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Tecnifique el semillero y transplante del cacao
, 1985 Este documento explica técnicas indispensables, que permiten a los semilleros de árboles de cacao ejecutar correctamente el transplante, para obtener arboles con buen desarrollo y alta producciónThis document explains indispensable techniques, which ...
Rojas Patiño, Alvaro +1 more
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Cacao Butter and Substituted Cacao Butter
Journal of Japan Oil Chemists' Society, 1970 openaire +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 C Motamayor, A M Risterucci
exaly +4 more sources
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1989
Cacao (Theobroma cacao L.) is an understory tree, 4 to 9 m in height, native to the upper Amazonian forest (Cobley and Steele 1977). A member of the Sterculiaceae, it produces flowers and fruit directly from the stem (Fig. 1), with each fruit containing up to 40 seeds.
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Cacao (Theobroma cacao L.) is an understory tree, 4 to 9 m in height, native to the upper Amazonian forest (Cobley and Steele 1977). A member of the Sterculiaceae, it produces flowers and fruit directly from the stem (Fig. 1), with each fruit containing up to 40 seeds.
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