Results 21 to 30 of about 224 (135)

Flavor Profile of Clone CCN 51 Cocoa (Theobroma cacao L.) Produced in Three Farms Municipality of San Vicente de Chucurí

Publicaciones e Investigación, 2011
Colombia is one of the bigger producers of cocoa in America, the production is consumed in the totally in internal form. The department of Santander is me bigger producer of cocoa in Colombia and the municipality of San Vicente de Chucuri is considered ...
Lucas Fernando Quintana Fuentes, Salomón Goméz Castelblanco   +1 more
doaj   +3 more sources

Native Strains T. longibrachiatum UCF17-M4 and Trichoderma sp. UCPF2 Reduce Cd Uptake in Cacao CCN51 Under Controlled Conditions

Microbiology Research
The cacao trade and export industry has been impacted by cadmium (Cd2+) accumulation in soils, as the metal is absorbed by plants and transferred to the tissues. Consequently, cacao beans and their derivatives can become contaminated, sometimes exceeding permissible limits.
Marielita Arce Inga, Anthony Apolinario Cortez-Lazaro, Liz Marjory Stefanny Cumpa Velásquez   +2 more
exaly   +3 more sources

Caracterización del poder calorífico de la biomasa residual de cacao CCN51 mediante procesos de gasificación anaeróbico y termoquímico

Científica, 2018
Se presenta una propuesta en la que se realiza el análisis respectivo para el procedimiento de caracterización del poder calorífico del gas, producido en una instalación de gasificación tipo downdraft y el biogás producido en biodigestores de los laboratorios de la Facultad de Ciencias de la Energía Mecánica de la Universidad de las Fuerzas Armadas ...
Carlos Augusto Carvajal-Jara, Paúl Michael Tafur-Escanta, Ángelo Homero Villavicencio-Poveda, Eduardo Roberto Gutiérrez-Gualotuña   +3 more
exaly   +2 more sources

Socio-ecological benefits of fine-flavor cacao in its center of origin. [PDF]

Conserv Lett, 2023
Abstract In the tropics, combining food security with biodiversity conservation remains a major challenge. Tropical agroforestry systems are among the most biodiversity‐friendly and productive land‐use systems, and 70% of cocoa is grown by >6 million smallholder farmers living on <2$ per day.
Tscharntke T, Ocampo-Ariza C, Vansynghel J, Ivañez-Ballesteros B, Aycart P, Rodriguez L, Ramirez M, Steffan-Dewenter I, Maas B, Thomas E.   +9 more
europepmc   +2 more sources

Evaluación físico química y sensoriales del cacao (Theobroma cacao L.) CCN51 fermentado con Saccharomyces cerevisiae y extracto de fruta (Mango manila) en diferentes grados de madurez.

Nutrición clínica y dietética hospitalaria (Internet)
Introducción: La fermentación del cacao es una etapa determinante para desarrollar compuestos precursores de aroma, sabor y características funcionales en el grano. La incorporación de microorganismos seleccionados y extractos frutales puede potenciar la calidad sensorial y el valor funcional del producto final.
Luis Humberto Vásquez Cortez, Elio Ariel Montoya Ramos, Leila Isabel Cadenas Morales, Jhoan Alfredo Plua Montiel, Christian Orlando Camacho López, Fernando Javier Cobos Mora, Sanyi Lorena Rodríguez Cevallos, Álvaro Martín Pazmiño Pérez   +7 more
exaly   +2 more sources

Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans. [PDF]

J Food Sci
ABSTRACT Cocoa (Theobroma cacao L.) is a crop of major economic importance, with Brazil ranking sixth in global production and Pará leading national output. Bean quality is strongly influenced by genetic diversity and postharvest processing, particularly fermentation. To minimize batch heterogeneity, this study evaluated 18 Forastero genotypes from the
Lima GVS, Pinto ASO, Correia MGDS, Filho MPM, Freitas ADL, Santos PO, Rogez H.   +6 more
europepmc   +2 more sources

Optimization of a drink with cacao Theobroma cacao L. CCN51 exudate and lactic serum using surface response

Agroindustrial Science, 2023
The aim of this research was to characterize rheologically a drink formulated and elaborated with exudate of cocoa (Theobroma cacao L.) CCN51 and lactic serum. The formulation was optimized using the response surface methodology for the attributes color, smell, taste and acceptability; subsequently, a multiple surface analysis was performed to ...
H. Rivera-Rojas, H. Tafur-Pereda, J. Pisco-Caldas, Fredy Crispín Sánchez, Raúl Porturas Olaechea   +4 more
openaire   +2 more sources

Parental assigned chromosomes for cultivated cacao provides insights into genetic architecture underlying resistance to vascular streak dieback. [PDF]

Plant Genome
Abstract Diseases of Theobroma cacao L. (Malvaceae) disrupt cocoa bean supply and economically impact growers. Vascular streak dieback (VSD), caused by Ceratobasidium theobromae, is a new encounter disease of cacao currently contained to southeast Asia and Melanesia.
Tobias PA, Downs J, Epaina P, Singh G, Park RF, Edwards RJ, Brugman E, Zulkifli A, Muhammad J, Purwantara A, Guest DI.   +10 more
europepmc   +2 more sources

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, Erling Escobar Tenorio, Jorge Fernando Navia Estrada   +2 more
doaj   +1 more source

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, Konstantin V. Krutovsky, Oliver Gailing   +2 more
wiley   +1 more source