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Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans
Beans cocoa fermentation quality
2010/9/30
This study concerns the influence of turning and fermentation method on quality of raw cocoa.
Fermentation trials were conducted in wooden box, plastic box and in heaps with or not turning. Cocoa fer...
Problems associated with pesticide usage and application in Nigerian cocoa production: A review
Pests residue legislation equipment environment hazard pollution
2010/9/10
The use of pesticides for effective pests control has generated a lot of concerns relating to public health and environmental pollution. With the new European Union (EU) Legislation on Maximum Residue...
Effects of Glyceroglycolipids Prepared from Various Natural Materials on Polymorphic Transformation of Cocoa Butter
cocoa butter glyceroglycolipid polymorphic transformation
2009/7/8
Monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerol (DGDG) and trigalactosyldiacylglycerol (TGDG) were prepared from various natural materials. In all glyceroglycolipids, linoleic acid, li...
Preparation of Glyceroglycolipids from Pumpkin and Their Effects on Polymorphic Transformation of Cocoa Butter
cocoa butter glyceroglycolipid polymorphic transformation
2009/7/8
Monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerol (DGDG) and trigalactosyldiacylglycerol (TGDG) were extracted from pumpkin, then hydrolyzed to the corresponding galactosylmonoacylglycer...
The Effects of Drying Methods on Some Characteristic of West Sumatran Cocoa Beans Quality
Hybrid Criollo and forastero cocoa cocoa drying methods food
2009/3/12
Cocoa samples from hybrid criollo and forastero cocoa on Inang Sari Estate in West Sumatra was dried with three methods using sun dryer until the moisture content reach at 7%; mechanic (tunnel dryer)...
Polyphenolic content and composition and antioxidative activity of different cocoa liquors
antioxidative activity cocoa liquor DPPH flavan-3-ols HPLC methylxanthine
2014/3/7
Cocoa liquor used in the confectionery industry comes from a wide range of geographical areas and may have different chemical compositions, sensory properties, and nutritional values. We found it inte...
Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans
Raw cocoa beans processing technologies free fatty acids content
2009/3/4
The quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa bean...
Management of black pod disease of cocoa with reduced number of fungicide application and crop sanitation
Cocoa fungicides sanitation practices black pod benefit cost ratio Phytophthora megakarya
2009/3/4
Black pod disease caused by Phytophthora megakarya is the most important fungal disease on cocoa in Ghana. The current recommended control method of combining sanitation practices with 6 - 8 fungi...
Effects of market deregulation on cocoa（Theobroma cacao）production in Southwest Nigeria
market deregulation cocoa southwest Nigeria
2009/3/3
In the 1970s and 1980s there was a consistent economic down turn and decline in aggregate cocoa output in Nigeria. This culminated in the introduction of structural adjustment programme (SAP) in 1986 ...
Comparison of potential pod yield and loss in old and rehabilitated cocoa plots
Cherelle wilt damaged pods diseased pods old plot rehabilitated plot
2009/3/3
A field study was carried out between 1999 and 2001 to comparatively evaluate the potential pod yield and losses in old and rehabilitated cacao plots. Two plots made up of an old and a rehabilitated...
Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans
Cocoa LDL oxidative susceptibility HDL cholesterol catechins
2008/12/12
Background: Cocoa powder is rich in polyphenols such as catechins and procyanidins and has been shown in various models to inhibit LDL oxidation and atherogenesis.Objective: We examined whether long-t...
Identification and Lipase-producing Abilities of Moulds Isolated from Ivorian Raw Cocoa Beans
Raw Cocoa beans moulds Rhizopus oryzea Absidia corymbifera Penicilium chrysogenum
2010/11/10
A total of 100 samples of cocoa beans characterized by high Free Fatty Acids content were
collected and analysed for numeration, identification and lipase-producing abilities of filamentous fungi. An...
INVESTMENT IN COCOA PRODUCTION IN NIGERIA: A COST AND RETURN ANALYSIS OF THREE COCOA PRODUCTION MANAGEMENT SYSTEMS IN THE CROSS RIVER STATE COCOA BELT
investment decision management system return
2010/12/3
The study examined costs and returns in cocoa production in Cross River State in the context of three identified management systems of cocoa production in the area, namely owner-managed, lease-managed...
Chocolate Authenticity Control Concerning Compliance with the Conditions for Adding Cocoa Butter Equivalents as Laid Down by Directive 2000/36 EC
chocolate authenticity cocoa butter equivalent triglycerides
2014/3/17
Chocolate samples (22 in total, including 11 samples of milk chocolate) were bought from retail store in Prague
and tested for their CBEs contents in relation to the declaration of CBE addition on t...
Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function
Cocoa antioxidant catechin
2017/1/3
Flavonoids may be partly responsible for some health benefits, including antiinflammatory action and a decreased tendency for the blood to clot. An acute dose of flavanols and oligomeric procyanidins ...