Results 11 to 20 of about 48,128 (242)
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
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
Scientific African, 2020 Cocoa production in south west region of Cameroon, Fako, is faced with several quality challenges. These challenges affect the value of the final cocoa beans produced and the entire cocoa beans value chain.
Mobey Emmanuel Tardzenyuy +3 more
doaj +1 more source
Applied Sciences, 2021 The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted ...
Ewa Ostrowska-Ligęza +4 more
doaj +1 more source
Agrointek, 2022 Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low.
yusya abubakar +3 more
doaj +1 more source
An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]
, 2020 Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian +3 more
core +1 more source
Biotropia: The Southeast Asian Journal of Tropical Biology, 2011 The effects of fermentation on Ephestia cautella population and cocoa beans quality in terms of moisture content, fungal population, the percentage of insect-damaged and mouldy beans, lipid and free fatty acid contents during storage were investigated ...
OKKY S. DHARMAPUTRA +3 more
doaj +1 more source
ANALYSIS OF FACTORS AFFECTING THE VALUE OF EXPORT OF INDONESIAN COCOA BEANS IN 1996-2015
Ekuilibrium: Jurnal Ilmiah Bidan Ilmu Ekonomi, 2019 The purpose of this research is to analyze the export value of Indonesian cocoa beans, using Ordinary Least Square (OLS). The dependent variable used in this research is the export value of Indonesian cocoa beans, while the independent variables are ...
Aditya Fajariskieyanto Hadi +1 more
doaj +1 more source
Abdihaz, 2021 Putat village, Patuk district, Gunung Kidul regency is one of cocoa production center in Yogjakarta. Cocoa bean products in this region have been marketed not only in Yogjakarta but also several areas in Indonesia.
Mercy Bientri Yunindanova +2 more
doaj +1 more source
PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO
Agrointek, 2020 Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to ...
Sri Hartuti +3 more
doaj +1 more source