Impact of technological post-harvest processing on the production of chocolate aroma compounds in raw cocoa beans originated from Côte d'Ivoire [PDF]
, 2017 Ivorian raw cocoa material is currently characterized by a standard aroma quality. Fermentation is one of the major post-harvest treatments leading to the production of chocolate aroma compounds.
Bony Koffi, P. +7 more
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Journal of Food QualityThis study investigated the influence of various fermentation supports on cocoa bean quality, aiming to identify alternatives to banana leaves, which are facing scarcity issues.
Kouakou Ahossi Konan +6 more
doaj +1 more source
The Effectiveness of Urine as a Subtitute Nitrogen Fertilizer on Nursery Cocoa Plants (Theobrema Cacao, L) [PDF]
, 2014 This research explains comparison of effectiveness human urine with urea fertilizer on the growth of cocoa seedlings (Theobroma cacao, L). This Research use Completely Randomized Design (CRD) with seven treatments, namely: (1) U0 = 2 g Urea, (2) U1 = 50
Gunawan, A. (Arnadi) +2 more
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FermentationCocoa fermentation plays a key role in defining chocolate’s flavor, with yeasts being central to this process. This study aimed to explore intraspecific genetic diversity of major indigenous yeasts (i.e., Saccharomyces cerevisiae and Pichia kudriavzevii),
Lydie Besançon +9 more
doaj +1 more source
Struktur, Perilaku dan Kinerja Pemasaran Biji Kakao di Kabupaten Parigi Moutong Provinsi Sulawesi Tengah [PDF]
, 2016 Parigi Moutong is one of cocoa production center in the Central Sulawesi province. The problem faced by cocoa farmers in Parigi Moutong is the weak bargaining position of farmers in the price determination.
Abubakar, I. (Ihdiani) +2 more
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Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation. [PDF]
Microorganisms, 2020 Delgado-Ospina J +8 more
europepmc +1 more source
A mathematical model of cocoa bean fermentation: Supplementary Material.
, 2018 Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate’s flavour and taste.
Moreno-Zambrano, Mauricio +3 more
openaire +1 more source
Comparative marketing performance between the Peruvian Cooperatives and the Intermediaries: Acopagro cooperative vs. Intermediaries- a Case Study [PDF]
In the Peruvian jungle, there are two main cocoa marketing channels: the intermediaries and the cooperative. For example, the Acopagro Cooperative, a Peruvian organization, has contributed to the shift from illegal crops like coca to an alternative crop ...
Fukuda, Susumu +2 more
core +1 more source
Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production. [PDF]
J Food Sci Technol, 2020 Soumahoro S +5 more
europepmc +1 more source
Biochemical Chances in Cocoa Pulp and Sweatings During Fermentation of Cocoa Beans
Journal of Science and Technology (Ghana), 1997 Biochemical changes in the cocoa pulp and sweating during the traditional heap and sweat-box methods of fermentation of cocoa beans were studied Carbohydrate analysis showed the presence of fructose (5.06%), glucose (3.58%) and sucrose (6.17%) as the only free or fermentable sugars present in cocoa sweatings.
Oldham, J.H +3 more
openaire +1 more source