Results 51 to 60 of about 44,754 (229)

Caractéristiques physico-chimiques et phytotoxicité des composts à base des coques de cacao

Revue Marocaine des Sciences Agronomiques et Vétérinaires
La valorisation des coques de cacao par compostage représente une solution durable pour la gestion des déchets agricoles et la production d’amendements organiques.
Bernadette Ohôh ASSOH, Klotioloma COULIBALY, Acka Jacques Alain KOTAIX, Françoise Balé GOGBE-DIBI, Boubacar Ismaël KEBE, Ibrahim KONATE   +5 more
doaj   +1 more source

Cacao [PDF]

, 2007
Cacao, Theobroma cacao, a diploid (2n = 2x = 20) tropical tree, belongs to the family Sterculiaceae (alternatively Malvaceae sensu lato) and order Malvales. It is native to humid topics of the central and northern parts of South America. It is commonly grown in hot, rainy climates between 20°N and 20°S of the equator, with maximum cultivation between ...
Bhattacharjee, Ranjana, Kumar, P. Lava
  +5 more sources

The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile [PDF]

BIO Web of Conferences
Indonesian cacao exhibits strong potential as Fine Flavor Cacao (FFC), as demonstrated by its recognition at international events. However, maintaining consistent cacao bean quality remains a major challenge, largely due to spontaneous fermentation ...
Erawati Christina Mumpuni, Wardani Agustin Krisna, Sutrisno Aji, Febrianto Noor Ariefandie, Sukweenadhi Johan   +4 more
doaj   +1 more source

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

Assessing the cadmium content of cacao crops in Arauca, Colombia

Environmental Monitoring & Assessment
The district of Arauca is the second-largest producer of cacao in Colombia. However, despite its quality, it faces issues for export due to levels of cadmium (Cd) higher than the regulatory thresholds. A central question is how it may impact agricultural
Daniel Bravo, R. Quiroga-Mateus, Marcela López-Casallas, Shirley Torres, Ramiro Contreras, Andres Camilo Mendez Otero, G. Araujo-Carrillo, Carlos E. González‐Orozco   +7 more
semanticscholar   +1 more source

Food inflation pass‐through from agricultural imports in a small open economy

American Journal of Agricultural Economics, EarlyView.
Abstract This paper develops a new framework for quantifying cost pass‐through in a small open economy by estimating firm‐level markup responses to agricultural import price shocks. We show theoretically that markup adjustments depend on firms' reliance on imported inputs and demand curvature, generating heterogeneous inflationary effects across firm ...
Minseong Kang, Seungki Lee
wiley   +1 more source

Genotyping of cacao (Theobroma cacao L.) germplasm resources with SNP markers linked to agronomic traits reveals signs of selection

Tree Genetics & Genomes
The Amazonian cacao tree or the chocolate tree (Theobroma cacao L.) is cultivated to produce seeds, the valuable raw material for the chocolate industry. However, cacao yield is hampered by diseases and low productivity.
Helmuth E. Nieves‐Orduña, Markus Müller, K. Krutovsky, O. Gailing   +3 more
semanticscholar   +1 more source

Analyzing the Development of a Sustainable Enterprise in an Emerging Economy: Black Cacau and the Bean‐to‐Bar Philosophy

Business Strategy and the Environment, EarlyView.
ABSTRACT This study examines sustainable entrepreneurship (SE) in emerging economies through the case of Black Cacau, a Brazilian bean‐to‐bar enterprise integrating agroforestry, direct trade, and Afro‐Brazilian cultural empowerment. Adapting the Patagonia‐based framework of Allal‐Chérif et al., the study explores how SE operates under conditions of ...
Marcelo Dionisio
wiley   +1 more source

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

Heliyon, 2021
The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds
Johannes Delgado-Ospina, R. Lucas‐González, M. Viuda‐Martos, J. Fernández‐López, J. Pérez-Álvarez, M. Martuscelli, C. Chaves‐López   +6 more
semanticscholar   +1 more source

Activated carbons made from cocoa (Theobroma cacao) and coconut (Cocos nucifera) shells can be used as adsorbents to improve the quality of frying oils

Food Biomacromolecules, EarlyView.
Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu, Prudent Ngabe Mituga, Ghislain Tazoho Maffo, Georges Teikam Kenda, Ronice Zokou, Archelle Abaobo Foudjin, Hilaire Macaire Womeni   +6 more
wiley   +1 more source