Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency [PDF]
Coffee and Cocoa Research Journal, 2015 Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority of Indonesian farmers are reluctance to do fermentation.
Joko Soemarno +3 more
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Cocoa bean fingerprinting via correlation networks. [PDF]
NPJ Sci Food, 2022 AbstractCocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization. Questions of food authenticity and food quality are hence particularly challenging for cocoa.
Kumar S +5 more
europepmc +5 more sources
Determination of Selection Index of Cocoa (Theobroma cacao L.) Yield Traits Using Regression Methods [PDF]
Coffee and Cocoa Research Journal, 2016 The increasing chocolate consumption has not been followed by growing production of dry cocoa beans. In order to support the increase in cocoa production, planting materials with high yield are needed.
Bayu Setyawan +2 more
doaj +4 more sources
Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality [PDF]
PLoS ONE, 2020 The growth of filamentous fungi during the spontaneous cocoa bean fermentation leads to inferior cocoa bean quality and poses a health risk for consumers due to the potential accumulation of mycotoxins. We recently developed anti-fungal cultures with the
Edwina Romanens +4 more
doaj +3 more sources
Performance of Roasted Cocoa Bean Winnower For Small Holder Chocolate Producers [PDF]
Coffee and Cocoa Research Journal, 2016 Cocoa bean winnowing has a function to separate cocoa nibs from shell after roasting process of dry bean. Nibs are further processed into fine cocoa liquor by refining process.
Hendy Firmanto +2 more
doaj +4 more sources
Indication of Xenia Effect on Cocoa (Theobroma cacao L.) [PDF]
Coffee and Cocoa Research Journal, 2011 Cocoa plant generally is classified as cross pollinated plant and self-incompatible plant, then there is indication the presence of pollen influence on cocoa bean quality.
Indah Anita-Sari, Agung Wahyu Susilo
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A mathematical model of cocoa bean fermentation. [PDF]
R Soc Open Sci, 2018 Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate’s flavour and taste.
Moreno-Zambrano M +3 more
europepmc +5 more sources
Future Foods, 2022 Cocoa nibs are the main ingredient for chocolate production while cocoa bean hulls are the major by-product. Uniqueness of this study is that we investigate the antioxidant content and activity of single origin cocoa bean hulls compared to nibs based on ...
Cai San Siow +3 more
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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
Demand for Indonesian cocoa beans in a dilemma: Case study Malaysian market
Economic Journal of Emerging Markets, 2019 Indonesian cocoa industry has been transforming into a processed cocoa exporter by imposing export taxes. The policy has managed to increase exports of processed cocoa and decreased cocoa bean exports. However, overall export value of cocoa commodities (
Awan Setya Dewanta
doaj +3 more sources