Cocoa

Discover the comprehensive insights of cocoa production in the fourth edition of Cocoa by George Alan Roskruge Wood, published by John Wiley and Sons Ltd in 2001. This extensively revised edition spans 656 pages, providing an in-depth exploration of all facets of cocoa cultivation. With rising cocoa prices, the book reflects the latest advancements in the field, offering valuable knowledge about the plant and innovative production techniques. Ideal for professionals in agriculture, food science, and horticulture, this essential resource delves into agronomy, crop science, and the food manufacturing industry. Enhance your understanding of cocoa with this authoritative guide, perfect for both academic and practical applications.