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.