Theobroma Cacao: Biology, Chemistry, and Human Health

The last ten years have seen intensive research on both T. cacao (the tree) as well as on cocoa (the processed product). In addition, research over the last five years has dramatically influenced how cocoa is perceived in relation to human health. Theobroma Cacao: Biology, Chemistry, and Human Health captures the current state-of-the-art of this research in a single reference for researchers and research managers studying plant genetics, chemistry, and biology.