overview
Luz Cecilia Garcķa, Naga Raju Maddela, Edgar Zambrano, Freddy Zambrano
Gavilanes, Carolina Aguilar
Chapter
2. History, Origin, Cultivars, and Cacao Research in Ecuador
Freddy Amores
PART II: Agroforestry system
Chapter
3. Cacao: shade and nutrition effects under amazon conditions
Santiago C. Vįsquez, Mirian Capa-Morocho, Marlene Molina-Müller, Fernando
Granja
Chapter
4. Social benefits and human development implications of organic
cacao producers in Calceta - Ecuador
Marlon Arturo Cedeńo Įlava, David Giband, Luz Cecilia Garcia Cruzatty
Chapter
5. Analyzing Cacao Agroforestry Complexity in Manabķ, a Biodiverse
Coastal Province of Ecuador
Romina Fossati, Anne-Gaėl Bilhaut, Ezequiel Zamora-Ledezma, Andrés
Gonzįlez-Gonzįlez, Armelle Mazé, Juan F. Fernandez-Manjarrés
Chapter
6. Resilience of cacao-based agroforestry systems to climate change:
Latin American experiences
Carlos A. Salas-Macķas, Fernando Sįnchez-Mora, Karime Montes Escobar, Javier
de la Hoz-M, Ricardo Limongi-Andrade, Raul V. Mora-Yela, Felipe R.
Garcés-Fiallos
Chapter
7. Vulnerability of small cacao producers in Manabķ 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. Solķs-Hidalgo, Įngel V. Cedeńo-Moreira, Hayron F.
Canchignia-Martķnez
Chapter
9. Sustainable pest management of cacao in the Neotropics: challenges
and opportunities
Patricia Morįn, Rossana Castro, Dorys T. Chirinos, Luz Cecilia Garcķa,
Jessenia Castro, Takumasa Kondo
PART IV: Industrialization and By-products 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
Velįsquez-Reyes, 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, M.
Ashwini
Chapter
12. Multiple factors influencing Theobroma cacao and their impact on
Chocolate Market Worldwide
Jyoti Sarwan, Mithila V. Nair, Shruti Bhargav, Shivam Kumar, Robbin Singh,
Nazim Uddin, Jagadeesh Chandra Bose K.
Chapter
13. Post-harvest quality of Theobroma cacao L. for the chocolate
industry
Frank Intriago Flor, Jaime Vera Chang, Luis Vįsquez Cortez, Kerly Alvarado
Vįsquez, Solanyi Tigselema Zambrano, Cristhian Verduga López
Chapter
14. Potential use of by-products of cacao industrialization
Freddy Zambrano Gavilanes, Viviana Suįrez Navarrete, Marina Garcķa, Roberto
Bravo Zamora, Soraya Peńarrieta Bravo, Rolando Leon Aguilar, Patricia
Zambrano Gavilanes, Vijai Kumar Gupta
Index
Luz Cecilia Garcķa is a Professor at the Faculty of Agronomic Engineering of the Technical University of Manabķ, Ecuador.
Naga Raju Maddela is a Professor at the Faculty of Health Sciences of the Technical University of Manabķ, Ecuador.
Freddy Zambrano Gavilanes is a Professor at the Faculty of Agronomic Engineering of the Technical University of Manabķ, 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.
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