This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science, and sensory science. The chapters progress systematically, discussing the botanics of the beans; fermentation methods; the microbiology of fermentation; the biochemistry and physiology of fermentation; the impacts of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from them; and the processing of waste materials.
Rosane F. Schwan is an Associate Professor of Biology at the Universidade Federal de Lavras, Brazil. Graham Fleet is a Visiting Professorial Fellow at the University of New South Wales, Sydney
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