Results 51 to 60 of about 105,382 (243)
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
Evaluation of Cocoa Agribusiness in South Manokwari Regency, West Papua, Indonesia [PDF]
, 2020 South Manokwari has triumphed with cocoa since 1980 but that glory has faded in recent years. Recently, this regency is faced with various problems for the development of cocoa agribusiness.
Sipi, Surianto +2 more
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
The Regional Economic Model for Cocoa Beans Commodity of Central Sulawesi Province [PDF]
, 2012 The aim of the study was to develop a model for the economy of Central Sulawesi Province that bases on cocoa beans commodity Methods of analysis used were R/C ratio, significance test, production function, scale analysis, price efficiency analysis, game ...
Yantu, Marwan Rahman
core
Business Strategy and the Environment, EarlyView.ABSTRACT Certified companies translate voluntary sustainability standards (VSS) into local practice, yet little is known about how company‐level implementation of VSS relates to farmer compliance. This paper examines Rainforest Alliance (RA) implementation by three certified companies in the Indonesian cocoa sector. Drawing on compliance and regulatory
Charline Depoorter +4 more
wiley +1 more source
, 2023 reservedLa fermentazione del cacao è una fase importante nella produzione di cioccolato di alta qualità, per questo motivo è necessario venga condotta correttamente.
PATERNO', BENEDETTA
core
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley +1 more source
Biotropia: The Southeast Asian Journal of Tropical Biology, 2000 The effects of fermentation on Ephestia cautella population and cocoa bean s 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 ...
OK.KY S. DHARMAPUTRA +3 more
doaj
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* +2 more
doaj +1 more source
Yeast, cocoa beans and chocolate [PDF]
Microbiology Australia, 2007 Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style ...
Graham Fleet, Hugh Dircks
openaire +1 more source