Results 41 to 50 of about 48,670 (239)
Jurnal Ekonomi Pembangunan, 2019 This study aim is to compare the competitiveness of Indonesia cocoa exports with the main ecporting countries of world cocoa beans such as Ivory Coast and Ghana from 2001 to 2016. The comparable of cocoa commodities are raw cocoa or cocoa beans.
Rizki Vanzza Aji +2 more
doaj +1 more source
Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation [PDF]
, 1998 The free amino acids, peptide-N, reducing sugars (the flavour precursors in cocoa) and pyrazine profiles of mix hybrid cocoa beans fermented in a rotary drum reactor were monitored over a period of 6 days.
Ali, Asbi +3 more
core +2 more sources
Current Research in Food Science, 2023 Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, among others, is
Denny Cortez +6 more
doaj +1 more source
Food inflation pass‐through from agricultural imports in a small open economy
American Journal of Agricultural Economics, EarlyView.Abstract This paper develops a new framework for quantifying cost pass‐through in a small open economy by estimating firm‐level markup responses to agricultural import price shocks. We show theoretically that markup adjustments depend on firms' reliance on imported inputs and demand curvature, generating heterogeneous inflationary effects across firm ...
Minseong Kang, Seungki Lee
wiley +1 more source
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
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 +5 more
doaj +1 more source
Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation
Food Research International, 2023 In this study, HS-SPME-GC-MS was applied in combination with machine learning tools to the identitation of a set of cocoa samples of different origins. Untargeted fingerprinting and profiling approaches were tested for their informative, discriminative and classification ability provided by the volatilome of the raw beans and liquors inbound at the ...
Eloisa Bagnulo +5 more
openaire +3 more sources
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor [PDF]
, 2017 Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed.
Clapperton +14 more
core +2 more sources
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines sustainable entrepreneurship (SE) in emerging economies through the case of Black Cacau, a Brazilian bean‐to‐bar enterprise integrating agroforestry, direct trade, and Afro‐Brazilian cultural empowerment. Adapting the Patagonia‐based framework of Allal‐Chérif et al., the study explores how SE operates under conditions of ...
Marcelo Dionisio
wiley +1 more source
Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth +4 more
wiley +1 more source