Results 21 to 30 of about 246 (136)
Exploring Peruvian Cocoa Populations and Their Influence on Rat Metabolism
Biology and Life Sciences Forum, 2023 This study aimed to characterize two Peruvian cocoa populations (CCN51 and JL2) and determine their influence on rat metabolism. For this, the phytochemical composition and in vitro antioxidant activity of CCN51 and JL2 were established.
Malén Massot-Cladera +6 more
doaj +1 more source
Geographic distribution, conservation, and genomic resources of cacao Theobroma cacao L
Crop Science, Volume 63, Issue 4, Page 1750-1778, July/August 2023., 2023 Abstract The cacao tree, Theobroma cacao L., is cultivated in the tropics, mainly in agroforestry systems, to produce seeds, the valuable raw material for the chocolate industry. Thus, the conservation and use of cacao genetic resources in breeding programs to increase yield and improve quality and disease resistance are vital for the global cacao ...
Helmuth E. Nieves‐Orduña +2 more
wiley +1 more source
Development and Change, Volume 54, Issue 4, Page 691-713, July 2023., 2023 ABSTRACT Forest frontiers are important areas for sustainable development as they combine the need to halt deforestation with the challenges of rural poverty. In the region of San Martín, Peru, the ‘Production, Protection and Inclusion’ model combines narratives of conservation, economic development and social inclusion in what can be defined as a ...
Will Lock, Anthony Alexander
wiley +1 more source
PLANTS, PEOPLE, PLANET, Volume 4, Issue 6, Page 605-617, November 2022., 2022 “Fine flavor” cocoa, known for its superior flavor and aroma, commands a higher price for farmers than “bulk” cocoa produced for market. These fine flavor cocoa varieties make an important contribution to the agricultural sector in Ecuador. However, cocoa diversity is threatened by deforestation. The effective preservation, characterization, and use of
Olivier Fouet +14 more
wiley +1 more source
Functional yeast starter cultures for cocoa fermentation
Journal of Applied Microbiology, Volume 133, Issue 1, Page 39-66, July 2022., 2022 Summary The quest to develop a performant starter culture mixture to be applied in cocoa fermentation processes started in the 20th century, aiming at achieving high‐quality, reproducible chocolates with improved organoleptic properties. Since then, different yeasts have been proposed as candidate starter cultures, as this microbial group plays a key ...
Cristian Díaz‐Muñoz, Luc De Vuyst
wiley +1 more source
Agroindustrial Science, 2023 The aim of this research was to characterize rheologically a drink formulated and elaborated with exudate of cocoa (Theobroma cacao L.) CCN51 and lactic serum. The formulation was optimized using the response surface methodology for the attributes color, smell, taste and acceptability; subsequently, a multiple surface analysis was performed to ...
H. Rivera-Rojas +4 more
openaire +2 more sources
Physical-chemical indicators of soil and cocoa yield with organic and conventional management
Agroindustrial Science, 2020 The research evaluated the effect of organic and conventional management on soil physicochemical indicators and performance indicators of CCN-51 cocoa (Theobroma cacao L.).
Nelino Florida +3 more
doaj +1 more source
Ciencia e Investigación, 2022 Dark chocolate coatings contain a high percentage of cocoa, which is pleasing to the consumer’s taste. The aim of the research was to develop a bitter-type chocolate coating from the combination of CCN51 and super tree cocoa. In this study, an experimental method, with 18 treatments was applied.
Miguel Enríquez-Estrella +1 more
openaire +2 more sources
Revista Brasileira de Fruticultura, 2022 Cocoa is a crop in increasing demand and cultivated worldwide. However, basic information concerning the movement of nutrients in leaves over time is still unknown, and methods to find an optimal time to collect a sample are still ambigu-ous. The present
Melissa Alexandra Romero +5 more
doaj +1 more source
Variabilidad de δ13C y δ15N en suelo y hojarasca de cacao en El Oro, Ecuador
Terra Latinoamericana, 2019 El cacao aporta niveles significativos de carbono (C) y nitrógeno(N) por las hojarascas; el cambio de manejo agronómico ocasiona variación en los contenidos de estos elementos en el suelo. El objetivo fue evaluar las variaciones de los isotopos de δ13C y
Salomón Barrezueta Unda +3 more
doaj +1 more source