The first global data report on fast-growing voluntary sustainability standards outlines the share of bananas, cocoa, coffee, cotton, forestry, palm oil, soybeans, cane sugar and tea in 14 major standards. The report is based on a partnership between the Research Institute of Organic Agriculture (FiBL), the International Institute of Sustainable Development (IISD) and ITC, and is supported by the Swiss State Secretariat for Economic Affairs (SECO).
Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans
Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage
Sírfidos (Diptera: Syrphidae) en cultivos de cacao y banano en los valles de Tumbes y Zarumilla, Perú
Diseases are the biotic factor with the greatest impact in cacai production in Latin America and the world. In Central America, bacteria, viruses and nematodes do not cause significant problems; instead, fungi and similar organisms are responsible for most of the losses.