Influence of fermentation on the quality of Fijian Theobroma cacao beans over two harvest seasons

IF 1.2 4区农林科学 Q3 AGRONOMY

New Zealand Journal of Crop and Horticultural Science Pub Date : 2024-05-30 DOI:10.1080/01140671.2024.2355965

Rupantri Nandika Raju, Julian Heyes, Richard Archer, Qun Chen

引用次数: 0

Abstract

Theobroma cacao beans are cultivated in Fiji by smallholder farms in low volumes, mainly for export. Cocoa beans are often processed under ambient conditions by farmers and cocoa processors. Postha...

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发酵对两个收获季节斐济可可豆质量的影响

斐济的可可豆由小农种植，产量较低，主要用于出口。农民和可可加工商通常在常温条件下加工可可豆。加工后的可可...

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来源期刊

New Zealand Journal of Crop and Horticultural Science 农林科学-农艺学

CiteScore

2.90

自引率

7.70%

发文量

审稿时长

>36 weeks

期刊介绍： Scope of submissions: The New Zealand Journal of Crop and Horticultural Science publishes original research papers, review papers, short communications, book reviews, letters, and forum articles. We welcome submissions on biotechnology, entomology, plant nutrition, breeding and pathology, postharvest physiology, soil science, viticulture, biosecurity, new crop and horticultural products, and descriptions of new cultivar releases. The journal welcomes work on tree and field crops, and particularly encourages contributions on kiwifruit, apples and wine grapes.