PCR-based identification of cacao black pod causal agents and identification of biological factors possibly contributing to Phytophthora megakarya’s field dominance in West Africa
Modeling the temporal evolution of cocoa black pod disease caused by Phytophthora megakarya
Identification of resistance to bacterial leaf spot disease of anthurium under natural epiphytotics in Trinidad
Fruit volume and width at harvest can be used to predict shelf life in pepper (Capsicum chinense Jacq.)
The Bhola method: a novel approach to the mass production of propagules of Theobroma cacao L.
Synthèse des approches de l’étude de la régulation des bioagresseurs dans les systèmes agroforestiers tropicaux.
Phytophthora megakarya and P. palmivora, closely related causal agents of cacao black pod rot, underwent increases in genome sizes and gene numbers by different mechanisms
A geospatial analysis of agroecological factors affecting cocoa production in Trinidad
Structures spatiales et régulation des bioagresseurs des agroforêts à cacaoyers au Cameroun et au Costa Rica
The impact of soil treatments on black pod rot (caused by Phytophthora megakarya) of cacao in Cameroon
Association mapping of seed and disease resistance traits in Theobroma cacao L.
Climate adaptation in a minor crop species: is the cocoa breeding network prepared for climate change?’
Molecular characterization of previously elusive badnaviruses associated with symptomatic cacao in the New World
Modification of the Bhola method
The impact of pollen donor on flavor cocoa
Relationships between cadmium in tissues of cacao trees and soils in plantations of Trinidad and Tobago
Revision – thematic elements in the proposed standard
Plataforma científica sobre sistemas agroforestales a base de cultivos perennes en Mesoamérica (PCP)
Profiling Fermentation Progression and Quality Attributes of Trinitario and Refractario Cacao (Theobroma cacao L.) Hybrid Populations at the International Cocoa Genebank Trinidad (ICGT) – Opportunities for Genetic Branding.
Proposal for a harmonized international standard for cocoa quality and flavour assessment – A summary
An introduction to sensory evaluation
A harmonized international standard for cocoa quality and flavour assessment – background and need
Experiences in Geographical Indication from Trinidad & Tobago
Sensing Fermentation Degree of Cocoa (Theobroma cacao L.) beans by Machine Learning and Traditional Classification Models based Electronic Nose System
Quarantine approaches to managing frosty pod
Frosty Pod Rot Disease: reducing the risk of its introduction to the ICGT
Candidate SSR tags for fruit and seed traits of Theobroma cacao L. in the International Cocoa Genebank Trinidad
Spatiotemporal patterns of Phytophthora megakarya infections in newly established cacao plantations in Cameroon
Current estimates of mislabelling in CRC’s cacao germplasm collections
Cocoa Quality and Flavour Evaluation – a brief review of the current situation
Quality along the cocoa value chain and its link to quality and flavour.
The Evolving Fine/Flavour Niche Market Segment & Requirements
Opportunities in Cocoa Value Addition – Chocolate and Beyond
Frosty pod and its management
Preventing the spread and mitigating the impact of cocoa diseases in the Caribbean
SNP insights into Trinitario cacao
Combining field epidemiological information and genetic diversity to understand Phytophthora megakarya dispersion in young cocoa plantations in Cameroon
Regional collaboration for cocoa industry development
Evidence for applying the concept of “Terroir” in cocoa (Theobroma cacao L.) flavour and quality attributes
An introduction to sensory evaluation and The Cocoa of Excellence Programme/System
Optimization of the fermentation of cocoa (Theobroma cacao L.) beans – The impact of pre fermentation bean exposure on fermentation time and final flavor
A preliminary investigation into the effect of variety on the chemical composition of cacao (Theobroma cacao L.) pulp
Using Mathematical Modelling to study the impact of phytosanitation on cocoa black pod disease caused by Phytophthora megakarya
Genetic diversity and genetic structure of a wild cacao population using single nucleotide polymorphisms
The Impact of Pollen Donor on Flavor in Cocoa
Supporting Entrepreneurship and Development within the Fine/Flavour Sector using Science Technology and Innovation: the Case of the International Fine Cocoa Innovation Centre
Supporting entrepreneurship and development within the fine/flavour sector using science technology and innovation: the case of the International Fine Cocoa Innovation Centre
Caracterisation morphologique et moleculaire de varietes de cacaoyer cultivees dans le Departement de la Grande-Anse a Haiti
Identification of a core SNP panel for cacao identity and population analyses
Modelling the temporal evolution of cacao (Theobroma cacao) black pod rot caused by Phytophthora megakarya
COCOANEXT – the nexus of technology for cocoa research dissemination and sharing
Trichoderma asperellum PR11 soil treatments for Phytophthora megakarya control
Fermentation dynamics and quality in various genetic groups of Theobroma cacao L. -A preliminary assessment of flavour volatiles using GC-MS and GC-O
An assessment of the genetic diversity of Trinitario cacao using SNP markers
Thin layer drying behavior of fermented cocoa (Theobroma cacao L.) beans
The effect of fermentation on the levels of cadmium in cocoa beans
Content to be added shortly.
Cocoa Research & Development Symposium – ‘Research & development Initiatives in Support of Economic Diversification’
2nd International Fine Cocoa Innovation Centre Conference, Symposium & Chocolate Exposition – ‘Revitalising the Caribbean Fine Cocoa Industry’
Molecular management of germplasm collections
Elements of a harmonized international standard for cocoa flavour assessment – a proposal for further consultation
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