Results 101 to 110 of about 200,714 (262)

Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor

Journal of Food Science, Volume 90, Issue 9, September 2025.
ABSTRACT Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor through sensory analysis and the sources of flavor through instrumental analyses.
V. Chaudhary, G. Mongia, MaryAnne Drake
wiley   +1 more source

Physical and chemical properties of cacao cultivars (Theobroma cacao L.) from Ecuador and Peru

Enfoque UTE, 2019
El objetivo de este trabajo fue evaluar las propiedades físicas y químicas de los granos de cacao Nacional fino de aroma y CCN 51 procedentes de Ecuador, así como ICS 6 y CCN 51 originarios de Perú para la elaboración de chocolate de calidad. Se determinaron índice de grano (g), porcentaje de testa, dimensiones de grano (mm), porosidad (%), índice de ...
Andrade, Jacinto Atanacio, Rivera-García, J., Chire-Fajardo, G. C., Ureña-Peralta, M. O.   +3 more
openaire   +2 more sources

Implications of new insight into the genetic structure of Theobroma cacao L. for breeding strategies [PDF]

, 2001
The genetic diversity of cocoa has been studied using morphological, enzymatic and molecular descriptors. It has often proved difficult to obtain a clear classification due to factors including the significant genetic mixing that has occurred over the ...
Lanaud, Claire, Motamayor, Juan Carlos, Risterucci, Ange-Marie   +2 more
core  

The American cocoa pod borer, Carmenta foraseminis, an emerging pest of cocoa: A review El barrenador americano de la mazorca de cacao, Carmenta foraseminis, una plaga emergente del cacao: una revisión

Agricultural and Forest Entomology, Volume 27, Issue 3, Page 340-356, August 2025.
Abstract This review provides a synthesis of the available knowledge on Carmenta foraseminis, an emerging cocoa pest in northern South America. This moth was first described in 1995 in Panama, and its proliferation across the Amazon basin is currently threatening the production of cocoa in the region and may endanger the sector's sustainability. Hence,
Mónica Arias, Philippe Ninnin, Martijn Ten Hoopen, Jhoner Alvarado, Oscar Cabezas Huayllas, Bruno Valderrama, Gabriel Alguilar, Charles Perrier, Frédéric Dedieu, Leïla Bagny Beilhe   +9 more
wiley   +1 more source

Determinación de E. coli, hongos y levaduras en la harina proveniente de las cascarillas de dos variedades de cacao en Ecuador

Universidad y Sociedad, 2018
En la presente investigación, se evaluó la presencia de E. coli, hongos y levaduras en la harina proveniente de las cascarillas de las variedades de cacao Nacional Arriba y el cacao CCN51 en Ecuador, para su uso en los procesos de elaboración de galletas,
Ahmed El Salous , Alina Pascual
doaj  

Diversidad genética de cacao en el Ecuador [PDF]

In this first introductory chapter, we present the different genetic groups present in Ecuador, whether of native origin or as a result of human introduction. We believe this information will help interpret the genetic makeup of the different genotypes characterized on farmers' farms and in cacao collections presented in the back of the catalog.
Thomas, Evert, Loor, Rey, Argout, Xavier, Fouet, Olivier, Zambrano Flores, Fanny, Zhang, Dapeng   +5 more
openaire   +1 more source

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador

Foods
The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 ...
Stefanie Streule, S. Freimüller Leischtfeld, Karin Chatelain, S. Miescher Schwenninger   +3 more
semanticscholar   +1 more source

Intersectoral dynamics and economic growth in Ecuador [PDF]

The authors analyze sectoral growth in Ecuador, using multivariate co-integration analysis. They find significant long-run relationships between the agricultural, industrial, and service sectors.
Fiess, Norbert M., Verner, Dorte
core  

Moniliophthora roreri (Cif y Par) Evans et al. in the crop of cocoa

Scientia Agropecuaria, 2012
More than a century, cacao (Theobroma cacao L.) in Ecuador has been an important source of income for farmers and currency for the country, becoming one of the biggest exporters worldwide.
Fernando David Sánchez Mora, Felipe Rafael Garcés Fiallos   +1 more
doaj   +1 more source

Directrices tecnicas para el movimiento seguro del germoplasma del cacao. Version revisada de las Directrices Tecnicas de FAO/IPGRI No. 20 (Tercera actualizacion, Octubre de 2017) [PDF]

, 2017
These guidelines describe technical procedures that minimize the risk of pest introductions with movement of cacao germplasm for research, crop improvement, plant breeding, exploration or conservation. The recommendations made in these guidelines are
Bioversity International, Daymond, A.J., End, M.J., Global Cacao Genetic Resources Network, Hadley, P.   +4 more
core   +1 more source