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Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador.

• Authors : Chóez-Guaranda, Ivan¹ (AUTHOR); Maridueña-Zavala, María¹ (AUTHOR); Quevedo, Adela¹ (AUTHOR)

• Source: PLoS ONE. 3/1/2024, Vol. 19 Issue 2, p1-30. 30p.

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Variability and combinatorial ability in fruit characters of new Theobroma cacao hybrids in Ecuador.

• Authors : Garcia Cruzatty, Luz¹ ; García Talledo, Boris² ; Sánchez Mora, Fernando¹

• Source: Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias. 2023, Vol. 18 Issue 3, p1-8. 8p.

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MOLECULAR RESPONSE OF COCOA (Theobroma cacao) TO WATER DEFICIT CONDITIONS.

• Authors : Montenegro, J.¹; Morante, J.²; Acosta, M.²

• Source: JAPS: Journal of Animal & Plant Sciences. Dec2023, Vol. 33 Issue 6, p1314-1321. 8p.

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Inoculum of a Native Microbial Starter Cocktail to Optimize Fine-Aroma Cocoa (Theobroma cacao) Bean Fermentation.

• Authors : Falconí, César E.¹ (AUTHOR) ; Yánez-Mendizábal, Viviana² (AUTHOR) ; Haro, Roberto J.² (AUTHOR)

• Source: Agronomy. Oct2023, Vol. 13 Issue 10, p2572. 16p.

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EVALUACIÓN DE LA EFICIENCIA DE UN SISTEMA DE SECADO SOLAR DIRECTO PARA GRANOS DE CACAO EN TENA.

• Authors : Guapulema Maygualema, Rocío¹; Cerda Mejía, Galo Leonardo¹ ; Ríos Obregón, Jorge Manuel¹

• Source: Centro Azúcar. jul-sep2023, Vol. 50 Issue 3, p1-15. 15p.

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INTERACCIÓN DE N, P Y K SOBRE CARACTERÍSTICAS DEL SUELO, CRECIMIENTO Y CALIDAD DE FRUTO DE CACAO EN LA AMAZONÍA ECUATORIANA.

• Authors : Herrera, Rebeca¹ ; Vásquez, Santiago C.¹ ; Granja, Fernando¹

Subjects: *CACAO; *FERTILIZERS; *FACTORIAL experiment designsECUADOR

• Source: BIOAGRO. 2022, Vol. 34 Issue 3, p277-287. 11p.

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Collection of native Theobroma cacao L. accessions from the Ecuadorian Amazon highlights a hotspot of cocoa diversity.

• Authors : Fouet, Olivier^1,2 (AUTHOR) ; Loor Solorzano, Rey Gaston³ (AUTHOR); Rhoné, Bénédicte^1,2 (AUTHOR)

• Source: Plants, People, Planet. Nov2022, Vol. 4 Issue 6, p605-617. 13p.

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USE OF ENZYMES AND LEAVENING AGENTS AS A STRATEGY TO REDUCE THE PRESENCE OF CADMIUM IN THE FERMENTATION PROCESS OF Theobroma cacao L. ALMONDS.

• Authors : Vera Chang, Jaime Fabián¹ ; Morejon Lucio, Rocio Natividad²; Salgado Tello, Iván Patricio²

• Source: Journal of Pharmaceutical Negative Results. 2022, Vol. 13 Issue 3, p604-614. 11p.

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New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) "Super Árbol" in La Joya de los Sachas, Ecuador.

• Authors : Sanchez-Capa, Maritza^1,2 (AUTHOR) ; Viteri-Sanchez, Samuel³ (AUTHOR) ; Burbano-Cachiguango, Armando³ (AUTHOR)

Subjects: *CACAO beans; *CACAO; *FERMENTATIONECUADOR

• Source: Sustainability (2071-1050). Jul2022, Vol. 14 Issue 13, p7564-N.PAG. 14p.

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ÁRBOL FILOGENÉTICO Y DIVERSIDAD DE BACTERIAS ENDÓFITAS ASOCIADAS A Theobroma cacao L. EN UNA ZONA DE LA PROVINCIA DE ESMERALDAS, ECUADOR.

• Authors : Vera-Loor, María A.¹ ; Bernal-Cabrera, Alexander² ; Vera-Coello, Danilo¹

Subjects: *SPOREFORMING bacteria; *CACAO; *ALTITUDESECUADOR

• Source: BIOAGRO. 2021, Vol. 33 Issue 3, p223-228. 6p.

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