Cocoa (Theobroma cacao) bean fermentation is a spontaneous process involving interactions between various factors that contribute to the final flavors...
Consumption of at least five servings of dark chocolate a week (one serving is equal to a standard chocolate bar/pack or 1 oz) compared with rare consumption...
The cacao swollen shoot virus disease is among the most economically damaging diseases of cacao trees and accounts for almost 15-50% of harvest losses...
Humans have a long history of transporting and trading plants, contributing to the evolution of domesticated plants. The cacao tree (Theobroma cacao),...
Cacao, known as the money that grew on trees and as a food from the gods, was brought to the world stage by ancient Mesoamericans. The historical background...
An international team of archaeologists from the United States and Mexico has found several biomarkers of cacao in soil from karst sinkholes that dot the...
A team of researchers at the Pennsylvania State University has made a discovery that may help accelerate breeding efforts aimed at improving the disease-ridden...
Supplementation of cocoa powder, derived from Theobroma cacao, in the diet of high-fat-fed mice with non-alcoholic fatty liver disease reduced the severity...
An international team of scientists has found that the upper Amazon region gave birth to the domesticated Theobroma cacao, the plant from which chocolate...
