Results 71 to 80 of about 200,714 (262)
Food Frontiers, Volume 7, Issue 1, January 2026.Native Bacillus spp. isolated from cocoa fermentations demonstrate cadmium resistance and removal capabilities. Through a multidisciplinary approach combining genomics, metagenomics, electron microscopy and functional assays, we identified promising strains for sustainable cadmium bioremediation, offering a natural strategy to improve cocoa safety and ...
Miguel Fernández‐Niño +10 more
wiley +1 more source
Glomeromycota recovered from cacao soil
Reinwardtia, 2009 KRAMADIBRATA, K. 2009. Glomeromycota recovered from cacao soil. Reinwardtia 12(5): 357–371. ⎯ Glomeromycotan fungi were studied from several cacao plantations in Indonesia (Java and Bali) and Ecuador.
Kartini - Kramadibrata
doaj
Análisis de las exportaciones del cacao ecuatoriano en grano en el periodo 2008 al 2018
Revista Metropolitana de Ciencias Aplicadas, 2021 La presente investigación tiene como objetivo analizar las exportaciones de cacao en grano del Ecuador en el periodo 2008 al 2018, así como su importancia en la Economía nacional.
Katheryn Lissette Borja Abad +3 more
doaj
Presence of cadmium in cocoa (Theobroma cacao, L.) soils in the province of Esmeraldas-Ecuador
Sapienza: International Journal of Interdisciplinary Studies, 2023 The province of Esmeraldas, where the research was carried out, is recognized for the quality of its fine aroma cocoa (Theobroma cacao, L.), which is highly sought after internationally, but the regulation for cadmium by the European Union has restricted
Enma Elena Espinoza-Echeverría +3 more
semanticscholar +1 more source
Economic Anthropology, Volume 13, Issue 1, January 2026.ABSTRACT The khipu knotted string records in the ancient Andes were accounting systems, but they did not indicate any concepts of commensurability or exchange value. They were not incipient money; instead, monetized commerce appears to have predated the economic organization of the Inca society. The article begins by tracing the emergence of coinage in
Alf Hornborg
wiley +1 more source
Revista Tecnológica, 2011 Las poblaciones nativas de cacao (Theobroma cacao L.) ecuatoriano, son altamente apreciadas en los mercados internacionales por su exquisito aroma y fino sabor conocido como “arriba”.
Christian Abraham Romero Bonifaz +3 more
doaj +4 more sources
Summa, 2022 En el Cantón Ayapamba (Provincia de El Oro, Ecuador) se produce el cacao nacional, también conocido como pepitas de oro, el cual es procesado industrialmente para obtener productos semielaborados destacando por su especial aroma lo cual ha sido ...
Ronny Olaya Cum +2 more
doaj +1 more source
Evidence on the effect of the cocoa pulp flavour environment during fermentation on the flavour profile of chocolates [PDF]
, 2012 Empirical observations carried out by the first author during his many visits to cocoa producing countries suggested that a relationship might exist between cocoa pulp flavour attributes and sensory traits of cocoa liquor and chocolates.
Ahnert, Dario +6 more
core
Heavy Metal Contamination in Chocolates and Candies: Sources, Health Risks, and Analytical Insights
Journal of Chemistry, Volume 2026, Issue 1, 2026.The presence of heavy metals in chocolates and candies poses growing public health concerns, particularly for children who are frequent consumers. This review consolidates evidence on the occurrence, sources, toxicological impacts, and analytical monitoring of metals, including Pb, Cd, Hg, As, Cr, Ni, and Al, in confectionery products.
Mahmood Ahmed +12 more
wiley +1 more source
Denominación de origen de cacao ecuatoriano: ¿Un aporte de marketing global?
Innova Research Journal, 2018 La presente investigación radica en la importancia del cacao fino de aroma ecuatoriano que simboliza el 60% del mercado a nivel mundial. A través de un estudio descriptivo- correlacional, multivariado e instrumentos de recolección aplicados como ...
María Dolores Quintana Lombeida +1 more
doaj +1 more source