Results 41 to 50 of about 331,194 (212)
Influence of Milling Process of Roasted Cocoa Beans on Size Distribution Change of Cocoa Cotyledon
Coffee and Cocoa Research Journal, 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.
Sukrisno Widyotomo +2 more
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Where is the coffee?: Coffee and Brazilian identity
Revista de História, 1998 O Brasil e o café. O historiador costuma pensar na identificação de um com o outro. Mas na verdade, o café ocupa um lugar muito pequeno e até negativo na identidade nacional brasileira. Este artigo mostra como nem a literatura nem os estudos históricos tem priviligiado o café como formativo.
openaire +5 more sources
Coffee and Cocoa Research Journal, 2022 Helopeltis sp. is one of the major pests of the cocoa plant. Helopeltis can decrease cocoa yield by 50 to 60%. Several species of Helopeltis spp. are still often misidentified due to similarity in morphology such as size and color.
Sulistyani Pancaningtyas +2 more
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Plant Production Science, 2021 With increasing annual global coffee consumption, the amount of spent coffee grounds (SCGs) increases. Direct application of SCGs in large agricultural fields can potentially improve soil and control weeds in an environmentally safe manner.
Yoshihiro Hirooka +8 more
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Responsible coffee requires responsible marketing : the 2013 marketing plan for Big Bend Coffee Roasters [PDF]
, 2013 textBig Bend Coffee Roasters (BBCR) is a small business in Marfa, Texas offering high quality, Fair Trade and organic coffee. Primarily, the business operates as a wholesale roaster catering to small-to-medium size coffee shops across the country, but ...
Williams, Joe Espy
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Fermentation of Arabica Coffee Beans Using Ohmic Heating Technology in Producing Specialty Coffee [PDF]
, 2020 Coffee is one of the most important agricultural commodities in global market. Therefore, the quality of coffee beans is certainly an important factor whichnotables in considering taste of coffee, especially on flavor profile.
Mustafa, Arnida +6 more
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Genetic molecular analysis of Coffea arabica (Rubiaceae) hybrids using SRAP markers
Revista de Biología Tropical, 2011 In Coffea arabica (arabica coffee), the phenotypic as well as genetic variability has been found low because of the narrow genetic basis and self fertile nature of the species.
Manoj Kumar Mishra +6 more
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A COMPARATIVE ANALYSIS OF NUTRIENT CONTENT OF SOILS SAMPLED FROM MID OF FOUR PLANTS AND DRIP CIRCLE OF COFFEE PLANTATIONS IN INDIA [PDF]
Russian Journal of Agricultural and Socio-Economic SciencesCoffee growers often apply fertilizers very close to the plants, which results in accumulation of nutrients in one place leading to poor nutrient use efficiency, whereas soil sampling is done in the middle of four plants.
Shiva P.P. +16 more
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Coffee and Cocoa Research Journal, 2011 Black pod rot disease (BPRD) which is caused by Phytophthora palmivora is one of the main diseases of cocoa cultivations particularly in plantations with wet climate. Black pod rot can develop rapidly under high humidity environments, particularly during
Fitria Yuliasmara +2 more
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Lactic acid bacteria diversity and dynamics in colombian coffee fermentation [PDF]
, 2023 Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages.
Piraneque-Gambasica, Nelson +5 more
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