Compliance with cocoa quality management practices in Ghana; To what extent are cocoa farmers complying?

Adams, Faizal; Mensah, James Osei; Etuah, Seth; Appiah, Gifty Boakye; Mensah, Amos; Aidoo, Robert; Quaye, Jonathan; Ofori, Kwabena

doi:10.1016/j.heliyon.2023.e23863

Heliyon

2024

DOI: 10.1016/j.heliyon.2023.e23863

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Compliance with cocoa quality management practices in Ghana; To what extent are cocoa farmers complying?

Faizal Adams,

James Osei Mensah,

Seth Etuah

et al.

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2024

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Cited by 2 publications

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Does fuel price volatility induce price instability in the agricultural commodity supply chain? Empirical evidence from Ghana

Amoah Osei,

Etuah,

Nimoh

et al. 2024

Journal of Agriculture and Food Research

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Does fuel price volatility induce price instability in the agricultural commodity supply chain? Empirical evidence from Ghana

Amoah Osei,

Etuah,

Nimoh

et al. 2024

Journal of Agriculture and Food Research

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Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa

Streule,

André,

Freimüller Leischtfeld

et al. 2024

Foods

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This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and fermentation times of 3, 4, 5, 6 or 7 days). Fermentation dynamics (e.g., temperature and pH) and the quality of dried beans (e.g., cut-test and fermentation index) and liquors (sensory assessment, quantification of cocoa key-odorants and tastants) were investigated. It was demonstrated that 17–20% of cocoa pulp, relative to the total bean-pulp-mass weight, could be mechanically removed without negatively affecting the bean quality. No significant differences were found in the percentages of well-fermented beans after 5–6 days fermentation with 1-day PS, resulting in 49 ± 9% with, and 48 ± 12% without depulping. There were no significant differences in key tastants present in the liquors; however, significantly less volatile acids and esters were found when liquors were produced from 5–6 day-fermented depulped beans, with 1-day PS, without negatively affecting the sensory profiles. This strategy allows producers to maximize the cacao fruit’s value by integrating part of the pulp into the cocoa value chain.

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Compliance with cocoa quality management practices in Ghana; To what extent are cocoa farmers complying?

Cited by 2 publications

References 28 publications

Does fuel price volatility induce price instability in the agricultural commodity supply chain? Empirical evidence from Ghana

Does fuel price volatility induce price instability in the agricultural commodity supply chain? Empirical evidence from Ghana

Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa

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