Cocoa and Coffee Fermentations

Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. It aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization.