The strong climatic fluctuation observed during the major cocoa production period with reductions in rainfall and rising temperatures lead to a low graining index. This situation makes marketing difficult for producers. stability of quantitative productivity parameters six cacao clones on farm was analyzed main season. Flowering, average pod weight, number beans per pod, bean size, index were a...

Cocoa pod is among the by-products of cocoa (Theobroma cacao) plantations. The aim of this study was to apply a number of treatments in order to improve nutritional quality of cocoa pod for feeding of ruminants. Cocoa pod was subjected to different treatments, i.e. C (cocoa pod without any treatment or control), CAm (cocoa pod+1.5% urea), CMo (cocoa pod+3% molasses), CRu (cocoa pod+3% rumen con...

Nowadays, recent studies focus on plant-derived food additives and plant by-products extract that possess health-promoting properties. Cocoa pod husk is the cocoa fruit's outer layer left unused after bean processing in industry. This by-product (cocoa husk) rich phenolic compounds due to its antioxidant level. Significant steps separating phytochemicals from plant's cellular matrix are crucial...

Cocoa bean shell (CBS), a by-product of the chocolate industry, was employed as substrate for sustainable recovery bioactive compounds using ohmic heating (OH). Total phenolic content and antioxidant activity treated CBS were optimized by experimental design. Maximum extraction (23 mg GAE/g CBS) obtained at 67 °C, 50 min 44% ethanol (v/v). The extracts under central point conditions 284.5 μM Fe...

A quality assessment of the primary studies reported in the literature carried out using select dietary ingredients (DI) purported to affect vascular endothelial function was conducted through a systematic PubMed search from January 2000 to August 2012. A total of seventy randomised controlled trials with defined DI (folic acid (fifteen), n-3 fatty acids (twenty), cocoa (fifteen) and isoflavone...

The study aims to determine the effect of adding microbes fermentation process "Asalan" cocoa beans on their quality. Three treatments were applied: first treatment (A0) served as control without any microbe addition; second (A1) involved addition NKL and fermipan yeasts at beginning fermentation; third (A2) included 1% yeast initially, followed by after 24 hours. Seed discoloration was evaluat...

<p>The Indonesian government has implemented a policy of exporting cocoa beans through the Minister Finance Regulation No. 67/PMK.011/2010 to stimulate growth processing industry. This article examines policy's effectiveness and impact on study uses literature review method from various secondary data sources. The results revealed that implementation export duty had achieved its goal deve...

The fermentation of cocoa pulp is one of the few remaining large-scale spontaneous microbial processes in today's food industry. The microbiota involved in cocoa pulp fermentations is complex and variable, which leads to inconsistent production efficiency and cocoa quality. Despite intensive research in the field, a detailed and comprehensive analysis of the microbiota is still lacking, especia...