cocoa

Cocoa

PUBLICATIONS – The COSA Measuring Sustainability Report: Coffee and Cocoa in 12 Countries

Comunicaffe - February 13, 2014

The newly published COSA Measuring Sustainability Report illuminates the salient findings from nearly 18,000 surveys between 2009 to 2013 in Africa, Asia and Latin...

Cocoa

INDIA – Consumers to take center stage in the move towards a sustainable tea industry

Comunicaffe - February 10, 2014

AHMEDABAD – Key figures in the tea industry gathered in Ahmedabad, India, on Wednesday to discuss the future of better practices in the sector....

Science

COCOTEA 47 – INDUSTRIAL EXTRACTION & NEW COMPONENT IN COCOA EXTRACT: LUTEOLIN 7- O-Β-D-GLUCOSIDE

Comunicaffe - February 2, 2014

Aubanel M.1 Barbeni M.2 Sucan M.3 1 Kerry Flavours France SAS, Z.I. du Plan, BP 82067, 06131-Grasse Cedex, France 2 Kerry, Via Fossata 114,...

Culture

GLOBAL NEWS – Breakthrough for Fairtrade Cocoa Farmers

Comunicaffe - January 31, 2014

BONN, Germany – Fairtrade farmers are set for a breakthrough year as Fairtrade International today announced the first commitments to farmers under an innovative...

Science

COCOTEA 46 THE INFLUENCE OF DIFFERENT PROCESS STEPS ON THE RHEOLOGICAL AND MELTING PROPERTIES OF DARK AND MILK CHOCOLATE

Comunicaffe - January 31, 2014

Glicerina V.1,2, Balestra F.1 Dalla Rosa M.1,2 Romani S.1,21Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena...

Companies

ICCO – Cocoa supply deficit for the 2012/13 season

Comunicaffe - January 30, 2014

LONDON – The Secretariat of the International Cocoa Organization (ICCO) has decided to issue a statement in response to information made public, ahead of...

Science

COCOTEA 45 SPECTROMETRIC AND SPECTROSCOPIC INVESTIGATION OF COLOR DEVELOPMENT IN COCOA BEANS

Comunicaffe - January 30, 2014

Milev B.1, Patras M.1, Vrancken G.2, Bernaert H.2, Kuhnert N.1 1 School of Engineering and Science, Jacobs University Bremen, Bremen, Germany. 2 Barry Callebaut N.V.,...

Science

COCOTEA 44 – DECODING THE MOLECULAR BASE FOR THE FINE FLAVOR OF ECUADOR’S NACIONAL COCOA – DIFFERENCES TO CCN-51 Ecuador is the world’s largest...

Comunicaffe - January 29, 2014

Steinhaus M.1, Humin J.1 , Schieberle P.1 1 Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry), Freising, Germany. E-mail: martin.steinhaus@lrz.tum.de Ecuador is...

Science

COCOTEA – 43 DIETARY FLAVONOIDS FROM TEA, COCOA AND COFFEE: RED-OX INGREDIENTS OR JUST SIMPLE “TRAVELLERS” OF PLANT FOOD-BASED DIET?

Comunicaffe - January 27, 2014

Serafini M.Research Center on Agriculture (CRA), Rome, Italy. Clinical and epidemiological studies have shown that oxidative stress (OS) plays a significant role in the...

Cocoa

LATIN AMERICA – USAID promotes market opportunities for Peruvian cocoa

Comunicaffe - January 24, 2014

LIMA, Peru – The United States Agency for International Development (USAID) and the Peruvian Exporters’ Association (ADEX) organized a master conference for ensuring better...

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