Results 91 to 100 of about 48,128 (242)

The Effect of Cocoa Beans Fermentation on Processed Chocolate in West Kalimantan [PDF]

, 2011
Research studies of fermentation effects on processed chocolate have been made. The purpose of this study was to see the effect of different levels of fermentation of cocoa preparations (pasta, fats and powder) to the chemical quality and flavor ...
H, J. D. (Jhon), P, T. (Tommy)
core   +1 more source

Grounds for Accountability: Preparedness for Supply Chain Due Diligence Legislation in Canada

Regulation &Governance, EarlyView.
ABSTRACT Canada is under growing pressure to adopt mandatory supply chain due diligence legislation to hold corporations accountable for environmental and social harms embedded in global supply chains. In response, the Government of Canada is exploring policy options for stricter supply chain regulations, including legislative measures such as the ...
Emma L. Bowick, Rachel S. Friedman, Michaela L. Meil, Sophia L. Carodenuto   +3 more
wiley   +1 more source

Hazard Analysis and Critical Control Points in Cocoa Bean Fermentation

International Journal of Agriculture System, 2016
The objective of this research is to develop Hazard Analysis and Critical Control Points (HACCP) in cocoa bean fermentation at farmer level, starting from harvesting of cocoa pods until storage of dried fermented cocoa beans. The case study was conducted
Muh. Ruslan Yunus
doaj   +1 more source

The Cocoa Protocol: Success or Failure? [PDF]

, 2009
The use of child labor in the cocoa industry in West Africa is widespread. This report by the ILRF reviews the outcome of a significant policy instrumented drafted in 2001, the “Protocol for the Growing and Processing of Cocoa Beans and their Derivative
International Labor Rights Forum
core   +1 more source

Cocoa Bean Proteins

, 2019
The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major
Rawel, Harshadrai Manilal (Prof. Dr.), Huschek, Gerd, Sagu Tchewonpi, Sorel (Dr. phil.), Homann, Thomas (Dr.)   +3 more
openaire   +2 more sources

Randomised, Double‐Blinded, Placebo‐Controlled Challenge Test With Single Food Items in Dogs With Atopic Dermatitis and Adverse Food Reactions

Veterinary Dermatology, EarlyView.
ABSTRACT Background Identification of offending foods in dogs with adverse food reactions is usually based on “deterioration” during open food challenges. Objectives To examine the placebo effect during double‐blinded, placebo‐controlled food challenges using a predefined set of criteria for relapse.
Evi I. Sofou, Elisa Samuel, Svetlina Aleksandrova, Manolis Chatzis, Manolis N. Saridomichelakis   +4 more
wiley   +1 more source

Formulation of functional cocoa liquor (Theobroma cacao) from raw and processed beans blend: physicochemical, phytochemical, sensory characteristics and in vitro antioxidant activity

Discover Food
Given the health benefits of antioxidants and the importance to satisfy sensory preferences of the consumers, this study sought to balance cocoa processing methods that enhance sensory properties while preserving bioactive compounds of cocoa beans.
Celine Blanche Mbadi Baleba, Rosane Matsinkou Soh, Wilfred Ngaha Damndja, Julien Armel Assiene Agamou   +3 more
doaj   +1 more source

Dry Bean Cocoa Production in Papua New Guinea: Do IPDM Inputs Pay Off?

Asia &the Pacific Policy Studies, Volume 13, Issue 2, May 2026.
ABSTRACT Cocoa is Papua New Guineaʼs (PNG) third‐largest agricultural export, supporting about two million smallholder farmers. Despite integrated pest and disease management (IPDM) systems to improve yields, adoption remains low. We surveyed two cocoa‐growing households—one near Balima (Madang Province) and the other near Manetai (Bougainville)—and ...
Tom Swan, Shauna Philips, Chris Fidelis, David Yinil, Damien Field   +4 more
wiley   +1 more source

The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation [PDF]

, 1990
Fermentation and drying play an important role in influencing the overall quality offermented cocoa beans . A study was conducted to look into the effect of various micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala and Acetobacteraceti ...
Setyohadi,
core  

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source