CINXE.COM

<!DOCTYPE html> <html lang="en" dir="ltr"> <head>  <script async src="https://www.googletagmanager.com/gtag/js?id=G-P63WKM1TM1"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-P63WKM1TM1'); </script>  <script type="text/javascript" > (function(m,e,t,r,i,k,a){m[i]=m[i]||function(){(m[i].a=m[i].a||[]).push(arguments)}; m[i].l=1*new Date(); for (var j = 0; j < document.scripts.length; j++) {if (document.scripts[j].src === r) { return; }} k=e.createElement(t),a=e.getElementsByTagName(t)[0],k.async=1,k.src=r,a.parentNode.insertBefore(k,a)}) (window, document, "script", "https://mc.yandex.ru/metrika/tag.js", "ym"); ym(55165297, "init", { clickmap:false, trackLinks:true, accurateTrackBounce:true, webvisor:false }); </script> <noscript><div><img src="https://mc.yandex.ru/watch/55165297" style="position:absolute; left:-9999px;" alt="" /></div></noscript>    <title>Search results for: cocoa beans</title> <meta name="description" content="Search results for: cocoa beans"> <meta name="keywords" content="cocoa beans"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="cocoa beans" name="q" aria-label="Search"> <button class="btn btn-light my-2 my-sm-0" type="submit"><i class="fas fa-search"></i></button> </form> </div> <div class="collapse navbar-collapse mt-1" id="navbarMenu"> <ul class="navbar-nav ml-auto align-items-center" id="mainNavMenu"> <li class="nav-item"> <a class="nav-link" href="https://waset.org/conferences" title="Conferences in 2024/2025/2026">Conferences</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/disciplines" title="Disciplines">Disciplines</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/committees" rel="nofollow">Committees</a> </li> <li class="nav-item dropdown"> <a class="nav-link dropdown-toggle" href="#" id="navbarDropdownPublications" role="button" data-toggle="dropdown" aria-haspopup="true" aria-expanded="false"> Publications </a> <div class="dropdown-menu" aria-labelledby="navbarDropdownPublications"> <a class="dropdown-item" href="https://publications.waset.org/abstracts">Abstracts</a> <a class="dropdown-item" href="https://publications.waset.org">Periodicals</a> <a class="dropdown-item" href="https://publications.waset.org/archive">Archive</a> </div> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/page/support" title="Support">Support</a> </li> </ul> </div> </div> </nav> </div> </header> <main> <div class="container mt-4"> <div class="row"> <div class="col-md-9 mx-auto"> <form method="get" action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="cocoa beans"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 139</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: cocoa beans</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">139</span> Comparative Study on Sensory Profiles of Liquor from Different Dried Cocoa Beans</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khairul%20Bariah%20Sulaiman">Khairul Bariah Sulaiman</a>, <a href="https://publications.waset.org/abstracts/search?q=Tajul%20Aris%20Yang"> Tajul Aris Yang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Malaysian dried cocoa beans have been reported to have low quality flavour and are often sold at discounted prices. Various efforts have been made to improve the Malaysian beans quality. Among these efforts is introduction of the shallow box fermentation technique and pulp preconditioned through pods storage. However, after nearly four decades of the effort was done, Malaysian cocoa farmers still received lower prices for their beans. So, this study was carried out in order to assess the flavour quality of dried cocoa beans produced by shallow box fermentation techniques, combination of shallow box fermentation with pods storage and compared to dried cocoa beans obtained from Ghana. A total of eight samples of dried cocoa was used in this study, which one of the samples was Ghanaian beans (coded with no.8), while the rest were Malaysian cocoa beans with different post-harvest processing (coded with no. 1, 2, 3, 4, 5, 6 and 7). Cocoa liquor was prepared from all samples in the prescribed techniques and sensory evaluation was carried out using Quantitative Descriptive Analysis (QDA) Method with 0-10 scale by Malaysian Cocoa Board trained panelist. Sensory evaluation showed that cocoa attributes for all cocoa liquors ranging from 3.5 to 5.3, whereas bitterness was ranging from 3.4 to 4.6 and astringent attribute ranging from 3.9 to 5.5, respectively. Meanwhile, all cocoa liquors were having acid or sourness attribute ranging from 1.6 to 3.6, respectively. In general cocoa liquor prepared from sample coded no 4 has almost similar flavour profile and no significantly different at p < 0.05 with Ghana, in term of most flavour attributes as compared to the other six samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20beans" title="cocoa beans">cocoa beans</a>, <a href="https://publications.waset.org/abstracts/search?q=flavour" title=" flavour"> flavour</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=shallow%20box" title=" shallow box"> shallow box</a>, <a href="https://publications.waset.org/abstracts/search?q=pods%20storage" title=" pods storage"> pods storage</a> </p> <a href="https://publications.waset.org/abstracts/34896/comparative-study-on-sensory-profiles-of-liquor-from-different-dried-cocoa-beans" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34896.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">394</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">138</span> Colour Characteristics of Dried Cocoa Using Shallow Box Fermentation Technique</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khairul%20Bariah%20Sulaiman">Khairul Bariah Sulaiman</a>, <a href="https://publications.waset.org/abstracts/search?q=Tajul%20Aris%20Yang"> Tajul Aris Yang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermentation is well known as an essential process in cocoa beans. Besides to develop the precursor of cocoa flavour, it also induce the colour changes in the beans.The fermentation process is reported to be influenced by duration of pod storage and fermentation. Therefore, this study was conducted to evaluate colour of Malaysian cocoa beans and how the pods storage and fermentation duration using shallow box technique will effect on it characteristics. There are two factors being studied ie duration of cocoa pod storage (0, 2, 4, and 6 days) and duration of cocoa fermentation (0, 1, 2, 3, 4 and 5 days). The experiment is arranged in 4 x 6 factorial design with 24 treatments and arrangement is in a Completely Randomised Design (CRD). The produced beans is inspected for colour changes under artificial light during cut test and divided into four groups of colour namely fully brown, purple brown, fully purple and slaty. Cut tests indicated that cocoa beans which are directly dried without undergone fermentation has the highest slaty percentage. However, application of pods storage before fermentation process is found to decrease the slaty percentage. In contrast, the percentages of fully brown beans start to dominate after two days of fermentation, especially from four and six days of pods storage batch. Whereas, almost all batch have percentage of fully purple less than 20%. Interestingly, the percentage of purple brown beans are scattered in the entire beans batch regardless any specific trend. Meanwhile, statistical analysis using General Linear Model showed that the pods storage has a significant effect on the colour characteristic of the Malaysian dried beans compared to fermentation duration. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20beans" title="cocoa beans">cocoa beans</a>, <a href="https://publications.waset.org/abstracts/search?q=colour" title=" colour"> colour</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=shallow%20box" title=" shallow box"> shallow box</a> </p> <a href="https://publications.waset.org/abstracts/34006/colour-characteristics-of-dried-cocoa-using-shallow-box-fermentation-technique" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34006.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">491</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">137</span> Roasting Degree of Cocoa Beans by Artificial Neural Network (ANN) Based Electronic Nose System and Gas Chromatography (GC)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Juzhong%20Tan">Juzhong Tan</a>, <a href="https://publications.waset.org/abstracts/search?q=William%20Kerr"> William Kerr</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Roasting is one critical procedure in chocolate processing, where special favors are developed, moisture content is decreased, and better processing properties are developed. Therefore, determination of roasting degree of cocoa bean is important for chocolate manufacturers to ensure the quality of chocolate products, and it also decides the commercial value of cocoa beans collected from cocoa farmers. The roasting degree of cocoa beans currently relies on human specialists, who sometimes are biased, and chemical analysis, which take long time and are inaccessible to many manufacturers and farmers. In this study, a self-made electronic nose system consists of gas sensors (TGS 800 and 2000 series) was used to detecting the gas generated by cocoa beans with a different roasting degree (0min, 20min, 30min, and 40min) and the signals collected by gas sensors were used to train a three-layers ANN. Chemical analysis of the graded beans was operated by traditional GC-MS system and the contents of volatile chemical compounds were used to train another ANN as a reference to electronic nosed signals trained ANN. Both trained ANN were used to predict cocoa beans with a different roasting degree for validation. The best accuracy of grading achieved by electronic nose signals trained ANN (using signals from TGS 813 826 820 880 830 2620 2602 2610) turned out to be 96.7%, however, the GC trained ANN got the accuracy of 83.8%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=artificial%20neutron%20network" title="artificial neutron network">artificial neutron network</a>, <a href="https://publications.waset.org/abstracts/search?q=cocoa%20bean" title=" cocoa bean"> cocoa bean</a>, <a href="https://publications.waset.org/abstracts/search?q=electronic%20nose" title=" electronic nose"> electronic nose</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a> </p> <a href="https://publications.waset.org/abstracts/60042/roasting-degree-of-cocoa-beans-by-artificial-neural-network-ann-based-electronic-nose-system-and-gas-chromatography-gc" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60042.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">234</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">136</span> Effects of Fermentation Techniques on the Quality of Cocoa Beans</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Monday%20O.%20Ale">Monday O. Ale</a>, <a href="https://publications.waset.org/abstracts/search?q=Adebukola%20A.%20Akintade"> Adebukola A. Akintade</a>, <a href="https://publications.waset.org/abstracts/search?q=Olasunbo%20O.%20Orungbemi"> Olasunbo O. Orungbemi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermentation as an important operation in the processing of cocoa beans is now affected by the recent climate change across the globe. The major requirement for effective fermentation is the ability of the material used to retain sufficient heat for the required microbial activities. Apart from the effects of climate on the rate of heat retention, the materials used for fermentation plays an important role. Most Farmers still restrict fermentation activities to the use of traditional methods. Improving on cocoa fermentation in this era of climate change makes it necessary to work on other materials that can be suitable for cocoa fermentation. Therefore, the objective of this study was to determine the effects of fermentation techniques on the quality of cocoa beans. The materials used in this fermentation research were heap-leaves (traditional), stainless steel, plastic tin, plastic basket and wooden box. The period of fermentation varies from zero days to 10 days. Physical and chemical tests were carried out for variables in quality determination in the samples. The weight per bean varied from 1.0-1.2 g after drying across the samples and the major color of the dry beans observed was brown except with the samples from stainless steel. The moisture content varied from 5.5-7%. The mineral content and the heavy metals decreased with increase in the fermentation period. A wooden box can conclusively be used as an alternative to heap-leaves as there was no significant difference in the physical features of the samples fermented with the two methods. The use of a wooden box as an alternative for cocoa fermentation is therefore recommended for cocoa farmers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=effects" title=" effects"> effects</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation%20materials" title=" fermentation materials"> fermentation materials</a>, <a href="https://publications.waset.org/abstracts/search?q=period" title=" period"> period</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/84520/effects-of-fermentation-techniques-on-the-quality-of-cocoa-beans" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/84520.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">207</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">135</span> Characterization of Nanoemulsion Incorporating Crude Cocoa Polyphenol</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suzannah%20Sharif">Suzannah Sharif</a>, <a href="https://publications.waset.org/abstracts/search?q=Aznie%20Aida%20Ahmad"> Aznie Aida Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=Maznah%20Ismail"> Maznah Ismail</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cocoa bean is the raw material for products such as cocoa powder and chocolate. Cocoa bean contains polyphenol which has been shown in several clinical studies to confer beneficial health effects. However studies showed that cocoa polyphenol absorption in the human intestinal tracts are very low. Therefore nanoemulsion may be one way to increase the bioavailability of cocoa polyphenol. This study aim to characterize nanoemulsion incorporating crude cocoa polyphenol produced using high energy technique. Cocoa polyphenol was extracted from fresh freeze-dried cocoa beans from Malaysia. The particle distribution, particle size, and zeta potential were determined. The emulsion was also analysed using transmission electron microscope to visualize the particles. Solubilization study was conducted by titrating the nanoemulsion into distilled water or 1% surfactant solution. Result showed that the nanoemulsion contains particle which have narrow size distribution. The particles size average at 112nm with zeta potential of -45mV. The nanoemulsions behave differently in distilled water and surfactant solution. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa" title="cocoa">cocoa</a>, <a href="https://publications.waset.org/abstracts/search?q=nanoemulsion" title=" nanoemulsion"> nanoemulsion</a>, <a href="https://publications.waset.org/abstracts/search?q=cocoa%20polyphenol" title=" cocoa polyphenol"> cocoa polyphenol</a>, <a href="https://publications.waset.org/abstracts/search?q=solubilisation%20study" title=" solubilisation study"> solubilisation study</a> </p> <a href="https://publications.waset.org/abstracts/51861/characterization-of-nanoemulsion-incorporating-crude-cocoa-polyphenol" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51861.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">466</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">134</span> Storage System Validation Study for Raw Cocoa Beans Using Minitab® 17 and R (R-3.3.1)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anthony%20Oppong%20Kyekyeku">Anthony Oppong Kyekyeku</a>, <a href="https://publications.waset.org/abstracts/search?q=Sussana%20Antwi-Boasiako"> Sussana Antwi-Boasiako</a>, <a href="https://publications.waset.org/abstracts/search?q=Emmanuel%20De-Graft%20Johnson%20Owusu%20Ansah"> Emmanuel De-Graft Johnson Owusu Ansah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this observational study, the performance of a known conventional storage system was tested and evaluated for fitness for its intended purpose. The system has a scope extended for the storage of dry cocoa beans. System sensitivity, reproducibility and uncertainties are not known in details. This study discusses the system performance in the context of existing literature on factors that influence the quality of cocoa beans during storage. Controlled conditions were defined precisely for the system to give reliable base line within specific established procedures. Minitab® 17 and R statistical software (R-3.3.1) were used for the statistical analyses. The approach to the storage system testing was to observe and compare through laboratory test methods the quality of the cocoa beans samples before and after storage. The samples were kept in Kilner jars and the temperature of the storage environment controlled and monitored over a period of 408 days. Standard test methods use in international trade of cocoa such as the cut test analysis, moisture determination with Aqua boy KAM III model and bean count determination were used for quality assessment. The data analysis assumed the entire population as a sample in order to establish a reliable baseline to the data collected. The study concluded a statistically significant mean value at 95% Confidence Interval (CI) for the performance data analysed before and after storage for all variables observed. Correlational graphs showed a strong positive correlation for all variables investigated with the exception of All Other Defect (AOD). The weak relationship between the before and after data for AOD had an explained variability of 51.8% with the unexplained variability attributable to the uncontrolled condition of hidden infestation before storage. The current study concluded with a high-performance criterion for the storage system. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=benchmarking%20performance%20data" title="benchmarking performance data">benchmarking performance data</a>, <a href="https://publications.waset.org/abstracts/search?q=cocoa%20beans" title=" cocoa beans"> cocoa beans</a>, <a href="https://publications.waset.org/abstracts/search?q=hidden%20infestation" title=" hidden infestation"> hidden infestation</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20system%20validation" title=" storage system validation"> storage system validation</a> </p> <a href="https://publications.waset.org/abstracts/83520/storage-system-validation-study-for-raw-cocoa-beans-using-minitab-17-and-r-r-331" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/83520.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">133</span> Homogenization of Cocoa Beans Fermentation to Upgrade Quality Using an Original Improved Fermenter</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aka%20S.%20Koffi">Aka S. Koffi</a>, <a href="https://publications.waset.org/abstracts/search?q=N%E2%80%99Goran%20Yao"> N’Goran Yao</a>, <a href="https://publications.waset.org/abstracts/search?q=Philippe%20Bastide"> Philippe Bastide</a>, <a href="https://publications.waset.org/abstracts/search?q=Denis%20Bruneau"> Denis Bruneau</a>, <a href="https://publications.waset.org/abstracts/search?q=Diby%20Kadjo"> Diby Kadjo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cocoa beans (<em>Theobroma cocoa</em> L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans using banana leaves or a fermentation basket, both of them leading to a poor product thermal insulation and to an inability to mix the product. Box fermenter reduces this loss by using a wood with large thickness (e>3cm), but mixing to homogenize the product is still hard to perform. Automatic fermenters are not rentable for most of producers. Heat (T>45°C) and acidity produced during the fermentation by microbiology activity of yeasts and bacteria are enabling the emergence of potential flavor and taste of future chocolate. In this study, a cylindro-rotative fermenter (FCR-V1) has been built and coconut fibers were used in its structure to confine heat. An axis of rotation (360°) has been integrated to facilitate the turning and homogenization of beans in the fermenter. This axis permits to put fermenter in a vertical position during the anaerobic alcoholic phase of fermentation, and horizontally during acetic phase to take advantage of the mid height filling. For circulation of air flow during turning in acetic phase, two woven rattan with grid have been made, one for the top and second for the bottom of the fermenter. In order to reduce air flow during acetic phase, two airtight covers are put on each grid cover. The efficiency of the turning by this kind of rotation, coupled with homogenization of the temperature, caused by the horizontal position in the acetic phase of the fermenter, contribute to having a good proportion of well-fermented beans (83.23%). In addition, beans’pH values ranged between 4.5 and 5.5. These values are ideal for enzymatic activity in the production of the aromatic compounds inside beans. The regularity of mass loss during all fermentation makes it possible to predict the drying surface corresponding to the amount being fermented. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20fermentation" title="cocoa fermentation">cocoa fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=fermenter" title=" fermenter"> fermenter</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20activity" title=" microbial activity"> microbial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=temperature" title=" temperature"> temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=turning" title=" turning"> turning</a> </p> <a href="https://publications.waset.org/abstracts/74406/homogenization-of-cocoa-beans-fermentation-to-upgrade-quality-using-an-original-improved-fermenter" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74406.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">261</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">132</span> Optimization of Mechanical Cacao Shelling Parameters Using Unroasted Cocoa Beans</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jeffrey%20A.%20Lavarias">Jeffrey A. Lavarias</a>, <a href="https://publications.waset.org/abstracts/search?q=Jessie%20C.%20Elauria"> Jessie C. Elauria</a>, <a href="https://publications.waset.org/abstracts/search?q=Arnold%20R.%20Elepano"> Arnold R. Elepano</a>, <a href="https://publications.waset.org/abstracts/search?q=Engelbert%20K.%20Peralta"> Engelbert K. Peralta</a>, <a href="https://publications.waset.org/abstracts/search?q=Delfin%20C.%20Suministrado"> Delfin C. Suministrado</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Shelling process is one of the primary processes and critical steps in the processing of chocolate or any product that is derived from cocoa beans. It affects the quality of the cocoa nibs in terms of flavor and purity. In the Philippines, small-scale food processor cannot really compete with large scale confectionery manufacturers because of lack of available postharvest facilities that are appropriate to their level of operation. The impact of this study is to provide the needed intervention that will pave the way for cacao farmers of engaging on the advantage of value-adding as way to maximize the economic potential of cacao. Thus, provision and availability of needed postharvest machines like mechanical cacao sheller will revolutionize the current state of cacao industry in the Philippines. A mechanical cacao sheller was developed, fabricated, and evaluated to establish optimum shelling conditions such as moisture content of cocoa beans, clearance where of cocoa beans passes through the breaker section and speed of the breaking mechanism on shelling recovery, shelling efficiency, shelling rate, energy utilization and large nib recovery; To establish the optimum level of shelling parameters of the mechanical sheller. These factors were statistically analyzed using design of experiment by Box and Behnken and Response Surface Methodology (RSM). By maximizing shelling recovery, shelling efficiency, shelling rate, large nib recovery and minimizing energy utilization, the optimum shelling conditions were established at moisture content, clearance and breaker speed of 6.5%, 3 millimeters and 1300 rpm, respectively. The optimum values for shelling recovery, shelling efficiency, shelling rate, large nib recovery and minimizing energy utilization were recorded at 86.51%, 99.19%, 21.85kg/hr, 89.75%, and 542.84W, respectively. Experimental values obtained using the optimum conditions were compared with predicted values using predictive models and were found in good agreement. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20beans" title="cocoa beans">cocoa beans</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=RSM" title=" RSM"> RSM</a>, <a href="https://publications.waset.org/abstracts/search?q=shelling%20parameters" title=" shelling parameters"> shelling parameters</a> </p> <a href="https://publications.waset.org/abstracts/29726/optimization-of-mechanical-cacao-shelling-parameters-using-unroasted-cocoa-beans" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29726.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">358</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">131</span> Optimized Simultaneous Determination of Theobromine and Caffeine in Fermented and Unfermented Cacao Beans and in Cocoa Products Using Step Gradient Solvent System in Reverse Phase HPLC</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ian%20Marc%20G.%20Cabugsa">Ian Marc G. Cabugsa</a>, <a href="https://publications.waset.org/abstracts/search?q=Kim%20Ryan%20A.%20Won"> Kim Ryan A. Won</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fast, reliable and simultaneous HPLC analysis of theobromine and caffeine in cacao and cocoa products was optimized in this study. The samples tested were raw, fermented, and roasted cacao beans as well as commercially available cocoa products. The HPLC analysis was carried out using step gradient solvent system with acetonitrile and water buffered with H3PO4 as the mobile phase. The HPLC system was optimized using 273 nm wavelength at 35 °C for the column temperature with a flow rate of 1.0 mL/min. Using this method, the theobromine percent recovery mean, Limit of Detection (LOD) and Limit of Quantification (LOQ) is 118.68(±3.38)%, 0.727 and 1.05 respectively. The percent recovery mean, LOD and LOQ for caffeine is 105.53(±3.25)%, 2.42 and 3.50 respectively. The inter-day and intra-day precision for theobromine is 4.31% and 4.48% respectively, while 7.02% and 7.03% was for caffeine respectively. Compared to the standard method in AOAC using methanol in isocratic solvent system, the results of the study produced lesser chromatogram noise with emphasis on theobromine and caffeine. The method is readily usable for cacao and cocoa substances analyses using HPLC with step gradient capability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cacao" title="cacao">cacao</a>, <a href="https://publications.waset.org/abstracts/search?q=caffeine" title=" caffeine"> caffeine</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a>, <a href="https://publications.waset.org/abstracts/search?q=step%20gradient%20solvent%20system" title=" step gradient solvent system"> step gradient solvent system</a>, <a href="https://publications.waset.org/abstracts/search?q=theobromine" title=" theobromine"> theobromine</a> </p> <a href="https://publications.waset.org/abstracts/43155/optimized-simultaneous-determination-of-theobromine-and-caffeine-in-fermented-and-unfermented-cacao-beans-and-in-cocoa-products-using-step-gradient-solvent-system-in-reverse-phase-hplc" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43155.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">281</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">130</span> Climate Change Effects and Cocoa Farmers Coping Strategies in Ilaro Local Government Area of Ogun State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Irene%20Oluwatosin%20Uwabor">Irene Oluwatosin Uwabor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Climate change is a global phenomenon which affects the environment and undermines agricultural activities, in particular, cocoa production in Nigeria. This study, therefore, assessed the farmers ‘coping strategies to climate change effects in Ilaro Local Government Area of Ogun State, Nigeria. A simple random sampling technique was used to select twenty-five cocoa farmers from each of the selected six wards to make up 150 cocoa farmers as sample size for this study. Descriptive statistics and chi-square analysis were used for the data analysis. The results showed that the average age of the respondents was 43.8 years and male dominated (80.00%) cocoa production. Most of the respondents had some level of formal education (93.4%). The mean of household and year of experience in cocoa farming were eight people and 11.6 years respectively. Family and Hired labour (41.3%) was the common source of labour to the respondents and majority (86.0%) of the respondents were aware of climate change. The study concluded that respondents experienced low yield and high rate of deformed beans in the pods due to climate change. The adjustment strategies used were planting of diseases and pest resistant cocoa varieties, using of heavy mulching, diversification into other non- agricultural income generating activities and tree crops cultivation to provide shade. Also, significant relationships existed between personal characteristics (χ²= 62.24, df = 6, p = 0.00), adjustment strategies (χ²= 103.1, df = 4, p = 0.00) and effect of climate change. It is hereby recommend that extension service providers should intensify more effort and advocating for improved agronomic practices to increase cocoa productivity in the study area. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20farmers" title="cocoa farmers">cocoa farmers</a>, <a href="https://publications.waset.org/abstracts/search?q=coping%20strategies" title=" coping strategies"> coping strategies</a>, <a href="https://publications.waset.org/abstracts/search?q=climate%20change" title=" climate change"> climate change</a>, <a href="https://publications.waset.org/abstracts/search?q=ilaro" title=" ilaro"> ilaro</a> </p> <a href="https://publications.waset.org/abstracts/76925/climate-change-effects-and-cocoa-farmers-coping-strategies-in-ilaro-local-government-area-of-ogun-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76925.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">211</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">129</span> Media Richness Perspective on Web 2.0 Usage for Knowledge Creation: The Case of the Cocoa Industry in Ghana</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Albert%20Gyamfi">Albert Gyamfi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cocoa plays critical role in the socio-economic development of Ghana. Meanwhile, smallholder farmers most of whom are illiterate dominate the industry. According to the cocoa-based agricultural knowledge and information system (AKIS) model knowledge is created and transferred to the industry between three key actors: cocoa researchers, extension experts, and cocoa farmers. Dwelling on the SECI model, the media richness theory (MRT), and the AKIS model, a conceptual model of web 2.0-based AKIS model (AKIS 2.0) is developed and used to assess the possible effects of social media usage for knowledge creation in the Ghanaian cocoa industry. A mixed method approach with a survey questionnaire was employed, and a second-order multi-group structural equation model (SEM) was used to analyze the data. The study concludes that the use of web 2.0 applications for knowledge creation would lead to sustainable interactions among the key knowledge actors for effective knowledge creation in the cocoa industry in Ghana. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agriculture" title="agriculture">agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=cocoa" title=" cocoa"> cocoa</a>, <a href="https://publications.waset.org/abstracts/search?q=knowledge" title=" knowledge"> knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=media" title=" media"> media</a>, <a href="https://publications.waset.org/abstracts/search?q=web%202.0" title=" web 2.0"> web 2.0</a> </p> <a href="https://publications.waset.org/abstracts/74898/media-richness-perspective-on-web-20-usage-for-knowledge-creation-the-case-of-the-cocoa-industry-in-ghana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74898.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">333</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">128</span> Development of Folding Based Aptasensor for Ochratoxin a Using Different Pulse Voltammetry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rupesh%20K.%20Mishra">Rupesh K. Mishra</a>, <a href="https://publications.waset.org/abstracts/search?q=Ga%C3%ABlle%20Catanante"> Gaëlle Catanante</a>, <a href="https://publications.waset.org/abstracts/search?q=Akhtar%20Hayat"> Akhtar Hayat</a>, <a href="https://publications.waset.org/abstracts/search?q=Jean-Louis%20Marty"> Jean-Louis Marty</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ochratoxins (OTA) are secondary metabolites present in a wide variety of food stuff. They are dangerous by-products mainly produced by several species of storage fungi including the Aspergillus and Penicillium genera. OTA is known to have nephrotoxic, immunotoxic, teratogenic and carcinogenic effects. Thus, needs a special attention for a highly sensitive and selective detection system that can quantify these organic toxins in various matrices such as cocoa beans. This work presents a folding based aptasensors by employing an aptamer conjugated redox probe (methylene blue) specifically designed for OTA. The aptamers were covalently attached to the screen printed carbon electrodes using diazonium grafting. Upon sensing the OTA, it binds with the immobilized aptamer on the electrode surface, which induces the conformational changes of the aptamer, consequently increased in the signal. This conformational change of the aptamer before and after biosensing of target OTA could produce the distinguishable electrochemical signal. The obtained limit of detection was 0.01 ng/ml for OTA samples with recovery of up to 88% in contaminated cocoa samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ochratoxin%20A" title="ochratoxin A">ochratoxin A</a>, <a href="https://publications.waset.org/abstracts/search?q=cocoa" title=" cocoa"> cocoa</a>, <a href="https://publications.waset.org/abstracts/search?q=DNA%20aptamer" title=" DNA aptamer"> DNA aptamer</a>, <a href="https://publications.waset.org/abstracts/search?q=labelled%20probe" title=" labelled probe"> labelled probe</a> </p> <a href="https://publications.waset.org/abstracts/43825/development-of-folding-based-aptasensor-for-ochratoxin-a-using-different-pulse-voltammetry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43825.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">285</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">127</span> Characteristics of Asphalt Mixtures with Cocoa Shell Ash as Filler</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Nur%20Hidayat">Muhammad Nur Hidayat</a>, <a href="https://publications.waset.org/abstracts/search?q=Muksalmina"> Muksalmina</a>, <a href="https://publications.waset.org/abstracts/search?q=Chairul%20Fajar"> Chairul Fajar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An alternative to improve the quality of asphalt as a pavement material is to use modified asphalt with the addition of cocoa shell ash as a filler. This research aims to determine the effect of asphalt mixture and cocoa shell ash after testing the physical properties of asphalt. The method used was experimental by testing the physical properties of asphalt. The results showed that the optimum asphalt content of the cocoa husk ash mixture was 2%, with an asphalt penetration value of 60.03 mm. The result of the asphalt softening point test was 51.0°C. Asphalt ductility test results in 144 cm. Asphalt specific gravity test result 1.076 gr/ml. Asphalt weight loss test results in 0.0183%. In conclusion, cocoa shell ash has an effect on asphalt characteristics, namely increasing stability, flexibility and fatigue resistance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20husk%20ash" title="cocoa husk ash">cocoa husk ash</a>, <a href="https://publications.waset.org/abstracts/search?q=asphalt%20characteristics" title=" asphalt characteristics"> asphalt characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20properties%20testing" title=" physical properties testing"> physical properties testing</a>, <a href="https://publications.waset.org/abstracts/search?q=filler" title=" filler"> filler</a> </p> <a href="https://publications.waset.org/abstracts/188335/characteristics-of-asphalt-mixtures-with-cocoa-shell-ash-as-filler" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188335.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">37</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">126</span> Assessment of Proximate Composition and Heavy Metal in Vigna unguculata (White Beans) Sold in Kazaure Market, Jigawa State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdu%20Umar%20Adamu">Abdu Umar Adamu</a>, <a href="https://publications.waset.org/abstracts/search?q=Saidu%20Akun%20Abdullahi"> Saidu Akun Abdullahi</a>, <a href="https://publications.waset.org/abstracts/search?q=Al-Hassan%20Muhammed"> Al-Hassan Muhammed</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamisu%20Abdu"> Hamisu Abdu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Leguminous plants such as beans have been considered as a source of protein in this present work. The proximate analysis on beans (Vigna unguiculata) were determined in order to identify the nutritional content as well as presence of some heavy metals accumulation in washed and unwashed beans (white Beans) sold in Kazaure market Jigawa State Nigeria. On the average comparative analysis, the result has indicated that, the Vigna unguiculata had protein content of 61.1%, fibre 4.5%, ash 10.4%, moisture 5%, carbohydrate 15.8% and total lipid 4.9%, therefore it could be suggested that beans has enough nutritional content that helps the people health. The heavy metal analysis of unwashed white beans showed that Fe (17.37 ± 6.71)mg/kg had the highest concentration followed by Zn (6.41 ± 3.09), Cu (5.69 ± 2.42), Cd (0.46 ± 0.65) and Pb (0.57 ± 0.94)mg/kg , while the washed beans shows that Zn (0.11 ± 0.17), Fe (0.01 ± 0.006), Cd (0.02 ± 0.01), Cu (0.03 ± 0.021), Pb (0.01 ± 0.006)mg/kg. The washed white beans are safe for consumption and also the concentration of heavy metal are negligible and of nontoxic effect to human health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=white%20beans" title="white beans">white beans</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metal" title=" heavy metal"> heavy metal</a> </p> <a href="https://publications.waset.org/abstracts/36716/assessment-of-proximate-composition-and-heavy-metal-in-vigna-unguculata-white-beans-sold-in-kazaure-market-jigawa-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36716.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">433</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">125</span> Effect of Non-Fat Solid Ratio on Bloom Formation in Untempered Chocolate</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Huanhuan%20Zhao">Huanhuan Zhao</a>, <a href="https://publications.waset.org/abstracts/search?q=Bryony%20J.%20James"> Bryony J. James</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The relationship between the non-fat solid ratio and bloom formation in untempered chocolate was investigated using two types of chocolate: model chocolate made of varying cocoa powder ratios (46, 49.5 and 53%) and cocoa butter, and commercial Lindt chocolate with varying cocoa content (70, 85 and 90%). X-ray diffraction and colour measurement techniques were used to examine the polymorphism of cocoa butter and the surface whiteness index (WI), respectively. The polymorphic transformation of cocoa butter was highly correlated with the changes of WI during 30 days of storage since it led to the redistribution of fat within the chocolate matrix and resulted in a bloomed surface. The change in WI indicated a similar bloom rate in the chocolates, but the model chocolates with a higher cocoa powder ratio had more pronounced total bloom. This is due to a higher ratio of non-fat solid particles on the surface resulting in microscopic changes in morphology. The ratio of non-fat solids is an important factor in determining the extent of bloom but not the bloom rate. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=untempered%20chocolate" title="untempered chocolate">untempered chocolate</a>, <a href="https://publications.waset.org/abstracts/search?q=microstructure%20of%20bloom" title=" microstructure of bloom"> microstructure of bloom</a>, <a href="https://publications.waset.org/abstracts/search?q=polymorphic%20transformation" title=" polymorphic transformation"> polymorphic transformation</a>, <a href="https://publications.waset.org/abstracts/search?q=surface%20whiteness" title=" surface whiteness"> surface whiteness</a> </p> <a href="https://publications.waset.org/abstracts/76912/effect-of-non-fat-solid-ratio-on-bloom-formation-in-untempered-chocolate" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76912.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">346</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">124</span> Seven Years Assessment on the Suitability of Cocoa Clones Cultivation in High-Density Planting and Its Management in Malaysia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=O.%20Rozita">O. Rozita</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20M.%20Nik%20Aziz"> N. M. Nik Aziz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> High-density planting is usually recommended for a small area of planting in order to increase production. The normal planting distance for cocoa (Theobroma cacao L.) in Malaysia is 3 m x 3 m. The study was conducted at Cocoa Research and Development Centre, Malaysia Cocoa Board, Jengka, Pahang with the objectives to evaluate the suitability of seven cocoa clones under four different planting densities and to study the interaction between cocoa clones and planting densities. The study was arranged in the split plot with randomized complete block design and replicated three times. The cocoa clone was assigned as the main plot and planting density was assigned as a subplot. The clones used in this study were PBC 123, PBC 112, MCBC4, MCBC 5, QH 1003, QH 22, and BAL 244. The planting distance were 3 m x 3 m (1000 stands/ha), 3 m x 1.5 m (2000 stands/ha), 3 m x 1 m (3000 stands/ha) and (1.5 m x 1.5 m) x 3 m (3333 stands/ha). Evaluation on yield performance was carried out for seven years. Clones of PBC 123, QH 1003, and QH 22 obtained the higher yield, meanwhile MCBC 4, MCBC 5, and BAL 244 obtained the lowest yield. In general, high-density planting can increase cocoa production with good management practices. Among the cocoa management practices, the selection of suitable clones with small branching habits and moderately vigorous and proper pruning activity were the most important factor in high-density planting. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clones" title="clones">clones</a>, <a href="https://publications.waset.org/abstracts/search?q=management" title=" management"> management</a>, <a href="https://publications.waset.org/abstracts/search?q=planting%20density" title=" planting density"> planting density</a>, <a href="https://publications.waset.org/abstracts/search?q=Theobroma%20cacao" title=" Theobroma cacao"> Theobroma cacao</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a> </p> <a href="https://publications.waset.org/abstracts/29775/seven-years-assessment-on-the-suitability-of-cocoa-clones-cultivation-in-high-density-planting-and-its-management-in-malaysia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29775.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">375</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">123</span> The Influence of Substrate and Temperature on the Growth of Phytophthora palmivora of Cocoa Black Pod Disease</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suhaida%20Salleh">Suhaida Salleh</a>, <a href="https://publications.waset.org/abstracts/search?q=Tee%20Yei%20Kheng"> Tee Yei Kheng</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Black pod is the most commonly destructive disease of cacao (Theobroma cacao) which cause major losses to global production of cocoa beans. The genus of Phytophthora is the important pathogen of this disease worldwide. The species of P. megakarya causes black pod disease in West Africa, whereas P. capsici and P. citrophthora cause the incident in Central and South America. In Malaysia, this disease is caused by P. palmivora which infect all stages of pod development including flower cushion, cherelle, immature and mature pods. This pathogen destroys up to 10% of trees yearly through stem cankers and causes 20 to 30% pod damages through black pod rot. Since P. palmivora has a high impact on cocoa yield, it is crucial to identify some of the abiotic factors that can constrain their growth. In an effort to evaluate the effect of different substrates and temperatures to the growth of P. palmivora, a laboratory study was done under a different range of temperatures. Different substrate for the growth of P. palmivora were used which are corn meal agar (CMA) media and detached pod of cocoa. An agar plug of seven days old of P. palmivora growth was transferred on both substrates and incubated at 24, 27, 30, 33 and 36ᵒC, respectively. The diameter of lesion on pod and the cultural growth of pathogen was recorded for 7 consecutive days. The optimum incubation temperature of P. palmivora on both substrates is at 27ᵒC. However, the growth tends to be inhibited as the temperature increases. No lesion developed on pod surface incubated at 36ᵒC and only a small lesion observed at 33ᵒC. The sporulation with the formation of white mycelial growth on pod surface was only visible at optimum temperature, 27ᵒC. On CMA, the pathogen grew over the entire range of temperatures tested. The study is, therefore, concluded that P. palmivora grow the best at temperature of 27ᵒC on both substrates and their growth begin to inhibit when the temperature rises to more than 27ᵒC. The growth pattern of this pathogen is similar on both pod surface and cultural media. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa" title="cocoa">cocoa</a>, <a href="https://publications.waset.org/abstracts/search?q=Phytophthora%20palmivora" title=" Phytophthora palmivora"> Phytophthora palmivora</a>, <a href="https://publications.waset.org/abstracts/search?q=substrate" title=" substrate"> substrate</a>, <a href="https://publications.waset.org/abstracts/search?q=temperature" title=" temperature"> temperature</a> </p> <a href="https://publications.waset.org/abstracts/96838/the-influence-of-substrate-and-temperature-on-the-growth-of-phytophthora-palmivora-of-cocoa-black-pod-disease" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96838.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">190</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">122</span> Development of a Dairy Drink Made of Cocoa, Coffee and Orange By-Products with Antioxidant Activity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gianella%20Franco">Gianella Franco</a>, <a href="https://publications.waset.org/abstracts/search?q=Karen%20Suarez"> Karen Suarez</a>, <a href="https://publications.waset.org/abstracts/search?q=Mar%C3%ADa%20Quijano"> María Quijano</a>, <a href="https://publications.waset.org/abstracts/search?q=Patricia%20Manzano"> Patricia Manzano</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agro-industries generate large amounts of waste, which are mostly untapped. This research was carried out to use cocoa, coffee and orange industrial by-products to develop a dairy drink. The product was prepared by making a 10% aqueous extract of the mixture of cocoa and coffee beans shells and orange peel. Extreme Vertices Mixture Design was applied to vary the proportions of the ingredients of the aqueous extract, getting 13 formulations. Each formulation was mixed with skim milk and pasteurized. The attributes of taste, smell, color and appearance were evaluated by a semi-trained panel by multiple comparisons test, comparing the formulations against a standard marked as "R", which consisted of a coffee commercial drink. The formulations with the highest scores were selected to maximize the Total Polyphenol Content (TPC) through a process of linear optimization resulting in the formulation 80.5%: 18.37%: 1.13% of cocoa bean shell, coffee bean shell and orange peel, respectively. The Total Polyphenol Content was 4.99 ± 0.34 mg GAE/g of drink, DPPH radical scavenging activity (%) was 80.14 ± 0.05 and caffeine concentration of 114.78 mg / L, while the coffee commercial drink presented 3.93 ± 0.84 mg GAE / g drink, 55.54 ± 0.03 % and 47.44 mg / L of TPC, DPPH radical scavenging activity and caffeine content, respectively. The results show that it is possible to prepare an antioxidant - rich drink with good sensorial attributes made of industrial by-products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DPPH" title="DPPH">DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=waste" title=" waste"> waste</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20science" title=" food science"> food science</a> </p> <a href="https://publications.waset.org/abstracts/21999/development-of-a-dairy-drink-made-of-cocoa-coffee-and-orange-by-products-with-antioxidant-activity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21999.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">468</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">121</span> Discrimination between Defective and Non-Defective Coffee Beans Using a Laser Prism Spectrometer</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Belay">A. Belay</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Kebede"> B. Kebede</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The concentration- and temperature-dependent refractive indices of solutions extracted from defective and non-defective coffee beans have been investigated using a He–Ne laser. The refractive index has a linear relationship with the presumed concentration of the coffee solutions in the range of 0.5–3%. Higher and lower values of refractive index were obtained for immature and non-defective coffee beans, respectively. The Refractive index of bean extracts can be successfully used to separate defective from non-defective beans. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coffee%20extract" title="coffee extract">coffee extract</a>, <a href="https://publications.waset.org/abstracts/search?q=refractive%20index" title=" refractive index"> refractive index</a>, <a href="https://publications.waset.org/abstracts/search?q=temperature%20dependence" title=" temperature dependence"> temperature dependence</a> </p> <a href="https://publications.waset.org/abstracts/150652/discrimination-between-defective-and-non-defective-coffee-beans-using-a-laser-prism-spectrometer" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150652.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">150</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">120</span> Spatio-Temporal Analysis of Land Use and Land Cover Change in the Cocoa Belt of Ondo State, southwestern Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emmanuel%20Dada">Emmanuel Dada</a>, <a href="https://publications.waset.org/abstracts/search?q=Adebayo-Victoria%20Tobi%20Dada"> Adebayo-Victoria Tobi Dada</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study evaluates land use and land cover changes in the cocoa belt of Ondo state to quantify its effect on the expanse of land occupied by cocoa plantation as the most suitable region for cocoa raisin in Nigeria. Time series of satellite imagery from Landsat-7 ETM+ and Landsat-8 TIRS covering years 2000 and 2015 respectively were used. The study area was classified into six land use themes of cocoa plantation, settlement, water body, light forest and grassland, forest, and bar surface and rock outcrop. The analyses revealed that out of total land area of 997714 hectares of land of the study area, cocoa plantation land use increased by 10.3% in 2015 from 312260.6 ha in 2000. Forest land use also increased by 6.3% in 2015 from 152144.1 ha in the year 2000, water body reduced from 2954.5 ha in the year 2000 by 0.1% in 2015, settlement land use increased by 3% in 2015 from 15194.6 ha in 2000, light forest and grassland area reduced by 10.4% between 2000 and 2015 and 9.1% reduction in bar surface and rock outcrop land use between the year 2000 and 2015 respectively. The reasons for different ranges in the changes observed in the land use and land cover in the study area could be due to increase in the incentive to cocoa farmers from both government and non-governmental organizations, developed new cocoa breed that thrive better in the light forest, rapid increased in the population of cocoa farmers’ settlements, and government promulgation of forest reserve law. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=satellite%20imagery" title="satellite imagery">satellite imagery</a>, <a href="https://publications.waset.org/abstracts/search?q=land%20use%20and%20land%20cover%20change" title=" land use and land cover change"> land use and land cover change</a>, <a href="https://publications.waset.org/abstracts/search?q=area%20of%20land" title=" area of land"> area of land</a> </p> <a href="https://publications.waset.org/abstracts/83710/spatio-temporal-analysis-of-land-use-and-land-cover-change-in-the-cocoa-belt-of-ondo-state-southwestern-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/83710.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">233</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">119</span> Rheological and Crystallization Properties of Dark Chocolate Formulated with Essential Oil of Orange and Carotene Extracted from Pineapple Peels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mayra%20Pilamunga">Mayra Pilamunga</a>, <a href="https://publications.waset.org/abstracts/search?q=Edwin%20Vera"> Edwin Vera</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The consumption of dark chocolate is beneficial due to its high content of flavonoids, catechins, and procyanidins. To improve its properties, fortification of chocolate with polyphenols, anthocyanins, soy milk powder and other compounds has been evaluated in several studies. However, to our best knowledge, the addition of carotenes to chocolate has not been tested. Carotenoids, especially ß-carotene and lutein, are widely distributed in fruits and vegetables so that they could be extracted from agro-industrial waste, such as fruit processing. On the other hand, limonene produces crystalline changes of cocoa butter and improves its consistency and viscosity. This study aimed to evaluate the production of dark chocolate with the addition of carotenes extracted from an agro industrial waste and to improve its rheological properties and crystallization, with orange essential oil. The dried and fermented cocoa beans were purchased in Puerto Quito, Ecuador, and had a fat content of 51%. Six types of chocolates were formulated, and two formulations were chosen, one at 65% cocoa and other at 70% cocoa, both with a solid: fat ratio of 1.4:1. With the formulations selected, the influence of the addition of 0.75% and 1.5% orange essential oil was evaluated, and analysis to measure the viscosity, crystallization and sensory analysis were done. It was found that essential oil does not generate significant changes in the properties of chocolate, but has an important effect on aroma and coloration, which changed from auburn to brown. The best scores on sensory analysis were obtained for the samples formulated with 0.75% essential oil. Prior to the formulation with carotenes, the extraction of these compounds from pineapple peels were performed. The process was done with and without a previous enzymatic treatment, with three solid-solvent ratios. The best treatment was using enzymes in a solids-solvent ratio of 1:12.5; the extract obtained under these conditions had 4.503 ± 0.214 μg Eq. β-carotene/mL. This extract was encapsulated with gum arabic and maltodextrin, and the solution was dried using a freeze dryer. The encapsulated carotenes were added to the chocolate in an amount of 1.7% however 60,8 % of them were lost in the final product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa" title="cocoa">cocoa</a>, <a href="https://publications.waset.org/abstracts/search?q=fat%20crystallization" title=" fat crystallization"> fat crystallization</a>, <a href="https://publications.waset.org/abstracts/search?q=limonene" title=" limonene"> limonene</a>, <a href="https://publications.waset.org/abstracts/search?q=carotenoids" title=" carotenoids"> carotenoids</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple%20peels" title=" pineapple peels"> pineapple peels</a> </p> <a href="https://publications.waset.org/abstracts/85362/rheological-and-crystallization-properties-of-dark-chocolate-formulated-with-essential-oil-of-orange-and-carotene-extracted-from-pineapple-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85362.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">160</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">118</span> Controlling Cocoa Pod Borer, Conopomorpha cramerella (Snell.) and Cost Analysis Production at Cacao Plantation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alam%20Anshary">Alam Anshary</a>, <a href="https://publications.waset.org/abstracts/search?q=Flora%20Pasaru"> Flora Pasaru</a>, <a href="https://publications.waset.org/abstracts/search?q=Shahabuddin"> Shahabuddin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Cocoa Pod Borer (CPB), Conopomorpha cramerella (Snell.) is present on most of the larger cocoa producing islands in Indonesia. Various control measures CPB has been carried out by the farmers, but the results have not been effective. This study aims to determine the effect of application of Beauveria bassiana treatments and pruning technique to the control of CPB in the cocoa plantation people. Research using completely randomized design with 4 treatments and 3 replications, treatment consists of B.bassiana, Pruning, B. bassiana+pruning (Bb + Pr), as well as the control. The results showed that the percentage of PBK attack on cocoa pods in treatment (Bb + Pr) 3.50% the lowest compared to other treatments. CPB attack percentage in treatment B.bassiana 6.15%; pruning 8.75%, and 15.20% control. Results of the analysis of production estimates, the known treatments (Bb + Pr) have the highest production (1.95 tonnes / ha). The model results estimated production is Y= 0,20999 + 0,53968X1 + 0,34298X2+ 0,31410X3 + 0,35629X4 + 0,08345X5 + 0,29732X6. Farm production costs consist of fixed costs and variable costs, fixed costs are costs incurred by the farmer that the size does not affect the results, such as taxes and depreciation of production equipment. Variable costs are costs incurred by farmers who used up in one year cocoa farming activities. The cost of production in farming cocoa without integrated techniques control of CPB is Rp. 9.205.550 million/ha, while the cost of production with integrated techniques control is Rp. 6.666.050 million/ha. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cacao" title="cacao">cacao</a>, <a href="https://publications.waset.org/abstracts/search?q=cocoa%20pod%20borer" title=" cocoa pod borer"> cocoa pod borer</a>, <a href="https://publications.waset.org/abstracts/search?q=pruning" title=" pruning"> pruning</a>, <a href="https://publications.waset.org/abstracts/search?q=Beauveria%20bassiana" title=" Beauveria bassiana"> Beauveria bassiana</a>, <a href="https://publications.waset.org/abstracts/search?q=production%20costs" title=" production costs"> production costs</a> </p> <a href="https://publications.waset.org/abstracts/36233/controlling-cocoa-pod-borer-conopomorpha-cramerella-snell-and-cost-analysis-production-at-cacao-plantation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36233.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">285</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">117</span> Evaluation of Pesticide Residues in Honey from Cocoa and Forest Ecosystems in Ghana</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Richard%20G.%20Boakye">Richard G. Boakye</a>, <a href="https://publications.waset.org/abstracts/search?q=Dara%20A%20Stanley"> Dara A Stanley</a>, <a href="https://publications.waset.org/abstracts/search?q=Mathavan%20Vickneswaran"> Mathavan Vickneswaran</a>, <a href="https://publications.waset.org/abstracts/search?q=Blanaid%20White"> Blanaid White</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The cultivation of cocoa (Theobroma cocoa), an important cash crop that contributes immensely towards the economic growth of several Western African countries, depends almost entirely on pesticide application owing to the plant’s vulnerability to pest and disease attacks. However, the extent to which pesticides inputted for cocoa cultivation impact bees and bee products has rarely received attention in research. Through this study, the effects of pesticides applied for cocoa cultivation on honey in Ghana were examined by evaluating honey samples from cocoa and forest ecosystems in Ghana. An analysis of five honey samples from each land use type confirmed pesticide contaminants from these land use types at measured concentrations for acetamiprid (0.051mg/kg); imidacloprid (0.004-0.02 mg/kg), thiamethoxam (0.013-0.017 mg/kg); indoxacarb (0.004-0.045 mg/kg) and sulfoxaflor (0.004-0.026 mg/kg). None of the observed pesticide concentrations exceeded EU maximum residue levels, indicating no compromise of the honey quality for human consumption. However, from the results, it could be inferred that toxic effects on bees may not be ruled out because observed concentrations largely exceeded the threshold of 0.001 mg/kg at which sublethal effects on bees have previously been reported. One of the most remarkable results to emerge from this study is the detection of imidacloprid in all honey samples analyzed, with sulfoxaflor and thiamethoxam also being detected in 93% and 73% of the honey samples, respectively. This suggests the probable prevalence of pesticide use in the landscape. However, the conclusions reached in this study should be interpreted within the scope of pesticide applications within Bia West District and not necessarily extended to other cocoa-producing districts in Ghana. Future studies should therefore include multiple cocoa-growing districts and other non-cocoa farming landscapes. Such an approach can give a broader outlook on pesticide residues in honey produced in Ghana. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=honey" title="honey">honey</a>, <a href="https://publications.waset.org/abstracts/search?q=cocoa" title=" cocoa"> cocoa</a>, <a href="https://publications.waset.org/abstracts/search?q=pesticides" title=" pesticides"> pesticides</a>, <a href="https://publications.waset.org/abstracts/search?q=bees" title=" bees"> bees</a>, <a href="https://publications.waset.org/abstracts/search?q=land%20use" title=" land use"> land use</a>, <a href="https://publications.waset.org/abstracts/search?q=landscape" title=" landscape"> landscape</a>, <a href="https://publications.waset.org/abstracts/search?q=residues" title=" residues"> residues</a>, <a href="https://publications.waset.org/abstracts/search?q=Ghana" title=" Ghana"> Ghana</a> </p> <a href="https://publications.waset.org/abstracts/163111/evaluation-of-pesticide-residues-in-honey-from-cocoa-and-forest-ecosystems-in-ghana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163111.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">81</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">116</span> Effects of Beeswax Coating on the Properties of Cocoa Bean Shell Based Papers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sri%20Rejeki">Sri Rejeki</a>, <a href="https://publications.waset.org/abstracts/search?q=Tamrin%20Tamrin"> Tamrin Tamrin</a>, <a href="https://publications.waset.org/abstracts/search?q=RH.%20F.%20Faradilla"> RH. F. Faradilla</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20N.%20Ibrahim"> Muhammad N. Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariana%20M."> Mariana M.</a>, <a href="https://publications.waset.org/abstracts/search?q=Irnawati%20Irnawati"> Irnawati Irnawati</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cocoa bean shells, despite their antioxidant and antimicrobial properties, are still considered as an underutilized agricultural waste. The functional properties and their lignocelluloses content make cocoa bean shells a potential material for paper-based food packaging. In our previous research, we have successfully produced papers from cocoa bean shells that had antioxidant and antibacterial activities. However, the hydrophilic nature of the lignocelluloses of cocoa bean shells hinders the application of the paper to be used as a food packaging. In this research, we aimed to study the effects of beeswax coating on the wettability and mechanical properties of the paper. The coating was done by dipping the papers in beeswax solution several times and in three different beeswax concentrations. The number of dipping and beeswax concentration significantly (p<0.05) affected the water contact angle of the papers. Results show that the water contact angle increases dramatically due to the coating treatment. The control paper or uncoated paper had a contact angle of 40.50o, while the contact angle of the best-coated paper (D3B3: 3x dipping, 3g/10mL beeswax) reached 96.93o. Both tensile strength and percent elongation were not significantly (p>0.05) affected by the coating treatment. This showed that beeswax was a potential organic material to improve the hydrophobicity of paper from cocoa bean shells without any undesirable effects on the mechanical properties of the paper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20bean%20shell" title="cocoa bean shell">cocoa bean shell</a>, <a href="https://publications.waset.org/abstracts/search?q=paper" title=" paper"> paper</a>, <a href="https://publications.waset.org/abstracts/search?q=beeswax" title=" beeswax"> beeswax</a>, <a href="https://publications.waset.org/abstracts/search?q=coating" title=" coating"> coating</a>, <a href="https://publications.waset.org/abstracts/search?q=contact%20angle" title=" contact angle"> contact angle</a> </p> <a href="https://publications.waset.org/abstracts/111849/effects-of-beeswax-coating-on-the-properties-of-cocoa-bean-shell-based-papers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/111849.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">115</span> Egg Yolk and Serum Cholesterol Reducing Effect of Garlic and Natural Cocoa Powder Using Laying Birds as Model</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Onyimonyi%20Anselm%20Ego">Onyimonyi Anselm Ego</a>, <a href="https://publications.waset.org/abstracts/search?q=Obi-Keguna%20Christy"> Obi-Keguna Christy</a>, <a href="https://publications.waset.org/abstracts/search?q=Dim%20Emmanuel%20Chinonso"> Dim Emmanuel Chinonso</a>, <a href="https://publications.waset.org/abstracts/search?q=Ugwuanyi%20Evelyn"> Ugwuanyi Evelyn</a>, <a href="https://publications.waset.org/abstracts/search?q=Uzochukwu%20Ifeanyi%20Emmanuel"> Uzochukwu Ifeanyi Emmanuel</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A total of 144 Shaver Brown Layers in their sixteenth week of lay were used in a twelve weeks study to evaluate the egg yolk and serum cholesterol of the birds when fed varying dietary combinations of garlic and natural cocoa powder. The birds were randomly assigned into nine dietary treatments with 16 birds per treatment. Each bird was housed separately in a cage measuring 45 cm x 35 cm in an open sided battery cage house typical of the tropics. A standard poultry mash diet with 16.5% CP and 2800 KcalME/kg was formulated as the basal ration which also served as the control diet. Garlic and natural cocoa powder were incorporated in varying combinations (50 g or 100 g/100 kg of feed) in the remaining eight treatments. Weekly data of egg weight, egg length, egg diameter, yolk weight, albumen weight and hen day egg production were kept. Egg yolk and serum cholesterol levels were determined using a Randox kit. Results showed that birds receiving garlic and natural cocoa powder had significantly (P<0.05) reduced egg and albumen weight as compared to control birds. Hen day production of the birds was also significantly higher than control birds. Egg yolk and serum cholesterol of birds receiving the garlic and natural cocoa powder were significantly (P<0.05) lower than the control. Serum cholesterol levels showed decline in the birds receiving garlic and natural cocoa powder. The least yolk cholesterol level of 160 mg/dl was observed in birds receiving 50g garlic and 50 g natural cocoa powder (Treatment 5). Control birds had an egg cholesterol level of 245.45 mg/dl. It was concluded that incorporating garlic and natural cocoa powder in the diets of laying hens can result in a significant reduction in the egg and serum cholesterol levels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=egg" title="egg">egg</a>, <a href="https://publications.waset.org/abstracts/search?q=serum" title=" serum"> serum</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a> </p> <a href="https://publications.waset.org/abstracts/30162/egg-yolk-and-serum-cholesterol-reducing-effect-of-garlic-and-natural-cocoa-powder-using-laying-birds-as-model" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30162.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">767</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">114</span> Production of Bio-Composites from Cocoa Pod Husk for Use in Packaging Materials</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=L.%20Kanoksak">L. Kanoksak</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Sukanya"> N. Sukanya</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Napatsorn"> L. Napatsorn</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Siriporn"> T. Siriporn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A growing population and demand for packaging are driving up the usage of natural resources as raw materials in the pulp and paper industry. Long-term effects of environmental is disrupting people's way of life all across the planet. Finding pulp sources to replace wood pulp is therefore necessary. To produce wood pulp, various other potential plants or plant parts can be employed as substitute raw materials. For example, pulp and paper were made from agricultural residue that mainly included pulp can be used in place of wood. In this study, cocoa pod husks were an agricultural residue of the cocoa and chocolate industries. To develop composite materials to replace wood pulp in packaging materials. The paper was coated with polybutylene adipate-co-terephthalate (PBAT). By selecting and cleaning fresh cocoa pod husks, the size was reduced. And the cocoa pod husks were dried. The morphology and elemental composition of cocoa pod husks were studied. To evaluate the mechanical and physical properties, dried cocoa husks were extracted using the soda-pulping process. After selecting the best formulations, paper with a PBAT bioplastic coating was produced on a paper-forming machine Physical and mechanical properties were studied. By using the Field Emission Scanning Electron Microscope/Energy Dispersive X-Ray Spectrometer (FESEM/EDS) technique, the structure of dried cocoa pod husks showed the main components of cocoa pod husks. The appearance of porous has not been found. The fibers were firmly bound for use as a raw material for pulp manufacturing. Dry cocoa pod husks contain the major elements carbon (C) and oxygen (O). Magnesium (Mg), potassium (K), and calcium (Ca) were minor elements that were found in very small levels. After that cocoa pod husks were removed from the soda-pulping process. It found that the SAQ5 formula produced pulp yield, moisture content, and water drainage. To achieve the basis weight by TAPPI T205 sp-02 standard, cocoa pod husk pulp and modified starch were mixed. The paper was coated with bioplastic PBAT. It was produced using bioplastic resin from the blown film extrusion technique. It showed the contact angle, dispersion component and polar component. It is an effective hydrophobic material for rigid packaging applications. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20pod%20husks" title="cocoa pod husks">cocoa pod husks</a>, <a href="https://publications.waset.org/abstracts/search?q=agricultural%20residue" title=" agricultural residue"> agricultural residue</a>, <a href="https://publications.waset.org/abstracts/search?q=composite%20material" title=" composite material"> composite material</a>, <a href="https://publications.waset.org/abstracts/search?q=rigid%20packaging" title=" rigid packaging"> rigid packaging</a> </p> <a href="https://publications.waset.org/abstracts/170772/production-of-bio-composites-from-cocoa-pod-husk-for-use-in-packaging-materials" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/170772.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">76</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">113</span> Investigation of the Variables Affecting the Use of Charcoal to Delay Fermentation in Wet Beans Slurry Using Chemical and Physical Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anuoluwapo%20O.%20Adewole">Anuoluwapo O. Adewole</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermentation is the conversion of monomeric sugars into ethanol and carbondioxide in the presence of microorganisms under anaerobic conditions. In line with the aim and objective of this research project, which is to investigate into the variables affecting the use of charcoal to delay fermentation in wet beans slurry, some physical and chemical analysis were carried out on the wet beans slurry using a PH meter in which a thermometer is incorporated in it, and a measuring cylinder was used for the foam level test. About 250 grams of the ground beans slurry was divided into two portions for testing. The sample with charcoal was labeled sample 'A' while the second sample without charcoal was labeled sample 'B' subsequently. The experiment lasted for a period of 41.15 hours (i.e., forty-one hours and nine minutes). During the fourth process, both samples could not be tested as the laboratory had been saturated with foul odor and both samples were packed and sealed in polythene bag for disposal in the trash can. It was generally observed that the sample with the charcoal lasted for a longer time before that without charcoal before total spoilage occurred. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=monomeric%20sugars" title=" monomeric sugars"> monomeric sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=beans%20slurry" title=" beans slurry"> beans slurry</a>, <a href="https://publications.waset.org/abstracts/search?q=charcoal" title=" charcoal"> charcoal</a>, <a href="https://publications.waset.org/abstracts/search?q=anaerobic%20conditions" title=" anaerobic conditions"> anaerobic conditions</a> </p> <a href="https://publications.waset.org/abstracts/72057/investigation-of-the-variables-affecting-the-use-of-charcoal-to-delay-fermentation-in-wet-beans-slurry-using-chemical-and-physical-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72057.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">112</span> Construction Engineering and Cocoa Agriculture: A Synergistic Approach for Improved Livelihoods of Farmers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Felix%20Darko-Amoah">Felix Darko-Amoah</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniel%20Acquah"> Daniel Acquah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In contemporary ecosystems for developing countries like Ghana, the need to explore innovative solutions for sustainable livelihoods of farmers is more important than ever. With Ghana’s population growing steadily and the demand for food, fiber and shelter increasing, it is imperative that the construction industry and agriculture come together to address the challenges faced by farmers in the country. In order to enhance the livelihoods of cocoa farmers in Ghana, this paper provides an innovative strategy that aims to integrate the areas of civil engineering and cash crop agriculture. This study focuses on cocoa cultivation in poorer nations, where farmers confront a variety of difficulties include restricted access to financing, subpar infrastructure, and insufficient support services. We seek to improve farmers' access to financing, improve infrastructure, and provide support services that are essential to their success by combining the fields of building engineering and cocoa production. The findings of the study are beneficial to cocoa producers, community extension agents, and construction engineers. In order to accomplish our objectives, we conducted 307 of field investigations in particular cocoa growing communities in the Western Region of Ghana. Several studies have shown that there is a lack of adequate infrastructure and financing, leading to low yields, subpar beans, and low farmer profitability in developing nations like Ghana. Our goal is to give farmers access to better infrastructure, better financing, and support services that are crucial to their success through the fusion of construction engineering and cocoa production. Based on data gathered from the field investigations, the results show that the employment of appropriate technology and methods for developing structures, roads, and other infrastructure in rural regions is one of the essential components of this strategy. For instance, we find that using affordable, environmentally friendly materials like bamboo, rammed earth, and mud bricks can assist to cut expenditures while also protecting the environment. By applying simple relational techniques to the data gathered, the results also show that construction engineers are crucial in planning and building infrastructure that is appropriate for the local environment and circumstances and resilient to natural disasters like floods. Thus, the convergence of construction engineering and cash crop cultivation is another crucial component of the agriculture-construction interplay. For instance, farmers can receive financial assistance to buy essential inputs, such as seeds, fertilizer, and tools, as well as training in proper farming methods. Moreover, extension services can be offered to assist farmers in marketing their crops and enhancing their livelihoods and revenue. In conclusion, our analysis of responses from the 307 participants depicts that the combination of construction engineering and cash crop agriculture offers an innovative approach to improving farmers' livelihoods in cocoa farming communities in Ghana. In conclusion, by inculcating the findings of this study into core decision-making, policymakers can help farmers build sustainable and profitable livelihoods by addressing challenges such as limited access to financing, poor infrastructure, and inadequate support services. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cocoa%20agriculture" title="cocoa agriculture">cocoa agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=construction%20engineering" title=" construction engineering"> construction engineering</a>, <a href="https://publications.waset.org/abstracts/search?q=farm%20buildings%20and%20equipment" title=" farm buildings and equipment"> farm buildings and equipment</a>, <a href="https://publications.waset.org/abstracts/search?q=improved%20livelihoods%20of%20farmers" title=" improved livelihoods of farmers"> improved livelihoods of farmers</a> </p> <a href="https://publications.waset.org/abstracts/163623/construction-engineering-and-cocoa-agriculture-a-synergistic-approach-for-improved-livelihoods-of-farmers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163623.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">90</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">111</span> Comparative Analysis of White Bean Cake and Soybean Cake through Sensory Evaluation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ijeoma%20Chinyere%20Ukonu">Ijeoma Chinyere Ukonu</a>, <a href="https://publications.waset.org/abstracts/search?q=Linda%20Ojeyokan"> Linda Ojeyokan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study produced and compared the acceptability of white bean cake (akara) and soy bean cake (akara) through sensory evaluation. Two varieties of beans were used; white (haricot) beans and soy beans; processed in the wet (paste) form and dry (flour) form. They were all used in the production of samples of bean cake (akara) under the same condition. Sensory evaluation was carried out on the products; 100% white beans cake paste was labeled (A1), 50% white bean and 50% soya bean cake paste was (B1), 100% white bean cake flour was (A2); 50% white bean cake flour and 50% soya bean cake flour (B2). A five (5) point hedonic scale rating, very good (5), good (4), fair (3), poor (2) and very poor (1) was administered on the ten panel of judge. 40 questionnaires were administered to the general public to access their knowledge of soya beans akara. Correlation analysis was carried out to determine which product is more acceptable. Table, percentages and mean score were methods employed in analyzing data collected. The analysis revealed that soya bean (akara) is generally acceptable except for sample B1 that was rated poor with 2 points, white beans cake was rated very well with 5 points. It was recommended that the hospitality industry could introduce soya bean cakes in the breakfast menu. Families can also include these products in their breakfast. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=akara" title="akara">akara</a>, <a href="https://publications.waset.org/abstracts/search?q=bean%20cake" title=" bean cake"> bean cake</a>, <a href="https://publications.waset.org/abstracts/search?q=soybean" title=" soybean"> soybean</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20bean" title=" white bean "> white bean </a> </p> <a href="https://publications.waset.org/abstracts/54338/comparative-analysis-of-white-bean-cake-and-soybean-cake-through-sensory-evaluation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54338.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">267</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">110</span> Identification of Cocoa-Based Agroforestry Systems in Northern Madagascar: Pillar of Sustainable Management</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marizia%20Roberta%20Rasoanandrasana">Marizia Roberta Rasoanandrasana</a>, <a href="https://publications.waset.org/abstracts/search?q=Hery%20Lisy%20Tiana.%20Ranarijaona"> Hery Lisy Tiana. Ranarijaona</a>, <a href="https://publications.waset.org/abstracts/search?q=Herintsitohaina%20Razakamanarivo"> Herintsitohaina Razakamanarivo</a>, <a href="https://publications.waset.org/abstracts/search?q=Eric%20Delaitre"> Eric Delaitre</a>, <a href="https://publications.waset.org/abstracts/search?q=Nandrianina%20Ramifehiarivo"> Nandrianina Ramifehiarivo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Madagascar is one of the producer’s countries of world's fine cocoa. Cocoa-based agroforestry systems (CBAS) plays a very important economic role for over 75% of the population in the north of Madagascar, the island's main cocoa-producing area. It is also viewed as a key factor in the deforestation of local protected areas. It is therefore urgent to establish a compromise between cocoa production and forest conservation in this region which is difficult due to a lack of accurate cocoa agro-systems data. In order to fill these gaps and to response to these socio-economic and environmental concerns, this study aims to describe CBAS by providing precise data on their characteristics and to establish a typology. To achieve this, 150 farms were surveyed and observed to characterize CBAS based on 11 agronomic and 6 socio-economic data. Also, 30 representative plots of CBAS among the 150 farms were inventoried for providing accurate ecological data (6 variables) as an additional data for the typology determination. The results showed that Madagascar’s CBAS systems are generally extensive and practiced by smallholders. Four types of cocoa-based agroforestry system were identified, with significant differences between the following variables: yield, planting age, cocoa density, density of associated trees, preceding crop, associated crops, Shannon-Wiener indices and species richness in the upper stratum. Type 1 is characterized by old systems (>45 years) with low crop density (425 cocoa trees/ha), installed after conversion of crops other than coffee (> 50%) and giving low yields (427 kg/ha/year). Type 2 consists of simple agroforestry systems (no associated crop 0%), fairly young (20 years) with low density of associated trees (77 trees/ha) and low species diversity (H'=1.17). Type 3 is characterized by high crop density (778 trees/ha and 175 trees/ha for cocoa and associated trees respectively) and a medium level of species diversity (H'=1.74, 8 species). Type 4 is particularly characterized by orchard regeneration method involving replanting and tree lopping (100%). Analysis of the potential of these four types has identified Type 4 as a promising practice for sustainable agriculture. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=conservation" title="conservation">conservation</a>, <a href="https://publications.waset.org/abstracts/search?q=practices" title=" practices"> practices</a>, <a href="https://publications.waset.org/abstracts/search?q=productivity" title=" productivity"> productivity</a>, <a href="https://publications.waset.org/abstracts/search?q=protect%20areas" title=" protect areas"> protect areas</a>, <a href="https://publications.waset.org/abstracts/search?q=smallholder" title=" smallholder"> smallholder</a>, <a href="https://publications.waset.org/abstracts/search?q=trade-off" title=" trade-off"> trade-off</a>, <a href="https://publications.waset.org/abstracts/search?q=typology" title=" typology"> typology</a> </p> <a href="https://publications.waset.org/abstracts/170879/identification-of-cocoa-based-agroforestry-systems-in-northern-madagascar-pillar-of-sustainable-management" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/170879.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">114</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cocoa%20beans&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cocoa%20beans&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cocoa%20beans&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cocoa%20beans&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cocoa%20beans&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>