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Full Description
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 its 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, industrialization 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 60 countries and processed, manufactured and consumed worldwide.
This book will be of great interest to students and scholars of agronomy, sustainable agriculture, and crop science.
Contents
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 García, 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. Vásquez, 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 Cedeño Álava, David Giband, 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, Juan F. 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, 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, 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, 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 Velásquez-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 Vásquez Cortez, Kerly Alvarado Vásquez, Solanyi Tigselema Zambrano, 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, Patricia Zambrano Gavilanes, Vijai Kumar Gupta
Index
