1991: Member-Supplier Exhibit     

1991: Chocolate Tempering Seminar     

1991: Discussion Period     

1991: Forty-Fifth Annual Production Conference     

1991: Report on P.M.C.A. Research By Maurice Jeffery     

1991: The Nature of Fat Bloom in Molded Compound Coatings By Karen Lausten     

1991: Confectionery Processing on a Kneading Extruder By John A. Vessa     

1991: Effect of Drying on Acidity, Volative Fatty Acid and Pyrazine Content of Cocoa Beans By Jinap Selamat     

1991: Peanut Technology By Wilbur A. Parker     

1991: Walnuts - The Inside Story By L. Duane Lindsay     

1991: Almonds: An Update By Sam D. Cunningham     

1991: Discussion Period     

1991: Flexible Automation in the Food Processing Industry By Larry Klassen     

1991: Near Infrared Analysis of Critical Parameters in the Manufacture of Confectionery Products By Cynthia Kradjel     

1991: Malaysian Cocoa Bean Quality Development By Richard J.E. Duncan     

1991: The Magic of Lecithin By Alan Geisler     

1991: Amorphous Sugar, Its Formation and Effect on Chocolate Quality By E.A. Niediek     

1991: Discussion Period     

1991: Emerging Issues in the Confectionery Industry By R.A. Zimmerman     

1991: The Pennsylvania Manufacturing Confectioner's Association Annual Dinner