ch. 1. Mixed microbial fermentations and methodologies for their investigation / Dennis S. Nielsen, Nils Arneborg,and Lene Jespersen -- chapter 2. Botany and production of cocoa / Uilson V. Lopes and Jose Luis Pires -- chapter 3. Methods of cocoa fermentation and drying / Wisdom Kofi Amoa-Awua -- chapter 4. Microbial activities during cocoa fermentation / Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet -- chapter 5. Biochemistry of cocoa fermentation / Jurgen Voigt and Reinhard Lieberei -- chapter 6. Quality and safety of cocoa beans / Lidia J.R. Lima and M.J. Rob Nout -- chapter 7. Cocoa processing and chocolate technology / Emmanuel Ohene Afoakwa -- chapter 8. Agro-industrial uses of cocoa by-products / Disney Ribeiro Dias -- chapter 9. Botany and production of coffee / Ney Sussumu Sakiyama and Maria Amelia Gava Ferrao -- chapter 10. Methods of coffee fermentation and drying / Carlos H.J. Brando and Maria Fernanda P. Brando -- chapter 11. Microbial activity during coffee fermentation / Cristina Ferreira Silva -- chapter 12. Metabolic responses of coffee beans during processing and their impact on coffee flavor / Dirk Selmar, Maik Kleinwachter, and Gerhard Bytof -- chapter 13. Quality of coffee beans / Luis Roberto Batista and Sara Maria Chalfoun -- chapter 14. Toxigenic fungi and mycotoxins in coffee / Marta H. Taniwaki, Beatriz T. Iamanaka, and Maria Helena P. Fungaro -- chapter 15. Management and utilization of wastes from coffee processing / Disney Ribeiro Dias, Nelson Rodriguez Valencia, Diego A. Zambrano Franco, and Juan Carlos Lopez-Nunez.