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
Surveillance of ochratoxin A in cocoa beans from cocoa-growing regions of Ghana. [PDF]
Heliyon, 2023 Cocoa is one of the agricultural commodities which is highly susceptible to mycotoxin contamination. During two crop/harvest seasons, the occurrence and distribution of ochratoxin A (OTA) in viable commercial cocoa beans were investigated. The cocoa bean samples were collected randomly from farmers across cocoa-growing regions of Ghana.
Banahene JCM, Ofosu IW, Odai BT.
europepmc +4 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 +9 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
Occurrence of ochratoxin A in cocoa beans and bean-to-bar chocolates. [PDF]
Braz J MicrobiolThe growing health consciousness of consumers has led to an increase in the consumption of artisanal chocolates, mainly due to their recognized health benefits. However, processing steps such as fermentation and drying of cocoa beans can favor the growth of ochratoxigenic fungi.
Burgon VH +5 more
europepmc +3 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).
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
Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor. [PDF]
J Food SciABSTRACT Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor through sensory analysis and the sources of flavor through instrumental analyses.
Chaudhary V, Mongia G, Drake M.
europepmc +3 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
Toxicology Reports, 2017 Levels of organochlorine pesticides (OCPs) were determined in dried cocoa beans obtained from cocoa produce stores at Ondo and Ile-Ife, Southwestern Nigeria.
Abolanle S Adekunle
exaly +3 more sources