Cocoa and Objective-C Cookbook

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Isaac ME, Timmer VR, Quashie-Sam SJ (2007) Shade tree effects in an 8-year-old cocoa agroforestry system: biomass and nutrient diagnosis of Theobroma cacao by vector analysis. Nutr Cycl Agroecosyst 78:155–165 Ogunlade MO, Agbeniyi SO, Oluyole KA (2012) Increasing cocoa bean yield of small holder farms through cocoa pod husk based compost and NPK fertilizers in Cross River state, Nigeria. Paper presented at the 17th international cocoa research conference, Yaoundé (Cameroon), 15–20 Oct 2012

Davis, Nicola (29 October 2018). "Origin of chocolate shifts 1,400 miles and 1,500 years". The Guardian. Archived from the original on 30 October 2018 . Retrieved 31 October 2018.a b Scheffler, Daniel (30 September 2015). "Fine chocolates now appreciated by connoisseurs as a luxury product". South China Morning Post . Retrieved 28 October 2017. Wyrley-Birch EA (1987) Results of cocoa agronomy trials in Sabah, Malaysia from 1964 to 1977. Department of Agriculture, Sabah, 181 p Machicado M, Alvim PdT (1957) Sintomatologia de las deficiencias minerales de cacao. In: Manual Del Curso de Cacao, vol 4. Turialba, pp 147–161

Dark chocolate (70%–85% cacao) provides 36mg of magnesium per 100kcal serving, which is 9% of the U.S. recommended dietary allowance (RDA) for middle-aged men—more than three times the amount provided by milk chocolate (11mg) ( 1, 184). Magnesium is a cofactor in protein synthesis, muscle relaxation, and energy production ( 249). Magnesium is an antiarrhythmic and hypotensive hypotensive ( 4, 36, 53, 87, 237, 260). A cross-sectional analysis of data from 2217 participants in the NHLBI Family Heart Study identified an inverse relationship between chocolate consumption and calcified atherosclerotic plaque in the coronary arteries ( 61). Individuals who reported consuming (any type of) chocolate two or more times per week were 32% less likely to have prevalent coronary artery calcification compared with those who never ate chocolate. The odds ratios decreased with increasing frequency of chocolate consumption and were adjusted for age, sex, energy intake, waist-to-hip ratio, education, smoking, alcohol consumption, total cholesterol:HDL ratio, nonchocolate candy intake, and diabetes mellitus. The highest levels of cocoa flavanols are found in raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking used to make chocolate. [98] Methylxanthines [ edit ] Structure of theobromine ( IUPAC name: 3,7-dimethyl-1 H-purine-2,6-dione) Schroth G, Lehmann J, Rodrigues MRL, Barros E, Macêdo JLV (2001) Plant-soil interactions in multistrata agroforestry in the humid tropicsa. Agrofor Syst 53(2):85–102. doi: 10.1023/A:1013360000633 Bhagwat, Shonil A.; Willis, Katherine J.; Birks, H. John B.; Whittaker, Robert J. (2008). "Agroforestry: a refuge for tropical biodiversity?". Trends in Ecology & Evolution. 23 (5): 261–267. doi: 10.1016/j.tree.2008.01.005. PMID 18359125.Many major chocolate production companies around the world have started to prioritize buying fair trade cocoa by investing in fair trade cocoa production, improving fair trade cocoa supply chains and setting purchasing goals to increase the proportion of fair trade chocolate available in the global market. [69] [70] [71] [72] [73]

Welcome to the Cacao Genome Project – Cacao Genome Database". Cacaogenomedb.org. Archived from the original on 20 July 2018 . Retrieved 19 July 2018.

Nieburg, Oliver (21 December 2015). " 'Devastating' impact of climate change on cocoa can't be ignored, says Rainforest Alliance". confectionerynews.com. Bartley BGD (1970) Yield variation in the early productive years in trials with cacao. Euphytica 19:199–206 Wessel M (1971) Fertilizer requirements of cacao ( Theobroma cacao L.) in South-Western Nigeria. Koninklijk Institut voor de Tropen, Wageningen, 104 p Ronse De Craene, Louis P. (4 February 2010). Floral Diagrams: An Aid to Understanding Flower Morphology and Evolution. Cambridge: Cambridge University Press. p.224. ISBN 978-0-521-49346-8. Archived from the original on 28 April 2021 . Retrieved 16 September 2017.

Coe, Sophie D.; Coe, Michael D. (1996). The True History of Chocolate. London: Thames & Hudson. ISBN 0-500-01693-3. In 2018, the Beyond Chocolate partnership was created between multiple stakeholders in the global cocoa industry to decrease deforestation and provide a living income for cocoa farmers. The many international companies are currently participating in this agreement and the following voluntary certification programs are also partners in the Beyond Chocolate initiative: Rainforest Alliance, Fairtrade, ISEAL, BioForum Vlaanderen. [68] Giller, M.; Laiskonis, M. (2017). Bean-to-bar Chocolate: America's Craft Chocolate Revolution: the Origins, the Makers, and the Mind-blowing Flavors. Storey Publishing. p.224. ISBN 978-1-61212-821-4 . Retrieved 28 October 2017.Branding Matters: The Success of Chuao Cocoa Bean". Archived from the original on 3 March 2017 . Retrieved 3 June 2017. Escobedo, Tricia (19 September 2011). "The Human Cost of Chocolate". CNN . Retrieved 28 April 2012.