Fermentation location and local endemic microbes impacts aroma profile of cocoa beans.

Cocoa bean fermentation impacting aroma compound formation and concentration based on fermentation location

Cacao & Botany, Chocolate MakingGeosephOctober 6, 2025Research, fermentation location impacts aroma

Effects Of Fermentation Intensity On Polyphenols And Antioxidant Capacity Of Cocoa Beans

Impact of fermentation on total polyphenol content and antioxidant capacity of Nigerian Amelonado cocoa beans.

Cacao & Botany, Health & NutritionGeosephAugust 9, 2024Research

Sugar profile and volatile aroma composition in cocoa nibs from 6 Cameroonian fine-flavor cocoa hybrids

Sugar profile and volatile aroma composition in cocoa nibs from 6 Cameroonian fine-flavor cocoa hybrids and their concentrations of fruity, floral, chocolate/nutty, and buttery/creamy aromas and their correlation to levels of reducing sugars glucose and fructose.

Cacao & BotanyGeosephAugust 1, 2024Research

Dynamics of volatile and non volatile compounds in cocoa during fermentation and drying processes

Chocolate Making, Cacao & BotanyGeosephJune 20, 2024Research

Increasing cocoa butter yield through genetic improvement of Theobroma cacao L.

Increasing cocoa butter yield through genetic improvement of Theobroma Cacao L.: Seed fat content variability, inheritance, and association with seed yield

Cacao & BotanyGeosephJanuary 16, 2024Research

Mitigating the level of cadmium in cacao products: Reviewing the transfer of cadmium from soil to chocolate bar

Nutrition, Cacao & BotanyGeosephJanuary 6, 2024Research

"Cacao" vs "Cocoa"

What is the difference between cacao and cocoa?

Fun Facts, Ingredients, Cacao & BotanyGeosephJanuary 14, 2023FACTS

Are there only three varieties of cacao? Which one is best?

Theobroma cacao varieties Forastero, Trinitario Amelonado, Criollo, Contanama, Curaray, Guiana, Iquitos, Maranon, Nacional, Nanay, and Purus.

Cacao & BotanyGeosephDecember 18, 2022FAQs, FACTS

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - a review

Factors which influence quality variation in cocoa bean flavour including cocoa genetics, genotype, pulp pre-conditioning, fermentation, drying, roasting, type of soil, and age of tree and how they play a part in flavour development of cocoa beans and chocolate.

Cacao & BotanyGeosephNovember 25, 2022Research