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Cocoa Beach
Burdened by a dark family secret, Virginia Fortescue flees her oppressive home in New York City for the battlefields of World War I France. Driving an ambulance for the Red Cross, she meets a charismatic British army surgeon whose persistent charm opens her heart to the possibility of love. As the war rages, Virginia falls into a passionate affair with the dashing Captain Simon Fitzwilliam, only to discover that his past has its own dark secrets--secrets that will damage their eventual marriage and propel her back across the Atlantic to the sister and father she'd left behind. Five years later, in the early days of Prohibition, the newly widowed Virginia Fitzwilliam arrives in the tropical boomtown of Cocoa Beach, Florida, to settle her husband's estate. Simon's brother and sister welcome her with open arms and introduce her to a dazzling new world of citrus groves, white beaches, bootleggers, and Prohibition agents. But Virginia senses a predatory presence lurking beneath the irresistible, hedonistic surface of this coastal oasis. The more she learns about Simon and his mysterious business interests, the more she fears that the dangers surrounding Simon now threaten her and their daughter's life as well.
Book
Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes
ABSTRACT
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.
Yeasts, lactic acid bacteria and acetic acid bacteria enable pulp removal and cocoa bean curing during cocoa fermentation and drying processes, which precede roasting of the cured cocoa beans, the starting material for the production of chocolate.
Journal Article
Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties
There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection–Fourier transform infrared spectroscopy (ATR–FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.
Journal Article
From cocoa beans to chocolate
\"A child wonders where chocolate comes from and learns about cocoa farmers and how cocoa beans are harvested in West Africa and chocolate makers and how cocoa beans are made into chocolate at at factory. This illustrated narrative nonfiction book includes a map of where cocoa trees are grown, glossary, and further resources\"--Provided by publisher.
Book
Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects
The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk. These by-products are a source of nutrients and compounds of notable interest in the food industry as possible ingredients, or even additives. The assessment of such by-products is relevant to the circular economy at both environmental and economic levels. Investigations carried out with these by-products have shown that cocoa husk can be used for the production of useful chemicals such as ketones, carboxylic acids, aldehydes, furans, heterocyclic aromatics, alkylbenzenes, phenols and benzenediols, as well as being efficient for the removal of lead from acidic solutions, without decay in the process due to the other metals in this matrix. The fibre present in the cocoa bean shell has a considerable capacity to adsorb a large amount of oil and cholesterol, thus reducing its bioavailability during the digestion process, as well as preventing lipid oxidation in meats, with better results compared to synthetic antioxidants (butylated hydroxytoluene and β-tocopherol). Finally, cocoa pulp can be used to generate a sweet and sour juice with a natural flavour. Thus, this review aimed to compile information on these by-products, focusing mainly on their chemical and nutritional composition, simultaneously, the various uses proposed in the literature based on a bibliographic review of articles, books and theses published between 2000 and 2021, using databases such as Scopus, Web of Science, ScieLO, PubMed and ResearchGate.
Journal Article
Critical evaluation of the agro-ecological system of the Republic of South Africa
Cocoa is a climate sensitive species that has never been reported to grow or survive outside its natural climate belt (20°N-20°S of the equator). Recent reports claimed that cocoa is currently cultivated in Eswatini (26°S), Botswana (22°S), Namibia (22°S), Lesotho (29°S), and the Republic of South Africa \"RSA\" (30°S). How true are these reports? Climatological and epidemiological investigations were setup to debunk or support these claims. The clime of RSA was investigated since it was the farthest from the cocoa production clime. A review of the climate data of RSA showed 12.4 and 6.1% increase in night-time and day-time temperatures, respectively i.e., from 9.7 and 24.4°C (1901-1930) to 10.9 and 25.9°C (1991-2020), affirming the influence of global warming. The consistent increase in the moving average from 1901-2021 with a fluctuation in the seasonal variation, validates this research. A global connection was established between climate suitability for cocoa production and cocoa disease/pathogen establishment (r = -0.39, P-value = 0.089) at P<0.05. Further analysis showed that the annual temperature (10.8°C[greater than or equal to]Temp[greater than or equal to]25.8°C), humidity (62%) and sunshine distribution (8.4hours/month) of RSA was suitable for cocoa farming, even though water availability was below the recommended level (rainfall[greater than or equal to]463.6mm and rainy_days[less than or equal to]5days/month), farm irrigation systems are currently in use. Other findings showed that KwaZulu-Natal was 100% suitable for cocoa farming, followed by Gauteng, Mpumalanga (86%), Eastern Cape, Limpopo, Northwest (71%), Free State, Northern Cape, and Western Cape (57%). The estimated black pod disease status of KwaZulu-Natal (8.6%) and Eastern Cape (6.6%) affirmed the conduciveness of RSA for cocoa farming.
Journal Article