This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science and sensory science. The chapters progress systematically, discussing the botanic of the beans, fermentation methods, the microbiology of fermentation, the biochemistry and physiology of fermentation, the impacts of fermentation on bean flavor, quality and safety and chocolate and coffee derived from them, and the processing of waste materials.