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The article informs about the "CocoaFruit" joint project, funded by the Federal Ministry of Education and Research, is to investigate and establish various processes for the utilization of by-products from the cocoa industry. Topics include partners from industry and the Indonesian Coffee and Cocoa Research Institute to avoiding residual flows and increasing product yield; and scientific background for the development of valuable stable food ingredients to support side stream utilization.

"Wild Chocolate: Across the Americas in Search of Cacao's Soul" by Rowan Jacobsen is a nonfiction book that explores the history and current state of the chocolate industry. The author traces the origins of chocolate as a regional delicacy in South America, its spread to Europe and the rest of the world through colonization, and the subsequent rise of hybrid varieties to meet global demand. Jacobsen highlights the efforts of chocolate makers, sustainability nonprofits, and chocolate enthusiasts in reviving heirloom chocolate and promoting specialty cacao. The book provides a nuanced understanding of the global connections and corporate impacts of the chocolate industry while celebrating the pleasures of chocolate. [Extracted from the article]

"The Road to Appledore: Or How I Went Back to the Land Without Ever Having Lived There in the First Place" is a memoir by Canadian poet Tom Wayman. The book explores Wayman's move from the city to the rural community of Winlaw in British Columbia's Slocan Valley. Through evocative prose, Wayman reflects on his adjustment to a slower pace of life, encounters with wildlife, and the clarity he gained about his relationship with his partner. The memoir offers a captivating account of Wayman's experience and may appeal to both rural and urban readers. [Extracted from the article]

The author tells about the hot chocolate sensory bin which she created to spur conversation among elementary school students targeting a variety of speech and language goals.

An interview with Shari Brand Robertson, a school-based speech-language pathologist (SLP) and president of the American Speech-Language-Hearing Association (ASHA), is presented. Robertson talks about whether she wanted to become an SLP because her mother was an SLP, factor which drove her to focus her doctoral work on child language disorder, and how he got into the dean's associate and provost's associate positions.

The article discusses Charles Darwin notebooks have reported stolen by Cambridge University Library, there has not a sniff as to whereabouts. Topics include efforts by leading academic and scientific publishers to stop two websites from publishing copyrighted works for Indian students; and in January 2021, 19 Indian scientists and three organizations applied to intervene in the case.

The article focuses on beans development, health benefits and functionality for food formulators. Bao Bao Fan or The Eight-Treasure Rice Pudding is one of the featured bean development in the 2008 Innovation Roadshow in Philadelphia, Pennsylvania. Beans are also a good source of protein, fiber and complex carbohydrates, as well as important vitamins and minerals. It also discusses vanilla and cacao, which is not really a bean but play important roles in food formulation.

El artículo se enfoca en la biodiversidad de Perú, con el enfoque en el cacao peruano. El autor enfatiza que el cacao es un cultivo ancestral en el país, lo cual ha sido cultivado desde la época Pre-Inca. Se discute de la producción del cacao y que la mayoría consiste de los productores peruanos pequeños. Se indica que el noventa por ciento del cacao se exporta a otros países.

The article reports on the preliminary findings of the cacao genome sequence released by Mars Inc., the U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), and IBM. The preliminary sequencing of the cacao genome is expected to advance the ability of farmers to plant higher yielding, drought- and disease-resistant trees. Senior Manager Ajay Royyuru of IBM Computational Biology Center says a complete genome sequence will help maximize the potential yield and income for farmers and catalyze future research and endeavors.

The article focuses on the methodology of processing chocolate, discussing its history, components and effects on health. Topics include history of processing of cacao beans into chocolate by Mesoamericans, formation of cacao liquor and cacao butter and manufacturing variety of products using solid cacao. Information on nutrition and effects on health is discussed.

The article reports on a study which has found that consumption of dark chocolate could improve vision.

El artículo discurre sobre el "Salón de Cacao y Chocolate," una ceremonia realizada por el Ministro de Agricultura de Perú. El autor comenta sobre la industria de cacao en Perú, que es el segundo exportador mundial del producto. También se consideran los aspectos y los impactos ambientales de la industria de cacao.

El artículo se enfoca en el fortalecimiento de las capacidades de los pequeños productores del cacao por el Ministerio de Agricultura y los gobiernos locales de Perú. Los esfuerzos de las entidades gubernamentales incluyen el entrenamiento de 350 productores y técnicos de las regiones incluyendo las Amazonas, Cajamarca y Huánuco y la promoción del uso de los árboles superiores en las producciones de los cultivares.

A letter to the editor is presented in response to the article suggesting that nurses should avoid eating chocolates given as gifts by patients by Kat Keogh in the December 17, 2014 issue.

Could plain chocolate cure David Newnham's cough? [ABSTRACT FROM AUTHOR]

The article reports that a group of researchers led by John S. Henderson has found the cacao component theobromine in pottery dating back to 1150 B.C. The researchers have collected pottery samples at excavation sites near the village of Puerto Escondido in Honduras. The findings led the researchers to hypothesize that the early beverage was actually a fruit wine made from fermenting cacao pulp and the practice of using cacao for chocolate drinks developed later.

The article discusses the business failures candy maker Hershey has experienced because of their efforts to position its dark chocolate products as healthy snacks by emphasizing their cacao content. The article explains how rival candy maker Mars has been performing better than Hershey, and they have stayed away from touting their candy's healthy benefits.