Results 41 to 50 of about 48,128 (242)

Empirical analysis of the best warehousing practices and its impact on cocoa beans quality

Coffee and Cocoa Research Journal, 2020
The importance of cocoa to the economy of Ghana cannot be overemphasized. For several  decades, cocoa has been the backbone of the country's economy and plays a major role in employment, foreign exchange earnings, government revenue, education, and ...
Ishmael Prah, Peter Dzakah Fanam
doaj   +1 more source

Rapid determination of the roasting degree of cocoa beans by extreme learning machine (ELM)-based imaging analysis

Journal of Agriculture and Food Research, 2022
The determination of the levels of roasting of cocoa relies on expensive analytical equipment, sensory panel, and, in the cases of small processors and growers, empiricism.
Yu Yang, Ahmed G. Darwish, Islam El-Sharkawy, Qibing Zhu, Shangpeng Sun, Juzhong Tan   +5 more
doaj   +1 more source

Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits

Journal of Functional Foods, 2020
Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate these beneficial effects to the polyphenols present and little is known about the potential health effects ...
Leydy A. Domínguez-Pérez, Lilia M. Beltrán-Barrientos, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba   +4 more
openaire   +2 more sources

Sustainability Strategies in the Cocoa‐Chocolate Value Chain: An Analysis Using Stakeholder Theory, Global Value Chain Theory, and Resource Dependence Theory

Agribusiness, EarlyView.
ABSTRACT The cocoa‐chocolate value chain faces significant environmental and social challenges, driving firms to adopt sustainability strategies ranging from individual practices to third‐party certifications. This study investigates the factors associated with these strategies by analyzing 304 cocoa‐chocolate companies using firm‐level data from the ...
Stella Marschner, Luigi Orsi, Alessandro Olper, Stefanella Stranieri   +3 more
wiley   +1 more source

Starter Culture‐Induced Fermentation Reveals Genotype‐Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans [PDF]

Journal of food science.
ABSTRACT Cocoa (Theobroma cacao L.) is a crop of major economic importance, with Brazil ranking sixth in global production and Pará leading national output. Bean quality is strongly influenced by genetic diversity and postharvest processing, particularly fermentation. To minimize batch heterogeneity, this study evaluated 18 Forastero genotypes from the
Lima G, Pinto A, Correia M, Filho M, de Freitas A, Santos P, Rogez H.   +6 more
europepmc   +2 more sources

The Power of Unity: Collective Action and Smallholder Agricultural Performance in West Africa

Agribusiness, EarlyView.
ABSTRACT We analyze the impact of collective action through farmer‐based organizations (FBOs) on smallholders' farm performance and income inequality in Ghana, Benin, The Gambia, and Mali. We find that FBO membership increases cereal yield in Ghana and The Gambia, legume yield in Mali, ruminant numbers in Benin and The Gambia, and total farm income in ...
Emmanuel Donkor, Bright Owusu Asante, David Boansi, Victor Owusu   +3 more
wiley   +1 more source

Cocoa Bean Cleaner and Dryer Device: A Microcontroller Experiment

Aceh International Journal of Science and Technology, 2022
Cleaning and drying cocoa beans are generally done manually by farmers. The manual cleaning process takes a long time, and the pulp reduction is not optimal. In contrast, drying using sunlight takes a long time when it is done in the rainy season.
Mohammad Hafiz Hersyah*, Desta Yolanda, Nela Fatma   +2 more
doaj   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Inhibition of growth and ochratoxin A production of Aspergillus carbonariu by Bacillus strains isolated from cocoa bean fermentation [PDF]

, 2019
Ivorian raw cocoa beans are recurrently subject to ochratoxin A (OTA) contamination. The use of chemical and physical means to reduce or prevent the OTA production in cocoa beans is prohibited or inefficient.
Beugre, Guézéré Corinne, Boulanger, Renaud, Durand, Noël, Fontana-Tachon, Angélique, Guehi, Tagro Simplice, Kadjo, Adobi Christian, Kedjebo, Kra Brou Didier   +6 more
core  

Baseline Characteristics of Pristine Agricultural Pods Biochar

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT The valorization of agricultural pod wastes into biochar offers a sustainable pathway for waste management and the development of functional carbonaceous materials. This study comparatively evaluates biochars produced from cocoa, flamboyant, and locust bean pods using an autothermal top‐lit updraft gasifier with retort heating, a system ...
Bolaji Ibrahim Busari, Ghadah M. Al‐Senani, Stephen Sunday Emmanuel, Salhah D. Al‐Qahtani, Ebuka Chizitere Emenike, Kingsley O. Iwuozor, Abel U. Egbemhenghe, Rafiu Olasunkanmi Yusuf, Adewale George Adeniyi   +8 more
wiley   +1 more source