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The study sought to suppress black pod lesion development on detached cocoa pods using yam rhizobacteria. Eight yam rhizobacterial isolates were initially screened on agar plates with the zone of inhi...
Cocoa samples from hybrid criollo and forastero cocoa on Inang Sari Estate in West Sumatra was dried with three methods using sun dryer until the moisture content reach at 7%; mechanic (tunnel dryer)...
The quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa bean...
In the 1970s and 1980s there was a consistent economic down turn and decline in aggregate cocoa output in Nigeria. This culminated in the introduction of structural adjustment programme (SAP) in 1986 ...
A field study was carried out between 1999 and 2001 to comparatively evaluate the potential pod yield and losses in old and rehabilitated cacao plots. Two plots made up of an old and a rehabilitated...
A total of 100 samples of cocoa beans characterized by high Free Fatty Acids content were collected and analysed for numeration, identification and lipase-producing abilities of filamentous fungi. An...

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