There is a growing demand for cocoa. However, cultivation is dependent on ageing trees with low yields and increasing vulnerability to disease. There is growing concern about the environmental impact of cultivation in areas soil health and biodiversity. There is therefore an urgent need to make cocoa cultivation more efficient and sustainable to ensure a successful future. These challenges are addressed in Achieving sustainable cultivation of cocoa.
Part 1 reviews genetic resources and developments in breeding. Part 2 discusses optimising cultivation techniques to make the most of new varieties. Part 3 summaries the latest research on understanding and combatting the major fungal and viral diseases affecting cocoa. Part 4 covers safety and quality issues whilst the final part of the book looks at ways of improving sustainability, including the role of agro-forestry, organic cultivation and ways of supporting smallholders.
With its distinguished editor and international range of expert authors, this collection will be a standard reference for cocoa scientists, growers and processors.
Part 1 Plant physiology and genetic resources 1.Taxonomy/classification of cocoa: Ranjana Bhattacharjee, IITA, Nigeria; 2.Conserving and exploiting cocoa genetic resources: the key challenges: Brigitte Laliberte, Bioversity International, France; 3.The role of gene banks in preserving the genetic diversity of cocoa: Lambert Motilal, Cocoa Research Centre, The University of the West Indies, St. Augustine, Trinidad; 4.Exploiting the genetic diversity of cocoa: Chris Turnbull, University of Reading, UK; 5.Safe handling and movement of cocoa germplasm for breeding: Andrew Daymond, University of Reading, UK; Part 2 Breeding new varieties 6.Developments in breeding programmes for cocoa: Dario Ahnert, State University of Santa Cruz (UESC), Brazil; 7.Mapping the cocoa genome: Karina Gramacho, CEPLAC, Brazil; 8.Developments in marker-assisted breeding of cocoa: Pathmanathan Umaharan, The University of the West Indies, Trinidad and Tobago; 9.Propagation methods for supplying new cocoa planting material to farmers: Siela Maximova, Penn State University, USA; Part 3 Cultivation techniques 10.Advances in understanding of cocoa plant physiology and growth: Paul Hadley, University of Reading, UK; 11.Cocoa plant propagation techniques: Michelle End, Cocoa Research Association Ltd, UK; 12.Good cultivation practices in cocoa cultivation: Richard Asare, Sustainable Tree Crops Project (STCP), Ghana; 13.Improving soil and nutrient management: O Akanbi, Cocoa Research Institute of Nigeria (CRIN), Nigeria; Part 4 Safety, nutritional and sensory quality 14.Monitoring and reducing pesticide residues in cocoa: Julie Flood, CABI, Malaysia 15.Mycotoxins in cocoa: causes, detection and control: Mary Egbuta, North West Univ, South Africa; 16.Nutraceutical properties of cocoa: Davide Grassi, UNIVAQ, Italy; 17.Analysing sensory/processing quality of cocoa: Darin Sukha, University of the West Indies, Trinidad and Tobago
Series: Burleigh Dodds Agricultural Science : Book 1
Number Of Pages: 588
Published: 9th August 2018
Publisher: Burleigh Dodds Science Publishing Limited
Country of Publication: GB
Dimensions (cm): 22.86 x 15.24
Weight (kg): 0.95