The history of cocoa and chocolate including the birth and the expansion of the chocolate
industry was described. Recent developments in the industry and cocoa economy were …

Almost 500 clones of wild cocoa trees (Theobroma cacao L.) grown from pods collected in
1987 from wild mother-trees in the Camopi and Tanpok river basins (southeastern French …

The suboptimal productivity in cocoa farmers' fields, particularly those of small-holders who
produce over 80% of the global supply, and the demand for cocoa that meets stringent …

This work aims to sort cocoa beans according to chocolate sensory quality and phenolic
composition. Prior to the study, cocoa samples were processed into chocolate in a standard …

Historically often described as the food of gods, cocoa-based products exhibit a pleasant
aroma as well as a desirable astringent, bitter, and sour taste, which results in a high …

Guiana is a little-known and endemic variety of cocoa (Theobroma cacao L.), native to
French Guiana. No data were available regarding its chemical composition and biological …

The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern
Mexico were evaluated by trained panelists. Seven representative samples (groups) of a …

Cocoa (Theobroma cacao L.) is the main ingredient in the manufacture of chocolates and
confectionery undergoes different unit operations, viz. fermentation, drying and roasting for a …

Résumé L'article décrit l'ensemble des activités se rapportant aux cacaoyers (Theobroma
cacao L.) spontanés du sud-est de la Guyane, depuis leur découverte en 1729 jusqu'aux …

Seven improved varieties of cocoa (CCRP 1, CCRP 2, CCRP 3, CCRP 4, CCRP 5, CCRP 6,
CCRP 7) were planted during 2010 at Coconut Research Station, Aliyar Nagar, Coimbatore …