ultimately leading to the substitution with other crops. This is a serious issue because millions of smallholder farmers rely on the crop for a living. Controlling witches' broom involves removing diseased plant parts, using copper-based fungicides, using several species of microorganisms (e.g.,Tric...
The original name of the fruitTheobroma cacao, long before it was dubbed cacao or cocoa,was derived from the wordcacahuatl, meaning "bitter or acidic water." The word comes from the Aztec language of Nahuatl, and the plant was known by a similar-sounding name throughout the Americas. The ...
Product Name Cocoa powder Latin Name Cacao(Cocoa) Type Plant extract Appearance Brown powder Part of use Fruit Odor Characteristic Particle size 100% pass through 80 mesh sieve TESTS Loss on drying(5h at105°C) ≤5.0% Ash(3h at 600...
“tropical warehouse moth,” which leaves the bean when fully grown to find another location to pupate. This particular behavior enables the moths to infest other areas of a processing plant, when raw bean reception and storage are not strictly controlled. In this regard, effective pest control ...
have been developed. They have a shown greater resistance, and have a richer yield. Scientists immersed in Twenty First Century biotechnology techniques are also working to improve the quality of cocoa beans and the plant’s resistance to disease. Although Chocolate is no longer used as currency,...
“cacahuatl”. Many believe that the plant first grew in the Amazon and upper Orinoco basins but the Mayans and the Aztecs eventually developed techniques to cultivate cocoa successfully. The plant was considered as a symbol of wealth for these civilizations and its beans were used as currency....
Cocoa is a product derived by processing the cacao seeds obtained from the cacao plant. Cocoa has its origin in Latin America, however, today is cultivated in almost all tropical regions, from West and Central Africa to Asia and Oceania. Based on the interviews of various top-level CXOs of...
The cocoa butter segment growth is due to the increasing demand for high-end chocolate formulations, plant-based confectioneries, and functional food products. Cocoa butter, a solid fat with an incredibly smooth texture and melting properties unlike any other fat or oil, makes up a large porti...
Product Name Cocoa powder Latin Name Cacao(Cocoa) Type Plant extract Appearance Brown powder Part of use Fruit Odor Characteristic Particle size 100% pass through 80 mesh sieve TESTS Loss on drying(5h at105°C) ≤5.0% Ash(3h at 600°C) ≤5.0% Resi...
Product Name Cocoa powder Latin Name Cacao(Cocoa) Type Plant extract Appearance Brown powder Part of use Fruit Odor Characteristic Particle size 100% pass through 80 mesh sieve TESTS Loss on drying(5h at105°C) ≤5.0% Ash(3h at 600°C) ≤5.0% Residual Solvents Eur. Phar...