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During the roasting of cocoa beans chemical reactions lead to the formation of Maillard reaction (MR) products and to the degradation of catechin-containing compounds, which are very abundant in these ...

"The cocoa bean is very susceptible to change in weather," Baker said.

Cross River communities protest against the state government's plan to privatise cocoa farms, their primary source of livelihood. Residents fear further impoverishment if the plan proceeds.

Figure 3) Special cocoa formulations developed by industry now contain up to 10% of cocoa flavanols. [16] Cocoa butter accounts for up to 57% of the dry weight of a bean.

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Two new milking robots, along with a new data safety device for farmers, will spearhead Lely’s ongoing ambition to deliver the ‘Farm of the Future’.

In Ecuador, farmers who bet on cocoa beans rather than bananas, the country's top agricultural export, are cashing in as a global shortage of the main ingredient in chocolate feeds a price bonanza.