Results 11 to 20 of about 68,998 (219)

Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation

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, María Gabriela Maridueña-Zavala, Hui-Ling Liao, Mónica Prado-Lince, Cynthia Sulay Zambrano-Vera, Bertha Monserrate-Maggi, Juan M. Cevallos-Cevallos   +6 more
doaj   +3 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.
Loor Solorzano, Rey Gaston, Fouet, Olivier, Lemainque, Arnaud, Pavek, Sylvana, Boccara, Michel, Argout, Xavier, Amores, Fredy, Courtois, Brigitte, Risterucci, Ange-Marie, Lanaud, Claire   +9 more
openaire   +6 more sources

Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao

Heliyon
Ecuador is one of the world's leading producers of cacao beans, and Nacional x Trinitario cacao represents one of the most distinctive varieties due to its flavor and aroma characteristics.
Maria Pilar Constante Catuto, Joel Tigrero-Vaca, Mirian Villavicencio-Vasquez, Diana Coello Montoya, Juan Manuel Cevallos, Jonathan Coronel-León   +5 more
doaj   +3 more sources

Effects of pruning on flowering and yields of Cacao Nacional Boliviano

Agroforestry Systems
Abstract 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.
Chigusa Keller, Johanna Rüegg, Consuelo Campos, Edwin Ontiveros Loza, Chloé Durot, Joachim Milz, Monika Schneider, Stéphane Saj   +7 more
openaire   +3 more sources

Functional Specialisation and Diversity Shape the Rhizosphere Microbiota of Cacao and Coffee in the Amazonas Region, Peru. [PDF]

Environ Microbiol Rep
The microbial species composition, abundance and functional profiles in the rhizospheric soils of cacao and coffee were evaluated. Our findings highlight the presence of predominant but functionally specialised taxa that play unique functional roles within the cacao and coffee rhizosphere ecosystems.
Carrion JV, Chavez M, Olano YM, Calderon MS, Bustamante DE.   +4 more
europepmc   +2 more sources

Efecto de intensidades de poda en cacaos nacionales y trinitarios establecidos con tres métodos propagativos

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, Cinthia Johanna Moreno Cano, Martha Betania Salazar Pacheco   +2 more
doaj   +1 more source

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, Cruz dos Santos, Everton, Gramacho, Karina Peres, Micheli, Fabienne, Pirovani, Carlos Priminho   +4 more
core   +1 more source

Elaboración de Licor Añejo con Almendras de Cacao Nacional (Theobroma cacao L.) residual de la clasificación para exportación

Revista InGenio, 2021
El objetivo de esta investigación fue evaluar el efecto de la maceración de residuos de almendras de cacao nacional en alcohol etílico rectificado para la obtención de licor añejo. El cacao se usó de forma tostada y sin tostar, y, en concentraciones distintas añadidas al alcohol etílico rectificado de 96.19 °GL contenidas en botellas de vidrio ...
Ángel Oliverio Fernández Escobar, Guadalupe Cecibel Hidalgo Trejo, Valery Rashel Vélez Reyna, Nelson Ramiro Villegas Soto, Jhunior Abrahan Marcía Fuentes   +4 more
openaire   +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, Carlos Alberto Bustamante González, Gloria Marta Martín Alonso, Ramón Antonio Rivera Espinosa, Rolando Viñals Núñez, Maritza Idilia Rodríguez Castro   +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, Guiomar Posada Izquierdo, Antonio Valero Díaz, Emma Torres Navarrete, Yenny Torres Navarrete, Raúl Díaz Ocampo   +5 more
doaj   +1 more source