Thematic 5

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A PRELIMINARY INVESTIGATION INTO THE EFFECT OF VARIETY ON THE CHEMICAL COMPOSITION OF CACAO (THEOBRO A PRELIMINARY INVESTIGATION INTO THE EFFECT OF VARIETY ON THE CHEMICAL COMPOSITION OF CACAO (THEOBRO

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 2.05 MB
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ADAPTATION DU PROCESSUS DE FERMENTATION AUX CONTRAINTES LOCALES. APPLICATION AU CACAO DU SAMBIRANO D ADAPTATION DU PROCESSUS DE FERMENTATION AUX CONTRAINTES LOCALES. APPLICATION AU CACAO DU SAMBIRANO D

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Date added: 05/31/2018
Date modified: 05/31/2018
Filesize: 585.05 kB
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ADVANCES ON GENETICAL AND NATURALLY INDUCED VARIATIONS FOR FINE FLAVORS AND AROMAS IN THEOBROMA CACA ADVANCES ON GENETICAL AND NATURALLY INDUCED VARIATIONS FOR FINE FLAVORS AND AROMAS IN THEOBROMA CACA

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 419.75 kB
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AISLAMIENTO E IDENTIFICACIÓN DE MICROORGANISMOS PRESENTES DURANTE EL PROCESO DE FERMENTACIÓN DE THEO AISLAMIENTO E IDENTIFICACIÓN DE MICROORGANISMOS PRESENTES DURANTE EL PROCESO DE FERMENTACIÓN DE THEO

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 345.67 kB
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CACAO FINO Y DE AROMA: UNA ALTERNATIVA PARA LA AGROEXPORTACION CACAO FINO Y DE AROMA: UNA ALTERNATIVA PARA LA AGROEXPORTACION

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 507.57 kB
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CELEBRATING HIGH QUALITY COCOA PRODUCTION AND DIVERSITY OF FLAVOURS AROUND THE WORLD – KEY LESSONS L CELEBRATING HIGH QUALITY COCOA PRODUCTION AND DIVERSITY OF FLAVOURS AROUND THE WORLD – KEY LESSONS L

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 424.93 kB
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CHEMICAL STUDY AND ANTIOXIDANT ACTIVITY OF PIURA´S WHITE COCOA CHEMICAL STUDY AND ANTIOXIDANT ACTIVITY OF PIURA´S WHITE COCOA

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 509.36 kB
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CHEMICAL-NUTRITIONAL PROFILE AND ANTIOXIDANT ACTIVITY OF THE COUVERTURE CHOCOLATE OF THE PERUVIAN CH CHEMICAL-NUTRITIONAL PROFILE AND ANTIOXIDANT ACTIVITY OF THE COUVERTURE CHOCOLATE OF THE PERUVIAN CH

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 302.14 kB
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COLECTA Y ESTUDIO DE LAS CARACTERISTICAS MORFOLOGICAS Y ORGANOLEPTICAS EN FRUTA FRESCA Y LICOR DE AR COLECTA Y ESTUDIO DE LAS CARACTERISTICAS MORFOLOGICAS Y ORGANOLEPTICAS EN FRUTA FRESCA Y LICOR DE AR

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 465.28 kB
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COMPARISON OF THE DRYING BEHAVIOR OF FERMENTED COCOA (THEOBROMA CACAO L.) BEANS DRIED IN A COCOA HOU COMPARISON OF THE DRYING BEHAVIOR OF FERMENTED COCOA (THEOBROMA CACAO L.) BEANS DRIED IN A COCOA HOU

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Date added: 05/31/2018
Date modified: 05/31/2018
Filesize: 784.86 kB
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CREANDO SISTEMAS PRÁCTICOS E INCLUSIVOS PARA EL ANÁLISIS SENSORIAL DEL CACAO CREANDO SISTEMAS PRÁCTICOS E INCLUSIVOS PARA EL ANÁLISIS SENSORIAL DEL CACAO

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Date added: 05/31/2018
Date modified: 05/31/2018
Filesize: 499.06 kB
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DESARROLLO E IMPLEMENTACIÓN DE UN PROTOTIPO DE ACERO INOXIDABLE PARA EVALUAR EL PROCESO DE FERMENTAC DESARROLLO E IMPLEMENTACIÓN DE UN PROTOTIPO DE ACERO INOXIDABLE PARA EVALUAR EL PROCESO DE FERMENTAC

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Date added: 06/04/2018
Date modified: 06/04/2018
Filesize: 949.69 kB
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DESARROLLO E IMPLEMENTACIÓN DE UN SOFTWARE UTILIZANDO SISTEMAS EMBEBIDOS PARA EL PROCESO DE FERMENTA DESARROLLO E IMPLEMENTACIÓN DE UN SOFTWARE UTILIZANDO SISTEMAS EMBEBIDOS PARA EL PROCESO DE FERMENTA

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Date added: 05/31/2018
Date modified: 05/31/2018
Filesize: 1 MB
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EVIDENCE FOR APPLYING THE CONCEPT OF “TERROIR” IN COCOA (THEOBROMA CACAO L.) FLAVOUR AND QUALITY ATT EVIDENCE FOR APPLYING THE CONCEPT OF “TERROIR” IN COCOA (THEOBROMA CACAO L.) FLAVOUR AND QUALITY ATT

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 426.68 kB
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FERMENTATION PROGRESSION AND QUALITY ATTRIBUTES OF TRINITARIO AND REFRACTARIO CACAO (THEOBROMA CACAO FERMENTATION PROGRESSION AND QUALITY ATTRIBUTES OF TRINITARIO AND REFRACTARIO CACAO (THEOBROMA CACAO

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Date added: 05/31/2018
Date modified: 05/31/2018
Filesize: 471.42 kB
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Keynote Thematic 5. Darin Sukha (1) Keynote Thematic 5. Darin Sukha (1)

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Date added: 06/19/2018
Date modified: 06/19/2018
Filesize: 2.57 MB
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NEW RESISTANT COCOA SELECTIONS FROM COSTA RICA HAVE FINE AROMA POTENTIAL NEW RESISTANT COCOA SELECTIONS FROM COSTA RICA HAVE FINE AROMA POTENTIAL

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 439.49 kB
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NEW RESISTANT COCOA SELECTIONS FROM COSTA RICA HAVE FINE AROMA POTENTIAL NEW RESISTANT COCOA SELECTIONS FROM COSTA RICA HAVE FINE AROMA POTENTIAL

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 439.49 kB
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OPTIMIZATION OF THE COCOA BEANS (THEOBROMA CACAO L.) FERMENTATION – THE IMPACT OF A PRE-FERMENTATION OPTIMIZATION OF THE COCOA BEANS (THEOBROMA CACAO L.) FERMENTATION – THE IMPACT OF A PRE-FERMENTATION

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 433.03 kB
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PHYSIOLOGICAL RESPONSE IN BEANS OF THREE CACAO (THEOBROMA CACAO L.) CULTIVARS TO MICRO-ENVIRONMENTAL PHYSIOLOGICAL RESPONSE IN BEANS OF THREE CACAO (THEOBROMA CACAO L.) CULTIVARS TO MICRO-ENVIRONMENTAL

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 252.48 kB
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QUALITY PROFILE OF PERUVIAN DARK CHOCOLATE: A PRELIMINARY APPROACH QUALITY PROFILE OF PERUVIAN DARK CHOCOLATE: A PRELIMINARY APPROACH

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Date added: 05/31/2018
Date modified: 05/31/2018
Filesize: 661.64 kB
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SENSING COCOA (THEOBROMA CACAO L.) BEANS FERMENTATION BY ELECTRONIC NOSE SYSTEM SENSING COCOA (THEOBROMA CACAO L.) BEANS FERMENTATION BY ELECTRONIC NOSE SYSTEM

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Date added: 05/29/2018
Date modified: 05/29/2018
Filesize: 286.76 kB
Downloads: 840

SENSORY AND GC-O ANALYSES OF COCOA AND CHOCOLATE ALONG THE COCOA PRODUCTION CHAIN SENSORY AND GC-O ANALYSES OF COCOA AND CHOCOLATE ALONG THE COCOA PRODUCTION CHAIN

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Date added: 05/31/2018
Date modified: 05/31/2018
Filesize: 556.31 kB
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THE IMPACT OF POLLEN DONOR ON FLAVOR IN COCOA THE IMPACT OF POLLEN DONOR ON FLAVOR IN COCOA

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 342.48 kB
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THE USE OF CHLOROPLAST MARKERS FOR THE TRACEABILITY OF CERTIFIED SUSTAINABLY PRODUCED CACAO (THEOBRO THE USE OF CHLOROPLAST MARKERS FOR THE TRACEABILITY OF CERTIFIED SUSTAINABLY PRODUCED CACAO (THEOBRO

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Date added: 05/28/2018
Date modified: 05/28/2018
Filesize: 349.67 kB
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TWO MOLECULES NEWLY IDENTIFIED BY MASS SPECTROMETRY IN FERMENTED COCOA BEANS IMPACT CHOCOLATE SENSOR TWO MOLECULES NEWLY IDENTIFIED BY MASS SPECTROMETRY IN FERMENTED COCOA BEANS IMPACT CHOCOLATE SENSOR

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Date added: 05/31/2018
Date modified: 05/31/2018
Filesize: 2.3 MB
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