Overview

Delve into the fascinating world of chocolate with ""The chocolate-plant (Theobroma cacao) and its products,"" a comprehensive exploration of one of the globe's most beloved commodities. This meticulously prepared print edition offers an unparalleled look into the journey from cacao bean to finished chocolate. From the intricate science of Theobroma cacao cultivation and the agricultural practices that sustain it, to the detailed processes of cocoa harvesting, fermentation, and intricate chocolate production, this volume illuminates every stage. Readers will discover the historical food technology behind cocoa processing, understanding how raw agricultural products are transformed into the vast array of cocoa and chocolate products we know and enjoy. An essential resource for enthusiasts of food history, agricultural science, and the culinary arts, this timeless work provides profound insights into the complex technology and engineering involved in bringing chocolate to the world. It's an invaluable addition for anyone eager to understand the enduring allure, intricate origins, and historical manufacturing of this universally cherished treat. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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9781025249575

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