This book entitled “Cocoa, Chocolate, and Human Health” presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that are formed by the gut microbiome. Many studies, including intervention studies or epidemiological observations, do not focus on single compounds, but on cocoa as a whole. This proves the effectiveness of cocoa as a functional food. A positive influence of cocoa on hearing problems, exercise performance, and metabolic syndrome is discussed with mixed results; the results about exercise performance are contradictive. Evidence shows that cocoa flavanols may modulate some risk factors related to metabolic syndrome such as hypertension and disorders in glucose and lipid metabolism. However, several cardiometabolic parameters in type 2 diabetics were not affected by a flavanol-rich cocoa powder as simultaneous treatment with pharmaceuticals might have negated the effect of cocoa. The putative health-promoting components of cocoa are altered during processing like fermentation, drying, and roasting of cocoa beans. Chocolate, the most popular cocoa product, shows remarkable losses in polyphenols and vitamin E during 18 months of storage.

The future of fine chocolate depends on strengthening cocoa cooperatives in Latin America where the bulk of Fairtrade, organic & unique flavor profiles originate. These small farmer cocoa co-ops need to implement member investment plans (known as member equity), develop model farms & training for rapid productivity gains & adopt innovative quality methodologies to meet this rapidly growing consumer demand. The book explains what a co-op is and is not and its role in economic and social development. Development organizations, chocolate industry and Fair Trade advocates should better understand co-ops as group-based businesses that can lift small cocoa farmers out of poverty. Successful programs are presented on member equity, innovative farmer training & post-harvest processing, and bottom-up quality methodologies with new tools and approaches that cocoa co-ops can adopt. Those who loves dark fine chocolates should read this book.

One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market-raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employe