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.