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Sunday 24 November 2024
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Cocoa

COTE D’IVOIRE – ICCO to present Seminar on Terminal Markets and Econometric Modelling of the Cocoa Market in Abidjan

Comunicaffe -
LONDON --The International Cocoa Organization is to run another edition of its International Seminar on Terminal Markets and Econometric Modelling of the Cocoa Market,...
Cocoa

NICARAGUA – New coffee and cacao project to impact 5,000 farmers

Comunicaffe -
THE HAGUE, The Netherlands - The new project “Access to Sustainable Markets and Food Security for coffee and cacao growers in Nicaragua” sets out...
Cocoa

ISM 2014 – Barry Callebaut to present its new chocolate and cocoa innovations

Comunicaffe -
WIEZE, Belgium – Barry Callebaut, the world's leading manufacturer of high-quality chocolate and cocoa products, will be present at the upcoming ISM trade exhibition...
Cocoa

RABOBANK – Third year of deficit to send cocoa prices skyrocketing in 2014

Comunicaffe -
MILAN – A third consecutive year of deficit in the global cocoa market will send prices skyrocketing in 2014, according to a Rabobank analysis....
Cocoa

AFRICA – Nestlé inaugurates experimental farm in Cote d’Ivoire

Comunicaffe -
VEVEY, Switzerland – Nestlé has inaugurated a new experimental farm on a 30-hectare site in Cote d’Ivoire to focus on plant science and research...
Science

COCOTEA 30 / ROLE OF CHOCOLATE CONSUMPTION IN THE INFLAMMATORY PATHWAY: A PROTEOMIC APPROACH

Comunicaffe -
Roccio M.1, Moia S.1, Walker G. E.1, Prodam F.1, Bellone S.1 and Bona G.1 Grosa G.2, Aprile S.2 Coisson J.D.2, Travaglia F.2 Locatelli, M....
Cocoa

GLOBAL – Barry Callebaut revamps Bensdorp brand

Comunicaffe -
WIEZE/Belgium - Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has revamped its Bensdorp brand. By doing so, the company...
Companies

ICCO – Quarterly Bulletin of Cocoa Statistics released with revised estimates

Comunicaffe -
LONDON – The International Cocoa Organization released on November 29th its revised estimates, summarized below, of world production, grindings and stocks of cocoa beans...
Science

COCOTEA 21 / EVALUATION OF REGULARLY CONSUMING NOVEL COCOA PRODUCTS ON CARDIOVASCULAR HEALTH IN THE MEDITERANEAN POPULATION

Comunicaffe -
Sarriá B1 Martínez-López S1 Sierra-Cinos JL2 Garcia-Diz L2 Mateos R1 Bravo L1 1Department of Metabolism and Nutrition, Food Science, Technology and Nutrition Institute (ICTAN-...
Science

COCOTEA / 19 – IMPACT OF STARTER CULTURES AND FERMENTATION TECHNIQUES ON THE VOLATILE AROMA PROFILE OF CHOCOLATE

Comunicaffe -
Crafack M.1, Petersen M.A.1, Eskildsen C.E.A.1, Petersen G.B.2, Heimdal H.2 and Nielsen D.S.1 1 Department of Food Science, University of Copenhagen, 1958 Frederiksberg C,...
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