Results 111 to 120 of about 9,391 (232)

Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia [PDF]

, 2018
Composition of cocoa beans depends on origin and cocoa processing such as fermentation, drying and roasting. However, less research has been conducted to analyse the composition of Peninsular Malaysia cocoa bean at different processing stages.
Baizura Aya Putri Agus, Agus, Baizura Aya Putri, Norhayati Hussain, Hussain, Norhayati, Mohamad, Nurul Nadzirah, Nurul Nadzirah Mohamad   +5 more
core   +1 more source

The Need for Improved Public Transparency in the Era of Due Diligence Regulations

Regulation &Governance, EarlyView.
ABSTRACT To address environmental and human rights issues in global commodity supply chains, governments increasingly require information from companies on their sourcing, as part of due‐diligence regulations (DDRs). This shift towards accountability to the regulator rather than to the public calls into question the role left for public transparency ...
Valentin Guye, Patrick Meyfroidt, Erasmus zu Ermgassen   +2 more
wiley   +1 more source

Optimum Level and Welfare Effects of Export Taxes for Cocoa Beans in Indonesia: A Partial Equilibrium Approach [PDF]

Aiming to support downstream processing, the Indonesian government announced an export tax in May 2010. Using a partial equilibrium approach, this paper therefore attempts to analyse: (i) whether the Indonesian government has imposed optimal taxes on ...
Permani, Risti, Vanzetti, David, Setyoko, Nur Rakhman   +2 more
core   +1 more source

Sustainable Cocoa Production Program (SCPP): Analysis of cocoa beans processing and quality in post-harvest in South East Sulawesi in Indonesia [PDF]

, 2017
The production of cocoa, introduced in Indonesia during the 1980s, is now decreasing due to many different factors, among them decreased yields due to aging trees, the appearance of pests and diseases, and the farmers not being able to solve these ...
Schaad, N., Fromm, Ingrid
core   +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

Analytical dataset of Ecuadorian cocoa shells and beans

Data in Brief, 2019
Full analytical data of Ecuadorian cocoa wastes (raw shells) and beans (as benchmark), are herein reported. A detailed characterization of production residues may pave the road to a zero-waste strategy for the cocoa industry. Multiple analytical techniques have been exploited to define the composition of the matrices, among them: elemental analyses ...
Grillo, Giorgio, Boffa, Luisa, Binello, Arianna, Mantegna, Stefano, Cravotto, Giancarlo, Chemat, Farid, Dizhbite, Tatiana, Lauberte, Liga, Telysheva, Galina   +8 more
openaire   +6 more sources

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6779-6788, 30 August 2026.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Drying Cocoa Beans, Trinidad, B.W.I. [PDF]

, 2010
Colour: Black and White; Style: Landscape; Other: Bordered, DividedA picture of a group of labourers spreading large piles of cocoa beans on a cocoa house so that the beans would dry evenly in the sun.

core   +2 more sources

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

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source