Results 31 to 40 of about 169,026 (293)

Maturity classification of cacao through spectrogram and convolutional neural network

Jurnal Teknologi dan Sistem Komputer, 2020
Cacao pod's ideal harvesting time is when it is about to be ripe. Immature harvest would result in hard cacao beans not suitable for fermentation, while overripe cacao pods lead to fungal-infected, defective, and poor-quality yields.
Gilbert E. Bueno, Kristine A. Valenzuela, Edwin R. Arboleda   +2 more
doaj   +1 more source

Teacher Education challenges for Schools of Education: Pragmatism and Simplification

Education Policy Analysis Archives, 2013
This paper analyzes recent policies of teacher eduation in Brazil related to the employment and professional dimmensions of the teaching career. It analyzes teacher education policies, and the guidelines established by the World Bank in the 1990s, to ...
Maria Izaura Cação
doaj   +1 more source

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, Anyela Valentina Camargo Rodriguez, Oscar Dario Ramirez, Paula Andrea Arenas Velilla, Adriana Maria Gallego   +4 more
doaj   +1 more source

Sustainability Strategies in the Cocoa‐Chocolate Value Chain: An Analysis Using Stakeholder Theory, Global Value Chain Theory, and Resource Dependence Theory

Agribusiness, EarlyView.
ABSTRACT The cocoa‐chocolate value chain faces significant environmental and social challenges, driving firms to adopt sustainability strategies ranging from individual practices to third‐party certifications. This study investigates the factors associated with these strategies by analyzing 304 cocoa‐chocolate companies using firm‐level data from the ...
Stella Marschner, Luigi Orsi, Alessandro Olper, Stefanella Stranieri   +3 more
wiley   +1 more source

Cacao’s Relationship with Mesoamerican Society [PDF]

, 2013
We know what we eat, but do we eat what we know? Our diet extends far beyond nutrients and food availability—we imbue food with cultural significance. The meaning and use of a particular food is subject to change over time, but the fact that it holds a ...
Christopher, Hillary
core   +1 more source

Baseline Characteristics of Pristine Agricultural Pods Biochar

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT The valorization of agricultural pod wastes into biochar offers a sustainable pathway for waste management and the development of functional carbonaceous materials. This study comparatively evaluates biochars produced from cocoa, flamboyant, and locust bean pods using an autothermal top‐lit updraft gasifier with retort heating, a system ...
Bolaji Ibrahim Busari, Ghadah M. Al‐Senani, Stephen Sunday Emmanuel, Salhah D. Al‐Qahtani, Ebuka Chizitere Emenike, Kingsley O. Iwuozor, Abel U. Egbemhenghe, Rafiu Olasunkanmi Yusuf, Adewale George Adeniyi   +8 more
wiley   +1 more source

Cacao swollen shoot virus detection and DNA barcoding of its vectors and putative vectors in Theobroma cacao L. by using polymerase chain reaction

BioTechnologia, 2021
Cacao swollen shoot virus (CSSV) is an endemic pathogen causing significant economic losses to cacao (Theobroma cacao L.) production in West Africa. There is limited updated report on the occurrence, spread, genetic diversity and species of CSSV and its ...
Ekemini Obok, Peter Aikpokpodion, Obinna Ani, Joël Allainguillaume, Andrew Wetten   +4 more
doaj   +1 more source

Integrated and closed‐loop biorefinery strategies for efficient waste valorization and biofuel production

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Advancements in biofuel production technologies are essential for reducing global dependence on fossil fuels and addressing their overexploitation. Many valuable components of biomass, such as cellulose, hemicellulose, and lignin, remain underused in traditional biorefineries, which typically rely on a single feedstock to produce a primary ...
Marcos Paulo Patta Granado, Prakhar Talwar, Sahil Sahil, Andrea Cressoni De Conti, Sonil Nanda, Janusz A. Kozinski   +5 more
wiley   +1 more source

Identification, classification and phylogenetic analysis of bZIP proteins from Theobroma cacao for subsequent studies of resistance to witches' broom disease : S01P02 [PDF]

, 2013
Biotic and abiotic stresses are a major factor in decreased production of various cultures around the world. The culture of cacao (Theobroma cacao) has been suffering for many years with one of the diseases that most affect their crops, the witches ...
Almeida, D.S.M., Del Bern, L.E.V., Micheli, Fabienne, Prado, A.S., Vincentz, Michel   +4 more
core  

Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A2 inhibitory activity and polyphenol composition of cocoa beans

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Sawali Navare, Bethany H. Lam, Misha T. Kwasniewski, Ramaswamy Anantheswaran, Joshua D. Lambert   +4 more
wiley   +1 more source