While botanically quite different, coffee, cocoa and tea are often considered together in the teaching of students of horticulture or agriculture. This is because all three represent plantation cash crops that are used as stimulant beverages and are grown in many of the warmer, less developed regions of the world. This book provides a general introductory overview of the scientific principles underlying production of all three crops, and should serve as a broad-based text for students of agriculture, horticulture and food science, as well as professionals seeking an overview of the topic.
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