Volume 4 – 2017

Section 1. Journal Articles/Manuscripts

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

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

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

The impact of pollen donor on flavor cocoa

Relationships between cadmium in tissues of cacao trees and soils in plantations of Trinidad and Tobago

Section 2. Conference Papers

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

Cocoa Quality and Flavour Evaluation – a brief review of the current situation

Proposal for a harmonized international standard for cocoa quality and flavour assessment – A summary

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

Section 3. Books & Book Chapters

Content to be added shortly.

Section 4. Abstracts

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’

Section 5. Contributions

Molecular management of germplasm collections

Elements of a harmonized international standard for cocoa flavour assessment – a proposal for further consultation