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
Single nucleotide polymorphisms from Theobroma cacao expressed sequence tags associated with witches' broom disease in cacao [PDF]
, 2009 In order to increase the efficiency of cacao tree resistance to witches¿ broom disease, which is caused by Moniliophthora perniciosa (Tricholomataceae), we looked for molecular markers that could help in the selection of resistant cacao genotypes.
Carels, Nicolas +10 more
core +1 more source
Changes in food access by mestizo communities associated with deforestation and agrobiodiversity loss in Ucayali, Peruvian Amazon [PDF]
, 2020 Few longitudinal studies link agricultural biodiversity, land use and food access in rural landscapes. In this paper, we test the hypothesis that, in a context of economic change, cash crop expansion is associated with deforestation, reduced ...
Blundo Canto, Genowefa +8 more
core +3 more sources
Ciencia Latina Revista Científica Multidisciplinar, 2023 El trabajo se realizó en cantón El Carmen, provincia de Manabí, Ecuador; con el objetivo de analizar el manejo agronómico del cultivo de Cacao Nacional (Theobroma cacao L.) en la Corporación Agropecuaria de Pequeños Agricultores Manga del Cura; se aplicó una encuesta de carácter cualitativo categórico para determinar el manejo en labores preculturales ...
Francel Xavier López Mejía +4 more
openaire +1 more source
Towards the understanding of the cocoa transcriptome: Production and analysis of an exhaustive dataset of ESTs of Theobroma cacao L. generated from various tissues and under various conditions [PDF]
, 2008 Theobroma cacao L., is a tree originated from the tropical rainforest of South America. It is one of the major cash crops for many tropical countries. T. cacao is mainly produced on smallholdings, providing resources for 14 million farmers.
Alemanno, Laurence +27 more
core +3 more sources
Actividad fotosintética y su relación con el rendimiento de diez clones de cacao nacional [PDF]
Revista ESPAMCIENCIA, 2020 Con la finalidad de identificar clones con un buen desempeño fisiológico, obtener información relevante de la actividad fotosintética y su correlación con la producción del cacao nacional, se evaluó la actividad fotosintética: la tasa de fotosíntesis (A), conductancia estomática (gs), eficiencia de uso de agua (EUA) y actividad fotoquímica: eficiencia ...
Wilmer Adelso Tezara Fernández +4 more
openaire +1 more source
Journal of Food Quality, 2018 Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products.
Juan Manuel Cevallos-Cevallos +3 more
doaj +1 more source
An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]
, 2020 Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian +3 more
core +1 more source
Using the soil and water assessment tool to simulate the pesticide dynamics in the data scarce Guayas River Basin, Ecuador [PDF]
, 2020 Agricultural intensification has stimulated the economy in the Guayas River basin in Ecuador, but also affected several ecosystems. The increased use of pesticides poses a serious threat to the freshwater ecosystem, which urgently calls for an improved ...
Arias-Hidalgo, Mijail +8 more
core +1 more source
Agroecosistemas, 2023 Los bioestimulantes a base de algas marinas tienen el potencial de mitigar problemas de estrés siendo opción para mejorar la calidad y el rendimiento de los cultivos. Sin embargo, la aplicación de algas marinas como ingrediente activo en bioestimulantes sobre plántulas de cacao nacional es muy poca documentada.
Echeverria Salazar, Alberto Javier +2 more
openaire +1 more source