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Almost five million tonnes of cocoa produced annually drives the US$100 billion global chocolate industry. To sustain the industry, cacao planting materials (seeds and clones) have been successfully moved from the Amazon forests in America to the humid tropical forests of Africa, Asia, and Australia. In more than 150 years of commercial cacao cultivation, smallholder farmers that supply the bulk of cocoa beans still face several production constraints that impede their efficiency. Scientific technologies have therefore been deployed to remove these constraints by ensuring a continuous supply of good quality cocoa beans to meet growing global demand. This book provides insight into these scientific advances to address these current and emerging problems and to assure the sustainability of the global cocoa industry.

Cacao. --- Cocoa. --- Plant products --- Cooking (Cocoa) --- Chocolate tree --- Cocoa tree --- Theobroma cacao --- Theobroma --- Botany & plant sciences

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Cocoa --- Chocolate --- Sensory evaluation. --- Analysis. --- Assessment, Sensory --- Materials --- Sensory assessment --- Evaluation --- Cocoa products --- Cooking (Chocolate) --- Plant products --- Cooking (Cocoa) --- Sensory evaluation

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Cocoa. --- Chocolate. --- Agrotechnology and Food Sciences. Food Products --- Plant and Crop Sciences. Crops --- Plant Products. --- Stimulant Crops. --- Chocolate --- Cocoa --- 664.6 --- Chocolade --- Plant products --- Cooking (Cocoa) --- Cocoa products --- Cooking (Chocolate)

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633.74 --- Cacao --- Cocoa --- Chocolate tree --- Cocoa tree --- Theobroma cacao --- 633.74 Cacao (cocoa or chocolate tree). Theobroma cacao --- Cacao (cocoa or chocolate tree). Theobroma cacao --- Cacao. --- Stimulant Crops. --- Beverages --- Chocolate --- Theobroma --- Cocoa. --- Plant and Crop Sciences. Crops --- Plant products --- Cooking (Cocoa)

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Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate.   This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved in the understanding of the role chocolate may play in healthy individuals as well as those with cardiovascular disease, diabetes or neurocognitive declines.  Of equal importance, critical issues that involve patient concerns, such as dental caries and food preferences in children, potential effects on weight gain, addiction and withdrawal are included in well-referenced, informative chapters.  The latest research on the role of chocolate in normal health areas including mood, pain and weight management, cardiovascular disease and related conditions are presented.  Chocolate in Health and Nutrition provides health professionals in many areas of research and practice with the most up-to-date, well referenced and comprehensive volume on the current state of the science and medical uses of chocolate. .

Diet therapy. --- Dietetics. --- Nutrition. --- Nutritional Physiological Phenomena. --- Chocolate --- Sterculiaceae --- Biological Science Disciplines --- Physiological Phenomena --- Angiosperms --- Phenomena and Processes --- Natural Science Disciplines --- Disciplines and Occupations --- Embryophyta --- Streptophyta --- Viridiplantae --- Plants --- Eukaryota --- Organisms --- Cacao --- Physiology --- Nutritional Physiological Phenomena --- Nutritive Value --- Health & Biological Sciences --- Human Anatomy & Physiology --- Diet & Clinical Nutrition --- Pharmacy, Therapeutics, & Pharmacology --- Physiological effect --- Cocoa. --- Health aspects. --- Medicine. --- Neurosciences. --- Food --- Cardiology. --- Clinical nutrition. --- Medicine & Public Health. --- Clinical Nutrition. --- Food Science. --- Biotechnology. --- Beverages --- Cocoa --- Plant products --- Cooking (Cocoa) --- Cocoa products --- Cooking (Chocolate) --- Personal health and hygiene. --- Food science. --- Science --- Neural sciences --- Neurological sciences --- Neuroscience --- Medical sciences --- Nervous system --- Heart --- Internal medicine --- Alimentation --- Nutrition --- Health --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Diseases --- Health aspects --- Nutrition   . --- Food—Biotechnology. --- Clinical nutrition --- Diet and disease --- Dietotherapy --- Medical nutrition therapy --- MNT (Medical nutrition therapy) --- Nutrition therapy --- Therapeutics, Physiological --- Therapeutic use