Results 61 to 70 of about 40,285 (225)

Dry Bean Cocoa Production in Papua New Guinea: Do IPDM Inputs Pay Off?

Asia &the Pacific Policy Studies, Volume 13, Issue 2, May 2026.
ABSTRACT Cocoa is Papua New Guineaʼs (PNG) third‐largest agricultural export, supporting about two million smallholder farmers. Despite integrated pest and disease management (IPDM) systems to improve yields, adoption remains low. We surveyed two cocoa‐growing households—one near Balima (Madang Province) and the other near Manetai (Bougainville)—and ...
Tom Swan, Shauna Philips, Chris Fidelis, David Yinil, Damien Field   +4 more
wiley   +1 more source

Genotipado por secuenciación de variedades tradicionales de Theobroma cacao (Malvaceae) del Estado de Tabasco, México

Botan‪ical Sciences, 2019
Antecedentes: Se identificaron polimorfismos de nucleótidos únicos (SNPs) en Theobroma cacao mediante genotipados por secuenciación. En este documento se comparte por primera vez un conjunto de resultados relacionados con la variabilidad genética y ...
Jorge Ricaño-Rodríguez, Enrique Hipólito-Romero, José M. Ramos-Prado, Eliezer Cocoletzi-Vásquez   +3 more
doaj   +1 more source

Evaluación del contenido de fenoles totales y capacidad antioxidante de extractos Etanólicos de la cáscara de cacao (Theobroma cacao L.)

Revista de Investigación Agraria y Ambiental, 2022
Contextualización: El fruto de cacao (Theobroma cacao L.), se compone de semillas (objeto principal de interés por los productores), placenta y cáscara (residuos agroindustriales) con propiedades desconocidas o desaprovechadas por el agricultor, razón ...
Karen Sirley Murcia Artunduaga, Maria del Rosario Castañeda   +1 more
doaj   +1 more source

Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A2 inhibitory activity and polyphenol composition of cocoa beans

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 3200-3207, 30 March 2026.
Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Sawali Navare, Bethany H. Lam, Misha T. Kwasniewski, Ramaswamy Anantheswaran, Joshua D. Lambert   +4 more
wiley   +1 more source

Phenotypic and genetic variation in pataxte (Theobroma bicolor Humb. & Bonpl.) from cacao growing regions from southeastern Mexico

Botan‪ical Sciences
Background: Theobroma bicolor is a relative of cacao that distributes in Mexico. It is considered a semidomesticated species that has been seldom studied. Questions: What levels of genetic and morphological variation can be found in pataxte from cacao
M. Angel Pérez-Pérez, Xariss M. Sánchez-Chino, Maricela García-Bautista, Alfonso Ángel González-Díaz, Lorena Ruíz-Montoya, Gabriela Castellanos-Morales   +5 more
doaj   +1 more source

Enhancing polyphenol synthesis and antioxidant activity in Camellia sinensis using shikimic and salicylic acids

JSFA reports, Volume 6, Issue 3, Page 73-87, March 2026.
Abstract Background Camellia sinensis, widely consumed as tea, is the second most popular beverage globally and is valued for its health benefits. However, environmental stressors pose a significant challenge to the tea industry. This study investigates the potential of shikimic acid (ShA) and its derivative, salicylic acid (SA), as inducers to enhance
Mir Sultanul Arafin, Shelina Akter Sheuli, Sadia Sultana, Mahir Azmal, Ajit Ghosh   +4 more
wiley   +1 more source

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives

Foods
Peru is currently distinguished by its remarkable biodiversity, which is characterized by a high level of endemism and a wide array of ecological niches. In the context of biodiversity, the genus Theobroma spp.
Frankdux Reynaldo Huanca-Ccompe, Hilka Mariela Carrión-Sánchez, Lucero Quispe Chambilla, Sylvia Carolina Alcázar-Alay, Augusto Pumacahua-Ramos   +4 more
doaj   +1 more source

Identificação de resistência genética do cacaueiro à podridão-parda Identification of cacao genetic resistance to black pod disease

Pesquisa Agropecuária Brasileira, 2009
O objetivo deste trabalho foi comparar métodos de caracterização da resistência do cacaueiro (Theobroma cacao) à podridão-parda (Phytophthora palmivora).
Elisa Susilene Lisboa dos Santos, Carlos Bernard Moreno Cerqueira-Silva, Didier Pierre Louis Clement, Edna Dora Martins Newman Luz   +3 more
doaj   +1 more source

Theobroma cacao fortified-feed ameliorates potassium bromate-induced oxidative damage in male Wistar rat

Toxicology Reports, 2023
Some therapeutic and beneficial health properties of the Theobroma cacao leaf have been documented. This study evaluated the ameliorative effect of Theobroma cacao-fortified feed against potassium bromate-induced oxidative damage in male Wistar rats ...
Charles Obiora Nwonuma, Jadesola Edna Abdurrahman, Damilare Emmanuel Rotimi, Ikponmwosa Owen Evbuomwan, Kelechi Charity Lele, Omokolade Oluwaseyi Alejolowo, Samson Chukwuemeka Ezea, Nnaemeka Tobechukwu Asogwa, Emmanuel Olorunleke Oludipe   +8 more
doaj   +1 more source

First whole genome sequence of a diploid crop wild relative of the Andean tuber “oca”: Annotation and comparative genomic analysis of Oxalis oulophora

The Plant Genome, Volume 19, Issue 1, March 2026.
Abstract Oxalis oulophora, a diploid species closely related to the octoploid Andean tuber crop oca (Oxalis tuberosa), was selected for whole‐genome sequencing to aid in understanding the origins of polyploidy and domestication in oca and its relatives (crop wild relatives).
Dilrini Vanrooyen, Eve Emshwiller
wiley   +1 more source