Performance of Rotary Cutter Type Breaking Machine for Breakingand Deshelling Cocoa Roasted Beans [PDF]
, 2005 Conversion of cocoa beans to chocolate product is, therefore, one of the promising alternatives to increase the value added of dried cocoa beans. On the other hand, the development of chocolate industry requires an appropriate technology that is not ...
Widyotomo, Sukrisno +8 more
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Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi [PDF]
, 2017 Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food.
Noor, Alfian +9 more
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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
The effects of tree spacing regime and tree species composition on mineral nutrient composition of cocoa beans and canarium nuts in 8-year-old cocoa plantations [PDF]
, 2019 The selection of shade trees with appropriate spacing is important for minimising their impact on nutrient accumulation by understorey cash crops in agroforestry systems. Cocoa trees may be intercropped with overstorey legume or non-legume shade trees. A
Hannet, Godfrey +11 more
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Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber [PDF]
, 2014 Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to
Firmanto, H. (Hendy) +2 more
core +1 more source
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
Extending the processing of cocoa beans into the rainy season and increasing production by application of newly developed drying methods [PDF]
, 2017 The purpose of research paper was to develop on a large and affordable scale new cocoa drying sheds using only locally available hardware at zero cost to the farmer. To duplicate in all cocoa farming locations and processing hamlets, the MEXICATEL drying
IQUAIBOM AKPAN MEX (MEXICATEL SERVICES LIMITED +3 more
core +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