Abstract Cocoa hybridisation generates new varieties which are resistant to several plant diseases, but has individual chemical characteristics that affect chocolate production. Image analysis is a useful method for visual discrimination of cocoa beans, while deep learning (DL) emerged as the de facto technique image processing . However, these algorithms require large amount data and careful t...

Cocoa bean is a resource with great level of bioactive components that have shown potential beneficial effects on health, in addition to being the main ingredient chocolate industry. This study evaluated total antioxidant capacity (quencher-DPPH ° ), polyphenols, fatty acid profile, and chromatic parameters Peruvian commercial cocoa beans. The different analytes were quantified using UV–Vis abs...

Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject to a microbial fermentation as the first stage in chocolate production. The microbial ecology of bean fermentation (Forastero and Trinitario cultivars) was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of individual species at 12-h intervals throughou...