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There is a growing demand for cocoa. However, cultivation is
dependent on ageing trees with low yields and increasing
vulnerability to disease. There is growing concern about the
environmental impact of cultivation in areas soil health and
biodiversity. There is therefore an urgent need to make cocoa
cultivation more efficient and sustainable to ensure a successful
future. These challenges are addressed in Achieving sustainable
cultivation of cocoa. Part 1 reviews genetic resources and
developments in breeding. Part 2 discusses optimising cultivation
techniques to make the most of new varieties. Part 3 summaries the
latest research on understanding and combatting the major fungal
and viral diseases affecting cocoa. Part 4 covers safety and
quality issues whilst the final part of the book looks at ways of
improving sustainability, including the role of agro-forestry,
organic cultivation and ways of supporting smallholders. With its
distinguished editor and international range of expert authors,
this collection will be a standard reference for cocoa scientists,
growers and processors.
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