Chemistry and its application in cocoa products

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Delving into the rich history and current landscape of cocoa, this book explores the global cultivation areas, prevalent cocoa varieties, and the processing methods involved. It highlights the chemical compounds in cocoa and their transformations through various treatments. Additionally, it presents analytical chemical procedures for cocoa products, detailing methodologies for quantifying key analytes in raw materials and finished goods, including Ecuadorian standardized methods. The concluding section introduces computer tools for formulating and representing chemical structures.