Results 1 to 10 of about 44,754 (229)
Foods, 2022 Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the formation of volatile-aroma compounds during fermentation remains unclear ...
Lorena Monserrate-Maggi +2 more
exaly +2 more sources
Cacao domestication I: the origin of the cacao cultivated by the Mayas [PDF]
Heredity, 2002 Criollo cacao (Theobroma cacao ssp. cacao) was cultivated by the Mayas over 1500 years ago. It has been suggested that Criollo cacao originated in Central America and that it evolved independently from the cacao populations in the Amazon basin. Cacao populations from the Amazon basin are included in the second morphogeographic group: Forastero, and ...
Juan CARLOS Motamayor +2 more
exaly +4 more sources
The First National Survey of Cadmium in Cacao Farm Soil in Colombia
Agronomy, 2021 This study represents the first nationwide survey regarding the distribution of Cd content in cacao-growing soils in Colombia. The soil Cd distribution was analyzed using a cold/hotspots model.
Daniel Bravo +8 more
doaj +2 more sources
A Crop Modelling Strategy to Improve Cacao Quality and Productivity
Plants, 2022 Cacao production systems in Colombia are of high importance due to their direct impact in the social and economic development of smallholder farmers. Although Colombian cacao has the potential to be in the high value markets for fine flavour, the lack of
Angela Patricia Romero Vergel +4 more
doaj +2 more sources
Three de novo assembled wild cacao genomes from the Upper Amazon
Scientific DataTheobroma cacao, the chocolate tree, is indigenous to the Amazon basin, the greatest biodiversity hotspot on earth. Recent advancement in plant genomics highlights the importance of de novo sequencing of multiple reference genomes to capture the genome ...
Orestis Nousias +9 more
doaj +2 more sources
Cacao: a Manual on the Cultivation and Curing of Cacao [PDF]
Nature, 1912 n ...
H., T. A., Hart, John Hinchley 1847-1911
openaire +3 more sources
Frontiers in Sustainable Food Systems, 2022 Cacao in Honduras is cultivated under traditional shade tree species (Inga sp., Erythrina sp., Gliricidia sp.), fruit and timber species deliberately planted or selected and managed from natural regeneration.
Oscar Ramírez-Argueta +7 more
doaj +1 more source
The distribution of cadmium in soil and cacao beans in Peru.
Science of the Total Environment, 2023 Peru is the eighth largest producer of cacao beans globally, but high cadmium contents are constraining access to international markets which have set upper thresholds for permitted concentrations in chocolate and derivatives.
E. Thomas +15 more
semanticscholar +1 more source
Birds and bats enhance cacao yield despite suppressing arthropod mesopredation.
Ecological Applications, 2023 Bird- and bat-mediated biocontrol benefits the productivity of tropical commodity crops such as cacao, but the ecological interactions driving these ecosystem services remain poorly understood.
Carolina Ocampo‐Ariza +9 more
semanticscholar +1 more source
Scientific Reports, 2022 Symptoms of leaf blight, stem canker, and pod rot were observed on T. cacao during a series of samplings conducted in several states of Malaysia from September 2018 to March 2019.
A. R. Huda‐Shakirah +4 more
semanticscholar +1 more source