Resistance of fourteen Theobroma cacao clones to Phytophthora spp. was evaluated using stem inoculations on grafted seedlings. Concepts of phenotypic stability were used to interpret the results and to express horizontality of the resistance. The linear regression coefficient ‘b’, the determination coefficient (R2) and average lesion size were used to determine the level of horizontal resistanc...

Cacao is a plant that belongs to the Malvaceae family. The n-hexane extract of cocoa pod husks (Theobroma cacao L) and its fraction was determined for cytotoxic activity by Brine Shrimp Lethality Test (BSLT) method which showed very strong activity. Isolation chemical components from Theobroma L. 7.4 (TCH 7.4) TCH 9.1 subfraction obtained with LC50 value 20.39 ppm 5.52 ppm, respectively. compou...

Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They mainly produced tropical subtropical forests. Africa is biggest producer of cacao bean providers world Ivory Coast remains leader with an estimated yearly production 3 million tonnes. used many items such as chocolate products, cocoa butter, confectionary iced drinks, powder, etc. The qu...

Abstract Many farmers around the world are confronted with decision of adopting high-yielding varieties or maintaining diverse portfolio ancient and cultivars that constitute basis local global agrobiodiversity. This dilemma often resolves towards ensuring short-term individual profits at expense long-term biodiversity conservation. In this paper we argue specialty markets can act as a driving ...

We propose to join the research efforts of Richard Brent’s team at ANU (Australian National University, Canberra, Australia) with those of the CACAO team from the “Centre de Recherche INRIA Nancy-Grand Est” (Nancy, France) into an INRIA associate team called ANC (Algorithms, Numbers, Computers). We wish to extend in such a way a long-term and successful cooperation between Richard Brent and Pau...