Results 1 to 10 of about 1,712 (165)
Caracterización morfológica del cacao nacional “Theobroma cacao L.” del cantón Naranjal, Ecuador
Revista Tecnológica, 2022 La investigación se realiza en una zona del cantón Naranjal y para este estudio participan 10 fincas aleatoriamente seleccionadas. Estas fincas se dedican a la producción del cacao nacional o fino de aroma.
Carlos Amador Sacoto +3 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 +2 more
exaly +3 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 ...
Maria Gabriela Maridueña-Zavala +2 more
exaly +3 more sources
Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador. [PDF]
FoodsThe 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 °C and 0 days of PS, dried at 80 °C.
Streule S +3 more
europepmc +4 more sources
Comportamiento de seis clones de "cacao" (Theobroma cacao L.) en Guasaganda, provincia de Cotopaxi, Ecuador [PDF]
La Granja: Revista de Ciencias de la Vida, 2008 En la actualidad, no existe una variedad nacional genéticamente pura del cacao, pues lo que se encuentra es una mezcla de híbridos naturales que se agrupan en una población conocida con el nombre de complejo “Nacional x Trinitario”.
Raúl Escobar
doaj +2 more sources
Insight into the Wild Origin, Migration and Domestication History of the Fine Flavour Nacional Theobroma cacao L. Variety from Ecuador [PDF]
PLoS ONE, 2012 Ecuador's economic history has been closely linked to Theobroma cacao L cultivation, and specifically to the native fine flavour Nacional cocoa variety. The original Nacional cocoa trees are presently in danger of extinction due to foreign germplasm introductions.
Rey Gaston Loor Solórzano +2 more
exaly +5 more sources
Cedamaz, 2023 El cacao es uno de los principales productos de exportación del Ecuador, siendo la variedad Nacional la que dio a conocer al país en el mercado mundial por su aroma.
Lady Sisalima-Ortega +2 more
doaj +2 more sources
Effects of pruning on flowering and yields of Cacao Nacional Boliviano
Agroforestry SystemsAbstract Cacao Nacional Boliviano (CNB), the native cacao germplasm group in the Bolivian Amazon region, possesses distinct morphological, genetic, phenological and organoleptic characteristics. It is highly sought after in the global fine-flavour chocolate market, and has importance for conservation of cacao genetic diversity.
Johanna Ruegg +2 more
exaly +2 more sources
Potencial productivo de clones experimentales de cacao tipo “Nacional”
La Técnica: Revista de las Agrociencias, 2015 Fueron establecidos 10 clones experimentales de cacao tipo “Nacional” y dos testigos comerciales: CCN-51 y EET-103, para determinar el potencial de rendimiento.
Oscar Henry Proaño Vinces +5 more
doaj +4 more sources
Ciencia Y TecnologÍa, 2015 La presente investigación tuvo como objetivo comparar el perfil sensorial de muestras de cacao de varias zonas productoras del país. Con este propósito el Laboratorio de Calidad Integral de Cacao y Chocolate de la Estación Experimental Tropical Pichilingue del INIAP, recibió muestras de 11 asociaciones de productores.
Sonia Barzola Miranda +4 more
exaly +3 more sources