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  1. Kerala Agricultural University Digital Library
  2. 1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
  3. PG Thesis
a
Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/6682
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DC FieldValueLanguage
dc.contributor.advisorSuma, B-
dc.contributor.authorAjmal, P M-
dc.date.accessioned2019-12-30T07:02:40Z-
dc.date.available2019-12-30T07:02:40Z-
dc.date.issued2016-
dc.identifier.sici173934en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6682-
dc.description.abstractCocoa (Theobroma cacao L.) is an important beverage crop belonging to the family Malvaceae. The most important economic part of cocoa is the optimally fermented and dried beans, which is the only source of chocolate flavour. Consumers have shown an increased interest for high quality dark chocolate containing a higher percentage of cocoa. Therefore, the quality of cocoa beans has a great importance while considering the market value. The genetic makeup of an individual cocoa genotype influences flavour, quality and intensity of chocolate.Cocoa is mainly classified into three types, namely Criollo, Forastero and Trinitario. The Criollo types provide fine flavour chocolate.en_US
dc.language.isoenen_US
dc.publisherDepartment of Plantation Crops and Spices,College of Horticulture, Vellanikkaraen_US
dc.subjectPod and bean traitsen_US
dc.subjectBiochemical characterizationen_US
dc.subjectMorphological characterizationen_US
dc.subjectChocolate preparationen_US
dc.subjectCocoa-
dc.titleEvaluation of selected cocoa (Theobroma cacao L.) hybrids bred for qualityen_US
dc.typeThesisen_US
Appears in Collections:PG Thesis

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