Cacao

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CHANGES IN SOME BIOCHEMICAL QUALITIES DURING DRYING OF PULP PRE-CONDITIONED AND FERMENTED COCOA (THEOBROMA CACAO) BEANS

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Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and colour development in chocolates. This study investigated changes in nib acidity, flavour precursors (sugars concentration and proteins) and free fatty acids during drying of pulp pre-conditioned and fermented cocoa beans.

Authors: 
E.O. Afoakwa
Authors: 
J.E. Kongor
Authors: 
A.S. Budu
Authors: 
H. Mensah-Brown
Authors: 
J.F. Takrama
Publisher: 
African Journal of Food, Agriculture, Nutrition and Development
Year: 
2,015

Certified Cacao in Europe

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Authors: 
CBI Market Intelligence
Publisher: 
CBI
Year: 
2,015

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

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Authors: 
Clemencia Chaves-López
Authors: 
Annalisa Serio
Authors: 
Carlos David Grande-Tovar
Authors: 
Raul Cuervo-Mulet
Authors: 
Johannes Delgado-Ospina
Authors: 
Antonello Paparella
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,014

Sírfidos (Diptera: Syrphidae) en cultivos de cacao y banano en los valles de Tumbes y Zarumilla, Perú

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Authors: 
Pedro Castillo-Carrillo
Publisher: 
Revista Peruana de Entomología
Year: 
2,013

Alta Natura Peru Export S.A.C

PRODUCTOS NATURALES :

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OFICINA PRINCIPAL
AV. FLOR DE AMANCAEZ MZ .I LT 20-RIMAC
LIMA
Peru
Phone: 0511-3813207
Year: 
2,014
Contact: 
WILMER CASTAÑEDA
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HARINA DE MACA ALTA NATURA
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El Cultivo de Cacao

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Contenidos:

Authors: 
César Mendoza V.
Authors: 
Lea Torres P.
Authors: 
Walter Bravo A.
Authors: 
Frank Quispe O.
Authors: 
Katia Roque S.
Authors: 
Dennis Ventura M.
Authors: 
Carlos Jiménez S.
Authors: 
Claudia Ceraujo A.
Authors: 
Eder Quispe Z.
Authors: 
Christian Herrera M.
Authors: 
Lourdes Yancen V.
Publisher: 
Centro de Estudios y Promoción del Desarrollo
Year: 
2,013

Manual de Producción de Cacao Fino de Aroma a través de Manejo Ecológico

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Authors: 
Luis Andrés Torres Gutiérrez.
Publisher: 
Universidad de Cuenca
Year: 
2,012

Cacao Diseases in Central America

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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.

Authors: 
Wilbert Phillips-Mora
Authors: 
Rolando Cerda
Publisher: 
The Tropical Agricultural Research and Higher Education Center (CATIE)
Year: 
2,009

Reproducción sexual del Cacao

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Este manual se elaboró con el objetivo de servir como material de apoyo en procesos de educación e información sobre reproducción sexual del cacao.
Contenidos:

Authors: 
Eduardo Somarriba Chavez
Authors: 
Rolando Cerda Bustillos
Authors: 
Carlos Astorga Domian
Authors: 
Francisco Quesada Chaverri
Authors: 
Nelly Vásquez Morera
Publisher: 
Centro Agronómico Tropical de Investigación y Enseñanza (CATIE)
Year: 
2,010

African Organic Agriculture Training Manual: Cocoa Crop Management

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Authors: 
Joachim Milz
Authors: 
Brian Ssebunya
Publisher: 
FiBL, Research Institute of Organic Agriculture, Switzerland
Year: 
2,011
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