Chocolate Science and Technology

Total Page:16

File Type:pdf, Size:1020Kb

Chocolate Science and Technology P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come Chocolate Science and Technology Emmanuel Ohene Afoakwa University of Ghana Legon – Accra Ghana and formerly Nestle´ Product Technology Centre York UK A John Wiley & Sons, Ltd., Publication P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come Chocolate Science and Technology P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come Dedication This book is dedicated to my dear wife Ellen and our three lovely children, Nana Afra, Maame Agyeiwaa and Kwabena Ohene-Afoakwa (Jnr), whose wisdom, prayers and support have helped me achieve great success in my life. P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come Chocolate Science and Technology Emmanuel Ohene Afoakwa University of Ghana Legon – Accra Ghana and formerly Nestle´ Product Technology Centre York UK A John Wiley & Sons, Ltd., Publication P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come This edition first published 2010 C 2010 Emmanuel Ohene Afoakwa Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientific, Technical, and Medical business to form Wiley-Blackwell. Registered office John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial offices 9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Afoakwa, Emmanuel Ohene. Chocolate science and technology / Emmanuel Ohene Afoakwa. p. cm. Includes bibliographical references and index. ISBN 978-1-4051-9906-3 (hardback : alk. paper) 1. Cocoa. 2. Chocolate. I. Title. TP640.A36 2010 664.5–dc22 2009046211 A catalogue record for this book is available from the British Library. Set in 10/12 pt Times by Aptara R Inc., New Delhi, India Printed in Singapore 1 2010 P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come Contents Preface xi Acknowledgements xiii About the author xv 1 Chocolate production and consumption patterns 1 1.1 History of cocoa and chocolate 1 1.2 World production and consumption of cocoa and chocolate products 2 1.2.1 World production and consumption of cocoa 2 1.2.2 World cocoa prices 4 1.2.3 World consumption of chocolate products 5 1.2.4 World consumption of premium chocolate products 6 1.3 Fairtrade cocoa and chocolate in modern confectionery industry 7 1.3.1 Future of Fairtrade cocoa and confectionery industry 9 1.4 The concept of this book 10 2 Cocoa cultivation, bean composition and chocolate flavour precursor formation and character 12 2.1 Introduction 12 2.2 Cocoa cultivation and practices 13 2.2.1 Cultivation of cocoa 13 2.2.2 Flowering and pod development 14 2.2.3 Harvesting and pod opening 16 2.2.4 Cocoa diseases and pests and their influence on chocolate quality 18 2.2.4.1 Swollen shoot disease 19 2.2.4.2 Black pod disease 19 2.2.4.3 Witches broom disease 20 2.2.4.4 Pod borers (capsids, cocoa thrips and mealybugs) 20 2.3 Bean composition and flavour precursor formation 20 2.3.1 Chemical composition of the bean 20 2.3.2 Polyphenols and chocolate flavour quality 21 2.3.3 Effects of proteins and sugars on flavour precursor formation 22 2.3.4 Microbial succession and enzymatic activities during flavour precursor generation in cocoa fermentation 23 2.4 Effect of genotype on cocoa bean flavours 26 2.5 Flavour development during post-harvest treatments of cocoa 27 2.5.1 Fermentation processes 27 2.5.2 Drying 30 2.6 Conclusion 33 P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come vi Contents 3 Industrial chocolate manufacture – processes and factors influencing quality 35 3.1 Introduction 35 3.2 Cocoa processing and technology 36 3.2.1 Bean selection and quality criteria 36 3.2.2 Cleaning, breaking and winnowing 38 3.2.3 Sterilisation 38 3.2.4 Alkalisation 39 3.2.5 Roasting 39 3.2.6 Nib grinding and liquor treatment 40 3.2.7 Liquor pressing 40 3.2.8 Cake grinding (kibbling) 40 3.2.9 Cocoa powder production 41 3.3 Chocolate manufacturing processes 41 3.3.1 Mixing 41 3.3.2 Refining 41 3.3.3 Conching 43 3.4 Tempering, lipid crystallisation and continuous phase character during chocolate manufacture 44 3.5 Particle size distribution in chocolate 47 3.6 Compositional effects on rheological and textural qualities in chocolate 50 3.6.1 The role of fats 50 3.6.2 The role of sugar 51 3.6.3 The role of milk and other dairy components 52 3.6.4 The role of surfactants in modern chocolate confectionery 52 3.7 Moisture and chocolate flow 53 3.8 Chocolate quality and defects 54 3.8.1 Chocolate quality 54 3.8.1.1 Rheological measurements of chocolate quality 54 3.8.1.2 Sensory evaluation of chocolate quality 55 3.8.2 Chocolate defects 55 3.8.2.1 Fat bloom 56 3.8.2.2 Sugar bloom 57 3.9 Conclusion and further research 57 4 The chemistry of flavour development during cocoa processing and chocolate manufacture 58 4.1 Introduction 58 4.2 Influence of bean selection on chocolate flavour quality 58 4.3 Effect of roasting 59 4.3.1 Maillard reactions – aldol condensation, polymerisation and cyclisation 63 4.3.2 Effects of alkalisation 64 4.4 Flavour development during chocolate manufacture 65 4.4.1 Conching 65 4.5 Key flavour compounds in milk chocolate 66 P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come Contents vii 4.6 Key flavour compounds in dark chocolate 68 4.7 Conclusion 71 5 Sensory character and flavour perception of chocolates 73 5.1 Summary and industrial relevance 73 5.2 Introduction 73 5.3 Sensory perception of quality in chocolates 74 5.3.1 Appearance 75 5.3.2 Texture 75 5.3.3 Taste 79 5.3.4 Flavour and aroma 80 5.4 Sensory assessment of chocolates 80 5.5 Factor influencing chocolate flavour 81 5.6 Flavour release and perception of sweetness in chocolate 82 5.7 Dynamism of flavour perception in chocolate 84 5.8 Retronasal flavour release and perception during chocolate consumption 85 5.9 Measurement of flavour release and intensity in chocolates 87 5.10 Electronic noses and tongues as online sensors for sensory assessment of chocolates 89 5.11 Conclusion 89 6 Nutritional and health benefits of cocoa and chocolate consumption 91 6.1 Summary and significance 91 6.2 Introduction 91 6.3 Chemistry and composition of cocoa flavonoids 92 6.4 Chocolate types and their major nutritional constituents 94 6.5 Antioxidant properties and their mechanism of action 95 6.6 Effects on endothelial function, blood pressure and cardiovascular system 96 6.7 Effects on insulin sensitivity and carcinogenic properties 98 6.8 Cocoa, chocolate and aphrodisiac properties 99 6.9 Conclusion 100 7 Structure – properties (rheology, texture and melting) relationships in chocolate manufacture 101 7.1 Summary and industrial relevance 101 7.2 Introduction 102 7.3 Materials and methods 104 7.3.1 Materials 104 7.3.2 Preparation of chocolate samples 105 7.3.3 Determination of particle size distribution 105 7.3.4 Rheological measurements 105 7.3.5 Tempering procedure 108 7.3.6 Texture measurements 109 7.3.7 Colour measurements of solid dark chocolate 111 7.3.8 Microstructure analysis 111 P1: KAE/UKS P2: KAE FM BLBK244-Afoakwa January 25, 2010 15:31 Printer Name: Yet to Come viii Contents 7.3.9 Determination of melting properties of dark chocolates 111 7.3.10 Experimental design and statistical analysis 112 7.4 Results and discussion 112 7.4.1 Particle size distribution of molten dark chocolate 112 7.4.2 Rheological properties of molten dark chocolate 115 7.4.2.1 Casson plastic viscosity 115 7.4.2.2 Casson yield value 116 7.4.2.3 Apparent viscosity 118 7.4.2.4 Yield stress 119 7.4.2.5 Thixotropy 119 7.5 Relationships between casson model and ICA recommendations 120 7.6 Textural properties 123 7.6.1 Molten dark chocolate 123 7.6.2 Hardness
Recommended publications
  • Cocoa Report Annual Ghana
    THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 3/15/2012 GAIN Report Number: GH1202 Ghana Post: Accra Cocoa Report Annual Report Categories: Product Brief Approved By: Marcela Rondon Prepared By: Elmasoeur Ashitey Report Highlights: Post forecasts Ghana's cocoa bean production in MY 2011/12 at 1.0 million MT. In 2010/11, Ghana cocoa exports reached a record high of 1,004,000 MT, which is 35.7 percent higher than the last full- year record of 740,000 MT, hit in the 2005-06 season. Ghana continues to maintain its position as the world’s second largest exporter of cocoa after Ivory Coast. The main importers of Ghana cocoa beans and products are the USA, European Union, Asia (Japan, China, India), Brazil and South Africa. In MY 2010 U.S.A. imports of cocoa beans from Ghana was a record value at $95.6 million up from $55.2 million in 2009. Additionally, Ghana’s exports of cocoa butter and paste to the U.S.A. increased from $32 million in 2009 to a record value of $86.2 million in 2010, probably due to quality cocoa products produced in Ghana. Executive Summary: The cocoa industry has been the mainstay of the Ghanaian economy and provides the second largest source of export earnings representing about 30 percent of Ghana's total export earnings. Ghana is presently the world’s second largest producer of cocoa beans, after the Ivory Coast.
    [Show full text]
  • Unilever to Spread Magnum Vegan Reach As Trend Set to Mainstream In
    Food and Beverage Innovation December 2018 - 2019 February Volume 17 ISSN 1570-9108 DOUBLE ISSUE Unilever to spread Magnum Vegan reach as trend set to mainstream in 2019 Unilever has introduced its Magnum suitability going forward, with plant-based Vegan ice cream to Australian markets milks and meat substitutes already rapidly with more European markets to follow this moving into the mainstream. year, as the trend towards reformulating The rise of veganism is indicative classic items in vegan forms accelerates. of a growing theme towards mindful At launch, Unilever, described it as a consumption. “velvety plant-based product” that provides Animal welfare and environmental “a creamy experience without the need concerns form clear goals among the for dairy.” “A first for the Australian following of such a strict diet. Vegan market, the 100 percent dairy-free range products are increasingly associated to will feature two of the brand’s signature ethical packaging (50 percent), organic flavors…allowing vegans the opportunity (31 percent), gluten-free (34 percent) and to enjoy and share a moment of pure GMO-free (27 percent) (CAGR 2014-2018). pleasure,” the company said. In 2018, 60 percent of all products with Last year, two new vegan versions vegan claims were reported in Europe. of the popular Magnum ice cream bars continued on page 3 were launched in Sweden and Finland. TOP MARKETTop SUBCATEGORIES market subcategories OF FOOD & BEVERAGES of food LAUNCHES & beverages WITH A “VEGAN” launches CLAIM (GLOBAL, 2018) Magnum Vegan Classic and Magnum with a “vegan” claim (Global, 2018) Vegan Almond, which are European Vegetarian Union approved, are made 6 from a pea protein base and covered in smooth dark chocolate.
    [Show full text]
  • Sustainable Production in Ghanaian Cocoa
    Mapping Sustainable Production in Ghanaian Cocoa Report to Cadbury Institute of Development Studies and the University of Ghana Mapping Sustainable Production in Ghanaian Cocoa Project Coordinators: Dr Stephanie Ware Barrientos, IDS, University of Sussex and IDPM, The University of Manchester. Email: [email protected] Professor Kwadwo Asenso-Okyere, Department of Agricultural Economics and Agribusiness, University of Ghana. Email: [email protected] Research Team: Dr Samuel Asuming-Brempong, Department of Agricultural Economics and Agribusiness, University of Ghana Dr Daniel Sarpong, Department of Agricultural Economics and Agribusiness, University of Ghana Dr Nana Akua Anyidoho, ISSER, University of Ghana Professor Raphael Kaplinsky, IDS, University of Sussex and Open University Jennifer Leavy, IDS, University of Sussex Acknowledgements We would like to thank the following people, without whom this project would not have been possible: All interviewees who agreed to participate in the study, especially the cocoa farmers and youth whose future is so closely connected to ensuring the sustainability of cocoa production. All workshop participants in Accra who intensely discussed the challenges ahead for cocoa production. Alfred Assuming-Boakye and Kingsley Sam Odum for their research assistance during the fieldwork. Cadbury for providing resources to undertake the project and David Croft and Tony Lass for insightful comments on an earlier draft of the report. Disclaimer This report presents findings from an independent study commissioned by Cadbury Schweppes, carried out jointly by researchers from the Institute of Development Studies, University of Sussex and the Department of Agricultural Economics and Agribusiness, University of Ghana. The authors alone are responsible for all information and views expressed in this report, which do not represent Cadbury.
    [Show full text]
  • Reaching High-Value Markets: Fine Flavor Cocoa in Ghana
    Project: Series: Authors: New Business Models for Case Study Series Stephanie Daniels, Sustainable Trading Peter Läderach and Relationships Melissa Paschall Paper: Reaching High-Value Markets: fine flavor cocoa in Ghana i This paper is part of a publication series generated by the New Business Models for Sustainable Trading Relationships project. The partners in the four-year project – the Sustainable Food Laboratory, Rainforest Alliance, the International Institute for Environment and Development, the International Center for Tropical Agriculture, and Catholic Relief Services – are working together to develop, pilot, and learn from new business models of trading relationships between small-scale producers and formal markets. By working in partnership with business and looking across a diversity of crop types and market requirements – fresh horticulture, processed vegetables, pulses, certified coffee and cocoa – the collaboration aims to synthesize learning about how to increase access, benefits, and stability for small-scale producers while generating consistent and reliable supplies for buyers. For further information see: www.sustainablefoodlab.org/projects/ ag-and-development and www.linkingworlds.org/ Please contact Stephanie Daniels [email protected] if you have any questions or comments. ISBN 978-1-84369-863-0 Available to download at www.iied.org/pubs ©International Institute for Environment and Development/Sustainable Food Lab 2012 All rights reserved Stephanie Daniels works with the Sustainable Food Lab to lead collaborations between large scale companies, development NGOs and farmer organizations towards development of sustainable global value chains. [email protected] Peter Läderach works with the International Center for Tropical Agriculture (CIAT). He works on spatial analyses and supply chain tools for coffee and cocoa.
    [Show full text]
  • Chocolate & Diamonds
    DeDicateD to BRUXPATS&BUSiNeSS PEOPLe iN Brussels FREE-N°5/NoV. DEC. 2007 Togethermagazine Subscribe for free at www.together-magazine.eu CHOCOLATE & DIAMONDS DISCOVERY A guided Tour & Taxis tour REAL ESTATE ‘Master plan’ for EU-quarter facelift ? eDITORIAL The new Saab 9-3. www.saab.be Design and power from the nature. Saab was born in the heart of Scandinavia. FIRST LAST WORD No surprise then that the new Saab 9-3 range features a sleek, sporty design that breathes purity and undeniable purpose. Next to diesel and petrol engines, each new Saab 9-3 model is available with BioPower. This engine fuelled with bioethanol (E85) is designed to respect the environment and to give you even more power with radically less emissions. The new Saab 9-3 BioPower. 007’s fifth and final we offer good luck wishes for launch of our website will edition of Together 2008 and some free advice – bring even more exclusive Magazine make getting up early one of (and regularly updated) celebrates our your New Year’s resolutions! content, and we are also first year of aiming to increase our 2publication. A time for us all From our perspective, such publication frequency, to take stock. Following the competition in fact pushes us to make the move to monthly. not-so-auspicious first to keep providing our readers Join us in January, for edition, we managed to find with top-quality, fascinating a further update on our our natural rhythm – features. With each new innovations. Until then, a constant dialogue with edition, hundreds of the Together Magazine team our readers and partners subscription orders wishes all our readers a very has enabled us to position have been placed at merry festive season and the title as a significant player www.together-magazine.eu – a Happy New Year – on the expats leisure why not join the happy Joyeux Fêtes! magazine scene.
    [Show full text]
  • Incentives for Sustainable Cocoa Production in Ghana
    Incentives for sustainable cocoa production in Ghana Moving from maximizing outputs to optimizing performance Anna Laven and Marije Boomsma May 2012 1 Table of contents Summary .............................................................................................. 3 Acknowledgements ............................................................................... 5 Abbreviations ........................................................................................ 6 1 Introduction: rethinking the cocoa sector ..................................... 7 2 Introduction to the cocoa sector in Ghana................................... 10 3 Mainstreaming sustainable cocoa production .............................. 16 4 Assessment of incentives for mainstreaming sustainable cocoa production 19 5 Balancing competition and cooperation for sustainable cocoa production 37 6 Conclusions and recommendations ............................................. 43 References .......................................................................................... 45 Annex 2 The Composition of Net FoB 2011/12 .................................... 48 Annex 3 Costs involved in internal marketing operations ................... 49 2 | May 2012 Summary This study has been conducted and funded under the Multi-Annual Strategic Plan 2012-2015 of the Netherlands Embassy to Ghana, and carried out to provide an overview of the incentives system in the cocoa chain in Ghana and The Netherlands in view of mainstreaming sustainable cocoa production. The study is expected
    [Show full text]
  • Traceability and Transparency of Cocoa Supply Chains in Côte D'ivoire
    Traceability and transparency of cocoa supply chains in Côte d’Ivoire and Ghana 1 Traceability and transparency of cocoa supply chains in Côte d’Ivoire and Ghana 2 Traceability and transparency of cocoa supply chains in Côte d’Ivoire and Ghana Table of contents 1. Cocoa supply chain description . .5 1.1 Côte d’Ivoire . 5 Production. 5 National trade . 10 Processing and export. .11 1.2 Ghana . 14 Production. .14 National trade . 16 Processing and export. .20 1.3 Smuggling between Ghana, Côte d’Ivoire and Liberia . 21 1.4 Consumer markets . .22 Importers and chocolate manufacturers . 22 2. Traceability initiatives and trends . 24 2.1 Côte d’Ivoire’s Conseil Café Cacao (CCC) . 24 2.2 Ghana's Cocobod . 26 Overview of Ghana’s Cocoa Traceability System . 26 Current Cocoa Traceability System in Ghana . 26 Gaps in the current system . 32 Proposed reforms to cocoa traceability in Ghana . .32 2.3 Certifications’ traceability requirements. .33 2.4 Private exporters and processors traceability systems . 35 3. Traceability challenges: an opportunity to enhance transparency. .37 3.1 Challenges faced by current traceability schemes. .37 3.2 Transparency as a means to improve traceability . 39 4. Sources of information to monitor sustainability risk . 42 5. Conclusion . 44 Disclaimer This report has been prepared by Nitidae for the EU REDD Facility, with the assistance of the European Union. The contents of this report are the sole responsibility of the authors and can under no circumstances be regarded as reflecting the position of the European Union. © EU REDD Facility, March 2021. Suggested citation: Nitidae and EFI, Traceability and transparency of cocoa supply chains in Côte d’Ivoire and Ghana, 2021.
    [Show full text]
  • An Exercise in Worldmaking 2015-2016
    Cover Erarmus Brochure.indd 1 30-11-2016 11:57:03 Perspectives in Development: an Exercise in Worldmaking Best student essays of 2015/16 Editors: Peter Bardoel, Margarita Mecheva, Joseph Edward Alegado Erarmus Brochure 001.indd 1 2-12-2016 14:08:27 Published by the International Institute of Social Studies, Erasmus University Rotterdam Kortenaerkade 12 2518 AX The Hague, Netherlands Published in 2016 All rights reserved. No part of this publication may be reprinted or reproduced or utilized in any form or by any electronic, mechanical, or other means, now or hereafter invented, including photocopying and recording, or in any information storage or retrieval system, without written permission of the editors, authors or publishers. A catalogue record for this book is available from the Royal Library, The Hague, The Netherlands Printed in the Netherlands by De Bondt, Barendrecht 2 Erarmus Brochure 001.indd 2 2-12-2016 14:08:27 Who Participated All 2015-2016 Masters Students Editors Peter Bardoel, ISS Faculty – Academic Skills Margarita Mecheva (Russia, ECD) Joseph Edward Alegado (Philippines, AFES) With Assistance From Emma Frobisher (UK, SPD) Oleksandra Pravednyk (Ukraine, SPD) Amod Shah (India, SPD) Azmarina Tanzir (Bangladesh, GPPE) Contributors Joseph Edward Alegado (Philippines, AFES) Diana Ardila Vargas (Colombia, AFES) Marina Cadaval Narezo (Mexico, SPD) Laurie Calverley (Canada, SPD) Laura Cooper Hall (USA, Mundus MAPP) Emma Frobisher (UK, SPD) Belén Giaquinta (Argentina, SJP) Belén Moro (Mexico, SPD) Jack Mullan (Ireland, Mundus
    [Show full text]
  • BEYOND CHOCOLATE Annual Report 2019 CONTENTS
    BEYOND CHOCOLATE Annual Report 2019 CONTENTS Foreword by Beyond Chocolate Steering Committee chairmen Patrick Hautphenne (2018-2019) and Philippe de Selliers (2020) 4 Beyond Chocolate 2019 internal events and meetings 6 BEYOND CHOCOLATE Partnership for a more sustainable Belgian chocolate sector 8 1. Scope 9 1.1 Which chocolate is the partnership targeting? 9 1.2 Which farmers is the partnership targeting? 12 2. Goals and Commitments 13 2.1 What is sustainability? 13 2.2 What are the current issues? 14 2.3 What are the Beyond Chocolate commitments? 14 2.3.1 Certification and sustainability schemes 14 2.3.2 Towards a living income for farmers 15 2.3.3 Deforestation 17 2.4 How will activities be implemented? 19 2.5 Signatories 19 The Beyond Chocolate Governance Structure 20 1. IDH, The Sustainable Trade Initiative 22 2. The Belgian Directorate-general Development Cooperation and Humanitarian Aid 22 3. The Beyond Chocolate Steering Committee 23 3.1 Composition of the Steering Committee 23 3.1.1 The Chairman 23 3.1.2 The Secretary 24 3.1.3 Members 24 3.2 Decision making process and Transparency 24 3.3 Objectives achieved in 2019 25 4. The Beyond Chocolate Working Groups 25 4.1 Composition of the working groups 25 4.2 Objectives achieved in 2019 27 5. The development of the Beyond Chocolate AME Working group 28 5.1 The composition of the AME Working group 28 5.2 Objectives of the AME Working group 29 6. The Beyond Chocolate Advisory Groups 29 The Accountability, Monitoring and Evaluation (AME) Framework 30 1.
    [Show full text]
  • I.2072 Cad Ghanafacing AW
    Mapping Sustainable Production in Ghanaian Cocoa Report to Cadbury Institute of Development Studies and the University of Ghana Mapping Sustainable Production in Ghanaian Cocoa Project Coordinators: Dr Stephanie Ware Barrientos, IDS, University of Sussex and IDPM, The University of Manchester. Email: [email protected] Professor Kwadwo Asenso-Okyere, Department of Agricultural Economics and Agribusiness, University of Ghana. Email: [email protected] Research Team: Dr Samuel Asuming-Brempong, Department of Agricultural Economics and Agribusiness, University of Ghana Dr Daniel Sarpong, Department of Agricultural Economics and Agribusiness, University of Ghana Dr Nana Akua Anyidoho, ISSER, University of Ghana Professor Raphael Kaplinsky, IDS, University of Sussex and Open University Jennifer Leavy, IDS, University of Sussex Acknowledgements We would like to thank the following people, without whom this project would not have been possible: All interviewees who agreed to participate in the study, especially the cocoa farmers and youth whose future is so closely connected to ensuring the sustainability of cocoa production. All workshop participants in Accra who intensely discussed the challenges ahead for cocoa production. Alfred Assuming-Boakye and Kingsley Sam Odum for their research assistance during the fieldwork. Cadbury for providing resources to undertake the project and David Croft and Tony Lass for insightful comments on an earlier draft of the report. Disclaimer This report presents findings from an independent study commissioned by Cadbury Schweppes, carried out jointly by researchers from the Institute of Development Studies, University of Sussex and the Department of Agricultural Economics and Agribusiness, University of Ghana. The authors alone are responsible for all information and views expressed in this report, which do not represent Cadbury.
    [Show full text]
  • Cocoa in Ghana: Shaping the Success of an Economy
    CHAPTER 1 2 Cocoa in Ghana: Shaping the Success of an Economy Shashi Kolavalli and Marcella Vigneri o other country comes to mind more than Ghana depending on global prices, marketing costs, explicit taxes when one speaks of cocoa. Likewise, one cannot on the sector, and macroeconomic conditions such as infla- think of Ghana without thinking of its cocoa tion and overvaluation of exchange rates and inelasticity of secNtor, whi ch offers livelihoods for over 700,000 farmers in cocoa supplies. Regardless of the level of extraction, the the southern tropical belt of the country. Long one of need for sound macroeconomic management, of inflation Ghana’s main exports, cocoa has been central to the coun- and exchange rates in particular, becomes evident for con- try’s debates on development, reforms, and poverty allevia- tinuing to offer incentives for production. The other is the tion strategies since independence in 1957. The cocoa sector need for Ghana’s cocoa pricing policy to arrive at a market- in Ghana has not been an unmitigated success, however. ing arrangement that does not kill the goose that lays the After emerging as one of the world’s leading producers of golden eggs. Ghana appears to have achieved such as cocoa, Ghana experienced a major decline in production in arrangement without fully liberalizing the sector as other the 1960s and 1970s, and the sector nearly collapsed in the producers in West Africa have. early 1980s. Production steadily recovered in the mid-1980s after the introduction of economywide reforms, and the 1990s marked the beginning of a revival, with production OBSERVABLE ACHIEVEMENTS IN THE COCOA SECTOR nearly doubling between 2001 and 2003.
    [Show full text]
  • Participatory Implementation: the Gender Dimension in the Implementation of Community-Level Projects in Ghana
    Participatory Implementation: The Gender Dimension in the Implementation of Community-Level Projects in Ghana by Charles Boadi Kessey To be presented, with the permission of the Faculty of Social Sciences of the University of Helsinki, for public discussion in Auditorio U 35 L S of the University of Helsinki, Unioninkatu 35, on 5th November 2004 at 12 o’clock noon. University of Helsinki, Finland. 2 Academic dissertation by Charles Boadi Kessey [email protected] Supervisor: Professor Turo Virtanen Department of Political Science University of Helsinki Finland. Pre-examiners: Professor Jane Parpart- Lester Pearson Professor of International Development Studies, Dalhousie University, Canada Professor Aili Mari Tripp, Associate Dean of International Studies, Director of the Women’s Studies Research Center, University of Wisconsin-Madison, USA. Kustos: Professor Markku Kiviniemi Opponent: Professor Kathleen Staudt Department of Political Science, Director of the Center for Civic Engagement. University of Texas at El Paso, USA. ISSN 0515-3093 ISBN 952-91-7911-1 (paperback) ISBN 952-10-2186-1 (PDF) Helsinki University Printing House Helsinki 2004 2 Dedication Dedicated to my parents who though illiterate were firmly convinced that education was a key to personal success and societal development; hence, their unflinching support and encouragement. 2 Table of Contents Dedication ....................................................................................................................................................3 Table of
    [Show full text]