Results 141 to 150 of about 68,998 (219)

RESCUE OF CACAO GENETIC RESOURCES RELATED TO THE NACIONAL VARIETY: SURVEYS IN THE ECUADORIAN AMAZON

, 2015
Traditional cocoa plantations in Ecuador are mostly composed of a complex mix of highly variable hybrid progenies, which has greatly reduced the population of native trees of the " Nacional " variety, to such a point that they are considered today as heading for extinction, which is increasingly worrying the international chocolate industry. Some years
Rey, Gastón, Lachenaud, Philippe, Fouet, Olivier, Argout, Xavier, Peña, Geover, Castro Macias, José, Amores, Freddy Marcelo, Lanaud, Claire, Valdez, Francisco, Hurtado, Julio   +9 more
openaire   +1 more source

Draft genome sequence of <i>Burkholderia semiarida</i> isolated from <i>Theobroma cacao</i> in Chiapas, Mexico. [PDF]

Microbiol Resour Announc
Ortiz-Conde N-P, Morales-Ruíz L-M, Kerber-Diaz J-C, Larios-Serrato V, Estrada-de Los Santos P.   +4 more
europepmc   +1 more source

Efficacy of a biofungicide based on <i>Trichoderma afroharzianum</i> CP 24-6 against cacao frosty pod rot under different doses and application timings. [PDF]

Front Plant Sci
Meza-Maicelo W, Cortez-Lázaro A, Reyna-Rivera ER, Loja-Torres MI, Oliva-Cruz M, Leiva-Espinoza ST.   +5 more
europepmc   +1 more source

Geographic and species-specific determinants of rhizosphere microbiome assembly in <i>Theobroma cacao</i> wild populations. [PDF]

ISME Commun
Tejada CJ, Escobar Parra S, Caro-Quintero A.   +2 more
europepmc   +1 more source

Ecology and functions of <i>Trichoderma</i> in coffee and cocoa agroecosystems: bibliometric and systematic insights for sustainable agriculture. [PDF]

Front Microbiol
Santillan-Culquimboz HW, Leiva ST, Munoz-Salas MN, Meza-Maicelo W, Lozano-Isla F, Oliva-Cruz M, Balcázar-Zumaeta CR.   +6 more
europepmc   +1 more source

PHYSICAL–CHEMICAL AND SENSORY ATTRIBUTES OF THE COCOA NACIONAL (Theobroma cacao L.) FIFTEEN CLONE BEANS IN ECUADOR

, 2015
This research was carried out at La Represa Experimental Farm, property of the State Technical University of Quevedo and at the Cocoa Quality Lab, belonging to EET-Pichilingue-INIAP for a period of four months (February–January 2013). The objective was to characterize the physical – chemical attributes of beans and sensory attributes of paste /pasta in
Vera Chang, Jaime Fabian, Vallejo Torres, Christian, Párraga Morán, Dayse Evelina, Macías Véliz, José, Ramos Remache, Rommel, Morales Rodríguez, Wiston   +5 more
openaire   +1 more source

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives. [PDF]

Foods
Huanca-Ccompe FR, Carrión-Sánchez HM, Chambilla LQ, Alcázar-Alay SC, Pumacahua-Ramos A.   +4 more
europepmc   +1 more source

Sensorial comparison of fine aroma cocoa type Nacional (Theobroma cacao L.) grown in different zones of Ecuador

, 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.
Solórzano Chavez, Eddyn, Nicklin, Claire, Amores Puyutaxi, Freddy, Jiménez Barragan, Juan, Barzola Miranda, Sonia   +4 more
openaire   +1 more source

Exploring the Agromorphological Profiles of the Cacao (<i>Theobroma cacao</i> L.) Collection from the INIA Germplasm Bank in the Amazonas Region, Peru. [PDF]

Plants (Basel)
Tejada-Alvarado JJ, Vilca-Valqui NC, Montenegro-Acuña LA, Parco-Quinchori JA, Fernandez E.   +4 more
europepmc   +1 more source

Near T2T haplotype-resolved genomes of cacao (Theobroma cacao) variety CCN51. [PDF]

Sci Data
Tan H, Lou Y, Yan Y, Meinhardt LW, Bailey B, Gutierrez O, Park S, Cohen SP, Zhang D, Yin Y.   +9 more
europepmc   +1 more source