The new EU regulation on cadmium (Cd) in cacao-derived products affects the cacao market
worldwide. Here, we reviewed the journey of Cd from soil to chocolate bar and collated …

The qualitative heterogeneity and increasing consumption of cocoa products require fast
and efficient methods for quality assessment of fermented cocoa with regard to fermentation …

An optimised protocol for organoleptic assessment of cocoa liquors was developed and
used to determine what were the flavour attributes and sensory differences between …

Cocoa (Theobroma cacao L.) is an important neotropical tree crop grown for its seeds or
beans used in global chocolate and confectionary industries. Following studies showing ill …

Cadmium (Cd) is a non-essential heavy metal that is toxic to both plants and animals and
chocolates have been identified as a contributor to the human dietary Cd intake. One …

Domestication has had a strong impact on the development of modern societies. We
sequenced 200 genomes of the chocolate plant Theobroma cacao L. to show for the first …

Seven crop and eight weed species from 12 agricultural locations in Trinidad and Tobago
were assayed for the presence of whitefly-transmitted geminiviruses (WTGs) by using dot …

The F2 and backcrosses of a cross between two vegetable cowpea (Vigna unguiculata L.
Walp) varieties with contrasting characteristics were evaluated for pod yield and its …

Theobroma cacao is an economically important tree of several tropical countries. Its genetic
improvement is essential to provide protection against major diseases and improve …

Cocoa bean fermentation is an important postharvest process that develops aroma and
processing properties. Although the cocoa fermentation is of high complexly, farmers are …