Results 21 to 30 of about 216 (132)
Geographic distribution, conservation, and genomic resources of cacao Theobroma cacao L
Crop Science, Volume 63, Issue 4, Page 1750-1778, July/August 2023., 2023 Abstract The cacao tree, Theobroma cacao L., is cultivated in the tropics, mainly in agroforestry systems, to produce seeds, the valuable raw material for the chocolate industry. Thus, the conservation and use of cacao genetic resources in breeding programs to increase yield and improve quality and disease resistance are vital for the global cacao ...
Helmuth E. Nieves‐Orduña +2 more
wiley +1 more source
Organic and Chemical Fertilization of Cacao (Theobroma cacaoL.) Clones in an Agroforestry System
Ciencia y Tecnología Agropecuaria, 2022 Cacao (Theobroma cacaoL.)yieldin Tumaco, Nariño, is one of the lowest in Colombia, making this activity unattractive to farmers, despite having one of the best cacaos in the world.
William Ballesteros Possú +2 more
doaj +1 more source
Development and Change, Volume 54, Issue 4, Page 691-713, July 2023., 2023 ABSTRACT Forest frontiers are important areas for sustainable development as they combine the need to halt deforestation with the challenges of rural poverty. In the region of San Martín, Peru, the ‘Production, Protection and Inclusion’ model combines narratives of conservation, economic development and social inclusion in what can be defined as a ...
Will Lock, Anthony Alexander
wiley +1 more source
Development of color guides to evaluate the maturity of cacao clones by digital image processing
Pesquisa Agropecuária Tropical, 2021 Raw material homogeneity is one of the most requested characteristics in any production industry, and the cacao industry is no exception. However, there are many factors that affect the final quality of fruits, among them the variety and maturity
Maria Cristina García-Muñoz +5 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, Volume 4, Issue 6, Page 605-617, November 2022., 2022 “Fine flavor” cocoa, known for its superior flavor and aroma, commands a higher price for farmers than “bulk” cocoa produced for market. These fine flavor cocoa varieties make an important contribution to the agricultural sector in Ecuador. However, cocoa diversity is threatened by deforestation. The effective preservation, characterization, and use of
Olivier Fouet +14 more
wiley +1 more source
Functional yeast starter cultures for cocoa fermentation
Journal of Applied Microbiology, Volume 133, Issue 1, Page 39-66, July 2022., 2022 Summary The quest to develop a performant starter culture mixture to be applied in cocoa fermentation processes started in the 20th century, aiming at achieving high‐quality, reproducible chocolates with improved organoleptic properties. Since then, different yeasts have been proposed as candidate starter cultures, as this microbial group plays a key ...
Cristian Díaz‐Muñoz, Luc De Vuyst
wiley +1 more source
Beneficio del cacao clones CCN-51, ICS-39 y cacao Nativo (Theobroma cacao L.)
Revista Agrotecnológica Amazónica, 2022 Se determinaron el efecto del escaldado a 90 °C por 5 min, la fermentación y tres métodos de secado (secado solar, secado con flujo de aire caliente y expuesto al sol), sobre la conservación del contenido de polifenoles totales en granos de cacao clones ...
Ángel Chávez-Salazar +4 more
doaj +1 more source
Botanical Sciences, 2023 Antecedentes: El cacao es un cultivo del neotrópico de importancia económica mundial, de uso ancestral en las culturas precolombinas. Se considera una especie de sombra, aunque algunos genotipos híbridos pueden crecer a plena exposición solar.
Mayra Andreina Osorio Zambrano +3 more
doaj +1 more source
Variabilidad de δ13C y δ15N en suelo y hojarasca de cacao en El Oro, Ecuador
Terra Latinoamericana, 2019 El cacao aporta niveles significativos de carbono (C) y nitrógeno(N) por las hojarascas; el cambio de manejo agronómico ocasiona variación en los contenidos de estos elementos en el suelo. El objetivo fue evaluar las variaciones de los isotopos de δ13C y
Salomón Barrezueta Unda +3 more
doaj +1 more source
Ciencia UNEMI, 2018 Se planteó una investigación empírica con los objetivos de conformar un conjunto de indicadores de sostenibilidad económicos y sociales para comparar con el Índice de Sostenibilidad (IS) entre los tipos de Cacao Nacional y Cacao CCN51.
Salomon Alejandro Barrezueta Unda +1 more
doaj +1 more source