Volume 2 – 2015
Section 1. Journal Articles/Manuscripts
Section 2. Conference Papers
Section 3. Books & Book Chapters
Content to be added shortly.
Section 4. Abstracts
Section 5. Contributions
Micro fermentation toolkits: exploiting the flavour potential of the bean.
Cocoa is not often managed specifically for pollination and perhaps this needs to change.
The plantations suffer from low yields and when coupled with an observed scarcity of midges, there is a question as whether farms have limited amounts of pollinators.
While roasting cocoa beans in the hot tropical sun may seem exotic to some, it is a time and labour limiting step which makes the entire process inefficient.
Productivity is a numbers game but for cocoa, it isn’t as simple as adding one bean on top of another.
At a time when climate change is on everyone’s lips, it is imperative that the cocoa industry ready itself for the future.
At the Cocoa Research Centre laboratories in Trinidad, new genetic tools and procedures are being developed and optimised for use in cocoa breeding.
To maximize yield, scientists at the Cocoa Research Centre are re-thinking the layout of cocoa plantations.
In an industry where every bean counts, devastating losses from disease can lead a cocoa plantation to ruin.
A fundamental understanding of the biology of the planting material, can allow one to successfully exploit its full potential.