Cocoa and Objective-C Cookbook

Product Information

Oliver Balch (20 June 2018). "Child Labour: the true cost of chocolate production". Raconteur . Retrieved 7 January 2019. Brunauer S, Emmett PH, Teller E (1938) Adsorption of gases in multimolecular layers. J Am Chem Soc 60(2):309–319. doi: 10.1021/ja01269a023 a b Raghavan, Sudarsan; Chatterjee, Sumana (24 June 2001). "Slaves feed world's taste for chocolate: Captives common in cocoa farms of Africa". Milwaukee Journal Sentinel. Archived from the original on 17 September 2006 . Retrieved 25 April 2012.

Urbanski, John (27 May 2008). "Cocoa: From Bean to Bar". Food Product Design. Archived from the original on 5 June 2008. The fruit, called a cacao pod, is ovoid, 15–30cm (6–12in) long and 8–10cm (3–4in) wide, ripening yellow to orange, and weighs about 500g (1lb) when ripe. The pod contains 20 to 60 seeds, usually called "beans", embedded in a white pulp. A typical pod contains 30 to 40 beans and about 400 dried beans are required to make 1 pound (450g) of chocolate. Cocoa pods weigh an average of 400g (14oz) and each one yields 35 to 40g (1.2 to 1.4oz) dried beans; this yield is 9–10% of the total weight in the pod. [29] One person can separate the beans from about 2000 pods per day. [29] [32] Closeup of drying beansCunningham RK, Arnold PW (1962) The shade and fertilizer requirements of cacao in Ghana. J Sci Food Agric 13:213–221

About ICCO". www.icco.org. Archived from the original on 4 October 2020 . Retrieved 13 October 2020. Eernstman T (1968) Chemical analysis of leaves and other organs of Theobroma cacao L. as a means of diagnosing fertilizer requirements. Crit Anal Lit 34:55Silva Moço MK, Gama-Rodrigues EF, Gama-Rodrigues AC, Machado RCR, Baligar VC (2009) Soil and litter fauna of cacao agroforestry systems in Bahia, Brazil. Agrofor Syst 76:127–138 Kurppa M, Leblanc HA, Nygren P (2010) Detection of nitrogen transfer from N 2-fixing shade trees to cacao saplings in 15N labelled soil: ecological and experimental considerations. Agrofor Syst 80:223–239