Results 11 to 20 of about 224 (135)

Effect of Endophytic Trichoderma sp. Strains on the Agronomic Characteristics of Ecotypes of Theobroma cacao L. under Nursery Conditions in Peru

International Journal of Agronomy, 2022
Peru is one of the main producers of fine aroma native cacao, expanding its areas considerably in recent years, which makes it necessary to seek adequate management alternatives to obtain advantageous yields. The present work had the objective of testing
Antony Chavez-Jalk, Santos Leiva, Leidy G. Bobadilla, Carmen N. Vigo, Marielita Arce, Manuel Oliva-Cruz   +5 more
doaj   +2 more sources

Efecto del uso de abono orgánico con biocarbón sobre las características morfológicas de mazorca de Theobroma cacao cv CCN51

Ciencia y Agricultura, 2022
La pérdida de fertilidad del suelo y los patógenos afectan de manera directa el rendimiento del cacao. Una alternativa para estos problemas es el uso de abonos orgánicos como el biocarbon (BC).
Salomón Barrezueta Unda, Jefferson Rizzo Muñiz, Hugo Añazco Loaiza   +2 more
doaj   +3 more sources

Bioremediation Potential of Native Bacillus sp. Strains as a Sustainable Strategy for Cadmium Accumulation of Theobroma cacao in Amazonas Region [PDF]

Microorganisms, 2022
Cacao plant cadmium accumulation has become a major concern, especially for small Amazonian producers. A sustainable alternative to address its toxicity is the use of cadmium removal bacteria.
Marielita Arce-Inga, Alex Ricardo González-Pérez, Elgar Hernandez-Diaz, Beimer Chuquibala-Checan, Antony Chavez-Jalk, Kelvin James Llanos-Gomez, Santos Triunfo Leiva-Espinoza, Segundo Manuel Oliva-Cruz, Liz Marjory Cumpa-Velasquez   +8 more
doaj   +2 more sources

Diagnóstico FODA como elemento de planeación estratégica de negocios de producción de cacao CCN51 en el Triunfo, Guayas, Ecuador

Compendium, 2023
Este trabajo proporciona información básica sobre la planificación estratégica y una de sus herramientas básicas: el análisis FODA que permite la recopilación y utilización de datos obteniendo un perfil operativo de una empresa. Dicho análisis, aplica para cualquier empresa tamaño o tipo.
Bertha Patricia Holguin Burgos, Bertha Patricia Holguin Burgos, Wilmer Omar Pilaloa David, Dilmar Danilo Delgado Delgado, Dilmar Danilo Delgado Delgado, Karina Marisela Cali Cadena   +5 more
exaly   +2 more sources

Cacao (Theobroma cacao L.) Response to Water Stress: Physiological Characterization and Antioxidant Gene Expression Profiling in Commercial Clones [PDF]

Frontiers in Plant Science, 2021
The increase in events associated with drought constraints plant growth and crop performance. Cacao (Theobroma cacao L.) is sensitive to water deficit stress (DS), which limits productivity.
Mayra Andreina Osorio Zambrano, Darwin Alexander Castillo, Loyla Rodríguez Pérez, Wilson Terán   +3 more
doaj   +2 more sources

Phytophthora theobromicola sp. nov.: A New Species Causing Black Pod Disease on Cacao in Brazil [PDF]

Frontiers in Microbiology, 2021
Black pod disease, caused by Phytophthora species, is among the main limiting factors of cacao (Theobroma cacao L.) production. High incidence levels of black pod disease have been reported in Brazil, being induced by Phytophthora capsici, Phytophthora ...
Jennifer Decloquement, Roberto Ramos-Sobrinho, Samuel Galvão Elias, Dahyana Santos Britto, Alina Sandra Puig, Ailton Reis, Rildo Alexandre Fernandes da Silva, Jaime Honorato-Júnior, Edna Dora Martins Newman Luz, Danilo Batista Pinho, Jean-Philippe Marelli   +10 more
doaj   +2 more sources

Incidence of the soil for the bioaccumulation of Cadmium in the cocoa kernel (Theobroma cacao L.) of two varieties Fino de Aroma and CCN51 cultivated in the Santa Clara canton, Pastaza province

Medwave, 2023
Introducción El Theobroma cacao L. es uno de los cultivos de mayor importancia económica en el Ecuador. Sin embargo, la regulación de cadmio en el chocolate amenazó en cierta forma con la sostenibilidad de la producción de cacao en el país y en general con las producciones y exportaciones en el suroeste de América.
Víctor Peñafiel Gaibor, Mario Guevara Uvidia   +1 more
exaly   +2 more sources

Comparative proteomic analysis of unfermented cocoa beans reveals key metabolic differences between fine-flavor and bulk genotypes [PDF]

Frontiers in Plant Science
The organoleptic quality of cocoa beans is influenced by both post-harvest processing and genotype. Fine-flavor cocoa genotypes are especially valued for their distinctive sensory attributes, yet the proteomic differences underlying these traits remain ...
Ana Caroline de Oliveira, Ana Caroline de Oliveira, Didier Vertommen, Sébastien Pyr dit Ruys, Sébastien Pyr dit Ruys, Herve Rogez, Frédéric Debode, Dominique Mingeot, Pierre Bertin, Yordan Muhovski   +9 more
doaj   +2 more sources

Mejoramiento del Proceso de Fermentación del Cacao. (Theobroma cacao L.) Variedad Nacional y Variedad CCN51

, 2016
Premio de Estudios Iberoamericanos. Área Científico-Técnica, X edición (2016). En esta investigación se describe el proceso de fermentación del cacao (Theobroma cacao l) de las variedades nacional y CCN51 utilizando dos tipos de fermentadores el tipo convencional tipo horizontal y el rotatorio [mejoramiento tecnológico], para obtener mayores niveles de
exaly   +4 more sources

Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas

Beverages
In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa ...
Jose M Prieto, Roberta Ascrizzi, Guido Flamini   +2 more
exaly   +3 more sources