Cocoa and Objective-C Cookbook

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Payany, Estérelle (2019). Ferrandi, Chocolate: Recipes and techniques from the Ferrandi school of culinary arts. Groupe Flammarion. p.18. ISBN 9782081506794. particularly tannic and has a more astringent and bitter taste than other varieties

de Geus JG (1973) Fertilizer guide for the tropics and subtropics, vol 2. Centre d’Etude de l’Azote, Zurich, 774 p In 2018, the Beyond Chocolate partnership was created between multiple stakeholders in the global cocoa industry to decrease deforestation and provide a living income for cocoa farmers. The many international companies are currently participating in this agreement and the following voluntary certification programs are also partners in the Beyond Chocolate initiative: Rainforest Alliance, Fairtrade, ISEAL, BioForum Vlaanderen. [68]Nieburg, Oliver (21 December 2015). " 'Devastating' impact of climate change on cocoa can't be ignored, says Rainforest Alliance". confectionerynews.com. Ryan D, Bright GA, Somarriba E (2009) Damage and yield change in cocoa crops due to harvesting of timber shade trees in Talamanca, Costa Rica. Agrofor Syst 77:97–106 Thong KC, Ng WL (1980) Growth and nutrient composition of monocrop cocoa plants on inland Malaysian soils. Paper presented at the international conference on cocoa and coconuts, Malaysia Santana MBM, Cabala-Rosand FP, De O Morais FI (1971) Effects of increasing levels of lime on some soils of cocoa growing region of Bahia. Revista Theobroma 1:17–28

What are the varieties of cocoa?". International Cocoa Organization. 21 July 1998. Archived from the original on 18 February 2006 . Retrieved 27 June 2006. Flavonoids, flavan-3-ols, and their oligomeric derivatives, procyanidins, have a variety of beneficial physiologic actions. Flavonoids have a number of properties that may contribute to their cardioprotective effects, including antioxidant and antiplatelet activity, immunoregulatory properties, and beneficial effects on the endothelium ( 42). The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium, which is the result of both acute and chronic upregulation of nitric oxide production ( 222, 277). The combined catechin/epicatechin content in chocolate is 460–610mg/kg ( 150). Epicatechins improve vascular function, reduce BP, improve insulin sensitivity, and reduce platelet activity ( 42). Epicatechin in cocoa quenches OH· 100 times more effectively than mannitol, a typical OH· scavenger ( 239). Wilson, Philip K. (2015). "Chocolate in Science, Nutrition and Therapy: A Historical Perspective". In Wilson, P.; Hurst, W. (eds.). Chocolate and Health: Chemistry, Nutrition and Therapy. Cambridge, UK: Royal Society of Chemistry. p.18. ISBN 978-1-84973-912-2.Balasimha D, Daniel EV, Bhat PG (1991) Influence of environmental factors on photosynthesis in cocoa trees. Agric For Meteorol 55(1–2):15–21. doi: 10.1016/0168-1923(91)90019-M So this i pretty much a 'yes' to your second bullet point. Also relevant is that although Objective-C springs from C, Apple have made C++ fully callable (search for Objective-C++), so that's also an option.