2000 PMCA AN INTERNATIONAL ASSOCIATION OF CONFECTIONERS Proceedings of the Fifty-fourth Annual Production Conference     

2000 Production Conference Supplier Exhibits     

2000 Fifty-fourth Annual Production Conference     

2000 PMCA Research Report By Adrian Timms     

2000 Fundamentals of Sugar Confectionery By Brian Jackson     

2000 Back to Basics - Chocolate Tempering By Terry Richardson     

2000 Discussion Period Monday, May 1 - morning     

2000 Policy and Regulatory Challenges By Stephanie A. Smith     

2000 Functional Chewing Gums By Gary Kehoe     

2000 Moisture and Starch Moulding By Gregory R. Ziegler and Mathalai Balan Sudharsan     

2000 Manufacturing Lowfat Cocoa By Richard Trout     

2000 Magnetic Resonance Imaging Analysis for Confectionery Products and Processes By Michael McCarthy, Jeffrey Walton and Kathryn McCarthy     

2000 Discussion Period Tuesday, May 2 - morning     

2000 Allergen Test Kits By W. Jeffrey Hurst     

2000 Analysis of Gelatin-based Confections By Telma Garcia     

2000 Detecting Genetically Modified Raw Materials By Angus Knight     

2000 Database System Design for Confectionery Processes By Walter J. Cholawsky     

2000 Discussion Period Tuesday, May 2 - afternoon     

2000 PMCA's Annual Production Conference Dinner By Michael Ferraro     

2000 The Organic Market Cocoa and Chocolate By Joseph Whinney