The fermented and dried cocoa beans are peeled, either before or after the roasting process, as peeled nibs are used for chocolate production, and shell content in cocoa powders may result from economically motivated adulteration (EMA), cross-contamination or misfits in equipment in the peeling...

This study developed a fat-reduced 3D printed chocolate by substituting cocoa butter with gum Arabic based water-in-oil emulsions. A 3D printed chocolate formulation was firstly obtained by adjusting the ratios of powder sugar, cocoa butter, and cocoa powder . The formulations with optimal 3D...

Cocoa beans production Indonesia has decline in recent years but demand for cocoa beans relatively increase. This research aims to analyse the modelling of cocoa beans production in Indonesia. This research used secondary data from 2005-2018, with simultaneous equation models. The results of this...

One of the efforts that can be taken to increase the competitiveness of smallholder cocoa plantations is to increase the value of the product through processing from upstream to downstream. The study aimed to analyze the value-added at various stages of processing cocoa beans and identify the...

The contributions of the agricultural sector to economic growth of developing countries of which Ghana is no exception cannot be overemphasized. Despite the sector being the mainstay of the Ghanaian economy, it is still confronted with several challenges. As a result, several agricultural policies...

The global market of chocolate has increased worldwide during the last decade and is expected to reach a value of USD 200 billion by 2028. Chocolate is obtained from different varieties of Theobroma cacao L, a plant domesticated more than 4000 years ago in the Amazon rainforest. However, chocolate...

This article presents an overview of cocoa as a companion crop for coconuts and discusses why cocoa has regained its popularity in India. The reasons for the reacceptance of the crop are: (1) stable and remunerative price of cocoa beans; (2) growing production and consumption of cocoa worldwide;...

The flowability and compressibility properties were determined for two types of cocoa powders, which are used commercially in chocolate industries; alkalized and natural cocoa powders. Physical and flow properties have a very significant role in the flow behavior, which relates to the handling,...

Background: Cocoa is one of the most well-known raw materials worldwide, meeting the health expectations of consumers. Cocoa-based beverages have superior color, aroma and flavor richness that attracts children. The production and consumption of cocoa-based beverages with different substitutes...

Cold cocoa (chocolate) drink is highly in demand in tropical countries, especially in the cocoa-producing regions. Due to a relatively high fat content and a strong structure of cocoa powder particle, the solubility of cocoa powder in a relatively low temperature of water is low. A method that can...