BACKGROUND Cocoa pod is an outer part of cocoa fruits being discarded during cocoa bean processing. Authors found out that data on its usage in literature as cosmetic materials was not recorded in vast. In this study, cocoa pod extract was investigated for its potential as a cosmetic ingredient. METHODS Cocoa pod extract (CPE) composition was accomplished using UHPLC. The antioxidant capacity...

Significant cocoa production in the municipality of Waslala, Nicaragua, began in 1961. Since the 1980s, its economic importance to rural smallholders increased, and the region now contributes more than 50% of national cocoa bean production. This research aimed to assist local farmers to develop production of high-value cocoa based on optimal use of cacao biodiversity. Using microsatellite marke...

The present study focussed on the growth rate of area, production and productivity cocoa in Tamil Nadu estimated impact allocation decision, price variation its supply selected districts. employed CAGR, Nerlovian model using secondary data from 2011-12 to 2020-21. A positive significant area (40.24%) (34.60%) was witnessed Coimbatore district, while Thanjavur district showed a decline cocoa. re...

Raw cocoa has an astringent, unpleasant taste and flavour, and has to be fermented, dried and roasted in order to obtain the characteristic cocoa flavour and taste. During the fermentation microbial activity outside the cocoa beans induces biochemical and physical changes inside the beans. The process is complex involving activity of several different groups of microorganisms which bring about ...

Sixty four samples of cocoa beans replicated in quadruplicates were collected from five warehouses from southwest Nigeria and examined for fungal loads, ergosterol and ochratoxin A The levels of all the variables obtained were further used as indices for cocoa grading into food quality, FoQ (erg < 5 mg/kg; OTA < 1 µg/kg), feed quality, FeQ (erg = 5~10 mg/kg; OTA in the range of 1.1~3.11 µg/kg),...

Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have r...

An essential aspect of competing in the world market is quality cocoa bean, which influenced by different factors ranging from genetics to post-harvest processes. The aim this research was determine effect maturity stage (2, 3, and 4), genotype (CCN51, ICS95, TSH565), geographical location (Algeciras Garzón, Colombia) on pH titratable acidity pulp fermentation index bean during days 0, 3 7 ferm...