Calcium Holds the Key to Why Some Cocoa Trees Set Fruit and Others Fail
A new field study of twenty cocoa genotypes in India reveals wide genetic variation in flowering, fruit set, and cherelle ...
A new field study of twenty cocoa genotypes in India reveals wide genetic variation in flowering, fruit set, and cherelle ...
A two-year study of twenty cocoa genotypes in southern India shows that pod weight, husk weight and bean count—not leaf ...
A comprehensive review in Heliyon argues that cocoa fermentation, the step that creates chocolate flavor, simultaneously destroys many health-promoting compounds, ...
A four-year study of 90 plots across 15 farms in southern Bahia links high cocoa yields to surface phosphorus, potassium, ...
Research on Ghanaian cocoa farms shows the hemiparasitic mistletoe Tapinanthus bangwensis selectively depletes nitrogen, phosphorus, potassium and copper in host ...
Researchers at the Leibniz Institute for Food Systems Biology in Munich have shown that overfermentation of cocoa beans produces smoky, ...
New research from Harvard and the University of Ghana shows that heavy wet-season rains, combined with dry-season drought, drive most ...
A survey of 241 smallholder farmers in Ghana's Oti Region shows that cocoa rehabilitation choices are statistically interdependent and shaped ...
© 2025 Scienmag - Science Magazine
© 2025 Scienmag - Science Magazine