Cocoa:
Its Botany, Cultivation, Chemistry and Diseases

Herbert Wright

        Essentially a tropical cultivation and comparatively an old one Cacao is a forest plant, capable of being cultivated in association with other tree forms, especially those belonging to the Leguminosae and numerous rubber producing types.
        Of considerable reference value to researchers, scientists as well as growers, this compendium of information on cacao spreads itself from the history and cultivation practices to the control and management of the serious diseases of the cacao plants. Enriched with tables of scientific data and a number of illustrations, the text describes the botanical characteristics of cacao plants, physical and chemical characteristics of cacao soils, chemistry of the cacao tree, and the principles and practices involved in plantation, harvesting, fermenting washing and polishing of cacao. Available information on cacao manuring and yields and uses of cacao has also been compiled.

Contents

Chapter 1: Notes on the History of Cacao, Chapter 2: Climatic Conditions in Some Cacao-Growing Countries, Chapter 3: The Botanical Characters of Cacao Plants, Chapter 4: Varieties of Cacao and Seed Selection, Chapter 5: The Periodicities of Parts of the Cacao Tree, Chapter 6: The Cultivation of Cacao Trees, Chapter 7: Cultivation of Cacao with Other Products, Chapter 8: General Operations on a Cacao Plantation, Chapter 9: The Harvesting and Fermenting of Cacao, Chapter 10: Washing, Curing and Polishing of Cacao, Chapter 11: Physical and Chemical Characters of Cacao Soils, Chapter 12: The Chemistry of the Cacao Tree, Chapter 13: Cacao Manures and Manuring, Chapter 14: Yields of Cacao, Chapter 15: Diseases of Cacao Plants, Chapter 16: Exports, Imports and Uses of Cacao.

1999, xiii+250p., 18 plts., ind., 23cm

ISBN 8176220337

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