Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important
commodity in the world and the main ingredient in chocolate manufacture. Its value and …

Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …

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 …

One may wonder why methylxanthines are so abundant in beverages used by humans for
centuries, or in cola-drinks that have been heavily consumed since their appearance. It is …

The hybridization of cocoa generates new varieties with the aim of opening new flavors,
textures, and disease resistance. The objective of this study was to develop and validate …

Yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) populations, isolated from
cocoa bean heap and box fermentations in West Africa, have been investigated. The …

A fast method for the determination of methylxanthines in cocoa products and drugs based
on PS-MS/MS under MRM condition has been developed. Analyte ions were generated by …

Nicaraguan cocoa bean fermentations of several single local cocoa varieties originating
from the same region (North Highlands of Nicaragua, San Jose de Bocay/El Cuá) were …

Chocolate is one of the most desired confectionery products in the world. Its production
technology includes a series of processes conducted in appropriate conditions of the …

The quality of cocoa depends on both the origin of the cacao and the processing stages. The
roasting process is critical because it develops the aroma and flavor, changing the beans' …