Chocolate, a part of philippino culture. Economic prospect for the "Tablea". Mission report of 7-12 december 1993 for PCARRD and USM, financed by the French Embassy in the Philippines [PDF]
, 1994 Avec quelques pays d'Amérique du Sud, les Philippines présentent la caractéristique de conserver une forte tradition de consommation de chocolat, transférée d'Amérique centrale aux Philippines par l'empire espagnol.
Ruf, François, Warris, Abdul
core
Natural microbial inocula for efficient cacao fermentation in Colombia
Food Chemistry AdvancesThe microbiological diversity that colonizes fermentation is a resource that could be used to develop natural microbiological starters that promote fermentation. The study involved the application of a natural microbial inoculate derived from 48-hour pre-
Jenifer Criollo Nuñez +5 more
doaj +1 more source
Traitement du cacao par fermenteur et séchoir intégrés [PDF]
, 1995 Le principe de fermentation contrôlée repose sur la mise en évidence de la corrélation entre l'intégrale de la courbe de température et la qualité du cacao.
Barel, Michel
core
The Correlation between Lipase Activity and the Production of Fatty Acids of PBC Cocoa Clone [PDF]
, 1998 A study was carried out to determine the correlation between lipase activity in cocoa beans and the presence of free fatty acids which could affect the aroma and flavour of cocoa.
Abd Samah, Othman +2 more
core
Développement du cacao au Vanuatu : un bilan contrasté [PDF]
, 1996 Troisième exportation agricole du Vanuatu, le cacao est une production surtout villageoise, issue majoritairement de l'île de Malekula. Cultivée principalement en association, la cacaoyère a des rendements modestes dus essentiellement à la faible ...
Jagoret, Patrick
core
Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles
FermentationThis review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles.
Luciana Lordelo Nascimento +7 more
doaj +1 more source
Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation. [PDF]
Front Microbiol, 2020 Pacheco-Montealegre ME +4 more
europepmc +1 more source
Development Of A Solar Drying Unit For The Cocoa Smallholders In Malaysia [PDF]
, 2003 Sun drying is the most popular method used by the Malaysian smallholders to dry cocoa beans during the harvesting season. However, various limitations have been associated with this traditional practice particularly due to unpredictable weather ...
Hii, Ching Lik
core
Fermented and Unfermented Cocoa Beans for Quality Identification Using Image Features
JOIV: International Journal on Informatics VisualizationFermented cocoa bean products are one of the high-quality requirements of the cocoa processing industry. On an automated industrial scale, early identification of cocoa bean quality is essential in the processing industry. This study aims to identify the
Basri Basri +3 more
doaj +1 more source
Effect of Roasting on the Development of Flavour in Malaysian Cocoa Beans (Theobroma Cacao L.) [PDF]
, 1986 Malaysian cocoa beans have been characterised by chocolate manufacturers as lacking strong Cocoa flavour. To have an insight into the flavour problem, research was carried out to see how roasting would affect the chemical and flavour compliments as ...
Ab Aziz, Faridah
core