Table of Contents
Table of Contents
Preface
Chapter 1. Fatty Acids Profile Variations of Cocoa Butter from Chuao, Venezuela as a Function of the Harvest Periods, Extraction Methods and Roasting Treatments
(Mary Lares, Elevina Pérez and Clímaco Alvarez, Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Central de Venezuela, Caracas, Venezuela, and others)
Chapter 2. Volatile Compounds of Fermented, Dried, and Roasted Venezuelan Criollo Fine-Flavored Cocoa
(Clímaco Álvarez, Elevina Pérez and Mary Lares, Instituto Nacional de Investigaciones Agrícolas, Ministerio del Poder Popular para la Producción Agrícola y Tierras, Sector Tapipa, Estado Bolivariano de Miranda, Venezuela, and others)
Chapter 3. Traditional Cuban Cacao: Origin, Distribution, Morphological and Genetic Diversity, and Classification
(Igor Bidot Martínez, Marlyn Valdés de la Cruz, Manuel Riera Nelson and Pierre Bertin, Center of Agropecuary and Forestry Technologies Studies, University of Guantánamo, Guantánamo, Cuba, and others)
Chapter 4. Structural and Chemical Changes during the Fermentation of Cocoa Beans
(Romel E. Guzmán, Elevina Pérez and María Raymundez, Instituto de Ciencia y Tecnología de Alimentos, Universidad Central de Venezuela, Apartado, Caracas, Venezuela, and others)
Chapter 5. Venezuelan Fine-Flavored Cocoas
(Elevina E. Pérez Sir, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela)
Chapter 6. Labor for the Cultural Control of the Cacao Frosty Pod Rot Disease (Moniliophthora Roreri (Cif. & Par.) Evans et al.)
(Gabriel Cubillos, Agronomist Engineer, Medellín, Antioquia Department, Colombia)
Index