Discover how cocoa becomes chocolate—from bean to bar—along with the science, history, and global trade behind it.
In Cocoa and Chocolate, the author offers a plain, accessible look at how the cacao bean travels from the tropical farm to the finished product. The book aims to be useful to non-specialists while still supplying clear, accurate detail that will interest experts as well. It covers the plant, cultivation, harvesting, preparation, production, and the many steps of manufacture, including by‑products and changes in the industry over time.
The volume also explains important terminology, such as cacao, cocoa, and chocolate, and it discusses testing, quality, and the reasons why different cacao varieties matter. There is a broad survey of producing regions, markets, and the logistics of moving cacao from plantation to port and beyond. The text addresses historical context, labor topics, and practical aspects of running a cacao business, with an eye toward future developments in the field.Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Until that appears, I offer this little book, which attempts to cover lightly but accurately the whole ground, including the history of cacao, its cultivation and manufacture. This is a small book in which to treat of so large a subject, and to avoid prolixity I have had to generalise. This is a dangerous practice, for what is gained in brevity is too often lost in accuracy :brevity may be always the soul of wit, it is rarely the body of truth. The expert will find that I have considered him in that I have given attention to recent developments, and if I have talked of the methods peculiar to one place as though they applied to the whole world, I ask him to consider me by supplying the inevitable variations and exceptions himself. The book, though short, has taken me a long time to write, having been written in the brief breathing spaces of a busy life, and it would never have been completed but for the encouragement I received from Messrs. Cadbury Bros., Ltd., who aided me in every possible way. I am particularly indebted to the present Lord Mayor of Birmingham, Mr. W. A. Cadbury, for advice and criticism, and to Mr. Walter Barrow for reading the proofs. The members of the staff to whom I am indebted are Mr. W. Pickard, Mr. E. J. Organ, Mr. T. B. Rogers ;also Mr. A. Hackett, for whom the diagrams in the manufacturing section were originally made by Mr. J. W. Richards. I am grateful toM
(Typographical errors above are due to OCR software and don't occur in the book.)
About the Publisher
Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.
Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the aged text.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book delves into the fascinating world of cocoa and chocolate, tracing its history from its origins in ancient Mexico to its global presence today. The author takes the reader on a journey through the cacao treeââ â¢s cultivation, from clearing the land and planting the seeds to the intricate processes of harvesting and preparing the beans for market. The book explores the different varieties of cacao and the nuances of its cultivation, including the age -old debate surrounding the necessity of shade trees for optimal growth. The author further details the methods used in producing cocoa and chocolate, revealing the transformation of cacao beans into the cherished products we enjoy today. From the traditional methods of grinding and pressing to the more modern techniques of refining and conching, this book provides a comprehensive and insightful look at the cocoa and chocolate industry. This captivating read offers a unique perspective on the history and science behind a beloved treat, showcasing the journey of this global commodity from the tropical plantations to our kitchens. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781440056376_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781440056376
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781440056376
Quantité disponible : 15 disponible(s)
Vendeur : Revaluation Books, Exeter, Royaume-Uni
Paperback. Etat : Brand New. 214 pages. 9.00x6.00x0.49 inches. This item is printed on demand. N° de réf. du vendeur zk1440056374
Quantité disponible : 1 disponible(s)