Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate
making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute …

Currently several factors/trends contribute to the approaches focused on flavor development
in chocolate. In the current restructuring of the global cacao source chain, where more focus …

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 …

Esta pesquisa tem como objetivo principal desenvolver um modelo multicritério de apoio a
decisão que possibilite a proposição de soluções para a mitigação das principais barreiras …

Specialty cacao products typically demand higher quality standards in exchange for price
premiums or other non-market benefits. Quality characteristics within the context of specialty …

Craft chocolate is a relatively new and fast-growing segment of the American chocolate
market that typically uses fine or flavor (FF) varieties of Theobroma cacao (cacao) that are …