Cacao (Theobroma cacao L.) is the basis of the lucrative confectionery industry with “fine or
flavour” cocoa attracting higher prices due to desired sensory and quality profiles. The …

Abstract Cacao (Theobroma cacao L.), the source of chocolate, is one of the most important
commodity products worldwide that helps improve the economic livelihood of farmers …

Theobroma is a plant genus included in tribe Theobromeae, subfamily Byttnerioideae
Burnett and family Malvaceae. Discrepancies exist in taxonomy at family and genus level …

The vascular disease Verticillium wilt of cacao (Theobroma cacao), caused by the soilborne
fungus Verticillium dahliae, is often qualified as a “minor” disease. However, it can cause …

Establishing the genetic diversity and population structure of a species can guide the
selection of appropriate conservation and sustainable utilization strategies. Next-generation …

The Baracoa region, eastern Cuba, hosts around 80% of the country cacao (Theobroma
cacao L.) plantations. Cacao plants in farms are diverse in origin and propagation, with …

Classification of food samples based upon their countries of origin is an important task in
food industry for quality assurance and development of fine flavor products. Liquid …

Background Pistacia is a genus of dioecious plant species whose trees can take 4–5 years
to reach the economically valuable fruit-bearing stage. The fruits have great importance as …

Erratic climatic conditions constitute a significant threat to cocoa cultivation in Ghana. This
study sought to (i) identify more adaptable and productive cocoa varieties,(ii) select superior …

Cacao (Theobroma cacao L.), an introduced tree crop in Dominica, is important for foreign
exchange earnings from fine or flavour cocoa. The genetic structure of farmed cacao in …