Academic literature on the topic 'Cacao production'
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Journal articles on the topic "Cacao production"
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WIBAUX, THOMAS, DANY-CLAUDE KONAN, DIDIER SNOECK, PATRICK JAGORET, and PHILIPPE BASTIDE. "STUDY OF TREE-TO-TREE YIELD VARIABILITY AMONG SEEDLING-BASED CACAO POPULATIONS IN AN INDUSTRIAL PLANTATION IN CÔTE D'IVOIRE." Experimental Agriculture 54, no. 5 (July 25, 2017): 719–30. http://dx.doi.org/10.1017/s0014479717000345.
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SUMMARYIn Côte d'Ivoire, the world's largest cocoa producer, cacao (Theobroma cacaoL.) is usually grown from seed. The genetics consist of a mix of amelonado, trinitario and selected hybrids. This mix of varieties generates high phenotypic variabilities, including variability in tree productivity, within cacao populations in both smallholder and industrial plantations. Tree-to-tree variability in yield has been reported in cacao breeding trials under different environmental conditions. However, it has never been considered a limiting factor for agronomical performance of seedling-based cacao plantations. Around 10 000 cacao trees from seven plots under different environmental conditions in a cacao plantation in Côte d'Ivoire were monitored for 2 years. Pod production of individual trees was recorded and annual average tree pod yields were assessed. High heterogeneity in cacao-tree yields was observed in all plots, with coefficients of variation ranging from 56 to 102%. The distribution of cacao-tree yields in each plot was positively skewed. Analysis of these distributions showed that unproductive trees represented a significant proportion of cacao tree populations (7%), and the 20% least productive trees accounted for 3% of production. The 20% most productive trees were responsible for 46% of the total pod production of a plot. This heterogeneity reflects a major imbalance in the agronomical performances of low- and high-yielding trees and also represents possible efficiency gaps in seedling-based cacao plantations, which could be overcome through innovative corrective strategies, opening new pathways for improvement of cacao-based cropping systems.
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Jadán, Oswaldo, Miguel Cifuentes, Bolier Torres, Daniela Selesi, Dario Veintimilla, and Sven Günter. "INFLUENCE OF TREE COVER ON DIVERSITY, CARBON SEQUESTRATION AND PRODUCTIVITY OF COCOA SYSTEMS IN THE ECUADORIAN AMAZON." BOIS & FORETS DES TROPIQUES 325, no. 325 (July 17, 2015): 35. http://dx.doi.org/10.19182/bft2015.325.a31271.
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La production de cacao dans la région ama- zonienne de l’Équateur représente une source de revenus importante pour la popu- lation locale. Les systèmes de production de cacao varient entre forêt primaire enrichie, systèmes agroforestiers traditionnels et monoculture. Cette étude vise à évaluer la relation entre diversité spécifique, stocks de carbone, productivité agricole et utilisations potentielles des ressources forestières pour trois modes d’utilisation des terres dans la région amazonienne de l’Équateur : agrofo- resterie à dominante cacaoyère (AF Cacao), monoculture de cacao (Monoculture) etforêt primaire (FP). La connaissance et la quanti- fication des meilleurs compromis entre les différents services écosystémiques liés à la culture du cacao permettent de contri- buer à la conservation des forêts primaires et d’optimiser les revenus des populations locales. La richesse spécifique, la diver- sité bêta, les stocks de carbone (biomasse aérienne et souterraine, nécromasse et sols) et la production de cacao et de bois ont été déterminés pour chaque système de culture sur des parcelles de 1 600 m2 (n = 28). Nos résultats montrent que la diversité bêta, la richesse spécifique et les stocks de carbone sont significativement plus élevés dans les systèmes FP et AF Cacao, tandis que la pro- duction du cacao est 1,5 fois plus élevée en Monoculture que sur les parcelles en AF Cacao. Pour ces deux systèmes, la richesse spécifique, la diversité bêta et les stocks de carbone totaux sont corrélés négativement avec la productivité de cacao. Alors que nos résultats montrent que la monoculture de cacao est plus rentable pour les agriculteurs que l’AF Cacao, un système de rémunération monétaire de la déforestation évitée, basé sur les crédits carbone, pourrait représenter une stratégie viable pour encourager la mise en œuvre de systèmes AF Cacao, lesquels contribueraient aux efforts de conservation et d’atténuation des effets du changement climatique tout en permettant de maintenir une production commerciale de cacao dans la région.
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Díaz-Valderrama, Jorge R., Santos T. Leiva-Espinoza, and M. Catherine Aime. "The History of Cacao and Its Diseases in the Americas." Phytopathology® 110, no. 10 (October 2020): 1604–19. http://dx.doi.org/10.1094/phyto-05-20-0178-rvw.
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Cacao is a commodity crop from the tropics cultivated by about 6 million smallholder farmers. The tree, Theobroma cacao, originated in the Upper Amazon where it was domesticated ca. 5450 to 5300 B.P. From this center of origin, cacao was dispersed and cultivated in Mesoamerica as early as 3800 to 3000 B.P. After the European conquest of the Americas (the 1500s), cacao cultivation intensified in several loci, primarily Mesoamerica, Trinidad, Venezuela, and Ecuador. It was during the colonial period that cacao diseases began emerging as threats to production. One early example is the collapse of the cacao industry in Trinidad in the 1720s, attributed to an unknown disease referred to as the “blast”. Trinidad would resurface as a production center due to the discovery of the Trinitario genetic group, which is still widely used in breeding programs around the world. However, a resurgence of diseases like frosty pod rot during the republican period (the late 1800s and early 1900s) had profound impacts on other centers of Latin American production, especially in Venezuela and Ecuador, shifting the focus of cacao production southward, to Bahia, Brazil. Production in Bahia was, in turn, dramatically curtailed by the introduction of witches’ broom disease in the late 1980s. Today, most of the world’s cacao production occurs in West Africa and parts of Asia, where the primary Latin American diseases have not yet spread. In this review, we discuss the history of cacao cultivation in the Americas and how that history has been shaped by the emergence of diseases.
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N’Zi, Jean-Claude, Jean-Parfait Kouadio Brou, Alban Antoine Kacou M’Bo, Wenceslas Affessi, Henri Kouadio Kouassi, and Christophe Kouame. "Analysis of the Ricinodendron heudelotii × Theobroma cacao L. Interaction in Traditional Agroforestry Systems in Côte d’Ivoire." Horticulturae 9, no. 1 (December 23, 2022): 26. http://dx.doi.org/10.3390/horticulturae9010026.
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The objective of this study was to improve cacao (Theobroma cacao) production through its association with a woody species, such as Ricinodendron heudelotii, in western Côte d’Ivoire. To do this, a design of two transects (10 m and 20 m) was installed around the species in 5 localities (Buyo, Duekoué, Guéyo, San-Pedro, and Soubré). The diameter at the breast height of the tree, the height, the number of fruits, the above biomass, and its carbon stock were measured. Results showed morphological variability of R. heudelotii according to the localities. The presence of the species within cacao trees reduces the rate of pod rot, stabilizes the rate of pods eaten away, and increases the biomass production and the carbon storage of cacao trees. The distance between the two species had no impact on the vigor and the yield of cacao trees. However, cacao density in the 10 m line was reduced compared to that of the 20 m. Therefore, the integration of R. heudelotii into cacao agroforestry systems could improve cacao production. That is why the reduction of cacao density, as well as the use of more suitable varieties of cacao, should be considered for the sustainability of this system.
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Bantacut, Tajuddin, and Moh Riyan Pratama. "A Closed Model for Energy Independent Production System in Cacao Processing Industry." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (December 1, 2019): 109–20. http://dx.doi.org/10.2478/aucft-2019-0014.
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Abstract The objective of this research was to assess energy independent and develop a model of closed system production process of cocoa butter and cocoa powder. Mass balance analysis and potential energy assessment of byproducts were used to develop the closed system of cacao processing industry. The results showed that cacao industry with 4,500 kg of cacao capacity per day has the potential energy of 14,561,290 k cal per day derived from the pod husk and bean shells. This potential energy meets the energy needs for the production process. This study explained that the cacao industry can be developed to be an energy independent industry by using the by-products for energy source.
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Marita, Jane M., José Luis Pires, W. Martin Aitken, and James Nienhuis. "Development and Utilization of a Core Collection in Theobroma cacao based on RAPD Marker-based Estimates of Genetic Distance." HortScience 32, no. 3 (June 1997): 513C—513. http://dx.doi.org/10.21273/hortsci.32.3.513c.
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An increased need to understand the genetic relationships among cacao (Theobroma cacao) germplasm exists to identify cultivars that possess resistance to witches' broom disease (caused by Crinipellis perniciosa). Loss of production due to witches' broom disease in important cacao-growing areas, such as Bahia, Brazil, has generated a strong demand for disease-resistant varieties. Varieties based on single sources of resistance have been released; however, other genotypes are needed to enlarge the genetic diversity of cultivars in breeding programs. A core collection has been created to represent the range of genetic diversity available among the more than 600 cacao accessions at Centro de Pesquisa do Cacau (CEPEC). The cacao core facilitates access to the collection and is intended to enhance its use. This core collection was created from RAPD marker-based estimates of genetic distance among a subset of 270 accessions from the entire collection. The subset was sampled based on 1) witches' broom disease resistance data, 2) random sampling of the collection, and 3) random sampling of recently acquired accessions. Differences in RAPD marker frequencies were used to identify accessions in a witches' broom disease breeding program that contribute to the genetic diversity of the collection as a whole. In addition, differences in RAPD marker frequency allowed the comparison between accessions in the original collection and those acquired from new geographic regions that may expand the collection's genetic diversity.
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Nursalam, Nursalam, Kabul Budiman, Kabul Budiman, Campina Illa Prihantini, Hasbiadi Hasbiadi, and Masitah Masitah. "Efficiency Comparison of the Cacao Intercropping Farming in Kolaka Regency." AGRIEKONOMIKA 10, no. 2 (October 10, 2021): 183–93. http://dx.doi.org/10.21107/agriekonomika.v10i2.11090.
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The intercropping system is well-known for its extremely low risk of crop failure, its potential to overcome the risk of fluctuating product prices, and this system can save the production inputs. The study aims to compare the level of technical, allocative, and economic efficiency using the stochastic frontier production function model in the intercropping of cacao with annual crops with the pattern: cacao+coconut+patchouli; cacao+coconut+cashew; and cacao+coconut+banana. This research was conducted from March 2018 until April 2018 by determining the samples in the Kolaka Regency, which covered 17 sub-districts, taken from 3 sub-districts with purposive sampling. Each district was represented by 3 villages with purposive sampling. Each sub-district was represented by9 villages with total random samples of 270 respondents. The analysis used wasa technical, allocative, and economical efficiency analysis based on frontier analysis, with 270 respondents from 9 villages representing 3 sub-districts, using the random sampling method. The results discovered that the cacao intercropping farming system of cacao+coconut+patchouli had better technical, allocative, and economic efficiency values and was more feasible to cultivate compared to other patterns. The research results can be beneficial in developing cacao farmers’ performance relating to the annual intercropping crops. For academics, this research is expected to support the frontier production theory with the stochastic frontier efficiency model in cacao intercropping with annual crops.
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Ploetz, Randy C. "Cacao Diseases: Important Threats to Chocolate Production Worldwide." Phytopathology® 97, no. 12 (December 2007): 1634–39. http://dx.doi.org/10.1094/phyto-97-12-1634.
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Theobroma cacao, cacao, is an ancient, neotropical domesticate. It is now grown throughout the humid, lowland tropics and is the basis of a multibillion dollar confectionary trade. Diverse diseases impact production of the crop. They reduce yields by ca. 20%, but could cause far greater losses if certain highly damaging diseases were to become more widely distributed. Among the most potentially dangerous of these diseases are frosty pod, caused by Moniliophthora roreri, and witches' broom, caused by M. perniciosa (previously Crinipellis perniciosa). These two diseases occur only in the Western Hemisphere, and severe losses would follow their introduction to West Africa and Asia, where ca. 86% of all cacao production occurs. Elsewhere, Cacao swollen shoot virus and the damaging black pod agent, Phytophthora megakarya, are found in Western Africa; whereas vascular streak dieback, caused by Oncobasidium theobromae, is present only in Asia. Breeding programs are challenged by minimal resistance to some of the diseases. Progress that has been made is threatened by the “emergence” of other serious diseases, such as Ceratocystis wilt (Ceratocystis cacaofunesta). During this symposium, new insights are discussed on the biology, origins, pathology and phylogeny of the pathogens; as well as the biological, chemical and genetic management of the diseases that they cause.
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Romero Vergel, Angela Patricia, Anyela Valentina Camargo Rodriguez, Oscar Dario Ramirez, Paula Andrea Arenas Velilla, and Adriana Maria Gallego. "A Crop Modelling Strategy to Improve Cacao Quality and Productivity." Plants 11, no. 2 (January 7, 2022): 157. http://dx.doi.org/10.3390/plants11020157.
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Cacao production systems in Colombia are of high importance due to their direct impact in the social and economic development of smallholder farmers. Although Colombian cacao has the potential to be in the high value markets for fine flavour, the lack of expert support as well as the use of traditional, and often times sub-optimal technologies makes cacao production negligible. Traditionally, cacao harvest takes place at exactly the same time regardless of the geographic and climatic region where it is grown, the problem with this strategy is that cacao beans are often unripe or over matured and a combination of both will negatively affect the quality of the final cacao product. Since cacao fruit development can be considered as the result of a number of physiological and morphological processes that can be described by mathematical relationships even under uncontrolled environments. Environmental parameters that have more association with pod maturation speed should be taken into account to decide the appropriate time to harvest. In this context, crop models are useful tools to simulate and predict crop development over time and under multiple environmental conditions. Since harvesting at the right time can yield high quality cacao, we parameterised a crop model to predict the best time for harvest cacao fruits in Colombia. The cacao model uses weather variables such as temperature and solar radiation to simulate the growth rate of cocoa fruits from flowering to maturity. The model uses thermal time as an indicator of optimal maturity. This model can be used as a practical tool that supports cacao farmers in the production of high quality cacao which is usually paid at a higher price. When comparing simulated and observed data, our results showed an RRMSE of 7.2% for the yield prediction, while the simulated harvest date varied between +/−2 to 20 days depending on the temperature variations of the year between regions. This crop model contributed to understanding and predicting the phenology of cacao fruits for two key cultivars ICS95 y CCN51.
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Wijaya. M, Mohammad, Muhammad Wiharto, and Muhammad Anwar. "Cellulose Compound of Cacao Waste and Chemical Composition of Cacao Vinegar with GC-MS Method." JKPK (Jurnal Kimia dan Pendidikan Kimia) 2, no. 3 (January 3, 2018): 191. http://dx.doi.org/10.20961/jkpk.v2i3.11974.
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<p>Potential of cacao resources at Indonesian is very dependent on the production of cacao produced by farmers and plantation availability. However, the cacao processing results are still not optimal to increase the cacao production. This is due to the disruption of pests and the number of cacao farmers over land functions for fast growing plants. Processing cacao produced cacao waste and with the use of pyrolysis technology is able to cope with the accumulation of plantation waste. This combustion results in liquid smoke of cacao (cacao vinegar) into distillate, charcoal. This study used pyrolysis temperature between 100-500 °C. The aim of this research is to analyze the cocoa waste and the results are cellulose content 17,27%, lignin 52,02% and hemicellulose 19,56%. The results of GC-MS analysis for cacao vinegar of Distric Wajo are acetic acid, n butane, methyl ester, propanoic acid, butanoic acid, cyclopenanone, 2 methyl pyridine, acetyloxy 2 propanone, butyrolactone, tetrahydro 2 furan methanol, 2,3 dimethyl 2 cyclopentene 1 on and Mequinol. The water content of the charcoal of cacao shell from Wajo district is 3.42%. The analysis results of the bound carbon content of activated charcoal of cacao shell is 54.45%. The EDS analysis for cacao shell from Wajo district resulted in C: 61.12%, O: 36.65%, Si: 0.59%, P: 1.48% and Al: 0.17%. Utilization of cocoa shell waste using pyrolysis technology can reduce carbon emissions to the environment. So that the development of everything can continue and the sustainability of forest remain sustainable.</p><p> </p>
Dissertations / Theses on the topic "Cacao production"
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Costa, Heron Salazar. "Rizobactérias promotoras do crescimento de mudas de Theobroma cacao L." Universidade Federal do Amazonas, 2007. http://tede.ufam.edu.br/handle/tede/3098.
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Previous issue date: 2007-04-09Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
The agricultural production is influenced by a series of factors, such as microbial activity, devaluing the quality of products or causing losses. However, microorganisms can be use in agricultural production. An example of significant contribution is given by the use of fixative bacteria of nitrogen in soy and sugar-cane, but other bacteria can also contribute to the increase of vegetable production, as by example, the Plant-Growth-Promoting-Rhizobacteria (PGPR) in the commercial commercial production of seedlings. Although the mechanisms of action of the PGPR still are going to be better cleared, already is consensus that the production of regulating of the growth vegetable, as Indol Acetic Acid (IAA), and the inhibition of the action of patógenos, be for competition or by straight antagonism due to secretion of antibiotics, are two examples of possible mechanisms involved in the promotion of the growth vegetable. The nutrition of the plants is another example of possible mechanism of advantage. The most classic example of that is the solubilization of mineral phosphates. Considering the fact then, in 2002, the federal government demonstrated interest in promoting the recuperation of the cacao tilling stimulating the adoption of resistant variety to the witch´s broon (Crinipellis perniciosa (Stahel) Singer), was prepared a project with objective to isolate PGPR be having potential for application in the process of commercial production of seedlings of cocoa tree. The justification at the time, was it of that the results might favor the development of process of production, of seedlings of cocoa tree with quality in less time in nursery, reducing so the costs of production. The screening tests were executed using seedlings of cocoa tree like plants traps for capture of PGPR. The seedlings of cocoa tree were cultivated in substrates formed from samples of soils collected in five sites representing three different ecosystems with historical of cocoa cultivation. A total of two hundred an ninety four (294) isolated was obtained from capture tests, of which eighteen (18) ones were identified as producers of quitinases, four (4) as producer of phosphatases, and five (5) as producers of AIA. Eleven (11) isolated were used in two tests to checking their effects on seedlings of cocoa tree. However, none presented effects of promotions of growth statistically add to ten per cent (10%) was observed when compared to seedlings cultivated without inoculation. Though, isolated with pointed characteristics related whit capacity of promotion of growth have also been tested, significant results were not obtained to indicated a potential of commercial use. However, is possible to conclude that the use of PGPR in the process of commercial production of seedlings of cocoa may be viable, but identification of isolated with this potential depends on more detailed works.
A produção agrícola sofre influência de uma série de fatores, entre os quais a atividade microbiana, muitas vezes depreciando a qualidade dos produtos ou causando perdas. No entanto, microrganismos podem ser usados em proveito da agricultura. Um exemplo de contribuição é o uso de bactérias fixadoras de nitrogênio no cultivo de soja e cana-de-açúcar. Outras bactérias também podem ter uso agrícola, como por exemplo, as Rizobactérias Promotoras do Crescimento de Plantas (RPCP) na produção comercial de mudas. Embora os mecanismos de ação das RPCP ainda precisam de mais esclarecimentos, já é consenso que a produção de reguladores do crescimento vegetal, como AIA (ácido Indol acético), e a inibição da ação de patógenos, seja por competição ou por antagonismo direto devido a secreção de antibióticos, são dois exemplos de possíveis mecanismos envolvidos no processo de promoção do crescimento vegetal. Outro exemplo de mecanismo possivelmente envolvido é o favorecimento da nutrição mineral das plantas. O exemplo mais clássico disso é a solubilização de fosfatos. Considerando o fato de que, em meados de 2002, o governo federal buscava promover a recuperação da lavoura cacaueira, incentivando a adoção de variedades resistentes à vassoura-de-bruxa (Crinipellis perniciosa (Stahel) Singer), foi elaborado um projeto pesquisa experimental com o objetivo específico de isolar e caracterizar bactérias promotoras do crescimento de plantas com potencial de uso no processo de produção comercial de mudas de cacaueiro (Theobroma cacao L.). Como justificativa, foi argumentado que os resultados poderiam favorecer o desenvolvimento de processos de produção de mudas de cacaueiro com qualidade em menor tempo de viveiro, diminuindo assim os custos de produção. Assim sendo, foram executados ensaios usando-se mudas de cacaueiro como plantas armadilhas para isolamento de rizobactérias. Mudas de cacaueiro foram cultivadas em substratos formados a partir de amostras de solos coletadas em cinco localidades representando três diferentes ecossistemas com históricos de cultivo de cacau. Com os ensaios de isolamento foram obtidos duzentos e noventa e quatro (294) isolados, dos quais foram identificados dezoito (18) produtores de quitinases, quatro (04) solubilizadores de fosfatos e cinco (05) produtores de AIA. Onze (11) isolados foram usados em dois testes para verificação dos efeitos em mudas de cacaueiro, no entanto, nenhum deles apresentou efeitos de promoção de crescimento estatisticamente superior a dez por cento (10%) em relação às mudas cultivadas sem inoculação. Tanto os isolados identificados como produtores de quitinases quanto os produtores de AIA que foram usados nos testes com planta não apresentaram resultados significativos a ponto de indicarem um potencial de uso comercial. Contudo, concluiu-se que o uso de rizobactérias no processo de produção comercial de mudas de cacaueiro ainda pode ser viável, mas a identificação de isolados com esse potencial depende de um trabalho mais detalhado.
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Duman, Burcu. "Production Of Cacao Micro And Nano Fibers And Utilization In Cakes." Master's thesis, METU, 2013. http://etd.lib.metu.edu.tr/upload/12615492/index.pdf.
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The main objective of this study was to investigate micro and nano cacao fibers and their effects on quality, texture and staling of cakes.
In the first part of the study, rheological properties of cake batter with different concentrations (0 %, 3 %, 6 %, 9 %, 12 %) cacao micro and nano fiber, and cacao powder were determined. Cake batter was found to show shear thinning and time independent behavior for all formulations and fit the Power Law model. The viscosity increased as the percentage of fiber increased. Both G&rsquoand G&rsquo
&rsquo
values increased with oscillatory frequency and percentage of fiber. In the second part of the study, physical properties (specific volume, texture, color and weight loss), sensory properties of cakes and textural changes during storage were determined. Addition of micro and nano cacao fibers to the cake formulation decreased specific volume, weight loss and L* values. It increased hardness, springiness, chewiness, resilience and elastic recovery values and minimized textural changes during storage. Fiber addition also improved the cake acceptability of the cakes in terms of odor, taste and color.
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Tano, Assi Maxime. "Crise cacaoyère et stratégies des producteurs de la sous-préfécture de Meadji au sud-ouest ivoirien." Thesis, Toulouse 2, 2012. http://www.theses.fr/2012TOU20015/document.
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La crise cacaoyère de la fin de la décennie 1970 a profondément bouleversé les stratégies de survie des producteurs. Elle s’est manifestée par la rareté des facteurs de production (la terre et le travail), la diminution de la production et du revenu, la transformation du milieu écologique et la baisse de la pluviométrie. Pour faire face à l’ensemble de ces contraintes, les producteurs ont adopté diverses stratégies dont l’objectif était, soit de diversifier les sources de revenu, soit de réduire les charges familiales. Le résultat principal de cette recherche est d’avoir constaté que les stratégies les plus efficaces sont celles qui ont été modelées en tenant compte des rapports sociaux. Il s’agit des stratégies de diversification des revenus, de crédit, de mobilisation du facteur travail, le respect des règles du tutorat, etc. La diversification des revenus qui a reposé sur des valeurs de solidarité et d’entraide a constitué un élément important des stratégies de survie des producteurs parce qu’elles ont offert un filet de sécurité de premier plan dans un contexte de crise cacaoyèreThe cocoa crisis of the late 1970s greatly affected the survival strategies of producers. It manifests in the scarcity of production (land, labour), the decrease in production and revenue, the transformation of the ecological milieu and the decrease in rainfall. In order to overcome these constraints, producers have adopted various strategies that either aim at diversifying their sources of revenue or reduce family responsibilities. The main result of this study is the observation that, the most efficient of these strategies were those shaped while taking into consideration social relationships. They include strategies to diversify revenue, credit, mobilisation of the labour factor, the respect of guidance rules. The diversification of revenue which was based on solidarity and cooperation constitute an important element of the producers’ survival strategies because they have ensured an ineligible first degree security in cocoa crisis
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Hassan, Mainul. "Production d'huiles d'organismes unicellulaires (H. O. U. ) par une levure lipogène Cryptococcus curvatus (Apiotrichum curvatum). Application aux "substituts de beurre de cacao": [th. En partie soutenue sur un ensemble de travaux]." Toulouse, INSA, 1995. http://www.theses.fr/1995ISAT0016.
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La production d'un substitut au beurre de cacao a partir d'une levure lipogene cryptococcus curvatus a ete entreprise de differentes manieres. Un rapport carbone sur azote (c/n) eleve dans le milieu de croissance stimule l'accumulation lipidique. En cultures discontinues carencees en fer (fe), la croissance du microorganisme, la production lipidique et sa composition en acides gras sont restees inchangees. Cependant, lorsqu'une culture discontinue alimentee est limitee a la fois en fe et en n, la teneur en acide stearique (c18:0) augmente. Des mutants derives de cryptococcus curvatus, deficients dans la conversion de l'acide stearique en acide oleique (c18:1) ont ete recherches. La qualite des lipides produits par la souche ainsi isolee ufam3 (deposee a l'american type culture collection sous le nom d'apiotrichum curvatum atcc 96219) est tres proche de celle du beurre de cacao. La stabilite de ce mutant auxotrophe vis a vis de l'oleate a ete demontree en suivant en culture continue la composition en acides gras des lipides produits. Le contenu cellulaire en lipide et le rapport acides gras polyinsatures relatif aux acides gras totaux (agpi/ag) sont modifies en fonction du rapport c/n consomme. La production lipidique observee a ete plus rapide en culture continue qu'en culture discontinue. Une utilisation efficace du jus de figues de barbarie pour produire des huiles d'organismes unicellulaires (hou) a ete constatee tant en utilisant la souche sauvage que le mutant
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Abou, Rajab Yasmin Joana Monna Verfasser], Dietrich [Akademischer Betreuer] Hertel, Christoph [Gutachter] Leuschner, Hermann [Gutachter] Behling, Dirk [Gutachter] [Hölscher, Teja [Gutachter] Tscharntke, and Holger [Gutachter] Kreft. "Shade trees in cacao agroforestry systems: influence on roots and net primary production / Yasmin Joana Monna Abou Rajab ; Gutachter: Christoph Leuschner, Hermann Behling, Dirk Hölscher, Teja Tscharntke, Holger Kreft ; Betreuer: Dietrich Hertel." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2016. http://d-nb.info/1114497312/34.
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Balac, Ronan. "Gens de terre, gens de réseaux : mécanismes de production et lien social : pour une nouvelle mise en perspective de l'économie de plantation en Côte d'Ivoire." Paris, Institut d'études politiques, 1998. http://www.theses.fr/1998IEPP0025.
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Depuis la fin des années quatre-vingt, l'économie de plantation de café et de cacao traverse en Côte d’Ivoire une crise profonde. La disparition imminente des derniers massifs forestiers et la réduction de l'accès à la force de travail qui lui est liée menacent en effet le système dans sa reproduction. Quelles issues se dessinent donc aujourd'hui ? Observe-t-on un début d'intensification en travail et en technologie ou bien une lente disparition du système par l'émigration de la force de travail ? Comment expliquer les transformations en cours ? Pour suivre et comprendre l'évolution de ce système productif agricole, notre travail de recherche repose sur la démonstration de l'hypothèse suivante : ce qui importe pour les migrants ce n'est pas la sauvegarde de l'espace de production mais la survie du groupe domestique et du lien social avec la communauté d'origine. Les migrations, au sens où elles constituent l'instrument de cette volonté de reproduction sociale, forment tout naturellement le "révélateur" et "l'analyseur" du système d'économie de café et de cacao. A travers les migrations, il s'agit de montrer comment la logique de reproduction de la famille et de la communauté commande la structuration et la déstructuration de l'économie de plantationSince the end of the eighties, plantation economy based on coffee and cocoa is facing in Côte d’Ivoire a deep crisis. The imminent disappearance of last forest masses and the reduction of access to labour force witch is linked to it, are indeed threatening reproduction within the system. What possible solutions are there today? Are we seeing the beginning of intensification work or technology or are we seeing a slow disappearance of the system through emigration and labour forces? How does one explain the current changes? To follow and fully understand the evolution of this agricultural system of production, our research work is based on the following hypothesis: migrants are more concerned with the survival of their domestic group and the social link with their community of origin than with safeguarding their space of production. Migration, in the sense that it constitutes the instrument of this desire of social reproduction, naturally serves as the "revealing" factor and basis for "analysis" of the economic system based on coffee and cocoa. Through this migration factor, we aim at demonstrating how the logic of family and community reproduction command the structuring and de-structuring of the plantation economy
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Milla, Contreras Walter Diego, and Vila Kelly Jazmín Onofre. "Propuesta de un proceso básico de gestión de planeamiento y control enfocado en la producción de cacao fino de aroma para mejorar la productividad de los productores de la provincia de La Convención, Cusco." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626399.
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La presente tesis consiste en la investigación exploratoria de la producción del cacao fino de aroma en la provincia de La Convención, departamento del Cusco, desarrollado en el periodo de 1 año, desde Julio 2016 hasta Julio 2017.
El diagnóstico de la investigación se obtuvo a través de entrevistas a profundidad a 33 productores de cacao y a la Cooperativa Alto Urubamba. Como primeros resultados se logró identificar que las actividades de producción son empíricas y que han sido heredados de sus antepasados, cuentan con uno de los rendimientos más bajos del Perú con 246 kg/hectárea, no existe una distribución eficiente de los árboles de cacao que permita su sostenibilidad en el tiempo, más del 80% de los productores no realiza la actividad de fermentado pero sí realiza el secado obteniendo cacao convencional, el 20% restante si cumple con el proceso de postcosecha logrando producir un cacao fino de aroma, los productores se encuentran en la línea de pobreza con ingresos mensuales equivalentes a S/ 300 soles aproximadamente.
Para abordar esta problemática nuestra investigación propone un modelo de gestión por proceso de Planeamiento y Control de la Producción que permitiría asegurar que el 100% de la producción sea de cacao fino de aroma, incrementaría su productividad en más de 50%, mejoraría su rendimiento a más de 1000 kg/hectárea mediante un Sistema Agroforestal y generaría ingresos per cápita aproximados de S/344.00, permitiendo que los productores se ubiquen fuera de la línea de pobreza.This thesis consists in the exploratory investigation of the production of fine aroma cocoa in the province of La Convención, department of Cusco, developed in the period of 1 year, from July 2016 to July 2017. The diagnosis of the research was obtained through in-depth interviews with 33 cocoa producers and the Alto Urubamba Cooperative. As first results, it was possible to identify that the production activities are empirical and that they have been inherited from their ancestors, have one of the lowest yields equivalent to 246 kg / hectare, there is no efficient distribution of cocoa trees that allows their sustainability over time, more than 80% of the producers do not carry out the fermentation activity but do the drying process obtaining conventional cocoa, the remaining 20% if they comply with the post-harvest process, producing a fine aroma cocoa, the producers will they are in the poverty line with monthly income equivalent to approximately S/ 350.00 nuevo soles. To address this problem, our research proposes a management model by process of Planning and Production Control that would ensure that 100% of the production is of fine aroma cocoa, increase its productivity by more than 50%, improve its yield to more than 1000 kg / hectare through an Agroforestry System and would generate approximate per capita income of S/344.00 nuevo soles, allowing producers to be located outside the poverty line.
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Tano, Maxime Assi. "Crise cacaoyère et stratégies des producteurs de la sous-préfécture de Meadji au sud-ouest ivoirien." Phd thesis, Université Toulouse le Mirail - Toulouse II, 2012. http://tel.archives-ouvertes.fr/tel-00713662.
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La crise cacaoyère de la fin de la décennie 1970 a profondément bouleversé les stratégies de survie des producteurs. Elle s'est manifestée par la rareté des facteurs de production (la terre et le travail), la diminution de la production et du revenu, la transformation du milieu écologique et la baisse de la pluviométrie. Pour faire face à l'ensemble de ces contraintes, les producteurs ont adopté diverses stratégies dont l'objectif était, soit de diversifier les sources de revenu, soit de réduire les charges familiales. Le résultat principal de cette recherche est d'avoir constaté que les stratégies les plus efficaces sont celles qui ont été modelées en tenant compte des rapports sociaux. Il s'agit des stratégies de diversification des revenus, de crédit, de mobilisation du facteur travail, le respect des règles du tutorat, etc. La diversification des revenus qui a reposé sur des valeurs de solidarité et d'entraide a constitué un élément important des stratégies de survie des producteurs parce qu'elles ont offert un filet de sécurité de premier plan dans un contexte de crise cacaoyère.
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Jalca, Alegre Angie Gianella, and Subauste Marco André López. "Propuesta de un Proceso de Planeamiento, Ejecución y Control de la Producción basado en Buenas Prácticas Agrícolas implementadas en Guatemala, mediante herramientas del Modelo de Gestión por Procesos para incrementar la productividad del Cacao; Un caso de estudio en Cusco, Perú." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653274.
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La cadena de suministros cada vez más está tomando mayor importancia para las empresas a nivel mundial, debido a que su adecuada gestión es fundamental para el logro de los objetivos. Durante los últimos años la cadena de suministro de alimentos ha incrementado su importancia debido al aumento de la demanda mundial de alimentos; donde el eslabón fundamental es el agricultor, el cual pertenece al sector agrario donde el principal problema es la baja productividad de sus cultivos. Para ello, en esta investigación se propuso un modelo de Gestión por Procesos basado en Buenas Prácticas Agrícolas (BPA) implementadas en el Proceso de Planificación, Ejecución y Control de la producción. Para ello, se realizó un estudio de campo donde se encuestaron a 68 agricultores cacaoteros con la finalidad de conocer la situación actual de sus procesos y realizar un benchmarking con las BPA. Con estos resultados, se diseñó el proceso y sus subprocesos cada uno con sus procedimientos, instructivos, registros, indicadores, entre otros. La tesis fue validada por 7 expertos internacionales y por 7 agricultores de la zona, los cuales validaron la estructura, el contenido y el impacto de la investigación. Se concluyó que existen brechas significativas las cuales generan la baja productividad del cacao; además se obtuvo que el proceso principal y crítico de la producción es el proceso de fertilización el cual está involucrado directamente con el crecimiento y desarrollo de las parcelas y siendo gestionado siguiendo las BPA logrará el incremento de la productividad del cacao en Cusco.The supply chain is increasingly taking on greater importance for companies worldwide, since its proper management is essential for achieving the objectives. In recent years, the food supply chain has increased in importance due to the increase in world food demand; where the fundamental link is the farmer, who belongs to the agrarian sector where the main problem is the low productivity of his crops. For this, in this research, a Process Management model based on Good Agricultural Practices (GAP) implemented in the Production Planning, Execution and Control Process was proposed. To do this, a field study was conducted where 68 cocoa farmers were surveyed in order to know the current status of their processes and benchmarking with GAP. With these results, the process and its sub-processes were designed, each with its procedures, instructions, records, indicators, among others. The thesis was validated by 7 international experts and by 7 farmers from the area, who validated the structure, content and impact of the research. It was concluded that there are significant gaps which generate the low productivity of cocoa; In addition, it was obtained that the main and critical production process is the fertilization process which is directly involved with the growth and development of the plots and, being managed following the GAP, will increase the productivity of cocoa in Cusco.
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Mouketou, Jean Aimé. "Politiques institutionnelles et organisation des territoires productifs du cacao et du café : essai /." Paris : Mare & Martin, 2007. http://catalogue.bnf.fr/ark:/12148/cb41002341h.
Full textBooks on the topic "Cacao production"
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Arhin, Kwame. The expansion of cocoa production in Ghana: The working conditions of migrant cocoa farmers in the central and western regions. [Ghana]: K. Arhin, 1985.
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La libéralisation des marchés du cacao au Cameroun: Impact sur la production et la commercialisation. Yaoundé, Cameroun: Presses universitaires de Yaoundé, 2005.
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Mouketou, Jean Aimé. Politiques institutionnelles et organisation des territoires productifs du cacao et du café: Essai. Paris: Mare & Martin, 2007.
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Løvstrøm, Miki. Theobroma Cacao: Production, Cultivation and Uses. Nova Science Publishers, Incorporated, 2020.
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Løvstrøm, Miki. Theobroma Cacao: Production, Cultivation and Uses. Nova Science Publishers, Incorporated, 2020.
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1943-, Lass R. A., Wood, G. A. R. 1920-, and World Bank, eds. Cocoa production: Present constraints and priorities for research. Washington, D.C., U.S.A: World Bank, 1985.
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Walters, Dale. Chocolate Crisis. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.001.0001.
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Chocolate is the center of a massive global industry worth billions of dollars annually, yet its future in our modern world is currently under threat. Here, Dale Walters discusses the problems posed by plant diseases, pests, and climate change, looking at what these mean for the survival of the cacao tree. Walters takes readers to the origins of the cacao tree in the Amazon basin of South America, describing how ancient cultures used the beans produced by the plant, and follows the rise of chocolate as an international commodity over many centuries. He explains that most cacao is now grown on small family farms in Latin America, West Africa, and Indonesia, and that the crop is not easy to make a living from. Diseases such as frosty pod rot, witches’ broom, and swollen shoot, along with pests such as sap-sucking capsids, cocoa pod borers, and termites, cause substantial losses every year. Most alarmingly, cacao growers are beginning to experience the accelerating effects of global warming and deforestation. Projections suggest that cultivation in many of the world’s traditional cacao-growing regions might soon become impossible. Providing an up-to-date picture of the state of the cacao bean today, this book also includes a look at complex issues such as farmer poverty and child labor, and examines options for sustainable production amid a changing climate. Walters shows that the industry must tackle these problems in order to save this global cultural staple and to protect the people who make their livelihoods from producing it.
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Jaimes Suárez, Yeirme Yaneth, Genaro Andrés Agudelo Castañeda, Eliana Yadira Báez Daza, Felipe Montealegre Bustos, Gersaín Antonio Rengifo Estrada, and Jairo Rojas Molina. Modelo productivo para el cultivo de cacao (Theobroma cacao L.) en el departamento de Santander (2a edición). Corporación Colombiana de Investigación Agropecuaria (Agrosavia), 2022. http://dx.doi.org/10.21930/agrosavia.model.7405538.
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Santander es el primer productor de cacao en Colombia y con un rendimiento promedio de 600 kg/ha de cacao seco, superior a otros departamentos. Sin embargo, esos indicadores de productividad no le garantizan una rentabilidad, ni la sostenibilidad que permita que la producción de cacao sea aspiracional para todos los jóvenes rurales que emigran a la ciudad en búsqueda de alternativas productivas, ya que no hay una mejora en su calidad de vida. Estamos seguros de que productores juiciosos, dedicados y que aplican la tecnología disponible para el sector cacaotero tienen rendimientos superiores a los 1.500 kg/ha de cacao seco que hacen rentable el sistema productivo. Todo se hace utilizando las técnicas y los conocimientos adecuados que han aprendido a través de la experiencia y de las capacitaciones con las diferentes instituciones del sector, como Fedecacao y agrosavia. Por ello, este modelo productivo les ofrece la oferta tecnológica disponible que se requiere para generar un cambio en el manejo de las plantaciones y dar respuesta a los desafíos que afronta la cacaocultura a nivel mundial. En los once capítulos de este documento podrá encontrar información útil para el manejo de cacaos finos de sabor y aroma bajo sistema agroforestal (SAF).
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Jaimes Suárez, Yeirme Yaneth, Genaro Andrés Agudelo Castañeda, Eliana Yadira Báez Daza, Felipe Montealegre Bustos, Roberto Antonio Coronado Silva, Gersaín Antonio Rengifo Estrada, and Jairo Rojas Molina. Modelo productivo para el cultivo de cacao (Theobroma cacao L.) en el departamento de Boyacá. Corporación Colombiana de Investigación Agropecuaria (Agrosavia), 2022. http://dx.doi.org/10.21930/agrosavia.model.7405590.
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El departamento de Boyacá está surgiendo como productor de cacao a nivel de Colombia. Sin embargo, este sistema productivo tiene una baja productividad, la cual está determinada por una pobre adopción de tecnologías, así como por malas prácticas de manejo de las plantaciones que, en su gran mayoría, se establecieron a través de programas de fomento, especialmente en la provincia de Occidente. Entre los puntos críticos para mejorar están los materiales de cacao de baja productividad, las podas inadecuadas del árbol de cacao, la escaza fertilización del cultivo como actividad para aumentar los rendimientos, el desconocimiento del manejo de plagas y enfermedades limitantes (moniliasis y barrenador del fruto, entre otros), y el mal manejo del beneficio del cacao que es muy importante para un departamento que le apunta a comercializar cacao de calidad. Cabe señalar que hay productores destacados, que, de emprendimientos individuales, tienen mejores rendimientos y grano de calidad que ha llevado a que el cacao originario de Boyacá sobresalga. En este modelo productivo para el cultivo de cacao del departamento de Boyacá se presentan las principales ofertas tecnológicas, que al ser aplicadas de manera juiciosa permiten el mejoramiento de productividad del cacao y la calidad de vida de sus cacaocultores.
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Jaimes Suárez, Yeirme Yaneth, Genaro Andrés Agudelo Castañeda, Eliana Yadira Báez Daza, Gersaín Antonio Rengifo Estrada, and Jairo Rojas Molina. Modelo productivo para el cultivo de cacao (Theobroma cacao L.) en el departamento de Santander. Corporación Colombiana de Investigación Agropecuaria (Agrosavia), 2021. http://dx.doi.org/10.21930/agrosavia.model.7404647.
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El modelo productivo que se ofrece en el presente documento resulta importante dado el panorama descrito hasta aquí. El documento muestra la actualidad del sector cacaotero en Santander y brinda información sobre la oferta tecnológica que AGROSAVIA y otros actores han desarrollado para el departamento. El fin de esta oferta tecnológica es resolver las brechas tecnológicas y dar apoyo a los servicios de capacitación y asistencia técnica de las entidades que atienden a los productores, en aspectos sensibles de la productividad como obtención de material vegetal de calidad, manejo de enfermedades y plagas, establecimiento de plantaciones, procesos de beneficios y transformación del producto
Book chapters on the topic "Cacao production"
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Ploetz, Randy. "The Impact of Diseases on Cacao Production: A Global Overview." In Cacao Diseases, 33–59. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-24789-2_2.
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Marziah, M., K. D. N. Iyer, and R. Muse. "Production of Polyphenols in Cultured Tissues of Cocoa, Theobroma Cacao." In Biotechnology in Agriculture, 328–31. Dordrecht: Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-1779-1_60.
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Nygren, Pekka, and Humberto A. Leblanc. "Natural abundance of 15N in two cacao plantations with legume and non-legume shade trees." In Agroforestry for Commodity Production: Ecological and Social Dimensions, 39–51. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-90-481-3365-9_5.
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Plazas, Julián Eduardo, Iván Darío López, and Juan Carlos Corrales. "A Tool for Classification of Cacao Production in Colombia Based on Multiple Classifier Systems." In Computational Science and Its Applications – ICCSA 2017, 60–69. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-62395-5_5.
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Walters, Dale. "Small but Deadly." In Chocolate Crisis, 50–71. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0005.
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This chapter looks at the first of several major diseases of cacao, black pod, which is responsible for huge losses in cacao production every year. It deals with the pathogens responsible, Phytophthora palmivora and Phytophthora megakarya, looking at their biology, and how understanding their biology and ecology can help in devising methods to control the disease and minimize its impact. The chapter takes us through the history of black pod research and the people involved in trying to understand this devastating disease. The need for vigilance is highlighted, since P. megakarya, which causes large losses in cacao production in West Africa, has not yet spread to other cacao-growing regions of the world.
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Walters, Dale. "Witches’ Broom." In Chocolate Crisis, 72–88. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0006.
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In this chapter, the deadly witches’ broom disease is unmasked. Its true identity took considerable time to unravel, but the perseverance of researchers paid off and it turned out that the agent responsible is Moniliophthora perniciosa, a close relative of the frosty pod rot pathogen. The pathogen spread across the northern areas of South America and into the Caribbean, causing devastation from which cacao production in some countries never fully recovered. The major cacao-growing region of Bahia in Brazil remained free of the disease for a long time, but all that changed in the late 1980s. The discovery of witches’ broom there had far-reaching consequences for cacao production in Brazil, effects which are still felt today. This chapter looks at the efforts made to understand the pathogen and the disease it causes, and how this research informs work aimed at tackling the disease.
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Walters, Dale. "Vascular Trouble." In Chocolate Crisis, 108–14. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0009.
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This chapter looks at two diseases affecting the vascular system of the cacao tree: vascular streak dieback, caused by the fungus Ceratobasidium theobromae, and wilt disease, caused by the fungus Ceratocystis cacaofunesta. Both diseases are considered as serious threats to cacao production and their impact has already been considerable and severe. Vascular streak dieback nearly destroyed the cacao industry in Papua New Guinea and is mercifully restricted to Indonesia, Malaysia, and South-East Asia, while Ceratocystis wilt has been reported in several countries in South and Central America, where it has caused substantial crop losses. The chapter examines the research being undertaken to better understand these diseases and how best to tackle them.
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Kaplan, Jonathan, and Federico Paredes Umaña. "Materialist Factors." In Water, Cacao, and The Early Maya of Chocóla, 263–315. University Press of Florida, 2018. http://dx.doi.org/10.5744/florida/9780813056746.003.0007.
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This chapter details the two principal materialist research foci of the project, water and cacao. Water control systems in Mesoamerica and at ancient Maya cities are reviewed in order to set the discoveries at Chocolá in context in an attempt to understand both functional and ideological meanings of water control at the ancient city. Chocolá’s hydraulic engineering, including stone conduits and canals, closely resembles the systems at Takalik Abaj and Kaminaljuyu, suggesting a deliberate sharing of technology and underscoring the likelihood of links between these three ancient cities and polities. Similarly, the context of cacao in ancient Mesoamerica and specifically in the ancient Maya world is explained, leading to the hypothesis of intensive surplus arboriculture—large cacao groves—that, it is proposed, underlay Chocolá’s rise to wealth and power as a complex society. In addition, a “mystery tale” is recounted, in which one of the most stunning carved monuments of the Southern Maya Region, the so-called Shook Altar, plays a central role in the authors’ theory of surplus cacao production at Chocolá and long-distance trade of the commodity.
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Walters, Dale. "Chocolate Is a Product of the Cacao Tree." In Chocolate Crisis, 23–38. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0003.
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This chapter looks at both the Theobroma cacao tree and its cultivation. It covers cacao botany: its unusual habit of cauliflory, where the flowers, and hence the pods, arise directly from the trunk and main branches of the tree; pollination of its flowers, which is linked with the ecology of the rain forest in which it grows; and dispersal of its seeds, which is almost unique in its dependency on vertebrate animals such as monkeys, bats, and squirrels. The chapter also deals with the cultivation of cacao, mostly by smallholder farmers on individual, family-managed farms, typically 0.5 –7 ha in size, in the lowland tropical regions of Latin America, West Africa, and Indonesia. Finally, the chapter examines the impact of the increasing demand for chocolate on the push towards the intensification of cocoa cultivation, threatening to shift production even further from the traditionally managed, sustainable cultivation systems of the past.
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Adeniyi, Dele. "Diversity of Cacao Pathogens and Impact on Yield and Global Production." In Theobroma Cacao - Deploying Science for Sustainability of Global Cocoa Economy. IntechOpen, 2019. http://dx.doi.org/10.5772/intechopen.81993.
Full textConference papers on the topic "Cacao production"
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Suryadi, I., R. Novia, and N. Nilawati. "Utilization Waste of Cacao Skin Fermentation in The Feed to Increase Duck Egg Production." In Proceedings of the 2nd Workshop on Multidisciplinary and Applications (WMA) 2018, 24-25 January 2018, Padang, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.24-1-2018.2292408.
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Adam, Rosida P., Johanis Panggeso, and Mr Suardi. "Analysis of Cacao and Coconut Intercrop Farming on Production Centers in Central Sulawesi Province." In International Conference on Science and Technology (ICOSAT 2017) - Promoting Sustainable Agriculture, Food Security, Energy, and Environment Through Science and Technology for Development. Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icosat-17.2018.20.
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Andherson, T., D. Rachmat, and Doty D. Risanti. "Potential use of chicken egg shells and cacao pod husk as catalyst for biodiesel production." In PROCEEDINGS OF THE 3RD INTERNATIONAL CONFERENCE ON MATERIALS AND METALLURGICAL ENGINEERING AND TECHNOLOGY (ICOMMET 2017) : Advancing Innovation in Materials Science, Technology and Applications for Sustainable Future. Author(s), 2018. http://dx.doi.org/10.1063/1.5030280.
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Zakariyya, Fakhrusy, Teguh Iman Santoso, Laily Ilman Widuri, and Rahmat Budiarto. "Evaluation of double row plant spacing on growth and early production of two cocoa clones (Theobroma cacao L.)." In THE 2ND UNIVERSITAS LAMPUNG INTERNATIONAL CONFERENCE ON SCIENCE, TECHNOLOGY, AND ENVIRONMENT (ULICoSTE) 2021. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0103403.
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Kalnin, Daniel. "Comparative Analysis of Cocoa Beans from Different Climatic Regions in Togo." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pydg3687.
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"In this study, we compare beans of Theobroma cacao from different climatic regions of Togo. Togo is a country in West Africa, in the Gulf of Guinea, located between the latitudes 6° and 11° north, it is therefore in the tropical equatorial zone. The country extends over 600km from north to south and 160km from west to east. This explains the diversity of climates within it. Indeed, it is possible to identify two distinct zones: a tropical Guinean climate with 4 seasons in the south and a Saudi climate with two seasons in the north. These differences in climates imply diversity in the composition of cocoa beans. Among the varieties present in Togo, the Forastero variety is in the majority, followed by Trinitatio. The Criollo variety is not very abundant. The composition can also be influenced by the genetic variety of cocoa beans that are used for chocolate production, growing conditions, and post-harvest techniques. The amount of triacylglycerol in cocoa beans can vary depending on its origin, environmental conditions, agricultural practices, and also post-harvest treatments. of the bean. The aim of the study is therefore to analyze and compare the different beans of different varieties of Theobroma cacao according to the climatic regions of Togo. We use Calorimetric analysis (DSC), Visual analysis (Cut Test), Sensory analysis using a test panel for the identification and differentiation of cocoa beans from different origins. Differential Scanning Calorimetry (DSC) allows for a determination of a rough lipid profile. The cut test allows the analysis of the fermentation during the post-harvest processes observing their coloration and compartmentalization, which are two characteristics fundamentally related to the chemical composition. Sensory analysis is used in conjunction with previous analyses, it allows to highlight correlations between observed physicochemical properties and sensory qualities analyzed."
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Dodoo, Daniel, Francis Kotoka, Godfred Appiah, and Samuel Tulashie. "Oil produced from Ghana cocoa bean for potential industrial applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fzpf7288.
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Cocoa bean (Theobroma cacao) oil is a promising intermediate cocoa product with few research demonstrating its potential for the direct production of industrial cocoa products. The liquefied form could be utilised as an intermediate cocoa bean product to manufacture industrial cocoa products with a controllable yield and low cost. This study highlights the extraction and characterisations of oil obtained from the Ghana cocoa bean crop to evaluate its suitability for industrial applications. A solvent extraction method was employed to extract the oil at variable extraction temperatures and times. Kinetic and thermodynamic models were adopted to study the oil's extraction at varying temperatures and times. The maximum yield of the oil (21.62%) was reached at the highest temperature and time at 333 K and 130 min, respectively, following first-order kinetics. The thermodynamic studies indicated that the extraction process is a forward, irreversible, endothermic, and spontaneously favourable process with activation energy 15.57 kJ mol-1. Next, the physicochemical properties were below the recommended values and acceptable for industrial and commercial applications. For instance, the oil's iodine, peroxide, saponification, unsaponification, and free fatty acids were below the recommended standards acceptable for industrial applications. The gas chromatography identified stearic acid (37%), oleic acid (34%), and palmitic acid (26%) as the major fatty acids in the oil. Differential scanning calorimetry “thermal gravimetric studies showed that the oil was thermally stable at high temperatures until thermal decomposition occurred around 260°C. Likewise, computational modelling and Fourier infrared red spectroscopy analysis revealed that the oil was highly stable to thermal oxidation despite the high temperatures employed for the extraction process. All in all, the results indicate that the extraction process can be optimised to maximise the oil's yield and reduce production costs. The oil's chemical and physical properties make it a suitable intermediate cocoa product for industrial applications.
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Quintanar Cabello, Vanesa. "“Liquidum non frangit jejunum”: la polémica religiosa en torno al chocolate y su reflejo en el arte de Edad Moderna." In 3er Congreso Internacional sobre Patrimonio Alimentario y Museos. Valencia: Editorial Universitat Politècnica de València, 2021. http://dx.doi.org/10.4995/egem2021.2021.13337.
Full textAbstract:
De los alimentos que llegaron a Europa procedentes de América a comienzos de la Edad Moderna, sin duda, el cacao (Theobroma cacao) fue uno de los que mayor interés produjo entre lo europeos que, desde los primeros testimonios, mostraron una postura ambivalente entre la fascinación y el miedo hacia un producto al que se le adjudicaba todo tipo de propiedades. Uno de los sectores más escépticos con este alimento fue la Iglesia, al considerar que su consumo podía ir en contra de las normas del ayuno católico. Esta polémica fue objeto de numerosos textos e hizo necesaria la intervención del cardenal Brancaccio para zanjarla, quedando definitivamente abandonada en el siglo XVIII. A partir de los citados textos, el presente artículo plantea cómo esta polémica en torno al consumo del chocolate y su posterior abandono pudo tener su traslación al mundo del arte. Para ello, se analizarán las principales imágenes artísticas del chocolate producidas en Europa en los siglos XVII y XVIII, con especial atención a las producidas en España, Italia y Países Bajos, mostrando así las características y evolución en la presentación del producto y de todos los elementos que rodeaban su consumo (la vajilla, los consumidores, los ambientes…) con el objetivo de demostrar el desarrollo paralelo de la polémica religiosa y de su representación artística.
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Naranjo Muñoz, Marlon, and Jair Alejandro Moncada Ordóñez. "LA INGENIERÍA DE PROCESOS AL SERVICIO LA INDUSTRIA DE ALIMENTOS." In Mujeres en ingeniería: empoderamiento, liderazgo y compromiso. Asociacion Colombiana de Facultades de Ingeniería - ACOFI, 2021. http://dx.doi.org/10.26507/ponencia.2053.
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El agro colombiano y la industria alimentaria a pequeña escala, por lo general desarrollan sus procesos productivos basados en experiencias ancestrales que son transmitidas de generación en generación, muchas veces sin el apoyo del método científico para la optimización de los recursos que permita mejorar la calidad y efectividad de los procesos de producción. Desde la asignatura de Procesos Industriales III, los estudiantes de Ingeniería en Procesos Industriales realizan un proyecto de obtención de productos innovadores a partir de materias primas agrícolas. En los últimos años, desde la asignatura de procesos III (Noveno semestre), se lidera el proyecto integrador, transversal a las asignaturas del semestre, en el que los estudiantes desarrollan productos alimenticios, cosméticos, biopolímeros entre otros, teniendo en cuenta la cadena de producción desde el cultivo. Para el desarrollo del proyecto, se realizan análisis matemáticos y balances de materia de diferentes componentes nutricionales en cada una de las operaciones unitarias del proceso planteado; una vez definido el proceso de producción, se realiza la programación de producción lineal por método gráfico, matemático y/o método Simplex, con el fin de Maximizar (ganancias) y Minimizar (costos). Con el apoyo de software de diseño, los estudiantes desarrollan la presentación del final del producto y un Layout de distribución de planta y equipos teniendo en cuenta exigencias legales, en especial las relacionadas con las buenas prácticas de manufactura; una vez compilada esta información se estructura un Plan de Negocios con el fin de determinar la viabilidad económica del proyecto. Con el fin de dar un acercamiento de los estudiantes al campo colombiano, se realizan visitas a fincas productoras de transformación artesanal, en donde obtienen información primaria de los procesos de producción, se escuchan las necesidades de los agricultores y se formulan alternativas de mejoramiento de los procesos de producción y transformación primaria. Desde el 2018 se han desarrollado proyectos para la obtención de productos innovadores a partir de panela, cacao, aguacate y quinoa, los cuales se han retroalimentado en lo posible a los agricultores, mediante la participación en la feria de la tecnología e innovación llevadas a cabo por la Escuela Tecnológica Instituto Técnico Central - ETITC. El desarrollo de los proyectos, además de tener una perspectiva académica y científica, viene acompañado de un gran componente social, dado que además de la interacción como orientadores por cuya actividad los agricultores perciben algunos ingresos, se comercializan de forma directa los productos elaborados por ellos, se transmiten a los estudiantes las necesidades y proyectan el olvido en cual se sienten inmersos.
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Kerouanton, Annaëlle, María Cevallos-Almeida, Justine Jacquin, and Martine Denis. "Evaluation fo the colonizing ability on IPEC-J2 cells of the pathogenicity on Caco-2 cells of the 3 major French pig Salmonella serovars." In Safe Pork 2015: Epidemiology and control of hazards in pork production chain. Iowa State University, Digital Press, 2017. http://dx.doi.org/10.31274/safepork-180809-393.
Full textReports on the topic "Cacao production"
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Kelley, L. C. Management along a gradient: Southeast Sulawesi's cacao production landscapes. World Agroforestry Centre (ICRAF), 2013. http://dx.doi.org/10.5716/wp13265.pdf.
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Eneroth, Hanna, Hanna Karlsson Potter, and Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.
Full textAbstract:
In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter & Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, & Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.