2nd Edition
by Daphna Havkin-Frenkel (Editor), Faith C. Belanger (Editor)
An updated guide to the production, science, and uses of vanilla
Vanilla
is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a
wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply.
Featuring
contributions from an international range of experts, this revised
edition covers a multitude of topics, including agricultural production,
global markets, analytical methods, sensory analysis, food and
fragrance applications, organic farming and fair trade, botanical
diseases, and novel uses.
The Handbook of Vanilla Science and Technology, Second Edition
is a vital resource for producers, distributors, and scientists
involved in vanilla’s growth and utilization, and offers readers:
- A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla
- Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India
- Guidelines on the quality control of vanilla beans and extracts
- Information on fair trade and the future of vanilla
