Breaking the mold: Craft chocolate makers prioritize quality, ethical and direct sourcing, and environmental welfare-Reference-Cited by-同舟云学术

Breaking the mold: Craft chocolate makers prioritize quality, ethical and direct sourcing, and environmental welfare

Published:2021-06 Issue: Volume:4 Page:100122
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Cadby Jeana,Araki Tetsuya,Villacis Alexis H.^ORCID

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference69 articles.

1. Associative sustainable business models: cases in the bean-to-bar chocolate industry;Gallo;J. Clean. Prod.,2018

2. Fine cocoa market dynamics - bid for the future;Homman,2016

3. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: flavor formation;Santander Munoz;Crit. Rev. Food Sci. Nutr.,2019

4. Neighbor trees: shade, intercropping, and cacao in Ecuador;Bentley;Hum. Ecol.,2004

5. Bean to Bar Craft Chocolate Makers World;Bar & Cocoa,2019

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Institutional work and institutional entrepreneurship in the Ontario craft beer industry;ZFW – Advances in Economic Geography;2024-09-02

2. From controlled transformed cocoa beans to chocolate: Bioactive properties, metabolomic profile, and in vitro bioaccessibility;Food Chemistry;2024-02

3. Alpha-amylase inhibitory activity of collagen hydrolysate from Asian bullfrog skin and its application in dark chocolate;Cogent Food & Agriculture;2024-01-16

4. Seeing through transparency in the craft chocolate industry: The what, how, and why of cacao sourcing;Journal of Agriculture and Food Research;2023-12

5. The Digitalization Paradigm: Impacts on Agri-Food Supply Chain Profitability and Sustainability;Sustainability;2023-11-04