Sustainable Cacao Cultivation in Latin America (eBook, PDF)

Redaktion: García, Luz Cecilia; Aguilar Duarte, Carolina; Gavilanes, Freddy Zambrano; Maddela, Naga Raju

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 334
• Erscheinungstermin: 27. Dezember 2024
• Englisch
• ISBN-13: 9781040227886
• Artikelnr.: 72523898

Autorenporträt

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.

Inhaltsangabe

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