In commercial terms, Criollo cacao trees (Theobroma cacao L.) are reputed to be the source
of the commercial product (fermented and dried cocoa beans), which sells for the best price …

Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary
by region. However, a comprehensive overview of the common sensory attributes used to …

Fine-flavored cocoa is generally characterized by fresh bean color and sensory
characteristics. However, these methods cannot be applied to progenies/hybrids because …

Two cocoa types, Arriba and CCN-51, are being cultivated in Ecuador. With regard to the
unique aroma, Arriba is considered a fine cocoa type, while CCN-51 is a bulk cocoa …

The specialty cacao industry is unique in that it is thought to offer higher price premiums and
claims to provide cacao farmers with considerably more sustainable resources than …

• Premise of the study: The role of pollen flow within and between cultivated and wild tropical
crop species is little known. To study the pollen flow of cacao, we estimated the degree of …

Cocoa is an important commodity crop, not only to produce chocolate, one of the most
complex products from the sensory perspective, but one that commonly grows in developing …

Traditionally, identification of horticultural cultivars has been based on the evaluation of
phenotypic characteristics such as stem, leaf, flower, fruit, and seed morphology. These …

Aunque originario de América tropical, en la actualidad el cacao (Teobroma cacao L.),
planta alógama, se cultiva en muchas regiones del mundo. Originalmente, los programas …

There has been increasing interest in the bioactive components of cocoa beans as they are
related to the nutritional and sensory quality of cocoa products. Sulawesi 1 (Sul 1) cocoa …