Results 41 to 50 of about 105,382 (243)
MEMPELAJARI KARAKTERISTIK FISIK BIJI KAKAO (Theobrema cacao L.) PADA SUHU PENGERINGAN YANG BERBEDA
Jurnal Teknik Pertanian Lampung, 2021 Drying is a common process step for agricultural grain products for ease of handling and to achieve the desired quality levels. One of the commodities that have high economic value produced by farmers in Lampung Province is cocoa beans.
Sri Waluyo +2 more
doaj +1 more source
ANALYSIS OF INTEGRATION AND PRICE EFFICIENCY: A CASE OF INDONESIAN COCOA BEANS EXPORT MARKET
AGRISE, 2020 In international trade, two market are spatially integrated when the price of one commodity traded continuously and has same price movement after adjusting the exchange rate and transaction cost.
Imama Nurus Izaati +2 more
doaj +1 more source
Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information
TecnoLógicas, 2021 Cocoa beans are the most important raw material for the chocolate industry and an essential product for the economy of tropical countries such as Colombia.
Karen Sánchez +4 more
doaj +1 more source
Journal of Agriculture and Food ResearchFermentation is an important stage in cocoa bean processing. However, most cocoa beans in Indonesia are not fermented. This study investigated the effects of utilizing unfermented cocoa beans in the production of cocoa butter and cocoa powder.
Ariza Budi Tunjung Sari +6 more
doaj +1 more source
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
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
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard +2 more
wiley +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
Influence of Milling Process of Roasted Cocoa Beans on Size Distribution Change of Cocoa Cotyledon
, 2007 One of important steps in secondarycocoa process is deshelling cocoa beans roasted. The aim of deshelling is to enrich cotyledon cocoa surface area which affects to reduce energy and processing time with good quality of the chocolate product.
Widyotomo, Sukrisno +5 more
core +1 more source