Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. has to contain less than 1.75% (FFA, based oleic acid) be in compliance with EU directive 2000/36/EC (2000) needs from off-flavours rancidity a sensory (taste, odour, colour) point of view. Free are carboxylic acids, generated triglycerides via hydrolysis their ester bounds by enzyma...

Introduction The chocolate industry is part of a multibillion dollar industry where the constant growing demand has encouraged chocolate manufactures to seek the best ingredients to satisfy the most exquisite demands (Chocosuisse 2011). Nowadays the cocoa industry has grown quickly and many companies offer a wider variety of products, where the main ingredient is this famous seed called cocoa. ...

The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, chemical composition beans, specific protein storage content, polysaccharides polyphenols determining type precursors formed during fermentation drying process, leading to formation subsequent roasting conching processes. Bean aroma is frequently profiled, identified, s...

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...

Field evaluation of damage caused by the brown cocoa mirid, Sahlbergella singularis was based on three parameters, namely, lesions on pods, cankers on trunks and dieback of twigs. Damage assessment based on scoring exceeded 75% for damage to the trunks and fan branches while damage to the pods was more than 50% by the second cocoa season. Laboratory evaluation of endosulphan 35 EC applied at 0....

The fermentation of the Theobroma cacao beans, involving yeasts, lactic acid bacteria, and acetic acid bacteria, has a major influence on the quality of the resulting cocoa. An assessment of the microbial community of cocoa bean heap fermentations in Ghana resulted in 91 yeast isolates. These were grouped by PCR-fingerprinting with the primer M13. Representative isolates were identified using t...

Phytophtora pod rot is currently the most important limiting factor in the Nigeria cocoa Industry with a total losses of 30-90% crop loss. To overcome this problem, Nigerian cocoa farmers solely use copper-based fungicides to control the disease. Copper being a metal is not biodegradable. Hence, it accumulates in the soil as a result of continual use. Heavy metals are potentially toxic to soil ...

Nigerian cocoa farmers mostly use copper-based fungicides to control black pod disease of Theobroma cacao. Heavy metals are potentially toxic to soil microbes and soil environment in general. Toxicity depends on chemical association in soil. For this reason, determining the chemical forms of metals in soils is important to evaluate their mobility and bioavailability. Sequential extraction was u...

Josep Serra Bonvehí3 and Rossend Escolá Jordàb a Research and Development Department of Nederland, S. A., PO Box 34, 08890 Viladecans, Barcelona, Spain b Agricultural and Food Laboratory, Generalitat of Catalonia, 08348 Cabrils, Barcelona, Spain Z. Naturforsch. 53c, 785-792 (1998); received March 2/June 20, 1998 Cocoa Husk, Mineral Elements, Vitamins, Phytic Acid, Phenolic Constituents Mineral ...

BACKGROUND Cocoa butter (CB) extracted from cocoa beans (Theobroma cacao) is the main raw material for chocolate production, but CB supply is insufficient due to the increased chocolate demand and limited CB production. CB is mainly composed of three different kinds of triacylglycerols (TAGs), 1,3-dipalmitoyl-2-oleoyl-glycerol (POP, C16:0-C18:1-C16:0), 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol (...