{"data":[{"id":"05bcfe62-5b31-4751-9ca9-93a133d6cb94","doi":"10.21142/tl.2013.243","openAlexId":null,"title":"Compatibilidad sexual de cinco genotipos de cacao (Theobroma Cacao) en el distrito de la Banda de Shilcayo","abstract":"La investigación se llevó a cabo en la Estación Experimental ““El Choclino““ perteneciente al Instituto de Cultivos Tropicales (ICT), ubicado en el departamento de San Martín, Tarapoto, Banda de Shilcayo, a 286,6 msnm. Los clones utilizados en este estudio provienen de la colección ICT (44 genotipos), los cuales fueron seleccionados en campos de agricultores de las zonas de Juanjuí y Tocache. De esta colección establecida en la Estación Experimental El Choclino, cuatro fueron tomados por presentar mejores características en cuanto a productividad y resistencia a plagas: ICT- 1087, ICT -1112, ICT- 1189 e ICT- 1251; así mismo se utilizó el clon comercial CCN- 51, originario de Ecuador, siendo su uso muy común por agricultores de la región.Se tomó como unidad experimental el primer bloque del Sistema de Manejo Tradicional (TMS) de la estación experimental. Para determinar la compatibilidad se combinó los cinco clones resultando 25 cruzamientos. Se seleccionó 25 botones florales para cada cruza, evaluándolos el tercer, séptimo y décimo quinto día. Se utilizó el método de polinización artificial manual propuesta por PoundNolcker, para después evaluar los niveles de compatibilidad utilizando la teoría de Knight y Rogers, que se basa en el pegue (éxito de la polinización) y la abscisión (fracaso de la polinización).la determinación de la compatibilidad de los 25 cruzamientos entre los cinco clones se realizó por medio de la prueba chi-cuadrado modificada por Yates.De los resultados se concluyó que los clones ICT-1112, ICT-1189 y CCN-51 resultaron ser autocompatibles, sin embargo los clones ICT-1087 e ICT-1251 resultaron autoincompatibles. La mayoría de los cruces lograron alcanzar niveles altos de intercompatibilidad. Del total de 25 cruces realizados (entre autocompatibles e intercompatibles), 22 clones lograron alcanzar un nivel de compatibilidad mayor al 25%.","authors":["Ekatherina Carla Vasquez Zambrano"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/05bcfe62-5b31-4751-9ca9-93a133d6cb94","publisher":"https://doi.org/10.21142/tl.2013.243","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:42.462Z","lastmodAt":"2026-10-14T06:01:13.710Z"},{"id":"0985a46b-2682-46fd-b4d3-b13d84fa06be","doi":null,"openAlexId":null,"title":"Controlled bamboo breeding for heritable drought tolerance","abstract":"Synthetic record for queue verification, not a real publication. A controlled breeding programme for Bambusa crossed selected parent lines to produce improved bamboo cultivars. The study measured heritable drought tolerance and selected offspring for bamboo cultivar improvement. Its sole research subject is bamboo breeding, not clinical research, conservation alone, or pathogen genetics.","authors":[],"publicationDate":null,"type":"article","language":"en","citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/0985a46b-2682-46fd-b4d3-b13d84fa06be","publisher":null,"openAccess":null,"fullText":null},"firstPublishedAt":"2026-10-02T06:03:23.429Z","lastmodAt":"2026-10-02T03:02:36.428Z"},{"id":"10310dc8-a2cd-4125-b3dc-f46ea6fb759c","doi":"10.63917/mem.2011.464","openAlexId":null,"title":"etude de faisabilite technico-economique de l'implantation d'une unite de raffinage de beurre de cacao au sein de la chocolaterie robert","abstract":null,"authors":["vahatra rakotobe"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"технико-экономическое обоснование создания установки по рафинированию какао-масла на базе шоколадной фабрики robert","abstract":null},"urls":{"canonical":"https://research.holos.house/w/10310dc8-a2cd-4125-b3dc-f46ea6fb759c","publisher":"https://doi.org/10.63917/mem.2011.464","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:45.083Z","lastmodAt":"2026-10-22T06:00:47.572Z"},{"id":"2b818721-11a1-4820-8fcb-ab12befd56b8","doi":"10.53846/goediss-6886","openAlexId":null,"title":"Productivity, water use and climate resilience of alternative cocoa cultivation systems","abstract":null,"authors":["Issaka Abdulai"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"Продуктивность, использование воды и климатическая устойчивость альтернативных систем выращивания какао","abstract":null},"urls":{"canonical":"https://research.holos.house/w/2b818721-11a1-4820-8fcb-ab12befd56b8","publisher":"https://doi.org/10.53846/goediss-6886","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:42.462Z","lastmodAt":"2026-10-13T06:01:05.662Z"},{"id":"38709639-f9f0-4f4b-b30e-92e162e3ef8b","doi":"10.70675/50ad6510zd0a0z4ff8z8527z32216fe39484","openAlexId":null,"title":"Caractérisation de la fermentation du cacao : recherche de bio-marqueurs en relation avec la qualité organoleptique","abstract":"Dans un contexte économique tendu pour les chocolatiers « premium », la maîtrise de la qualité organoleptique de la matière première est un impératif et un avantage compétitif. La qualité aromatique d'un chocolat est entre autre liée aux traitements post-récolte et particulièrement à l'étape de fermentation. Cette étape est essentielle au développement des caractéristiques sensorielles. Or, les outils de contrôle qualité du cacao sont basés principalement sur l'évaluation sensorielle d'échantillons. Cette méthode est onéreuse et chronophage. Le développement d'outils rapides et robustes d'analyse de la qualité devient nécessaire. Cette étude a pour objectif de caractériser le déroulement de la fermentation afin de sélectionner des marqueurs spécifiques de la qualité du cacao. L'étude s'est intéressée aux marqueurs mesurables chez le planteur (à travers l'évolution de la température et du pH), et à ceux issus des transformations biochimiques des fèves (de type azoté et polyphénolique). Ces marqueurs ont ensuite été confrontés aux données traditionnelles de qualité (cut-test et dosage de l'azote ammoniacal), et aux données sensorielles, afin de sélectionner les plus pertinents pour le pilotage de fermentation. L'analyse globale de l'ensemble des résultats a permis de faire ressortir huit bio-marqueurs analytiques et trois bio-marqueurs sensoriels, représentatifs de la qualité du cacao et en lien avec le développement de la fermentation. Par ailleurs, des recommandations de méthodes de mesure de ces bio-marqueurs à mettre en place et permettant de contrôler la qualité ont été proposés.","authors":["Clotilde Hue"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/38709639-f9f0-4f4b-b30e-92e162e3ef8b","publisher":"https://doi.org/10.70675/50ad6510zd0a0z4ff8z8527z32216fe39484","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:44.227Z","lastmodAt":"2026-10-18T06:00:43.636Z"},{"id":"38852795-a3ee-4e43-a669-90240b0e62c5","doi":"10.18174/192240","openAlexId":null,"title":"Fertilizer requirements of cacao (Theobroma cacao L.) in South-Western Nigeria","abstract":null,"authors":["M. Wessel"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":1,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/38852795-a3ee-4e43-a669-90240b0e62c5","publisher":"https://doi.org/10.18174/192240","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:45.083Z","lastmodAt":"2026-10-17T06:00:42.582Z"},{"id":"42322b6e-1b3d-465c-9ad9-43c024765497","doi":"10.70675/9bc1e28ez8702z45c4zb031z408ba96de83b","openAlexId":null,"title":"Impact de la fermentation sur les propriétés antioxydantes, anti-inflammatoires et immunomodulatrices du cacao","abstract":"La consommation régulière du chocolat est associée à des effets bénéfiques sur la santé, en particulier dans les pathologies associées à un syndrome inflammatoire chronique. Cette inflammation met en jeu le système immunitaire et les polyphénols du cacao semblent jouer un rôle sur ces effets, via la voie de NF-κb. Les procédés de transformation du cacao et notamment la fermentation dégradent les polyphénols contenus dans les fèves. En effet, la fermentation à elle seule, diminue de 90% la teneur des polyphénols initialement présents. Il est donc important de connaitre son impact sur la teneur et / ou la composition des polyphénols afin ensuite de pouvoir les associer aux activités antiinflammatoires et immunomodulatrices du cacao. Un lot de fèves de cacao de variété Forastero a été divisés en deux lots, le premier a été fermenté et l’autre non. Après délipidation de la poudre de cacao puis extraction des polyphénols, la teneur en polyphénols totaux des extraits a été déterminée par la méthode de Folin-Ciocalteu. Les composés chimiques présents dans les extraits de cacao ont été identifiés par UPLC-MS/UV. Les flavanols majoritaires identifiés ont été quantifiés par LC/MSMS. Les activités antioxydantes du cacao ont été évaluées avec le test DPPH et ORAC. Pour déterminer les activités immunomodulatrices, les teneurs en tumor necrosis factor-alpha (TNF-α) et oxyde nitrique (NO) ont été déterminées. La viabilité cellulaire a été faite afin de d’évaluer la cytotoxicité des extraits de cacao sur les cellules J774A.1. Cette étude a montré que la fermentation a diminué la teneur en polyphénols et établi une corrélation entre cette teneur en composés phénoliques et les activités antioxydantes des extraits de cacao. Les extraits de cacao fermenté ou non ont stimulé la production de TNF-α, cependant l’étude sur les activités immunomodulatrices mérite d’être approfondie car le cacao fermenté ou non n’a eu aucun effet sur le NO produit par les cellules J774A.1. Par ailleurs, le cacao fermenté ou non n’a pas eu d’effet toxique sur les cellules J 774A.1. La fermentation a influé sur les activités immunomodulatrices du cacao selon le type de marqueurs en diminuant la production de TNF-α.","authors":["Guehi-François Gbogbri"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/42322b6e-1b3d-465c-9ad9-43c024765497","publisher":"https://doi.org/10.70675/9bc1e28ez8702z45c4zb031z408ba96de83b","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:42.462Z","lastmodAt":"2026-10-18T06:00:42.723Z"},{"id":"4744bf4d-5274-4875-80cc-3747f76376bb","doi":"10.70675/73c903a9zc2f5z4447z9e78zf90cf029b3ca","openAlexId":null,"title":"Study of spontaneous cacao fermentation in bioreactors : role of genotype and temperature–pH–agitation control on omics and sensory profiles","abstract":"Étude de la fermentation spontanée du cacao en bioréacteur : rôle du génotype et du contrôle température–pH–agitation sur les profils omiques et sensoriels La fermentation du cacao constitue une étape post-récolte déterminante, au cours de laquelle les activités enzymatiques et microbiennes génèrent des métabolites précurseurs d’arômes qui définissent la qualité du chocolat. Les fermentations traditionnelles en caisses de bois ne permettent pas de réguler la température, le pH et la disponibilité en oxygène, entraînant une forte variabilité et une compréhension mécanistique limitée. Cette thèse a évalué la fermentation spontanée dans des conditions contrôlées, réalisée dans des bioréacteurs à cuve agitée, afin d’analyser l’influence des variables de procédé, du génotype et du changement d’échelle sur les profils sensoriels, volatils et métabolomiques du cacao. Les plans d’expérience ont inclus des combinaisons factorielles de régimes de température (constant ou en gradient), de stratégies de pH (ajusté ou spontané) et de l'agitation à l’échelle de 5 kg, puis à l'échelle de 50 kg. Le pH interne des fèves a été suivi comme indicateur de la dynamique d’acidification. La qualité a été caractérisée par des approches métabolomiques ciblées et non ciblées (UHPLC-ESI-Orbitrap-MS), la peptidomique, l’analyse des composés volatils (HS-SPME/GC–MS) et l’analyse sensorielle descriptive. Les résultats ont montré que la température et le pH constituaient les principaux déterminants de la formation des arômes, tandis que l’effet de l'agitation restait négligeable. Une température constante de 45 °C avec une évolution spontanée du pH a produit des chocolats équilibrés, enrichis en notes fruitées, florales et de noisette, associés à des peptides discriminants (FASKDQPLNA, LAIN, FGVPSKL), des sucres réducteurs et des marqueurs volatils liés à la qualité supérieure tels que le linalol et le 2-phénylacétaldéhyde. En revanche, l’ajustement du pH a limité la dégradation des composés phénoliques et des méthylxanthines, intensifiant l’amertume et l’astringence, tandis que les gradients de température favorisaient l’accumulation d’acides organiques et une acidité excessive. Le génotype a exercé l’influence la plus marquée. Les génotypes à fort potentiel aromatique, tels que FEAR5, ont bénéficié de la fermentation contrôlée qui a préservé des attributs complémentaires associés à une qualité supérieure, tandis que des stratégies contrôlées ont amélioré le fruité du CCN51 et mélange de génotypes de cacao malgré leur potentiel intrinsèque limité. Le temps de fermentation a modulé ces caractéristiques, la fruité et la qualité globale dominant à 120 h, tandis que la noisette, l’arôme de cacao et l’amertume étaient plus prononcés à 72 h. Le passage à l’échelle de 50 kg a conservé les influences spécifiques aux génotypes, avec une variabilité métabolique inférieure à 33 % et des trajectoires de pH similaires, confirmant la reproductibilité des conditions contrôlées. En conclusion, la fermentation contrôlée en bioréacteur permet la standardisation tout en préservant les caractéristiques de qualité propres aux génotypes. Les résultats à l’échelle pilote confirment sa faisabilité et soulignent son potentiel en tant que plateforme technologique pour produire un cacao de qualité constante et élevée, reliant l’innovation de laboratoire à l’application industrielle.","authors":["Margareth Santander Munoz"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/4744bf4d-5274-4875-80cc-3747f76376bb","publisher":"https://doi.org/10.70675/73c903a9zc2f5z4447z9e78zf90cf029b3ca","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:43.411Z","lastmodAt":"2026-10-21T06:00:41.704Z"},{"id":"48a14ac0-0f29-44f7-ae3f-72d8cf7112c9","doi":"10.63917/mem.2011.631","openAlexId":null,"title":"contribution a la promotion d'exportation de cacao a madagascar","abstract":null,"authors":["aurélien tombozandry"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"Вклад в продвижение экспорта какао на Мадагаскаре","abstract":null},"urls":{"canonical":"https://research.holos.house/w/48a14ac0-0f29-44f7-ae3f-72d8cf7112c9","publisher":"https://doi.org/10.63917/mem.2011.631","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:45.083Z","lastmodAt":"2026-10-22T06:00:47.995Z"},{"id":"4908e0cf-540d-481d-8c97-f03f89fffe98","doi":null,"openAlexId":null,"title":"Перспективы развития производства и торговли какао в Кот-д'Ивуаре","abstract":"The paper examines the trends in the development of coffee and cocoa production in the state of West Africa, Côte d'Ivoire, determines the role of the economy of Côte d'Ivoire for international countries, examines trends in exports and imports in different periods of development of Côte d'Ivoire e, determines the prospectsof trade in coffee and cocoa. Foreign trade highlights the characteristics of the West African monetary economicUnion, its participants, development objectives and impact on the state of Côte d'Ivoire. The role of Côte d'Ivoirein the WAEMU and its impact on the further development of regional integration is determined. Comparative analyses the structure of foreign trade of the WAEMU for the years of 2000-2012 according to the Central Bank ofWest African States, the scheme of development of production and regional net exports of cocoa beans in 2017, the dynamics of closing prices and the change rate for 2013-2018 of cocoa beans on the world market. It is concluded that the problems for the creation of a sustainable economy is the lack of experience in the world market. The financing mechanism of the sustainable economy project is adapted to the characteristics of the industry withthe introduction of new cocoa growing technologies. It is concluded that Côte d'Ivoire has implemented a producercompensation policy, which has increased purchasing power and income.В работе рассматриваются тенденции развития производства кофе и какао в госу дарстве из Западной Африки Кот-д'Ивуар, определяется роль экономики Кот-д'Ивуара для междуна родных стран, исследуются тенденции экспорта и импорта в различные периоды развития Кот д'Ивуар, определяются перспективы торговли кофе и какао. Во внешней торговле выделяются осо бенности западноафриканского валютного экономического союза, его участники, цели развития и вли яние на государство Кот-д’Ивуар. Определяется роль Кот-д’Ивуара в ЗАЭВС и его влияние на даль нейшее развитие региональной интеграции. Анализируется сравнительная структура внешней тор говли ЗАЭВС за 2000-2012 гг. по данным Центрального банка государств Западной Африки, схема раз вития производства и регионального чистого экспорта какао-бобов в 2017 г., динамика закрытия цены и изменение курса за 2013-2018 гг. на какао-бобы на мировом рынке. Подводятся итоги, что проблема ми для создания устойчивой экономики выступает недостаточность опыта работы на мировом рын ке. Механизм финансирования проекта устойчивой экономики адаптируется под характерные особен ности отрасли с внедрением новых технологий выращивания какао. Подводятся итоги, что Кот д'Ивуар провел политику компенсации производителя, в результате которой покупательская способ ность и доходы увеличились","authors":["Aka O.D."],"publicationDate":null,"type":null,"language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/4908e0cf-540d-481d-8c97-f03f89fffe98","publisher":null,"openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:43.411Z","lastmodAt":"2026-09-04T02:02:49.743Z"},{"id":"4c440402-171e-4c04-90fa-30742e2d80be","doi":"10.47749/t/unicamp.2024.1396889","openAlexId":null,"title":"Sensory characterization of a plant-based ice cream with cocoa (\"Theobroma cacao L.\") and almond milk (\"Prunus dulcis (Mill.\") sweetened with different natural sweeteners","abstract":null,"authors":["Risia Cristina Coelho Lacerda"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":1,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/4c440402-171e-4c04-90fa-30742e2d80be","publisher":"https://doi.org/10.47749/t/unicamp.2024.1396889","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:44.227Z","lastmodAt":"2026-10-21T06:00:43.028Z"},{"id":"547e89fa-b18f-4b5f-a3bc-14d61bcdab0f","doi":"10.1016/j.tjnut.2023.06.035","openAlexId":null,"title":"Performance of urinary phenyl-γ-valerolactones as biomarkers of dietary flavan-3-ol exposure","abstract":"Background: Phenyl- -valerolactones (PVLs) have been identified as biomarkers of dietary flavan-3-ol exposure, although their utility requires further characterization. Objectives: We investigated the performance of a range of PVLs as biomarkers indicative of flavan-3-ol intake. Methods: We report the results of 2 companion studies: a 5-way randomized crossover trial (RCT) and an observational cross-sectional study. In the RCT (World Health Organization, Universal Trial Number: U1111-1236-7988), 16 healthy participants consumed flavan-3-ol–rich interventions (of apple, cocoa, black tea, green tea, or water [control]) for 1 d each. First morning void samples and 24-h urine samples were collected with diet standardized throughout. For each participant, 1 intervention period was extended (to 2 d) to monitor PVL kinetics after repeat exposure. In the cross-sectional study, 86 healthy participants collected 24-h urine samples, and concurrent weighed food diaries from which flavan-3-ol consumption was estimated using Phenol-Explorer. A panel of 10 urinary PVLs was quantified using liquid chromatography tandem mass spectrometry. Results: In both studies, 2 urinary PVLs [5-(3ʹ-hydroxyphenyl)- -valerolactone-4ʹ-sulfate and putatively identified 5-(4ʹ-hydroxyphenyl)- -valerolactone-3ʹ-glucuronide] were the principal compounds excreted ( > 75%). In the RCT, the sum of these PVLs was significantly higher than the water (control) after each intervention; individually, there was a shift from sulfation toward glucuronidation as the total excretion of PVLs increased across the different interventions. In the extended RCT intervention period, no accumulation of these PVLs was observed after consecutive days of treatment, and after withdrawal of treatment on the third day, there was a return toward negligible PVL excretion. All results were consistent, whether compounds were measured in 24-h urine or first morning void samples. In the observational study, the sum of the principal PVLs correlated dose dependently (Rs = 0.37; P = 0.0004) with dietary flavan-3-ol intake, with similar associations for each individually. Conclusions: Urinary 5-(3ʹ-hydroxyphenyl)- -valerolactone-4ʹ-sulfate and putatively identified 5-(4ʹ-hydroxyphenyl)- -valerolactone-3ʹ-glucuronide are recommended biomarkers for dietary flavan-3-ol exposure.","authors":["Shinde, Sujata","Mena, Pedro","Croft, Kevin","Christophersen, Claus T.","Kay, Colin","Bondonno, Nicola P.","Del Rio, Daniele","Murray, Kevin","Bindon, Keren","Bondonno, Catherine P.","Genoni, Angela","Parmenter, Benjamin H.","Hodgson, Jonathan M."],"publicationDate":null,"type":null,"language":null,"citedByCount":0,"isRetracted":false,"keywords":["flavonoids","green tea"],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/547e89fa-b18f-4b5f-a3bc-14d61bcdab0f","publisher":"https://doi.org/10.1016/j.tjnut.2023.06.035","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-30T12:18:52.431Z","lastmodAt":"2026-09-30T09:18:20.691Z"},{"id":"602c6cf6-d9f1-425a-b316-eef400242697","doi":"10.58837/chula.the.2025.719","openAlexId":null,"title":"Local innovations in the davao cacao industry: the role of intermediaries in improving farmer livelihoods","abstract":"Despite having the ideal landscape and climate for cacao production, the Philippines still lags in output generation. Globally, the country is the 24th largest producer of cacao beans, with 78% of its national cacao output coming from the Davao region. The research primarily concentrates on examining local innovations in the Davao cacao industry, the processes on how they’re produced, and the innovation ecosystem composed of actors such as farmers, government agencies, research institutions, private industry associations, and external organizations that enable them. Grounded in political economy, the research draws on the theoretical frameworks of local innovation and inclusive development. A total of sixteen interviews across all the actors was conducted in the Davao region, mainly seeking to examine how local innovation arises within the industry and how it services their objective of sustainable outcomes. The research found that local innovations in the Davao cacao industry are perceived to contribute to inclusive development when it is initiated based on grounded realities and that there must be a collaborative ecosystem and system-level support to ensure the inclusion of smallholders. The research also stresses the role of collective action in increasing smallholder inclusion. The findings provide a deeper understanding of the cacao industry in the country and offer valuable insights for other agricultural commodity chains.","authors":["Gabrielle Dominique Centena"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"Местные инновации в индустрии какао региона Давао: роль посредников в улучшении условий жизни фермеров","abstract":"Несмотря на идеальный ландшафт и климат для производства какао, Филиппины по-прежнему отстают по объемам производства. В мировом масштабе страна занимает 24-е место среди крупнейших производителей какао-бобов, при этом 78% национального объема производства какао приходится на регион Давао. Исследование в первую очередь сосредоточено на изучении местных инноваций в индустрии какао региона Давао, процессов их создания, а также инновационной экосистемы, состоящей из таких участников, как фермеры, государственные учреждения, научно-исследовательские институты, ассоциации частного сектора и внешние организации, которые способствуют их внедрению. Опираясь на политическую экономию, исследование использует теоретические основы концепций местных инноваций и инклюзивного развития. В общей сложности в регионе Давао было проведено шестнадцать интервью со всеми участниками процесса, главным образом с целью изучить, как возникают местные инновации в отрасли и как они служат достижению устойчивых результатов. Исследование показало, что местные инновации в индустрии какао региона Давао способствуют инклюзивному развитию в том случае, когда они инициируются с опорой на практические реалии, а также что для обеспечения вовлечения мелких фермеров необходимы экосистема сотрудничества и системная поддержка. В исследовании также подчеркивается роль коллективных действий в расширении вовлечения мелких фермеров. Полученные результаты обеспечивают более глубокое понимание индустрии какао в стране и предлагают ценную информацию для других производственно-сбытовых цепочек сельскохозяйственной продукции."},"urls":{"canonical":"https://research.holos.house/w/602c6cf6-d9f1-425a-b316-eef400242697","publisher":"https://doi.org/10.58837/chula.the.2025.719","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:43.411Z","lastmodAt":"2026-10-26T06:00:40.983Z"},{"id":"60366f7e-8899-43d1-83d9-82fdc6859b2b","doi":"10.3389/fnagi.2021.640381","openAlexId":null,"title":"Intake of products containing anthocyanins, flavanols, and flavanones, and cognitive function: A narrative review","abstract":"The purpose of this review is to examine human research studies published within the past 6 years which evaluate the role of anthocyanin, flavanol, and flavanone consumption in cognitive function, and to discuss potential mechanisms of action underlying any observed benefits. Evidence to date suggests the consumption of flavonoid-rich foods, such as berries and cocoa, may have the potential to limit, or even reverse, age-related declines in cognition. Over the last 6 years, the flavonoid subgroups of anthocyanins, flavanols, and flavanones have been shown to be beneficial in terms of conferring neuroprotection. The mechanisms by which flavonoids positively modulate cognitive function are yet to be fully elucidated. Postulated mechanisms include both direct actions such as receptor activation, neurotrophin release and intracellular signaling pathway modulation, and indirect actions such as enhancement of cerebral blood flow. Further intervention studies conducted in diverse populations with sufficient sample sizes and long durations are required to examine the effect of consumption of flavonoid groups on clinically relevant cognitive outcomes. As populations continue to focus on adopting healthy aging strategies, dietary interventions with flavonoids remains a promising avenue for future research. However, many questions are still to be answered, including identifying appropriate dosage, timeframes for intake, as well as the best form of flavonoids, before definitive conclusions can be drawn about the extent to which their consumption can protect the aging brain.","authors":["Martins, Ralph N.","Rainey-Smith, Stephanie R.","Weinborn, Michael","Gardener, Samantha L.","Bondonno, Catherine P."],"publicationDate":null,"type":null,"language":null,"citedByCount":0,"isRetracted":false,"keywords":["anthocyanins"],"folds":null,"translation":{"locale":"ru","title":"Потребление продуктов, содержащих антоцианы, флаванолы и флаваноны, и когнитивная функция: описательный обзор","abstract":"Цель настоящего обзора — рассмотреть исследования с участием людей, опубликованные за последние 6 лет, в которых оценивается роль потребления антоцианов, флаванолов и флаванонов в когнитивной функции, а также обсудить потенциальные механизмы действия, лежащие в основе любых наблюдаемых положительных эффектов. Имеющиеся на сегодняшний день данные свидетельствуют о том, что потребление продуктов, богатых флавоноидами, таких как ягоды и какао, потенциально способно ограничить или даже обратить вспять возрастное снижение когнитивных функций. За последние 6 лет было показано, что такие подгруппы флавоноидов, как антоцианы, флаванолы и флаваноны, оказывают благоприятное воздействие с точки зрения обеспечения нейропротекции. Механизмы, посредством которых флавоноиды положительно модулируют когнитивную функцию, еще предстоит полностью выяснить. Предполагаемые механизмы включают как прямое действие, такое как активация рецепторов, высвобождение нейротрофинов и модуляция внутриклеточных сигнальных путей, так и косвенное действие, такое как усиление мозгового кровотока. Необходимы дальнейшие интервенционные исследования, проводимые на разнообразных популяциях с достаточным размером выборки и большой продолжительностью, для изучения влияния потребления групп флавоноидов на клинически значимые когнитивные исходы. Поскольку население продолжает уделять внимание стратегиям здорового старения, диетические вмешательства с применением флавоноидов остаются многообещающим направлением для будущих исследований. Однако многие вопросы еще требуют ответа, включая определение подходящей дозировки, временных рамок приема, а также оптимальной формы флавоноидов, прежде чем можно будет сделать окончательные выводы о том, в какой степени их потребление способно защитить стареющий мозг."},"urls":{"canonical":"https://research.holos.house/w/60366f7e-8899-43d1-83d9-82fdc6859b2b","publisher":"https://doi.org/10.3389/fnagi.2021.640381","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-30T12:18:52.431Z","lastmodAt":"2026-10-08T02:10:55.266Z"},{"id":"61e8bfd1-1e84-41fa-9c4e-1a976fc33a1f","doi":"10.1016/j.ajcnut.2024.09.022","openAlexId":null,"title":"A flavonoid-rich diet is associated with lower risk and improved imaging biomarkers of nonalcoholic fatty liver disease: A prospective cohort study","abstract":"Background: Mechanistic studies and short-term randomized trials suggest higher intakes of dietary flavonoids may protect against nonalcoholic fatty liver disease (NAFLD).\nObjectives: We aimed to perform the first population-based study with long-term follow-up on flavonoid consumption, incident NAFLD, and validated NAFLD biomarkers.\nMethods: In a prospective study, we assessed the associations between flavonoid intake based on ≥2 24-h dietary assessments and NAFLD risk among 121,064 adults aged 40–69 y by multivariable Cox regression analyses. We further assessed the associations between flavonoid intake and magnetic resonance imaging-derived liver fat (a subset of n = 11,435) and liver-corrected T1 values (cT1; a subset of n = 9570), a marker of steatosis, more sensitive to inflammatory pathology.\nResults: Over 10 y of follow-up, 1081 cases of NAFLD were identified. Participants in the highest quartile (Q4) of the flavodiet score reflecting the consumption of foods high in flavonoids, had a 19% lower risk of NAFLD compared to the lowest quartile (Q1) [hazard ratio (HR) (95% confidence interval (CI): 0.81 (0.67, 0.97), P-trend = 0.02)]. Moreover, participants in the Q4 of the flavodiet score had lower liver fat and cT1 values than those in Q1 (liver fat: relative difference Q1 compared with Q4: –5.28%, P-trend = < 0.001; cT1: relative difference Q1 compared with Q4: –1.73%, P-trend = < 0.001). When compared to low intakes, high intakes of apples and tea were associated with lower NAFLD risk [apples: HR (95% CI): 0.78 (0.67, 0.92), P-trend = < 0.01; tea: HR (95% CI): 0.86 (0.72, 1.02), P-trend = 0.03)]. Additionally, when compared to low intakes, high apple, tea, and dark chocolate intakes were significantly associated with lower liver fat values, whereas high tea and red pepper intakes were significantly associated with lower cT1 values. Conclusions: The consumption of flavonoid-rich foods was associated with a reduced risk of NAFLD among middle-aged adults.","authors":["Tresserra-Rimbau, Anna","Bell, William","Bondonno, Nicola P.","Kühn, Tilman","Cassidy, Aedín","Jennings, Amy","Thompson, Alysha S."],"publicationDate":null,"type":null,"language":null,"citedByCount":0,"isRetracted":false,"keywords":["flavonoids"],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/61e8bfd1-1e84-41fa-9c4e-1a976fc33a1f","publisher":"https://doi.org/10.1016/j.ajcnut.2024.09.022","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-30T12:18:52.431Z","lastmodAt":"2026-09-30T09:18:23.944Z"},{"id":"750fba57-8bc6-4512-a692-1f344034530d","doi":null,"openAlexId":null,"title":"ПЕРСПЕКТИВЫ РАЗВИТИЯ ПРОИЗВОДСТВА КАКАО В КОТ-Д'ИВУАРЕ","abstract":"The paper examines the trends in the development of coffee and cocoa production in the state of West Africa, Côte D'ivoire, determines the role of the economy of Côte D'ivoire for international countries, examines trends in exports and imports in 169 different periods of development of côte d'ivoire, determines the prospects of trade in coffee and cocoa. Foreign trade highlights the characteristics of the West African monetary economic Union, its participants, development objectives and impact on the state of Côte D'ivoire. The role of Côte D'ivoire in the WAEMU and its impact on the further development of regional integration is determined.В работе рассматриваются тенденции развития производства кофе и какао в государстве из Западной Африки Кот-д'Ивуар, определяется роль экономики Кот- д'Ивуара для международных стран, исследуются тенденции экспорта и импорта в различные периоды развития Кот- д'Ивуар, определяются перспективы торговли кофе и какао. Во внешней торговле выделяются особенности западноафриканского валютного экономического союза, его участники, цели развития и влияние на государство Кот- д'Ивуар. Определяется роль Кот-д'Ивуара в ЗАЭВС и его влияние на дальнейшее развитие региональной интеграции","authors":["Обу Д.А."],"publicationDate":null,"type":null,"language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"ПЕРСПЕКТИВЫ РАЗВИТИЯ ПРОИЗВОДСТВА КАКАО В КОТ-Д'ИВУАРЕ","abstract":"В работе рассматриваются тенденции развития производства кофе и какао в государстве Западной Африки Кот-д'Ивуар, определяется роль экономики Кот-д'Ивуара для зарубежных стран, исследуются тенденции экспорта и импорта в 169 различные периоды развития Кот-д'Ивуара, определяются перспективы торговли кофе и какао. Во внешней торговле освещаются особенности Западноафриканского экономического и валютного союза, его участники, цели развития и влияние на государство Кот-д'Ивуар. Определяется роль Кот-д'Ивуара в ЗАЭВС и его влияние на дальнейшее развитие региональной интеграции. В работе рассматриваются тенденции развития производства кофе и какао в государстве из Западной Африки Кот-д'Ивуар, определяется роль экономики Кот- д'Ивуара для международных стран, исследуются тенденции экспорта и импорта в различные периоды развития Кот- д'Ивуар, определяются перспективы торговли кофе и какао. Во внешней торговле выделяются особенности западноафриканского валютного экономического союза, его участники, цели развития и влияние на государство Кот- д'Ивуар. Определяется роль Кот-д'Ивуара в ЗАЭВС и его влияние на дальнейшее развитие региональной интеграции"},"urls":{"canonical":"https://research.holos.house/w/750fba57-8bc6-4512-a692-1f344034530d","publisher":null,"openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:44.227Z","lastmodAt":"2026-10-07T23:11:24.473Z"},{"id":"75998a08-1824-43e3-863a-77797508db24","doi":null,"openAlexId":null,"title":"The Potential of Cacao Agribusiness for Poverty Alleviation in West Sumatra","abstract":"The cacao industry has played an important role in terms of export earnings and employment opportunities in Indonesia since 1980s. It is the main source of income for more than one million smallholder farmers in Indonesia, who are considered poor. Most planted areas of cacao are in Eastern Indonesia; however, cacao production has developed in Western Indonesia recently, with West Sumatra designated as the area of central production. Due to the importance of cacao industry in the Indonesian economy, there is a big opportunity to explore the potential of the industry in poverty alleviation. The study uses the participatory impact pathway analysis (PIPA) method. It is a new approach to formulate a development strategy and policies proposed by the Institutional Learning and Change. This approach is used because it: (1) covers impact analysis in order to investigate the potential contribution of cacao agribusiness development to poverty alleviation, which is not covered by other participatory approaches; and (2) can be used to identify stakeholders‟ relationships for cacao agribusiness development. The use of PIPA in this study involves various tools: a participatory workshop, surveys and semi-structured interviews. Problems facing the cacao industry were identified through the workshop, including low yields and price and price instability. Lack of knowledge by farmers of agronomic practices and low quality of seedlings were considered to be the main causes of low yields by the participants. Low price of cacao beans was thought to be mainly caused by low quality of cacao beans while lack of cooperation between farmers and the village cooperative and lack of a farmers‟ association were considered to be the main factors affecting price instability. Farmer survey data results show slightly different priorities from the workshop. Most cacao farmers disagreed on the problem of low yields and low price of cacao beans but a high proportion agreed on the problem of price instability and confirmed that cacao farmers face a problem of low quality of cacao beans. Most farmers do not know the cause of price instability, while improper fermentation was agreed as the main factor causing the low quality of cacao beans.agribusiness economics and management, international development, farm management., Agribusiness, Farm Management, International Development,","authors":["Hasnah","Patrick, Ian","Villano, Renato A.","Fleming, Euan M."],"publicationDate":null,"type":null,"language":"en english","citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/75998a08-1824-43e3-863a-77797508db24","publisher":null,"openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:45.083Z","lastmodAt":"2026-09-04T02:02:50.443Z"},{"id":"7da4e196-8075-4941-b109-25fd8617a077","doi":"10.53846/goediss-10642","openAlexId":null,"title":"Diversity and pest control services of birds and bats in Peruvian agroforestry landscapes of native cacao","abstract":null,"authors":["Carolina Maria Ocampo Ariza"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"Разнообразие и услуги по борьбе с вредителями птиц и летучих мышей в перуанских агролесоводческих ландшафтах местного какао","abstract":null},"urls":{"canonical":"https://research.holos.house/w/7da4e196-8075-4941-b109-25fd8617a077","publisher":"https://doi.org/10.53846/goediss-10642","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:43.411Z","lastmodAt":"2026-10-15T06:00:44.320Z"},{"id":"8beeb465-5f6c-4654-85ed-35ca3d0f5dfb","doi":"10.1021/acs.jafc.6c08470.s001","openAlexId":null,"title":"From Green to Ripe: Untargeted UHPLCOrbitrapMS Lipidomic Profiling of Cacao Seed and Pod Husk during Maturation","abstract":null,"authors":[],"publicationDate":null,"type":"component","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"От зелёного до зрелого: нецелевая UHPLCOrbitrapMS липидомическая профилирование семян и раковины какао во время созревания","abstract":null},"urls":{"canonical":"https://research.holos.house/w/8beeb465-5f6c-4654-85ed-35ca3d0f5dfb","publisher":"https://doi.org/10.1021/acs.jafc.6c08470.s001","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:42.462Z","lastmodAt":"2026-10-25T06:00:36.978Z"},{"id":"91965441-078b-49cf-8b54-7638c1848b87","doi":"10.70675/1ff64f83za292z4427zb248z69c27ba522f6","openAlexId":null,"title":"Modélisation de la fermentation de la pulpe du cacao","abstract":"La fermentation du cacao qui conditionne la qualité aromatique du chocolat, commence par une étape de fermentation alcoolique suivie d’une fermentation acétique, conduites par des souches sauvages de levures et de bactéries acétiques. Réalisée localement à petite échelle, en absence de tout contrôle, elle conduit à des produits finaux de qualité variable, allant du meilleur au pire. Le travail présenté ici fait partie d’un projet qui vise à maitriser la qualité aromatique du chocolat par l’utilisation d’un starter microbien associée à un mode de conduite de la fermentation. Un objectif spécifique est le développement d’un modèle de la fermentation du cacao pour disposer d’un outil permettant le choix d‘un starter et des conditions de sa mise en œuvre. La stratégie de modélisation utilisée est modulaire, pas à pas, avec le souci de construire un modèle simple capable de décrire l’essentiel des processus et des réactions qui occurrent lors de la fermentation. La première étape a été la sélection de deux souches de levures L35 (S. cerevisiae) et L36 (P. kudriavzevii) et d’une souche de bactérie acétique B17 (A. ghanensis) lors de fermentations industrielles ayant conduit à du chocolat de bonne qualité aromatique. Le modèle de la fermentation alcoolique a été développé en utilisant une souche sélectionnée LM (S. cerevisiae) puis a été adapté pour les souches L35 et L36. Le modèle de la fermentation acétique a été développé en utilisant la souche B17. Le modèle global résulte de l’intégration de ces deux sous modèles et d’un modèle permettant de décrire l’élévation de la température des fèves du fait de la production de chaleur lors de la fermentation. Le modèle global permet de décrire assez bien l’ensemble des phénomènes ayant lieu lors de fermentation du cacao : évolution des populations microbiennes, de la consommation/production de glucose, éthanol et acide acétique, et l’évolution de la température, en fonction des conditions initiales (température, concentration en sucres de la pulpe de cacao et niveau d’inoculation du starter). Les résultats de simulations ont permis d’identifier les phénomènes et paramètres clé pour le bon déroulement de la fermentation du cacao. Concernant la fermentation alcoolique, le modèle montre qu’elle est rapide, soit une journée, qu’elle s’achève généralement par l’épuisement des sucres et que la réussite de l’inoculation nécessitera de maitriser la qualité microbiologique de la pulpe de cacao qui dépend du délai entre l’écabossage et l’inoculation. La fermentation acétique avec la souche B17 est conditionnée par la température initiale et l’évolution de la concentration en éthanol qui peut paradoxalement ralentir le démarrage de cette fermentation.","authors":["Christelle Kouamé"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/91965441-078b-49cf-8b54-7638c1848b87","publisher":"https://doi.org/10.70675/1ff64f83za292z4427zb248z69c27ba522f6","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:42.462Z","lastmodAt":"2026-10-18T06:00:40.968Z"},{"id":"92c3a9ee-c703-4f6f-a48b-fe31fcc0779d","doi":"10.22004/ag.econ.352602","openAlexId":null,"title":"Escuela de producción orgánica de cacao criollo (theobroma cacao l. Var. Carmelo), en Tabasco, Mexico","abstract":"With the objective of innovating and evaluating qualitatively and quantitatively the production of Creole cacao (Theobroma cacao L.) with organic management, a school was established in 2006 at the El Carmelo ranch, Ranchería Río Seco, Cunduacan Tabasco, México, in order to train in an organic management plan, taking into consideration: local inputs and technology; innovation in the management of Creole cacao Carmelo variety; use of nitrogen-fixing species for shade; plant coverage for soil fertilizing; planting timber-yielding trees on the perimeters; manual weed control; use of compost and vermicompost; leaf fertilization with earthworm leaching; moderate use of Bordeaux mixture to control bud-rot (Phytophthora palmivora) and moniliasis (Moniliophthora roreri). Out of eight years of yield records, it was calculated that by year ten (2017) the yield will be 1.3 t ha1. From year seven to eight, the yield varied from 0.923 t ha1 to 1 t ha1, resulting in a higher yield compared to traditional cacao. Concerning the value of the sale, the price was $11 USD per kg, while that of organic origin ranged between $2 and $3 USD kg of dry cacao.Keywords: Creole cacao, organic, yield, production.","authors":["Córdova-Avalos, V.","Guerrero-Peña, A.","Bucio-Galindo, A.","Córdova-Avalos, A.","Hinojosa-Cuéllar, J.A.","Izquierdo-Reyes, F.","Hernández-Echeverría, C."],"publicationDate":null,"type":"other","language":"es","citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":null,"urls":{"canonical":"https://research.holos.house/w/92c3a9ee-c703-4f6f-a48b-fe31fcc0779d","publisher":"https://doi.org/10.22004/ag.econ.352602","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:43.411Z","lastmodAt":"2026-09-04T02:01:27.413Z"},{"id":"9305bf16-a6cc-486d-9887-cd2f443d6a0e","doi":"10.1021/acs.est.3c07795.s001","openAlexId":null,"title":"Landscape-Scale Biodiversity Impacts Analysis of Cote dIvoires Cocoa Cultivation along Export Supply Chains","abstract":null,"authors":[],"publicationDate":null,"type":"component","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"Анализ воздействия на биоразнообразие в ландшафтном масштабе. Выращивание какао в Кот-дIвуаре вдоль экспортных цепочек поставок","abstract":null},"urls":{"canonical":"https://research.holos.house/w/9305bf16-a6cc-486d-9887-cd2f443d6a0e","publisher":"https://doi.org/10.1021/acs.est.3c07795.s001","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:43.411Z","lastmodAt":"2026-10-13T06:01:06.522Z"},{"id":"963fbe2c-3848-4739-a633-3c9dbe97f83d","doi":"10.69481/zgmu2171","openAlexId":null,"title":"Development, Sensory Evaluation, and Cost Efficiency of Sugar-Free Chocolate Cookies Enriched with Cacao Nibs","abstract":null,"authors":[],"publicationDate":null,"type":"journal","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"Разработка, сенсорная оценка и экономическая эффективность шоколадного печенья без сахара, обогащённого какао-крупками","abstract":null},"urls":{"canonical":"https://research.holos.house/w/963fbe2c-3848-4739-a633-3c9dbe97f83d","publisher":"https://doi.org/10.69481/zgmu2171","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:42.462Z","lastmodAt":"2026-10-21T06:00:39.940Z"},{"id":"99724cf9-9b18-4253-ae59-fef523e4746a","doi":"10.21142/tb.2019.965","openAlexId":null,"title":"Caracterización de una unidad productiva de cacao (Theobroma cacao) en Satipo, Perú","abstract":"Se caracterizó una finca productora de cacao del distrito de Rio Negro en la provincia de Satipo, localizado a 11° 15 00” de latitud Sur, y 7 4 ° 4 2’00’’ de longitud Oeste, con el objetivo de describir y analizar el sistema producción de cacao y determinar su estructura. Se aplicó un muestreo aleatorio simple, usando estadística descriptiva y reuniones con los productores para tener una idea clara de la situación actual de la finca. Este sistema productivo es diversificado, con sistemas agroforestales de cacao (Theobroma cacao), naranja (Citrus x sinensis), chirimoya (Annona cherimola), mango (Mangifera indica) y como componente forestal teca (Tectona grandis).","authors":["Adela Sabrina Baque Màs"],"publicationDate":null,"type":"dissertation","language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"Характеристика производственной единицы какао (Theobroma cacao) в Сатипо, Перу","abstract":"Было охарактеризовано хозяйство по производству какао в районе Рио-Негро провинции Сатипо, расположенное на 11° 15 00” южной широты и 7 4 ° 4 2’00’’ западной долготы, с целью описания и анализа системы производства какао и определения ее структуры. Была применена простая случайная выборка с использованием описательной статистики и встреч с производителями для получения четкого представления о текущем состоянии хозяйства. Данная производственная система диверсифицирована и включает агролесоводческие системы какао (Theobroma cacao), апельсина (Citrus x sinensis), черимойи (Annona cherimola), манго (Mangifera indica) и, в качестве лесного компонента, тика (Tectona grandis)."},"urls":{"canonical":"https://research.holos.house/w/99724cf9-9b18-4253-ae59-fef523e4746a","publisher":"https://doi.org/10.21142/tb.2019.965","openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:44.227Z","lastmodAt":"2026-10-17T06:00:46.839Z"},{"id":"99a603c1-3211-4166-b023-22fdc222c770","doi":null,"openAlexId":null,"title":"Cacaobohne. (Theobroma Cacao L.)","abstract":"CACAOBOHNE. (THEOBROMA CACAO L.) Wandtafeln für Warenkunde und Mikroskopie (-) Cacaobohne. (Theobroma Cacao L.) ( -","authors":[],"publicationDate":null,"type":null,"language":null,"citedByCount":0,"isRetracted":false,"keywords":[],"folds":null,"translation":{"locale":"ru","title":"Какао-бобы. (Theobroma Cacao L.)","abstract":"КАКАО-БОБЫ. (THEOBROMA CACAO L.) Настенные таблицы по товароведению и микроскопии (-) Какао-бобы. (Theobroma Cacao L.) ( -"},"urls":{"canonical":"https://research.holos.house/w/99a603c1-3211-4166-b023-22fdc222c770","publisher":null,"openAccess":null,"fullText":null},"firstPublishedAt":"2026-09-29T22:07:45.083Z","lastmodAt":"2026-10-08T00:40:48.396Z"}],"pagination":{"page":1,"perPage":25,"total":2545,"totalPages":102}}