Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including
cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly …

Cocoa bean is a resource with great level of bioactive components that have shown
potential beneficial effects on health, in addition to being the main ingredient in the …

This review aims to analyze the technological and scientific applications regarding cocoa
fermentation through a prospective study of patent documents and research articles. The …

Cocoa has been demonstrated to support the growth of beneficial gut bacteria. This study
aimed to investigate the effect of cocoa powder on the physicochemical, microbial, and …

Commonly cocoa beans containing various chemical components, nutrients, and bioactive
compound. The main bioactive compounds in cocoa beans consisting flavonoids and …

Tujuan penelitian ini adalah untuk mengetahui pengaruh populasi mikroba terhadap
kualitas biji kakao yang dihasilkan. Penelitian ini menggunakan biji kakao yang tidak …

Fermentation is one of the main processes influencing cacao beans' quality. Proper post-
harvest cacao processing can affect the quality of cacao beans. Spontaneous fermentation …

Heaps of cocoa beans and mucilage placed within plantain leaves in Ekona, Fako Division
of the South West Region of Cameroon was studied to isolate and identify bacteria playing a …

Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat,
carbohydrates, and fiber as well as antioxidant compounds such as polyphenols …

Purpose: The research aimed to evaluate the competitiveness of smallholder cocoa
plantations and the efficiency of input use in cocoa farming by strengthening farmer groups …