Results 81 to 90 of about 48,249 (228)
Chromatographic Identification of Leaf Color Characteristics on Fine-flavor and Bulk Cacao as Selection Indicator [PDF]
, 2016 A problem encountered in plant breeding process to determine bean color quality of fine-flavor cocoa is a long selection period. Preliminary results indicatedthat the fine-flavor cocoa has a low color reflectance than bulk cocoa.
Adhiwibawa, M. A. (Marcelinus) +3 more
core +2 more sources
Rural Capitalists and Development in Colonial Africa: A Comparative Analysis
Journal of Agrarian Change, EarlyView.ABSTRACT This paper explores the emergence and role of rural capitalists in colonial Sub‐Saharan Africa by comparing three peasant‐based economies: Bechuanaland, the Gold Coast and Tanganyika. Using social tables, we estimate the population and income shares of better earning agricultural producers and assess their impact on rural inequality and ...
Prince Young Aboagye +2 more
wiley +1 more source
Comparative Study of Solar Drying of Cocoa Beans: Two Methods Used in Colombian Rural Areas
Chemical Engineering Transactions, 2017 In Colombia, the production of cocoa beans is an important export business classified as “fine cocoa” type by the International Cocoa Organization (ICCO). Drying for agricultural products is one of the most cost-effective applications of solar energy and
J. Puello-Mendez +6 more
doaj +1 more source
Development of Fermentation and Drying of Cocoa Beans Using a Rotary Fermentor-Drier [PDF]
, 2002 Fermentation and drying processes are interrelated, but they are been carried out as separate entities requiring specific equipment at each stage. These processes are very labour intensive and time-consuming.
Abdul Haiyee, Zaibunnisa
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Maternal &Child Nutrition, EarlyView.Across all population and sociodemographic groups in the Philippines, diets lacked diversity and intakes of fruit and vegetables were low. Under‐ and overnutrition are persisting challenges. Rigorous evidence from interventions to improve diet quality and fruit and vegetable intake in the Philippines is urgently needed.
Taryn J. Smith +5 more
wiley +1 more source
Discover FoodCocoa, a widely cultivated crop in tropical countries, is a crucial raw material in the food industry, particularly in chocolate production. Its quality is influenced by various factors, including variety, cultivation practices, fermentation, and drying.
Surprise Moussoyi Moundanga +4 more
doaj +1 more source
UTILIZATION OF ICTS IN ACCESSING COCOA BEANS MARKET INFORMATION BY CROSS RIVER STATE FARMERS [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2020 The research work investigated farmers’ level of use of Information and Communication Technologies (ICTs) in accessing cocoa beans market information in Cross River State, Nigeria.
Anthony Eghe AGBONGIARHUOYI +3 more
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Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans
Coffee and Cocoa Research Journal, 2020 In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted.
Ariza Budi Tunjung-Sari +3 more
doaj +1 more source
Maternal &Child Nutrition, EarlyView.ABSTRACT Tajikistan faces significant food insecurity and multiple forms of malnutrition in its population, with women particularly at risk. Social norms related to gender and intrahousehold hierarchy are pervasive. Yet, how gender impacts dietary intake in Tajikistan remains to be studied.
Sarah M. L. Pechtl +3 more
wiley +1 more source
Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans [PDF]
, 2003 A study on the influence of two carboxypeptidases on cocoa specific aroma precursors and methylpyrazines in under..fermented cocoa beans was carried out. Cocoa beans, which were fermented for three days using wooden box were used as samples. The beans
Ikrawan, Yusep
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