Traditionally, harvested coffee cherries are subjected to fermentation processes during
primary methods either wet, natural dry or semidry. The main function of the fermentation is …

Coffee is one of the most important and widely used commercial crops in the world. After ripe
coffee cherries are harvested, coffee must pass through several steps to become (green) …

Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which
only 10% corresponds to the cocoa bean and the remaining value corresponds to a high …

Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …

Climate change is impacting crop performance and agricultural systems around the world
with implications for farmers and consumers. We carried out a systematic review to …

Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes
from the unique and fascinating cocoa flavor. This flavor depends on little controllable …

Several research efforts on cocoa have been focused on parameters for controlling the
transformation process to guarantee homogeneity and quality of cocoa beans, the main raw …

Fermentation is an essential process step to develop precursor compounds for aroma and
flavour characteristics of chocolate, as well as preventing germination of the cocoa bean …

The coffee fermentation is characterized by the presence of different microorganisms
belonging to the groups of bacteria, fungi and yeast. The objectives of this work were to …