"First published 1993, Woodhead Publishing Ltd. Reprinted with revisions 1995"--Title page verso. Published 1997 by John Wiley & Sons, Inc., by agreement with Woodhead Publishing ltd.

Preface; 1 History and origins of the international cocoa trade; 1.1 The beginning; 1.2 Early production; 1.3 Early consumption; 1.4 Forastero cocoa and cocoa production since 1840; 1.5 Prices; 1.6 Recent times --
1980-2010; 1.7 References; 2 Agronomics of international cocoa production; 2.1 Classification; 2.2 The cocoa tree; 2.3 Climatic requirements; 2.4 Soil; 2.5 Methods of production; 2.6 Cocoa nursery; 2.7 The plantation; 2.8 Nutrients; 2.9 Diseases and pests; 2.10 Harvesting and post-harvest practice. 2.11 References; 3 Production; 3.1 Evolution of production; 3.2 Factors affecting production; 3.3 Environmental influences; 3.4 Smallholders and estates; 3.5 Setting up; 3.6 Labour; 3.7 Assessing production; 3.8 Going forward; 3.9 References; 4 The Actuals market; 4.1 Introduction; market --; 4.2 Export marketing; 4.3 Other participants; 4.4 The recent past; 5 Physical contracts; 5.1 5.2 Differences Contract 5.3 Contract terms; 5.6 Contract performances; 6.1 Introduction; 6.2; Organisation of futures markets 6.3 Players; 6.4 Trading techniques; 6.15 Exchange for physicals or against actuals and exchange for swaps; 6. 6 Options; 6.7 Regulatory bodies; 6.8 Conclusion; 7 consumption and stocks of cocoa; 7.1 The uses of cocoa; 7.2 Measuring consumption; 7.3 Factors affecting consumption; 7.4 Stocks; 7.5 The international Cocoa Organisation and the Buffer Stock; 7.6 Conclusions; 8 Quality assessment of cocoa beans for international trade; 8.1 Faults occurring in cocoa; 8.2 Overall condition of the parcel; 8.3 Sampling; 8.4The cut-test: procedure, fault definition and standards; 8.5 The limitations of the cut-test and ideas on its replacement; 8.6 Factors important to the butter presser; 8.7 Factors important to the chocolate manufacturer; 8.8 Fine or flavour cocoa; 8.12 Achieving quality cocoa; 9 Cocoa bean processing and the manufacture of chocolate; 9.1 Introduction; 9.2 Initial processing; 9.3 Cocoa liquor or mass; 9.4 Methods of cocoa butter and powder production; 9.5 Cocoa butter. 9.6 Cocoa powder 9.7Chocolate production