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· 분류 : 외국도서 > 경제경영 > 산업 > 농업기업
· ISBN : 9781032464572
· 쪽수 : 334쪽
· 출판일 : 2024-12-27
목차
List of figures
List of tables
List of contributors
Preface
Foreword
Acknowledgements
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Part I: Introduction
Chapter 1. Cacao Agribusiness in a Global Context ? an Overview
Luz Cecilia Garcia, Naga Raju Maddela, Edgar Zambrano, Freddy Zambrano Gavilanes, Carolina Aguilar
Chapter 2. History, Origin, Cultivars, and Cacao Research in Ecuador
Freddy Amores
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PART II: Agroforestry system
Chapter 3. Cacao: shade and nutrition effects under amazon conditions?
Santiago C. Vasquez, Mirian Capa-Morocho, Marlene Molina-Muller, Fernando Granja
Chapter 4. Social benefits and human development implications of organic cacao producers in Calceta - Ecuador
Marlon Arturo Cedeno Alava,?David Giband, Luz Cecilia Garcia Cruzatty
Chapter 5. Analyzing Cacao Agroforestry Complexity in Manabi, a Biodiverse Coastal Province of Ecuador
Romina Fossati, Anne-Gael Bilhaut, Ezequiel Zamora-Ledezma, Andres Gonzalez-Gonzalez, Armelle Maze, Juan F. Fernandez-Manjarres
Chapter 6. Resilience of cacao-based agroforestry systems to climate change: Latin American experiences
Carlos A. Salas-Macias, Fernando Sanchez-Mora, Karime Montes Escobar, Javier de la Hoz-M, Ricardo Limongi-Andrade, Raul V. Mora-Yela, Felipe R. Garces-Fiallos
Chapter 7. Vulnerability of small cacao producers in Manabi Ecuador to climate change from the exposure dimension
Jose Ricardo Macias Barberan
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PART III: Pests and Disease Management
Chapter 8. Cacao Diseases in Latin American Agrosystems Caused by Fungi and Fungi-like
Felipe R. Garces-Fiallos,?Anthony A. Moreira-Morrillo, Danilo I. Vera-Coello, Zoila K. Solis-Hidalgo, Angel V. Cedeno-Moreira, Hayron F. Canchignia-Martinez
Chapter 9. Sustainable pest management of cacao in the Neotropics: challenges and opportunities?
Patricia Moran, Rossana Castro, Dorys T. Chirinos, Luz Cecilia Garcia, Jessenia Castro, Takumasa Kondo?
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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 Velasquez-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 Vasquez Cortez, Kerly Alvarado Vasquez, Solanyi Tigselema Zambrano, Cristhian Verduga Lopez
Chapter 14. Heavy Metals in Cacao Beans: Interference with Chocolate Processing?
Freddy Zambrano Gavilanes, Viviana Suarez Navarrete, Marina Garcia, Roberto Bravo Zamora, Soraya Penarrieta Bravo, Rolando Leon Aguilar, Patricia Zambrano Gavilanes, Vijai Kumar Gupta
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Index
