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Ca­cao: Bean to Bar 7000 Is­lands : A Food Por­trait of the Philip­pines

By Pacita U. Juan, Josephine V. Ramos, and Ma. Regina S. Fran­cisco Pub­lished by Anvil Pub­lish­ing Inc., 2013 For those who want to get into the busi­ness of grow­ing and sup­ply­ing ca­cao or those sim­ply cu­ri­ous as to where it comes from, Ca­cao: Bean to Bar is a handy guide as you delve into the world of all things ca­cao. The book of­fers a com­pre­hen­sive per­spec­tive and help­ful in­sights on ca­cao his­tory and its uses—which go way back to an­cient civ­i­liza­tions—choco­late mak­ing through the years, pos­si­ble liveli­hood op­por­tu­ni­ties, ca­cao in the Philip­pines, and even dif­fer­ent ways on how to en­joy lo­cally sourced co­coa prod­ucts through dif­fer­ent recipes. For us to en­joy its creamy good­ness—whether in the form of bars, drinks, and other treats—it goes through an in­tri­cate process of grow­ing the beans to the fi­nal stages of pro­cess­ing and pro­duc­tion—all de­scribed in de­tail as you flip through the book. Filled to the brim with in­for­ma­tion tack­ling or­ganic farm­ing, fair trade, which help less for­tu­nate farm­ers, and in­vest­ments in ca­cao and ca­cao pro­cess­ing, the es­sen­tial guide gives read­ers—choco­late en­thu­si­asts, man­u­fac­tur­ers, and would-be ca­cao farm­ers—valu­able data about the ca­cao in­dus­try and the pos­si­ble role it can play to up­lift the Philip­pine econ­omy. Grab a copy of Ca­cao: Bean to

Bar at Na­tional Book­store.

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