The Cocoa Manual: A Guide to De Zaan’s Cocoa Products. [Paperback] unknown author

Description

1993 edition. Paperback cover has some creasing and shelf wear. The pages are clean and in good condition. The binding is secure.

This intriguing volume, “The Cocoa Manual: A Guide to De Zaan’s Cocoa Products,” offers a rare glimpse into the world of cocoa production and processing in the early 1990s. Published by De Zaan, a renowned Dutch cocoa company with a rich history dating back to the 19th century, this manual serves as a comprehensive guide to their cocoa products and manufacturing processes. Despite its modest appearance, this unassuming booklet holds significant value for collectors and enthusiasts interested in the history of chocolate and cocoa production.

Delving into its contents, readers are transported to a time when the art of cocoa processing was a closely guarded secret, with companies like De Zaan at the forefront of innovation and quality control. This manual provides a unique window into the company’s operations, offering insights into the various stages of cocoa bean processing, from fermentation and drying to roasting and grinding. It also explores the diverse range of cocoa products available, from cocoa powders and liquors to cocoa butter and chocolates.

Beyond its practical applications, this manual serves as a historical document, capturing the state of the cocoa industry in the early 1990s, when sustainability and ethical sourcing were emerging as crucial considerations. For collectors and researchers alike, this unassuming volume offers a tangible connection to the rich heritage of the cocoa trade and the companies that have shaped the industry over centuries.