Coffee, Cocoa and Tea

While botanically quite different, coffee, cocoa
and tea are often considered together in the teaching of students
of horticulture or agriculture. This is because all three
represent plantation cash crops that are used as stimulant
beverages and are grown in many of the warmer, less developed
regions of the world. This book provides a general introductory
overview of the scientific principles underlying production
of all three crops. Contents: Stimulating ingredients; Human
consumption of stimulant compounds; Flavor precursors; Effects
on humans; Origins and distribution of coffee, cocoa and tea;
Production and markets; Botany and plant improvement; Climatic
requirements, soil requirements and management; Field management;
Mineral nutrition and fertilizers; Pests, diseases and weed
control; Crop processing at the plantation and for retail
sale.