chapter 1. Introduction to the world cocoa economy -- chapter 2. History and taxonomy of cocoa -- chapter 3. World production, grinding and consumption trends of cocoa -- chapter 4. Fairtrade cocoa industry -- chapter 5. Organic cocoa industry -- chapter 6. Traditional and modern cocoa cultivation practices -- chapter 7. Pests and diseases of cocoa -- chapter 8. Post-harvest treatments and technologies of cocoa -- chapter 9. Changes during fermentation of cocoa beans -- chapter 10. Drying techniques, storage practices and trading systems -- chapter 11. Ochratoxin A (OTA), pesticides and heavy metals contamination in cocoa -- chapter 12. Cocoa processing technology -- chapter 13. Chocolate manufacturing and processing technology -- chapter 14. Chocolate quality and defects -- chapter 15. Effects of fermentation and extended pod storage on cocoa bean quality -- chapter 16. Effects of fermentation and reduced pod storage on cocoa pulp and cocoa bean quality.