Incompatibility within and between cocoa trees or cocoa clones is incontestably one of those
factors which reduce cocoa yield in fields. Indeed, the traceability of raw materials is one of …

There is a growing demand for cocoa. However, cultivation is dependent on ageing trees
with low yields and increasing vulnerability to disease. There is growing concern about the …

Proanthocyanidins (PAs) are known as flavor precursors of a chocolate. In the course post-
harvest processes (fermentation and drying), PAs impart astringency and bitterness to many …

Empirical observations carried out by the first author during his many visits to cocoa
producing countries suggested that a relationship might exist between cocoa pulp flavour …

Résumé Les caractéristiques organoleptiques du chocolat sont liées aux profondes
modifications physico-chimique et biochimique des fèves de cacao qui surviennent pendant …

Preliminary empirical studies have suggested a likely relationship between cocoa pulp
flavour attributes and the expression of fruity and/or floral flavours in “fine” or “flavour” cocoa …

In dieser Arbeit wurde untersucht, wie heterogen in Deutschland gehandelter Rohkakao
bezogen auf die wertgebenden Eigenschaften Säuregehalt, Gehalt an phenolischen …

The first stage of cacao (Theobroma cacao L.) postharvest processing consists of microbial
fermentation of pulp surrounding the beans. Previous studies have revealed that …

Im Zuge der Nacherntebehandlung von Rohkakao, der Fermentation, werden durch
mikrobiellen Pulpaabbau Ethanol und später Essigsäure erzeugt bei gleichzeitiger …

The International Cocoa Organization hosted the First World Cocoa Conference in Abidjan,
Cote d'Ivoire in November, 2012. Arising from this was a number of “Global Cocoa Agenda …