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Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer [PDF]
Journal of Community Service and Empowerment, 2023 Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as ...
Hanif Alamudin Mansur +12 more
doaj +3 more sources
Impacts of export tax of cocoa beans on Indonesian economy. [PDF]
Coffee and Cocoa Research Journal, 2016 In recent years, there is a significant decline of cocoa beans in terms of exports value and share after 2010. Several studies claimed that this downward trend was caused by the introduction of an export tax on cocoa ...
Yuventus Effendi
doaj +13 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
Scientia Agropecuaria, 2016 The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This
Pedro P. Peláez +2 more
doaj +7 more sources
Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain [PDF]
Foods, 2023 Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and
Krisna Purbaningrum +3 more
doaj +2 more sources
Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire [PDF]
International Journal of Food ScienceCôte d’Ivoire remains the world’s leading producer of cocoa beans. However, cocoa farming is now recognized as a primary cause of deforestation in the country. To combat deforestation, the Ivorian government recently advocates for agroforestry, a farming
Affoué Tatiana Kouassi +4 more
doaj +2 more sources
Cocoa bean fingerprinting via correlation networks [PDF]
npj Science of 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.
Santhust Kumar +5 more
openaire +3 more sources
Factors Affecting Export of Indonesian Cocoa Beans To Malaysia
Jurnal Manajemen & Agribisnis, 2023 Indonesia is an agricultural country with many superior export products, including cocoa beans. Indonesia was once the third-largest cocoa producer in the world.
Syaifulloh Albachroini Cahyo Putro +2 more
doaj +1 more source
Brazilian Journal of Food Technology, 2021 Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption.
Kiki Fibrianto +3 more
doaj +1 more source
Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans
Horticulturae, 2023 Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in ...
Edy Subroto +4 more
doaj +1 more source