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 …

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 …

Cocoa is a high-value commodity that appeals to the consumer's taste, but it is also
renowned for its antioxidant and healthy properties. Many of these characteristics as well as …

Starter culture-initiated cocoa fermentation processes can be applied to improve the quality
of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated …

The quality of chocolate products proven by consumer acceptability mostly depends on
cocoa volatile compounds. In fact, aroma profile of cocoa or chocolate is correlated to cocoa …

Cocoa quality is affected by genetic variability and conditions in the region of origin that
impact the physicochemical, functional and sensory characteristics of the cocoa bean. For …

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 …

Cocoa, a widely cultivated crop in tropical countries, is a crucial raw material in the food
industry, particularly in chocolate production. Its quality is influenced by various factors …

The aim of this study was to group samples of cacao collected in Southern of Mexico. For
this, several physical bean variables (weight, length, width and bean circumference) …

The cocoa botanical and geographical origin and the primary processing steps applied by
cocoa farmers at the beginning of the supply chain influence the chemical compositional …