Cacao: a Manual on the Cultivation and Curing of Cacao
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چکیده
منابع مشابه
Cacao fermentation. V. Yeasts isolated from cacao beans during the curing process.
Cacao beans must be subjected to fermentation before they are used in making chocolate, and their commercial value is related to a proper procedure. Saccharomyces rosei, Hansenula anomala, Pichia fermentans, Pichia membranaefaciens, and Trichosporon cutaneum were found in fermenting cacao beans. All species isolated during the investigation grew on cacao pulp, but only S. rosei, H. anomala, and...
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The reasons why upland farmers on the Indonesian island of Sulawesi are engaged in a cacao boom and its long term implications are addressed in the context of protected area management regulations, and political and economic conditions in Post-Suharto, Indonesia. In the remote case study village of Moa in Central Sulawesi, we found that while few households cultivated cacao in the early 1990s, ...
متن کاملeffect of ultrasonication on cacao particle size, color, viscosity, and sensory properties of cacao flavored milk
despite the potential of high intensity ultrasound treatment on homogenization of milk and dairy based products, this treatment, under certain conditions, may lead to produce off-odors which can influence its applicability in the food industry. therefore, in this research, cacao flavored milk (chocolate milk) was treated using ultrasound at various levels of power intensity, exposure time, and ...
متن کاملBiodiversity and biogeography of the cacao (Theobroma cacao) pathogen Moniliophthora roreri in tropical America
Moniliophthora roreri , the cause of moniliasis or frosty pod rot, occurs on the neotropical rainforest genera Theobroma and Herrania . While this basidiomycete has had devastating effects on the cacao tree ( T. cacao ) in tropical America, where it is confined, little is known of its biogeography and intraspecific genetic variability. Here, AFLP and ISSR profiles of 94 isolates of M. roreri fr...
متن کاملManagement of Chinese Rose Beetle (Adoretus sinicus) Adults Feeding on Cacao (Theobroma cacao) Using Insecticides
The Chinese rose beetle (Adoretus sinicus Burmeister (Coleoptera: Scarabaeidae)) is an introduced, widely-established pest in Hawai'i. The adult beetles feed on the leaves of cacao (Theobroma cacao L.), which can lead to defoliation and even death of young trees. We evaluated the impact of five commercially available products with different active ingredients (imidacloprid, azadirachtin, Beauve...
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ژورنال
عنوان ژورنال: Nature
سال: 1912
ISSN: 0028-0836,1476-4687
DOI: 10.1038/088375a0