Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador. [PDF]
PLoS ONEThe fermentation of fine-flavor cacao beans is a key process contributing to the enhancement of organoleptic attributes and monetary benefits for cacao farmers.
Ivan Chóez-Guaranda +5 more
doaj +2 more sources
Frontiers in Ecology and Evolution, 2022 Cacao (Theobroma cacao L.) is the basis of the lucrative confectionery industry with “fine or flavour” cocoa attracting higher prices due to desired sensory and quality profiles.
Danilo E. Bustamante +6 more
doaj +1 more source
The First National Survey of Cadmium in Cacao Farm Soil in Colombia
Agronomy, 2021 This study represents the first nationwide survey regarding the distribution of Cd content in cacao-growing soils in Colombia. The soil Cd distribution was analyzed using a cold/hotspots model.
Daniel Bravo +8 more
doaj +1 more source
Colonization dynamics of arbuscular mycorrhizal fungi (AMF) in Ilex paraguariensis crops: Seasonality and influence of management practices [PDF]
, 2020 The yerba mate (Ilex paraguariensis St. Hill.) is a native species from subtropical regions of Argentina, Brazil, Paraguay and Uruguay. Arbuscular mycorrhizal fungi (AMF) are symbiotically associated with 82% of the vegetable species including crops of ...
Abarca, Camila Lucía +4 more
core +2 more sources
Foods, 2022 Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the formation of volatile-aroma compounds during fermentation remains unclear ...
Joel Tigrero-Vaca +6 more
doaj +1 more source
Revista Colombiana de Investigaciones Agroindustriales, 2021 Se evaluaron tres intensidades de poda en dos variedades (nacional y trinitario) de cacao (Theobroma cacao L.), establecidos con tres métodos propagativos.
Jaime Vera Chang +2 more
doaj +1 more source
Fertilización nitrogenada después de la poda del cafeto robusta en Cambisoles
Pesquisa Agropecuária Brasileira, 2011 El objetivo de este trabajo fue evaluar la influencia de la fertilización mineral nitrogenada, después de la poda del cafeto robusta, sobre la productividad del cultivo y algunos indicadores químicos (pH, materia orgánica) y microbiológicos (respiración ...
Alberto Pérez Díaz +5 more
doaj +1 more source
Valoración de baba de cacao (mucílago) no utilizada en el cantón Quevedo - Ecuador
Revista Científica Ciencia y Tecnología, 2021 La presente investigación está enfocada al desperdicio de mucílago fresco del cacao Theobroma cacao L., proveniente de las plantaciones de cacao de diversas zonas del Cantón Quevedo, ubicadas en la provincia de Los Ríos, perteneciente al Ecuador. La zona
Rossy Rodríguez Castro +5 more
doaj +1 more source
Deciphering the genome structure and paleohistory of _Theobroma cacao_ [PDF]
, 2010 We sequenced and assembled the genome of _Theobroma cacao_, an economically important tropical fruit tree crop that is the source of chocolate. The assembly corresponds to 76% of the estimated genome size and contains almost all previously described ...
Angé +60 more
core +2 more sources
The pathogen Moniliophthora perniciosa promotes differential proteomic modulation of cacao genotypes with contrasting resistance to witches´ broom disease [PDF]
, 2020 Background: Witches' broom disease (WBD) of cacao (Theobroma cacao L.), caused by Moniliophthora perniciosa, is the most important limiting factor for the cacao production in Brazil.
Correa, Stephany Cristiane +4 more
core +1 more source