|
|
Do you have a professional interest in chocolate?
This important new textbook from the International Cocoa Organisation (ICCO) was produced in cooperation with the World Cocoa Foundation (then the International Cocoa Research and Education Foundation, ICREF) under the expert editorship of Ian Knight. The book is the first to provide an objective review of the health and nutritional properties of chocolate and cocoa, drawing on the relevant literature of the last 25 years. It is a comprehensive distillation of the available technical and scientific literature, covering all stages from agriculture to finished product, and bringing together the expertise of a fully international team of specialists.
"To conduct this review, the best and most knowledgeable worldwide scientific experts in their respective fields were approached. In this way, a critical evaluation of the research was possible, putting the progress in each field into the proper context, rather than simply reporting research findings."
Ian Knight, from the Preface
Chocolate and Cocoa comprises 22 chapters of original work by 28 authors and draws on the additional expertise of a Scientific Advisory Committee. It will be welcomed by chocolate manufacturers, ingredient and equipment suppliers, academic, research and government institutions, nutritionists, dietitians and allied health professionals.
For further details and ordering information, click here.
|
|
