Cocoa Industry—From Plant Cultivation to Cocoa Drinks ProductionGeniana Mihaela Iulia PredanDaniela Anca LazrIulia Ioana LunguCaffeinated and Cocoa Based Beverages
Currently, the production takes place essentially within 20°N and 20°S of the equator in different climate conditions (Figure 1). They are perennial trees or shrub crops that can remain economically viable on the same land for 30–50 years after planting for cocoa and coffee, and more ...
Pests and diseases, climate change, low soil fertility, high soil cadmium levels, and the ongoing Russian-Ukrainian conflict threaten the crop's long-term production. In addition to these challenges, cocoa cultivation also contributes to environmental and biodiversity degradation. Conclusion To address ...
this region of tropical rain-forests, with its moist, windless climate and constant warmth, provides ideal conditions for the growth and well-being of the cocoa tree. The cocoa tree may have originated in the Amazon basin of Brazil, or in the Orinoco Valley of ...
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. ...
Polyphenols, being secondary metabolites, are one of the most plentiful and widespread groups of naturally occurring substances in the plant kingdom. They are synthesized biogenetically in two major primary pathways of synthesis: shikimate pathway and acetate pathway [7]. Cocoa beans are rich in pol...
Climate change could reduce and spatially reconfigure cocoa cultivation in the Brazilian Amazon by 2050 Cocoa is a plant with origins in northwestern South America with high relevance in the global economy. Evidence indicates that cocoa is sensitive to a dry ... TK Igawa,PMD Toledo,LJS Anjos -...
Cocoa butter (CB) is a light yellow fat obtained from beans of the cocoa plant (Theobroma cacao L.). It is one of the unique natural fats highly demanded by food, pharmaceuticals and cosmetic industries1,2. Cocoa butter is the major ingredient of the chocolate industry3. Palmitic acid (C1...
Cocoa powder is sometimes added, both to increase total cocoa solids without significantly increasing overall fat percentage and to influence the intensity of the cocoa flavour. Cocoa flavour is influenced by the variety of cocoa used, the climate and soil conditions where it is grown. These ...
Ghana and Indonesia are having most suitable climate for cocoa cultivation, whilst yields of Ghana & Ivory Coast are lower than Indonesia. By the use of compost and additional fertilizer lowest crop losses soil fertility in W. Africa can be improved (Amusan et al., 2005; Anang et al., 201...