Several research efforts on cocoa have been focused on parameters for controlling the
transformation process to guarantee homogeneity and quality of cocoa beans, the main raw …

The objective of the research is to present, the numerical simulation modelling of cocoa
bean dryer in natural, forced and combined forced and natural convection to predict their …

El objetivo de este trabajo fue evaluar las propiedades físicas y químicas de los granos de
cacao Nacional fino de aroma y CCN 51 procedentes de Ecuador, así como ICS 6 y CCN 51 …

There is a growing interest in the identification of chemometric markers that allow the
distinction and authentication of dark-chocolates according to their cocoa geographical …

The seeds of the cacao tree Theobroma cacao L. are the key ingredient of chocolate (Codex
Alimentarius, 1981). They have a unique and complex flavor profile. Up to 87 descriptors …

The aim of this study was to test caffeine–harmless to health and eco-friendly natural
compound–as a potentially effective fungicide and insecticide for wood protection. Caffeine …

Cocoa beans and cocoa products contain considerable amounts of bioactive compounds.
Harvesting cocoa fruit too early or too late may have effects on the phenolic and alkaloid …

Cocoa production is a complex process where the conditions of the raw materials decisively
impact the final quality of the product. Three universal clones (CCN51, ICS95, and TSH565) …

Lograr las mejores características organolépticas en el grano de cacao resultante, implica
un adecuado tratamiento, mejores prácticas aplicadas y la incorporación de un tipo de …

Chocolate is a well-liked and popular food product made from the cocoa bean. The objective
of this research was to evaluate the effects of box fermentation and solar drying of cocoa …