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J. Cappelle. 2008; Oxfam. English.

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Agrovoc Terms :

european union (eu); farm gate prices; international supply chain; trade policy.agriculture; cocoa; trade policy; cocoa production; west africa; agriculture and food; cocoa farmer; cocoa market price; cocoa supply chain; sustainable cocoa economy

Abstract :

The cocoa tree is an important source of income for millions of farming families in West Africa, the largest supplier of cocoa. Cocoa is traded through a local and international supply chain, and is marketed as a variety of products at different stages in the chain. This report contributes in various ways to the debate on a sustainable cocoa economy.<br /><br />The cocoa supply chain includes ...

Vitola, V., Latvia Univ. of Agriculture, Ciprovica, I., Latvia Univ. of Agriculture. Scientific journal of Latvia University of Agriculture, 2256-0939. jun2016. English.

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Type :

Web site

Agrovoc Terms :

qualite des aliments; peroxyde; letonia; innocuite des produits alimentaires; feve de cacao; heavy metals; oxidative stability; food quality; peroxidos; methode statistique; composicion quimica; confectionery; peroxides; stabilite oxydative; oligoelementos; trace elements; patisserie confiserie; metodos estadisticos; pasteleria-confiteria; latvia; tecnicas analiticas; composition chimique; cocoa beans; calidad de los alimentos; estabilidad oxidativa; inocuidad alimentaria; lettonie; technique analytique; analytical methods; food safety; metales pesados; semilla de cacao; metal lourd; oligo-element; chemical composition; statistical methods

Abstract :

The aim of the study was to evaluate cocoa beans quality produced in Cameroon, Ecuador, Nigeria and Ghana from safety position determining heavy and trace metals concentration and evaluating the oxidative stability of confectionery products prototypes (trials) with analysing cocoa beans. For evaluation of oxidative stability of confectionery products, the main ingredients - butter and cocoa be ...

Dharmaputra, O.S., Sunjaya, Retnowati, I., Ambarwati, S.. Biotropia (Indonesia), 0216-5023. 2000. English.

Type :

Summary

Agrovoc Terms :

stored products pests; fermentacion; cocoa beans; denrees entreposees; fatty acids; feve de cacao; productos almacenados; acidos grasos; plagas de productos almacenados; quality; infestation; cadra cautella; ravageur des denrees entreposees; acide gras; semilla de cacao; fermentation; infestacion; qualite; stored products; calidad

Abstract :

The effects of fermentation on Ephestia cautella population and cocoa beans quality in terms of moisture content, fungal population, the percentage of insect-damaged and mouldy beans, lipid and free fatty acid contents during storage were investigated together with the effects of E. cautella infestation on the quality of stored cocoa beans and weight loss. Fermented and unfermented cocoa beans ...

Jagoret P., Michel-Dounias I., Snoeck D., Todem Ngnogue H., Malézieux E.. Agroforestry Systems. 2012.

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Type :

Journal Article

Agrovoc Terms :

innovation; fertilite du sol; rendement des cultures; foret; agroforesterie; theobroma cacao; prairie; biodiversite; imperata cylindrica; intensification; petite exploitation agricole; cameroun centre. foret galerie; cameroun; savane; foret tropicale

Abstract :

Cocoa cultivation is generally considered to foster deforestation. Contrary to this view, in the forest-savannah interface area in Cameroon, farmers have planted cocoa agroforestry systems on Imperata cylindrica grasslands, a soil-climate zone generally considered unsuitable for cocoa cultivation. We undertook a survey to understand the agricultural and ecological bases of this innovation. Age ...

Orapin Bhumibhamon, Jantana Jinda, Boonhai Laempet, Peyanoot Naka. Witthayasan Kasetsart (Sakha Witthayasat), 0075-5192. oct-dec1997. Thai.

Type :

Summary

Agrovoc Terms :

cocoa beans; chemicophysical properties; fermentación; propiedades fisicoquímicas; fève de cacao; semilla de cacao; fermentation; analyse organoleptique; análisis organoléptico; organoleptic analysis; propriété physicochimique

Abstract :

Quality of mix-culture fermented cocoa beans were evaluated by sensory taste which related to some chemical substances. The fermented cocoa beans were received from 4 farm-trials in 4 days fermentation batches with fully fermented beans of 79-87 percent, thus indicated in FAO grade 1 standard. Sensory taste of mix-culture fermented cocoa beans, evaluated by 20 trained panelists, indicated more ...

Terink, J.L.. Cocoa and Coconut: Progress and Outlook. 1986. English.

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Other

Conference :

International Conference on Cocoa and Coconuts: Progress and Outlook, Kuala Lumpur (Malaysia) - 15-17 Oct, 1984

Agrovoc Terms :

cacao (plant); cacao; beurre/ qualite; theobroma cacao; mantequilla/ calidad; chocolate

Abstract :

As far as the selection of new cocoa varieties was concerned the chocolate industry had traditionally greater influence than the cocoa powder and cocoa butter industry (cocoa press industry). Possibly thwas was because the chocolate industry could influence less the taste than the cocoa press industry, which could use processes such as alkalizing and deodorizing. The standards which the chocol ...

Terink, J.L.. International Conference on Cocoa and Coconuts: Progress and Outlook, Kuala Lumpur (Malaysia), 15-17 Oct 1984; 1986; Incorporated Society of Planters English.

Type :

Conference

Conference :

International Conference on Cocoa and Coconuts: Progress and Outlook, Kuala Lumpur (Malaysia), 15-17 Oct 1984

Agrovoc Terms :

cacao; beurre/ qualite; chocolat; theobroma cacao; mantequilla/ calidad; chocolate

Abstract :

As far as the selection of new cocoa varieties was concerned the chocolate industry had traditionally greater influence than the cocoa powder and cocoa butter industry (cocoa press industry). Possibly thwas was because the chocolate industry could influence less the taste than the cocoa press industry, which could use processes such as alkalizing and deodorizing. The standards which the chocol ...

Orapin Bhumibhamon, Jantana Jinda, Boonhai Laempet, Peyanoot Naka. Witthayasan Kasetsart (Sakha Witthayasat), 0075-5192. jul-sep1997. Thai.

Type :

Summary

Agrovoc Terms :

cocoa beans; efficiency; levadura; bacteria; efficacité; fermentación; fève de cacao; semilla de cacao; fermentation; levure; yeasts; eficacia

Abstract :

In studied improvement of cocoa fermentation by inoculated with selected culture in laboratory scale the microorganisms used were 3 strains of alcohol-producing yeasts, pectinase-producing yeast and bacteria, and 6 strains of acetic acid bacteria. After cocoa fermentation in 5 kg batches of each strains, the strains which showed better results in fully fermented (4/4F) cocoa by cut-test method ...

Adefila, J.O.. Asian Journal of Agriculture and Rural Development (Pakistan), 2304-1455. 2013.

Type :

Journal Article

Agrovoc Terms :

income; rural communities; plant production; nigeria; theobroma cacao; farmers; economic sociology; plant products; statistical methods

Abstract :

Agriculture has been the main-stay of Nigeria's economy of which cocoa production plays a significant role in the acceleration of the national gross domestic product (GDP), in terms of employment generation, feeding the local industries with raw materials and sustains the rural livelihood until about the mid-1970s that witnessed oil boom resulting in the neglect of the sector coupled with the ...

Vachareewipha Vorasuppaluk, Rattakorn Jumnongpon, Siree Chaiseri. 49. Kasetsart University Annual Conference, Bangkok (Thailand), 1-4 Feb 2011; 2011 Thai.

Type :

Conference

Conference :

49. Kasetsart University Annual Conference, Bangkok (Thailand), 1-4 Feb 2011

Agrovoc Terms :

water; cocoa butter; polyphenols; cocoa mass; polycyclic aromatic hydrocarbon; phenolic content; melting; heat treatment; cocoa powder; hardness; ultrastructure; lipid content; processed plant products; firmness; processing; microstructure; cocoa butter; moisture content; stability; chocolate

Abstract :

This study used cocoa mass models to demonstrate that the shape of the samples after cocoa butter had melted was stable even without sugar. This study varied the fat contents of cocoa mass to 45, 50 and 55 percent and varied addition of water to 2.5, 5, 7.5 and 10 percent . Cocoa mass samples were melted at 40 deg C and tested for their stability using a texture analyzer. Addition of more wate ...

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