Results 131 to 140 of about 7,561 (221)

Export commodity production and broad-based rural development: coffee and cocoa in the Dominican Republic [PDF]

An estimated 80,000-100,000 Dominican farmers produce coffee and cocoa, nearly 40 percent of all agricultural producers. The sectors also provide employment for tens of thousands of field laborers and persons employed in linked economic activities.
Alwang, Jeff, Siegel, Paul B.
core  

Effect of Agroforestry and Cocoa-Producing Geographical Origin on the Sensory Profile of Beans and Chocolates in the Climate Change Context in Côte d'Ivoire. [PDF]

Foods
Amien FGK, Koné MK, Kadjo CA, Yao AK, Maraval I, Boulanger R, Guéhi ST.   +6 more
europepmc   +1 more source

A Multimodal hyperspectral dataset of cocoa beans with physicochemical annotation. [PDF]

Sci Data
Contreras K, Jouni M, Dalla Mura M, Bacca J.   +3 more
europepmc   +1 more source

Evaluation of seven Theobroma cacao clones grown in Terai region of India for nutritional composition and bioactive compounds. [PDF]

Sci Rep
Deb K, Das S, Medda PS, Sit AK, Apshara SE.   +4 more
europepmc   +1 more source

Fermentation and clone selection modulate the biochemical and nutritional profile of cocoa beans grown in the southwestern Amazon. [PDF]

Sci Rep
Traspadini EIF, de Mello Prado R, Reis EG, Gratão PL, Wadt PGS, Ribeiro SB, da Silva DMP.   +6 more
europepmc   +1 more source

A defined microbial community reproduces attributes of fine flavour chocolate fermentation. [PDF]

Nat Microbiol
Gopaulchan D, Moore C, Ali N, Sukha D, Florez González SL, Herrera Rocha FE, Yang N, Lim M, Dew TP, González Barrios AF, Umaharan P, Salt DE, Castrillo G.   +12 more
europepmc   +1 more source

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives. [PDF]

Foods
Huanca-Ccompe FR, Carrión-Sánchez HM, Chambilla LQ, Alcázar-Alay SC, Pumacahua-Ramos A.   +4 more
europepmc   +1 more source

Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality. [PDF]

Curr Res Food Sci
Lestang J, Miescher Schwenninger S, Nyström L.   +2 more
europepmc   +1 more source

Fermentation with Pectin Trans-Eliminase to Reduce Cadmium Levels in Nacional and CCN-51 Cocoa Bean Genotypes. [PDF]

Plants (Basel)
Morales-Rodriguez WJ, Morante-Carriel J, Carranza-Patiño M, Ormaza-Vásquez D, Ayuso-Yuste MC, Bernalte-García MJ.   +5 more
europepmc   +1 more source

Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation. [PDF]

Appl Environ Microbiol, 2014
Moens F, Lefeber T, De Vuyst L.
europepmc   +1 more source